 In the world of distilled spirits, currently dominated by vodka, a good bartender must not forget that flavors and colors still play a very important role in making great cocktails. Liqueurs and cordials are perhaps the most versatile of any potential ingredient, especially when the hot weather calls for something refreshing, something fruity, and something sweet that will also not disappoint aesthetically.
Liqueurs and cordials are alcoholic beverages prepared by combining a distilled spirit with certain flavorings and then adding sugar syrup in excess of 2 1/2 percent of the volume. There is a historical distinction between the actual terms liqueur and cordial. Liqueurs were made in Europe, mostly in France, while cordials were made in Great Britain or some other part of the world. This distinction has blurred over the years and since many countries now make sweet, after-dinner products, the terms have become interchangeable. There are two groups, however, in the liqueur family: the naturally colored "fruit liqueurs," usually prepared by an infusion method with a slight heating action, and "plant liqueur," prepared by a maceration-distillation method. The infusion method for fruit liqueurs is generally done by placing both, fresh fruit and dry fruit in a cask containing brandy. The fruit steeps from 6-8 months during which time the brandy absorbs the color, aroma and taste of the selected fruit. Straining then draws off the brandy and sugar syrup is added. The fruit may still have some brandy in it, so it is distilled to extract the last drop of flavor and this too, is added to the mixture. It is sometimes aged for up to a year in a vat or crock.
Plant Liqueurs are produced by distillation. The plant, herb, root, seed, or whichever is the principal flavoring agent, is macerated (softened by soaking) in a distilled spirit for 24-48 hours. It is then placed, spirit and all, in a still and distilled. It is then sweetened with simple syrup and artificial coloring may now be added.
Where fruit liqueurs get their color naturally from the fruit during the infusion process, plant liqueurs are colorless after distillation. Here is where the green is added to Green Crème de Menthe, the brown is added to Dark Crème de Cacao, etc. Keep in mind that
"Crème" is used to describe a sweetened liqueur as opposed to a dry spirit. This is not to be confused with Cream liqueurs like Bailey's Irish Cream. Additionally, Apricot Brandy, Blackberry Brandy and the like, are not true brandies and are not to be confused with the true fruit brandies such as Framboise eau de vie, Poire Williams eau de vie, etc. These crèmes, brandies, liqueurs, and schnapps are all generic liqueurs with varying production methods and varying ABV (alcohol content).
The importance of a liqueur to a barman is not only in its method of production, but in its quality and in its mixability. Just like a painter would take advantage of every color created on this earth, so should a bartender experiment with this worldwide collection of liqueurs. We have at our disposal, the ability to utilize classic gems like Chartreuse (since 1607) and Benedictine (since 1510) as well as brand new products like Fruja and Tao. Whether the liqueur will be the dominant ingredient or the modifier, summer is the perfect time to explore the vast array of flavors and colors in the world of spirits.
TAO OF LOVE
4 Red Raspberries
1/2 oz. Fresh-squeezed Lime Juice
1/2 oz. Simple Syrup
1 oz. Tao
Muddled, shaken and strained into a Champagne flute, topped with Veuve Clicquot Brut Champagne (yellow label). Garnish with 2 additional red raspberries.
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