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I have an opened Chambord that dates back to 1986 that was given to me as a gift. How do I find out if it is still good?
Are the old bottles with the cross on the cap sold in Canada?
I have a Chambord that dates back to 1985 it was given to me as a gift it has the original crown on the lid...Is it still good and how do I find out
As far as I know kir royal is made with creme de cassis .which give to drink a good taste
Cassis is Black Currant liqueur, chambord is raspberry liqueur.
The Kir/Kir Royale is classically made with Creme de Cassis
Also, cassis is at a higher proof. I'm not sure if that matters though.
The way I have made it is with cassis, because Chambord seems to be a little too pungent. Its' raspberry flavor is a little more intense. You can make them either way; it depends on the customers palette. I agree with the Bellini issue though. White peach takes a little of the intensity out of the Bellini. I usually like to use fresh ingredients; however, they are not always available. Hope that kind of helps.
I have a question. We waiters like to pretend we know everything but sometimes we need help. Why is it that some people ask for their Kir/Kir Royale with Creme de Cassis vesus Chambord?
Are they both raspberry liquers and therefore, it doesn't really matter?
Is making a Kir with creme to casssis unorthodox? Is it like making a Bellini with frozen white peach puree instead of the real stuff?
Help! And check out my artictle about my VIRGIN KIR ROYALE request!
Think you know the booze? Let’s start with some basics.