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Cordials are usually produced with spirits as a base. The best cordials have [[brandy]] as a base. The flavor is imparted to the cordials by first distilling the [[fruit|fruits]] or herbs in order to produce an extract, then distilling the brandy with the extract, thereby producing a clean and perfectly homogenous flavor. | Cordials are usually produced with spirits as a base. The best cordials have [[brandy]] as a base. The flavor is imparted to the cordials by first distilling the [[fruit|fruits]] or herbs in order to produce an extract, then distilling the brandy with the extract, thereby producing a clean and perfectly homogenous flavor. | ||
Examples of cordials are [[Chartreuse]], [[Creme de | Examples of cordials are [[Chartreuse]], [[Creme de Cacao]], [[Creme de Menthe]], and the commercially successful, [[metallic gold]] infused [[Goldschlager]]. | ||
Please check out some of our known recipes for cordials: | Please check out some of our known recipes for cordials: | ||
Revision as of 00:42, 15 September 2017
According to Irving Hirsch:
Cordials are usually produced with spirits as a base. The best cordials have brandy as a base. The flavor is imparted to the cordials by first distilling the fruits or herbs in order to produce an extract, then distilling the brandy with the extract, thereby producing a clean and perfectly homogenous flavor.
Examples of cordials are Chartreuse, Creme de Cacao, Creme de Menthe, and the commercially successful, metallic gold infused Goldschlager.
Please check out some of our known recipes for cordials: