Aperitif wines, Liqueurs & Bitters Flashcards
(13 cards)
What are the principles of liqueur production?
- Liqueurs are sweetened alcoholic beverages made by flavoring neutral spirits with fruit, herbs, spices, flowers, or nuts, then adding sugar or syrup.
- Must have min. 100 g/L sugar, sometimes more depending on style.
What are the primary methods for flavour extraction in liqueur production?
- Maceration – soaking ingredients in alcohol
- Percolation – filtering alcohol through botanicals
- Distillation – re-distilling spirit with botanicals
- Compounding – blending flavor extracts with alcohol & sweetener
What does the term “Triple Sec” mean?
- A style of orange-flavored liqueur
- “Triple” = triple distilled or extra strength
- “Sec” = dry in French (though still sweet in liqueur terms)
- Examples: Cointreau, Combier
What is “Compounding” in liqueur production?
- Mixing pre-made flavor essences/extracts with base spirit and sweetener
- Faster and less expensive than traditional extraction or distillation
What does “Frappé” mean in liqueur service?
- A liqueur served over crushed ice, often as an after-dinner drink or digestif
- Enhances cooling and dilutes sweetness
Name popular fruit liqueurs and their flavours.
- Chambord – raspberry & blackberry
- Crème de Cassis – blackcurrant
- Midori – melon
- Pêche de Vigne – peach
Name common citrus-based liqueurs.
- Cointreau – orange (clear)
- Grand Marnier – orange, cognac-based
- Limoncello – lemon
- Triple Sec – dry orange
- Mandarine Napoléon – mandarin orange + cognac
Name examples of herbal liqueurs and their type.
Single herb:
- Benedictine – angelica root, other herbs
- Chartreuse – over 130 herbs (green or yellow)
Compounded herbs:
- Drambuie – scotch + herbs + honey
- Jägermeister – herbal bittersweet
Name bean, nut, and seed-based liqueurs.
- Amaretto – almond/apricot kernel
- Frangelico – hazelnut
- Kahlúa / Tia Maria – coffee
- Crème de Cacao – chocolate
Name flower-based and non-classified liqueurs.
- St-Germain – elderflower
- Parfait Amour – violet & citrus
- Baileys Irish Cream – non-classified (cream + whiskey + chocolate)
- Galliano – complex blend, vanilla-anise-herb dominant
What are aperitif wines, and what are their typical ingredients?
- Fortified, aromatized wines served before meals to stimulate appetite
- Common base: white wine + botanicals
- Ingredients: wormwood, quinine, gentian, orange peel, herbs
- Examples: Vermouth (dry/sweet), Lillet, Dubonnet, Byrrh
What are bitters, and what are their key ingredients/flavours?
- Spirits flavored with strong botanicals, often bitter roots, herbs, citrus peel
- Used in cocktails or as digestifs
- Types:
- Aromatic bitters: Angostura, Peychaud’s
- Amaro / Digestif bitters: Fernet-Branca, Campari, Averna
Recommend a liqueur for each of the following occasions:
- Aperitif – Dry Vermouth, Lillet Blanc, Campari
- Digestif – Amaro, Fernet, Bénédictine
- Dessert pairing – Baileys, Frangelico, Chambord
- Cocktail use – Cointreau (Margarita), Kahlúa (Espresso Martini), Chartreuse (Last Word)
