Lively Liqueur
The other week I attended the launch of a liqueur. A liqueur, according to Wikipedia, is:
Liqueurs are sweet and I don't have much of a sweet tooth, so I generally don't love them. In a lot of cocktail recipes, liqueurs are used to give a new flavor (along with sugar) to the mix. Adding liqueur is probably a lot like adding simple sugar and fresh flavors to a drink, like you do in a mojito. (Note: I could be totally wrong.)
Anyway, the launch party was for Amber Liqueur, made by Scotch whisky brand The Macallan. And The Macallan is some damn tasty Scotch. (Their publicity people treat me very well, but that doesn't change my taste buds.) The liqueur is delicious as far as liqueurs go- not the sharp, sugary, fruit-type sweetness like in a pear or apple liqueur, but more like a dense, syrupy sweetness like maple syrup. (The bottle says the liqueur is 'balanced with natural maple and pecan.')
The Starlight Room's head bartender Jacques Bezuindenhout (who also consults for other bars including Tres Agaves, the new upscale Mexican restaurant specializing in tequila) invented some recipes that include the Amber Liqueur. One of them, I think the one called The Starlight Amber, was their featured cocktail but the one I liked the least. The cocktail, which contains mostly Macallan 12-year-old and accented with the liqueur and apple juice, has a strong maple syrup flavor undercurrent. It appeared to be the popular drink at the party, but when it comes down to it I don't like the taste of maple syrup. (For pancakes I prefer the artificially flavored, Mrs. Butterworth's-type stuff to the natural stuff.)
There were several other drinks on the menu, and I did find one I really enjoyed. But for the life of me, I can't remember what it was...
So far, the liqueur is only available in SF, Boston, and I think Minneapolis. Everyone else will have to wait.
a sweet alcoholic beverage, often flavoured with fruits, herbs, spices, flowers, seeds, roots, plants, barks, and sometimes cream.You can make liqueurs (also known as cordials) at home. Basically make a vodka infusion of something like apples and dump in a whole bunch of sugar and let it sit for a month. I have a book from the 1950's with a ton of recipes that I'll never make.
Liqueurs are sweet and I don't have much of a sweet tooth, so I generally don't love them. In a lot of cocktail recipes, liqueurs are used to give a new flavor (along with sugar) to the mix. Adding liqueur is probably a lot like adding simple sugar and fresh flavors to a drink, like you do in a mojito. (Note: I could be totally wrong.)
Anyway, the launch party was for Amber Liqueur, made by Scotch whisky brand The Macallan. And The Macallan is some damn tasty Scotch. (Their publicity people treat me very well, but that doesn't change my taste buds.) The liqueur is delicious as far as liqueurs go- not the sharp, sugary, fruit-type sweetness like in a pear or apple liqueur, but more like a dense, syrupy sweetness like maple syrup. (The bottle says the liqueur is 'balanced with natural maple and pecan.')
The Starlight Room's head bartender Jacques Bezuindenhout (who also consults for other bars including Tres Agaves, the new upscale Mexican restaurant specializing in tequila) invented some recipes that include the Amber Liqueur. One of them, I think the one called The Starlight Amber, was their featured cocktail but the one I liked the least. The cocktail, which contains mostly Macallan 12-year-old and accented with the liqueur and apple juice, has a strong maple syrup flavor undercurrent. It appeared to be the popular drink at the party, but when it comes down to it I don't like the taste of maple syrup. (For pancakes I prefer the artificially flavored, Mrs. Butterworth's-type stuff to the natural stuff.)
There were several other drinks on the menu, and I did find one I really enjoyed. But for the life of me, I can't remember what it was...
So far, the liqueur is only available in SF, Boston, and I think Minneapolis. Everyone else will have to wait.
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