LIQUEURS

An alcoholic beverage produced by combining spirits with fruits, herbs and other flavouring elements and containing more than 2.5% by weight of sugar.

ORIGIN

• Latin word- LIQUIFACERE- means to dissolve or melt

• Liqueurs were used as medicine for stomach ailments

• Since these medicines were harsh tasting  so they were sweetened with honey

OTHER NAMES

• CORDIAL  —  SWEET (AMERICA)

• DIGESTIF  — DIGESTIVE (FRANCE)

CLASSIFICATION

•  Base spirit
• Type of flavouring

• Method of manufacturing

In fruit liqueurs different portions of the fruits like peel, pulps etc are used. In plant liqueurs, leaves, herbs, barks are used.

• Herbs – Basil, Peppermint, Rosemary, Sage, Thistle, Thyme etc.
• Flowers – Chamomile, Lavender, Lily, Rose, Saffron etc.
• Fruits – Berries, Peaches, Oranges, Pineapple, Banana, Raisins etc.
• Barks – Angostura, Myrrh, Sandalwood, Sassafras, Cinchona etc.
• Roots – Angelica, Celery, Ginger, Liquorice, Turmeric, etc.
• Seeds – Aniseed, Pepper, Juniper Berries, Caraway, Clove, Coffee etc.

Brandy is the most commonly used base spirits for liqueurs, others being rum, whisky, neutral spirit etc.

MANUFACTURING STYLES

• INFUSION / MACERATION

• Flavourings steeped in high proof spirit (6-8 months) so that the alcohol absorbs the character of the substance
• Flavoured spirit drawn off and filtered.
• Additional spirit is added to adjust the flavour, sweetened, some are aged.

          (in case of delicate fruits like strawberries, raspberries, peaches etc)

• PERCOLATION
• Similar to coffee percolator.
• Flavouring agents in upper part.
• Spirit in lower part (pumped through the flavourings).

USES OF LIQUEURS

• After dinner drink- good for digestion
• Cocktail ingredient
• For specialty coffees
• For making desserts
• For flavouring ice creams and chocolates
• Sorbet can be made with liqueurs
• Served in liqueur glasses (30ml)

FOR MORE INFO: https://hmhub.in/liqueur-definition-history-production-of-liqueurs-broad-categories-of-liqueurs/