Liqueurs & bitters
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Liqueurs are alcoholic beverages made by combining spirits with fruits, herbs, or other flavorings containing over 2.5% sugar. They originated as medicines to aid digestion, but were sweetened to make them more palatable. Liqueurs are classified based on their base spirit, flavors, and method of production, with brandy and rum being common base spirits. They are produced through infusion, percolation, or distillation and used in cocktails, desserts, and after dinner. Bitters are similar but made bitter for use as digestifs or in cocktails. Popular varieties include Campari, Fernet Branca, and Angostura bitters.
Liqueurs & bitters
- 1. LIQUEUR
- 2. DEFINITION An alcoholic beverage produced by combining spirits with fruits, herbs and other flavouring elements and containing more than 2.5% by weight of sugar.
- 3. ORIGIN Latin word- LIQUIFACERE- means to dissolve or melt Liqueurs were used as medicine for stomach ailments Since these medicines were harsh tasting so they were sweetened with honey
- 4. OTHER NAMES CORDIAL -- SWEET (AMERICA) DIGESTIF -- DIGESTIVE (FRANCE)
- 5. CLASSIFICATION On the basis of - Base spirit- Type of flavouring- Method of manufacturing-
- 6. In fruit liqueurs different portions of the fruits like peel, pulp or juice are used. In plant liqueurs, leaves, herbs, barks are used. FLAVOURING Orange Herbs Coffee Banana Honey
- 7. Brandy is the most commonly used base spirits for liqueurs, others being rum, whisky, neutral spirit etc. BASE SPIRIT Brandy Rum Whisky Neutral Spirit Tequila
- 9. MANUFACTURING STYLES INFUSION / MACERATION Flavourings steeped in high proof spirit (6-8 months) so that the alcohol absorbs the character of the substance flavoured spirit drawn off and filtered. Additional spirit is added to adjust the flavour sweetened, some are aged. (in case of delicate fruits like strawberries, raspberries, peaches etc)
- 10. MANUFACTURING STYLES PERCOLATION similar to coffee percolator. flavouring agents in upper part. spirit in lower part(pumped through the flavourings. This continues for weeks or even months Flavoured spirit is separated and filtered Spirit is added to adjust the flavouring and sweetened (in case of vanilla beans and coco pods)
- 11. MANUFACTURING STYLES DISTILLATION in medium sized pot still, similar to gin still. flavouring agents first soaked in spirit to soften for 24- 48hrs. Additional brandy is added and distilled sweetened, some are aged. (specially in case of plant liqueurs)
- 12. USES OF LIQUEURS after dinner drink- good for digestion cocktail ingredient. for speciality coffees. For making desserts. for flavouring ice creams and chocolates. Sorbet can be made with liqueurs served in liqueur glasses (30ml.).
- 13. BITTERS
- 14. WHAT IS IT? generally spirits (and sometimes wine), flavoured and made bitter to serve as an aperitif or for flavouring cocktails.
- 15. POPULAR VARIETIES ARE AMER PICON: BLACK FRENCH BITTER.GRENADINE OR CASSIS IS USED TO MAKE IT MORE ACCEPTABLE ANGOUSTRA BITTERS: -MOST FAMOUS -RUM BASED- BRIGHT RED COLOURED -GENETIAN ROOTS FLAVOURED -INVENTED BY Dr. SEIGART FROM BOLIVAR
- 16. POPULAR VARIETIES ARE BYRRH: MADE IN FRANCE NEAR SPAIN.BASE OF RED WINE,QUININE FLAVOURED AND HERBS AND FORTIFIED WITH BRANDY. CAMPARI : -ITALIAN APERITIF FLAVOUR OF ORANGE(CHINOTTO) PEEL AND OTHER HERBS. - DARK RED COLOURED
- 17. POPULAR VARIETIES ARE FERNET BRANCA : ITALIAN ORIGIN - PRIZED AS A HANGOVER CURE UNDER BERG : GERMAN BITTER - SOLD IN MINIATURE BOTTLES(20ML)
- 18. OTHERS AMORA MONTENEGRO. RADIS. UNICUM. ABBOTS. PEYCHAUDS. BOONE KAMP. WELLING.
- 19. SERVICE Served in liqueur glasses at room temperature before meal Mixed with soda or water and ice In cocktails(pink gin) or in coffee As stomach reviver and anti hangover