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STN: Five Liqueurs, Personal Faves

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Hoke

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STN: Five Liqueurs, Personal Faves

by Hoke » Fri May 26, 2017 7:50 pm

1. Chartreuse
It’s a venerable classic, this fiery herb and spice mix devised by Carthusian monks so many years ago. That it has endured, more or less in its original form (as far as we can tell) is a miracle, or at least a testament to its superb quality. By itself, wonderful.

In a properly prepared cocktail Chartreuse is the magical ingredient that lifts the drink from average to profound. Complex without end, you will never plumb its total depths. Unpossible.

2. Benedictine DOM
Another treasured antique, a cordial (from cordis, heart, as in good for, because of its perceived restorative benefits) from the monks of France, for which we give thanks. Literally, because when this versatile and charming liqueur went commercial the Benedictines specified that the Latin acronym DOM for Deus Optimus Maximus be visible on every bottle. It was their way of saying “Praise The Lord!” for every bottle sold and every sip taken. Taste Benedictine and you’ll understand.

Benedictine is over 500 years old. For much of that time, the commercial version has been the single most popular cocktail cordial called for in bars. Then it was replaced as #1: by the mixture of Benedictine & Brandy, that progenitor of the mixed drink which recreated the delights of the herbal and spice liqueur in a less-sweet and more heady combination.

Benedictine is a treasure. A delight. A versatile, almost fundamental tool in the hands of a craft bartender, or in your own home bar.

Try a simple trick: take a Mimosa, that over-rated combination of orange juice and sparkling wine most often seen at brunches. Eh. Underwhelming. Now add a shot of Benedictine. Boom! We have liftoff!

3. Dry Curacao Ancienne Method, Pierre Ferrand
When first tasting this marvelous modern liqueur based on a classic, Orange Curacao from the eponymous Caribbean island, made with the wizened, shriveled, and gnarly thick-skinned oranges of surpassing bitterness (all peel, no fruit), I stopped cold, then took another sip. In my notes, I wrote “This.Changes.Everything!”

Pungent, bittersweet, spicy, with a Cognac base, the Pierre Ferrand Dry Curacao is simply extraordinary.

Owner and spirit visionary Alexandre Gabriel consulted with author and expert David Wondrich. They worked long and hard to replicate the taste sensation of the original version of Curacao, and they did a superb job. The addition of Cognac to the base was both inspired and predictable. Seriously, this one makes you rethink all the others in the category.

4. Bigallet China-China Viriana
Another bitter orange liqueur? Damn betcha. Bigallet is a bit more bitter, bit less lush version of dry bitter orange liqueur than the Pierre Ferrand. It is from the ancient homeplace of Chambery in the French Isere (Chartreuse, Genepy des Alpes, and luscious fruit cremes, too many to mention).

Spirit nerds know this excellent aperitif/mixer is a great replacement for the unavailable-in-the-US Amer Picon.

Summer must come eventually. Sit outside on a warm day; pour out a glass of Belgian biere. I like Duvel, some like Leffe. Either will work. Put a shot of the Bigallet in it. Relax. Enjoy.

You don’t even have to wait for summer. If it’s still cold and wet, as here, use a recipe from the Bit House Saloon, endearingly named the “Uncle Hoke”: a boilermaker riff with a shot of the Bigallet and a glass of bone-dry apple cider. Yassssss.

5. Tie: Combier Pamplemousse Rosé and Luxardo Maraschino Liqueur
(And by tie, of course I mean this allows me to put forth 6 rather than 5 suggestions.)

Combier Pamplemousse Rosé. Okay, this one was tough. It is a personal choice because I love grapefruit in so many cocktails and tall drinks I have to have some on hand, and Combier is the best I have found…so far.

Ultra clean, fresh, lively, no artificial aromas or flavors, and that zesty pure pink grapefruit flavor that goes so well with so many things...that's Combier Pamplemousse Rosé

You can use it to enhance fresh-pressed pink grapefruit, to intensify the flavor and aroma, and to give it an extra lip-tingling bite mellowed by a soft sweetness. Paloma, Grapefruit Margarita, Hemingway Daiquiri, Grapefruit Rum Cooler, and on and on. Love that grapefruit!

Luxardo Maraschino Liqueur—how could I live without it? I couldn’t. Again, so versatile it’s ridiculous.

Unadulterated---well, except by alcohol---vibrant fresh Maraska cherries in liquefied form. Luxardo Maraschino: One of the greatest supporting players a cocktail can have.

So many cocktails with Luxardo; here are three:
♦Left Coast, with maraschino, Clear Creek Plum eau-de-vie, genever, violette, lemon and pineapple.

♦Hemingway Daiquiri/La Floridita, with rum, maraschino, lime and grapefruit.

♦The Last Word, ‘Nuff said.

So, there you are. 5 cocktail liqueurs, with a cheater-cheater tie giving us 6, because it’s my list and I can.
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Jay Mazzoni

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Re: STN: Five Liqueurs, Personal Faves

by Jay Mazzoni » Sat May 27, 2017 9:16 am

hoke wrote:Luxardo Maraschino Liqueur


Aviation!!?? Too pedestrian?
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Re: STN: Five Liqueurs, Personal Faves

by Hoke » Sat May 27, 2017 2:12 pm

Jay Mazzoni wrote:
hoke wrote:Luxardo Maraschino Liqueur


Aviation!!?? Too pedestrian?


Ain't nothin' pedestrian about an Aviation cocktail. Nor Aviation Gin for that matter.

A tip: For a smashing Aviation, use a liqueur called Tempus Fugit Liqueur de Violette. It's a liqueur custom-made for an American importer. The liqueur is labeled "Liqueur de Violettle" so as to distinguish it from "Creme", which signifies a heavier, sugar-dominant drink. Also it says Violette because unlike some other liqueurs that end up in an Aviation, it's violet-dominant, whereas Creme de Yvette isn't (it's a modern created liqueur; good, tasty, but not liqueur de violette.)

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