Taboo Tasting Notes

taboo

Now this is a brand that you probably see in many a bar or club. Taboo has been a mainstay in the ready-to-drink sector ever since it launched in 1988. Aimed towards woman between 18 and 24 years, Taboo is a combination of vodka, white wine and tropical fruit juices, which as you can imagine produces a variety of tropical heavy cocktails.

But before we get onto how to mix, how does the original Taboo fair? Well below, I give to you my tasting notes –

Taboo Peach and Tropical Juices – 14.9%

Soft peach on the nose before being dominated by tropical aromas of strawberry and honey. On the palate, lots of fresh berry flavours mixing well with citrus. A little sweet at the end.

I can see why this was popular back in the 80’s, and its resurgence in the past year or so, and with it coming under the category of a liqueur (meaning the measure of 50ml if served neat or over ice), it can be great marketing for the clubs and young adult bars. Especially if they have cocktails like these –

Jumanji

Glass – 

Highball

Ingredients –

25ml cherry brandy
25ml Taboo
15ml port
25ml grenadine syrup
75ml pineapple juice

Method –

Pour all ingredients into a cocktail shaker, add ice and shake well. Pour into a large cocktail glass and garnish with fresh fruit.

Skittle 

Glass –

Highball

Ingredients –

25ml Taboo
25ml Bols Blue Curacao
50ml orange juice
dash lemonade

Method – 

Mix Taboo, blue curacao and orange juice in an ice filled glass and top with lemonade.

Simple, easy, tropical. Not everything has to be complicated in the world of drinks, and can be a good introduction for young adults to the rigours of the more palate challenging spirits!

Purchase a bottle here, as well as the two other flavours Pineapple and Mixed Berry and Fruit.

© David Marsland and Drinks Enthusiast 2013. Unauthorized use and/or duplication of this material without express and written permission from this blog/sites author and owner is strictly prohibited. Excerpts and links may be used, provided that full and clear credit is given to David Marsland and Drinks Enthusiast with appropriate and specific direction to the original content.

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