Produced in the heart of Burgundy, Briottet’s liqueurs are acclaimed by the world’s best bartenders to create unique cocktails. This sweet, nutty liqueur is inspired by the one made at London's American Bar at The Savoy, where it's made with a sous vide technique. Set a fine-mesh strainer over the liquid-measuring cup and strain the mixture, discarding the chestnuts.

Is there some way of giving a smoky aspect to the cocktail (a peaty scotch perhaps) to capture this classical mix? The chestnuts themselves taste rather splendid and you can take them out and eat them after a few weeks. A31 to AB38, AB40 to AB56, IV1 to IV28, IV30 to IV32, IV36, IV40, IV52 to IV54, IV63, KW1 to KW14, KA27, KA28, PA21 to PA38, PH4 to PH41, PH49, PH50, BT (Northern Ireland).Please note that the allergens shown as present are those shown on the supplier’s packaging and do not refer to allergens that may be present in the same production environment. I tried a chestnut sour as a variant of an amaretto sour (just chestnut liqueur and lemon juice), and it was good, if a bit sweet for my taste. com uses cookies to provide and manage its services, as well as to collect statistics and to adapt its contents and advertising campaigns according to your interests.

Sensing my admiration and having failed to find the proper translation, he went to the pantry to reveal the source of this enchanting elixir. We suggest you to add it to autumnal and rather comforting recipes such as homemade apple pies or pancakes with chestnut cream for example.Much simpler and quicker is a chestnut liqueur – in this instance I used large imported ones – 30 of which are easier to peel than 100 tiny native specimens. In fact, “Castagne” refers to the old word used to say chestnut in French, but also for the masculine side of this cocktail, made with whisky. But if you can tempt someone to help you, and have something distracting to listen to on the radio, it is well worth the effort.