Compared to the doctors of the Far East and the shamans of the New World, the scientists and apothecaries of Europe in the Middle Ages knew relatively little about the healing properties of plants and herbs, and what knowledge they had was confined to a select few. Most monasteries of the day had an apothecary, whose chief responsibility was to meddle with fruits, herbs, and spices in order to create healing elixirs. The resulting liquors can still be found today in home bars all over the world, though their "healing properties" are somewhat questionable.
The word liquor takes its root from the Latin word meaning to melt or to dissolve. Today liquor refers to the beverage of flavored brandy, whisky, or other spirit, which provides the base for the liquor. Typically, each monastery created a single elixir and perfected it. This liquor became the pride of the monastery and the community. Today, the variety of liquors available in bars and stores makes keeping them straight nearly as dizzying as consuming them.
The following is a flavor guide for some of the more common liquors: |  |
- Advocaat: Egg yolks and vanilla
- Amaretto: Almonds
- Ananas: Pineapple and vanilla
- Anisette: Anise seed
- Aquavit: Caraway seed
- Benedictine: Angelica
- Cacao: Cacao beans and vanilla
- Cafe: Coffee
- Calvados: Apples
- Cassis: Black currants
- Cerise: Cherries
- Chambord: Raspberries
- Chartreuse: Distilled wine alcohol and a blend of herbs
- Cointreau: Oranges
- Creme de Noyaux: apricot and peach kernels
- Cuarenta y Tres: Vanilla
- Curacao: Rum and orange
- Drambuie: Scotch, herbs and honey
- Framboise: Rasberries
- Frangelico: Hazelnuts
- Galliano: Anise seed
- Grand Marnier: Oranges
- Grenadine: Pomegranate
- Irish Cream: Irish whiskey and cream
- Kahlua: Coffee
- Kirsch: Cherry
- Kummel: Anise seed and cumin
- Maraschino: Maraschino cherries
- Menthe: Peppermint
- Metaxa: Brandy, wine, and a blend of herbs including rose leaves
- Midori: Melons
- Orgeat: Almonds and orange
- Ouzo: Anise seed
- Parfait Amour: Lemon and vanilla
- Pernod: Anise and herbs
- Raki: Grapes, anise seed, and fig
- Sambucca: Licorice
- Sloe Gin: Blackthorn berries
- Southern Comfort: Peaches and bourbon
- Triple Sec: Oranges
Hopefully this list will provide a good starting place for sampling the rich and ancient variety of liquors, even if none of them are the elixir of long life that the original creators hoped for.
