Marie Brizard's Chocolat Royal performed very well in yesterday's Rum Lab. The thick viscous nature of the spirit makes for a great addition to the shelves of the Rum Lab. This liqueur is not sweet like so many other chocolate liqueurs, it is more of a semi-sweet very chocolaty flavor. The first mistake was using too much of the product most of the time about 3/4 oz. is plenty. Chocolat Royal is only a small part of a huge line of liqueurs that are produced by Marie Brizard. The company was founded in 1755 and is based in Bordeaux, France. Marie Brizard is one of the most famous houses that produce fine liqueurs in the world. It has been at the top of national and international cocktail championships for many years.
Marie Brizard Chocolate Royal worked well in cocktails, aperitifs and frozen drinks. It is very versatile and mixes well with every other liquor and mix that we tried it with. We also found that it is great for chocolate martinis.
Bahama Bob's Espresso
- 1 oz. Rum and Cream
- 1 oz. Brinley Gold Coffee Rum
- 1 oz. Marie Brizard Chocolat Royal
- 1 oz. Amaretto
- 2 oz. Half & Half
Place all ingredients in a shaker with ice and shake until chilled. Pour into a Collins glass and garnish with shaved hard chocolate.
Chocolat Cinnamon Shot
- 1/2 oz. White Rum
- 1/2 oz. Cinnamon Schnapps
- 1/4 oz. Dry Vermouth
- 1/4 oz. Marie Brizard Chocolat Royal
Place all ingredients in a shaker with ice and shake until chilled. Strain into a rocks glass.
Bahama Bob's Chocolate Frosty
- 1 1/2 oz. Brinley Gold Vanilla Rum
- 1 1/2 oz. Marie Brizard Chocolat Royal
- 3/4 oz. Amaretto
Place all ingredients in a blender with ice and blend until silky smooth. Pour into a pint glass and garnish with fresh ground nutmeg, whipped cream, and a cherry on top.
You will find that this is a very rich and really unique liqueur that you can over use if you are not careful, in other words, use it sparingly. You can always add some more to the cocktail, but it is hard to reduce it. ;o)