Friend of the Farmer

Cook with it. I keep a bottle of ginger liqueur at home for cooking thai and chinese dishes. And for a last minute marinate to steamed veggies you'll be glad it's there. Hopefully your selection isn't too sweet.

I was planning on going here while on biz in November. The Hawksmoor fizz is already my first order, but us yanks can't get a sloe gin fizz without taking flight. I'd second eje on serving the zirbenz (zirbenschnaps) in lieu of the liqueur de sapin. You can find the Zirbenz in London at Berry Bros & Rudd, and maybe only there. I'll be there to select some very special holiday gifts. Who are the bartenders to meet while at Hawksmoor? Always best to go straight to the source.

the recipe is off the Haus Alpenz website and didn't give quantities. Is the Power's that similar to Jameson or Bushmills? If so what a shame. Somehow inspired and lacking Powers we tried mixing with simply with equal parts Calvados and a few drops of almond extract and it was lovely. Nonetheless will try with the substitute Irish whiskey. And for that holiday cocktail. As hoped, the peppermint extract didn't harm the pine floral nose, gave a breezy chill, and with gin its already quite the aromatic winter experience. Unlike with this Derby above, once ready I'll post with proportions.

The importer has posted a recipe from Employees Only in NY that looks quite tasty, but I can't find Power's whiskey in my locale - any suggestion for substitutes? I'm assuming this is a re-take on the Brown Derby. Pinewood Derby Zirbenz Power's whisky Grapefruit juice almond syrup source: Robert Krueger, Employees Only (NY) Aside from trying this, I'd like to serve something for the holidays with this stuff and peppermint or spice. So now experimenting with an all-natural peppermint extract, but don't want to kill the pine floral nose of the Zirbenz.

Some including myself would disagree that France and Italy are non-cocktail cultures. Just as they took to jazz and our native artforms, europeans venues have been serving cocktails for generations - some adhering strictly to the adopted and classic recipes, some truly new and unique. Consider how our beloved Amer Picon is now marketed principally as a mixer for beer in France and Benelux. Cheapening of ingredients with major core brands (US and EU markets) - absolutely the case. Most of the US market buys on brand and taste profile, and technology serves spirit producers no less today than food producers in changing formulations w/o compromising the desired taste experience. And that means more money for 'brand development' and profitability. Cocktailians, much like slow foodies, read the labels and are generally more sensitive to a product's formulation, production process and truthful authenticity. Consider also that cocktails are a blessing - they help introduce both new and unique tastes and can sometimes yield a drink experience distinct (and sometimes even better) than that of its components alone.

The TTB has a fairly good guide available for download that provides some insight: http://www.ttb.gov/spirits/chapter7.pdf While both #2 and #3 can have additive >2.5%, liqueurs elsewhere defined have sugar/sweetener greater than 2.5%, wheras the flavored may only be flavored in excess of 2.5%. Unadulterated eau-de-vies that capture the fresh taste - they do exist but are wildly uneconomic for cocktails. Try the Reisetbauer line. Perhaps like others I'd like to have control over the degree of sweetness. I'm wary to serve up insulin shock.

To further clarify the distinctions between these products, the TTB/ATF has three categories which must show on the label as: 1) Brandy 2) Flavored Brandy 3) Brandy Liqueur or Brandy Cordial Producers can sometimes play around with the placement of these words, but the label must be clearly marked with one of these designations in order to be legal for sale in US. The principal distinction between these is that #1 (Brandy) may not have more than 2.5% of flavorings/colorings/blending materials (sugar or wine) added, whereas #2 and #3 are allowed. So if it's sweet, it must be labelled as either Flavored Brandy or Brandy Liqueur or Brandy Cordial. Important to note that #1 "Brandy" may contain up to 2.5% of flavorings/colorings/blending materials and without any requirement to label as such. So that apricot brandy may contain some added sugar and 'natural' flavorings. Unfortunately, eau-de-vie and Brandy share the same classification and labelling designation as "Brandy", so if you want a true 100% distillate, hope the product is labelled as such. In Austria, any brandy or "Brand" label must show the % distillate used. As for flavor profile, the best eau-de-vie smells AND tastes like the best essence of the fresh fruit. The better european fruit liqueurs and schnaps are semi-sweet and can taste like fresh fruit - sometimes because they are made directly from real fruit. The lesser quality liqueurs and USA-style schnapps are much sweeter and can taste like candy - a consequence of using the same added flavorings and lots of sugar!

Eau-de-vie is known as 'Brand' in Austria and Germany, and the Hungarian tradition and production is much the same. Many believe the best quality and variety of apricots grow in the Wachau valley in Upper Austria, so its no surprise that most of the award winning producers come from this region. Do a web search on Marillenbrand and you'll find a world of variety.

For those of you that like the Apry Liqueur, you may be in luck. Heaven Hill in KY appears to now be the importer for the Marie Brizard line, and just last week had new labels approved for Apry. Looking closer at the labels, you can read that this stuff is colored with caramel - strange for a fruit product. I'm leaning upon two importer friends to bring in real apricot brandy/eau-de-vie from Austria and/or France. Hopefully I'll have news (or at least a sample) soon.

I'd be interested in comparisons of the over-the-counter products (Nocino Della Cristina, Nocello by Toschi, Nocillo, Charbay Black) for those of us that missed the harvest for our own production this season.

creative and fun, no doubt, though not sure I'd call it viral. surely produced to take advantage of the low cost/free distribution on youtube.com. I'll pass and wait for the Bollywood version of a tea party!!

While at Berry Bros, also try the Scottish Highlands liqueur and some their other unique scotchs, cognacs, and liqueurs.

The Amurula South African website indicates that "Amarula Cream was first introduced to the South African Liquor market in September 1989". Maybe the US/Brown-Forman site suggests some other heritage or inspiration. To my knowledge the egg liqueurs in central Europe have a very long history that pre-dates the Irish Creams. Aadvocaat and similar Eierlikör (egg liqueur) can make for some wonderfully rich drinks, neat and in cocktails. The typical base is with cream, eggs, spices and a neautral spirits base. Some have added spices. Two particularly good ones are the lebkuchenlikör (gingerbread/cardomon) and the surprisingly good Mohn-Eier Likör (poppy-seed and eggs). I'm not a fan of the Amarula liqueur, largely because of a cloying taste (to me) and questionble level of actual cream content (it's no mystery that most cream liqueurs in fact have little to no cream and instead rely upon condensed milk and thickeners such as guar gum and/or maltodextrin). While I'm glad they're trying to promote this unique fruit beyond the 'Zud, its not the most approachable flavor, at least in cream. Perhaps its would be better enjoyed in an eau-de-vie. What's best - witnessing an elephant trying to pull the marula fruit and branches down with its trunk, then lavishing in all, including the bark!

do you get a powder residue from the cocoa on the champagne flute? might be a challenge with aesthetics and eventually, cleaning, but could be a promising mix.

there's better filtration technology out there than Brita (and generally filtration has been a great equity play over the past few years), best of which is used in the best vodka, but not so romantic as those lovely pot stills, is it? is there really a vodka for the top shelf, or do we save that for what we truly prize? well there's an interesting forum topic...

I did see the Punch variations at Stockholm airport duty-free a few weeks ago - too bad you didn't post sooner! If you're interested in other Scandanavian drinks, do a search for glögg or glöggi, the Finnish winter mulled wine, which is made principally with wine and spices (also served with currents and almond slivers). Quite the celebrated drink in a winterland where the sun barely rises above the pines, and for that only a few hours.

The milk & honey number seems to change monthly. The same team owns Milk & Honey, Little Branch, and Employees Only, so you can't go wrong at any of them. I'd add going for cocktails at 202 Nicole Fahri, where Stefan Trummer and another member of this forum run the bar. Also try Brandy Library, but best to go early in the week as they get way crowded Thurs-Sat. And its perfectly safe and practical to take the subway late at night - you won't be the only merry-makers aboard, save for the bankers so late heading home!

In NY last week and saw that Beekman Liquors in midtown had two bottles of Brizard Apry. I was in buying more of the Zirbenz to take back midwest. I also saw at another shop the pricing for the Golles and Reisetbauer - both were around $60!!

So the fine brandies and schnaps carried by Wallse and Blaue Gans in New York are from Goelles, and they are excellent. To find a local retailer, I'd suggest contacting the US importer, Vin diVino. The link below is for the apricot (marillen) brandy. http://www.vindivino.com/showwine.php?WineId=92156800

Have you guys tried substituting with Bailoni?

My goodness, very little mention in this thread of the extraordinary effect of burning the orange oil essence in the classic cocktail? Moments after you shave the orange peel, put on a match (or lighter torch for lazy me) and the orange oil flames and may lightly brown the peel. You'll notice the difference in the contribution of the zest. My first Campari was done this way many years ago in London and again last year while on biz in Minneapolis (perhaps at Vincent?). Try it and don't get burned!

I'm curious how others are using this alpine specialty in traditional and/or new bar creations. The upsell opportunity to a Baileys/Amarula customer is obvious, but I wonder if comparisons to and fitting with traditional 'cream' liqueur recipes is appropriate. From a richness and texture perspective, its as if we've always worked with soft-serve ice-cream and now can sell/use the Haagen-Dazs or gelato. People pay for richness everywhere else on fine dining menus, so I'm loath to water this down to fit to Baileys recipes. If it veers closer to a dessert item, is this an opportunity to drive more $$ through the bar? What new tastes can be achieved here, and can we expand the customer base at the premium end of the bar? For ease of preparation, my current favorite is to serve the Lauria chilled (always chilled) on a small circle of heavy pound cake lightly soaked in a smokey malt whiskey, separated by a layer of heavy cream; also works very well in a soak of cherry brandy. I've no name for it yet, can assembled each in ~20 seconds, and guests thought it could sell well priced at $12 - $16. Also easy is the Bergamo cited on the importer's website (Lauria and espresso), though the guy should note for the American audience that it works best with a very short, strong espresso, as is actually served in Italy. Better, serve in layers like those coffees you get in the Greek isles.

According to the importer's website, the liqueurs are available at a few shops in the bay area, including John Walker and Plumpjack. My friend in the Bay area also said she saw the Zirbenz at Orbit Room, but don't know what they are mixing it with. Check out the importer's website at www.alpenz.com. I'm kinda bummed the bottle/batch look-up for Zirbenz is not working - of course, it may be in german when it does. The zirbenz/nimbupanni recipe on the site is awesome. Not sure about the mint one, but I don't do mint unless with chocolate. I'm really curious about the mixing opportunities with Lauria. This liqueur appears to long pre-date Baileys and used in different ways, especially veering more towards expensive dessert-like drinks. I should probably start a separate thread - I've found some interesting recipes to share, and have emailed the importer for assistance (think I'll get any free samples?). Hi Ludja - kriechel is a type of plum - apparently each plum has its own name and nickname, and this one in liqueur/schnaps is prized by my austrian friends. I've never tried it myself.

Hallo Kai - is bommerlunder an aquavit? If so there are many comparable products available in the US. I would also suggest contacting the producer directly and letting us know what you discover. Please also ask if/where they sell in Canada if not the USA. Many of us travel north frequently! Berentzen Brennereien GmbH & Co. KG Ritterstraße 7 49740 Haselünne Telefon: +49 (0)59 61 / 502 - 0 Telefax: +49 (0)59 61 / 502 - 268 E-Mail: berentzen@berentzen.de Internet: www.berentzen.de

LycheeLover - if you go to the US TTB website (ttbonline.gov), you can get info on the importer from their federal label approval application. To save you time, you can reach the importer at/through 917.362.9592 - they appear to be based out of an apartment in Forest Hills. Don't read the response as cynical. Many who participate on this site work in the F&B industry and face daily flow of product promotion and pr messages. If you work in PR or for the importer, just say so, it may make for more interesting dialogue. Based on the description of the liqueur - you may be happier discovering one of the many cocktail specialist on this forum who can prepare the lychee cocktail with perhaps better ingredients. Did you see the list of artificial colors on the back of the label - its like Froot Loops - I wonder if it has as much sugar!