IMBIBE
Find alternatives to your favorite drinks
By Sean Nakamura
Our craving for artistic and inventive food has spawned interest in anything unique. This quest for novelty has us seeking out obscure wine varietals and labels, as well as trying unusual proprietary blends. New cocktails abound in every bar and restaurant in town.
But alas, it seems by the time we come to completing our meal, all our creative juices have dried up and we end up ordering the same old after-dinner liqueur.
This is not to say that the old favorites are not good in their own right, but I think we have already had our share of Kahlua, Amaretto di Saronno, Bailey's Irish Cream and Grand Marnier. (Ooops, I may need an alias the next time I try to order these products).
As a bartender, I am often amazed at the number of great alternatives that sit on the back bar without so much as an inquiry from guests. But almost without exception, when I offer a patron a little sample of something new, they find a new favorite.
For those who enjoy Kahlua and its sweet and intense coffee flavor, there are a couple of alternatives to consider.
Tia Maria, the rum-based, Jamaican coffee liqueur using the famed Blue Mountain beans, is an interesting contrast to its more famous Mexican cousin. Several shades lighter and a bit less viscous, Tia Maria offers delicate coffee aromas that hint of earthiness. As its color and nose implies, Tia Maria tickles the palate with subtle sweetness to match its elegant "cuppa Joe" flavors.
Another curious selection, a Mexican relative of Kahlua, is Patron XO. A rich, dark-brown brew with an equally thick pour, Patron XO is an eccentric mix of tequila and coffee. The herbaceous edge of the tequila provides a stark but complementary contrast to the sweet coffee flavors of the spirit.
Amaretto di Saronno lovers will be glad to hear that a number of nutty alternatives are just a bartender's arm length away. Although it can't be considered a real unknown, Frangelico is a tasty after-dinner treat. Not overly sweet, but with luscious smooth hazelnut aromas, its flavors linger long after your last sip.
Nocello is another Italian liqueur with an intensely nutty personality. The walnut qualities permeate your nose and mouth, right down to the slight bitterness you might experience when biting through the skin of a just-shelled nut.
When in the Islands, I couldn't imagine eating peanuts when there are macadamias to be had. Why should it be any different in the bar?
Many are surprised to learn that there is a fairly widely distributed macadamia-nut beverage, Kahana Royale Macadamia Liqueur. Similar in style to Frangelico but just a touch sweeter, it radiates the buttery aromas of the famous Hawai'i nut.
The lush creaminess of Bailey's Irish Cream has made it a bar favorite along with its many imitators. But even those stalwart Bailey's fans might be swayed, at least once in while, by a couple of these selections.
Drambuie is one of those liqueurs that, although pretty well known to bar flies, might be unfamiliar to the weekend restaurant warrior. The Scotch liqueur reeks of Scotland, with its heather-honeyed nose and prominent herbaceous overtones. Delicately sweet and precious, Drambuie represents well its storied history as a gift of gratitude from a French prince to a Scottish friend who saved his life.
Godiva Chocolate Liqueur might appear to be an opposite of the seemingly white chocolate-like Bailey's Irish Cream, but the comparisons are obvious. The velvety, chocolaty aromas douse your senses with the feeling of a warm chocolate bath, a nice balance between sweetness and the ethereal enjoyment of rich, dark chocolate.
Sipping warm Grand Marnier can be a wonderful wind-down from a tough day at work, but, like all the other classics, there are alternatives. If staying close to home provides some comfort for you, one spirit that is a definite must is Mandarine Napoleon.
A beautiful iridescent orange, its nose is reminiscent of a combination of orange, tangerine and lime. The Belgian liqueur artfully combines spirit and sweetness, supple in the mouth, finishing with a pleasant bite of astringency.
One of my favorites comes to mind as a great alternative to Grand Marnier: Its unusual, yet simple, combination of flavors makes Tuaca a real hit in my eye. The Italian liqueur's combination of vanilla and butterscotch on the nose belies a relatively understated sweetness. The toasty flavors seem a natural match for Tuaca's brandy base.
While all the standard liqueurs can be found at almost any bar, many of the uncelebrated selections will only be found at restaurants and bars with extensive back bar selections.
Don't be afraid to try something new when the chance arises, and by no means limit yourself to just these suggestions. I'm sure your favorite bartender has something up his sleeve.
Reach Sean Nakamura behind the bar at Alan Wong's Restaurant.
