"Liqueur A liqueur (, ) is an alcoholic beverage flavored variously by fruit, herb, spices, flowers, nuts or cream combined with distilled spirit. Often served with or after dessert, they are typically heavily sweetened and un-aged beyond a resting period during production, when necessary, for their flavors to mingle. Liqueurs are historical descendants of herbal medicines. They were made in Italy as early as the 13th century, often prepared by monks, as in Chartreuse). Today they are produced the world over, commonly served straight, over ice, with coffee, in cocktails, and used in cooking. In some areas of the United"
"Chartreuse (color) Chartreuse (, ; ) is a color between yellow and green that was named because of its resemblance to the green color of one of the French liqueurs called ""green chartreuse"", introduced in 1764. Similarly, ""chartreuse yellow"" is a yellow color mixed with a small amount of green that was named because of its resemblance to the color of one of the French liqueurs called ""yellow chartreuse"", introduced in 1838. The French word ""chartreuse"" means ""charterhouse"". The monasteries that the monks of the Carthusian order (who started producing Chartreuse liqueur in 1764) live in, of which the first"
"liqueurs such as Galliano, Liquore Strega or Kräuterlikör, though it is distinctively more vegetal. Like other liqueurs, its flavour is sensitive to serving temperature. If straight, it can be served very cold, but is often served at room temperature. It is also featured in some cocktails. Some mixed drink recipes call for only a few drops of Chartreuse due to the assertive flavour. It is popular in French ski resorts where it is mixed with hot chocolate and called Green Chaud. According to tradition, a marshal of artillery to French king Henry IV, François Hannibal d'Estrées, presented the Carthusian monks"
"and early 1980s. The monastery runs a brewery, a distillery, a bookstore, an art publishing house, a hotel, a cheese factory joint venture, and several smaller companies. The distillery produces Ettaler Kloster Liqueur, a herbal liqueur which, like that of the Carthusian monks, comes in sweeter yellow and more herbal green varieties. In the tradition of the ""Ritterakademie"", the abbey established a secondary school (""""Gymnasium"""") specialising in the humanities and modern languages, with a boarding house. The boarding school and its clergy were charged with sexual and physical child abuse and have been under investigation since 2 March 2010 by"
"known as one of the strictest of the Catholic Church, it was however thrown out of the kingdom by King Gustav Vasa in the 1520s together with many other abbeys. It is since mostly remembered for the liqueur, Chartreuse, produced by the monks in France. While the reason for the present name is unknown, the description of a homicide in the eastern end of the alley in 1622 gives an idea of the reputation it must have had. Arguably, it has been suggested the current name was a jocular corruption of the name of the innkeeper Jochum Fryck (–1714). The"
"Mechitharine Mechitharine (Mechitharine Kloster Likör) is an aromatic herb liqueur produced by the Armenian Mechitarist monks in Vienna. The liquor is prepared according to a secret recipe containing herbs roots and fruits – the precise ingredients and recipe remain a secret. Mechitharine production started in 1889, it is still produced today and sold commercially by the Mechitarist monks. Mechitharine was first mentioned in an Armenian manuscript dating back to 1680. Before mass commercialization, Mechitharine was produced by the monks in Modon, Greece from 1701 to 1715. Liquor production followed the path of the displaced Mechitarists monks; Mechitharine was produced in"
"Army engineers to relocate and rebuild it at a location near Voiron where the monks had previously set up a distribution point. After World War II, the government lifted the expulsion order, making the Carthusian brothers once again legal French residents. Today, the liqueurs are produced in Voiron using the herbal mixture prepared by two monks at Grande Chartreuse. They are the only ones to know the secret recipe. The marketing, bottling, packaging, management of the distillery and tours are done by ""Chartreuse Diffusion"", a company created in 1970. Other related alcoholic beverages are manufactured in the same distillery (e.g."
"source. The same mountain range lends its name to the alcoholic cordial Chartreuse produced by the monks since 1737 which itself gives rise to the name of the colour. The motto of the Carthusians is ""Stat crux dum volvitur orbis"", Latin for ""The Cross is steady while the world is turning."" In 1084 Bishop Hugh of Grenoble offered Bruno, the former Chancellor of the Diocese of Reims, a solitary site in the mountains of his diocese, in the valley of Chartreuse. There Bruno and six companions built a hermitage, consisting of a few log cabins opening towards a gallery that"
"shared significant ingredients with it. The most famous, created in the early 1700s by Carthusian monks in the mountains beyond Grenoble, is Chartreuse. The worldwide product as we know it today (through brands such as ""Grande Chartreuse"" and ""A.T.C. Chartreuse"") is considerably more complex than traditional génépi. On the other extreme, small producers throughout the Savoy have occasionally bottled and made available their individual local products, and many restaurateurs in the Savoy produce and sell their own. Widely available varieties include ""Amaro centerbe"" (30% vol.), ""Alpestre"" (38% vol.), ""Millefiori"" (38% vol.), ""Trisulti brandy"" (45% vol) and "" Vegetale"" (38% vol.)."
"the first distilled spirit made in the new world. As there were no glass bottles in the 16th century, the brandy was shipped in ceramic (clay) containers sealed with beeswax. The drink originated in Lima, Perú in 2008; the cocktail gained popularity by the end of 2012, and is now enjoyed in most countries Peruvian pisco and elderflower liquor are available. In a cocktail glass filled with ice, pour in 45ml Pisco, 30ml elderflower liqueur (such as St Germain) and 20ml lime juice. The cocktail should not be confused with the brand of pisco. Although it can be made with"
"liqueur dating back to the early twentieth century that also contains honey and brandy. This liqueur is most famously used in the Dorchester cocktail. A study was conducted on different pummelo accessions from Bengal, India, and a wide variability was observed in the fruit physico-chemical characters. The result shows that the fruit skin colour shows variation from greenish-yellow to orange, most of the fruits are round shaped whereas some fruits are oval as well. The placental tissues shows colour variability from whitish to pink and even reddish as well. The taste of the juice are classified as sour in some"
"Crème de cassis Crème de cassis () (also known as Cassis liqueur) is a sweet, dark red liqueur made from blackcurrants. Several cocktails are made with crème de cassis, including the very popular wine cocktail, kir. It may also be served as an after-dinner liqueur or as a frappé. It is made from blackcurrants that are crushed and soaked in alcohol, with sugar subsequently added. The modern version of the beverage first appeared in 1841, when it displaced ""ratafia de cassis"", which had been produced in prior centuries. While crème de cassis is a specialty of Burgundy, it is also"
"recipes are, to modern tastes, exceptionally sweet. So perhaps standard Centerbe was routinely sweetened to make it palatable. Bols and Grand Marnier both formerly made red curacaos. Coates, then owners of Plymouth Gin, subsidised the publication of 1700, and in return became the 'named' gin brand in almost all the recipes. <br> Centerbe Centerbe or Centerba (italian for """"one hundred herbs""""), is a liqueur made by aromatic herbs commonly found on Mount Majella. It is a typical abruzzese liquor in central Italy and it's made on a base of 70% alcohol. The liqueur comes in two strengths: strong and mild."
"Chambord Liqueur Chambord Liqueur () is a 16.5% abv raspberry liqueur modelled after a liqueur produced in the Loire Valley of France during the late 17th century. The Chambord product brand has been owned and produced by the Brown-Forman Corporation since 2006. Chambord is made from red and black raspberries, Madagascar vanilla, Moroccan citrus peel, honey and cognac. The Chambord brand was founded in 1982. The drink was inspired by raspberry liqueur made in the Loire Valley in the late 1600s, said to have been introduced to Louis XIV during one of his visits to the château de Chambord. It"
"St-Germain (liqueur) St-Germain is an elderflower liqueur. It was originally created in 2007 and the brand is currently owned by Bacardi. Praised by ""The New York Times"" as having ""almost single-handedly invigorated the moribund liqueur category"", the spirit won the Grand Gold Medal at the Monde Selection in 2007, 2008, 2009 and 2010 and the ""Chairman's Award"" in the Liqueur category at the Ultimate Spirits Challenge 2010. St-Germain was created by distiller Robert Cooper and launched in 2007 by Cooper Spirits Co, a company founded 2006 and headquartered in New York. In 2013, the company was sold to Bacardi, and"
"monks, but with some differences. Choir nuns tend to lead somewhat less eremitical lives, while still maintaining a strong commitment to solitude and silence. Today, the monastery of the Grande Chartreuse is still the Motherhouse of the Order. There is a museum illustrating the history of the Carthusian order next to Grande Chartreuse; the monks of that monastery are also involved in producing Chartreuse liqueur. Visits are not possible into the Grande Chartreuse itself, but the 2005 documentary ""Into Great Silence"" gave unprecedented views of life within the hermitage. Today, Carthusians live very much as they originally did, without any"
"reconstruct the recipes using purchasing records and chemical analysis. Mechitharine is available in six flavors with varying degrees of sweetness: ""Edelsüß"" (precious-sweet), ""süß"" (sweet), ""Halbbitter"" (half bitter), Bitter, Edelbitter and Cordiale. Mechitharine Mechitharine (Mechitharine Kloster Likör) is an aromatic herb liqueur produced by the Armenian Mechitarist monks in Vienna. The liquor is prepared according to a secret recipe containing herbs roots and fruits – the precise ingredients and recipe remain a secret. Mechitharine production started in 1889, it is still produced today and sold commercially by the Mechitarist monks. Mechitharine was first mentioned in an Armenian manuscript dating back to"
"the drink. The name ""Chartreuse"" is derived from the village now known as Saint-Pierre-de-Chartreuse, earlier ""Catorissium"", ""Cantourisa"", ""Caturissium"", and ""Chatrousse"". It appears to be of Gaulish origin; and is perhaps related to the name of the Caturiges tribe. The mountain range rises between Grenoble (south), Chambéry (north), Voiron and Saint-Laurent-du-Pont (west) and Grésivaudan (""Isère valley"", east) Summits of the Chartreuse Mountains include: Passes of the Chartreuse Mountains include : Canyons of the Chartreuse Mountains include : Trays of the Chartreuse Mountains include : Karst areas of the Chartreuse include : The lithology is dominated by limestone, and several hundred kilometres"
"has continued the traditional business, widening its range of liqueurs and syrups to become the most important liqueur producer in Croatia. Maraschino Maraschino ( ) is a liqueur obtained from the distillation of Marasca cherries. The small, slightly sour fruit of the Tapiwa cherry tree (""Prunus cerasus"" var. ""marasca""), which grows wild along parts of the Dalmatian coast, lends the liqueur its unique aroma. In 1759, Francesco Drioli, a Venetian merchant, began industrial-scale production of maraschino in Zadar, which was then part of the Republic of Venice. Drioli displayed that Venetian entrepreneurial spirit that had transformed the popular tradition of"
"Grünau Charterhouse Grünau Charterhouse (German: ""Kloster"" or ""Kartause Grünau"") is a former Carthusian monastery, or charterhouse, in Schollbrunn in Bavaria, Germany. It was the first Carthusian monastery in Franconia and in today's Bavaria. The charterhouse is located in the valley of the , a tributary of the Haslochbach. It is surrounded by the wooded hills of the Spessart. It lies in the municipal territory of Schollbrunn, part of the Main-Spessart district of Bavaria. In 1216, a chapel was consecrated in the Kropfbachtal, dedicated to the Blessed Virgin Mary, Saint Lawrence and Saint Nicholas. In the early 14th century, this chapel"
"Patras. Tentura Tentura () or ""tintura"", from the Italian word for ""tincture"", is a liqueur traditionally produced in the Greek city of Patras since the 15th century. It contains alcohol, water, sugar and fermented essences of cloves, cinnamon, nutmeg, and citrus fruits. <br>Tentura is a quite dark shade of orange-red, hence its name, and has an alcohol content of around 25% by volume. It is served chilled, in a small glass. It can also be added in espresso coffee, which is then called ""corretto"". It is also served at room temperature. The alcohol it contains is from the nearby winery"
"the pun between the Latin words ""aurum"", which means gold, and ""aurantium"", which means orange (fruit). Aurum (liqueur) Aurum is a sweet Italian liqueur produced in Pescara since 1925. It is 40% alcohol by volume and it is made from brandy and citrus fruit infusion. It goes well with sweets, especially with ""parrozzo"", another specialty of Pescara. Other than as a drink, it is often used as a cake ingredient or as an addition to ice-cream. The name of this liqueur was chosen by Amedeo Pomilio, the founder of the Aurum factory, upon suggestion by the poet and writer Gabriele"
"Chartreuse Mountains The Chartreuse Mountains (, ) is a mountain range in southeastern France, stretching from the city of Grenoble south to the Lac du Bourget north. It is the southernmost range in the Jura Mountains and belongs to the French Prealps. One of the larger cities in the Chartreuse Mountains is Voiron (Isère). The monastic Carthusian Order takes its name from these mountains, where its first hermitage was founded in 1084. Also derived from the mountain range's name is that of the alcoholic cordial Chartreuse produced by the monks since the 1740s, and of the chartreuse colour, named after"
"Chios Mastiha Chios Mastiha Liqueur (, ) is a liqueur flavoured with mastic distillate or mastic oil from the island of Chios. The name Chios Mastiha has protected designation of origin status in the European Union. Chios Mastiha liqueur is served cold and has a crystal clear colour and a sweet aroma. The process is regulated by Greek law and includes the flavouring of alcohol with mastic oil by agitation or the distillation of mastic with alcohol. The solution is then diluted with water and sweetened with sugar. The final alcoholic strength by volume of Chios Mastiha must be at"
"this method, it is said, produces a liquor of exquisite bouquet and flavour. The liquor known as melitites is also one of the sweet wines."" Columella discusses the Passum wine made in ancient Carthage. The modern Italian name for this wine, passito, echoes this ancient word, as does the French word used to describe the process of producing straw wines, . Perhaps the closest thing to passum is Moscato Passito di Pantelleria from Zibibbo, a variety of the ancient muscat grape, produced on Pantelleria, an island in the Strait of Sicily (50 miles from Tunisia) opposite to where Carthage used"
"Beauvale Priory Beauvale Priory (also known as Beauvale Charterhouse) was a Carthusian monastery in Beauvale, Nottinghamshire. It is a scheduled ancient monument. The priory was founded in 1343 by Nicholas de Cantelupe (d.1355), in honour of the Blessed Trinity. The priory was originally built to be home to a prior and twelve monks. It was the third of nine houses of the Carthusian order established in England. The two earlier houses were established in Witham Friary and Hinton in Somerset. The others were London Charterhouse, St. Anne's near Coventry, Kingston upon Hull and Mount Grace in Yorkshire, Epworth and Shene."
"Aurum (liqueur) Aurum is a sweet Italian liqueur produced in Pescara since 1925. It is 40% alcohol by volume and it is made from brandy and citrus fruit infusion. It goes well with sweets, especially with ""parrozzo"", another specialty of Pescara. Other than as a drink, it is often used as a cake ingredient or as an addition to ice-cream. The name of this liqueur was chosen by Amedeo Pomilio, the founder of the Aurum factory, upon suggestion by the poet and writer Gabriele D'Annunzio, with a reference to the ancient Roman origins of the recipe. The name derives from"
"in 2007 was sentenced by the Domažlice district court. The producer says that only two people know the secret of the entire production process and may enter the ""Drogikamr"" room—where, once a week, they mix the herbs and spices used in the drink. Some of the herbs are imported from abroad, and some grow around Karlovy Vary. Becherovka Lemond is the commercial name of a liqueur which has been produced by Becherovka since 2008. It is based on the traditional Becherovka, but has a lower alcohol content. Lemond is usually consumed straight and takes its name from the drink's citrus"
"have brewed beer in the monastery for their own consumption at least since 1634. Their nutrition was, on principle, very modest, even more so during Lent, and therefore they were permitted to brew a stronger version of their ‘liquid bread’ during this time of fasting. This strong beer, that has been brewed every year in spring since 1651, was named the ‘Holy Father Beer’ in honour of the founder of the order; later it was given the name ""Salvator"" beer. The monks later sold Salvator beer also to the public – mainly to supply the poor rural population with a"
"Venice (1717-1773) then in Trieste (1773-1810) and finally in Vienna since 1811. According to an article published on January 8, 2018 in the German newspaper Die Zeit, the secret recipes for Mechitharine's six varieties are considered partially lost, following the death of one of the Armenian Fathers responsible for its production. The sole surviving Father with knowledge of the recipes production lives with advanced dementia, making him unable to ordain a younger brother in the art of creating the liqueur. The monastery projects it has enough stock for the next two years, and the current cellar master is working to"
"Chimay Brewery Chimay Brewery (""Brasserie de Chimay"") is a brewery at Scourmont Abbey, a Trappist monastery in Chimay, Hainaut, Belgium, one of the eleven breweries worldwide that produce Trappist beer. They make three ales: Chimay Rouge, Chimay Bleue, and Chimay Blanche; and one ""patersbier"" for the monks. The monastery also makes four varieties of cheese. The brewery was founded inside Scourmont Abbey, in the Belgian municipality of Chimay in 1862. The brewery produces three ales as well as a patersbier for the monks themselves which is occasionally sold as Chimay Gold; they are known as Trappist beers because they are"
"Domaine de Canton (liqueur) Domaine de Canton is a ginger-flavored liqueur made in France since 2007. Its earlier formulation (called Canton) was made in China from 1992-1997. Under the name The Original Canton Delicate Ginger Liqueur the liqueur was produced until 1997 in Doumen, a district of the city of Zhuhai in the Pearl River Delta of China's southern Guangdong province, near Macau. It was sold in limited quantity in the United States before high-end Asian fusion cuisine became popular. In its original formulation, the liqueur's ingredients were advertised to include six varieties of ginger, ginseng, ""gentle herbs,"" ""finest spirits,"""
"Damassine Damassine (eau de vie) is a liqueur produced by distillation of the damson plum, called ""Damassine"" in French. According to local tradition, the Crusaders or Bernard de Clairvaux brought seeds for the Damassinier plant back from the Orient (hence its name originating from Damascus “fr Damas”). The Romans might have already known the fruit, cited in the Duhamel de Monceau encyclopaedia. In the Jura area, the first citation dates back to a written reference regarding a “Grandfontaine” plantation in 1791. Damassine is a small red prune of “a thousand scents”. Of round to slightly oval shape, it weighs between"