Chapter 6: Liqueurs, Aperitivi, And Digestivi

Front 1

Compounding

Back 1

a liqueur made of a sugar solution, combined with concentrated flavorings, is added to the base alcohol.

Front 2

Infusion

Back 2

a liquid is steeped with the flavorings (fruits and/ or herbs) PRIOR TO DISTILLATION. The resultant drink will probably be fairly light in flavoring aromas.

Front 3

Percolation

Back 3

Flavorings are placed inside the still to flavor the distillate as it passes through a screen or net of the flavorings. This process can capture very intense or very ethereal aromas and flavors.

Front 4

Maceration

Back 4

a distilled spirit steeps with the flavorings for a period of time, often weeks. This may not capture more delicate aromas but will certainly contain the strong and often bitter flavors of a fruit or herb.

Front 5

fruit "brandy" (US)

Back 5

a fruit liqueur based on heavily sweetened and flavored grape brandy.

Front 6

Amaretto (Italy)

Back 6

originally from Italy, almond-flavored liqueur gains its flavor from apricot stones, some utilize almonds as well.

Front 7

Cointreau

Back 7

A premium version of triple-sec, based upon Curaçao oranges.

Front 8

Curaçao

Back 8

a historically important liqueur flavored with bitter orange peels. Artificially colored versions were introduced in the 1930's.

Front 9

Creme de Cassis

Back 9

flavored by black currents, originally from the south of France and the base for a Kir, or Kir Royale

Front 10

Creme de Noyaux

Back 10

flavored by apricot, peach or other fruit stones, with an almond flavor

Front 11

Frangelico

Back 11

Hazelnuts and herbs

Front 12

Grand Marnier

Back 12

Premium version of orange curaçao, cognac based.

Front 13

Mandarine

Back 13

Cognac-based, flavored with mandarine tangerines.

Front 14

Maraschino

Back 14

the flavor of the flesh, pits, and even stems and leaves of Marasca cherries from Dalmatia and northeastern Italy.

Front 15

Metaxa

Back 15

a Greek grape brandy that has been sweetened and to which herbs are added.

Front 16

Midori

Back 16

a Japanese melon-flavored cordial

Front 17

Rock and Rye

Back 17

Rye whiskey with rock candy and fruit flavors added.

Front 18

Sloe Gin

Back 18

sloe berries from blackthorn bushed, otherwise known as sloe plums, provide the flavor for this once popular spirit.

Front 19

Southern Comfort

Back 19

Cane spirit blended with peach liqueur

Front 20

Triple Sec

Back 20

a clear, higher proof version of Curaçao

Front 21

Akavit

Back 21

a caraway seed flavored spirit

Front 22

Anisette

Back 22

flavored with anise seed

Front 23

Benedictine D.O.M. (France)

Back 23

A brandy based cordial flavored with twenty-seven herbs and spices, and created in the early 16th century France

Front 24

Chartreuse

Back 24

an ancient cordial flavored with over a hundred herbs and spices.

green-110 proof

yellow- 80 proof

Front 25

creme de cacao

Back 25

flavored with cocoa beans and vanilla

Front 26

Drambuie

Back 26

a Scotch based liqueur with heather and honey

Front 27

Galliano

Back 27

a sweetish cordial flavored with herbs and spices

Front 28

Goldwasser

Back 28

caraway and anise with floating flakes of gold

Front 29

Irish Mist

Back 29

irish whiskey flavored with honey and some herbs

Front 30

Kahlua

Back 30

a coffee-flavored liqueur based upon rum

Front 31

Kummel

Back 31

a caraway based liqueur from Eastern Europe

Front 32

Ouzo (Greece)

Back 32

anise based, sweet liqueuer

Front 33

Sambuca

Back 33

elderbush is often used to give this anise-like flavor, although the distillate can be made from aniseed.

Front 34

Strega

Back 34

flavored with many herbs and spices

Front 35

Tia Maria

Back 35

coffee flavored liqueur based upon rum.

Front 36

Aperitivi

Back 36

"openers" -lower proof and meant to be taken before a meal to stimulate gastric juices

Front 37

digestive/digestifs

Back 37

"digestives"- which are higher in proof and follow a meal to help everything digest properly

Front 38

Amer Picon (France)

Back 38

herb based aperitif with bitter orange notes

Front 39

Campari (Italy)

Back 39

red, bittersweet Italian aperitif

Front 40

Fernet Branca (Italy)

Back 40

80 proof herb based digestivo with a cult following

Front 41

Jagermeister (Germany

Back 41

an herb based digestif

Front 42

Lillet (France)

Back 42

a lightly quinined aperitif with notes of orange, comes in a delicate white and more robust red

Front 43

Malnais Balzams (Latvia)

Back 43

herb based bitters

Front 44

Underberg (Germany)

Back 44

herb based digestif; packaged in tiny bottles

Front 45

Unicum (Hungary)

Back 45

herb based digestif

Front 46

aromatic wine, who made it first, and how is it made?

Back 46

Antonio Carpano of Turin, Italy 1786

1800 Joseph Noilly, South of France made dry vermouth

base wine that is mixed with mistelle (sweetened grape juice and brandy) and flavored with herbs, roots, bark, and flowers.

Herbs and flavors are steeped in the base wine and in the brandy. After steeping, the wine, mistelle and brandy are blended mechanically in large vats. The mixture is blended, pasteurized, then refrigerated to allow impurities to crystallize, then filtered and bottled.

Front 47

Absinthe, was first made where?

Why was it outlawed?

Back 47

anise flavored spirit was first made in Switzerland in the mid 18th century. Made with oil extracted from the wormwood leaves. Wormwood contains thujone, believed to be behind murders and mayhem of the 19th century.

Front 48

Arak, Araki, Raki

Back 48

"Araq" is the arabic term for "liquor" and is applied to a large range of distillates from lands that Islam has a large cultural influence.

South and southeast Asian "Arrak" is distilled from either palm tree sap or sugarcane and rice and is unsweetened.

Middle eastern versions are made from dates, figs and raisins. Usually flavored with anise or caraway, sweetened.