| Appertifs, Cordials & Liqueurs |
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| Liqueurs & Cordials |
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Liqueur; A class of spirit that is usually sweet and often served after dinner. It is produced by either mixing or redistilling spirits with natural ingredients such as fruits, plants, flowers, or chocolate. Sugar must be at least 2.5% of the contents by weight.
Cordial; liqueur: strong highly flavored sweet liquor usually drunk after a meal. |
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| Schnapps |
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| Schnapps is a type of distilled beverage. The word Schnapps is derived from the German word Schnaps and refers to usually clear alcoholic beverages distilled from fermented grains, roots or fruits, including but not limited to cherries (Kirschwasser), apples, pears, plums and apricots. Often, the base material for making schnapps is the pulp that is a byproduct in juice production. True Schnapps has no sugar or flavoring added. |
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| Cream Liqueur |
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| A cream liqueur (not be confused with a creme liqueur) is a liqueur that includes dairy cream among its ingredients. Examples include Baileys Irish Cream and Saint Brendan's, which use Irish whiskey; Amarula, which uses distillate of fermented South African marula fruits. What unites them is their use of cream and a generally flavorful liquor as their bases. Most unflavored vodka, for example, would be considered unsuitable for a cream liqueur. |
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| Crème Liqueur |
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| Designation for fruit and herb cordials with high sugar content. |
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