Liqueurs Flashcards
What is the US definition of Liqueurs?
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)
When may a liqueur use the term “dry” on its label in the US?
When the liqueur contains less than 10% sugar by weight.
How does the EU define a liqueur?
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
What are the requirements for Rye liqueur/cordials and Bourbon liqueur/cordials?
Must be bottled at no less than 30% ABV, must have at least 51% rye or bourbon, and predominant flavor of such whiskey.
What are the requirements for Rock and Rye, or Rock and Bourbon?
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.
What are the requirements in the US for rum liqueur, gin liqueur, and brandy liqueur?
Must be bottled at no less than 30% ABV, and the distilled spirit base must be entirely rum, gin, or brandy.
What is the difference between a cordial in the US and in the EU?
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.
What is the minimum sugar content for “Crème” products in the EU?
25% - 250 g/L
What is the minimum sugar content for Crème de Cassis in the EU?
40% - 400 g/L
What are the specific requirements for Sambuca in the EU?
Minimum 38% ABV
Minimum sugar content 35%
Natural anethole content 1-2 g/L
What are the requirements for maraschino liqueur in the EU?
Must be colorless
Minimum sugar content 25% - 250g/L
Minimum 24% ABV
What are the EU requirements for Nocino?
Must be flavored via maceration and/or distillation with whole green walnuts
Minimum sugar 10% - 100g/L
Minimum ABV 30%
What are the EU requirements for Advocaat (Advokaat)?
Minimum sugar or honey content of 150g/L - 15%
Minimum pure egg yolk content 140 g/L
Minimum ABV 14%
May contain milk products
What are the four steps of liqueur production?
Selection of base spirit and flavor
Flavor extraction
Sweetening
Finishing (may include coloring and/or aging)
What are the two basic ways to extract flavor for liqueur production?
Cold method
Hot method
What are four different ways of extracting flavor using the cold method in liqueur production?
Infusion
Maceration
Percolation
Compounding
How is a flavor extracted using infusion with the cold method of flavor extraction in liqueur production?
Fruit is steeped in a liquid (usually water). If the fruits are less delicate, the liquid may contain alcohol as well.
When is the infusion method of flavor extraction used in liqueur production?
It is the gentlest process, so usually used with flavor source that are delicate and ethereal.
How is a flavor extracted using maceration with the cold method of flavor extraction in liqueur production?
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.
How is a flavor extracted using compounding with the cold method of flavor extraction in liqueur production?
Essences and/or concentrates of the flavoring agents are blended into the spirit.
How is a flavor extracted using percolation with the cold method of flavor extraction in liqueur production?
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.
When is the maceration method of flavor extraction used in liqueur production?
It is used to extract flavor from hardier fruits and berries.
When is the percolation method of flavor extraction used in liqueur production?
When using leaves, herbs, or similar type of materials.
What is the hot method of flavor extraction in liqueur production?
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.
When is the hot method of flavor extraction used in liqueur production?
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.
What process is used to extract flavor from delicate flowers and herbs in liqueur production?
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.
How is a liqueur sweetened?
After the flavor has been integrated, the liqueur is reduced in strength and sweetened.
What are some sweetening agents used in liqueur production?
Sucrose
High fructose corn syrup
Rectified grape must
Honey
What are the four main categories of liqueurs?
Fruit
Botanical
Bean, Nut, Seed
Whiskey
What is the difference between crème and cream liqueurs?
Cream liqueurs are dairy products (or made with liquids like dairy). A crème liqueur is a more concentrated, sweeter version of a liqueur.
When and where was Triple Sec first produced?
In France in the early 1800s.
What is the Combier Distillery known for?
Produced one of the earliest versions of Triple Sec. Located in Saumur, France. Still produces several versions.
What is the origin of the name Triple Sec?
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.
What was one of the first companies to produce Curaçao, and where was it located?
Senior & Company, on the island of Curaçao.
When was Cointreau first developed?
1875
What do many claim was the first company to use the term triple sec?
Cointreau
What is a difference between Cointreau and other orange liqueurs?
It was developed to be a less sweet version of other orange liqueurs.
Describe the infusion process for Cointreau.
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.
What is Grand Marnier Cordon Rouge?
A distillate of bitter orange peels and cognac.
When and where was Grand Marnier Cordon Rouge created?
1880 in France.
Who was Alexander Marnier-Lapostolle?
The creator of Grand Marnier.
What is Cuvee 1880 and Quintessence?
More cognac-forward versions of Grand Marnier.
What is Grand Marnier Cordon Jaune?
A version of Grand Marnier found in Europe, that uses neutral spirits instead of cognac for its base. Used more for cooking.
What are some dishes that use Grand Marnier?
Soufflés
Crêpes Suzette
Duck à l’orange.
What is Mandarine Napoléon?
An orange and tangerine-flavored liqueur originally produced in Belgium.
What is Mandarine Napoléon made from?
Sicilian and Corsican mandarins plus a blend of botanicals. Blended with cognac and sweetened.
When was Mandarine Napoléon created and commercially produced?
In the 1700s, according to legend for Napoleon. Commercially produced since 1892.
Who was Dr. Antoine-François de Fourcroy?
Napoleon’s personal physician. According to legend, developed Mandarine Napoleon.
Who was Louis Schmidt?
A Belgian chemist who reportedly discovered the recipe for Mandarine Napoleon in Dr. Fourcroy’s diary.
What are the botanicals believed to be in Mandarine Napoleon?
Clove
Nutmeg
Cinnamon
Cardamom
Green and black teas.
What are the three versions of Cassis that have GI status?
Cassis de Bourgogne
Cassis de Dijon
Cassis de Saintonge
What is Saintonge?
A former province of France centered near the current Charente-Maritime department.
What is Kir?
A white wine and cassis cocktail.
What is Kir Royale?
A sparkling wine/champagne cocktail.
How is Chambord made?
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.
Where is Chambord made?
The Commune de Cour-Cheverny in the Loire Valley.
What is Chambord named for?
Chateau de Chambord in the Loire Valley. According to legend, it was where Kind Louis XIV first tried it.
What is Ginjinha?
A traditional morello cherry liqueur from Portugal.
How is Ginjinha made?
By infusing ginja berries (Morello cherries) in brandy. Sugar, cinnamon and possibly other ingredients are also added.
How is Ginjinha traditionally served?
In a shot glass with a piece of fruit in the bottom of the cup.
What is Heering Cherry Liqueur?
Often called Cherry Heering, a Danish cherry liqueur.
When was Heering Cherry Liqueur first produced?
1818
What cocktails is Heering Cherry Liqueur used in?
Singapore Sling
Blood and Sand.
Where is Licor 43 produced?
Cartagena, Spain
What family founded Licor 43?
The Zamora family.
What are the main ways Licor 43 is served?
Neat
Over ice
In Coffee Drinks.
What type of lemons are traditionally used in Limoncello?
The zest of Sorrento lemons.
What is another name for Femminello Santa Teresa lemons?
Sorrento lemons.