Liqueur Design
Modern Extraction, Fermentation and Balance
Extraction with precision.
Fermentation and acid liqueur pathways.
Balance by Brix, ABV, pH and saline.
Stability, shelf life and preservation.
Easy, Pro and Creative usage playbooks for drinks and RTDs.
-
Foundations & Safety
-
Sensory and Composition
-
Botanicals and Raw Materials
-
Extraction and Processing
-
Balancing and Structure
-
Color, Clarity and Stability
-
Production, Service and Operations
-
Ferments and Acid Liqueurs
-
Preservation, Seasonality and Pantry
-
Liqueur Performance and Deployment
-
Bonus Viral Recipes and Tools
-
24 signature liqueur builds
-
Lime Leaf and Green Citrus, cryo top note
-
Grapefruit Bitter Citrus, aperitif spine
-
Burnt Orange and Salt, culinary citrus
-
Strawberry Perfume, powder plus cryo
-
Raspberry Acid Bright, clean snap
-
Pineapple Lacto Funk, fortified
-
Peach Wine Base Liqueur, fermented then sweetened
-
Basil Leaf Bright, cold pull
-
Mint Lift Stack, top note focus
-
Olive Leaf Bitter Green, adult finish
-
Parsley Celery Salt, savoury structure
-
Vanilla Pastry Core, split sweetener
-
Cocoa Nib Core, dark dessert spine
-
Coffee Roast Core, clean bitter chocolate edge
-
Hazelnut Praline Core, fat to perfume control
-
Toasted Rice Core, cereal milk without dairy
-
Citrus Peel Core, oil bright without pith
-
Berry Red Core, anthocyanin and pH protection
-
Pine and Resin Lift, terpene discipline
-
Spice Heat Spine, warmth without burn
-
Tea Tannin Spine, length not dryness
-
Honey Floral Core, aroma locked and safe
-
Salted Caramel Core, Maillard without bitterness
-
B.2 Calculators and quick tables
-
B.3 Templates and QC logs
-
B.4 Home and lean rig series
-
Retake this course?
Retaking this course from the beginning will reset all of your tracked progress.