November 9, 2009

Absinthe, Coffee, and Spice: Let's Get Nice

It's fall, and apparently that means we've more reviews to do. While we're (finally) digging through our backlog of tastings and reviews to write up, the FedEx men have been busy the last few days bringing us all sorts of goodies. Below is what we've gotten lately, most of which we've already tasted and ramping up to write the reviews:

Pernod Absinthe Superior
It's been a while since Pernod has included the word "absinthe" on its label instead of the more innocuous "liqueur," and we're looking forward to trying it out. We'll taste it as an absinthe, and in comparison to some of the Pernod liqueur we bought before the absinthe ban was lifted. Looking forward to checking it out; if you're unfamiliar with it we couldn't find a permanent product page for it, but check out last year's press release about it.

Kahlua Coffee Cream
"I like my coffee like I like my women - creamy, sugary, and tasting a little bit like coffee." That's a quote from a friend of ours from years ago, and it came to mind when the Kahlua Coffee Cream arrived. We've been feeling very non-dude lately, and we think making some Kahlua Cream Caucasians is just what we need to get right. Wake up and smell the coffee (cream) at Kahlua.com.

Hiram Walker Spiced Liqueurs
We're ready to get seasonal with two liqueurs from Hiram Walker - Gingerbread and Pumpkin Spice. We're thinking these two could add a nice seasonal flair to our cocktails, and we're looking forward to experimenting. We've been thinking about creating some signature drinks for Thanksgiving, and since no one makes a turkey liqueur yet, these will do nicely. Check out the Hiram Walker Seasonals page for more details.