The Virtues of Nuts & Beans

There are few things left in the booze industry that capture the flavours of such great historically significant ingredients like those of nuts and beans.  Used as forms of currency, livelihood, enchantment and seduction they have not only formed the way that mankind has developed but also the way that we consume cocktails. Let me explain.  

It has been recently discovered in Israel that nuts could have been a significant part of mankind’s diet as early as 780,000 years ago, with varying excavations proving that we have cultivated nuts for over 6000 years.  And what about coffee beans in today’s fast-paced caffeine fuelled society or cacao beans, that go into making chocolate, they have basically been responsible for the building of entire economies. 

The history of these raw products speak for themselves but it is their strong, deep and rich flavours that have made them the subject for distillation by monks, apothecaries and enlightened entrepreneurs to become necessary behind every bar.  Their role has always been and in a sense remains as the quintessential sweet end to a great meal, a form of digestif that is best expressed in the humble cocktail.

Crack open any nut liqueur (pardon the pun), the scent is reminiscent of many spirits that have taken time in wooden barrels and reflect similar characteristics, like several whiskeys predominantly from Europe.  The caramelized notes that come through these types of liqueurs due to the nuts being roasted for fuller flavour, are akin to any number of rums, bourbons or cognacs and obviously mix together beautifully.

The same could be said for any of the bean liqueurs.  Aromas or hints of vanilla, coffee and chocolate can generally be found in any spirit that has been aged for long periods especially if the casks have been charred in any way.   All these aged spirits aside, nut and bean liqueurs also mix very well with each other, which is best shown in the way that most nut based liqueurs will incorporate one or as the case with Frangelico all the bean flavours.

There is a point of difference between the styles of liqueurs when using different types of ingredients though.  A Macadamia Nut Sour is an easy and tasty aperitif style of drink but if you make the same drink with a coffee or chocolate liqueur the results can be quite offensive.  Yet adding a touch of chilli can be a very interesting marriage with those very same beans and the occasional nut of course.

The good ole customary addition of dairy to our varying nuts and beans seems to be a waning trend as more bartenders look to challenge their skills and palates by mixing the non-conventional with theses traditionally ‘slow movers’.  Unfortunately, the fact of the matter is that cream and milk pair up very well with these liqueur and there are many female customers who actually enjoy a sweeter creamy cocktail. 

There is no huge mystery or need of excellent mixing skills in order to enjoy something simple yet elegant when any liqueurs made from ingredients with a rich past are being used.  They will always stand up and stand out whether served alone or mixed, but with a respectful partner that is able to stack up they become lush, decadent and glorious.