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Drink Review: Zirbenz Stone Pine Liqueur

Zirbenz Stone Pine Liqueur of the Alps draws its remarkable pine floral aroma, flavours and reddish hue from a rare pine fruit, hand-picked by mountaineers at the top of the treeline.

Get adventurous yourself in the summertime with the India Lime Fizz cocktail, adapted from a traditional Indian refresher:

Zirbenz Stone Pine Liqueur Review:

Zirbenz Stone Pine Liqueur won the prestigious International Wine and Spirit Competition Silver Medal in 2004 and deserves all the attention, praise and acclaim it has received. This Zirbenz Stone Pine Liqueur review will shed some more light on why this superb liqueur deserves all the attention it gets.

Zirbenz Stone Pine Liqueur, a delicious and perfectly balanced blend of Zirbenz Cream Liqueur, aged Swiss pine liqueur and fresh lime, is made in a classic 19th Century production method.

Its name derives from the stone pine fruit, a type of nut found on Stone pines in the Swiss Alps. A stone pine fruit is a berry and Stone pines are a subset of the Pinus family of trees, the most appreciated coniferous tree species around the world.

The extraordinary characteristic of the stone pine fruit is the unique scent of pine washes it offers, which is one of the inspirations for making Zirbenz Stone Pine Liqueur.

Though in general I’ve always had a love-hate relationship with pine, I am drawn to the beautiful aroma of the Stone pine fruit. Its strong and unique scent invites comparison with pine trees and, for some reason, I’m always imagining pine fields in the Alps.

I am curious about the taste of Zirbenz Stone Pine Liqueur, and it does not disappoint me at all.

It is a very strong and pronounced spirit, with a dusty, greenish yellow hue and a rich and intense aroma. Zirbenz Stone Pine has a honey-like, sweet flavor, with a touch of bacon-like character, and a subtle floral after-taste, a perfect balance between pine and nut.

Overall, it tastes like a flowery and fruity, woody and aromatic liquid that has a sophisticated, but not overbearing, flavour. As you can imagine, this is not the liqueur you’re looking for if you’re looking for a tropical smoothie flavour.

But if you enjoy pine flavours, specially if you want something that is just not vodka or a shot of tequila, then this Stone Pine Liqueur will be right for you, alongside other sophisticated spirits like brandy, whiskey and other liqueurs.

An Infinite Cocktail Variety

Simply a liqueur to enjoy in two generous portions, or as the background flavour of your favourite cocktails. There are so many ways to use Zirbenz Stone Pine Liqueur, but personally I am most intrigued by the India Lime Fizz cocktail, from the Bombay Bazaar Cocktail by Michael Coffin:

“By Tim Rogers, the Bombay Bazaar Cocktail is a nod to the cocktails of India: classic, yet with a twist. The most important ingredient is the piquant, tangy lime juice. This cocktail complimented by fiery and sweet notes of whiskey, aromatic complexity of gin, floral Stone Pine and gentle softness of cream and egg white. The Bombay Bazaar adds fresh fruit, herbs, and savoury tinctures to make you think you’re on a holiday in Bombay.”

The India Lime Fizz is absolutely refreshing and, seriously, summer in a glass, specially if you’re having a good time in a garden or beach house patio, with sandy feet and salty water drops on your face. It is smooth and silky and the citrusy notes of the yellow chartreuse shine.

Another tasty variation of the classic gin cocktail is the Pine-Away. This drink is both refreshing and seductive. Warming, lightly sweet and an incredibly smooth combination of gin, cream and pine liqueur. It features notes of pine needles and a touch of tropical fruit.

The unusual drink is served chilled and tastes a bit minty on the finish.

The Pine-Away is a unique and inviting cocktail, both a summer classic and an enduring one.

These cocktails are a perfect start for an unforgettable day, or an end to an extraordinary one. Serve them at a party or at a casual gathering with friends, and magic will happen.

Written by Mark Adams

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