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 Message 3919 of 20656 in Recipe Exchange
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Subject: Re: Specific gravity for layering.
From: Kent Garber
Posted: Fri Jun 15. 2001, 14:28 UTC
Followup to: "Specific gravity for layering."  by trace  (Fri Jun 15. 2001, 05:16 UTC)
I don't know what you mean by number?  Is this what you are looking for?


Liqueur							Relative Weight

Anisette (red or white) (50 proof)				17.8
Crème de noyaux (50 proof)					17.7
Crème de menthe (green, white or gold) (60 proof)	        15.9
Crème de banane (50 proof)				        15.0
Crème de Cacao (brown or white) (50 proof)		        15.0
Gold liqueur (50 proof)						15.0
Maraschino liqueur (50 proof)					14.9
Coffee liqueur (50 proof)					14.2
Cherry liqueur (48 proof)					12.7
Parfait Amour  (50 proof)					12.7
Blue Curaçao (60 proof)						11.7
Blackberry liqueur (50 proof)					11.2
Apricot liqueur (58 proof)					10.0
Orange Curaçao (dry) (60 proof)			 	         9.8
Triple sec (60 proof)				 		 9.8
Coffee-flavored brandy (70 proof)				 9.0
Liqueur Monastique (78 proof)					 7.9
Peach-flavored brandy (70 proof)		 		 7.0
Cherry-flavored brandy (70 proof)		 		 6.8
Blackberry-flavored brandy (70 proof)	 		         6.7
Apricot-flavored brandy (70 proof)		 		 6.6
Rock and Rye liqueur (60 proof)				         6.5
Ginger-flavored brandy (70 proof)		 		 6.4/6.1
Peppermint schnapps (60 proof)		 		         5.2
Kummel (78 proof)				 	 	 4.2
Peach liqueur (60 proof)			 		 4.1
Sloe gin (60 proof)				 		 4.0

Two books indicate Ginger-flavored brandy as 6.4.  One book as 6.1


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