Overview

Alcoholic beverages are drinks containing ethanol, with alcohol content varying widely. Most common alcoholic beverages range from about 3% to 40% alcohol by volume, but many exceptions exist (e.g., low‑alcohol beers below 0.5% ABV, and cask‑strength spirits exceeding 60% ABV). They are broadly classified into three categories: beers (fermented grains), wines (fermented fruits), and spirits (distilled beverages). Production, sale, and consumption are regulated in over 100 countries worldwide [1].

Origin and history

The production of alcoholic beverages is believed to date to the Neolithic period, with early evidence of fermented drinks from rice, honey, and fruit in China, and beer and wine production in Mesopotamia and Egypt. Distillation was developed later, with early evidence in medieval Europe. Alcoholic beverages have served ritual, medicinal, and social functions across many human cultures [1].

Varieties and aliases

  • Beers: ales, lagers, stouts, porters, sour beers
  • Wines: red, white, rosé, sparkling, fortified (e.g., sherry, port)
  • Spirits: whiskey, vodka, gin, rum, tequila, brandy, baijiu, soju, shōchū
  • Fermented beverages: sake (rice wine), pulque (agave), chicha (corn), mead (honey)
  • Liqueurs and cordials: sweetened, flavored spirits

Culinary uses

Alcoholic beverages are consumed as drinks, used as cooking ingredients, and employed in food preservation. Wine is used in braises, reductions, and marinades; beer appears in batters, stews, and breads; spirits are used in flambéed dishes, sauces, and desserts. In various cuisines, rice wine (e.g., huangjiu, shaoxing wine) is used for braising and stir‑frying, while sake and mirin are used in simmered dishes and glazes [1].

Cross-cuisine context

Alcoholic beverages are found in many culinary traditions, but specific types anchor distinct regional practices. In Mexican cuisine, pulque (fermented agave sap) is an ancient beverage, and beer is used in cooking and in drinks like micheladas. Tequila and mezcal, both distilled from agave, are central to Mexican cocktail culture.

In East Asian cuisines, rice‑based alcoholic beverages serve analogous roles. Chinese huangjiu and shaoxing wine are used for braising and deglazing, similar to how dry sherry or white wine is used in European cooking. Japanese sake and mirin function similarly in simmered dishes and glazes. Korean soju and makgeolli are consumed as drinking alcohols and occasionally used in cooking. In Filipino cuisine, lambanóg (coconut spirit) and basi (sugarcane wine) are traditional.

In some cuisines, alcoholic beverages are avoided for religious reasons; for example, in Persian cuisine, non‑alcoholic beer and fermented drinks like doogh are common. In Armenian and Russian cuisines, vodka and brandy are used in cooking and as drinking spirits [1].

Notes for cooks

  • Cooking wine or sake should be drinkable quality; poor quality alcohol can impart off‑flavors.
  • Alcohol content affects cooking: ethanol evaporates at 173°F (78°C), but some alcohol remains even after prolonged cooking.
  • For substitutions in braises, use broth or stock with a splash of vinegar or lemon juice to mimic acidity.