Add sugar to a spirit and the whole thing changes character: bitterness softens, aromatics turn sweeter, and a drink built for sipping and mixing replaces one built for scrutiny.
What makes a liqueur a liqueur
Under EU spirits law, a liqueur needs a minimum sugar content, generally 100 grams per litre as invert sugar, though a handful of categories set their own lower floor: cherry liqueurs at 70 grams, gentian at 80. A base spirit or agricultural distillate, whether from Italy or France, is flavoured with fruit, herbs, spices, nuts or cream, then sweetened to that minimum. Strength varies widely, from a gentle 15% ABV fruit liqueur to a herbal bottling that stays as potent as the spirit it started from.
How to use one
Bitter herbal styles and amari work as a digestif, poured neat or over ice after a meal. Fruit liqueurs, such as a blackcurrant crème de cassis, are built to go into a cocktail or top a glass of wine. Cream and nut liqueurs sit happily over ice or in dessert. Unlike unsweetened spirits such as grappa, a liqueur rarely needs anything else added to make it approachable.
FAQ
Is liqueur the same as liquor?
No. Liquor is the general term for distilled spirits; a liqueur is specifically a spirit that has been flavoured and sweetened to a minimum sugar level.
Does a liqueur have less alcohol than a spirit?
Often, since sugar and flavouring take up some of the volume, but not always. Some herbal liqueurs stay as strong as the base spirit they are built from.
What's the best way to serve a dessert-style liqueur?
Chilled, in a small measure, after the meal rather than before it.