Founder: N.J. “Sky” Cooper
Year Founded: 1982
Distillery Location: Loire Valley, France
Master Distiller / Blender: Jean Phillipe
How you should drink it
- In cocktails (Chambord Kir Royale, Finlandia Vodka Helsinki Mule, Chambord Mimosa, Rhode Island Red, Honey Berry Sling, Hey Bulldog!, Sex on the Beach, Honey Deuce, Finlandia Vodka Cranberry French Martini, Finlandia Vodka Wild Berritini)
Fast Facts
- Chambord’s recipe, according to the company, takes after a raspberry liqueur made in the Loire Valley in the late 1600s.
- The liqueur is created from raspberries, blackberries, Madagascar vanilla, Moroccan citrus peel, honey, cognac and herbs and spices.
Types of Chambord Black Raspberry Liqueur Available
- Chambord Black Raspberry Liqueur
I have a question. We waiters like to pretend we know everything but sometimes we need help. Why is it that some people ask for their Kir/Kir Royale with Creme de Cassis vesus Chambord?
Are they both raspberry liquers and therefore, it doesn’t really matter?
Is making a Kir with creme to casssis unorthodox? Is it like making a Bellini with frozen white peach puree instead of the real stuff?
Help! And check out my artictle about my VIRGIN KIR ROYALE request!
http://theinsidewaiter.wordpress.com/2010/10/06/virgins-weapons-of-mass-destruction/
The way I have made it is with cassis, because Chambord seems to be a little too pungent. Its’ raspberry flavor is a little more intense. You can make them either way; it depends on the customers palette. I agree with the Bellini issue though. White peach takes a little of the intensity out of the Bellini. I usually like to use fresh ingredients; however, they are not always available. Hope that kind of helps.
Also, cassis is at a higher proof. I’m not sure if that matters though.
Cassis is Black Currant liqueur, chambord is raspberry liqueur.
The Kir/Kir Royale is classically made with Creme de Cassis
As far as I know kir royal is made with creme de cassis .which give to drink a good taste