Eulogio “AMANG” Rodriguez

Institute of Science and Technology

Nagtahan Sampaloc, Manila

College of Hospitality Management

LIQUEUR

Submitted by:

• BALLON, Kimberly C.

Submitted to:

Ms. Anna Victorina V. Mailas

 INTRODUCTION

While beer, whiskey and vodka may summon to mind crowded bars

and rowdy crowds, liqueurs such as amaretto, Kahlua and Bailey's

conjure a more refined setting, such as a fancy restaurant or an

elegant party.

Liqueurs are friendly drinks that go down smooth due to their higher

sugar content. Unlike other types of alcohol, liqueurs will never leave

you gasping for air or wearing that bug-eyed tequila face familiar to so

many.

A liqueur is an alcoholic beverage that has been flavored with fruit,

herbs, nuts, spices, flowers, or cream and bottled with added sugar.

Liqueurs are typically quite sweet; they are usually not aged for long

but may have resting periods during their production to allow flavors to

marry.

In some parts of the world people use the words cordial and liqueur

interchangeably. Though in these places the two expressions both

describe liqueurs made by redistilling spirits with aromatic flavorings

and are usually highly sweetened, there are some differences. While

liqueurs are usually flavored with herbs, cordials are generally

prepared with fruit pulp or juices.

Liqueur
What is a Liqueur?

Liqueurs are sweet and, at times, creamy. They

can stand alone, be mixed in cocktails and are

often flavored with fruits, herbs and spices. The

word liqueur comes from the Latin word

liquifacere, which means "to dissolve." This refers

to the dissolving of the flavorings used to make the liqueur.

Liqueurs date back centuries and are historical descendants of herbal

medicines. They were made in Italy as early as the 13th century.

Today, liqueurs are made worldwide and are served in many ways:

• by themselves

• during cooking (especially when chefs are making desserts)

• poured over ice

 • with coffee

• with cream

• with other juices or alcohols (to create cocktails).

A liqueur is an alcoholic beverage that has been flavored with fruit,

herbs, nuts, spices, flowers, or cream and bottled with added sugar.

Liqueurs are typically quite sweet; they are usually not aged for long

but may have resting periods during their production to allow flavors to

marry.

In some parts of the world people use the words cordial and liqueur

interchangeably[citation needed]. Though in these places the two expressions

both describe liqueurs made by redistilling spirits with aromatic

flavorings and are usually highly sweetened, there

are some differences. While liqueurs are usually

flavored with herbs, cordials are generally prepared

with fruit pulp or juices.

Liqueurs date back centuries and are historical

descendants of herbal medicines, often those prepared by monks, as

Chartreuse or Bénédictine. Liqueurs were made in Italy as early as the

13th century and their consumption was later required at all treaty

signings during the Middle Ages.[1]

Nowadays, liqueurs are made worldwide and are served in many ways:

by themselves, poured over ice, with coffee, mixed with cream or other

mixers to create cocktails, etc. They are often served with or after a

dessert. Liqueurs are also used in cooking.

Some liqueurs are prepared by infusing certain woods, fruits, or

flowers, in either water or alcohol, and adding sugar or other items.

Others are distilled from aromatic or flavoring agents. The distinction

between liqueur and spirits (sometimes liquors) is not simple,

especially since many spirits are available in a flavored form today.

Flavored spirits, however, are not prepared by infusion. Alcohol content

is not a distinctive feature. At 15-30%, most liqueurs have a lower

alcohol content than spirits, but some liqueurs have an alcohol content

as high as 55%. Dessert wine, on the other hand, may taste like a

liqueur, but contains no additional flavoring.

Anise liqueurs have the interesting property of turning from

transparent to cloudy when added to water: the oil of anise remains in

solution in the presence of a high concentration of alcohol, but

crystallizes out when the alcohol concentration is reduced.

The word liqueur comes from the Latin liquifacere (“to liquefy”).
 Liqueur's History

Liqueur, derived from the Latin 'liquefacere' which means to

melt, or disolve.

Liqueurs, or cordials, as they are also known, are flavoured and often

sweetened distilled alcoholic beverages.

Among the earliest writings on the subject of flavoured alcohols are

those of the Catalan Arnold de Vila Nova, an alchemist in Spain and

France who was born in 1240. He wrote, in The Boke of Wine, of the

distillation of wine into aqua vitae and the subsequent flavouring of

these spirits with various herbs and spices.123 He especially wrote of

the restorative and life giving properties of these waters. It was the

firm belief of Raymond Lully, a student of de Vila Nova's that so vital

and life restoring were these waters, their production was a divinely

inspired gift from Heaven.

It was primarily among the alchemists of this early date, however, that

these waters became known. It remained for a later period for these

beverages to be much used as pleasurable drinks and not as

 alchemical potions. By the fourteenth

century, however, the drinking of

these liqueurs had become popular in

Italy and spread into France. This

popularity is often attributed to

Catherine de Medici, who, along with her Court, brought the use of

these liqueurs with her to France from her native Tuscany. There is,

however, some evidence of an earlier diffusion of liqueurs, or an

independent outgrowth of these drinks prior to their introduction by

Catherine. There can be little doubt, however, that the Court of

Catherine certainly increased the popularity and acceptance of these

potables among the nobility of France.

Between the fourteenth century and the early seventeenth century

considerable production of these liqueurs was from the alchemists and

the monastic orders. Benedictine, as the name indicates dates to the

Benedictine monk Dom Bernardo Vincelli, in the Abbey of Fecamp

about the year 1510. The recipe for Chartreuse (pictured Mus�e de la

Grande Chartreuse), was originally an 'Elixir de longue Vie' (an elixir of

long life), given in 1605 to a Carthusian monastery near Paris by the

Marechal d'Estrees, a captain under Henri IV. Cusenier Mazarine, a

French Anise liqueur, dates to a 1637 recipe of the Abbaye de

Montbenoit. Recipes too for the herbal liqueurs of Aiguebelle,

Carmeline, La Senancole, and Trappastine were also originally

monastic elixirs (primarily Cistertian). It would be a mistake, however,

to claim that the total production of liqueurs was limited to these

monasteries. By the middle to the end of the sixteenth century several

distilleries had been formed which were producing commercial

quantities of liqueurs. These included the Dutch distillery of Bols,

founded in 1575 and Der Lachs, a German distillery which began

producing Danzig Goldwasser in 1598. The first of the liqueurs

produced by Bols was an anisette liqueur on which they began

production shortly after the founding of the distillery.

The word 'liqueur' is derived from the Latin liquefacere which means

'to melt, or disolve'. This refers to the methods of flavouring the brandy

or whisky which forms the base of the liqueur. There are several

methods of obtaining the flavour from the fruits and spices. They are

maceration, distillation and percolation. The final result of any of these

methods, however, is that the flavour of the spice or fruit is dissolved

into the alcoholic base. The choice of method used depends on the

source from which the flavour is being extracted and on the particular
flavour desired from the flavouring

agent. Some flavouring agents will

yield different flavors, depending on

the type of extraction used.

Maceration refers to the steeping of the aromatic/flavouring agent

which has usually been bruised in water or alcohol for a period of time

in order to extract an essence from it. This essence, then, is added to

the base as the flavouring agent.

Distillation refers to the distillation of the desired flavouring agent

which has already been mascerated. This is often repeated many times

with large amounts of the flavouring agent and reduced to a relatively

small amount of liquid. This produces a very strong essence to be

added to the bulk of the alcohol base. In percolation either water or the

alcoholic base is allowed to drip though the flavoring agents or, it is

heated and the steam passed through the agent prior to recondensing.

Recipes for liqueurs and cordials are a strange and unusual lot. Of

those liqueurs whose names have come down to us through the years,

in many cases that is all that we know. Others are simple herbal
mixtures of only a single spice, such as anise. Some, like Kummel are

made up of only two herbs i.e. caraway and cumin. We know that

Hippocrates drank an anise flavoured beverage called anisum, and that

the ancient Greeks used caraway and cumin in their beverages. We

can also find references to the use of these herbs in alcoholic

beverages in the Bible in the Book of Isaiah. Legend has it that apricot

pits were distilled four centuries ago to make amaretto. We also have

some liqueurs which have survived to this day, but for the most part

ignorant of what the actual ingredients are unless we happen to be one

of the four people in the world which are trusted with the secret of the

recipe for Chartreuse. I am not one of those people and I don't know

anyone who is. I have neither seen, nor heard of any recipes which

claim to duplicate Chartreuse at all well. Recipes for Benedictine-like

liqueurs do exist, though they often contain bitter almonds, or the oil of

bitter almonds, which, contain cyanide and are quite poisonous, and oil

of wormwood, which can cause brain damage and is also illegal in most

civilized countries as well as other ingredients now known to be quite

poisonous. Almond extract may be used in place of oil of bitter

almonds and oil of horehound or oil of hyssop for oil of wormwood.

Types of Liqueurs: From Amaretto to Jagermeister
A bottle of fine liqueur makes the perfect gift when attending a dinner party.
Liqueurs are typically served after dinner, accompanying dessert or along
with coffee. Below is a list of some popular liqueurs, along with several
cocktail recipes you may wish to try.

Amaretto
Amaretto is a sweet, almond-flavored liqueur of Italian origin. It is
made from a base of apricot or almond pits, or sometimes both, with
added spices and flavors. Amaretto may be served neat, on the rocks
or with cola or juice.

Alabama Slammer Recipe

The Alabama Slammer is a tasty drink containing amaretto and sloe gin, two
popular liqueurs. Here's how to make it:

Ingredients

• 1 oz. Southern Comfort

• 1 oz. amaretto
• ½ oz. sloe gin
• a dash of lemonade juice.
Directions
Pour each liquid (in the order listed above) over ice in a highball glass and
enjoy.

Curacao
Curacao is a general term for orange-flavored liqueur made from the
dried peel of bitter oranges found on the Caribbean island of Curacao.
While the color of curacao liqueur can be orange, blue or green, all
colors have the same flavor.

Kirschwasser and Barenjager

Kirschwasser, or Kirsch, is a brandy made from sweet or sour
cherries. In Germany, where it originated, Kirschwasser is
served after dinner at room temperature.
 Barenjager is another German liqueur. This honey-flavored liqueur is based
on vodka and was developed in Eastern Prussia in the late 15th century.

Coffee Liqueurs
Coffee liqueurs are simply liqueurs flavored with coffee.
Kahlua, the most ubiquitous brand name in coffee liqueurs, can
be drunk straight or as part of dozens of cocktails, such as
White Russians or the colorfully named Screaming Orgasm.

• Allen's Coffee Brandy • Keuck Türkisch Mokka

• Bols Coffee Liqueur • Kona Gold
• Britt • Kosaken Kaffee
• Café Oriental • De Kuyper Crème de Café
• Caffè Borghetti • Mokatika
• Coloma • Sabroso
• Copa De Oro • Sheridan's
• Duchalet Café Liqueur • Starbucks Coffee Liqueur
• Dwersteg's Organic Coffee • Tia Maria
Liqueur • Toussaint Coffee Liqueur
• The Evil Monk
• Kahlúa
• Kamora

The White Russian contains some hard alcohol with plenty of sweet tones to
hide any pungent, bitter flavors. It's a popular starter drink. Since not all
bartenders are familiar with how to make White Russians, consider learning
the recipe in case you want to enjoy this tasty cocktail out on the town.
White Russian Recipe

Ingredients

• 2 oz. vodka
• 1 oz. coffee liqueur
• light cream.
Directions
Pour vodka and liqueur over ice, fill with light cream and serve.

Chocolate Liqueurs
Chocolate liqueurs taste like chocolate and are most commonly
made from crème de cacao. Keep in mind that crème (or
cream) liqueur is alcohol with a lot of additional sugar added,
giving it almost a syrupy consistency. Godiva liqueur is a
chocolate liqueur produced by Godiva Chocolatier. Two
versions are available: One made from white chocolate and
one from dark chocolate.

• Afrikoko (coconut and chocolate)

• Ashanti Gold
• Cadbury Cream Liqueur
• Crème de Cacao
• Dwersteg's Organic Chocolate Liqueur
• Liqueur Fogg
• Godiva Dark Chocolate, White Chocolate and Cappuccino
liqueurs
• Mozart (disambiguation) Gold (milk chocolate), Mozart White
(white chocolate), Mozart Black (dark chocolate), and Amadé
ChocOrange (dark chocolate with blood-orange distillate)
liqueurs
• Royal Mint-Chocolate Liqueur (French)
• Vermeer Dutch Chocolate Cream Liqueur
• Vandermint
 Herbal Liqueurs
Herbal liqueurs, such as Jagermeister, are made with as many
as 50 different herbs. Their exact ingredients are usually
trade secrets. A simple but devastating drink made from a
popular herbal liqueur is the aptly named Jager Bomb, a mix
of Jagermeister and an energy drink, such as Red Bull.

Herbal liqueurs
Note: the exact recipes of many herbal liqueurs (which may contain up
to 50 or more different herbs) are often closely guarded trade secrets.
The primary herbal ingredients are listed where known.

Anise-flavored liqueurs
Note: Absinthe, Arak, Rakı, and similar anise-flavored beverages
contain no sugar and thus are flavored liquors rather than liqueurs.

•
• Aguardiente/Aguardente – Brazil, Chile, Colombia, Mexico, Portugal
• Anís – Spain
• Anisetta – Italy
• Anisette – France
• Alpestre - Italy
• Arquebuse de l'Hermitage - France
• Galliano – Italy
• Hierbas de Mallorca – Majorca
• Herbsaint – United States
• Mastica – Bulgaria
• Mistrà - Italy
• Oghi – Armenia
• Ouzo – Greece
• Pastis – France
• Passione Nera - Italy
• Patxaran – Spain
• Pernod Fils
 • Pernod Ricard
• Sambuca – Italy
• Vespetrò - Italy
• Xtabentún – Mexico

Other herbal liqueurs

•
• Amaro
• Becherovka (anise seeds, cinnamon, and other herbs)
• Beirão (seeds and herbs from around the world)
• Bénédictine (cognac with 27 plants and spices)
• Canton (spirits, brandy, six varieties of ginger, ginseng, and
honey)
• Chartreuse (130 herbal extracts)
• Demänovka (14 herbs and honey)
• Everglo (tequila, vodka, caffeine, and ginseng)
• Danzig Goldwasser (gold leaf, roots, and herbs)
• Goldschläger (cinnamon, with gold leaf)
• Jägermeister (56 herbs)
• Krupnik (honey and up to 50 different herbs)
• Kümmel (caraway seed, cumin, and fennel)
• Mastichato (mastic resin)
• Metaxa
• Minttu (peppermint)
• Paan (saffron, cardamom, and sandalwood)
• Riga Black Balsam (Rigas Melnais Balzams)
• Strega (70 herbs, including mint, fennel, and saffron)
• Unicum (more than 40 herbs)
• Zen (matcha green tea from Kyoto, Japan, with lemon grass and
other herbs. Manufactured by Suntory)
Drambuie, Yukon Jack and Irish Mist are popular whiskey liqueurs, which are
made from whiskey, flavored with herbs and sometimes honey.

Sloe gin is a red-colored liqueur flavored with sloe berries. To make this
liqueur, gin is infused with the berries, along with sugar to ensure the juices
are extracted from the fruit.

More Popular Liqueurs

Chambord Liqueur is made from black raspberries, blackberries, honey,
vanilla and cognac. The Chambord Daiquiri is a great blender drink.

ChambordDaiquiri Recipe

Ingredients

• ¾ oz. Chambord raspberry liqueur

• ¾ oz. light rum
• ½ oz. lime juice
• 1 tbsp. powdered sugar
Directions
Blend with one cup of crushed ice in a shaker or blender for 30 seconds. Strain into a
champagne saucer, and serve.

Starbucks Coffee Liqueur

You can't order it in your local Starbucks, but Starbucks coffee liqueur is sold
in bars, restaurants and liquor stores.

Espresso Martini Recipe

Ingredients

• 1 oz. Starbucks coffee liqueur

• 2 oz. Stoli Vanilla vodka
• 2 oz. espresso.
Directions
Pour coffee liqueur, vodka and espresso into a cocktail shaker filled with ice. Shake vigorously. Strain
into a chilled Martini (cocktail) glass and serve. The drink should be slightly frothy.
 Now that you're ready to go out and explore the world of liqueurs, you may
want to be aware that the lower alcohol content in liqueurs is often a mixed
blessing. While you can consume more at the time without getting as drunk,
the massive sugar intake and resulting crash may leave you with a blinding
headache the next morning.

Cream liqueurs
•
• Amarula (sugar, cream, and the fruit of the African marula tree)
• Baileys Irish Cream
• Carolans
• Dooley's
• Drumgray Highland Cream Liqueur
• Dulce de Leche Liqueur (Caribbean rum, caramel and cream)
• Dwersteg's Organic Coffee Cream Liqueur
• Hare Turkish Coffee Cream Liqueur
• KeKe Beach (lime cream)
• McCormick's Irish Cream
• Merlyn Cream Liqueur
• Mozart Gold Chocolate Cream
• Mozart White Chocolate Cream
• O'Leary's Irish Cream
• Ponche Caribe
• Ponche crema
• Ponche Diva
• Ponche Kuba
• Saint Brendan's Irish Cream Liqueur
• Starbucks Cream Liqueur
• Vermeer Dutch Chocolate Cream Liqueur
• Voyant Chai Cream (a chai-flavoured liqueur containing oak-aged rum,
cream, black tea, vanilla, and spices)
• Kēkē Beach Key Lime Cream Liqueur
Fruit liqueurs
•
• Amabilli (banana)
• Aurum (rum, tea, and tangerines)
• Bajtra – Maltese liqueur (prickly pear)
• Cointreau (orange)
• Cuarenta Y Tres/Licor 43 (citrus, vanilla)
• Curaçao (bitter orange)
• DeKuyper Pomegranate (pomegranate)
• Destinee (tropical fruit)
• Dwersteg's Organic Orange Liqueur
• Espiritu del Ecuador (20 Ecuadoran fruits, including peach, chocolate,
cherry, and almond)
• Grand Marnier (orange)
• GRAPèRO (pink grapefruit)
• Hideous (potato neutral spirit, with added natural flavors derived from
berries grown in the state of Washington [including raspberries and
other berries] and citrus fruits)
• Hpnotiq (tropical fruit)
• KeKe Beach (lime cream)
• Kruškovac (pear)
• Lichido (vodka, cognac, lychee and guava essences, and white peach
juice)
• Limoncello (lemon)
• Mandarine Napoleon (mandarin)
• Manzana verde (apple)
• Medronho (strawberry tree/arbutus)
• Midori (melon)
• 99 Bananas (banana)
• NUVO (fruit nectars and sparkling chardonnay and pinot noir wines)
• PAMA (pomegranate)
• Passoã (passion fruit; also comes in mango, pineapple, and coconut
flavors)
 • Pisang Ambon (banana)
• Pucker (apple)
• Triple sec (orange)
• X-Rated Fusion Liqueur (blood orange, mango and passion fruit)

Berry liqueurs
•
• 99 Berries
• Blueberry
• Buckthorn
• Cherry Heering (cherry)
• Chambord (raspberry)
• Cloudberry
• Ginjinha (cherry)
• Guavaberry (guavaberry)
• Guignolet (wild cherry)
• Hare Ahududu (raspberry)
• Hare Vişne (sour cherry)
• Hideous (potato neutral spirit, with added natural flavors derived from
berries grown in the state of Washington [including raspberries and
other berries] and citrus fruits)
• Lakka (cloudberry)
• Lillehammer (lingonberry)
• Lingonberry
• Maraschino (cherry)
• Murtado (Ugni molinae berries)
• Polar Cranberry
• Prunelle (plum)
• Razzmatazz (raspberry)
• Sloe gin (sloe)
• Whidbeys (loganberry)
Nut-flavored liqueurs
• Amaretto (almonds, or the almond-like kernels from
apricots, peaches, cherries, or similar stone fruits)
• Frangelico (hazelnuts and herbs)
• Kahana Royale (macadamia nut)
• Nocello (walnut and hazelnut)
• Nocino (unripe green walnuts)
• Ratafia (brandy flavored with almonds, fruit, or fruit kernels - also a
flavored biscuit)

Whisky liqueurs
• Bruadar (Scotch whisky, honey, sloe)
• Cock of the North (single malt, blaeberry)
• Drambuie (Scotch, heather honey, herbs, and spices)
• Eblana (Irish whiskey, coffee, honey, almond, peanut)
• Famous Grouse liqueur (Scotch, bourbon, citrus, spices)
• Glayva (Scotch, Seville oranges, herbs, and honey)
• Glenfiddich Malt liqueur (Scotch, citrus, pear, brown
sugar)
• Glenturret Malt liqueur (Glenturret single malt, honey, spices)
• Irish Mist (aged Irish whiskey, heather and clover honey, aromatic
herbs, and other spirits)
• Jeremiah Weed (Bourbon whiskey, orange, vanilla)
• Lochan Ora (Chivas, honey, herbs and spices)
• Murray Scottish Highland Liqueur (Scotch, honey, sloe)
• Old Pulteney liqueur (Old Pulteney single malt, prune, spices)
• Orangerie (Scotch, oranges, spices)
• Rock and rye (American rye whiskey, citrus, rock candy)
• Stag's Breath (Speyside malts and fermented comb honey)
• Sundakanchi (rice-based)[citation needed]
• Wallace Liqueur (Deanston single malt, Scottish berries, French herbs)
• Wild Turkey Liqueur (Wild Turkey (bourbon), honey, spices)
 • Yukon Jack (Canadian whisky, honey)

Other liqueurs
• Advocaat (egg yolks and vanilla)
• Aftershock (several varieties, most popular of which is cinnamon)
• Aurum (rum, tea, and tangerines)
• Baczewski
• Bärenjäger (honey)
• Cynar (artichoke and other herbs and plants)
• Damiana (herb of the same name)
• Génépi (alpine flower of the same name)
• Izarra (numerous herbs and other flavorings)
• Licor de oro (whey, saffron and lemon peel)
• Kajmir (vanilla, brandy, and vodka)
• Patxaran (sloe berries, coffee beans, and vanilla pod)
• Pimento (not the peppers stuffed into olives, but Allspice. Made in
Jamaica by Wray and Nephews)
• Qi (lapsang souchong tea, fruits, spices, and Chardonnay brandy)
• Qi White (orange, ginger, clove, other herbs and spices, and white tea)
• Rumpleminze (peppermint)
• Sabra liqueur (dark chocolate and Sabra oranges)
• Salmiakki Koskenkorva (Salmiakkikossu, salmari) (salmiakki –
Originally Turkish Pepper salty licorice)
• Southern Comfort (neutral grain spirits with whiskey, peach, orange
and spice flavorings)
• Tsipouro
• St. Germain (elderflower)
• Tuaca (brandy, vanilla, and citrus)
• TY KU (Asian spirit base (sake and soju), with yuzu, honeydew,
mangosteen, green tea, wolfberry, and ginseng)
• Vana Tallinn (rum, citrus oil, vanilla, cinnamon, and other spices)
• Voyant Chai Cream (a chai-flavoured liqueur containing oak-aged rum,
cream, black tea, vanilla, and spices)
• Y Chilli (cinnamon, chili peppers, and other ingredients)