Bar-ware Question

[pnoon]

Originally Posted by Robulous78

Sounds like a good method to me...

So guys... next question... when making mixed drinks, do you find that the liqueur's your use make a vast difference in the taste of the drink? or because it is mixed do you take the cheaper way out... for instance...

Cointreau versus Orange Schnapps ?

Discuss...

It's liquor - not liquer. Big difference.

Better ingredients = better cocktail. Simple.

Originally Posted by pnoon

It's liquor - not liquer. Big difference.

Better ingredients = better cocktail. Simple.

Thanks for the info Peter,

I thought Liquor was for your main spirits like Vodka, Whiskey, Rum, Tequila ect... and that Liquer was for flavored spirits and after dinner drinks such as Schnapps, B&B, Drambuie ect...

Have I been wrong this entire time?

[pnoon]

Originally Posted by Robulous78

Thanks for the info Peter,

I thought Liquor was for your main spirits like Vodka, Whiskey, Rum, Tequila ect... and that Liquer was for flavored spirits and after dinner drinks such as Schnapps, B&B, Drambuie ect...

Have I been wrong this entire time?

No. You got it right. It looks like I misunderstood your post.
Probably because I rarely make cocktails with liquers.

Generally, liquers are a bit lower in alcohol, too.

Originally Posted by pnoon

No. You got it right. It looks like I misunderstood your post.
Probably because I rarely make cocktails with liquers.

Generally, liquers are a bit lower in alcohol, too.

Good, I'm feeling smarter already...

[SvilleKid]

Originally Posted by pnoon

It's liquor - not liquer. Big difference.

Better ingredients = better cocktail. Simple.

Peter has it 1000% here. Even with Liqueurs, the quality matters! Worse mistake I made one time was substituting a cheap Amaretto instead of using the good stuff. Taste was off, from the start. About the only time I substitute for a cheaper liqueur is cooking, where the alcohol and majority of the taste is either burned/heated away, or overpowered by stronger tastes in the dish.