Liqueurs & Apertifs

Card Set Information

Author:
geeoff319
ID:
228827
Filename:
Liqueurs & Apertifs
Updated:
2013-08-01 02:24:35
Tags:
Liqueurs Apertifs Southern
Folders:

Description:
Study material for class
Show Answers:

Home > Flashcards > Print Preview

The flashcards below were created by user geeoff319 on FreezingBlue Flashcards. What would you like to do?


  1. What does Amaro mean?
    Bitter
  2. How do you say bitter in Italian?
    Amaro
  3. The quintessential Italian bitter herbal liqueur is?
    Amaro
  4. What are the 2 styles of bitters?
    Aromatic bitters used for flavoring, Bitters consumed as aperitifs or digestifs
  5. What is tincture?
    An alcohol extract of leaves or other plant material.
  6. To qualify as tincture it has to have an ABV of _____.
    40-60%
  7. The terms cordial and liqueur are _____.
    interchangeable
  8. A combo of a distilled and diluted spirit with flavoring is called a _____.
    liqueur
  9. A liqueur must contain at least _____% sugar by weight.
    2.5
  10. If a liqueur contains less than 10% sugar by weight, it must be labeled _____.
    dry
  11. Most liqueurs are _____ to _____ proof.
    34, 60
  12. What are the 4 main ways of producing liqueurs?
    Distillation, Percolation, Maceration, Infusion
  13. What are the 2 types of liqueurs?
    Generic, Proprietary
  14. Proprietary liqueurs are produced from a _____.
    secret recipe
  15. A drink that precedes a meal to stimulate an appetite is called an _____.
    aperitif
  16. Aperitif is from what language?
    French
  17. Aperitivo is from what language?
    Italian
  18. Aperire is from what language?
    Latin
  19. An example of a wine-based aperitif is _____.
    Vermouth
  20. Anise based aperitifs are known for what taste?
    licorice
  21. The origins of absinthe are from the _____ in _____.
    late 1700's, Switzerland
  22. The USA banned absinthe in _____ and most of Europe by _____.
    1912, 1915
  23. Steep a distilled spirit with flavorings for a period of time. This process captures strong/bitter flavors of fruit and herbs and is called _____.
    Maceration
  24. The steeping of flavors to a liquid prior to distillation. This process captures light and soft flavors and is called _____.
    Infusion
  25. The flavoring components are placed inside the still to flavor distillate as it passes through a screen of flavorings. This process results in more intense flavors and is called _____.
    Percolation

What would you like to do?

Home > Flashcards > Print Preview