Roll Out the RED Carpet for the Holidays!

                                                       Chambord screams holiday splurge!

This blog's theme for the month of December has been the color red.  The last in the trio of articles is about the scarlet red-colored liqueur Chambord.  Made from a melange of berries (e.g. raspberries, currants and blackberries), Chambord is named after the illustrious Chateau Chambord in France's Loire Valley where a drink using a similar berry liqueur was served to King Louis XIV nearly 400 years ago.

Chambord is a premium liqueur that uses XO French Cognac as its base, along with Madagascar vanilla, Moroccan citrus, and exotic spices such as cinnamon, cloves and ginger.   While the French Chambord brand was birthed in the 1980's in France, in 2006 it was purchased by the American liquor conglomerate Brown-Forman who owns famous brands such as Jack Daniels, Finlandia, and several Scotch companies.   

A Chambord Spritz with a sprig of mint makes for a perfect holiday aperitif

With a bottle that is instantly recognizable behind a bar, Chambord has become a favorite of many mixologists for its flavor profile and intense red color.  Perhaps the most famous aperitif made with Chambord is a deluxe Kir Royale (often called a Kir Imperial), where a couple of teaspoons are added to a flute of Champagne (the non-deluxe version uses Creme de Cassis, a less expensive berry liqueur).   It's not unusual to see such drinks as a Chambord Moscow mule, Chambord gin fizz, or even a Chambord margarita on upmarket bar drink lists.

Chambord is on the pricey side, but remember a little goes a long way.  While the large bottle is beautiful, I suggest you consider a smaller one.  Once opened, the liqueur only lasts about six months.  After that period Chambord oxidizes and turns an orange-brown with an off-putting taste. 

Toasting you Happy Holidaze with a Kir Imperiale!

A Devilish Cocktail for Red Hot July

                                      El Diablo (the devil), is the perfect libation for the 4th 

The month of July this blog is being devoted to hot weather cocktails.  Speak of the Devil, I’ve got a great summer libation to lower your temperature.  Trader Vic, once famous for his elite chain of upmarket Polynesian-themed restaurants ( no relation to Trader Joe), was known as the inventor of the legendary Mai Tai.  Trader Vic is also said to have concocted the recipe for the deadly Scorpion and more genteel Fog Cutter.   “El Diablo,” however, may be one of his best drinks.   El Diablo, devil in Spanish, could be described as the love-child between a margarita and a tropical ginger-based drink.

El Diablo is refreshing, but like all cocktails, shouldn’t be imbibed too quickly as there are three sources of liquor in this devil.   In addition to Tequila, there’s also a liqueur (while the original recipe calls for Crème de Cassis, I use Chambord), and  ginger beer.   If it’s really hot outside, one can bag the ginger beer and substitute ginger ale, however, you’ll need to adjust the lime juice as many ginger ales are sweet.

Here’s the original recipe for this more-heaven-than-hell summer drink.  I serve it in a tall glass packed with ice, and then top it with a thin slice of ginger and wedges of lime.

Per Serving:

      2 oz Tequila

      1/2 oz Lime juice  (3/4 oz if using ginger ale)

      1/2 oz Creme de Cassis (can substitute Chambord for a more elegant rendition)

      3-4 oz Ginger beer (or ginger ale)

Have a develish summer!