On food and cooking the science and lore of the kitchen ( PDFDrive ) 1448

degreeswithsugar.
Bitters Bitters are modern descendents of
medicinal herbal brews that were first made
with wine. Purely bitter ingredients include
angostura (Galipea cusparia), a South
American relative of the citrus family,
Chinese rhubarb root, and gentian (Gentiana
species); plant materials that are both bitter
andaromaticincludewormwood,chamomile,
bitterorangepeel,saffron,bitteralmond,and
myrrh (Commifera molmol). Most bitter
alcohols are complex mixtures. They may be
made by macerating the plant material or by
distilling it along with the source of alcohol.
Among the bitters commonly used today are
AngosturaandPeychaud’sbitters,condimentlike 19th century formulations that are added
tomixeddrinksandfoodsasaflavoraccent,
and such drinkable aperitifs and digestifs as
Campari(unusuallysweet)andFernetBranca.
SomeExamplesofFlavoredAlcohols


Flowers: Sambuca (elderflower), Gul
(rose)
Spices:Anisette(anise),Pimento
(allspice)
Nuts:Amaretto(almond);Frangelico
(hazel);nocino(greenwalnuts)
Coffee:Kahlỳa,TiaMaria
Chocolate:Crốmedecacao
Fruits:Cointreau,Curaỗao,Grand

Marnier,TripleSec(orange);Midori
(melon);Cassis(blackcurrants);
limoncello(lemon);sloegin(plum)
Herbs:Benedictine,Chartreuse,
Jaegermeister,Crốmedementhe,
peppermintschnapps
LayeringLiqueurs
The added sugar that sweetens liqueurs
also contributes to their body and density.
And because different liqueurs have
different proportions of light alcohol and
dense sugar, they have densities different