Marie Brizard Advertorial by Wine Enthusiast
Transcription
Marie Brizard Advertorial by Wine Enthusiast
Special Promotion IMPORTED BY THE OTHER WINE & SPIRITS DARE TO CREATE DARE TO CREATE COCKTAIL RECIPES IMPORTED BY THE OTHER WINE & SPIRITS WATERMELON MARGARITA 2 ounces blanco tequila 2 ounces Marie Brizard Watermelon Liqueur 4 ounces sour mix Creating Flavorful Cocktails Y ou wouldn’t want to sip a Margarita without orange curacao, nor a chocolate Martini without a decadent dose of chocolate liqueur. These cordials make our lives – and of course, our drinks! – just a little bit sweeter, bolder and more delicious. FROM ELIXIR TO COCKTAIL Although the earliest cordials may have been used as medicinal elixirs or post-prandial digestifs, they are now a key component for making cocktails. Consider the line-up from Marie Brizard, a brand well-known in both France and the United States, spanning 18 flavors from juicy Orange Curacao, a staple for Margaritas and other mixed drinks, to rich Chocolat Royal and refreshing Anisette. It all started in Bordeaux, France in 1755, when Marie Brizard and nephew Jean-Baptiste Roger first launched the aniseed liqueur that later became Marie Brizard Anisette, made with green aniseed from the Mediterranean. Although cordials fell out of favor in the 1990s, when bartenders turned to flavored vodkas instead, liqueurs are back on the shelves at most high-end bars, as a growing number of consumers seek out quality, handcrafted cocktails. “Most mixologists want to create their cocktails IMPORTED BY THE OTHER WINE & SPIRITS Bridging history and innovation, Marie Brizard shows how to use liqueurs in a growing range of creative cocktails. from scratch,” explains Hubert Surville, who founded Marie Brizard Wine & Spirits USA in 1991. DEPTH OF FLAVOR “To me, the depth of a cocktail is what it’s all about,” explains Karl Runge, VP, Director of Sales & Marketing, for Marie Brizard, who works closely with bartenders across the globe. Like the flagship Anisette bottling created 260 years ago, Marie Brizard continues to make its liqueurs with natural infusions, seeds, spices and other ingredients to create a “true to type” liqueur. Indeed, Surville recalls days spent visiting the distillery: “I still remember the smell of the stills – the smell of the orange peels and cocoa. It was like walking through a kitchen.” Translated into modern-day cocktail-making, that means intensely concentrated flavor. “Everyone wants to get back to the grass roots of the Margarita – the fresh agave tequila, the sour mix, the curacao,” Runge notes. “Marie Brizard Orange Curacao is made from traditional curacao oranges, not concentrate. Bartenders put it in with their Margarita mix, and it just explodes with flavor.” Which is exactly the kind of cocktail that brings people back for a second round. TASTING NOTES 88 POINTS Marie Brizard Anisette: Crystal clear in the glass, with bold aromatics that evoke the freshness of green anise from the Mediterranean. 93 POINTS Chocolat Royal: This smooth, luscious liqueur is made with the finest cocoa beans from Africa for intense notes of dark chocolate and vanilla. 93 POINTS Orange 87 Curacao: POINTS Made with bitter orange peel, this versatile liqueur bursts with enticing orange flavor. In a cocktail shaker, combine all ingredients with shaved ice. Shake vigorously, and pour mixture into a martini glass. Garnish with a small watermelon wedge and lime peel twist. ROYAL BLACKBERRY 1 ounce Marie Brizard Blackberry Champagne or other sparkling white wine Pour blackberry liqueur into Champagne flute. Top up with sparkling wine, and garnish with a fresh blackberry. SEXY MARIE! 3 ounces Marie Brizard Anisette 1 ounce Marie Brizard Orange Liqueur Stir in a rocks glass full of ice cubes. Garnish with a fresh flower. FOR THE LOVE OF CHOCOLAT 2 ounces Marie Brizard Chocolat Royal 1 ounce Sobieski vodka 2 ounces Marie Brizard Parfait Amour 2 ounces heavy cream In a mixing glass, combine Chocolat Royal liqueur, vodka and ice. Stir to chill, and strain into a martini glass. In a cocktail shaker, combine Parfait Amour, heavy cream and one ice cube. Shake well, until it becomes a soft whipped cream. Spoon the cream into the martini glass, on top of the chocolate mixture. Garnish with crushed pistachios and a fresh orchid or edible flower. Marie Brizard Watermelon: This vivid pink liqueur is made with natural extract of watermelon for fresh, sweet, powerful freshmelon character. 92 POINTS Marie Brizard Blackberry: Also known as creme de mure, this deep red liqueur is macerated with wild fruit plus a dose of blackberry juice, for an aroma and flavor that evokes just-picked ripe berries. FOR MORE INFORMATION ABOUT MARIE BRIZARD, PLEASE CONTACT KARL RUNGE AT [email protected]