Created by R. & A. Bailey Company of Dublin, Ireland, the liqueur is made from a base of dairy cream not more than 2 hours old. The quality and fresh flavor of the cream is the most important ingredient in a liqueur of its type. Baileys is made with the highest grade of dairy fresh cream possible. The cream is infused with aged, triple-distilled Irish whiskey and natural vanilla and chocolate flavorings. The liqueur is homogenized to ensure that the flavors become fully integrated and the ingredients don’t separate. It’s pasteurized and bottled at 34-proof.
Baileys Irish Cream is an elegant taste sensation that deserves its international preeminence. The liqueur has a beige hue and a luscious, medium-weight body. The bouquet is decidedly creamy with engaging aromas of whiskey and chocolate. It spreads a wealth of flavors over the palate; alternating notes of vanilla, chocolate and whiskey. The dairy-wrapped flavors persist long into the luxurious finish. Enjoy this creamy treat by itself, over ice, or as part of a cocktail. It is also commonly used as an addition to coffee in lieu of sugar and cream.
We could tell you that Barrow’s Intense is made in Brooklyn with fresh ginger and no chemical flavorings. But really, all you have to do is taste it and you’ll know. Enjoy!
12 oz. pale lager
1.5 oz. Barrow’s Intense
2 dashes hot sauce
3 lime wedges squeezed
Salt the top
Created by Dot Katsias from Henrietta Hudson's
It is difficult to imagine a liqueur more elegant than Chambord. It became an instant success when it was introduced in the early 1980s and has been a top-shelf denizen since its arrival. Now, Chambord Black Raspberry Liqueur is featured in such a large repertoire of classic and contemporary cocktails alike that the brand is permanently enrolled in the "must have" class. In the hands of the inspired, the super-premium brand has no creative limits. Chambord is made on the premises of a traditional Loire Valley Chateau south of Paris in Cour-Cheverny France. The liqueur is crafted using all-natural ingredients. An infusion of fresh raspberries and blackberries is married with a proprietary blend of natural black raspberry fruit extract, cognac, Madagascar vanilla, Moroccan citrus peel, honey and delicate herbs and spices. Everything about Chambord is sensational. The intrigue begins with its opaque appearance and extremely deep, ruby/purple hue. The liqueur has a luxuriously textured, medium-weight body and a wafting herbal and fruit bouquet. The semisweet palate is a lavish affair of raspberries, spice, herbs and a taste of honey. The flavors persist on the palate for a remarkably long finish. Chambord was inspired by a unique, black raspberry liqueur produced in the Loire Valley of France in the late 17th Century. While visiting the Chateau de Chambord, King Louis XIV sampled the liqueur and became immediately enamored with it. The rest is history.
Produced in Voiron, France from a mixture prepared by Carthusian monks, the historic Chartreuse recipe was first given to the monastery in 1605 by King Henri IV, although the first batch did not come out until 1737. Based on an ancient manuscript "Elixir of Long Life,” the recipe included over 130 herbs, flowers and secret ingredients, with complicated processes for distillation, infusion and maceration. Still prepared by two Carthusian Brothers entrusted with this mission by their Order and distilled and manufactured in complete secrecy, the recipe of this historical elixir still remains a mystery and yet to be replicated.
Chartreuse Green is an intensely floral and herbal liqueur with notes of mint, cloves, thyme, lemon, rosemary and cinnamon followed by a smooth, long lasting finish. Becoming a favorite ingredient with mixologist all around, we say have some fun and experiment with cocktails based in Gin and Tequila.
DULCE Y PICANTE
Cointreau Liqueur is recognized around the world as a timelessly classic liqueur. The incomparable brand was created in 1849 by Frenchman Edouard Cointreau, in Angers in the Loire Valley. Passed down from generation to generation, the recipe for Cointreau Liqueur has remained a secret since its inception. The explanation behind the liqueur's enduring popularity begins with how it's made. Cointreau is crafted from a complex blend of sweet orange peels from Spain, France and Brazil. They are then combined with bitter, unripe orange peels from South America. A portion of the peels are dried in the sun prior to distillation, the rest are distilled fresh. The peels are macerated in alcohol and when the infusions have reached their peak flavor, distilled in copper alembic stills. The distillery has nineteen stills, each of which was designed specifically to produce this liqueur. Cointreau personifies sophistication. It has ideal clarity, a satiny textured, medium-weight body, with an impressively focused bouquet of freshly cut oranges. The liqueur glides over the palate with a tingling wash of sweet orange flavor with subtle bitter notes. The citrus experience continues long into the lingering finish. Cointreau is particularly versatile in making cocktails. Impressively, it has a starring role in an long list of cocktails, both classic and contemporary. Cointreau was there at the inception of the Sidecar, Margarita and Cosmopolitan.
Introduced in the United States in the early 1980s, Frangelico Hazelnut Liqueur immediately developed a loyal following with mixologists and consumers alike. Nothing quite like it had ever appeared on American backbars. Its brilliant hazelnut flavor and generous bouquet quickly became featured attractions in scores of contemporary classics. Legend has it that at turn of the 17th century an Italian cleric named Friar (Fra.) Angelico created a sweetened elixir out of brandy and wild hazelnuts. Its recipe was handed down for generations until it eventually became the foundation of the now indispensable liqueur. Today Frangelico is made in the Piedmont region of Italy. Its complex and one of a kind character is produced by infusing brandy with a combination of natural flavor extracts that include hazelnuts, cocoa, coffee, vanilla. The liqueur is repeatedly filtered for purity, sweetened and bottled at 48 proof.
The reasons for Frangelico's tremendous success are perfectly evident. The liqueur has an appealing amber hue and a supple, lightweight body. Its generous bouquet is perhaps the most seductive in the business, a wafting affair of vanilla, honey and roasted nuts. The bakery fresh aromas expertly prepare the palate for the waves of chocolate, spicy herbs and toasted hazelnuts. The flavorful finish is warm and relaxed.
Kahlúa was first imported into the United States after the repeal of prohibition and quickly became a favorite with our country's mixologists. The exact origin of its recipe is a matter of debate. Those that contend it originated in Morocco, point to the Moorish archway depicted on the label as one piece of evidence. What is known, however, is that Kahlúa Coffee Liqueur has been made in Mexico for nearly a century and that it steadfastly remains one of the bestselling liqueurs in the world. Kahlúa is made from a base of continuous-distilled sugar cane and is steeped with vanilla and mountain-grown Mexican coffee. The famous liqueur has a deep brown color, a velvety smooth texture and a freshly ground coffee aroma. Its well-rounded body delivers the rich flavors of coffee, cocoa and vanilla. While moderately sweet, Kahlúa isn't cloying or overbearing and has a long, flavorful finish.
Among the native wildflowers found in the Alps are the Queen Charlotte and March Violets. Elegant in its simplicity, this authentic Crème de Violette captures their fragrance, vibrant colors, and taste. Enjoy this liqueur in classic cocktails such as the Blue Moon or Aviation, or as an ingredient in continental cuisine. -Importer's Notes