Scribd
Upload
420 views4 pages

Liqueur (Definition &#038 History, Production of Liqueurs, Broad Categories of Liqueurs)

This document defines liqueurs as alcoholic beverages produced by combining spirits with fruits, herbs, or other flavorings containing at least 2.5% sugar. It discusses the history and origins of liqueurs, which were originally used as medicines. The document categorizes liqueurs based on their base spirit, flavorings, and method of production (infusion, maceration, percolation). It provides examples of popular liqueurs made from herbs, fruits, barks, roots, and seeds. Finally, it outlines common uses of liqueurs and describes popular varieties of bitter liqueurs.

Uploaded by

RHTi BD
Copyright
© © All Rights Reserved
We take content rights seriously. If you suspect this is your content, claim it here.
Available Formats
Download as PDF, TXT or read online on Scribd
420 views4 pages

Liqueur (Definition &#038 History, Production of Liqueurs, Broad Categories of Liqueurs)

This document defines liqueurs as alcoholic beverages produced by combining spirits with fruits, herbs, or other flavorings containing at least 2.5% sugar. It discusses the history and origins of liqueurs, which were originally used as medicines. The document categorizes liqueurs based on their base spirit, flavorings, and method of production (infusion, maceration, percolation). It provides examples of popular liqueurs made from herbs, fruits, barks, roots, and seeds. Finally, it outlines common uses of liqueurs and describes popular varieties of bitter liqueurs.

Uploaded by

RHTi BD
Copyright
© © All Rights Reserved
We take content rights seriously. If you suspect this is your content, claim it here.
Available Formats
Download as PDF, TXT or read online on Scribd
You are on page 1/ 4

Liqueur (Definition & History, Production of Liqueurs, Broad Categories of

Liqueurs)
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.

Find the latest version on hmhub | 1


Liqueur (Definition & History, Production of Liqueurs, Broad Categories of
Liqueurs)
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).

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 :

Find the latest version on hmhub | 2


Liqueur (Definition & History, Production of Liqueurs, Broad Categories of
Liqueurs)
– 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
RADIUS
UNICUM
ABBOTS
PEYCHAUDS
BOONE KAMP
WELLING
SERVICE

Find the latest version on hmhub | 3


Liqueur (Definition & History, Production of Liqueurs, Broad Categories of
Liqueurs)
Served in liqueur glasses at room temperature before a meal.
Mixed with soda or water and ice.
In cocktails (pink gin) or in coffee.
As stomach reviver and anti-hangover.

Find the latest version on hmhub | 4

You might also like