WEEK 9 – ELEC 8 – BAR AND BEVERAGE MANAGEMENT
I. LESSON PROPER
Cordial and Liqueurs
A liqueur, or cordial, is a sweetened distilled spirit. Liqueurs are just as important as the base liquors in the bar, and some
liqueurs, such as triple sec, amaretto, and Irish cream, are used more often than others. If vodka, gin, whiskey, and the
like are the rock stars of the cocktail, then liqueurs are the backup singers.
These are the drink ingredients that contribute more flavor than alcohol, as many are lower
than 40 percent alcohol by volume (80 proof). That is not always the case, however,
because some liqueurs (e.g., Cointreau and Grand Marnier) are 80 proof and others like
Southern Comfort can vary from 42 proof to 100 proof, depending on which bottling you
purchase or which market its sold in.
Cordial Has a Few Meanings
Cordial and liqueur are often used interchangeably to describe these sweet spirits, but
cordial does have a few other meanings in the drink world.
The word is derived from the Latin word Cor or Cordis, meaning heart; because the earliest cordials were
used to administer the sick to stimulate the heart and lighten the spirit.
Cordial is often used to describe sweeter distilled spirits that are very dessert-like. You might see 'cordial' on
labels for chocolate or cream spirits.
Cordial can be used to describe a nonalcoholic, syrupy drink such as a lime cordial or elderflower cordial.
The word is used in this sense more often in the United Kingdom. In the past, this was used to describe a
sweet medicinal tonic that was rather pleasant to take.
Liqueur (lĭkûr`), strong alcoholic beverage made of almost neutral spirits, flavored with herb mixtures, fruits, or other
materials, and usually sweetened. The name derives from the Latin word Liquifacre, meaning to dissolve or melt.
Liqueur can be produced by either macerating the flavoring elements in alcohol, which is then distilled or by
percolation, which passes heated alcohol through the flavorings. In both processes, the flavored spirit is sweetened
with sugar, syrup, or honey; coloring, if desired, can be added. The alcoholic content is between 15 – 55%.
How Liqueurs Are Made
Liqueurs begin with a base liquor, which can be anything from neutral grain alcohol to brandy, whiskey, or rum. Sugar is
often added along with a mix of herbs, fruits, spices, and other ingredients to obtain the desired flavor. A number of
liqueurs use artificial flavors and colors, this is particularly true among the cheaper brands.
The exact process of adding that flavor depends on the style of liqueur and each producer's specific method. In general,
all of the ingredients are blended together according to their specific recipe.
WEEK 9 – ELEC 8 – BAR AND BEVERAGE MANAGEMENT
It is also possible to make your own liqueurs at home using a simplified method of that used by commercial producers.
All you need is the base liquor, the flavoring ingredients, and sugar. Homemade amaretto and Irish cream are the most
popular, and fruit liqueurs are rather easy to replicate as well.
Percolation comes from the Latin word percolare, which means "to strain
through." Percolation happens when liquid is strained through a filter, like
when someone makes coffee. Drinking coffee can make you feel
perky! Perky comes from the word percolate, too, describing something that
bubbles over. Percolation (a noun) is what happens when anything
percolates. It’s usually coffee, but chemists use percolation for all kinds of
experiments.
Maceration is the winemaking process where the phenolic materials of
the grape—tannins, coloring agents (anthocyanins) and flavor compounds—are
leached from the grape skins, seeds and stems into the must. To macerate is to
soften by soaking, and maceration is the process by which the red wine receives
its red color, since raw grape juice is clear-grayish in color. In the production of
white wines, maceration is either avoided or allowed only in very limited manner
in the form of a short amount of skin contact with the juice prior to pressing. This
is more common in the production of varietals with less natural flavor and body
structure like Sauvignon Blanc and Semillon. For Rosé, red wine grapes are
allowed some maceration between the skins and must, but not to the extent of
red wine production.
While maceration is a technique usually associated with wine, it is used with other
drinks, such as Lambic, Campari and crème de cassis, and also used to steep unflavored spirit with herbs for making
herb-based alcohol like absinthe.
The Most Popular Liqueurs
1. Anise Liqueurs – liqueurs that are flavored with either anise, star anise, caraway, or licorice.
Anisette - [ann-uh-SET or ANN-uh-set] – this French liqueur is
flavored with anise seeds.
Arak – the name comes from the Arabic word for juice, flavored
with various herbs and spices, particularly anise.
Galliano - this Italian liqueur is flavored with anise and licorice.
Herbsaint – from New Orleans flavored with anise and developed
as a substitute for absinthe.
Pernod – is a popular brand for pastis flavored with licorice.
Sambuca – is a semi-dry Italian liqueur that flavored with anise, berries, herbs,
and spices.
WEEK 9 – ELEC 8 – BAR AND BEVERAGE MANAGEMENT
Kummel – colorless, caraway seed flavor.
2. Bitter Liqueurs – these are liqueurs and fortified wines that have a bittersweet flavor. They are often serve
with soda and served as aperitifs.
Amer Picon – this is a bitter French aperitif that usually served with water
and a sweetener, sometimes mixed with beer.
Campari Bitters – this popular Italian bitters is often mixed with soda, ice,
and a twist lemon and served as an aperitif.
Dubonnet – a French aperitif liqueur made with white or red wine and
flavored with quinine and other herbs and spices.
Fernet Branca Bitters – is a famous Italian brand of bitter that’s supposed
to ease hangovers.
3. Chocolate liqueurs is a liqueur with a principal flavor of chocolate.
Crème de cacao - This liqueur may be a clear and light, or a dark caramel-
colored product, often labeled as "dark crème de cacao." The French word
"crème" refers to the creamy texture of the extra sweet liqueur, but there is no
actual dairy cream in this product.
Tiramisu - this liqueur has both chocolate and coffee flavors.
Frikoko (coconut and chocolate)
Ashanti Gold
Djangoa (with a hint of anise)
Godiva Dark Chocolate
Liqueur Fogg
Mozart Black (dark chocolate)
Royal Mint-Chocolate Liqueur (French)
Sabra liqueur (dark chocolate and Jaffa oranges)
Vandermint – dark brown, chocolate – mint flavor from Holland.
4. Coffee Liqueurs – liqueurs flavored or infused with coffee.
Allen's Coffee Brandy - is a coffee- flavoured liqueur popular in New
England,
The Evil Monk- Is a coffee liqueur manufactured in Atchison
WEEK 9 – ELEC 8 – BAR AND BEVERAGE MANAGEMENT
Kahlúa - is a Mexican coffee-flavored liqueur. It is dense and sweet, with the distinct taste of coffee,
from which it is made
Kamora - is a brand of coffee liqueur produced in Mexico. It is slightly
less sweet, and also less expensive than its main competitor Kahlúa.
It is the second highest selling coffee liqueur in the United States
Leroux Coffee-Flavored Brandy - is a surname of French origin
meaning "red-haired" and may also come from breton roue meaning
king.
Tia Maria – brown color coffee flavor from Jamaica.
5. Fruit Liqueurs / Crème Liqueurs – are liqueurs with higher sugar content.
Chambord – a premium liqueur, all-natural black raspberry liqueur produce in the Loire
Valley.
Cointreau – a brandy produced out of triple sec and orange Curacao.
Crème de Bananes – banana liqueur that is usually quite sweet and pure banana flavor.
Crème de Cassis – flavored with black currants and rum
Crème de Framboise – a crème liqueur that has a raspberry flavor.
Crème de Mandarin – a mandarin orange flavor.
Crene de Myrtille – crème liqueur that’s flavored with blueberries.
Crème de Peche – liqueur flavored with peaches.
Crème de Prunelle – a liqueur flavored with sloe berries.
Crème de Noyaux – a pink liqueur has a distinct almond flavor
and it is made with the stones of plums, cherries, peaches, and
apricots.
Grand Marnier – made from champagne flavored with cognac
and orange Curacao.
Lemoncello – is a thick, sweet dessert cordial with an intense
lemon-flavor.
Maraschino – white liqueur, made with black maracas cherries
and pits.
Midori – a light green colored liqueur that has a sweet melon
flavor.
Parfait Amour – the name means “perfect love” in French, and this sweet purple liqueur is flavored with
citrus and spices.
Sloe Gin – red color, sloe berry flavor.
WEEK 9 – ELEC 8 – BAR AND BEVERAGE MANAGEMENT
6. Herbal Liqueurs – liqueurs that flavored with various herbs and roots.
Benedictine – a liqueur made by the Benedictine monks out of a secret
formula reputed to be a combination of herbs, spices and fine brandy.
Chartreuse - cordial made by the chartreusian order of monks. It’s
made out of a combination of many ingredients such as spices, herbs
and roots.
Drambuie – a liqueur made from old scotch, honey orange, herbs and
spices.
Glayva – Scottish liqueur based with whisky, flavored with herbs, fruits,
and honey.
Irish Mist – a whisky base liqueur flavored with herbs and honey.
Jagermeister – bitter sweet herbal liqueur.
Lochan-ora – this liqueur is made with scotch and flavored with honey
and herbs.
Pimm’s Cup – this liqueur has a bittersweet flavor. Pimm’s no. 1 is the
one with gin based.
Goldschlager – colorless liqueur with cinnamon flavor and gold flakes.
7. Nut Liqueurs – liqueurs that flavored with varieties of nuts.
Amaretto – brandy based liqueur that’s flavored with almonds and apricots.
Frangelico – a popular brand of hazelnut liqueur.
8. Chocolate / Cream liqueur
Cadbury Cream Liqueur
Dwersteg's Organic Chocolate Cream Liqueur
Godiva White Chocolate
Florcello Chocolate Orange Cream Liqueur
Mozart Gold Chocolate Cream Liqueur
Mozart White Chocolate Cream Liqueur
Vana Tallinn Chocolate Cream
Vermeer Dutch Chocolate Cream Liqueur
Tequila Rose – cream liqueur with tequila base and flavor with strawberry.
WEEK 9 – ELEC 8 – BAR AND BEVERAGE MANAGEMENT
9. Honey liqueurs
Brandymel (Honey (30%), herbs and "medronho" Brandy)
10. Other Liqueur
Advocaat – made in Holland from fresh egg yolks, sugar and brandy.
Malibu – rum with coconut flavor.