Liqueurs

As I previously wrote about vermouth, the herb based aperitif, I thought it would only be fair to give liqueurs equal space. Liqueurs are alcoholic drinks in which herbs or spices or other flavors like nuts, chocolate or coffee have been infused. Unlike aperitifs, liqueurs are usually served as an after dinner drink. They differ from vermouths as they do not have a wine base, but are made with either a neutral alcohol base like vodka, or they get additional flavor by using such bases as brandy, cognac, rum, or whiskey. As such, they are more alcoholic than aperitifs.

Also unlike aperitifs, liqueurs are usually sweet, not bitter. There is no standard formula for liqueurs- even those that use the same name like crème de menthe. Like vermouth, manufacturers use proprietary, closely guarded formulas.

Some liqueurs are centuries old. These often have monastical origins and are usually based on numerous ingredients. Bénédictine, for example, is flavored with more than twenty herbs and plants. It was first produced in 1510 in Normandy. Also invented in the Middle Ages is Chartreuse, created by Carthusian monks. It is purportedly blended from 130 different plants. I'm not sure whether the color "chartreuse" came from the liqueur or vice versa, but the liquid is bright green.

There is a large category of liqueurs that are anise or licorice flavored, e.g. crème de menthe, anisette, absinthe, pastis, as well as liqueurs with proprietary names like Pernod or Sambuca. Sambuca actually gets its flavor from the elderberry bush. Traditionally, Sambuca is served with three whole coffee beans floating on the top. This is called "con mosche" or "with flies", and is reputed to bring good luck

The above liqueurs are based on a neutral alcoholic base. A liqueur that uses single malt whiskey as its base is Drambuie from Scotland. Supposedly created from a recipe used by Bonnie Prince Charlie, the manufacturer adds heather honey, herbs, and spices to the whiskey. A close relation from Ireland is Irish Mist, which is a blend of Irish whiskey, heather honey and herbs.

The Web has some very good sources to if you're interested in making a liquers from home. Start with liquerweb which has numerous links to recipes for making liqueurs with such flavors as mint, ginger, allspice, vanilla, cinnamon, and lavender. As the site notes, however, most liqueurs are made just from the volatile oils or extracts of these spices and herbs, not from the plant part itself, which can contribute off flavors. To make homemade liqueurs, then, it is easiest to buy the underlying essences rather than use the herbs or spices. Here are two good sources: Brewhaus.com or partyman.com

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