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Liqueurs
 

Liqueurs

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    Liqueurs Liqueurs Presentation Transcript

    • DESINGED BY Sunil Kumar Research Scholar/ Food Production Faculty Institute of Hotel and Tourism Management, MAHARSHI DAYANAND UNIVERSITY, ROHTAK Haryana- 124001 INDIA Ph. No. 09996000499 email: skihm86@yahoo.com , balhara86@gmail.com linkedin:- in.linkedin.com/in/ihmsunilkumar facebook: www.facebook.com/ihmsunilkumar
    • WHAT ARE LIQUEURS ??
    • WHAT ARE LIQUEURS?  Liqueurs maybe defined as “sweetened, flavoured and coloured spirits” They are also known as “Cordials”, and were first developed as curative herbal drinks by alchemists in France and Italy. Derived from the Latin word Liquefacere ,which means to dissolve or melt, a manner by which many liqueurs acquire their flavours from herbs , flowers etc. The liqueur recipes were guarded with utmost secrecy.
    • A Liqueur thus, basically consists of a spirit base such as brandy, whisky, rum, or a neutral spirit, that has flavourings added to it, and is sweetened. The flavoring used include fruits, flowers, roots, leaves, herbs, spices, and the suchlike.
    • WHEN DID LIQUEURS GAIN POPULARITY? The Liqueurs gained popularity during the 1930’s ,when prohibition was imposed in America on strong alcoholic brews that were being made clandestinely. Liqueurs were used to tone down the fiery nature of such spirits.
    • HOW ARE LIQUEURS MADE?? Infusion Percolation Distillation
    • HOW ARE LIQUEURS MADE? There are 3 basic methods used to extract the flavors for liqueurs: Infusion:Also known as the Maceration method, heat is used and the soft fruits are steeped in the base spirits for 6-9 months in large oak casks.The spirit extracts aroma, colour and flavour from the fruit.  Percolation: Used for making Plant liqueurs, it works on the principle of a coffee percolator. The filtered product will be rested in vats to mature.It is then artificially sweetened with sugar and coloured with natural vegetable dye.
    • Continuation…….  Distillation: The commonly used method of distillation is the Pot Still Method. The flavoring agents were macerated in brandy upto 48 hours and afterwards the mash, with a supplement of brandy, was put in a pot still. Heat is applied and the resulting flavored distillate is sweetened and artificially colored.
    • T Y P E S O F L IQ U E U R S (A c c o rd in g to th e ty p e o f fla v o u rin g s ) F la v o u rin g A g e n ts F ru it fla v o u re d liq u e u rs N u ts ,s e e d s , in d iv id u a l p la n t fla v o u re d H e rb fla v o u re d T y p e title h e re L iq u o r b a s e d li q u e u rs C re a m L i q u e u rs T y p e title h e re
    • WHAT IS GENERIC LIQUEUR & PROPRIETARY LIQUEUR ?? Generic Liqueurs : The liqueurs which have been known by many names and described as balms, cremes,oils etc. Every producer believes the formula he uses is unique and is a closely guarded secret. They are shipped by most general liqueur distillers, together with a description of their principle flavor and proof. For e.g. Anisette, Crème de Ananas, Kummel etc.
    • ……continuation PROPRIETARY LIQUEURS These are world famous specialty liqueurs, which are produced under closely guarded secret formulas and marketed under registered trademark brands. These are liqueurs made in each case by only one house and have become household names like the Benedictine, Drambuie, Chartreuse, Kahlua, Tia Maria etc.
    • FRUIT FLAVOURED  Berentzen: Apple flavored from Germany. Garnier abricotine: French liqueur made from maceration of brandy,apricots,and apricot kernels. Crème de bananes: Banana flavored from Holland. Popular brand is ‘Bols’ Maraschino: Make of Italy, it is made from sour Marasca red cherries and flavored with almonds and sugar syrup.
    • Continuation……. Cointreau :This French liqueur is made from bitter West Indian orange peel and white spirit. Also used to be known as Triple Sec in France. Chambord royale: Raspberry flavored from France Crème de cassis : Black currant flavored from France
    • HERBS, SPICES AND PLANT FLAVORED They are referred to as “Monastery liqueurs”, as they were developed by Benedictine monks for their medicinal values. Benedictine : Produce of France, it has Cognac base & is the oldest existing 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 flavored liqueur from Canada. Chartreuse: French liqueur is made with 130 herbs in 3 different styles such as green, yellow and V.E.P according to proof. This plant liqueur has spicy, aromatic flavor with a
    • Bronte : A Yorkshire liqueur named after Bronte’ sisters, it is flavored with oranges, herbs and has French brandy base. Galliano :This golden liqueur from Italy is associated with cocktail Harvey Wallbanger. Named after the heroic Major Galliano, it is made from a variety of berries, flowers and roots. Gold wasser: Produce of Germany, it is citrus and caraway flavored. Mostly distinguished by the floating particles of gold in the liqueur.
    • NUTS, SEEDS & PLANT FLAVOURED Anisette : Aniseed flavored colorless liqueur ,produced by the famous firm Marie Brizard. It also includes flavoring like citrus peels. Glayva: A liqueur made in Scotland from whisky,herbs,honey.oranges and spices. Pernod : Distilled aniseed flavored liqueur from France Kummel :Now a produce of Holland,it has a neutral spirit base flavored with caraway and cumin seeds.
    • …continuation... Amaretto : Apricot kernel and almond flavored liqueur. Walneta :From Italy, it is flavored with walnuts. Frangelico :Hazelnut flavored liqueur from Italy. Sambuca: It is flavored with elderberry and liquorice. Served into a glass with 3 coffee beans floating on top and it is then set alight to extract flavors from the beans.
    • Continuation…... Crème de menthe : one of the great 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!!
    • CHOCOLATE, COFFEE & COCONUT FLAVORED Chocolate : Crème de cacao- a very sweet brown or colorless liqueur with a slight hint of vanilla essence. Marinot chocolate liqueur- Make of Switzerland, it is distinguished by the bits of solid 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: Kahlua- This Mexican liqueur is the oldest coffee flavored liqueur in the world. Tia Maria- Originally of Jamaica but made in Canada also.
    • USES OF LIQUEURS
    • USES OF LIQUEURS Liqueurs, being sweet and potent and containing certain essential oils, are natural digestifs and for this reason are most popular as after dinner drinks. This is their primary use today. A popular way of serving liqueurs are as Frappes. During the Prohibition era, these came to be used in cocktails because they helped in covering up the harsh bite of the spirits the bootlegger supplied. A dash of liqueur in a cocktail gave it added smoothness, texture and palatability. Liqueurs and syrups are used in cooking, baking, flavoring ices and ice creams, in making sauces and in desserts.
    • IMPORTANT LIQUEURS
    • ADVOCAAT
    • ADVOCAAT Advocaat is a Dutch specialty. Flavorings – oranges, lemons, cherries, vanilla. ABV is around 17 %. Popular brands- Warninks, Fockinks, Bols, De Kuypers Making. How to serve – In the Netherlands, advocaat is drunk both as aperitif and digestif. Unmixed, its texture is such that it is often consumed with a teaspoon. Taken in a hot beverage, it makes a comforting bedtime drink.
    • AMARETTO
    • AMARETTO Principal flavoring is of almonds. Most popular brand is Disaronna Amaretto, made by the Italian company Illva. Has a strong and sweet taste. Concoction is of grape brandy in which apricot kernels (with their strong almondy flavor) is steeped. Casoni Amaretto is also a famous brand. How to serve – Although sweet, the flavor of Disaronno Amaretto is quite complex enough for it to be enjoyable on its own, but it works better chilled. Serving it Frappe (poured over crushed ice) is highly refreshing. Tastes good with – Amaretto works well in a syrup for a fruit salad, added to whipped cream or ice cream for most fruit based desserts.
    • ANISETTE
    • anisette Anisette is a french sweetened Liqueur. Principal flavoring is of the berries of aniseed plant. Most famous brand is Marie Brizard.
    • AURUM
    • Aurum This Liqueur is made in the Abruzzi Mountains, on the Adriatric coast of Italy. It is a Brandy based proprietary liqueur. Has a lustrous golden intensity. Making. How to serve – It is imperative to serve a specialty product like aurum by itself as a digestif. It should not be chilled but rather warmed in the hand like fine cognac, and served in the same sort of glass to appreciate its aromas.
    • BENEDICTINE
    • Benedictine ‘DEO OPTIMO MAXIMO’ A monastery in Fecamp, in the Normandy region of northern France, Produced this cognac based herbal liqueur until the time of the French Revolution in 1789, when the monasteries were forcibly close down and production banned. Extinct till 1860’s – revived by the monastery’s lawyers, Alexandre Le Grand. Contains as many as 75 aromatizing herbs. How to serve- should ideally be served in a large liqueur glass at the end of the meal, but its makers clearly have no qualms about its use as a mixing ingredient by those who find the sweetness of classis liqueur to much to take au naturel.
    • CHARTREUSE
    • Chartreuse Chartreuse is still made by monks, of the Carthusia order, at Voiron, near Grenoble. There is a premium version of Chatreuse called Elixir, which is sold in miniature bottles at a fearsome 71 % ABV., but it is sold in 2 incarnations – green and yellow. Making. How to serve – serve it mixed as a long drink with tonic or soda and plenty of soda. Hot chocolate can be fortified with a splash of green Chatreuse. Yellow Chatreuse may be used in coffee.
    • COINTREAU
    • Cointreau One of the most popular branded liqueur of all, is a variety of Curacao. Launched first in 1849 by the Cointreau brothers – Edouard and Adolphe. The centre of operations, as well as the distillery is located in Angers, in the Loire valley, but it is also made in the Americas. It is sugar-sweet and colorless, but has a powerful fume of oranges, and an underlying vaguely herbal note too. Making. How to serve – the favorite way is to serve either on the rocks or Frappe.
    • CURACAO
    • Curacao Curacao was first invented by the Dutch. It was a white rumbased liqueur flavored with the peel of bitter green oranges found by the settlers on the Caribbean Island. Curacao comes in a range of colors, in addition to the clear version. It also comes in bright blue, dark green, red and yellow versions for novalty value, but the flavor is always orange. ABV- 25-30 %. <> Making. How to serve – The bitterness of the fruit mixes well with other bitter flavors. So orange Curacao and tonic make a particularly appetizing drink. Curacao is not pleasant when taken neat. Triple Sec is a term used for the Colorless Curacao.
    • DRAMBUIE
    • Drambuie Drambuie is said to be Scotland’s and for that matter England’s contribution to the worlds classic liqueurs. The genesis. It is a unique and inimitable concoction of scotch whisky, heather honey and herbs. Making. How to serve – Serve Drambuie as it comes, over ice, or with equal measure of scotch.
    • GALLIANO
    • Galliano Another one of Italy’s liqueur Specialties. Chiefly known for its golden yellow color and for its tall conical bottle. Invented by one Arturo Vaccari, Tuscan Distiller who named his new creation in honor of an Italian soldier, Major Giuseppe Galliano. It is said to contain up to 80 herbs, roots, berries and flowers from the alpine slopes to the north of Italy. Making. Among its flavors is a strong presence of anis and liquorise, and there is pronounced scent of vanilla.
    • GRAND MARNIER
    • Grand Marnier Grand Marnier is one of the best loved of all the world’s orange flavored liqueurs. The House that owns it was found in1827. Today, the production is carried out in 2 centers – Chateau De Bourg in the Cognac region and the other at Neauphle-le- Chateau, near paris. Making. May be used in a whole range of desserts, particularly flamed Crepes and anything made with strong chocolate. How to serve – as reverently as best cognac.
    • KAHLUA
    • Kahlua Kahlua is the only liqueur to have been conceived in Mexico. It is a dark brown coffee flavored essence packaged in a round shouldered opaque bottle with a colorful label. Comparison with Tia Maria. How to serve – Kahlua makes a very good chilled alternative to a liqueur coffee. To enhance the flavor of a coffee dessert such as a souffle or ice cream, kahlua somehow gives a smoother result than the more ommonly used Tia Maria.
    • MALIBU
    • Malibu Malibu is a coconut flavored Caribbean liqueur. It is presented in a opaque white bottle, with a depiction of the tropical sunset on the front, it is a relatively low-strength blend of rectified Caribbean white rum with coconut extracts. Variants are made by Dutch, French and Brazilian Liqueur manufacturers. Making. How to serve – These drinks are not great on heir own, but make excellent mixes with ice and fruit juices, which is how they were intended to be served in the first place.
    • SAMBUCA
    • Sambuca Sambuca is an Italian clear, moderately sweet, quite fiery liqueur flavored with elderberries and aniseed (along with other herbs and roots). Traditionally Sambuca was supposed to be garnished with 23 coffee beans and set alight, one had to blow out the flame on a glassful and swallow the drink in one go. How to serve – If you are going to try the flaming Sambuca trick, it helps to serve the liqueur in a narrow glass like an old fashioned sherry schooner, because the flame will take more easily on a smaller surface. A chilled glass of Sambuca makes a good accompaniment to genuine Italian Torta, one of those heavenly sticky cakes of dried fruits, almonds and lemon zests.
    • TIA MARIA
    • Tia Maria Tia Maria, said to be Jamaica’s contribution to the world of liqueurs, is a suave, deep brown coffee flavored drink. It is based on good dark Jamaican rum of at least five year old standard and flavored with the beans of the highly prized coffee variety, blue mountain. In addition to the coffee, the palate is further deepened with the addition of local spices too. one of the few liqueurs that may be savored on its own. making. How to serve – On the rocks is a pleasant way to serve Tia Maria as a digestif. Otherwise it is one of the few liqueurs to make a truly appetizing mix with cola. Tia Maria is brilliant for lacing chocolate desserts and of course for making a good liqueur coffee – particularly when the coffee used is Jamaican Blue Mountain.
    • SOUTHERN COMFORT
    • Southern Comfort The foremost American liqueur is southern comfort, a fruitier counterpart to the scotch-based liqueurs. Its origins probably lies in the mixing of bourbon with peach juice as a traditional cocktails in the Northern states. Today, the company that owns the brand is the same one that has the leading Tennessee whiskey brand, Jack Daniels. The Southern Comfort distillery is located in St. Louis, in the state of Missouri. Its ABV is 40 %. Southern comfort is supposed to be meditatively sipped, like other fine American whiskeys, but you could try taming its fire and emphasizing its fruitiness with a mixture of peach nectar. It makes a good substitute for bourbon poured over the traditional thanksgiving or Christmas.
    • LIQUEUR BRANDIES
    • Liqueur Brandies There are essentially 3 fruit brandies – cherry, apricot and peach – and although they are occasionally known by other names, it is as cherry brandy etc that drinkers know them best. Of the three, the apricot variant has traveled the most. There are true apricot distillates in eastern Europe. Good examples of sweet apricot liqueurs are Bols Apricot Brandy, Cusenier and Apry made by Marie Brizard Company. Cherry brandy is on of the few liqueurs that may just have been invented by the English. Famous cherry liqueur brands include Cherry Herring, Cherry Rocher, de Kuyper, Garnier and Bols. Peach brandy is the one least frequently seen, its most famous manifestation probably being te one marketed by Bols. Making. How to serve – Te best of these brandies make wonderful digestifs served in small quantities, provided in small quantities
    • CREAM LIQUEURS
    • Cream Liqueurs Cream liqueurs are an ever expanding category in the contemporary market. They all owe something of their appeal and inspiration to the archetypal brand, Bailey’s Irish Cream. Coffee and chocolate flavorings are commonly used, and indeed some cream liqueurs are made by confectionary companies, such as Cadbury’s and Terry’s. In 1990 an Irish drinks company launched a product called the Sheridan’s. It came in a bifurcated bottle with two tops, one half filled with coffee flavored Irish Whiskey, te other with thick white cream.
    • MANDARINE NAPOLEON
    • Mandarine Napoleon Another type of Curacao, but made of tangerine peels, the origins of which really do derive from the drinking preferences of the emperor Napoleon I. Mandarine Napoleon was launched in 1892 by a Belgian distiller, Louis Schmidt. Origin in Sicily in Italy. Making. Tastes good with – add it to tangarine flavored mousses or use it as a fuel to flame sweet pancakes.
    • PARFAIT AMOUR
    • Parfait Amour flavorings – Lemons or other citrus fruits, cloves, cinnamon, coriander seeds, violets. Parfait Amour – perfect love. Main composition of Parfait Amour. Making. How to serve – It is best to serve it unmixed, or else blended with something colorless such as lemonade, in order not to interfere with the enjoyment of color.
    • DESINGED BY Sunil Kumar Research Scholar/ Food Production Faculty Institute of Hotel and Tourism Management, MAHARSHI DAYANAND UNIVERSITY, ROHTAK Haryana- 124001 INDIA Ph. No. 09996000499 email: skihm86@yahoo.com , balhara86@gmail.com linkedin:- in.linkedin.com/in/ihmsunilkumar facebook: www.facebook.com/ihmsunilkumar webpage: chefsunilkumar.tripod.com