Food and Beverage Training Manual

Made from French black currants. Used as flavoring agent, mixes especially well with tequila. It is added to white wine to make KIR.

Crème de Cassis:

Crème de Menthe: Made from mint, especially peppermint. There are two types: white and green. The green is artificially colored, and served on the rocks, or as a frappe and in Grasshoppers. White is used in Stingers.

Crème de Noyaux: Dark pink liqueur with almond flavor. Used almost exclusively to make a Pink Squirrel.

Light, delicate orange flavored cordial made from peels of Curacao oranges. Comes in blue, white, green and orange, all of which taste the same. Sweeter than triple sec and more subtle orange character.

Curacao:

Scotch-based liqueur with heather, honey and herbs added. Used in the Rusty Nail or served straight in cordial glass.

Drambuie:

A fine dry sherry imported from Spain. An excellent aperitif. Served either in a sherry glass or on the rocks.

Dry Sack:

A domestic aperitif wine similar to sweet vermouth. Usually served on the rocks with a lemon twist.

Dubonnet, Red:

Italian liqueur made from wild hazelnuts, berries and spices blended in a recipe said to have been formulated by an Italian monk, Frangelico, 300 years ago.

Frangelico:

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