11 Delicious Ways To Use That Bottle Of Chambord In Your Liquor Cabinet

Chances are you’ve probably seen Chambord’s iconic bottle on the shelf at your favorite bar, you might even have a bottle on your own bar cart. What you might not know; however, is what to do with it.

Chambord is a famous French liqueur that can be traced back to the late 17th century when it was created in the Loire Valley in France. The recipe was inspired by a liqueur that was made in the 16th century for King Louis XIV during his visits to the Château de Chambord, thus the name.

The spirit is made from a blend of premium raspberries, blackberries, Madagascan vanilla, Moroccan citrus peel, honey, and cognac. It’s really delicious, and also versatile and can be used in everything from a spritz to a side dish at your next dinner party.

If you’ve found yourself stuck in spritz-land with your own bottle, here are some delicious ideas for Chambord-based food and drinks that are worth exploring.

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Chambord Peanut Butter and Jelly Old Fashioned

Ingredients:

• 1 1/2 oz Skrewball Peanut Butter Whiskey
• 1/2 oz Chambord Liqueur
• Dash of Bitters

Directions: Add ingredients into a mixing glass, add ice and stir. Strain into a rocks glass with a large ice cube.

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Chambord Black Raspberry Brownies

Ingredients:

• 1 box Devil’s Food Cake Mix
• 2 Eggs, lightly beaten
• 1⁄2 cup Oil
• 1⁄4 cup Water
• 1⁄4 cup Chambord Black Raspberry Liqueur
• 1 cup Semi-Sweet Chocolate Chips
• 1⁄4 cup Confectioners’ Sugar (optional)

Preheat oven to 350°F.

Line a 9” by 13" baking pan with nonstick foil. Combine cake mix, eggs, oil, water, and Chambord Liqueur. Fold in semi-sweet chocolate chips. Pour into prepared baking pan and smooth. Bake 35-40 minutes.

Cool to room temperature before cutting. Dust with confectioners’ sugar (optional) and slice brownies into 3" squares. Top with ice cream and 3-4 ounces of Chambord.

Yield: Approximately 12 servings.

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Apple Berry Cider

Ingredients:

• 1 oz Chambord
• 1 oz Bourbon
• 2 oz Apple Cider
• 2 dashes bitters
• Apple slices for garnish

Directions: Add all the ingredients into a shaker tin, along with some ice and shake well. Strain into a highball glass over fresh ice and garnish. Enjoy!

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Cardamon Mulled Wine

Ingredients:

• 1 oz Chambord
• 6 oz Good-quality red wine
• 1 oz Apple juice
• 1 bag Chai tea
• 1/8 tsp Cardamom
• 1/16 tsp
• Black pepper

Directions: Place all of the ingredients into a pot and bring to medium heat. Once the mixture starts to simmer, reduce the heat and cover. Let steep for 5-10 minutes and strain the tea bags. Serve.

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Chambord Baked Brie

Ingredients:

• 1 round Brie
• 1⁄4 cup Dried Apricots
• 1⁄4 cup Chopped Granny Smith Apple
• 2 tbsp Pecan Pieces
• 1⁄2 tsp Lemon Zest
• 1⁄2 cup Orange Juice
• 1⁄2 cup Chambord Liqueur
• 2 tbsp Sugar

Peel and chop apples. In a saucepan, add all ingredients except Brie. Simmer and stir occasionally over medium heat until thickened and fruit is tender. Cool.

Slice Brie through the center, making two round disks. Spread cooled filling between the layers.

Bake at 350 ̊F for 10 minutes. Remove and let set for 5 minutes. Drizzle with Chambord and serve with good quality crackers or crostinis.

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Fire and Ice Shooter

Ingredients:

• 1 oz Chambord
• 1 oz Jack Daniels Fire
• Whipped Cream
• Ground Cinnamon

Directions: Place the Chambord and Jack Daniels Fire into a shaker tin along with some ice and shake well. Strain into shooter glass, top with whipped cream and a touch of ground cinnamon. Enjoy!

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Rose Water Punch

Ingredients:

• 2 oz Chambord
• 2 oz Fords Gin
• 2 oz Red Wine
• 1/4 oz Rose Water
• 2 Whole Strawberries
• 4 oz Ginger Beer

Directions: In a blender, place the Chambord, gin, red wine, strawberries, and rose water. Blend until the strawberries are completely pureed. Strain the mixture evenly into 2 wine glasses along with some ice. Top with a splash of ginger beer and garnish with a rose.

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Barbara’s Shrimp

Serves two as an appetizer or one as summer main course

Ingredients:

• 1⁄2 ripe Papaya weighing about 1⁄2 pound, peeled, cut in half, seeds removed and cut lengthwise into quarter-inch wide strips
• 11⁄2 tbsp Lemon Juice
• 1⁄2 lb Haricot Vert (slim string beans), tipped and tailed
• 1 tbsp Salt 1⁄2 cup Chambord, plus 1 teaspoon 1
• ⁄2 lb peeled, medium Shrimp
• 2 cups loosely packed small Mixed Salad Greens to taste
• Salt and Pepper

Combine papaya strips with lemon juice. Bring two cups of water to boil with 1 tablespoon salt. Cook string beans for four minutes until still somewhat crisp. Bring Chambord to low boil and stir in shrimp. Cook for about three minutes until shrimp are opaque. Plate greens. Combine shrimp and beans and place in the middle of the greens. Surround shrimp with papaya. Sprinkle papaya with a teaspoon of lemon juice and salt and pepper to taste. Serve tepid.

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Chambord Bramble

Ingredients:

• 1/2 part gin
• 1/2 part fresh lemon juice
• 1/2 part Chambord
• Lemon wedge

Directions: Take a tumbler glass filled with ice, add the lemon juice and gin. Finish by adding Chambord and garnish with a zesty lemon wedge.

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Chambord Spritz

Ingredients:

• 1 part Chambord
• 3 part white wine
• 2 part soda water
• Garnish with mint sprig & black raspberries

Directions: Take a large wine and fill it with lots of ice. Add the Chambord, white wine and soda. Finally, garnish it with black raspberries and mint.

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Sweet Peach Melody

Ingredients:

• 1/2 oz Chambord
• 1/2 oz Peach puree
• 1/8 tsp Vanilla
• 4 oz Champagne
• Fresh Peaches

Directions: Place the Chambord, peach puree and vanilla into a shaker along with ice and shake well. Strain into a flute and top with Champagne. Garnish and enjoy!