The Tasting Panel magazine

Tasting Panel October 2010

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Page 63 of 96

CATEGORY REPORT More Than Cream for Your Coffee IRISH CREAM AND RUM CREAM LIQUEURS JIVE UP MORE THAN JAVA IN SAN FRANCISCO by Camper English As better coffee and coffee cocktails become ever-more popular, so too do the mixers often associated with them: cream liqueurs. But there are more ways to use these creams than just in java, as THE TASTING PANEL found out recently by visiting some diverse San Francisco bars. Irish cream liqueurs, including St. Brendan’s (Luxco), The Irishman cocktail from San Francisco’s Top of the Mark: Irish cream liqueur and Irish whiskey with a chocolate stick. Baileys (Diageo) and Carolans (William Grant & Sons), are typically made from cream, spirits including Irish whiskey and flavors such as honey and chocolate. Rum creams have flavors similar to those of Irish creams, but with rum as their base. These include products from existing brands like Cruzan (Beam Global) and El Dorado (Demerara Distillers), as well the new Pusser’s Rum Cream (Pusser’s USA), plus independent brands like Tres Leches (Western Spirits) that take advantage of rum’s mixability as a base spirit. PHOTO: LIZA GERSHMAN october 2010 / the tasting panel / 63

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