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Flashcards in apertifs and digestifs Deck (19):
1

Aperitifs

-gin, anise liqueurs, champagne, bitters, dry sherry, dry white wines

2

Digestifs:

-usually brandies, sweet fortified wines, amaro, sweet liquors, citrus liqueurs, distilled liquors,

3

Anise Liquors:

Pastis (Aperitif): anise liquor from France, usually diluted with water (5 to 1), made from licorice root and aniseed
Brands: Pernod (more an absinthe) and Richard: owned by the same company (Paris)
Henri Bardouin: Provencial pastis
Anisette: made from distilled aniseed only
Sambuca (often more a digestif): Italian, colorless, enhanced with oils of anise, licorice, and elderflower
Absinthe: traditional high proof with wormwood and many herbs. Absente fakey American version
Arak: Levantine , Ouzo: Greek , Herbsaint: American

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anise liquor cocktails

• Sazerac: Cognac/Whiskey (2 oz), (1 oz simple) (3 dash of Peychauds) (splash of anise liquor)
• Corpse Reviver #2 (equal parts lemon, gin, Cointreau, lillet blanc, and splash of pernod)
• Fleur de Lys: 8oz orange juice, .5 teaspoon of pernod, 2 tablespoons of Cointreau, topped with champagne
• Mauresque (French for "moorish"): pastis with orgeat syrup
• Perroquet (French for "parrot"): pastis with green mint syrup
• Tomate (French for "tomato"): pastis with grenadine syrup
• Rourou (from "Rousseau-Wiart"): pastis with strawberry syrup

5

Vermouths and Cousins (Apertifs):

Vermouth: fortified wine with botanicals. Comes in dry (French) and sweet (Italian) forms.
Italian: Martini&Rossi, Carpano, Chinzano,
French: Noilly Prat (Languedoc/Provence), Dolin Blanc (Chambery)
American: Atsby

6

Quinquina:

vermouth with the addition of quinine
French: Lillet (Blend of fortified Bordeaux blend and orange liquor)
Dubonnet, St. Raphael (Lyon)
Bonal, Byrrh
Americano: addition of wormwood (Cocchi Americano, Contratto)

7


things to do with vermouth

As an aperitif: neat, chilled, on rocks, often with some kind of twist
As a Cocktail: 2 ounces sweet vermouth, 2 dashes maraschino liqueur (or curacao or Grand Marnier), 2 dashes Angostura bitters, 1-2 dashes simple syrup, to taste, Twist of lemon peel, for garnish
White Negroni: 1 oz. Lillet Blanc, 1 oz. London dry gin, 1 oz. Suze, lemon twist

8

bitters:

Various liquors made with herbs and bark, roots
Italian:
• Campari (Aperitif): used to be red color from crushed red insect. Commonly served with soda water, juice, or wine
• Aperol (Aperitif): from Padua. Milder than Campari.
• Cynar (Aperitif): artichoke addition. Served over ice, with cola, soda water, milk, eggnog)
• Fernet-Branca (digestif): Milan. Can be on rocks, served with ginger syrup, with saint germain and mescal (2, .5 .5) http://www.buzzfeed.com/christinebyrne/19-fun-ways-to-drink-fernet-branca
French:
• Amer-Picon: base of fresh orange, he original Picon bière, which accompanies beer, Picon club, to drink in cocktails with dry white wine.
• Suze
Others:
Pimms (UK): Pimm's No. 1 Cup is based on gin and can be served both on ice or in cocktails. It has a dark-tea colour with a reddish tint, and tastes subtly of spice and citrus fruit. It is often taken with "English-style" (clear and carbonated) lemonade, as well as various chopped fresh ingredients, particularly apples, cucumber, oranges, lemons, strawberry, and mint or borage, though nowadays most substitute mint.Ginger ale is a common substitute for lemonade. Pimm's can also be mixed with Champagne (or a sparkling white wine), called a "Pimm's Royal Cup". Its base as bottled is 25 percent alcohol by volume.
Gran Classico Bitter (Switzerland) Jägermeister (Germany)

Common Digestive Bitter cocktails:
Spritz: Equal parts prosecco, bitters, and soda water)

9

Berry liqueurs (digestifs):

Chambord (Loire Valley): red and black raspberries, vanilla, honey, cognac, spices
Crème de Cassis: (Burgandy) black currant
Sloe-gin: gin infused with sloe drupes

10

Kahlua:

Mexico, Rum and Coffee

11

Calvados:


From Normandy, made from fermented and distilled apple cider. Best are from pays d’auge area

12

Eaux-de-vie
Fraise:
Poire:
Framboise:
Mirabelle:
Prunaeu:
Kirsch:

(fruit brandies): high proof and often dry
strawberries
pears
raspberries
yellow plums
plums
cherry

13

Cognac-

only from Cognac region of France, mainly from ugni blanc (trebbiano in Italy), double distilled, oak aged for at least two years
Best Cognacs come from the Grand and Petite Champagne regions. Borderies- mild and rich.
Grading:
Very Special: 2.5 years
Very Old: 4.5
Very Special Old Pale: ten years
Very Very Special Old Pale: over ten
XO: premium

14

Armagnac:

from Gascony, made from ugni blanc, folle blanche, and colombard. Once distilled, makes it more earthy than cognac, aged in oak

15

Cachaça:

made of pinga, or sugar cane juice

16

Pisco:

chilian/Peruvian grape brandy, made from muscat grapes. Aged in clay jars.

17

Sherry (Fortified wines):

Fortified wine: wine enhanced with distilled wine, usually brandy
Sherry: from Jerez Spain
Fino Sherry: light, crisp, dry, one of the least acidic wines in the world due to acid consuming yeast that prevents oxidation during aging. Delicate
Manzanilla fino Sherry: Pale, light, delicate, briny
Amontillado fino Sherry: more againg, rich dry, dark, nutty
Oloroso Sherry: stronger, very oxidized
Cream sherry: very sweet
Pedro Ximenez: rich and dark

18

Madeira: cooked fortified wine

Sercial: dry pale and acidic, nutty
Verdelho: semisweet
Bual: sweet
Malmsey: dried fruit and caramelized

19

Port:

from Portugal, fortified dessert wine- red (most dessert wines are white)
-fortified during fermentation, making it super alcoholic and killing yeast
-two types: Wood aged port and bottle aged
Woodaged:
Ruby: aged for 2/3 years, ripe berry and jam flavors
Tawny: bottled after three, more caramelized flavors
Bottle:
Vintage: only in the best years of the grapes, rich complex