Here are today’s five thing to know about Liqueur:
- In parts of the United States, liqueurs may also be called cordials or schnapps.
- Grand Marnier Created in 1880, it is one of the most popular liqueurs of all time. Escoffier used it as an ingredient for his culinary masterpiece Crepe Suzette. Cesar Ritz was so impressed with this liqueur that he was among the first to introduce it at his hotels.
- All liqueurs are blends, even those with a primary flavor.
- Liqueurs are not usually aged for any great length of time (although their base spirit may be), but may undergo resting stages during their production in order to allow the various flavors to “marry” into a harmonious blend.
- The most common liqueurs that you should consider absolutely essential when stocking your bar: Amaretto, Coffee Liqueur (e.g. Kahlua), Dry and Sweet Vermouth, Irish Cream Liqueur, Maraschino Liqueur and Orange Liqueur (e.g. triple sec, Cointreau, Curaçao).
Today’s Food History
- 1829 The Tremont Hotel opened in Boston. It was the first modern hotel in the U.S. Rooms were $2 per day with meals included.
- 1939 ‘The Man Who Came to Dinner’ opened on Broadway.
- 1945 World Food Day. The founding day of the U.N. Food and Agriculture Organization.
- 1962 ‘Flea’ (Michael Peter Balzary) was born. Bass player for the music group ‘Red Hot Chili Peppers.’
- 1986 The largest northern pike weighed over 55 pounds and was caught in Germany.