I’m admittedly not much of a cream-liquor kind of gal; I typically prefer my booze in a wine, pilsner or lowball glass, so I approached the Amarula Cream warily.
WHAT a mistake that was. This stuff is awesome. The mildly citrusy cool aunt to the Bailey’s-swilling, “if it a’int broke don’t fix it” Uncle. The girl who still wears overalls but is actually the most popular kid in school. (Get the picture.) Stuffy Amarula is not.
You can literally make anything from a Coke Float to a highbrow shot with it. And yes, I just used the words “highbrow” and “shot” in the same sentence. Trust me.
Made exclusively in South Africa*, Amarula is produced using hand-harvested Marula fruit which is fermented into wine and then double-distilled into a clear spirit. Once it reaches this moonshine-ish state, the Amarula is aged for 24 months in French oak barrels then blended with fresh cream. The resulting liqueur has an extremely distinct toasted vanilla flavor with the subtlest hint of citrus.
You’ll rack your brain trying to put your finger on the exact flavor (my husband and I tossed back many a cocktail trying), but I recommend you just take it for what it is- delicious- and enjoy it.
The recipes for the cocktails we made are below, but Amarula is a really approachable liqueur, so if the mood strikes … get creative.
2oz Amarula Cream
3oz Coca Cola
Pour Amarula and milk into shaker with ice. Shake and strain into tall cocktail glass filled with ice, top with Coca Cola and stir gently.
1oz Amarula Cream
1oz chilled espresso (Starbucks Double Shots worked great)
1/2oz Grand Marnier
Combine all ingredients in a cocktail shaker filled with ice. Shake well and strain into a cocktail glass.
Now, the next time you find yourself craving a cocktail, skip the Skyy and reach for the Amarula Cream. You’ll thank me.
Amarula Cream is meant to be refrigerated after opening as it uses fresh cream.
**Please note that Rachel was given a bottle of Amarula to review.**