I am surprised that we have never discussed this topic on the "After Dinner" branch. Then again, we have never discussed cigars on this branch either, which is just as well as far as I am concerned.
This topic came to mind for some reason because I am currently enjoying a glass of Cointreau from a bottle left over from the holiday season. I consider the sweet liqueurs to be quite dangerous because they are so easy to drink -- you can keep filling up your glass until it's too late -- and yet I like things like Cointreau, Grand Marnier, Chartreuse, Bénédictine anyway. Luckily, I do not keep any of them on hand, usually.
I consider cognac to be a safer option, but when it's top quality, for some reason you want more just like the sweet stuff.
So, what do the rest of you drink after dinner other than tea and coffee?
Seriously, I like an anís seco with a strong black coffee, but I don't often indulge. The last after dinner drink was the "Cafezcal" to which the management of "aquiles 744" treated me. (Photo elsewhere on APIAS).
At La Mesa de Blanca recently, I had a Café de Olla, a non alcoholic coffee brewed with a cinnamon stick an piloncillo (Mexican raw brown sugar). It served as both beverage and dessert. Mesa de Blanca does that very well.
Kerouac, I haven't had a liqueur after dinner for years! BUT, I have had lots of Cointreau or Grand Marnier in my desert trifle. Those two liqueurs go beautifully drizzled (heavily) on chunks of sponge or madeira cake, then a layer of strawberries and a little of their syrup(tinned are fine), a scattering of pecan or walnuts, some good custard, then more layers of the same, ending with a thick layer of whipped cream.
Kerouac - send me a reply fast because this time tomorrow I will be strolling the booze aisles in the duty free.....what would you like?? Cognac, a liqueur?? A very drinkable Port? It would be my pleasure to bring you something you like....a lot.
Kerouac - thanks for the PM. I will certainly look out for something a little different, maybe with an African touch but it certainly won't be any of those sickly creamy liqueurs that are only good poured over ice cream
Last Edit: Jan 2, 2018 17:18:27 GMT by bixaorellana: replace smiley
An unusual cordial that I discovered in Switzerland was a saffron liqueur. I would have never thought that it would be an appropriate drink flavour, but the place that was selling it had little cups for tasting, and it was -- yes, unusual -- but also pretty good! As usual, my Swiss friends prevented me from paying for it, so I found myself in possession of a bottle. There are a few drops left, because as we all know, when we have something that we treasure, we can't bring ourselves to finish it completely. I looked online to see if I could find it, but no -- it is made in a tiny place which doubles as a museum of artisanal fabrication, but there is no way to get it without going there.
However, I found that saffron liqueur is made by a number of places in the Alpine regions, so I ordered some from another place in France. In fact, I bought two bottles, because that brought the total up to "free shipping." It is good, but not as good as the first stuff. It is stronger and actually a bit too saffrony, besides being a bit too sweet. Now that I have written about it, I might have a little taste of it again tonight, because I still have about half of the second bottle left, three years later.
I am intrigued by the attraction of these mountain areas to saffron, though, because on that trip to Switzerland I also had saffron ravioli and saffron caramels. Considering that 90% of the saffron in the world comes from Iran and not the Alps, it was a big surprise to me.
I heard on a tv show tonight that the Swiss eat dogs. Well, it was a comedy show & it seemed unlikely, but I looked it up anyway. And yes, they really do eat dogs -- cats, too! Probably not St. Bernards, though.
As you know we are blessed in Belgium. Fries, mussels, chocolate, beer and ... digestives : peket, genièvre and my favourite : eau de villée, something that can be associated to limoncello, but much (much) more refined... www.distilleriedebiercee.be/fr/gamme/eau-de-villee/ I am starting a job of supplying my french friends with it.
Not true. Either can be used. Triple sec is more commonly used because it costs less & is perfectly okay to use in a margarita. But Cointreau has a more complex flavor and a margarita made with it is considered ritzier.
Not really no good reason. Cointreau uses the zest of both sweet and bitter oranges, whereas triple sec is more of a straightforward sweet orange flavor. That said, I certainly don't turn down margaritas made with triple sec. What I really, really object to are frozen margaritas.
I can't think of any specific reason, but I decided that I had a somewhat difficult week. Since I had also discovered that I had a partial bottle of cachaça in my possession, I decided to make a generous caïpirinha in a large glass, and I did everything officially. I have the Brazilian lime crushing tool, the powdered sugar and the crushed ice, so I got to work. I even have some sealife-killing plastic straws for the complete experience. I am satisfied now.