Marie Brizard is a brand that many of you have probably heard of and seen on back bar’s a plenty. But did you know that it’s been around since 1755?
That year saw Marie Brizard and her nephew, Jean-Baptiste Roger setting up the company and creating their first expression in Anisette (anise flavoured liqueur) in 1760. Five years later, Marie Brizard went against the norm and developed liqueurs such as Parfait Amour and Fine Orange. In 1801, Marie Brizard passed away and left the company to the Rogers, who stayed at the helm until 1998. 1874 saw a new headquarters built in Fondaudège in Bordeaux, with Crème de Menthe becoming the first ‘new’ brand. Between 1920 and 2005, revamping of the bottles used to house their liqueurs were common to keep pace with consumers and bartenders wishes.
So with a huge portfolio covering for example their Savour range (Chocolat Royal and Grand ‘Orange) and Essence range (ginger, jasmine, rosemary and violette amongst others), I’ve managed to try my hands at a more traditional flavour from their syrups range. Below, I give to you my tasting notes –
Sirop de Fraise
Subtle strawberry aromas on the nose with a slight sweet edge to it. Rather sharp to begin with on the palate, with a slightly acidic flavour of strawberry. Thick, rich with a sweet lingering finish.
The strawberry goes great with one of these –
75 ml Absolut Mandarin
50 ml Dry Vermouth
300 ml Pineapple Juice
50 ml Passionfruit Liqueur
25 ml Marie Brizard Sirop de Fraise
Fill a shaker with ice cubes. Add all ingredients. Shake and strain into a chilled highball glass filled with ice cubes. Garnish with apple slice and pineapple leaf.
Any of the ranges that Marie Brizard produce are great and are used regularly in bars. One to always have every once in a while at home too, especially if you want to make non-alcoholic cocktails.
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