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Dylsey

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Everything posted by Dylsey

  1. Dylsey

    Chocolate Ale

    I've got a couple of cases coming into my restaurant as well as some kegs. We are pretty excited to taste as well. We've also got some Box of Chocolate from Charleville coming in that is always pretty good.
  2. It's hard to beat a Daiquiri with Barbancourt 15. Especially this time of year.
  3. Thanks for the replies. I'm glad I could get a conversation going. I have at least decided to call the bell pepper drink "Southern Bell". I figured bell-ringer+bell pepper+summer in the south= southern bell.
  4. I come up with drinks from time to time and usually have trouble naming them. I wonder if anyone has the same problem. I'm pretty sure I'm being overly critical in this process and could do myself a favor and not put too much thought into the names, but for now I don't. I figured I'd start this topic to help myself out and then eventually help out anyone else that is ever looking for some input. Here are a few that will be going on my new menu, but have yet to be named: (no name #1)-- Wanted to call this The Morris after my friend that drinks this, but Jamie Boudreau already has a Morris. 1 oz Pig's Nose 1 oz St. Germain 1/4 oz Green Chartreuse 1/4 oz lemon juice 1/8 oz Herbsaint or Absinthe shaken and strained over fresh ice in rocks glass and garnished with lemon peel (no name #2) 1/4 Red Bell Pepper cut into cubes and muddled with 1/2 oz Honey Syrup 1/2 oz lime juice then add: 2 oz Barsol Pisco 1/2 oz R&W Apricot shake hard and strain over fresh ice in Collins glass top with Barritts Ginger Beer garnish with 2 bell pepper rings (no name #3) previously posted in the Blanc Vermouth post 2 oz Dolin Blanc 1 oz Corsair Gin Head 1/4 oz Damiana 1/4 oz lemon juice 2 dashes Fee Bros Rhubarb Bitters shaken and served up with a rose water rinse garnish with lemon peel
  5. Something for my new menu that remains unnamed at the moment: (insert name here) 2 oz Dolin Blanc 1 oz Corsair Gin Head Gin 1/4 oz Damiana 1/4 oz Lemon juice 2-3 dashes Fee's Rhubarb Ritters served up with a rose water rinse and lemon zest
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