Liqueurs

Liqueurs are a wide range of different types of alcohols. They have lower alcohol levels then spirits. They can be mildly flavored or very strongly flavored. they can be drank on their own as an aperitif, layered in a drink, or mixed in as one or many of the ingredients.

Flavored lliqueurs are often times fermented in alcohols such as vodka, to give them an alcohol base. This would result in a lower alcohol content, such as schnapps. The same process can be done with brandy, giving the drink a different flavor. These are different than the flavored alcohols like the infused vodkas, or the flavored rums and such.

That is just one example. There are many different products on the market. Tia Maria, Amaretto, flavored brandy's, light and dark Creme de Menthe, Tuaca, Drambuie, all the Curacao, schnapps, Advocaat, all the sour flavorings, Absinthe, Chambord, Godiva and many more.

Not only do liqueurs add flavor most of them will add colors as well. From the bright colors of the Curacao to the schnapps and the newer sour flavors. When it comes to the Curacao people think the different colors taste different. They don't, so any color can be substituted for any of the others to give the drink a different look without changing the taste.

Because of the different colors of the liqueurs and some alcohols they can be layered to make some striking drinks. Layering is when you build a drink with different ingredients that have different weights. The different weights of the liqueurs and spirits float on top of each other. Most often you see this in shotglasses, but there are some tall drinks that are layered. Layering takes a bar spoon and practice. You have to hold the bar spoon upside down with the edge just resting against the inside of the glass. Then pour the liqueur / spirit on to the back of the bar spoon, slowly, so that the liquid trickles down the side of the glass.
this will keep the following liquids from mixing with the previous ones. It will take some experimenting. If done properly it shouldn't matter the order of the liquids poured, the heavier ones will sink with a minimum of mixing. it is best to have the liqueurs and spirits chilled before hand.

There are ways to make your own liqueurs. Much like home brewing for beers, this would take up more room than I have here. I do plan on tossing some recipes for different liqueurs down the road.

For now; Bottoms up.
Cheers:
Steve Aniolowski / Spicy