You’re So Kind: Berentzen Bushel & Barrel


The very kind people at Berentzen USA have sent me several bottles to taste and review: Icemint Schnapps, Pear Liqueur and Bushel & Barrel. They’re so kind. Aren’t they kind? BERENTZEN, YOU’RE SO KIND! Each bottle is fabulous and totally bursting with flavour but I’m going to start with Bushel & Barrel cause this is America and nothing screams AMERICA more than Bourbon and Apples.

I’ve gotta be honest, this is truly delicious stuff! Upon opening the bottle, crisp, clear Apples come through, then the more complex spices from Kentucky Bourbon settle into your nose. It’s an awesome experience.  First taste also begins with Apple, fresh juicy Apple from Berentzen’s Apple Liqueur and then a bit of spicy kick from Bourbon. Again, awesome. At 60 proof, it’s neither too strong to use in cocktails, nor too weak to drink on the rocks. In fact, everything about this liqueur is super smooth and just right.

If this is the future of flavoured whiskey, then I am so happy to be taking part in the revolution. Bushel & Barrel is by far the best one I’ve ever had and honestly, everything Berentzen makes is outstandingly tasty. (This is the part of the post where you throw that nasty cinnamon flavoured whiskey out the window. There, I said it.)

And now, some Bushel & Barrel cocktails:


American Rose (Jack Rose Variation)

  • 1 1/2 oz Bushel & Barrel
  • 1/2 oz Applejack
  • 1/2 oz Lime Juice
  • 1/2 oz Grenadine
  • Lime Wheel

In tin, combine Bushel & Barrel, Applejack, Lime Juice and Grenadine over ice. Shake and double strain into coupe, garnish with Lime Wheel.


Obstacle Three

  • 1 1/2 oz Rye
  • 3/4 oz Averna Amaro
  • 1/2 oz Bushel & Barrel
  • 1/2 oz Carpano Antica
  • Maraschino Cherry

In tin, combine Rye, Averna, Bushel & Barrel, Carpano and stir over cracked ice. Strain into coupe, Maraschino cherry garnish.


People Watching

  • 2 oz Cocchi Americano
  • 1/2 oz Bushel & Barrel
  • 1/2 oz Cynar
  • 1/4 oz Lemon Juice

In tin, combine Cocchi Americano, Bushel & Barrel, Cynar and Lemon Juice over ice. Shake and double strain into coupe. Splash of Soda or Champagne on top.


Julian Franco

  • 1 1/2 oz Bourbon
  • 1/2 oz Bushel & Barrel
  • 1/2 oz Raspberry Liqueur
  • 1/4 oz Chartreuse Vert
  • Apple Peel

In tin, combine Bourbon, Bushel & Barrel, Raspberry Liqueur and Chartreuse. Stir over cracked ice and strain into coupe. Apple Peel garnish.

Well, that’s it for now! I’ve definitely got more recipes for Bushel & Barrel and will post them in the future! As for the Pear Liqueur and Icemint Schnapps, I’ll be reviewing them soon! This has been You’re So Kind, the post where someone nice gives me a bottle and I review it!


Ruby Road Cocktail


Well, I made that Homemade Raspberry Liqueur and this is the first drink I’ve put it in. Tart, Minty, Fernet-y, Raspberries. I’m gonna drink 10,000 of these… or until I run out of Raspberry Liqueur.

Ruby Road Cocktail

  • 1 1/2 oz London Dry Gin (Mayfair used here)
  • 1 oz Homemade Raspberry Liqueur or St. George Raspberry Liqueur (or just really tasty Raspberry Liqueur, you get the idea)
  • 3/4 oz Lime Juice
  • 1/2 oz Mint infused Simple Syrup
  • 1/4 oz Fernet Branca
  • Lime Peel

In tin combine ingredients over cracked ice and shake, shake, shake. Double strain into coupe. Express Lime Peel and garnish.


Homemade Raspberry Liqueur


Freshly made Raspberry Liqueur. Sexy.

I know, I know, everyone and their best friend Shoshanna is “hand-making” something right now in ‘merica. Whatever, I am not deterred by this trend! In fact the whole reason I decided to make Raspberry Liqueur was because I had nearly a whole bottle of Vodka to get through and I really DON’T drink Vodka. Plus, I mistakenly bought some Raspberries out of season and though eating them wasn’t the greatest idea, I knew I could extract their supreme Raspberry flavour with a lil’ sugar and alcohol.

This is literally the first time I’ve ever made liqueur so deal with my janky-ass recipe. If you’d like to read some really legit articles about making your own liqueur, go here. If you don’t care and like to fly by the seat of your pants, here we go!


  • 1 750ml Bottle of Vodka (don’t get terrible Vodka, you will taste the nastiness)
  • 6 oz of Raspberries
  • 1 1/2 cups Turbinado Sugar
  • 1 Medium sized Mason Jar


Day 1: add 3 oz Raspberries to Jar and cover with approx 1/2 cup sugar, then nearly fill jar with Vodka. Shake several times that day.
Day 2: strain, add remaining Raspberries to jar and cover with sugar. Shake a bunch again.
Day 3: strain again, add more sugar and vodka to cover Raspberries. Keep shaking. Never stop shaking.
Day 4: strain again and mash berries to get all liquid out. Add more sugar, Vodka or Water to taste.


Mashed Raspberries with all of the goodness leached out of them. 


Sensational. You did it! 

Yummmm. There you go. One sad looking bottle of wilted, pale looking Raspberries later and one hefty, luxurious bottle of Homemade Raspberry Liqueur.

Happy leaching!