All about Liqueurs

liqueurs are made by flavouring a fermented or distilled product

• herbs and spices would be stored in alcohol which would naturally draw out flavours and curative properties
• most popular flavouring agents are fruits, nuts, herbs and spices

the reduction in the cost of sugar over the 19th and 20th centuries brought around sweeter varieties of LIQUEURS

• cause a shift in the liqueur market
• (more marketing)

the raw flavours are added to a base alcohol and left to "steep" at room temperature

• stronger alcohol works better for this method as it draws more flavour
• this method is costly and time consuming

• (similar to maceration)
• flavours are added to a base spirit
• the liquid is heated to speed up the process (making tea)
• cheaper and faster (than maceration)

• raw flavourings are placed in a filter and alcohol is poured through
• the alcohol will draw out oils from the ingredient (repeat for obtain more flavour)
• (like making drip coffee)

• incredients such as fruit, herbs or spices areadded to a still along with base alcohol and distilled together
• distillation process will vapourise alcohol and flavours
• result is transparent liqueur of generally good quality (e.g. Cointreau)

Generic

• standard simple flavour
• can be made by any producer as long as it contains characteristics of its type
• Creme de cacao, curacao, creme de menthe

Proprietary

• tied to one producer through branding or a registered trademark
• Kahlua, Southern Comfort, Fernet Branca, Jägermeister...
• ...de Kuyper:
  • dutch family with more than 300 years in the liqueur business
  • de Kuypers choice to settle in Schiedam (Holland) is based on the close by busy ports of rotterdam
  • and Schiedam have provided fruits, herbes and spices for hundreds of years

1. Bitters
2. Fruit
3. Nutty
4. Emulsion
5. Herbal

• liqueurs must contain at least 100 g sugar per litre
• Creme de... at least 250 g sugar per litre
• Creme de Cassis at least 350 g per litre

• usually a large number of herbs & spices --> generally not consumed alone
• ingredients kept secret to prevent copying
• two types: aromatic bitters, sweetened bitters
• used primarily in cocktails
• Aromatic: most well known on the market: Angostura 1824
• sweetened bitters: more sugar, served straight as Aperitif or Digestif:
  • Italian liqueur Fernet Branca (1845) has become a cult classic among bartenders
  • first produced in Novara (Italy 1860) Campari has a distinct bitter, herbal taste --> probably the most famous of its type (red colour from cochineal)
  • Aperol: originating in Padova, Italy in 1919 this low alcohol liqueur has a distinct bitter orange and rhubarb flavour

• oldest of all liqueurs and some of the oldest brands in the world
• dating back to 1510 and said to be the oldest of all liqueurs Benedictine DOM is a french liqueur with a Cognac base
• Drambuie is a scottish liqueur with a Scotch whisky base, flavoured with herbs and sweetened with honey
• 43 (since 1924): Spains no. 1 selling liqueur; 43 ingredients; contains citrus herbs, vanilla, caramel

by far the largest and most varied category

• Maraschino: made from marasca cherries; less sweet than other cherry liqueurs; Luxardo
• Cherry Heering: danish cherry liqueur; famously included in singapore sling
• Midori: a proprietary melon liqueur made by Suntory, originating in Japan; meaning "green"
• Curacao: generic liqueur with taste of orange; triple sec (triple distilled, clear, around 40% abv)
• Cointreau: originating in 1849 in Angers (France); original triple sec and most awarded orange liqueur in the world; flavoured with sweet and bitter orange zests
• Grand Marnier: also a premium french liqueur, Cognac base

• not as many nuts suitable for liqueurs, as well as similar, hard crops like seeds and beans
• often made using the filtration method to extract oils and avoid bitter flavors

1. Amaretto: probably the most wellknown nutty, flavoured with Almonds and Apricot stones; from Saronno (Italy)
2. Kahlua: Originates from Mexico, rum base, flavoured with 100% arabica coffee beans, subtle notes of vanilla and caramel

• based on anything with dairy products such as cream and eggs
• smallest classification, variety but contains the biggest selling liqueur in the world

1. Baileys: made in Ireland on a base of irish whisky, flavoured with chocolate and cream

• aperol
• baileys
• campari
• cointreau
• de kuyper
• disaronno
• drambuie
• 43