On food and cooking the science and lore of the kitchen ( PDFDrive ) 1449

enough to allow the mixologist to form distinct layers in the glass, with the densest liqueurs at the bottom (red grenadine, brown Kahlúa) and the lightest at the top (amber Cointreau, green Chartreuse) When the liqueurs have different colors and complementary flavors, this can produce a pleasant novelty drink Fruit juices and syrups can also play a part in such constructions Eventually, adjacent liquids will diffuse into each other and the layers disappear Liqueurs Liqueurs are a distilled alcohol sweetened with sugar and flavored with herbs, spices, nuts, or fruits The flavoring agents may be extracted by soaking in the distilled alcohol, or they may themselves be distilled along with the alcohol Most liqueurs have a neutral grain alcohol as their base, but there are a few whose base is a brandy or whisky Examples are Grand Marnier, Cognac plus orange peel; Dram-buie, Scotch whisky plus honey plus herbs; and Southern Comfort, bourbon whiskey plus peach brandy and peaches Some liqueurs include stabilized cream Anise and Caraway Alcohols These spirits get their dominant flavor from the seeds of plants in the carrot family, and may be either sweet or dry Anise is especially popular; there are French, Greek, Turkish, and Lebanese versions among others (pernod and anisette, ouzo, raki, araq) Caraway seeds flavor dry Scandinavian aquavits and the sweet German Kümmel When clear anise alcohols are diluted with clear liquid water or ice cubes that melt, the mixture becomes surprisingly cloudy This is because the aromatic terpene molecules are insoluble in water, and soluble in alcohol only when the alcohol is highly concentrated As the alcohol becomes diluted, the terpenes separate from the continuous liquid into little water-avoiding droplets, and ... their dominant flavor from the seeds of plants in the carrot family, and may be either sweet or dry Anise is especially popular; there are French, Greek, Turkish, and Lebanese versions among others (pernod and anisette,... whisky plus honey plus herbs; and Southern Comfort, bourbon whiskey plus peach brandy and peaches Some liqueurs include stabilized cream Anise and Caraway Alcohols These spirits get their dominant flavor from the seeds of plants... molecules are insoluble in water, and soluble in alcohol only when the alcohol is highly concentrated As the alcohol becomes diluted, the terpenes separate from the continuous liquid into little water-avoiding droplets, and