Issue link: https://digital.copcomm.com/i/10329
WHAT WE’RE DRINKING A quick sniff and sip confi rms why the 80-proof liqueur is a cultural phenomenon in the making. HARLEM has a lightweight, velvety textured body and lavish bouquet of fresh citrus, sar- saparilla, mocha and classic earthy notes. The nose is complex, heady and thoroughly captivating—the best in the business by a long shot. On the palate, the liqueur is soothing and singularly delicious. Another franchise player grabbing the headlines is Hum (Preiss Imports), an American-born, amaro-styled liqueur created by celebrated mixologists Adam Seger of Chicago and London’s Joe McCanta. It derives its brilliant character from a blend of pot-stilled Martinique rhum, Fair Trade hibiscus fl owers, organic ginger, green cardamom, kaffi r lime and raw Hawaiian sugar cane. Hum must be experienced fi rsthand to be fully appreciated. The 70-proof liqueur has a riveting ruby red appearance and is redolent of peppery spice and wafting fl oral notes. Its textured, medium- weight body delivers waves of spicy, long-lasting, palate-warming fl avors. As is the case with the HARLEM, Hum is elegant enough to be downed by itself or used in crafting artisanal cocktails. Graced with tremendous fi nesse, it’s at once herbal, spicy warm and bittersweet. Cocktail wizard Adam Seger suggests adding Hum to champagne or Margaritas, or as a substitute for sweet vermouth in a Negroni or Manhattan. Classy Bitter Imports Although it originated in 1919 in Padova, Italy, most American have only recently become acquainted with Aperol (Palm Bay International), a bright red/orange aperitif acclaimed for its calming, restorative properties. At a relatively low 22 proof, Aperol has gained traction behind American bars for its mildly bitter, fruity and herbal personality and broad range of drink making applications. Aperol is a precisely balanced blend of bitter orange peels, gentian, rhubarb and cinchona and various other herbs and botanicals. It’s lightweight and generously aromatic. On the palate, the aperitif has prominent citrus and herbal fl avors that gradually fade into a slightly fl oral, spicy and bittersweet orange fi nish. Its delicate bitterness and dry citrus components make it a natural modifi er in cocktails, as well as enjoying chilled as an aperitif. To know Aperol is to love Aperol. Existing on the other end of the spectrum, Killepitsch Kräuterlicör (Niche Imports) is a bold and assertive German import compounded from over 90 different ingredients—roots, herbs, spices and fruit. The deep crimson-colored liqueur has a fruit, pepper and herbal bouquet, a viscous full body and a semi- sweet palate of caramel, black pepper and ripe red fruit. The fi nish is a sweet medley of chocolate, citrus and menthol. Relatively high in alcohol at 84 proof, Killepitsch is an earthy, muscular product guaranteed to build character and add delightful bitter, spicy notes to mixed drinks. One German web site lauds the attributes of mixing the bitter liqueur with tonic. Good advice. Zirbenz Stone Pine Liqueur (Haus Alpenz) is a glorious, 70-proof break from convention. Made in the Austrian Alps, the liqueur derives its alluring qualities from the fruit of the Arolla stone pine. The liqueur has a fresh, crisp array of forest-born aromas, most notably that of pine, cedar, dried herbs and sappy menthol. Best-known in the drinks community for its invigorating aromat- ics, Zirbenz also has a marvelous herbal and peppery palate with a pronounced bitter fi nish. may 2010 / the tasting panel / 95