LIQUEURS

LIQUEURS

 A liqueur is an alcoholic beverage made from a distilled

spirit flavored with
either fruit, cream, herbs, spices, flowers or nuts, and is
bottled with added sugars and other sweeteners, (such
as high-fructose corn syrup). Liqueurs are typically
sweet. Liqueurs are not aged for a large amount of time
once the ingredients are mixed. A resting period during
the production process allows the flavors to mingle. In
some areas of the United States and Canada liqueurs are
also referred to as cordials or schnapps, though the
terms refer to different beverages elsewhere.
 COMPOSITION

„The spirit base:- neutral spirit, brandy (Cognac, Rum, and

whiskey). „The sweetener: sugar, sugar syrup or honey, the
amount of sugar is used as follows: for liqueur de ... (200
grams per litre), for lrème de ... (400 to 520 grams per litre). „
The flavouring agent:- fruits: lemon, orange, banana and
apricot; flowers: violet, lavender, rose, orange and blossom;
herbs: peppermint, vervain, lime and blossom; barks:
cinnamon, angostura; roots: angelica, liquorice root, and
gentian; seeds: coriander, juniper berries, almonds, vanilla,
caraway, clove, cocoa and camomile.
 EXTRACTION
In this process the flavours are extracted from the
main ingredient.the methods of extraction are:
 Pressure - mechanical presses are used to
extract the oil from citrus peel.
 Maceration – the flavouring agents are soakedb
in coldg spirit then mashed and squeezed to
extractmaximum flavour.
 Infusion – maceration in warm spirit which is
maintained at s constant temprature for several
days.
 Percolation- the spirit is constinously bulbbled
through the flavouring or the spirit is boiled and
the vapours pass up through the flavouring
agent and condensed.
 DISTILLATION
The natural products are steeped
in the alcohol until it is well
impregnated with flaovour, then it
is distilled. This liquid is further
purified by re-distillation to
remove impurities , which would
change the flavour.
 Difference bitween
a liquor and a liqueur
Types of liqueurs
 USES OF LIQUEURS
 Liqueurs, being sweet and potent and containing certain
essentail oils, are natural digestifs and for this reason are
most popular as after dinner drinks. This is their primary
use today. A poppular way of serving liqueurs are
frappes.
 During the prohibition are these came to be used in
cocktails because they helped in covering up the harsh
bite of the spirits the botleger supplied.A dash of
liqueurs in acocktail gave it added smoothness, texture
and palatability.
 Liqueurs and syrups are used in cooking, baking,
flavouring ice and ice creams in making saucesand in
desserts.
 FRUIT FLAVOURED
 Berentzen:- Apple flavored of germany.
 Garnier abrecotien:- French liqueur made
from maceration of brandy, apricots, and
apricot kernels.
 Crème de bananes:- Banana flavored from
holland.popolar brands is ‘BOLS’
 Marasbhino:- Make of Italy, is made from
sour Marasca red cherries and flavored
with almonds and sugar suryp .
 Cointreau:- This liqueur is made
from bitter west peel and white
sprit. Also used to be known as
triple sec in france.
 Chambord royale:- Raspberry
flavoured from france.
 Crème de cassis:- black currantn
flavoured from france.
 HERBS, spices and plant
flavoured
They are referred to as “Monastrey liqueurs”, as
they were devloped by Benedictine monks for
their medicinal values.
 Benedictine:- Produce ofn france , it has cognac
base $ is the oldest exiting recipe in the world.
D.O.M which appears on the label stands for the
latin words “deo optimo maximo” meaning
“to god , most good , most great”
 Ambrosia:- Caramel flavoured liqueur from
canada.
 Chartreuse:- Frenche liqueur is made with
130 herbs in 3 different stayles such as
green yellow and V.E.P according to proof.
This plant liqueur has spicy, aromatic flavour
with a hrandy base.
 Brontee:- A yorsk liqueur named after
Bronte’ sisters, it is flavoured with oranges,
herbe and has french brandy base
 Galliono:- This golden liqueur from
Italy is associated with cocktail
Harvey Wallbanger. Named afrer the
herioc major galliano, it is made from
variety of barries, fllower and roots.
 Gold wasser:- Produce of Germany, it
is citrus and caraway flavored. Mostly
distinguished by the floating practicles
of gold in the liqueur.
NUTS, SEEDS $ PLANTS FLAVOURED
 Anisette:- Aniseed flavoured colorless liqueurs ,
produced by the famous firm Marie Brizard. It
also includes flavouring like citrus peels.
 Glayva:- A liqueur made in Scotland from
whisky, herbs, honey. Oranges and spices.
 Pernod:- Distilled aniseed flavoured liqueur from
france.
 Kummel:- Now a produce of Holland, it has a
netural spirit base flavored with caraway and
cumin seeds.
 Amaretto:- Apricot kernel and almods
flavored liqueur.
 Walneta:- from Italy, it is flavored with
walnuts.
 Frangelico:- Hazelnut flavored liqueur from
Italy.
 Sambuca:- It is flvoaured woith elderberry
and liquorice. Served into a glass with 3
coffe beans floating on top and it is then
set alight to extract flavours from the
beans.
 Crème de menthe:- Once of the grate
classical liqueurs from France. It is
commonly available in green colour but
also colourless gold and red are produced.
 Strega:- Reputed to have been first made
by witches, ( the name actually means
“witch’) it includes 70 different herbs and
citrus fruits . Folklore says that those who
share this liqueur will remain good friends
forever.
 CHOCALATE, COFFEE $ C0CONAT
FLAVORED
Chocolate:-
 Crème de cacao:- A very sweet brown or
colorless liqueur with a slight hint of vanilla
essence.
 Marinot chocolate liqueur:- Makes of
Switzerland, it is ditinguished by the bits of soild
chocolate floating in it.
 Vandermint:- A proprietary sauce from Holland
with chocolate and mint.
 coconut flavored :-
Most coconut flavored liqueurs have a Rum base.
 Coco Ribe:- From U.S.A , made with virgin Island
rum.
 Roncoco:- Made with puerto Rico rum.
 Malibu:- A jamaican liqueur with jamaica rum
base.
Coffee flavored:-
 Khlua:- This Mexican liqueur is the oldest coffe
flavored liqueur in the world.
 Tia Maria:- Originally of Jamaica but made in
Canada also.
SOME IMPORTANT
LIQUEURS
 ADVOCAAT
 Advocaat is dutch specially.
 Flavouring – oranges, lemons, cherries,vanillla.
 ABV is around 17%
 Popular brands – Warninks, Fockinls, Bols De
Kuypers
 Making.
 How to serve- In this Netherlands, advocaat is
drunk both as aperitif and digestif. Unmixed, its
texture is such that it is often consumed with a
teaspoon. Taken in hot beverage, it makes a
comforting bedtime drink.
 AMARETTO
 Principal flavouring is of almonds.
 Most popular brands is Disaronna Amerotto, made by the
italian company lllva
 Has a strong sweet taste.
 Concoction is a grape brandy in which apricot kernels
(with their strong almondy flavour) is steeped.
 Casoni Amaretto is also a famous brands.
 How to serve – Although sweet, the flavour of disaronno
Amaretto is quite complex enough for it to be enjoyble
on its own, but it works better chilled. Serving it Frappe
(poured over crushed ice) is highly refreshing.
 DRAMBUIE
 Drambuie is said to be scotland’s and for that matter
england’s contribution to the worldsn classic liqueurs.

 The genesis.

 It is a unique and inimitable concoction of scotch whisky,

heather honey and herbs.
 Making.
 How to serve - Drambuie as it comes it comes, over, ice,
or with equal measure of scotch.