The company behind Chambord, the deliciously decandent raspberry-flavored liqueur, is in town for a few days to get the opinions of some of our top industry experts on how their product is doing at their venues.
At a private event at the James Hotel on Sunday, the company invited service professionals from some of Chicago's hot spots to test out new cocktails and encourage them to create their own. Most of the guests admitted that Chambord is rarely used in cocktails at Chicago's bars and restaurants, but the company aimed to change that trend by the end of the night. Reps from Butterfly Social Club, Blue Water Grill, Club 720, Funky Buddha Lounge, Martini Park and NoMI sampled a variety of Chambord-flavored cocktails, including a sweet tea made with vodka, a bourbon drink and a frozen margarita. But it was their spin on the mojito that everyone seemed to love the most--including me--so I've decided to include the recipe so you can make it yourself:
2 oz. Appleton White Rum
1/2 oz. Chambord
6-8 mint leaves
2 lime wedges
1/2 tablespoon sugar
Add sugar, mint leaves, lime wedges and a splash of soda water to a tall glass. Muddle until sugar is dissolved. Add ice to glass. Add Appleton and Chambord. Stir to mix. Top with a splash of soda.