Cordially yours: cordials have solidly evolved from after-dinner afterthought to mainstream cocktail ingredient

Cheers, July-August, 2002 by Michael Sherer

SHOOTERS AND SCHNAPPS Many cordials consumed as shots are in the same vein as peppermint schnapps - Aftershock, Avalanche Blue and Goldshlager are a few examples. But other flavors also are popular.

FRUIT FLAVORS Traditional fruit liqueurs include Chambord, Framboise, triple sec and others. Up and comers include Midori, 99 Bananas, and all the sour fruit flavors like watermelon, apple and grape.

HERBS AND BITTERS Some traditional brands include Chartreuse, Campari and Pernod. Sambuca, which taste of licorice like Pernod, is actually flavored with flowers of the elderberry bush.

With so many flavors to choose from, cordials make it easy for consumers to find drinks that are fun and flavorful to drink. "It's a really great time for bartenders and consumers," Gretchko said.

The medieval alchemists who concocted the first cordials would love to be behind the stick in today's establishments.

RELATED ARTICLE: BEING CORDIAL

Acordial's flavor can come from a variety of ingredients, usually from one of a half dozen categories, including fruits, herbs and leaves, flowers, nuts, seeds and beans, roots and barks. Most cordials are made with a combination of ingredients that given them their unique flavors. By definition, they must contain at least 2.5 percent sugar, but most contain far more. Commonly used sweeteners include honey, sugar, maple and corn syrup among others.

The base alcohol for cordials also varies. Natural grain spirits are most common. Many liqueurs, however, are made with a specific spirit, such as Scotch in Drambuie, Cognac in Grand Marrier or Irish Whiskey in Baileys. Others are distilled from their primary ingredient. With so many variants, it's no wonder there are so many types of cordials.

The names "cordial" and liquer" are interchangeable. Cordial comes from the Latin word cor, which means heart. Cordials were originally made by alchemists or monks as a health remedy or elixir to soothe weary travelers. Liquer comes from the Latin liquefacere, meaning to melt or dissolve, which is how most cordials and liqueurs are made.

Cordials are produced using two primary methods, cold and hot. Cold methods include infusion, maceration and percolation. Distiller use infusion and maceration for fruits which might be damaged by heat. During infusion, crushed fruits are soaked in water for as long as a year. The liquid is strained, sweetened and added to alcohol. After the liquid is strained off, the remaining fruit is distilled and the distillate is recombined with the infused liquid. Liqueurs commonly made this way include triple sec, cassis, Cointreau, Grand Mariner and so forth.

Percolation is often used for flavoring such as herbs and leaves. Ingredients are placed in basket or strainer, and the alcohol is pumped up over them. The process, similar to brewing coffee without heat, may go on for months until most of the flavor is extracted. Ingredients may be distilled afterwards to squeeze out any remaining flavor. Liqueurs using this methods include Drambuie, Irish Mist and Chartreuse.