Black Raspberry Liqueur
Chambord Black Raspberry Liqueur
Founder: N.J. “Sky” Cooper
Year Founded: 1982
Year Founded: 1982
DISTILLERY LOCATION
Loire Valley, FranceVISITOR CENTERS
Currently there is no visitor center.MASTER DISTILLER/BLENDER
Jean Phillipe
TYPES OF CHAMBORD AVAILABLE:
Chambord Black Raspberry Liqueur
HOW YOU SHOULD DRINK IT:
- In cocktails (Kir Royale, French Martini, Margarita, Mimosa)
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.
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Also, cassis is at a higher proof. I’m not sure if that matters though.
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.
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/