The Tasting Panel magazine

November 2011

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LIQUEURS Sweet Talk W by Wilfred Wong hen my wine gang gets together, we don't always drink wine. Like winemakers after a harvest, who conclude their daily hard work with an ice cold beer, we sometimes drift into the world of spirits, and many of us, including myself, really enjoy great cocktails. With a non-stop parade of liqueurs coming into the marketplace, we are never at a loss to experi- ment with a new flavor or two. One only has to attend a large wine and spirits show such as VinExpo, Prowein, VinItaly and others to see how big the liqueurs category really is. But could there be another compelling reason why liqueurs are now in the spotlight? Think food and how much chefs can do with the incorporation of liqueurs into their dishes, not to mention pairing options. Pastry chefs have as much at stake as mixologists when it comes to these spirits. Not only do liqueurs pair well with desserts, they're now being used in some of the food world's most exciting recipes. The liqueurs below represent some of the industry's newest entries to the marketplace. They continue to keep the spirits world buzzing with sweet flavors of a different kind. Travis Hasse's Original Apple Pie Liqueur The story of Original Apple Pie Liqueur goes back to 2005, when Travis Hasse and his wife, Carly, bought the Missouri Tavern, in the town of Springfield, just outside Madison, Wisconsin. While dutifully building his bar business, Hasse started experimenting with his soon-to- be-produced pie liqueurs. Hasse, now President of Drink Pie, LLC (formed in 2008), proudly states, "I wanted to be the dessert liqueur creator." Following the true Midwestern hard cider tradition, he started making the liqueur late in 2007, using a base of neutral grain spirit. Travis Hasse's Apple Pie Liqueur is a "down-home American idea," says Hasse—think sawdust on the floor, not an overly sophisticated place, but a home where everyday folks can enjoy a delicious cocktail. The product is handled by Castle Brands, Inc. APPLE PIE PEANUT BUTTER COCKTAIL 3 scoops vanilla ice cream ■ ■ ■ ■ 3 oz Travis Hasse's Original Apple Pie Liqueur 1 tablespoon peanut butter Mix in a blender and serve in a mug. Top with whipped cream (and keep a spoon handy!) 68 / the tasting panel / november 201 1 In my tasting of Travis Hasse's Original Apple Pie Liqueur, I found an incredible aroma of cinnamon apples: well-defined and bright on the palate, with lots of active flavors going on; pretty fine stuff—and versatile, too. You will find a number of enticing cocktails on their website but I experimented with one that combines two flavors that ought to see each other more often: apple pie and peanut butter. drinkpie.com TODAY'S HOTTEST DESSERT LIQUEURS ARE EXPRESSING NEW FLAVOR IDIOMS

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