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If you’re feeling ‘in the pink’ this summer, a fabulously summery duo of martinis might be just perfect for your next sunny evening. One of the newest trends is for martinis that are enlivened by unusual ingredients and Kwai Feh Lychee Liqueur meets that temptation.
Top 10 Best Fruit Liqueurs | Drinks Geek Top 10 Best Fruit Liqueurs | Drinks Geek
Crafting from carefully selected fruits, the brand uses a technique similar to winemaking, to produce a beautifully intense, fresh flavour drink. Since 1992 I have been an avid drinks enthusiast and have been making Mead in my native country of Lithuania for over 30 years. I am also a drinks writer and member of the British Distilleries Alliance.
The Maison Boudier was founded by Gabriel Boudoir in 1909 in Dijon. After he died in 1936, his widow sold the house to Marcel Battault who kept the trading name and later handed the business over to his son Perre Battault. The Maison Boudier remains in Battault family since, where it is successfully grown and developed, promoting the Boudier tradition. Created by bartenders for bartenders; this vibrant colour Japanese liqueur was inspired by the ingenious Shinjiro Torii, founder of Suntory brand. His life-long dream was to develop a colourful drink, which inspired the creation of Midori liqueur.
Recipes | KwaiFeh Recipes | KwaiFeh
Fruit liqueurs have been enjoyed by nations for hundreds of years. Centuries ago, known as cordials, liqueurs were used for medicinal purposes only. Herbal elixirs such as Benedictine or Chartreuse, blended with herbs, florals and spices, were often created by monks, well known for their alchemical abilities.Often called “Arctic gold”, the unique flavour cloudberries are praised for their creamy, bittersweet taste. Fresh, ripe fruits blended with gentian and citrus tart, are matured with triple-distilled vodka produced by the distillery. The result is incredibly unique, full of character Kakuzo liqueur.
KwaiFeh | KwaiFeh Website
The fruit extract is produced using maceration or mashing up fruits and leaving to ferment soaked in alcohol in stainless steel tanks for up to nine months. While rested, the brew is then cooled down to -5 degrees and kept in that temperature for five days, then micro-filtered and bottled. Taste notes: Clean, candy-sweet melon flavour, but very smooth and well balanced. Pleasantly fragrant with melon flesh and the crispiness of the green apple, the liqueur gives a subtle dry finish. Dark, burgundy red colour liquid comes presented inside a round-shaped bottle design of which is based on the globus cruciger. The bottle, decorated in a gold-lettered ribbon across the middle, is topped with a gold-colour cap.The cane sugar and 2-year-old brandy from the cognac region in France are added to the concentrate, along with the green food colouring, to give the liqueur this unique, electric colour, matching the flesh of muskmelon. In 1946, Diego Zamora together with his brother, sister and her husband, began the exciting journey of the Diego Zamora Group. Following their hearts, passion and belief they started the production of an aromatic golden colour liquid based on the recipe invented by Diego Zamora.
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