Cordials And Liqueurs Flashcards
Absiante
Plant-Based
Pale Green anise-flavored liqueur. Turned opalescent when dripped slowly over ice. Replaced the outlawed absinthe.
Absinthe
Plant-based.
An anise-flavored liqueur that is usually high in proof and was outlawed in most countries. Based on the wormwood plant and the chemical “thujone.” Now legal in the U.S. and most other countries.
Advocaat
Cream-based
A liqueur from Holland made of egg yolks, brandy, sugar, and vanilla.
Akvavit or Akavit
Plant-Based.
A distilled potato- or grain-based spirit distinctively flavored woth the caraway seed
Alize
Fruit-Based
A cognac-based liqueur with multiple flavors including passion fruit, cranberry, rose, cherry, ginger, mango, and pink grapefruit.
Amaretto
Fruit-based
An almond flavored liqueur made with apricot pits.
Amaro
Plant-based
An italian herbal liqueur commonly drunk as an after-dinner. It usually has a bitter-sweet flavor, sometimes syrupy, and had an alcohol content between 16% and 40%.
Amer Picon
Plant-Based
A french herbal flavored with bitter orange, quinine, and spices, and used as an apertif by adding cold water and sweetening with grenadine.
Anisette
Plant-based
A liqueur with the aroma and flavor of licorice derived from the anise seed
Aperol
An italian apertif originally produced by thd Barbieri company (Padua, Italy) in 1919. Its ingredients are, among others, bitter orange, gentian, rhubarb, and cinchona.
Arak, Araki, Raki
Plant-Based
Arabic for liquor. Asian versions usually made from palm tree sap or sugar cane and rice (not sweet). Middle Eastern versions usually made from dates, figs, and raisins flavored with anise or caraway (sweeter).
Averna
Plant-Based
An amaro still produced from the original 1868 recipe of herbs, roots, and citrus rinds, with natural caramel for sweetness. The liqueur is a favorite digestif in Italy, and is often served on the rocks, but it also makes a great mixer for cocktails.
