LIQUEURS

Liqueurs are mixtures of spirits, sweeteners,

and flavorings like herbs, fruits, nuts, and flowers. 
They're sometimes served as after-dinner drinks,
but they're more often poured on desserts
or mixed into cocktails, milk, or coffee
 Production of Liqueurs

The production of Liqueurs involves the

following steps:
~ Extraction
~ Distillation
~ Compounding
~ Maturing
~ Fining
~ Bottling
 Extraction
In this process the flavours are extracted from the main
ingredient. The methods of extraction are:
• Pressure - mechanical presses are used to extract the
oil from citrus peel.
• Maceration - the flavouring agents are soaked in cold
spirit then mashed and squeezed to extract maximum
flavour.
• Infusion - maceration in warm spirit which is maintained
at a constant temperature for several days.
• Percolation - the spirit is continuously bubbled through
the flavouring or the spirit is boiled and the vapours pass
up through the flavouring agent and condensed.
 Distillation

The natural products are steeped in the

alcohol until it is well impregnated with
flavour, then it is distilled. This liquid is
further purified by re-distillation to remove
impurities, which would change the
flavour.
 Compounding

The ingredients are then blended in strict

sequence to produce the desired flavour.
Most liqueurs are made to secret recipes,
many of which are centuries old
 Maturing

Liqueurs must be given time to allow the

ingredients to develop flavour and
character. The finest liqueurs are matured
in oak casks, which aid in mellowing the
liquid.
 Fining

Impurities are still suspended in the liquid

and must be removed. For that a
substance is added to the liqueur and to
which attracts all the impurities. Then a
final filtration process is carried out.
 Bottling

Spirit is added to the liqueur to bring it to

the correct alcoholic strength. Sugar syrup
may also be added to adjust the
sweetness. Harmless organic colours may
be added at this point.
 Liqueurs

They contain at least 2 ½ % sugar by weight

Generally preferred as digestives.

Generally served frappe ( on crushed ice) in a cocktail glass or

served straight in a liqueur glass/ sherry glass.

They are most commonly used in preparations of various

cocktails/ mocktails and flavoured coffees.
 ANISE
FLAVOURED FRUIT
LIQUEURS LIQUEURS

HERBAL
LIQUEURS
CHOCOLAT
E BITTER
LIQUEURS LIQUEURS
NUT
LIQUEURS
MISCELLANEOUS
LIQUEURS
 ANISE FLAVOURED LIQUEURS

This is a category of liqueurs that are

flavored with either anise, star anise,
or licorice. Examples : Ouzo,
Pastis, Ricard and Pernod.
 BITTER LIQUEUR

These are liqueurs and fortified wines that have a bittersweet

flavor. They're often mixed with soda and served as apéritifs.  
Popular brands include
Campari, Fernet Branca, Byrrh, Dubonnet,
Punt è Mes,  Cynar, Suze, Jägermeister, and Amer Picon.
 CHOCOLATE FLAVOURED LIQUEURS

There are many well-regarded brands of chocolate liqueur,

including Godiva, Truffles, Mozart, and Hagen Daz.
Some liqueurs combine chocolate with other flavors.  
 Fruit liqueurs

They have spirit as their base

and fruity flavour. Most popular are:
Cointreau, Grand Marnier, Crème de
Banane, Sloe Gin, Curacao, Triple Sec
 Herbal Liqueurs
They are made with the infusion of herbs and spices in
the spirit base. Most popular ones are: Benedictine,
Chartreuse, Drambuie, Strega and Glavya.
 Miscellaneous Liqueurs

These liqueurs cannot be classified with any other types

Like Advocaat, Tia Maria, Kalhua, Malibu,
Irish Cream Liqueur
Nut Liqueurs
They are flavored with various types of dried
fruits and nuts. Few famous liqueurs of this type
are: Nocello, Crème de Amande, Amaretto.