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8.03 Liqueur Glossary, 10 pages

14.00 $

This is a list of the basic knowledge about spirits and liqueur used in today’s bars
Around the world. Explained are details as: origin, ingredients, name, production
Proof, aromas, licence & regulations, etc.



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TASK #:  2.11                                                            


TASK:   Liqueur Glossary

JOB TITLE:         All  Beverage Staff             EQUIPMENT NEEDED:


                                    HOW TO DO IT


ABSINTH & PASTIS: Pastis meaning “mixture”. The flavouring element is either liquorices or aniseed – more often the former together with other herbs. Most famous pastis is Absinthe and has been made illegal. Now t is made in France again, but mostly in Eastern Europe, especially the Czech Republic. Alcohol strength at least at 55% ABV

ADVOCAAT: A Dutch specialty, which is basically a better version of the humble egg-nog, without the milk: a mixture of simple grape brandy with egg yolks and sugar. Originated among Dutch settlers in South America, originally made with avocado, hence its name. Strength around 17% ABV

AGE: Often used as a measure of quality. It is not always dependable, however, because ingredients are a factor.

ALCOHOL: Common to all liquor. Ethyl alcohol, spirits distilled from grape, fruit and cane are most common.

ALE: Brewed from malt and hops. Usually stronger and slightly more bitter than  beer. Color can vary from light to dark amber.

AMARETTO:  Italian marzipan-flavored liqueur made from apricot pits and almonds, brandy and sugar syrup. Legend has it that the recipe was given to an Italian painter of the Leonardo da Vinci school by a young inn-keeper who sat model for the Virgin Mary.

ANISETTE:  Sweetish clear liqueur made from anise seed, with a licorice flavor.  Usually served straight in a cordial glass.

APERITIF:  General term for a beverage drunk prior to the meal to stimulate the appetite.  Also refers to a category of typically lower-proof spirits and some bitters drunk as such (e.g., Lillet, Campari).  Often served on the rocks in a rocks glass.  If wine-based (Lillet), it is served in a cordial glass.

APPLEJACK:  American apple brandy, distilled twice, oak-aged up to 5 years, same way made as Calvados

AQUAVIT:    Means: “water of life”, distilled in Northern Europe since the 15th century, made from potatoes & malted grains, production similar to that of flavoured vodkas, serve ice cold in frozen aperitif glasses

PREPARED BY:            

APPROVED BY:                 





Director of

Food & Beverage



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