Liqueurs All

EU consider cordial

nonalcoholic ingredient used in mixed drinks

US Standards for Cordials

• produced by mixing or redistilling distilled spirits with fruits, flowers, plants, juices, extracts or other natural flavorings

• produced to have no less than 2.5% sugar by weight of finished product

EU Standards for Liqueurs

• drink produced with spirit base that is sweetened and flavored with agricultural products such as cream, milk, fruit, wine or aromatized wine

• drink that has minimum sugar content of between 7-10% sugar by weight of finished product

1400s

physicians were encouraged to focus on preparing cures and tonics

1800s

• liqueurs began to evolve into flavorful and sophisticated spirit rather than medicinal tonic

• France and Italy become primary producers of liqueurs

Holland

orange-flavored liqueurs

Germany

herbal liqueurs

France

herbal liqueurs and various fruit liqueurs

Spain

fruit and spice liqueurs

Scotland

whiskey-based liqueurs with fruit and herbal flavors

Ireland

whiskey-based liqueurs with fruit and herbal flavors

4 steps to production process

1) Selection of base spirit and flavor source

2) Flavor extraction

3) Sweetening

4) Finishing

2 methods of flavor extraction

• hot and cold

• both can be used in creating a cordial depending on flavor chosen

• cold methos is more commonly used for fruit flavors, while plant products like seeds, leaves, roots, and flowers use hot method

Sweetening

cordial is reduced in strength

Finishing

coloring, aging, and proof

Cold Method

• generally for fruit-flavored liqueurs

• very time consuming, can take up to a year to complete

• Infusion, Maceration, Percolation, and Compounding

Hot Method

• sometimes called distillation

• used for products flavored by seeds and flowers

• extracts essential oils from flavoring agent

• small to medium sized copper pot stills, similar to gin

• Steep, Place in Still, Distill

Vacuum Distillation

• sometimes used in hot method for delicate flowers and herbs, such as mint, roses and violets

• uses aqueous solution rather than spirit, which allows flavor base to boil at lower temperature

• preserves flavors of botanicals

Triple Sec

• generic term for orange-flavored liqueurs

• 1834, Curacao triple sec produced by Combier in Saumur, France

• triple comes from three-stage copper pot distillation

• sec refers to orange peel being dried before distillation

• made to be less sweet than other orange liqueur

Curacao

• two different styles; authentic, high quality orange liqueurs from Valencia orange, and entry-level Blue Curacao with blue food coloring

• generic

Cointreau

• 1875 French orange liqueur, when orange liqueurs were very popular

• developed to be drier alternative made with both bitter and sweet oranges

Grand Marnier

• distillate of bitter orange peels and cognac

• 1880 proprietary liqueur

Chocolate liqueurs

Dark Chocolate, Chocolate Cream, and Creme de Cocoa

Alternatives for Chartreuse

• Dolin Genepy

• Luxardo Del Santo

• Pages Vervienne due Velay

Benedictine

• made by French Monks

• cognac-based liqueur made with 27 herbs, spices and botanicas

• dominant flavor of honey, angelica, lemon balm, wormwood

• no true substitute

Suze

• Paris in late 1800s

• gentian root as base flavor

• vanilla, dried wildflowers, fennel, bitter orange and honey

• most commonly enjoyed as type of aperitif

• White Negroni

Anise spirits

• produced throughout Mediterranean Basin

• imported from native China

• Star anise, Green anise, Licorice, Fennel

Raki

• unsweetened anise-flavored spirits produced in Turkey

• originally made from pomace left over from winemaking

• produced from sultana grapes

• considered highest-quality anise spirits

Absinthe

• produced from anise, sweet fennel, and wormwood

• 1915 banned in US and Europe due to thujone compound

• 2007, 90 year ban ends

Ouzo

• leading Greek aperitif

• became popular in early 1800s following Greek Independence

• became popular absinthe spirit

Akvavit

• caraway-flavored spirit enjoyed as aperitif

• generally based on neutral spirit, distilled from grain or potatoes

• no aging requirement

Vermouth

• subcategory of aromatized wines

• flavored with Artemisia (wormwood)

• vague rules in US, clear rules in EU

EU standards for Vermouth

• wine base of 75% before enhancement

• aid of natural flavoring preparations, aromatic herbs or spices

• may have added grape must, fresh or fermenting, to which alcohol has been added

• generally sweetened and possibly colored with caramel

• min alcoholic strength of 29-44 proof (14.5-22 % ABV)

  • for dry and extra dry, min of 32 and 30 proof (16% and 15% ABV)

1500s

• botanicals in fermented beverages dates back to ancient lands of China and India

• wormwood is one of original ingredients in vermouth

• started as medicinal drink in Germany

• comes from “wermut” in German

1700s

• 2 distinct versions of Vermouth are established

  • Sweet Vermouth

  • Dry Vermouth

Sweet Vermouth

• 1736 by Antonio Benedetto Carpano in Italy

• always reddish/brown color

Dry Vermouth

• 1813 by Joseph Noilly

• always straw colored

early 1800s

• use of vermouth as medicinal liquor declined in popularity, shifts to aperitif

• became drink of upper middle class of Italy and France

• consumed straight or diluted

Base Wine

commonly produced from grape-based wine, but also fruit-based wines made from mango, apple, plum, sand pear, and apricot can be used

Infusion

• botanical formulas are added to base wine to creator aromatics

• various plants such as seeds, wood, leaves, bark, or roots can be used in flavoring

• can be infused, macerated or distilled

Filtration

filtered, pasteurized, and fortified by addition of alcohol

Chambery

• type of vermouth

• city located in French Alps, and at one point center of vermouth production

• clean, fresh, floral style

• Dolin is popular example

Curacao

• type of vermouth

• Noilly Prat is producer in Marseilles which was once large center for vermouth production

• Marseilles style is noted for oxidative, lightly wooded and almost marsala-like properties

Torino-style

• center of Italian vermouth production

• favors sweetness through addition of sugar

• floral notes and spices

• subcategory that has official IGP status Vermouth di Torino

  • Martini & Rossi, Cinzano, Contratto, Carpano Antica Formula, Grassotti Vermouth di Torino Ross

Quinquina

• non-vermouth aperitif

• cinchona bark

• Lillet: one of most common example made in Bordeaux. mildly bitter with citrus and gentle herbal profile, light sweetness

• Lillet Blanc: prime example, Corpse Revivor #2

• Dubonnet: French aperitif roughe, made in 1846. Popular around US post WWII

Americano

• non-vermouth aperitif

• category of aromatized flavored wines flavored with wormwood and gentian

• Cocchi Americano: Piedmont, classic white version made from Moscato d’Asti

Amaro

• bittersweet herbal liqueur made by infusing alcoholic base with botanical ingredients

• no governing body

• always include a bittering agent and a sweetener

Italian Bianco

• light, very gently bitter, and usually citrus is dominant flavor

• commonly made in Italy

• Luxardo Bitter Bianco is most common

Italian Bitter Red

• commonly produced in Italy

• bright color, bitter forward flavor profile, balance of citrus and other botanicals

• Aperol and Campari

Aperol

• first released in 1919

• fill space in Italian bitter red aperitif set as slightly less bitter, lower alcohol amaro

• bitter orange, tangerine, grapefruit, and other herbs

Campari

• bitter orange flavor and deep ruby hue

• first to make its way to US in early 1900s

• popular due to Negroni

Digestif Amari

• Amari that aren’t Fernets, Reds, or Biancos fall into this category

• almost always dark brown, brown, or black

• range in style from light bodied and fruity to bracingly alpine

• Cynar, Zucca, Averna, Nonino, Ramazzotti, Montenegro

Cynar

• digestif Amari

• originally produced in Italy

• artichokes

Zucca

• digestif Amari

• mid 1800s

• rhubarb, gentian, cardamom and vanilla

• bittersweet, smoky profile and often served neat or on the rocks

Averna

• digestif Amari

• rich and almost black in color

• licorice, cola, sassafras, chocolate, citrus

• Black Manhattan

Nonino

• digestif Amari

• most popular and approachable

• gentle fruit style, touch of sweetness and bitterness

• base material is grappa

• Paper Plane

Ramazzotti

• digestif Amari

• dark brown with strong herbal and spicy characteristics

• root beer, licorice, chocolate

Montenegro

• digestif Amari

• similar to Nonino

• slightly sweeter and less bitter, but heavier in body

• kitchen spices such as nutmeg, cloves, cinnamon

Fernet

• name of overarching category of amari

• extremely bitter and herbaceous flavor profile

• myrrh and saffron

• original intention to soothe stomach after heavy meal

Fernet Branca

• most renown and outsells others by tens of thousands of cases

• rumored to prevent hangovers

• extremely popular in Argentina, where national cocktail is Fernet & Cola

Vermouth Oxidation

• subject to increased oxidation once opened

• should be stored in fridge and consumed within 6 months

earliest known wine-beer concoction

700 BCE China, with base of fermented rice combined with grape wine, honey and herbs

Punch

born from rich spice and tea trade between India and growing British Empire

Revolutionary War and War of 1812

Americans had limited to no access to rum, forcing them to lean toward domestic crops for distilled spirits

Rye Whiskey

major domestic crop for distilled spirits

first documented publication of cocktail

1806, The Balance and Columbian Repository

Boston Shaker

invented in mid-1800s, since tossing back and forth was messy

first Golden Age of cocktails

• late 1800s

• 1862 first book on bartending and cocktail recipes released

• Martini, Manhattan, Sour, Old Fashioned, and Mint Julep

• Highball

Jerry Thomas

forefather of Mixology, wrote Bartender’s Guide

Volstead Act

1919, start of Prohibition

1932

Prohibition repealed

Rise of Tiki

1930s, pioneered by Don the Beachcomber and Trader Vic

new cocktails of 80s and 90s

Paper Plane, Naked and Famous, Penicillin, Espresso Martini

Pioneer Bartenders

• Dale DeGroff from Rainbow Room

• Audrey Saunders from Pegu Club

• Sasha Petraske from Milk & Honey

Cocktail

• created by mixing 2 or more ingredients together

• creates new flavor, greater than sum of its parts, no single flavor overpowers another

• stirred or shaken with ice in mixing glasses or shakers

• neat or on the rocks in various glassware

Mixed Drink

• combine liquor with mixer such as water, fruit juices or carbonated sodas

• single flavor stands out

• tall drinks presented in highball glasses

• served on the rocks (with ice)

6 basic ingredients

• base spirit

• sour agent

• sweetening agent

• modifying spirit

• bitters

• dilution

Base spirit

• root of drink

• 1.5 to 2 ounces

• split base, such as Oaxacan Old Fashioned

Sour Agent

citrus, most often lemon or lime juice

Sweetening Agent

• adds sweetness

• non-alcoholic syrup (simple syrup)

• liqueur (like Triple Sec)

Modifying Spirit

• enhances base spirit and adds depth, often sweetness as well

• Sweetening and Modifying can be the same when its liqueur

• Manhattan has Sweet Vermouth, which acts as both sweet and modify

• liqueurs, vermouths, aperitifs, or amari

Bitters

salt and pepper of cocktails, bind flavors, add ‘seasoning’, develop aromatics

Dilution

• most important aspect of any drink

• stirring, shaking, swizzling, blending, pouring, adding

Manhattan

• Base: Whiskey

• Sweet & Modifying: Sweet Vermouth

• Bitters

• Dilution: Stirred with Ice

Old Fashioned

• Base: Whiskey

• Sweet: Simple Syrup or Sugar Cube

• Bitters

• Dilution: Stirred with Ice

Whiskey Sour

• Base: Whiskey

• Sweet: Simple Syrup

• Sour: Lemon Juice

• Bitters

• Dilution: Shaken with Ice

Cosmopolitan

• Base: Vodka

• Sweet: Simple Syrup,

• Sour: Cranberry Juice

• Sweet & Modifying: Orange Liqueur

• Sour: Lime Juice

• Dilution: Shaken with Ice

Shaken

• most commonly citrus-based

• hint of effervescence

• viscous, and needs aggressive agitation to emulsify

• bright, tart ingredients

• dairy, such as white russian

Stirred

• reserved for those comprised of only spirit-based ingredients

• rich, full, silky, mouthfeel

• elegant nature

• syrups or modifying spirits are best when they maintain their silky texture to enhance base

Bar Key Ingredients

spirits and liqueurs, ice, garnishes, juices, infusions, mixers, simple syrup, bitters

Back

nonalcoholic drink served alongside shot or strong drink

Chaser

mixer or water served on the side, generally meant to be sipped after straight shot of liquor

Float

final liquid ingredient added to drink after basic procedure is performed

Free-Pour

make and mix drinks without using measuring device

Light

contains reduced amount of liquor but normal amount of mixer

Muddle

crushes ingredients such as mint leaves, oranges slices, in order to squeeze out juice, oils and flavors

Neat

drink served without being chilled and without water

On the Rocks

straight spirit or cocktail served over ice in an old fashioned glass

Short

served in rocks glass with less than 5 ounces of fluid in total

Tall/Long

served in an 8-16 ounce highball glass