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 [...]
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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
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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 [...]
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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 [...]
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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 [...]
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