Liquor & SpiritsLiqueurs & Cordials
Liqueurs (or cordials) are flavored, sweetened spirits. The terms liqueur
and cordial are often used interchangeably. Both are made by combining or
redistilling spirits with one or more aromatic flavorings, but there are
subtle differences. Cordials are typically made from fruit pulp or juices.
Liqueurs, however, can be flavored with herbs, nuts, seeds, roots, spices,
chocolate and even plants, including their flowers. For simplicity, we will
consider liqueur and cordial as one in the same.
Produced throughout the world, liqueurs have concentrated flavors that are
usually intensely sweet. By definition, they must contain at least 2 1/2
% sugar by weight but many contain up to 35% of a sweetening agent. In fact,
liqueurs with up to 10% sugar may be labeled " dry"".
Generic liqueurs are those produced and marketed by many suppliers under
the same universally used name such as sambuca, triple sec and amaretto.
But even among generic liqueurs, brand names are prominent. Proprietary
liqueurs are usually produced from a closely garded formula and sold under
a trademarked name by only one producer. Famous proprietary liqueurs include
Kahlua, Di Saronno Amaretto, Chambord and Romana Sambuca.
Medieval alchemists created the earliest liqueurs and their elixirs were
intended to stimulate the appetite or digestion, to sip as love potions
and to take as cure-alls for a litany of ailments. Several liqueurs are
still made from ancient closely gaurded recipes whose origins are shrouded
in mystery. including Benedictine, which was first produced by the Benedictine
Monks over 400 yrs ago. It is said to this day, monks are sent to forage
in the fields, each to gather one specific herb or root. Although some may
know the ingredient list, know one knows the exact recipe except the abbot,
who selects and measures the assembled herbs and roots according to the
ancient formula. Complex and explosive on the tongue, Benedictine can seem
too herbal and medicinal for today's tastes, and many people prefer instead
to drink B&B, a combination of Benedictine and brandy. Drambuie and
Frangelico hold a similar folklore.
Many liqueurs are fairly low in alcohol-60 proof (30%)-or less (generally,
more sweet=low alcohol) but even the most potent are smooth, unctuous, and
delightfully easy to sip. They can be made anywhere that spirits are distilled
and their variety is formidable.