SPECIAL SECTION
MARGARITA MADNESS
A Dynamite Dose of
A R D I N N A M NAPOLÉON E By Cydnee Murray
A
s the story goes, during the 18th century rule of Napoléon Bonaparte, French chemist AntoineFrancois de Fourcroy created a blend of liqueur. Fourcroy messed around with mandarins and produced a drink complex enough for a guy like Bonaparte. The blend of cognac, dried mandarin peel, essential oil made from fresh Sicilian mandarins, and a secret combination of botanicals including green and black teas, nutmeg, cinnamon, clove and angelica remains the only mandarin-infused cognac based liqueur. Today, Mandarine Napoléon orange liqueur still sources its citrus from Sicily and Corsica, Bonaparte’s birthplace. And while the French emperor might have enjoyed sipping his cognac in all its full-bodied glory, he died long before getting the chance to experience it on Margarita Monday. Those of us still alive and kicking would be remiss if we didn’t follow chemists’ orders and take down a few Napoléon Margaritas—
52
CHILLED MAGAZINE
the brand’s signature cocktail— on his behalf. In keeping with historical accuracy, it’s probably best to switch out the sombrero for a bicorn hat.
The blend of cognac, dried mandarin peel, essential oil made from fresh Sicilian mandarins, and a secret combination of botanicals including green and black teas, nutmeg, cinnamon, clove and angelica remains the only mandarin-infused cognac based liqueur. Jared Bailey, NYC-based spirits expert and bartender at SoHo Cigar Bar, shared his thoughts on Mandarine Napoléon and how to make a Napoléon Margarita: “Mandarine Napoléon can be enjoyed neat, on the rocks or in a refreshing Napoléon
Margarita. When combined with tequila and lime juice, it tames the acidity, and the partaker is left with a much more pleasant drinking experience. It has quite a good amount of ABV (38%), and therefore delivers a lot of flavor. Using classic triple sec sometimes produces a sharp flavor that adds very little citrus notes to the drink. The mandarin flavor really comes out and harmonizes with the tequila, while the cognac gives it depth and body. “It’s important to find the right balance between the choice of tequila and Mandarine Napoléon. Some blancos bring a super-intense agave flavor and can easily take up with Mandarine Napoléon. Some are a bit more delicate, so use a tad less and balance the sweetness with a little agave syrup. “In my opinion, while Mandarine Napoléon works very well in a standard Margarita, the essential flavors easily lend themselves to making an excellent Cadillac Margarita, too. Its cognac undertones help it to blend seamlessly with aged tequilas.”
