HMPE 5 – Bar & Beverage Operation

Chapter 3
Distilled Spirits

I. Chapter Objectives
After discussing this chapter, you should be able to:

 Learn the classification and types of distilled spirits;

 Identify ingredients used in making spirits; and
 Learn, appreciate and patronize the locally produced distilled spirits.

II. Definition

Distilled Spirits — type of alcoholic beverages made by distilling fermented beverages made from
fruits, grains and plants.

1. Spirits - generally refers to distilled beverages that are low in sugar and containing at least
35% alcohol by volume. Gin, vodka, rum, whisky, brandy, absinthe, tequila, and traditional
German schnapps are examples of spirits.

2. Liqueurs — are distilled beverages with added flavorings and colorings that are high in sugar
such as Grand Marnier, Frangelico and Kahlua.

3. Liquor—the term means spirits; spirits and liqueurs; or all alcoholic beverages, including wine,
sake, beer.

Distillation — the process of heating the liquid to a point where liquid turns into gas and evaporates
and then turns again into liquid as it cools down.

IIl. Types of Distillation

1. Pot still distillation — still is heated directly by fire, thus having higher temperature. It is used
in producing low proof distilled spirits.

2. Column still/ patent still distillation - still is heated by steam, thus having lower temperature.
It is used in producing high proof distilled spirits.

IV. Classification of Distilled Spirits

1. According to color and alcohol content
1. Low proof spirits /brown spirits
 Whiskey/whisky
 Rum
 Tequila
 Brandy
 Liqueurs

2. High proof spirits /white spirits

 Gin
 Vodka
 Lambanog
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2. According to ingredients used

1. Fruit Based: Brandy
2. Grain Based: Vodka, Gin, and Whiskey/Whisky
3. Plant Based: Rum and Tequila

V. Fruit Based:

BRANDY
Brandy (short for brandywine, from a Dutch term brandewijn which means ‘burnt wine’) is a
general term for distilled wine, it usually 40-60% ethyl alcohol by volume.

Aside from wine, this kind of spirit can also be made from grape pomace or fermented skins of the
grapes or from other fermented fruit juices. Brandy normally consumed as an after-dinner drink.

Types Of Brandy

A. Grape Brandies
B. Pomace Brandies
C. Fruit Brandies

A. Grape Brandies

 Cognac — is a type of French brandy that is produce from the Cognac region in France.
 Armagnac — is a type of French brandy that is produced from Armagnac region in Southwest
of France. Popular brands are Darroze, Baron de Sigognac, Larressingle, Delord, Laubade,
Gélas and Janneau.

Cognac Grades
The unofficial grades used to market cognac include:

1. VS (Very Special) or *** (three stars), where the youngest brandy is stored at least two
years in cask.
2. VSOP (Very Superior Old Pale), Réserve, where the youngest brandy is stored at least
four years in cask.
3. XO (Extra Old), Napoléon, Hors d’Age, where the youngest brandy is stored at least six
years in cask.

Characteristics of Cognac

1. Grande Champagne (13766 hectares total land area) Grande Champagne eaux de vie
taste and flavor stays longer in the mouth and powerful, dominated floral notes. The most
prestigious of the crus. “Champagne” means chalky soil, a characteristic shared with the
area around Reims where Champagne (sparkling wine) is also produced.

2. Petite Champagne (16171 hectares total land area) Petite Champagne eaux de vie have
similar characteristics to those from Grande Champagne, but are in general shorter on the
palate or the taste and flavor doesn’t stay longer in the mouth.
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Top Cognac Houses that Produce Premium to Super Premium-Level Brands of Cognacs

1. Extra by Camus is their premium cognac beyond XO containing their oldest cognacs from
the Borderies, Grande Champagne and Petite Champagne regions in a distinctive decanter
style bottle.

2. Louis XIII by Rémy Martin is composed of more than 1,200 of the finest eaux-de-vie aged
between 40 years and a century in very old Limousin oak barrels.

3. Richard Hennessy — produced by Hennessy, ‘Richard’ isa blend of over 100 eaux-de-vie
aged up to 200 years. It is said in a Baccarrat crystal blackman and is named after the
founder of the company.

4. L'Esprit de Courvoisier — Courvoisier’s leading cognac, presented ina hand-cut Lalique

decanter, blended from eaux-de-vie up to 200 years old, and individually numbered.

5. Moyet Antiques — Moyet’s Trés Vieille Fine Champagne and Tres Vieille Grand
Champagne cognacs blended from some barrels over 150 years old, individually numbered
and signed by the cellar master.

Other grape brandies:

1. Spanish brandies — some of the Spanish brandies are made using the solera system of
aging the brandy.
2. Portugal — here brandy is called aguardente (burning) liquid.
3. Mexico
4. Germany
5. South Africa — South African grape brandies as mandated by law, made almost exactly
as in Cognac.

 The European Union legally enforces Cognac as the exclusive name for brandy produced and
distilled in the Cognac area of France, and Armagnac from the Gascony area of France, using
traditional techniques.

B. Pomace Brandies — Pomace brandy is produced from fermented grape pulp,

seeds, and stems that remain after the grapes are pressed or crushed. Italian
grappa and the French marc are example of this type of brandy.

C. Fruit Brandies — are distilled from fruits other than grapes. Apple, plum, peach, cherry,
raspberry, blackberry, and apricot are the most commonly used fruit. Fruit brandy is usually clear with
80 to 90 proof, and usually drunk chilled or on the rocks.

Types of Fruit Brandies

1. Calvados — is an apple brandy from the French region of Lower Normandy
2. Cherry Brandy — is a fruit brandy made from cherries. Example: Kirschwassef is a fruit
brandy made from cherries.
3. Palinka — is a fruit brandy traditional to Hungary.
4. Slivovitz — is a fruit brandy made from plums, traditional to Serbia.
5. Slivovice is a strong 70% vol. fruit brandy made from plums, in Slovakia
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6. Tuica (tzuika) is the clear Romanian brandy, made mainly from plums, apples, pears, apricots,
mulberries, peaches, quinces or mixes of them.

 Aging
No aging: Many pomace and fruit brandies are not aged after distillation. The resulting product
is typically a clear liquid.

1. Single barrel aging: Brandies that have a golden or

brown color have been aged in oak casks.
2. Solera process: Some brandies are aged using the
solera system. Brandies from Spain are typical of this
variation.

 Brandy Labels
Brandy has a rating system to describe its quality and condition, these indicators can usually
be found near the brand name on the label.

1. A.C.: aged in cask 2 years in wood.

2. V.S.: “Very Special” or 3-Star, aged at least 3 years in wood.
3. V.S.O.P.: “Very Superior Old Pale” or 5-Star, aged at least 5 years in wood.
4. X.O.: “Extra Old”, Napoleon or Vieille Reserve, aged at least 6 years, Napoleon at least 4
years.
5. Vintage: Stored in the cask until the time it is bottled with the label showing the vintage date.
6. Hors D’age: These kinds of brandies are too old to determine the age, although 10 years plus
is typical, and they are usually of great quality.

VI. Lambanog

“Lambanog” is a locally produced distilled spirit made by distilling palm wine locally known as
“tuba”.
1. Sources of tuba /lambanog:
 Coconut
 Nipa/ sasa — a family of palm tree commonly found along river banks or swamps.
 Sugar palm or locally known as “kaong”

2. Types:
 Plain
 Flavored

VII. Grain Based:

VODKA
Vodka - is typically a colorless, odorless tasteless distilled spirits made from fermented beverage that
are made from grains, vegetables and other ingredients. The word shares a root with the word for
“water” in various Slavic languages (voda, woda).
 Vodka usually has an alcohol content ranging from 35% to 50% by volume. The traditional
Russian and Polish vodka is 40% equivalent to 80 USA proof. This can be attributed to the
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Russian standards for vodka production
introduced in 1894 by Alexander III from
research undertaken by the Russian
chemist Dmitri Mendeleev. According to
the Vodka Museum Moscow, Mendeleev
found the perfect percentage to be 38. At
strengths less than this, vodka drunk neat
can taste “watery”: above this strength,
vodka can have a “burn” taste. Some
governments set a minimum alcohol
content for a spirit to be called “vodka”.
For example, the European Union sets a
minimum of 37.5% alcohol by volume.

Types:
1. Plain/traditional vodka
2. Flavored vodka:
 Strawberry
 Black currant
 Apple
 Lemon
 Banana
 Mandarin
 Vanilla
 Citron
 Orange

Production
1. Vodka may be distilled from any starch or sugar-rich plant. Most vodka today is produced from:

2. Grains such as:

 Sorghum
 Corn
 Rye
 Wheat
3. Among such grains, vodka made from rye and wheat is generally considered superior.

4. Some vodka is made from:

 Potatoes
 Molasses
 Soybeans
 Grapes
 sugar beets
 sometimes even byproducts of oil refining or wood pulp processing
 In some Central European countries like Poland some vodka is produced by just
fermenting a solution of crystal sugar and yeast.

5. The European Union talks about the standardization of vodka. The Vodka Belt countries insist
that only spirits produced from grains and potato must be allowed to be branded as “vodka”,
following the traditional methods of production.
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GIN
Gin is a spirit with flavorings primarily juniper berries and aromatics.

History
Gin originated in the Netherlands in the 17th century.
1. Its invention is often credited to the physician named Franciscus Sylvius.
2. Dutch gin, also known as jenever or genever, is a distinctly different drink from English-style
gin; it is distilled with barley and sometimes aged in wood, making it more similar to whisky.
3. Schiedam, in South Holland, is famous for its jenever (Dutch gin). Jenever is produced in a pot
still and is typically lower in alcohol and more strongly flavored than London gin.
4. Beer maintained a healthy reputation as it was often safer to drink than unclean plain water.
5. Gin on the other hand was blamed for various social and medical problems, and it may have
been a factor in the high death rate that caused London's previously increasing population to
remain stable.
6. The reputation of the two drinks was illustrated by William Hogarth in his engravings Beer
Street and Gin Lane (1751).
7. This negative reputation of gin survives today in the English language, in terms like “gin-mills”
to describe disreputable bars or “gin-soaked” to refer to drunkards, and in the phrase “Mother's
Ruin,” a common British term for Gin.
8. In London, The Gin Act of 1736 imposed high taxes on retailers but led to riots in the streets.
The prohibitive duty was gradually reduced and finally abolished in 1742.
9. The Gin Act of 1751, was more successful, however. It forced distillers to sell only to licensed
retailers and brought gin-shops under the jurisdiction of local magistrates.
10. Gin in the 18th century was produced in pot stills, and was somewhat sweeter than the London
gin known today.
11. In London in the early eighteenth century, gin sold on the black market was prepared in illicit
stills and was often adulterated with turpentine and sulphuric acid.
12. In 1832 column still was invented and the “London dry” style was developed later in the 19th
century.
13. In tropical English colonies, gin was used to mask the bitter flavor of quinine, a protection
against malaria, which was dissolved in carbonated water to form tonic water. This was the
origin of today’s popular gin and tonic cocktail (a shot of gin over ice and top up with tonic
water and a slice of lemon or lime).
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Beer Street and Gin Lane Story

The theme of this work is gin and the negative effects
it has when consumed in high quantities as opposed to
the 'healthy' consumption of much weaker English
beer which was believed to cause less social
problems.

In Beer Street happy and healthy drinkers celebrate

the king's birthday after a hard day's work. Business
on the street is thriving apart from the pawnbroker who
hides from debt collectors.
On Gin Lane however, there is a shocking deterioration of morals; the street is in a state of ill repair
and the people are almost skeletal and disheveled. People are pleading with the pawnbroker to buy
their wares in order to find more money for gin and a neglectful mother lets her child fall to its death.

Prints such as Beer Street and Gin Lane were designed to highlight the problems relating to drinking
gin and to encourage the viewer to choose beer instead. Not only was beer much weaker, but it was
also produced locally and, in many ways, Hogarth uses it to promote a kind of national unity within
this picture.

The consumption of large amounts of gin was a real problem in 18th century England. It had been
introduced when Queen Anne married King George of Denmark and gin began to replace local beers
as the drink of choice for the lower-class population.

Gin was not only cheap and strong but readily available and began to cause a whole range of health
and social problems across London, including;
 Stealing and Robbery
 Massive amounts of people living in small areas, encouraging disease
 Prostitution
 Unemployment
 Neglect of children

In comparison, Beer Street was an image demonstrating Hogarth's pride in his country and shows an
idyllic image of England without foreign influences.
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Types of Gin
1. London dry gin. London dry because this type of gin originated in London and it has dry taste
or less or no sweetness. It is made by taking a neutral grain spirit (usually produced using a
column still) and redistilling after the botanicals are added. Aside from juniper berries, it is
usually made with a small amount of citrus botanicals like lemon and bitter orange peel. Other
botanicals that may be used include anise, angelica root, orris root, licorice root, cinnamon,
coriander, and cassia bark.

2. Sloe gin — is a common ready-sweetened form of gin that is traditionally made by infusing
sloes (the fruit of the blackthorn) in gin.

3. Plymouth Gin — is a clear, slightly fruity, full-bodied gin that is very aromatic. This style of gin
originated in the port of Plymouth on the English Channel, but only one distillery, Plymouth,
Coates & Co., has the right to produce Plymouth Gin now.

4. Dutch gin/Jenever — Jenever (also known as junever, genievre, genever, jeniever, peket or
in England as Holland gin), is a juniper flavored and a strong in alcohol traditional liquor of the
Netherlands and Belgium, where gin evolved and developed.
There are two types of jenever:
1. “Oude” (Old) - Oude jenever must contain at least 15% malt liquor but not more than 20
grams of sugar per liter. In modern times jenever distilled from grain and malt only is labeled
Graanjenever.

2. Jonge” (Young) - the new style, which contains more grain instead of Malt and can even
contain plain sugar-based alcohol. It contains no more than 15% malt wine and 10 grams of
sugar per liter.

 Dutch-based Lucas Bols produces and sells oude genever, known as ginebra in Spanish.
 American gin —similar to Dutch gin but it is twice distilled and flavored with juniper berries.

WHISKY/WHISKEY
Whisky or whiskey. It refers to a broad category of alcoholic beverages that are distilled from
fermented grain mash and aged in oak barrels or casks. Different grains are used for different
varieties or types of whisky/whiskey, including barley, malted barley, rye, malted rye, wheat, and
maize (or corn).
 Whisky originated from Scotland and whiskey from Ireland. It came from Scottish and Irish
term Uisgebaugh and Uisgebeatha (ish-ka-ba-ha) which was cut into Uisge and later on into
Whisky and Whiskey. Today, aside from Scotch whisky and Irish whiskey other countries also
produces similar products. America produces whiskey and whisky from Canada.

Scotch whiskies — are generally distilled twice and matured for at least three years in oak casks.
Types of Scotch whisky:
1. Malt Whisky is a whisky made entirely from malted barley and distilled in an onion-shaped pot
still.
2. Single Malt whisky is from a single distillery, but will usually contai whisky from many casks.
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3. Grain Whisky is made from unmalted barley (and even other grains), usually in a continuous
“patent” or column still.
4. Blended Whiskies are the cheaper whiskies made from a mixture of Malt and Grain whiskies.

Irish whiskeys — are generally distilled three times and must be aged in wooden casks for a period
of not less than three years.
Types
1. Single malt whiskey made from 100% malted barley distilled in a pot still.
2. Grain whiskey made from grains distilled in a column still. Grain whiskey is much lighter and
more neutral in flavour than single malt and is almost never bottled as a single grain. It is
instead used to blend with single malt to produce a lighter blended whiskey.
3. Pure pot still whiskey (100% barley, both malted and unmalted, distilled in a pot still). The
“green” unmalted barley gives the pure pot still whiskey a spicy, uniquely Irish quality. Like
single malt, pure pot still is sold as such or blended with grain whiskey.

Canadian whiskies — Canadian whiskies have the regulatory requirement of being aged for at least
three years in a cask or barrel.

American whiskey — includes both straights and blends types.

Types of American whiskey:
1. Bourbon, which must be at least 51% corn (maize);
2. Rye, which must be at least 51% rye, and
3. Corn, which must be at least 80% corn.

VIII. Plant Based:

RUM
Rum is a distilled alcoholic beverage made from sugarcane molasses (a by-product of the sugar
refining process) by a process of fermentation and distillation. The distillate, a clear spirit, is then
usually aged in oak and other casks or barrels.

History
1. The development of fermented drinks produced from sugarcane juice is believed to have first
happened either in ancient India or China. An example of such an early drink is brum.
Produced by the Malay people, brum dates back thousands of years.

2. Marco Polo also recorded a 14th-century account of a “very good wine of sugar” that was
offered to him in Persia, the modern-day Iran.

3. The first distillation of rum took place on the sugarcane plantations of the Caribbean in the 17th
century. Plantation slaves first discovered that molasses can be fermented into alcohol. Later,
distillation of these alcoholic by-products concentrated the alcohol and removed impurities,
producing the first true rums. According to tradition rum first originated on the island of
Barbados.
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4. Regardless of where it came from, early Caribbean rums were not of good quality. A 1651
document from Barbados stated “The chief fuddling they make in the island is Rumbullion,
alias Kill-Divil, and this is made of distilled sugarcanes, hot, hellish, and terrible liquor.

Types of Rums
1. Light Rum — also referred to as light, silver, and white rum. Light rum has very little flavor
aside from a general sweetness, and usually used as base for cocktails.

2. Gold Rum — also called amber rum; it is medium-bodied rum.

3. Spiced Rum — The rum obtains its flavor through addition of spices and, sometimes, caramel.

4. Dark Rum — also known as black rum, it is darker than gold rum. It is generally aged longer,
in heavily charred or burned barrels. It has a much stronger flavor than either light or gold rum,
with the hints of spices can be detected, along with a strong molasses or caramel overtone.

5. Flavored Rum — Some rum producers have begun selling rums which they have infused with
flavors of fruits such as mango, orange, citrus, coconut, and lime which is a lime rum found in
Sweden.

6. Over proof Rum — is rum with alcohol content higher than the standard 40% alcohol Most of
these rums bear greater than 75% alcohol by volume; in fact, preparations of 151 to 160 proof
occur commonly.

7. Premium Rum — similar to other sipping spirits, such as Cognac and Scotch, premium rum is
type of rum considered with the best quality or also known as expensive brand.

8. Dry Rum — is rum made strictly from sugarcane juice fermentation. It originated in Panama,
where it is commonly referred to as “seco”, which means dry.

TEQUILA
Tequila — is a spirit made from the blue agave tequilana weber plant (also called Maguey by the
local people), part of the lily and amaryllis families, which is native to Mexico. It is primarily in the area
surrounding Tequila, a town in the western Mexican state of Jalisco, 65 km northwest of Guadalajara.
Most tequilas are 35% to 55% alcohol (70 to 110 proof).

Types of Tequila
1. Oro (“gold”) — unaged tequila which is known as “joven y abogado” (young and adulterated).
2. Blanco (“white”) or plata (“silver”) — not aged, usually white in color.
3. Reposado (“rested”) — aged for a minimum of 2 months but less than a year in oak barrels.
4. Aňejo (“aged” or “vintage”) — aged minimum 1 year but less than 3 years in oak barrels.
5. Maduro (“mature,” “ultra-aged,” or “vintage”) — aged at least 3 years or more in a barrel.

IX. Liqueurs

Liqueurs are sweet alcoholic beverage, often flavored with fruits, herbs, spices, flowers, seeds,
roots, plants, barks, and sometimes cream.
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 The word liqueur comes from the Latin word liquifacere which means “to dissolve.” This refers
to the dissolving or infusion of the flavorings used to make the liqueur. Liqueurs are not usually
aged for long periods, but may have resting periods during their production to allow flavors to
marry or completely infused.

Categories of Liqueurs
A. Anise Liqueurs — is a category of liqueurs that are flavored with
either anise, star anise, or licorice.

 Substitutes: aniseed (finely ground) or herbal liqueur or anise

extract (Substitute a teaspoon of anise extract for every 1 or 2
tablespoons liqueur.)

Types:

1. Anisette: ann-uh-SET or ANN-uh-set. This French liqueur is flavored with anise seeds. It’s
sweeter and lower in alcohol than other anise-flavored liqueurs. Marie Brizard is a well-
respected brand.
 Substitutes: anis or anise extract (Substitute one teaspoon anise extract for
each tablespoon of anisette.) or Pernod or ouzo or pastis, or sambuca.

2. Arak, raki, arack, arrack, arraki. The name comes from the Arabic word for juice, and it’s
applied to a wide variety of somewhat harsh-tasting alcoholic beverages that are flavored
with various herbs and spices, particularly anise. It’s fairly potent, and usually served as an
apéritif.
 Substitutes: ouzo or grappa or aquavit.

3. Galliano/ Liquore Galliano: gal-YAH-noh. This excellent Italian liqueur is flavored with
anise and comes in a bottle that’s one inch taller than your liquor cabinet. It’s used to make
Harvey Wallbangers and other cocktails.
 Substitutes: Neopolitan liqueur (a cheaper American substitute for Galliano) or
sambuca

4. Herbsaint. Made in New Orleans, this anise-flavored liqueur was developed as a substitute
for absinthe, which contains a narcotic and is outlawed in the United States. It’s used in
mixed drinks and Oysters.
 Substitutes: Pernod or Ricard or anise-flavored liqueur

5. Ouzo: OO-zoh. This potent, anise-flavored Greek liqueur is usually mixed into water,
turning it cloudy.
 Substitutes: Pernod or Ricard or pastis or anisette or raki or Sambuca.

6. Pastis. This is a licorice-flavored liqueur that the French like to serve with water. It’s higher
in alcohol than anis or anisette. Popular brands include Pernod and Ricard.
 Substitutes: ouzo or other anise-flavored liqueurs

7. Pernod: pear-NOH. This is a popular brand of pastis, or licorice-flavored liqueur. It tastes

like a mouthful of Good ‘N Plenty candies.
 Substitutes: Ricard or Herbsaint or anisette

8. Ricard. This is a popular brand of pastis, or licorice-flavored liqueur.

 Substitutes: Pernod or anisette
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9. Sambuca: sam-BOO-kah. This is a semi-dry Italian liqueur that’s flavored with anise,
berries, herbs, and spices. It’s traditional to float three coffee beans in each drink. Molinari
and Romana are well-known brands.
 Substitutes: anisette or ouzo or Galliano

B. Bitter Liqueurs — These are liqueurs and fortified wines that have a bittersweet flavor.
They're often mixed with soda and served as apéritifs. These liqueurs are sometimes called
bitters, but they’re not as intensely flavored as the bitters that come in little bottles, which are
normally measured out in drops.

1. Amer Picon. This is a bitter French apéritif that’s usually served with water and a sweetener,
or sometimes mixed with beer.
 Substitutes: Lillet or Dubbonet or Byrrh or Punt é Mes or Suze

2. Campari bitters. These popular Italian bitters is often mixed with soda, ice, and a twist of
lemon and served as an apéritif.
 Substitutes: Fernet Branca or Punt é Mes or Suze.

3. Cynar: CHEE-nar. This is a syrupy Italian liqueur that’s made with artichokes, giving it a
bittersweet flavor. It’s good mixed with club soda.
 Substitutes: Byrrh or Punt é Mes

4. Dubonnet: due-bun-NAY. This is a French apéritif made with white or red wine and flavored
with quinine and other herbs and spices. The white version is drier than the red.
 Substitutes: Byrrh (more bitter) or Punt é Mes (more bitter) or Lillet (more bitter)

5. Fernet Branca bitters: ferNET BRAHN-kah. This is a famous Italian brand of bitters that’s
supposed to ease hangovers. It’s flavored with over 40 herbs and spices.

6. Branca Menta is a mint-flavored version.

 Substitutes: Punt é Mes or Campari or Suze or Amer Picon or Angostura bitters
or Worcestershire sauce (in savory dishes)

7. Gammel Dansk. This Danish liqueur is flavored with 29 herbs and spices. It’s usually served
at room temperature.

8. Lillet: lee-LAY. This is an expensive and light French apéritif made with wine and brandy.
There are two versions: Lillet Blonde (white) and Lillet Rouge (red),
 Substitute: vermouth or Amer Picon or port (as a substitute for Lillet Rouge.

9. Punt é Mes = Punt e Mes: POONT eh MESS, This ; itter f of red vermouth. It’s often mixed
with soda, "This is a bitter form of red vermouth. It is often mixed with soda.
 Substitutes: Byrrh or Cynar or vermouth or Fermet Branca or Campari or Suze.

C. Chocolate Liqueurs

1. Creme de cacao = creme de cacao: KREM de cah-COW. This is a creme " liqueur that has
a chocolate flavor. Buy either white (actually clear) or dark creme de cacao ~ they both taste
the same.
 Substitutes: chocolate liqueur (not as sweet) or Cheri Suisse or Vandermint or
coffee liqueur (not as sweet) orchocolate syrup.
2. Godiva liqueur. This is a brand of chocolate liqueur.
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 Substitutes: chocolate liqueur or chocolate syrup

3. Tiramisu. Like the dessert, this liqueur has both chocolate and coffee flavors.
 Substitutes: Kahlua

4. Vandermint. This liqueur is flavored with chocolate and mint.

 Substitutes: chocolate liqueur or chocolate syrup.

D. Coffee liqueurs — liqueurs that is flavored or infused with coffee.

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Brands of coffee liqueur

 Copa De Oro
 Kahlua
 Kamora
 Tia Maria
 After
 Sheridan's
 Starbucks Coffee Liqueur
 Ponche Caribe

E. Fruit liqueurs/Berry liqueurs/Créme liqueurs

Créme liqueurs — are liqueurs with higher sugar content.

1. Chambord — is a premium, all-natural black raspberry liqueur produced in the LoireValley,

south of Paris, France.

2. Cherry liqueur — A tart fruit accent made of cherries and pits. A great on the rocks sipper as
well

3. Cointreau ~ An orange-flavored cousin of triple sec, curacao and Grand Mariner.

4. Créme d‘abricots; KREM dab-ree-KOE. This is a créme liqueur that has an apricot flavor,
 Substitutes: apricot liqueur (not as sweet)

5. Créme de Bananes, Banana Liqueur — Cream of banana liqueur that is usually quite sweet
and is true to the fruit’s flavor. Wonderful addition for a banana daiquiri.

6. Créme de cassis: KREM de cah-CEASE. This is a créme liqueur made with black currants
and rum. It’s very sweet, and often mixed with white wine to make kir.
 Substitutes: black currant syrup (similar flavor, non-alcoholic) or raspberry
Hqueur (not as sweet).

7. Créme de Cerise — French name for cherry liqueur.

8. Créme de fraise, créme ala fraise des bois, Pronunciation: KREM de FREZ
Notes: This is a créme liqueur that has a strawberry flavor.
 Substitutes: creme de framboise or creme de cassis.

9. Créme de framboise: KREM de frahm-BWAHZ. This is a créme liqueur that has a raspberry
flavor.
 Substitutes: creme de fraise or creme de cassis.

10. Creme de griotte: KREM de gree-YUT. This is a creme liqueur that’s flavored with sour
Morello cherries.
 Substitutes: créme de cassis.

11. Créme de mandarine: KREM de mahn-dah-REEN. This is a creme liqueur that has a
mandarin orange flavor.
 Substitutes: orange liqueur

12. Créme de madre: KREM de MYUR. This is a creme liqueur that’s flavored with blackberries.
 HMPE 5 – Bar & Beverage Operation
 Substitutes: créme de cassis

13. Créme de myrtille: KREM de meer-TEEL. This is a créme liqueur that’s flavored with
blueberries.
 Substitutes: créme de cassis.

14. Créme de péche: KREM de PESH. This is a creme liqueur that’s flavored with peaches.

15. Créme de prunelle: KREM de prew-NELL. This is a créme liqueur that’s flavored with sloe
berries.
 Substitutes: sloe gin or plum brandy (not as sweet).

16. Créme de Noyaux — A pink liqueur has a distinct almond flavor and is made with the stones
of plums, cherries, peaches and apricots.

17. Curacao — Made of the dried peels of small green oranges, spices and sometime port wine
and rum.

18. Ecstacy Liqueur — Released in late 2006, Ecstasy is a unique, high-proof liqueur with the
flavor of pomegranate and citrus along with natural stimulants such as taurine and guarana.

19. Grand Marnier GRAHN mahr-NYAY - A distinguished orange liqueur from France with a
Cognac base.

20. Guavaberry liqueur, Guavaberry Island Folk Liqueur. A specialty of the Caribbean Island of
St. Martin, guavaberry liqueur is based on rum and flavored with the island’s indigenous
guavaberries.
 Substitutes: raspberry liqueur

21. Hpnotiq — This ocean blue tropical liqueur is a nice blend of vodka, cognac and just the right
fruits (a family secret) that is a great substitute for blue curacao to create a myriad of blue
cocktails.

22. Kumquat liqueur. This is a liqueur flavored with kumquats.

 Substitutes: orange liqueur or mandarine liqueur.

23. Lemoncello is a thick, sweet dessert cordial with an intense lemon-flavor.

24. Lychee Liqueur — The past years, if you wanted to make a lychee flavored cocktail you
needed to use a puree of the small Asian fruit or the fresh lychees themselves. A few alcohol
producers have changed that and are now producing some wonderful lychee liqueurs that
make mixing this exotic fruit easier.

25. Maraschino — Used mostly as a mixer, this white liqueur is made with black marasca cherries
and pits.

26. Midori — A light green-colored liqueur that has a sweet melon flavor. It’s a versatile liqueur for
cocktails including the Grinch and Vanilla Vixen.

27. PAMA Pomegranate Liqueur — is the first true pomegranate-flavored liqueur available. This
premium liqueur is a great way to add the sweet, tart flavor of the pomegranate fruit to a
variety of cocktails.

28. Parfait Amour: par-FAY tah-MOOR. The name means “perfect love” in French.
 HMPE 5 – Bar & Beverage Operation
29. Peach Liqueur — Made from an infusion of whole, fresh and/or dried peaches in brandy or a
neutral spirit base.

30. Pineapple liqueur, Licor de Piňa — A pleasant tart fruit liqueur from the Caribbean or Hawaii.

31. X-Rated Fusion Liqueur — A luscious pink liqueur from France that infuses mango, Provence
blood oranges and passion fruit in premium vodka,

32. Berry liqueurs

 Cherry Heering (cherry)
 Maraschino (cherry)
 Chambord (raspberry)
 Prunelle (plum)
 Guavaberry (guavaberry)
 Razzmatazz (raspberry)
 Hideous (berry-citrus)
 Sloe gin (bitter strawberry)
 Lillehammer (lingonberry)
 Whidbeys (loganberry)

F. Herbal Liqueurs

1. Benedictine Liqueur — Made of herbs, roots and sugar with a Cognac base.

2. Chartreuse — is an herbal liqueur made by the Carthusian monks since 1605. There are two
varieties of Chartreuse: green and yellow.

3. Drambuie: dram-BOO-ee. This is a Scottish liqueur made with Scotch, honey, and various
herbs.
 Substitutes: Lochan-Ora or Glayva or Bénédictine

4. Dubonnet Blanc, Dubonnet Blond, White Dubonnet — One of the two styles of Dubonnet, a
French wine-based aperitif. Blanc is made by adding herbs and botanicals to fortified dry white
wine.

5. Dubonnet Rouge, Red Dubonnet — The sweeter, richer of the two styles of Dubonnet.
Rouge has a red wine base that is flavored with

6. Glayva: glah-VAH. This Scottish liqueur is whisky-based and flavored with herbs, fruit, and
honey.
 Substitutes: Drambuieor Lochan-Ora.

7. Irish Mist. This liqueur is based on Irish whiskey, and is flavored with herbs and honey.
 Substitutes: Drambuie or Glayva

8. Izarra: ih-ZAHR-uh. This is a Basque version of Chartreuse. Like its prototype, it comes in a
green and a milder yellow version. e Substitutes: Chartreuse or Strega or Bénédictine
(cheaper)

9. Jagermeister: YAY-gher-my-ster. This is a potent, bittersweet herbal liqueur. You can

sometimes see Jagermeister bumper stickers on cars, often the kind that also sport surf shop
decals.

 Substitutes: Benedictine or Fernet Branca

10. Lochan-Ora. This liqueur is made with Scotch and flavored with honey and herbs.
 Substitutes: Drambuie or Glayva
 HMPE 5 – Bar & Beverage Operation
11. Pimm’s Cup. This is the liqueur that the upper crust of British society drinks at polo matches.
It’s bittersweet and very potent. There used to bé several of Pimm’s, based on gin, whiskey,
rum, brandy, and vodka, but only the one based on gin, called Pimm’s No. 1, is still being
produced Serve it with club soda and a bit of lemon juice and garnish with cucumber and
celery.
 Substitutes: gin flavored with Angostura bitters

12. Strega/Liquore Strega: STRAY-gah. This is a sweet Italian herbal liqueur.

 Substitutes: sambuca or Chartreuse.

G. Nut Liqueurs

1. Amaretto. This is a brandy-based liqueur that’s flavored with almonds and apricot pits. It
complements chocolate, coffee, and fruit especially well.
 Substitutes: almond liqueur OR almond extract (use 1/8-1/4 as much) OR
hazelnut liqueur

2. Créme d’amande = creme d’amande. KREM dah-MAND. This is a créme liqueur that has an
almond flavor.
 Substitutes: Amaretto (not as sweet) or almond liqueur (not as sweet)

3. Créme de noix = creme de noix: KREM de NWAH. This is a créme liqueur that has a walnut
flavor.
 Substitutes: walnut liqueur (not as sweet) or hazelnut liqueur (not as sweet) or
Amaretto (almond flavor) or brandy

4. Créme de noyaux, creme de noyau: KREM den why-YOH. This is a creme liqueur that has
an almond flavor.
 Substitutes: almond liqueur (not as sweet)

5. Frangelico. This is a popular brand of hazelnut liqueur.

 Substitutes: hazelnut liqueur or walnut liqueur or amaretto or brandy

6. Hazelnut liqueur/noisette
Notes: This is great in coffee, on ice cream, or in cakes that use a liqueur as an ingredient.
Frangelico is a well-regarded brand.
 Substitutes: walnut liqueur or amaretto or brand

H. Cream Liqueurs — liqueur added/flavored with cream.

 Copa De Oro  Mozart White Chocolate Cream
 Baileys Irish Cream  Leary’s Irish Cream
 Kamora  Ponche Crema
 Tia Maria  Ponche Diva
 Starbucks Cream Liqueur  Ponche Kuba
 McCormick's Irish Cream  Saint Brendan’s Irish Cream Liqueur
 Merlyn Cream Liqueur  Vermeer Dutch Chocolate Cream Liqueur
 Mozart Gold Chocolate Cream  Voyant Chai Cream
HMPE 5 – Bar & Beverage Operation

I. Other Liqueurs

1. Advocaat (egg yolks and vanilla)

2. Aftershock (several varieties, most popular of which is cinnamon)
3. Baczewski
4. Barenjager (honey)
 HMPE 5 – Bar & Beverage Operation
TAKE-AWAY NOTES:

FERMENTATION VS. DISTILLATION

Distillation process
All spirits go through at least two procedures - fermentation and distillation.
Fermentation is where all alcohol is created, while
distillation is where the alcohol is separated and removed.

In order for fermentation to occur, two things are needed:

(1) a raw material in liquid form that contains sugar,
(2) followed by the addition of yeast. Yeast is a living organism that feeds on sugar; the bi-
product of this consumption is alcohol and carbon dioxide (CO2).

A simple formula for fermentation is:

YEAST + SUGAR = ALCOHOL + C02

Distilling is essentially the process whereby a liquid made of two or more parts is separated into
smaller parts of desired purity by the addition and subtraction of heat from the mixture. The
vapours/liquids distilled will separated other ingredients that have lower boiling points.
Distilled spirits are produced from agricultural raw materials such as grapes, other fruit, sugar-cane,
molasses, potatoes, cereals, etc.

FACTS:
1. Are all distilled spirits went through the process of fermentation?
YES - All spirits go through at least two procedures - fermentation and distillation. All alcoholic
beverages undergo fermentation, though not all fermented beverages are distilled.