LIQUEURS & BITTERS

 L I Q U E U R S 

Liqueur is a flavored and sweetened alcoholic beverage made by the method of infusion or distillation, or sometimes flavorings are just soaked or macerated in an alcohol base. Various botanicals such as berries, fruits, herbs, nuts, honey, and sometimes cream are used to flavor the liqueurs. 

Liqueurs contain at least 2.5 % sugar by volume which differs them from flavored spirits. Liqueurs containing from 2.5 to 10 % sugar fall under the dry range whereas most of the liqueurs contain up to 35 or 45 % sweetener. Liqueurs are not allowed to age for a long time however they may have resting periods so that liqueurs may obtain the flavor. 

The French often call liqueurs digestives because they are usually served after a meal as an aid to digestion. Historically, liqueurs were thought of as after-dinner drinks and nightcaps, but as cocktail culture shifts and grows, they’re showing up more and more in mixed drinks.

 COMPONENTS OF LIQUEURS -

To be labeled as a liqueur it should include three components. The first one is the base which is spirit and sometimes wines, secondly, it must be flavored and third, it must be sweetened. As mentioned most liqueurs have three elements which can be divided as below: 

 The spirit (or occasionally wine) base 

 The flavoring agent and 

 The sweetener 

The Base: Most liqueurs have a neutral or grain spirit base, but some use brandy (even cognac), whisky, or rum as a base spirit. It provides an essential element in their character. Example: Grand Marnier has a base of cognac and Irish Mist is based on Irish Whisky. 

Flavoring agents: Liqueurs have complex mixtures of flavors although sometimes one flavor predominates. Some of the common flavors are described below. - 

• Herbs and spices:- These may include bark, flowers, roots, and seeds. They especially dominate the flavorings. 
• Fruits and their peels and stones:- Many liqueurs include small quantities of fruits or fruit peel in their complex mixtures. Some of the finest are:- flavored dried lime, lemon, and orange peel. 
•  Nuts: nuts, almonds, and many more.

Sweetener: Sweetening or sweetened was originally referred to as 'lacing' which describes the process of threading or weaving the sweetener into liquor. They are always done after blending. Sugar syrup is used, but sometimes honey is used as a sweetener. For example- Drambuie and Irish Mist use honey to provide sweetness. Sometimes eggs and cream are also used as other ingredients.

TYPES OF PRODUCTION 

Liqueurs can be produced by various methods such as infusion, percolation, distillation, or by maceration where flavoring agents are soaked in base spirits. All the methods are described below. 

• Infusion: In the case of the infusion method chopped fruits, herbs, and spices are simply added to cold water and kept for up to one year. When the water absorbs the color and flavor it is then filtered and kept for further use. 
•  Maceration: In this method, the flavoring agents are immersed in the alcohol till the time spirit absorbs the flavors and characteristics. This may take as long as a year and is used for those flavoring agents that may lose their flavor upon heating. The resulting product is known as tincture and is used during liqueur production. 
•  Percolation: This method is somewhat like brewing coffee. The spirit is pumped up over the flavorings and allowed to percolate through it carrying down i.e. extracting the aroma and flavors. The pumping and percolation is repeated continuously for weeks or months. percolate is then sweetened with sugar syrup and filtered. 
• Distilled with Water: This method is used for delicate fruits, flowers, and herbs. They are soaked in water and distilled slowly in a pot still. The colorless water is then sent for blending. 
• Distilled with alcohol: The flavorings agents are soaked for several hours and then distilled slowly in a potstill to achieve a colorless flavored spirit.
• Percolation and blending: After collecting ‘colored or flavored’ and ‘water they are blended together with sugar syrups, honey, vegetable dyes, and alcohol to achieve the desirable character.

TYPES OF LIQUEURS

Proprietary Liqueurs :

Proprietary liqueurs are expensive imported liqueurs having distinctive recipes, brand names, and bottle shapes. Following is the list of some of the widely used proprietary liqueurs 

Examples of the same are Cointreau & Benedictine- France, Drambuie- Scotland, and Malibu- West Indies.

Generic liqueur 

Generic liqueurs are cheaper liqueurs without a protected name, recipe, or bottle shape. They are cheaper than proprietary liqueurs. For example, while preparing a Margarita an expensive liqueur Cointreau is being used which can be substituted by a generic liqueur Triple Sec as both have an orange flavor but the latter is much cheaper. Below is the list of widely used generic liqueurs. 

Examples of the same are Creme de Cacao- Chocolate flavored, Triple Sec- Orange, and Creme de Menthe- Peppermint

Service of liqueur 

Almost every liqueur is served in its own way however below are the various ways by which liqueurs can be served in day-to-day life. 

• In many restaurants, liqueurs are served from a liqueur trolley after a sweet course. The trolley displays assorted liqueurs like Grand Marnier, Chartreuse and others along with glassware is carried to the guest and served from the trolley to the guest.
• Ideally, liqueur should be served in small brandy balloons. Liqueurs can also be served in a liqueur glass also known as cordial /pony glass, this classic stemmed liqueur glass is designed to hold about 1oz. (3o ml) of liqueur but nowadays many people refrain from using this glass as it is very difficult to drink from and also looks odd in the large hands of most grownups.
• When consumed with water without ice or water they can be served neat, on the rocks, or with crushed ice ( in a champagne saucer or cocktail glass) as Frappe; as the ice melts it slightly dilutes the drink, reducing its intense flavors and making it a more little approachable.

Liqueurs can also be served as shooters in a shot glass, as a cocktail ingredient, sipped straight from a stemmed glass after drink, added to

• 
  coffee, mixed with cream, topped over ice cream, or in a champagne flute
• Liqueurs are also used as flavoring agents in cakes and as a prime ingredient in cocktails. 

Always keep liqueur bottles in a dark cool cupboard. Most should last three years if unopened. Once opened oxidation speeds up and will spoil the drink therefore it is suggested to consume the bottle within six months except for cream liqueurs as they can be used within eight months if refrigerated after opening.

L I Q U E U R  T R O L L E Y

B I T T E R S

These are the alcoholic beverages produced from distilled spirits in which bitters roots, herbs peel, etc. are incorporated & whose strength is not less than 15% v/v. The word aperitif is derived from the Latin word “aperire” which means to open. Bitter is known as Amora in Italy. They are supposed to soothe & relax the stomach after meals & aid the process of digestion.

Bitters are used either as an aperitif or for flavoring mixed drinks and cocktails. It is usually served before a meal to stimulate the appetite and is therefore usually dry rather than sweet. Here in this article, we will discuss about best bitters recipes, various bitters brands, bitters and their uses in cocktails, different substitutes of bitters, Swedish bitters, what are digestive bitters, and popular drinks with bitters.

Bitters are always a commonly used bar ingredient considered as a necessity in the past of cocktail recipes and used in many classic cocktails. The secret formulas include a variety of herbs, fruits, spices, and roots distilled in a base liquor but they are not meant to be consumed neat or on the rocks. we can also use them in cooking soups, salad dressings, fish, and making pies.

Various brands of these tonics are introduced as medicinal tonics and slowly used in cocktails to increase the flavor only used by the dash. Nowadays they are essential ingredients for making cocktails in the bar and different brands bring their own qualities to each cocktail.

• Amer Picon (25%ABV)- It is a bitter orange-flavored liqueur. It is made of steeping orange peel, quinine, spices and herbs in neutral alcohol. It is clear red and is produced in France & Italy. “Gateau Picon” of Algeria in the year 1837 first produced it.
• Angostura Bitter (45%ABV)- It is a bitter liquid condiment that adds zest to drinks. Gentian and many other herbs are steeped in neutral alcohol. Dr. J.G.B. Siegert in the town of Angostura first made an Angostura aromatic bitter in 1824. Originally aromatic bitters were thought to have medicinal properties. It is dark brown with an orange tint and is produced in Trinidad and Tobago. It is enjoyed in small quantities (1 or 2 dashes) in cocktails.
• Campari (23-25%ABV)- It is a bitter orange and herb-flavored liqueur. Herbs and bitter orange rind are steeped in neutral alcohol. It is clear red and produced in Italy.

• Fernet Branca(40%ABV)- It is an extremely bitter herb-flavored liqueur. Aromatic plants, roots, and herbs are steeped in alcohol. It is very dark red, almost black, and is produced in Italy in the year 1845.

• Jagermeister (35%ABV)- It is produced from 50 herbs like licorice, aniseed, and juniper berries poppy seeds saffron steeped in neutral alcohol. It is served in an old-fashioned glass after a meal.

• Byrrh (pronounced beerj): This is a style made in France near the Spanish border. It has a base of red wine and is flavored with quinine and herbs and is fortified with brandy.

Service of Bitters- 

Best enjoyed on the rocks, in cocktails, mixed drinks, and tall drinks. Blends well with fruit juices, club soda, 7-Up or Sprite or Sprite, fruit liqueurs, vermouth, dry gin, and vodka. It is served in an old-fashioned glass with water.