What are you drinking right now? - Page 655

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.

I do too.

2005 J. Miquel Jané Penedès

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 ...

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.

Dolin Blanc straight, then a Rittenhouse Rye Manhattan.

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).

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

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.

 

^dry vermouth would be better, no?

a couple Gin Gimlet.

 

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!

 

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

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

 H

 

Right. Most likely it is.


(Jerry Thomas' Bartenders Guide (1887))

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