Bitters, Liqueurs, Cordials

Question 1

Which methods are used for “bitters & liqueurs” to gain their flavors?

Answer 1

1. Maceration
2. Infusion
3. Percolation

Question 2

For bitters, a base spirit is flavored by the addition of;

Answer 2

spices
herbs
roots
fruit
botanicals

Question 3

Name an example of well known style of “amaro”?

Answer 3

Fernet-Branca

Question 4

If a customer ask for bitter style (aperitif) what would you recommend?

Answer 4

Lowe alcohol bitters such as:
Aperol or Campari.

Question 5

If a customer ask for bitter style (digestif) what would you recommend?

Answer 5

Higher alcohol bitters such as:
Fernet or Averna

Question 6

List an example of bitter used for cocktail flavoring in small quantities?

Answer 6

Angostura bitters, produced from a base of rum in Trinidad.