Emily Says . . . . “Liqueur de Coquelicot”

Poppy & Pomegranate Martini 2
New to Drinks Enthusiast, a voice to the Manchester bar scene in Emily Puckering, a bartender by heart who looks at the ever growing love of spirits, cocktails and beer. Her first post under ‘Emily Says . . .’ for the site looks at Liqueur de Coquelicot;

The French family firm that is Maison Briottet has been producing its world famous liqueurs since 1836, and has truly left its mark upon the liquor industry today. Initially beginning as a wine establishment, Briottet became famous for their creation of Crème De Cassis; the universal go-to blackcurrant liqueur. As the years went by and their business expanded, Briottet began the production of flavoured liqueurs and fine spirits.

Now, in 2018, Briottet sells its fine products across 26 different countries and holds a range of over 61 liqueurs, 8 eux de vie and 4 fine spirits. It has become the bartenders ‘go-to’ in flavoured liqueurs, particularly in mixology.

Briottet have truly pushed the boat out with their exclusive Liqueur de Coquelicot; a poppy seed infused liqueur. The wild poppy flower comes from the subfamily Papaveroidease, of the family Papaveracease. Putting aside the technical talk, the poppy liqueur offers a crisp yet subtly sweet taste, initially created as a pre-dinner drink to be mixed with a sparkling wine.

In fact, the poppy flavour originates and is inspired from a French confectionery from 1872, back when the master confectioner Desserey started making poppy flavoured pastilles. They very quickly became a speciality of Northern France, which heightened the popularity of the poppy flower in the world of food and drink.

A fresh and tantalising mixture of the poppy flower, Liqueur de Coquelicot offers the perfect balance between subtle dry notes, alongside a kick of sweetness; making it the perfect counterpart in the art of mixology.

Poppy & Pomegranate Martini
Liqueur de Coquelicot features beautifully in the Poppy & Pomegranate Martini; an exquisite creation from The Botanist.

Glass – Martini

Ingredients –
25ml Egg White
15ml Lemon Juice
7.5ml Basil Sugar Syrup
25ml Pomegranate Juice
15ml Absolut Raspberry Vodka
15ml Briottet Framboise
15ml Briottet Coquelicot
Garnish – Viola Flower

Method – Pour all ingredients into a Boston glass, hard shake, then go on to double strain into a chilled martini glass.

The Poppy & Pomegranate Martini delivers a beautifully crisp drink, with complimentary notes of the sweetness of raspberry and the bitter-sweet aromas of pomegranate. Egg white is the key ingredient in achieving the silky texture, which truly makes this cocktail such a delight. The presence of Liqueur de Coquelicot makes this number the perfect pre-dinner cocktail.

A truly beautiful concoction from the Briottet family, and one that will surely be seen much more in the world of mixology.

Pick up a bottle of Liqueur de Coquelicot for your drinks cabinet.

Image Copyright: Nick Whitby at The Botanist, New World Trading Company 2017

Advertisements

Maria Vieira Named Gabriel Boudier Wizard 2018

Maria_s recipes
The final of the 2018 Gabriel Boudier Wizard competition has been won by Maria Vieira, of East London Liquor Company

The second national Gabriel Boudier Wizard final was held in Vertigo cocktail bar in Dijon, France on Monday 15th January. The top four finalists were each selected from the regional heats held throughout the UK in 2017.

The competition was setup in 2015 by spirits importers, Emporia Brands. The Gabriel Boudier Wizard competition challenges bartenders to come up with an original liqueur or crème that is not already commercially available. The winning recipe will be put into production by Gabriel Boudier and released internationally later in the year.

Established in 1874, Gabriel Boudier is the only independent producer of liqueurs in Dijon still in family ownership. Their award-winning range is based on fresh ingredients, without the use of artificial flavours, and this philosophy was part of the brief to contestants.

Finalists were judged not only on their liqueur but also on their marketing plan to launch, along with a demonstration of how the liqueur could be used both in a simple serve and in a signature serve.

The four finalists were;
Jake Mellish – Boilermaker, Nottingham – Tonka bean liqueur
James Bowker – Wilderness, Birmingham – Meadowsweet liqueur
Caitlin Tulloch – Panda & Sons, Edinburgh – Chamomile liqueur
Maria Vieira – East London Liquor Company, London – Dijon Mustard liqueur

The finalists were judged by Samuel Boulton, winner of the 2016 Gabriel Boudier Wizard Award and Yves Battault, General Manager of Gabriel Boudier.

Maria impressed the judges with a polished presentation, demonstrating a good technical understanding to produce her liqueur with the unique mustard flavour being perfectly balanced in both cocktail recipes.

Drawing her inspiration from the other well know product of Dijon, Maria’s recipe uses both black and brown mustard. Increasingly ‘foodie’ ingredients are finding their way into cocktails and this trend looks to continue in 2018.

Maria took home £1,000 on the night and will now work with Gabriel Boudier over the next six months to finalize the recipe of Mustard Liqueur that will be launched in the UK at Imbibe Live on the 2nd and 3rd July, stand B110.

The next Gabriel Boudier Wizard competition will run in 2019, to find an original liqueur or crème to launch in 2020.

Maria’s recipes

BLOODY MUSTARD:
– 20ml Mustard Liqueur
– 20ml Saffron Gin
– 15ml Lemon juice
– 80ml Tomato mix
– 10ml Bloody Mary mix

EYE OF NEWT
– 40ml Dry Marsala
– 10ml Mustard Liqueur
– top with champagne
– 3 dashes of smoked malic acid solution.

Limited Edition Mandarine Napoléon XO Gold Honouring 125 Years

Mandarine Nap
To celebrate 125 years of its fine product, Mandarine Napoléon has crafted an extraordinary version of its delectable liqueur: The Limited Edition Mandarine Napoléon XO Gold. The special edition is a distillate of Sicilian mandarins blended with nothing less than a 125-year-old Grande Fine Champagne Cognac – resulting in a delightfully fresh and soft mandarin flavour with a delicious balanced cognac finish. Every bottle of the mandarin-infused liqueur in its robe d’or contains a harmonious touch of cognac from 1892: the year Mandarine Napoléon was first available to the public – covered by hand with 24-carat gold, combining craftsmanship, heritage and exquisite quality in and on a glorious bottle. Moreover, a special anniversary box, the walnut wood was exclusively designed to hold the product, so without a doubt, the XO Gold Limited Edition is a once-in-a-lifetime purchase.

The fact that people have been savouring Mandarine Napoléon for as long as 125 years now was the impulse that spawned the idea of creating an anniversary edition. Admittedly, it was not an easy task finding a suitable cognac well over a century old. However, a Grande Fine Champagne Cognac from 1892 was ultimately found, which truly adds colour and harmony to the Mandarine Napoléon Gold. As icing on the cake, a goldsmith from a small hamlet in the south of the Netherlands has then manually covered the bottle with 24-carat gold – so the bottle shimmers and shines from within the tailor-made walnut wood box.

Many people enjoy Mandarine Napoléon XO Gold as a royal twist in the Napoléon Margarita, but since the Limited Edition Mandarine Napoléon XO Gold is made with the exclusive Grande Fine Champagne Cognac, it is probably best savoured neat or on the rocks to experience the delicate subtleties and unique finish.

If you wish to order Mandarine Napoléon XO Gold Limited Edition, simply send an email to: limitededition@125ymandarinenapoleon.com. A symbolic price of €1892.00 has been set for this extraordinary liqueur and since this is a limited edition, there is a maximum of only 125 bottles available.

Hard Rock Cafe Want To Spritz Up Your Summer!

tumblr_ouvof53Yde1ttt0l6o1_540
Hard Rock Cafe have brought out their latest cocktail creations for the Summer season, focusing on the ever-popular Spritz, twisting them with familiar names such as Bombay Sapphire, Jack Daniel’s, Grey Goose and Chambord.

Kick-start with my personal favourite of the ‘Jack and Diane’ that see’s Jack Daniel’s Old No.7 combined with Cointreau, fresh lemon juice, sugar syrup and topped with lemonade for a bold hit of whiskey and orange. A close second for me is the ‘Chambord Supernova’ that see’s Chambord blended with St Germaine elderflower and topped with Prosecco, soda and a lemon twist. Rich, refreshing and offers a long finish!

A fantastic Grey Goose offering in ‘Good Limes, Bad Limes’ is available, showing the flavours of St Germaine elderflower, fresh limes, Prosecco and soda, whilst the ‘Thyme Warp’ offers a highlight of the Bombay Sapphire experience with fresh lemon juice and tonic, with a sprig of thyme to bring out the fresh aromas.

tumblr_ouvofhctu01ttt0l6o1_540
The two other Bombay Sapphire creations include ‘Gin Ginie’ that see’s the bolder profiles of Chambord mixed with the British gin and bitter lemon, topped with a sprig of mint, whilst the ‘My Gineration’ focuses on the gin with orange juice, tonic and plenty of orange peel for garnish.

Six refreshing serves, priced between £9.45 and £9.95, served up, if you wish, within a Hard Rock souvenir mason jar (for £11.80) whilst rocking out in the sunshine (or what’s left of it) on their terrace. And if you’ve ever read my previous features on Hard Rock Cafe’s food offerings, you’ll know you can make an afternoon of it!

Jack & Diane with a Guinness Bacon Cheeseburger for me. I’ll see you at the bar.

© David Marsland and Drinks Enthusiast 2017. 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.

Jägermeister

Jägermeister
I think it’s safe to say, Jägermeister has become Germany’s most famous drinks export. But other than its consumption within energy drinks, I’ve been looking forward to actually understand Jagermeister, and how it became one of the biggest brand calls the bar scene has ever seen.

So, here goes.

Jägermeister can trace its way back to 1878 and a gentleman named Wilhelm Mast, who founded a wine-vinegar business in his home town of Wolfenbüttel, Lower Saxony. The business is successful, and his son Curt Mast, comes on board, yet decides to turn the company into a different direction.

Curt showed great talent in the preparation and mixture of herbs, and in 1934, after many years of experiments, he developed a recipe that would become the profile we see of Jägermeister. Curt Mast dedicated his new recipe to all hunters and their honourable traditions. A toast of which every hunt would begin and end due to the spirits combination of only natural ingredients and pure alcohol. It’s with this that the stag would be become the figurehead to Jägermeister. However, it’s not just any stag to emblazon each bottle, but it’s said to be the stag that appeared to a wild hunter and converted him to Christianity. The same hunter who later became the patron saint of all hunters: Saint Hubertus.

The bottle itself is durable, with Curt tried and testing a variety from great heights to make sure the bottle was reliable in transporting his recipe across Germany. He also instructed that the doors to the “Kräuterkellerei”, where Jägermeister is produced, are only open to the 56 secret exotic herbs, blossoms, roots, and fruits, delivered here in sacks from across the world.

After selecting raw materials that are of high-quality for Jägermeister, their master distillers then carefully weigh them as specified in the original traditional recipe. They will then prepare several different dry mixtures of herbs. These are then gently extracted by cold maceration in a process that can take several weeks. Once complete, the master distiller will blend the macerates together and transfer them to one of 445 oak barrels within the cellar at Kräuterkellerei, themselves hewn from wood grown in the local forests of the ‘Pfalzerwald’.

But how does it fare? Well below, I give to you my tasting notes –

Jägermeister – 35%

Fresh orange peel and cinnamon come through on the nose, with a bold richness of allspice and cardamom present. Light, fresh notes of anise present on the palate first, with the rich, bold notes of burnt sugar, toffee, roasted coffee and tobacco leaf coming together. A lingering finish of sweet oak, raisin and orange peel.

Jägermeister Manifest – 38%

Pipped as the ‘world’s first’ super-premium herbal liqueur, Manifest is based on the brand’s original recipe of 56 herbs, roots and spices, but contains additional botanicals and is made using five macerates rather than four, whilst also being double-barrelled matured in both small and large oak casks for more than one year to intensify the flavour.
Light honey notes upon the nose, with a subtle sweet caramel profile sneaking through. A thin texture on the palate that warms up to an anise led profile of honey, raisin, cinnamon stick, clove and ginger. A lingering lick of spice on the finish.

Two fantastic herbal liqueurs, and would be enjoyed chilled or over ice for many years to come. However, this did catch my eye;

Jagermeister - Root 56
Root 56

Glass – 

Highball

Ingredients –

50 ml Jägermeister,
Top with Ginger Beer
Squeeze of fresh lime
Garnish with a slice of cucumber

An underrated brand to those who choose to shot, but take the time to experience it and it may surprise you. Make sure you have a bottle of either in your drinks cabinet, and grab some ginger beer too.

© David Marsland and Drinks Enthusiast 2017. 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.

 

 

 

A Romantic Cocktail To Warm Up Valentine’s Day

feeneys-irish-coffee
After a romantic meal with your loved one, why not end the evening sipping a delicious Feeney’s Irish Coffee in front of a roaring fire.

Feeney’s Irish Coffee is easy to make too. Heat gently 100 ml Feeney’s Irish Cream Liqueur with 1 cup of freshly brewed coffee and serve in a toddy glass topped with 1 teaspoon of whipped cream and grated chocolate.

Feeney’s Irish Cream is marketed as the world’s most luxurious Irish Cream Liqueur and contains 100% Irish whiskey. Feeney’s is masterfully distilled in the heart of Ireland and matured for at least three years and is available from:

Tesco’s which stocks 1 litre bottles RRP: £15.00 and 31Dover.com which stocks 70cl bottles RRP: £12.50 and 1 litre RRP: £15.00 and Amazon. ABV: 17%

Emporia Brands Launch National Provence Cocktail Day

Rinquinquin Bottle

Spirits innovator Emporia Brands is working in collaboration with its award-winning Distilleries et Domaines de Provence range to bring to the UK for the first time National Provence Cocktail Day.

Set to be this coming Friday 3rd June 2016, a number of bars and restaurants across the UK have joined the campaign to show off their cocktail creations using either the peach vermouth of Rinquinquin, the first legal absinthe since the ban of 1914 in Absente, and the thyme flavour of Farigoule, culminating in a hub of recipes to be featured upon www.provencecocktails.com.

No region of France is as incredibly blessed as Provence with the range of raw materials for original flavours to create wondrous liqueurs and vermouths. From orchards of peaches to hillsides of wormwood, Distilleries et Domaines de Provence have a glorious palette of flavours to work from, to create spirits, liqueurs and vermouths to inspire bartenders nationally.

National Provence Cocktail Day celebrates the innovation of such, showcasing the talent and creations from a wide variety of concepts, both on and off trade, across the UK.

Highlights across the UK include The Blackbird in Edinburgh showing off Provence Cocktails in the ‘Garden Shed’(Thursday 2nd to Sunday 5th June), whilst their Beer Garden will be taken over with an exclusive cocktail menu of 4 Provence delights.
Bistro Provence, also in Edinburgh, are running a week of Provence Cocktails, recommending their creations with food pairings, whilst The Tippling House in Aberdeen have produced five Provence Cocktails for the weekend.

In London, Gaucho Smithfields are launching a Provence Cocktail Day menu as part of their Aperitivo terrace, including the Rinquinquin based Peach Frappe.

The Midlands see’s the likes of The Edgbaston and 40st Pauls from Birmingham and Hockley Arts Club, World Social and Annies Burger Shack (all located in Nottingham) embracing Farigoule, Absente and Rinquinquin within their trademark cocktails, whilst the North East sees an in-store tasting at Fenwicks in Newcastle from 12-6pm and a Provence Cocktail Showcase on the 2nd June at BonBar with exclusive invites to local industry figures.

On the South Coast, the General Wine Company and their Liphook and Petersfield branches will be running Absente Absinthe tastings over the weekend, with the in-store tastings also running to Amathus Knightsbridge with a look at Rinquinquin.

The North of England will see El Gato Negro creating several Rinquinquin serves, whilst Cottonopolis have for you a specialised cocktail menu with Rinquinquin and Farigoule as well as food pairings. To continue the Manchester theme, Dusk Til Pawn have been utilising Farigoule for their Provence Cocktail specials, whilst it will also be the venue for a city-wide Provence Cocktail Day competition to show off the creativity of the city.

Speakeasy venue Riddles Bar in Altrincham are serving up Absente creations following the success of National Absinthe Day back in March, whilst Leeds and Backroom Bar have a Farigoule and Casco Viejo tequila creation on offer.

To cap off the Provence Cocktail Day activity, Pollen Street Social in London are joining forces with Emporia Brands and Distilleries et Domaines de Provence on the 5th June as part of Social Sunday 2016 For Hospitality Action.

A 5-course tasting menu prepared by Chef owner Jason Atherton, Sat Bains, Tom Kerridge and Claude Bosi is available, whilst across the street at Little Social, Greg Marchand from Frenchie, will be cooking his own tasting menu.

Also getting in on the food pairings are La Petite Mort in Edinburgh who are running a week long pop-up menu of four cocktails which will have recommended food pairings, culminating in a hosted 3 course dinner with paired Provence Cocktails on the 7th June.

For more information on Distilleries et Domaines de Provence and Emporia Brands, please visit www.emporiabrands.com

Follow Provence Cocktails on Twitter @ProvCocktails or Facebook at www.facebook.com/ProvCocktailscom or visit http://www.provencecocktails.com

You can purchase the Distilleries et Domaines de Provence range online at Master of Malt and The Drink Shop, as well as in-store at Fenwick’s, General Wine Company and Amathus.

The Gabriel Boudier Wizard Final Casts Its Spell In Dijon, France

DSC01895

Monday 25th January saw the culmination of a yearlong campaign between the award-winning UK importer Emporia Brands and the Wizard’s of the liqueur market, Gabriel Boudier. Hosted within the superb Villa Messner in Dijon, the home of Gabriel Boudier since 1874.

The Gabriel Boudier Wizard Awards set out in 2015 to find a UK bartender worthy of the accolade, coming up with a unique flavoured liqueur in the hope of impressing the owners of Gabriel Boudier, the Battault family, and winning the chance to have their winning recipe put into full production.
Three UK finalists, each of which had earned their way to the final through the Boutique Bar Show regional heats held in London, Glasgow and Manchester, were awarded the chance; Joey Butcher of Bourbon and Black, Manchester, Samuel Boulton of Suds n Duds in Birmingham and Andrew Stewart of The Tippling House, Aberdeen.

Over the watchful eye of François Battault, Chairman of Gabriel Boudier and Jack Rackham, Commercial Director of Emporia Brands, it was to be Samuel Bolton’s night as his Kaffir Lime Leaf impressed alongside his simple signature serve of Kaffir Lime Leaf and Fentimans 1905 Tonic Water, and his understanding of the commercial aspects of the liqueur category.

Winning £1000 on the night too, he will be introducing to the market his Kaffir Lime Leaf liqueur, produced by the award-winning Gabriel Boudier, before the end of the year and is set to be available through all major retailers.

Emporia Brands Release Their Festive Cocktail Recipes

PX Reserve

Here at Emporia Brands HQ, we asked a number of our award-winning brands to send us across their festive recipes, perfect to impress your friends and family with.

Ron Prohibido – ‘the forbidden rum’ – is a unique premium Latino rum from Mexico. Made in a traditional 12 year solera with a unique combination of column still rums, Ron Prohibido was, in the 17th century, shipped in used sweet wine barrels to Spain where the distinctive sweet and bitter taste it acquired during the voyage was much appreciated…so much so that local producers in Spain persuaded King Felipe V to ban it – hence “prohibido”, the forbidden rum. Now, over 300 years later, this delicious rum is available in the UK for the first time.

Try their simple ‘Prohibido’:

Glass: Mug

Ingredients:

60 ml Ron Prohibido
2 tsp caster sugar
½ cup hot fresh coffee
1 cinnamon stick
Orange zest

Method:

Stir the coffee and sugar until the sugar dissolves. Stir in Ron Prohibido and add the cinnamon and the strip of orange zest. Garnish with whipped cream, grated chocolate and grated orange zest.

 

Prohibido
Prohibido

Osborne is one of the oldest and most prestigious wine and spirit producers in Spain. Founded in 1772 by Thomas Osborne Mann to supply sherry to the UK, it remains 100% family owned, and is now run by the seventh generation.

The brightest vinous jewels in Osborne’s considerable crown are the very old rare sherries (vors). these are exceptional sherries from very special soleras, all of which were established nearly two centuries ago, and the solera for Sibarita is in fact the oldest in Jerez, dating back well over 200 years to 1792. These precious sherries have found worldwide acclaim, and are found on the lists of top restaurants around the world.

Try out their ‘PX Reserve’ recipe:

Glass: Coupette

Ingredients:

40 ml Chairman’s Reserve
10 ml Osborne PX
2 dash Angostura

Method:

Stir all the ingredients within a mixing glass over ice, then strain into a coupette.

 

Founded in 1874, Gabriel Boudier is a family owned company famous around the world for its fruit liqueurs which are used by Michelin star chefs and in top cocktail bars in over 140 countries. Gabriel Boudier uses only the finest quality fresh fruit in its liqueurs with no artificial colourings, flavours or additives. In a unique process, the fruit is frozen immediately it is picked and then macerated six times a year to ensure the optimum freshness without oxidation.

Try their ‘Fruits of Dijon’ recipe:

Glass: Rocks

Ingredients:

30 ml Gabriel Boudier Ginger
50 ml Distil No.9 vodka
50 ml Cranberry juice
1 dash Angostura

Method:

Shake all the ingredients within an ice filled shaker and strain over a ice filled rocks glass. Garnish with cherry stick.

Ron Prohibido, Gabriel Boudier and Osborne PX are all available from all leading retailers including Whisky Exchange, Latitude, Gerry’s, Corks Out and Wine Rack.

For more information on all these brands and Emporia Brands, please visit http://www.emporiabrands.com

Follow Emporia Brands on Twitter @EmporiaBrandsUK or Facebook at www.facebook.com/EmporiaBrands

Follow Ron Prohibido on Twitter @RonProhibido or Facebook at www.facebook.com/RonProhibidoUK

Follow Gabriel Boudier on Twiiter @Gabriel_Boudier or Facebook at www.facebook.com/GabrielBoudierUK

 

The De Kuyper And The UKBG End The Year On A High

FullSizeRender

A few weeks back saw myself invited down to judge once again a cocktail competition with a difference. Hosted within Bar So in Bournemouth, De Kuyper were supporting the UKBG and their Bournemouth Bartenders Grand Prix 2015 final, which saw 10 bartenders from across the south coast of England battle it out, yet having no idea what their recipe would be.

Essentially, each bartender had 15 minutes before the competition started to walk around the Nectar Tradeshow where numerous stands were located with spirit brands and mixers. After choosing their desired ingredients, and making sure they utilized one of the De Kuyper expressions, including Lemongrass and Lapsang Souchong, they were given the stage to present their idea to the judging panel (myself, Peter Holland from the Floating Rum Shack, James Fowler Diageo UK World Class Champion 2014 and Eve Vasileiadou representing UKBG and the Churchill Bar @ the Hyatt Regency Hotel).

 

With some interesting ideas presented, the winning recipe saw Evan Williams Extra Old, Amaro, De Kuyper Triple Sec, Salize Amaretto,  Peat Monster Whisky and Angostura Bitters combined for a ‘River of Fire’. The creator? Gemma Terry from Smoking Aces in Bournemouth, winning £250 in cash, the De Kuyper bar kit donated by Paul Curry from William Grant & Sons and the title of the Bournemouth Bartenders Grand Prix Champion!

Fancy giving her cocktail a go?

‘River of Fire’

40 ml Evan Williams Extra Old
20 ml Amaro
15 ml De Kuyper Triple Sec
15 ml Salize Amaretto
5 ml Peat Monster Whisky
Dash of Angostura Bitters

Also competing in the final were;

Niall Percival competing for Remy Martin 1738
Tommo Quy competing for Jinzu Gin
Cameron Moncaster competing for Conker Dorset Dry Gin
Andy Hardwick competing for Evan Williams extra aged
Dave Hall competing for Flor de Cana 4yo
Luke Sheppard competing for 3 Barrels Brandy
Joe Prout competing for Tarquin Gin
Johnny Brissenden competing for Casamigo Tequila Blanco
Sarah Owens competing for Cinzano 1757

© David Marsland and Drinks Enthusiast 2015. 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.