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Drinks! 2014 (Part 2)


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133 replies to this topic

#121 FrogPrincesse

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Posted 22 August 2014 - 05:05 PM

Oh dear, the Mixology Challenge is due in 3 days. Coconuts. Any brilliant ideas?

 

Also I've been tasked with coming up with a tiki punch (or two) for a party. It's going to be a busy weekend for sure!



#122 lesliec

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Posted 22 August 2014 - 11:31 PM

Combine the two - a massive Mai Tai served in a real coconut shell.

I'd drink it ...
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#123 ChrisTaylor

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Posted 23 August 2014 - 04:28 AM

A drink brought to you by 20th Century RafaTM: Choke Me Like You Love Me. Rye/Cynar/PX with a dash of absinthe. I used the last of my Wild Turkey 101, which is maybe very close to the last of the Wild Turkey 101 that exists outside the confines of random suburban bottle-os. I used Herbsaint. This one ticks all the boxes.


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#124 Craig E

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Posted 23 August 2014 - 07:35 PM



Oh dear, the Mixology Challenge is due in 3 days. Coconuts. Any brilliant ideas?

 

Thanks for the note--it inspired me to publish my first go at an original cocktail. 

 

I have to sheepishly admit that it centers on Malibu coconut rum, which I recognize might get me laughed out of eGullet forums. But hear me out. 

 

The idea is to see if I could get Malibu into a respectable craft cocktail. Starting with the coconut premise, I took it in the direction of Asian cuisine, with ginger, lime, and spicy pepper flavors. I settled on Cynar as a partnering liquor to bring some depth. 

 

14828122570_52b54e84df_n.jpg

by Craig Eliason, St. Paul, MN (USA)
1 oz Cynar
1 1/2 oz Coconut rum, Malibu
1 Egg white
1/2 oz Ginger syrup
1/2 oz Lime juice
1 pn Cayenne pepper (as garnish)
1 sli Candied ginger (as garnish)
 
Dry shake, shake, strain into a cocktail glass, garnish with a light dusting of cayenne and piece of candied ginger.
 
--
Kindred Cocktails | Craft + Collect + Concoct + Categorize + Community
 
Entered into Mixology Monday LXXXVIII mxmologo.gif hosted by Rated R Cocktails
 
Feedback welcome!

Edited by Craig E, 23 August 2014 - 07:39 PM.

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#125 KD1191

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Posted 24 August 2014 - 02:29 PM

Oh dear, the Mixology Challenge is due in 3 days. Coconuts. Any brilliant ideas?

 

I rehashed this Hibiscus Milk Punch + Coconut Water concoction. There are those that complain about the mouth-feel of both ingredients. Personally, I love the lactic tang of the punch, but coconut water I'm mostly indifferent towards. Here, the tang is somewhat tempered, with the coconut water lengthening the impact of the rum/pisco blend and adding some subtle sweetness.


True rye and true bourbon wake delight like any great wine...dignify man as possessing a palate that responds to them and ennoble his soul as shimmering with the response.

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#126 Adam George

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Posted Yesterday, 06:59 AM

Doing our bit for a worthy cause.

 

Andrew and I made a monstrous drink for our Ice Bucket Challenge.

 


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#127 FrogPrincesse

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Posted Yesterday, 12:56 PM

Fun video, although I kept hoping that you would end up dumping the drink on each other’s heads, instead of (valiantly) drinking it.



#128 Adam George

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Posted Yesterday, 01:21 PM

We debated that, for longer than we should.

Then Andrew remembered he lives a long way away and was walking home and I remembered I have fantastic hair.

Edited by Adam George, Yesterday, 02:19 PM.

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#129 FrogPrincesse

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Posted Yesterday, 04:33 PM

Excuses, excuses.

 

Here is Rafa's Whiskey Tango Foxtrot with rye and little touches of Fernet and Benedictine, just enough to echo the mint and spices in the rye, and Angostura bitters to tie everything together. I used Willet 5-year rye.

 

15004159812_69f752922e_z.jpg

 

I just realized I had tried another tango-themed cocktail by Rafa not so long ago. What's the story I wonder?


Edited by FrogPrincesse, Yesterday, 04:34 PM.


#130 lesliec

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Posted Yesterday, 04:52 PM

It takes two, apparently.  You're now there.  I, on the other hand, have to catch up; I haven't had the WTF yet (although for some reason many people say the name of the drink when I'm around ...).

 

Last night we finished the evening at a very crowded Hawthorn Lounge, where my man Peter made me the most delicious Sazerac using, I believe, Jeffersons Chef's Collaboration bourbon/rye blend.


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#131 Hassouni

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Posted Yesterday, 04:58 PM

Anything with Fernet in it makes me say WTF



#132 JoNorvelleWalker

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Posted Yesterday, 08:27 PM

For three nights in a row my drink of choice has been the white mai tai:

 

http://forums.egulle...ipes/?p=1975555

 

 

I would have to say this is currently my favorite libation, beating out even milk, water, Mississippi punch and zombies.

 

1 1/2 oz W&N overproof

1 1/2 oz La Favorite Blanc

1/2 oz Cointreau

1 oz fresh lime juice (generous, very generous)

1/2 oz Small Hand orgeat

 

 

Garnished with half spent lime and fresh mint.  For the past couple weeks I have been straining onto fresh ice, as this lets me get away with using large rubber maid cubes in the Yukiwa, which are a lot easier to come by, with less danger of running out of ice.



#133 lesliec

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Posted Yesterday, 10:27 PM

Anything with Fernet in it makes me say WTF


Wonderful, tasty Fernet?
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Leslie Craven, aka "lesliec"
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After a good dinner one can forgive anybody, even one's own relatives ~ Oscar Wilde

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#134 Hassouni

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Posted Yesterday, 10:45 PM

Hahahaha you all soooo wish