Fruit liqueurs

A midpriced bottle of Champagne or a similar sparkling wine, eighteen dollars or so, is a useful economy, too, served as kir royales, with the addition of a fruit liqueur like creme de cassis or creme de framboise. You can look for less likely, more exotic flavors, like creme de peche, which is peach, or creme de mure, blackberry. It s a nice touch to have a bar stocked with an interesting variety. With white wine, they make a good rotation of aperitifs year-round. 

The Ten Sage, which is gin with sage, lime sour and orange passion fruit liqueur, is a cocktail created in April by Don Adams, executive vice president for creative development at Restaurants Unlimited, and his colleagues. 

Fruit liqueurs contain the sap of fruits which give the liqueur its name. The lowest concentration of sap is 201 per 10001 of end-product (25% by volume alcohol). Cherry brandy, a special type of cherry liqueur, consists of cherry sap, cherry-water, sucrose or starch syrup, wine essence and water. 

The alcohol in most liqueurs is ethanol, C2H5OH. It is produced by foe fermentation of the glucose in fruit or grain. 

Southern Comfort, which is technically a liqueur because it is a blend of whiskey and fruit flavors (including peach), was developed in 1874 by M.W. Heron at his bar in New Orleans. 

The typical flavour of sour cherries is produced during processing into wine, liqueur, juice, jam or fruit sauce. Benzaldehyde has been determined to be the most important aroma compound in sour cherries [82], but benzyl alcohol, eu-genol and vanillin are also important flavour compounds (Table 7.2, Fig. 7.5) [83]. Growing and storage conditions affect the concentration of benzaldehyde, benzyl alcohol, eugenol and vanillin [83, 84], and cold and rainy weather produces sour cherries with a less delicate sour cherry aroma [83]. 

Ethyl Carbamate. In November 1985, the Canadian Government indicated that it had detected ethyl carbamate [51-79-6] (urethane), a suspected carcinogen, in some wines and distilled spirits. Since that time, the U.S. distilled spirits industry has mounted a serious effort to monitor and reduce the amount of ethyl carbamate (EC) in its products. In December 1985, the Canadian Government set limits of 150 ppb in distilled spirits and 400 ppb in fruit brandies, cordials, and liqueurs. The FDA accepted a plan in 1987 from the Distilled Spirits Council of the United States (DISCUS) to reduce ethyl carbamate in whiskey to 125 ppb or less, beginning with all new production in January 1989. 

The aromatic, warm, and sweetish odor and taste of the seed, leaves, and stem arises from the presence of a volatile oil that contains anethole p-propenyl phenylmethyl ether, C3H5C6H4OCH3), the derivatives of which (anisole and anisaldehyde) are used in food flavoring, particularly bakery, liqueur, and candy products, as well as ingredients for perfumes. For commercial production of anise oil, the seeds and the dried, ripe fruit of the plant are used. Anise oil. a colorless to pale-yellow, strongly refractive liquid of characteristic odor and taste, is prepared by steam distillation of the seed and fruit. The oil contains choline, which finds use in medicine as a carminative and expectorant. 

These include mainly crystallised fruits, preserved fruits, jams, chocolates, sweetmeats, biscuits, effervescent citrate of magnesia, honey, condensed milk, liqueurs and sweet wines. Certain of these products are dealt with in other places, condensed milk, liqueurs and sweet wines, for instance, in the chapters dealing respectively with milk, spirits and liqueurs, and wines. The others are treated below, special attention being paid to the determination of the sugars. 

The main component (80-90%) is (f )-anethole. Star anise oil and (F)-anelhole isolated from it are used in anise liqueur (Anisette, Sambuca) and anise brandy (Pernod, Ouzo, Raki, Arak), liquorice sweets, toothpaste, etc. It has almost completely replaced the original anise seed oil, obtained from the umbellifer P. anisum. Shikimic acid (Wang et al., 2001), used in the production of the antiviral drug Tamiflu (Roche), is extracted from the fruits of Chinese star anise and related species (Rahway, 1989). 

Usage The fruits are used as a seasoning for bread, sausage, potato dishes, cheese and for liqueur production. 

Usage As a spice for dishes and baked goods (gingerbread), for fruits and marinades, as an ingredient of curry, in the liqueur industry (Angostura, Chartreuse, Goldwasser). 

Usage For sweet dishes, caimed fruit and baked goods, sweets, in the liqueur industry and for cola-type beverages. 

Liqueurs are alcoholic beverages with an alcohol content of approx. 15-20% by vol. and a sugar content of at least 10 g/100 ml and which can be flavoured with fruits, spices, extracts and other flavouring materials. 

Emit-flavoured liqueurs are spirits which are produced using natural and/or nature-identical or maybe even artificial flavour components, distillates and extracts. Liqueurs of that kind are made from apricots, peaches, citms fruits etc. Denominations such as "Triple" or "Triple Sec" are quite common for citms liqueurs. 

These liqueurs are produced with fruit juices and/or botanicals, natural essential oils, natural essences and sugar (anise, caraway, curacao respectively bitter orange, pepper-... 

Liqueurs and Cordials,—These beverages are strongly spirituous, and usually sweetened compounds flavoured with aromatic herbs, essences, or fruit extracts, and often coloured. There is no real difference between them, but the word "liqueur is usually applied to foreign products, whilst the British preparations are termed " cordials. ... 

General Statement.—Liqueurs and Cordials constitute a group of alcoholic beverages of a somewhat exotic nature. They are usually made from rectified alcohol, refined cane sugar and flavoring and aromatic substances extracted from fruits, herbs, seeds and roots. On account of their high content of sugar they are rarely consumed in any quantity and serve either as appetizers or as after dinner relishes. 

The liqueurs par infusion do not have the fine bouquet, flavor and taste found in the liqueurs par distillation with the exception of infusions of red fruits. These form a group of very fine liqueurs when they are made according to the best methods of the art. Typical of the finest are Cherry Brandy, Guignolet (brandy from black cherries) and Cassis (brandy from black currants). 

When the flavoring material is not derived in whole directly from a flower, fruit, plant, etc., the name of any such flower, fruit, plant, etc., should not be given to any cordial or liqueur unless the name is preceded by the word Imitation. ... 

Another factor to be taken into consideration and which, so far, has not had a great deal of publicity is the potential outlet for fruit surpluses. For example, applejack from apples cordials and liqueurs from peaches, pears, oranges, apricots, plums, cherries, prunes, herbs and seeds, etc. 

---