This slide will guide the information on liqueur and Aperitif, types of liqueur, serving procedure and the use of different Liqueur and aperitif. also Bitters and vermouth information were shared in the presentation

1. LIQUEUR & APERITIF
SASIKUMAR NATARAJAN
(EDUCATIONALIST & HOSPITALITY
TRAINER)

2. WHAT IS LIQUEUR
Liqueur is an alcoholic beverage produced by combining spirits with fruits, herbs and
other flavouring elements and containing more than 2.5% by weight of sugar. It is
originated from 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
SASIKUMAR NATARAJAN - EDUCATIONALIST & HOSPITALITY TRAINER

3. CLASSIFICATION OF LIQUEUR
Liqueur is classified on following aspect
• 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.
SASIKUMAR NATARAJAN - EDUCATIONALIST & HOSPITALITY TRAINER

4. MANUFACTURING STYLE OF LIQUEUR
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).
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5. USES OF LIQUEURS
• This is consumed After dinner which helps for digestion
• This will act as a Cocktail ingredient
• Liqueurs used to prepare specialty coffees
• Liqueur helps to making desserts
• This will act as a flavoring agent in ice creams and chocolates
• Sorbet can be made with liqueurs
• Generally Served in liqueur glasses (30ml)
SASIKUMAR NATARAJAN - EDUCATIONALIST & HOSPITALITY TRAINER

6. SERVICE OF 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 or over ice, with coffee or mixed with other non-
alcoholic beverages such as cream or milk.
Liqueur can be used for cooking or in baking. 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.
SASIKUMAR NATARAJAN - EDUCATIONALIST & HOSPITALITY TRAINER

7. LIQUOR VS. LIQUEUR
In past years, the differences between a liquor and a liqueur were easily separated. Vodka,
gin, whisky, rum were all liquors, whereas chartreuse, kahlua, benedictine, baileys and
schnapps were all liqueurs.
Today, with many of the traditional spirits such as vodka being flavored, it has become rather
difficult for many to distinguish between the two. The rule of thumb to separate the two is
that liqueurs are sweet and syrupy for the most part, whereas liquors are not. In addition,
liqueurs usually have a much lower alcohol content.
SASIKUMAR NATARAJAN - EDUCATIONALIST & HOSPITALITY TRAINER

8. APERITIF
The word aperitifs originated from the Latin word “Aperitivers”
which means to open up. In our context, it is to open up the
appetite for future courses to come. Although hunger is the
best appetizer, there are alcoholic beverages that can stimulate
appetite. Aperitif is mostly a wine based beverage. It is meant
to stimulate the appetite and therefore should not be sweet.
Dry and medium dry Sherries, dry vermouth or verdelho
Madiera are all good examples. Aperitifs are alcoholic
beverages that are drunk before the meal, and then the aperitif
selected should be a grape wine based rather than a grain
(spirit based) aperitif.
SASIKUMAR NATARAJAN - EDUCATIONALIST & HOSPITALITY TRAINER

9. VERMOUTH
The most popular of all wine-based aperitifs is vermouth. Vermouth is German in
origin. In the 16th century, it was not uncommon in Germany to flavor the local wines
with Worm Wood. The concoction used to be called as “Wermutwein”. The word was
taken over by the French and the Italians. It was immediately introduced for its
medicinal properties. Production finally settled at Marseilles and Turin in France and
Italy respectively. Since that time, France has been associated white and dry vermouth
and Italy with red and sweet vermouth, but right now there is no national
demarcation as such and both France and Italy are producing both dry and sweet
styles.
Vermouth is an aromatized wine, which is fortified. The base wine is quite ordinary
which is fortified with Mistelle. Mistelle is unfermented grape juice and brandy in the
ratio of one part of brandy and four parts of grape juice. The other ingredients present
in vermouth are aromatic herbs, sugar and of course alcohol. The herbs are angelica,
angostura, aniseed, bitter almond, bitter orange, celery, coriander, Chamomile,
Cinchona, Cinnamon, Clove, Cocoa, Fennel, Ginger, Gentia, Hops, Mace, Myrtle,
Nutmeg, Peach, quinine, rosemary, saffron, sage, thyme, vanilla, woodruff, etc.
SASIKUMAR NATARAJAN - EDUCATIONALIST & HOSPITALITY TRAINER

10. PRODUCTION OF VERMOUTH
The base wine used for the production of vermouth is very ordinary. The young wines
from the firm are blended to a set style. The blended wine is then matured for a
period of three years. Mistelle is then added top the wine in varying proportions,
sometimes to the tune of one part of Mistelle to four parts wine. On the meanwhile
the aromatic herbs are steeped neutral alcohol till the correct degree of flavoring has
been extracted in the alcohol. This may take place in seven days. Flavored alcohol is
then added to the wine and Mistelle mixture. The entire lot is then blended in huge
tanks. There are mechanical instruments present in the tank, which thoroughly agitate
and raise the mixture. Some amount of rennin is added for depth and some amount of
gelatin is added for clarity. The wine may be refrigerated to ensure that any tartrate
remaining will form crystals and fall to the bottom of the tanks.
SASIKUMAR NATARAJAN - EDUCATIONALIST & HOSPITALITY TRAINER

11. TYPES OF VERMOUT
There are two types of vermouth variety, the sweet red variety, and the dry white variety. The
sweet variety has 130-160 gms of sugar per liter of vermouth, and dry white variety has less than 40
grams of sugar per every liter of vermouth.
Brand Names of Vermouth:
CINZANO (Italy): The house of Cinzano was first established by Carlo Stefano and his brother
Giovanni Cinzano in 1957. Cinzano produces a dry white, a sweet red, a sweet white and a special
called Antica.
PUNT – e –MES (Italy): This famous Italian vermouth is from the Carpano family of Italy. Punt- E-
Mes history begins in 1786, in Pizza Catello in Turin where Antonio Benedetto Carpano, a well
respected Bar and Restaurant owner who used to make his vermouth to fit the individual
preference of the customer.
NOILLY PRAT (France): The house of Noilly Prat was established when Claudius prat joined hands
with Louis Noilly in 1843. Both red and white varieties are produced.
ST. RAPHAEL (France): The house of St.Raphael was established in 1880 by a Frenchman Dr. Pierre
Jupet. Both red and gold varieties are produced.
Some other brands of vermouth are – Martini and Rossi, Stock, Cors, Barbarini, Ricadonna,
Boissiere, Duval.
SASIKUMAR NATARAJAN - EDUCATIONALIST & HOSPITALITY TRAINER

12. OTHER APERITIF
DUBONNET (France): 18% of alcohol, first fermented by Joseph Dubonnet in 1846 in Chambery
of France. The red and white varieties of Dubonnet have a semi-dried taste and a full-bodied
flavor. It is best when served chilled from the refrigerator or poured over the ice cubes with a
twist of lemon.
BYRRH: A proprietary Mistelle based aperitif, which has a ruby red color. Byrrh is best when
served with soda over ice.
LILLET: Paul and Raymond Lillet founded this term, in 1872 in a small town of Podenrac near
Bordeaux. Lillet both red and white is dry and full-bodied. It is best served chilled from a
refrigerator or on the rocks with a twist of lemon or slice of orange or with a splash of soda.
MISTELLE: It is also called Muter. These are sweet fortified wines produced by arresting
fermentation in the wine by the addition of spirits. This process is called as Mutage. Some
Mistelle are used in the production of vermouth and other aperitif wines, whereas other stand-
alone as aperitifs.
RATAFIA (France): It is exactly like panache but aged in wooden cask for one year which gives
an oxidized taste and color to the final product. US federal regulation prohibits the use of the
word Ratafia. Hence domain Chandon calls its Ratafia as panache.
SASIKUMAR NATARAJAN - EDUCATIONALIST & HOSPITALITY TRAINER

13. SERVING AND STORING APERITIFS
It can be served either at room temperature or
chilled or with plenty of fresh ice. The shelf life
of the aperitifs opened and unrefrigerated is not
more than 3 weeks. Therefore opened bottles
are refrigerated and should be consumed within
6 weeks. As soon as the guests arrive, aperitifs
are best served to welcome them as well as
prepare their stomach for a meal.
Aperitifs are best served with crackers or olives.
They should be served in small portions, usually
as a shot and should be served chilled or with
ice.
SASIKUMAR NATARAJAN - EDUCATIONALIST & HOSPITALITY TRAINER

14. BITTERS
BITTERS are the alcoholic beverages produced from distilled spirit in which bitter roots,
herbs peel, etc. are incorporated & whose strength is not less than 15% v/v. Bitter is known
as Amora in Italy. They are supposed to soothe & relax the stomach after meals & aid the
process of digestion. Bitters are neutral, high-proof alcohol infused with botanicals such as
spices, barks, fruits, roots, flowers, leaves, and herbs. Depending on their ingredients and
alcohol percentages, bitters serve as digestive aids or flavoring agents.
SASIKUMAR NATARAJAN - EDUCATIONALIST & HOSPITALITY TRAINER

15. TYPES OF BITTERS
• Aromatic Bitters - Aromatic bitters are the largest and most well-known type of cocktail
bitters. Companies flavor their aromatic bitters with herbs, spices, and barks, which give
them powerful aromas. This is one of the oldest bitters varieties, and it’s required for
many traditional cocktail recipes.
• Citrus Bitters - Citrus bitters are high-proof alcohols infused with the peels of citrus
fruits. Orange bitters are the most popular type of citrus bitters. Other types of citrus
bitters include lemon, grapefruit, and lime. Bartenders rely on them to make a variety of
cocktail recipes.
• Herbal Bitters - Herbal bitters are one of the most varied categories of bitters in terms of
flavor and aroma. Tarragon, thyme, and lavender are some of the most popular types of
herbal bitters.
• Bean and Nut Bitters - Bean and nut bitters are relatively new inventions, but they are
growing in popularity among adventurous bartenders and mixologists. Chocolate bitters
and coffee bitters are the two most popular bean bitters varieties. Walnut, macadamia,
and pecan are some of the most popular nut bitters.
SASIKUMAR NATARAJAN - EDUCATIONALIST & HOSPITALITY TRAINER

16. POPULAR BITTERS
Amer Picon (25%ABV)- It is a bitter orange-flavored liqueur. It is made steeping orange peel,
quinine, spices and herbs in neutral alcohol. It is clear red and is produced in France & Italy.
“Gateau Picon” of Algeria in the year 1837 first produced it.
Angostura Bitter (45%ABV)- It is a bitter liquid condiment that adds zest to drinks. Gentian
and many other herbs are steeped in neutral alcohol. Dr. J.G.B. Siegert in the town of
Angostura first made an angostura aromatic bitter in 1824. Originally aromatic bitters were
thought to have medicinal properties. It is dark brown with an orange tint and is produced in
Trinidad and Tobago. It is enjoyed in small quantities (1 or 2 dashes) in cocktails.
Campari (23-25%ABV)- It is a bitter orange and herb-flavored liqueur. Herbs and bitter orange
rind are steeped in neutral alcohol. It is clear red and produced in Italy.
Frenet Branca(40%ABV)- It is an extremely bitter herb-flavored liqueur. Aromatic plants, roots,
and herbs are steeped in alcohol. It is very dark red, almost black and is produced in Italy in
the year 1845.
Jagermeifter (35%ABV)- It is produced from 50 herbs like licorice, aniseed, and juniper berries
poppy seeds saffron steeped in neutral alcohol. It is served in an old-fashioned glass after a
meal.
SASIKUMAR NATARAJAN - EDUCATIONALIST & HOSPITALITY TRAINER

17. SERVICE OF BITTERS
Bitters are Best enjoyed on the rocks, in cocktails, mixed drinks, and tall drinks. Blends
well with fruit juices, club soda, 7-Up or Sprite or Sprite, fruit liqueurs, vermouth, dry
gin, and vodka. It served in an old-fashioned glass with water.
SASIKUMAR NATARAJAN - EDUCATIONALIST & HOSPITALITY TRAINER

18. THANK YOU
Source :
Enotes
Leading websites
Beverage books
SASIKUMAR NATARAJAN - EDUCATIONALIST & HOSPITALITY TRAINER