Liqueurs, Broad Categories of Liqueurs)

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.
Amit Kumar
Amit Kumarhttp:////hmhelp.in
Hii! Welcome to My digital home, I am Amit – an almost no-code generalist, helping businesses with their online presence using WordPress and other tools and simplifying some of their operations with ideas and automation. A psychology and philosophy geek by interest and a graduate in Hospitality Management. I founded hmhelp during college, which got me into WordPress. I am a highly motivated and results-oriented professional with a proven track record of success in the hospitality industry. I’m also a Digital Marketing Enthusiast with significant academic and practical experience managing digital content across multiple platforms. Skilled at SEO optimization, developing digital content for social media platforms, I offer extensive knowledge of multiple software programs, strong attention to detail, and extraordinary communication skills. If you are interested in talking about any of the topics I have mentioned on my website, you are in the right place. You can contact me or learn more about what I do. You can also connect with me on social networks.

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