[{"data":1,"prerenderedAt":1282},["ShallowReactive",2],{"navigation":3,"page-\u002Flikør":145,"parent-\u002Flikør":502,"author":502,"reviews":506,"cocktails":581},{"id":4,"extension":5,"footer":6,"main":61,"meta":135,"social":136,"stem":143,"__hash__":144},"navigation\u002Fdata\u002Fnavigation.yml","yml",[7,34,49],{"label":8,"items":9},"Spiritustyper",[10,13,16,19,22,25,28,31],{"label":11,"to":12},"Absint","\u002Fabsint",{"label":14,"to":15},"Brandy","\u002Fbrandy",{"label":17,"to":18},"Gin","\u002Fgin",{"label":20,"to":21},"Likør","\u002Flikør",{"label":23,"to":24},"Rom","\u002From",{"label":26,"to":27},"Tequila","\u002Ftequila",{"label":29,"to":30},"Vodka","\u002Fvodka",{"label":32,"to":33},"Whisky","\u002Fwhisky",{"label":35,"items":36},"Cocktails",[37,40,43,46],{"label":38,"to":39},"Amaretto Sour","\u002Fcocktail\u002Famaretto-sour",{"label":41,"to":42},"Gin & Tonic","\u002Fcocktail\u002Fgin-og-tonic",{"label":44,"to":45},"Tommy's Margarita","\u002Fcocktail\u002Ftommys-margarita",{"label":47,"to":48},"Whiskey Sour","\u002Fcocktail\u002Fwhiskey-sour",{"label":50,"items":51},"Links",[52,55,58],{"label":53,"to":54},"Ofte stillede spørgsmål","\u002Fofte-stillede-spørgsmål-cocktails-hjemmebaren",{"label":56,"to":57},"Cookiepolitik","\u002Fcookiepolitik",{"label":59,"to":60},"Persondatapolitik","\u002Fpersondatapolitik",[62,65,98,100],{"label":63,"to":64},"Forside","\u002F",{"label":66,"groups":67},"Spiritus",[68,82,93],{"items":69},[70,73,76,79],{"label":71,"to":72},"Fermentering","\u002Ffermentering",{"label":74,"to":75},"Destillation","\u002Fdestillation",{"label":77,"to":78},"Modning","\u002Fmodning",{"label":80,"to":81},"Lav din egen gin","\u002Flav-din-egen-gin",{"label":83,"items":84},"Typer",[85,86,87,88,89,90,91,92],{"label":11,"to":12},{"label":14,"to":15},{"label":17,"to":18},{"label":20,"to":21},{"label":23,"to":24},{"label":26,"to":27},{"label":29,"to":30},{"label":32,"to":33},{"label":94,"items":95},"Anmeldelser",[96],{"label":94,"to":97},"\u002Fanmeldelser",{"label":35,"to":99},"\u002Fcocktails",{"label":101,"groups":102},"I baren",[103,117],{"items":104},[105,108,111,114],{"label":106,"to":107},"Barudstyr","\u002Fbarudstyr",{"label":109,"to":110},"Cocktailbøger","\u002Fcocktailbøger",{"label":112,"to":113},"Glas","\u002Fglas",{"label":115,"to":116},"Is","\u002Fis",{"label":118,"items":119},"Ingredienser",[120,123,126,129,132],{"label":121,"to":122},"Frugt og grønt","\u002Ffrugt-og-grønt",{"label":124,"to":125},"Garniture","\u002Fgarniture",{"label":127,"to":128},"Grenadine","\u002Fgrenadine",{"label":130,"to":131},"Saltvandsopløsning","\u002Fsaltvandsopløsning",{"label":133,"to":134},"Sirup","\u002Fsirup",{},[137,140],{"label":138,"to":139},"Følg os på Instagram","https:\u002F\u002Fwww.instagram.com\u002Fcocktailsnedkeren\u002F",{"label":141,"to":142},"Følg os på YouTube","https:\u002F\u002Fwww.youtube.com\u002Fchannel\u002FUCfLZeKa7wwUYS_wW73xFykQ","data\u002Fnavigation","_B219A1J68pTzsJRiP8_jtecwj3By7C8XBj_ziGBY-0",{"id":146,"title":20,"body":147,"description":496,"extension":497,"image":498,"meta":499,"metaTitle":500,"navigation":501,"path":21,"review":502,"seo":503,"stem":475,"updated":504,"__hash__":505},"pages\u002Flikør.md",{"type":148,"value":149,"toc":483},"minimark",[150,155,164,171,174,180,184,187,225,228,232,235,313,318,321,325,329,332,340,343,346,349,352,355,358,370,373,377,380,386,389,392,400,406,409,412,415,419,422,425,427,430,436,439,442,450,453,456,459,462,468,472,476,480],[151,152,154],"h2",{"id":153},"hvad-er-likør","Hvad er likør?",[156,157,158,159,163],"p",{},"En likør er spiritus, der er sødet med sukker og smagt til med f.eks. frugt, bær, urter, krydderier, nødder, kaffe eller fløde. Ifølge EU's regler skal en likør have en alkoholprocent på mindst 15 % og som hovedregel indeholde mindst 100 gram sukker pr. liter. Det er sukkeret, der adskiller en likør fra anden smagssat spiritus som ",[160,161,162],"a",{"href":18},"gin",", der ikke er sødet.",[156,165,166,167,170],{},"Likører var oprindeligt fremstillet som destillater med medicinske formål. Man mente, at de mange forskellige urter og krydderier havde en helbredende effekt overfor datidens sygdomme. I dag er likører dog noget helt andet end de urte- og frugtafkog, der blev lavet i middelalderen. Der er kommet en del mere sukker i produkterne siden da, hvilket ikke er så underligt, da sukker på den tid var en luksusvare. Det var først efter ",[160,168,169],{"href":24},"Christoffer Columbus' anden rejse til Amerika i 1493",", at der blev etableret store sukkerplantager i Caribien og sukker blev lettere tilgængeligt.",[156,172,173],{},"Likører er blevet drukket lige så længe, som man har drukket spiritus. Tidligere kunne man dog ikke definere, hvorledes en likør adskilte sig fra en anden type spiritus. I dag skelnes der, ifølge EU, således:",[156,175,176],{},[177,178,179],"em",{},"En likør lavet eller solgt i regionen skal indeholde mindst 100 gram sukker per liter og have en alkoholprocent på minimum 15. En “creme de ...” likør skal indeholde mindst 250g\u002Fl og “Creme de Cassis” skal indeholde 400g\u002Fl.",[151,181,183],{"id":182},"hvor-mange-procent-er-likør","Hvor mange procent er likør?",[156,185,186],{},"En likør skal have mindst 15 % alkohol. Den eneste undtagelse er æggelikør, hvor grænsen er 14 %. De fleste likører ligger mellem 15 og 30 %, men der findes også likører på 40 % eller mere.",[188,189,190,198,214],"ul",{},[191,192,193,197],"li",{},[194,195,196],"strong",{},"Fløde- og æggelikører"," ligger typisk lavest, f.eks. Baileys på 17 %.",[191,199,200,203,204,208,209,213],{},[194,201,202],{},"Frugt-, bær- og nøddelikører"," ligger ofte omkring 20–30 %, f.eks. ",[160,205,207],{"href":206},"\u002Furtelik%C3%B8r\u002Fst-germain","St. Germain"," på 20 % og ",[160,210,212],{"href":211},"\u002Fn%C3%B8ddelik%C3%B8r\u002Fdisaronno","Disaronno"," på 28 %.",[191,215,216,219,220,224],{},[194,217,218],{},"Stærke likører"," som appelsinlikøren ",[160,221,223],{"href":222},"\u002Ffrugtlik%C3%B8r\u002Fcointreau","Cointreau"," har 40 %, og grøn Chartreuse har hele 55 %.",[156,226,227],{},"Selvom likører er søde og nemme at drikke, er der altså stor forskel på styrken. Tjek etiketten, hvis du vil vide præcis, hvor mange procent din likør er.",[151,229,231],{"id":230},"typer-af-likør","Typer af likør",[156,233,234],{},"Likører kan smage af næsten alt. Her er nogle af de mest kendte likørnavne fordelt efter smag:",[188,236,237,255,268,276,287,297,303],{},[191,238,239,242,243,245,246,250,251],{},[194,240,241],{},"Appelsin:"," ",[160,244,223],{"href":222},", Grand Marnier, ",[160,247,249],{"href":248},"\u002Flik%C3%B8r#triple-sec","triple sec"," og ",[160,252,254],{"href":253},"\u002Flik%C3%B8r#curacao","curaçao",[191,256,257,242,260,264,265,267],{},[194,258,259],{},"Mandel og nødder:",[160,261,263],{"href":262},"\u002Flik%C3%B8r#amaretto","Amaretto"," som ",[160,266,212],{"href":211}," og hasselnøddelikøren Frangelico",[191,269,270,273,274],{},[194,271,272],{},"Urter og blomster:"," Chartreuse, Bénédictine og hyldeblomstlikøren ",[160,275,207],{"href":206},[191,277,278,281,282,286],{},[194,279,280],{},"Bær og frugt:"," Crème de cassis (solbær), Cherry Heering (kirsebær), Midori (melon) og ",[160,283,285],{"href":284},"\u002Flimoncello","limoncello"," (citron)",[191,288,289,292,293],{},[194,290,291],{},"Kaffe:"," Kahlúa og andre kaffelikører, som bruges i ",[160,294,296],{"href":295},"\u002Fcocktail\u002Fwhite-russian","White Russian",[191,298,299,302],{},[194,300,301],{},"Fløde:"," Baileys",[191,304,305,308,309],{},[194,306,307],{},"Bitter:"," Campari, som bruges i ",[160,310,312],{"href":311},"\u002Fcocktail\u002Fnegroni","Negroni",[314,315,317],"h3",{"id":316},"klassificering","Klassificering",[156,319,320],{},"Foruden klassificeringerne beskrevet af EU kravene, kan likører også deles op i seks kategorier, som beskriver hvilken type ingrediens de er lavet på. De seks kategorier beskrives herunder.",[322,323],"anchor",{"id":324},"aromatisk-bitter",[326,327,328],"h4",{"id":324},"Aromatisk bitter",[156,330,331],{},"Denne type bitter er meget aromatisk og man kan ikke drikke den rent uden at skære en grimasse. Smagen af planteekstrakterne er simpelthen så intens, og derfor finder man aromatisk bittere på bartenderens “krydderihylde”. De bruges nemlig primært til at forstærke smagen i cocktails, og til at skabe dybde og nuance i den enkelte cocktail, som er umuligt at opnå med et andet produkt.",[188,333,334],{},[191,335,336],{},[160,337,339],{"href":338},"\u002Faromatisk-bitter\u002Fangostura-bitters","Angostura Bitters",[322,341],{"id":342},"helsødet-bitter",[326,344,345],{"id":342},"Helsødet bitter",[156,347,348],{},"Denne type indeholder de bitter likører, der nydes som aperitif eller digestiv. I forhold til de aromatiske bitters indeholder helsødet bitters mere sukker, og derfor nydes de oftest rent, med eller uden is.",[322,350],{"id":351},"urtelikør",[326,353,354],{"id":351},"Urtelikør",[156,356,357],{},"Urtelikøren er som spiritus-destillat forgængeren til det noget mere populære familiemedlem, bitterlikøren. Smagen hentes fra urter og andre planteekstrakter.",[188,359,360,364],{},[191,361,362],{},[160,363,207],{"href":206},[191,365,366],{},[160,367,369],{"href":368},"\u002Fdrinks-med-licor-43","Licor 43",[322,371],{"id":372},"frugtlikør",[326,374,376],{"id":375},"frugt-og-bærlikører","Frugt- og bærlikører",[156,378,379],{},"Man har efterhånden prøvet at fremstille en likør på alle tænkelige frugtsorter og bær, derfor kan man let overvældes af udbuddet af interessante destillater.",[188,381,382],{},[191,383,384],{},[160,385,223],{"href":222},[322,387],{"id":388},"nøddelikør",[326,390,391],{"id":388},"Nøddelikør",[156,393,394,395,399],{},"Der findes ikke mange typer af nødder, der egner sig til at lave en likør på. Dem der laves, laves oftest med “percolator”-metoden, som du kan læse mere om under ",[160,396,398],{"href":397},"\u002Faromatisk-bitter\u002Fangostura-bitters#produktion","produktionen af Angostura Bitters",".",[188,401,402],{},[191,403,404],{},[160,405,212],{"href":211},[322,407],{"id":408},"emulsionslikør",[326,410,411],{"id":408},"Emulsionslikør",[156,413,414],{},"Likører i denne type er baseret på fløde og æg. Der findes ikke mange likører af denne slags. Den mest kendte i Danmark er Baileys.",[314,416,418],{"id":417},"underklassificeringer","Underklassificeringer",[156,420,421],{},"Foruden de vidtspændende klassificeringer ovenfor findes der også meget mindre kategorier, der foreskriver en specifik ingrediens og\u002Feller specifik produktionsmetode. Dem gennemgår vi herunder.",[322,423],{"id":424},"amaretto",[326,426,263],{"id":424},[156,428,429],{},"Denne type likør hører under klassificeringen nøddelikør. Det er en sød italiensk likør med duften af marcipan og som har en smag af mandel. Den er lavet på abrikoskerner eller mandler, og nogle gange begge dele.",[188,431,432],{},[191,433,434],{},[160,435,212],{"href":211},[322,437],{"id":438},"curacao",[326,440,441],{"id":254},"Curaçao",[156,443,444,445,449],{},"Historisk set er curaçao blevet produceret på øen Curaçao fra ",[160,446,448],{"href":447},"\u002Fdestillation#potdestillator","potdestilleret"," brandy, som er smagssat med tørrede appelsinskræller. Appelsinerne bliver produceret på øen, men sorten stammer fra Valencia. Appelsinerne fra Valencia er søde, men da klimaet på Curaçao er tørrere, bliver bitre og uspiselige. På trods af det begyndte de at gro vildt på øen. På et tidspunkt fandt en eller anden ud af, at de soltørrede skræller fra appelsinerne producerede en behagelig aroma. I 1896 brugte destillerierne på Curaçao skrællen af appelsinerne til at tilføre smag og aroma til deres produkter.",[156,451,452],{},"Curaçao er desværre ikke beskyttet af regler, ligesom f.eks. cognac, champagne og tequila. Dvs. at man sagtens stadig kan finde traditionelle curaçao, men at moderne curaçao ikke er lavet på samme måde. Blå curaçao er f.eks. ikke lavet på den traditionelle måde.",[322,454],{"id":455},"triple-sec",[326,457,458],{"id":455},"Triple sec",[156,460,461],{},"Triple sec er en stærk og klar likør med en sød smag af appelsin. Navnet er fransk og betyder “tredobbelt destilleret”. Den bliver lavet på tørrede skaller fra både søde og bitre appelsiner.\nCombier destilleriet hævder, at denne type likør blev opfundet et tidspunkt imellem 1834 og 1848 af Jean-Baptiste Combier i Saumur, Frankrig. Destilleriet var dog mere berømt på det tidspunkt for et andet destillat som også indeholdte appelsin, bare blandet med andre aromaer.",[188,463,464],{},[191,465,466],{},[160,467,223],{"href":222},[151,469,471],{"id":470},"anmeldelser-af-likører","Anmeldelser af likører",[473,474],"review-list",{"category":475},"likør",[151,477,479],{"id":478},"cocktails-med-likør","Cocktails med likør",[481,482],"cocktail-list",{"spirit":475},{"title":484,"searchDepth":485,"depth":485,"links":486},"",2,[487,488,489,494,495],{"id":153,"depth":485,"text":154},{"id":182,"depth":485,"text":183},{"id":230,"depth":485,"text":231,"children":490},[491,493],{"id":316,"depth":492,"text":317},3,{"id":417,"depth":492,"text":418},{"id":470,"depth":485,"text":471},{"id":478,"depth":485,"text":479},"Likør er sødet spiritus smagt til med frugt, urter, nødder eller fløde. Den skal have mindst 15 % alkohol og 100 g sukker pr. liter. Se typer og navne.","md","\u002Fimages\u002Freview\u002F01HKG1RRXG40BGNZ77X3064QCM.webp",{},"Hvad er likør? 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