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A Complete Guide to Liqueurs |
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In this article, Eddie Baitz provides insights into the complexities of the art of the Master Liqueurist. The contents have evolved from lectures which he prepared for both the trade and consumers, covering the origins, production methods, varieties and appreciation of liqueurs.
Apart from the wonderful experience of drinking liqueurs straight or on the rocks, there is a chapter on cocktails and recipes for mixing drinks. Liqueurs today are used increasingly in cooking and so we conclude with some recipes. Mr.Baitz also outlines the point system as used by all the leading liqueur Judges at the various shows throughout Australia. We hope that after reading these pages, your experiences with liqueurs will become ever more enjoyable.
- Buy Liqueurs Online: Click here to view the range of Liqueurs currently available.
Australia may appear to many an unlikely place to have nurtured the delicate and demanding art of liqueur making. The harshness of its landscape and the rugged character of its early inhabitants would seem to have been unsympathetic to the emergence of such an essential European tradition. It was not without difficulty, that the founder of the Baitz Liqueurs, Clifford Baitz, and his son Edward established their enterprise early in the century. With tenacity and a stubborn refusal to produce products except to the highest international standards, Baitz Liqueurs have become known to Australia and the world winning more awards than any other maker in Australia. The judges in the 19th International Wine & Spirits Show in the United Kingdom recognised this with Baitz Cherry Brandy awarded the 1988 Quest International Trophy for the Best Liqueur (Category Worldwide). Baitz Cherry Brandy also received a Gold Award and Baitz Creme de Menthe and Baitz Creme de Cacao both received Silver Awards. The highly acclaimed 'Lillie Trophy' in Melbourne, Australia, which was first awarded in 1951, has been won by Baitz almost every year.
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