GET FRUITY

The new breed of lo­cal liqueurs are a world away from your aunt’s Bai­leys

ELLE (Australia) - - Contents -

The new breed of feel­good sus­tain­able liqueurs.

“Liqueur” isn’t just how you pro­nounce “liquor” af­ter a few ne­gro­nis. While “liquor” is in­ter­change­able with “spir­its”, and can in­clude any­thing from vodka to rum, liqueurs are a typ­i­cally sweet con­coc­tion, where a base spirit is mixed with ex­tracts or oils for flavour. The black rasp­berry-flavoured Cham­bord is one ex­am­ple, along with the equally sweet amaretto, with its prom­i­nent al­mond notes – as is Kahlúa (known as the OG espresso mar­tini to any­one born be­fore 1980).

While lo­cal bou­tique pro­duc­ers have long been hon­ing their pro­duc­tion of qual­ity beers, wines and spir­its, the liqueurs we en­joy are largely im­ported – but that’s start­ing to change. “Lo­cal spir­its are boun­ti­ful, but when it comes to liqueurs Aus­tralian shelves are dom­i­nated by the Euro­pean play­ers,” says Lau­ren Bonkowski of Mel­bourne-based bou­tique liqueur brand Mar­i­onette (she makes up a quar­ter of the small team of four). “Our farm­ers grow such in­cred­i­ble fruit, so we’ve been bring­ing that pro­duce to Mel­bourne

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