CHAPTER 13

Distilled Spirits – type of alcoholic beverages made from fruits and plants.
• • Spirits – generally refers to as distilled beverages that are low in sugar and containing at least
35% alcohol by volume.

Ex. Gin, Vodka, rum, whisky, absinthe, and traditional German schnapps are example of spirits.
• • Liqueurs- Distilled beverages with added flavorings and colorings that are high sugar such as
Grand Marnier, Frangelico and Kahlua.
• • Liquor – The term means spirits; spirits and liqueur; or all alcoholic beverages, including wine,
sake, and beer.

Distillation – the process of heating the liquid to a point where liquid turns into gas and evaporates and
then turns again into liquid as it cools down.

Types of Distillation:

• • Pot still distillation – still is heated directly by fire, thus having higher temperature. It is used in
producing low proof distilled spirits.
• • Column still/ patent still distillation- still is heated by steam, thus having lower temperature. It is
used in producing high proof distilled spirits.

CLASSIFICATION OF DISTILLED SPIRITS

• • According to color and alcohol content
• • According to ingredients

According to alcohol content and color

- Low proof spirits / brown spirits
1. Whiskey / whisky
2. Rum
3. Tequila
4. Brandy
5. Liqueurs
- High proof spirits / White spirits
1. Gin
2. Vodka
3. Lambanog
According to ingredients used
1. Fruit based
2. Grain based
3. Plant based
FRUIT BASED

Brandy (short for brandywine, from a Dutch term Barandejin which means burnt wine) is a general term
for distilled wine, it usually 40-60% ethyl alcohol by volume.
- Aside from wine, this kind of spirits can also be made from grape pomace or fermented skin of the grapes
or from other fermented fruit juice. And its normally consumed as an after-dinner drink.

Types of Brandy
a. Grape Brandy
b.
• Cognac – is a type of French brandy that is produce from the Cognac region in France.
• Armagnac – is a type of French brandy that is produce from Armagnac region in Southwest of France.
Popular brands are Darroze, Laubade, Gelas and Janneau.

Cognac Grades
The unofficial grades used to market cognac include:
1. VS (Very Special) or *** (three star), where the youngest brandy is stored at least two years in cask.
2. VSOP (Very Superior Old Pale), Reserve, where the youngest brandy isstored at least four years in
cask.
3. XO (Extra Old) Napoleon, Hors d’ Age, where the youngest brandy is stored at least six years in cask.

Characteristic of Cognac

• Grande Champagne – Grande Champagne eaux de vie taste and flavor stays longer in the mouth and
powerful, dominated floral notes. The most prestigious of the crus, “champagne” means chalky soil, a
characteristic shared with the area around Reims where champagne (sparkling wine) is also produced.

2. Solera process – some brandies are aged using the solera system. Brandies from Spain are typical of
this variation.

SOLERA PROCESS
- Brandy Labels
Has a rating system to describe its quality and conditions these indicators can usually be found near the
brand name on the label.

1. A.C. – aged 2 years in wood.

2. V.S. “Very Special” or 3- star, aged at least 3 years in wood.
3. V.S.O.P.- “Very Superior Old Pale” or 5- star, aged at least 5 years in wood.
4. X.O. “Extra Old”, Napoleon or Vieille Reserve - aged at least 6 years, Napoleon at 4 years.
5. Vintage- stored in the cask until the time it is bottled w/ the label showing the vintage date.
6. Hors D’ age – this kind of brandies are too old to determine the age, although 10 years plus is typical,
and are usually of great quality.

LAMBANOG

Lambanog – is a locally produced distilled spirit made by distilling palm wine locally known as “Tuba”.
• Source of tuba/lambanog:

1. Coconut
2. Nipa/ sasa – a family of palm tree commonly found along river banks of swamps.
3. Sugar palm or locally known as “kaong”
Types:
1. Plain
2. Flavored

GRAIN BASED: VODKA

Vodka – is typically a colorless, odorless, tasteless distilled spirit made from ingredients. The word shares
a root with the word for “water” in various Slavic languages (vodka, woda).

-Vodka usually has an alcohol content ranging from 35% to 50% by volume. The traditional Russian and
Polish vodka is 40% equivalent to 80 USA proof.

- this can be attributed to the Russian standards for vodka production introduced in 1894 by Alexander III
from research undertaken by the Russian chemist Dmitri Mendeleev. According to the vodka Museum
in Moscow, Mendeleev found the perfect percentage to be 38. At strengths less than this, vodka can have a
“burn” taste.

Types:
1. Plain/ traditional vodka
2. Flavored vodka
- strawberry - banana - lemon - orange
- black currant - mandarin - citron
- apple - vanilla
Production
• Vodka may be distilled from any starch or sugar- rich plant. Most vodka today is produced from:
• Grain such as:
- Sorghum
- Corn
- Rye
- Wheat
• Among such grains, vodka made from rye and wheat is generally considered superior.
• Some vodka is made from:
- Potatoes
- Molasses
- Soybeans
- Grapes
- Sugar beats
- Sometimes even byproducts of oil refining or wood pulp processing
- In some Central European countries like Poland some vodka is produced by just fermenting solution of
crystal sugar and yeast.
• In the European Union talks about the standardization of vodka. The vodka belt countries insist that only
spirits produced from grains and potato must be allowed to be branded as vodka.

• Petite Champagne – Petite champagne aux de vie have similar characteristics to those from Grande
Champagne, but are in general shorter on the palate or the taste and flavor doesn’t stay longer in mouth.

The top cognac houses that produce premium level or brands of cognacs

1. Extra by Camus – is their premium cognac beyond XO containing their oldest cognacs from the
Borderies, Grande Champagne and Petite Champagne regions in a distinctive decanter style bottle.
2. Louis XIII by Remy Martin – is composed of more than 1,200 of the finest eaux-de-vie aged between
40 years and a century in very old Limousin oak barrels.
3. Richard Hennessy- produced by Hennessy, Richard is a blend of over 100 eaux-de-vie aged up to 200
years. It is sold in a Baccarrat crystal blackman and named after the founder of the company.
4. L’ Espirit de Courvoisier – Courvoisier leading cognac, presented in a hand-cut Lalique decanter,
blended from eaux-de-vie up to 200 years old and individually numbered.
5. Moyet Antiques- Moyet’s Tres Vieille Fine Champagne and Tres Vieille Grand Champagne cognacs
blended from some barrels over 150 years old, individually numbered and signed by the cellar master.

Other Grape Brandies:

1. Spanish brandies – some Spanish brandies are made using the solera system of aging the
brandy.
2. Portugal – here brandy is called aguardente (burning) liquid.
 3. Mexico
4. Germany
5. South Africa- South Africa grape brandies are, by law, made almost exactly as cagnac.
- the European Union legally enforce Cagnac as the exclusive name for brandy produced and
distilled in the Cognac area of France, using traditional techniques.
b. Pomace Brandies – is produced from fermented grape pulp, seeds, and stems that remain after
the grapes are pressed or crushed. Italian grappa and the French marc are example of this type of
brandy.
c. Fruits Brandies – are distilled from fruits other than grapes. Apple, plum, peach, cherry
raspberry, blackberry and apricot are the most commonly used fruit. Fruit brandy is usually clear
with 80 to 90 proof and usually drunk chilled or on the rock.

Types of fruit brandies

a. Calvados – is an apple brandy from the French region of Lower Normandy.

b. Cherry brandy – is a fruit brandy made from cherries.
Ex. Kirschwasser is a fruit brandy made from cherries.
c. Palinka – is a fruit brandy traditional to hungary.
d. Slivovitz – as a fruit brandy made from plums, traditional to Serbia.
e. Slivovice – is a strong 70% vol. fruit brandy made from plums, in Slovakia.
f. Tuica (tzuika) – is the clear Romanian brandy, made mainly from plums, apples, pears, apricots,
mulberries, peaches, quinces or mix of them.
- Aging
- No aging: Many pomace and fruit brandies are not aged after distillation. The resulting product is
typically a clear liquid.
1. Single barrel aging – brandies that have a golden or brown color have been aged in oak

Flavored brands:

1. Charbay - Infusion include: Green Tea, Meyer Lemon, Pomegranate, Red Raspberry, Ruby Red
Grapefruit.
2. Herbs Aromatic Vodkas – Herbal – infused
3. Orange V- Orange – infused
4. SKYY – Infusion includes: Melon, Berry, Citrus, Vanilla and Orange
5. Van Gogh – Infusion includes: Double Espresso, Mango, Pineapple, Pomegranate and vanilla

GRAIN BASED: GIN

• Gin – is a spirit with flavorings primarily juniper berries and aromatics

History
Gin originated in the Netherlands in the 17th century.
• Its invention is often credited to the physician Franciscus Sylvius.
• Dutch Gin also known as jenever or genever, is a distinctly different drink from English- style gin; it is
distilled with barley and sometimes aged in wood, making it more similar to whisky.
• Schiedam, in South Holland, is famous for its jenever (dutch gin). Jenever is produced in a pot still and is
typically lower in alcohol and more strongly flavored yhan London gin.
• Beer maintained a healthy reputation as it was often safer to drink than unclean plain water.
• The reputation of the two drinks was illustrated by William Hogarth in his engravings Beer Street and Gin
Lane (1751).
• This negative reputation of gin survives today in the English language, in term like, “gin-mills” to
describe disreputable bars or “gin-soaked” to refer to drunkards, and in the phrase “Mother’s Ruin” a
common British term for Gin.
• In London the Gin Act of 1736 imposed high taxes on retailers but led to riots in the street. The
prohibitive duty was gradually reduced and finally abolished in 1742.
• The Gin act of 1751 was more successful, however, it forced distillers to sell only to licensed retailers and
brought gin-shops under the jurisdiction of local magistrates.
• London in early 18th century in the gin sold on the black market was prepared in illicits and was often
adulterated w/ turpentine and sulphuric acid.
• In 1832 column still was invented and the “London dry” style was developed later in the 19th century.
• In tropical English colonies, gin was used to mask the bitter flavor of quinine, a protection against malaria,
which was dissolved in carbonated water. This was the origin of todays popular gin and tonic cocktail.

Types of Gin:

• London dry gin – London dry because this type of gin originated in London and it has dry taste or less or
no sweetness. It is made by taking a neutral grain spirit (usually produced using a column still) and
redistilling after the botanicals are added. Aside from juniperberries, it
• is usually made with a small amount of citrus botanicals like lemon and bitter orange peel. Other
botanicals maybe used include anise, angelica root, orris root, licorice root, cinnamon, coriander and cassia
bark.
• Sloe gin – is a common ready sweetened form of gin that is traditionally made by infusing sloes (the fruit
of the blackthorn) in gin.
• Plymouth Gin – is clear, slightly fruity, full- bodied gin that is very aromatic. This style of gin originated in
the part of Plymouth on the English Channel, but only one distillery, Plymouth, Coates & Co., has the right
to produce Plymouth Gin now.
• Dutch gin/ Jenever- Jenever (also known as Junever, geniere, genever, jeniever, peket or in England
as Holland gin), is a juniper flavored and a strong in alcohol traditional liquor of the Netherlands and
Belgium, where evolved and developed.

There two types of jenever:

1. “oude” (old) – Oude jenever must contain at least 15% malt liquor but not more than 20 grams of sugar
per liter. In modern time jenever distilled from grain and malt only is labeled Graanjenever.
2. “Jonge” (Young) – the new style, which contains more grain instead of malt and can even contain plain
sugar base alcohol. It contains no more than 15% malt wine and 10 grams of sugar per liter.
- Dutch- based Lucas Bols produces and sells oude genever, known as Ginebra in Spanish.
- In the Philippines Ginebra is a popular locally produced gin.
• American gin – similar to Dutch gin but it is twice distilled and flavored with juniper berries.

GRAIN BASED: WHISKY/ WHISKEY

• Whiskey/ Whisky – it refers to broad category of alcoholic beverages that are distilled from fermented
grain mash and aged in oak barrels or casks. Different grains are used for different varieties or type of
whisky, including barley, malted barley, rye, malted rye, wheat and maize (corn).

- Whisky originated from Scotland and whiskey from Ireland. It came from Scottish and Irish term
Uisgebaugh and Uisgebeatha which was cut into Uisge and later on into whiskey other countries also
produces similar products. America also produces whiskey and whisky from Canada.

• Scotch whiskies – are generally distilled twice and matured for at least three years in oak casks.

Types of Scotch whisky:

1. Malt whisky – is whisky made entirely from malted barley and distilled in an onion-shaped pot still.
2. Single Malt whisky – is from a single distillery but will usually contain whisky from many casks.
3. Grain whisky – is made from unmalted barley (and even other grains), usually in a continuous “patent”
or “Coffrey” still.
4. Blended whiskies – are the cheaper whiskies made from a mixture of malt and grain whiskies.
• Irish whiskeys – are generally distilled three times and must be aged in wooden casks for a period of
less than three years.
Type of Irish whiskey:

1. Single malt whiskey – made from 100% malted barley distilled in a pot still and a,

2. Grain whiskey – made from grains distilled in a column still. Grain whiskey is much lighter and
more neutral in flavor than single malt and is almost never bottled as a single grain. It is instead
used to blend with single malt to produce a lighter blended whiskey.

3. Pure pot still whiskey (100% barley, both malted and unmalted, distilled in a pot still). The “green”
unmalted barley gives the pure pot still is sold as such or blended witj grain whiskey.

• Canadian whiskies – Canadian whiskies have the regulatory requirement of being aged for at least three
years in a cask or barrel.
• American whiskey – includes both straights and blend types.

Type of American whiskey:

- Bourbon – which must be at least 51% corn (maize)

- Rye – which must be at least 51% rye
- Corn – which must be at least 80% corn.

PLANT BASED: RUM

Rum – is a distilled alcoholic beverage made from sugarcane molasses (a by-product of the sugar
refining process) by a process of fermentation and distillation. The distillate, a clear spirit, is then usually
aged in oak and other casks or barrels.

History

• The development of fermented drinks produced from sugarcane juice is believed to have first happened
either in ancient India or China. An example of such an early drink is brum. Produced by the Malay people,
brum dates back thousands of years.

• Marco Polo also recorded a 14th century account of a “very good wine of sugar” that was offered to him
in Persia the modern-day Iran.

• The first distillation of rum took place on the sugarcane plantations of the Caribbean in the 17th century.
Plantation first slaves first discovered that molasses can be fermented into alcohol. Later distillation of
these alcoholic by products concentrated the alcohol and removed impurities, producing the first true rums.
According to tradition rum first originated on the island Barbados.

• Early Caribbean rums were not of good quality. A 1651 document from Barbados steted “The chief
fuddling they make in the island is Rumbullion, alias Kill-Divil, and this is made of distilled sugarcane, hot,
hellish and terrible liquor”.

Types of rums:
1. Light Rum – also referred to as light, silver and white rum. Light rum has very little flavor aside from
a general sweetness, and usually used as base for cocktails.
2. Gold Rum – also called amber rum it is medium- bodied rum which is generally aged.
3. Spiced Rum – the rum obtained its flavor through addition of spices and sometimes caramel.
4. Dark Rum – also known as black rum, it is a darker than gold rum. It is generally aged longer, in heavily
charred or burned barrels. It has a much stronger flavor than either light or gold rum, with the hints of
spices can be detected, along w/ a strong molasses or caramel overtone.
5. Flavored Rum – Some rum producers have begun selling rums which they have infused with flavors of
fruits such as mango, orange citrus, coconut and limke which is a lime rum found in Sweden.
6. Premium Rum – similar to other sipping spirits, such as Cognac and Scotch, premium rum is type of
rum considered with the best quality or also known as expensive brand.
7. Dry Rum – is rum made strictly from sugarcane juice fermentation. It originated in Panama, where it is
commonly referred to as “seco” which means dry.

PLANT BASED: TEQUILA

• TEQUILA – Is a spirit made from the blue agave tequilana weber plant (also called Maguey by the local
people), part of the lily and amaryllis families, which is native to Mexico, it is primarily in the area
surrounding tequila, a town in the western Mexican states of Jalisco, 65 km Northwest of Guadalajara. Most
tequilas are 35% to 55% alcohol (70 to 110 proof).

Type of tequila:
1. Oro (gold) – unaged tequila which is known as “joven y abogado” (young and adulterated).
2. Blanco (white) or plata (siiver) -not aged usually white in color.
3. Reposado (rested) – aged for a minimum of 2 months but less than a year in oak barrels.
4. Anejo (“aged” or “vintage”) – aged minimum 1 year but less than 3 years in oak barrels.
5. Maduro (“mature”, “ultra-aged”, or “vintage”)- aged at least 3 years or more in a barrel.
Tequila Shot (Straight)

Ingredients:
• 1 ½ oz tequila
• Lemon or lime wedge
• 1 pinch of salt

Preparation
1. Moisten the back of your hand below the index finger (usually by licking) and pour on the salt.
2. Lick the salt off your hand, the salt lessens the burn of the tequila.
3. Drink the tequila.
4. quickly bite the lemon or lime wedge.
- the sour fruit balances and enhance the flavor of the tequila.

LIQUEURS
• Liqueurs – are sweet alcoholic beverages, often flavored with fruits, herbs, spices, flowers, seeds, roots,
plants, barks and sometimes cream. The word liqueur comes from the latin word liquifacere which means
“to dissolve.” This refers to the dissolving or infusion of the flavorings used to make the liqueur. Liqueurs
are not usually aged for long periods but may have resting periods during their production to allow flavors to
marry or completely infused.

Categories of liqueurs

1. Anise Liqueur – is a category of liqueurs that are flavored with either anise, star anise or licorice.
Substitutes: aniseed (finely ground) or herbal liqueur or anise extract (substitute a teaspoon of anise
extract for every 1 or 2 tablespoons liqueur.)

Types:
• Anisette: ann-uh-SET or ANN-uh-set – this French liqueur is flavored with anise seeds. Its sweeter and
lower in alcohol than other anise- flavored liqueurs. Marie Brizard is a well- respected brand.
• Arak, raki, arrack, arraki – the name comes from the Arabic word for juice, and it’s applied to a wide
variety of somewhat harsh- tasting alcoholic beverages that are flavored with various herbs and spices,
particularly anise. Its fairly potent and usually served as an aperitif.
• Galliano/ Liquore Galliano – this excellent Italian liqueur is flavored with anise and comes in a bottle
that’s one inch taller than your liquor cabinet. It is used to make Harvey Wallbangers and other cocktails.
• Herbsaint – Made in New Orleans this anise flavored liqueur was developed as a substitute for absinthe
which contains a narcotic and is outlawed in the United States. It’s used in mixed drinks and oysters.
• Ouzo – this potent, anise- flavored Greek liqueur is usually mixed into water, turning it cloudy.
• Pastis – this is a licorice- flavored liqueur that the French like to serve with water, its higher in alcohol
than anis or anisette, popular brands include Pernod and Ricard.
• Pernod – this is a popular brand of pastis or licorice- flavored liqueur. It tastes like a mouthful of Good ‘N
Plenty candies.
• Ricard – this is a popular brand of pastis or licorice- flavored liqueur.
• Sambuca – this is a semi-dry Italian liqueur that’s flavored with anise, berries, herbs and spices. It’s
traditional to float three coffee beans in each drink. Molinari and Romana are well-known brands.

2. Bitter Liqueurs – These are liqueurs and fortified wines that have a bittersweet flavor. They’re often
mixed with soda and served as aperitif. These liqueurs are sometimes called bitters, but they’re not
as intensely flavored as the bitters that come in little bottles, which are normally measured out in
drops.

Type:
• Amer Picon – this is a bitter French aperitif that’s usually served with water and a sweetener, or
sometimes mixed with beer.
• Campari bitters – this popular Italian bitter is often mixed with soda ice and a twist of lemon and served
as an aperitif.
• Cynar – This is a syrup Italian liqueur that made with artichokes, giving it a bittersweet flavor its good
mixed w/ club soda.
• Dubonnet – this is a French aperitif made w/ white or red wine and flavored w/ quinine and other herbs
and spices, the white version is drier than the red.
• Fernet Branca bitters – this is famous Italian brand of bitter that’s supposed to ease hangovers, its
flavored w/ over 40 herbs and spices
• Branca Menta – is a mint- flavored version.
• Gammel dansk – this Danish liqueur is flavored with 29 herbs and spices. Its usually served at room
temperature.
• Lillet – this is an expensive and light French aperitif made with wine and brandy. There are two versions,
Lillet Blonde (white) and Lillet Rouge (red).
• Punt e Mes – this is a bitter form of red vermouth, its often mixed with soda.

3. Chocolate liqueurs

• Crème de cacao – this is a crème liqueur thas has a chocolate flavor. Buy either white or dark crème de
cacao they both taste the same.
• Godiva liqueur – this is a brand of chocolate liqueur.
• Tiramisu – Like the dessert this liqueur has both chocolate and coffee flavors.
• Vandermint – this liqueur is flavored with chocolate and mint.

4. Coffee liqueurs – liqueur that is flavored or infused with coffee.

Brand of coffee liqueur

- Copa De Oro - Tia Maria
- Kahlua - Sheridan’s
- Kamora - Starbucks Coffee liqueur
- Ponche Caribe

5. Fruit liqueurs/ Berry liqueurs/ Crème liqueurs

Crème liqueurs – are liqueurs with higher sugar content.
• Chambord – is a premium, all-natural black raspberry liqueur produced in the Loire Valley, south of Paris,
France.
• Cherry liqueur – a tart fruit accent made of cherries and pits. A great on the rock’s sipper as well.
• Cointreau – An orange- flavored cousin of triple sec. curacao and Grand Mariner.
• Crème d’ apricot’s – this is a crème liqueur that has an apricot.
• Crème de bananas, banana liqueur – cream of banana is usually quite sweet and true to the fruit’s
flavor. Wonderful addition for a banana daiquiri.
• Crème de cassis – this is crème liqueur made w/ black currants and rum. It’s very sweet and often mixed
w/ white wine to make kir.
• Crème de Cerise – French name for cherry liqueur
• Crème de fraise, crème a la fraise des bios – this is a crème liqueur that has a strawberry flavor.
• Crème de framboise – this is a crème liqueur that has a raspberry flavor.
• Crème de griotte – this is crème liqueurs that flavored with sour Morello cherries.
• Crème de mandarine – this is crème liqueur that has a mandarin orange flavor.
• Crème de mure – this is a crème liqueur that’s flavored w/ blackberries.
Crème de myrtille – this is a crème liqueur that’s flavored w/ blueberries.
• Crème de Peche – this is a crème liqueur that’s flavored with peaches.
• Crème de prunella – this is crème liqueur that’s flavored w/ sloe berries.
• Crème de Noyaux – A pink liqueur has a distinct almond flavor and is made w/ the stones of plums,
cherries, peaches and apricots.
• Curacao – Made of the dried peels of small green oranges, spices and sometimes port wine and rum.
• Ecstasy liqueur – released in late 2006, Ecstasy is a unique, high- proof liqueur w/ the flavor of
pomegranate and citrus along w/ natural stimulants such as taurine and guarana.
• Grand Marinier – a distinguish orange liqueur from France w/ a cognac base.
• Guavaberry liqueur, Guavaberry Island Folk liqueur – a specialty of the Caribbean islands of St.
Martin, Guavaberry liqueur is based on rum and flavored w/ the islands indigenous guavaberries.
• Hpnotiq – this ocean blue tropical liqueur is a nice blend vodka, cognac and just the right fruits (a family
secret) that is a great substitute for blue curacao to create a myriad with kumquats.
• Kumquats liqueur – this is a liqueur flavored w/ kumquats.
• Lemoncello – is a thick sweet dessert cordial w/ an intense lemon flavor.
• Lychee liqueur – this is a liqueur w/ fresh lychees.
• Maraschino – used mostly as a mixer, this white liqueur is made w/ black marasca cherries and pits
• Midori – a light green- color liqueur that has a sweet melon flavor. Its aversatile liqueur for cocktails
including the Grinch and Vanilla vixen.
• PAMA Pomegranate liqueur – is the first true pomegranate- flavored liqueur available. This premium
liqueur is a great way to add the sweet, tart flavor of the pomegranate fruit to a variety of cocktails.
• Parfiat Amour – the name means “perfect love” in French
• Peach liqueur – made from an infusion of whole, fresh and/or dried peaches in brandy or a neutral spirit
base.
• Pineapple liqueur, Licor de Pina – a pleasant tart fruit liqueur from the Caribbean or Hawaii.
• X- Rated Fusion liqueur – a luscious pink liqueur from France that infuses mango, Provence blood
oranges and passion fruit in premium vodka.

• Berry liqueurs

- Cherry Heering (cherry) - Maraschino (cherry) - Hideous (berry-citrus)

- Chambord (raspberry) - Prunelle (Plum) - Lillehammer (lingonberry)
- Guavaberry (guavaberry) - Razzmatazz (raspberry) - Whidbeys (Loganberry)
- Sloe gin (bitter strawberry)
6. Herbal liqueurs

• Benedictine Liqueur – made of herbs, roots and sugar with a cognac base.
• Chartreuse – is an herbal liqueur made by the Carthusian monks since 1605. There are two varieties of
Chartreuse: green and yellow.
• Drambuie – this is a Scottish liqueur made w/ Scotch, honey, and various herbs.
• Dubonnet Blanc, Dubonnet Blond, White Dubonnet – one of the two styles of dubonnet a French wine-
based aperitif. Blanc is made by adding herbs and botanicals to fortified dry white wine.
• Dubonnet Rouge, Red Dubonnet – the sweeter, richer of the two styles of dubonnet. Rouge has a red
wine base that is flavored with
• Glayva – this Scottish liqueur is whisky-based and flavored with herbs fruit and honey.
• Irish Mist – this liqueur is based on Irish whiskey and is flavored with herbs and honey.
• Izarra – this is a Basque version of Chartreuse, like its prototype, it comes in a green and a milder yellow
version.
• Jagermeister – this is a potent, bittersweet herbal liqueur. You can sometimes see Jagermiester bumper
stickers on cars, often the kind that also sport surf shop decals.
• Lochan- Ora – this liqueur is made with Scotch and flavored with honey and herbs.
• Pimm’s Cup – this is the liqueur that the upper crust of British society drinks at polo matches. It’s
bittersweet and very potent. There used to be several varieties of Pimm’s based on gin, whiskey, rum,
brandy and vodka but only the base on gin, called Pimm’s No. 1, is still being produced. Serve it with club
soda and bit of lemon juice and garnish with cucumber and celery.
• Strega/ Liquore Strega – this is a sweet Italian herbal liqueur.

7. Nut liqueurs

• Amaretto – this is a brandy-based liqueur that’s flavored w/ almonds and apricot pits. It complements
chocolate, coffee and fruit especially well.
• Crème d’ amande – this is a crème liqueur that has an almond flavor.
• Crème de noix – this is a crème liqueur that has a walnut flavor.
• Crème de noyaux / crème de noyau – this is a crème liqueur that has an almond flavor.
• Frangelico – this is a popular brand of hazelnut liqueur.
• Hazelnut liqueur/ noisette Notes – this is great in coffee, on ice cream, or in cakes that use a liqueur as
an ingredient. Frangelico is a well- regarded brand.

8. Cream liqueurs- liqueur added/ flavored with cream

- Copa De Oro - Starbucks Cream Liqueur
- Bailey Irish Cream McCormick’s Irish Cream
- Kamora - Merlyn Cream Liqueur
- Tia Maria - Mozart Gold Chocolate Cream
- Mozart White Chocolate Cream - Leary’s Irish Cream
- Ponche Crema - Ponche Diva
- Ponche Kuba - Saint Brendan’s Irish Cream liqueur
- Vermeer Dutch Chocolate - Voyant Chai Cream

9. Other Liqueurs
• • Advocaat (egg yolks and vanilla)
• • Aftershock (served varieties, most popular of which is cinnamon)
• • Baczewski
• • Barenjager (honey)