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CSS > CHAPTER 8: LIQUEURS & BITTERS > Flashcards

CHAPTER 8: LIQUEURS & BITTERS Flashcards

1
Q

What is EU definition of a cordial?

A

Non-alcoholic, flavor-enhancing ingredients used for mixed drinks and cocktails

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2
Q

What is the US definition of a cordial?

A

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

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3
Q

What are 4 synonyms for Liqueurs?

A
  1. Balms
  2. Cremes
  3. Elixirs
  4. Oils
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4
Q

What were the primary purposes of liqueurs during the middle ages?

A
  1. Medicinal remedies
  2. Love potions
  3. Cure-alls
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5
Q

Who is Paracelsus?

A

A physician and philosopher from the 15th century. He directed all work with liqueurs towards preparation of medicines.

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6
Q

During the 19th and 20th centuries, what countries were primary producers of liqueurs?

A

Italy and France

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7
Q

True or False: In 18th century, liqueurs were flavored by plants, herbs, spices, chosen to aid digestion rather than flavor

A

True

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8
Q

What flavor liqueur is Holland known for?

A

Orange

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9
Q

What flavor liqueur is Germany known for?

A

Herbal products like caraway seed

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10
Q

What flavors of liqueur is Denmark and Spain known for?

A

Fruit and spice combos

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11
Q

What flavors of liqueur is Scotland and Ireland known for?

A

Whiskey bases with fruit and herbal additions

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12
Q

True or False: People started consuming whiskey-based liqueurs and now evolved into using brandy, rum, tequila, vodka and gin

A

False; Started consuming BRANDY-based liqueurs and now evolved into using whiskey, rum, tequila, vodka, and gin

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13
Q

What are the 4 basic steps in liqueur production?

A
  1. Base spirit selection
  2. Flavor source
  3. Flavor extraction method
  4. Sweetener (& sometimes color)
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14
Q

In countries that don’t have historical traditions, what is the objective when producing liqueurs?

A

Producing a product that meets market trends and consumer demand

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15
Q

What are the 2 basic ways to extract flavor for liqueurs? What sources are typically used for each?

A
  1. Hot Method - plant products such as seeds, leaves, roots and flowers
  2. Cold Method - fruit flavors
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16
Q

What are the pros and cons of using the cold method for flavor extraction?

A

Pros: good for sources that are sensitive to heat
Cons: time consuming, sometimes up to a year

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17
Q

What are the 4 cold methods of flavor extraction? Explain each.

A
  1. Infusion
  2. Maceration
  3. Percolation aka “brewing”
  4. Compounding
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18
Q

What is the name cordial derived from?

A

The Latin word “cordialis” because of the belief that a cordial was beneficial to ones heart

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19
Q

True or False: The finished product after using the cold method is sometimes aged in oak barrels

A

False; product sometimes aged in neutral vessels to prevent oak influence

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20
Q

True or False: The finished product after using the cold method ranges from 30 to 80 proof

A

True

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21
Q

Name 3 well-known bitters that were developed in Italy and describe them.

A
  1. Cynar (artichoke)
  2. Campari (bitter orange)
  3. Fernet-Branca (rhubarb and gentian)
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22
Q

True or False: In US, cordial and liqueur are synonymous

A

True

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23
Q

In the beginning, what was a cordial composed of?

A

Cordial composed of alcohol infusion containing medical herbs and spices with positive properties

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24
Q

What did monks and alchemists concentrate their efforts on originally?

A

Concentrated their efforts on potions, using spirits and botanicals

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25
Q

What herbs, used in liqueurs, are still considered beneficial for digestion?

A

Caraway seed, angelica root, oils of orange and lemons and various herbs all considered beneficial for digestion

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26
Q

True or False: In 18th century, liqueurs became a national business in Europe

A

False; 19th century

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27
Q

What in particular has expanded the liqueur category?

A

Natural and complex synthetic flavors, combined with sweeteners and additives.

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28
Q

Describe the “Infusion” process for the Cold Method of extracting flavor

A
  1. Steep crushed fruits in liquid to extract fruit flavor
  2. This is gentlest process, used with delicate sources
  3. When source isn’t very delicate, infusion liquid may contain alcohol
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29
Q

Describe the “Maceration” process for the Cold Method of extracting flavor

A
  1. Used with hardier fruits and berries
  2. Destructive; cut, crushed and pressed to expose most surface area
  3. Steeped in alc solution in 120 proof range
  4. Mix is left to extract desired flavors; water extraction is rare
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30
Q

Describe the “Percolation” aka “Brewing” process for the Cold Method of extracting flavor

A
  1. Leaves, herbs, delicate plants placed in apparatus
  2. Continuously pumped and passed thru flavoring material
  3. Flow thru mass of flavorings to extract aroma
  4. Flavor constituents in a slow, time-consuming manner
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31
Q

Describe the “Compounding” process for the Cold Method of extracting flavor

A
  1. Very simple

2. Essences and concentrates of flavor agents blended into base spirit

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32
Q

During the cold method, water or alcohol absorbs almost all of what?

A

Absorbs almost all of aroma, flavor and color of fruit, seed, etc.

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33
Q

True or False: if water-extracted flavor, it’s added to spirit base

A

True

34
Q

What plant products does the Hot Method of extraction use? What does it extract from the products?

A
  1. Seeds, leaves, roots, flowers

2. Extracts essential oils from flavoring agent

35
Q

Describe the Distillation process for the Hot Method of extraction

A
  1. Steep flavoring agent in alc for several hours
  2. Placed in still w/ additional spirits and then distilled
  3. If using delicate flowers (mint, roses), these distilled quickly in aqueous solution instead of spirit
  4. Once flavor is impregnated, liqueur is reduced in strength and sweetened
  5. Lastly, might be colored w/ derived coloring or food dyes
36
Q

Describe the still used for the distillation process of the Hot Method.

A

Done in small to medium sized copper pot still, resembling gin’s

37
Q

What is done with the heads and tails of flavoring agent?

A

Discarded or redistilled with next batch

38
Q

When using delicate flowers, what is done to preserve aromas and why?

A

To preserve aromas, vacuum distillation used which allows water to boil at low temperature

39
Q

What type of sweeteners are used to sweeten the liqueur?

A

Sucrose, high fructose corn syrup, rectified grape must, honey

40
Q

Why is liqueur sometimes colored?

A

Addition of color is for marketing purposes

41
Q

When is it best to use the Hot Method of extraction?

A

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

42
Q

True or False: Since there are distinct formulas for liqueurs, the combos are limited.

A

False; since no distinct formula, the combos are limitless

43
Q

What are the 2 Main Classes of Liqueurs? Describe each.

A
  1. Generic - general flavor categories and branded, not trademarked
  2. Proprietary - exclusive property of creators and made from secret, unique recipe, regardless of existing flavor category
44
Q

What are 5 Categories of Liqueur, regardless of their class?

A
  1. Fruit
  2. Herbal
  3. Bean, Nut and Seed
  4. Cream
  5. Whiskey
45
Q

Describe the Fruit Category for liqueurs

A

Dominant flavor comes from pulp, skin, peel, or pit of fruit. Includes citrus, melons, soft and stone fruits, berries and many more

46
Q

Describe the Herbal Category for liqueurs

A

Includes flowers, herbs, roots, and spices and is quite varied

47
Q

Describe the Bean, Nut, and Seed Category for liqueurs

A

Various types of nuts; beans such as cacao and coffee; and seeds

48
Q

Describe the Cream Category for liqueurs

A

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

49
Q

What is Creme? What is the sugar content and abv?

A

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

50
Q

What is the Cream Solution?

A

Mixture of cream, sugar, alc, and sodium caseinate is homogenized and fat flobules reduced in size to stabilize product

51
Q

Describe the Whiskey Category for liqueurs

A

Whiskey provides dominant sensory impression. An example is Drambuie (Scotch whiskey) and rock and rye (American rye whiskey)

52
Q

True or False: in most countries, “brandy” is used very loosely with liqueurs

A

True; common to see liqueur labeled as “apricot brandy” or “cherry brandy”, etc.

53
Q

In US, brandy must be distillate obtained solely from what?

A

Obtained solely from fermented juice, mash, or wine of fruit

54
Q

True of False: only liqueurs made from fruit-derived spirit can be labeled as brandy

A

True

55
Q

Describe the Fruit-Flavored Brandies category, established by US government

A
  1. Must be made solely w/ brandy base,
  2. Bottled at min of 70 proof
  3. Contains >2.5% sugar by weight
56
Q

Where do bitters have the greatest following?

A

Italy

57
Q

True or False: bitters have remained close to their origin as medicine

A

True

58
Q

What do bitters consist of?

A

Consists of bitter and aromatic essences and flavors incorporated into an alc base

59
Q

What do bitters contain?

A

Contain bitter or carminative herbs which aid digestion

60
Q

Define carminative:

A

An herb preventing gas formation or expulses gas, combating flatulence

61
Q

Define Quinine bark and its uses:

A

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

62
Q

True or False: a single bitter may contain as many as 20 ingredients

A

False; may contain as many as 40 ingredients

63
Q

Besides bitter herbs and a spirit, what are the remaining ingredients for a bitter?

A

Varies significantly by producer. Derived from fruits, roots, bark, herbs, spices, seeds, flowers, etc.

64
Q

True or False, bitters never meet the definition of a liqueur

A

False; Bitters meet definition of liqueur if it is equally bitter and sweet

65
Q

How are bitters produced?

A

Produced by mixing or redistilling distilled spirits w/ other ingredients using infusion, percolation or maceration of materials

66
Q

Distillation may bring bitter products up to what % abv?

A

45% abv

67
Q

Who is Gaetan Picon and what is he known for?

A

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

68
Q

Today, bitters are typically consumed in which 2 ways:

A

Aperitifs and Digestifs

69
Q

Describe Aperitifs

A

Consumed before a meal; drunk long, in tall glass, on its own or mixed with soda

70
Q

Describe Digestifs

A

Served straight after a meal in small quantities; typically contain higher alcohol levels

71
Q

What are the two classifications for bitters?

A
  1. “Fit for use as beverages”

2. “Not fit for use as beverages”

72
Q

True or False: “Fit for use as beverages” bitters are not subject to alcohol beverage taxes

A

False: they are subject to alcohol beverage taxes

73
Q

True or False: “Not fit for use as beverages” bitters be sold in stores without liquor licenses?

A

True

74
Q

Are “Not fit for us as beverages” bitters subject to distilled spirit taxes?

A

No

75
Q

What is the best known type of bitter and what was its original use?

A

Angostura bitters originally invented as cure for sea-sickness and other stomach ailments.

76
Q

Where were Angostura bitters originally made and where are they most commonly made now?

A

Previously made in Venezuela and now in Trinidad and Tobago.

77
Q

Why are some bitters considered “Not fit for use as beverages?”

A

Contain bitter components in such high amounts that only small quantities can be consumed

78
Q

When would one use bitters if it is classified as “Not fit for use as beverages”

A

Flavoring agents in cocktails and cuisine

79
Q

What are the US’ and Germany’s most famous Bitters brands?

A

US: Peychaud; Germany: Underberg

80
Q

True or False: “Not fit for use as beverages” bitters are bottled at low strength and added a few drops at a time.

A

False; bottled at HIGH strength and added a few drops at a time

81
Q

True or False: There is a very small category of non-alcoholic bitters

A

True; but most bitters do contain alcohol since much longer shelf life

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