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

enough to allow the mixologist to form
distinctlayersintheglass,withthedensest
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
liquidswilldiffuseintoeachotherandthe
layersdisappear.
Liqueurs Liqueurs are a distilled alcohol
sweetenedwithsugarandflavoredwithherbs,
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.
AniseandCarawayAlcoholsThesespiritsget
theirdominantflavorfromtheseedsofplants
inthecarrotfamily,andmaybeeithersweet

ordry.Aniseisespeciallypopular;thereare
French,Greek,Turkish,andLebanese
versionsamongothers(pernodandanisette,
ouzo,raki,araq).Carawayseedsflavordry
ScandinavianaquavitsandthesweetGerman
Kümmel.Whenclearanisealcoholsare
dilutedwithclearliquidwateroricecubes
thatmelt,themixturebecomessurprisingly
cloudy.Thisisbecausethearomaticterpene
moleculesareinsolubleinwater,andsoluble
inalcoholonlywhenthealcoholishighly
concentrated.Asthealcoholbecomesdiluted,
theterpenesseparatefromthecontinuous
liquidintolittlewater-avoidingdroplets,and