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Robin Garr

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PR: Chambord cocktails and "Kentucky tapas" at Lil

by Robin Garr » Wed Mar 07, 2007 5:29 pm

Chambord, for those who may not know, is a sweet and very berry raspberry liqueur.

<b>Celebrate “A Classic American Cocktail Party” at Lilly’s</b>

Please join us at Lilly’s, 1147 Bardstown Rd., on Tuesday, March 27 to celebrate the classic American cocktail party pairing Kathy Cary’s award-winning “Kentucky tapas” with five signature Chambord cocktails.

Reserve your places now, at $40 per guest (plus tax and gratuity), for this new twist on the cocktail and culinary experience. Each cocktail will be paired with two passed hors d’oeuvres from Cary’s eclectic repertoire. The cocktail party will begin at 6:30 p.m.

Joining us for the evening, to interact with guests and talk about cocktail wizardry and at-home entertaining, will be Tim Laird, Chief Entertaining Officer (C.E.O.), Brown-Forman Corporation. Tim is an authority on wines and spirits with more than 20 years experience in the hospitality industry, as well as a gourmet chef. Beyond the role of speaking about fun and easy entertaining, Tim is also a cocktail educator in his role as Chief Cocktail Officer (C.C.O.).

The evening’s entertainment will feature pianist Steve Crews. For reservations, please call 502.451.0447. For this particular event, Lilly’s is requesting payment in advance, by credit card. The total, with tax and gratuity, will be $49.60.

MENU (to be finalized)

Arugula with Chambord Vinaigrette & Marbled Goat Cheese
Spicy Shrimp
Braised Short Ribs with Garlic Mashed Potatoes
Seared Duck Breast with Chambord-Glazed Shallots
Pan-Seared Salmon with Sweet & Sour Sauce
Angus Burger Stuffed with Chambord-Clazed Red Onions
Chambord Tiramisu
Espresso Pots de Creme

COCKTAILS

Chambord and Champagne
Chambord French Martini
Chambord Vodka Soda
French Manhattan
Special Lilly’s Cocktail
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by Ron Johnson » Wed Mar 07, 2007 6:48 pm

Chambord, slightly better tasting than Robitussin.
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by Robin Garr » Wed Mar 07, 2007 7:58 pm

Ron Johnson wrote:Chambord, slightly better tasting than Robitussin.


Do you dislike after-dinner liqueurs in general, or hold Robi^H^H^H Chambord out for special contempt?
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by Ron Johnson » Thu Mar 08, 2007 12:47 pm

I love all Amari. I also like Benedictine.
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by Robin Garr » Thu Mar 08, 2007 12:58 pm

Ron Johnson wrote:I love all Amari. I also like Benedictine.


Okay, that works. I'm kind of with you on the fruit-and-nut after-dinner drinks, though, and Kahlua, too. If I want something sweet and strong after the meal (other than my bride, of course), I'm inclined to go with Port or Madeira, grappa or Cognac, single-malt Scotch or a small-batch bourbon.
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by Ron Johnson » Thu Mar 08, 2007 3:56 pm

Armagnac is my first choice, followed closely by Amaro, Madeira, and then bourbon.

I used to like Grappa, but as I get older it is just too hot for my taste now.

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