4 replies to this topic

[haresfur]

I'm fascinated by the variety of cordials available in the grocery stores here. So what do people do with lemon-barley cordial and all the others? So far I've used raspberry and black currant in mixed drinks, but are there others I should try?

Insights from other parts of the world are welcome, too, of course.

[Lisa Shock]

I make different sorts of Daisies with them.

[Mjx]

Which flavours are available there? Here, elderflower and blackcurrant (and blends of those) are popular, and often mixed with still or carbonated water (a splash of booze, a squeeze of lemon or lime, or a pinch of cayenne, ginger, or black pepper are nice additions).

[haresfur]

1 1/2 oz Beefeater gin
1 1/2 oz Amontillado sherry (Australian)
1/4 oz black currant cordial

I like this. It seemed to me that the sherry had a bit of acidity that needed some sweet to round it out and the gin adds some herbal elements as well as some punch. I tried adding some Scrappy's orange bitters but that took things in the wrong direction. Still some more layers might be nice. Can't figure out what, though. Hops? Cardamom?

[Mjx]

Quite lovely: Apple cider (0.8%) + Japanese quince cordial + Buffalo Trace.

This was an 'I wonder what this'll be like' thing, not measured out, so all I can say is that a large shot each of cordial and Buffalo Trace were added to a large glass of cider.