Liqueurs

Origins & Typology

The first liqueurs were born around 1300 in monasteries when monks and alchemists patiently tried out different mixtures and distillations, but it was only around 1500, after the discovery of America, that they reached royal palaces, thanks to the import of cane sugar and spices that improved their quality level.

A liqueur is a solution composed of alcohol, sugar and water and flavoured with fruit, spices and herbs. There is at least 100 g sugar per litre in the finished product. Creams are liqueurs containing at least 250 g sugar/litre. The freshness of the aromas and flavours can be appreciated if, once opened, the bottle is consumed within 1 year. They have an alcoholic strength normally between 15 -55° vol.

Infusions

cold infusion or hot maceration in ethyl alcohol or spirits of aromatic plant substances that release their principles.

Distillation

A fermented spirit is distilled, a liquid obtained by maceration of fruits or herbaceous plants, an alcoholic spirit or brandy. Clear spirits are obtained.

Essentials

are obtained by cold mixing essential oils, ethyl alcohol, sugar and water. They are widely used in industrial preparations.

Bitter liqueurs are liqueurs obtained by distillation, infusion or maceration in ethyl alcohol with a good taste of medicinal herbs, spices or citrus peel, with sugar added in very variable quantities, with an alcoholic strength of between 20 - 40° % vol. They were once used for their medicinal properties and their ability to stimulate the production of gastric juices at the end of a meal.

Alchermes

very sweet, is obtained by macerating spices (cinnamon, nutmeg, vanilla, herbs, sugar, rose and jasmine essences) in ethyl alcohol. The colour is given by cochineal, a pigment obtained from a small insect.

Amaricante

It is obtained by infusing about 30 herbs in Marsala with the addition of sugar and ethyl alcohol. Soft and full taste.

Cordial

liqueur of French origin obtained by maceration or infusion of herbs and fruits in ethyl alcohol. (Cordial Campari, Cordial Médoc).

Chartreuse

produced in Voiron, near Grenoble, is obtained by maceration in ethyl alcohol of numerous alpine herbs (130), distillation and resting for years in oak barrels.

Kummel

alcoholic infusion of cumin and other spices and herbs with a substantial addition of sugar. Usually colourless, it has a delicate aroma and a syrupy consistency. It is often bottled with a boxwood sprig on which the sugar crystallises.

Maraschino

obtained by fermentation and distillation of whole marasca cherries, aged in barrels and served neat or with ice.

Amaretto

It was once obtained by macerating apricot kernels in ethyl alcohol or brandy, today it is made from bitter almond essence mixed with ethyl alcohol, syrup or sugar and various flavourings. Amber colour, almondy aroma, sweet and fragrant flavour.

Pastis

a light yellow Marseille speciality obtained by infusing aniseed, alpine herbs, coriander, wormwood and liquorice in ethyl alcohol.

Bénédictine DOM

produced in Fécamp from 27 herbs undergoing maceration and distillation. It is then matured in oak barrels for years.

Drambuie

liqueur made from Scotch Whisky, heath honey and herbs. Very smooth, enveloping and pleasant, it is enjoyed at room temperature.

Cherry Brandy

a very sweet liqueur made by macerating whole cherries in brandy and good-tasting ethyl alcohol. If the mixing is done with ethyl alcohol, good taste, syrup or sugar and distilled water, Cherry with lower alcohol content is obtained.

Vov

Invented in 1845 by Gian Battista Pezziol, a confectioner from Padua, it contains: egg yolks (min 40 %), fine marsala, alcohol, sugar, flavourings.

Aniseed

It is obtained from the ethyl alcohol infusion of the seeds of different types of aniseed (green, star anise...). Sambuca is obtained by flavouring aniseed with white elder flowers. They are served as digestives, to correct coffee or diluted with water and ice.

Bailey's Original

is a liqueur cream launched in Ireland in 1974, based on fresh cream and aged Irish whiskey, chocolate, flavourings.

Orange

of French origin, are made from Antilles orange peels macerated in Brandy or Cognac with longer ageing.

Cointreau

is an Orange Triple Sec made from bitter Antilles orange peel and sweet oranges, ethyl alcohol good taste. It differs from Grand Marnier because the latter is made with Cognac.

Creme de Cassis

Born in Burgundy, it is obtained from blackcurrants by maceration in ethyl alcohol and addition of syrup so that it contains at least 400g of sugar/litre. It is used for famous Kir cocktails with Aligoté (cool, acidulous white wine). Base for cocktails with Champagne or Muscadet.

Tia Maria

Jamaican liqueur produced for more than 300 years with rum, coffee and spices (secret selection). Perfect as a digestive.