I`ve been waiting for the warmer temps to arrive for my review of St Aubin melon liqueur which I think is just perfect for those fruity refreshing and a bit lighter summer drinks. Melon is to me – summer…..it´s such a refreshing fruit to eat in the heat.
St Aubin plantation located on southern Mauritius has been cultivating sugarcane since 1890 and takes it´s name from one of it`s first owner Pierre de St Aubin. On the estate there`s both artisanal and a traditional rums made but they make more than rums….
They also have a tea plantation, Bois Chéri and a vanilla plantation and that`s the vanilla they use in their vanilla flavored rums. The water used in the rum making comes from their own spring water from Bois Chéri. It`s all local produce here which is something i like.
And now they also have a melon liqueur!
The liqueur smells like fresh cut up honeydew or cantaloupe melon…….and the taste is light and fruity and not too sweet, I like that! it can even be drunk neat and still be refreshing. In cocktails it shines and i`m sure it would go very well in all kinds and types of cocktails.
Before i made drinks I decided to follow the advice on the bottle – serve on the rocks, and with a litttle ice and melon garnish it`s the quintessential summer refreshener! and here are a couple of fresh and fruity summer cocktails, tropical style:
Shake with ice cubes and strain into a goblet with cracked ice and garnish with mint and tropical flower. Top off with a dust of grated nutmeg.
This drink turned out very fruity and refreshing, perfect for hot summer days!
A cocktail for the setting of the sun…..
1 oz grapefruit juice (yellow)
1 oz pineapple juice
0.5 oz fresh lime juice
0.5 oz St Aubin Liqueur Melon
2 oz St Aubin White Reserve Rum
0.5 oz grenadine, preferably hibiscus grenadine, home/house made or BG Reynold`s.
Float of JWray overproof (optional)
Muddle 2-3 lime wedges with grenadine and 8-10 mint leaves in a shaker. Add the muddle mix into a tall glass and add crushed ice almost to the top. Shake the rest of ingredients, strain and pour into the glass. Give it a little stir and add more crushed ice to fill.
Top with a little Club Soda, and if you wish, add a float of JWray on top.
Garnish with mint and orchid.
The melon is not obvious but it`s there and this drink is very refreshing.
This drink has a French name, “Ti Melon” means simply “little melon” (petit melon) and is a fresh green fruity take on the Ti Punch with added melon liqueur, ice and more lime than you usually find in a Ti Punch, and the drink turned out very tasty!
With a taste of France and Louisiana…here is a lovely liqueur made from fermented perique tobacco from St. James Parish, Louisiana, Eau de vie and a hint of sweet sugarcane.
I was lucky to receive a sample earlier and now is the right time to review this interesting product, it´s funny how after a certain time of booze blogging you develop a feel as to when the right time to post a certain post or review is just right. And now perique is in the air…
Louisiana perique happens to be the rarest and strongest tobacco in the world – with aromas and spiciness provided by the unique terroir of the mighty Mississippi River. The perique tobacco liqueur is 31% abv (62 proof) and made for Jade Liqueurs by Distillerie Combier in France.
The perique tobacco liqueur is distilled since 2006 by Ted Breaux but since not much perique tobacco exists as of today, this purely artisanal liqueur is available only in limited quantity – where to buy is written at the bottom of this post – and there´s also plans to distribute in the US.
PERIQUE TOBACCO (Wiki)
When the Acadians made their way into Louisiana in 1719`s, the choctaw and chickasaw tribes were cultivating a variety of tobacco with a distinctive, strong and fruity aroma and flavor. A farmer named Pierre Chenet is credited with first turning this local tobacco into what is now known as perique in 1824 through the technique of pressure-fermentation. And since then the cultivating tradition has been continued for centuries.
The tobacco plants are pruned to exactly 12 leaves through their early growth. In late June, when the leaves are a dark, rich green and the plants are 24-30 inches tall, the whole plant is harvested in the late evening and hung to dry in a sideless curing barn.
Once the leaves have partially dried the leaves are moistened with water and stemmed by hand. The leaves are then rolled into “torquettes” of approximately 1 pound and packed into hickory whiskey barrels. The tobacco is kept under pressure using oak blocks and massive screw jacks, forcing nearly all the air out of the still-moist leaves.
Approximately once a month the pressure is released, and each of the torquettes is worked by hand to permit a little air back into the tobacco. After a year of this treatment, the perique is ready for consumption, although it may be kept fresh under pressure for many years. Extended exposure to air degrades the particular character of perique. The finished tobacco is dark brown, nearly black, very moist with a fruity, slightly vinegary aroma.
Most Louisiana perique has been cultivated by farmer Percy Martin in Grande Pointe, Louisiana. For reasons unknown, the particular flavor and character of Louisiana perique can only be acquired on a small triangle of Saint James Parish, less than 3 by 10 miles.
Although at its peak Saint James Parish was producing around 20 tons of perique a year, output is now merely a few barrelsful. Most of the perique used in pipe tobacco is not perique at all, but green river burley that is processed in the same manner as perique. Although the process produces a strong, spicy tobacco, it is a far different product from the genuine perique grown on Percy Martin’s and the Poche family’s farms.
So the world”s supply of perique tobacco – all 12 acres of it…is farmed only 50 miles from downtown New Orleansand planted and harvested all by hand..no wonder this is a very exquisite liqueur. Moreover it`s the only tobacco crop in the US to be fermented in whiskey barrels – an unusual way for tobacco to be processed – but no fermentation is no perique.
From what i read nobody knows exactly why perique only grows in St James parish but there is three factors that makes perique distinct from all other tobacco – the soil of st James, the perique seed and the fermentation process which sweetens the tobacco by soaking it in its own sap.
Some says St James parish sits on top of a mineral deposit that apparently gives the tobacco it´s distinct, spicy and robust flavor but nobody knows for sure – this is one of the world`s mystery crops.
The perique liqueur is golden amber in color and the nose is that of fine tobacco, light and delicate yet masculine with warm woody notes – it´s light but certainly not weak. The flavor is the same but more intense and with some fire – yet very smooth, it´s like a fine cognac spiced with tobacco and leather sweetend with sugarcane – but still more on the dry side than sweet and perique liqueur is of course free from nicotine.
I find it very pleasant and so interesting! and even though the tobacco adds a leathery masculine touch it`s balanced by a light and feminine sweetness without being too sweet – it´s rather on the dry side – and the tobacco flavor is not overpowering in any way but still clearly present.
It makes an interesting drink-mixer but can also be sipped neat like a fine cognac. Also for those who doesn`t smoke (like me) but still enjoys the aroma of a good cigar or pipe this liqueur will allow you to do just that without any of the harmful elements you find in a cigarette.
Final thoughts – this stuff is just lovely! it goes well with not only cognac but also dark rum, whisk(e)y and tequila reposado or anejo.
I`m gonna make three very nice cocktails with it, the Louisiana Sour and the Smoky Sidecar plus a twist i made of the Louisiana Sour adding rum and curacao bitters to the party.. The Louisiana Sour was created by Amanda Humphrey at Paramount in London and the Smokey Sidecar was made by the Cocktail Lovers.
0.75 oz Perique Tobacco Liqueur
0.75 oz Pierre Ferrand Cognac Ambre
0.75 oz Fresh lemon juice
0.5 oz Sugarcane syrup
2 dashes Chocolate bitters
2 dashes orange bitters
Squeeze of egg white
Dry shake with no ice (or use a hand-mixer) for a few sec and then shake hard with ice and strain into a rocks glass and garnish with orange and lemon wheel, top with cherry.
Oh how refreshing! and the tobacco liqueur together with chocolate and orange bitters is sooo goood….this drink is a serious treat and so good i decided to make another but with st Nicholas Abbey 12 yo rum and curacao bitters – i think it was even better! – heaven in a glass…i made three of them.
Shake all ingredients together over ice and strain into a chilled cocktail glass. Spritz the orange peel over the drink before dropping into the glass.
This one surprised me…if the other drinks were refreshing in a fruity complex way this drink is much more masculine, a bit leather, a bit strong and very tasty! all three drinks are awesome, i hope you can try them!