Service of Liqueurs and Bitters.pptx
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This document provides information on serving various liquors, bitters, and special spirits. It details the origin, recommended glass, serving temperature, common accompaniments, and intended use of liquors including grappa, sambuca, Cointreau, Baileys Irish cream, limoncello, Campari, Aperol, Kahlua, absinthe, and Ameretto. Each spirit is served either chilled or at room temperature and is typically intended as a digestive.
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This document discusses the history and art of food and wine pairing. It notes that the Romans first brought wine and cheese together in France, establishing the first food and drink marriages. Over centuries, the French refined habits of incorporating wine into meals. The modern concept of pairings aims to find combinations where elements in the food and wine complement each other to enhance enjoyment. Factors like flavor, weight, acidity, tannins, and cooking methods are considered to find balances that do not allow one item to overpower the other. The document provides extensive guidelines and examples of pairing wines with various courses and types of cuisine.
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Service of Liqueurs and Bitters.pptx
- 1. Service of Liqueurs, Bitters and Special Spirits
- 2. Spirits for the Day • Grappa • Sambuca • Cointreau • Baileys Irish Cream • Limoncello • Campari • Aperol • Kahlua • Absinthe • Ameretto
- 3. Service of Grappa • Origin – Italian colourless Pomace Brandy • Glass – Grappa glass / Shot glass • Temperature – 15 – 17 degree C • Accompanied with – Corretto Coffee • Served as - Digestive
- 4. Service of Sambuca • Origin – Italian Anise seed flavoured colourless Liqueur • Glass – Liqueur Glass • Temperature – Room Temperature and Flambed • Accompanied with – Coffee Beans • Served as - Digestive
- 5. Service of Cointreau • Origin – French colourless Orange flavoured Liqueur • Glass – Liqueur Glass • Temperature – Room Temperature / Chilled • Accompanied with – Crushed Ice • Served as - Digestive
- 6. Service of Baileys Irish Cream • Origin – Irish whiskey based cream Liqueur • Glass – Liqueur Glass • Temperature – Room Temperature / Chilled • Accompanied with – Crushed Ice / Cube Ice • Served as - Digestive
- 7. Service of Limoncello • Origin – Italian neutral spirit based lime flavoured liqueur • Glass – Liqueur Glass • Temperature – Room Temperature / Chilled • Accompanied with – Crushed Ice • Served as - Digestive
- 8. Service of Campari • Origin – Italian neutral spirit based Bitter • Glass – Martini Glass / Pilsner Glass • Temperature – Chilled (8-10 degrees C) • Accompanied with – 2 parts of Soda / Orange Juice (Garibaldi) • Served as - Aperitif
- 9. Service of Aperol • Origin – Italian neutral spirit based Bitter with Orange hue • Glass – Martini Glass / Pilsner Glass • Temperature – Chilled (8-10 degrees C) • Accompanied with – 2 parts of Soda / Crushed Ice • Served as - Aperitif
- 10. Service of Kahlua • Origin – Mexican Dark Rum based Liqueur with Coffee flavour • Glass – Liqueur Glass / Shot glass • Temperature – Room Temperature • Accompanied with – Coffee / Neat • Served as - Digestive
- 11. Service of Absinthe • Origin – Anise seed flavoured neutral spirit based Liqueur • Glass – Absinthe glass • Temperature – Chilled • Accompanied with – Sugar cube and Chilled water • Served as - Digestive
- 12. Service of Ameretto • Origin – Almond flavoured Italian Liqueur with amber colour • Glass – Collins glass • Temperature – Chilled • Accompanied with – Ice cube and Coke • Served as - Digestive