Liqueur Lowdown is a series that gives you the lowdown on different types of popular liqueurs  – what they are, how they taste and how to use them in cocktails or otherwise! Liqueurs are a form of sweetened liquor that you can use to add flavor to your cocktails, or simply drink neat for a pre- and post-meal treat!

What Is Chambord? How Does Chambord Taste?

Chambord is black raspberry liqueur that is a blend of berry-infused Cognac. It has a rich, silky texture and robust, saccharine flavours of blackcurrents, raspberries, and a sweet vanillic accent from the Cognac. For those in Asia, it may remind you of a more robust, medium-bodied version of Ribena. 

How Was Chambord Created?

Chambord was developed by Norton Cooper at the cordial company Charles Jacquin et Cie. This liqueur is produced in the Loire Valley. To make it, the distillery first extracts juices from blackbarries, raspberries and blackcurrents, which are then left to macerate in French spirits for a few weeks. The mixture is then blended with XO Cognac, Madagascan vanilla, Moroccon citrus peel and honey.

Fun Fact

Prior to 2010, the Chambord bottle was designed with a crown on its lid and a plastic belt around its waist.

Other Variations / Substitutes

You can substitute Chambord with crème de cassis, raspberry juice or any raspberry infused simple syrup. 

How To Use Chambord

Chambord's deep raspberry notes and deep violet flavors lends itself well to creating delicious and sophisticated-looking cocktails:

• Chambord and Champagne: The pairing of Chambord and Champagne works well to create a effervescent, saccharine cocktail. Mix the ratios according to preference.  
• French Martini: This is a French take on the classic martini, with the primary difference being the incorporation of a raspberry flavour - usually courtesy of Chambord. Mix 4 parts vodka, 1 part Chambord and 3 parts pine apple juice in a shaker with ice and strain into a cocktail glass. 
• Chambord Bramble: Pour 2 parts Chambord into a glass with ice and squeeze lime juice into the chambord. Slowly add 3 parts tonic water and stir to mix. Garnish with fresh mint.