& LIQUEUR CORDIALS CORDIALS AND LIQUEURS CORDIALS AND LIQUEURS have been around since the Middle Ages, when they were concocted in European monasteries primarily for medicinal purposes. The histori- cal distinction between cordials (fruit based) and liqueurs (herb based) doesn’t really exist anymore, as the terms are often grouped together—though the word liqueur is typi- cally used for both. In Europe, liqueurs and cordials have long been savored as after- dinner drinks, while Americans have tended to enjoy them mixed with other ingredients. Liqueurs by today’s defi nition are fl avored spirits with between 2.5 percent and 40 percent sweetener, which can come from just about anything, including fruits, herbs, roots, spices, and nuts. The alcohol base used to make liqueurs is produced from grain, grapes, other fruits, or vegetables, and must be fl avored in one of four ways: dis- tillation, infusion, maceration, or percolation. Liqueurs, however, should never be confused with fruit brandies, which are distilled from a mash of the fruit it- self. Be aware that some producers mislabel their liqueurs as brandies, such as “blackberry brandy,” when they are technically cordials (or liqueurs). Artifi cial colors are per- mitted in liqueurs, and some lesser brands use artifi cial fl avors. The best liqueurs come from all over the globe, and many have closely guarded secret recipes and processes, as well as their own proprietary brand names. Some of the most popular include amaretto (almond fl avored, made from apricot pits); crème de cacao (cacao and vanilla beans); crème de cassis (black currants); curaçao (made from dried orange peel); sambuca (licorice- fl avored, made from the elderberry bush’s white fl owers); sloe gin (sloe berries, from the blackthornS bush); and Triple Sec (orange- fl avored form of curaçao). 204 ABSINTHE SPECIAL COCKTAIL ABSINTHE SPECIAL AMARETTO SOUR COCKTAIL 1½ oz. Amaretto 1½ oz. Anisette ¾ oz. Lemon Juice 1 oz. Water Shake with ice and strain ¼ tsp. Superfi ne Sugar into chilled sour glass. Gar- (or Simple Syrup) nish with a slice of orange. 1 dash Orange Bitters Shake with ice and strain AMARETTO STINGER into chilled cocktail glass. 1½ oz. Amaretto ¾ oz. Crème de Menthe AMARETTO AND CREAM (White) 1½ oz. Amaretto Shake with ice and strain 1½ oz. Light Cream into chilled cocktail glass. Shake with ice and strain AMBER AMOUR into chilled cocktail glass. 1½ oz. Amaretto AMARETTO MIST ¼ oz. Superfi ne Sugar 1½ oz. Amaretto (or Simple Syrup) ¼ oz. Lemon Juice Serve in old- fashioned glass Club Soda over crushed ice. Garnish with a twist of lemon or a Pour amaretto, sugar/syrup, wedge of lime. and lemon juice into ice- fi lled Collins glass. Top with AMARETTO ROSE club soda and stir. Garnish 1½ oz. Amaretto with a maraschino cherry. ½ oz. Lemon Juice AMORE- ADE 1 tsp. Superfi ne Sugar (or Simple Syrup) 1¼ oz. Amaretto Club Soda ¾ oz. Triple Sec Pour fi rst three ingredients 3 oz. Club Soda into ice- fi lled Collins glass Combine all ingredients in and fi ll with club soda. Stir oversized red- wine glass. and serve. Add ice and garnish with a lemon wedge. BOSTON ICED COFFEE 205 APPLE PIE BLACKTHORN 3 oz. Apple Schnapps 1½ oz. Sloe Gin 1 splash Cinnamon Schnapps 1 oz. Sweet Vermouth Pour into ice- fi lled old- Stir with ice and strain into fashioned glass and garnish chilled cocktail glass. Garnish with an apple slice and a with a twist of lemon peel. sprinkle of cinnamon. BLANCHE ARISE MY LOVE 1 oz. Anisette 1 tsp. Crème de Menthe 1 oz. Triple Sec (Green) ½ oz. Curaçao (White) Champagne, chilled Shake with ice and strain Put Crème de Menthe into into chilled cocktail glass. champagne fl ute. Fill with Champagne. BOCCIE BALL BANSHEE 1½ oz. Amaretto 1½ oz. Orange Juice 1 oz. Crème de Banana 2 oz. Club Soda ½ oz. Crème de Cacao (White) Serve in ice- fi lled highball ½ oz. Light Cream glass. Shake with ice and strain BOSTON ICED COFFEE into chilled cocktail glass. 6 oz. Coffee (cooled) BLACKJACK 1 oz. Crème de Menthe (White) 1 oz. Cherry- fl avored Brandy 1 oz. Crème de Cacao ½ oz. Brandy (White) 1 oz. Coffee 1 oz. Brandy Shake with ice and strain Pour into ice- fi lled highball into ice- fi lled old- fashioned glass and stir. Garnish with a glass. twist of lemon peel. CORDIALS & CORDIALS & LIQUEURS 206 BURNING SUN BURNING SUN CRÈME DE MENTHE FRAPPÉ 1½ oz. Strawberry Schnapps 4 oz. Pineapple Juice 2 oz. Crème de Menthe (Green) Pour into ice- fi lled highball glass and stir. Garnish with a Fill cocktail glass up to brim fresh strawberry. with shaved ice. Add Crème de Menthe. Serve with two BUSHWACKER short straws. ½ oz. Coffee Liqueur DEPTH CHARGE ½ oz. Amaretto ½ oz. Light Rum Add a shot of any fl avor of schnapps to a glass of beer. ½ oz. Irish Cream Liqueur 2 oz. Light Cream DIANA COCKTAIL Blend and pour into ice- Crème de Menthe (White) fi lled old- fashioned glass. Brandy CAFÉ CABANA Fill cocktail glass with ice, then fi ll ¾ full with Crème 1 oz. Coffee Liqueur de Menthe and fl oat brandy 3 oz. Club Soda on top. Pour into ice- fi lled Collins glass. Stir. Garnish with a DUCHESS lime wedge. 1½ oz. Anisette CHOCOLATE- COVERED ½ oz. Dry Vermouth STRAWBERRY ½ oz. Sweet Vermouth 1 oz. Strawberry Schnapps Shake with ice and strain into chilled cocktail glass. ¼ oz. Crème de Cacao (White) FERRARI ½ oz. Cream 1 oz. Amaretto Stir with ice and serve over ice in red- wine glass. Garnish 2 oz. Dry Vermouth with a fresh strawberry. Mix in ice- fi lled old- fashioned glass. Garnish with a twist of lemon peel. FRENCH CONNECTION 1½ oz. Cognac ¾ oz. Amaretto Serve in ice- fi lled old- fashioned glass. HEAT WAVE 207 FRENCH FANTASY GOOBER 1 oz. Black Raspberry 1½ oz. Vodka Liqueur 1½ oz. Black Raspberry 1 oz. Mandarine Napoléon Liqueur 2 oz. Cranberry Juice 1½ oz. Melon Liqueur 2 oz. Orange Juice 1 oz. Triple Sec Pour into ice- fi lled highball 1 oz. Grenadine glass and stir. Garnish with 3 oz. Pineapple Juice an orange slice and a mara- 4 oz. Orange Juice schino cherry. Shake with ice and strain into ice- fi lled Collins glass. FUZZY NAVEL Garnish with an orange slice 3 oz. 48-proof Peach and a maraschino cherry. Schnapps Serve with a straw. 3 oz. Orange Juice Combine schnapps and GRASSHOPPER orange juice and pour over ¼ oz. Crème de Menthe ice in highball glass. Garnish (Green) with an orange slice. ¼ oz. Crème de Cacao (White) GOLDEN CADILLAC ¼ oz. Light Cream 1 oz. Galliano Shake with ice and strain 2 oz. Crème de Cacao into chilled cocktail glass. (White) 1 oz. Light Cream HEAT WAVE Combine with ½ cup of 1¼ oz. Coconut- fl avored crushed ice in blender on Rum low speed for 10 seconds. ½ oz. Peach Schnapps Strain into chilled cham- 3 oz. Pineapple Juice pagne fl ute. 3 oz. Orange Juice ½ oz. Grenadine GOLDEN DREAM Pour fi rst four ingredients 1 tbsp. Orange Juice into ice- fi lled hurricane or ½ oz. Triple Sec parfait glass. Top with gren- 1 oz. Galliano adine. Garnish with a fresh 1 tbsp. Light Cream peach slice. Shake with ice and strain into chilled cocktail glass. CORDIALS & CORDIALS & LIQUEURS 208 ITALIAN SOMBRERO ITALIAN SOMBRERO LOVER’S KISS 1½ oz. Amaretto ½ oz. Amaretto 3 oz. Light Cream ½ oz. Cherry- fl avored Brandy Put ingredients in blender ½ oz. Crème de Cacao (Brown) or shake well. Serve over ice or straight up in champagne 1 oz. Cream fl ute. Shake with ice and strain into parfait glass. Top with ITALIAN SURFER whipped cream. Sprinkle 1 oz. Amaretto with chocolate shavings 1 oz. Brandy and top with a maraschino cherry. Pineapple Juice Fill a Collins glass with ice. MARMALADE Add amaretto and brandy. 1½ oz. Curaçao Fill with pineapple juice. Tonic Water Garnish with a pineapple spear and a maraschino Pour Curaçao into ice- fi lled cherry. highball glass and fi ll with tonic water. Garnish with an JOHNNIE COCKTAIL orange slice. ¾ oz. Triple Sec McCLELLAND COCKTAIL 1½ oz. Sloe Gin 1 tsp. Anisette ¾ oz. Triple Sec 1½ oz. Sloe Gin Shake with ice and strain 1 dash Orange Bitters into chilled cocktail glass. Shake with ice and strain LIMONCELLO SUNRISE into chilled cocktail glass. 1 oz. Caravella Limoncello MELON COOLER 3 oz. Orange Juice 1 dash Grenadine 1 oz. Melon Liqueur ½ oz. Peach Schnapps Stir limoncello and orange ½ oz. Raspberry Schnapps juice with ice and strain into chilled old-fashioned 2 oz. Pineapple Juice glass. Top with a dash of Shake with ice and pour into grenadine. chilled margarita or cock- tail glass. Garnish with a lime wheel and a maraschino cherry. PINK SQUIRREL 209 MINT HIGHBALL PEPPERMINT ICEBERG 2 oz. Crème de Menthe 2 oz. Peppermint Schnapps (Green) Pour into ice- fi lled old- Ginger Ale or Club Soda fashioned glass. Stir and Pour crème de menthe into serve with a peppermint highball glass over ice cubes candy swizzle stick. and fi ll with ginger ale or club soda. Stir. Garnish with PEPPERMINT STICK a twist of lemon peel. 1 oz. Peppermint Schnapps 1½ oz. Crème de Cacao MINT ON ROCKS (White) 2 oz. Crème de Menthe 1 oz. Light Cream (Green) Shake with ice and strain Pour over ice cubes in old- into chilled champagne fashioned glass. fl ute. MOULIN ROUGE PEPPERMINT TWIST 1½ oz. Sloe Gin 1½ oz. Peppermint Schnapps ¾ oz. Sweet Vermouth ½ oz. Crème de Cacao 1 dash Bitters (White) Stir with ice and strain into 3 scoops Vanilla Ice Cream chilled cocktail glass.