Liqueur

Example. Cream liqueurs are an example of a food emulsion for which good stability over a period of several years is required. Thus the processes of creaming, flocculation, and coalescence must all be controlled in the formulation. The product must have a cream-like appearance and a relatively high alcohol content. A possible composition might be  

Anderson, M., Brooker, B.E. 1988. Dairy foams. In Advances in Food Emulsions and Foams (E. Dickinson, G. Stainsby, eds.), pp. 221-256, Elsevier Applied Science, London,. Anderson, M., Brooker, B.E., Needs, E.C. 1987. The role of proteins in the stabilization/ destabilization of dairy foams. In Food Emulsions and Foams (E. Dickinson, ed.), pp. 100-109, Royal Society of Chemistry, London. 

Stability of alcohol-containing emulsions. In Advances in Food Emulsions and Foams (E. Dickinson, G. Stainsby, eds.), pp. 257-283, Elsevier Applied Science, London. 

Buchheim, W., Falk, G., Hinz, A. 1986. Ultrastructural aspects and physico-chemical properties of UHT-treated coffee cream. Food Microstruct. 5, 181-192. 

Buchheim, W. 1991. Mikrostruktur von aufschlagbaren Emulsionen (Microstructure of whip-pable emulsions). Kieler Milchwirtschaftl. Forsch.ber. 43, 247-272. 

Buchheim, W., Dejmek, P. 1997. Milk and dairy-type emulsions. In Food Emulsions, 3rd edn (S.E. Friberg, K. Larsson, eds.), pp. 235-278, Marcel Dekker, New York. 

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Kumar-, coumar- (or cumar-). See Cumar-. Kuadnskure,/. cumic add, cuminic acid. Kummelt m. caraway (rdmischer) cumin kiimmel (the liqueur), -braimtwein, -likor,... 

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

The French 75 is a classic cocktail, circa World War I, which is currently regaining recognition. It is named for the French 75-millimeter gun used by Allied troops, including, according to one story, Captain Harry S Truman. The drink s munitions are Cognac and Champagne. The simplest recipe calls for little more than a twist of lemon. Versions that take prisoners include 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. 

During the fall and winter, Matthew MacCartney, the beverage director, mixes Champagne with cubes of Bartlett pear bathed briefly in a pear liqueur. The taste, as simple as something perfectly ripe, is fresher than the sum of its parts. 

About 1 cup pear liqueur (Craft uses Belle de Brillet)... 

Peel, seed and dice the pear into uniform >/4-inch cubes. Place the cubes in a plastic container and pour in enough pear liqueur to cover. Let the pear macerate in the refrigerator for 2 hours (not more, or the cubes will become over saturated). If the pear is properly macerated, the cubes will dance in the glass. 

Mr. Boughalem, whose hair brushes his collar, understands how to be casual without forfeiting the formalities that make a drink a cocktail and not a glass of punch. The Snack Bar s vodka, with a light twist of the taste of lemon (the restaurant infuses its own in a big picnic jar at the bar), strikes tart to grapefruit s sweeter acidity. Creme de framboise, a raspberry liqueur, is soured slightly by a mash of fresh raspberries. This is science, not kids in the kitchen. 

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. 

I requested a Tuxedo because requests are at the heart of a good bar. The Tuxedo is a gin martini—like cocktail spiced with anise, which was popular in the nineteenth century and reappeared during Prohibition in a variation that called for sherry instead of anise liqueur. It is sometimes called a turf cocktail and is similar in ingredients to an income tax. 

The specialty cocktail list includes die Kind of Blue, which sells best downstairs at die jazz club, explained Malysa Volpicelli, the beverage director. It is named for die Miles Davis standard, and is a variation on die Aviation, a gin drink davored with maraschino, an Italian cherry liqueur. 

Blue sells. The cocktail market was welted with blue drinks several years ago, and blue is die appeal of recent cognac liqueurs like Hpnotiq and Envy, and blue curaqao. It goes well with club lighting and party-boat socials. 

The Kind of Blue is rescued by its jazz-cool pale blue and the taste of maraschino, which is distilled like brandy from marasca cherries and their pits, which are crushed and included and which give the liqueur, and the cocktail, an artisanal bitter-almond taste. In the nineteenth century, maraschino is what cherries were marinated in to produce maraschino cherries, the drink garnish. Maraschino cherries are now brined chemically. 

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. 

I chose a French martini to greet my freedom from worry, guilt and doubt—a drink with the pink of health. A French martini is typically a vodka martini, with the addition of Chambord Liqueur Royale de France, a black raspberry Cognac liqueur that also includes citrus, cinnamon, vanilla and French acacia honey. 

It s 2004, and die apple martini is here to stay. It s not a gin martini, but it s not a bad drink. It s tart when it should be sweet, and it presents well. It has a crisp, pale-cash liquidity that makes it look as if it s enjoyable to spend. Every cocktail is a charge against your time, and you learn quickly what not to order. Mr. Meskouris makes his apple martini widi Berentzen s apple liqueur, a pricey schnapps diat gives it a platinum edge. 

Strong Alcoholic Beverages. Products such as whiskey, cognac, brandy, etc. cause undesired reactions with unprotected aluminum. The attack causes pitting corrosion and formation of a floculent precipitate of aluminum hydroxide while the beverage itself becomes discolored, and the flavor is also affected (22). The action of liqueurs is not so... 

II 0 toI60 Foods generally Generally for food Liqueurs, martinis stable in... 

Montoro, P. et al., Characterisation by liquid chromatography-electrospray tandem mass spectrometry of anthocyanins in extracts of Myrtus communis L. berries used for the preparation of myrtle liqueur, J. Chromatogr. A, 1112, 232, 2006. 

Lage, M.A., Simal, J., Yanez, T., Analytical methods applied to coffee liqueur. III. Determination of furfural, caffeine and tannic substances, Tecnicas de Laboratorio, 12,204,1989... 

Cherries Jubilee, Bananas Foster, Crepes Suzette, Beef Flambe, Steak au Poivre—all are recipes that use a dramatic procedure of flaming a liqueur to introduce additional flavors into the preparation. A little knowledge of chemistry will ensure that your concoction is a delicious one ... 

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