A similar drink, which I've recently found quite tasty is the Leave it to Me (No. 2)
Leave It To Me Cocktail (No. 2)
1 Teaspoonful Raspberry Syrup.
1 Teaspoonful Lemon Juice.
1 Dash Maraschino. (1/3 tsp. Maraschino Liqueur)
3/4 Glass Dry Gin. (1 1/2 oz Gin)
Stir well and strain into cocktail glass.
I'm very, very fond of the Barbancourt 5 star Rhum, which is a Rum Agricole of sorts from Haiti. I like lots of rums, but this is one I find myself coming back to quite often.
Here in San Francisco, an excellent drink featuring unaged white rhum from Martinique is Thad Vogler's Agricole Mule. I don't know the details of the recipe, but I sure enjoy drinking them.
Mmm... A well made daiquiri is a thing of beauty.
One thing that I learned from bartender and bon vivant Angus Winchester is to juice the lime and then drop the peel into the mixing tin. Kind of like you do for a gin rickey. Just gives it that little extra bit of aromatic zip. Also, I like to use superfine or caster sugar. The finer sugar is easier to dissolve, so there is less of a chance of grains of sugar in the glass.
Uh, having experimented with hot beer cocktails, like the Ale Flip that is certainly true about the flavors.
But, wow, everything that is (very) old can be new again.
I'm a heretic, will mix just about any spirit, and liked this cocktail:
Vieux Carre Variation 2
1 oz Highland Park 12
1 oz Calvados Roger Groult, Réserve 3 years old
1 oz M&R Bianco Vermouth
Dash Benedictine
Dash Angostura
Dash Peychaud's
Stir, strain, grapefruit peel twist.
...But, basically every Scotch, or at least ever major region of Scotch production, needs to be considered a separate style of whiskey and that fact needs to be taken into account when mixing. This is true to a certain extent with all spirits, but usually not so much with whisk(e)ys as it is with Scotch.
Rye Whiskey! Ocean, Duck!
I am definitely an American Whiskey fancier; but, lately, unfortunately for my pocketbook, I've been running across some Scotch I really like.
Not the super-smoky peaty Islay stuff; but, some of the mellower ones.
There can be a complexity there, and a finesse, that American Whiskey, for all it's rough charm, seldom touches.
Lately I've been obsessed with Wine based Amaros and Quinquinas like Barolo Chinato.
These things are so cool, delicious, and complex, especially after dinner.
Ahem, sure, Mr. Stenson was dusting off "Bottom's Up!" for the recipes.
Uh, huh, and if you believe that, I have a large orange bridge I could sell you...
Yes, I would expect, with the run away success of last year's offerings, the supplies of the Antique Collection will be even tighter this year. Definitely get your order in early.
As an American Spirits aficionado, I've been known to dismiss those from Scotland as overpriced and over rated...
Only Don Q Crystal works for mojitos like they make in Miami.
My bar has the fore mentioned Rum, cause I guess I'm a rummy, but Jamaican rum....now if you can get past the smell its a great rum, and you can't go wrong with a Barbados....well time to mix a drink...Cheers everybody
Hi Paul,
Love rum, especially light rum in the summer. My "bang for the buck" favorite is Cruzan or Flor de Cana, depending--honestly--on which is on sale. I think they both capture the balance of flavor and lightness, and mix well.
As for rhum agricole, huge fan also, but I agree with you. Comparing rum to Rhum just doens't work. I'm drinking through some Rhum J.M., which is okay (undecided as to whether I'll repurchase again), and some Neisson, which is excellent. My preferred way is in Ti Punch, using Dale DeGroff's recipe, but substituting John Taylor's Falernum for non-alcoholic, and trimming the simple syrup a bit. I have my eye on a bottle of Favorite, but I have 3 different rhums, and 17 rums on the bar, so...
P.S. Also like Clemente, if you can get the 100 proof version. what they import is garbage, honestly, compared to the "real" stuff.
@Prairie: I have tried Sailor Jerry, and for a spiced rum, it's not bad; it certainly puts the Captain to shame. I have to confess I'm not a regular drinker of spiced rums and don't even keep a bottle on hand; my personal preference is to dip into the variety of aged rums on the market.
@lisal: Barbados rums rock! Luscious, rich, buttery--even the light rums. And Mount Gay Extra Old? Ooh, that's good stuff.....
@ Prairie- I agree SailorJerry rocks!!! it's our "house rum" which reminds me to check my clock...darn..not five o clock yet!!!!!!!
Oh, yes! If a daquiri or margarita tastes like a green lifesaver, you know they're doing something wrong. Thanks for featuring this.
Old school daquiris rock! I had my first at El Floridita in Havana where Hemingway used to drink them. Hard to get in a bar in the USA.
um-hmm, this is the old school daquiri! I almost lost my first job waiting tables outside of my parents restaurant bc I made a daquiri like this. (Long story and everybody thought I was an idiot) I feel so vindicated right now. I think I'll have to make some old school daquiris this weekend to celebrate.
because i'm uncouth, i actually find beer tastes and smells like soy sauce... so i guess hot beer would go down like a soy sauce broth?
I have enough trouble adding ice cubes to beer (which I do from time to time when the beer's not frosty enough), so hot beer sounds kinda unappetizing.
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