APERITIF WINES, LIQUEURS & BITTERS

Question 1

What are the principles of liqueur production?

Answer 1

base spirit, usually brandy
combine fruits, herbs
sweeten by adding sugar syrup

Question 2

How can flavours be extracted ?

Answer 2

infusion - flavoring prior to distillation
percolation - pumping distilled spirit thorugh apparatus containing leaves, herbs for days, weeks or months
during distillation

Question 3

What do triple sec and compounding refer to?

Answer 3

Triple sec is a crystal-coloured orange-flavoured liquor produced worldwide

Compounding refers to a liqueur made with

sugar solution + concentrated flavourings

Question 4

What can different liqueurs be used for? Fruit, citrus, herb, bean and nut, flower?

Answer 4

Fruit - both
citrus - aperitif
herb - digestive
bean and nut - digestive
flower - both

Question 5

Name 5 most common aperitif wines and their principal flavours /ingredients