LIQUEURS

Liqueurs and Cordials

When a distilled spirit is infused with a single flavor, it is called a
cordial, and when infused with multiple flavors, it is a liqueur. These
alcoholic beverages are much sweeter than straight liquor and are often
consumed plain, although they are also included in some types of
cocktails.
Liqueurs They contain at least 2 ½ % sugar by weight Generally preferred as digestives.
Generally served frappe ( on crushed ice) in a cocktail glass or served straight in a liqueur
glass/ sherry glass. They are most commonly used in preparations of various cocktails/
mocktails and flavoured coffees.

 ANISE FLAVOURED LIQUEURS This is a category of liqueurs that are flavored with either
anise, star anise, or licorice. Examples : Ouzo, Pastis, Ricard and Pernod.
BITTER LIQUEUR These are liqueurs and fortified wines that have a bittersweet
flavor. They're often mixed with soda and served as apéritifs.   Popular brands include
Campari, Fernet Branca, Byrrh, Dubonnet, Punt è Mes,  Cynar, Suze, Jägermeister, and Amer
Picon.
CHOCOLATE FLAVOURED LIQUEURS There are many well-regarded brands of chocolate
liqueur, including Godiva, Truffles , Mozart , and Hagen Daz . Some liqueurs combine
chocolate with other flavors.  
Fruit liqueurs They have spirit as their base and fruity flavour. Most popular are:
Cointreau, Grand Marnier, Crème de Banane, Sloe Gin, Curacao, Triple Sec
Herbal Liqueurs They are made with the infusion of herbs and spices in the spirit
base. Most popular ones are: Benedictine, Chartreuse, Drambuie, Strega and
Glavya.
Miscellaneous Liqueurs These liqueurs cannot be classified with any other types
Like Advocaat, Tia Maria, Kalhua, Malibu, Irish Cream Liqueur
Nut Liqueurs They are flavored with various types of dried fruits and nuts. Few
famous liqueurs of this type are: Nocello, Crème de Amande, Amaretto.
 BEERS

• Beer is one of the oldest[and most widely consumed alcoholic beverages in the world,
and the third most popular drink overall after water and tea. It is produced by
the brewing and fermentation of starches, mainly derived from cereal grains—most
commonly from malted barley, though wheat, maize (corn), rice, and oats are also used.
During the brewing process, fermentation of the starch sugars the mix
produces ethanol and carbonation in the resulting beer. Most modern beer is brewed
with hops, which add bitterness and other flavours and act as a
natural preservative and stabilizing agent. Other flavouring agents such as fruit, herbs, or
fruits may be included or used instead of hops. In commercial brewing, the
natural carbonation effect is often removed during processing and replaced with forced
carbonation
• Eg: Heiniken, Fosters, Guinness