CHAPTER 8: LIQUEURS & BITTERS Flashcards
What is EU definition of a cordial?
Non-alcoholic, flavor-enhancing ingredients used for mixed drinks and cocktails
What is the US definition of a cordial?
In US, cordial and liqueur are synonyms meaning: 1. Flavored spirits containing >=2.5% sugar by weight. 2. Prepared by mixing or re-distilling ANY spirit w/ fruits, plants or other natural flavoring
What are 4 synonyms for Liqueurs?
- Balms
- Cremes
- Elixirs
- Oils
What were the primary purposes of liqueurs during the middle ages?
- Medicinal remedies
- Love potions
- Cure-alls
Who is Paracelsus?
A physician and philosopher from the 15th century. He directed all work with liqueurs towards preparation of medicines.
During the 19th and 20th centuries, what countries were primary producers of liqueurs?
Italy and France
True or False: In 18th century, liqueurs were flavored by plants, herbs, spices, chosen to aid digestion rather than flavor
True
What flavor liqueur is Holland known for?
Orange
What flavor liqueur is Germany known for?
Herbal products like caraway seed
What flavors of liqueur is Denmark and Spain known for?
Fruit and spice combos
What flavors of liqueur is Scotland and Ireland known for?
Whiskey bases with fruit and herbal additions
True or False: People started consuming whiskey-based liqueurs and now evolved into using brandy, rum, tequila, vodka and gin
False; Started consuming BRANDY-based liqueurs and now evolved into using whiskey, rum, tequila, vodka, and gin
What are the 4 basic steps in liqueur production?
- Base spirit selection
- Flavor source
- Flavor extraction method
- Sweetener (& sometimes color)
In countries that don’t have historical traditions, what is the objective when producing liqueurs?
Producing a product that meets market trends and consumer demand
What are the 2 basic ways to extract flavor for liqueurs? What sources are typically used for each?
- Hot Method - plant products such as seeds, leaves, roots and flowers
- Cold Method - fruit flavors
What are the pros and cons of using the cold method for flavor extraction?
Pros: good for sources that are sensitive to heat
Cons: time consuming, sometimes up to a year
What are the 4 cold methods of flavor extraction? Explain each.
- Infusion
- Maceration
- Percolation aka “brewing”
- Compounding
What is the name cordial derived from?
The Latin word “cordialis” because of the belief that a cordial was beneficial to ones heart
True or False: The finished product after using the cold method is sometimes aged in oak barrels
False; product sometimes aged in neutral vessels to prevent oak influence
True or False: The finished product after using the cold method ranges from 30 to 80 proof
True
Name 3 well-known bitters that were developed in Italy and describe them.
- Cynar (artichoke)
- Campari (bitter orange)
- Fernet-Branca (rhubarb and gentian)
True or False: In US, cordial and liqueur are synonymous
True
In the beginning, what was a cordial composed of?
Cordial composed of alcohol infusion containing medical herbs and spices with positive properties
What did monks and alchemists concentrate their efforts on originally?
Concentrated their efforts on potions, using spirits and botanicals
What herbs, used in liqueurs, are still considered beneficial for digestion?
Caraway seed, angelica root, oils of orange and lemons and various herbs all considered beneficial for digestion
True or False: In 18th century, liqueurs became a national business in Europe
False; 19th century
What in particular has expanded the liqueur category?
Natural and complex synthetic flavors, combined with sweeteners and additives.
Describe the “Infusion” process for the Cold Method of extracting flavor
- Steep crushed fruits in liquid to extract fruit flavor
- This is gentlest process, used with delicate sources
- When source isn’t very delicate, infusion liquid may contain alcohol
Describe the “Maceration” process for the Cold Method of extracting flavor
- Used with hardier fruits and berries
- Destructive; cut, crushed and pressed to expose most surface area
- Steeped in alc solution in 120 proof range
- Mix is left to extract desired flavors; water extraction is rare
Describe the “Percolation” aka “Brewing” process for the Cold Method of extracting flavor
- Leaves, herbs, delicate plants placed in apparatus
- Continuously pumped and passed thru flavoring material
- Flow thru mass of flavorings to extract aroma
- Flavor constituents in a slow, time-consuming manner
Describe the “Compounding” process for the Cold Method of extracting flavor
- Very simple
2. Essences and concentrates of flavor agents blended into base spirit
During the cold method, water or alcohol absorbs almost all of what?
Absorbs almost all of aroma, flavor and color of fruit, seed, etc.
True or False: if water-extracted flavor, it’s added to spirit base
True
What plant products does the Hot Method of extraction use? What does it extract from the products?
- Seeds, leaves, roots, flowers
2. Extracts essential oils from flavoring agent
Describe the Distillation process for the Hot Method of extraction
- Steep flavoring agent in alc for several hours
- Placed in still w/ additional spirits and then distilled
- If using delicate flowers (mint, roses), these distilled quickly in aqueous solution instead of spirit
- Once flavor is impregnated, liqueur is reduced in strength and sweetened
- Lastly, might be colored w/ derived coloring or food dyes
Describe the still used for the distillation process of the Hot Method.
Done in small to medium sized copper pot still, resembling gin’s
What is done with the heads and tails of flavoring agent?
Discarded or redistilled with next batch
When using delicate flowers, what is done to preserve aromas and why?
To preserve aromas, vacuum distillation used which allows water to boil at low temperature
What type of sweeteners are used to sweeten the liqueur?
Sucrose, high fructose corn syrup, rectified grape must, honey
Why is liqueur sometimes colored?
Addition of color is for marketing purposes
When is it best to use the Hot Method of extraction?
Hot is best when it’s more difficult to extract than simply soaking in cold liquid. Flavoring agents must be able to withstand heat and benefit from quick extraction of flavor
True or False: Since there are distinct formulas for liqueurs, the combos are limited.
False; since no distinct formula, the combos are limitless
What are the 2 Main Classes of Liqueurs? Describe each.
- Generic - general flavor categories and branded, not trademarked
- Proprietary - exclusive property of creators and made from secret, unique recipe, regardless of existing flavor category
What are 5 Categories of Liqueur, regardless of their class?
- Fruit
- Herbal
- Bean, Nut and Seed
- Cream
- Whiskey
Describe the Fruit Category for liqueurs
Dominant flavor comes from pulp, skin, peel, or pit of fruit. Includes citrus, melons, soft and stone fruits, berries and many more
Describe the Herbal Category for liqueurs
Includes flowers, herbs, roots, and spices and is quite varied
Describe the Bean, Nut, and Seed Category for liqueurs
Various types of nuts; beans such as cacao and coffee; and seeds
Describe the Cream Category for liqueurs
Relatively new style b/c shelf life is short; liqueurs using acidic flavors, like lemon, made with nondairy creamers to avoid spoilage; cream used to provide mellowing, textural component
What is Creme? What is the sugar content and abv?
Creme is generic liqueur more concentrated in flavor and much sweeter than original liqueur. It must contain min. sugar content of 250g/L and limited to 15% abv
What is the Cream Solution?
Mixture of cream, sugar, alc, and sodium caseinate is homogenized and fat flobules reduced in size to stabilize product
Describe the Whiskey Category for liqueurs
Whiskey provides dominant sensory impression. An example is Drambuie (Scotch whiskey) and rock and rye (American rye whiskey)
True or False: in most countries, “brandy” is used very loosely with liqueurs
True; common to see liqueur labeled as “apricot brandy” or “cherry brandy”, etc.
In US, brandy must be distillate obtained solely from what?
Obtained solely from fermented juice, mash, or wine of fruit
True of False: only liqueurs made from fruit-derived spirit can be labeled as brandy
True
Describe the Fruit-Flavored Brandies category, established by US government
- Must be made solely w/ brandy base,
- Bottled at min of 70 proof
- Contains >2.5% sugar by weight
Where do bitters have the greatest following?
Italy
True or False: bitters have remained close to their origin as medicine
True
What do bitters consist of?
Consists of bitter and aromatic essences and flavors incorporated into an alc base
What do bitters contain?
Contain bitter or carminative herbs which aid digestion
Define carminative:
An herb preventing gas formation or expulses gas, combating flatulence
Define Quinine bark and its uses:
Aka “bark of the cinchona tree” whose medicinal effects were known to the Incas. Used to treat neuralgia, bronchitis, flu, fever, malaria, gout, bladder issues and stomach ailments
True or False: a single bitter may contain as many as 20 ingredients
False; may contain as many as 40 ingredients
Besides bitter herbs and a spirit, what are the remaining ingredients for a bitter?
Varies significantly by producer. Derived from fruits, roots, bark, herbs, spices, seeds, flowers, etc.
True or False, bitters never meet the definition of a liqueur
False; Bitters meet definition of liqueur if it is equally bitter and sweet
How are bitters produced?
Produced by mixing or redistilling distilled spirits w/ other ingredients using infusion, percolation or maceration of materials
Distillation may bring bitter products up to what % abv?
45% abv
Who is Gaetan Picon and what is he known for?
Originally a schnapps maker, he is the modern pioneer of bitters industry. When he was in Algeria w/ French army in 1837, he saw that unsanitary water, fever and thirst kill more soldiers than opponent. His solution was a medicinal liqueur containing quinine and orange, that helped battle fever and aid digestion
Today, bitters are typically consumed in which 2 ways:
Aperitifs and Digestifs
Describe Aperitifs
Consumed before a meal; drunk long, in tall glass, on its own or mixed with soda
Describe Digestifs
Served straight after a meal in small quantities; typically contain higher alcohol levels
What are the two classifications for bitters?
- “Fit for use as beverages”
2. “Not fit for use as beverages”
True or False: “Fit for use as beverages” bitters are not subject to alcohol beverage taxes
False: they are subject to alcohol beverage taxes
True or False: “Not fit for use as beverages” bitters be sold in stores without liquor licenses?
True
Are “Not fit for us as beverages” bitters subject to distilled spirit taxes?
No
What is the best known type of bitter and what was its original use?
Angostura bitters originally invented as cure for sea-sickness and other stomach ailments.
Where were Angostura bitters originally made and where are they most commonly made now?
Previously made in Venezuela and now in Trinidad and Tobago.
Why are some bitters considered “Not fit for use as beverages?”
Contain bitter components in such high amounts that only small quantities can be consumed
When would one use bitters if it is classified as “Not fit for use as beverages”
Flavoring agents in cocktails and cuisine
What are the US’ and Germany’s most famous Bitters brands?
US: Peychaud; Germany: Underberg
True or False: “Not fit for use as beverages” bitters are bottled at low strength and added a few drops at a time.
False; bottled at HIGH strength and added a few drops at a time
True or False: There is a very small category of non-alcoholic bitters
True; but most bitters do contain alcohol since much longer shelf life
