Chambord Liqueur


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Types of Spirits Made:






Discussion (7)

  • Michael Andria posted 4 months ago

    Are the old bottles with the cross on the cap sold in Canada?

  • honeyat30yahoocom1359383294 posted 1 year ago

    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

  • Konanseraphin Yao posted 3 years ago

    As far as I know kir royal is made with creme de cassis .which give to drink a good taste

  • Jared posted 4 years ago

    Cassis is Black Currant liqueur, chambord is raspberry liqueur.
    The Kir/Kir Royale is classically made with Creme de Cassis

  • Jules posted 5 years ago

    Also, cassis is at a higher proof. I'm not sure if that matters though.

  • Jules posted 5 years ago

    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.

  • theinsidewaiter posted 6 years ago

    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!

    http://theinsidewaiter.wordpress.com/2010/10/06/virgins-weapons-of-mass-destruction/


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