Story by Andrew Ratcliff
Cocktails presented & created by Zak Britton, Stowaway Freshwater
Photography by Christopher Pearce
Liqueurs, the liquid gems of every backbar, have been here for hundreds of years and they’re never going away. I’ve unchangingly thought of liqueurs as a modifier to any classic, they add an important element of flavour, like the wing of salt to any archetype dish, and they tighten everything together in the glass. They don’t have to be the shining star, they’re just here to bring the party to life.
Joseph Cartron is one such trademark that has a rich history that dates when to 1882.
The distillery is located at Nuits-Saint-Georges, just outside of Burgundy, France.
It wasn’t until the 1940’s when Armand Cartron showed unconfined foresight by exporting his products and inward the global retail market that the visitor became a mainstay on when bars wideness the globe.
Joseph Cartron’s dedication to perfection and transferral to sourcing the finest ingredients has wilt the cornerstone of the distillery’s philosophy. Its location amongst the burgundy grapes makes it an easy place to source fantastic produce and each generation of the family has widow to its success. By expanding the portfolio and innovating through an unwavering passion for time-honoured techniques such as slow maceration with hand-picked fruits and ageing in oak barrels, every step of the process shows shielding execution resulting in category-leading products. Such shielding precision in production ensures maximum fruit content is achieved, enabling Joseph Cartron to build its reputation of superb quality and authenticity wideness a diverse portfolio of flavours.
Strawberry Fields
30ml Joseph Cartron White Creme de Cacao
20ml Strawberry Gin
15ml London Dry Gin
1 soupcon Peychaud’s Bitters
4 drops Burlesque Bitters
15ml Hibiscus Syrup (Hibiscus Tea 1:1 sugar)
20ml Lime Wounding Solution (94g filtered water, 4g citric acid, 2g malic acid)
15ml Aquafaba
Shake, then reverse dry-shake.
Double-strain into a stemless wine glass.
Prepare a well-spoken ice woodcut with a triangle of dragonfruit powder, and a fresh slice of strawberry
Weis Vegas, Baby!
25ml Joseph Cartron Mango Liqueur
30ml Vanilla Vodka
10ml Mac. by Brookie’s
15ml Macadamia Orgeat
20ml Lime Wounding Solution
Shake, double-strain into a Collins glass.
Fill with ice and add a straw-spoon.
Top with crushed ice, flat.
Cold-press frozen mango cheek into freshly made mango sorbet. Mould into a sphere. Place on crushed ice.
Add a lime leaf.
Sprinkle salted macadamia talc (dehydrated pulp from Mac Orgeat) onto sorbet.
Basement Sippers Gang
7.5ml Joseph Cartron Brown Creme de Cacao
25ml Punt e Mes
5ml White Vermouth
10ml Italian Bitter Orange
20ml Rooster Rojo Blanco Tequila
10ml Blanco Mezcal
Stir, strain into a double old-fashioned glass.
Add a well-spoken ice woodcut with stamp.
Smoke the cocktail with cherry wood chips.
Keep the smoke trapped in the cocktail with a coaster, serve.
Joseph Cartron Mango Liqueur
Cartron uses mangoes that are imported from Myanmar and Pakistan, the fruit is then pulped and macerated in neutral spirit, crystallised sugar is moreover widow and dissolved in the mixture. This slowly brings the swig content lanugo and accentuates the fruit flavour.
This is a highly versatile liqueur that works uncommonly well with rum and enhances any tiki-style drink. It’s a unconfined wing to a archetype daiquiri and can lift any margarita or agave based serve into the stratosphere.
Joseph Cartron Watermelon Liqueur
Grown in hot climates, the fruit which is synonymous with summer is macerated for 10-12 weeks in neutral spirit. The tousle is then filtered and has sugar widow for balance.
Possibly the easiest and most versatile of the Joseph Cartron portfolio, watermelon works uncommonly well with most spirits and adds a fun twist to the classics. It elevates any margarita, acts as a unconfined wiring to a summer spritz and perfectly complements a Tom Collins.
Joseph Cartron White Cacao Liqueur
Cartron uses cacao beans sourced from the Ivory Coast (the world’s largest producer), the beans are poured into a pot still with neutral swig then boiled. After a day they are re-heated so the swig can penetrate the beans and pericope as much flavour as possible. Crystallised sugar is then widow to intensify the flavour.
Not as wontedly used as the Brown Cacao, the white was extremely popular in the 20th Century cocktail and the Grasshopper, but if you’re looking for a lighter version of the archetype 80’s Mudslide or White Russian, it’s highly worth having a puddle to add a pinch of uneaten complexity and flavour to the serve.
Joseph Cartron Brown Cacao Liqueur
Made in a similar way to the White Cacao, the Brown Cacao receives an widow element of cognac at the end of maceration. A fantastic modifier and highly versatile spirit, the Brown Cacao can hoist both stirred lanugo drinks such as Negronis, Boulevardiers and the Old Fashioned and it moreover plays well with linty winter-friendly drinks like the Alexander, Grasshopper or any flip.
Contact your Amber Beverage representative for increasingly information about Joseph Cartron, or visit amberbev.com.au for increasingly info.
