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What are you drinking right now? - Page 655

post #9811 of 13686
467
I like my pastis a lot better.

Then Pina Colada with pineapple juice (freshly juiced with my "Champion Juicer" (235$ in the US.. that's utterly cheap, we paid like 300€ 10 years ago)). Like 18cl pineapple juice, 7cl white rum, 6cl cream of coconut. After I was halfway through the first one I added some Blue Curaçao ("Swimmingpool" by Charles Schumann-Style). Second one I added triple sec because I don't think it needs to actually look like a swimming pool, however the orange notes are a great addition. Now my tongue fucking burns because the pineapple wasn't completely ripe. Anyway, I do lean towards getting a burning tongue when eating pineapple in general.
post #9812 of 13686
Quote:
Originally Posted by b1os View Post

Now my tongue fucking burns because the pineapple wasn't completely ripe. Anyway, I do lean towards getting a burning tongue when eating pineapple in general.
I do too.
post #9813 of 13686
2005 J. Miquel Jané Penedès
post #9814 of 13686
Quote:
Originally Posted by b1os View Post

Now my tongue fucking burns because the pineapple wasn't completely ripe. Anyway, I do lean towards getting a burning tongue when eating pineapple in general.

too bad you can't get some ripe pineapple as it should be super sweet.... & now you've got me thinking of using up this coconut milk and Appleton Estate in a pina colada ... nod[1].gif
post #9815 of 13686
I've never made pina colada with coconut milk.. does it work good? IBA says coconut milk, too - I always thought you needed cream of coconut.
If you want to try a stronger drink, try Schumann's Swimmingpool:
2cl white rum
2cl vodka
2cl cream
2cl cream of coconut
6cl pineapple juice
1cl blue curaçao poured on top

When I've done it, I've replaced the vodka with more white rum and the cream with more cream of coconut.

You know.. some are ripe and some aren't. Can't always tell how they will ripe at home and they mostly aren't ripe when you buy them.. Some are sweet but it still burns. It's that shitty enzyme. Probably a little allergic to it.
post #9816 of 13686
Dolin Blanc straight, then a Rittenhouse Rye Manhattan.
post #9817 of 13686
I actually use both because I think just cream of coconut is a bit too sweet for my tastes... cutting it with some regular coconut milk makes it a bit more "natural" imo
post #9818 of 13686
Quote:
Originally Posted by Kid Nickels View Post

I actually use both because I think just cream of coconut is a bit too sweet for my tastes... cutting it with some regular coconut milk makes it a bit more "natural" imo
Yeah, it's sweet indeed. Good idea to use both (or to use cream (although it's rather sweetish, too) and cream of coconut - see above).
post #9819 of 13686
Quote:
Originally Posted by Ambulance Chaser View Post

Dolin Blanc straight, then a Rittenhouse Rye Manhattan.


Dolin makes really awesome vermouths, but they are so particular! It is coincidence that you posted this, as I opened my last 375 of the Blanc to make my Tuxedo #2 tonight (with b10os' Pernod). I do think it might have been a little sweet for my cocktail, I admit, but still I love that stuff!

 

~ H

post #9820 of 13686
Another one with Galliano.


Flying Kangaroo by Charles Schumann

8 cl pineapple juice
4 cl orange juice
2 cl Galliano
2 cl cream
2 cl CoC
6 cl white rum
6 cl vodka

I've made it with 10cl rum and 2cl vodka. Decent variation of Piña Colada.
post #9821 of 13686

 

The Martinez martini.
 
1 1/2 oz gin - Tanqueray 10
1 1/2 oz sweet vermouth - Nolly Prat Rosso
1/4 oz maraschino liqueur - Leopold brothers Marischino Liquer
1-2 dash bitters - Fee brothers old fashioned bitters
Lemon peel for garnish
 
post #9822 of 13686
^dry vermouth would be better, no?
post #9823 of 13686
a couple Gin Gimlet.
post #9824 of 13686
Quote:
Originally Posted by Aerostat View Post

 

The Martinez martini.
 
1 1/2 oz gin - Tanqueray 10
1 1/2 oz sweet vermouth - Nolly Prat Rosso
1/4 oz maraschino liqueur - Leopold brothers Marischino Liquer
1-2 dash bitters - Fee brothers old fashioned bitters
Lemon peel for garnish
 

 

Nice! I really enjoy the Martinez. I don't think I'd call it a Martini, especially as it predates the martini, and some consider it to be a progenitor of the martini. It's just a cocktail, which is certainly a noble enough title!

 

And welcome to the forum!

Quote:
Originally Posted by b1os View Post

^dry vermouth would be better, no?

 

Well, it might be if you prefer it, but the Martinez is a sweet vermouth cocktail.
 

Quote:
Originally Posted by Warren G. View Post

a couple Gin Gimlet.


Rose's or no? I am not a fan, and make a simple lime cordial for my Gimlets.~


 H

 

post #9825 of 13686
Quote:
Originally Posted by Huntsman View Post

Well, it might be if you prefer it, but the Martinez is a sweet vermouth cocktail.

~H
Right. Most likely it is.

218
(Jerry Thomas' Bartenders Guide (1887))

The line "If the guest prefers it very sweet, [...]" could mean that it already is sweet (therefore sweet vermouth).
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