Absinth is a spirit-based liqueur made chiefly from the leaves and the top part of the wormwood plant (Artemisia absinthium). Various recipes then combine aromatic flavours such as from Anise, Angelica, Balm Mint and Hyssop. A vivid green colour, it is steeped in historical associations with early 20th Century poets and thinkers. With an alcohol content of between 50-80% it was thought to induce madness and was held responsible for all manner of social evils. Still illegal in many countries, the reality of these assertions is debatable, but it is probably best treated with respect and used in cocktail combinations.
Angostura aromatic bitters is a blend of rare tropical herbs and spices from a formula first compounded in 1824 by Dr. Johann Siegert, Surgeon-General in the army of the great liberator of South America, Simón Bolivar. Dr. Seigert's headquarters were in the port of Angostura, Venezuela, a city now known as Ciudad Bolivar. It was once said to contain an extract of bark of the Angostura tree (Galipea officinalis), which was used by natives peoples of South America as a stimulant tonic and in high concentrations to stupify fish, but the true recipe is a closely guarded secret.
Apple Brandy, Calvados, and Applejack are apple brandies distilled from apple cider. Calvados is produced only in Normandy, France. Applejack is popular in the US and has been made largely in New Jersey US since before 1780.
Brandy made from apricots (obviously!). Best know manufacturer is Bols. For such a ubiquitous cocktail ingredient, very little of it's history seems to be available!
Sweet liqueur named after the Benedictine monks of the Abbey of Fecamp, Normandy, who first began making it in the 16th century. The recipe is of course another closely guarded secret, but is known to be cognac based and flavoured with aromotic plant extracts.
Blue coloured sweet liqueur made from orange peel, originally from Curacao in the West Indies. Curacao is also available in white and orange.
see Whisky.
Clear liqueur made from a blend of sweet and bitter orange peels. Created in Angers, France by two Cointreau brothers in 1849, it has become a well known brand name.
Not to be confused with Coconut Milk. This is often available from supermarkets, but this tends to be the unsweetened kitchen variety used in Thai cooking. You can either add an equivalent quantity of caster sugar and mix before using, or better still make your own up by mixing an equal quantity of caster sugar and grated creamed coconut (hard) with a little water.
Available as dark or white. A brandy based liqueur made from a distillate of cocao beans and alcohol, with a hint of vanilla. White crème de cacao is a more subtle and clear form of the same liqueur with the cocao solids removed.
Brandy based blackcurrant flavored liqueur, originally from Dijon in France.
Scotch whisky based liqueur, flavoured with herbs and heather honey. Produced in Edinburgh since 1906, it is said to come from a recipe passed on by Bonnie Prince Charlie to Captain John MacKinnon in reward for his support at the Battle of Culloden Moor in April 1748.
Sweet golden yellow liqueur made in Italy. Flavoured primarily with Aniseed, but also with over 80 herbs, roots, and berries.
Red syrup made from the sweetened juice of the pomegranate.
Dark brown liqueur made from mexican coffee beans.
Clear white brandy liqueur made from black cherries.
Green melon flavoured liqueur.
Sweet fortified wine where the grape spirit (pre-cursor to brandy) is added before fermentation is completed, thereby arresting the frementation and preserving some of the sugars. Port is defined by and Anglo-Portuguese treaty of 1916 as being produced in the Douro region of Portugal and exported through the Bar of Oporto. Like wine, it is made from red or white grapes with many styles and grades according to age etc.
Green melon flavoured liqueur.
Spanish fortified wine made from grapes that have been laid out in the sun to increase their sugar content. Like port, the sweeter varieties are made by arresting the fermentation with the addition of grape spirit.
Hot pepper sauce made in Louisiana US since 1868.
Clear spirit from the Tequila region of Mexico, double-distilled from the fermented juice of the heart of the cactus like Agave plant (Agave tequilana). Originally produced by the pre-hispanic Tiqila tribe in Amatitlan, commercial production began in 1758 when Jose Cuervo was granted production rights by the King of Spain.
Fortified wine flavoured with various plant extracts, produced in both France and Italy.
After much research and confusion, I still haven't managed to get to the bottom of what a 'whisky' really is! There seem to be several basic types, the differences seeming to be mainly being due to the proportion of various cereals used in the fermentation and distillation processes. These are:
Malt - made from germinated barley which is dried over a smoky peat fire, fermented and distilled, and matured in wooden casks.
Scotch - made from a blend of malt whiskies.
Irish - similar to scotch, except that the barley is dried in a kiln rather than over a peat fire.
Canadian - light bodied whisky made in Canada by the continuous still method from a blend of cereals.
Rye - generally produced in Canada (whisky) and the US (whiskey) from a blend that is not less than 51% rye.
Bourbon - generic American whiskey produced from a blend that is not less than 51% maize (corn).
When used in cocktails, the tendency is not to use the higher quality (expensive) whiskies, and to refer to the two main types i.e whisky and bourbon. Some cocktail recipes may specify a particular type of whisky, but for the sake of simplicity we have referred to the two main types in the recipes database.
Widely used as a condiment in cooking, this is an essential ingredient to the popular Bloody Mary cocktail. A thin dark piquant sauce, it was developed in India during British rule and has been manufactured by Lee & Perrins of Worcester UK since 1837.