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Liqueurs - Page 2

post #16 of 21
11/11/10 at 11:50pm
Quote:
Originally Posted by kwilkinson View Post
Ahh, nice. Lucien Jacob is from the Cote de Beaune. I also wish I knew more about liqueurs. You're a pretty big fan of cocktails featuring champagne, huh?
Yes, in large part because I feel that they, unlike most cocktails, do not dull my senses of taste and smell. Also, they aren't so alcoholic, which is nice before dinner.
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post #17 of 21
11/11/10 at 11:52pm
Quote:
Originally Posted by iammatt View Post
Yes, in large part because I feel that they, unlike most cocktails, do not dull my senses of taste and smell. Also, they aren't so alcoholic, which is nice before dinner.
First time I met you, you were drinking cocktails that were either made with rose or they had a red liqueur mixed in. Garnished with a pretty long lemon peel. The drink smelled amazing from across the table. What was that?
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post #18 of 21
11/11/10 at 11:54pm
Quote:
Originally Posted by kwilkinson View Post
First time I met you, you were drinking cocktails that were either made with rose or they had a red liqueur mixed in. Garnished with a pretty long lemon peel. The drink smelled amazing from across the table. What was that?
Kir royale. Just champagne and creme de cassis with a twist of lemon. My father used to drink them, and regular kirs, then my wife caught on and finally I did as well.
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post #19 of 21
11/12/10 at 12:00am
Quote:
Originally Posted by iammatt View Post
Kir royale. Just champagne and creme de cassis with a twist of lemon. My father used to drink them, and regular kirs, then my wife caught on and finally I did as well.

This conversation just went full circle.
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post #20 of 21
11/12/10 at 1:56pm
I find cassis on its own so cloyingly sweet - it really needs a dry champagne to help balance it out. We don't drink a lot of liqueurs, but Cointreau on its own is my fav.
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post #21 of 21
11/12/10 at 2:55pm
Don't know if I could drink Cointreau on its own, definitely Creme de Cassis. Would you guys drink Midori or Blue Curacao on their own as well? Amaretto, Grand Marnier, and then things like Campari, Fernet, Chartreuse, Jagermeister, etc, stand on their own I guess.
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