DAVID WOLOWIDNYK A Certified Specialist of Spirits and a founder of the Canadian Professional Bartenders Association, David is accredited nationally and globally, holding titles such as “World’s Most Imaginative Bartender” (Bombay Sapphire), “Canada’s Best Mixologist” (Grey Goose) and “Bartender of the Year” ( Vancouver Magazine ). David is an influential veteran in Canada’s cocktail culture.
Liqueurs are often taken for granted, but with a history as rich as the sweetness they possess, it’s time to take a closer look at what liqueurs are all about.
W hat defines a liqueur? How are they made and how do we use them in cocktails? Liqueurs are often taken for granted, but with a history as rich as the sweetness they possess, it’s time to take a closer look at what liqueurs are all about. From their historical influence, to the flavour enhancement in many cocktails, liqueurs are a very important member of the family and deserve a little recognition, especially over the holidays. Quite simply, a liqueur is a spirit that has been sweetened and flavoured. They can be made from any spirit base that has between 2.5 percent to 40 percent sugar by volume
Liqueurs are sure to bring a festive warmth to the holiday season.
and can range from 15 percent to 55 percent ABV (alcohol by volume). History As far back as the 13 th century, monks and healers used sweetened spirits and botanicals to create tonics and potions they believed, at the time, to help manage various ailments. However, by the beginning of the 19 th century, the focus of liqueurs shifted to their exquisite flavour potential and because of this growth in popularity, the 20 th century exploded with a large and diverse assortment of liqueurs that continue to evolve in complexity and versatility today. Production The production of liqueurs requires the following steps: selection of the spirit base and flavour source; flavour extraction; sweetening and finishing (which may or may not include colouring or aging). BASE SPIRIT AND FLAVOUR SOURCE SELECTION Any spirit base can be used, sometimes identifiable in the liqueur and sometimes a neutral base to focus the attention on the flavour of the ingredients. Once the flavour source has been decided, the method of extraction is chosen.
CHARTREUSE SOUR 1 oz (30 ml) Chartreuse Green 2 oz (60 ml) freshly squeezed orange juice ¾ oz (22 ml) lime juice ½ oz (15 ml) simple syrup * 1 egg white 2 drops orange flower water lime wheel, for garnish
CHARTREUSE GREEN France $46.99 37333 375 ml In 1605 the Carthusian monks obtained a manuscript containing a formula for an “elixir of long life,” intensely fragrant with the herbaceous complexity of over 130 herbs, plants and flowers. This formula was later used in 1737 to create Chartreuse Green, its recipe kept secret by only two monks who oversee production.
In a cocktail shaker with cubed ice, combine Chartreuse, orange juice, lime juice, simple syrup, egg white and orange flower water. Shake vigorously and fine strain into a chilled cocktail glass. Garnish with a lime wheel.
* 1:1 ratio of sugar dissolved in boiling water. Allow to cool before using.
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