Briottet Crème de Châtaigne (Chestnut) Liqueurs 70 cl

Product Information

This recipe came about when I made an amaretto-less version, and my sister, Bean, thought it tasted even better with amaretto. The next day, the drive into the Maures’ forests was a thrill, the narrow road from Grimaud passing vineyards, where the reddening vines stood on twinkling dew. On the palate, it has a rich and complex flavour that is nutty and slightly sweet, with notes of chestnut and caramel. Steve Kendall on Working hard on the cottage My heart sank when I read the words "put the cottage on the market", felt very sad for you. The road twisted this way and that, giving periodic glimpses through the trees of uninterrupted vistas of steep, forested hills.

Briottet Creme de Chataigne is made from chestnuts grown under the Ardeche PDO (Protected Designation of Origin) where the terroir and faming know-how consistently produces the very best chestnuts. We only moved into the town from there when our son started school as it was too far to drive each morning. It seems the gelatin did make a difference in the cocktail foam, not just in its beautiful smooth and silky consistency, but in creating a very stable canvas for our stencil.

Taking the self-guided tour around the huge site, complete with the sparse living quarters where the monks once lived, I learned, too, that the building survived the French Revolution – presumably it was too much hassle to get there to ransack it.

She is the author of GROW YOUR OWN COCKTAIL GARDEN, a contributor to Diageo Bar Clips for the Diageo Bar Academy, is named in Australian Bartender Magazine's Top 100 Most Influential List, has judged numerous cocktail competitions, was nominated in Icons of Whisky Australia, is an Australian International Spirits Competition Judge and is published in several media.When the chestnuts have softened it™s easy to remove the skins if you snap the nuts in half, the skin should easily peel away. The resulting cocktail was truly beautiful with an especially silky foam across the top – perhaps a byproduct of the gelatin as well? The liqueur itself is a bit on the murky side but I can live with this, especially as it is used mostly in mixes. The promise of this had Danny sitting, knife and chestnut in hand, for a good hour and a half last night.