Chambord is a French cognac-based black raspberry liqueur, “an infusion of the world’s finest raspberries, blackberries…black raspberries, black currant, Madagascar vanilla and cognac” according to its label. There are other raspberry liqueurs out there, including generics, but Chambord has long been considered the best. It’s 33 proof, which is not very strong, and deep purple in color.
(See all Chambord recipes.)
Taste of Chambord
The first thing I notice when smelling a glass of Chambord is the raspberry followed by vanilla. A taste reveals something a little bit sharper, almost like a distant note of citrus, and also a honey note.
The flavor is intense, but not quite as sweet as many fruity liqueurs – such as Midori. The mouthfeel is a more silky than oily. The aftertaste is just raspberry, maybe a hint of vanilla. I find a lot of sweet liqueurs too cloying, and raspberry is not my favorite flavor, and yet I like Chambord served straight up better than I would have expected. It’s like somehow they preserve the only the very best aspects of the raspberry flavor, and add in some subtle complimentary notes.
That said, Chambord is at its best in cocktails. You can simply mix it in with champagne or a good dry gin or vodka. Or you can try something more complicated, like the Chambord Royale, featuring Chambord with vodka, cranberry and pineapple, or the Red Frog with amaretto, Crown Royal and cranberry juice blended with Chambord.
– Written by Jen, who likes dry cocktails and drinks gin, whiskey and silver tequila straight up.