Chambord is a liqueur that nearly everyone I talk to has had at some point in their past, but few can pinpoint exactly when or in what. Though giving them another taste brings it all back. Chambord black raspberry liqueur has a flavor that’s truly unique. Utilizing a three step process of infusing, marrying and blending Chambord achieves a flavor that is deep and rich. The complexity of raspberry is combined with cognac, vanilla and other flavors to create a finished product that is fruity, sweet and very tasty.
Putting Chambord to use is easy. You can use it any place that you’d use a fruit liqueur in a cocktail for a different flavor profile. For me, that choice almost always ends up with me pouring some into a glass of champagne and delightfully sipping away. The crispness of the champagne offsets of the sweetness of the Chambord. The end result is crisp and fruity. Naturally, this is a spin on the Kir Royale, and likely, the way most have had it in the past.
Chambord Flavored VodkaChambord I had tasted. Chambord Flavored Vodka, on the other hand, I have never even heard of. A sample in the mail changed that. Put simply it’s Chambord combined with vodka. You still get the nice raspberry flavor and a touch of the sweetness, but not as strongly as with Chambord straight up. No surprises there. I mixed it into a Vodka Collins and the result was fantastic.
You got the usual sourness of the lemon, mixing with the raspberry flavors of the vodka with subtle hints of the other flavor elements (vanilla, hibiscus, etc) coming through lightly. Despite this vodka having a light sweetness I didn’t find the drink to be unbalanced with the standard 1/2 oz of simple syrup. And, if you’d like a drink that’s even a touch sweeter and packs more raspberry punch try adding 1/4-1/2 oz of Chambord to your finished Collins. The color can’t be beat and the flavor is definitely worth it.
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