Other Liqueurs

Crystal liqueur, which contains sugar crystals (e. g., crystal caraway ). 

Allasch, a special aromatic alcohol- and sugarrich caraway liqueur with at least 40% by volume alcohol. 

Ice liqueur, which is mixed and drunk with ice (e. g., lemon ice hqueur), and has an extract content of at least 30 g/100 ml and a minimum alcohol content of 35% by volume. 

Gold water, a spice liqueur containing gold leaf as a characteristic ingredient. 

Fragrant vanilla liqueur, the aroma of which is derived exclusively from pod-like vanilla capsules (vanilla beans). 

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Folklore The oil has insect repellent properties. The herb is used in cooking to impart a lemon flavour to the food. It is an ingredient of a melissa cordial made by Carmelite nuns as well as being included in other liqueurs such as benedic-tine and chartreuse. Traditionally the herb was seen as an antidepressive. (Bown, 2003 British Herbal Medicine Association, 1983 Graenwald et al., 2002 Tierra, 1998). 

Swedish punch is made of arrack and spices and has an alcohol content of at least 25%. Cocoa, coffee and tea liqueurs are made from the corresponding extracts of raw materials. Emulsion liqueurs are chocolate, cream and milk liqueurs, mocca with cream liqueur, egg liqueur (the egg cream, Advokat ), egg wine brandy, and other liqueurs with eggs added. The widespread and common egg liqueur is made from alcohol, sucrose and egg yolk. Herb, spice and bitter liqueurs are made from fruit saps and/or plant parts, natural essential oils or essences, and sugar. Examples are anise, caraway, curacao, peppermint, ginger, quince and many other liqueurs. 

It was suggested that the method can be used for the measurement of phenolic compounds not only in wines but also in other alcoholic beverages such as beers and liqueurs [193],... 

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 tests to be made on spirits and liqueurs include a certain number which are common to all these products, such as determinations of the alcoholic strength, extract and ash, and tests for impurities and denaturing agents other investigations are made only with certain products, examples of these being the examination of kirschwasser for hydrocyanic acid, the determination of sugars in liqueurs, etc. The former are treated under General Methods and the latter in the Special Part. 

When liqueurs or other products rich in extraneous matters arc to be examined, it is convenient to taste both the product itself and also its distillate—freed, if necessary, from essential oils—in order to arrive at a decision as to the quahty of the alcohol used in the manufacture. 

Although the preferred source of milkfat in cream liqueurs and associated beverages is undoubtedly double cream, its use may lead to problems. In particular, cream contains calcium and other ionic materials. One solution is to wash the cream to remove all ionic materials, but this approach is cumbersome in practice. The preferred approach is to use anhydrous butter fat as the starting material. 

Usage In ice cream, soft beverages, for confectionaries, sweets and sweet dishes, cakes and other baked goods, in the liqueur and tobacco industry. 

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. 

Thymus vulgaris L. (Thyme) The main component of the essential oil (2.3 %) of partially dried leaves of thyme grown in Kenya was thymol. Thyme oil from other countries is reported to contain thymol (up to 85%) and p-cymene (up to 45%). Thyme is used as a spice due to its apetite stimulating and digestion promotion properties. The oil has strong antimicrobial activity and is also used in the liqueur industiy and as a perfume in soaps, deodorants and hair lotions (34). 

In the essence process, essential oils, either natural or synthetic, are added to the alcohol, which is then sweetened and colored. This kind of liqueur is generally of inferior quality as compared with the others and should only be made under exceptional circumstances or when a cheap product is required. 

These are a special group of liqueurs used for their tonic properties and in small portions to flavor other beverages. In general, their manufacture is simple and quality depends on the proper selection of materials and care rather than intricate processing. A few formulae are cited below from the vast number available. These are selected to be sufficiently illustrative. The remainder, the matching of any preparation now on the market is rather a matter for the master of the art than choice from a receipt book. 

Alcohol is one of the most important chemical products. We have already referred to it as a solvent, in which capacity it is of great service to the chemist in the laboratory as well as in industrial operations involved in the manufacture of transparent soap, varnishes, French polish, collodion, and celluloid. It is not only as a solvent, however, that it figures extensively in the arts and manufactures. It is used in the technical preparation of chloroform, iodoform, fulminates, ether, acetic acid, and many other bodies. For certain purposes—such as the production of some kinds of whiskey and brandy, and of liqueurs, and in the manufacture of scents, fine chemicals and drugs— only alcohol of a considerable degree of purity can be used, and the expense is correspondingly high. 

Worldwide production of bitter orange oil is much lower than that of other pressed peel oils. Bitter orange oil is predominantly used for flavoring alcoholic beverages (liqueurs). 

USE n the manuf of Liqueurs. Plays an importani part in the formulation of raspberry, gooseberry, grape, cherry, apricot, currant, bourbon, and other artificial essences. 

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