It’s kind of suspicious if you feel like spring had come in the midth of February. But anyway: Here I go with a spring (or summer) drink on the basis of rich berry notes. Since there is no berry season at all I am completely out of place with this drink. Anyway, I feel good with that.

The Fleur de Chambord is a refreshing highball I like to mix me when it’s sunny outside. It’s actually pretty simple, which is why it requires no complicated instructions. Base spirit is the French noble liqueur Chambord mixed with tonic water and seasoned with a few dashes of Bitters. So it’s nothing more than a Chambord & Tonic plus Bitters.

Chambord is a pretty good liqueur: it contains black raspberries, blackberries, vanilla, lemon peel, honey and different cognacs next to some secret herbal extracts. The result is a seductively round, sweet and aromatic liqueur. It is based on a recipe from which it is said that Louis XIV, the famous “Roi–Soleil“, had already enjoyed it. Mixed with the bitter-fresh notes of the tonic it’s a real refreshment bomb. It’s also not really high-alcoholic (Chambord contains only 16.5% vol.).

The fruity & spicy Jerry Thomas Bitters from The Bitter Truth not only cut a fine figure in a Manhattan they also add a very nice tangy depth to this Highball.

Recipe:

5 cl Chambord Liqueur Royale de France

Tonic Water

2 dashes The Bitter Truth Jerry Thomas Bitters

Preparation:

Chambord pour into a chilled glass filled with ice and give and tonic. Spray with Jerry Thomas bitters and stir carefully. Then garnish with bromine or raspberries and lemon zest.

Glass: Highball

Garnish: Lemon zest, bromine or raspberries