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«Increasing Your Average Check by Selling Proprietary Liqueurs © 2009 – Club Resources International Proprietary Liqueurs Table of Contents ...»

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Increasing Your Average Check by Selling

Proprietary Liqueurs

© 2009 – Club Resources International

Proprietary Liqueurs

Table of Contents

Liqueurs and Cordials

Key Terms



B and B

Baileys Irish Cream






Grand Marnier

Irish Mist




Peter Heering


Tia Maria

Southern Comfort

Tips to Sell More

Flavors to Savor

Table of Liqueurs

Proprietary Liqueurs Liqueurs and Cordials The terms cordial and liqueur are synonymous. Cordials are alcoholic beverages prepared by mixing and redistilling various spirits (brandy, whisky, rum, gin or other spirits) with certain flavoring materials, such as fruits, flowers, herbs, seeds, barks, roots, peels, berries, juices, or other natural flavoring substances. Cordials differ from all other spirits because they must contain at least 2½ % sugar by weight. The sugar may be beet, maple, cane, honey, corn or a combination of these. Between 2½ % and 10% sugar content, the product is still not very sweet and may be labeled as ‘dry.’ Most cordials contain up to 35% of a sweetening agent.

Proprietary Brands - The liqueurs mentioned in the manual are, in most cases, worldfamous specialty liqueurs that are produced under closely guarded secret formulas and marketed under registered trademark brands. These liqueurs are made in each case by only one house. Most have centuries of tradition behind them and have become household names.

Key Terms Anise – (Pimpinella anisum) is a flowering plant in the family Apiaceae native to the eastern Mediterranean region and southwest Asia known for its licorice-like flavor.

Aperitif - An apéritif (also spelled aperitif) is an alcoholic drink that is usually served to stimulate the appetite before a meal, as opposed to a digestif, which is said to come after the meal. It is often served with something small to eat, such as crackers, cheese, pâté, olives, and various kinds of finger food.

Biscotti - Biscotti is Italian for "biscuits." In North America, the word has been taken to refer to a specific type of sweet, hard biscuits.

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Digestif - A digestif is an alcoholic beverage that is drunk just after a meal. Bitter or carminative herbs are generally added to the alcohol, and some believe that such digestifs aid digestion, hence the name (which is borrowed from French). In comparison with apéritifs, which are drunk before a meal, a digestif will generally be heavier and more alcoholic.

Infusion - An infusion is the outcome of steeping plants with a desired flavour in water or oil.

Maceration (wine), in viticulture is the steeping of grape skins and solids in must, where alcohol later acts as a solvent to extract colour, tannin and aroma from the skins during the wine fermentation process.

Triple Sec - Triple sec is an orange-flavored liqueur. It is widely used in mixed drinks and recipes as a sweetening and flavoring agent. Better-quality brands are made from brandy or Cognac and are often sipped alone, typically as a digestif.

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Amaretto Amaretto is a sweet almond-flavoured liqueur of Italian origin. It is made from a base of apricot or almond pits, or sometimes both.

The name is a diminutive of the Italian amaro, meaning "bitter," indicating the distinctive flavour lent by the mandorla amara—the bitter almond or the drupe kernel. However, the bitterness is not unpalatable, and the flavour is enhanced by sweeteners, and sometimes sweet almonds, in the final products.

Therefore, the liqueur's name can be said to describe the taste as "a little bitter."

History. Sicily is mostly responsible for the introduction of almonds into general Italian cuisine.

Its location has encouraged contact with a variety of ethnic groups who made their presence known in the Mediterranean. Ancient and early Medieval Sicilians traded and otherwise interacted with neighboring Eastern Mediterranean cultures to whose lands the almond was indigenous. Later, power in Sicily was taken by the Arabs or "Saracens;" their dominating presence from the 9th to the 11th centuries A.D. helped to diffuse many Arabic cultural and culinary concepts throughout the region.

Almonds became a favored component in Italian food and drink as Arab-Sicilian influence spread over the peninsular mainland, inspiring innovations. The concept reached all the way to the north of Italy, including the region of Lombardy, in which a municipality named Saronno would become famous for its almond-infused liqueur. In many regions, particularly these northernmost ones, distinct local varieties of amaretto biscotti developed. Amaretti di Sassello, unique to Liguria, are very soft and moist, like marzipan. Amaretti di Saronno, at the other end of the spectrum with a

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Amaretto, Continued crunchy, crisp texture, became associated with the liqueur of the same town and therefore the most prominent style.

Disaronno Originale (28% alcohol by volume), the most popular brand, has a characteristic bittersweet almond taste and is known for its distinctive appearance.

Disaronno claims its "originale" amaretto's "secret formula" is unchanged from the year 1525. Its production remains in Saronno, but the product is sold worldwide.

The company describes its amaretto as an infusion of "apricot kernel oil" with "absolute alcohol, burnt sugar, and the pure essence of seventeen selected herbs and fruits." The amber liqueur is presented in a rectangular glass decanter designed by a craftsman from Murano.

Formerly known as "Amaretto Disaronno," the company changed the name to "Disaronno Originale."

Beverages. Amaretto may be served neat (by itself) or on the rocks (with ice). It is often added to other beverages to create several popular mixed drinks. Many cocktails which call for coffee liqueur can substitute amaretto for an interesting change of flavour.

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Bénédictine Bénédictine is an herbal liqueur beverage produced in France. Its recipe contains 27 plants and spices.

It is believed that Bénédictine is the oldest liqueur continuously made, having first been developed by Dom Bernardo Vincelli in 1510, at the Benedictine Abbey of Fécamp in Normandy. Production of the liqueur was ceased by the monks in the nineteenth century, taken over by a private company founded in 1863 by Alexandre le Grand, which continues to produce the liqueur today.

The recipe is a closely guarded trade secret, ostensibly known to only three people at any given time. So many people have tried (and failed) to reproduce it that the company maintains on its grounds in Fécamp a "Hall of Counterfeits" (Salon de Contrefaçons) displaying bottles of the failed attempts.

The manufacturing process involves several distillationswhich are then blended.

The same company also produces "B & B" (or Bénédictine and Brandy), which is Bénédictine diluted with brandy, making it less sweet than Bénédictine. B & B was developed in the 1930s when consumers began a trend of mixing Bénédictine with brandy to produce a drier taste. Both Bénédictine and B & B are 43% alcohol (86 proof). Also, the company introduced in 1977 a 60 proof (30% alcohol) coffee liqueur, Café Bénédictine, a blend of Bénédictine and another coffee-flavored liqueur.

Additionally, the company produces a Bénédictine Single Cask that comes in a black bottle and is only available at the Palais de la Bénédictine's store in Fécamp, Normandy, France.

Every bottle of Bénédictine has the initials D.O.M. on the label. Mistakenly thought by some to refer to "Dominican Order of Monks," it actually stands for "Deo Optimo © 2009 Club Resources International Proprietary Liqueurs Bénédictine, Continued Maximo;" "Deus" is Latin for God, "Optimus" is Latin for "best" and "Maximo" is Latin for "greatest" - this can be roughly translated as "To God, most good, most great."

(The Dominican Order uses the designation O.P., which refers to "Order of Preachers").

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B and B B and B is a type of cocktail, made from equal parts cognac and Bénédictine. It is typically served on the rocks, but can also be served straight.

The producers of Bénédictine also market a ready-mixed version of the drink known as B and B (see previous section).

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Baileys Irish Cream Baileys Irish Cream (the registered trademark omits the apostrophe), is an Irish whiskey and cream based liqueur, made by Gilbeys of Ireland. The trademark is currently owned by Diageo. It has a declared alcohol content of 17% alcohol by volume.

History. Introduced in 1974, Baileys was the first Irish Cream liqueur on the market. It can be compared to other cream liqueurs such as Amarula, Carolans and Sangster's.

Manufacture. Baileys was the first 44% liqueur to use cream and alcohol together in a manner sufficiently stable to allow commercial distribution.

The cream and whiskey are homogenized to form an emulsion, with the aid of an emulsifier containing refined vegetable oil. This process prevents separation of the whiskey and cream during storage. The quantity of other ingredients is not known but they include chocolate, vanilla, caramel and sugar.

According to the manufacturer no preservatives are required, the whiskey alone is used to preserve the cream.

The cream used in the drink comes from Glanbia PLC, a major player in the Irish dairy market. Glanbia's Virginia facility in County Cavan produces a range of fat filled milk powders and fresh cream. It has been the principal cream supplier to Baileys Irish Cream Liqueurs for over thirty years. More than 4 million liters of Irish cream a year is used in the production of Baileys, amounting to 4.3% of Ireland’s total milk production.

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Baileys Irish Cream, Continued Storage and shelf life. According to the manufacturer, Baileys has a shelf life of 24 months. It should be stored between 41 to 95 degrees Fahrenheit.

Drinking. A glass of Baileys coffee Irish Cream can be drunk by itself, over ice, or as part of a cocktail. It is also commonly used as an addition to coffee in lieu of cream or sugar.

As is the case with milk, cream will curdle whenever it comes into contact with a weak acid. Milk and cream contain casein which coagulates when mixed with weak acids such as lemon, tonic water, or traces of wine. While this outcome is undesirable in most situations, some cocktails specifically encourage coagulation.

Baileys Coffee is made using a measure of Baileys in a cup of coffee and then topped off with cream.

Origin. Bailey's Irish Cream was created by Gilbeys of Ireland as it searched for something to introduce to the international market. The process of finding a product began in 1971 and the product was introduced in 1974. Despite attributions to Andrew Bailey of the R.A. Bailey Company, no such person existed. The choice of the name Bailey was based on branding.

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Chambord Royale de France Chambord Black Raspberry Liqueur is inspired by a raspberry liqueur produced in the Loire Valley of France during the late 17th Century. The liqueur was said to have been introduced to Louis XIV during one of his visits to the Château de Chambord. It was common during that time for liqueurs and cognacs to be consumed with elegant meals.

Chambord is made from raspberries, blackberries, Madagascar vanilla, Moroccan citrus peel, honey and cognac to create an all-natural Black Raspberry liqueur.

Chambord is made on the premises of a traditional Loire Valley Chateau, using allnatural ingredients. Whole raspberries and blackberries are steeped in French spirits for a period of several weeks to achieve a rich fruit infusion. This infusion process produces a distinct natural raspberry flavor and aroma.

After the infusion is extracted, a second layer of spirits is added to the fruit and allowed to rest for a few weeks. After this second infusion is drawn off, the remaining fruit is pressed to obtain the natural sugars and juice. The fruit-infused spirits and juices from the final pressing are then combined, and finally, the berry infusion is married with a proprietary blend of cognac, and natural vanilla extract, black raspberries, citrus peel, honey, and herbs and spices.

Chambord comes in a spherical bottle with a gold plastic lettered 'belt' around the middle. The bottle is modeled after a Globus cruciger, which reflects Chambord's royal connection. It is 16.5% alcohol by volume.

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Chambord Royale, Continued Common drinks made from Chambord include the Raspberry Margarita, French Manhattan, Kir Imperial (Chambord and Champagne), Chambord Daiquiri, Chambord Royal Spritzer, Little Purple Men, The Purple Hooter Shooter, Sour Grapes, Peanut Butter and Jelly (w/ Frangelico or Castries Peanut Cream), Grape Crush, French Martini which started the 'cocktails as a Martini' craze, the "Blood of Christ."

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Cointreau Cointreau (pronounced kwan'-tro) is a brand of triple sec liqueur, and is produced in Saint-Barthélemyd'Anjou, a suburb of Angers, France. Cointreau sources its bitter oranges from all over the world, usually Spain, Brazil and Saint-Raphaël, Haiti.

In addition to being imbibed as an apéritif, Cointreau is sometimes used as a digestif. Cointreau is considered to be either a premium brand triple sec or a unique category of liqueur. With a 40% alcohol content, Cointreau is strong for a triple sec which usually has an alcohol content around 23%.

Production. Cointreau Distillery was set up in 1849 by Adolphe Cointreau, a confectioner, and his brother Edouard-Jean Cointreau from Angers. Their first success was with the cherry liqueur, guignolet, but it was when they concocted a blend of sweet and bitter orange peels and pure alcohol from sugar beets that the success of the enterprise was confirmed definitively. In 1875, the first bottles of Cointreau were sold. It is now estimated that thirteen million bottles are sold each year, in more than 200 countries. 95% of production is exported.

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