Adam George

Supposed to be? No, I don't think so. You do need to add more sugar than you would a Daiquiri to cut through the water content, but overall the drink should be balanced slightly more tart than slightly more sweet, in my opinion.

Do you taste any rum in this? I'm just looking at this spec and scratching my head a little. I made a stirred drink with 60ml Bacardi and just 5ml Oloroso and even then I found the rum getting bullied. The Malecon is basically Eric's Pioneer cocktail with sherry and Port subbed for Curaçao and Swedish Punsch, presumably to make the drink more available and user friendly.

I speak American on predominantly American message boards!

In England it's 86proof, unfortunately. Waiting on that GrandDad.

Cool. I wish my Old Grand Dad Bonded would hurry up and get here. It seems to have dried up in London. Will Woodford Reserve do in a pinch?

I'm going to drop by and try this soon. I've never been keen on gigantic fruity beach holiday cocktails but now I see yours I'm willing to be persuaded Nice mate. Feel free to pop up and see me any time on the First Floor at South Place Hotel during the evenings Tuesday - Saturday. It's soon to be members and residents only, but ask for me and it won't be a problem. Be sure to introduce yourself and the first drink is on me! We have a short list of five "Tiki" drinks that we're super happy with and work on an "if we have it, you can have" basis. I spent quite a bit of time tweaking and balancing and reckon they'll all meet eGullet pallates. We'll be adding more as popularity grows but for now it's five drinks, done really well rather than half-arsed attempts at every Tiki drink created. Any suggestions on drinks to use Pimento Dram in are welcome - I'm still learning the tropical drinks, myself. Sorry to hijack this thread with spam. I'm just trying to spread the cocktail love, or How I Learned to Stop Worrying and Love the Blender.

Summer is sort of here in London, so we sorted our Piña Colada recipe: 2oz Thai Five Spice'd Pampero Especial (Morganthaler Method) .5oz Wray 2.5oz fresh pineapple 2oz Coco Lopez .5oz lime 2 dashes Angostura This converted my colleague who until now was staunchly anti Piña Colada. I'm taken to it too.

My workmate and I are having fun slipping "Wray" into everything we say and make. "Tomorrow I'm going to push DaiquiWrays"

Ugh, Tio Pepe? Get some Lustau and a Vacu Vin. They do small bottles.

At Home I use Briottet and its perfectly fine, but not as funky and complex as luxardo. 100 proof is well worth it, but the price has gone up. You won't find Wild Turkey anywhere. No one in England has any.

Hi Emily. Welcome to your new hobby. Might I suggest taking Roberts's advice from this video and stocking your bar one drink at a time rather than buying lots of spirits. http://smallscreennetwork.com/video/5/cocktail_spirit_last_word/ What's your favourite drink? I'd be happy to suggest decent brands for it. Also, I suggest picking one or two favourite spirits and buying many more vermouths, liqueurs and bitters in order to modify them into cocktails. For example, my favourite mixing spirits and gin and rye, with light rum coming in a close third. With these three, dry and sweet vermouth, Cointreau, Chartreuse, Maraschino and fresh citrus you can make a wonderful array of cocktails.

Yeah, buy some Pyrex lab measuring beakers. I'm sure you can get a litre version for next to nothing

Sounds great and I love the label!

I thought about putting the bottles up there too... Then thought better.

Today's cocktail; White Lady to Merchant Hotel specs: Equal parts Sapphire Export, Cointreau, Lemon, Absinthe rinse. Anise garnish

Spanish?

TELL US EVERYTHING

I wouldn't avoid them. It's the Whistling Shop and everything they put out is quality. The Manhattan included. They have a series of barrel aged cocktails and "Old Toms" in different oaks. They've done carbonated, sur lis, penicillin living cocktail and radiation aged cocktails. Plus their less "trendy" geeky stuff is great.

The Rogue Gentleman's newest craft cocktail, the John Mayer by John Maher. You see where this went wrong, don't you? Apologies for this horrific oversight.Craft Blowjob (revised)Ingredients: one juniper seedling, one heritage calf (prefer Dutch Belted), heirloom potato seeds Prepare as usual. Top juniper-infused vodka with dollop of whipped cream. Serve up. Now you're talkin'. Selling cocktailians vodka as "wheat white dog" or "rye eau de vie" is the new selling ginophiles gin as "juniper-infused vodka." No, really, there's a bar near me ageing their "Manhatten" based on Belevedere Unfiltered.

House made or imported? http://summerfruitcup.files.wordpress.com/2013/02/chasejunipervodka.jpg

Yeah, not so much as Punt, though.

I made a 1934 Donn Beach Zombie last night and wasn't impressed, which surprised me, since it's usually one of my favorite Tiki drinks. I think my mistake was using a full ounce of Smith and Cross for the Jamaican rum; I love S&C, but it's a bully, and even against other burly ingredients like falernum and LH151 it tended to hog the spotlight. All I got was its leathery sour note with a bit of spice and sweet and citrus from the other ingredients. The Lemon Hart and spices became more apparent as it warmed. Well, I've settled on a Beachcomber Zombie recipe for my new Tiki list that you might like to try, although I can't imagine it's too different from yours, except for the brands. I imagine you're making yours much bigger and stronger than I feel comfortable serving my guests, and with products that would screw with my margins, too! 25ml Pampero Especial 25ml Appleton VX 20ml Plantation 73% 15ml Taylor's Falernum 20ml Lime 10ml Pink Grapefruit 5ml House-made Blackcurrant & Hibiscus "Grenadine" (Jing infusion, steeped very strong, spiced with Angostura, Peychaud's and Black Pepper) 3 Dashes Pernod Absinthe 3 Dashes Angostura (Both from CK dash bottles - Use two dashes from an Angostura bottle) Brief speed shake to cool, strained over cubed ice in a Schott Pilsner glass, crowned with crushed and garnished with a large mint sprig, grapefruit twist and lime wedge.

Yup, it's the simple things that are doing it for me lately. After a designing an all new Spring/Summer menu, I've been playing it safe: Martini: 45ml Tanqueray Ten 30ml Dolin Dry 2 Dash Bitter Truth Orange. Lemon twist.

If it sells out fast enough, perhaps they will keep it on as a permanent edition. I mean, seriously, who is buying Rangpur?

Hipster Pal?