In Catholic monasteries in Western Europe patients were treated with various mixtures and elixirs from the 11th century. The monks tried to find new means and improve techniques for the productions of medicinal elixirs and look for new components. Healers of the Middle Ages experimented with infusions of herbs and berries to give the potion healing properties or hide an unpleasant taste. The first records of the technology of making liquor are dated 1510 and are set out in the chronicle of French monks. In 1575 the Dutch chemist and alchemist Francis Sylvius prepared the first officially documented liquor. The main ingredient was juniper because of its properties to facilitate digestion and alcohol because of its analgesic properties. In the first time carry out the idea of creating a commercial liquor in the Netherlands.
Citrus Aurantinum – a variety of bitter oranges, was very popular in Europe. It grows on the Antilles and the duration of the trip to the consumer didn’t allow it to be kept in good condition. It was decided to soak the spoiled fruits in alcohol and add sugar to improve the bitter taste of orange.
In the 17th and 18th centuries the liquor production technique was unchanged. Liquor becomes a drink of kings, it comes into fashion for the royal courts and their courtiers. The 19th century became gold for liquors. The quality and assortment rapidly increased. Variety of liquors knows no bounds. It’s difficult to find at least one fruit, berry or spice with which then did not make this drink. Liquors of that time were not only strong with a strong aroma of herbs but also light with a delicate taste of vanilla, cream and cocoa. World-famous liquors were created at that time.
Painstaking work for several centuries has led to the creation of real masterpieces. The variety of tastes and properties of a truly magical drink will surprise the most spoiled gourmet. In the 20th century liquors are very popular because of cocktails and today they are part of almost all cocktails as a flavoring component.