Edit ModuleShow Tags

Try This Spirit: Chareau Aloe

The small-batch California-made liqueur is making its way onto local menus


Published:

A few of JSix's Chareau cocktails

You’re likely familiar with aloe as a topical remedy. But more and more, aloe vera juice is also showing up in beverages — even liqueur. Chareau Aloe, which launched in 2013, is a California-made spirit (the name combines founder Kurt Charron's great grandparents’ last names: Charron and Favreau) that’s increasingly grabbing bartenders’ attention for its light, yet complex, flavor. Distilled from grapes, it’s then infused with cucumber, spearmint, lemon peel, and muskmelon. It’s soft, floral, and very approachable — a perfect match for clear spirits like gin, mezcal, and tequila.

Trust Cocktail #10

I first came across Chareau at JSix, where Andy Luymes was using it in a tasty cocktail called Kiss it Make it Better (Aviation gin, Chareau, yellow Chartreuse, agave, fresh lime). More recently, I tried a new cocktail at Trust — the Trust Cocktail #10 — that features Chareau, gin, lime, and egg white. If you like a good gin fizz, this is your new favorite drink.

Trust bar manager Juan Sanchez says he came across Chareau only recently and decided to give it a try.

“As soon as I tasted it, I knew that gin would be the perfect vehicle to highlight the fragrant and aromatic notes of the liqueur,” he says. “Pairing it with [locally made] Old Harbor Gin turned out to be a match made in heaven.”

There are a couple of other spots where you can find a Chareau cocktail in San Diego.

Campfire’s Aloe Black includes Chareau, tequila, Creme de Violette (another lovely floral spirit), cucumber, and lemon.

And, back over at JSix, bartender Daniel Condliffe’s got multiple Chareau creations, including Death in Mexico (Don Lorenzo tequila blanco, Chareau, absinthe, lemon, lime, and agave), which takes inspiration from a classic margarita, but adds absinthe (the name’s a nod to Hemingway’s favorite absinthe cocktail, Death in the Afternoon). And Condliffe’s The Cool Hand is a martini-style cocktail made with Old Harbor gin, Chareau, a bit of green Chartreuse, orange bitters, and mint.

Want to try your hand at a Chareau cocktail? Pick up a bottle at Krisp Market (1036 Seventh Ave., Downtown) and choose from one of the 16 cocktails recipes featured on the Chareau website.


Got a spirit you’d like to know more about? Email 2kellydavis@gmail.com.

Edit ModuleShow Tags
Edit ModuleShow Tags

More »Related Stories

10 San Diego Beers Perfect for Summer

This year's Rhythm & Brews offered high temperatures and refreshing brews to match

Bartender Exit Interview: Michele Willard

Saying goodbye to San Diego's cocktail scene’s den mom

San Diego Brewers Shine in International Competitions

The spring awards season wraps up with big wins for local breweries
Edit ModuleShow Tags
Edit ModuleShow Tags Edit Module Edit Module
Edit ModuleShow Tags

Sponsored

AquaVie: 10 Reasons It’s Downtown’s Best Kept Secret

The best workout and spa getaway around? It’s actually right underneath your nose.

Enter a Drawing You Could Actually Win

There are more than 1,700 prizes in the Dream House Raffle
Edit ModuleShow Tags

Most Popular

  1. Vote Now for San Diego's Best Restaurants 2018
    From burritos to bottomless mimosas, you choose San Diego’s best eats and drinks in 90 categories
  2. Personal Stories are on Display at the Museum of Man's 'PostSecret'
    Frank Warren collects deep, dark secrets for this community arts project
  3. The Best Burgers in San Diego
    These burgers are food critic Troy Johnson's finalists for the best in San Diego
  4. The Best of North County 2018
    Our annual list of what we’re loving above the 56, from bites and brews to shopping, wellness, and arts and kids’ activities galore
  5. 31 Best Places to Live in San Diego
    Five local homeowners share their advice, tips, and tricks on how they sealed the deal
  6. Has Anything Really Changed Since Ballast Point Sold to Constellation?
    More than two years after the acquisition, misinformation and misunderstanding still abound
Edit ModuleShow Tags
Edit Module