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Absinthe: A now
illegal (in most of the world) anise-based
apéritif drink with an infusion
of wormwood. Considered by some to be
hallucinogenic and dangerous.
Amaretto: A liqueur made from an
infusion of almonds, although most big-name
brands use apricot kernels. From northern
Italy
.
Aquavit: A strong clear Scandinavian
liquor distilled from potato or grain
mash and flavored with caraway seed.
Armagnac: Brandy distilled from
grapes in the Armagnac district of France,
south of Bordeaux. Fuller-bodied than
Cognac, Armagnac is frequently available
in vintage-dated bottles.
Brandy: Alcoholic liquor distilled
from wine. The name is also given to
spirit distilled from other liquors,
and in the United States to that distilled
from cider and peaches. In northern
Europe, it is also applied to a spirit
obtained from grain.
Calvados: A brandy distilled
from apples in Normandy in Northern
France. The best are from the Pays d’Auge.
Cashasa: A Brazilian sugar cane-based
spirit, similar to rum.
Chartreuse: A French cordial,
produced by Carthusian monks according
to a secret recipe for over 900 years.
In two forms, green and yellow, both
are highly aromatic and have a strong
herbal quality.
Cognac: A brandy distilled from
white wine and produced in the vicinity
of Cognac.
Cordial: A strong highly flavored
sweet liquor usually drunk after a meal.
Crème: A thick and concentrated
infusion of fruit in neutral grape spirits.
These are most commonly made from cassis
(blackcurrants), framboise (raspberry)
and mure (blackberries.) Examples can
also be made from hazelnuts and strawberries.
The best are generally to be found around
Dijon in France.
Eau-de-vie: Literally water of
life, also translated as aquavit and
usquaebach. Generally a distillation
of a fruit, especially pear, cherry
or plum. Eau-de-vies are commonly used
as digestifs in France, Switzerland
and Germany.
Gin: A colorless grain alcohol
flavored with the addition of botanicals,
in particular juniper berries.
Grappa: An Italian brandy
distilled from the pulp of grapes used
in winemaking.
Kalani: A traditional Mayan anise-based
drink from the Yucatan Peninsula.
Kirschwasser: Cherry eau-de-vie.
Liqueur: Any of various strongly
flavored alcoholic beverages typically
served in small quantities after dinner.
Maraschino: A sweet cherry from
northern Italy used both as a cocktail
cherry and as the basis for several
liqueurs and brandies.
Mezcal: Spirit similar to tequila
made from one of five permissible agave
plants. Most mescal is made in the state
of Oaxaca, but it can also be produced
elsewhere. The worm found in the bottom
of many bottles is a “tradition”
originating in the 1940’s, when
it was then a marketing ploy.
Mirabelle: Plum eau-de-vie
Ouzo: A Greek anise-based apéritif.
Pastis: More generally known
by its proprietary names, such as Pernod,
Ricard, Mon Pastis or Prado. Anise-based
aperitif drink that turns cloudy when
mixed with water. A dilute form of Absinthe,
essentially.
Pisco: A Peruvian grape-based
brandy, usually best enjoyed as a pisco
sour.
Prisonnière: Literally
“prisoner”. When an apple
or pear is grown inside a bottle, which
is then filled with either Calvados
or Poire William.
Proof: An American system
for measuring alcohol content by volume.
80 proof equals 40% alcohol by volume
(ABV.)
Rum: Spirit distilled from cane
sugar, generally originating in the
Caribbean and Central America, although
also produced in France and England.
Sambuca: An Italian anise-based
liqueur, usually served flaming with
floated coffee beans
Single Malt Scotch: A Scotch
Whisky that is made from a single distillery,
as opposed to being a blend from a number
of distilleries. Such whiskies often
carry an age designation, which refers
to the minimum age of the whisky.
Strega: An exotic Italian liqueur,
produced from over fifty botanicals
and colored with saffron.
Tequila: Mexican spirit distilled
from the blue agave plant, a succulent.
Tequila can only be made in the state
of Jalisco. It is generally available
in three age categories- blanco (with
no wood ageing), reposado and añejo.
Vodka: A colorless grain or potato
alcohol, which may be flavored by the
addition of various agents.
Whiskey: Spirit distilled from
grain in either Ireland or North America.
Corn, grain, rye and barley are all
used.
Whisky: A spirit from Scotland,
traditionally distilled from grain in
the Lowlands and barley in the rest
of the country. Also known as Scotch
Whisky.
Xtabentun: A liqueur made by
Maya Indians from wildflower honey in
the Yucatan Peninsula. |
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