aperol baileys campari cointreau de kuyper disaronno drambuie 43

All about Liqueurs

EBS Theorie

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Trung Hieu Tran

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Trung Hieu Tran

About these flashcards

Diese Lernkarten bieten einen Überblick über die Herstellung und Kategorisierung von Likören, geeignet für Berufslehre. Sie decken Methoden wie Mazeration, Filtration und Destillation ab, sowie die Verwendung von Zutaten wie Früchten, Nüssen und Kräutern. Die Karteikarten erklären die Unterschiede zwischen generischen und proprietären Likören und deren Verwendung in der Gastronomie. Ideal für angehende Barkeeper und Gastronomen, die die Vielfalt und Herstellung von Likören verstehen möchten.

Flashcards

Students

Language

German

Flashcards

What were liqueurs originally produced for?

for medical purpose

How is a liqueurs been produced?

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

why were liqueur have not been categorised as a type of spirit until the 19th century?

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)

what is Maceration? (method)

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

what is Infusion / Extraction? (method)

(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)

what is filtration? (method)

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)

what is (liqueur) distillation? (method)

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)

liqueurs have a greater variety than any other spirits. what are the two distinct types?

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

considering raw ingredients it is common to seperate liqueurs into 5 categories

Bitters
Fruit
Nutty
Emulsion
Herbal

it is also possible to tell the difference between liqueurs based on sugar content. (EU laws states...)

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

what are bitters? and some examples

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

what are herbals? and some examples

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

what are fruit liqueurs? and some example

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

what are nutty? and some examples

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

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