The Fresh Prince is one of several
beer and liqueur cocktails offered
at Euclid Hall in Denver.
All
Liqueured
Up
Mixologists weigh in on trends
in cordials and liqueurs
By Carolyn Walkup
22
| OCTOBER 2013
www.cheersonline.com
REESE ST. GERMAIN
T
he artisanal movement that has exploded on the culinary
side has expanded to after-dinner drinks. As bartenders
have become more savvy and creative in cocktail making,
"cordials and liqueurs have seen a tremendous growth," says
Ramsey Pimentel, beverage manager of Porcao Farm to Grill
in Miami.
Not so long ago, many of these bottles gathered dust on the
back bar because "no one was educated about what the liqueurs
were really about," Pimentel says. "Now everything on the bar
is being used."
Porcao bartenders are trained to create new cocktails using
liqueurs and cordials that may include varieties such as crème
de violette, crème de cassis, King's Ginger, Grand Marnier or
Luxardo Maraschino, Pimentel says. The restaurant features
new cocktail creations in-house biweekly, as well as seasonally.
"It's a way of bringing classic and chic liqueurs back to life,"
he explains. Pimentel estimates that liqueurs and cordials,
including those used in cocktails, comprise 20% to 30% of
total beverage alcohol sales.
One cocktail at Porcao, the King G, mixes King's Ginger
liqueur with gin, fresh lychee puree, lemongrass syrup
and lime juice. The Kiss of Kao combines premium vodka,
Luxardo Maraschino liqueur, lime juice, acai juice, egg white
and simple syrup.
