3/4 oz Cabo Wabo Tequila Anejo
1/2 oz Cointreau
1 1/2 oz Sweet and Sour
Splash of Chambord
In a shaker half full of ice. Mix tequila, cointreau, and sweet and sour. Shake and strain into low ball glass then float chambord on top. Cheers!
1 oz Cabo Wabo Tequila Anejo
1/2 oz Chambord
1/2 oz Cointreau
2 oz sweet and sour
Blended: Combine ingredients in a blender with a glass full of ice and blend. Garnish: Some like salt on rim others like sugar. A raspberry on the straw is a nice touch. Serve in a hurricane or margarita glass.
On the rocks: In a shaker half filled with ice combine tequila, cointreau, and sweet and sour and shake three good times. Strain into a hurricane glass filled with ice. Float Chambord on top for curb appeal. You can salt or sugar the rim if you wish. Garnish with a raspberry for good measures.
Its full name is Chambord Liqueur Royale De France, and it is produced by Charles Jacquin Et Cie.
Chambord is inspired by a unique raspberry liqueur produced in the Laire Valley of France during the late 17th Century. The liqueur was said to have been introduced to King Louis XIV during one of his visits to the Chateau de Chambord during his reign. It was common during that time for liqueurs and cognacs to be consumed with elegant meals.
Today, Chambord is enjoyed throughout the world. Embraced for its velvety rich taste and versatility, it is delicious neat, on the rocks, as a flavorful ingredient in cocktails or with champagne. Chambord is crafted from the world’s finest raspberries and blackberries, authentic Madagascar vanilla, Moroccan citrus peel, honey and cognac to create a delicious all-natural raspberry liqueur.