LIQUEUR

LIQUEUR

DEFINITION

An alcoholic beverage produced by combining spirits with fruits, herbs and other flavouring elements and containing more than 2.5% by weight of sugar.

ORIGIN

·       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

OTHER NAMES

·       CORDIAL  --  SWEET (AMERICA)

·       DIGESTIF  -- DIGESTIVE (FRANCE)

CLASSIFICATION

·       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.

MANUFACTURING STYLES

·       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).

 BRANDS

USES OF LIQUEURS

·       After dinner drink- good for digestion

·       Cocktail ingredient

·       For specialty coffees

·       For making desserts

·       For flavouring ice creams and chocolates

·       Sorbet can be made with liqueurs

·       Served in liqueur glasses (30ml)

BITTERS

Generally spirits (and sometimes wine), flavoured and made bitter to serve as an aperitif or for flavouring cocktails.

POPULAR VARIETIES

·       AMER PICON :

BLACK FRENCH BITTER.GRENADINE OR CASSIS IS USED TO MAKE IT MORE ACCEPTABLE

·       ANGOUSTRA BITTERS :

- MOST FAMOUS

- RUM BASED - BRIGHT RED COLOURED

- GENETIAN ROOTS FLAVOURED

- INVENTED BY Dr. SEIGART

- FROM BOLIVAR

·       BYRRH :

MADE IN FRANCE NEAR SPAIN.BASE OF RED WINE, QUININE FLAVOURED AND HERBS AND FORTIFIED WITH BRANDY.

·       CAMPARI :

- ITALIAN APERITIF. FLAVOUR OF ORANGE (CHINOTTO) PEEL AND OTHER HERBS.

- DARK RED COLOURED

·       FERNET BRANCA :

- ITALIAN ORIGIN

- PRIZED AS A HANGOVER CURE

·       UNDER BERG :

- GERMAN BITTER

- SOLD IN MINIATURE BOTTLES (20ML)

OTHERS

·       AMORA MONTENEGRO

·       RADIS

·       UNICUM

·       ABBOTS

·       PEYCHAUDS

·       BOONE KAMP

·       WELLING

SERVICE

·       Served in liqueur glasses at room temperature before meal

·       Mixed with soda or water and ice

·       In cocktails (pink gin) or in coffee

·       As stomach reviver and anti hangover