Add the tequila, Chambord, simple syrup, lemon juice, and lime juice to a cocktail shaker filled with ice.
Shake vigorously; strain into a chilled cocktail glass.
If serving frozen, combine liquid ingredients in a blender with 3/4 cup ice; blend until smooth; pour into a chilled cocktail glass.
Garnish with lime wedge.
Muddle the sugar & mint in a cocktail shaker.
Add lime juice, cranraspberry juice, vodka, Chambord & ice. Shake well.
Pour into glasses. Top with soda; stir. Garnish with mint leaves.
Combine ingredients in a cocktail shaker.
Fill martini glasses with ice, pour cocktail on ice.
Enjoy!
Add Chambord & pineapple juice to a champagne flute.
Top with champagne.
Gently stir together raspberries, Chambord, and sugar in small bowl and let macerate.
Cover & chill, at least 1 hour or up to 2 hours.
Spoon 2 tablespoons raspberries with some ice into each of 2 champagne flutes or glasses, slowly.
Top with champagne.
** Recipe for approx 21 oz. glass.
Mound glass with ice.
Add vodka, triple sec, Midori, and peach Schnapps.
Add OJ.
Add cranberry juice.
\"Float\" 1/2 oz. Chambord on top.
Preheat oven to 350\u00b0F.
Line a 9x13-inch\" baking pan with nonstick foil.
Combine cake mix, eggs, oil, water, pecans, and Chambord. Fold in raspberry chocolate chips.
Pour into prepared baking pan and smooth.
Bake 35-40 minutes. Cool to room temperature before cutting.
Dust with sifted confectioners' sugar before serving.
Fill metal shaker with ice and add all ingredients. Shake until outside of the shaker is frosty. Strain into a snifter. For garnish you can add a little whipped cream and drizzle a little chambord over the top.
Perfect drink for a dessert. It tastes a lot like a milkshake though so be careful -- they go down quick!
Mash raspberries with syrup an Chambord in shaker.
Add vodka and ice.
Shake well an strain into glass top with prosecco.
Pour the Chambord into a Champagne flute and top with Champagne. Add the sorbet and serve at once.
Place ice in cocktail shaker FIRST. The white chocolate liquer will seperate if mixed with other liquors at room temperature.
Add the liquors and shake well.
Strain into a lovely stemmed glass or serve over ice.
If this is too strong for your taste simply add a bit of cream or milk.
1/2 fill your tumbler with ice,
add chambord and peach nectar to glass filled with ice, cover glass with boston shaker firmley so secure, shake until condensation appears on outside of shaker.
tap shaker against a solid counter to release glass, pour mix into the tumbler, top up with champage and stir.
Add all ingredients to a cocktail shaker half-filled with ice cubes. Shake well, and pour over ice in a salt-rimmed margarita glass. Serve with orange wedge, just like they do at Chili's.
Fill a cocktail shaker with ice and top with brandy, raspberry-flavored liqueur, and coffee-flavored liqueur; cover shaker and shake vigorously for 20 seconds. Add cream and gently shake for 5 seconds. Strain drink into a cocktail glass.
0 minutes. Cool completely.
CHAMBORD CREAM:
Add icing sugar
ool to room temp & add Chambord.
In a large bowl
MAKE THE RASPBERRY AND CHAMBORD COULIS:
Place berries, sugar,
ilk, cream, sugar, dissolved gelatin & Chambord in a saucepan and bring
efrigerate until needed.
The Chambord sauce can be made up
Preheat oven to 350\u00b0F Line a 9\" by 13\" baking pan with nonstick foil. Combine cake mix, eggs, oil, water, and Chambord Liqueur.
Fold in semi-sweet chocolate chips.
Pour into prepared baking pan and smooth.
Bake 35-40 minutes.
Cool to room temperature before cutting.
Dust with confectioners sugar (optional) and slice brownies into 3\" squares. Top with ice cream and 3-4 ounces of Chambord. (optional).