{"id":16915,"date":"2019-07-26T08:17:38","date_gmt":"2019-07-26T05:17:38","guid":{"rendered":"https:\/\/bar.lv\/liqueur_history\/"},"modified":"2019-07-26T08:17:39","modified_gmt":"2019-07-26T05:17:39","slug":"liqueur_history","status":"publish","type":"post","link":"https:\/\/bar.lv\/?p=16915","title":{"rendered":"Li\u0137ieru v\u0113sture, ra\u017eo\u0161ana un pasnieg\u0161ana"},"content":{"rendered":"

<\/strong>\"\"<\/a>Li\u0137ieri ir dz\u0113rieni ar alkohola saturu virs 15%, kuri rad\u012bti izmantojot da\u017e\u0101du veidu destil\u0101tus, harmonisk\u0101 savienojum\u0101 ar izejvielu, kura pie\u0161\u0137ir dz\u0113rienam gar\u0161u un arom\u0101tu, papildinot visu ar cukuru. Da\u017ek\u0101rt cukura viet\u0101 tiek izmantots medus, karamele vai citi saldin\u0101t\u0101ji. Liel\u0101k\u0101 da\u013ca pasaules li\u0137ieru satur ne maz\u0101k k\u0101 100 g cukura uz 1 litru \u0161\u0137idruma, bet \u201ecream\u201d li\u0137ieri ne maz\u0101k k\u0101 400 g cukura uz 1litru \u0161\u0137idruma. Gandr\u012bz visi pasaules li\u0137ieri ir izteikti di\u0123est\u012bva dz\u0113rieni, kurus pasniedz tikai p\u0113c malt\u012btes. Pasaul\u0113 tos d\u0113v\u0113 par \u201ecordial drink\u201d (saldajiem dz\u0113rieniem).<\/p>\n

Li\u0137ieru v\u0113sture<\/strong>
\nUzskata, ka pirmos li\u0137ierus XI gadsimt\u0101, k\u0101 medic\u012bnisku mikst\u016bru, pagatavoja Rietumeiropas m\u016bki. Past\u0101v\u012bgu eksperimentu rezult\u0101t\u0101 m\u016bki cent\u0101s rad\u012bt jaun\u012bbas eliks\u012bru un citas \u0101rstnieciskas mikst\u016bras. \u0145emot v\u0113r\u0101 to, ka daudzas no mikst\u016br\u0101m bija sam\u0113r\u0101 r\u016bgtas, m\u016bki pievienoja da\u017e\u0101das gar\u0161vielas un cukuru. S\u0101kotn\u0113ji li\u0137ierus pagatavoja izmantojot v\u012bnu. T\u0101 laika lab\u0101kos li\u0137ierus ra\u017eoja Francij\u0101 un It\u0101lij\u0101. Dr\u012bzum\u0101 li\u0137ieru gatavo\u0161anas metodi p\u0101r\u0146\u0113ma Holandie\u0161i (starp citu, \u0161\u012bs valstis v\u0113l joproj\u0101m ir l\u012bderi li\u0137ieru ra\u017eo\u0161an\u0101). L\u012bdz m\u016bsdien\u0101m, no t\u0101 laika li\u0137ieriem, ir non\u0101ku\u0161i t\u0101di \u0161edevri k\u0101 \u201eArquebuse de Fermitage\u201d, \u201eElixir Vegetal\u201d un \u201eEau de Melisse\u201d. Katram ra\u017eot\u0101jam bija sava, slepena ra\u017eo\u0161anas recepte, kura p\u0101rg\u0101ja no paaudzes paaudz\u0113. XII gadsimt\u0101 Francij\u0101 alkoholiskos dz\u0113rienus var\u0113ja ra\u017eot tikai m\u016bki, bet Holand\u0113 jau tika ra\u017eoti pirmie komerci\u0101lie li\u0137ier\u012b\u0161i. Kad Eiropas kolonisti okup\u0113ja K\u0101r\u012bbu j\u016bras salas, tika atkl\u0101ta pomerance (r\u016bgts apels\u012bnu paveids). \u0160iem aug\u013ciem piemita bag\u0101t\u012bgs arom\u0101ts un t\u0101p\u0113c tie tika izm\u0113rc\u0113ti alkohol\u0101 un destil\u0113ti. R\u016bgto gar\u0161u sl\u0101p\u0113ja ar cukuru, k\u0101 rezult\u0101t\u0101 rad\u0101s pasaul\u0113 popul\u0101rais li\u0137ieris Cura\u00e7ao. XVII gadsimt\u0101 li\u0137ieri ofici\u0101li tika atz\u012bti kara\u013cu galm\u0101. Tos lietoja galvenok\u0101rt tikai augst\u0101k\u0101 sabiedr\u012bba. Par\u0101doties Eirop\u0101 cukurniedr\u0113m un da\u017e\u0101d\u0101m eksotisk\u0101m gar\u0161viel\u0101m, uzlaboj\u0101s ar\u012b li\u0137ieru kvalit\u0101te. Nepat\u012bkamais z\u0101\u013cu arom\u0101ts tika nosl\u0101p\u0113ts, rezult\u0101t\u0101 palielin\u0101j\u0101s dz\u0113riena p\u0101rdo\u0161anas apjomi. S\u0101kotn\u0113ji li\u0137ieriem bija lat\u012bnisks nosaukums \u201eMuseum\u201d. XIX gadsimt\u0101 iest\u0101j\u0101s li\u0137ieru baud\u012b\u0161anas zelta \u0113ra. Tad ar\u012b rad\u0101s pasaul\u0113 popul\u0101r\u0101kie li\u0137ieri t\u0101di k\u0101 Cointreau, Chartreuse, Grand Marnier, Galliano, B\u00e9n\u00e9dictine D.O.M. un citi.<\/p>\n

Atceries! Li\u0137ieri ir dz\u0113rieni, kuri visbie\u017e\u0101k tiek izmantoti koktei\u013cu pagatavo\u0161an\u0101, lai tie\u0161\u0101 veid\u0101 ietekm\u0113tu koktei\u013ca gar\u0161u un kr\u0101su.<\/p>\n

Li\u0137ieru ra\u017eo\u0161ana<\/strong>
\nVisi pasaules li\u0137ieri sast\u0101v no:
\n1) Alkoholisk\u0101s b\u0101zes – v\u012bna, vodkas, d\u017eina, ruma, tekilas, viskija, brendija, konjaka un citiem destil\u0101tiem.
\n2) Gar\u0161as produkta \u2013 og\u0101m, aug\u013ciem, kafijas, t\u0113jas, piena, ol\u0101m, z\u0101laugiem un gar\u0161viel\u0101m, da\u017e\u0101du produktu mizi\u0146\u0101m, sakn\u0113m, kakao, riekstiem un cit\u0101m izejviel\u0101m.
\n3) Cukura, medus vai cita saldin\u0101t\u0101ja.<\/p>\n

Past\u0101v divi li\u0137ieru pagatavo\u0161anas pamatveidi<\/strong>
\nPirmais veids – da\u017e\u0101du aug\u013cu, ogu, z\u0101laugu vai citu izejvielu m\u0113rc\u0113\u0161ana da\u017e\u0101du veidu destil\u0101tos (bie\u017e\u0101k graudu spirt\u0101 vai brendij\u0101), kura ilgst vair\u0101kus m\u0113ne\u0161us. P\u0113c tam dziru filtr\u0113, at\u0161\u0137aida ar destil\u0113tu \u016bdeni un pievieno cukura s\u012brupu, medu un citas slepenas gar\u0161vielas.
\nOtrs veids \u2013 da\u017e\u0101du aug\u013cu, ogu, z\u0101laugu vai citu izejvielu m\u0113rc\u0113\u0161ana da\u017e\u0101du veidu destil\u0101tos (bie\u017e\u0101k graudu spirt\u0101 vai brendij\u0101), kura ilgst tikai ned\u0113\u013cu vai p\u0101ris stundas. P\u0113c tam \u0161o dziru destil\u0113 vienu reizi speci\u0101l\u0101s destil\u0101cijas iek\u0101rt\u0101s \u201epatent still\u201d. Dz\u0113riena ra\u017eo\u0161an\u0101 izmanto destil\u0101cijas procesa vid\u0113jo tec\u0113jumu, t\u0101 saucamo \u201esirdi\u201d, kurai pievieno cukuru, k\u0101 ar\u012b citas slepenas gar\u0161vielas un at\u0161\u0137aida ar \u016bdeni l\u012bdz vajadz\u012bgajam alkohola stiprumam. Augstas klases li\u0137ierus m\u0113dz iztur\u0113t muc\u0101s. Da\u017ek\u0101rt li\u0137ieru ra\u017eo\u0161anu veic apvienojot abas metodes.
\n<\/strong><\/p>\n

Li\u0137ieru sadal\u012bjums un to pasnieg\u0161ana<\/strong>
\nVisus pasaules li\u0137ierus var sadal\u012bt sekojo\u0161i:
\nStipros – ar alkohola saturu no 35 – 50 %.
\nVid\u0113ji stipros – ar alkohola saturu no 25 – 30 %.
\nV\u0101jos (cream) – ar alkohola saturu no 15 – 25 %. \u0160ie li\u0137ieri var b\u016bt rad\u012bti izmantojot piena produktus un tie var b\u016bt nedaudz sald\u0101ki par p\u0101r\u0113jiem. Da\u017ek\u0101rt \u0161os li\u0137ierus m\u0113dz d\u0113v\u0113t par deserta li\u0137ier\u012b\u0161iem.
\nLi\u0137ierus m\u0113dz sadal\u012bt trij\u0101s kvalit\u0101tes kategorij\u0101s:
\nGalda li\u0137ieri \u2013 li\u0137ieri, kuru pamat\u0101 ir vienk\u0101r\u0161s destil\u0101ts.
\nKvalitat\u012bvi li\u0137ieri \u2013 ir li\u0137ieri, kuru pamat\u0101 ir augstas kvalit\u0101tes destil\u0101ts. \u0160ie li\u0137ieri var b\u016bt nedaudz iztur\u0113ti koka muc\u0101s un pild\u012bti savdab\u012bg\u0101s pudel\u0113s. Receptes \u0161\u0101da veida li\u0137ieriem var b\u016bt vair\u0101kus simtus gadus vecas.
\nAugsti kvalitat\u012bvi li\u0137ieri \u2013 li\u0137ieri, kuru ra\u017eo\u0161an\u0101 izmanto iepriek\u0161 koka muc\u0101s iztur\u0113tus dz\u0113rienus (v\u012bnu, konjaku, viskiju un l\u012bdz\u012bgus). Li\u0137ieri vienm\u0113r tiek pild\u012bti neatk\u0101rtojam\u0101s pudel\u0113s, kuras ir aiztais\u012btas ar kor\u0137a koku aizb\u0101zni (kor\u0137i). Receptes li\u0137ieriem var b\u016bt vair\u0101kus simtus gadus vecas.<\/p>\n

Li\u0137ieru uzglab\u0101\u0161anas temperat\u016bra <\/strong>ir +18 +20\u00b0C, k\u0101 ar\u012b atsevi\u0161\u0137os gad\u012bjumos, ja to iesaka izgatavot\u0101js, +6 +8 \u00b0C.
\nLi\u0137ierus t\u012br\u0101 veid\u0101 lej<\/strong> (40-100 ml) cordial vai klasiskaj\u0101 koktei\u013cu glaz\u0113, shot vai stipro dz\u0113rienu gl\u0101z\u012bt\u0113.
\nLi\u0137ierus ar ledu var pasniegt old fashion gl\u0101z\u0113. Augsti kvalitat\u012bvus li\u0137ierus var pasniegt iepriek\u0161 min\u0113tajos traukos vai ar\u012b gl\u0101z\u0113, kur\u0101 pie\u0146emts pasniegt li\u0137iera alkoholisk\u0101s b\u0101zes dz\u0113rienu. Piem\u0113ram, li\u0137ieri, kur\u0161 rad\u012bts izmantojot konjaku var pasniegt konjaka gl\u0101z\u0113.
\n\ufeff<\/p>\n","protected":false},"excerpt":{"rendered":"

Li\u0137ieri ir dz\u0113rieni ar alkohola saturu virs 15%, kuri rad\u012bti izmantojot da\u017e\u0101du veidu destil\u0101tus, harmonisk\u0101 savienojum\u0101 ar izejvielu, kura pie\u0161\u0137ir dz\u0113rienam gar\u0161u un arom\u0101tu, papildinot visu [\u2026]<\/span><\/p>\n","protected":false},"author":1,"featured_media":11249,"comment_status":"open","ping_status":"open","sticky":false,"template":"","format":"standard","meta":{"footnotes":""},"categories":[5474],"tags":[],"class_list":["post-16915","post","type-post","status-publish","format-standard","has-post-thumbnail","hentry","category-likieri"],"_links":{"self":[{"href":"https:\/\/bar.lv\/index.php?rest_route=\/wp\/v2\/posts\/16915","targetHints":{"allow":["GET"]}}],"collection":[{"href":"https:\/\/bar.lv\/index.php?rest_route=\/wp\/v2\/posts"}],"about":[{"href":"https:\/\/bar.lv\/index.php?rest_route=\/wp\/v2\/types\/post"}],"author":[{"embeddable":true,"href":"https:\/\/bar.lv\/index.php?rest_route=\/wp\/v2\/users\/1"}],"replies":[{"embeddable":true,"href":"https:\/\/bar.lv\/index.php?rest_route=%2Fwp%2Fv2%2Fcomments&post=16915"}],"version-history":[{"count":3,"href":"https:\/\/bar.lv\/index.php?rest_route=\/wp\/v2\/posts\/16915\/revisions"}],"predecessor-version":[{"id":19117,"href":"https:\/\/bar.lv\/index.php?rest_route=\/wp\/v2\/posts\/16915\/revisions\/19117"}],"wp:featuredmedia":[{"embeddable":true,"href":"https:\/\/bar.lv\/index.php?rest_route=\/wp\/v2\/media\/11249"}],"wp:attachment":[{"href":"https:\/\/bar.lv\/index.php?rest_route=%2Fwp%2Fv2%2Fmedia&parent=16915"}],"wp:term":[{"taxonomy":"category","embeddable":true,"href":"https:\/\/bar.lv\/index.php?rest_route=%2Fwp%2Fv2%2Fcategories&post=16915"},{"taxonomy":"post_tag","embeddable":true,"href":"https:\/\/bar.lv\/index.php?rest_route=%2Fwp%2Fv2%2Ftags&post=16915"}],"curies":[{"name":"wp","href":"https:\/\/api.w.org\/{rel}","templated":true}]}}