Section 1

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Describe Cointreau (Fruit liqueur)?

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Date created

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Cards (122)

Section 1

(50 cards)

Describe Cointreau (Fruit liqueur)?

Front

French orange-flavored. Both bitter and sweet orange peels are used in initial infusion. (Proprietary)

Back

Describe herbal liqueurs?

Front

Includes products flavored with flowers, herbs, roots, or spices. Category is varied, include multiple herb and spices.

Back

Describe Malibu (fruit liqueur)?

Front

Run and coconut liqueur made in Barbados. Used to simplify the pina colada.

Back

Describe whiskey liqueurs?

Front

Use whiskey as their base spirit, which provides the dominant sensory impression. Examples: Drambuie and rock and rye

Back

Describe Lemoncello (fruit liqueur)?

Front

Traditional Italian lemon liqueur produced mainly in southern Italy. Traditionally made from the zest of sorrento lemons. (Generic)

Back

Describe fruit liqueurs?

Front

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.

Back

Describe Maceration?

Front

Flavor source is cut, crushed, and pressed to expose as much surface area as possible, then steeped in an alcoholic solution

Back

Describe Domaine de Canton French Ginger (Herbal Liqueur)?

Front

Revival of a Chinese ginger liqueur. Cognac based French liqueur with ginger as the primary flavor complemented by orange blossom, honey, and vanilla (Proprietary)

Back

Describe Liquore Galliano L'Autentico (herbal liqueur)?

Front

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)

Back

What liqueurs are Denmark and Spain known for?

Front

Fruit and spice combinations

Back

What are the steps in the production of Liqueurs?

Front

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

Back

Describe Grand Marnier Cordon Rouge (Fruit Liqueur)?

Front

Distillate of bitter tropical bigaradja Orange peels and cognac. (Proprietary)

Back

Describe Liquore Strega (herbal liqueur)?

Front

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)

Back

Describe cream liqueurs?

Front

Typically use a homogenized mixture of cream, sugar, alcohol, and sodium caseinate. Use acidic flavoring agents (lemons).

Back

What is the difference between a liqueur and a cordial in the EU?

Front

Cordial is defined as a nonalcoholic, flavor-enhancing ingredient used for mixed drinks, cocktails, and nonalcoholic beverages.

Back

What is the EU, liqueur ABV requirement?

Front

No less than 15% ABV

Back

According the US Standards of Identity, the terms cordials and liqueurs are used interchangeably - Define both?

Front

- Mixing or redistilling of distilled spirits with fruits, flowers, plants, juices, extracts, or other natural flavorings

Back

Describe Percolation?

Front

Brewing leaves herbs, or other delicate plant materials. Spirit is continuously pumped over and passed through the flavoring material

Back

What are the two basic ways to extract the flavors in liqueurs?

Front

1) The cold method: generally fruit flavors 2) The hot method: generally seeds, leaves, roots, and flowers

Back

Describe the hot method for liqueur extraction?

Front

- 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

Back

Describe the cold method for liqueur extraction?

Front

- Used for Fruits (products that would be damaged by heat) - Time consuming (can take up to a year to complete)

Back

What liqueur is Holland known for?

Front

Orange - Flavored

Back

Describe Sambuca Romana (herbal liqueur)?

Front

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)

Back

Describe bean, nut, and seed liqueurs?

Front

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.

Back

What liqueur is Germany known for?

Front

Herbal products, notably caraway seed preparations

Back

Describe Propriety liqueurs?

Front

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.

Back

What are the US Standards of Identity ABV and requirements for Rye, Bourbon liqueurs?

Front

Must be bottles at no less than 30% ABV and must be 51% rye or bourbon, must have predominant flavor derived from whiskey.

Back

Describe Heering Cherry liqueur (fruit liqueur)?

Front

Danish producer since 1818. Used in the classic cocktails: Singspore Sling and Blood and Sand (Proprietary). And

Back

Describe Compounding?

Front

Essences and concentrates of flavoring agents are simply blended into the base spirit.

Back

According to the EU, what are the sugar requirements for liqueurs?

Front

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

Back

What are two main classes of liqueurs?

Front

- Generic - Propriety

Back

What liqueurs are Scotland and Ireland known for?

Front

Whiskeys as a base for fruit and herbal concoctions

Back

Describe the Midori Melon (fruit liqueur)?

Front

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).

Back

Describe Generic liqueurs?

Front

Include general flavor categories and may be branded but not trade marked. Many similar products on the market.

Back

Describe St. Germain (herbal liqueur)?

Front

Launched in 2007, old European tradition of making elderflower syrup and cordials from Alpine elder flowers. Must distill quickly after picking. (proprietary)

Back

What is done during the finishing stage for liqueurs?

Front

- 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

Back

According to the EU, Liqueur is defined as? (No cordial)

Front

- A drink produced with a spirit base sweetened and flavored with agricultural products such as cream, milk, fruit, wine, or aromatized wine

Back

What are the US Standards of Identity ABV and requirements for Rum, gin, brandy liqueurs?

Front

Rum, gin, brandy liqueur must be bottled at no less than 30% ABV, distilled spirit base must be entirely rum, gin, or brandy

Back

Describe Goldschlager (herbal liqueur)?

Front

Name literally means gold beater in German. Traditional Swiss cinnamon schnapps with tiny flakes of gold leaf floating in it. (proprietary)

Back

Are Creams and Cremes different?

Front

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)

Back

What are the US Standards of Identity ABV and requirements for Rock and rye, rock and bourbon liqueurs?

Front

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.

Back

What are the four different processes of cold method for liqueur extraction?

Front

- Infusion - Maceration - Percolation - Compounding

Back

Describe Infusion?

Front

Steeping the fruit in a liquid in order to extract the flavor (usually water, gentlest, delicate fruits)

Back

Describe Luxardo Marachino?

Front

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)

Back

What is the minimum sugar level for liqueurs in the US?

Front

- No less than 2.5% sugar

Back

Describe Creme Yvette (herbal liqueur)?

Front

Flavored with violet petals as well as blackberries, raspberries, wild strawberries, orange peel, and vanilla. Cocktails: blue moon, stratosphere (champagne and Creme Yvette) (Propriety)

Back

Describe Chambord Liquer Royal de France (Fruit liqueur)?

Front

French black raspberry flavored. Infusing neutral spirit with raspberry and blackberries. (Proprietary)

Back

What are sweetening agents used for liqueurs?

Front

- Sucrose - High fructose - Corn Syrup - Rectified grape must - Honey

Back

Describe Disaronno (bean, nut, seed liqueur)?

Front

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)

Back

What groupings of liqueurs exist?

Front

- Herbal - Bean, nut, and seed - Cream - Whiskey

Back

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.

Front

True

Back

Describe Amarula (cream liqueur)?

Front

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)

Back

A French orange liqueur with a neutral spirit base, developed in 1875?

Front

Cointreau

Back

True or False. In the US, the terms liqueur and cordial are used interchangeably.

Front

True

Back

Describe the Irish Mist (whiskey liqueur)?

Front

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).

Back

A French orange flavored liqueur intended to be used in recipes including crepes suzette?

Front

Gran Marnier Cordon Jaune

Back

True or False. In the EU, all liqueurs are required to be bottled at a minimum of 30% ABV.

Front

False - 15% ABV

Back

Once the flavor has integrated, the liqueur is reduced in strength and _____________.

Front

Sweetened

Back

An Italian Liqueur with a vibrant yellow color due to the addition of saffron?

Front

Liquore Strega

Back

In the case of very delicate flowers and herbs, sometimes a process known as __________ is used, which permits water to boil at lower temperatures.

Front

Vacuum distillation

Back

Describe Frangelico (bean, nut, seed liqueur)?

Front

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)

Back

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.

Front

Infusion

Back

Another method of cold extraction is ______________, where a neutral spirit is pumped continuously over and passed through the flavoring material.

Front

Percolation

Back

True or False. In the US, brandy liqueur may be produced using a blend of brandy and neutral spirits as its base.

Front

False - the distilled spirit base must be entirely brandy

Back

True or False. In the US, brandy liqueur must be bottled at a minimum of 35% ABV.

Front

False - 30%

Back

The ____________ method of flavor extraction, sometimes called distillation, is typically used for products flavored with seeds and flowers.

Front

Hot

Back

A liqueur named after the Japanese word for "green"?

Front

Midori Melon

Back

Some liqueurs are colored with either naturally derived coloring or _____________.

Front

Approved food dyes

Back

The first step in the production of a liqueur is to select the ____ and the _______________.

Front

Base spirit, flavor source

Back

Describe Tuaca (bean, nut, seed liqueur)?

Front

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)

Back

True or False. In the European Union, cherry liqueurs must have a minimum sugar content of 7%

Front

True

Back

An ingredient in the Hemingway Daiquiri and the Mary Pickford cocktail?

Front

Luxardo Maraschino

Back

True or False. Crème de cassis is flavored with black currant.

Front

True

Back

True or False. In the US, bourbon liqueur must be bottled at a minimum of 40% ABV.

Front

False - 30% ABV

Back

Describe Southern Comfort whiskey liqueur)?

Front

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).

Back

A French orange liqueur originally produced as a less-sweet alternative to products such as orange curacao?

Front

Cointreau

Back

A traditional, often homemade liqueur produced throughout southern Italy?

Front

Limoncello

Back

True or False. EU liqueurs are not allowed to contain any amount of dairy products, including cream.

Front

False - They are allowed to include dairy products

Back

In the ___________ method of flavor extraction, essences or concentrates are simply blended into a base spirit.

Front

Compounding

Back

True or False. In the EU, the term cordial refers to a nonalcoholic flavoring.

Front

True

Back

An Italian liqueur flavored with apricot kernel oil?

Front

Disaronno Originale

Back

A liqueur flavored with violet petals and berries?

Front

Crème Yvette

Back

A Danish liqueur used in the recipe for the Blood and Sand Cocktail?

Front

Heering Cherry Liqueur

Back

Describe Drambuie (whiskey liqueur)?

Front

Scottish liqueur made from Scotch malt whisky and heather honey, with a secret recipe of herbs and spices. Commercially produced in 1914. (Proprietary)

Back

A black raspberry flavored liqueur?

Front

Chambord

Back

A rum and coconut liqueur produced in Barbados?

Front

Malibu

Back

True or False. In the EU, "crème" liqueurs (such as crème de cocoa) must be at least 25% sugar.

Front

True

Back

A Liqueur that was originally produced in the city of Zadar on Croatia's Dalmatian Coast?

Front

Luxardo Maraschino

Back

While the various types of liqueurs have different requirements, the usual range for the amount of alcohol in a liqueur is from ________ to ___________ proof.

Front

30, 80

Back

Describe Kahlua (bean, nut, seed liqueur)?

Front

Rum based coffee liqueur from Mexico. Hints of vanilla and caramel. Cocktails: B-52s, White Russian, the Black Russian, the mudslide, expresso martini.

Back

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.

Front

Maceration, alcoholic

Back

In general, the extraction of fruit flavors in the production of liqueurs is done using one of the _____________ methods.

Front

Cold

Back

Describe Nocino (bean, nut, seed liqueur)?

Front

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)

Back

Describe Bailey's Irish Cream (cream liqueur)?

Front

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)

Back

A French orange liqueur that uses cognac as the base spirit?

Front

Grand Marnier Cordon Rouge

Back

Most liqueurs are ________, but some are allowed to rest for a period of time in order to allow the flavors to mellow.

Front

Unaged

Back

True or False. In general, the minimum required sugar content for liqueurs is much higher in the US than it is in the EU.

Front

False - US = no less than 2.5% EU = no less than 7% Cherry, 8% gentian, 10% others

Back

A Liqueur flavored with elderflowers?

Front

St. Germain

Back

Describe Tia Maria (bean, nut, seed liqueur)?

Front

Flavored with vanilla bean, coffee, and spice in a rum base. Produced in Jamaica. (Proprietary)

Back

A liqueur produced in the Commune de Cour-Cheverny in the Loire Valley?

Front

Chambord

Back

Section 3

(22 cards)

What liqueur is flavored with egg yolk?

Front

Advocaat

Back

What liqueur is flavored with Alpine elderflowers?

Front

St. Germain

Back

A brandy-based liqueur flavored with vanilla and citrus?

Front

Tuaca

Back

What is considered the gentlest form of flavor extraction?

Front

Infusion

Back

A cream liqueur from South Africa?

Front

Amarula

Back

A liqueur made with a scotch whisky base?

Front

Drambuie

Back

in the EU, what is the minimum sugar content for Crème liqueurs?

Front

25%

Back

What is considered a generic liqueur?

Front

Crème de violette

Back

What is a cream liqueur?

Front

Amarula

Back

What is a bourbon liquor?

Front

Jeramiah Weed

Back

An Italian Liqueur originally form the city of Benevento?

Front

Liquore Strega

Back

A hazelnut flavored liqueur?

Front

Frangelico

Back

What is the minimum required sugar content for liqueurs produced in the US?

Front

2.5%

Back

What liqueur is flavored with black currant?

Front

Crème de cassis

Back

Who is a Danish producer of spirits and liqueurs?

Front

Peter Heering

Back

What liqueur is colored and flavored with saffron?

Front

Liquer Strega

Back

An American liqueur invented in New Orleans?

Front

Southern Comfort

Back

A liqueur based on Swiss cinnamon schnapps?

Front

Goldschlager

Back

A Tuscan liqueur named after an Italian war hero?

Front

Galliano

Back

What is a cold method of flavor extraction?

Front

- Infusion - Maceration - Percolation

Back

A cognac-based French liqueur flavored with ginger?

Front

Domaine de Canton

Back

A walnut liqueur originally from Italy's Emilia-Romagna region?

Front

Nocino

Back