MIXOLOGY BASICS

The Cocktail

During the Prohibition, the majority of liquor available consisted of bathtub gin and
scotch
scotch. These conditions were so awful that you had to add enough sweetened
sweetened,
cream, honey, syrups, etc.) to be able to swallow the
highly flavored ingredients (cream
drink and still have sufficient content. The cocktail was invented to cover the bad
taste of the base spirit they added juice, food items and garnishes to enhance the
drink. This accounts for the bizarre formulas still found in some recipe books today.

Parts of a cocktail

The are parts or sections of a cocktail are ---

Base:: It is the fundamental ingredient. The base is usually spirit—gin rum, Vodka
Vodka.
Normally, the base consists of single liquor which determines the type of cocktail.
There are gin cocktails (Martinis), whiskey cocktails (Manhattans), rum cocktails
(Daiquiris), Tequila cocktails (Margaritas).

It is possible to combine two or more liquors as a base. For example, rye and
bourbon whiskey, while different flavor, have the same common characteristics and
can be used interchangeably or in combination as a base. Gin and white rum also
blend well.

Modifier:: A modifier slightly changes the base spirit, for example when making a
Martini Cocktail the vermouth is the modifier as this slightly changes the Vodka or
Gin.
Gin.The modifying agent also smoothes the biting sharpness of the raw liquor and
adds character to its natural flavor. This flavor should never be predominated over
the liquor flavor.

These are three class of modifying agents:

 AROMATICS— —vermouth, bitter, Dubonnet.

 FRUITJUICES— —orange, lemon, lime, etc., with or without sugar
—“smoothing” agents such as sugar, cream, eggs,
 MISCELLANEOUS—“smoothing”
etc. Cream and eggs produce a creamy, foamy drink that is pleasing to
the eye as well as pleasant tasting.
Flavouring agent:: Special flavoring include fruit syrups as well as cordials or
liqueurs. An ingredient which is used as a modifier in one cocktail may be used as a
flavoring in another. The flavouring agent gives the cocktail the flavour, this is not
to be confused with the mixers. Flavouring agents are usually liqueurs such as Tia
Maria or Fraise.

Colouring agent:: Again these are liqueurs which have strong colour. Blue Bols,
Cassis and Chambord are good examples. If you mix Blue Bols with Orange Juice
the drink will turn green.

Mixer:: The mixer is a non-alcoholic part of the cocktail these include fruit juices,
cola, 7Up, cream, soda etc.

Additives:: Additives are things that you would usually use in the kitchen. Eggs,
Tabasco, salt, hot sauce, and nuts etc.

Garnish:: The garnish is the part which increases the eye appeal of the drink.
Usually the garnish is a fruit which is a part of the ingredients of the cocktail (e.g. -
lemon wheel on a margarita) or something which enhances the taste of a cocktail
(e.g. – chocolate sauce on a mudslide)

Ice: An often overlooked but a very important part of a cocktail. Contrary to popular
belief the temperature of ice can also vary a lot (from –10F to +32F)). Warm ice
melts quickly and makes weak diluted drinks. The proper use of ice is very
important to make a good cocktail.

When making your own cocktails you only need two or more of thee above above.
Everyone has their own recipes, but if you are given one follow it. You may not
agree with it, you may have been taught in a different way. No matter where you go
in the world you will find different cocktails with the same name, or even have two
drinks with the same tastes totally different. Following the recipe in your bar will
ensure that every cocktail that is made there comes out the same no matter who
makes it.

IF YOU ARE NOT SURE ABOUT A RECIPE THEN ASK OR LOOK IT UP.
 Recipe Adherence

Strict recipe adherence will involve focus on the following areas:

1. Glassware
2. Ice
3. Free Pouring
4. Mix logy Techniques
5. Eye Appeal
6. Mixes

Glassware

There are three basic rules concerning glassware:

1. Use the proper glassware for each drink.
2. Ensure that glassware is sparkling clean.
3. Ensure that glassware is not cracked or chipped.

Glass ware is specified on each drink recipe. Always use the correct glass. This
ensures the correct ration of liquor to the mixer. Unless specified in the recipe as
pre-heated or pre-
pre-chilled,, glassware must be at room temperature. Glassware just
out of the dish machine is too hot to use. Adding ice to a hot glass will cause
breakage.

CHILLED GLASSWARE: A glass is chilled when used to serve cold beverages

with no ice. To chill a glass, fill with cubed ice and fill with water. Allow to sit a
while before preparing the drink; then discard ice and water. Shake out excess
water and pour the cocktail. Do NOT return ice and water to the ice bin.

PREHEATED GLASSWARE; A glass is pre heated when used to serve a hot

drink or aromatic liqueur. To pre-heat a glass fill the glass with hot water and
allow to sit until hot to the touch. Pour the hot water out into a sink.

WASHING GLASSWARE: a drink looses its eye and taste appeal if served in a
spotted or streaked glass or has remnants of lipstick. Even after through washing,
the glass ware may be fingerprinted if dirty hands are used to replace it.
All glass ware should be “beer clean”. A “beer clean” glass is one which the head
of foam will remain compact and firm for several minutes after pouring. As the
beer is consumed, the foam will form rings on the glass at each new level.
At the front bar, a four sink glass washing system is used to ensure clean
glassware.

SINK#1—lined with aero mesh to keep debris out of the drain

Glasses are emptied into this sink and dirty glassware (except
except the stemware) is
placed here.

SINK#2—Automatic glass washer or a three pronged brush.

The sink is filled with hot, soapy water that should not flow over to the other
sink.
One table spoon of tetrox soap is distributed on the brushes.

SINK #3—Clean, Luke warm water for rinsing the glassware.

SINK#4—A cold rinse (75 75 F) with Mikrolene sanitizer. The cold rinse brings
down the temperature of the glasses.

NOTE: Health codes may alter the order of sink#1 and sink #2.

Water needs to be changed frequently throughout the shift. This method satisfies
health requirements and the method ensures sparkling glassware.

DRINKS TYPICALLY SERVED IN THIS GLASS

Name of the glass Drink Served

Rocks (7 oz.) On-the-rocks, wit

with or without
Cream
Nails
Shots

Highball (9 oz) Highballs

Cream Nails
“Short” Drinks

Collins (14 ½ oz) Collins

Sours
Juice Drinks
Tall Highball
 Shakes and Malts
Flings

Goblet(10 oz.)

Tall Wine(12 ½ oz.) Frozen and Ice cream Drinks

Wine on-the-rocks
Smoothies

Wine(6 ½ oz.) Wine-by-the- glass

Tulip(9 oz.) Champagne Drinks

Flute(6 oz.) Champagne-by-the-glass

Silver Margarita(10 ½ oz.) Silver Margaritas

Silver Margarita
Variations

Cocktail(6 oz.) Any mixed drink served up

Pilsner(12 oz.) Draft Beer

Accompanies all bottled
beer

Pint(16 oz.) Draft Beer

Tumbler Tea, Water, Sodas

Footed Glass Mug(8 oz.) Used for all hot drinks except
Those made with Hot Buttered
Rum Batter
ICE

Always ice glass with an ice scoop, NEVER with your hands or by scooping
a glass through the bin

Glasses should never be placed in ice. You might break the glass in the ice,
causing a health hazard for your guest.

Ice must be cold.. Ice may vary in temperature from –10F to +32F. “Warm ice
melts quickly and makes weak diluted drinks. Check the temperature of
the ice by placing a quick-read thermometer in the ice storage bin every
other day.

Ice must be dry. Ice should stay dry. The ice bins should have adequate
drainage to allow melting water to drain off easily and quickly. Check
ice bin drains at the ice machine, service bar and front bar at least once
a week.

Ice must be clean. Keep all impurities out of ice. Some bars store fruit,
bottles and cartons in the same ice used to mix drinks. Health
departments regard such ice as contaminated; and you should too. Ice
bins and ice scoops should be included in a regular cleanup program.

Use plenty of ice when making drinks. Unless specified by recipe, all
glasses should be packed with ice before a drink is made. This ensured
the proper ratio of liquor to mixer. The correct amount of ice also
prevents over dilution. Dilution is water from melting ice and is a part
of any drink, but excess dilution spoils the drink.

Use fresh, clean ice for every drink you make. Throw away used ice. You
would not serve a partially eaten salad, so do not use partially
consumed ice. Occasionally, a guest will request a new drink built on
top of old one; in that case accommodate the guest.

Replace ice if glass is broken over or near as ice bin. Do not take a chance
with guests’ safety. Broken glass in ice is extremely hazardous.
FREE POURING

Free pouring all drink is a part of the uniqueness of bartenders. There are four
reasons for free pouring:
1. Speed
2. Organization
3. Accuracy
4. Flair

The guidelines for a free pouring prevent the bottle from slipping out of your
hand or dislodging the pour spout. The guidelines also ensure a consistent
flow.

1. Bottle must be held firmly, yet relaxed with contact between fingers
and pour spout
2. Air flow of pour spout must remain unobstructed for a steady, even
stream.
3. When pouring, the bottle must be inverted perpendicularly to the bar
top.
4. When “cutting” the flow of the liquid, the “cut” must be clean, quick
and precise with no ““trails”.
”. The bottle should “snap”.
5. Put a half spin on the bottle when empty.

Bartenders must check their free pouring accuracy daily to ensure a consistent
product. Consistency is the key to free pouring. Consistent pouring will
increase your guest enjoyment of the drink you make.

MIXOLOGY TECHNIQUES

All drinks are made using one of the following techniques:

1. Build
2. Stir & Strain
3. Shake & Strain
4. Mix
5. Blend
6. Layer
7. Float/Top
8. Muddle
The correct procedure for each drink will be specified in the recipe.

BUILD: When building a drink, the ingredients are poured into the glass
which it is served. The drink is “on-the-rocks” if it is served over ice.
The drink is “straight up” if it is served without ice. Building is the
easiest drink making technique and it is used for highballs, juice drinks,
nails and many hot drinks.

STIR & STRAIN: This technique is used to chill clear liquids when they are
served straight up. Stirring mixes the ingredients, assures proper
dilution and chills liquor to the proper serving temperature. Clear
liquors are stirred and strained, instead of shaken and strained, to
maintain the crystal clarity of the liquid. If a clear liquid is shaken or
mixed, it becomes mixed with air and looks cloudy. To stir and strain a
drink:

1. Fill a mixing glass with ice

2. Pour ingredients into the mixing glass.

3. Stir quickly 8-10 times with a bar spoons until condensation forms
on the outside of the glass. DO NOT CHURN.

4. Fit a bar strainer over the mouth of the mixing glass and strain the
liquid into the proper glass. Never use your fingers to strain a
cocktail.

5. Wash the mixing glass, strainer and bar spoon..

SHAKE AND STRAIN: This technique is used with opaque ingredients

(juices, sweet an
and sour mix, cream). Shaking and staining accomplishes
the same result as stirring and straining, but also produces froth from
the mixture and provides a good show for the guest. To shake and strain
a drink:

1. Fill a mixing glass with ice.

2. Pour ingredients into the mixing glass.

 3. Fit the mouth of a mixing tin over the mouth of the mixing glass at
an angle.

4. Rap mixing tin firmly downward onto the mixing glass to make a
seal.

5. Hold the base of the mixing glass in one hand and the base of the
mixing tin in the other hand; vigorously shake until a frost appears
on the mixing tin.

6. While holding the mixing tin and glass as step # 5, gently tap the
protruding edge of the mixing tin against the shot rail to break the
seal between the tin and the glass. Lift the tin off.

7. Fit a bar strainer over the mouth of the mixing glass and strain the
liquid into the proper glass.

8. Wash the mixing glass, strainer and tin.

While the ice chills the cocktail, the proper function of the ice is to agitate and
mix the ingredients together (just like the metal ball in a can of paint).

MIX: Mixing is simply a high-tech variation of the shake and strain

technique. Both methods accomplish the same result and are used when
dealing with the same ingredient types. However, mixing is much
faster. A single spindle drink mixer set at “medium” speed is used. To
mix a drink:

1. Pour ingredients into a mixing tin (ice may be added per recipe
directions)

2. Fit mixing tin into the mixing spindle until contact is made wth the
activation switch.

3. “Mix” the drink. Generally, mixing for a two-count duration is

sufficient for most cocktails. If a frothier consistency is desired
(sours, cream drinks) hold for a five count.

4. Pour mixture into proper glassware (if ice is used during mixing,
strain the drink per recipe directions)
 5. Wash the mixing tin (and strainer)

USE THE SPINDLE MIXER ONLY WHEN TIMES DOES NOT

PERMIT THE “SHOW OF SHAKING!”

BLEND: Blending liquefies a solid. Frozen and ice-cream drinks are blended
to a slushy or creamy consistency;; fluid enough to pour, yet thick
enough to hold a straw upright. To blend a drink:

1. Place ingredients into blender cup.

2. Firmly seat blender cup on base/ motor. Place top on blender.

3. Set speed to “low” (draws the ingredients down into the blades and
extends the life of the blades, clutch and motor). Turn the motor
“on”.

4. To produce a fully blended drink, after ingredients are incorporated,

switch speed to “high” until the blending is smooth.

5. Switch speed back to “low”, “turn off” motor, allow blender to slow
and remove blender cup (this extends the life of the blades, clutch
and motor).

6. Pour the mixture into proper glass ware.

7. Wash the blender.

LAYER: Layering produces distinct “layers” of ingredients with clear, sharp

separation of each layer. Each ingredient is poured so that it “sits” atop
the preceding ingredient with no mixing. To achieve this effect, follow
the ingredient order listed in the recipe and follow the following
guidelines:

1. Pour the first ingredient into the glass.

2. Place a bar spoon on top of the first “layer” so that the bowl of the
spoon rests on the surface.
 3. Slowly and carefully pour the desired amount of second “layer” into
the bowl of the spoon. Technically, the downward force becomes an
outward force, moving the second ingredient across the first layer
instead of through it.

4. Carefully angle the spoon out of the layer.

TOP: This technique produces an effect similar to layering. When

FLOAT/TOP:
floating or topping, the “bleeding” of one ingredient into another is
desired, unlike the sharp distinction between the ingredients achieved
by layering.
To float an ingredient, pour it slowly from closely above the rim of the glass
while moving the bottle or pitcher in a circle over the top of the drink.

MUDDLING: The muddling technique accomplishes one of two things.

Muddling extracts the juices or flavors from solids. For example, the
cherry and orange of an Old Fashioned. Or muddling may dissolve
solids into liquids. For example, the sugar cubes in an Irish Coffee.

A muddler is a non-porous wooden tool used to prod the ingredients, not beat
them. To muddle an ingredient:

1. Hold the muddler firmly and press it into the ingredient while
turning the muddler a quarter of a turn.

2. Continue this action until the solid is dissolved or the juice is

released.
EYE APPEAL:

Eye appeal is very important. It impacts a guest’s experience in three ways.

1. Use as a sales tool: There is a certain “something” about a unique

drink that the guest’s curiosity enough to question the server. T is is
This
an excellent opportunity to use salesmanship to introduce guests to
new products.

2. Enhances the flavor of a cocktail: Eye appeal is an important part

of a guest’s impression of a mixed drink. If a drink is served in a
sparkling, clean glass with fresh, attractive garnishes, it will seem to
taste better than the exact same drink served in a spotted glass with
an inferior garnish.

3. Serves as a statement of overall quality: Never use inferior

products or garnishes. There is no reason why eye appeal cannot be
100% correct 100% of the time

GARNISHES:: A good garnish increases the overall appeal of a drink. It

should not detract from the drink or make it difficult to consume.
Garnishes should be vivid in color and fresh in appearance with no
visible signs of age or deterioration.. A garnish is a part of the recipe and
is an essential part if the drink. Sensitivities must be observed for all
garnished.

CUTTING FRUIT
• Always wash fruit in cold water before cutting
• Always use a clean cutting board.
• Use a clean, sharp knife.
 STOCKING
• Only stock enough fruit for ay given two hour period

STORAGE
• Always store garnishes refrigerated, covered and labeled.
• Do not store old garnished a top of new garnishes.
• When storing citrus garnishes that have been stocked, rinse them
with soda or water and drain before covering and refrigerating.
• Cherries, olives and cocktail onions should be stocked and stored
in their own juice.
• Cut celery should be stored in water to retain crispness and
stocked on the station in ice water.

WASTE/ QUALITY CONTROL

• The most effective way to control garnish waste is to use accurate
pars.
• Quality control is everyone’s responsibility. Garnish quality must
be judged each time a garnish is stocked, stored or used.

GARNISH BASICS

adds flavor, squeeze the lime or lemon wedge into

Lime and lemon squeezes—adds
the drink

Lemon twist—addsadds flavor from the oil in the lemon rind; twist a strip of lemon
rind, then wipe the rim of the glass with the rind, skin side down.

—should have 1/8 “to ¼ “coating

Kosher salt rim or sugar rim—

—lime wheels, strawberries,, maraschino cherries, orange

Fruit decorations—lime
slices, celery and pineapple slices are used to decorate drinks; they should always
be fresh.

—these picks are used to hold several garnishes together; i.e.,

Plastic swords—these
orange slice and a cherry (called “flag”), pineapple and cherry, two olives, or
three cocktail onions.
 term used when a recipe calls for a toping of anything from a soda gun; fill
Top—term
the glass to ¼ “ to ½ “ from the top; do not overfill the drink-it will be weak and
destroy the clean, crisp presentation.

—used in short glasses (high balls, footed mugs and goblets); for
Sip sticks—used
footed mugs. Lay the stick over the top of the drink so it does not pierce the layer
of the whipping cream.

—used in all Collins and tall wine glasses.

Soda straws—used

FRUIT STORAGE AND HANDLING

One of the biggest potential waste areas in a bar or restaurant is fruit.

Adhering to the following instructions precisely will help reduce wastage to
the lowest possible lever.

• Check the quality on daily basis

• Always rotate the fruit so the oldest fruit is used first

• Citrus fruits should be stored overnight in a refrigerator.

• Pineapples and bananas should be kept out of the refrigerator and

placed in a cool dry area for storage(too
(too hot or too cold and they will
turn black)

• Regularly wash away excess citric acid from citrus fruits with cold
water.

• Follow all shelf life indicators

• Cherries, olives and any other fruit stored in liquid should be kept that
way to avoid them from drying out.

• Clean all cutting equipment thoroughly both before and after use. Keep
it spotless.
 • Record all waste as soon as possible.

• Check for colour, texture, smell and taste when examining quality.

• Avoid over cutting fruit, the less you have left over at the end of
the session, the less is likely to spoil.

BAR MIXES

To ensure quality and consistency of these mixes, it is essential to:

• Make mixes with fresh ingredients

• Prepare them to exact recipe
• Store correctly

The shelf life of the mixes is short. It is important to control mixes by using pars
and correct ration. When handling mixes, follow these rules:

• Never mix an old batch of mix with a new one.

• Always make a new batch of mix in a clean, cool container.
• Cover, day dot and refrigerate all mixes. Do not leave them un
refrigerated for long periods of time.
• Always rotate mixes when restocking so that older product is used
first

Any mix will settle according to the weight of its ingredients. For this reason it
is important that all mixes are stirred or shaken each time they are
transferred from one container to another (i.e., from barrel to pitcher, from
pitcher to quart; from quart to glass).

When making a mix from dry crystal, remember that crystal + water=
desired total yield.

BAR COLOR CODES

The following chart includes suggested pars and necessary color codes for mixes
used in the Front Bar and Service Bar.

MIX LABEL

Margarita 1 green stripe; 1 black stripe

Grape fruit 1 green stripe; 1 white stripe
Orange juice 1 yellow stripe
Sweet and Sour blank
Cranberry 1 red stripe; 1 black stripe
Pineapple 1 blue stripe
Pina Colada 1 white stripe; 1 blue stripe
Apple Juice 1 black stripe
Lime juice 1 green stripe
Simple Syrup 1 white stripe
Bloody Mary 1 red stripe
Cherry Syrup labeled
Vanilla Syrup labeled
Coco Lopez labeled
Nutmeg labeled
Cinnamon labeled

DRINK TYPES

ROCKS / SHOTS
This is a single portion of liquor; either poured over ice; chilled and served up; or
up ((with or without a cream float). Examples of Rocks/ Shots are:
served straight-up

Scotch on the rocks

Remy Martin, up

Chilled shot of Schnapps

HIGHBALLS
This is single liquor served with a mixer from the soda gun. Examples of
Highballs are:
Tanqueray andd Tonic
Cuba Libre

JUICE DRINKS
Single liquor served with a mixer that does not come off the soda gun. These
mixes include all fruit juices, sweet and sour, milk, cream, ginger beer, eetc.,
c., or a
combination. Examples of top selling Juice Drinks are:

Screwdriver

Bloody Mary

Sea Breeze

Planter’s Punch

Vodka Collins

Whiskey Sour

Madras

Tequila Maria

MULTI- LIQUOR / TWO LIQUOR JUICE DRINKS

Usually a base of liquor (gin. Rum, vodka, etc.) And one or more flavoring /
modifying liqueurs (Trip
(Triple Sec, Kahlua, etc.). May also include in a mixer.
Examples of Multi- liquor/ two liquor Juice Drinks are:

Margaritas on the rocks

Long Island Iced Tea

Colorado Bulldog

Sunburn

NAILS AND CREAM NAILS

Base liquor plus a flavoring / modifying liqueur. Cream nails add a float of half
& half. Examples of Nails are:
Rusty Nail

Black Russian

White Russian

Brave Bull

HOT DRINKS
Liquor plus a hot beverage (coffee, hot tea, hot cocoa, hot apple cider, etc.).
Some hot liquor are made with a single liquor while others may have two or more
liquors/ liqueurs. Examples of Hot Drinks are:

Café Gates

Brandy Chocolate Alexander

Café Toledo

Hot Chocolate Mint

Honey Tea

FROZEN DRINKS
Liquors and mixed blended with crushed ice to a refreshing, slushy consistency.
Examples of Frozen Drinks are:

Strawberry, Santa Fe Sunset, Pink Cadillac, Peach, Traditional Lime,

Margaritas (Strawberry
Gold, Top Shelf)

Summer Breeze

Daiquiri’s ((Strawberry.. Lime, Peach, Banana, Berry, Pineapple)

Pina Colada

ICE CREAM DRINKS

Liquors and mixes blended with crushed ice to refreshing, slushy consistency.
Examples of top selling Ice Cream Drinks are:
Velvet Hammer

Strawberry Shortcake

Ice Cream Sandwich

DRINK PORTIONS

Each drink type has its own “formula”. If you know the type of drink and its
ingredients, the number of ounces of ingredients will be consistent. Exceptions
for this rule are listed after every portion. Exceptions exist when the drink would
taste better made in different proportions.

ROCKS / SHOTS
1 ½ oz. Or 1 ½ oz. + 1 oz. Cream
Exceptions: Gin / Vodka on the rocks
Lillet on thhe rocks
Silver Bullet

HIGHBALL
1 ¼ oz.

JUICE DRINKS
1 ¼ oz. + Mixers
Exceptions: Mint Julep

TWO - LIQUOR JUICE DRINKS

These drinks are divided into two distinct groups

SOURS AD COLLINS VARIATIONS

1 ¼ oz. Base liquor + ½ oz. Modifying / flavoring liqueur + 3 Oz. Mix (es)
Exceptions: June bug
Long Beach Iced Tea
Long Island Iced Tea
Lynchburg Lemonade
Turquoise Blue

TALL TWO – LIQUOR FRUIT DRINKS

1 ¼ oz. Base liquor + 1 oz. Modifying / flavoring liqueur + 3 oz. Mix ((es)
Exceptions: Fog Cutter
Gal Friday
Harvey Wall banger
Hawaiian Volcano
Mai Tai
Orange Lollipop
Scorpion
Zombie

NAILS AND CREAM NAILS

1 ½ oz. Base Liquor + ¾ Modifying / flavoring liqueur (+1 oz. Cream)
Exceptions: Italian Banana
Muddy Water
P.S. I Love You
Pushkin
Sicilian Kiss
Ski Lodge

HOT DRINKS
These drinks can be made with one, two or three liquors / liqueurs.

One Liquor: 1 ¼ oz.

Two Liquors: 1 oz. + 1 oz.

There Liquors: ¾ oz. + ¾ oz. + ¾ oz.

Fruit Daiquiris: 1 ¼ oz Rum + ¾ oz. Lime mix + ½ oz.

Corresponding fruit liqueur + flavoring, fruit
+ 1Tbs. Sugar and crushed ice

Flavored Margaritas (fruit

fruit or top shelf)
shelf): 1 ¼ oz. Tequila + ½ oz. Liqueur /
flavoring + margarita mix

Exceptions: Mexican Runner

ICE CREAM DRINKS

Follow the same rules as Frozen Drinks for 1,, 2, 3 liquors
Exceptions: Banana mint Baileys
Frozen Irish Mist
 Rainbow Sherbet
Almond Orange Frost
Bananas Bang

BASIC LIQUEUR FLAVORS

Liqueur Flavor

Amaretto di Saronno Almonds, apricots

Apricot Liqueur Apricots
B&B herbs, spices; cocktail of Benedictine
And brandy

Bailey’s Irish Cream Irish whiskey and cream – based

liqueur
Banana liqueur sweet bananas
Chambord premium raspberry liqueur
Cherry liqueur cherry
Chartreuse, green brandy, spices, made by Monks
Cointreau premium orange liqueur
Crème de Cacao cocoa, vanilla beans (two types—dark
And white) both have the same flavor
Usually used in ice cream drinks

Crème de Cassis currants (berries)

Crème de Menthe mint; two types—green and white
Crème de Noya nutty, almond flavored, dark pink
Curaco, Blue coloredorange coracao, used strictly
For coloring.

Curacao, Orange orange flavored

Drambuie scotch, honey
Frangelico hazle-nuts, beries, flowers
Galliano licorice, vanilla, yellow in color
Grand Marnier orange and cognac base
Jagermeister originally made with opium; menthol
Flavor

Kahlua dark coffee flavor

Midori melon flavored
Ouzo high proof, licorice flavor
Pernod licorice
Praline Liqueur pecan, chocolate
Rumpleminz high proof peppermint schnapps
Sambuca licorice liqueur
Schnapps peppermint,, apple, cinnamon, peach
Or other flavors

Sloe Gin sloe berries (plum)

Southern Comfort bourbon, peach
Strawberry Liqueur strawberry
Tia Maria rum, Jamaican Blue Mountain coffee
Truffles rich chocolate
Tuaca coconut, caramel
Vendermint Dutch chocolate, mint
Yukon Jack Canadian liqueur