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Master Sommelier Theory > Aperitivi / Amari / Liqueur / Eaux de Vie > Flashcards

Aperitivi / Amari / Liqueur / Eaux de Vie Flashcards

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Introductory Sommelier Exam (CMS) flashcards
1
Q

Campari

24%

A

Very orange citrus-driven

Quinquina, 60 herbs and plants

(rhubarb, ginseng, bitter orange)

Novara outside of Milan

mix with soda

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2
Q

Aperol

A

Gentiane root

(orange, rhubarb, roots, herbs)

now made by Campari (Milan)

mix with soda

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3
Q

Lillet

17%

A

Quinquina with semillon base

(Merlot for the Rouge) and mix of sweet and bitter orange

produced in Podensac (Bordeaux)

mix with soda, tonic, or over ice

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4
Q

Suze

A

Gentiane root and herbs

Paris

mix with soda, tonic, or creme de cassis

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5
Q

Bonal

A

Gentiane-Quina

produced in Isere (chartreuse herbs)

mixes well with cider, champagne, or whiskey

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6
Q

Saint Raphael

A

Quinine, bitter orange, cocoa, quasia

Originally Lyon, produced in Provence

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7
Q

Kina l’Aero d’Or

A

Chinchona, ginger, orange peel

cortese wine base

Tempis Fugit (Petaluma)

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8
Q

Byrhh

A

Grand Quinquina

produced in Catalan territory (Thuir)

good mixer with many spirits

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9
Q

Pimm’s

A

Gin base

spice and citrus

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10
Q

Cocchi Vermouth di Torino

A

One of only 2 protected geographical indications for vermouth

still follows classical requirements

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11
Q

Carpano Antica

A

Vanilla and oak

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12
Q

Punt e Mes

A

outside Milan (Carpano)

stock brokers “point and a half” hand gesture

most bitter, strong

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13
Q

Cocchi Americano

A

bianco - moscato base

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14
Q

Cinzano

A

rosso, bianco, secco

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15
Q

Contratto Americano

A

Piemonte Alta Langa

Moscato base

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16
Q

Noilly Prat

A

Mediterranean

Marseille - white wine bases

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17
Q

Dubonnet

19%

A

Milder aperitif, not bitter

Fortified wine base

Paris

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18
Q

Dolin Dry

A

Chambery

Alpine herbs

protected designation of origin (martini)

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19
Q

Alessio

A

di Torino

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20
Q

Atxa

A

Alava

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21
Q

Other Spanish vermouth

A

Izaguirre (Basque)

Lustau (Andalusian)

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22
Q

Fernet Branca

A

(large brand) Chinchona, quinine, gentiane, linden, myrrh

produced in Milan

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23
Q

Averna

A

herbs, roots, citrus

produced in Sicily

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24
Q

Boonekamp

A

spices, roots (gentiane), bark

originated in Germany sold to Netherlands

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25
Q

Unicum

A

herbs and spices aged in oak

Hungary

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26
Q

Jagermaester

A

herbs, spices, fruits

Germany

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27
Q

Cardamaro

A

Cardoon and blessed thistle, oak-aged (whiskey substitute)

Piedmont

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28
Q

Cappelletti

A

dry, bright, red bitter

produced outside of Trento

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29
Q

Sfumato

A

smoke and alpine berries

produced by Cappelletti - Trento

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30
Q

Pasubio

A

mountain berries, Trentino, Dolomites

mixes with whiskey, rye, or brandy

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31
Q

Meletti

A

Gentiane, anise, saffron, orange peel

Le Marche

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32
Q

Amaro dell’Erborista

A

honey, orange peel, rhubarb

Le Marche

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33
Q

Nonino

A

grappa base, licorice, rhubarb, tamarind

oak aged

Friuli

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34
Q

Sibilla

A

includes pure honey from Monti Sibillini

Le Marche

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35
Q

Montenegro

A

vanilla, orange, rose, eucalyptus

Bologna

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36
Q

Vecchio Amaro del Capo

A

orange, chamomile, juniper

Calabria

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37
Q

Amaro Lucano

A

orange and herbs

Basilicata

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38
Q

Braulio

A

menthol and pine

from Valtellina

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39
Q

Ramazzotti

A

(large brand) roots, herbs, orange peel, anise

produced in Milan

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40
Q

Zucca

A

Rhubarb

Milano

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41
Q

Strega

A

saffron liqueur - Italy

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42
Q

Cynar

A

artichoke liqueur - Italy

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43
Q

Chartreuse

A

Brandy base
130 herbs, plants, roots
distilled, mixed with sugar and honey
aged in oak casks Near Grenoble
based on a 1605 recipe “Elixir Vegetale” VEP - aged at least 8 years

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44
Q

Benedictine DOM

40%

A

Deo Optimo Maximo

1510 Fecamp (Normandy - North Coast of FR)

27 herbs and spices

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45
Q

La Vielle Cure

A

juniper, myrrh, angelica, cardamom, honey

Gironde

46
Q

Verveine du Velay

A

brandy and verbena

Auvergne

47
Q

Anisette

A

Pernod, Ricard
Pastis 51
Sambuca (Italy - Romana, Molinari)
Mastic (Greece, Turkey, Cyrus)
Arak (Sri Lanka, Indonesia) DO NOT confuse w/ Arrack
Raki (Turkey)
Tsipouro (Greece - Crete)
Ouzo (Greece, Cyprus)
Chinchon (Spain)

48
Q

Akavit

A

caraway seeds, dill, or fennel

usually based on potato or grain spirit

Aalborg (Denmark)
Linie (Norway)

49
Q

Kummel

A

caraway seeds (Denmark)

50
Q

Drambuie

A

heather, honey

51
Q

Glayva

A

honey, tangerine, spice

52
Q

Glen Mist

A

heather, honey, herbs

53
Q

Irish Mist

A

honey, herbs

54
Q

Krupnik

A

honey - Poland

55
Q

Hydromel

A

honey - Greece

56
Q

Galliano

A

vanilla, anise, mint

outside Milan

57
Q

Tuaca

A

brandy base, vanilla - italy

58
Q

Licor 43

A

vanilla, herbs

Cartagena - Murcia

59
Q

Goldwasser

A

anise, angelica, gentiane, juniper

Gdansk

60
Q

Tequila Rose

A

tequila, strawberries, cream

61
Q

Izarra

A

Armagnac base - Pyrenees herbs

62
Q

Genepi

A

wormwood, grass and herbs - Alps

63
Q

Aiguebelle

A

Provencale herbs - Montelimar Trappiste monks

64
Q

Elixir d’Anvers/Spa

A

Belgium

65
Q

Centerbe

A

99 different herbs - Abruzzo

66
Q

Gran Marnier

A

cognac base curacao

67
Q

Cointreau

A

curacao oranges - triple sec (higher proof)

68
Q

Orange Curacao

A

Lahara bitter orange peels

69
Q

Triple Sec

A

higher proof curaçao

70
Q

Mandarine

A

cognac base - tangerine

71
Q

Van der Hum

A

tangerine - South Africa

72
Q

Luxardo Maraschino

A

maraschino cherries

73
Q

Cherry Heering

A

Denmark

74
Q

Amour en Cage

A

Quebec - Cherries

75
Q

Chambord

A

black raspberry

76
Q

Sloe Gin

A

blackthorn bush sloe berries

77
Q

Creme de Cassis (Marie Brizard)

A

black currant

78
Q

Maracuja

A

passionfruit (Madeira/Azores)

79
Q

Passoa

A

passionfruit (made in FR)

80
Q

Pisang Ambon

A

banana - Netherlands

81
Q

Midori

A

melon - Japan

82
Q

Advocaat

A

sweetened egg (Netherlands)

83
Q

Amarula

A

marula fruit (South Africa) and cream

84
Q

Frangelico

A

hazelnuts (Italy) - Piemonte

85
Q

Creme de Noyau

A

fruit stones, almond flavor

86
Q

Godiva

A

Brussels

87
Q

Mozart

A

Austria - chocolat and flavors

88
Q

Amaretto

A

apricot stones
sometimes almond
outside Milan

Disaronno, Luxardo

89
Q

Bailey’s

A

cream chocolate

90
Q

Tia Maria

A

coffee - rum base (Jamaica)

91
Q

Kahlua

A

coffee - rum base (Mexico)

92
Q

Bolivar

A

Canadian coffee

93
Q

Sabra

A

Israel - chocolate and cactus

94
Q

Malibu

A

coconut

rum base (Barbados)

made in Scotland

95
Q

Grappa

A

usually gently pressed red grapes from Piedmont, Veneto, Lombardia, Trentino, Friuli

Jacopo Poli
Nonino
Nardini
Romano Levi (Neive)
Sassicaia

96
Q

Marc

A

Champagne, Burgundy, Alsace

Chateau d’Arlay
Marc d’Irouleguy - Etienne Brana
Marc du Chateau Rayas

97
Q

Bagaceira

Orujo

A

Portuguese - made from Vinho Verde grapes

Aveleda
Impoerio

Spanish - “aguardiente de Orujo” northern Spain

98
Q

Calvados

A

11 AOCs
Pays d’Auge is best

Dupont
Busnel
Coquerel
Le Morton (Domfrontais)
Michel Huard - double distilled and aged in oak

99
Q

Applejack

A

New England
double distilled and aged in oak

Laird’s (New Jersey)

100
Q

Kirschwasser

A

Black cherries

Germany & Alsace
Bols
De Kuyper
Etter
Meyer

Clear Creek (OR)

101
Q

Poire William

A

Bartlett pears
originally France

Marie Brizard (FR)
Schladerer (DE)
Clear Creek (USA)

102
Q

Framboise

A

raspberry - France

103
Q

Himbeergeist

A

raspberry - Germany - Schladerer

104
Q

Schnapps

A

“gulp” - neutral grain spirit infused with fruit - steeped

105
Q

Kecskmet

A

apricots - Hungary - Zwack

106
Q

Quetsch/Mirabelle

A

Plum

107
Q

Slivovitz

A

Plum

Maraska, Zwack, Clear Creek

108
Q

Okolehao

A

Hawaiian Ti Plant

109
Q

Fine Seve

A

Maple - Quebec

110
Q

Boukha

A

Fig - Tunisia - Soleil, Bokobsa

111
Q

What amaro uses 17% of the world’s saffron supply?

A

Fernet-Branca

Master Sommelier Theory (68 decks)

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