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WSET Diploma: Spirits > Liqueurs > Flashcards

Liqueurs Flashcards

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1
Q

Chartreuse (Green or Yellow)

A

Herbs, Plants, Roots and Spices- France

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2
Q

B and B

A

Blended Benedictine and Brandy- France (the cocktail originated in New York)

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3
Q

Strega

A

Saffron, Herbs, Spices- Italy

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4
Q

St. Germain

A

Elderflower- France

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5
Q

Creme De Menthe

A

Mint- Various

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6
Q

Krupnik

A

Honey- Poland

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7
Q

Kümmel

A

Caraway- Denmark

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8
Q

Drambuie

A
  • Whiskey based liqueurs
  • Heather honey and herbs
  • Scotch Whisky
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9
Q

Glen Mist

A
  • Whisky- flavoured liqueur
  • Heather honey and herbs
  • Scotch whisky
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10
Q

Glayva

A
  • Whiskey flavoured liqueur
  • Honey, Tangerine and Spices
  • Scotch Whisky
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11
Q

Irish Mist

A
  • Whiskey- based liqueur
  • Honey and Herbs
  • Irish Whiskey
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12
Q

Pernod

A

Anise, France

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13
Q

Ricard

A

Anise, France

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14
Q

Pastis 51

A

Anise, France

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15
Q

Ouzo

A

Anise, Greece

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16
Q

Sambuca

A

Anise and Elderberry, Italy

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17
Q

Galliano

A

Anise, Herbs, Vanilla- Italy

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18
Q

Licor 43

A

Vanilla, Herbs, Spice- Spain

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19
Q

Benedictine

A

Herbs and spices, France

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20
Q

Chambord

A
  • Fruit Liqueur
  • Black Raspberry
  • France
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21
Q

Creme De Cassis

A
  • Fruit Liqueur
  • Blackcurrant
  • France
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22
Q

Cherry Heering

A
  • Fruit Liqueur
  • Cherry
  • Denmark
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23
Q

Pisang Ambon

A
  • Fruit Liqueur
  • Bananna
  • Netherlands
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24
Q

Midori

A
  • Fruit Liqueur
  • Melon
  • Japan
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25
Q

Tamara

A
  • Fruit Liqueur
  • Dates
  • Isreal
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26
Q

Malibu

A

Fruit Liqueur
Coconut (Rum Base)
Barbados

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27
Q

Sloe Gin

A

Fruit Liqueur
Sloe Berries (Sweetened Gin Base)
England

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28
Q

Limoncello

A

Fruit Liqueur
Lemon
Italy

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29
Q

Advocaat

A

Sweetened egg

Netherlands

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30
Q

Bailey’s

A

Cream and chocolate

Ireland

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31
Q

Amarula

A

Cream and Marula Fruit

South Africa

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32
Q

Tia Maria

A

Coffee (Rum Base)

Jamaica

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33
Q

Kahlua

A

Coffee (Rum Base)

Mexico

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34
Q

Godiva

A

Chocolate

Belgium

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35
Q

Frangelico

A

Hazelnut

Italy

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36
Q

Amaretto

A

Apricot and Almond

Italy

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37
Q

Southern Comfort

A 
Whiskey- based Liqueur
Peach, Orange and Spice
American whiskey (Neutral)
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38
Q

What is Drambuie, Glayva and Glen Mist made from?

A

Made from a base of Scotch whiskey and sweetened and flavoured with heather, honey and herbs

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39
Q

What is Irish Mist made from?

A

Made from a base of Irish Whiskey and sweetened and flavoured with heather, honey and herbs

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40
Q

What are liqueurs?

A

Liqueurs are sweetened flavoured spirits produced by blending herbs, spices and other flavourings with neutral spirit or by distillation of a liquid from the fruit itself

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41
Q

Fernet Branca

A

Bitter herbal liqueurs
Herbs, roots, spices
Italy

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42
Q

Averna

A

Bitter Herbal liqueurs
Herbs, roots, citrus
Italy

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43
Q

Ramazzotti

A

Bitter herbal liqueur
Roots, herbs, orange peel, anise
Italy

44
Q

Cynar

A

Bitter herbal liqueur
Artichoke
Italy

45
Q

Campari

A

Bitter herbal liqueur
Herbs, quinine, rhubarb, orange
Italy

46
Q

Aperol

A

Bitter herbal liqueur
Orange, Gentian, Rhubarb
Italy

47
Q

Amer Picon

A

Bitter herbal liqueur
Orange and Gentian
France

48
Q

Suze

A

Bitter herbal liqueur
Gentian, Root and Herbs
France

49
Q

Boonekamp

A

Bitter herbal liqueur
Herbs, roots and spices
Germany

50
Q

Unicum (Zwack)

A

Bitter herbal liqueur
Herbs and Spices
Hungary

51
Q

Jagermeister

A

Bitter herbal liqueur
Herbs, spices and fruits
Germany

52
Q

Cointreau

A

Fruit liqueur
Orange
France

53
Q

Curacao

A

Fruit liqueur
Laraha Citrus
Netherlands (Antilles)

54
Q

Grand Marnier

A

Fruit Liqueur
Orange (Cognac Base)
France

55
Q

Van Der Hume

A

Fruit liqueur
Tangerine
South Africa

56
Q

Maraschino

A

Fruit liqueur
Cherry
Croatia

57
Q

Name 2 Chocolate liqueur

A

Creme De Cacao

Royal Mint Chocolate Liqueur

58
Q

2 coffee liqueurs

A

Kahlua

Tia Maria

59
Q

4 Cream Liqueurs

A

Amarula
Bailey’s Original Cream Liqueur
Devonshire Royal Cream Liqueur
Sheridans

60
Q

Name 2 French liqueurs made from secret recipes that contain herbs, spices, etc, and are aged in wood

A

Benedictine and Chartreuse

61
Q

Name 2 liqueurs flavoured with Apricot and apricot kernals

A

Amaretto and apricot brandy

62
Q

Name a caraway flavoured liqueur

A

Kümmel

63
Q

Name 3 methods in which the flavourings used to sweeten liqueurs are extracted

A

Distillation
Infusion
Percolation

64
Q

What is Advocaat?

A

A creamy liqueur of egg yolks, sugar and brandy- Holland

65
Q

What is cordial me doc made from?

A

Made from a blend of Creme De Cacao, Brandy and Curacao

66
Q

What is Frangelico’s flavour?

A

Flavoured with hazelnuts, berries and flowers

67
Q

What is Galliano

A

Herb- flavoured yellow liqueur

68
Q

What is Grand Marnier

A

Orange flavoured liqueur that is cognac based

69
Q

What is Licor 43?

A

Liqueur flavoured with both vanilla and citrus fruits

70
Q

What is Stega?

A

Liqueur flavoured with Herbs and Bark

71
Q

What is Noilly Prat?

A

A dry, white French vermouth

72
Q

What is compounding?

A

The strict sequence of blending used to produce the flavour profile of a liquor

73
Q

What is a Frappe?

A

Liqueur poured over shaved ice

74
Q

Name 2 Kernal liqueurs

A 
Kahlua 
Tia Maria
Creme De Cacao
Amaretto
Malibu
75
Q

Name 2 Herb liqueurs

A 
Galliano
Benedictine 
Chartreuse
Drambuie
Kümmel
Creme De Menthe
76
Q

Name 2 whiskey based liqueurs

A

Baileys

Orangerie- Scotch, Oranges, Spices

77
Q

Name 3 Fruit Liqueurs

A 
Creme De Cassis- Blackcurrant
Sloe- Sloe Gin
Apricot Brandy
Cherry Brandy- Maraschino
Curacao, Cointreau, Grand Marnier- Orange
Southern Comfort- Peach
78
Q

Name 4 citrus liqueurs besides Grand Marnier

A

Cointreau
Curacao
Triple Sec
Van Der Hume

79
Q

History- Liqueurs

A

􀂃Most ancient liqueurs: linked to folk medicine
􀂃1575: 1st commercial liqueur by Lucas Bols.
􀂃16-17th: dominance of NL on distillation + spice trade => dominance of liqueur market too.
􀂃Mid 19th: liqueurs change to post meal, cocktail-making drinks
􀂃Now: different consumption again with cocktails

80
Q

Definiton- Liqueurs

A

􀂃Liquefacere = dissolve in latin -> production involves extraction of flavouring ingredients within alcohol
􀂃
EU: spirit drink with: min 100g/l sugar
obtained by flavouring ethyl alcohol of agricultural origin / distillate of agr. origin / spirit(s)
with cream, milk, fruit, wine or flavoured wine
􀂃
Liqueur = alcohol + sugar + flavouring material + water.

81
Q

Production- Liqueurs

A
  1. Base spirit mixed with flavouring ingredients via maceration / percolation or infusion for days / weeks / months
  2. Distillation either in pot still (most common to extract flavours) or via steam distillation (for delicate components)
  3. Compounding: blending in of essences and/or concentrates
  4. Finishing/colour adjusting:
    - Many liqueurs settle in large old wooden casks for better integration.
    - Sweetening is done once spirit is flavoured and reduced in strength for the sugar to better dissolve in alcohol. Can be sucrose or liquid glucose.
    - Colouring done towards the end of the process from natural sources or food colourings.
82
Q

Cream Liqueurs

A
  • Composition: 40% solids i.e. butterfat, caseinate, sugar & non fat milk solids
    􀂃
  • Process: 1. Cream sugar + alcohol added to solution of sodium caseinate
    2. Homogenisation @ 55C + 300 bar pressure twice
    3. Mixture cooled, coloured and flavoured
    􀂃
  • Bailey’s: created in the 70s and now largest selling liqueur brand.
83
Q

Herbal Liqueurs

A
  • Chartreuse liqueurs: hi alcohol natural distilled flavour extraction as base. Use of up to 100+ flowers, herbs.
    No artificial colouring. Green, yellow Chartreuse or VEP.
    􀂃
  • Bénédictine: blend of 5 batches of 27 botanicals macerated, distilled, aged separately and blended + sweetened.
    􀂃
  • Cuaranta y tres (ES): 43 herbs used
    􀂃
  • Izarra (ES)
    􀂃
  • Strega (I): 70 botanicals macerated, redistilled, aged in VATs and coloured w saffron.
    􀂃
  • Galliano (I) 40 herbs with anise and honey notes
84
Q

Fruit Liqueurs

A
  • Citrus/Curacao: made from orange peels + other citrus + leaves + roots. Mixed, redistilled + blended w spirit
    􀂃
  • Citrus/Triple sec: double distilled curacao using sweet orange peel
    􀂃
  • Citrus/Cointreau: Triple sec mixed with bitter orange + citrus
    􀂃
  • Citrus/Grand Marnier: bitter orange peel macerated in brandy, redistilled, blended with Fine Champagne Cognac + sugar syrup and herbs and aged
    􀂃
  • Citrus/Mandarine Napoleon (Be): tangerine essential oils + mature Cognac
    􀂃
  • Citrus/Limoncello: lemon
    􀂃
  • Cherry/Maraschino: 1. marasca cherry stones crushed & distilled 2. Distillate macerated with cherry pulp 3. Double distillation 4. Filtering 5. Ageing in ash VATs 6. Finish with sugar syrup 7. More ageing.
    􀂃
  • Cherry/Heering: same as Maraschino but aged in solera + botanical ingredients
    􀂃
  • Fruit brandies: crushed fruit macerated in spirit + sweetened.
85
Q

Whisky Liqueurs

A
  • Drambuie: whisky + cloves , nutmeg, herbs + honey
    􀂃
  • Glayva: whisky + orange peel, herbs and heather honey
    􀂃
  • Loch Fyne: whisky + sloes + honey
    􀂃
  • Southern Comfort: whisky flavoured w peach extracts + botanicals
86
Q

Seed, nut and Kernel Liqueurs

A

Seeds/Kummel: based on caraway seeds. Oldest liqueur (1575). Caraway seeds macerated in alcohol, distilled in pot stills and sweetened.
􀂃
Seeds/Goldwasser: caraway + aniseed + citrus peel + flakes of gold
􀂃
Seeds/Anise liqueurs e.g. Sambucca produced from infusion of elderberries, anise + other herbs
􀂃
N&K/Amaretto: based on infusion of bitter almond oils, crushed apricot pits & botanicals macerated in neutral alcohol
􀂃
N&K/Malibu: coconut flavoured rum
􀂃
N&K/Kahlua: coffee based mix of can spirit + Mexican coffee + vanilla
􀂃
N&K/Tia Maria: Jamaican coffee + spices infused w Jamaican cane spirit (not rum) and chocolate.

87
Q

Creme Liqueurs

A

Produced by adding flavour concentrates e.g. crème de menthe (min 250g/l sugar) and crème de cassis (min 400g/l)

88
Q

Liqueurs

A

Liqueurs are sweetened, flavoured spirits. Legal definitions for the sugar content in liqueurs are varied, as demonstrated by EU and USA legislation.

89
Q

Liqueurs- European Union

A

With a couple of exceptions liqueurs are spirit drinks that have a minimum sugar content of 100 g/L and are bottled at a minimum alcohol content of 15% abv. Flavours can be natural or nature- identical.

Liqueurs with different sweetness levels:

  • Liqueurs labeled ‘creme de…’ must have a minimum sugar content of 250 g/L
  • Creme de cassis must have a minimum sugar content of 400 g/L

NOTE:
‘Creme liqueurs’ should not be confused with ‘cream liqueurs’. There is also provision in the legislation for certain fruit liqueurs to be labelled using the word ‘brandy’ alongside the name of the fruit. The most common of these is cherry brandy. These are not made using brandy but highly rectified spirit.

90
Q

Liqueurs- USA

A

The Federal regulations are quite different and require that the sugar content in a liqueur or a cordial be a minimum of 2% by weight of the final product. Roughly speaking, this is about a quarter of the level of sugar required in the EU.

91
Q

What ingredient is Strega based on?

A

Saffron

92
Q

What ingredient is Kummel based on?

A

Caraway Seed

93
Q

What ingredient is Cynar based on?

A

Artichoke

94
Q

What ingredient is Licor 43 based on?

A

Vanilla

95
Q

What ingredient is Chambord based on?

A

Raspberry

96
Q

What ingredient is Tia Maria based on?

A

Coffee

97
Q

What ingredient is Pernod based on?

A

Anise

98
Q

Midori

A

Japan

99
Q

Ouzo

A

Greece

100
Q

Genever

A

Holland

101
Q

Cachaca

A

Brazil

102
Q

Boonekamp

A

Germany

103
Q

Pisco

A

Peru

104
Q

Amarula

A

South Africa

105
Q

Benedictine

A

France

106
Q

Demerara Rum

A

Guyana

107
Q

Averna

A

Italy

WSET Diploma: Spirits (21 decks)

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