Post #2854288

Today I used up the remains of a 40-year-old bottle of Chambord by adding a few tablespoons to a raspberry syrup I was cooking. Contents of this same bottle flavored a ricotta cake frosting when I was 17, and a few other dessert experiments. It continued living in my parents' house after I moved away for 23 years, and during my parents' stint in Malaysia in the late 1980's to early 1990's. It was still there when I moved back to Urbana in 2012, following my father's death, and moved to our new house in 2016. My Momz left it behind when she moved to the "independent living" place half a mile away. I rinsed out the vintage bottle they no longer produce (sad!), and bought 375 fresh milliliters in an inferior bottle at Meijer, because it was on sale. It will likely outlive me.