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Raspberry Liqueurs; Chambord Substitute
Topic Started: Nov 4 2011, 03:23 PM (3,643 Views)
rumbaba
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Chambord is quite expensive and comes in very pretty, orb-shaped, but titchy, little 20cl bottles. Has anyone used Vedrenne creme de framboise in cocktails and is it a reasonable substitute?
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Aware-Adult


The local corner shop here sells BOLSRasberry Brandy’, along with Apricot and the usual Cherry versions. 50cl for £9.99
<mmmmm>
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rumbaba
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Thanks, I'll check it out but I am not sure it is the same thing

http://en.wikipedia.org/wiki/Chambord_(liqueur))
Edited by rumbaba, Nov 4 2011, 03:47 PM.
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Aware-Adult



Will anybody notice? I assume you are making a proper cocktail with plenty of 40percent alcohol fuel <devi>;; ??
??
?? Flavours rapidly become blurred after a few sips. <bubbly>

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rumbaba
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Well, I generally make them for myself and I like to make them 'properly' , with regard to strength and taste :) <bubbly>
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rumbaba
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Simon Difford, respected cocktail expert, reckons modern Grenadine syrup is no good because it isn't made with pomegranate juice, just any old red berries. I checked my bottle and he's right. He advises making your own - yeah, right Simon :( It's a minefield on planet cocktail. <laugh>

Anyway, Mrs Rumbaba has brought back the Vedrenne, I made a Tre Martini (I think): Bacardi, apple juice, 'Chambord', gomme, and it was fine for me <ok>
Edited by rumbaba, Nov 4 2011, 06:36 PM.
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Mobson
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Well Rum, there is no real substitute for Chambord; I have the 70cl bottle which we bought in the summer at my favourite Soho wine specialists...Gerry's. I've said it before, but it's worth repeating that this shop has everything on God's universe and if it hasn't it will get try to get it for you. <redwine>

http://www.gerrys.uk.com/CatalogueAndCartOct07.aspx
Edited by Mobson, Nov 5 2011, 10:56 AM.
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rumbaba
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Overpriced though Mobs. The 20cl bottle is £6.90 in Sainsbury. I guess you pay for the service, althought the 70cl bottle works out at good value :)
Edited by rumbaba, Nov 5 2011, 02:42 PM.
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Mobson
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Exactly, the larger bottle is more economical, especially as I use it in food dishes as well. There is a dark velvety resonance in this raspberry liquid that cannot be imitated. Dribbled in with the mess that is Eton, substituting raspberries for strawberries, and using chantilly cream instead of normal double, it's pure heaven!

Also when making 'grown up' jelly, marinade the raspberries in the liqueur before adding them and all the marinaded liquid to melted leaves of gelatin, or agar agar if doing a veggie jelly
Edited by Mobson, Nov 5 2011, 12:16 PM.
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rumbaba
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Had some lunch in this new place (click here) The Wells Kitchen. Some unusual ales, very nice food /wines and a very interesting cocktail list (although I didn't have one at lunchtime :) )
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