SPIRITS AND LIQUEURS.pptx

7/27/2019 SPIRITS AND LIQUEURS.pptx

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Is the product of distillation, whatever thebase raw material used.

Spirit for human consumption, referred to aspotable or drinkable spirit.

Is made by distilling a lower strengthalcoholic liquid. The alcoholic liquid musthave been made by the fermentation of the

sugar in fruit, vegetable, or grain produce.



Generally refers to as distilled beverages that

are low in sugar and containing at least 35%alcohol by volume. Gin, vodka, rum, whisky,brandy, tequila and the traditional Germanschnapps are examples of this.



Distilled beverages with added flavouring and

colouring that are high in sugar such asGrand Marnier, which is an orange flavouredbrandy base liqueur.



Meaning spirit; spirit and liqueur; and all

alcohol beverages, including wine, sake andbeer.



Brandy – distilled from wine.

Whisky – distilled from a form of ale.



The concentration of alcohol achieved by the

separation of components of an alcoholicwash through the application of heat andcooling.



The distillation process was known to theancient Chinese and Egyptians who used it toproduce perfumes.

Potable spirits were distilled by earlyChristian missionary monks who called them“aqua vitae”or water of life. Their taste wascrude and so it was often disguised by otherflavours, such as herbs, seeds and fruit.



The title of “inventor" of spirits however iseasier to award. That belongs to the ArabicScientist Jabir ibn Hayyan, aka Geber ( 721-815), a citizen of Kufa. His extensive

research, which touch on alchemy, chemistry,metallurgy and philosophy, included directreferences to distilling wine and condensingthe spirit in a „serpent‟(worm), a coil oftubing immersed in water.



By the 18th century, distillation had reachedthe point where cheap spirits were readilyavailable. As there were no controls, many ofthese were rough and impure. To ensure that

only safe, potable spirits are sold, and toraise revenue, the government began tolicense distilleries.



The process of distillation takes place in astill and involves heating an alcoholic liquiduntil the alcohol vaporises. This vapour isthen condensed to a liquid of a higher degree

of alcohol.

Most spirits are sold at 40% vol, althoughsome, especially liqueurs, are sold at lower orhigher strengths.



POT STILL – made of copper and the neck isconnected to a condenser which issurrounded by cold water.

Single batch process and more than onedistillation is required to produce a spirit of sufficient alcoholic strength.



The distillate is divided into three parts:◦ Heads( foreshots) – this part is of insufficient purity

and is redistilled as part of a later batch.

◦ Hearts(spirit) – this is the major part of the

distillation which produces the potable spirit.◦ Tails(feints) – this last part, like foreshots, is

transferred to the later batch for redistillation.



Spirits distilled in a pot still, will keep someof the character of the original alcoholicliquid, examples being is malt whisky andcognac. They need to be matured in cask

before being mellow enough to drink.









Sometimes called continuous still or Coffeystill. This still was invented in 1831 by anIrish customs officer, Aeneas Coffey.

It is a continuous process in which the spiritvapours are condensed at a greater strengththan that in the pot still.

It produces a spirit of high alcoholic strength

which consequently has less flavour andcharacter than the spirit produced in a potstill.



Not all patent still spirits require maturation.

A patent still is used for lightly flavouredspirits such as white rum, grain whisky, ginand vodka.







Grain – produces whiskies, gin and vodka.

Fruit – the source of brandies, calvados,kirsch, etc.

Vegetable – the source of rums, arrack,schnapps and tequila.



WHISKY – An aged spirit with a base of

fermented mash ( water and sugar extractedfrom converted cereals).



SCOTCH MALT WHISKY◦ Produced at a distillery in Scotland.

◦ Matured for a minimum of 3 years in Scotland

◦ Bottled at a minimum of 40% abv.



Different types of Scotch Whisky:1. Malt Whisky

Single Malt – whisky that comes from a singledistillery.

Blended malt–

a blend of whiskies from several maltdistilleries.

2. Grain Scotch Whisky

Single grain – whiskies are released in small quantities.

Blended Grain – whiskies combining more than onegrain distillery.



3. Blended Scotch Whisky – Blended from malt and

grain whiskies.

Examples of: Dewar whisky and Johnny WalkerBlack.



HISTORY◦ 1494: First records of spirits production.

◦ 1823: Excise act legalises use of small stills.

◦ 1853: First blended whiskies made, creating a

market for large volumes of Malt whisky.LOCATION

Many distilleries throughout Scotland.



Raw materials:◦ Malted barley is milled and then hot water extracts

the sugars create a sugary liquid(wort), which isthen fermented to create a wash of 7-10% abv.

Distillation:Copper still required by law, double distillation

Maturation: must be aged in Scotland for at least 3years in oak barrel.



Note: Most malts are aged in ex-bourbonbarrels (American Oak), but ex-sherry vesselsare used as well.



HISTORY◦ 1827: invention of the continuous(Coffey) still.Grain

whisky was rather bland, but in 1853, the firstblended whiskies were made, provided a large

market for grain whiskies.LOCATION

- Seven large distilleries, mostly in coastal Lowlandlocations



RAW MATERIAL: ◦ Mainly maize, but other grains can be used. Some

enzymes from malted barley are needed to carryout the conversion from starch to sugar.

DISTILLATION:- Distilled to a maximum 94.8% abv in a large

continuous still.

MATURATION: minimum of 3 years in new Americanbarrels.



HISTORY:◦ 1853: the first blends combined a continuous –still

grain whiskies with the more intense flavouredsingle malts. Blended whiskies continue to account

for around 90% of all whiskies.MATURATION:

- The better blend are also aged after blending toallow the components to marry together.



Irish whiskeys are generally distilled three

times and must be aged in wooden casks fora period of not less than three years .



Canadian whiskies have the regulatory

requirement of being aged for at least threeyears in a barrel.



American whiskey includes both straights andblends. The most common of the "namedtypes" are:◦ Bourbon, which must be at least 51% corn (maize);

◦ Rye, which must be at least 51% rye, and◦ Corn, which must be at least 80% corn







BLENDED WHISKIES MALT WHISKIES





A spirit flavoured with botanicals, of whichjuniper berries must dominate.



HISTORY:◦ 14TH CENTURY: Juniper based elixirs spread across

Europe, juniper berries is supposed to be effectiveagainst black death.

◦

1572: first eau de vie made in Leiden, Holland.◦ 1689-1720: Gin replaces Brandy and anise

flavoured spirits and becomes hugely popular inLondon.



HISTORY:◦ 1761-1803: after the UK gin production was

brought under control by limiting licenses to thelarge distilleries, production becomes concentrated

in the large brands (Booth, Tanqueray, Gordons).◦ 19th century: continuous still improves the quality

of the base spirit.



LOCATION:◦ Anywhere , mainly in UK, Holland, Spain and USA.

RAW MATERIALS:

- Raw spirit ( usually grain based, but can be

molasses or sugar beet), is redistilled to create ahighly rectified spirit of 96% abv, then reduced toaround 60% with demineralised water.

- Botanicals: juniper berries, coriander, citrus peeland other herbs and spices.



DISTILLATION:◦ For the cheapest gin, flavourings are added directly

to the spirit (cold compounding) and no furtherdistillation takes place.

◦

Botanicals are added to the spirit, or placed in thestill above the base spirit, this is then redistilled ina pot still to fix the botanical aromas, multipledistillation may take place, with different botanicalsadded at each stage.



MATURATION:◦ Not matured, with the exception of some Dutch

gins.



London Dry Gin Plymouth Gin

Sloe Gin

Dutch Gin

American Gin



Must be a distilled gin, not cold compounded,may come from anywhere.



Must come from Plymouth; uses only sweet

botanicals, and very aromatic.



Sloe gin is a common ready-sweetened form

of gin that is traditionally made by infusingsloes (the fruit of the blackthorn) in gin.

http://en.wikipedia.org/wiki/Blackthorn

http://en.wikipedia.org/wiki/Blackthorn



Oude Genever is made from pot still, rye orbarley based spirit. It is pungent and oily, butwith a less fresh juniper character than othergrains.



American gin- similar to Dutch gin but it is

distilled and flavored with juniper berries.



LONDON DRY AMERICAN GIN



DUTCH GIN DUTCH GIN



SLOE GIN PLYMOUTH GIN



An unaged spirit, distilled to a high strength

so that little character of the base materialremains, it may be flavoured as well.



HISTORY:◦ 8TH-9TH CENTURY: first distilled spirits made in

Russia and Poland.

◦ 15th century: first pot still

◦

18th

century: first charcoal-filtration to purifyvodka.

◦ 19th century: Russian vodka production under statecontrol.

◦ 1934: Smirnoff sets up first American Vodkadistillery.



LOCATION:◦ Anywhere for international and some premium

styles in USA, UK, France, New Zealand.

RAW MATERIALS:

- any source of fermentable sugars, cereal grainsare most common (rye, barley, wheat) but potatoesare used for some premium vodkas, even grapesare used in France and California.



DISTILLATION:◦ Usually in column/patent/continuous still but some

premium vodkas are made using pot stills.

◦ Distilled to a minimum of 96% abv.

◦

Very little flavour of the base material shouldremain.

◦ Most vodkas are filtered through activated charcoalto remove impurities an colour, then reduced to abottling strength of a minimum of 37.5% abv.



MATURATION:◦ Not matured.

NOTE:

Russian Vodka – usually wheat based, light in flavour,with a spirit bite.

Polish Vodka – usually rye based, subtly spicy andcitric, some potato vodkas also being producedwhich is softer and creamier in texture.















An unsweetened spirit made by the

distillation of fermented natural fresh grapejuice.



GRAPE BRANDY

POMACE BRANDY

OTHER FRUIT BRANDIES



COGNAC – a type of grape brandy that camefrom Cognac region in France.

ARMAGNAC - is made from grapes of the

Armagnac region in Southwest of FrancePopular brands are Darroze, Baron deSigognac, Larressingle, Delord, Laubade,Gélas and Janneau



HISTORY:◦ 18TH century: Dutch market for Brandewijn,

meaning „ burnt wine‟.

◦ 19th century: dominated by British and Irish

consumer.◦ 1872: arrival of phylloxera, after which Ugni Blanc

replaced Folle Blanche.



LOCATION:◦ North of Bordeaux region.

◦ 6 Crus: Grande Champagne, Petite Champagne,Borderies, Fins Bois, Bons Bois, Bois Communs.

RAW MATERIALS:- low-strength (around 8% abv), high in acid winemade manly from Ugni Blanc, grown in thedelimited Cognac region.



DISTILLATION:◦ Relatively small copper pot stills, heated by naked

flames, spirit is approx. 70% abv before ageing.

MATURATION:

- used mainly Limousin wood(coarsed grained,accelerates ageing) and Troncais(tighter grain,lesstannin).



MATURATION:◦ Generally maturation starts in new (up to 4 yo)

barrels, to give tannin and vanillin, then it is movedto older barrel for slow oxidation.

◦

GRADES OF MATURATION: VS/*** - minimum 2 years old

VSOP - minimum 4 years old

XO - minimum 6 years old

Fine Champagne: a blend of Grande and petite

Champagne.



Grades The unofficial grades used to marketcognac include:

VS (Very Special) or *** (three stars), VSOP (Very Superior Old Pale), Réserve, where the

youngest brandy is stored at least four years incask.

XO (Extra Old), Napoléon, Hors d'Age, where theyoungest brandy is stored at least six years incask.



Grande Champagne (13766 hectares total)Grande Champagne eaux de vie are long in themouth and powerful, dominated floral notes. Themost prestigious of the crus. "Champagne"

means chalky soil, a characteristic shared withthe area around Reims where Champagne (wine) is produced.

Petite Champagne (16171 hectares total) Petite

Champagne eaux de vie have similarcharacteristics to those from Grande Champagne,but are in general shorter on the palate

http://en.wikipedia.org/wiki/Champagne_(wine)

http://en.wikipedia.org/wiki/Champagne_(wine)



The top cognac houses also producepremium-level cognacs. Theseinclude:

Extra by Camus is their premium cognac beyond

XO containing their oldest cognacs from theBorderies, Grande Champagne and PetiteChampagne regions in a distinctive decanterstyle bottle.

Louis XIII by Rémy Martin is composed of morethan 1,200 of the finest eaux-de-vie agedbetween 40 years and a century in very oldLimousin oak barrels

http://en.wikipedia.org/w/index.php?title=Extra_by_Camus&action=edit

http://en.wikipedia.org/wiki/Camus_Cognac

http://en.wikipedia.org/wiki/Borderies

http://en.wikipedia.org/wiki/Grande_Champagne

http://en.wikipedia.org/wiki/Petite_Champagne







http://en.wikipedia.org/wiki/Louis_XIII_de_R%C3%83%C2%A9my_Martin


http://en.wikipedia.org/wiki/R%C3%83%C2%A9my_Martin








http://en.wikipedia.org/wiki/Borderies

http://en.wikipedia.org/wiki/Camus_Cognac

http://en.wikipedia.org/w/index.php?title=Extra_by_Camus&action=edit









According to Rémy Martin's website, thisproduct is "the highest quality cognac on themarket today." Louis XIII cognac ismanufactured using grapes from the GrandeChampagne of Cognac. It is blended fromeaux de vie, some more than a century inage, then it is aged in "tiercons," barrels thatare several hundred years old, in its owncellar. Generally this product is regarded as

one of the finest brandies in the world.

http://en.wikipedia.org/wiki/Cognac

http://en.wikipedia.org/wiki/Eau_de_vie



http://en.wikipedia.org/w/index.php?title=Tiercons&action=edit









A bottle of Louis XIII may be priced as high as$2,000(US) however average price range isbetween $1,000 to $1,300. The hand blowncrystal decanter (by Baccarat) alone sells forapproximately $100. The limited edition'Spectaculaire' comes in a decanter embeddedwith a diamond, ranging from 4 to 4,75 carat(800 to 950 mg). The company recommendsdealers to sell the limited edition for circa

$43,800.

http://en.wikipedia.org/wiki/Baccarat_(company)










HISTORY:◦ Production predates Cognac, but transport

difficulties meant that the region developed moreslowly.

◦ Early 19th century: introduction of Alembic

Armagnacais◦ Late 19th century: arrival of phylloxera devastates

the production.◦ Late 20th century: increasing production of still

wines.



LOCATION:◦ South of Bordeaux region

◦ 3 Crus – Bas Armagnac, Tenareze, and Haut-Armagnac

RAW MATERIALS:

- low strength (8-11% abv), high-acid wine made mainly

from ugni blanc, grown in the delimited Armagnacregion. This wines are generally higher in alcohol andlower in acid than those of Cognac. Baco 22A, FolleBlanche an Colombard are also used.



DISTILLATION:◦ Distilled to 52-72% abv, using an alambic

armagnacais (small continuous still) or pot still.

MATURATION:

- in 400 liter casks, mainly Limousin with someAlsace and Monlezun oak, it aged slowly.



VS/*** - very special – minimum 1 year old

VSOP – very special old pale – min. 4 yearsold

XO – extra old – minimum of 5 years old.

Vintage – all the contents must come from asingle year.



HISTORY:◦ 16TH century and earlier: brandy used to stabilise

Jerez wines for transport.

◦ Early 19th century: Brandy as a product is madeJerez.

LOCATION:

- Jerez and Penedes.



RAW MATERIALS:◦ JEREZ: holandas( pot still), aguardientes(column still)

◦ Penedes: usually pot still.MATURATION:

- Jerez: Solera system

- Penedes: solera or static ageingSolera: minimum 6 monthsReserva: minimum 1 year oldSolera Gran Reserva: 100 holandas,min. 3 yrs. old





Portugal- brandy is called aguardente(burning) liquid.

Mexico

Germany

South Africa- South African grape brandiesare, by law, made almost exactly as inCognac.



MEXICAN BRANDY MEXICAN BRANDY



GERMAN BRANDY SOUTH AFRICAN BRANDY



Pomace brandy is produced from fermentedgrape pulp, seeds, and stems that remainafter the grapes are pressed for their juice.Examples include the Italian grappa and the

French marc.





Fruit brandies are distilled from fruits otherthan grapes. Apple, plum, peach, cherry,raspberry, blackberry, and apricot are themost commonly used fruit. Fruit brandy is

usually clear, 80 to 90 proof, and usuallydrunk chilled or over ice.

http://en.wikipedia.org/wiki/Alcoholic_proof

http://en.wikipedia.org/wiki/Alcoholic_proof



Calvados is an apple brandy from the Frenchregion of Lower Normandy.

Kirschwasser is a fruit brandy made fromcherries.

Pálinka is a fruit brandy traditional to Hungary.

Slivovitz is a fruit brandy made from plums,traditional to Serbia.

Slivovice is a strong 70% vol. fruit brandy madefrom plums, in Slovakia.



CALVADOS APPLE JACK



PALINKA SLIVOVITZ



A brandy can be aged in one of threemain ways. No aging: Many pomace and fruit brandies are

not aged after distillation. The resulting productis typically a clear liquid.

Single barrel aging: Brandies that have a goldenor brown color have been aged in oak casks.

Solera process: Some brandies are aged usingthe solera system. Brandies from Spain aretypical of this variation.





Lambanog” is a locally produced distilled spiritmade by distilling palm wine locally known as“tuba”

Sources of tuba /lambanog:

Coconut Nipa/sasa- a family of palm tree commonly

found along river banks or swamps.

Sugar palm or locally known as “kaong”

Types: Plain

Flavored







Rum is a distilled beverage made fromsugarcane by-products such as molasses andsugarcane by a process of fermentation anddistillation. The distillate, a clear liquid, is

then usually aged in oak and other casks.



HISTORY:◦ 16TH century: sugar cane cuttings taken from

Europe to the Caribbean.

◦ 1647: records of kill-devil(cane-based, distilledspirit) produced in Barbados.

◦ Mid 19th century: first commercial rum distillery inPuerto Rico.



LOCATION:◦ Can only be distilled in sugar-cane producing countries,

mainly Caribbean and South America, but also in USA,Australia, India and Philippines.

RAW MATERIALS:

- Sugar cane, most rums are made from molasses (a byproduct of the sugar industry). This is mixed 50/50 withwater, then fermented to produce wash approx 10% abv.- for RUM AGRICOLE, sugar cane juice is fermented thendistilled.



MATURATION:◦ No ageing is required, some rums are aged in the

region of production (where , in the hightemperature they mature rapidly), others areshipped for maturation in more temperate climate.



Light Rums, also referred to as light, silver, andwhite rums. In general, light rum has very littleflavor aside from a general sweetness, andserves accordingly as a base for cocktails.

Gold Rums, also called amber rums, are

medium-bodied rums which are generally aged.

Spiced Rum: Theses rums obtain their flavorthrough addition of spices and, sometimes,caramel.



Dark Rum, also known as black rum, classes as agrade darker than gold rum. It is generally agedlonger, in heavily charred barrels. Dark rum has amuch stronger flavor than either light or goldrum, and hints of spices can be detected, alongwith a strong molasses or caramel overtone.

Flavored Rum: Some manufacturers have begunto sell rums which they have infused with flavorsof fruits such as mango, orange, citrus, coconut,and limke which is a lime rum found in Sweden.



Over proof Rum: is rum which is much higherthan the standard 40% alcohol. Most of theserums bear greater than 75%, in fact, andpreparations of 151 to 160 proof occurcommonly.

Premium Rum: As with other sipping spirits, suchas Cognac and Scotch, a market exists forpremium and super-premium spirits. Dry Rum:Dry rum is a rum made strictly from sugarcanejuice fermentation. It originated in Panama,where it is commonly referred to as "'seco'"(lit.dry).



LIGHT RUM LIGHT RUM



GOLD RUM SPICED RUM





DARK RUM OVER PROOF RUM







Mainly white rums, but some aged, golden

rums, copied by other regions like Bahamas,Puerto Rico, Trinidad.

CACHACA Brazilian cane based spirit, usuallydistilled in a column still and unaged.



BARBADOS - Elegant, perfumed rums. JAMAICA – pungent, esters rums

GUYANA – spicy dark rums that are lighter inbody than those from Jamaica.

FRENCH ANTILLES – Martinique andGuadaloupe specialise in Rhum Agricole, agrassy fruity style of rum made fromfermented cane juice.







LOCATION:◦ Delimited region within Mexico.

RAW MATERIAL:

- the heart(pina or Cabeza) of the Blue Agave.

- harvested at 7-10 years old, then cooked in asteam autoclave for 6-14 hours, some traditionalproducers cook for 36-48 hours in brick ovens.After crushing and shreeding, the juice extracted. Amixture of other sugars must make minimum of

51% of the total, 49% are cane sugar. This isfermented and a wash of 5-7% abv results.



DISTILLATION:◦ Distilled twice, in copper or stainless steel pot stills,

or continuous stills, first distillation to 20% abv,second to around 55% abv.

MATURATION:

- none is required.

Reposado and Anejo Tequilas are aged in oak.



SILVER(Plata, Blanco): unaged, white tequila. GOLD( Joven Abocado): either unaged but

coloured with caramel, or blend of white andolder tequilas.

REPOSADO: minimum of 2 months in oak. ANEJO: minimum of one year in oak cask.

MEZCAL: a tequila type spirit made fromother species of Agave or from outside of

delimited Tequila zone, can be very pungent.







GOLD WHITE



SILVER GOLD





INGREDIENTS:◦ 1 1/2 oz tequila

◦ lemon or lime wedge

◦ 1 pinch of salt

PREPARATION:◦ Moisten the back of your hand below the index finger

(usually by licking) and pour on the salt.◦ Lick the salt off your hand.The salt lessens the burn of the

tequila.

◦ Drink the tequila.

◦ Quickly bite the lemon or lime wedge.

The sour fruit balances and enhances the flavor ofthe tequila.

http://cocktails.about.com/od/spirits/p/tqla_tme.htm

http://cocktails.about.com/od/spirits/p/tqla_tme.htm





is a sweet alcoholic beverage, often flavoredwith fruits, herbs, spices, flowers, seeds,roots, plants, barks, and sometimes cream.The word liqueur comes from the Latin word

liquifacere which means "to dissolve." Thisrefers to the dissolving of the flavorings usedto make the liqueur. Liqueurs are not usuallyaged for long periods, but may have resting

periods during their production to allowflavors to marry.





All liqueur contains three elements, and mostcontain a fourth.

1. Alcohol

2. Sugar syrup - fruit spirit are unsweetened

but liqueurs are.Ex: Kirsch is unsweetened but Cherry

brandy is sweetened.



3. Flavourings – there are three ways of putting theflavour into a liqueur:

The spirit may be distilled with the chosenflavouring in a pot still.

The flavouring element may be in the alcohol forabout four weeks. This is called maceration,often used in soft fruits.

The alcohol maybe pumped over the flavouringin much the same way as water is pumped overcoffee in a percolator, this is called infusion.



4. Colour – most liqueur are coloured.

To complete the liqueur, all the ingredientsare blended together and matured for a short

period to allow them to marry.



1. Anise Liqueurs- is a category of liqueursthat are flavored with either anise, star anise,or licorice.

Substitutes: aniseed (finely ground) or herbal

liqueur or anise extract (Substitute ateaspoon of anise extract for every 1 or 2tablespoons liqueur.)



Anisette : ann-uh-SET

or ANN-uh-set. ThisFrench liqueur is flavored

with anise seeds. It'ssweeter and lower inalcohol than other anise-flavored liqueurs. Marie

Brizard is a well-respected brand.Substitutes: anis oranise extract (Substituteone teaspoon aniseextract for each

tablespoon of anisette.)or Pernod or ouzo orpastis, or sambuca.



Galliano/ Liquore

Galliano:galYAHnoh. Thisexcellent Italian liqueuris flavored with anise andcomes in a bottle that'sone inch taller than your

liquor cabinet. It's usedto make HarveyWallbangers and othercocktails.Substitutes: Neopolitanliqueur (a cheaper

American substitute forGalliano) or sambuca



Pastis. This is alicorice-flavoredliqueur that theFrench like to servewith water. It'shigher in alcoholthan anis oranisette. Popularbrands includePernod and Ricard.

Substitutes: ouzo ORother anise-flavoredliqueurs



2. Bitter Liqueurs- These are liqueurs andfortified wines that have a bittersweet flavor.They're often mixed with soda and served

as apéritifs. These liqueurs are sometimes

called bitters, but they're not as intenselyflavored as the bitters that come in littlebottles, which are normally measured out indrops.

http://www.foodsubs.com/Bitters.html

http://www.foodsubs.com/Bitters.html



Amer Picon. This is abitter French apéritif that's usually servedwith water and asweetener, orsometimes mixedwith beer.

Substitutes: Lillet or

Dubbonet or Byrrh orPunt è Mes 0r Suze



Campari bitters.This popular Italianbitters is oftenmixed with soda,

ice, and a twist of lemon and servedas an apéritif.

Substitutes: Fernet

Branca or Puntè Mes or Suze.



Dubonnet: due-bun-NAY. This is a Frenchapéritif made withwhite or red wine andflavored with quinineand other herbs and

spices. The whiteversion is drier thanthe red.

Substitutes: Byrrh(more bitter) or Puntè Mes (more bitter)or Lillet (more bitter)



Crème de cacao = creme

de cacao: KREM de cah-COW. This is a crème

liqueur that has achocolate flavor. Buyeither white (actuallyclear) or dark crème de

cacao--they both tastethe same.

Substitutes: chocolateliqueur (not as sweet) orCheri Suisse orVandermint or coffeeliqueur (not assweet) orchocolate syrup



Vandermint. Thisliqueur is flavoredwith chocolate andmint.

Substitutes: chocolate liqueur orchocolate syrup.



Godiva liqueur. Thisis a brand of chocolate liqueur.

Substitutes: choco

late liqueur orchocolate syrup







Fruit liqueurs/Berry liqueurs/Crèmeliqueurs- are liqueurs with higher sugarcontent.



Chambord- is apremium, all-natural blackraspberry liqueur

produced in theLoireValley, southof Paris, France



Cherry liqueur-Atart fruit accent

made of cherriesand pits. A great on

the rocks sipper aswell



Cointreau- Anorange-flavoredcousin of triple sec,curaçao and Grand

Mariner

http://www.cointreau.com/

http://www.cointreau.com/



Crème de Bananes,Banana Liqueur- Cream of bananaliqueur that is

usually quite sweetand is true to thefruit's flavor.Wonderful addition

for a bananadaiquiri.



Crème de mûre:KREM de MYUR.This is a crèmeliqueur that's

flavored withblackberries.

Substitutes: crèmede cassis



Grand Marnier- Adistinguishedorange liqueur fromFrance with a

Cognac base.

http://www.grand-marnier.com/

http://www.grand-marnier.com/



Midori- A lightgreen-coloredliqueur that has asweet melon flavor.

It's a versatileliqueur for cocktailsincluding theGrinch and Vanilla

Vixen

http://www.midori-world.com/

http://cocktails.about.com/od/cocktailrecipes/r/grinch_cktl.htm

http://cocktails.about.com/od/vodkadrinkrecipes/r/sky_vnla_vxn.htm




http://cocktails.about.com/od/cocktailrecipes/r/grinch_cktl.htm

http://www.midori-world.com/



Peach Liqueur- Made from aninfusion of whole,fresh and/or dried

peaches in brandyor a neutral spiritbase.



Herbal liqueurs- liqueurs flavored orinfused with herbs



BenedictineLiqueur- Made of herbs, roots andsugar with a

Cognac base.

http://cocktails.about.com/od/liqueurscordials/g/benedictine.htm






Drambuie: dram-BOO-ee. This is aScottish liqueurmade with Scotch,

honey, and variousherbs.

Substitutes: Lochan-Ora or Glayva

or Bénédictine



Jagermeister: YAY-gher-my-ster. This isa potent, bittersweetherbal liqueur. Youcan sometimes see

Jägermeister bumperstickers on cars,often the kind thatalso sport surf shopdecals.

Substitutes: Benedictine or Fernet Branca



NUT LIQUEURS – flavoured with nuts.



Amaretto. This is abrandy-based liqueurthat's flavored withalmonds and apricotpits. It

complementschocolate, coffee,and fruit especiallywell.

Substitutes: almondliqueur OR almondextract (use 1/8-1/4asmuch) OR hazelnut

li ueur



Cream Liqueurs- liqueur added/flavored withcream.



Documents

SPIRITS AND LIQUEURS.pptx