History of Liqueurs and Cordials, and Their Important Role in Cocktails Both Classic and Contemporary

Posted on July 3, 2008
Filed Under Jay Hepburn | 1 Comment

This is the first post by Jay Hepburn, a cocktail enthusiast from London, England. He documents his adventures in mixology at Oh Gosh!.

When you think of liqueurs, it’s easy to get caught up in some of the more florid, fruity and ultimately rather artificial concoctions that dominate many a bad drink. These brightly coloured bottles may look good behind a bar, and certainly many people are impressed when you present them with a luminous green cocktail, but where it really counts – taste – they more often than not fall down.

However, alchemists have been coming up with sweet concoctions almost as long as they have distilled alcohol, and some of the oldest and most interesting spirits are liqueurs. From aromatic mixtures like Chartreuse and Bénédictine to brand new spirits like St Germain, liqueurs provide a wealth of possibility for mixing drinks. My own recent experiences with orange liqueurs have shown to me just how important liqueurs are in cocktails, and how getting the liqueur right makes a big difference to the drink you end up with.

In “History of Liqueurs and Cordials, and Their Important Role in Cocktails Both Classic and Contemporary” Rob Cooper, creator of St Germain and head of Cooper Spirits International, will lead you through the long and complex history of liqueurs as well as their place in cocktails. You will also have the chance to sample Bénédictine, Drambuie and DiSaronno, three complex liqueurs that each have a long history and plenty of potential in mixed drinks. Whether you’ve only ever tried blue curaçao or own a vast library of liqueurs, I think everyone has a lot to gain from this session.

To get yourself in the mood for liqueurs I recommend the Purgatory, a cocktail with a potentially mind-blowing set of ingredients that is rich, complex and, amazingly, very well balanced. It’s a great example of the fantastic things liqueurs can do when mixed well…

Purgatory

• 2 ½ shots rye whiskey
• ¾ shot green Chartreuse
• ¾ shot Bénédictine

Stir well with ice and strain in to a chilled cocktail glass. Garnish with a lemon zest twist.

History of Liqueurs and Cordials, and Their Important Role in Cocktails Both Classic and Contemporary takes place Friday, July 18th, from 2:30 PM to 4:00 PM. Tickets may be purchased here.