LIQUEUR
DEFINITION
An alcoholic beverage produced by combining spirits with fruits, herbs and other flavouring elements and containing more than 2.5% by weight of sugar.
ORIGIN
- Latin word- LIQUIFACERE- means to dissolve or melt
- Liqueurs were used as medicine for stomach ailments
- Since these medicines were harsh tasting so they were sweetened with honey
OTHER NAMES
- CORDIAL — SWEET (AMERICA)
- DIGESTIF — DIGESTIVE (FRANCE)
CLASSIFICATION
- Base spirit
- Type of flavouring
- Method of manufacturing
In fruit liqueurs different portions of the fruits like peel, pulps etc are used. In plant liqueurs, leaves, herbs, barks are used.
- Herbs – Basil, Peppermint, Rosemary, Sage, Thistle, Thyme etc.
- Flowers – Chamomile, Lavender, Lily, Rose, Saffron etc.
- Fruits – Berries, Peaches, Oranges, Pineapple, Banana, Raisins etc.
- Barks – Angostura, Myrrh, Sandalwood, Sassafras, Cinchona etc.
- Roots – Angelica, Celery, Ginger, Liquorice, Turmeric, etc.
- Seeds – Aniseed, Pepper, Juniper Berries, Caraway, Clove, Coffee etc.
Brandy is the most commonly used base spirits for liqueurs, others being rum, whisky, neutral spirit etc.
MANUFACTURING STYLES
- INFUSION / MACERATION
- Flavourings steeped in high proof spirit (6-8 months) so that the alcohol absorbs the character of the substance
- Flavoured spirit drawn off and filtered.
- Additional spirit is added to adjust the flavour, sweetened, some are aged.
(in case of delicate fruits like strawberries, raspberries, peaches etc)
- PERCOLATION
- Similar to coffee percolator.
- Flavouring agents in upper part.
- Spirit in lower part (pumped through the flavourings).
USES OF LIQUEURS
- After dinner drink- good for digestion
- Cocktail ingredient
- For specialty coffees
- For making desserts
- For flavouring ice creams and chocolates
- Sorbet can be made with liqueurs
- Served in liqueur glasses (30ml)
BITTERS
Generally spirits (and sometimes wine), flavoured and made bitter to serve as an aperitif or for flavouring cocktails.
POPULAR VARIETIES
- AMER PICON :
BLACK FRENCH BITTER.GRENADINE OR CASSIS IS USED TO MAKE IT MORE ACCEPTABLE
- ANGOUSTRA BITTERS :
– MOST FAMOUS
– RUM BASED – BRIGHT RED COLOURED
– GENETIAN ROOTS FLAVOURED
– INVENTED BY Dr. SEIGART
– FROM BOLIVAR
- BYRRH :
MADE IN FRANCE NEAR SPAIN.BASE OF RED WINE, QUININE FLAVOURED AND HERBS AND FORTIFIED WITH BRANDY.
- CAMPARI :
– ITALIAN APERITIF. FLAVOUR OF ORANGE(CHINOTTO) PEEL AND OTHER HERBS.
– DARK RED COLOURED
- FERNET BRANCA :
– ITALIAN ORIGIN
– PRIZED AS A HANGOVER CURE
- UNDER BERG :
– GERMAN BITTER
– SOLD IN MINIATURE BOTTLES (20ML)
OTHERS
- AMORA MONTENEGRO
- RADIUS
- UNICUM
- ABBOTS
- PEYCHAUDS
- BOONE KAMP
- WELLING
SERVICE
- Served in liqueur glasses at room temperature before a meal.
- Mixed with soda or water and ice.
- In cocktails (pink gin) or in coffee.
- As stomach reviver and anti-hangover.
