Section 1
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Describe Cointreau (Fruit liqueur)?
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Date created
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Section 1
(50 cards)
Describe Cointreau (Fruit liqueur)?
French orange-flavored. Both bitter and sweet orange peels are used in initial infusion. (Proprietary)
Describe herbal liqueurs?
Includes products flavored with flowers, herbs, roots, or spices. Category is varied, include multiple herb and spices.
Describe Malibu (fruit liqueur)?
Run and coconut liqueur made in Barbados. Used to simplify the pina colada.
Describe whiskey liqueurs?
Use whiskey as their base spirit, which provides the dominant sensory impression. Examples: Drambuie and rock and rye
Describe Lemoncello (fruit liqueur)?
Traditional Italian lemon liqueur produced mainly in southern Italy. Traditionally made from the zest of sorrento lemons. (Generic)
Describe fruit liqueurs?
Get their dominant flavor from the pulp, skin, or pit of a fruit. Citrus is most common. Others include melons, soft fruits, stone fruits, berries, and many others.
Describe Maceration?
Flavor source is cut, crushed, and pressed to expose as much surface area as possible, then steeped in an alcoholic solution
Describe Domaine de Canton French Ginger (Herbal Liqueur)?
Revival of a Chinese ginger liqueur. Cognac based French liqueur with ginger as the primary flavor complemented by orange blossom, honey, and vanilla (Proprietary)
Describe Liquore Galliano L'Autentico (herbal liqueur)?
Sweet herbal liqueur from Italy derives most of its flavor from anise and vanilla, although it contains extracts of star anise, citrus, ginger, lavender, musk yarrow, cinnamon, peppermint, and juniper. (proprietary)
What liqueurs are Denmark and Spain known for?
Fruit and spice combinations
What are the steps in the production of Liqueurs?
1) Selection of the base spirit and flavor source 2) Flavor extraction 3) Sweetening 4) Finishing, which may or may not include coloring or aging
Describe Grand Marnier Cordon Rouge (Fruit Liqueur)?
Distillate of bitter tropical bigaradja Orange peels and cognac. (Proprietary)
Describe Liquore Strega (herbal liqueur)?
Italian since 1860. Made from 70 difference ingredients. Strega means which in Italy. Vibrant yellow color from the addition of saffron and a flavor of mint, junior, and anise (proprietary)
Describe cream liqueurs?
Typically use a homogenized mixture of cream, sugar, alcohol, and sodium caseinate. Use acidic flavoring agents (lemons).
What is the difference between a liqueur and a cordial in the EU?
Cordial is defined as a nonalcoholic, flavor-enhancing ingredient used for mixed drinks, cocktails, and nonalcoholic beverages.
What is the EU, liqueur ABV requirement?
No less than 15% ABV
According the US Standards of Identity, the terms cordials and liqueurs are used interchangeably - Define both?
- Mixing or redistilling of distilled spirits with fruits, flowers, plants, juices, extracts, or other natural flavorings
Describe Percolation?
Brewing leaves herbs, or other delicate plant materials. Spirit is continuously pumped over and passed through the flavoring material
What are the two basic ways to extract the flavors in liqueurs?
1) The cold method: generally fruit flavors 2) The hot method: generally seeds, leaves, roots, and flowers
Describe the hot method for liqueur extraction?
- Used for products flavored by seeds and flowers - usually more difficult to extract - Sometimes called distillation, to extract the essential oils from the flavoring agent carried out in small to medium sized pot stills - The normal procedure is to steep the flavoring agent in alcohol for several hours
Describe the cold method for liqueur extraction?
- Used for Fruits (products that would be damaged by heat) - Time consuming (can take up to a year to complete)
What liqueur is Holland known for?
Orange - Flavored
Describe Sambuca Romana (herbal liqueur)?
Traditional Italian anise or licorice flavored liqueur. Neutral base is flavored with anise, elderberries, and a secret recipe of other essences. Served neat or with 3 coffee beans (representing the holy trinity). Louches with ice or water. (proprietary)
Describe bean, nut, and seed liqueurs?
Flavored with various types of nuts, beans (such as cacao and coffee) and seeds. Coffee, chocolate, almond, aniseed, and hazelnut are among the favorite worldwide.
What liqueur is Germany known for?
Herbal products, notably caraway seed preparations
Describe Propriety liqueurs?
Exclusive property of their creators and are made according to a unique recipe, even if the liqueur fits into an existing category. Examples: Kahlua, Tia Maria, Godiva Chocolate.
What are the US Standards of Identity ABV and requirements for Rye, Bourbon liqueurs?
Must be bottles at no less than 30% ABV and must be 51% rye or bourbon, must have predominant flavor derived from whiskey.
Describe Heering Cherry liqueur (fruit liqueur)?
Danish producer since 1818. Used in the classic cocktails: Singspore Sling and Blood and Sand (Proprietary). And
Describe Compounding?
Essences and concentrates of flavoring agents are simply blended into the base spirit.
According to the EU, what are the sugar requirements for liqueurs?
Minimum sugar content of 70g/L (7%) for cherry liqueurs, 80 g/L (8%) for gentian liqueurs, and 100 g/L (10%) in all other products that are defined by a name
What are two main classes of liqueurs?
- Generic - Propriety
What liqueurs are Scotland and Ireland known for?
Whiskeys as a base for fruit and herbal concoctions
Describe the Midori Melon (fruit liqueur)?
Muskmelon flavored liqueur from Japan introduced by Suntory in 1978z made from orange fleshed melons, signature bright green in color. Cocktails: Midori Sour, sex on the beach, Japanese slipper (proprietary).
Describe Generic liqueurs?
Include general flavor categories and may be branded but not trade marked. Many similar products on the market.
Describe St. Germain (herbal liqueur)?
Launched in 2007, old European tradition of making elderflower syrup and cordials from Alpine elder flowers. Must distill quickly after picking. (proprietary)
What is done during the finishing stage for liqueurs?
- Some are left in natural condition - Some are colored naturally or approved food dyes (for marketing) - Most are unaged or aged for a short period - Proof is left to producer within guidelines of the legal definition - usual range is 15-40% ABV
According to the EU, Liqueur is defined as? (No cordial)
- A drink produced with a spirit base sweetened and flavored with agricultural products such as cream, milk, fruit, wine, or aromatized wine
What are the US Standards of Identity ABV and requirements for Rum, gin, brandy liqueurs?
Rum, gin, brandy liqueur must be bottled at no less than 30% ABV, distilled spirit base must be entirely rum, gin, or brandy
Describe Goldschlager (herbal liqueur)?
Name literally means gold beater in German. Traditional Swiss cinnamon schnapps with tiny flakes of gold leaf floating in it. (proprietary)
Are Creams and Cremes different?
Yes - Creams are dairy products, a creme is a generic liqueur that is more concentrated in flavor and much sweeter than the original liqueur (min 15% ABV)
What are the US Standards of Identity ABV and requirements for Rock and rye, rock and bourbon liqueurs?
Must be bottled at no less than 24% ABV, must be at least 51% rye or bourbon whiskey, predominate flavor derived from whiskey and must contain rock candy or sugar syrup.
What are the four different processes of cold method for liqueur extraction?
- Infusion - Maceration - Percolation - Compounding
Describe Infusion?
Steeping the fruit in a liquid in order to extract the flavor (usually water, gentlest, delicate fruits)
Describe Luxardo Marachino?
Iconic green tinted square bottles with a straw covering. City of Zadar known for sour marasca cherries. In cocktails such as Mary Pickford, Hemingway Daiquiri. (proprietary)
What is the minimum sugar level for liqueurs in the US?
- No less than 2.5% sugar
Describe Creme Yvette (herbal liqueur)?
Flavored with violet petals as well as blackberries, raspberries, wild strawberries, orange peel, and vanilla. Cocktails: blue moon, stratosphere (champagne and Creme Yvette) (Propriety)
Describe Chambord Liquer Royal de France (Fruit liqueur)?
French black raspberry flavored. Infusing neutral spirit with raspberry and blackberries. (Proprietary)
What are sweetening agents used for liqueurs?
- Sucrose - High fructose - Corn Syrup - Rectified grape must - Honey
Describe Disaronno (bean, nut, seed liqueur)?
Bittersweet almond flavored. Product is actually an infusion of apricot kernel oil along with a secret recipe of other herbs and fruits. Generic amaretto may be flavored with apricot, kernels, almonds, or broth. (Proprietary)
What groupings of liqueurs exist?
- Herbal - Bean, nut, and seed - Cream - Whiskey
Section 2
(50 cards)
True or False. In the US, rock and rye liqueur must be at least 51% rye whiskey and be flavored with rock candy or sugar syrup.
True
Describe Amarula (cream liqueur)?
From South Africa. Made with sugar, cream, fruit of the African Marula tree. The fruit is the size of a small plum and has a light golden-yellow skin. Lychee like, creamy, citrusy, and nutty. Also known as the elephant tree. (Proprietary)
A French orange liqueur with a neutral spirit base, developed in 1875?
Cointreau
True or False. In the US, the terms liqueur and cordial are used interchangeably.
True
Describe the Irish Mist (whiskey liqueur)?
Irish Mist is a blend of Irish whiskey, honey, and spices. Recipe traced back over a thousand years but the "D.E.W." of Tullamore began producing in 1947 (Proprietary).
A French orange flavored liqueur intended to be used in recipes including crepes suzette?
Gran Marnier Cordon Jaune
True or False. In the EU, all liqueurs are required to be bottled at a minimum of 30% ABV.
False - 15% ABV
Once the flavor has integrated, the liqueur is reduced in strength and _____________.
Sweetened
An Italian Liqueur with a vibrant yellow color due to the addition of saffron?
Liquore Strega
In the case of very delicate flowers and herbs, sometimes a process known as __________ is used, which permits water to boil at lower temperatures.
Vacuum distillation
Describe Frangelico (bean, nut, seed liqueur)?
Released in the 1980s. Bottle is shaped like a monk robe. Hazelnut flavored. Toasted and crushed and placed in a solution of alcohol and water. The distillate is sweetened and blended with extracts of cocoa, vanilla, and other flavorings (proprietary)
The gentlest method of flavor extraction is ______________. This process is accomplished via steeping the flavoring ingredients, such as fruit, in a liquid in order to extract the flavor.
Infusion
Another method of cold extraction is ______________, where a neutral spirit is pumped continuously over and passed through the flavoring material.
Percolation
True or False. In the US, brandy liqueur may be produced using a blend of brandy and neutral spirits as its base.
False - the distilled spirit base must be entirely brandy
True or False. In the US, brandy liqueur must be bottled at a minimum of 35% ABV.
False - 30%
The ____________ method of flavor extraction, sometimes called distillation, is typically used for products flavored with seeds and flowers.
Hot
A liqueur named after the Japanese word for "green"?
Midori Melon
Some liqueurs are colored with either naturally derived coloring or _____________.
Approved food dyes
The first step in the production of a liqueur is to select the ____ and the _______________.
Base spirit, flavor source
Describe Tuaca (bean, nut, seed liqueur)?
Vanilla-flavored liqueur from Italy now made in Kentucky. Golden brown in color, made with a brandy base, flavored with citrus (primarily orange) and vanilla. (Proprietary)
True or False. In the European Union, cherry liqueurs must have a minimum sugar content of 7%
True
An ingredient in the Hemingway Daiquiri and the Mary Pickford cocktail?
Luxardo Maraschino
True or False. Crème de cassis is flavored with black currant.
True
True or False. In the US, bourbon liqueur must be bottled at a minimum of 40% ABV.
False - 30% ABV
Describe Southern Comfort whiskey liqueur)?
New Orleans bartender, Martin Wilkes Heron created in 1885. Mixed bourbon with vanilla beans, lemon, cinnamon, cloves, cherries, peaches, and oranges and let the mixture infuse for a few days. Finished with adding honey. Uses both neutral spirits and whiskey in its base. (Proprietary).
A French orange liqueur originally produced as a less-sweet alternative to products such as orange curacao?
Cointreau
A traditional, often homemade liqueur produced throughout southern Italy?
Limoncello
True or False. EU liqueurs are not allowed to contain any amount of dairy products, including cream.
False - They are allowed to include dairy products
In the ___________ method of flavor extraction, essences or concentrates are simply blended into a base spirit.
Compounding
True or False. In the EU, the term cordial refers to a nonalcoholic flavoring.
True
An Italian liqueur flavored with apricot kernel oil?
Disaronno Originale
A liqueur flavored with violet petals and berries?
Crème Yvette
A Danish liqueur used in the recipe for the Blood and Sand Cocktail?
Heering Cherry Liqueur
Describe Drambuie (whiskey liqueur)?
Scottish liqueur made from Scotch malt whisky and heather honey, with a secret recipe of herbs and spices. Commercially produced in 1914. (Proprietary)
A black raspberry flavored liqueur?
Chambord
A rum and coconut liqueur produced in Barbados?
Malibu
True or False. In the EU, "crème" liqueurs (such as crème de cocoa) must be at least 25% sugar.
True
A Liqueur that was originally produced in the city of Zadar on Croatia's Dalmatian Coast?
Luxardo Maraschino
While the various types of liqueurs have different requirements, the usual range for the amount of alcohol in a liqueur is from ________ to ___________ proof.
30, 80
Describe Kahlua (bean, nut, seed liqueur)?
Rum based coffee liqueur from Mexico. Hints of vanilla and caramel. Cocktails: B-52s, White Russian, the Black Russian, the mudslide, expresso martini.
In the _____________ method of flavor extraction, often used with hardier fruits and berries, the flavor source is cut, crushed, or pressed and then steeped in an ______________ solution.
Maceration, alcoholic
In general, the extraction of fruit flavors in the production of liqueurs is done using one of the _____________ methods.
Cold
Describe Nocino (bean, nut, seed liqueur)?
Walnut liqueur originally from Italy. Produced by steeling green walnuts in the spirit. Other ingredients may include cinnamon, clove, or other spices. Intense aromas and bittersweet (Generic)
Describe Bailey's Irish Cream (cream liqueur)?
Introduced by Gilbeys of Ireland in 1974. blend of aged Irish Whiskey, cream, and chocolate. Several variations on the original recipe include hazelnut, caramel, and vanilla-cinnamon (proprietary)
A French orange liqueur that uses cognac as the base spirit?
Grand Marnier Cordon Rouge
Most liqueurs are ________, but some are allowed to rest for a period of time in order to allow the flavors to mellow.
Unaged
True or False. In general, the minimum required sugar content for liqueurs is much higher in the US than it is in the EU.
False - US = no less than 2.5% EU = no less than 7% Cherry, 8% gentian, 10% others
A Liqueur flavored with elderflowers?
St. Germain
Describe Tia Maria (bean, nut, seed liqueur)?
Flavored with vanilla bean, coffee, and spice in a rum base. Produced in Jamaica. (Proprietary)
A liqueur produced in the Commune de Cour-Cheverny in the Loire Valley?
Chambord
Section 3
(22 cards)