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Liqueurs Flashcards

1
Q

What is the US definition of Liqueurs?

A

Products made by mixing or redistilling base spirits with fruits, flowers, plants, juices, extracts or other flavorings.
Must contain at least 2.5% sugar (by weight)

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2
Q

When may a liqueur use the term “dry” on its label in the US?

A

When the liqueur contains less than 10% sugar by weight.

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3
Q

How does the EU define a liqueur?

A

Made with a spirt sweetened and flavored with agricultural products such as cream, milk, fruit, wine, or aromatized wine.
Must contain at least 10% sugar
(7% sugar for cherry liqueur, 8% for gentian)
Must be bottled art no less than 15% ABV

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4
Q

What are the requirements for Rye liqueur/cordials and Bourbon liqueur/cordials?

A

Must be bottled at no less than 30% ABV, must have at least 51% rye or bourbon, and predominant flavor of such whiskey.

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5
Q

What are the requirements for Rock and Rye, or Rock and Bourbon?

A

Bottled at no less than 24% ABV
At least 51% rye or bourbon
Predominant flavor rye or bourbon, must contain rock candy or sugar syrup.

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6
Q

What are the requirements in the US for rum liqueur, gin liqueur, and brandy liqueur?

A

Must be bottled at no less than 30% ABV, and the distilled spirit base must be entirely rum, gin, or brandy.

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7
Q

What is the difference between a cordial in the US and in the EU?

A

Cordial is another term for liqueur in the US, in the EU, it is a nonalcoholic, flavor-enhancing ingredient used for cocktails and other beverages.

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8
Q

What is the minimum sugar content for “Crème” products in the EU?

A

25% - 250 g/L

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9
Q

What is the minimum sugar content for Crème de Cassis in the EU?

A

40% - 400 g/L

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10
Q

What are the specific requirements for Sambuca in the EU?

A

Minimum 38% ABV
Minimum sugar content 35%
Natural anethole content 1-2 g/L

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11
Q

What are the requirements for maraschino liqueur in the EU?

A

Must be colorless
Minimum sugar content 25% - 250g/L
Minimum 24% ABV

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12
Q

What are the EU requirements for Nocino?

A

Must be flavored via maceration and/or distillation with whole green walnuts
Minimum sugar 10% - 100g/L
Minimum ABV 30%

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13
Q

What are the EU requirements for Advocaat (Advokaat)?

A

Minimum sugar or honey content of 150g/L - 15%
Minimum pure egg yolk content 140 g/L
Minimum ABV 14%
May contain milk products

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14
Q

What are the four steps of liqueur production?

A

Selection of base spirit and flavor
Flavor extraction
Sweetening
Finishing (may include coloring and/or aging)

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15
Q

What are the two basic ways to extract flavor for liqueur production?

A

Cold method
Hot method

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16
Q

What are four different ways of extracting flavor using the cold method in liqueur production?

A

Infusion
Maceration
Percolation
Compounding

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17
Q

How is a flavor extracted using infusion with the cold method of flavor extraction in liqueur production?

A

Fruit is steeped in a liquid (usually water). If the fruits are less delicate, the liquid may contain alcohol as well.

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18
Q

When is the infusion method of flavor extraction used in liqueur production?

A

It is the gentlest process, so usually used with flavor source that are delicate and ethereal.

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19
Q

How is a flavor extracted using maceration with the cold method of flavor extraction in liqueur production?

A

The flavor source is cut, crushed and pressed to expose surface area. It is steeped in an alcoholic solution, usually in the 120 proof range, and left to extract flavors.

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20
Q

How is a flavor extracted using compounding with the cold method of flavor extraction in liqueur production?

A

Essences and/or concentrates of the flavoring agents are blended into the spirit.

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21
Q

How is a flavor extracted using percolation with the cold method of flavor extraction in liqueur production?

A

Leaves, herbs, or other delicate plant materials are placed in a percolator (similar to for making coffee), and the spirit is continuously pumped over and passed through the mass of flavorings. Also called brewing, is a slow, time consuming method.

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22
Q

When is the maceration method of flavor extraction used in liqueur production?

A

It is used to extract flavor from hardier fruits and berries.

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23
Q

When is the percolation method of flavor extraction used in liqueur production?

A

When using leaves, herbs, or similar type of materials.

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24
Q

What is the hot method of flavor extraction in liqueur production?

A

The use of distillation to extract flavors. The flavoring agents steep in the alcohol for several hours, and are then placed in the still with additional spirits and distilled.

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25
Q

When is the hot method of flavor extraction used in liqueur production?

A

For products flavored by seeds and flowers that contain flavors more difficult to extract to create the flavor, as well as beans and nuts. The flavor components can withstand moderate heat and benefit from a quicker extraction.

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26
Q

What process is used to extract flavor from delicate flowers and herbs in liqueur production?

A

A variation of the hot method, where the flavors are distilled quickly and gently in an aqueous solution instead of alcohol. Vacuum distillation is used to permit the water to boil at a lower temperature to preserve aromas.

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27
Q

How is a liqueur sweetened?

A

After the flavor has been integrated, the liqueur is reduced in strength and sweetened.

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28
Q

What are some sweetening agents used in liqueur production?

A

Sucrose
High fructose corn syrup
Rectified grape must
Honey

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29
Q

What are the four main categories of liqueurs?

A

Fruit
Botanical
Bean, Nut, Seed
Whiskey

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30
Q

What is the difference between crème and cream liqueurs?

A

Cream liqueurs are dairy products (or made with liquids like dairy). A crème liqueur is a more concentrated, sweeter version of a liqueur.

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31
Q

When and where was Triple Sec first produced?

A

In France in the early 1800s.

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32
Q

What is the Combier Distillery known for?

A

Produced one of the earliest versions of Triple Sec. Located in Saumur, France. Still produces several versions.

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33
Q

What is the origin of the name Triple Sec?

A

Triple refers to the three-stage, copper pot distillation process used. Sec - the French word for dry - may refer to the orange peels that were dried prior to distillation, or that it was meant to be less sweet than other orange liqueurs.

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34
Q

What was one of the first companies to produce Curaçao, and where was it located?

A

Senior & Company, on the island of Curaçao.

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35
Q

When was Cointreau first developed?

A

1875

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36
Q

What do many claim was the first company to use the term triple sec?

A

Cointreau

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37
Q

What is a difference between Cointreau and other orange liqueurs?

A

It was developed to be a less sweet version of other orange liqueurs.

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38
Q

Describe the infusion process for Cointreau.

A

Both bitter and sweet orange peels are used, with a neutral spirit base. The orange flavors and aromas are preserved but the bitter elements left behind.

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39
Q

What is Grand Marnier Cordon Rouge?

A

A distillate of bitter orange peels and cognac.

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40
Q

When and where was Grand Marnier Cordon Rouge created?

A

1880 in France.

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41
Q

Who was Alexander Marnier-Lapostolle?

A

The creator of Grand Marnier.

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42
Q

What is Cuvee 1880 and Quintessence?

A

More cognac-forward versions of Grand Marnier.

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43
Q

What is Grand Marnier Cordon Jaune?

A

A version of Grand Marnier found in Europe, that uses neutral spirits instead of cognac for its base. Used more for cooking.

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44
Q

What are some dishes that use Grand Marnier?

A

Soufflés
Crêpes Suzette
Duck à l’orange.

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45
Q

What is Mandarine Napoléon?

A

An orange and tangerine-flavored liqueur originally produced in Belgium.

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46
Q

What is Mandarine Napoléon made from?

A

Sicilian and Corsican mandarins plus a blend of botanicals. Blended with cognac and sweetened.

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47
Q

When was Mandarine Napoléon created and commercially produced?

A

In the 1700s, according to legend for Napoleon. Commercially produced since 1892.

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48
Q

Who was Dr. Antoine-François de Fourcroy?

A

Napoleon’s personal physician. According to legend, developed Mandarine Napoleon.

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49
Q

Who was Louis Schmidt?

A

A Belgian chemist who reportedly discovered the recipe for Mandarine Napoleon in Dr. Fourcroy’s diary.

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50
Q

What are the botanicals believed to be in Mandarine Napoleon?

A

Clove
Nutmeg
Cinnamon
Cardamom
Green and black teas.

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51
Q

What are the three versions of Cassis that have GI status?

A

Cassis de Bourgogne
Cassis de Dijon
Cassis de Saintonge

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52
Q

What is Saintonge?

A

A former province of France centered near the current Charente-Maritime department.

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53
Q

What is Kir?

A

A white wine and cassis cocktail.

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54
Q

What is Kir Royale?

A

A sparkling wine/champagne cocktail.

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55
Q

How is Chambord made?

A

By infusing neutral spirits with fresh raspberries and blackberries. A second infusion extracts even more flavor from the fruits. After six weeks, the berries are pressed, and the infused alcohol, along with the fruit juices and sugars, is blended with the extracts of black raspberries, black currants, vanilla, herbs, and cognac.

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56
Q

Where is Chambord made?

A

The Commune de Cour-Cheverny in the Loire Valley.

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57
Q

What is Chambord named for?

A

Chateau de Chambord in the Loire Valley. According to legend, it was where Kind Louis XIV first tried it.

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58
Q

What is Ginjinha?

A

A traditional morello cherry liqueur from Portugal.

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59
Q

How is Ginjinha made?

A

By infusing ginja berries (Morello cherries) in brandy. Sugar, cinnamon and possibly other ingredients are also added.

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60
Q

How is Ginjinha traditionally served?

A

In a shot glass with a piece of fruit in the bottom of the cup.

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61
Q

What is Heering Cherry Liqueur?

A

Often called Cherry Heering, a Danish cherry liqueur.

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62
Q

When was Heering Cherry Liqueur first produced?

A

1818

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63
Q

What cocktails is Heering Cherry Liqueur used in?

A

Singapore Sling
Blood and Sand.

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64
Q

Where is Licor 43 produced?

A

Cartagena, Spain

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65
Q

What family founded Licor 43?

A

The Zamora family.

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66
Q

What are the main ways Licor 43 is served?

A

Neat
Over ice
In Coffee Drinks.

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67
Q

What type of lemons are traditionally used in Limoncello?

A

The zest of Sorrento lemons.

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68
Q

What is another name for Femminello Santa Teresa lemons?

A

Sorrento lemons.

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69
Q

What two version of Limoncello have GI status?

A

Liquore di limone di Sorrento
Liquore di limone della Costa d’Amalfi

70
Q

Where are the main areas where limoncello is produced?

A

Mainly southern Italy -
Naples
the Amalfi Coast
Capri

71
Q

What liqueur was first made in Zadar on the Dalmation Coast of Croatia?

A

Luxardo Maraschino

72
Q

Where is Luxardo Maraschino now produced?

A

The Veneto region of Italy.

73
Q

When was the first commercial version of Luxardo Maraschino first produced?

A

1821

74
Q

When did Luxardo Maraschino move to Veneto?

A

After World War II

75
Q

What are some cocktails that use Luxardo Maraschino?

A

The Mary Pickford
Hemingway Daiquiri

76
Q

Where is Malibu made?

A

Barbados

77
Q

When was Midori Melon first introduced?

A

1978

78
Q

Where was Midori Melon first produced?

A

Japan, by Suntory

79
Q

What does the word Midori mean?

A

It is Japanese for green

80
Q

What color is Midori Melon?

A

Green

81
Q

What is Midori Melon made from?

A

Muskmelons

82
Q

Where is Midori Melon now produced?

A

Japan, Mexico and France.

83
Q

What are some cocktails that use Midori Melon?

A

Midori Sour
Sex on the Beach
Japanese Slipper

84
Q

What is Pimm’s No. 1 Cup?

A

An English specialty drink known as a fruit cup.

85
Q

When and by whom was Pimm’s originally produced?

A

1823 by James Pimm

86
Q

What is the intended use of Pimm’s?

A

A beverage intended to be made into a tall drink through the addition of ice, a mixer, and a variety of fruit, vegetable and herb garnishes.

87
Q

What is Domaine de Canton French Ginger Liqueur?

A

A revival of a Chinese ginger liqueur produced until 1997. It was released by Domaine de Canton in France in 2007. A cognac-based liqueur with ginger as the primary flavor, complemented by orange blossom, honey and vanilla.

88
Q

What is Crème Yvette?

A

A liqueur flavored with violet petals as well as blackberries, raspberries, wild strawberries, orange peel, and vanilla.

89
Q

When was Crème Yvette originally produced?

A

1890

90
Q

When did Crème Yvette stop production, and when was it revived?

A

Stopped in 1969
Revived in 2009.

91
Q

Where was Crème Yvette produced prior to 1969?

A

Connecticut first, later Philadelphia.

92
Q

Where is Crème Yvette currently made?

A

Provence, France

93
Q

What are some cocktails that use Crème Yvette?

A

Blue Moon
Stratosphere

94
Q

What is Liquore Galliano L’Autentico?

A

A sweet herbal liqueur from Italy. Most of its flavor is from anise and vanilla.

95
Q

When and by whom was Liquore Galliano L’Autentico first created

A

1896 by Arturo Vaccari in Tuscany, named for the Italian war hero Giuseppe Galliano.

96
Q

What is Liquore Strega?

A

An bright yellow Italian liqueur made from over 70 different ingredients, including saffron mint, juniper, and anise.

97
Q

What does Strega mean?

A

Witch in Italian. Liquore Strega is believed (by some) to be based on a witch’s brew. Benevento (the city where it is produced) is purported to have been an historic gathering place for witches.

98
Q

What is Italicus Rosolio di Bergamotto?

A

A new Italian spirt launched in 2016. Based on a product from the 15th century known as rosolio. A bittersweet liqueur with clean, floral-and -citrus flavors.

99
Q

What is Rosolio?

A

A traditional aperitivo flavored with rose petals.

100
Q

What flavors are in Italicus Rosolio de Bergamotto?

A

Bergamot orange, chamomile, lavender, cedro lemon (citron) and yellow roses.

101
Q

What is Goldschläger?

A

A Swiss cinnamon schnapps with tiny flakes of gold leaf floating in it.

102
Q

When was St. Germain launched?

A

2007.

103
Q

What is Sambuca Romana?

A

An Italian anise - or licorice - flavored liqueur. A neutral spirit flavored with anise, elderberries, and a secret recipe of other essences.

104
Q

How is Sambuca Romana usually served?

A

Neat, with 3 coffee beans said to represent the Holy Trinity or the wish for health, happiness and prosperity. It louches with the addition of ice or cold water.

105
Q

What chemical provides Amaretto’s almond-like flavor?

A

Benzaldehyde

106
Q

What is most modern Amaretto flavored with?

A

Apricot pits, peach pits, almonds or extracts.

107
Q

Where were the earliest versions of Amaretto produced?

A

Saronno, Italy

108
Q

What are some cocktails made with Amaretto?

A

Amaretto Sour
Godfather
Toasted Almond
Café Amore (Coffee drink)

109
Q

When and where were chocolate infused alcoholic beverages first produced?

A

France in the 1660s.

110
Q

What was ratafia de chocolat?

A

A chocolate liqueur offered by French pharmacies in the 1800s.

111
Q

What are some popular dark chocolate liqueurs?

A

Mozart Chocolate Liqueur
Godiva Chocolate Liqueur
Vicenzi Bicerin de Giuandijotto

112
Q

What is Vicenzi Bicerin de Giuandijotto?

A

A chocolate liqueur from Piedmont, Italy, flavored with chocolate and hazelnut.

113
Q

What is Vermeer Dutch Chocolate Cream Liqueur?

A

A liqueur made with Dutch chocolate, cream, and vodka. Has a label featuring Johannes Vermeer’s famous painting “The Girl with a Pearl Earring”

114
Q

What is Crème de Cocoa?

A

A chocolate liqueur flavored with chocolate extract as well as vanilla, available in both white (clear) and dark versions.

115
Q

What is Crème de Cocoa best known for?

A

Its use in sweet cocktails like the Grasshopper, Brandy Alexander, and Golden Cadillac.

116
Q

How is Chocolate liqueur used?

A

As a Straight drink
Added to coffee or hot chocolate
Cocktails like Chocolate Martini
Ice cream topping
In confectionary recipes.

117
Q

What is Disaronno Originale?

A

A liqueur with the flavor of bittersweet almonds. Made with apricot kernel oil along with a secret recipe of other herbs and fruits.

118
Q

When was Disaronno first commercially produced?

A

The early 1900s

119
Q

What is the history of Disaronno?

A

In 1525, a student of da Vinci was painting a fresco and used an innkeeper’s daughter as the model. The model gave the artist a flask of a traditional local liqueur. Giovanni Reina discovered the recipe and passed it down within the family.

120
Q

When and why was the name of Disaronno changed?

A

In the 20th century it had been bottled as Amaretto di Saronno, but in 2001 it was decided to return to its original name Disaronno Originale.

121
Q

What is Frangelica?

A

Hazelnut liqueur

122
Q

When was Frangelico first released?

A

The 1980s

123
Q

Where is Frangelico made?

A

Piedmont, Italy

124
Q

How is Frangelico made?

A

Hazelnuts are crushed and placed in a solution of alcohol and water. Then it is distilled and sweetened and blended with extracts of cocoa, vanilla, and other flavorings.

125
Q

Where is Kahlúa made?

A

Mexico

126
Q

When was Kahlúa first made?

A

1936

127
Q

Who was Pedro Domecq?

A

Created Kahlúa.

128
Q

What cocktails use Kahlúa?

A

B-52
White Russian
Black Russian
Mudslide
Espresso Martini

129
Q

What is Kümmel?

A

A sweet but savory-and-spicy liqueur flavored with caraway seeds and cumin. Some versions contain fennel, orris root, or other botanicals.

130
Q

When and by whom was Kümmel first produced?

A

1575, by Dutch distiller Luca Bols.

131
Q

What is Mentzendorff Kümmel?

A

A Latvian Kümmel now produced in France.

132
Q

Where was Kümmel popular in the UK?

A

Golf clubs - sometimes referred to as “putting mixture”.

133
Q

Where is Kümmel currently produced?

A

Russia
France
Denmark
Netherlands
Germany

134
Q

What three versions of German Kümmel have GI status in the EU?

A

Berliner Kümmel
Hamburger Kümmel
Münchener Kümmel

135
Q

How is Kümmel classified in the EU?

A

As a flavored spirt.

136
Q

What is Nocino?

A

An Italian walnut liqueur, originally from the Emilia-Romagna region.

137
Q

What is Tia Maria?

A

A dark liqueur flavored with coffee beans, Madagascar vanilla, and Jamaican rum. Originally produced in Jamaica.

138
Q

How is Tia Maria often served?

A

On its own
In desserts (eg Tia Maria Torte)
Cocktails (Tia Maria Espresso Martini)

139
Q

What is Tuaca?

A

A vanilla flavored liqueur from Livorno Italy. Now produced in Louisville, KY.

140
Q

How old is the original recipe Tuaca, and who is it associated with?

A

Over 500 years, Lorenzo di Medici

141
Q

Describe Tuaca.

A

A vanilla-flavored liqueur that is golden brown, made with a brandy base, and flavored with citrus (primarily orange) and vanilla.

142
Q

Is Tuaca generic or proprietary?

A

Proprietary

143
Q

Is Nocino generic or proprietary?

A

Generic

144
Q

Is Sambuca Romana generic or proprietary?

A

Proprietary.

145
Q

Is Liquore Strega generic or proprietary?

A

Proprietary.

146
Q

What are some examples of Cream Liqueurs?

A

Amarula
Bailey’s Irish Cream
RumChata

147
Q

What is Amarula?

A

A cream liqueur from South Africa.

148
Q

What is Amarula made from?

A

Sugar, cream, and the fruit of the African marula tree (Sclerocarya birrea)

149
Q

The fruit from what tree, used to make Amarula, is a favorite treat of elephants.

A

The marula tree.

150
Q

When was Bailey’s Irish Cream first produced?

A

1974

151
Q

Where is RumChata produced?

A

In the US

151
Q

Who first produced Bailey’s Irish Cream?

A

Gilbeys of Ireland.

152
Q

What flavor is RumChata derived from?

A

Horchata.

153
Q

What is RumChata flavored with?

A

Cinnamon, vanilla, and other proprietary ingredients.

154
Q

What are some well-known whiskey liqueurs?

A

Drambuie
Irish Mist
Rock & Rye
Southern Comfort

155
Q

What is Drambuie?

A

A Scottish liqueur made from Scotch malt whisky and heather honey, with a secret recipe of herbs and spices.

156
Q

When was Drambuie first commercially produced?

A

1914.

157
Q

What is Irish Mist?

A

A blend of Irish whiskey, honey and spices.

158
Q

When was Irish Mist first produced?

A

1947

159
Q

What drink is Bonnie Prince Charlie associated with?

A

Drambuie

160
Q

Who claimed to have found the recipe for Irish Mist, and produced the liqueur in 1947?

A

Desmond E. Williams (the D.E.W. in Tullamore D.E.W.)

161
Q

What is Rock & Rye?

A

An American liqueur made from rye whiskey and rock candy (or now, simple syrup).

162
Q

When did Rock & Rye first become popular?

A

The 1800’s.

163
Q

What are some examples of Rock & Rye liqueurs?

A

Hochstadter’s Slow & Low Rock and Rye (Cooper Spirits Co. of Philadelphia)
Mr. Katz’s Rock & Rye (New York Distilling Company)

164
Q

What is Southern Comfort?

A

A liqueur invented in New Orleans, originally made from bourbon.

165
Q

Who first produced Southern Comfort?

A

Martin Wilkes Heron

166
Q

What was the original name of Southern Comfort?

A

Cuffs and Buttons.

167
Q

What were the original flavorings in Southern Comfort?

A

Bourbon, vanilla bean, lemon, cinnamon, cloves, cherries, peaches, and oranges.

168
Q

What is Bärenfang?

A

A German vodka-based honey liqueur.

169
Q

Who produces Bärenfang?

A

Teucke & Koenig in Steinhagen Germany.

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