Chambord Liqueur Royale Deluxe—The Taste of Luxury

While visiting in Louisville, Kentucky, I was introduced to some of Kentucky’s finest bourbons; the drink is named after Bourbon County in Kentucy, after all. This distilled spirit, made primarily from corn, packs a lovely punch, whether drunk on the rocks or neat.

However, while in Louisville, I also serendipitously discovered an exquisite French liqueur to die for: Chambord Liqueur Royale. I say serendipitous, because Louisville is named after King Louis XIV and he supposedly discovered this unique raspberry liqueur— produced in the Loire Valley of France in the 17th century—during one of his visits to the Chateau de Chambord. Chambord Liqueur Royale is currently made by Charles Jacquin Et Cie in Chambord, France.

Well loved for its velvety rich taste and unique versatility, Chambord Liqueur is crafted from the world's finest raspberries and blackberries, authentic Madagascar vanilla, Moroccan citrus peel, honey and cognac to create a delicious all-natural raspberry liqueur. The rich, intense flavor of black raspberries mingled with a hint of honey and creamy vanilla makes Chambord Liqueur Royale one of the world’s most versatile liqueurs and an unparalleled addition to cocktails, deserts and other culinary creations. It comes in a spherical bottle with a gold plastic lettered 'belt' around the middle. The bottle is modeled after a Globus cruciger, or Sovereign’s orb, which reflects Chambord's royal connection. It is 23% alcohol by volume and is very sweet. You can drink it straight, like a sherry or a port, or enjoy it mixed with other beverages or desserts.

Tom Carr of Epinions informs us that Chambord “is made in small batches using ripe black raspberries that are hand-picked. The raspberries are infused in Cognac that has been barrel aged for a minimum of four years. Other fruits are added to the mixture after the primary infusion of the black raspberries: blackberry, currant, and red raspberry. Some other spices are added, such as cinnamon, cloves, ginger and vanilla, as well as some other extracts from oranges and lemons. None of these flavors are very pronounced. A measure of acacia honey is added to the final mixture, and all is then returned to wood barrels for a short "marriage" period to allow the flavors to blend.”

Because Chambord is all-natural and contains no preservatives, it must be consumed within six months of purchase or the ingredients will separate. I’m all for that.

Now, picture yourself seated across from someone special in a fine restaurant in Paris, France, with a view across the Seine of Notre Dame, bathed in the evening light. You are sipping a Chambord Kir Royale (a popular drink in Paris), and enjoying its intensely flavorful and bubbly freshness. Un moment a fait l'éternité! The Chambord Kir Royale is simply a ¼ shot of Chambord raspberry liqueur topped with champagne. But, oh la la! Nuff said!

“There are a couple of sweet things that I really enjoy this liqueur with,” Tom Carr informs us. “This is a great dessert liqueur.” Carr likes it with dark Lindt bittersweet chocolate or Breyer's or Haagen Daz French Vanilla ice cream served with fresh raspberries and a liberal amount (¾ - 1 ounce) of Chambord. Here are a few other suggestions by Carr:

Chambord & Champagne -- Can't go wrong with this one. Pour in a little Chambord in the bottom of a Champagne flute and fill with a nice Blanc de Blanc or Blanc de Noir Champagne. (Well, this is essentially the Kir Royale).

Raspberry Long Island Ice Tea -- Okay... this one will sedate anyone.
1 oz Chambord liqueur
1 oz Gin 1 oz Rum
1 oz Tequila 1 oz Vodka
1 oz Triple sec 1 1/2 oz Sweet and sour

Pour all ingredients over ice into a shaker. Shake a few times to blend, then pour into a tall glass. Add a lemon wedge to garnish. Looks just like a raspberry ice tea. Drink two, then take a nap.

(I like that suggestion… nitey nite…)

Nina Munteanu is an ecologist and internationally published author of novels, short stories and essays. She coaches writers and teaches writing at George Brown College and the University of Toronto. For more about Nina’s coaching & workshops visit www.ninamunteanu.me. Visit www.ninamunteanu.ca for more about her writing.