From Happy Hour To Dessert

Stylish Ways to Enjoy Chambord & St-Germain

By Wanda Haynes, Certified Sommelier

Liqueur wines are a fortified category of wine containing 15–22% ABV, created by adding a distilled spirit, such as brandy, to halt fermentation and preserve residual sugar. Known for their sweetness and complexity, these wines are often enjoyed as aperitifs—drinks taken before a meal to stimulate the appetite. Many are infused with herbs, fruits, or spices and can be sipped neat or used in cocktails. This season is the perfect time to experiment and discover your favorite. With so many varieties available, making cocktails at home is flexible. Feel free to play with proportions and substitutions.

Chambord is instantly recognizable by its ornate, orb-shaped bottle—one of the most beautiful in the world of spirits. Produced in France’s Loire Valley, Chambord is crafted from raspberries, black raspberries, and blackcurrants, blended with French spirits and infused for weeks to develop its luxurious flavor. It’s layered with Madagascar vanilla, Moroccan orange peel, honey, and warm spices like ginger, cinnamon, cloves, and nutmeg. The result is a rich, velvety liqueur with a deep purple hue, 16.5% ABV, and a perfect balance of sweetness and citrus.

Beyond cocktails, Chambord elevates desserts and treats. A splash in cream cheese frosting adds sophistication, while macerating strawberries with it creates an indulgent, grown-up twist. Try drizzling it over quality vanilla ice cream or adding a spoonful to a milkshake for adults. Chambord is widely available in liquor stores, upscale grocery stores, and bars.

St-Germain, the world’s first elderflower liqueur, offers a distinctly modern flavor profile. Introduced in 2007 by Robert J. Cooper, it’s inspired by Paris’s St-Germain-des-Prés neighborhood. Each elegant bottle contains up to 1,000 hand-picked elderflowers gathered once a year in late spring. St-Germain’s natural golden hue comes from pollen—no artificial colors or flavors are added.

Blended with neutral grain spirits, beet sugar, and a touch of Cognac-region brandy, St-Germain delivers notes of honey, apricots, sultanas, and fresh elderflowers. With a 20% ABV, it’s refined enough to enjoy alone yet versatile for cocktails—especially paired with gin or sparkling wine. It’s also delightful splashed over pound cake.

Packaged in a striking faceted bottle with a golden cap, St-Germain makes an elegant gift. Store it in the refrigerator after opening for optimal freshness, though it will keep safely in a cupboard for a few months.

Raspberry Razzle-Dazzle Cocktail

• Large water glass or a Tom Collins glass
  (12 oz or larger)

• 4 ounces of Chambord Liqueur

• 6 ounces of white cranberry juice

• Ice cubes

• One orange slice

1. Tuck the orange slice into the side of the glass 

2. Add ice cubes

3. Fill the glass with the Chambord and juice

4. Stir gently leaving the orange slice in place for garnish

Fantastic French Fall Cocktail

• A large wine glass

• St-Germain Liqueur

• Prosecco*

• Fresh apple slice

• Fresh pear slice

1. Add pear and apple slices into the glass

2. Fill the glass half full with St‑Germain Liqueur

3. Add Prosecco 

4. Stir quickly to blend

*Champagne or Cava can be exchanged for the Prosecco

Wanda Haynes is a Sommelier and wine educator living her best life. She loves parties, fine dining, gourmet chocolate, and a great glass of wine.

Melt the Ice with Molten Chocolate Lava Cake

Want to end your dinner on a show-stopping note? These mini molten chocolate lava cakes are rich, gooey, and irresistibly chocolatey. They’re also perfect for impressing friends, delighting family, or turning any meal into a memorable occasion. Best of all? This recipe scales effortlessly.

Instructions

• Preheat your oven to 425°F. Lightly spray each five-ounce ramekin with nonstick cooking spray and place them on a baking sheet.

• In a small pot over low heat, melt the butter and chopped chocolate together until smooth. Remove from heat and whisk in the powdered sugar until combined. Then add the eggs, egg yolks, and vanilla, stirring until fully incorporated.

• Next, gently fold in the flour and espresso powder, mixing just until combined—this helps the cake set on the outside while keeping the center molten. Evenly divide the batter among the prepared ramekins.

• Bake for 12 to 14 minutes, or until the edges are set but the centers are still slightly soft. Let stand for one minute before carefully turning each ramekin over onto a plate. Drizzle with chocolate or salted caramel syrup if desired, and serve immediately.

Pro Tip: Each five-ounce ramekin counts as one cake. Scale your recipe up or down by simply multiplying the ingredients and ramekins.