liqueur Feed

This week was the announcement that a new brand from New Zealand was hitting the market in Florida: Stolen Coffee & Cigarettes Spiced Rum. Stolen is "...infused fine Caribbean rum with natural roasted coffee beans and tobacco flavors, delivering a unique style of spiced rum." This comes on the heels of Ivanabitch vodka's two flavors: "Ivanabitch Traditional Tobacco Vodka features a bold taste of smoky vanilla blended with sweet caramel. The Menthol Tobacco Vodka features the same taste as the Traditional Tobacco Vodka with a hint of mint." One liqueur that's been on the market for a while (though I've... Read more →

Get Camper's Book: Tonic Water AKA G&T WTF.


Here are some new spirits launching. The text is taken from these brands' press releases. Berentzen Wild Cherry Liqueur Berentzen announces the introduction of Berentzen Wild Cherry Liqueur, a light fruit liqueur with the flavor of wild cherries. Made with fresh, all-natural ingredients, Wild Cherry joins Berentzen Apple and Berentzen Pear. Berentzen, founded in Germany in 1758, has been producing high quality liqueurs for more than 250 years. The core of every Berentzen flavor comes from 100% winter wheat. All natural flavors are then added. Berentzen Wild Cherry (16% Alc./Vol.) is available nationally. Available in 750ml and 1L sizes, Wild... Read more →

Get Camper's Book: Tonic Water AKA G&T WTF.


Back in April I visited the Fernet-Branca distillery outside of Buenos Aires, Argentina. Some of you may remember me tweeting about it. Well, it's about time I gave it the formal write-up. Fernet-Branca owns two distilleries: the main one in Milan, Italy, and this one in Buenos Aires. In past years there used to be many Branca distilleries in different countries (including the US), but as global shipping has become easier this model makes the most sense. Production began in Argentina around 1905 or 1908 and has continued ever since. The current distillery was built in 2000 and it already... Read more →

Get Camper's Book: Tonic Water AKA G&T WTF.


Here are some new booze launches of late: Peligroso Cinnamon The world’s first 84 proof cinnamon-flavored tequila is infused with 100% pure cinnamon and a blend of secret ingredients. Peligroso Cinnamon launches March 2013, to key markets across the country including California and Nevada. The suggested retail price will be $29.99. SakéMoto, imported by SakeOne SakéMoto is brewed with rice from the Yamaguchi prefecture in Japan and created with mountain-sourced water from the Nada region. It is the result of over two years in development working with a Japanese brew master to craft the perfect Japanese style saké for the... Read more →

Get Camper's Book: Tonic Water AKA G&T WTF.


A bottled glog came out this winter and I wasn't too excited about that until I learned how it was made. Many European countries have traditions of hot wine drinks in the winter, often mulled with spices, and sometimes fortified with brandy or other distilled spirits. Geijer Glogg, though, is made in California at the St. George Spirits distillery, and it's not just wine + spirits + spices in a bottle. That would be the easy way. St. George Spirits was founded as a brandy distillery and they apply brandy-making techniques to many products. According to Martin Geijer, founder of... Read more →

Get Camper's Book: Tonic Water AKA G&T WTF.


This post is sponsored by PAMA pomegranate liqueur and written by me. In a previous post I tried to come up with a definition of a modifier, finding that others didn't match my expectations. I proposed the following: A modifier is a cocktail ingredient, usually alcoholic and typically a fortified wine or a liqueur, that both softens the base spirit and adds flavor to the drink. In-demand modifiers change over time. After the original cocktail (spirit, sugar, water, bitters) was created, the modifiers orange curacao, absinthe, and maraschino liqueur created the new categories of "improved" and "fancy" cocktails. These three... Read more →

Get Camper's Book: Tonic Water AKA G&T WTF.


Last year around this time, Tempus Fugit spirits released some of their Creme de Menthe Glaciale for the holidays. It was delicious; bold and minty and icy and you can drink it on its own as a digestif a la Fernet-Branca. After that first batch sold out, it dissappeared as they were preparing a larger batch of it, and then a change in distribution delayed it again. It finally arrived on store shelves only a couple of months ago. I waited until it was available to write it up for FineCooking.com, where I offer the recipe for a Stinger and... Read more →

Get Camper's Book: Tonic Water AKA G&T WTF.


In 2011 I visited the Cointreau distillery in Angers, France. I wrote about that here. After I returned I realized I had a few more questions. Luckily, Cointreau's Master Distiller Bernadette Langlais was in San Francisco last night so I had a chance to clarify some questions about the centrifuge part of the process. To recap, Cointreau is made by steeping orange peels in high-proof neutral beet sugar alcohol and distilling it. This 'raw alcoholate' is reduced with water, centrifuged, then reduced with more water, more neutral alcohol, and sugar before filtration and bottling. The centrifuge step was curious to... Read more →

Get Camper's Book: Tonic Water AKA G&T WTF.