Curt Rowe

I just tried this recipe. It's great. I had the Cyn Cin last night. It tasted like a Negroni to me. You're right about this one not being for the faint of heart. I made a Corn and Oil for my brother and sister to try. It was way too strong for them. This one falls in the same category. Of course, I like straight espresso

I thought the same thing when I wanted to mix it with something. I got a bottle of Creme a la Fraise des Bois, a French strawberry liqueur. It's pretty sweet on its own and I have a sweet tooth. I tried a number of variations of gin, lemon, Aperol, and Creme a la Fraise. I didn't come up with anything I really liked. Fresh strawberries may be a better choice. Something that did work for me containing Aperol was a mistake I made on the May Day from the PDT cocktail book. My recipe is: 1 oz. Aperol 1 oz. Sloe Gin (original was Plymouth Gin) 1 oz.lemon juice 1 tsp simple syrup (original would have been 2 tsp) 5-6 dashes Fee Brothers Rhubarb bitters I call it a June Bug as an advance on the month of May. There's a real interesting tast to it. I assume it's the rhubarb. The May Day also had champagne.

I went one more step with the Mabel Berra and added a dash of Scrappy's Cardamom Bitters. It overwhelmed the drink. Maybe just a drop of the powerful bitter might do the trick. Any other thoughts on bitters for the Mabel Berra with Black Strap Rum/Doctor Cocktail?

I tried replacing the Sloe Gin with Cruzan Black Strap Rum in the Mabel Berra. It made a great drink

I tried the Mabel Berra from cocktaildb.com. It's: 3/4 oz fresh lime juice 3/4 oz Sloe Gin 1 oz Swedish Punsch The drink was nicely balanced. There's a nice tartness from the lime, but it's not overwhelming. The punsh and sloe gin flavor combine nicely together. I'll think I'll have another. My cousin spoke to a Swedish speaker who confirmed the u is pronounced like the oo in harpoon, not how we normally say punch. It's the only Swedish word I know, so I want to get it right.

I made a "Cherry Pop" today out of the PDT. My sister likes sweeter drinks so I promised I'd make it for her when she came to town and decided I better make one ahead of time. I was thinking it was going to be overly sweet, but it turned out to have a nice balance. It was one dimensional, however. 2 oz. Plymouth Gin 1 oz. lemon juice .5 oz. simple syrup .5 oz. Luxardo Maraschino 3 cherries [i used Luxardo canned cherries] Muddle two cherries with the simple syrup. Add the rest of the indgredients and shake with ice. Serve over pebble ice with a cherry garnish. - Jane Danger 2009

I tried the Have a Heart with the same portions as Mukki, but with Bombay Sapphire Gin. All I could taste was lime. Afterwards, I tried two parts punsch to one part lime and nothing else and found it to be too sweet. I then mixed it one to one with a white rum. That seemed to be a better combination. I agree with others that the Swedish Punsch tends to easily disappear in a drink. Next, I may try the Mabel Berra Cocktail from cocktaildb.com

It was yesterday, but my application to this site only just got approved. I got Mozart Black Chocolate Liquor. All they had left was a set with glasses. Another liquor store I went to today said it hasn't been imported for six years. I also got a bottle of St. Elizabeth Allspice (Pimento) Dram and a bottle of Fee Brothers Rose Water because it was cheap. I passed on the Parfait Amour. I only know of one recipe the uses it and I'm trying to rein myself in. Today I got a bottle of Lebanese Arak. It's a gift.