Liqueurs Flashcards

Question

Tamara

Answer 1

- Fruit Liqueur - Dates - Isreal

Answer 2

Fruit Liqueur Coconut (Rum Base) Barbados

Answer 3

Fruit Liqueur Sloe Berries (Sweetened Gin Base) England

Answer 4

Fruit Liqueur Lemon Italy

Answer 5

Sweetened egg | Netherlands

Answer 6

Cream and chocolate | Ireland

Answer 7

Cream and Marula Fruit | South Africa

Answer 8

Coffee (Rum Base) | Jamaica

Answer 9

Coffee (Rum Base) | Mexico

Answer 10

Chocolate | Belgium

Answer 11

Hazelnut | Italy

Answer 12

Apricot and Almond | Italy

Answer 13

``` Whiskey- based Liqueur Peach, Orange and Spice American whiskey (Neutral) ```

Answer 14

Made from a base of Scotch whiskey and sweetened and flavoured with heather, honey and herbs

Answer 15

Made from a base of Irish Whiskey and sweetened and flavoured with heather, honey and herbs

Answer 16

Liqueurs are sweetened flavoured spirits produced by blending herbs, spices and other flavourings with neutral spirit or by distillation of a liquid from the fruit itself

Answer 17

Bitter herbal liqueurs Herbs, roots, spices Italy

Answer 18

Bitter Herbal liqueurs Herbs, roots, citrus Italy

Answer 19

Bitter herbal liqueur Roots, herbs, orange peel, anise Italy

Answer 20

Bitter herbal liqueur Artichoke Italy

Answer 21

Bitter herbal liqueur Herbs, quinine, rhubarb, orange Italy

Answer 22

Bitter herbal liqueur Orange, Gentian, Rhubarb Italy

Answer 23

Bitter herbal liqueur Orange and Gentian France

Answer 24

Bitter herbal liqueur Gentian, Root and Herbs France

Answer 25

Bitter herbal liqueur Herbs, roots and spices Germany

Answer 26

Bitter herbal liqueur Herbs and Spices Hungary

Answer 27

Bitter herbal liqueur Herbs, spices and fruits Germany

Answer 28

Fruit liqueur Orange France

Answer 29

Fruit liqueur Laraha Citrus Netherlands (Antilles)

Answer 30

Fruit Liqueur Orange (Cognac Base) France

Answer 31

Fruit liqueur Tangerine South Africa

Answer 32

Fruit liqueur Cherry Croatia

Answer 33

Creme De Cacao | Royal Mint Chocolate Liqueur

Answer 34

Kahlua | Tia Maria

Answer 35

Amarula Bailey's Original Cream Liqueur Devonshire Royal Cream Liqueur Sheridans

Answer 36

Benedictine and Chartreuse

Answer 37

Amaretto and apricot brandy

Answer 38

Distillation Infusion Percolation

Answer 39

A creamy liqueur of egg yolks, sugar and brandy- Holland

Answer 40

Made from a blend of Creme De Cacao, Brandy and Curacao

Answer 41

Flavoured with hazelnuts, berries and flowers

Answer 42

Herb- flavoured yellow liqueur

Answer 43

Orange flavoured liqueur that is cognac based

Answer 44

Liqueur flavoured with both vanilla and citrus fruits

Answer 45

Liqueur flavoured with Herbs and Bark

Answer 46

A dry, white French vermouth

Answer 47

The strict sequence of blending used to produce the flavour profile of a liquor

Answer 48

Liqueur poured over shaved ice

Answer 49

``` Kahlua Tia Maria Creme De Cacao Amaretto Malibu ```

Answer 50

``` Galliano Benedictine Chartreuse Drambuie Kümmel Creme De Menthe ```

Answer 51

Baileys | Orangerie- Scotch, Oranges, Spices

Answer 52

``` Creme De Cassis- Blackcurrant Sloe- Sloe Gin Apricot Brandy Cherry Brandy- Maraschino Curacao, Cointreau, Grand Marnier- Orange Southern Comfort- Peach ```

Answer 53

Cointreau Curacao Triple Sec Van Der Hume

Answer 54

􀂃Most ancient liqueurs: linked to folk medicine 􀂃1575: 1st commercial liqueur by Lucas Bols. 􀂃16-17th: dominance of NL on distillation + spice trade => dominance of liqueur market too. 􀂃Mid 19th: liqueurs change to post meal, cocktail-making drinks 􀂃Now: different consumption again with cocktails

Answer 55

􀂃Liquefacere = dissolve in latin -> production involves extraction of flavouring ingredients within alcohol 􀂃 EU: spirit drink with: min 100g/l sugar obtained by flavouring ethyl alcohol of agricultural origin / distillate of agr. origin / spirit(s) with cream, milk, fruit, wine or flavoured wine 􀂃 Liqueur = alcohol + sugar + flavouring material + water.

Answer 56

1. Base spirit mixed with flavouring ingredients via maceration / percolation or infusion for days / weeks / months 2. Distillation either in pot still (most common to extract flavours) or via steam distillation (for delicate components) 3. Compounding: blending in of essences and/or concentrates 4. Finishing/colour adjusting: - Many liqueurs settle in large old wooden casks for better integration. - Sweetening is done once spirit is flavoured and reduced in strength for the sugar to better dissolve in alcohol. Can be sucrose or liquid glucose. - Colouring done towards the end of the process from natural sources or food colourings.

Answer 57

- Composition: 40% solids i.e. butterfat, caseinate, sugar & non fat milk solids 􀂃 - Process: 1. Cream sugar + alcohol added to solution of sodium caseinate 2. Homogenisation @ 55C + 300 bar pressure twice 3. Mixture cooled, coloured and flavoured 􀂃 - Bailey’s: created in the 70s and now largest selling liqueur brand.

Answer 58

- Chartreuse liqueurs: hi alcohol natural distilled flavour extraction as base. Use of up to 100+ flowers, herbs. No artificial colouring. Green, yellow Chartreuse or VEP. 􀂃 - Bénédictine: blend of 5 batches of 27 botanicals macerated, distilled, aged separately and blended + sweetened. 􀂃 - Cuaranta y tres (ES): 43 herbs used 􀂃 - Izarra (ES) 􀂃 - Strega (I): 70 botanicals macerated, redistilled, aged in VATs and coloured w saffron. 􀂃 - Galliano (I) 40 herbs with anise and honey notes

Answer 59

- Citrus/Curacao: made from orange peels + other citrus + leaves + roots. Mixed, redistilled + blended w spirit 􀂃 - Citrus/Triple sec: double distilled curacao using sweet orange peel 􀂃 - Citrus/Cointreau: Triple sec mixed with bitter orange + citrus 􀂃 - Citrus/Grand Marnier: bitter orange peel macerated in brandy, redistilled, blended with Fine Champagne Cognac + sugar syrup and herbs and aged 􀂃 - Citrus/Mandarine Napoleon (Be): tangerine essential oils + mature Cognac 􀂃 - Citrus/Limoncello: lemon 􀂃 - Cherry/Maraschino: 1. marasca cherry stones crushed & distilled 2. Distillate macerated with cherry pulp 3. Double distillation 4. Filtering 5. Ageing in ash VATs 6. Finish with sugar syrup 7. More ageing. 􀂃 - Cherry/Heering: same as Maraschino but aged in solera + botanical ingredients 􀂃 - Fruit brandies: crushed fruit macerated in spirit + sweetened.

Answer 60

- Drambuie: whisky + cloves , nutmeg, herbs + honey 􀂃 - Glayva: whisky + orange peel, herbs and heather honey 􀂃 - Loch Fyne: whisky + sloes + honey 􀂃 - Southern Comfort: whisky flavoured w peach extracts + botanicals

Answer 61

Seeds/Kummel: based on caraway seeds. Oldest liqueur (1575). Caraway seeds macerated in alcohol, distilled in pot stills and sweetened. 􀂃 Seeds/Goldwasser: caraway + aniseed + citrus peel + flakes of gold 􀂃 Seeds/Anise liqueurs e.g. Sambucca produced from infusion of elderberries, anise + other herbs 􀂃 N&K/Amaretto: based on infusion of bitter almond oils, crushed apricot pits & botanicals macerated in neutral alcohol 􀂃 N&K/Malibu: coconut flavoured rum 􀂃 N&K/Kahlua: coffee based mix of can spirit + Mexican coffee + vanilla 􀂃 N&K/Tia Maria: Jamaican coffee + spices infused w Jamaican cane spirit (not rum) and chocolate.

Answer 62

Produced by adding flavour concentrates e.g. crème de menthe (min 250g/l sugar) and crème de cassis (min 400g/l)

Answer 63

Liqueurs are sweetened, flavoured spirits. Legal definitions for the sugar content in liqueurs are varied, as demonstrated by EU and USA legislation.

Answer 64

With a couple of exceptions liqueurs are spirit drinks that have a minimum sugar content of 100 g/L and are bottled at a minimum alcohol content of 15% abv. Flavours can be natural or nature- identical. Liqueurs with different sweetness levels: - Liqueurs labeled 'creme de...' must have a minimum sugar content of 250 g/L - Creme de cassis must have a minimum sugar content of 400 g/L NOTE: 'Creme liqueurs' should not be confused with 'cream liqueurs'. There is also provision in the legislation for certain fruit liqueurs to be labelled using the word 'brandy' alongside the name of the fruit. The most common of these is cherry brandy. These are not made using brandy but highly rectified spirit.

Answer 65

The Federal regulations are quite different and require that the sugar content in a liqueur or a cordial be a minimum of 2% by weight of the final product. Roughly speaking, this is about a quarter of the level of sugar required in the EU.

Answer 66

Caraway Seed

Answer 67

South Africa

Liqueurs Flashcards

(107 cards)