Prepared by Mr. Lorenzo G.

Rojo, MBA
 After discussing this chapter you should able
to:
 Learn the classification and types of distilled
spirits.
 Identify ingredients used in making spirits.
 Learn, appreciate and patronize the locally
produced distilled spirits.
 Distilled Spirits- alcoholic beverages made
by distilling fermented beverages.
 Distilled beverage-is a liquid preparation
meant for consumption containing ethyl
alcohol (ethanol) purified by distillation from
a fermented substance such as fruit,
vegetables, or grain.
 The word spirits generally refers to distilled beverages low in
sugars and containing at least 35% alcohol by volume.
Ginger Wine, baijiu, gin, vodka, rum, whisky, brandy,
absinthe, tequila, and traditional German schnapps are types
of spirits.
 Distilled beverages with added flavorings and relatively high
sugar content such as Grand Marnier, Frangelico and
American style schnapps are generally referred to as liqueurs
.
 The term liquor may mean spirits; spirits and liqueurs; or all
alcoholic beverages, including wine, sake, beer, and mead.
 Distillation- the process of heating the liquid
to a point where liquid turn into gas and
evaporates and then turn again into liquid as
it cools down.
 Pot still distillation- still is heated directly by
fire, thus having higher temperature. It is
used in producing low proof distilled spirits

 Column still/patent still distillation- still is

heated by steam, thus having lower
temperature. It is used in producing high
proof distilled spirits.
 According to color and alcohol content or
distillation
 According to ingredients
 Low proof spirits  High proof spirits
 Whiskey/whisky -  Gin
 Rum -  Vodka
 Tequila -  Lambanog
 Liqueurs
 White spirits  Brown spirits
 Brandy
 Gin  Rum
 Vodka  Whisky/whiskey
 Tequila
 Lambanog  Liqueurs
 Fruit based
 Grain based
 Plant based
 Brandy (short for brandywine, from Dutch
brandewijn—'burnt wine') is a general term
for distilled wine, usually 40–60% ethyl
alcohol by volume. In addition to wine, this
spirit can also be made from grape pomace or
fermented fruit juice. Unless specified
otherwise, brandy is made from grape wine.
It is normally consumed as an after-dinner
drink.
1. Grape brandy
Types of grape brandy
 Cognac- a type of French brandy that comes from the
Cognac region in France.

 Armagnac is made from grapes of the Armagnac

region in Southwest of France Popular brands are
Darroze, Baron de Sigognac, Larressingle, Delord,
Laubade, Gélas and Janneau.
 Grades
 The unofficial grades used to market cognac
include:
 VS (Very Special) or *** (three stars), where the youngest
brandy is stored at least two years in cask.
 VSOP (Very Superior Old Pale), Réserve, where the
youngest brandy is stored at least four years in cask.
 XO (Extra Old), Napoléon, Hors d'Age, where the youngest
brandy is stored at least six years in cask.
 Grande Champagne (13766 hectares total) Grande
Champagne eaux de vie are long 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 (wine) is
produced.
 Petite Champagne (16171 hectares total) Petite Champagne
eaux de vie have similar characteristics to those from Grande
Champagne, but are in general shorter on the palate
 The top cognac houses also produce premium-
level cognacs. These include:
 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.
 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.
Richard Hennessy - produced by Hennessy, 'Richard' is a blend
of over 100 eaux-de-vie aged up to 200 years. It is sold in a
Baccarrat crystal blackman and is named after the founder
of the company.
 L'Esprit de Courvoisier - Courvoisier's leading cognac,
presented in a hand-cut Lalique decanter, blended from
eaux-de-vie up to 200 years old, and individually numbered.
 Moyet Antiques - Moyet's Très Vieille Fine Champagne and
Très Vieille Grand Champagne cognacs blended from some
barrels over 150 years old, individually numbered and
signed by the cellar master.
 According to Rémy Martin's website, this product is
"the highest quality cognac on the market today."
Louis XIII cognac is manufactured using grapes from
the Grande Champagne of Cognac. It is blended
from eaux de vie, some more than a century in age,
then it is aged in "tiercons," barrels that are several
hundred years old, in its own cellar. Generally this
product is regarded as one of the finest brandies in
the world.
 A bottle of Louis XIII may be priced as high as
$2,000(US) however average price range is between
$1,000 to $1,300. The hand blown crystal decanter
(by Baccarat) alone sells for approximately $100.
The limited edition 'Spectaculaire' comes in a
decanter embedded with a diamond, ranging from 4
to 4,75 carat (800 to 950 mg). The company
recommends dealers to sell the limited edition for
circa $43,800.
 Grape brandies are also produced in several other countries,
including Portugal where it is called aguardente (burning
water), Spain,Mexico, Germany, and South Africa. South
African grape brandies are, 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.
 Spanish brandies- some Spanish brandies are made
using the solera system of aging the brandy.
 Portugal- brandy is called aguardente (burning)
liquid.
 Mexico
 Germany
 South Africa- South African grape brandies are, by
law, made almost exactly as in Cognac,
SPANISH BRANDY MEXICAN BRANDY
MEXICAN BRANDY GERMAN BRANDY
 Pomace brandy is produced from fermented
grape pulp, seeds, and stems that remain
after the grapes are pressed for their juice.
Examples include the Italian grappa and the
French marc
ITALIAN GRAPPA FRENCH MARC
 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, 80 to 90 proof, and usually drunk chilled or over
ice.
 Calvados is an apple brandy from the French region of Lower
Normandy
 Kirschwasser is a fruit brandy made from cherries
 Pálinka is a fruit brandy traditional to Hungary.
 Slivovitz is a fruit brandy made from plums, traditional to
Serbia.
 Slivovice is a strong 70% vol. fruit brandy made from plums, in
Slovakia
CALVADOS APPLEJACK
PALINKA SLIVOVITZ
SLIVOVICE KIRSCHWASSER
 A brandy can be aged in one of three main ways.
 No aging: Many pomace and fruit brandies are not aged
after distillation. The resulting product is typically a clear
liquid.
 Single barrel aging: Brandies that have a golden or brown
color have been aged in oak casks.
 Solera process: Some brandies are aged using the solera
system. Brandies from Spain are typical of this variation.
A.C.  : aged 2 years in wood.
V.S.  : "Very Special" or 3-Star, aged at least 3 years in wood.
V.S.O.P.  : "Very Superior Old Pale" or 5-Star, aged at least 5
years in wood.
X.O.  : "Extra Old", Napoleon or Vieille Reserve, aged at least
6 years, Napoleon at least 4 years.
Vintage  : Stored in the cask until the time it is bottled with
the label showing the vintage date.
Hors D'age: : These are too old to determine the age,
although 10 years plus is typical, and are usually of great
quality.
 Lambanog” is a locally produced distilled spirit made by
distilling palm wine locally known as “tuba”
 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”
 Types:
▪ Plain
▪ Flavored
 Vodka is typically a colorless liquid
preparation meant for consumption
containing ethanol purified by distillation
from a fermented substance such as fruit,
vegetables, or grain. The word shares a root
with the word for "water" in various Slavic
languages (voda, woda).
 Types:
 Plain/traditional vodka
 Flavored vodka
 Strawberry - Black currant
 Apple - Lemon
 Banana
 Mandarin
 Vanilla
 Citron
 Production
 Vodka may be distilled from any starch/sugar-rich
plant matter; most vodka today is produced from :
 grains such as :
 sorghum, corn, rye or wheat. Among grain
vodkas, rye and wheat vodkas are generally
considered superior.
 Some vodka is made from
 Potatoes, molasses, soybeans, grapes, sugar beets and
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.
 In 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.
 Gin is a spirit flavored with juniper berries.
Distilled gin is made by redistilling white
grain spirit which have been flavored with
juniper berries. Compound gin is made by
flavoring neutral grain spirit with juniper
berries without redistilling and can be
considered a flavored vodka.
 Gin originated in the Netherlands in the 17th century. Its
invention is often credited to the physician Franciscus Sylvius
.
 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, giving it a slight
resemblance to whisky. Schiedam, in South Holland, is
famous for its jenever.
 Jenever is produced in a pot still and is typically lower in
alcohol and more strongly flavoured than London gin.
 Gin became very popular in England after the government
allowed unlicensed gin production and at the same time
imposed a heavy duty on all imported spirits. This created a
market for poor-quality grain that was unfit for brewing
beer, and thousands of gin-shops sprang up all over England.
By 1740 the production of gin had increased to six times that
of beer, and because of its cheapness it became extremely
popular with the poor. Of the 15,000 drinking establishments
in London, over half were gin-shops.
 Beer maintained a healthy reputation as it was often safer to
drink the brewed ale than unclean plain water. Gin, though,
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.
The reputation of the two drinks was illustrated by
William Hogarth in his engravings Beer Street and Gin Lane
(1751). This negative reputation survives today in the English
language, in terms like "gin-mills" to describe disreputable
bars or "gin-soaked" to refer to drunks, and in the phrase
"Mother's Ruin," a common British name for Gin.
 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. 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. Gin in the 18th century was
produced in pot stills, and was somewhat sweeter than the
London gin known today.
 In London in the early eighteenth century, gin sold on the
black market was prepared in illicit stills (of which there were
1500 in 1726) and was often adulterated with turpentine and
sulphuric acid. [
 The column still was invented in 1832, and the "London dry"
style was developed later in the 19th century. In tropical
English colonies, gin was used to mask the bitter flavour 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 combination, even though
quinine is no longer used against malaria, nor would it be
necessary for the majority of today's consumers of the drink.
 Gin is a popular base spirit for many
mixed drinks, including the martini. Secretly
produced "bathtub gin" was commonly
available in the speakeasies of Prohibition-
era America due to the relative simplicity of
the production method. Gin remained
popular as the basis of many cocktails after
the repeal of Prohibition
 London Dry Gin
 Plymouth Gin
 Sloe Gin
 Dutch Gin
 American Gin
 London dry gin. London dry gin is made by
taking a neutral grain spirit (usually produced
in a column still) and redistilling after the
botanicals are added. In addition to juniper, 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.
 Dutch gin/Jenever- Jenever (also known as junever, genievre, genever,
jeniever, peket or in England as Holland gin), is the juniper-flavored and
strongly alcoholic traditional liquor of the Netherlands and Belgium from
which gin evolved.
 There are two types of jenever:
 1. "Oude" (Old)- Oude jenever must contain at least 15% malt wine
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,
 Sloe gin is a common ready-sweetened form of gin that is
traditionally made by infusing sloes (the fruit of the
blackthorn) in gin.
 American gin- similar to Dutch gin but it is distilled and
flavored with juniper berries
 Plymouth Gin: 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. A few cocktails like an Admiral Benbow
and Douglas Fairbanks Cocktail specifically call for Plymouth
Gin.
LONDON DRY GIN AMERICAN GIN
DUTCH GIN DUTCH GIN
SLOE GIN PLYMOUTH GIN
 Anchor Junipero Gin - produced in California by
Anchor Steam Brewery
 Aristocrat gin
 Aviation Gin - produced in Portland, Oregon by House
Spirits
 Bafferts Gin - Triple-distilled with four botanicals in
England
 Barton Gin
 Beefeater - first produced in 1820
 Bellringer Gin - English gin
 Blackwood's Superior Nordic Vintage Dry Gin
 BOLS - Dutch jenever
 Bombadier Military Gin
 Bombay - distilled with eight botanicals
 Bombay Sapphire - distilled with ten botanicals
 Boodles British Gin
 Boomsma Jonge Genevere Gin
 Booth's - first produced in 1790 by Sir Felix Booth
 Broker's Premium London Dry Gin
 Bulldog Gin - infused with Poppy and Dragon Eye
 Burnett's Gin - based on a 1770 recipe by Sir Robert Burnett
 Caballito - Panamanian gin
 Cadenhead's Old Raj Gin - 110 proof gin containing a small
amount of saffron, which imparts a slight yellowish/greenish
tint
 Calvert Gin
 Cascade Mountain Gin - uses hand-picked wild juniper
berries, distilled in Oregon
 Citadelle - distilled with nineteen botanicals in France
 Coldstream
 Cork Dry Gin
 Damrak Amsterdam
 Dirty Olive - olive-flavored
 DH Krahn Gin - produced in Northern California
 Eyguebelle - a French gin using predominately of orange
peel
 Geek Gin
 Gilbey's London Dry Gin
 Gin Bulag - produced in the Philippines, directly translated
as "Blind Gin."
 Gin Llave - produced in Argentina
 Gin Lubuski
 Gin Xoriguer - produced in Minorca
 Ginebra San Miguel - produced in the Philippines
 Glen's Gin
 Hamptons Gin
 Magellan Gin - a blue coloured gin, from Iris root
 Gordon's - "by appointment to Her Majesty Queen Elizabeth
II of Great Britain"
 Greenall's
 Hendrick's Gin - infused with cucumber, coriander, citrus
peel and rose petals
 Iceberg Gin - made with iceberg water
 Juniper Green Organic Gin - first gin made from all organic
ingredients in England with four botanicals
 Larios - produced in Spain
 Leyden Dry Gin - distilled three times in small batches, twice
in column stills then in a pot still
 London Silk
 McCormick Gin
 Martin Miller's Gin - London dry gin, with over eight
botanicals blended with Icelandic spring water
 Mr. Boston
 Phillips Dry Gin - English gin since 1963
 North Shore Distillery Distiller's Gin No. 6 - complex blance
of citrus, spice and floral notes see North Shore Distillery
 Pink 47 London Dry Gin - in a diamond shaped bottle see
Pink 47
 Plymouth - first distilled in 1793
 Quintessential
 Raffles Gin - Ian Macleod Distillers Ltd
 Sarticious Gin - Dutch style gin distilled in Santa Cruz,
California, orange and cilantro
 Seagram's Gin
 Silver Wolf Gin
 Smeets - Belgian brand, produce a great range of fruit
flavoured gins "Jenèvre de fruits" as well as their original
 South Gin - triple distilled in New Zealand using juniper
berries, lemon, orange, coriander seeds, Angelica leaves,
Orris, Gentian root, and New Zealand-native manuka
berries and kawa kawa leaves, believed by the
indigenous Māori people to offer medicinal properties
 Steinhäger
 Swordsman
 Taaka - a London dry gin with a "secret formula"
 Tanqueray
 Tanqueray Ten
 Toojburn's Signature
 Van Gogh Gin - Dutch gin produced with ten botanicals in
small batches. Triple distilled, twice in column stills then in a
traditional pot still
 Whisky, or whiskey, refers to a broad
category of alcoholic beverages that are
distilled from fermented grain mash and
aged in oak casks. Different grains are used
for different varieties, including barley,
malted barley, rye, malted rye, wheat, and
maize (or corn).
 Scotch whiskies are generally distilled twice
and matured in Scotland for at least three
years in oak casks.
 Types:
 Malt Whisky is whisky made entirely from malted
barley and distilled in an onion-shaped pot still.
 Single Malt whisky is from a single distillery, but
will usually contain whisky from many casks
  Grain Whisky is made from unmalted barley (and even
other grains), usually in a continuous "patent" or "Coffrey"
still.
 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
 Canadian whiskies have the regulatory
requirement of being aged for at least three years in
a barrel.
 American whiskey includes both straights and
blends. The most common of the "named
types" are:
 Bourbon, which must be at least 51% corn (maize);
 Rye, which must be at least 51% rye, and
 Corn, which must be at least 80% corn.
 Grain whisky differs from malt in that it is
usually made from corn, maize, or other grains
rather than malted barley.
 Types
 Single malt whiskey made from 100% malted barley
distilled in a pot still, and a
 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
 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.
 Rum is a distilled beverage made from
sugarcane by-products such as molasses and
sugarcane by a process of fermentation and
distillation. The distillate, a clear liquid, is
then usually aged in oak and other casks.
 The precursors to rum date back to antiquity.
Development of fermented drinks produced from
sugarcane juice is believed to have first occurred
either in ancient India or China, and spread from
there. An example of such an early drink is brum.
Produced by the Malay people, brum dates back
thousands of years. Marco Polo also recorded a
14th-century account of a "very good wine of sugar"
that was offered to him in what is modern-day Iran
 The first distillation of rum took place on the
sugarcane plantations of the Caribbean in the 17th
century. Plantation slaves first discovered that
molasses, a by-product of the sugar refining
process, fermented into alcohol. Later, distillation
of these alcoholic by-products concentrated the
alcohol and removed impurities, producing the first
true rums. Tradition suggests that rum first
originated on the island of Barbados.
 Regardless of its initial source, early Caribbean rums
were not known for high 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 sugar canes distilled, a hot, hellish, and
terrible liquor".
 Light Rums, also referred to as light, silver, and
white rums. In general, light rum has very little
flavor aside from a general sweetness, and serves
accordingly as a base for cocktails.

 Gold Rums, also called amber rums, are medium-

bodied rums which are generally aged.

 Spiced Rum: Theses rums obtain their flavor

through addition of spices and, sometimes,
caramel.
 Dark Rum, also known as black rum, classes as a grade
darker than gold rum. It is generally aged longer, in
heavily charred barrels. Dark rum has a much stronger
flavor than either light or gold rum, and hints of spices
can be detected, along with a strong molasses or caramel
overtone.

 Flavored Rum: Some manufacturers have begun to sell

rums which they have infused with flavors of fruits such
as mango, orange, citrus, coconut, and limke which is a
lime rum found in Sweden.
 Over proof Rum: is rum which is much higher than
the standard 40% alcohol. Most of these rums bear
greater than 75%, in fact, and preparations of 151 to
160 proof occur commonly.

 Premium Rum: As with other sipping spirits, such as

Cognac and Scotch, a market exists for premium and
super-premium spirits. Dry Rum: Dry rum is a rum
made strictly from sugarcane juice fermentation. It
originated in Panama, where it is commonly referred
to as "'seco'"(lit. dry).
LIGHT RUM LIGHT RUM
GOLD RUM SPICED RUM
DARK RUM OVER PROOF RUM
 Tequila- is a spirit made primarily in the
area surrounding Tequila, a town in the
western Mexican state of Jalisco, 65 km
northwest of Guadalajara. It is 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. Most common
tequilas are 35% to 55% alcohol (70 to 110
proof)
 oro ("gold") – un aged tequila which is "joven y
abogado" (young and adulterated)
 blanco ("white") or plata ("silver") – not aged white
spirit
 reposado ("rested") – aged a minimum of 2 months
but less than a year in oak barrels
 añejo ("aged" or "vintage") – aged minimum 1 year
but less than 3 years in oak barrels
 maduro ("mature," "ultra-aged," or "vintage") –
JOSE CUERVO ORO HERENCIA DE PLATA BLANCO
DON EDUARDO SILVER TEQUILA LAPIS PLATINUM TEQUILA
OLMECA TEQUILA BLANCO OLMECA TEQUILA GOLD
DON DIEGO TEQUILA GOLD REAL DE MAGUYES
EL TESORO PLATINUM MONTE ALBAN
 INGREDIENTS:
 1 1/2 oz tequila
 lemon or lime wedge
 1 pinch of salt
 PREPARATION:
 Moisten the back of your hand below the index finger (usually by
licking) and pour on the salt.
 Lick the salt off your hand.The salt lessens the burn of the tequila.
 Drink the tequila.
 Quickly bite the lemon or lime wedge.
 The sour fruit balances and enhances the flavor of the
tequila.
  Liqueur
 A liqueur is a sweet alcoholic beverage, often flavored with
fruits, herbs, spices, flowers, seeds, roots, plants, barks, and
sometimes cream. The word liqueur comes from the Latin
word liquifacere which means "to dissolve." This refers to
the dissolving 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.
 1. 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.)  
 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.

 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.
 Galliano/ Liquore Galliano:
galYAHnoh.  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
 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
 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.
 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
 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
 Ricard. This is a
popular brand of
pastis, or licorice-
flavored liqueur. 
 Substitutes:  Pernod
0r anisette
 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
 2. 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. 
 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 è Mes 0r Suze
 Campari bitters. This
popular Italian bitters
is often mixed with
soda, ice, and a twist of
lemon and served as an
apéritif.   
 Substitutes:  Fernet
Branca or Punt è
Mes or Suze.
 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
orPunt è Mes  
 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 è Mes (more
bitter) or Lillet (more
bitter)
 Fernet Branca bitters:
fer-NET 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.  
 Branca Menta is a
mint-flavored version. 
 Substitutes:   Punt è
Mes or Campari or
Suze or Amer Picon
oor Angostura bitters
or Worcestershire
sauce (in savory
dishes) 
 Gammel Dansk. This
Danish liqueur is
flavored with 29 herbs
and spices.  It's
usually served at room
temperature. 
 Lillet: lee-LAY. This is an
expensive and light French
apéritif made with wine
and brandy.  There are two
versions:  Lillet Blonde
(white) and LilletRouge
(red).  
 Substitutes:   vermouth or
Amer Picon or port (as a
substitute for Lillet
Rouge.) 
 Punt è Mes = Punt e
Mes: POONT eh MESS.
This is a bitter form of
red vermouth.  It's often
mixed with soda.  
 Substitutes:   Byrrh or
Cynar or vermouth
or Fernet Branca or
Campari or Suze.
 
 3. Chocolate Liqueurs- flavored with
chocolate
 Crème de cacao = creme de
cacao: KREM de cah-COW.
This is a crème liqueur
that has a chocolate flavor.  
Buy either white (actually
clear) or dark crème 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
 Godiva liqueur. This is
a brand of chocolate
liqueur. 
 Substitutes:  
chocolate liqueur or
chocolate syrup
 Tiramisu. Like the
dessert, this liqueur
has both chocolate and
coffeeflavors. 
 Substitutes:  Kahlua 
 Vandermint. This
liqueur is flavored with
chocolate and mint. 
 Substitutes:
 chocolate liqueur or
chocolate syrup.
 Coffee liqueurs- liqueurs that is flavored or
infused with coffee.
COPA DE ORO KAHLÚA
KAMORA TIA MARIA
SHERIDAN'S STARBUCKS COFFEE LIQUEUR
PONCHE CARIBE
AFTER
 5. Fruit liqueurs/Berry liqueurs/Crème
liqueurs- are liqueurs with higher sugar
content.
 Chambord- is a
premium, all-natural
black raspberry liqueur
produced in the
LoireValley, south of
Paris, France.
 Cherry liqueur- A tart
fruit accent made of
cherries and pits. A
great on the rocks
sipper as well
 Cointreau- An orange-
flavored cousin of
triple sec, curaçao and
Grand Mariner.
 Crème d' Abricots,
Apricot Liqueur, Apry-
Cream of apricot
liqueur from France.
Luscious when drizzled
in a Champagne flute
over cracked ice.
 Crème 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.
 Crème de Cassis- A
sweet, low-proof
liqueur made from
French blackcurrants.
 Crème de fraise = creme
de fraise = crème á la
fraise des bois = creme a
la fraise des bois   
 Pronunciation:   KREM de
FREZ  
 Notes:   This is a crème
liqueur that has a
strawberry flavor.  
 Substitutes:   crème de
framboise or crème de
cassis.
 Crème de Framboise-
A crème liqueur with a
raspberry flavor.
 Crème de griotte:
KREM de gree-YUT.
This is a crème liqueur
that's flavored with
sour Morello cherries. 
 Substitutes:   crème
de cassis.
 Crème de mandarine:
KREM de mahn-dah-
REEN. This is a crème
liqueur that has a
mandarin orange
flavor. Substitutes:  
orange liqueur
 Crème de mûre: KREM
de MYUR. This is a
crème liqueur that's
flavored with
blackberries. 
 Substitutes:   crème
de cassis
 Crème de myrtille:
KREM de meer-TEEL.
This is a crème liqueur
that's flavored with
blueberries. 
 Substitutes:   crème
de cassis.
 Crème de pêche:
KREM de PESH. This is
a crème liqueur that's
flavored with
peaches.  
 Crème de prunelle:
KREM de prew-NELL.
This is a crème liqueur
that's flavored with
sloe berries. 
 Substitutes:   sloe gin
or plum brandy (not as
sweet).
 Crème de Noyaux- A
pink liqueur has a
distinct almond flavor
and is made with
thestones of plums,
cherries, peaches and
apricots.
 Curaçao- Made of the
dried peels of small
green oranges, spices
and sometime port
wine and rum
 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.
 Grand Marnier- A
distinguished orange
liqueur from France
with a Cognac base.
 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
 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
curaçao to create a
myriad of blue
cocktails.
 Kumquat liqueur. This
is a liqueur flavored
with kumquats.
 Substitutes: orange
liqueur or mandarine
liqueur.
 Lemoncello is a thick,
sweet dessert cordial
with an intense lemon-
flavor.
 Lychee Liqueur- For 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.
 Maraschino- Used
mostly as a mixer, this
white liqueur is made
with black marasca
cherries and pits.
 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.
 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.
 Parfait Amour: par-
FAY tah-MOOR. The
name means "perfect
love" in French
 Peach Liqueur- Made
from an infusion of
whole, fresh and/or
dried peaches in
brandy or a neutral
spirit base.
 Pineapple liqueur,
Licor de Piña- A
pleasant tart fruit
liqueur from the
Caribbean or Hawaii.
 X-Rated Fusion
Liqueur- A luscious
pink liqueur from
France that infuses
mango, Provence
blood oranges and
passion fruit in
premium vodka
 6. Herbal liqueurs- liqueurs flavored or
infused with herbs.
 Benedictine Liqueur-
Made of herbs, roots
and sugar with a
Cognac base.
 Chartreuse- is an
herbal liqueur made by
the Carthusian monks
since 1605. There are
two varieties of
Chartreuse: green and
yellow.
 Drambuie: dram-
BOO-ee. This is a
Scottish liqueur made
with Scotch, honey,
and various herbs. 
 Substitutes:  Lochan-
Ora or Glayva
or Bénédictine
 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.
 Dubonnet Rouge, Red
Dubonnet- The
sweeter, richer of the
two styles of
Dubonnet. Rouge has a
red wine base that is
flavored with
 Glayva: glah-VAH.
This Scottish liqueur is
whisky-based and
flavored with herbs,
fruit, and honey. 
 Substitutes:  
Drambuie or Lochan-
Ora.
 Irish Mist. This liqueur
is based on Irish
whiskey, and is
flavored with
herbs and honey. 
 Substitutes:  
Drambuie or Glayva 
 Izarra: ih-ZAHR-uh. This
is a Basque version of
Chartreuse.  Like its
prototype, it comes in a
green and a milder
yellow version.  
 Substitutes: Chartreuse
or Strega or Bénédictine
(cheaper)
 Jagermeister: YAY-gher-
my-ster. This is a potent,
bittersweet herbal liqueur. 
You can sometimes see
Jägermeister bumper
stickers on cars, often the
kind that also sport surf
shop decals.  
 Substitutes:   Benedictine
or Fernet Branca
 Lochan-Ora. This
liqueur is made with
Scotch and flavored
with honey and herbs. 
 Substitutes:  Drambuie
or Glayva
 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 be several varieties
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
 Strega/Liquore
Strega: STRAY-gah.
This is a sweet Italian
herbal liqueur.  
 Substitutes:   sambuca
or Chartreuse.
 7. Nut liqueurs- flavored with nuts
 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
 Crème d'amande =
creme d'amande.
KREM dah-MAND.
This is a crème liqueur
that has an almond
flavor. Substitutes:
Amaretto (not as
sweet) or almond
liqueur (not as sweet) 
 Crème de noix = creme
de noix: KREM de
NWAH. This is a crème
liqueur that has a walnut
flavor. Substitutes:
 walnut liqueur (not as
sweet) or hazelnut
liqueur (not as sweet)
OR Amaretto (almond
flavor) or brandy
 Crème de noyaux =
creme de noyaux =
crème de noyau =
creme de noyau KREM
den why-YOH. This is a
crème liqueur that has
an almond flavor.
 Substitutes:  almond
liqueur (not as sweet)
 Frangelico. This is a
popular brand of
hazelnut liqueur. 
 Substitutes:  hazelnut
liqueur or walnut
liqueur or amaretto or
brandy
 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
brandy
 8. Cream Liqueurs- liqueur
added/flavored with cream.
Copa De Oro Baileys Irish Cream
Starbucks Cream Liqueur MCCORMICK'S IRISH CREAM
Merlyn Cream Liqueur MOZART GOLD CHOCOLATE CREAM
Saint Brendan's Irish Cream
VERMEER DUTCH CHOCOLATE CREAM LIQUEUR
Liqueur
 Voyant Chai Cream
 9. Other liqueurs
 Advocaat (egg yolks
and vanilla)
 Aftershock (several
varieties, most popular
of which is cinnamon)
 Baczewski