936 20 Alcoholic Beverages
Allasch, a special aromatic alcohol- and sugarrich
caraway liqueur with at least 40% by volume al-
cohol.
Ice liqueur, which is mixed and drunk with ice
(e. g., lemon ice liqueur), and has an extract con-
tent of at least 30 g/100ml and a minimum alco-
hol content of 35% by volume.
Gold water, a spice liqueur containing gold leaf
as a characteristic ingredient.
Fragrant vanilla liqueur, the aroma of which is de-
rived exclusively from pod-like vanilla capsules
(vanilla beans).
Honey liqueur (“Baerenfang”, “Petzfang”, the
“bear traps”) has at least 25 kg of honey in 100 l
of end-product.
Swedish punch is made of arrack and spices and
has an alcohol content of at least 25%. Cocoa,
coffee and tea liqueurs are made from the cor-
responding extracts of raw materials. Emulsion
liqueurs are chocolate, cream and milk liqueurs,
mocca with cream liqueur, egg liqueur (the egg
cream, “Advokat”), egg wine brandy, and other
liqueurs with eggs added. The widespread and
common egg liqueur is made from alcohol, su-
crose and egg yolk. Herb, spice and bitter liqueurs
are made from fruit saps and/or plant parts, natu-
ral essential oils or essences, and sugar. Examples
are anise, caraway, curacao, peppermint, ginger,
quince and many other liqueurs.
20.3.4 Punch Extracts
Punch extracts or punch syrups, known simply as
punch, are concentrates which are diluted before
they are drunk. Rum or arrack punches contain
5% rum or 10% arrack, calculated relative to the
total alcohol content. Aromatization with artifi-
cial rum or arrack essences, or with fruit ethers or
esters, is not commonly done.
20.3.5 Mixed Drinks
Mixed drinks or cocktails are mixtures of liquors,
liqueurs, wines, essences, fruit and plant extracts,
etc.
Mixed drinks include alcopops, i. e., sweet drinks
made by mixing lemonade with distilled alco-
hol, beer or alcoholic drinks. The alcohol con-
tent is between 2.5 and 7% by volume. This cate-
gory also includes instant drink powders, which
mainly consist of sugar, acidifiers, aromas and
coloring substances. The alcohol is adsorbed on
a sugar/dextrose matrix. If the powder is dis-
solved in water as instructed, a drink with an al-
cohol content of 4.8% by volume is obtained.20.4 References
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