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Liqueurs
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- 2. DEFINITION: A liqueuris 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, sweetenedspirits, 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 medicineswere harsh tasting so they were sweetened with honey. In the 17th Century the liqueurs became more popular.
- 6. CONSTITUENTS All liqueurs consistof the following three constituents: • The spirit base • The flavoring agent • The sweetener
- 7. CATEGORIES OF LIQUEURS Fruit liqueurs- Flavoredwith 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
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- 9. FRUIT FLAVOURED Either thewhole 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 Thesewere 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 liqueurshave 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 Acream 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 aresweetened 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.
- 15. MANUFACTURE EXTRACTION DISTILLATION COMPOUNDINGMATURING FINING ADDITION OF SUGAR SYRUP FILTRATION BOTTLING
- 16. EXTRACTION The flavoringagent 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 citrusfruits are pressed to extract the essential oils. This method is also used when the flavoring agents are seeds, barks etc.
- 18. INFUSION The fruitis 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.
- 19. MACERATION THE CRUSHED FRUITIS STEEPED IN COLD SPIRIT IT IS A HIGH PROOF ALCOHOL TO EXTRACT FLAVOURS.
- 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 naturalproducts 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 havebeen assembled the compounder blends them in strict sequence. Once the ingredients have been assembled the compounder blends them in strict sequence.
- 23. FINAL PROCESS Thefinest 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 bya 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 thename 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 comesfrom 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 goldenyellow 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 YouNeed 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 :Thisdark 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 thenumber 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 ofthe 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.
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