Issue link: http://digital.copcomm.com/i/10329
In a process similar to wine- making, the fruit is pumped into stainless steel cooling tanks and later transferred to the cellar for fermentation. After being distilled in column and copper pot stills, the final product is oak- matured over a two-year period. Sipping a room-temperature Amarula early on a Friday morning at the distillery in Stellenbosch was a brilliant way to wake up on a recent trip to South Africa. This famed wine-growing region is just 30 miles east of Cape Town, and Amarula proved the perfect kickoff to a day of South African wine tasting. The marula fruit at harvest. Our roomful of weary travelers quickly awakened to the hints of chocolate and coffee and the lovely hit of spice on the back of the palate. The creamy liqueur was smooth yet evocative. I was happy to sip my Amarula straight up, but it is also lovely over ice. For those spiritually savvy sippers looking to push the cocktail envelope, there are a number of ways to reinterpret this African Queen (for cocktail suggestions, see www.amarula.com). A unique product with a great back story and one-of-a-kind flavor, this creamy liqueur is a mixologist’s dream. Amarula is imported by Aveníu Brands. Amarula Goes Live in Los Angeles The Mixing Room at the newly- opened JW Marriott at L.A. Live is a bastion of chic cool, with floor-to-ceil- ing windows overlooking Downtown Los Angeles’s famed Staples Center and Nokia Theatre, as well as some of L.A.’s hottest eateries. But the real star in this vibrant mixology mecca is the bar, with its gorgeous, modern and streamlined look—the perfect backdrop for setting the Amarula trend on fire. The venue’s customers have been clamoring for a taste of the sweet life with this creamy and sophisticated quaff; here’s one way that it’s served at The Mixing Room. —Rachel Burkons The Elephant 1 oz. Absolut Vanilia vodka 1 oz. crème de cacao 2 oz. Amarula Combine ingredients in a shaker with ice, pour into chilled Martini glass. Garnish with fresh orchid. may 2010 / the tasting panel / 93 CREDIT: PHOTO: MARIA SCHRIBER