The Chambord Challenge

[Kohai]

So this is half in jest... but therefore half not.

I've always regarded Chambord dubiously. Considering the drinks I've been asked to make with it (French Martinis, anyone?) I think that prejudice is somewhat justified. But on the other hand, a lot of things I once imagined undesirable way back whenever (sloe gin springs to mind) now seem like they actually are/could be pretty cool.

Chambord, in and of itself, is not hideous. There must be a few decent drinks with it. So I am genuinely curious. Does anyone make any good drinks with the purple stuff?

[Rodi]

I have always considered Chambord to be red red red. I made two specialty drinks with chambord, brain shots, fill shot glass 3/4 with chambord then rest with Baileys, watch it curdle and have the texture of a brain, it is delicious. I was a bartender in no name places, but I had freedom, yet most of the patrons were quite left of center, so I deviously came up with the expensive, but tasty Red Russian, made with Finlandia! This drink is pretty strong in a mix drink glass fill with good ice, then pour 3 ounces of vodka and 1 ounce of chambord on top, as it settles and smoothes out the vodka.

Edited August 23, 2010 by Rodi (log)

[Kohai]

[mkayahara]

I haven't had a bottle of Chambord in a long time, but my recollection is that it's just a black raspberry liqueur, right? So presumably it could be easily substituted for other berry liqueurs: cassis, blackberry, etc. I imagine it'd be quite good in a Gin Bramble or, if you have the 2010 Food & Wine Cocktails book, maybe give the French Canadian a try? I bet it could be interesting to work into some Tiki-style drinks, too.

[nikkib]

you could use it in a bramble or a diablo instead of creme de mure....

[Chris Amirault]

Can you use it for drinks asking for raspberry syrup, like a Daisy?

[Kerry Beal]

You could use it in place of cough syrup - since it tastes oddly similar!

[Alcuin]

I don't use raspberry syrup in my Daisy, but sometimes I do sub out the liqueur from curacao to creme de mure and it's good (you could call it a Bramble Daisy really). I don't see why Chambord wouldn't be good there.

[MaxH]

I haven't had a bottle of Chambord in a long time, but my recollection is that it's just a black raspberry liqueur, right? So presumably it could be easily substituted for other berry liqueurs: cassis, blackberry, etc.

Sure, and since first getting it 30 years ago, I've generally kept some on hand but scarcely used any of it in drinks, but rather as a flavor intensifier in desserts made from fresh berries.

It has a distinctive useful flavor and is among the "cassis" genre of berry liqueurs that Europeans have long used for timeless things like dessert flavorings or adding to white wine or the various light refreshing drinks made from combinations of wine, soda water, fresh fruit, bitters, etc.

[Kohai]

As observed above, it is somewhat medicinal; it almost strikes me as a Raspberry Heering in that respect. I think my problem with the stuff is that usually there's way to much in any given drink. Like Creme de Violette, I find that less is more.

[KD1191]

Spotted this poster in the visitor center at the Château de Chambord...makes me think that the product was not always the syrupy sweet concoction we know today.

[Carlovski]

You see it quite a lot in the UK as a general substitute for whatever berry liqueur - it's a lot easier to source (Even supermarkets sell it). The diffords guide 'Cocktails Made Easy Book' makes that suggestion too (The book is based around having a selection of 14 bottles, it's not a bad book, although the fact that none of the bottles is Campari takes it down a notch for me!)

Out of interest, why the hate for the French Martini? Is it the 'It's not a Martini' angle, or is it the sweetness?

I'll admit, I wouldn't want one every day, but it's not that bad a drink is it?

Oh, and Rodi - Yikes!

Edited December 3, 2010 by Carlovski (log)

[Snadra]

Being in possession of a bottle of Chambord that I do nothing but glare at occasionally, not knowing what to do with it or even why I bought it, I'm really keen to hear about some of the cocktails you have made successfully. Nothing involving Baileys though please, I can't stand Baileys.

[Luke]

I scoop of Vanilla Ice Cream, add two spoonfuls of preserved sour cherries, add splash of Chambord. Well, that how I am getting rid of mine....

[KatieLoeb]

Berry flavors are surprisingly good with tequila. Reposado if you really want to taste it. Try mixing it up with tequila, lime and whatever. Or sub club soda or tonic into a Diablo for a variant.

[plum tart]

I bought a bottle of Chambord several years ago to make a sauce to accompany duck breasts. It was a dish from Gourmet magazine that my husband always made and it was delicious. So when he retired as my very excellent chef I decided to make the dish myself. Well, the recipe didn't call for much and I still have the large round bottle in my liquor cabinet awkwardly taking up space. It also turns out that my husband used cassis because he didn't want to pay the extravagant price of Chambord. It is not so sweet and much better than chambord. The joke's on me.

Someone mentioned Cherry Heering which is just too sweet for words but is supposed to be used in a sauce with cherries for Danish rice pudding which is full of cream and almonds and is eaten cold. I long ago replaced the traditional cherry sauce with fresh raspberry sauce. It tastes better and it looks gorgeous on the snow white pudding.