Liqueurs Flashcards
Chartreuse (Green or Yellow)
Herbs, Plants, Roots and Spices- France
B and B
Blended Benedictine and Brandy- France (the cocktail originated in New York)
Strega
Saffron, Herbs, Spices- Italy
St. Germain
Elderflower- France
Creme De Menthe
Mint- Various
Krupnik
Honey- Poland
Kümmel
Caraway- Denmark
Drambuie
- Whiskey based liqueurs
- Heather honey and herbs
- Scotch Whisky
Glen Mist
- Whisky- flavoured liqueur
- Heather honey and herbs
- Scotch whisky
Glayva
- Whiskey flavoured liqueur
- Honey, Tangerine and Spices
- Scotch Whisky
Irish Mist
- Whiskey- based liqueur
- Honey and Herbs
- Irish Whiskey
Pernod
Anise, France
Ricard
Anise, France
Pastis 51
Anise, France
Ouzo
Anise, Greece
Sambuca
Anise and Elderberry, Italy
Galliano
Anise, Herbs, Vanilla- Italy
Licor 43
Vanilla, Herbs, Spice- Spain
Benedictine
Herbs and spices, France
Chambord
- Fruit Liqueur
- Black Raspberry
- France
Creme De Cassis
- Fruit Liqueur
- Blackcurrant
- France
Cherry Heering
- Fruit Liqueur
- Cherry
- Denmark
Pisang Ambon
- Fruit Liqueur
- Bananna
- Netherlands
Midori
- Fruit Liqueur
- Melon
- Japan
Tamara
- Fruit Liqueur
- Dates
- Isreal
Malibu
Fruit Liqueur
Coconut (Rum Base)
Barbados
Sloe Gin
Fruit Liqueur
Sloe Berries (Sweetened Gin Base)
England
Limoncello
Fruit Liqueur
Lemon
Italy
Advocaat
Sweetened egg
Netherlands
Bailey’s
Cream and chocolate
Ireland
Amarula
Cream and Marula Fruit
South Africa
Tia Maria
Coffee (Rum Base)
Jamaica
Kahlua
Coffee (Rum Base)
Mexico
Godiva
Chocolate
Belgium
Frangelico
Hazelnut
Italy
Amaretto
Apricot and Almond
Italy
Southern Comfort
Whiskey- based Liqueur Peach, Orange and Spice American whiskey (Neutral)
What is Drambuie, Glayva and Glen Mist made from?
Made from a base of Scotch whiskey and sweetened and flavoured with heather, honey and herbs
What is Irish Mist made from?
Made from a base of Irish Whiskey and sweetened and flavoured with heather, honey and herbs
What are liqueurs?
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
Fernet Branca
Bitter herbal liqueurs
Herbs, roots, spices
Italy
Averna
Bitter Herbal liqueurs
Herbs, roots, citrus
Italy
Ramazzotti
Bitter herbal liqueur
Roots, herbs, orange peel, anise
Italy
Cynar
Bitter herbal liqueur
Artichoke
Italy
Campari
Bitter herbal liqueur
Herbs, quinine, rhubarb, orange
Italy
Aperol
Bitter herbal liqueur
Orange, Gentian, Rhubarb
Italy
Amer Picon
Bitter herbal liqueur
Orange and Gentian
France
Suze
Bitter herbal liqueur
Gentian, Root and Herbs
France
Boonekamp
Bitter herbal liqueur
Herbs, roots and spices
Germany
Unicum (Zwack)
Bitter herbal liqueur
Herbs and Spices
Hungary
Jagermeister
Bitter herbal liqueur
Herbs, spices and fruits
Germany
Cointreau
Fruit liqueur
Orange
France
Curacao
Fruit liqueur
Laraha Citrus
Netherlands (Antilles)
Grand Marnier
Fruit Liqueur
Orange (Cognac Base)
France
Van Der Hume
Fruit liqueur
Tangerine
South Africa
Maraschino
Fruit liqueur
Cherry
Croatia
Name 2 Chocolate liqueur
Creme De Cacao
Royal Mint Chocolate Liqueur
2 coffee liqueurs
Kahlua
Tia Maria
4 Cream Liqueurs
Amarula
Bailey’s Original Cream Liqueur
Devonshire Royal Cream Liqueur
Sheridans
Name 2 French liqueurs made from secret recipes that contain herbs, spices, etc, and are aged in wood
Benedictine and Chartreuse
Name 2 liqueurs flavoured with Apricot and apricot kernals
Amaretto and apricot brandy
Name a caraway flavoured liqueur
Kümmel
Name 3 methods in which the flavourings used to sweeten liqueurs are extracted
Distillation
Infusion
Percolation
What is Advocaat?
A creamy liqueur of egg yolks, sugar and brandy- Holland
What is cordial me doc made from?
Made from a blend of Creme De Cacao, Brandy and Curacao
What is Frangelico’s flavour?
Flavoured with hazelnuts, berries and flowers
What is Galliano
Herb- flavoured yellow liqueur
What is Grand Marnier
Orange flavoured liqueur that is cognac based
What is Licor 43?
Liqueur flavoured with both vanilla and citrus fruits
What is Stega?
Liqueur flavoured with Herbs and Bark
What is Noilly Prat?
A dry, white French vermouth
What is compounding?
The strict sequence of blending used to produce the flavour profile of a liquor
What is a Frappe?
Liqueur poured over shaved ice
Name 2 Kernal liqueurs
Kahlua Tia Maria Creme De Cacao Amaretto Malibu
Name 2 Herb liqueurs
Galliano Benedictine Chartreuse Drambuie Kümmel Creme De Menthe
Name 2 whiskey based liqueurs
Baileys
Orangerie- Scotch, Oranges, Spices
Name 3 Fruit Liqueurs
Creme De Cassis- Blackcurrant Sloe- Sloe Gin Apricot Brandy Cherry Brandy- Maraschino Curacao, Cointreau, Grand Marnier- Orange Southern Comfort- Peach
Name 4 citrus liqueurs besides Grand Marnier
Cointreau
Curacao
Triple Sec
Van Der Hume
History- Liqueurs
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
Definiton- Liqueurs
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.
Production- Liqueurs
- Base spirit mixed with flavouring ingredients via maceration / percolation or infusion for days / weeks / months
- Distillation either in pot still (most common to extract flavours) or via steam distillation (for delicate components)
- Compounding: blending in of essences and/or concentrates
- 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.
Cream Liqueurs
- 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.
Herbal Liqueurs
- 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
Fruit Liqueurs
- 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.
Whisky Liqueurs
- 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
Seed, nut and Kernel Liqueurs
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.
Creme Liqueurs
Produced by adding flavour concentrates e.g. crème de menthe (min 250g/l sugar) and crème de cassis (min 400g/l)
Liqueurs
Liqueurs are sweetened, flavoured spirits. Legal definitions for the sugar content in liqueurs are varied, as demonstrated by EU and USA legislation.
Liqueurs- European Union
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.
Liqueurs- USA
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.
What ingredient is Strega based on?
Saffron
What ingredient is Kummel based on?
Caraway Seed
What ingredient is Cynar based on?
Artichoke
What ingredient is Licor 43 based on?
Vanilla
What ingredient is Chambord based on?
Raspberry
What ingredient is Tia Maria based on?
Coffee
What ingredient is Pernod based on?
Anise
Midori
Japan
Ouzo
Greece
Genever
Holland
Cachaca
Brazil
Boonekamp
Germany
Pisco
Peru
Amarula
South Africa
Benedictine
France
Demerara Rum
Guyana
Averna
Italy