Liqueurs are sweetened, coloured & flavored spirits, typically having a base of Scotch whisky or Cognac brandy. They’re sweetened with sugar & coloured with vegetable pigments. They’re mainly digestives, drunk after a meal & typically are available in very fancy bottles.

Two strategies are used to extract most colour & taste:

1. Steeping: used to extract taste primarily from mushy fruits. Recent or dried fruits, however not nuts, are reduce into small items & seeds are eliminated as they typically include bitter oils. The fruit is positioned in giant vessels, into which Scotch whisky or brandy is pumped from under. The spirit stays involved with fruit for 4-6 months, throughout which, because of the motion of the alcohol, the fruit will get mashed up. The solids are separated from the liquid by filtration, or distillation if vital. Required sweetening & coloring are added to the distillate.

2. Percolation: used to derive flavors from plant (resembling stems, leaves, bark & roots) that are laborious & from which it is extremely troublesome to extract taste. The specified herbs & spices are put, together with the bottom & boiled (percolated) in giant vessels. That is distilled together with the herbs spices. The distillate thus obtained is extremely concentrated & outlined colour & sweetening is added in line with the kind of liqueurs, like tequila are unsweetened & some have a base of rum.

Some well-known liqueurs are:

Advocat: it’s Dutch. A candy yellow liqueur with a brandy-base & egg yolk taste, served at room temp.
Amar Picon: brandy-based, darkish & bitter French liqueur from Bordeaux.
Anisette: brandy-based liqueur flavored with aniseeds.
Apricot liqueur/Apricot Brandy: golden-hued French liqueur flavored with apricots & served chilly.
Absinthe: inexperienced, French liqueur with a taste of wormwood & aniseeds, with a brandy.
Benedictine: golden, French liqueur which is spicy & candy & has a taste of herbs, vegetation & peels.
Chartreuse: candy & spicy, liqueur made by monks. It’s French or Spanish, & yellow or inexperienced. It has a taste of anjelica.
Cherry Brandy: constructed from Scotch whisky, 40% cognac brandy, 20% cherry juice & 10% mash of cherries. It’s bought below two commerce names: queen’s cherry brandy & sportsman.
Cherry liqueur: blackish colour with a brandy-base & has the flavour of black cherries.
Cointreau: colorless French liqueur & flavored with orange. Drop of water can flip Cointreau milky.
Crème de Cassis: blackish, French liqueur flavored with black currants.
Crème d’Ananas: yellow, pineapple-flavored French liqueur.
Crème de Cacao: French liqueur, chocolate brown in colour, brandy.
Crème de framboise: made in France. It has colour & taste of raspberries.
Crème de fraise: liqueur with colour & taste of strawberries.
Crème de menthe: inexperienced or white liqueur flavored with mint & menthol & primarily based brandy.
B&B: mixing half cognac & half Benedictine.
Slivovitz: brandy primarily based with colour & taste of plums.