“A new Year, a new Decade”
 It’s hard to believe that another decade has passed. From the overblown worries of Y2K, to the tragedy of 9/11 to the financial meltdown of the last couple of years, you, our valued customer, have found the Ranch here, a Beverage Bulwark against the Tyranny of Thirst. This month we cordially offer an insight into liqueurs. The exotic, shapely bottles line the back shelves of the Ranch and lurk in the depths of the home liquor cabinet. That dusty bottle of Amaretto or Galliano has been there since Amaretto Sours and Harvey Wallbangers were popular, and it most likely is still quite drinkable. The combination of high alcohol and sweetness are properties that allow them to hang on for years. Liqueurs are enigmatic, rarely touting their components. Often consumed post-prandially as a digestif, some liqueurs enjoy a brief popularity as a cocktail such as Bailey’s Irish Cream in an Irish Car Bomb or Kahlua in White or Black Russians. Jägermeister is a current rage as a shooter.
In simplest terms, liqueurs are based upon a strong spirit, usually brandy or a neutral distillate, sweetened with sugar syrup or sometimes honey to make them more palatable, and flavored with any imaginable combination of herbs, flowers, berries, other botanicals, or fruits. Almost all are proprietary, with the ingredients closely guarded secrets handed down through the generations of a single family or religious order. Stone fruits are usually fermented, then distilled, producing liqueurs such as Kirschwasser. Berries are macerated in neutral alcohol for a lengthy period to obtain their flavor before a gentle distillation, giving us eaux-de-vie (clear brandies) such as the famous Himbeergeist of Germany or French Framboise, both raspberry-based. Other more delicate botanicals lend their flavors through simple infusion, perhaps the most common method of all.
Liqueurs have a long history, going back before the Middle Ages. They were considered an early form of medicine, as the power of herbs or even gold were thought to have had a curative effect; as a tonic, restoring energy and aiding digestion when the food supply was often suspect; or as a palliative when the alcohol or analgesic herbs would ease the suffering of the ill. The best liqueurs truly are elixirs in their complexity and nuance of flavor. You take a sip, savor the expanding cascade of sensations, and then your taste buds beg for “just another tiny taste” in a futile attempt to unravel all the flavors. France and Italy are the home to many liqueurs, with Grand Marnier, Absinthe, Sambuca and Limoncello immediately coming to mind. As mentioned previously, innovative bartenders concoct intriguing cocktails using a particular liqueur as its showcase ingredient. Others are enjoyed solo, or with a cube of ice. We particularly appreciate a tot of Drambuie (a relative newcomer celebrating its 100th anniversary this year) during a game of Spades with the in-laws. New liqueurs also hit the markets on occasion. Look for Canton, a French ginger-based sipper blended with eaux-de-vie, VSOP and XO cognacs and vanilla, or Hpnotiq, a trendy fruit liqueur built upon a vodka and cognac base.
Quick, name the liqueur that is also a color! If you remembered the vibrantly yellow-green hue of Chartreuse, congratulations! I would consider it one of the classic liqueurs, as its history is lengthy--since 1605; monastic—produced by Carthusians; secret—only three monks under a vow of silence each know a third of the recipe; and exotic—over 130 herbs, plants and flowers are utilized in its production. As you may have noticed, all this secrecy and exotic ingredients comes at a sometimes hefty price tag, hence our reluctance to toss that ancient bottle of Benedictine. But the good news is that since Oklahoma relaxed its laws on liquor minis, you can now sample many for a relative pittance.
--Tom Clark
Beer News
A candidate for laying down several years, the new Vintage Fullers is perennially an outstanding example of how delicious an English Ale can be. The ’09 bottling showcases Tipple malted barley and Goldings hops. Continuity of flavor year after year comes from their specially propagated house yeast. The box states it should be enjoyed by 2012, but anyone familiar with Fullers knows that suggestion has no real bearing on the actual drinking window. Making a short-lived appearance will be Left Hand’s Volume 1 in a new series, tolling the death knell to their retired Winter Warmer, Snowbound. This one is called Fade to Black, and represents a Foreign Export Stout as its debut. The artwork is way cool, plus the beer is loaded with dark, chocolatey malt with a long finish. Look for the style to change each year for this winter seasonal. Also in are a trio of brews from Mad River Brewing in California. Marshall has released their Big Jamoke. It is a smooth-tasting Porter which many consider the best brew yet from our favorite local brewery.
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Damon's Review
Domaine de Canton Ginger liqueur
50ml $4.99 750ml $32.99
An intoxicating and interesting blend consisting of baby Vietnamese ginger, Champagne Cognac, ginseng, vanilla beans, and Provencal honey. Sweet and spicy, this unique liqueur should delight as a delicate after dinner aperitif, or provide the missing ingredient in the latest designer martini. For fun cocktail suggestions, check out the following website link: www.domainedecanton.com. |
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Clark's Review
Benedictine Liqueur Fecamp, France
$32.99 750ML
This liqueur is 500 years old this year, although it wasn’t called “Benedictine” until 1861. The recipe was lost during the French Revolution and not rediscovered for nearly 70 years. The nose is loaded with fruit and spice aromas. Orange, lemon, liquorice and vanilla seemed to dominate. The palate is quite herbal with a nice touch of sweetness on the finish. The mouth feel is full and round. While the recipe is a secret, they do tell us it is made from 27 plants and spices. The finished product is aged in oak. I tried it neat and with ice and found it delightful both ways. They have a fun website with lots of cocktail suggestions. I discovered that D.O.M. on the label is Latin for Deo Optimo Maximo or ”To God most good, most great” A nice sipper in front of the fireplace. www.benedictine.fr |
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Tom's Review
St Germain Elderflower Liqueur
$3.99 50ml, $32.49 750 ml.
I tried this from a small brandy taster. There is an initial impression of grapefruit, that slowly morphs into an indescribable, ethereal flavor I can only surmise as being Elderflowers. I know that doesn’t help much, but that is often the problem when people ask us to describe a particular liqueur. It calls itself the mélange curieux, the curious mixture. The only thing I could add to that is “delicious.”
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Joe Shula's Review
Irish Mist 375ml: $15.99 750ml: $27.49
Irish Mist is a product, that as a half Irish, seasoned drinker, I had never investigated. So when I was given the task of reviewing it, my interest was sparked. At first, there was the fear of the unknown along with the misconstrued notion of what Irish Mist would taste like. Wow, did I learn something! A beautiful blend of Irish whiskey, honey, and spices that tastes even better than it sounds. My first reaction was where have you been all my life? The next thought I had was the need to share this wonder of Ireland with friends. It has the warmth of whiskey while dancing with honey and spices in a soft subtle rhythm. It should be enjoyed neat or over ice after a good meal, or because you are in the mood for a little something. Next time you are in the Ranch looking for something unique, Irish Mist is waiting. Slainte.
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Ruby's Review
Drambuie Liqueur 375ml:
$18.99 750ml: $34.99
I was reacquainted with this liqueur last spring in New Orleans in a cigar shop at a table in front of an open window. The ritual was to dip the cut end of the cigar into the Drambuie then as you drew on the cigar the honeyed spiciness of the Drambuie mixed with the smoke for an unforgettable taste sensation. But I digress. Drambuie is a wonderful after dinner treat. It is made with heather honey, malt whiskey, and “other ingredients” that are a closely guarded secret. There are definitely hints of nutmeg and anise which contribute to the spicy flavor. The honey gives it a gentle sweetness that coats the mouth and takes the edge off of the whiskey. Neat, on the rocks, or as I prefer it (when there are no cigars in the house) neat with just a splash of water. However you decide to present it, Drambuie will leave a lasting impression on your guests if you serve this after a meal. CHEERS! (Do not search for the path to happiness, happiness is the path )
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Kyle's Review
Grand Marnier
375ml: $22.29 750ml: $36.99
Throw away your Triple Sec and get serious here. No “Top Shelf” (or middle shelf for that matter) Margarita deserves anything but the real deal. Grand Marnier is blended from Cognacs and mixed with bitter orange peel to make the perfect aperitif. Sip it on its own, or enhance any of your favorite cocktails like a Cosmo, Mimosa, or Hot Chocolate. If you are adventurous and handy with a skillet you’d better try you hand at Crêpe Suzette. French pancakes with a , carmelized sauce and Grand Marnier. When it comes to cusine, the French seem to know what they are doing, most of the time. |
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Sarah's Review
Chambord Liqueur Royale de France
50ml $3.49, 375ml, $24.99
Chambord Liqueur Royale de France is a classic liqueur with a long name as well as a long flavor to back it up. Officially, "Chambord is made from raspberries, blackberries, Madagascar vanilla, Moroccan citrus peel, honey and cognac to create an all-natural Black Raspberry liqueur." Agreeably, it has rich, pungent, concentrated and luscious flavors of raspberry and blackberry. Get to know this sip by sip, or perhaps try one of these classic cocktails: Chambord Margarita, Chambord Daiquiri, French Martini, Peanut Butter and Jelly (with Frangelico) and of course, a Kir Royale (with Champagne). |
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Travis' Review
375ml: $15.79 750ml $25.79
This liqueur is quite sweet and warm going down, delicious and tangy. The citrus and vanilla flavors work well together and give it a light syrupy taste. This reviewer found it to be a superb after dinner drink, particularly with a #2 combo with onion rings from the always delicious Burger Street. As an added bonus, the stylish bottle its easily into most liquor cabinets! |
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Gary' Review
Amarula Cream 375ml:
$12.69 1Liter: $24.99
It's always fun to walk around the Ranch and look at the many interesting labels such as this cute product from South Africa. It has a gold rope around an oddly shaped bottle and a curious label with a strange name and elephant on it. This unusual product is Amarula, a cream based liqueur made with an indigenous, exotic fruit called Marula. Apparently, this fruit is highly sought after by elephants, hence the elephant themed label. Amarula has rich flavors of caramel with just a hint fruitiness. It's delicious and is a great on its own or as an alternative to Bailey's. Try this in one in your coffee. |
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Mary' Review
Pama Pomegranate Liqueur
Made in the U.S.
$25.79
Made with real juice from California pomegranates, this cordial is delicious on it’s own or can be mixed with just about anything. The sweetness is not cloying or syrupy and it has a contrasting tartness that makes it delicious. This ruby red elixir can be used in a martini, margarita, mojito, or just with a sparkling wine or club soda. Very versatile and very good. |
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Todd's' Review
Amaretto Di Saronno 375ml:
$15.99 750ml: $25.79
Sticky enough to trap flies in amber and sweet enough to cause tooth decay, this nutty liqueur certainly qualifies as an acquired taste. If you’re seeking a gooey libation to numb the face and dull the wits, or something to serve as a component in an elaborate mixed drink, this should do the trick. All others beware. |
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Taylor's' Review
Frangelico 375ml:
$15.99 750ml: $26.29
Frangelico is a golden-colored, hazelnut-flavored liquor enhanced with a secret formula of flower and berry essences; possibly the same secret formula found in Fruity Pebbles. Frangelico can be used to make many different cocktails. It can also combined with vodka to make the famous Chocolate Cake shot. Combine equal parts vodka and Frangelico, and then place sugar on your hand, lick, shoot, and finish with a lemon! For a quick and easy drink, it can be served on ice, with coffee, or just soda water. |
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Ranch Acres Wine & Spirits • 918.747.1171
3324-A East 31st - Tulsa
Open Monday - Saturday from 10:00 am to 9:00 pm
Fax: 918.743.8476
E-mail: ranchacreswine@aol.com |
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