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This is the IBA recipe. What do you think of it?
4.0 cl Gin
2.0 cl Cherry Brandy
0.5 cl Cointreau
0.5 cl DOM Benedictine
1.0 cl Grenadine
8.0 cl Pineapple juice
3.0 cl Fresh lemon juice
1 dash Angostura Bitters
and it does nto call for cherry brandy... it calls for Heering
Which is brandy-based and similar enough to cherry brandy to where you wouldn't notice the difference in a Sling.
Also fresh pineapple juice can be hard to come by.
Sure it's better to do all juices by yourself. But do you make your own mango juice, passion fruit juice, pear juice, peach juice, ... ? You could even make your own grenadine.
The thing is, everyone can squeeze a lemon or lime. Not everyone has a juicer at home (to get a good result, blending and filtering isn't enough.. or you filter it multiple times which needs some time..). Or wants to clean the whole thing for one small cocktail.
Can the bartending snobs please quit Stitching up the thread? It's bartending school. There will be shortcuts. There are plenty of other threads devoted to how many hours you spend on your 5 ounce cocktail.
Am I the only one who thought that a custom mold for an ice the ball that size could be made and then simply run it unter cool water to smooth it. It seems like it would accomplish the same thing in considerably less work.
Yes I know the showmanship and ect would be lost, but for someone wanting the same at home this seems like it would make sense.