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Liqueur Glossary (Part Two) Glorious Liqueurs
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Servings: 1
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Alcohol
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Beverages
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Information
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Liqueurs
Ingredients:
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Directions:
Continued from Part One
Grand Marnier: Proprietary name for a classic French liqueur based on
Cognac. Deeply flavored with the peels of wild bitter oranges, this
liqueur's fragrance is tantamount to perfume.
Irish Cream Liqueur: Fresh Irish cream, whiskey, and hints of coconut
and caramel round out this creamy liqueur, delicious as an ingredient,
substantial enough to make an instant topping. Serve chilled, on the
rocks, or at room temperature.
Ireish Mist: Similar to Drambuie, this liqueur is based on whiskey and
sweetened with honey.
Kahlua: From Mexico comes this espresso colored, coffee-flavored
liqueur, which does much to enhance coffee and all other drinks, as
well as desserts.
Le Grande Passion: From the manufacturers of Grand Marnier, a passion
fruit liqueur based on Armagnac. Not as sweet tasting as Alize, it is
appropriate for use in both before- and after- dinner drinks.
Liqueur Brule: A caramel liqueur with a buttery nuance.
Liqueur Galliano: Golden Italian Liqueur in a long-necked bottle.
Distilled from seeds, herbs, and spices, it's often poured into
orange juice ho make Harvey Wallbanger cocktails.
Liquore Strega: An Italian liqueur with a lively citrus quality and
golden color.
Lochan Ora: From Scotland, this Scotch-based liqueur is quietly
flavored with ingredients from the West Indies and Sri Lanka.
Mandarine Napoleon: Tangerines and Cognac flavor this amber liqueur.
Midori: Bright green like the honeydew it's named flavored with, this
Japanese liqueur is refreshingly true to the fruit. (Midori means
"green" in Japanese.)
Nocello: Rich with walnut flavor, useful in any recipe calling for the
nut's rich character.
Opal Nera: An ebony-colored 80-proof Italian sambuca. Flavored with
anise and elderflower with a wisp of lemon.
Ouzo: This clear Greek liqueur is anise-flavored, but it's not as
sweet, and it's stronger than regular anisette. Like Pernod, it turns
opalescent when mixed with water.
Pernod: The color of unripe lime, this anise-flavored liqueur turns
milky white when mixed with water and ice.
Sabra: From Israel, this chocolate-flavored liqueur is intriguingly
accented with Jaffa oranges.
Sambuce Romana: Deriving its licorice flavor from elder bus fruit,
this liqueur is classically added to espresso along with three coffee
beans.
Sloe Gin: Highlighted in the sloe gin fizz, this red liqueur is
flavored with cherry-like sloeberries.
Southern Comfort: This potent peach-flavored liqueur has a bourbon
whiskey base.
Tia Maria: Coffee liqueur from Jamaica with a rum-flavored base.
Triple Sec: Another orange-flavored liqueur, this one, flavored with
orange peel fro the Dutch West Indies, is reminiscent of curacao but
it's clear, plus sweeter and higher in proof than curacao.
Truffles: Like its confectionery namesake, this chocolate liqueur has
nutty nuances.
Tuaca: Italy's orange liqueur, with a whiff of vanilla.
Vandermint: Sold in a Delft-like bottle, this Dutch liqueur combines
chocolate and mint to make a refreshing treat.
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
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