Liquid 5 sem hotel management

1. LIQUEURS
MIXTURES OF
SPIRITS, SWEETENERS
AND FLAVOURINGS
(LIKE HERBS, FRUITS,
NUTS & FLOWERS)
SERVED AS
APERITIFS, DIGESTIFS
AND MORE OFTEN
MIXED INTO
COCKTAILS

2. PRODUCTION OF LIQUEURS
The production of Liqueurs involves
the following steps:
Extraction
Distillation
Compounding
Maturing
Fining
Bottling
2

3. Extraction
In this process the flavours are extracted from the main
ingredient. The methods of extraction are:
 Pressure - Mechanical presses are used to extract the
oil from citrus peel.
 Maceration Flavouring agents are soaked in cold spirit
then mashed and squeezed to extract maximum flavour.
 Infusion - Maceration in warm spirit which is maintained
at a constant temperature for several days.
 Percolation - Spirit is continuously bubbled through the
flavouring or the spirit is boiled and the vapours pass
up through the flavouring agent and condensed.
3

4. 4

5. 5

6. 1. ADVOCAAT.
2. AMARETTO.
3. ANIS.
4. AURUM.
5. BENEDICTINE
6. CHARTREUSE.
7. COINTREAU.
8. CREAM LIQUEURS.
9. CRÈME LIQUEURS.
10. CURACAO.
11. DRAMBUIE.
12. GALLIANO.
13. GLAYVA.
14. GOLDWASSER.
15. GRAND MARNIER.
16. KAHLUA.
17. KUMMEL.
18. LIQUEUR BRANDIES.
19. MALIBU.
20. MARASCHINO.
21. MIDORI.
22. NUT LIQUEURS.
23. PIMM’S.
24. RATAFIA.
25. SAMBUCA.
26. SLOE GIN.
27. SOUTHERN
COMFORT.
28. STREGA.
29. SUZE.
30. TIA MARIA.
31. VAN der HUM.

7. ADVOCAAT
7

8.  DUTCH SPECIALITY.
 MIXTURE OF GRAPE BRANDY EGG YOLKS AND
SUGAR.
 THOUGHT TO BE ELDERLY DRINK ADDDED TO HOT
CHOCOLATE AND STRONG COFFEE.
 IN NETHERLAND DRUNK AS APPERITIF AND DIGESTIF.
 BED TIME 1 SPOON WITH HOT WATER.
8

9.  ALCOHOLIC STRENGTH-17% ABV.
 FAMOUS BRANDS ARE
WARNINKS.
BOLS.
DE KUYPERS.
9

10. amaretto
10

11.  ALMOND-APRICOT LIQUEUR.
 PRODUCED IN ITALY AND UNITED STATES.
 ALMOND EXTRACT AND APRICOT KERNALS ARE
STEEPED IN BRANDY AND THE RESULTING MIXTURE
IS SWEETENED AND COLOURED TO A DEEP BROWN.
 SERVED CHILLED OR FRAPEE(OVER CRUSHED ICE).
11

12.  FAMOUS BRANDS ARE:
1) DISARONNO.
DISARONNO COMES IN RECTANGULAR BOTTLE WITH
THE LABEL IN THE FORM OF AN OLD SCROLL AND
THE AND LARGE SQUARE SCREW TOP.
2) LIQUORE.
12

13.  FRANCE (ANISE) SPAIN (ANIS) ALSO PRODUCED IN ITALY.
 FLAVOURED WITH ANISE BERRIES (ANISEED).
 SOMETIMES WITH STAR ANISE.
 SERVED CHILLED IN AN OLD FASHION WITH LITTLE WATER.
13

14. aurum
14

15.  THE NAME MEANS GOLD IN ITALY AND HINTS THAT IT MAY
AT ONE TIME HAVE CONTAINED GENUINE GOLD.
 BRANDY BASED PROPRIETARY LIQUEUR FLAVOURED WITH
ORANGE AND GOLDEN COLOUR IS INTENSIFIED BY
SAFFRON.
 THE BRANDY USED IS OBTAINED FROM VINTAGE ITALIAN
WINES,AGED IN OAK FOR 4 YEARS AND ORANGE AND
CITUS FRIT IS INFUSED.
15

16.  SERVED IN BRANDY BALOON IN THE SAME WAY AND
NOT CHILLED.
 SERVED AS DIGESTIF.
16

17. Benedictine
17

18.  DOM-DEO OPTIMO MAXIMO=PAISE BE TO GOD,
MOST GOOD,MOST GREAT.
 COGNAC BASED HERBAL LIQUEUR.
 CONTAINS ALMOST 75 AROMATIZING INGREDIENTS.
 HONEY SWEETENED.
 THE EXACT FORMULA IS KNOWN ONLY TO THREE
PEOPLE AT ANY GIVEN TIME.
 SERVED AT THE END OF THE MEAL.
18

19. chartreuse
19

20.  UNLIKE BENEDICTINE IT IS STILL BEING PRODUCED
BY MONKS.
 ORIGINALLY PRODUCED IN FRANCE.
 WAS BANNED AFTER FRENCH REVOLUTION.
 DURING THAT TIME SPAIN BEGAN TO PRODUCE IT.
 WAS REESTABLISHED IN FRANCE IN 1932.
 ELIXIR SOLD IN MINIATURE BOTTLES AT 71% ABV.
 ELIXIR IS THE PREMIUM VERSION OF CHARTREUSE.
20

21.  BUT CHARTREUSE IS PRINCIPALLY SOLD IN TWO
INCARNATIONS.
1) GREEN
2) YELLOW
1) GREEEN:55% ABV-PALE,LEAFY COLOUR,LESS
PUNGENT HERBAL SCENT.
2) YELLOW:40% ABV-SWEET,HONEYED AND MINTY IN
FLAVOUR.
21

22. MAKING:
 SECRET RECIPIE ONLY KNOWN TO LUCKY TRIO.
 130+HERBS AND PLANTS ARE USED TO FLAVOUR
GRAPE BRANDY.
 HERBS ARE GATHERED ON MOUNTAINS NEAR
MONESTRY AND SOME IMPORTED FROM SPAIN AND
SWITZERLAND.
 AGED FOR 5 YEARS
22

23. cointreau
23

24.  VARIETY OF CURACAO.
 BRANDY BASED LIQUEUR FLAVOURSD WITH BITTER
OANGE PEEL.
 LAUNCHED IN 1894 BY COINTREAU BROTHERS
COINTREAU
24

25.  CENTRE OF OPERATION AND DISTILLERY IS
LOCATED IN LOIRE VALLEY O FRANCE.
 BEST LOVED COINTREAU IS ONE THAT COMES IN
SQUARE DARK BROWM BOTTLE AT 40%ABV.
 IT IS SWEET AND COLOURLSS WITH A POWERFUL
FUME OF FRESH ORANGES.
COINTREAU
25

26. CREAM LIQUEURS
26

27.  LIQUEURS BLENDED WITH REAL CREAM.
 FLAVOURED WITH COFFEE AND CHOCOLATE.
 BAILEYS IRISH CREAM.
 SHERIDAN.
 CADBURY’S CREAM LIQUEUR.
 17-20%ABV.
CREAM LIQUEURS
27

28.  BAILEY’S IRISH CREAM.
 A BLEND OF IRISH WHISKEY AND CREAM
FLAVOURED WITH HONEY,OR COFFEE
CREAM LIQUEURS
28

29.  SOME OF THE CREAM LIQUEURS ARE MADE
BYCONFECTONARY COMPANIES LIKE CADBURRY’S
AND TERRY’S.
 SHERIDAN ANOTHER IRISH DRINK COMES IN A
BIFURCATED BOTTLE WITH TWO TOPS.
 1 COFFEE FLAVOURED WHISKEY AND 2ND CREAM.
CREAM LIQUEURS
29

30.  SERVED IN A BRANDY BALOON.
CREAM LIQUEURS
30

31. CRÈME LIQUEURS
31

32.  DESPITE THE TERMINOLOGY THEY DON’T HAVE ANY
RELATION WITH CREAM.
 THEY ARE THICK SWEETENED AND FLAVORED.
Crème LIQUEURS
32

33.  INFUSION GENTLE HEAT) AND MACERATION (COLD
SOAKING) OF FLAVORINGS IN SPIRIT MOSTLY
BRANDY.
 STRAINED AND SWEETENED WITH SUGAR AND
COLORED WITH VEGETABLE COLORS.
Crème LIQUEURS
33

34. 1. CRÈME DE ALMOND.
2. CRÈME DE ANANAS.
3. CRÈME DE BANANA.
4. CRÈME DE CACAO (CACAO AND VANILLA BEANS).
5. CRÈME DE CAFÉ (COFFEE-FLAVORED).
6. CRÈME DE CASSIS-(BLACK CURRENT).
7. CRÈME DE CHOCOLATE.
8. CRÈME DE FRAISE-(STRAWBERRY).
9. CRÈME DE FRAMBOISE-(RASPBERRY)
Crème LIQUEURS
34

35. 10. CRÈME DE MANDARINE-(TANGERINE).
11. CRÈME DE MENTHE.
12. CRÈME DE MOKKA.
13. CRÈME DE NOISETTE-(HAZELNUT).
14. CRÈME DE NOYAUX-(ALMOND FLAVOUR TO
APRICOT,CHERRY,PEACH,PLUM AND ORANGE PEEL
FLAVOURED BRANDY.
15. CRÈME DE MURE-(BLACK BERRY).
Crème LIQUEURS
35

36. SERVICE:
 SINCE THEYARE VERY SWEET TO MITIGATE THAT
THEY ARE ALWAYS TAKEN FRAPPE.
 ORIGINAL PURPOSE –DIGESTIFS.
 MARIE BRIZARD-BORDOUX FRANCE SINCE 18TH
CENTURY.
Crème LIQUEURS
36

37. Curacao
37

38.  BRANDY BASED FLAVOURED WITH BITTER
ORANGES
 INVENTED BY DUTCH BUT PRODUCED MAINLY IN
FRANCE
 20 – 30% ABV
 COMES IN A RANGE OF COLOURS IN ADDITION TO
THE CLEAR VERSIONS
 SERVED AS A PART OF COCKTAILS
Curacao
38

39. DRAMBUIE
39

40.  SCOTLAND’S AND BRITAIN’S PRE-EMINENT LIQUEUR
 CONCOCTION OF SCOTCH WHISKY HEATHER HONEY
AND HERBS.
 SERVED ON ICE IN AN OLD FASHIONED GLASS AND
IN COCKTAILS LIKE RUSTY NAIL
DRAMBUIE
40

41. GALLIANO
41

42.  ITALIAN SPECIALITY, KNOWN FOR ITS CONICAL
BOTTLE
 NEUTRAL SPIRIT BASED FLAVOURED WITH ANISE,
LIQUORICE AND VANILLA AND ALMOST 80 HERBS,
MADE WITH A GUARDED RECIPIE
 35% ABV
 GOES IN HARVEYS WALLBANGER AND MILANO
GALLIANO
42

43. GLAYVA
43

44.  LIKE DRAMBUIE GLAYVA IS A SCOTCH WHISKY
BASED LIQUEUR MADE IN EDINBURG.
 GOLDEN BROWN COLOURED FLAVOURED WITH
HEATHER HONEY, ORANGE PEEL AND OTHER HERBS
 SERVED CHILLED IN AN OLD FASHIONED GLASS
GLAYVA
44

45. GOLDWASSER
45

46.  MADE IN POLAND
 COLOURLESS LIQUEUR FLAVOURED WITH ANISEED,
CARAWAY SEEDS AND CITRUS FRUITS
 REAL GOLD SPEKS PRESENT IN THE BOTTLE
 SERVED IN A LIQUEUR GLASS
GOLDWASSER
46

47. GRAND MARNIER
47

48.  BEST LOVED OF ALL ORANGE FLAVOURED
LIQUEURS
 BRANDY (COGNAC) BASED FAVOURED WITH
ORANGES
 UNLIKE CURACAO AGED IN BARRELS
 SERVED AS THE FINEST COGNAC
GRAND MARNIER
48

49. KAHLUA
49

50.  MADE IN MEXICO
 RUM BASED DARK BROWN COFFEE FLAVOURED
ESSENCE
 OTHER COMPARED TO OTHER COFFEE FLAVOURED
LIQUEUR TIA MARIA, BUT IS SLIGHTLY THICKER AND
SWEETER
 SERVED OVER CRUSHED ICE IN A TALL GLASS WITH
SOME CREAM ON TOP
KAHLUA
50

51. MALIBU
51

52.  RUM BASED COCONUT FLAVOURED FROM
CARIBBEAN ISLANDS
 COLOURLESS WITH AN ALCOHOLIC STRENGTH OF
24%
 SERVED BEST WITH ICE AND FRUIT JUICES
MALIBU
52

53. SLOE GIN
53

54.  ALSO KNOWN AS PRUNELLE
 GIN BASED FLAVOURED WITH SLOE-WILD FRUIT OF A
BLACTHORN BUSH
 SERVED BEST AT ROOM TEMPERATURE
SLOE GIN
54

55. SOUTHERN COMFORT
55

56.  AMERICAN WHISKEY (BOURBON) BASED
FLAVOURED WITH PEACHES
 SERVED LIKE AMERICAN WHISKEY OR WITH PEACH
NECTAR
SOUTHERN COMFORD
56

57. TIA MARIA
57

58.  WORLDS MOST FAMOUS COFFEE LIQUEUR
PRODUCED IN JAMAICA
 BASED ON JAMAICAN RUM AND FLAVOURED WITH
COFFEE
 ALCOHOLIC STRENGTH OF 27% ABV AND SLIGHTLY
SWEET
 SERVED ON THE ROCKS AS DIGESTIF
TIA MARIA
58