FLAVOUR EXTRACTION There are two basic ways to extract flavour: cold or hot. Which method is used depends on the flavour source. Ingredients that are heat sensitive, such as fruits, are generally extracted using the cold method, while plant products that can withstand moderate heat, such as seeds, leaves, roots and flowers are typically extracted with the hot method. Within these two basic methods there are several different extraction processes, which vary according to the ingredients used. The hot method typically uses distillation to extract flavour, while the cold method will use either infusion, maceration, percolation, or compounding of essences and/or concentrates. SWEETENING Once the flavour has been integrated into the base spirit, regardless of the method used, the liqueur is reduced in strength and sweetened to taste. FINISHING
Some liqueurs rely on natural colouration obtained through
extraction, while others use separately sourced natural colouring or approved food dyes, generally used to make the liqueur more attractive or distinctive.
CHAMBORD BRAMBLE 2 oz (60 ml) Chambord Liqueur 1 oz (30 ml) lemon juice ½ oz (15 ml) orgeat (almond syrup)
CHAMBORD BLACK RASPBERRY LIQUEUR France $44.99 70573 Inspired by a recipe from the late 1600s, Chambord is made by extracting the flavour of blackberries, raspberries and blackcurrants in a double infusion process, using cognac as a spirit base and accented with Madagascar vanilla, Moroccan citrus peel and honey.
2 oz (60 ml) soda water fresh berries, for garnish
In a cocktail shaker with cubed ice, combine Chambord, lemon juice and orgeat. Shake vigorously and fine strain into a rocks glass. Fill glass with ice cubes then top with soda water. Garnish with fresh berries.
56
Powered by FlippingBook