Liqueurs, Amari, etc Flashcards
cordials, bitters, vermouth
Aperitivo bitters
- Campani (Milan, 24%)
- Aperol (Milan, 11%)
- Cappelletti (Trentino Alto Adige, 17%)
- Meletti (25%, Marche)
Averna
Sicily, 29% ABV
* lemon, orange, pomegranate, cola, vanilla, licorice
Amaro Braulio
Valtellina, Lombardy
Gentian, juniper, wormwood, yarrow, menthol, pine
Cardamaro Vino Amaro
Canelli, Piedmont, IT
* blessed thistle, cardoon
* Moscato base
Cynar
Milan (Campari)
* 13 ingredients - artichoke is just one
Amaro dell’Erborista
Marche, IT
* bitter orange peel, cinchona bark, cinnamon, clove, gentian, honey, rhubarb
Amaro Lucano
Basilicata
* aloe ferox, angelica root, bitter orange, blessed thistle, elderberry, gentian, yarrow
Meletti
Marche
* anise, clove, gentian, orange peel, saffron, violet flower
Montenegro
Bologna, Emilia-Romagna IT
*orange peel, vanilla, rose, eucalyptus
Amaro Nonino Qunitessentia
Friuili
* bitter orange peel, cinchona bark, gentian, liciorice, saffron, tamarind
* grappa base
Ramazzotti
Milan
* est 1815; one of the older ones
* bitter orange, cardamom, clove myrrh, star anise, sweet orange
Amaro Sibilla
Marche
* bitter orange, cinchona bark, cinnamon, clove, gentian flower, honey, sweet orange peel
Amaro del Capo
Calabria, IT
* bitter orange, chamomile, juniper, licorice, sweet orange, tangerine
Zucca Rabarbaro
Milan
Jagermeister
Wolfenbüttel, Lower Saxony, DE
* bitter orange peel, cardamom, cinnamon, ginger, licorice root, anise
Underberg
Rheinberg, DE
* 20ml single serve bottle sold in 3pks is tradition - combat counterfeits, sold like that since 1949
Suze
Thuir, Pyrenees-Orientales FR
* oldest gentian-based liqueur from the Massif Central region
* Yellow; 15%
Becherovka
Bohemia, Czech Republic
* bitter herbal
Zwack Unicum Liqueur
Budapest, Hungary
* national shot of Hungary
Amaro di Angostura
Trinidad and Tobago, West Indies
Quinquina liqueurs
Bonal (France)
Lillet Blanc (France)
Byrhh Grand Quinaquina (France)
Dubonnet (France)
Americano Vermouth
Americante = “bittered”
* must contain gentian root
* Cocchi Americano Bianco, Cocchi Americano Rosa
How is vermouth made
Wine+ sugar or mistelle + botanical distillate blend… then add alcohol
Vermouth ranges from about 16–22% ABV with most between 18–20% ABV.
Advocaat
sweetened egg. liqueur from Netherlands
Ratafia (liqueur)
fresh fruits, citrus zest, and various botanicals such as rosemary, cinnamon, mint, anise, and cloves, while similar versions may use apricot kernels or bitter almonds
this is a broad term for a liqueur made in Spain, Italy
3 honey flavored liqueurs
Krupnik (Poland)
Drambuie (whiskey based)
Irish Mist (whiskey based)
Glen Mist (whiskey based)
3 Alpine liqueurs
Braulio Amaro
Cappelletti Alta Verde
Pasubio Amaro
Chartreuse
Dolin Genepy le Chamois
Zirbenz (pine liqueur)
brands of Fernet
Cinzano
Luxardo
Ramazzotti
Branca
Martini
Facia Brutto
Tempus Fugit ‘Angelico’
Amer Picon
Marseille
orange, gentian, cinchona
Midori
Melon
Japan
Tia Maria
Rum based coffee liqueur
Jamaica
Kahlua
Rum based coffee liqueur
Veracruz, Mexico
Drambuie
whiskey based honey flavored liqueur
Scotland
Glen Mist similar
Southern Comfort
peach, orange, spices, whiskey based
originally from New Orleans, now made by Sazerac in TN
* whiskey added back in 2016 when Sazerac purchased it (Brown-Forman made it with nsg)
Anise flavored liqueurs
Pernod (FR)
Ricard (FR)
Pastis 51 (FR)
Ouzo (GR)
Sambuca (IT)
Galliano (IT)
Strega
Italian liqueur, flavored with saffron, herbs, spices
Malort
American brand of bäsk liquor (Swedish liquor flavored with wormwood, anise)
Jeppson’s is the brand
Spanish Chartreuse
In Tarragona, from 1903-1989
due to the French government deciding to nationalize the distillery, and sell the trademark to a group of distillers, the Compagnie Fermere de la Grande Chartreuse” - they went bankrupt in 1929
1st sweet vermouth
Carpano, 1786
Turin
1st dry vermouth
sometime around 1800 to 1813, Joseph Noilly
Dolin
Chambery, France. Est 1815
* recognized for creating the blanc style
* traditional dry, a blanc and a sweet, and a chamberyzette (strawberry)
1 top selling vermouth brand
Martini & Rossi
Marseille vermouth
Noilly Prat
Vermut de Reus
Catalunya - made just outside of Tarragona
Campari
Very orange/citrus-driven
* Quinquina, 60 herbs and plants
(rhubarb, ginseng, bitter orange)
* Novara, outside of Milan
24%
Aperol
Gentiane root
* (orange, rhubarb, roots, herbs)
* now made by Campari (Milan)
Lillet
- Quinquina with semillon base
- (Merlot for the Rouge) and mix of sweet and bitter orange
- produced in Podensac (Bordeaux)
- mix with soda, tonic, or over ice
17%
Bonal
Gentiane-Quina
* Chambery
* Gentian, quinine and herbs of the Grande Chartreuse mountains
Byrhh
Grand Quinquina
* produced in French Catalan territory (Thuir)
Pimm’s
Gin base
spice and citrus
Vermouth di Torino IGP rules
Made in Piedmont
* Artemisia (wormwood) must be an ingredient. All herbs except wormwood must be grown/gathered in Piedmont
SUGAR:
* Extra Dry: max 30 gl RS
* Dry: max 50 gl RS
* Sweet: min 130 gl RS
* min 50% of base wine must be from Piedmont
16 - 22%, 17% for Superiore
Cocchi, Carpano Antica Formula, Cinzano 1757
Contratto Americano
Piemonte Alta Langa
Moscato base
Spanish vermouth
Izaguirre (Basque)
Atxa (Alava)
Lustau (Andalusian)
Fernet Branca
Chinchona, quinine, gentiane, linden, myrrh
Milan
Petrus Boonekamp
l’amarissimo = great bitter one
* gentian, Thai ginger, licorice, fennel, and star anise
* 45% ABV
Netherlands (origin), now made in Italy
Jagermaester
- cola cubes, liquorice, dark chocolate, prunes, damsons, sloes, lemon zest, cinnamon, ginger, aniseed, dried mint leaves
Germany
Sfumato
smoke, alpine berries, root of Chinese rhubarb
produced by Cappelletti - Trento
Zucca
Rhubarb
Milano
Chartreuse
Brandy base
130 herbs, plants, roots
distilled, mixed with sugar and honey
aged in oak casks Near Grenoble
based on a 1605 recipe “Elixir Vegetale” VEP - aged at least 8 years
Benedictine DOM
Deo Optimo Maximo
40%
1510 Fecamp (Normandy - North Coast of FR)
27 herbs and spices
La Vielle Cure
juniper, myrrh, angelica, cardamom, honey
Gironde
Anisette liqueurs
Pernod, Ricard
Pastis 51
Sambuca (Italy - Romana, Molinari)
Mastic (Greece, Turkey, Cyrus)
Arak (Sri Lanka, Indonesia) DO NOT confuse w/ Arrack
Raki (Turkey)
Tsipouro (Greece - Crete)
Ouzo (Greece, Cyprus)
Chinchon (Spain)
Akavit
caraway seeds, dill, or fennel
usually based on potato or grain spirit
Aalborg (Denmark)
Linie (Norway)
Krupnik
honey - Poland
Goldwasser
anise, angelica, gentiane, juniper
Gdansk
Gran Marnier
cognac base, curacao oranges
Orange Curacao - type of citrus
Lahara bitter orange peels
Van der Hum
tangerine - South Africa
Cherry Heering country of origin
Denmark
Chambord
black raspberry
Sloe Gin main flavor
blackthorn bush sloe berries
Creme de Cassis
black currant
(Marie Brizard)
Pisang Ambon
banana - Netherlands
Midori
melon - Japan
Advocaat
sweetened egg (Netherlands)
Amarula
marula fruit (South Africa) and cream
Frangelico
hazelnuts (Italy) - Piemonte
Chocolate liqueurs
Mozart (Austria - chocolat and flavors)
Godiva (Brussels)
Amaretto
apricot stones
sometimes almond
outside Milan
Disaronno, Luxardo
Bailey’s
cream chocolate
Tia Maria
coffee - rum base (Jamaica)
Kahlua
coffee - rum base (Mexico)
Malibu
coconut
rum base (Barbados)
made in Scotland
Grappa producers
usually gently pressed red grapes from Piedmont, Veneto, Lombardia, Trentino, Friuli
Jacopo Poli
Nonino
Nardini
Romano Levi (Neive)
Sassicaia
Marc - where is it made
Champagne, Burgundy, Alsace
Chateau d’Arlay
Marc d’Irouleguy - Etienne Brana
Marc du Chateau Rayas
Bagaceira
Orujo
Portuguese - made from Vinho Verde grapes
Aveleda
Impoerio
Spanish - “aguardiente de Orujo” northern Spain
Applejack
New England
double distilled and aged in oak
Laird’s (New Jersey)
Poire William
Bartlett pears
originally France
Marie Brizard (FR)
Schladerer (DE)
Clear Creek (USA)
Schnapps
“gulp” - neutral grain spirit infused with fruit - steeped
Kecskmet
apricots - Hungary - Zwack
Quetsch/Mirabelle
Plum
Boukha
Fig - Tunisia - Soleil, Bokobsa
