(Part 5 of my Wine Education. I saved the best for last.)
Liqueurs, or cordials, are highly flavored,
sweetened wines served as after-dinner drinks.
They are ordinarily served at room temperature in very small liqueur glasses,
for a little of them goes a long way.
Italians feel that a liqueur after a heavy meal aids the digestion. Whether it does or not, the custom of sitting
with friends, talking quietly, and sipping a fragrant liquore is without doubt
a pleasantly relaxing way to end a good dinner.
Anisette:
Colorless, with an anise flavor.
Use it to flavor icings and cookies.
Sometimes added to highballs, pickles, frappes, and flips.
Caffe Sport:
Coffee colored and coffee flavored.
Use it in icings and as a sauce over ice cream and puddings.
Cream de Menthe:
Green or white, with a peppermint flavor. Use it in sour mixed drinks, frappes,
cocktails and icings, or as a sauce for ice cream and puddings.
Grappa: Grape
flavored, with a brandy base.
Maraschino:
Red, cherry-flavored liqueur. Use
it in icings, soufflés, and sour drinks.
Strega:
Yellow, with an orange flavor.
May be added to caffe espresso, or used in aromatic drinks, icings, and
cake fillings.
Rosolio: Ruby
colored, with a very sweet rose flavor.
Made from the petals of fresh roses.
Use it to flavor sour drinks, cake fillings, icings, and as a sauce over
ice cream. Try a very little of it in
iced tea.
No comments:
Post a Comment