My culinary focus is on finding cross-cultural uses for individual ingredients, and making ordinary food positively sing by coming at it from another angle. One part voodoo, one part sauce.
I wanted to just call it a Piña Flaca, but was afraid people wouldn't know what to expect. Thank you for expounding on the differences!
SInce it's alcohol-based, I'd guess that the peppermint extract keeps near-indefinitely. I've made liqueurs with infused herbs that are still delicious a year later. And since this one is vodka-based, it's perfectly refreshing to drink on its own with a little soda.
Haha, thanks! The mug was actually the inspiration. I went to Goodwill to find a cool mug to photograph (I knew I was making a coffee cocktail), but when I saw this one with a tiny Made in Switzerland sticker, I knew I needed to add kirsch to my cocktail.
Oh, they don't make it there, so I didn't think to elaborate. But that's a fantastic idea for another post. Thanks for the comment, Hassouni!
I forgot to mention that the copper still is called an alembic still.
Thanks for the shout-out, Maggie! xoxo
Voodoo & Sauce
Twitters about: Zealously overcompensating for white trash roots. And kicking things up the proverbial notch.