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.  

1. DESINGED BY
Jenish Maharjan
Nesfield Intl College
Institute of Hotel and Tourism Management,
Batukbhairab,Lagankhel,Lalitpur
Ph no.:015250380
email: mhzjenish2211@gmail.com
facebook: www.facebook.com/mhzjenish

2. WHAT ARE LIQUEURS ??

3. 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.

4. 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.

5. 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.

6. HOW ARE LIQUEURS
MADE??
Infusion
Percolation
Distillation

7. 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.

8. 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.

9. TY P E S O F L IQ U E U R S
(A ccord in g to th e typ e of flavou rin g s)
F ru it flavou red
liq u eu rs
N u ts,seed s,
in d ivid u al p lan t
flavou red
H erb flavou red
Typ e title h ere
L iq u or b ased
liq u eu rs
C ream L iq u eu rs
Typ e title h ere
F lavou rin g A g en ts

10. 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.

11. ……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.

12. 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.

13. 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

14. 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

15. 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.

16. 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.

17. …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.

18. 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!!

19. 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.

20. 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.

21. USES OF LIQUEURS

22. 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.

23. IMPORTANT LIQUEURS

24. ADVOCAAT

25. 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.

27. AMARETTO

28. 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.

30. ANISETTE

31. anisette
Anisette is a french sweetened Liqueur.
Principal flavoring is of the berries of aniseed
plant.
Most famous brand is Marie Brizard.

33. AURUM

34. 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.

35. BENEDICTINE

36. 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.

38. CHARTREUSE

39. 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.

41. COINTREAU

42. 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.

44. CURACAO

45. Curacao
Curacao was first invented by the Dutch. It was a white rum-
based 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.
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47. DRAMBUIE

48. 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.

50. GALLIANO

51. 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.

53. GRAND MARNIER

54. 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.

56. KAHLUA

57. 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.

59. MALIBU

60. 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.

61. SAMBUCA

62. 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 2-
3 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.

64. TIA MARIA

65. 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.

67. SOUTHERN COMFORT

68. 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.

70. LIQUEUR BRANDIES

71. 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

72. CREAM LIQUEURS

73. 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.

75. MANDARINE NAPOLEON

76. 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.

78. PARFAIT AMOUR

79. 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.

82. DESINGED BY
Jenish Maharjan
Nesfield Intl College
Institute of Hotel and Tourism Management,
Batukbhairab,Lagankhel,Lalitpur
Ph no.:015250380
email: mhzjenish2211@gmail.com
facebook: www.facebook.com/mhzjenish