Liqueurs are alcoholic beverages made by combining spirits, sweeteners, and flavorings. Common flavorings include herbs, fruits, nuts, and flowers. Liqueurs are served as aperitifs before meals or digestifs after meals, and are often mixed into cocktails. They are produced through extraction, distillation, compounding, maturing, fining, and bottling processes to infuse flavors into spirits. Some popular liqueurs mentioned include Amaretto, Chartreuse, Cointreau, Crème de Menthe, Grand Marnier, and Tia Maria.
Liqueurs are sweetened, flavored spirits made by infusing or distilling herbs, fruits, seeds or nuts into alcohol. They are typically lower in alcohol than other spirits. The document defines liqueurs and describes their key constituents and production process. It provides examples of different types of liqueurs including fruit, cream, herb and botanical mixtures. Popular liqueurs discussed include Benedictine, Drambuie, Galliano and Sambuca.
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.
This document provides an overview of spirits and liqueurs, including their raw materials, production processes, and popular examples. It discusses the distillation of spirits from grains, fruits, and vegetables to produce liquors like whiskey, brandy, rum, and vodka. It also covers flavored spirits like gin and liqueurs made by infusing or macerating spirits with fruits, herbs, nuts, creams, or other flavors. Common liqueurs mentioned include Amaretto, Bailey's Irish Cream, and Campari. The document provides details on the origins and characteristics of many specific spirits and liqueurs.
The document summarizes a tasting event hosted by The Artisanal Group featuring various craft spirits. Brand representatives had 10 minutes to present cocktails and discuss their spirits. The panel of mixologists documented what made the craft spirits stand out. Featured were spirits from the US, Italy, Mongolia and Mexico including tequilas, gins, whiskeys and more. The craft spirits were produced in small batches and with unique stories and ingredients.
This document provides an overview of whiskey, including its ingredients, manufacturing process, and types. It begins by defining whiskey and noting its origins. The key ingredients used are water, barley, yeast, peat, and casks. The manufacturing process involves malting, mashing, fermentation, distillation, and maturation. Whiskey is classified based on malt (single malt, blended, etc.) and origin (Scotch, Irish, American, Canadian). The document concludes with details on whiskey service.
This document provides information about liqueurs, including definitions, history, production methods, types, and descriptions of popular liqueurs. It defines liqueurs as sweetened, flavored, and colored spirits. It discusses the origins of liqueurs in France and Italy as herbal medicinal drinks. The document outlines the main production methods of infusion, percolation, and distillation. It categorizes liqueurs based on flavorings such as fruits, herbs, nuts, cream, and chocolate. Key liqueurs described in detail include Advocaat, Amaretto, Anisette, Aurum, Benedictine, Chartreuse, Cointreau, Curacao, Drambuie, Galliano, Grand Marnier
Liqueurs are sweetened, flavored spirits made by infusing or distilling herbs, fruits, seeds or nuts into alcohol. They are typically lower in alcohol than other spirits. The document defines liqueurs and describes their key constituents and production process. It provides examples of different types of liqueurs including fruit, cream, herb and botanical mixtures. Popular liqueurs discussed include Benedictine, Drambuie, Galliano and Sambuca.
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.
This document provides an overview of spirits and liqueurs, including their raw materials, production processes, and popular examples. It discusses the distillation of spirits from grains, fruits, and vegetables to produce liquors like whiskey, brandy, rum, and vodka. It also covers flavored spirits like gin and liqueurs made by infusing or macerating spirits with fruits, herbs, nuts, creams, or other flavors. Common liqueurs mentioned include Amaretto, Bailey's Irish Cream, and Campari. The document provides details on the origins and characteristics of many specific spirits and liqueurs.
The document summarizes a tasting event hosted by The Artisanal Group featuring various craft spirits. Brand representatives had 10 minutes to present cocktails and discuss their spirits. The panel of mixologists documented what made the craft spirits stand out. Featured were spirits from the US, Italy, Mongolia and Mexico including tequilas, gins, whiskeys and more. The craft spirits were produced in small batches and with unique stories and ingredients.
This document provides an overview of whiskey, including its ingredients, manufacturing process, and types. It begins by defining whiskey and noting its origins. The key ingredients used are water, barley, yeast, peat, and casks. The manufacturing process involves malting, mashing, fermentation, distillation, and maturation. Whiskey is classified based on malt (single malt, blended, etc.) and origin (Scotch, Irish, American, Canadian). The document concludes with details on whiskey service.
This document provides information about liqueurs, including definitions, history, production methods, types, and descriptions of popular liqueurs. It defines liqueurs as sweetened, flavored, and colored spirits. It discusses the origins of liqueurs in France and Italy as herbal medicinal drinks. The document outlines the main production methods of infusion, percolation, and distillation. It categorizes liqueurs based on flavorings such as fruits, herbs, nuts, cream, and chocolate. Key liqueurs described in detail include Advocaat, Amaretto, Anisette, Aurum, Benedictine, Chartreuse, Cointreau, Curacao, Drambuie, Galliano, Grand Marnier
this a seminar which covers a range of topics, 101 vodka, key facts about Ciroc and Ketel One vodka, Current Cocktail trends, Mixology 101 and 10 cocktails that you can have on your menu tomorrow
This document provides information about Pisco, a grape brandy produced in Chile and Peru. It discusses the types of grapes used, where it is produced, and the production process. It also describes several Pisco cocktails produced by Capel, a large Chilean Pisco producer, including Pisco Sour, Piña Colada, Daiquiri, and Toffee cocktail. Capel exports Pisco internationally and is the largest Pisco producer in Chile.
Liqueurs are defined as flavoured and sweetened spirits. They originated from Latin words meaning to dissolve, referring to flavouring materials dissolving in spirits. Monks in France produced the first liqueur in 1575. Liqueurs are produced by macerating, percolating or distilling flavouring materials like fruits, nuts, spices or herbs in a base spirit and sweetening it. Common types of liqueurs include fruit flavours like orange, coffee, chocolate and nut flavours like hazelnut or almond. Liqueurs can be proprietary to a brand or generic.
This document summarizes beers, spirits, and mixers from various brands available from Boutique Bar Brands. It includes descriptions of two IPA and one porter beers from Island Records featuring tropical flavors. It also describes sour and barrel-aged beers from Belgian brewery De Brabandere including a gold medal-winning oud bruin. Additionally, it provides details on potato vodka and juniper gin from Dingle Distillery in Ireland, and cranberry drinks, liqueur and mixers from brands like Cranes.
This document provides information on The Whistler Irish Whiskey distillery and their whiskey portfolio. The distillery is family owned and operated by the Cooney family, who have been in the Irish drinks industry for over 40 years. The Whistler whiskey range includes several core whiskeys finished in different casks that impart unique flavors, as well as limited releases and single malts. Information is provided on tasting notes, awards, and packaging for each whiskey. The document also mentions the distillery tour and other Irish cream and spirits produced by affiliated companies.
This document provides an overview of alcoholic beverages, focusing on spirits, wine, and beer. It defines alcohol and the processes of distillation and fermentation used to produce spirits. It then discusses various types of spirits in more detail, including gin, vodka, rum, whiskey and tequila. For beer, it outlines the key ingredients of malt, water, hops and yeast and explains the brewing process. It also compares the differences between ales and lagers.
This document describes several spirits produced by Purity Distillery. It highlights that the spirits are produced using organic ingredients and are slowly distilled multiple times for purity and smoothness. The distillery is located in Sweden and distills its spirits in a 600-liter copper still at a 13th century castle. Each bottle is individually numbered reflecting the small batch production process. The document provides details on Purity's vodka, gin, and spritz products including ingredients and tasting notes.
This document provides an overview of different types of alcoholic beverages, including spirits, wine, and beer. It discusses the production processes of distillation and fermentation used to make alcoholic drinks. For spirits, it describes various categories like dry spirits (liquors), sweet spirits (cordials/liqueurs), and others. It then examines specific spirit types in more detail, such as gin, vodka, rum, whiskey, and tequila. For beer, it outlines the essential ingredients and brewing process. It also compares ale and lager beers. Finally, it briefly discusses the history of whiskey.
The document discusses the history and production of vodka. It notes that vodka's origins can be traced back to 900 AD in Eastern Europe. The raw materials, fermentation, distillation, filtration and flavoring processes involved in vodka production are described. Vodka is now one of the most popular spirits in the US, with over 1 in 4 bottles sold being vodka and 44 million cases sold per year. Flavored vodkas were introduced in the 1980s and can be flavored through various methods like steeping fruits in vodka.
BeerCo Inner Sydney Brewers Club Talk at AtlassianBeerCo.com.au
BeerCo talk to Inner Sydney Brewers at Atlassian on Quality Craft Malt + Hops + Yeast = Beer. We cover topics like why Gladfield Malt? How to spot good malt? Hops and how to spot good hop pellets? Yeast 101 and GigaYeast.
We dive deep into a new flowable hop extract called FLEX from John i Haas and taste 3 different beers all brewed with the same ingredients and bittered to 3 different IBUs using Flex.
We taste Conan's American Pale Ale - APA then Jay's IPA India Pale Ale then Barls iIPA imperial India Pale Ale.
The talk was a lot of fun and engaging with a good in depth QandA.
This document contains descriptions of several alcoholic beverages including gins, rum, and prosecco/sparkling wines. It provides details on the botanicals, distillation process, tasting notes, and other key information for each product. The products are available from Bar Imports and pricing is included.
This document contains descriptions of several alcoholic beverages including gins, rum, and prosecco/sparkling wines. It provides information on the botanicals, distillation process, tasting notes, and other details for each product. The products are available from Bar Imports and pricing is included.
This document provides an overview of beer, including its history and key ingredients. Beer originated in Mesopotamia in 6000 BC and was later improved by Egyptians and commercialized by Romans. It is made from barley and hops, with water, yeast and sometimes sugar also used. The production process involves steeping, malting, extracting sugar, boiling with hops, fermentation and lagering. There are two main types - top fermenting ales and bottom fermenting lagers which differ in the yeast and temperatures used. Popular styles include pilsner, doppelbock, porter and stout which vary in color, flavor and alcohol content.
presentation on world renowned scotch whisky, Glenfiddich. This presentation will help the HM students in food and beverage operations, to understand the manufacturing process of any scotch whisky and reveal interesting facts.
The document provides an overview of the process of making wine and champagne. It discusses:
- The history of winemaking and how the process has advanced over time.
- The basic steps in red and white wine production, including fermentation, barrel aging, blending, fining, and bottling.
- Additional details on fermentation, lees contact, racking, and the role of oak.
- The region and grapes of Champagne, France, and the unique method used to produce sparkling wine through a second fermentation in the bottle.
- Categories of Champagne based on sweetness levels and common prestige cuvée wines.
This document lists craft cocktails, beers on tap, wines, whiskeys and other alcoholic beverages available. It features several craft beers from Indiana as well as domestic, imported and craft selections. The wines section highlights varietals from Rombauer Vineyards including Chardonnay, Pinot Noir, Zinfandel and Cabernet Sauvignon. Featured wines by the glass include a Pinot Gris, Chardonnay, Syrah/Grenache blend and Cabernet Sauvignon. The document provides tasting notes and pricing for each beverage.
Our Vision !! Educaterer India is an unique combination of passion driven into a hobby which makes an awesome profession. We carve the lives of enthusiastic candidates to a perfect professional who can impress upon the mindsets of the industry, while following the established traditions, can dare to set new standards to follow. We don't want you to be the part of the crowd, rather we like to make you the reason of the crowd. Today's Effort For A Better Tomorrow
Cocoa vinegar from cocoa pulp COLD PROCESSED the optimum for your health, h...Peter Bachmann Biolcom
Raw cocoa has many benefits for your health. Here we have the pleasure to present you in details how we process our tropical raw fruit vinegars which we sell unfiltered and unpasteurized in order that acetic bacteria and antioxidants in cocoa can do their work in your body correctly. For any comment please write to: gerencia@biolcom.com
this a seminar which covers a range of topics, 101 vodka, key facts about Ciroc and Ketel One vodka, Current Cocktail trends, Mixology 101 and 10 cocktails that you can have on your menu tomorrow
This document provides information about Pisco, a grape brandy produced in Chile and Peru. It discusses the types of grapes used, where it is produced, and the production process. It also describes several Pisco cocktails produced by Capel, a large Chilean Pisco producer, including Pisco Sour, Piña Colada, Daiquiri, and Toffee cocktail. Capel exports Pisco internationally and is the largest Pisco producer in Chile.
Liqueurs are defined as flavoured and sweetened spirits. They originated from Latin words meaning to dissolve, referring to flavouring materials dissolving in spirits. Monks in France produced the first liqueur in 1575. Liqueurs are produced by macerating, percolating or distilling flavouring materials like fruits, nuts, spices or herbs in a base spirit and sweetening it. Common types of liqueurs include fruit flavours like orange, coffee, chocolate and nut flavours like hazelnut or almond. Liqueurs can be proprietary to a brand or generic.
This document summarizes beers, spirits, and mixers from various brands available from Boutique Bar Brands. It includes descriptions of two IPA and one porter beers from Island Records featuring tropical flavors. It also describes sour and barrel-aged beers from Belgian brewery De Brabandere including a gold medal-winning oud bruin. Additionally, it provides details on potato vodka and juniper gin from Dingle Distillery in Ireland, and cranberry drinks, liqueur and mixers from brands like Cranes.
This document provides information on The Whistler Irish Whiskey distillery and their whiskey portfolio. The distillery is family owned and operated by the Cooney family, who have been in the Irish drinks industry for over 40 years. The Whistler whiskey range includes several core whiskeys finished in different casks that impart unique flavors, as well as limited releases and single malts. Information is provided on tasting notes, awards, and packaging for each whiskey. The document also mentions the distillery tour and other Irish cream and spirits produced by affiliated companies.
This document provides an overview of alcoholic beverages, focusing on spirits, wine, and beer. It defines alcohol and the processes of distillation and fermentation used to produce spirits. It then discusses various types of spirits in more detail, including gin, vodka, rum, whiskey and tequila. For beer, it outlines the key ingredients of malt, water, hops and yeast and explains the brewing process. It also compares the differences between ales and lagers.
This document describes several spirits produced by Purity Distillery. It highlights that the spirits are produced using organic ingredients and are slowly distilled multiple times for purity and smoothness. The distillery is located in Sweden and distills its spirits in a 600-liter copper still at a 13th century castle. Each bottle is individually numbered reflecting the small batch production process. The document provides details on Purity's vodka, gin, and spritz products including ingredients and tasting notes.
This document provides an overview of different types of alcoholic beverages, including spirits, wine, and beer. It discusses the production processes of distillation and fermentation used to make alcoholic drinks. For spirits, it describes various categories like dry spirits (liquors), sweet spirits (cordials/liqueurs), and others. It then examines specific spirit types in more detail, such as gin, vodka, rum, whiskey, and tequila. For beer, it outlines the essential ingredients and brewing process. It also compares ale and lager beers. Finally, it briefly discusses the history of whiskey.
The document discusses the history and production of vodka. It notes that vodka's origins can be traced back to 900 AD in Eastern Europe. The raw materials, fermentation, distillation, filtration and flavoring processes involved in vodka production are described. Vodka is now one of the most popular spirits in the US, with over 1 in 4 bottles sold being vodka and 44 million cases sold per year. Flavored vodkas were introduced in the 1980s and can be flavored through various methods like steeping fruits in vodka.
BeerCo Inner Sydney Brewers Club Talk at AtlassianBeerCo.com.au
BeerCo talk to Inner Sydney Brewers at Atlassian on Quality Craft Malt + Hops + Yeast = Beer. We cover topics like why Gladfield Malt? How to spot good malt? Hops and how to spot good hop pellets? Yeast 101 and GigaYeast.
We dive deep into a new flowable hop extract called FLEX from John i Haas and taste 3 different beers all brewed with the same ingredients and bittered to 3 different IBUs using Flex.
We taste Conan's American Pale Ale - APA then Jay's IPA India Pale Ale then Barls iIPA imperial India Pale Ale.
The talk was a lot of fun and engaging with a good in depth QandA.
This document contains descriptions of several alcoholic beverages including gins, rum, and prosecco/sparkling wines. It provides details on the botanicals, distillation process, tasting notes, and other key information for each product. The products are available from Bar Imports and pricing is included.
This document contains descriptions of several alcoholic beverages including gins, rum, and prosecco/sparkling wines. It provides information on the botanicals, distillation process, tasting notes, and other details for each product. The products are available from Bar Imports and pricing is included.
This document provides an overview of beer, including its history and key ingredients. Beer originated in Mesopotamia in 6000 BC and was later improved by Egyptians and commercialized by Romans. It is made from barley and hops, with water, yeast and sometimes sugar also used. The production process involves steeping, malting, extracting sugar, boiling with hops, fermentation and lagering. There are two main types - top fermenting ales and bottom fermenting lagers which differ in the yeast and temperatures used. Popular styles include pilsner, doppelbock, porter and stout which vary in color, flavor and alcohol content.
presentation on world renowned scotch whisky, Glenfiddich. This presentation will help the HM students in food and beverage operations, to understand the manufacturing process of any scotch whisky and reveal interesting facts.
The document provides an overview of the process of making wine and champagne. It discusses:
- The history of winemaking and how the process has advanced over time.
- The basic steps in red and white wine production, including fermentation, barrel aging, blending, fining, and bottling.
- Additional details on fermentation, lees contact, racking, and the role of oak.
- The region and grapes of Champagne, France, and the unique method used to produce sparkling wine through a second fermentation in the bottle.
- Categories of Champagne based on sweetness levels and common prestige cuvée wines.
This document lists craft cocktails, beers on tap, wines, whiskeys and other alcoholic beverages available. It features several craft beers from Indiana as well as domestic, imported and craft selections. The wines section highlights varietals from Rombauer Vineyards including Chardonnay, Pinot Noir, Zinfandel and Cabernet Sauvignon. Featured wines by the glass include a Pinot Gris, Chardonnay, Syrah/Grenache blend and Cabernet Sauvignon. The document provides tasting notes and pricing for each beverage.
Our Vision !! Educaterer India is an unique combination of passion driven into a hobby which makes an awesome profession. We carve the lives of enthusiastic candidates to a perfect professional who can impress upon the mindsets of the industry, while following the established traditions, can dare to set new standards to follow. We don't want you to be the part of the crowd, rather we like to make you the reason of the crowd. Today's Effort For A Better Tomorrow
Cocoa vinegar from cocoa pulp COLD PROCESSED the optimum for your health, h...Peter Bachmann Biolcom
Raw cocoa has many benefits for your health. Here we have the pleasure to present you in details how we process our tropical raw fruit vinegars which we sell unfiltered and unpasteurized in order that acetic bacteria and antioxidants in cocoa can do their work in your body correctly. For any comment please write to: gerencia@biolcom.com
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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
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
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
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
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
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
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
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
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
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
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
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
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
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
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
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
52. RUM BASED COCONUT FLAVOURED FROM
CARIBBEAN ISLANDS
COLOURLESS WITH AN ALCOHOLIC STRENGTH OF
24%
SERVED BEST WITH ICE AND FRUIT JUICES
MALIBU
52
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