Some Experiments of Note

Been working on a few different drinks this week.  Some of this was for fun, some of it was for a mission (I’ll write about that in the next entry).  Anyway, here are my three most recent drinks I’ve made:

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That pretty rosey one on the left is a Pomme en Croute, a complex and citrusy drink.  The sugar is supposed to be applied to the rim of a cup — since I had to mass produce that sucker, I put a half tablespoon of sugar into the mix. It’s good but very strong — the sugar does well overcoming the bitterness of the Campari but it was still a little unpleasant for my taste.  Not bad though, and I thought the orange juice added an interesting flavor and hue to it.

  • 2 tablespoons sugar
  • 1 1/2 ounces Laird’s Applejack (80 proof)
  • 1/2 ounce Campari
  • 1/2 ounce freshly squeezed juice from 1 orange
  • 1/2 ounce juice from 1 lemon

Next to it is a Southside cocktail, an easy, light gin-based cocktail and a natural fit for summer.  I loooved this drink, extremely refreshing and the cucumber works perfectly.  I downed a few of these recently in one sitting and was all the better for it.  I found a few different variations on the recipe, this is the one I went with (the cucumber and leaves were muddled).

  • 1.5 Gin
  • .75 Lemon juice
  • .75 Simple syrup
  • 3 cucumber wheels
  • 3 mint leaves

The last I made this evening — I’m trying to use a bottle of pineapple gum syrup that I have waiting impatiently on my counter.  One the bottle it had a recipe for the Jungle Bird – this drink grew on me, at first the Campari bitterness rubbed me the wrong way, but as I went through it I liked it more and more.  Not a home run by any means, but worth giving it a whirl, especially when you’re looking for ways to get rid of a big bottle of pineapple syrup.

  • 2/3 oz. Pineapple Gum Syrup
  • 1.5 oz. rum
  • .5 oz fresh lime juice
  • .5 Campari

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