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Alcohols

Appears in
Professional Baking
Professional Baking

By Wayne Gisslen

Published 2008

  • About

Various alcoholic beverages are useful flavoring ingredients in the pastry shop. These include sweet alcohols, often called liqueurs, nonsweet alcohols, and wines.

Many liqueurs are fruit-flavored. The most important of these are orange (including Cointreau, Grand Marnier, and Triple Sec) and cassis or blackcurrant. Other important flavors are bitter almond (amaretto), chocolate (crème de cacao), mint (crème de menthe), and coffee (crème de café, Kahlúa, Tía Maria).

Nonsweet alcohols include rum, cognac, Calvados (a brandy made from apples), and kirschwasser (a colorless brandy made from cherries).

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