B
Bailey's Irish Cream
Banyuls
Benedictine
B & B
Beer
Blackberry Brandy
Bourbon Whiskey
Brandy
C
Calvados
Campari
Canadian Rye Whisky
Canadian Whisky
Chartreuse
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Cherry Brandy
Cherry Nalivka
Cherry Whisky
Chesky
Cocktail
Cognac
Cointreau
Corn Whiskey
Coutou
Crème D'Ananas
Crème De Banane
Crème De Cacao
Crème De Cassis
Crème De Ciel
Crème De Fraise
Strawberry Schnapps
Crème De Framboise
Chambord
Cinnamon Schnapps
Crème De GrandMarnier
Crème De Mandarine
Crème De Menthe
Crème De Noyau
Noyaux
Crème De Pecco
Crème De Vanille
Crème De Violettes
Crème Yvette
Curaçao
Back to index
D
Distillation
Dubonnet
Drambuie
Dry Gin
F
Fermentation
Fior D'Alpe
Flora Alpina
Forbidden Fruit
Fortified Wines
Framboise
Frangelico
Frenet Branca
FruitLiqueur
Back to index
G
Galliano
Gin
Geneva Gin
Glayva
Glen Mist
Gold Schlager
Goldwasser
Grand Marnier
Grappa
Grenadine
Guignolet
H
Half Om Half
Highball
Honey
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I
Irish Mist
Irish Whiskey
Izarra
K
Kahlúa
Kirsch
Kirschwasser
Kummel
M
Madeira
Malt
Malt Liqueur (Beer)
Mandarine
Marsala
Mash
Maury
Maraschino
Marc
Melon Liqueur
Mezcal
Metaxa
Mirabelle
Mixed drink
Muscat de Beaume de Venise
Muscat de Rivesaltes
Muted Wines
N
Neat
Nut Liqueur
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P
Parfait Amour
Pastis
Peach Schnapps
Pernod
Pineau des Charentes
Plant Liqueur
Poire Williams
Porter
Port
Porto
Proof
Prunelle
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R
Raspberry Liqueur
Raspberry Spirit
Raspberry Schnapps
Ratafia de Champagne
Ricard
Rice Beer
Rivesaltes
Ron Coco
Rum
Rye Whiskey
Back to index
S
Sabra
Sambucca
Schnapps Doornkart
Scotch Whisky
Sherry
Slivovice
Slivovitz
Sloegin
Southern Comfort
Spirit
Stout
Straight up
St.Raphaël
Strawberry Brandy
Strawberry Liqueur
Strega
Suze
Szilva
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T
Tall drink
Tequila
Tia Maria
Tia Maria Cream
Triple Sec
Triple Lime
V
Vermouth
Vodka
Vodka, Flavored
W
Wash
Whiskey
Whisky
Wort
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Alcohol
SUGAR + WATER + YEAST + HEAT = ALCOHOL
Sugar is transformed into alcohol when it comes into contact with water and
yeast and heat.
Alcoholic Measures
Alcohol is measured as a percentage of the total volume (% alcohol per volume
or %alc./vol.).
Example:
A product is 40% alc./vol.
Meaning:
40% of the liquid in the bottle is 100% alcohol
Amaretto
(23 to 28% alc./vol.)
Is an almond flavored liqueur. It is made with almond syrup and neutral
alcohol. It is light brown and is produced in Italy, Canada and other
countries. Best enjoyed straight up, on the rocks, in mixed drinks and
cocktails. Blends well with dairy products, lemon juice, orange juice, coffee,
hot chocolate, cacao liqueurs, coffee liqueurs, vodka and brandy.
Amer Picon
(25% alc./vol.)
Is a bitter orange flavored liqueur. It is made by steeping orange peel,
quinine, spices and herbs in neutral alcohol. It is clear red and is
produced in France. Best enjoyed on the rocks, in cocktails, mixed drinks and
tall drinks. Blends well with fruit juices, club soda, 7-Up or Sprite or
Sprite, fruit liqueurs,
vermouth, dry gin and vodka.
Angostura Bitters
(45% alc./vol.)
Is a bitter liquid condiment that adds zest to drinks. Gentian and many other
herbs are steeped in neutral alcohol. Angostura aromatic bitters was first made
in
1824 by Dr. J.G.B. Siegert in the town of Angostura. Originally aromatic
bitters were thought to have medicinal properties. It is dark brown with an
orange tint and is
produced in Trinidad and Tobago. Best enjoyed in small quantities (1 or 2
dashes) in mixed drinks, cocktails and tall drinks. Blends well with fruit
juices, club soda, sweet fruit liqueurs, fruit punches, rum, whiskys, whiskeys
and gins. It is an
essential ingredient in Manhattans.
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Anisette
(40 to 45% alc/vol.)
Is a licorice flavored liqueur. It is made with aniseed syrup and neutral
alcohol. It is clear, colorless and is produced in France, the United States
and other countries. Best enjoyed straight up, in cocktails, mixed drinks and
on the rocks. Blends well with water, club soda, fruit juices, vodka and brandy.
Apfel Korn
(20% alc./vol.)
Is an apple flavored blended alcoholic beverage. It is made with apple juice,
water sugar and neutral alcohol. It is light clear yellow and is produced in
Germany. Best enjoyed straight up cold, on the rocks, in mixed drinks and
cocktails. Blends well with lemon juice, club soda, herb liqueurs, vodka and
brandy.
Apple Brandy
,
Applejack
(40 to 50% alc./vol.)
Is an apple flavored spirit. Apples are picked, ripened then crushed to extract
the juice. The juice is then fermented to become cider. The cider then is
distilled to become apple brandy. Apple brandy is light amber and is produced
in France, the United States, and Canada. Best enjoyed straight up, straight up
cold, in mixed drinks and cocktails. Blends well with fruit juices, herb
liqueurs, vodka and brandy.
Apricot Brandy
(23% alc./vol.)
Is a very aromatic, very sweet, apricot flavored liqueur. It is made with
apricot
syrup, brandy and/or neutral alcohol. It is orange with an amber tint and is
produced in
Canada, the United States and other countries. Best enjoyed on the rocks, in
mixed drinks, cocktails and tall drinks. Blends well with fruit juices, club
soda, fruit liqueurs, vodka and brandy.
Back to index
Apricot Spirit
(40% alc./vol.)
Is an apricot flavored spirit that is not sweet. Whole fresh apricots are
picked, then crushed to extract the juice. The juice is then fermented, and
distilled to become apricot
spirit (eau-de-vie). Apricot spirit is clear, colorless and is produced in
Austria, Switzerland and other european countries. Best enjoyed straight up or
straight up cold.
Aquavit,
Akvavit
(42% alc./vol.)
Is a caraway flavored spirit (it is sometimes neutral in flavor). It is made
from grain or potato alcohol and flavored with caraway seed. It is clear,
colorless and is produced in Scandinavian countries (Norway, Denmark, Sweden).
Best enjoyed straight up cold, on the rocks, in mixed drinks and cocktails.
Blends well with fruit juices, club soda, ginger ale, vermouth and herb
liqueurs.
Arrack
,Arack
(40 to 50% alc./vol.)
Is a licorice flavored spirit. It is made with molasses/rice alcohol and
flavored with aniseed. It is clear, colorless and is produced in the Middle
East (India, Israel, Lebanon, etc...). Best enjoyed straight up, straight up
cold, on the rocks or in tall drinks. Blends well with water, club soda, orange
juice, coffee liqueurs and fruit liqueurs.
Back to index
Armagnac
(40 to 53% alc./vol.)
Is a famous brandy produced in the region of Armagnac, France. Grapes from this
region are picked then pressed to extract the juice. The juice is fermented to
make wine that is weak in alcohol (6 to 8% alc./vol.) and very acidic. The wine
is then distilled in one continuous operation to become Armagnac. Armagnac is
always aged in oak casks, for a period of time, before being bottled and sold.
The following indications on the label tell you how it has been aged. The
longer the aging the better the armagnac.
3 Stars, 3 Crowns
......... Minimum 2 years
VO, VSOP, Reserve
.............. Minimum 5 years
Napoleon, Extra, XO
........ Minimum 6 years
Hors d'Age
..........Minimum 10 years
A brandy's quality is judged by its nose. The aromas can vary from fruity to
floral to woody (a burnt copper smell is not a desired quality) depending on
its age. Armagnac's color is light to medium amber however, color is not an
indication of quality since caramel maybe added to modify the color for
commercial purposes. Best enjoyed straight up in a cognac snifter.
Back to index
Aurum
(40% alc./vol.)
Is an aromatic, orange flavored liqueur with a slightly bitter aftertaste.
It is made with bitter orange peel, herbs, sugar and brandy. It is pale gold
and is produced in Italy. Best enjoyed straight up, on the rocks, in cocktails
and mixed drinks. Blends well with fruit juices, dairy products, club soda,
7-Up or Sprite, bitter lemon, tea, cacao liqueurs, cream liqueurs and vodka.
Bailey's Irish Cream
(17% alc./vol.)
Is a sweet, creamy, chocolate and spice flavored blended alcoholic beverage. It
is made with cream, honey, herbs, spices and Irish whiskey. It is a creamy
light tan
color and is produced in Ireland. Best enjoyed straight up, straight up cold,
on the rocks, in cocktails, mixed drinks and layered drinks (floats well).
Blends well with dairy products, coffee, hot chocolate, fruit liqueurs, nut
liqueurs, cacao liqueurs, coffee liqueurs, vodka, brandy, whiskys, and whiskeys.
Banyuls
(17 to 18% alc./vol.)
Is a sweet or semi-sweet or dry fortified wine. Grape juice is partially
fermented before alcohol is added to stop the fermentation. It is white, rosé
or red and is produced in France. The white and rosé are best enjoyed straight
up chilled in a port wine glass as a cocktail before dinner. The red is best
enjoyed and at room temperature with blue cheese or dessert. Banyuls "
GrandCru
" is aged for a minimum of 30 months in oak casks and is considered the best
banyuls.
Back to index
Benedictine
(40% alc./vol.)
Is a very sweet and aromatic herb flavored liqueur. It is made with alcohol,
sugar, honey and 27 different aromatic herbs and spices (angelica, hyssop,
melissa, etc...). Benedictine is produced in Normandy, France by the
Benedictine Monks. It is one of the oldest if not the oldest liqueur in the
world (1510). Ingredients are steeped for 3 years in neutral alcohol. The
liquid is then filtered and aged another 4 years, before being bottled and
sold. Benedictine is amber. Best enjoyed straight up, straight up cold and on
the rocks. Blends well with milk, cream, vermouth, brandy and calvados.
B & B
(40% alc./vol.)
B & B is a liqueur made by blending Benedictine liqueur and brandy. It was
invented in 1938 and is less sweet and more powerful (in alcohol content) than
Benedictine liqueur. It is amber and is produced in Normandy, France. Best
enjoyed straight up, straight up cold and on the rocks. Blends well with milk,
cream, some fruit juices, club soda, ginger ale, cream liqueurs, cacao liqueurs
and some fruit liqueurs.
Beer
(2.6 to 9.6% alc./vol.)
Is a barley and hop flavored alcoholic beverage. Beer is made by fermenting a
mixture of water, barley, hops and yeast. The beer is then filtered,
pasteurized, bottled and aged for a short period of time (2 to 9 months). Draft
beer is not pasteurized. Beer is light golden yellow to reddish to almost
black. Beer is produced worldwide.
There are many types of beers: ales, lagers, malt liqueurs, rice, stout, porter
and draft, each one having a distinct and unique character. Any type of beer
can be used to make cool, refreshing summer drinks. Beer is best enjoyed
chilled and served in chilled glasses.
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Ales
and
Lagers
Both are made with water, barley, hops and yeast. Ales are fermented at a
higher temperature than lagers. Different yeasts are used to produce ales and
lagers. More hops are used in ales than in lagers. An ale usually has more body
and is more bitter than a lager.
Malt Liqueur
A malt liqueur is also made from hops, water, yeast, and barley (the barley is
soaked until it sprouts).
A malt liqueur is usually sweeter and has more alcohol than an ale or a lager.
Rice Beer
Rice beer is made from hops, water, yeast, barley, and rice. Rice beer is light
in flavor.
Stout and Porter
Stout and porter beer is light brown to black and quite sweet. The difference
in color and flavor comes from roasting the barley before fermentation.
A different yeast is also used to produce stout and porter beers.
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Draft Beer
Draft beer is beer that has not been pasteurized. Pasteurization is a process
by which beer (in this case) is heated to kill harmful bacteria. Pasteurization
also kills harmless bacteria. Draft beer, today, is as safe as any beer. When a
beer is processed as "Draft", the brewer will indicate it on the label.
Blackberry Brandy
(23 to 28% alc./vol.)
Is a blackberry flavored liqueur. It is made with red wine, blackberry syrup
and brandy. It is very dark purple and is produced in the United States. Best
enjoyed on the rocks, in cocktails, or mixed drinks. Blends well with fruit
juices, club soda, bitter lemon, cream liqueurs, cacao liqueurs, vodka, gin,
tequila and brandy.
Brandy
(40 to 50% alc./vol.)
Brandy is a wine spirit. Grapes are picked then pressed to extract the juice.
The juice is fermented then distilled twice to become brandy. Brandy is always
aged in oak casks, for at least 3 months before being bottled and sold. Brandy
is light to medium amber and is produced worldwide. Best enjoyed straight up in
a cognac snifter, in cocktails, hot drinks and mixed drinks. Brandy is an
excellent all-around flavor enhancer. Blends well with fruit juices, dairy
products, carbonated drinks, coffee and almost any liqueur.
Back to index
Calvados
(40 to 50% alc./vol.)
Is an apple brandy. Calvados is produced in the region of Calvados in Normandy,
France. The apples grown in the region are carefully picked, ripened and
crushed to extract the juice. The juice is fermented then distilled twice to
become calvados. Calvados is always aged in oak casks, for a period of time,
before being bottled and sold. The following indications on the label tell you
how long it has been aged:
3 Stars, 3 Apples
..........................................Minimum 2 years
Vieux, Réserve
.............................................Minimum 3 years
VO, Vieille Réserve, VSOP
................Minimum 4 years
Extra, XO, Naploean, Hors d'Age
......Minimum 6 years
Only apple brandy produced in the Calvados region (with apples grown in the region) may be called "Calvados". It is the best apple brandy money can buy. Best enjoyed straight up or straight up cold in a cognac snifter. Use less expensive apple brandy for cocktails and mixed drinks.
Campari
(23 to 25% alc./vol.)
Is a bitter orange and herb flavored liqueur. Herbs and bitter orange rind are
steeped in neutral alcohol. It is clear red and produced in Italy. Best enjoyed
on the rocks, in cocktails, mixed drinks and tall drinks. Blends well with club
soda, fruit juices, vermouths, whiskys, whiskeys, vodka and gin.
Back to index
Chartreuse
(45 to 71% alc./vol.)
Is an herb flavored liqueur that is very aromatic. Aromatic plants and herbs
are steeped in alcohol.
It is produced at the Grande Chartreuse Monastery near Grenoble, France by the
Carthusian Monks. Chartreuse comes in 3 colors; yellow, green, and pale green.
The
green is sweet and strong in alcohol (55% alc./vol.). The yellow is sweeter and
less powerful (45% alc./vol.) than the green. Pale green Chartreuse is
labelled "Elixir Végétal de la Grande Chartreuse" (71% alc./vol.). The "Elixir"
should be
consumed sparingly (read - tiny sips so you don't choke, gag, and cough
technique). Best enjoyed as
an after dinner drink straight up cold or on the rocks. Blends well with fruit
juices and club soda.
Cherry Brandy
(23 to 32% alc./vol.)
Is a cherry flavored liqueur. It is made with whole ripe cherries, brandy,
sugar and/or glucose. The oil from the pits is what gives cherry brandy a
subtle bitterness. It is cherry red and is produced in Canada, Denmark, Italy
and other countries. Best enjoyed on the rocks, in mixed drinks, cocktails and
tall drinks. Blends well with fruit juices, dairy products, club soda, cacao
liqueurs, vodka, gin and brandy.
Cherry Nalivka
(23 to 28% alc./vol.)
Is a sweet, cherry flavored liqueur. It is made with cherries, alcohol, sugar
and/or glucose. It is bright cherry red and produced in Russia. Best enjoyed on
the rocks, in mixed drinks, cocktails and tall drinks. Blends well with fruit
juices, dairy products, club soda, cacao liqueurs, vodka, gin and brandy.
Back to index
Cherry Whisky
,
Chesky
(23 to 30% alc./vol.)
Is a cherry flavored liqueur. Gean cherries are steeped in whisky. Cherry
whisky was also known as geen whisky, gean whisky or guyne whisky. It is cherry
red and is produced in Scotland. Best enjoyed on the rocks, in mixed drinks,
cocktails and tall drinks. Blends well with fruit juices, dairy products, club
soda, vodka, and whiskey/whisky.
Cinnamon Schnapps
(23% alc./vol.)
Is a spicy cinnamon flavored liqueur. It is made with cinnamon and neutral
alcohol. It is clear and colorless to light amber red and is produced in Canada
and the United States.
Best enjoyed on the rocks, in mixed drinks and cocktails. Blends well with hot
water, dairy products, hot chocolate, cream liquers, dry gin and vodka.
Cocktail
, Aperitif
A drink containing at least 2 ingrediants that is served before a meal (happy
hour!).
Cognac
(40 to 72% alc./vol.)
"All cognacs are brandies, but not all brandies are cognacs". Cognac is a
brandy produced in the region of Cognac, France. Grapes grown in this region
are picked and pressed to extract the juice. The juice is fermented to make
wine that is weak in alcohol (» 6 to 8% alc./vol.) and very acidic. The wine is
then distilled twice to become young cognac. The young cognac is aged in oak
casks, for a period of time, before being bottled and sold. The following
indications on the label tell you how long it has been aged:
1 to 5 Stars, VS
.........................................Minimum 2.5 years
5 Stars, Supérieur
......................................Minimum 3.5 years
Rare, Réserve, Vieux, VSOP
.....................Minimum 4.5 years
Grande Réserve
.........................................Minimum 5.5 years
Extra, XO, Vieille Réserve, Napoléon, Très Vieux
...............................Minimum 6.5 years
Back to index
Any of these cognacs may (and often do) contain spirits varying between 10 and 50 years old. However, it is the age of the youngest spirit used that is considered by law.
V.S. - Very Superior
V.O. - Very Old
V.S.O.P. - Very Superior Old Product
X.O. - Extra Old
There are 6 sub-regions in cognac:
Bois Ordinaire, Bon Bois, Fins Bois, Borderies, Petite Champagne and Grande
Champagne.
(The latter two should not be confused with "Champagne" the french sparkling
wine produced in the region of Champagne in France.)
On certain bottles of cognac the words "Fine Champagne" may appear. It means
that this product is a blend of Grande Champagne cognac and Petite Champagne
cognac. Fine Champagne cognac must contain at least 50% Grande Champagne cognac.
Back to index
Cognac is light to medium amber (never judge a cognac by its color). Best enjoyed straight up at room temperature in a cognac snifter, in mixed drinks, tall drinks and cocktails. Blends well with fruit juices, dairy products, carbonated drinks, coffee and most liqueurs.
Cointreau
(40% alc./vol.)
Is a sweet orange flavored liqueur. Sweet and bitter orange peel are steeped in
alcohol. It is clear, colorless and produced in France. The family's secret
recipe dates back to 1849. Best enjoyed straight up, straight up cold, on the
rocks, in mixed drinks and tall drinks. Blends well with fruit juices, club
soda, dairy products, coffee, hot chocolate, herb liqueurs, nut liqueurs, cacao
liqueurs, coffee liqueurs, cream liqueurs, brandy, gin, rum, vodka and tequila.
Coutou
(40% alc./vol.)
Is an orange flavored liqueur. Orange peels are steeped in armagnac. It is
orange amber and is produced in France. Best enjoyed straight up, straight up
cold, on the rocks, in mixed drinks, cocktails and tall drinks. Blends well
with fruit juices, dairy products, coffee, hot chocolate, cream liqueurs,
coffee liqueurs, cacao liqueurs, nut liqueurs, vodka and brandy.
Back to index
Crème D'Ananas
(23 to 28% alc./vol.)
Is a sweet pineapple flavored liqueur. It is made with pineapple syrup and
neutral alcohol. It is yellow and produced in Hawaii(?). Best enjoyed on the
rocks, in cocktails and tall drinks. Blends well with fruit juices, dairy
products, vodka, tequila, rum and brandy.
Crème De Banane
(23 to 28% alc./vol.)
Is a banana flavored liqueur. It is made with banana syrup and neutral alcohol.
It is clear yellow and produced in France, Holland, Italy and the United
States. Best enjoyed on the rocks, in cocktails and tall drinks. Blends well
with dairy products, fruit juices, nut liqueurs, fruit liqueurs, cream
liqueurs, cacao liqueurs, vodka, rum and brandy.
Crème De Cacao
(23 to 28% alc./vol.)
Is a chocolate flavored liqueur. It is made with cacao beans, alcohol and
perfumed with vanilla or nuts. It is clear, colorless or dark brown and is
produced in Canada, the United States and other countries. Best enjoyed on the
rocks, in cocktails, hot drinks, mixed drinks and tall drinks. Blends well with
dairy products, coffee, hot chocolate, nut liqueurs, fruit liqueurs, coffee
liqueurs, rum, vodka and brandy.
Back to index
Crème De Cassis
(23% alc./vol.)
Is a black currant flavored liqueur. It is made with black currant berries,
sugar and brandy. It is very dark purple and is produced in France and the
United States. Best enjoyed in cocktails, mixed drinks and tall drinks. Blends
well with fruit juices, club soda, dry white wine, dry sparkling white wine,
cacao liqueurs and vodka.
Crème De Ciel
(23 to 28% alc./vol.)
Is an orange flavored liqueur. It is made with bitter orange peel and is
produced in Holland. It is light blue. Best enjoyed on the rocks, in cocktails,
mixed drinks and tall drinks. Blends well with fruit juices, club soda, dairy
products, cacao liqueurs, cream liqueurs, vodka, dry gin and brandy.
Crème De Fraise
,
Strawberry Schnapps
(23 to 25% alc./vol.)
Is a sweet strawberry flavored liqueur. It is made with strawberry syrup and
neutral alcohol. It is light red and is produced in France, Canada and other
countries. Best enjoyed on the rocks, in mixed drinks, cocktails and tall
drinks. Blends well with fruit juices, dairy products, club soda, herb
liqueurs, cacao liqueurs, cream liqueurs, vodka, gin and brandy.
Back to index
Crème De Framboise,
Chambord,
Raspberry Schnapps
(23 to 35% alc./vol.)
Is a raspberry flavored liqueur. It is made with raspberry syrup and neutral
alcohol. It is deep red and is produced in France, Canada. Best enjoyed on the
rocks, in mixed drinks, cocktails and tall drinks. Blends well with fruit
juices, dairy products, club soda, herb liqueurs, cacao liqueurs, cream
liqueurs, vodka, gin and brandy.
Crème De Grand Marnier
(17% alc./vol.)
Is a creamy orange flavored alcoholic beverage. It is made with cream, milk and
Grand Marnier. It is creamy light orange and is produced in France. Best
enjoyed straight up, straight up cold, on the rocks, in mixed drinks and
cocktails. Blends well with dairy products, coffee, hot chocolate, cream
liqueurs, coffee liqueurs, cacao liqueurs, nut liqueurs, vodka and cognac.
Crème De Mandarine
(23 to 28% alc./vol.)
Is a mandarin flavored liqueur. It is made with mandarin syrup and neutral
alcohol. It is light amber orange, Canada and other countries. Best enjoyed
straight up, on the rocks, in mixed drinks, cocktails and tall drinks. Blends
well with fruit juices, dairy products, coffee, hot chocolate, tea, cacao
liqueurs, coffee liqueurs, cream liqueurs, vodka, brandy, dry gin and rum.
Back to index
Crème De Menthe
(23 to 30% alc./vol.)
Is a mint flavored liqueur. It is made with wine or grain spirit, peppermint
and sweeteners. Crème de menthe is well known for its digestive properties. It
is green, pink or clear and colorless and is produced worldwide. Best enjoyed
straight up, on the rocks, in mixed drinks, tall drinks and cocktails. Blends
well with fruit juices, dairy products, club soda, tea, hot chocolate, cacao
liqueurs, cream liqueurs, vodka, brandy, rum and cognac.
Crème De Noyau
,
Noyaux
(23 to 30% alc./vol.)
Is an almond flavored liqueur. It is made with alcohol, crushed peach and
apricot pits. It is light amber and is produced in France and the United
States. Best enjoyed on the rocks, in mixed drinks, cocktails and tall drinks.
Blends well with dairy products, coffee, hot chocolate, tea, cacao liqueurs,
coffee liqueurs, cream liqueurs, vodka and brandy.
Crème De Pecco
(23 to 28% alc./vol.)
Is a semi-sweet tea flavored liqueur. It is made with tea leaves, sugar and
brandy. It is clear, colorless and is produced in Holland. Best enjoyed on the
rocks, in mixed drinks, cocktails and tall drinks. Blends well with lemon
juice, dairy products, vodka and brandy.
Crème De Vanille
(23 to 28% alc./vol.)
Is a sweet vanilla flavored liqueur. It is made with vanilla syrup and neutral
alcohol. It is clear, colorless and is produced in France. Best enjoyed on the
rocks, in mixed drinks and cocktails. Blends well with lemon juice, orange
juice, dairy products, hot chocolate, nut liqueurs, cacao liqueurs, fruit
liqueurs, cream liqueurs, rum, vodka and brandy.
Back to index
Crème De Violettes
(23 to 28% alc./vol.)
Is a sweet violet flavored liqueur. It is made with violet petals and neutral
alcohol. It is pale violet and is produced in France. Best enjoyed on the
rocks, in mixed drinks and cocktails. Blends well with dairy products, club
soda, gin and vodka.
Crème Yvette
(30 to 40% alc./vol.)
Is a sweet violet flavored liqueur. It is made with Parma Violet petals and is
strong in alcohol. It is pale violet and produced in the United States. Best
enjoyed on the rocks. Blends well with dairy products, club soda, gin and vodka.
Curaçao
(23 to 40% alc./vol.)
Is a sweet orange flavored liqueur. It is made with brandy, sugar, spices,
sweet and bitter orange peel. The peel comes from the "Auruntium
Curassuviensis", a bitter orange first discovered in Curaçao, a Dutch West
Indies island. It is red, blue, green, orange or clear and colorless and is
produced in Holland, France, Canada and other countries. Best enjoyed straight
up cold, on the rocks, in mixed drinks, cocktails and tall drinks. Blends well
with fruit juices, dairy products, club soda, coffee, hot chocolate, coffee
liqueurs, chocolate liqueurs, nut liqueurs, cream liqueurs, gin, vodka, rum,
tequila and brandy.
Back to index
Distillation
To produce alcohol greater than 16% alc./vol. (32 proof) one must distill.
Distilling is the process used to extract alcohol from a liquid by reducing the
amount of water in the liquid. This is done by heating wine (or another
fermented alcoholic product) in a still to between 185°F (alcohol's evaporation
point) and 212°F (water's evaporation point).
The alcohol evaporates (turns into a gas), while most of the water is left in
the still. As the alcohol vapors rise, they are collected in the funnel shaped
lid. The lid has a copper pipe connected to it which turns and spirals
downward. It is in the spiral that alcohol vapors cool and change back to
liquid form. The newly formed liquid has been separated from most of the water,
so it is now more concentrated in alcohol (percentage of alcohol per volume of
liquid, alc./vol.).
DO NOT TRY THIS AT HOME IT IS ILLEGAL. THE PROCEDURE AND
RESULTING PRODUCT MAY BE DANGEROUS, AND HAZARDOUS TO YOUR HEALTH!!
Distilleries have strict rules and guidelines which they must follow, by law,
to produce safe (when consumed reasonably), and enjoyable products.
Dubonnet
(16 to 18% alc./vol.)
Is a sweet fortified wine with a light quinine taste. It is made with wine,
herbs, quinine and brandy. It is red, white or amber and is produced in France.
Best enjoyed on the rocks, in mixed drinks, cocktails and tall drinks. Blends
well with fruit juices, club soda, vermouth, vodka, gin and whiskey/whisky.
Drambuie
(40% alc./vol.)
Is a sweet honey and spice flavored liqueur. It is made with honey, herbs and
scotch whisky. The name comes from the Gaelic, "An dram buidheach", the drink
that satisfies. It is light amber and is produced in Scotland. Best enjoyed
straight up, on the rocks and in mixed drinks. Blends well with dairy products,
vodka, scotch and other whiskey/whisky.
Fermentation
The process by which sugar is transformed into alcohol. When sugar,
and water come into contact with yeast, the liquid starts to bubble. This
bubbling is the result of yeast transforming sugar into alcohol (fermentation).
An alcoholic fermentation cannot surpass 16% alc./vol.
Fior D'Alpe
, Flora Alpina
(23 to 28% alc./vol.)
Is a spice and herb flavored liqueur. It is made with alpine flowers,
edelweiss, herbs, spices, sugar and alcohol. It is over sweetened so that the
excess sugar readily forms crystals in the bottle. It is red, orange or yellow
and is produced in Italy and other european countries. Best enjoyed straight
up, on the rocks and in cocktails. Blends well with fruit juices, dairy
products, club soda, vodka, dry gin, brandy and rum.
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Forbidden Fruit
(30 to 40% alc./vol.)
Is a sweet orange and grapefruit flavored liqueur with a slightly bitter
aftertaste. It is made with orange, grapefruit and brandy. It is reddish orange
and is produced in the United States. Best enjoyed on the rocks, in mixed
drinks, cocktails and tall drinks. Blends well with fruit juices, club soda,
dairy products, cream liqueurs, dry gin, brandy and vodka.
Fortified Wines
(13.5 to 18% alc./vol.)
Are made by partially fermenting grape juice, then adding alcohol to stop the
fermentation. This leaves a lot of unfermented sugar and makes the wine sweet.
The color varies from golden yellow to dark amber and deep red. Fortified wines
are produced world wide. Best enjoyed chilled straight up as a cocktail or
lightly chilled to room temperature with dessert. Some fortified wines also go
well with blue cheeses.
Framboise
,
Raspberry Spirit
(40 to 45% alc./vol.)
Is a raspberry flavored spirit. Raspberries picked and pressed to extract the
juice. The juice is fermented then distilled to become raspberry spirit
(eau-de-vie). It is clear, colorless and is produced in France, Switzerland and
other european countries. Best enjoyed straight up cold in a cognac snifter as
an after dinner drink.
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Frangelico
(24% alc./vol.)
Is a hazelnut flavored liqueur. It is made with neutral alcohol and hazelnut
syrup. It is light amber and is produced in Italy. Best enjoyed on the rocks,
in mixed drinks, cocktails and tall drinks. Blends well with dairy products,
coffee, hot chocolate, tea, cacao liqueurs, cream liqueurs, brandy and vodka.
Frenet Branca
(40% alc./vol.)
Is a bitter herb flavored liqueur. Aromatic plants, roots and herbs are steeped
in alcohol. It is very dark red, almost black and is produced in Italy. Best
enjoyed on the rocks, in mixed drinks, cocktails or tall drinks. Blends well
with sweet fruit juices, carbonated drinks, fruit liqueurs, dry gin and vodka.
Galliano
(35% alc./vol.)
Is a vanilla flavored liqueur. It is made with neutral alcohol, vanilla syrup
and herbs. It is golden yellow and is produced in Italy. Best enjoyed on the
rocks, in mixed drinks and tall drinks. Blends well with fruit juices, dairy
products, mint liqueurs, vodka and brandy.
Gin
Is a juniper berry flavored spirit. There are 2 types of gin: dry gin and
geneva gin. They taste quite different from each other.
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Dry Gin
(40 to 50% alc./vol.)
Dry gin is one of the most widely used spirits in cocktail recipes. It is a
grain spirit flavored with juniper berries, coriander, cinnamon, iris root and
other spices, depending on the producer. Dry gin is sometimes also flavored
with lemon and orange zests. It is made with corn, rye and malted barley. The
Grain is soaked in water, fermented then distilled in one continuous operation.
During the distillation a pouch of herbs and spices is suspended in the still.
Dry gin is clear, colorless and produced worldwide. Dry gin is sometimes
(rarely) aged in charred oak casks. This leaves the gin with a slightly
yellowish tint. Best enjoyed straight up, on the rocks, in mixed drinks,
cocktails and tall drinks. Blends well with fruit juices, dairy products,
carbonated drinks, fruit liqueurs, fortified wines and vermouth. Produced in
England, Canada and other countries. Clear and colorless.
Geneva Gin
(40 to 50% alc./vol.)
Is a grain spirit that is flavored with juniper berries and angelica root.
Geneva gin is different from dry gin in that it is distilled twice rather than
once, in a traditional still. Geneva gin is less aromatic than dry gin and
seems more powerful. Best enjoyed straight up, on the rocks, in mixed drinks,
cocktails and tall drinks. Blends well with fruit juices, dairy products,
carbonated drinks, fortified wines, fruit liqueurs and vermouth. Produced in
Holland, Canada and other countries. Clear and colorless.
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Glayva
(35% alc./vol.)
Is a honey and herb flavored liqueur similar to Drambuie. It is made with
scotch whisky, honey and spices. It is light amber and is produced in Scotland.
Best enjoyed straight up, on the rocks and in mixed drinks. Blends well with
fruit juices, dairy products, vodka, scotch and other whiskey/whisky.
Glen Mist
(40% alc./vol.)
Is a honey and herb flavored liqueur similar to Drambuie. It is made with
Bruyère honey, herbs, spices and whisky. It is light amber and is produced in
Scotland. Best enjoyed straight up, on the rocks and in mixed drinks. Blends
well with fruit juices, dairy products, vodka, scotch and other whiskey/whisky.
Gold Schlager
(40% alc./vol.)
Is a cinnamon flavored liqueur (tastes like little red fish candies) produced
in Italy. It is clear and colorless with flakes of gold. Best enjoyed straight
up ice cold, on the rocks, in mixed drinks and cocktails. Blends well with hot
water, dairy products, hot chocolate, Bailey’s Irish Cream, Dry Gin and Vodka.
Goldwasser
(23 to 28% alc./vol.)
Is a sweet citrus and licorice flavored liqueur. It is made with aniseed,
alcohol, orange and/or lemon peel. The original was made in 1598. It is clear,
colorless with flakes of gold and is produced in Germany(?). Best enjoyed on
the rocks, in mixed drinks and tall drinks. Blends well with fruit juices, club
soda and vodka.
Grand Marnier
(39 to 40% alc./vol.)
Is an orange flavored liqueur. Bitter orange peels are steeped in fine
champagne cognac. It is light amber orange and is produced in France. Best
enjoyed straight up in a cognac snifter, on the rocks and in cocktails. Blends
well with fruit juices, dairy products, coffee, hot chocolate, cream liqueurs,
coffee liqueurs, cacao liqueurs, nut liqueurs, vodka and cognac.
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Grappa
(39 to 50% alc./vol.)
Is considered a grape spirit. After wine has been made, water is added to the
leftover husks, skins, pits and stalks. The mash is fermented then distilled to
become grappa. Grappa is clear, colorless and produced in Italy. Best enjoyed
straight up in a cognac snifter, in mixed drinks and cocktails. Blends well
with fruit juices, coffee, fruit liqueurs, nut liqueurs, cacao liqueurs, coffee
liqueurs and cream liqueurs.
Grenadine
syrup (0% alc./vol.)
Is a sweet pomegranate flavored syrup. It is made with pomegranates, sugar and
water. It is red and is used as a sweetener and coloring agent for cocktails,
mixed drinks and tall drinks. Use in small quantities.
Guignolet
(16 to 18% alc./vol.)
Is a cherry flavored alcoholic beverage. It is made with alcohol, Guignes and
Griottes cherries. It is cherry red and is produced in France. Best enjoyed on
the rocks, in mixed drinks, cocktails and tall drinks. Blends well with fruit
juices, dairy products, cacao liqueurs, cream liqueurs, vodka and brandy.
Half Om Half
(40% alc./vol.)
Is a sweet orange flavored liqueur. It is made with Curaçao, bitter orange peel
and alcohol. It is rust colored and produced in Holland. Best enjoyed on the
rocks, in mixed drinks, cocktails and tall drinks. Blends well with fruit
juices, dairy products, club soda, 7-Up or Sprite, bitter lemon, coffee, hot
chocolate,
cacao liqueurs, coffee liqueurs, cream liqueurs and vodka.
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Highball
A drink that is served on the rocks in a highball glass with a mixer on the
side.
Example:
Scotch and soda
Honey
(0% alc./vol.)
Is a thick, sweet, amber yellow syrup made from the pollen of flowers. Best
used as a sweetener that adds texture and a little color to cocktails and hot
drinks.
Irish Mist
(35% alc./vol.)
Is a honey and spice flavored liqueur. It is made with Irish whiskey, honey and
spices. It is light amber and is produced in Ireland. Best enjoyed on the
rocks, in mixed drinks, cocktails and hot drinks. Blends well with dairy
products, coffee, hot chocolate, cream liqueurs, coffee liqueurs, nut liqueurs
and whiskey/whisky.
Izarra
(40 to 50% alc./vol.)
Is a herb flavored liqueur. It is made with armagnac, herbal plants and Acacia
honey. It is yellow or green and is produced in France. Green Izarra is made
with 48 different ingredients and measures 48% alc./vol. Yellow Izarra is made
with 32 different ingredients and measures 40% alc./vol. Best enjoyed straight
up cold or on the rocks as an after dinner drink. Blends well with fruit juices
and club soda.
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Kahlúa
(27% alc./vol.)
Is a coffee flavored liqueur. It is made with coffee beans, spices and rum. It
is dark brown and is produced in Mexico. Best enjoyed straight up, on the
rocks, in mixed drinks, cocktails, hot drinks and tall drinks. Blends well with
orange juice, dairy products, coffee, hot chocolate, herb liqueurs, cacao
liqueurs, nut liqueurs, orange liqueurs, cream liqueurs, vodka, brandy, tequila
and rum.
Kirsch
,
Kirschwasser
(40 to 50% alc./vol.)
Is a cherry flavored spirit. It is distilled from the fermented juice of small
black and very juicy cherries which grow wild. It is clear, colorless and is
produced in Switzerland, France, Germany and other european countries. Best
enjoyed straight up cold in a cognac snifter. Blends well with coffee, hot
chocolate, cacao liqueurs and coffee liqueurs.
Kummel
(40% alc./vol.)
Is a caraway flavored spirit. It is made with grain or potato spirits flavored
with caraway seeds and cumin (sometimes also with aniseed and coriander). It is
clear, colorless and produced in Holland, Germany and other european countries.
Best enjoyed straight up, on the rocks, in mixed drinks and cocktails. Blends
well with fruit juices and dairy products.
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Liqueur
(23 to 70% alc./vol.)
Liqueurs originated in the 1500's. People felt that spirits were too powerful
back then. The
idea was to soften the harsh and aggressive flavors of crude rustic spirits.
Liqueurs
are produced worldwide.
There are an infinite variety of ingredients that can be used to produce liqueurs, but there are basically three types of liqueurs:
Fruit Liqueur
Fruit liqueurs are made with berries, fruits, and citrus fruit peel.
Nut Liqueur
Nut liqueurs are made with nuts, beens and pits.
Plant Liqueur
Plant liqueurs include flowers, aromatic herbs, bark, roots, grains, spices and
cloves.
Two methods are used to produce liqueurs: the distillation method and the steeping method.
Distillation Method
Ingredients are steeped in alcohol in large stainless steal vats or oak casks
for many months. During this time the mixture is stirred at regular intervals.
The liquid is then filtered and distilled. The resulting spirit is very
concentrated and aromatic. It will be used as an "aromatic base".
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Steeping Method
Fruit or plant are picked at the peak of ripeness, individually selected,
de-stemmed, pitted and/or crushed before being steeped in alcohol for many
months. The liquid is then carefully filtered, tasted and selected. It is
called an "infusion".
Blending Phase
The blending phase is common to both methods. Alcohol, sugar syrup, honey and
demineralized water are added to the perfumed base, the infusion, or a blend of
both. The young liqueur is aged for about 3 weeks, filtered, aged again, then
bottled.
Every company has its own carefully guarded secret recipe.
Is it a crème or a liqueur
- A liqueur contains more sugar and is sweeter tasting than a crème.
- All crèmes and liqueurs must contain a minimum of 23% alc./vol.
- If the product contains less than 23% alc./vol. it is not a crème or a
liqueurs, it is considered a blended alcoholic beverage.
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Madeira
(18 to 21% alc./vol.)
Is a fortified wine produced on the Portuguese island of Madeira. It is light
to medium amber. Grapes are harvested, stuffed into vats by foot (to this day)
and pressed to extract the juice. The juice is then partially fermented before
alcohol is added to stop the fermentation. The wine is placed in vats, heated
then aged (see sherry "Solera method") before it is bottled and sold. There are
4 different Madeiras: Sercial, Verdelho, Boal and Malmsey (ranging from
Sercial, the driest, to Malmsey, the sweetest). Best enjoyed at 14 to 18°C (57
to 64°F) in a sherry glass as a cocktail, with dessert or blue cheese.
Malt
Germinated barley is called "malt".
Mandarine
(38% alc./vol.)
Is a mandarin flavored liqueur. It is made with mandarin rind, cognac and/or
neutral alcohol. It is light amber orange and is produced in Belgium, Canada
and other countries. Best enjoyed straight up, on the rocks, in mixed drinks,
cocktails and tall drinks. Blends well with fruit juices, dairy products,
coffee, hot chocolate, tea, cacao liqueurs, coffee liqueurs, cream liqueurs,
vodka, brandy, dry gin and rum.
Marsala
(17 to 20% alc./vol.)
Is a caramel flavored fortified wine. It is named after the city from which it
came and is the most popular dessert wine in Italy. It is made with partially
fermented grape juice, grape syrup and alcohol. Marsala is aged in oak casks
for 4 months (Fine Marsala, sweet), 2 years (Superiore Marsala, sweet) and 5
years (Vergine Marsala, dry). Marsala is golden brown and is produced in
Sicily. Sweet Marsala is best enjoyed 5 to 10°C. (41 to 50°F) in a sherry
glass, as a cocktail or with dessert. Dry Marsala is best enjoyed 8 to 12°C (46
to 54°F) in a sherry glass, as a cocktail or in the preparation of Scallopini
Marsala (an Italian veal dish).
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Mash
A mixture of ground germinated grain that has been mixed with hot water prior
to fermentation.
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Maury
(17 to 18% alc./vol.)
Is a sweet fortified wine that resembles Port. It is made with partially
fermented grape juice and brandy. It is ruby to medium amber and is produced in
France. Best enjoyed 14 to 18°C (57 to 64°F) in a port wine glass as a
cocktail, with blue cheese or desserts (especially, Mmmm chocolate!)
Maraschino
(23 to 35% alc./vol.)
Is a cherry flavored liqueur. It is made with cherries, cherry pits, sugar,
distilled water and spirits. It is clear, colorless and is produced in Italy.
Best enjoyed straight up, on the rocks, in mixed drinks, cocktails, hot drinks
and tall drinks. Blends well with fruit juices, dairy products, coffee, hot
chocolate, cacao liqueurs, cream liqueurs, vodka and brandy.
Marc
(40 to 45% alc./vol.)
Is considered a grape spirit. After wine has been made, water is added to the
leftover husks, skins, pits and stalks. The mix is fermented then distilled to
become marc. Marc is clear, colorless and produced in France. Best enjoyed
straight up in a cognac snifter, in mixed drinks and cocktails. Blends well
with fruit juices, coffee, fruit liqueurs, nut liqueurs, cacao liqueurs, coffee
liqueurs and cream liqueurs.
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Melon Liqueur
(23% alc./vol.)
Is a Honeydew melon flavored liqueur. It is made with honey melon syrup and
brandy. It is light green and is produced in Japan, Canada, France and other
countries. Best enjoyed on the rocks, in mixed drinks, cocktails and tall
drinks. Blends well with fruit juices, dairy products, club soda, 7-Up or
Sprite, fruit
liqueurs, vodka, brandy, gin, rum and tequila.
Mezcal
(40 to 50% alc./vol.)
Is a spirit made from the Blue Agave plant and other Agave varietales. The
plant's bulb is steamed for 2 days, then crushed and pressed to extract the
juice. The juice is fermented then distilled once to become Mescal. It is
golden amber and is produced in Mexico. There is a small worm in the bottle
that is said to be an aphrodisiac or hallucinogenic. This is
not true
nor does the worm contain “Mescalline”. It is just a little caterpillar that
feeds on Agave. Best enjoyed straight up, on the rocks, in mixed drinks,
cocktails and tall drinks. Blends well with fruit juices, carbonated drinks,
fruit liqueurs, coffee liqueurs and cacao liqueurs.
Metaxa
(40 to 43% alc./vol.)
Metaxa is a wine spirit. Grapes are picked then pressed to extract the juice.
The juice is fermented then distilled twice to become Metaxa. It is light to
medium amber and is produced in Greece. Best enjoyed straight up in a cognac
snifter, in mixed drinks, cocktails and tall drinks. Blends well with fruit
juices, dairy products, carbonated drinks, coffee, hot chocolate, fruit
liqueurs, herb liqueurs, cacao liqueurs, coffee liqueurs, cream liqueurs and
mint liqueurs.
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Mirabelle
(40 to 50% alc./vol.)
Is a yellow plum flavored spirit. It is made with whole yellow plums that are
pressed to extract the juice. The juice is fermented then distilled to become
mirabelle. It is clear, colorless and produced in France and other european
countries. Best enjoyed straight up cold in a cognac snifter.
Mixed drink
A drink made up of two or more different liquids (spirits, liqueurs, juices,
etc...) served
on the rocks in an old fashioned glass.
Muscat de Beaume de Venise
(15 to 16% alc./vol.)
Is a sweet muted white wine. It is golden yellow and is produced in France. It
is made with Muscat grapes and neutral alcohol. The grapes are pressed to
extract the juice. Alcohol is added to prevent fermentation. The result is a
wine that is very sweet. Best enjoyed straight up chilled, 5 to 10°C (41 to
50°F) in a sherry glass as a cocktail, with dessert, or with blue cheese.
Muted Wines
(16 to 18% alc/vol.)
Are made by adding alcohol to unfermented grape juice so that no fermentation
takes place. This leaves all of the sugar unfermented and makes the wine sweet.
The color varies from golden yellow to medium amber to light red and are
produced worldwide. Best enjoyed chilled straight up as a cocktail, or lightly
chilled with dessert. Some muted wines also go well with blue cheeses. Mmmmm.
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Orange Brandy
(35% alc./vol.)
Is an orange flavored liqueur. It is made with orange rind and brandy. It is
light amber orange and is produced in Canada,the United States and other
countries. Best enjoyed on the rocks, in mixed drinks, cocktails and tall
drinks. Blends well with fruit juices, dairy products, coffee, hot chocolate,
cacao liqueurs, coffee liqueurs, cream liqueurs, vodka, gin and tequila.
Orgeat
Syrup (0% alc./vol.)
Is an almond flavored syrup. It is used to flavor and sweeten drinks. It is
creamy white and can be found in food and liquor stores. It is used as a
sweetener in mixed drinks, cocktails, tall drinks and hot drinks.
Ouzo
(40 to 45% alc./vol.)
Is a licorice flavored liqueur. It is clear, colorless and is produced in
Greece. Best enjoyed straight up in a cognac snifter, in cocktails, mixed
drinks and tall drinks. Blends well with water, orange juice, coffee, hot
chocolate, coffee liqueurs, cacao liqueurs, mint liqueurs and orange liqueurs.
Parfait Amour
(29% alc./vol.)
Is a very aromatic lemon and vanilla flavored liqueur. It is made with citrates
(large lemons), violets, roses, coriander, vanilla and brandy. It is purple and
is produced in France. Best enjoyed on the rocks, in mixed drinks, cocktails
and tall drinks. Blends well with fruit juices, club soda and vodka.
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Pastis
(45% alc./vol.)
Is a licorice flavored spirit. It is made with aniseed, licorice, fennel and
spirits. It is light amber and is produced in France. Best enjoyed on the
rocks, in mixed drinks and cocktails. Blends well with fruit juices, club soda,
water and cacao liqueurs.
Peach Schnapps
(23 to 30% alc./vol.)
Is a peach flavored liqueur. It is made with peach syrup, brandy and/or neutral
alcohol. It is light amber orange and is produced in Canada, the United States
and other countries. Best enjoyed on the rocks, in mixed drinks, cocktails and
tall drinks. Blends well with fruit juices, dairy products, club soda, cream
liqueurs, vodka, rum and brandy.
Pernod
(40 to 41% alc./vol.)
Is a licorice flavored spirit. It is made with aniseed, herbs and spirits. It
is clear pale yellow (when water is added it turns cloudy) and is produced in
France. Best enjoyed on the rocks, in mixed drinks and cocktails. Blends well
with fruit juices, club soda, water, cacao liqueurs and mint liqueurs.
Pineau des Charentes
(17 to 18% alc./vol.)
Is a sweet muted wine. Grapes are pressed to extract the juice. Cognac is added
to prevent fermentation. The result is a fortified wine whose sugar is
unfermented, thus it is very sweet. It is light amber, golden or rosé and is
produced in France. Best enjoyed straight up chilled, in a sherry glass as a
cocktail or on the rocks with a lemon zest.
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Poire Williams
(40 to 45% alc./vol.)
Is a pear flavored spirit. It is clear, colorless and is produced in
Switzerland, France and other European countries. Williams pears are pressed to
extract the juice. The juice is then fermented and distilled. Some Poire
Williams have a whole uncut pear in the bottle. This is done by placing the
fruit in the bottle, while it is still young, and tieing the bottle to the tree
until the fruit matures. Best enjoyed straight up cold in a cognac snifter.
Port
,
Porto
(19 to 21% alc./vol.)
Port is fortified wine. Red port is ruby to amber. White port is pale yellow to
gold. Red port is sweet and white port is dry. It is produced in the region of
Haut Douro, but it is blended and aged in Villa Nova De Gaia, Portugal.
Fresh grape juice is fermented for 24 hours, then brandy is added to stop the
fermentation. It is then sent to Villa Nova de Gaia where it is blended with
other ports and aged for at least 2 years. During this period alcohol is added
every 3 months (to compensate for the evaporation of alcohol). All port wines
must then pass before a panel of wine tasters at the "Institute Of Portuguese
Wines" before it may be put on the market. There are 4 different types of port
(that may be white or red):
Blended Port
Is a port that is assembled using many different ports from possibly different
vintages. The goal is to make a port that has the same flavor and aroma from
one bottle to another, from one year to another. This way, the consumer can
associate a certain distinct character with a brand name. Best enjoyed straight
up, in cocktails and punches. Blends well with fruit juices, beer, white
vermouth, sparkling wine, coffee liqueurs and brandy.
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Vintage Port
Is a port that is produced from one year's harvest (vintage) and is not
assembled with other ports. This port is bottled and aged before being sold.
These ports bear the vintage (year of harvest) on the label. Vintage ports are
considered to be the best. Best enjoyed cool 14 to 18°C (57 to 64°F) in a port
wine glass as a cocktail, with dessert or with blue cheese (especially Stilton
cheese).
Late Bottled Vintage Port
Is a vintage port that has been aged in oak casks for a while (years) before
being bottled. Late bottled vintage ports are sometimes less expensive and as
good as vintage ports. Best enjoyed cool 14 to 18°C (57 to 64°F) in a port wine
glass as a cocktail, with dessert or with blue cheese (especially Stilton
cheese).
Tawny Ports 10, 20, 30 and 40 Year Old
Are a blend of young and old ports that have an average age of 10, 20, 30, or
40 years. The young ports give the product acidity and freshness, while the
older ports give body and character. These ports provide good value for the
dollar. Best enjoyed cool 14 to 18°C (57 to 64°F) in a port wine glass as a
cocktail, with dessert or with blue cheese (especially Stilton cheese). May be
used in cocktails with champagne.
White Port
Best enjoyed 10 to 15°C (50 to 59°F) in a port wine glass as a cocktail.
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Proof
"Proof" is a measure of alcoholic strength usually seen on bottles in the
United States.
1% of alcohol per volume = 2 degrees proof
Therefore 40% alc./vol. = 80 proof
Prunelle
(30% alc./vol.)
Is a plum flavored liqueur. It is made with sloes, plums and brandy. It has a
light green tint and is produced in France. Best enjoyed straight up in a
cognac snifter, on the rocks and in cocktails. Blends well with lemon juice,
club soda, vodka and brandy.
Raspberry Liqueur
(23 to 35% alc./vol.)
Is a raspberry flavored liqueur. It is made with raspberries and brandy. It is
deep red and is produced in France, Canada and other countries. Best enjoyed on
the rocks, in mixed drinks, cocktails and tall drinks. Blends well with fruit
juices, dairy products, club soda, dry white wine, sparkling wine, cacao
liqueurs, vodka and brandy.
Ratafia de Champagne
(18 to 20% alc/vol.)
Is a sweet fortified wine. Grapes are pressed and partially fermented before
brandy is added to stop the fermentation. The result is a wine that still
contains a lot of unfermented sugar and is sweet. It is light amber and is
produced in France. Best enjoyed straight up chilled, 5 to 10°C (41 to 50°F) in
a sherry glass as a cocktail or with dessert.
Ricard
(45% alc./vol.)
Is a licorice flavored spirit. It is made with aniseed, licorice, fennel and
spirits. It is light amber and is produced in France. Best enjoyed on the
rocks, in mixed drinks and cocktails. Blends well with fruit juices, club soda,
water and cacao liqueurs.
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Rivesaltes
,
Muscat de Rivesaltes
(15% alc./vol.)
Is a sweet muted wine. It is golden yellow and is produced in France. Grapes
from the Rivesaltes region are pressed to extract the juice. Alcohol is then
added to the juice to prevent the fermentation. The result is a wine whose
sugar is unfermented, thus is very sweet. Best enjoyed straight up chilled in a
sherry glass as a cocktail or with dessert.
Ron Coco
(24% alc./vol.)
Is a coconut flavored liqueur. It is clear, colorless and produced in Puerto
Rico. It is made with coconut milk, white rum, sugar and/or glucose. Best
enjoyed on the rocks, in cocktails and tall drinks. Blends well with dairy
products, hot chocolate, cacao liqueurs, coffee liqueurs, cream liqueurs, nut
liqueurs, vodka, rum and brandy.
Rum
(40 to 45% alc./vol.)
Is a sweet spirit. It is clear, amber or dark brown produced in Jamaica, Cuba
and other Caribbean countries. Sugar cane is harvested, chopped and ground to
extract the juice. Water is added to the remaining mulch and it is ground once
again to extract the maximum amount of sugar. Both juices are mixed together
then filtered. The juice is heated (sometimes) fermented and distilled.
Distilled water is then added to bring the rum back to consumable levels (40%
alc./vol.). Dark rums are sweeter than light rums. Best enjoyed straight up, on
the rocks, in mixed drinks, cocktails and tall drinks. Blends well with fruit,
fruit juices, dairy products, carbonated drinks, coffee, hot chocolate, almost
all liqueurs, vodka and brandy.
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Sabra
(23 to 28% alc./vol.)
Is an orange and chocolate flavored liqueur. It is made with bitter orange
rind, chocolate and alcohol that is produced from the Sabra cactus. It is
orange-amber and is produced in Israel. Best enjoyed straight up, on the rocks
and in cocktails. Blends well with dairy products, coffee, hot chocolate, vodka
and brandy.
Straight up
, Neat
A drink that is served without ice. If you say " I want a southern comfort
straight up (Neat)" it tells the bartender " Hey dude! please don't put ice in
my drink."
St. Raphaël
(16% alc./vol.)
Is a sweet fortified wine. It is made with wine, herbs, quinine and brandy.
St.Raphaël is red or golden amber and is produced in France. Best enjoyed on
the rocks, in mixed drinks and cocktails. Blends well with fruit juices, club
soda, vermouth, vodka, gin, whiskys, and whiskeys.
Sambucca
(38 to 40% alc./vol.)
Is a licorice flavored liqueur. It is made with aniseed, fennel, badian and
spirits. It is clear, colorless and is produced in Italy. Best enjoyed straight
up with 3 roasted coffee beans in a sherry glass, on the rocks, in mixed
drinks, cocktails and tall drinks. Blends well with fruit juices, dairy
products, water, coffee, hot chocolate, cacao liqueurs and coffee liqueurs.
Schnapps
(40% alc./vol.)
Is a neutral grain spirit that is sometimes flavored with herbs or plants. It
is clear, colorless and is produced in Germany. Best enjoyed straight up (from
the freezer), in mixed drinks and cocktails. Blends well with fruit juices,
carbonated drinks and some liqueurs.
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Sherry
,
Xérès
,
Jerez
(15.5 to 22% alc./vol.)
Is a fortified white wine. Grapes are picked and laid out, on mats, to continue
to ripen. The grapes are then pressed to extract the juice. The juice is
filtered and fermented twice in oak casks. Each cask is then individually
tasted to determine whether it will be a "Fino" (16% alc./vol.) or "Oloroso"
(17 to 18% alc. /vol.). Brandy is added to the wine and it is transferred to
open vats where it will age for 3 years. During this time the air will oxidize
the fortified wine and a white mold (called "Flor" or flower) will develop on
the wine's surface. This is what gives sherry its distinctive flavor. The
sherry is then aged using the solera method.
Solera Method
A small quantity of very old sherry is added to young sherry. The young sherry
picks up the character of the old sherry. The result is consistent quality,
year after year. This is why there are no vintage sherries.
Fino sherry is clear, pale, has a delicate flavor and is best enjoyed chilled 8 to 12°C (46 to 54°F) with desserts. Oloroso sherry has a powerful, rustic flavor and is best enjoyed 14 to 18°C (57 to 64°F) as a cocktail.
Slivovice
,
Szilva
,
Slivovitz
(40% alc./vol.)
Is a plum flavored spirit. Plums are pressed to extract the juice. The juice is
fermented then distilled to become Slivovice. It is light yellow or clear and
colorless and is produced Germany, Austria and some Scandanavian countries.
Best enjoyed straight up chilled in a cognac snifter as an after dinner drink.
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Sloe gin
(25% alc./vol.)
Is a sloe (a small plum-like fruit from the Blackthorn bush) flavored liqueur.
It is made with sloe syrup and dry gin. It is dark red and is produced in
Canada, the United States and other countries. Best enjoyed on the rocks, in
mixed drinks, cocktails and tall drinks. Blends well with fruit juices,
carbonated drinks, dry white wine, sparkling wine, fruit liqueurs, vodka,
brandy and gin.
Southern Comfort
(35 to 40% alc./vol.)
Is a sweet, strong, peach and lemon flavored liqueur. It is made by steeping
peaches and lemon rind in bourbon whiskey. It is golden amber and is produced
in the United States. Best enjoyed straight up, on the rocks, in mixed drinks,
cocktails and tall drinks. Blends well with fruit juices, club soda, bitter
lemon, ginger ale, dry white wine, sparkling wine, cream liqueurs, vodka,
brandy and bourbon.
Spirit
(40 to 94% alc./vol.)
The french translation is "Eau de vie" or "Water of life". A spirit is dry
liquor strong in alcohol. It is made by distilling a previously fermented
liquid. It is clear and colorless to dark brown and is produced all over the
world.
Strawberry Liqueur
,
Strawberry Brandy
(25 to
30% alc./vol.)
Is a strawberry flavored liqueur. It is made with strawberry syrup, neutral
alcohol or brandy. It is red and is produced in France, Canada, the United
States and other countries. Best enjoyed on the rocks, in mixed drinks,
cocktails and tall drinks. Blends well with fruit juices, dairy products,
carbonated drinks, dry white wine, sparkling wine, hot chocolate, cacao
liqueurs, cream liqueurs, vodka, brandy, gin and rum.
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Strega
(40% alc./vol.)
Is an orange and herb flavored liqueur. It is made with herbs, orange and
neutral alcohol. It is light gold and is produced in Italy. Best enjoyed
straight up, on the rocks and in cocktails. Blends well with fruit juices,
dairy products, dry white wine, sparkling wine, fruit liqueurs, nut liqueurs,
cacao liqueurs and cream liqueurs.
Suze
(16 to 18% alc./vol.)
Is a very fragrant root and herb flavored alcoholic beverage. It is made with
gentian roots, herbs and neutral alcohol. It is gold and is produced in France.
Best enjoyed on the rocks, in cocktails and tall drinks. Blends well with fruit
juices, club soda, vermouth, wine, sparkling wine, cassis liqueur, fruit
liqueurs, vodka, brandy and rum.
Tall drink
A drink served in a tall glass on the rocks (zombie glass, collins glass).
Tequila
(40% alc./vol.)
Tequila is a very fragrant spirit made with the bulb of the Blue Agave plant.
Tequila is clear to gold and is produced in Mexico. The plant’s bulb is steamed
for 2 days, then crushed and pressed to extract the juice. The juice is
fermented then distilled twice to become Tequila. Tequila must contain at least
51% Blue Agave plant otherwise, it will be sold as Mescal.
There are 4 categories of Tequila that can be found on the label:
Blanco (Silver)
, clear and colorless, not aged.
Joven Abocado
, colorless, less harsh than the previous.
Reposado
, colorless or light gold, aged 2 to 6 months in oak
casks.
Añejo
, gold, aged a minimum of 1 year in oak casks.
Tequila's flavor can overpower a cocktails flavor, use in precise quantities.
Best enjoyed straight up (with salt, lemon or lime), on the rocks, in mixed
drinks, cocktails and tall drinks. Blends well with fruit juices, carbonated
drinks, Vermouth, fruit liqueurs, and coffee liqueurs.
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Tia Maria
(26.5% alc/vol.)
Is a coffee flavored liqueur. It is dark brown and is produced in Jamaica. It
is made with coffee beans, herbs and rum. Best enjoyed straight up, straight up
cold, on the rocks, in mixed drinks, cocktails, hot drinks and tall drinks.
Blends well with orange juice, dairy products, coffee, hot chocolate, herb
liqueurs, cacao liqueurs, nut liqueurs, orange liqueurs, cream liqueurs, vodka,
brandy, tequila and rum.
Tia Maria Cream
(17% alc./vol.)
Is a coffee and cream flavored blended alcoholic beverage. It is made with
cream, milk, Tia Maria, rum and alcohol. It is creamy tan and is produced in
Jamaica. Best enjoyed straight up, straight up cold, on the rocks, in mixed
drinks, cocktails, hot drinks and tall drinks. Blends well with dairy products,
coffee, hot chocolate, herb liqueurs, cacao liqueurs, nut liqueurs, orange
liqueurs, vodka, brandy, tequila, rum, whiskys, and whiskeys.
Triple Sec
(35% alc./vol.)
Is an orange flavored liqueur. It is made with orange rind syrup and neutral
alcohol. It is clear, colorless and is produced in France, Canada and the
United States. Best enjoyed straight up, on the rocks, in mixed drinks,
cocktails, tall drinks and hot drinks. Blends well with fruit juices, dairy
products, club soda, bitter lemon, dry white wine, sparkling wine, coffee, hot
chocolate, herb liqueurs, nut liqueurs, chocolate liqueurs, coffee liqueurs,
vodka, brandy, gin, rum, tequila, whiskys, and whiskeys.
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Triple Lime
(33% alc./vol.)
Is a lime flavored liqueur. It is made with lime rind syrup, spices and neutral
alcohol. It is light green and is produced in France. Best enjoyed on the
rocks, in mixed drinks, cocktails and tall drinks. Blends well with fruit
juices, club soda, dry white wine, sparkling wine, fruit liqueurs, nut
liqueurs, cream liqueurs, vodka, rum, brandy, gin and tequila.
Vermouth
(15.2 to 18% alc./vol.)
Is a spice and herb flavored fortified wine. It is white, pink or red and is
produced in France and Italy. It is made with spices, many aromatic plants (for
those who need to know: coriander, bitter orange peel, wormwood, chinchena
bark, elder flowers, angelica root, orris, gentian, cloves, cardamon, fennel,
thyme, vanilla, nutmeg, cinnamon, armoise, quinine, chamomile, absinthe, sage,
sureau, ginger, etc...) grape juice, alcohol and sugar. Caramel is what gives
red vermouth its color. White vermouth is dry to medium dry. Red and pink
vermouths are sweet. Best enjoyed straight up, on the rocks, in mixed drinks,
cocktails and tall drinks. Blends well with fruit juices, club soda, brandy,
gin, rum, tequila, vodka, whiskys, and whiskeys.
Vodka
(32 to 47% alc./vol.)
Is a neutral spirit with very little flavor. It is clear, colorless and is
produced in Russia, Poland, Finland, the United States, Canada and other
countries. It was originally made with potatoes (some still is in Russia) but
is now made with corn and wheat. Grain is soaked in water, fermented, then
distilled 3 times (the third distillation eliminates impurities). Distilled and
demineralized water is then added to bring the vodka down to consumable levels
(32 to 47% alc./vol.). Then the vodka is filtered through activated wood
charcoal filters (either apple tree or birch wood). Best enjoyed straight up
ice cold, on the rocks, in mixed drinks, cocktails and tall drinks. Vodka
blends well with just about any liquid; fruit juices, dairy products,
carbonated drinks, vermouths and all liqueurs. Vodka also helps bring out a
cocktail's aroma without altering the color.
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Vodka, Flavored
(32 to 47% alc./vol.)
Flavored vodkas are made by steeping ingredients in vodka. The vodka is then
aged for a minimum of 3 years in oak casks. The color will depend on the
ingredients used. Cherry gives vodka a reddish tint, red pepper gives vodka a
pink tint, lemons and oranges give vodka a golden tint and nuts give vodka a
light amber tint. These vodkas are best enjoyed straight up ice cold or on the
rocks. Pepper vodka is extremely strong and may be best suited for Bloody
Caesars and Bloody Marys.
Wash
Is the liquid resulting from the fermentation of the wort. The wash contains
about 7% alc./vol.
Whiskey
,
Whisky
(40% alc./vol.)
Is the most consumed spirit in the world. It is light to medium amber and is
produced in Scotland, Ireland, Canada and the United States. It is a grain
spirit that is very aromatic and has a smoky flavor. It is made with malted
barley, wheat, rye, oats, corn or a combination of these ingredients.
Germinated grain is dired, ground, added to water, filtered, fermented,
distilled, and aged in oak casks before it is bottled and sold. Whiskey/Whisky
vary in flavor and character from country to country. Best enjoyed straight up
in a Cognac snifter, on the rocks, in mixed drinks, cocktails and tall drinks.
Blends well with water, lemon juice, grapefruit juice, lime juice, orange
juice, club soda, Vermouths, herb liqueurs, orange liqueurs and cream
liqueurs.
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American Whiskeys
Bourbon Whiskey
Bourbon Whiskey was originally produced in Bourbon, Kentucky, U.S.A. and also
sometimes known as Tennessee Whiskey. All Bourbon Whiskey is produced in the
United States. It must be made with at least 51% corn. The remainder can be
barley, rye, or wheat. Bourbon must be aged at least 2 years in charred oak
casks before it is bottled and sold.
Blended Whiskey
Is made with a maximum of 20% Straight Whiskey and neutral alcohol.
Blended Straight Whiskey
It is made with a minimum of 51% Straight Whiskey and other Whiskies.
Bottled-in-Bond Whiskey
Is Straight Whiskey, that has been aged (at least 4 years in charred oak casks)
and bottled in goverment supervised warehouse. The Straight Whiskey must come
from one individual distiller and one distilling season. Bottled in Bonded
Whiskey is bottled at a minimum of 50% alc./vol.
Straight Bourbon Whiskey, Straight Rye Whiskey
Is made with corn or rye (minimum 51%) and barley or wheat. It cannot contain
more than 80% alc./vol. and must be aged for a minimum of 2 years in charred
oak casks.
Sour Mash
Leftovers from a previous fermentation, are added to the new wort before
fermentation.
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Corn Whiskey
Is made from a mash of grains that must contain at least 80% corn. Corn Whiskey
is usually aged in re-used charred oak casks.
Rye Whiskey
Is made from a mash of grains that must contain at least 51% rye. It is then
aged for at least 2 years in charred oak casks in a steam heated storage area
before it is bottled and sold.
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Canadian Whisky
,
Canadian Rye Whisky
(40% alc./vol.)
Is made from a blend of corn, rye, barley and wheat. Canadian Whisky is blended
after distillation, then aged for at least 2 years in new un-charred oak casks
before it is bottled and sold. Canadian Whisky is produced in Canada.
Irish Whiskey
(40 to 45% alc./vol.)
Is made from a blend of barley, malted barley, wheat, oats and rye. The grain
is dried in coal- fired kilns (the smoke does not reach the grain). Irish
Whiskey is distilled 3 times, not twice (the third distillation eliminates
impurities). It is produced in Ireland.
Scotch Whisky
(40 to 52% alc./vol.)
Pure malt Scotch Whisky is made with malted barley. Blended Scotch Whisky is
made with malted barley and other grains. The malted barley is dried in peat
moss burning ovens. The dried malted barley is ground and soaked in water. The
mash is fermented, distilled twice, then aged in charred oak casks for 3 to 15
years (sometimes more) before it is bottled and sold. Scotch Whisky is produced
in Scotland.
Wort
The liquid produced from filtering mash. The liquid prior and during
fermentation.
Yeast
Yeast is a living microorganism that causes fermentation when it comes into
contact with liquid sugar (sugar and water), and heat. Yeast dies when there
is too much alcohol in its environment (±16% alc./vol.)
Zubrowka
, Zubrovka
(40% alc./vol.)
Is a flavored vodka. It is aromatic and smooth with a slightly bitter finish.
It is made by steeping Buffalo grass (zubrowka grass) in vodka. It is clear
with a light green tint and is produced in Poland and Russia. It blends well
with just about any liquid; fruit juices, dairy products, carbonated drinks,
vegetable juice, vermouths and all liqueurs. Best enjoyed straight up ice cold
in a cognac snifter, on the rocks, in mixed drinks, cocktails and tall drinks.
Vodka also helps bring out a cocktail's aroma without altering the color.
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