Marie Brizard Advertorial by Wine Enthusiast

Special Promotion
IMPORTED BY THE OTHER WINE & SPIRITS
DARE TO CREATE
DARE
TO CREATE
COCKTAIL RECIPES
IMPORTED BY THE OTHER WINE & SPIRITS
WATERMELON MARGARITA
2 ounces blanco tequila
2 ounces Marie Brizard
Watermelon Liqueur
4 ounces sour mix
Creating Flavorful Cocktails
Y
ou wouldn’t want to sip a Margarita without
orange curacao, nor a chocolate Martini without
a decadent dose of chocolate liqueur. These
cordials make our lives – and of course, our drinks! – just
a little bit sweeter, bolder and more delicious.
FROM ELIXIR TO COCKTAIL
Although the earliest cordials may have been used as
medicinal elixirs or post-prandial digestifs, they are now a
key component for making cocktails.
Consider the line-up from Marie Brizard, a brand
well-known in both France and the United States,
spanning 18 flavors from juicy Orange Curacao, a staple
for Margaritas and other mixed drinks, to rich Chocolat
Royal and refreshing Anisette.
It all started in Bordeaux, France in 1755, when
Marie Brizard and nephew Jean-Baptiste Roger first
launched the aniseed liqueur that later became Marie
Brizard Anisette, made with green aniseed from the
Mediterranean.
Although cordials fell out of favor in the 1990s,
when bartenders turned to flavored vodkas instead,
liqueurs are back on the shelves at most high-end bars,
as a growing number of consumers seek out quality,
handcrafted cocktails.
“Most mixologists want to create their cocktails
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Bridging history and innovation, Marie Brizard shows how to
use liqueurs in a growing range of creative cocktails.
from scratch,” explains Hubert Surville, who founded
Marie Brizard Wine & Spirits USA in 1991.
DEPTH OF FLAVOR
“To me, the depth of a cocktail is what it’s all about,”
explains Karl Runge, VP, Director of Sales & Marketing,
for Marie Brizard, who works closely with bartenders
across the globe.
Like the flagship Anisette bottling created 260 years
ago, Marie Brizard continues to make its liqueurs with
natural infusions, seeds, spices and other ingredients to
create a “true to type” liqueur.
Indeed, Surville recalls days spent visiting the
distillery: “I still remember the smell of the stills – the
smell of the orange peels and cocoa. It was like walking
through a kitchen.”
Translated into modern-day cocktail-making, that
means intensely concentrated flavor.
“Everyone wants to get back to the grass roots of
the Margarita – the fresh agave tequila, the sour mix,
the curacao,” Runge notes. “Marie Brizard Orange
Curacao is made from traditional curacao oranges, not
concentrate. Bartenders put it in with their Margarita
mix, and it just explodes with flavor.”
Which is exactly the kind of cocktail that brings
people back for a second round.
TASTING NOTES
88
POINTS
Marie Brizard
Anisette:
Crystal clear in
the glass, with
bold aromatics
that evoke the
freshness of
green anise
from the
Mediterranean.
93
POINTS
Chocolat Royal:
This smooth,
luscious liqueur
is made with
the finest
cocoa beans
from Africa for
intense notes of
dark chocolate
and vanilla.
93
POINTS
Orange
87
Curacao:
POINTS
Made with
bitter orange
peel, this
versatile
liqueur bursts
with enticing
orange
flavor.
In a cocktail shaker, combine all
ingredients with shaved ice. Shake
vigorously, and pour mixture into a
martini glass. Garnish with a small
watermelon wedge and lime
peel twist.
ROYAL BLACKBERRY
1 ounce Marie Brizard Blackberry
Champagne or other sparkling white
wine
Pour blackberry liqueur into Champagne
flute. Top up with sparkling wine, and
garnish with a fresh blackberry.
SEXY MARIE!
3 ounces Marie Brizard Anisette
1 ounce Marie Brizard Orange Liqueur
Stir in a rocks glass full of ice cubes.
Garnish with a fresh flower.
FOR THE LOVE OF CHOCOLAT
2 ounces Marie Brizard Chocolat Royal
1 ounce Sobieski vodka
2 ounces Marie Brizard Parfait Amour
2 ounces heavy cream
In a mixing glass, combine Chocolat
Royal liqueur, vodka and ice. Stir to chill,
and strain into a martini
glass. In a cocktail shaker,
combine Parfait Amour,
heavy cream and one
ice cube. Shake well, until
it becomes a soft whipped
cream. Spoon the cream into
the martini glass, on top of the
chocolate mixture. Garnish with
crushed pistachios and a fresh
orchid or edible flower.
Marie Brizard
Watermelon:
This vivid pink
liqueur is made
with natural
extract of
watermelon for
fresh, sweet,
powerful freshmelon character.
92
POINTS
Marie Brizard
Blackberry: Also known
as creme de mure, this
deep red liqueur is
macerated with wild
fruit plus a dose of
blackberry juice, for an
aroma and flavor that
evokes just-picked ripe
berries.
FOR MORE INFORMATION ABOUT MARIE BRIZARD, PLEASE CONTACT KARL RUNGE AT KRUNGE@SUR-ENT.COM