I first tried Amarula on a game drive in Kenya. After witnessing 60 lions intermingling in the Olare Motorogi Conservancy, I was already on a high. Then a group of journalists, many here for the first time, convened for some Après drinks to share our stories, during which Amarula was served. So the drink connotes some very good times for me.
I haven’t enjoyed it again until this week when I cracked open a bottle (available from your local BWS, Liquorland or Dan Murphy’s) and enjoyed it with staff during Friday afternoon drinks.
It’s the perfect trans-seasonal drink because it can be enjoyed as a winter warming liqueur over ice, or in a sprightly cocktail.
The Amarula Coco, for example, consists of a shot of Amarula and dash of fresh coconut water, shaken on ice. It’s very refreshing and so easy to concoct when it comes to hosting drinks.
A little history for you, then… Amarula was born out of the heart of Sub-Saharan Africa – the liqueur containing a key ingredient in the Marula fruit. Marula trees grow fairly wild and freely – even in reserve environments – and only once a year do they bear their fruit. At this time, elephants appear to eat from the trees, plucking the fruit by trunk, while fruit-handlers, too, can be spotted collecting the delicious Amarula.
The fruit is then fermented, distilled and matured in French oak for two years before being blended with a velvety cream.
Like I said, it’s perfect for all seasons, and while most of us are stuck in lockdown and the weather out is very wintry, now might be the time to sample and sup the good stuff.
Amarula is available from quality liquor outlets including BWS, Liquorland and Dan Murphy’s, RRP $33.95 for a 700ml bottle. The brand also offers varieties in flavour including Raspberry, Chocolate & African Baobab, and the Amarula Vanilla Spice Cream which won Best Cream Liqueur at the 2020 World Liqueur Awards.