Chambéry Cocktail

I’m constantly fascinated about what I discover that’s food- and drink-related online! The way I came across this incredible recipe is because I’d enjoyed a Sumac Spritz during a family trip this past winter. I was searching for something similar, and found this!

This unique cocktail from the Australian magazine Gourmet Traveller, using a liqueur I’ve never heard of before. And I was dying to taste it.

It’s called Chambéryzette – a unique strawberry liqueur that can be sort-of created by creating a 50-50 mixture of dry vermouth and strawberry liqueur, but I wanted the real thing! And because of the internet I ordered it online! It’s a peachy-red in color and honestly tasted like cough syrup to me.

According to google: Chambéryzette is a historic French strawberry-infused aperitif created by Rosalie Dolin in 1902. Produced in Chambéry by Maison Dolin, it blends Vermouth de Chambéry blanc with natural Alpine strawberry flavors. This 16% ABV drink is known for a light, bittersweet, and aromatic profile, traditionally served chilled, with soda, or in cocktails. (I recommend with bubbly!)

Google also stated that the aperitif of Chambéryzette is a staple in the French Alps as well as Parisian café terraces.

Chambéry Cocktail
printable recipe below

Grapefruit rosé:
Finely grated zest of 1/2 large or 1 small pink grapefruit
25 ounces rosé

Sumac syrup:
1 tbsp ground sumac
3 1/2 ounces sugar

Chambéry Cocktail:
1 ounce Chambéryzette
1 1/2 ounces soda water
To garnish: sliced strawberries and grapefruit twists (optional)

For grapefruit rosé, combine grapefruit zest and rosé in a container, seal and refrigerate overnight to infuse. Strain through muslin, transfer to a bottle and reserve. Makes 25 ounces. Grapefruit rosé will keep refrigerated for a week.

For sumac syrup, combine sumac in a heatproof container with 6 1/2 ounces boiling water and stand to cool to room temperature. Strain through muslin, stir in sugar, then transfer to a bottle and reserve. Makes about 8 1/2 ounces. Sumac syrup will keep refrigerated for 2 weeks.

For the cocktail, combine 2 1/2 ounces grapefruit rosé, Chambéryzette and o.6 ounces sumac syrup to a glass filled with ice.

Top with soda, stir gently, garnish with strawberries and grapefruit, and serve.

This cocktail is more like a spritz to me, which is perfect! It’s light and bubbly and refreshing. And pretty!

The grapefruit and strawberry flavors stand out. The sumac does not, although I’m sure it’s in there, it’s just not distinct. The cocktail itself was fun to try, but requires way too much prep. But I will continue to play with the Chamberyzette.