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rodge liqueur

rodge liqueur

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Published by: rodge_88 on Dec 02, 2009
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09/18/2011

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Eulogio “AMANG” RodriguezInstitute of Science and Technology
Nagtahan Sampaloc, Manila
College of Hospitality Management
LIQUEUR
Submitted by:
BALLON, Kimberly C.
Submitted to:
Ms. Anna Victorina V. Mailas
 
INTRODUCTION
While beer, whiskey and vodka may summon to mind crowded barsand rowdy crowds, liqueurs such as amaretto, Kahlua and Bailey'sconjure a more refined setting, such as a fancy restaurant or anelegant party.Liqueurs are friendly drinks that go down smooth due to their highersugar content. Unlike other types of alcohol, liqueurs will never leaveyou gasping for air or wearing that bug-eyed tequila face familiar to somany.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 longbut may have resting periods during their production to allow flavors tomarry.In some parts of the world people use the words cordial and liqueurinterchangeably. Though in these places the two expressions bothdescribe liqueurs made by redistilling spirits with aromatic flavorings
 
and are usually highly sweetened, there are some differences. Whileliqueurs are usually flavored with herbs, cordials are generallyprepared with fruit pulp or juices.
Liqueur
What is a Liqueur?
Liqueurs are sweet and, at times, creamy. Theycan stand alone, be mixed in cocktails and areoften flavored with fruits, herbs and spices. Theword
liqueur 
comes from the Latin word
liquifacere
, which means "to dissolve." This refersto the dissolving of the flavorings used to make the liqueur. Liqueurs date back centuries and are historical descendants of herbalmedicines. They were made in Italy as early as the 13th century. Today, liqueurs are made worldwide and are served in many ways:
by themselves
during cooking (especially when chefs are making desserts)
poured over ice

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