Liquor (/ˈlɪkər/LIK-ər, sometimes hard liquor), spirit, distilled spirit, or spirituous liquor are alcoholic drinks produced by the distillation of grains, fruits, vegetables, or sugar that have already gone through alcoholic fermentation. While the word liquor usually refers to distilled alcoholic spirits rather than drinks produced by fermentation alone, it can sometimes be used more broadly to refer to any alcoholic beverage (or even non-alcoholic ones produced by distillation or some other practices, such as the brewed liquor of a tea).
The distillation process concentrates the alcohol, so the resulting condensate has an increased alcohol by volume. As liquors contain significantly more alcohol (ethanol) than other alcoholic drinks, they are considered "harder". In North America, the term hard liquor is sometimes used to distinguish distilled alcoholic drinks from non-distilled ones, whereas the term spirits is more commonly used in the United Kingdom. Some examples of liquors are vodka, rum, gin and tequila. Liquors are often aged in barrels, such as for the production of brandy, tequila, and whiskey, or are infused with flavorings to form flavored liquors, such as absinthe. (Full article...)
The red volcanic soils in the region of Tequila are well suited for growing the blue agave, and more than 300 million plants are harvested there each year. Agave grows differently depending on the region. Blue agaves grown in the highland Los Altos region are larger and sweeter in aroma and taste. Agaves harvested in the valley region have a more herbaceous fragrance and flavor. Due to its historical and cultural importance, the region near Tequila was declared a UNESCO World Heritage Site in 2006, the Agave Landscape and Ancient Industrial Facilities of Tequila.
Tequila differs from mezcal—other distilled spirits from the agave plant—because it is made only from blue agave. By Mexican law, no beverage may be sold as tequila unless it contains between 35% and 55% alcohol content (70 and 110 U.S. proof) and is produced in the state of Jalisco and limited municipalities in the states of Guanajuato, Michoacán, Nayarit, and Tamaulipas. (Full article...)
Dale DeGroff (born September 21, 1948), also known as "the King of Cocktails" or "King Cocktail", is an American bartender and author. The New York Times in 2015 called DeGroff "one of the world's foremost cocktail experts", and wrote that his book The Craft of the Cocktail is considered an essential bartending reference. (Full article...)
The gin basil smash is a cocktail consisting of gin, lemon juice, simple syrup, and Genovese basil. It is a type of smash, a cocktail made of muddled fruit or herbs. (Full article...)
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A dark 'n' stormy is a highball cocktail made with dark rum (the "dark") and ginger beer (the "stormy") served over ice and garnished with a slice of lime. Lime juice and simple syrup are also frequently added. This drink is very similar to the Moscow mule except that the Dark 'n' Stormy has dark rum instead of vodka. The original Dark 'n' Stormy was made with Gosling Black Seal rum and Barritt's Ginger Beer,[bettersourceneeded] but after the partnership between the two failed and the companies parted ways, Gosling Brothers created its own ginger beer.
A rusty nail is a cocktail made by mixing Scotch whisky with Drambuie in a ratio ranging from 1:1 to 2:1. It is typically served on the rocks in an old-fashioned glass (also known as a rocks glass), though it can be served "up" in a stemmed glass. The cocktail's origin goes back to the 1937 British Industries Fair, but it gained widespread popularity in the 1950s after being endorsed by New York's 21 Club. Its prominence grew further a decade later when it became the go-to cocktail of the Rat Pack. (Full article...)
Cocktails often also contain various types of juice, fruit, honey, milk or cream, spices, or other flavorings. Cocktails may vary in their ingredients from bartender to bartender, and from region to region. Two creations may have the same name but taste very different because of differences in how the drinks are prepared. (Full article...)
Cachaça (/kəˈʃɑːsə/kə-SHAH-sə; Brazilian Portuguese pronunciation:[kaˈʃasɐ]) is a distilled spirit made from fermented sugarcane juice. Also known as pinga, caninha, and other names, it is the most popular spirit in Brazil, and the most popular cane spirit in the world (though almost entirely due to domestic consumption). Outside Brazil, cachaça is used almost exclusively as an ingredient in tropical drinks, with the caipirinha being the most famous and popular cocktail. In Brazil, caipirinha is often paired with the dish feijoada. (Full article...)
The old fashioned is an IBA official cocktail in the "Unforgettables" category. The IBA official cocktails are cocktails recognised by the International Bartenders Association (IBA) to be the most requested recipes. The list was developed starting in 1960, and the first version was announced in 1961, comprising 50 cocktails. It has since undergone periodic revisions, and as of 2026 comprises 102 cocktails in 3 categories; see §History for more. (Full article...)
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A gin fizz is the best-known cocktail in the fizz family. A gin fizz contains gin, lemon juice, and sugar, which are shaken with ice, poured into a tumbler and topped with carbonated water. The drink is similar to a Tom Collins, with a possible distinction being a Tom Collins historically used "Old Tom gin" (a slightly sweeter precursor to London Dry Gin), whereas the kind of gin historically used in a gin fizz is unknown.
The French Martini is a cocktail made with vodka, raspberry liqueur, and pineapple juice. It is shaken with ice and strained into a martini glass or coupe glass, then garnished with a pineapple wedge or a raspberry. The drink is sweet and fruity, suitable as either a pre-dinner aperitif or a post-dinner digestif. While called a "martini," it does not contain gin or vermouth, instead belonging to the category of modern fruit-based cocktails.
The French Martini is typically served in a V-shaped glass (such as a martini or coupe glass), though it bears little resemblance to a classic martini, and includes vodka and raspberry liqueur. Its flavour profile is characterized by a smooth, medium-bodied balance—neither overly sweet nor excessively tart. Since its emergence, the cocktail has gained recognition as a popular modern creation within the new-era cocktail category. Numerous variations exist, with adjustments to ingredient ratios (e.g., vodka-to-liqueur proportions), alternative fruit components (such as substituting other tropical juices), or the use of different liqueurs to alter its sweetness or complexity. (Full article...)
The Porto Flip was first recorded by Jerry Thomas in his 1862 book The Bartender’s Guide: How to Mix Drinks; A Bon Vivant’s Companion. albeit under the name "Coffee Cocktail", named for its appearance rather than its ingredients. (Full article...)
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Reservoir glass with naturally coloured verte absinthe and an absinthe spoon
Absinthe (/ˈæbsɪnθ,-sæ̃θ/, French:[apsɛ̃t]ⓘ) is an anise-flavoured spirit derived from several plants, including the flowers and leaves of Artemisia absinthium ("grand wormwood"), together with green anise, sweet fennel, and other medicinal and culinary herbs. Historically described as a highly alcoholic spirit, it is 45–74% ABV or 90–148 proof in the US. Absinthe traditionally has a natural green colour but may also be colourless. It is commonly referred to in historical literature as la fée verte'the green fairy'. While sometimes casually referred to as a liqueur, absinthe is not traditionally bottled with sugar or sweeteners. Absinthe is traditionally bottled at a high level of alcohol by volume, but it is normally diluted with water before being consumed.
The paloma (Spanish for "dove") is a tequila-based cocktail. This drink is most commonly prepared by mixing tequila, lime juice, and a grapefruit-flavored soda such as Fresca, Squirt, or Jarritos and served with ice and a lime wedge. Adding salt to the rim of the glass is also an option.
The Trinidad Sour is an IBA official cocktail. Unusually for a cocktail, it uses Angostura bitters as its base spirit rather than merely as a flavoring agent. The bitters are the single largest component of the drink, in its IBA formulation. The Trinidad Sour was introduced in a 2009 competition by Giuseppe Gonzalez, but despite its bold flavors, it was a complete flop, failing to even make the competition's top ten. Yet over time, the drink gained popularity and earned its place as a modern classic. (Full article...)
Rakia, rakija, rakiya, rachiu or rikea (/ˈrɑːkiə,ˈræ-,rəˈkiːə/), is the collective term for fruit spirits or fruit brandy popular in the Balkans. The alcohol content of rakia is normally 40% ABV, but home-produced rakia can be stronger (typically 50–80%). (Full article...)
... that instead of drinking liquor with prospective clients, Arthur Harrison Motley sent them notes written in red pencil crayon, 10,000 times a year?
The distillery remained open throughout the Great Depression and its only closure came during World War II. The Glenlivet distillery has grown in the post-war period to become one of the biggest single malt distilleries. The Glenlivet brand is the biggest selling single malt whisky in the United States and the second biggest selling single malt brand globally after Glenfiddich. (Full article...)
Image 11Abandoned 19th-century vodka distillery in Estonia (from Liquor)
Image 12These flaming cocktails illustrate that some liquors will readily catch fire and burn. (from Liquor)
Image 13Map of Europe with individual countries grouped by preferred type of alcoholic drink, based on recorded alcohol consumption per capita (age 15+) (in liters of pure alcohol) in 2016.
Image 1A whiskey sour, served in a coupe glass, is garnished with a spiral of lemon peel and two maraschino cherries on a cocktail pick, along with drops of bitters swirled into the foam (from egg white) atop the drink. (from Cocktail garnish)
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