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After tasting Chambord neat, Hal Wolin, spirits blogger at A Muddled Thought, crafted this luxurious cocktail to amplify the French liqueur’s notes of fresh berries, vanilla and subtle spice.
2 oz. bourbon
3/4 oz. Chambord liqueur
3/4 oz. vanilla syrup (see below)
2 dashes Peychaud's bitters
Ice cubes
Tools: shaker, strainer
Glass: coupe
Garnish: 3 fresh blackberries or raspberries, skewered on a cocktail pick
Shake all ingredients with ice and strain into a chilled coupe. Garnish.
To make the vanilla syrup:
1 cup sugar
1 cup water
1 vanilla bean, split lengthwise
Bring water and sugar just to a boil. Remove from heat and add vanilla bean. Cool to room temperature and strain into a clean glass bottle. Will keep refrigerated for two weeks.
Hal Wolin, A Muddled Thought
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