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Title: Liqueur Glossary (Part One) - Glorious Liqueurs
Categories: Makebooze
Yield: 1 Servings
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Alize: An opague orange liqueur eith the pronounced, fresh flavor of passion fruit blended with Cognmac. It adds a brilliant note to ornge juice.
Anisette: Flavored with licorice-like anise, a clear or red liqueur that's often splashed into a cupu of espresso coffee.
Amaretto di Saronno: Deriving its bitter almond flavor from apricot pits (like amaretti cookies), a honey-colored liqueur.
B & B: Proprietary name for a blend of Benedictine and brandy. Owing to the brandy, this is less sweet than many of liqueurs.
Benedictine: Infused with herbs, plants, and peels, this amber liquid was created by Benedictine monks in the sixteenthe century. Its mildly medicinal flavor is not to everyone's liking.
Chambord: A luscious, fragrant raspberry and honey liqueur that is quintessential berry!
Chartreuse: Available in green (110 proof), yellow (80 proof), an dALC (108 proof and rarely available) varieties, this liqueur is reportedly fortified with a mysterious blend of 130 alpine herbs. Like Benedictine, it is created by monks, this time Carthusian monks from La Grande Chartreuse near Grenoble, France. This is the only liqueur to have a color named after it, but that still does not make it the most appealing flavor to all palates.
Cherry Herring: This is the proprietary name for a Danish cherry liqueur. It is faintly reminiscent of cherry coffee syrup, but suprisingly appealing notheless.
Cherry Suisse: From the manufacturers of Vandermint comes this liqueur with the flavors of a chocolate-covered cherry. Delicious over cherry ice cream, garnished with chocolate curls.
Cointreau: This classic French liqueur blends sweet and bitter Mediterranean and tropical orange peels. It tastes slightly less sweet than Grand Marnier.
Creme de cacao: Available in white and brown varieties, which have the same taste, this is an appealing liqueur that blends the flavor of cocoa beans with a touch of vanilla. The white variety is used with green creme de menthe, to create Grasshoppers.
Creme de cassis: This garnet colored liqueur is made from black currants, primarily around the Dijon region of France. It is unusual among liqueurs in that it's used as an apertif, Kir, which combines white wine with a splash of cassis.
Creme de menthe: The white and green varities of this mouthwash-like liqueur have the same flavor. Distilled from several varities of mint, notably peppermint, this liqueur is particularly refreshing when poured over a glass of crushed ice.
Curacao: From the Dutch West Indies comes this ornage-flavored liqueur that is sometimes colored swimming-pool blue. Lower in proof than Triple Sec, it's flavored with dried peel from local green oranges.
Drambuie: Proprietary brand name for a Scotch whisky-based liqueur flavored with heather honey and spices. The national liqueur of Scotland.
Eggnog: A thick, creamy egg-based liqueur, often made in Holland.
Fraise des bois: Flavored with wild strawberries, an intensely true-to the-fruit liqueur.
Framboinse: Raspberry-flavored liqueur, similar to cassis.
Frangelico: So purely flavored, you'll think you're drinking liquid hazelnuts! Named for the hermit who supposedly crafted the recipe using wild hazelnuts.
Fruit liqueurs: Flavored and colored with the fruit of choice, these are lower proof and sweeter than xomparable fruit flavored brandies.
Fruit Brandies: Like fruit liqueurs, flavored and colored with the fruit of choice. In this case, however, always 70 proof.
Continued in part two.
New Country Fare: Glorious Liqueurs Edited by Mary Aurea Morris ISBN: 0-9627403-1-4 Formatted by Carolyn Shaw 3-96..
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