LIQUEURS

LIQUEURS

 A liqueur is an alcoholic beverage made

from a distilled spirit ,sweeteners, and
flavorings like herbs, fruits, nuts, and
flowers. They are some time served as
after-dinner drinks, but they more often
poured on desserts mixed into
cocktails,milk, or coffee
 Production of liqueurs
The production of liqueurs involves the following steps:-
 Extraction
 Distillation
 Compounding
 Maturing
 Fining
 Bottling
 EXTRACTION
In this process the flavours are extracted from the
main ingredient.the methods of extraction are:
 Pressure - Mechanical presses are used to
extract the oil from citrus peel.
 Maceration – The flavouring agents are soaked
in cold spirit then mashed and squeezed to
extract maximum flavour.
 Infusion – Maceration in warm spirit which is
maintained at s constant temprature for several
days.
 Percolation- The spirit is constinously bulbbled
through the flavouring or the spirit is boiled and
the vapours pass up through the flavouring
agent and condensed.
 DISTILLATION
The natural products are steeped
in the alcohol until it is well
impregnated with flaovour, then it
is distilled. This liquid is further
purified by re-distillation to
remove impurities , which would
change the flavour.
 Compounding
The ingredients are then
blended in strict
sequence to produce the
desired flavour.
Most liqueurs are made to
secret recipes, many of which
are centuries old.
 Maturing
Liqueurs must be given time to
allow the ingredients to
develop flavour and character.
The finest liqueurs are
matured in oak cask, which aid
in mellowing the liquid.
 Fining
Impurities are still suspended
in the liquid and most be
removed. For that a substance
is added to the liqueur and to
which attract all the impurities.
Then a final filtration process
is carried out.
 Bottling

Spirit is added to the liqueur to

bring it to the correct alcoholic
strength. Sugar syrup may also
be added to adjust the
sweetness. Harmless organic
colours may be added at this
point.
 COMPOSITION

„The spirit base:- neutral spirit, brandy (Cognac, Rum, and

whiskey). „The sweetener: sugar, sugar syrup or honey, the
amount of sugar is used as follows: for liqueur de ... (200
grams per litre), for lrème de ... (400 to 520 grams per litre). „
The flavouring agent:- fruits: lemon, orange, banana and
apricot; flowers: violet, lavender, rose, orange and blossom;
herbs: peppermint, vervain, lime and blossom; barks:
cinnamon, angostura; roots: angelica, liquorice root, and
gentian; seeds: coriander, juniper berries, almonds, vanilla,
caraway, clove, cocoa and camomile.
 Difference bitween
a liquor and a liqueur
Types of liqueurs
 USES OF LIQUEURS
 Liqueurs, being sweet and potent and containing certain
essentail oils, are natural digestifs and for this reason are
most popular as after dinner drinks. This is their primary
use today. A poppular way of serving liqueurs are
frappes.
 During the prohibition are these came to be used in
cocktails because they helped in covering up the harsh
bite of the spirits the botleger supplied.A dash of
liqueurs in acocktail gave it added smoothness, texture
and palatability.
 Liqueurs and syrups are used in cooking, baking,
flavouring ice and ice creams in making saucesand in
desserts.
Anise flavoured Fruit
liqueurs liqueurs

Nut
Liqueurs Miscellaneous
liqueurs
 FRUIT FLAVOURED
 They have spirit as their base and fruity
flavour. Most popular are: Cointreau,
Grand Marnier, Crème de banane, sole
Gin, Curacao, Triple Sec
 HERBAL LIQUEURS
They are made with the infusion of herbs
and spices in spirit base. Most popular
ones are: Benedictine, chartreuse, strega
and Glavya.
 BITTER LIQUEURS
These are liqueurs and fortified wines that have
a bittersweet flavour. They are aften mixed with
soda and served as aperitifs.
popular brands :- Campari, Fernet Branca, Byrrh,
Dubonnet, Cynar etc
 Anise Flavoured Liqueurs
This is category of liqueurs that are
flavoured with either anise, star anise,or
licorice. Exaples :- Ouzo, Ricard and
pernod.
 Chocolate flavoured Liqueurs
There are many well-regarded brands of
chocalate liqueurs including Godiva, Mozart,
Truffles and hagen Daz.
Some liqueurs combine chocolate with other
flavor
 Miscellaneous Liqueurs
These are many can not be classified with
any other types like Advocaat, Tia Maria,
kalhua, Malibu, Irish cream liqueur.
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