Bonus Cocktail Post – Amarula Liqueur

 

When I posted the Bonus World Elephant Day Cocktail Post, I almost regretted it because I thought, I’ll never have another elephant conservation-related cocktail idea.

 

Wrong! Fake news.

 

Introducing….

 

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Amarula 

 

If you haven’t heard of Amarula (I hadn’t until recently), it’s a liqueur made of sugar, cream, and brandy distilled from the fruit of the Marula tree. The liqueur is made in South Africa.

amarula tree

Marula Tree

 

 

From The Whisky Exchange:

Distilled from the fermented fruit of the Marula tree, a native of the African plains. The spirit is aged for three years, then blended with cream. If you like Bailey’s you should give this a try.

marula fruit

 

 

You can read another good description on The Manual.

 

The most important thing to note about Amarula: it is D E L I C I O U S. It tastes like toffee and caramel with a hint of something weird and wonderful, but it’s not so thick that it feels like drinking glue (Glue is Gross, or, Why I Have Issues With Eggnog). Amarula has really struck the perfect balance of cream/toffee/sweetness/fruit.

 

Elephant Conservation

 

The main reason I am down with Amarula is because the company supports elephant research and local women’s groups in South Africa. They started the Amarula Trust to focus on elephants. The researchers collar and track elephants that are caught up in Human Elephant Conflict (HEC), then they track the elephants’ movements and patterns to help reduce negative run-ins with humans. 

 

amarula trust

 

They also started a campaign recently called Name Them Save Them, where you can choose, design, name, and share a virtual african elephant. I did and named her Louise. #saveLouise

 

Louise

 

The Amarula bottle is sold with a gold tassel around the neck, which is hand-crafted by women at Sir Lowry’s Pass, a poor village nearby in South Africa. These women live in extreme poverty, and some have never worked before. Through this expanding project, the women have access to exercise classes, parenting training, and english classes.

 

How It’s Made

 

My understanding* is that locals in the Limpopo province of South Africa harvest and sell the fruit to the distiller. The fruit is checked for ripeness and then put through a “washing, stoning, and pulping process.” And…

 

From The Scotsman:

“The contribution to the local economy does not end here. The stones are given back to the community because the kernel is an edible nut of the cashew family and the shell can also be used in the production of face cream. Both are useful sources of additional revenue for a far-from-prosperous area.”

 

At some point it’s blended with cream and sugar.

I love that Amarula is a liqueur with social awareness.

 

How To Drink It

 

Like a lot of other websites have said, Amarula is best enjoyed over ice or neat.

 

Some other interesting recipes I stumbled across:

 

These are great (2 out of 3), but I was determined to come up with my own cocktail. So I purchased a bottle and a few other ingredients, and got to work. 

 

 

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Every time I see this photo I think of Beyoncé saying, “Okay ladies now let’s get in formation,” except I say babies instead of ladies. Because baby liquor bottles.

 

 

Since Amarula and Kahlua seem to be considered distant cousins, and I do enjoy a good White or Black Russian, I thought a play on those sounded nice.

 

After hours of practice I ended up with the Russian Rose™. Its deceivingly simple ingredients caused me trouble, but if you break up the steps you end up with a smooth, sort of frothy pastel pink drink. The cocktail is creamy, sweet, and packs a punch. (Note: Amarula uses real, although local, cream. If you usually avoid dairy, proceed with caution).

 

Russian Rose

 

What’s cute is that I tried to mix vodka, Amarula, and a little grenadine together just to taste, and was surprised when the grenadine turned into little specks. When I dumped a little lemon juice into the mixture (not sure why), and the entire concoction turned into a Cement Mixer shot, I realized I had a curdling situation on my hands. No worries, I worked it out for you.

 

Instructions:

 

  1. Shake 1 ½ oz vodka with ¼ oz grenadine. Strain into one of your shaker tins.
  2. Add lots of ice to shaker tin with pink vodka, and start stirrin’. (May need to youtube how to properly to stir cocktail).
  3. While stirring, slowly pour 1 oz of Amarula into vodka/ice. This should prevent curdling. (After tasting, decide if you want to change your ratios to your taste).
  4. Pop the other shaker tin on and shake that mixture. Strain into chilled martini glass.
  5. Enjoy!

 

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The grenadine should add color, not too much taste. The Amarula is sweet enough without it. Honestly, I just wanted vodka and Amarula.. But.. pink.

 

We got lucky with this liqueur, folks. If it was, say, Sambuca, mushrooms, or eggnog wanting to help elephants, I would really be in an ethical dilemma. Taste-testing would not be quite as fun.

 

If all else fails, just throw some Amarula in your coffee. Taste-tested and approved by me.

 

I hope you enjoy reading, dreaming, and wistfully thinking about this cocktail, and I hope you name and save an elephant!

 

Keep Calm if you Can

World Elephant Day Bonus Cocktail Post!

Elephant-inspired cocktail…!?

Wow! What? Is she insane? Yes.

Random, but tasty!

I warned you this blog would start out as a bunch of things.

Anyway, I started bartending again when I moved to DC last year, and have been very fortunate to have had access to the best ingredients. Fresh produce and high quality spirits make a huge difference.

With World Elephant Day approaching, I figured an elephant-inspired cocktail would be appropriate. The only connection I could come up with between an elephant and a cocktail was the color gray. And I love a lavender/purplish-silver-gray color, so that’s what I was aiming for.

Purple ingredient? Crème de Violette. What do you make with Crème de Violette? An Aviation Cocktail. Put a little spin on it and you’ve got…

Elephants on a Plane

I already know the name is stupid, but I’m in charge. So, it’s staying.

One more thing before I give you guys the recipe. Elephants on a Plane™ calls for one egg white, which I don’t personally care for, and maybe a lot of my readers will be vegans or want to avoid egg whites. I suggest replacing it with chickpea brine, called “aquafaba.” Aquafaba means “bean water,” which is cute. I have not tried it yet, and we did not stock it at the bar. I have read that it is a better replacement for egg white in cocktails. So I’m putting it in this recipe.

Just in case you’ve never used egg whites in cocktails before (I hadn’t until I moved here), just a minute before you turn your nose up like I did. Egg white/aquafaba is a common ingredient in certain cocktails, mainly fizzes and sours. It doesn’t change the taste, it only gives the drink a frothy, silkier texture. And it looks pretty, too.

Without further rambling, I give you..

Elephants on a Plane

First… Tools!

cocktail post toolsedited
You don’t absolutely have to have all of these tools – I have shaken cocktails in water bottles before. But I think, if you have Creme de Violette lying around, you probably have a shaker tin. Be creative if you need to.

Ingredients!

cocktail post ingredients**See Super Bonus Recipe at the end of this post.

Finally… Steps! 

  1. Use peeler to cut a lemon peel for your garnish. Set aside. *Make sure to do this first, so that you only use one lemon. #SavetheLemons
  2. Put ice water in martini glass to chill it
  3. Cut lemon in half
  4. Squeeze lemon juice into small measuring cup, to ¾ ounce line
  5. Add aquafaba to measuring cup, and pour contents into shaker tin.
  6. Add remaining three ingredients
  7. Seal shaker tin and dry shake (shake without ice) for like 15 seconds
    **This “emulsifies” the egg white. The citrus sort of cooks the egg white so it loses the ability to make you sick. Aquafaba won’t make you sick in the first place.
  8. Add ice to shaker tin, reseal, and shake for at least thirty seconds, definitely until condensation forms on the outside of the tin. Feel free to check inside the tin to see your froth progress. Reach desired level of frothiness and stop shaking.
    **Tip, if you want to UP your froth game like never before, strain your cocktail into an extra glass, dump out your ice, and return the cocktail to the shaker tin. Dry shake again. This is known as triple shaking, and it will make your arms tired.
  9. Fine strain//double strain into your martini glass or coupe.
  10. Squeeze lemon peel, yellow side down, over the cocktail, twist, and drop it in. The oils from the citrus make a big difference! (I did a lemon spiral in these photos, and it is prettier but not as effective.)

And voila, you’ve made a time-consuming but delicious cocktail, and you’re celebrating elephants! Look at you!
close up cocktail

**SUPER BONUS RECIPE ~~

If you don’t have maraschino liqueur, or you want to branch out even further, you can make Elephants on the Moon™!

“Wow”  “what’s that?”  “I want one”

Okay, okay. This is my own elephant-inspired variation on the Blue Moon, which is a variation on the Aviation. Cocktail inception!

For this recipe, follow the same nonsense listed above, but omit the maraschino liqueur and replace it with a ½ ounce of simple syrup. The cocktail will turn out to be more of a bluish-gray than a lavender-gray, but still delicious and totally worth the effort. If you don’t have simple syrup, then still omit the maraschino, and add another ¼ ounce of Crème de Violette, for a total of ½ an ounce.

Thank you all again for checking out Elephants & the Law. Enjoy World Elephant Day 2017 wherever you are! See you next time!