Liqueur Glossary (Part One) Glorious Liqueurs
Alize: An opaque orange liqueur with the pronounced, fresh flavor of
passion fruit blended with Cognac. It adds a brilliant note to orange
Anisette: Flavored with licorice-like anise, a clear or red liqueur
that's often splashed into a cup 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 sixteenth century. Its mildly
medicinal flavor is not to everyone's liking.
Chambord: A luscious, fragrant raspberry and honey liqueur that is
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
surprisingly appealing nonetheless.
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 aperitif, Kir, which combines
white wine with a splash of cassis.
Creme de menthe: The white and green varieties of this mouthwash-like
liqueur have the same flavor. Distilled from several varieties 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 orange-flavored
liqueur that is sometimes colored swimming-pool blue. Lower in proof
than Triple Sec, it's flavored with dried peel from local green
Drambuie: Proprietary brand name for a Scotch whisky-based liqueur
flavored with heather honey and spices. The national liqueur of
Eggnog: A thick, creamy egg-based liqueur, often made in Holland.
Fraise des bois: Flavored with wild strawberries, an intensely true-to
Framboise: 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 comparable 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..
From: Carolyn Shaw Date: 04-12-96 (02:41) Winquest
Pc (312) Gourmet