8. Liqueurs Flashcards
What are the four COLD methods of flavor extraction used in the production of liqueurs?
Infusion
- Maceration
- Percolation
- Compounding
What term is used for the HOT method of flavor extraction used in the production of liqueurs?
Distillation
What are the two main categories of liqueurs?
Generic and Propriertary
What are the four basic steps in the production of liqueurs?
Selection of base spirit/flavor source
- Flavor extraction
- Sweetening
- Finishing
Where is Chambord produced?
Cour-Cheverny (Loire Valley, France)
What is the main flavoring in Cointreau?
Bitter and sweet orange peels
Where is Malibu liqueur produced?
Barbados
What cherry liqueur was originally produced in Zadar, Croatia?
Luxardo Maraschino
What are the main flavorings used in Creme Yvette?
Violet petals, as well as blackberries, raspberries, strawberries, orange peel, and vanilla
Where was Liquore Galliano L’Autentico first produced?
Tuscany
What bright yellow liqueur is named for the Italian word for “witch”?
Liquore Strega
What is the main flavoring in St. Germain?
Elderflowers
What is the main flavoring in Frangelico?
Tonda Gentile della Langhe hazelnuts
What green walnut-flavored liqueur is made throughout Italy’s Emilia-Romagna region?
Nocino
What South African liqueur uses an elephant as its “symbol”?
Amarula
