2. DEFINITION: A liqueur is an alcoholic
drink composed of distilled spirits and
additional flavorings such as sugar,
herbs, and spices. Often served with or
after dessert, they are typically heavily
sweetened and un-aged beyond a
resting period during production, when
necessary, for their flavors to mingle.
3. Difference between Liquor & Liqueur: Liquor
is simply the name used to describe any
distilled beverage. Liquor, also known as
spirits are alcoholic beverages made of plants
or grains and concocted into a potent drink.
... Liqueur- While liquor has a strong flavor to
it that is anything but sweet, liqueur on the
other hand is sweet by nature.
4. LIQUEURS
These are flavored,
sweetened spirits,
characterized by their
flavorings and not
base spirit.
Latin word
LIQUIFACERE
meaning ‘To
dissolve’.
Monks who
experimented with
liqueurs were
herbalists.
5. LIQUEURS
Since these medicines were
harsh tasting so they were
sweetened with honey.
In the 17th Century the
liqueurs became more
popular.
7. CATEGORIES
OF
LIQUEURS
Fruit liqueurs- Flavored with any fruit except
citrus fruits
Citrus liqueurs- Flavored with peels of citrus
fruits
Herb Liqueurs
Bean & Kernel liqueurs- Beans, nuts and
Kernels are used.
Cream liqueurs
9. FRUIT
FLAVOURED
Either the whole
fruit or the part of
the fruit is used.
Fruit liqueurs are
labelled as Creme
eg. Creme de
Cassis. Cointreau
These are fairly
low in alcohol
10. BOTANICAL MIXTURE
These were first used for the
medicinal purposes.
These liqueurs are flavoured with
a combination of herbs with no
one flavour being predominant.
These are fairly high on the alcohol
content.
Examples : Benedictine, Chartreuse
,Amero
11. SEEDS AND NUTS
A single flavour predominates
Example Anisette, Pastis,
Pernod
12. LIQUOR BASE
Most liqueurs have a neutral or a grain spirit base though whisky, rum,
grape brandy, cognac, fruit spirit or rice spirit are often used.
Manner of distillation and degree of rectification determine purity of
spirit.
The alcohol used as spirit base must be as pure as possible.
13. CREAM BASED
A cream liqueur (not be confused
with crème liqueur) is a liqueur that
includes dairy cream and a generally
flavorful liquor among its
ingredients. Main ingredients are
fresh dairy cream and spirit which
are flavored and sweetened.
Most are 34 v/v
14. SWEETENER
Liqueurs are sweetened with
sugar syrup after blending is
completed.
Most liqueurs contain 35% -40%
sweetener.
Liqueurs containing 2.5% to 10%
sugar come in the dry range.
Liqueurs with large amount of sugar
are often called cremes.
Honey particularly heather honey, is
used in many liqueurs like
Drambuie.
16. EXTRACTION
The flavoring agent must be extracted
from the natural substance, to use the
essential oil as an ingredient.
There are four methods of extraction:
Pressure
Infusion
Maceration
Percolation
17. PRESSURE
Agents like citrus fruits are
pressed to extract the
essential oils.
This method is also used
when the flavoring agents
are seeds, barks etc.
18. INFUSION
The fruit is crushed and steeped in
hot water until the water absorbs
the flavour.
The liquid is then drawn off and
allowed to settle.
It is then filtered.
20. PERCOLATION
The flavour material, usually leaves
or herbs are placed in the upper
part of the percolation apparatus.
A high proof spirit is pumped
up and allowed to drip down
through it.
21. DISTILLATION
The natural products are steeped in the alcohol until it
is well impregnated with flavour.
It is then distilled to protect the delicate essences.
Further purified by rectification to remove
impurities.
22. COMPOUNDING
Once the ingredients
have been assembled the
compounder blends them
in strict sequence.
Once the ingredients
have been assembled the
compounder blends them
in strict sequence.
23. FINAL PROCESS
The finest liqueurs are matured in oak casks which aid in mellowing the liquid.
Finings :Vegetable matter suspended in the liquid is removed in a procedure
similar to fining wines.
Addition of sugar syrups
Sugar syrup is added to ensure desired level of sweetness- sometimes
the liqueur is topped with spirit to bring it to correct alcoholic strength
24. BENEDICTINE
• Made by a company founded in 1863 near
the ruins of Benedictine Abbey of
Fecamp.
• Secret recipe includes cinnamon,
cardamom, angelica,and seventeen other
ingredients.
• The liqueur golden, highly aromatized
and very sweet.
• D.O.M. Stands for - Deo Optimo
Maximo - To God, Most Good Most
Great.
• B&B developed in 1930’s is a rich dry
blend of benedictine and brandy
25. CURACAO
Originally the name for an orange
flavoured liqueur, made from the dried
peels of green oranges from the Island Of
Curacao off the coast of Venezuela.
Sweet digestive liqueur now made from
grape spirit, sugar and orange peels.
The name is now applies to all orange
liqueurs.
After infusion, spirit is distilled - if
resulting liquor Undergo es rectification it
becomes Triple Sec Curacao which is then
sweetened and coloured.
26. DRAMBUIE
Drambuie comes from the Gaelic phrase- “ An Dram Buidheach” ‘A drink that
satisfies’
Original recipe was given by Bonnie Prince Charlie - and the liqueur is still
made by the Mackinnon family of Edinburgh.
Made from a base of fine single malt scotch to which are added heather
honey and herbs.
It is the oldest whisky liqueur.
27. GALLIANO
• A golden yellow Herb liqueur
packaged in a tall fluted bottle. It is
produced in Milan –Italy
• Named after Captain Giuseppe
Galliano who distinguished himself
during the Italian- Abyssinian war in
1896.
• Named after Captain Giuseppe
Galliano who distinguished himself
during the Italian- Abyssinian war in
1896.
• Liqueur is made in a modern plant
and aged in glass tanks for six
months before being bottled
28. The 8
Types of
Liqueurs
You Need
to Know
by Heart
① Amaretto :Amaretto, meaning “a
little bitter” in Italian, is a popular
almond-flavored liqueur that’s typically
made from apricot pits, but it can also
include additional spices and flavors
depending on the brand. Sip it solo,
add a little club soda or a splash of
orange juice.
② Baileys Irish Cream :When you hear
the word Baileys, do you immediately
envision yourself curled up in a blanket
on the couch by the fireplace with an
Irish cream-spiked hot chocolate? The
combination of Irish whiskey, cream and
chocolate makes it a delicious drink on
its own or mixed in a cocktail.
29. ③ Campari :This dark red liqueur is made from a combination of
herbs and fruit, and is often served on the rocks or in popular
cocktails, such as the Negroni.
④ Cointreau:An orange-flavored liqueur that’s a big player in many
cocktail recipes, it is the perfect combination of bitter and sweet and
used in classics like the Cosmopolitan (ahem, my mom’s signature
drink). Don’t forget to garnish with a squeeze of lime.
⑤ Frangelico
This delicate liqueur is made from toasted hazelnuts and has hints of
cocoa and vanilla. Similar to many sweet liqueurs, it can be mixed in a
variety of cocktails or simply enjoyed on the rocks.
30. ⑥ Kahlúa
Meet the number one-selling coffee liqueur in the world. Our resident
bartender says the most popular cocktail requests she gets using the
coffee liqueur are White and Black Russians
⑦ St-Germain
Flavored with elderflowers and carrying hints of sweet and floral
notes, St-Germain has a subtle taste but can hold its own among
other spirits, such as gin, Champagne, vodka and rum.
⑧ Sambuca
Sambuca is a strong, colorless Italian liqueur that’s flavored with anise
and licorice. An Italian after-dinner favorite is a Sambuca, ghiaccio e
mosche (“Sambuca, ice and flies”), which consists of a couple shots of
sambuca with coffee beans.
31. Serving Liqueur
One of the biggest benefits of liqueurs is how versatile they are. Like many spirits,
liqueurs can be used in mixed drinks, served neat, over ice, with coffee or mixed
with other non-alcoholic beverages such as cream or milk. Many can be used for
cooking or in baking and certain liqueurs have even become the major highlight
of many desserts.
One thing that’s become very popular is layering liqueurs to create neat striped
drinks. We do this by floating the various liqueurs slowly over the back of a spoon
which ensures the various liqueurs don’t mix. I would strongly urge you to try
cocktails like these for your next casual party or event.