The Whisky Lover's Guide to Chambord

A decadent blend of raspberries, blackberries, black currants, XO cognac, Madagascan vanilla, Moroccan citrus peel, honey, and a host of aromatic spices, the French liqueur Chambord can be cloyingly sweet. And while it commonly appears in drinks like the Kir Royal, its cognac base means there’s potential for pairing with whisky, and it can be done to impressive effect.

“Cognac and whisky always pair nicely together as a split base, especially when the whisky has more body to it,” says Julia Petiprin, owner of Homemakers Bar in Cincinnati and founder of the Fifty Fifty Gin Club bar. “Chambord, being rich and fruity, highlights vanilla notes that come from bourbon barrel aging, but it can bring out fruity, floral flavors in lighter whiskies as well.”

Petiprin prefers pouring Chambord alongside blended scotch whiskies like Dewar’s, as it can create a more complex flavor profile than what might appear when using an unblended whisky. Those potent vanilla flavors within the liqueur, however, ensure that bourbons or older whiskies will also mingle well in the glass.

Beaux Bijou

Julia Petiprin, Homemakers Bar, Cincinnati

• 1½ oz. Dewar's 12 year old blended scotch
• ½ oz. Chambord
• ½ oz. chilled hibiscus allspice tea (recipe below)
• ¼ oz. orgeat syrup
• 1 dash Peychaud's bitters
• Dehydrated lemon and brandied cherry, for garnish

Combine all ingredients in a shaker with ice. Shake and strain into a chilled tulip glass and top with crushed ice. Garnish with dehydrated lemon and brandied cherry.

Chilled Hibiscus Allspice Tea

• ¼ cup dried hibiscus
• 2 tsp. whole allspice
• ½ tsp. xanthan gum
• 2 cups water

Bring water to a boil and add allspice. Quickly whip in xanthan gum until dissolved. Reduce to a simmer for 5 minutes, remove from heat, then add dried hibiscus. Steep for 10 minutes and strain. Cool and chill before use.

Rose's Summer Love

Nicole Albornoz, Ani Ramen, Jersey City and New Brunswick, New Jersey; Larchmont, New York

• 1½ oz. Mars Iwai Japanese whisky
• 1 oz. Chambord
• 1 oz. pear purée
• ¼ oz. lemon juice
• ¼ oz honey simple syrup
• Torched sprig for rosemary, for garnish

Combine all ingredients in a shaker with ice. Shake and strain into a coupe. Garnish with a torched sprig of rosemary.

French Kentucky Mule

William Koester, The Fox & Falcon, South Orange, New Jersey

• 2 oz. Buffalo Trace bourbon
• ½ oz. Chambord
• ½ oz. fresh lime juice
• Ginger beer
• Fresh or frozen raspberries

Combine all ingredients in a shaker with ice. Give it a strong shake, then strain into a copper mug filled with ice and top with a ginger beer float. Garnish with fresh or frozen raspberries.

The Ferdinand

Mitch Keith, Bidwell DC, Washington, D.C.

• 2 oz. Buffalo Trace bourbon
• ½ oz. Chambord
• ½ oz. elderflower liqueur
• ½ oz. Drambuie
• ½ oz. Frangelico
• 2 dark cherries
• Orange slice, for garnish

Combine all ingredients in a shaker with ice. Shake and strain over 2 dark cherries. Garnish with orange slice