For Your Cocktails...ENJOY...

Abysnth :

Irish herb liqueur available in 70, 75 and 78% proof, expensive but worth it. Like all the rest of our advice, this piece too is based on strictly theoretical grounding. We've never tasted it in our life. Enjoi!

Aftershock :

Aftershock is a shooter liqueur which comes in two flavours. One is Cinnamon flavoured and is a shocking red colour. The other is Peppermint flavoured and is sky blue colour. Best had as a shooter, really cold over ice. Comes in a frosted bottle with a silver cap.

Amaretto :

Almond liqueur A classic Liqueur from Southern Europe, Amaretto brings a refreshing almond flavour to ay drink that it is a part of.

Amarula Cream :

A cream liqueur made from the fruit of the wild marula tree that grows in the open plains of Southern Africa, where it is also known as the elephant tree, because of their love for the ripe and fermenting fruit.

Aromatic Bitters :

This has been shamelessly lifted of the packaging of a bottle of Angostura bitters. As the story goes,we owe this concoction in an oblique manner to Simon Bolivar, for it was while serving under M/s Bolivar, in the fight for South American independence from the yoke of the evil empire in the 1820's that a certain Sr. J.G.B.Siegert perfected the formula for his Angostura aromatic bitter, which was made extracted from tropical herbs and spices. Don't ask for the recipe, it's a close family owned secret. Whenever I read something like that, it makes me suspect that they've just lost the damn piece of paper, and are now making it by gut feel. Anyway, to confuse things a little bit, aromatic bitters, are not in fact called Angostura bitters, because they contain Angostura bark (which I'm sure, is what u our knowledgeable reader would have guessed) but because it originated in the town of Angostura, Venezuela (now renamed Ciudad Bolivar). Let me repeat, Angostura is merely a brand name for Aromatic bitters. If your head's not spinning by now, then mine is while writing this. There are other aromatic bitters, but only one branded Angostura, which as the company claims is the original. Who knows. They may be other brands of aromatic bitters (which are not called Angostura) which do in fact contain Angostura bark. Anyway, be that as it may, Angostura's aromatic bitters are generally regarded as the real mccoy the world over (they're even By appointment to Q.Elizabeth II) and u can make out a genuine bottle of the same, with a signature of the same Dr. Siegert scrawled down the side. Anyway, amongst its many uses is that as a stimulant for the appetite and for flatulence. However that's not why it finds favour in these pages, but due to its usage in several most excellent cocktails, such as the Manhattan and the Old Fashioned. So spring to it and buy that bottle. No home bar, would be seen dead without one.

Arrack :

Depending on where you are could mean different things. In India the generic name for any locally (and normally illicitly) made hooch. In Sri Lanka arrack means a tremendous brew made from Coconut and aged for three years in wood. Awesome to drink. In Israel is an aniseed flavoured brew.

Benedictine :

Made of secret blend of herbs in the monastery at Fecamp in Normandy since 1510. It is also bottled as `B & B', blended half and half with cognac.

Bitter lemon :

Didn't know when we started doing Tulleeho that we'd be reduced to finding recipes for Bitter Lemon but here goes: · Lemons - 2 · Water - 600 ml (1 pint) · Sugar - 110g (4 oz) Method · Cut the lemons into pieces, put in a saucepan with the water and bring to the boil. · Reduce the heat and simmer gently for 10-15 minutes, until the fruit is soft. · Add the sugar and stir until dissolved. · Remove from the heat, cover and cool. Strain before using. Serve with soda water, if liked.

Campari :

A bitter sweet liquid, vivid red in colour

Chambord :

Also the name of a Chateua in France's charming Loire valley, Chambord is a liqueur made primarily from Black raspberries (framboises noires).

Chartreuse :

Evolved for medicinal purposes by Carthusian monks near Grenoble in the 17th century. It is said to contain 130 different herbs. It comes in two colours, a strong, green chartreuse and a slightly weaker and marginally sweeter yellow one.

Chuhai :

A fruit-flavoured cocktail made from soda water and a traditional Japanese vodka-like spirit.

Cider :

Distillate of fermented apple juice is the most simplistic explanation. At the top end are Calvados made in Normandy. In India HPMC makes good Cider.

Cinammon liqueur :

Same as above except you replace peppermint with cinnamon. Cinnamon is the brown bark like thing, which can be found in most Indian kitchens.

Cointreau :

Cointreau is a clear, mildly bitter, brandy based liqueur, flavored with the peel of sour and sweet oranges from Curacao and Spain. Attained great fame in the Margarita. Was introduced with great fanfare in India at the same time as the Dhabol project. Dhabol lasted longer here. Yet another victim of over-estimation of market size.

Cranberry Juice :

A juice made by cooking cranberries in water, a pinch of salt and depending upon your preferences, orange juice. Add sugar if you must. The berry itself owes its name to the Piligrim fathers who called it a craneberry because it's blossom reminded them of a crane. The was dropped later. Did you know that the amount of Vitamin C in one cup of raw cranberries is about one fourth the recommended dietary allowance for an adult.

Creme de banana :

C de B is a classic fruit liqueur and is increasingly gaining currency as a mixer. Tastes like banana in case you missed the point.

Creme de cacao :

A sweet, chocolate-flavoured liqueur. The white one has no colouring, while the dark one is coloured.

Creme de menthe :

Emerald green in colour it has a strong peppermintish flavour.

Curaçao :

A general term for orange-flavored liqueur made from the dried peel of bitter oranges found on the Caribbean island of Curaçao.
Curaçao can be colored orange (known as Orange Curaçao or only Curaçao), blue (Blue Curaçao), green (Green Curaçao) or left clear (White Curaçao). All variants have the same flavor, with small variations in bitterness. Blue and green Curaçao are often used to provide color to mixed drinks.

Drambuie :

Made from the finest Scotch and herbs. It's first recorded serving was when the Mackinnon family offered it to Bonnie Prince Charlie when he escaped from the English forces. As we all know B P Charlie went down as one of history's great losers. So was wondering what the subsequent History of Scotland would have been if they had not served him that. Maybe given him oatmeal or Haggis or something.

Feni:

There are two types of feni, cashew and palm. Coconut or palm feni is distilled from the toddy that is tapped each morning. Cashew feni, the more popular (with the local populace) of the two, is distilled from the fruit of the cashew nut.

Galliano :

The Distinctive Liqueur Galliano is an Italian herb liqueur made from more than 30 herbs, spices, berries and flowers from both alpine and tropical regions. This liqueur is unique, not only in the shape of its bottle which recalls a classical roman column through its colour and name, but also in its extraordinary taste and aroma which is derived from a special bouquet combination.

The marriage of Italian herbs and spices with tropical aromas can be traced back to Arturo Vaccari, a brandy producer from Livorno in Tuscany. Created in 1896, Galliano was originally intended for the Italian market. But the drink rapidly developed an international following, thanks to Italians who travelled to every corner of the world.

Grand Marnier :

From the Lapostolle family, Grand Marnier is a first class orange flavored liqueur. It is made from Cognac flavored with the peel of bitter Haitian oranges (that is what is supposed to make it diff from others who have to slum it with oranges from Curacao and in some despo cases Nagpur), spices, and vanilla. First attained world renown in a dessert- the delectable Crepes Suzette.

Grappa :

Grappa is a clear, distilled alcohol produced from grapes. It's not particularly unique in this respect, it's common to serve either of them by themselves with few coffee beans floatin' on top.

Green chartreuse (also yellow) :

Chartreuse is an aromatic liqueur, originally made by French Carthusian monks. It is made from a mixture of 130 different herbs, and is aged on oak barrels. Chartreuse come in two varieties, green and yellow. Green Chartreuse gets its green color from the addition of chlorophyll. It is higher proof, drier and spicier than the yellow variant. Yellow Chartreuse is made with the addition of honey, and is colored pale yellow with saffron. It is lighter and sweeter in flavor and is lower proof than the green variant. Looks like those monks were upto more than just wild sex in those abbeys.

Grenadine :

Grenadine (grenadine syrup) is blood-red, strong syrup made from pomegranates. It is the number one among fruit syrups, and is used in many cocktails not only for sweetening, but also to give them a red color. The best pomegranates available in India are the Kandahari variety (which may now become cheaper one hopes). Very red, very juicy and very sweet. Juice can be made in a Sumeet Asia Kitchen Machine.

Happoshu :

A popular low-malt beer alternative in Japan.

Jagermeister :

A self-styled cult liqueur made from 56 (exact aren't we!) herbs, roots and fruits from around the world. Cinnammon from Sri Lanka, Bitter Orange from Australia, etc. etc. Run, Lola Run.

Kahlua :

A Mexican coffee liqueur with herbs and vanilla. Reaches its peak in the Black Russian and the Mudslide.

Khus :

Nothing to do with Pilulaw Khus, the Chumash elder. Scientific name is Vetiveria zizanoides. Poppy seed and the essence is used widely as a perfume and a flavouring agent. Bio-piracy bait from India unless protected.

Kiwi liqueur :

Infused with a flavour of Kiwifruit this green liqueur is becoming increasingly popular.

Lemon schnapps :

Clear spirit with a lemon/citric flavour.

Maraschino Cherries :

Cherries are used mainly as garnish to decorate a cocktail before it is served. A maraschino cherry is a cherry that has been macerated in a flavored sugar syrup, and then dyed. Red maraschino cherries are usually almond flavored, while green are mint flavored

Maraschino liqueur :

Maraschino is a clear, relatively dry liqueur made from Marasca cherries, including the crushed pits which give it a subtle bitter almond flavor. The cherries are processed and distilled much like brandy, and later combined with a pure cane syrup before it is aged and filtered. There are several distillers of this liqueur, but one of the foremost brands are produced by the Italian company Luxardo (see links) Maraschino liqueur should not be confused with the juice from Maraschino cherries or other cherry liqueurs, that are both much sweeter.

Melon liqueur :

Tasted musk melons (Karbhuja)? This will taste like that. May also answer to the name of Midori, a popular brand of the same.

Orjeat syrup (also spelled Orgeat, but all the same to us) :

Orgeat syrup is a sweet syrup made from almonds, sugar and rose water/orange-flower water. It was, however, originally made with a barley-almond blend. It has a pronounced almond taste and is used to flavor many cocktails. Nothing that can be procured easily at your local booze shop. Lots of traditional Yunani sherbets may actually taste like this and could make good substitutes.

Ouzo :

Famous Greek aniseed spirit. Will remind Indians of "saunf". Could also include licorice, mint, wintergreen, fennel and hazelnut. Turns cloudy when water is added because anise oil dissolves and becomes invisible when mixed with a conventional alcohol content, but as soon as the alcohol content is reduced, the essential oils transform into white crystals. This is probably what Anthony Quinn drank in "Zorba the Greek". It has a cousin called Retsina. Also see our Ouzo page.

Pani puri ka pani :

Highly spiced liquid which into which the Golgappas (also called Pani Puri-difficult to explain here without arm-waving and diagrams) are dipped. Depending on the person selling it can range from being very mildly flavoured to highly spicy.

Parfait amour liqueur :

Means Pure Love. It is a purple liqueur made from spirit, lemon, coriander and sugar.

Peach Schnapps :

Peach flavoured schnapps. Schnapps itself is a pretty broad name for an alcoholic beverage made from grain (or potato spirits) and flavoured with various herbs or fruits.

Peppermint liqueur :

Clear spirit with peppermint flavour for want of another explanation. What did you think it would be? If you want to experience the taste get some vodka. Powder some Polo (with or without hole) and stir into vodka. Let is stand for a while. Drink.

Roohafza :

Very popular sherbet made by Hamdard Labs in India and a very well kept secret. Used widely in flavouring sweets, ice-creams, milk shakes and a summer cooler. Off late it is also finding acceptance as a cocktail mixer.

Sambuca :

Sambuca is an Italian liqueur made by infusing Witch Elder Bush and licorice. I'm guessing you already know what licorice is, and I'm gonna leave it up to your imagination as to what the hell Witch Elder Bush is.

Suffice it to say, Sambuca is a licorice-flavored booze that tastes very similar to the anise-flavored Ouzo, the national beverage of Italy's close neighbor, Greece. Sambuca comes in at 25% alcohol-by-volume, or 50 proof. Grappa is a clear, distilled alcohol produced from grapes. It's not particularly unique in this respect, it's common to serve either of them by themselves with few coffee beans floatin' on top. The difference with Sambuca is that they will traditionally light it on fire, letting it burn for about 30 seconds before snuffin' it. The result is a warm, smooth licorice buzz. Uhmmm...

Sake :

Sake is a fermented alcoholic beverage made from rice in Japan. It is often referred to as both a wine and a beer. This is because it is brewed like a beer from grain (rice) and often stored and served like a wine. It is normally brewed from a special type of rice called sakamai which has a high starch content. Sake can be served cold at around 5C to 55C when warm and is the perfect accompaniment to sushi. Well known brands of Sake include, Gekkeikan, Ozeki, Sochikubai, Sawanotsuru and Otemon.

Sochu :

Sochu is a spirit primarily distilled from rice, in Japan. The same is known as Soju in Korea. In certain cases Sochu is also made from barley, sweet potatoes, rye, corn and molasses. Best served over ice or with a splash of water, can also be used as a mix for cocktails. The Japanese also enjoy Sochu with warm water or oloong tea and mixed fruit juices like orange, peach and grapefruit. Sochu is normally bottled between 25%-45%Alc. Well known brands include Mao, Moriizo, Murao, Tori Kai and Sanwa.

Tabasco :

An American sauce consisting of chilli peppers marinated in spirit vinegar with salt. The hot red peppers originally originated in Central America, and were planted in Louisiana over 130 years ago.

Thandai :

Traditional Indian cooler made with nuts herbs and other condiments. Has a milky base. Yet another part of India's massive bio-wealth which will be pillaged by some unscrupulous scum unless its is protected.

Tia Maria :

A coffee liqueur with attitude and Jamaican origins

Triple sec :

Poor man's Grand Marnier.

Vermouth :

Wines infused with herbs (ranging from 20 to 30). Used widely as an aperitif and reached its pinnacle as mixer in the Martini.

Worcestershire sauce :

An English condiment whose recipe was apparently discovered in the East Indies by Sir Marcus Sandys a native of W'shire. It's made of malt vinegar, molasses, sugar, shallot, garlic, tamarind, clove, anchovy essence and meat extract. Don't try and make it. Just pick up a bottle of Leah and Perrins.

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