Professional waiter/ waitress: Lioueurs and their production

liqueurs

Liqueurs is the French name generally given to alcoholic beverage composed of a spirit which has been sweetened, flavored and sometimes colored,

Spirits-/
Brandy is the most common used spirit in liqueres. Also there are lioueurs made with whiskey, rum and natural spirit, as their base in the production,
Flavoring agent-
Most produces have their own secret formula,
Mainly apricot, banana,cherries, peaches, pears. Orange, and strawberries, also the plants and herbs used includeing Angelica rood, cinnamon, olives, Ginger root, nutmeg, almon,caraway seeds, coriander, vanilla, mint, lemon peel ect.
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For sweetening agent mainly sugar syrup, honey and normal sugar used in liqoueurs.
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The producing methods are the infusion, percolation and distillation, there is one more method called cold method but not much used,
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Liqoueurs under proprietary name,
> Benedictine D.O.M( deo optimo Maximo)-Fanch
> chartreau -franch and spain
> Cointreau -franch
> drambuie-Scotland
> grand marnier- cognac in franch,

> kümmel -Berlin, Germany
> kahlua - Mexico
> tai maria- Jamaica

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other liqoueurs
>Advokat -brandy, avocado, egg yolk and auger. Originaly made in holland,
> apricot brandy - flavoured with apricot,
> B&B liqueurs - Benedictine D.O.M,
> blackberry liqoueur- flavored with blackberries
> cherry brandy liqoueur - flavored with red cherry
> créme de ananas- spirit flavoured with pineapple.
> crème de bananas- banana flavored and natural spirit base.
> crème de cacao- chocolate flavoured liqueurs
> crème de framboise - flavoured with raspberry.
>Crème de menthe- mint flavoured two colores
> curaçao- orange flavoured liqueurs made from dryer peels of green orange, different colors,
Crème de mocca- coffee flavoured
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