LIQUEUR TABLE

LIQUEUR	COLOUR	FLAVOUR/SPIRIT BASE	COUNTRY
ABRICOTINE	RED	APRICOT / BRANDY	FRANCE
AVOCAAT	YELLOW	EGG, SUGAR / BRANDY	HOLLAND
ANISETTE	CLEAR	ANISEED	FRANCE, SPAIN, ITALY, HOLLAND
AQUAVIT	CLEAR	CARAWAY, ANISE / GRAIN SPIRIT	SCANDINAVIA
ARRACK	CLEAR	HERBS, SAP OF PALM TREES	JAVA, INDIA, CEYLON, JAMAIKA, GULF
BENEDICTINE	YELLOW / GREEN	HERBS / BRANDY	FRANCE
B AND B	PALE YELLOW GREEN	BRANDY & BENEDICTINE	FRANCE
CALVADOS	AMBER	APPLE / BRANDY	FRANCE
CHARTREUSE	GREEN	HERBS, PLANTS / BRANDY	FRANCE
CHERRY BRANDY	DEEP RED	CHERRY / BRANDY	DENMARK
COINTREAU	CLEAR	ORANGE / BRANDY	FRANCE
CRÈME DE CACAO	DARK BROWN	CHOCOLATE / VANILLA	FRANCE
CRÈME DE MENTHE	GREEN	MINT / BRANDY	FRANCE
CRÈME DE VANILLE	CLEAR	VANILLA	FRANCE / HOLLAND
DRAMBUIE	GOLDEN	HONEY, HERB / WHISKY	SCOTLAND
GRAND MARNIER	AMBER	ORANGE / BRANDY	FRANCE
GLAYVA	GOLDEN	HERB, SPICE / WHISKY	SCOTLAND
KIRSCH	CLEAR	CHERRY / BRANDY	ALSACE
KAHLUA	PALE CHOCOLATE	COFFEE / RUM	MEXICA
KUMMEL	CLEAR	MARASCHINO CHERRY	ITALY
PARFAIT AMOUR	VIOLET	VIOLET, LEMON PEEL, SPICES	FRANCE, HOLLAND
SAKI	CLEAR	RICE	JAPAN
SAMBUCA	CLEAR	LIQUORICE / NEUTRAL SPIRIT	ITALY
SLIVOVITZ	CLEAR	PLUM / BRANDY	EUROPE

CLASSIFICATION OF LIQUEURS

vCHOCOLATE LIQUEURS

v COFFEE LIQUEURS

v CREAM LIUQEURS

v FRUIT LIUQEURS

v BERRY LIUQEURS

v FLOWER LIUQEURS

v HERBAL LIUQEURS

v ANISE FLAVOURED LIUQEURS

v NUT LIUQEURS

v WHISKY LIUQEURS 

LIQUEURS

LIQUEURS

Anise liqueurs have the interesting property of turning from transparent to cloudy when added to water: the oil of anise remains in solution in the presence of a high concentration of alcohol, but crystallizes when the alcohol concentration is reduced.

Layered drinks are made by floating different-coloured liqueurs in separate layers. Each liqueur is poured slowly into a glass over the back of a spoon or down a glass rod, so that the liquids of different densities remain unmixed, creating a striped effect. 

LIQUEURS

Nowadays, liqueurs are made worldwide and are served in many ways: by themselves, poured over ice, with coffee, mixed with cream or other mixers to create cocktails, etc. They are often served with or after a dessert. Liqueurs are also used in cooking.

Some liqueurs are prepared by infusing certain woods, fruits, or flowers, in either water or alcohol, and adding sugar or other items. Others are distilled from aromatic or flavoring agents. The distinction between liqueur and spirits (sometimes liquors) is not simple, especially since many spirits are available in a flavored form today. Flavored spirits, however, are not prepared by infusion. Alcohol content is not a distinctive feature. At 15-30%, most liqueurs have a lower alcohol content than spirits, but some liqueurs have an alcohol content as high as 55%. Dessert wine, on the other hand, may taste like a liqueur, but contains no additional flavoring. 

LIQUEURS

A liqueur is an alcoholic beverage that has been flavored with fruit, herbs, nuts, spices, flowers, or cream and bottled with added sugar. Liqueurs are typically quite sweet; they are usually not aged for long but may have resting periods during their production to allow flavors to marry.

The word liqueur comes from the Latin liquifacere (“to liquefy”).

A distinction can be made between liqueurs and the kind of cordials that are made with fruit juice. In some parts of the world, people use the words “cordial” and “liqueur” interchangeably.

Liqueurs date back centuries and are historical descendants of herbal medicines, often those prepared by monks, as Chartreuse or Bénédictine. Liqueurs were made in Italy as early as the 13th century and their consumption was later required at all treaty signings during the Middle Ages.

MARC

Marc is a spirit distilled from pomace wine or from the residue of grape skins and seeds after the grapes have been pressed for wine making. It is manufactured in similar styles in other countries like Italy (Grappa), Portugal (Bagaciera) and Spain (Aguardente).