COMPOUND ALCOHOLIC BEVERAGES

 

Unit II: COMPOUND ALCOHOLIC BEVERAGES

 It is defined as a mixed beverage which are blended or composed carefully by extracting flavour, colour, and sweetness from various fruits, herbs, plants and nuts. The maceration (to make something soft by leaving in a liquid), infusion or percolation methods are used to extract the oil and essence [most important quality or feature]. Generally re-distillation takes place to purify it further and to protect the delicate essence. Maturing, refining and filtering take place before they are bottled and put on sale.

 2.1. BITTERS

Bitter are compounds alcoholic drinks, highly flavoured pungent [strong] and have higher alcoholic content than vermouth; which are prepared from the roots, bark, fruits or leaves of various trees and plants, mostly from tropical countries. Bitters are usually served as aperitifs (like vermouth) or these are mixed with spirits and other ingredients in cocktails to flavour drinks. Some popular varieties are:

 ·  Angostura bitter: it is origin from Venezuela. It content 44% alcohol by volume. They are used as flavouring agents in the preparation of pink gin and various cocktail and also in cooking food.

 ·  Campari: a pink bittersweet Italian aperitif that has a light flavour of orange peel and quinine. It may content 24.5% alcohol by volume. It is served mixed with soda and also used in cocktails. Standard measure for campari is 60ml.

 ·  Fernet Branca: its Italian strong bitter brewed from mixed herbs, which contain 40% alcohol by volume. It can serve straight or with soda water.

 2.2. Liqueurs

Liqueurs are composite drinks prepared by mixture of spirits and different aromatizing and flavouring agents. A liqueur is sweetened and flavoured alcoholic beverage obtained by a distilled spirit steeped or redistilled with fruits, flowers, plants or their juices or extracts or other natural flavouring materials and sweetened with 2.5% or more of sugar. Most liqueurs have a lower alcohol content (15%-30% ABV) than spirits, but some liqueurs contain as much as 55% ABV. It is natural after dinner drinks, sweet and flavourful. Liqueurs are served in small quantities as digestives at the end of the meal. The term liqueur is based on the Latin word “Liqufacere” meaning to dissolve and refers to the flavourings dissolve in spirits. Liqueurs can be divided into groups by many different systems, but they are mostly classified according to flavour, type or essential style features. The major groupings are:

 i. Herb’s Liqueurs: these are flavoured with herbs examples are:

• Crème de Menthe: (one single herb mint, natural spirit)
• Chartreuse: (brandy & natural spirit with spicy herbs)
• B&B: (neutral spirits, lounge with spicy herbs) B&B stands for equal part of  Benedictine and Brandy
• Benedictine: (Neutral spirits with over 70 herbs)                                                         

 ii. Citrus Liqueurs: are flavoured mostly from peels of citrus fruit like orange or lemon. Example are:

• Cointreau: (natural spirit orange flavoured) originally named ‘Triple Sec’ made in Angers in France.

• Curacao: (natural spirit, rum or brandy) orange peel flavoured Curacao in Caribbean and is very sweet. Originally from Amsterdam

• Grand marnier: (aged cognac and Caribbean orange)

iii. Fruit Liqueurs: These liqueurs are flavoured almost any kind of fruits other then citrus one. Examples are:

• Crème de banana: (natural spirits, banana)

• Crème de fraises (natural spirits, wild strawberries)

• Alsace Questsch: (brandy, plum)

• Forbidden fruit: (brandy, grape fruit)

iv. Bean and Kernel Liqueurs: made from cacao, coffee beans, nuts and fruit kernels. Examples are:

• Crème de cacao: (neutral spirits, chocolate –vanilla)

• Tia Maria: (coffee flavour, natural spirits)
• Crème de Moka: (brandy coffee)

• Kummel: (neutral spirits, caraway flavour)

2.3. History

Liqueurs are historical descendants of herbal medicines; they were made in Italy as early as the 13th century and were often prepared by monks (e.g., Chartreuse and Bénédictine). Many of herbs with medicinal properties were grown near the monasteries. The medicinal properties of these herbs were extracted by steeping them in alcohol. In medieval Europe the flavored liquids were applied on wounds and were often drunk in small quantities for curing cold and fever. Some are sweetened to make taster. These were used to protect against the infection and plague, but many pharmacists conflicted with the religious laws because of the claims they made for their potions.

In the fourteenth century, the elixir of the monks at Fecam was known as a preventive against malaria. The dark red liqueur made from Dijon black currants was considered to cure physical diseases; and the bitter wormwood liqueur of Marseilles was used as medicine for stress until 1915 when the government banned the production.  Many households had their own concoction, made from garden herbs and local spirit until the nineteenth century.

Today there are many distillers who make liqueurs of different flavors and colors. Nowadays, liqueurs are made worldwide and are served in many ways: by themselves, poured over ice, with coffee, mixed with cream or other mixers to create cocktails, etc. They are often served with or after a dessert. Liqueurs are also used in cooking.

2.4. Methods of Manufacture

To produce liqueurs it required spirit, flavouring agents, colouring agents, and sweeting agents. Colouring agents may not require in case of colourless liqueur.

Spirit

Alcohol or spirit should be pure as possible for fine liqueur. Components of alcohol contribute to the aroma of a liqueur. The method and degree of rectification will determine purity of spirit. Whisky, Rum, Brandy, Cognac, Fruit spirit, etc. are all used, although most liqueurs are made from neutral or grain spirit.

Flavoring Agents

Following are examples of flavoring agents used in the production of liqueurs.

·       Herbs: Basil, Hyssop, Peppermint, Melissa, Rosemary, Sage, Thistle, Thyme, Wormwood, etc.

·       Flowers: Chamomile, Lavender, Lily, Orange blossom, Rose, Saffron, etc.

·       Fruits: Berries, Peach, Oranges, Pineapple, Banana, Citrus peel, etc.

·       Barks: Angostura, Myrrh, Sandalwood, Sassafras, Cinachona, etc.

·       Roots: Angelica, Celery, Ginger, Liquorices, Turmeric, Gentian, Orris root, etc.

·       Seeds: Aniseed, Apricot stones, Almonds, Caraway, Clove, Coco, Coffee, Coriander, Juniper berries, musk, pepper, star anise, vanilla, etc.

Sweetening Agents

The sweetening agents used in the production of liqueurs is sugar syrup, maple syrup, corn syrup, and honey. The sugar content of the liqueur distinguishes it from other types of spirits. It ranges from 2.5 to 35 % by weight. All liqueurs sold in the USA must contain a minimum of 25 % by weight. A liqueur with 10% or less is termed as dry liqueur.

Coloring Agents

Natural vegetable colouring agents or approved food dyes are used to colour the liqueur.

Making Process

i.     Extraction of Flavouring

Making process of liqueur begins with extraction of flavouring agents. There are various method by which the flavouring oil can be extracted, depending on the type of the ingredient. They are as follows.

Pressure: By applying mechanical presses the oil is extracted from the ingredients, for example from citrus peel.

Maceration or Infusion: The flavour substance is steeped in the base spirit or water to get full flavour, aroma and colour. This liquid is separated from the solid by filtration. The left over solids may then be distilled to extract the last bit of flavour, as well as any remaining alcohol. The resultant distilled is then added to the original infused spirit in order to give it more character. Maceration or infusion is used mainly with soft fruits. The flavouring is combined with the spirit using steeping (soaking) method is called maceration or infusion. This process may take 6 to 8 weeks. Basically Infusion is done in warm spirit maintained at a constant temperature for several days. This method extracts more flavor quickly than other method.

Percolation: The percolation or brewing is method is somewhat similar to making coffee. Spirits are put in the bottom part and the botanical (leaves or herbs) is placed in the upper part of an apparatus. Then spirit is pumped up over the flavouring and allowed to percolate through it, carrying down, extracting, the aroma and flavour. The pumping and percolation is repeated continuously until desired result is achieved. The spirit – soaked flavouring agent is then distilled to obtain whatever flavour remains.  This distilled is mixed with the percolate and the whole is sweetened with sugar syrup, filtered and often bottled at once, although some plant liqueurs of this group are aged for a time.

 ii.     Distillation: The distillation is carried out in medium size or copper pot stills, in many cases similar to a gin still. The materials (seeds, peels, roots) are softened by soaking them in based spirit (brandy) for several days to get full flavour, aroma and colour then distillation is carried out.

 iii. Compounding

It is the process of blending the ingredients in strict sequence to produce a desired flavour. Most liqueurs are made according to the secret recipes, many of which are centuries old.

 iv. Maturing

Liqueurs must be allowed to rest. The finest liqueurs are matured in oak casks, which assist in mellowing the liquid. 

v.   Sweetening and Colouring

Sweetening agents is added according to the style and sweetness required. Liqueurs are coloured to harmonize with the flavour.

 vi. Fining

Any suspended matter in the liquid must be removed by fining. The fining process is similar to fining of wine.

 vii.            Bottling

Spirit is added to liqueur to bring it to the correct alcoholic strength, if necessary. All liqueurs are given a final filtration to ensure star bring clarity before bottling.

Examples:

Whisky based Liqueurs

Drambuie                              Scotch – Honey – Herb

Bailey’s Irish Cream             Irish – Chocolate

Southern Comfort                Bourbon – peach

Wild Turkey Liqueur            Bourbon

Irish Mist                              Irish – Honey – Herb

Lochan Ora                           Scotch – Honey – Herb

Gin based Liqueurs

Sole Gin                       Netural spirit, wild plum/ prunes

Damson Gin                 Netural spirit, Asiatic plum

Apricot Gin                  Netural spirit, Apricot

Cherry Gin                   Netural spirit, Cherry

Lemon Gin                   Netural spirit, Lemon

Orange Gin                   Netural spirit, Orange

Brandy based Liqueurs

Clavados                      Apple Flavour

Advocat                       Egg Flavour

Crème De Vanille        Vanilla Flavour

Crème De Moka          Coffee Flavour

Crème De Noyeau       Almond Flavour

Ginger Brandy             Ginger Flavour

Proprietary/ Brand Liqueurs 

Liqueur	Country	Flavour	Colour	% Alco
Bailey’s Irish	Ireland	Whiskey, cream	Light brown	17
Cream		Chocolate
Cointreau	France	Orange	White	40
Galliano	Italy	Spicy/ Aromatic	Golden yellow	40
Kahlua	Mexico	Coffee	Dark brown	27
Tia Maria	Jamaica	Coffee	Brown	31

Generic Liqueurs

Liqueur	Country	Flavour	Colour	% Alco.
Amaretto	Ireland	Almond-apricot	Light Brown	28
Crème de cacao	France	Cocoa vanilla	Clear/ Brown	27
Crème de cassis	France	Back current	Red / Black	30
Crème de menthe	France		White/ green	30
Maraschino	France	Cherry-almond	Clear	39

2.5. Other Compounded Beverage

Aperitif

It is served before dinner to whet (sharpen) the appetite. Derived from the Latin word “apeio” which means ‘‘to open.’’ In Europe, where aperitifs are popular, they usually are wine-based drinks served at room temperature. Relatively low in alcohol (from 16% to 24% by volume) and with distinctive bittersweet flavors, they promote conviviality without dulling the palate for the food to come.

 Digestifs

In natural it is consume after-dinner drinks, may be sometimes taken in between meals, often sweet and flavorful. Digestifs are distilled from fruits, herbs, and spices, and roots. A good digestif can be warming and elegant. These products, unlike wines, do not easily spoil, even after the bottle has been opened. The usual care should be taken to protect them from sunlight and heat.