MxMo – Life’s Bitter pt. 3

This month’s Mixology Monday is hosted by Lindsey at Brown Bitter and Stirred, and the theme is… Brown, Bitter and Stirred. As a lover of spiritous drinks, aged liquor and bitters (potable or not), I couldn’t resist the opportunity to take my second foray into the MxMo crowd.

The cocktail that first came to mind was the Fritz, a virtually unknown but masterful tipple crafted by bartender Ryan Lotz of Lineage in Boston. I encountered it on the excellent blog cocktail virgin slut, of late my favourite resource for finding interesting drink recipes, and was intrigued by its heavy use of Peychaud’s bitters. I’d made cocktails with enormous amounts of Angostura bitters before, but Peychaud’s is a whole different animal, with a more spacious, less spicy profile. Whilst not entirely fitting with the month’s theme as no aged liquor has been used, it’s certainly a stirred and bitter treat. And well, Punt e Mes is pretty brown, don’cha think?

The Fritz

    Equal parts:

    • Junipero Gin (I used Tanqueray 47.3%)
    • Maraschino Liqueur (Maraska)
    • Punt e Mes
    • Peychaud’s Bitters

    Stir all ingredients with ice, strain into a chilled rocks glass and garnish with orange peel.

    On tasting, the Fritz was readily identifiable as an oddball cousin of the Negroni. Aromas are of orange oil, candied fruit, floral perfume, and the distinct cherry-anise of Peychaud’s bitters. A rounded candy cherry and christmas fruitcake sweetness comes first on the palate, followed by a hollower structure of lifted mintiness paired with a deep bitterness and astringency. This structure lingers and lingers in the aftertaste, with traces of dusty Peychaud’s anise.

    Cocktail virgin slut mentioned that the creator of the drink suggested substituting Sweet Vermouth with a dash of Campari if lacking Punt e Mes; I think this would give very different results, due to the lack of powerful menthol in most vermouths. Carpano Antica Formula would be the closest vermouth match, as it’s got a similar flavour profile to Punt e Mes and a bit of mint to it. It could be interesting to try the drink with the Carpano Antica and a dash of Fernet Branca too…

    But that discussion is moot, as I don’t have Carpano Antica or Fernet Branca, and the drink in its original form, with Punt e Mes, is already a real masterpiece of a cocktail!

    Published in: on August 31, 2010 at 1:33 am  Comments (3)  

    The Power of the Sun…

    …by the palms of the beach?

    Doc Ock-tail

    Doc Ock-tail

    Today I’m looking at that quintessential summer drink, the Tequila Sunrise. It’s unfortunate modern incarnation is often a sticky mess of carton orange juice and low-quality grenadine or raspberry cordial. Though the OJ recipe, said by Dale DeGroff to have been invented in prohibition era America, can make a decent drink with the right ingredients and proportions, I’m going to be using the older recipe which Dave Wondrich attributes to Agua Caliente in Tijuana, who printed it in their drink book in 1933.

    Yes, I know it’s the middle of winter, and a very cloudy day at that. But tequila sometimes makes us do crazy things.

    Tequila Sunrise

    • 45mL Silver Tequila (Trago)
    • 30mL lime juice (home grown)
    • 10mL sugar or 2:1 simple syrup
    • ~45-60mL soda water
    • 15mL Crème de Cassis (Marie Brizard)

    Mix lime juice and sugar in a tall glass. Add tequila. Fill glass with ice (crushed or otherwise). Add soda. Add crème de cassis and let sink. Garnish with a lime wedge, and serve with straws.

    (In case anyone’s not in on the lingo, cassis is French for blackcurrant. It always pays to use a quality liqueur, so go for the Marie Brizard brand. I think I got my bottle at 1st choice?)

    Crisp lime and tequila flavours with a hint of fruity richness from the dispersed cassis. Bitter lime peel oil flavour is quite present, probably due to the thick skin on my home grown limes and the type of squeezer I’m using, and leaves an interesting depth. In fact, this might be that special something that makes this a great drink. To make sure, next time I’ll try it without getting as much lime oil in. A fascinating bonus of the sunrise building technique is that the drink shows very distinct layers not just visually but in flavour; the bottom being cassis dominant, but still with some sour punch and effervescence, the middle being a refreshing tequila lime fizz, and the top being light and fizzy and very cold. Hence, I think it’s best this be served with straws, so the drinker can explore the layers the way they choose (and stir it all together if that’s their thing).

    You know, despite prancing around in a Hawaiian shirt in the 13 degree weather outside, I was feeling pretty warm. I guess, in the end, summer isn’t really a season; it’s a state of mind.

    Published in: on June 4, 2010 at 6:12 am  Leave a Comment  

    Der Raum: Food & Wine Festival Degustation

    When I found out Der Raum was doing a degustation for the Melbourne Food & Wine Festival, I was intrigued; I’d wanted to attend one of their sessions for a while, so when I found out that one of these was on my birthday, I had to go! So my drinking buddy Nick and I booked tickets. I apologize for the blurriness of the photos; this is a product of low lighting and a small camera.

    We arrived a bit too early, and I was greeted with a few happy-birthdays from the bar staff. Whilst waiting for the degustation to start I had a celebratory Tobago Sour, a Trinidad Sour variant created by head bartender Josh Begbie. My memory is a bit hazy, as this was almost a month ago, but I think they differ in that the Tobago Sour is sweetened with Cointreau and gomme syrup and contains egg white; I suppose the egg white is here to thicken the mouthfeel like orgeat does in the Trinidad. To be honest, I preferred the Trinidad Sour, the egg white texture didn’t work so well for me in this drink (which is unusual for me, as I chuck eggs in anywhere I can really) and this seemed a bit drier and more Angostura-dimensional (as I can’t bring myself to say Angostura bitters are anywhere near one-dimensional). Now for the official start of the degustation… (more…)

    Published in: on April 21, 2010 at 12:04 pm  Comments (1)  

    You can call me Al…amagoozlum

    I just realised yesterday, after someone asked me when I last updated my blog, that I haven’t for over two months! So here’s another post.

    I started the afternoon without a clue of what to blog about, so I thought of a quick fix; peruse cocktail virgin slut until I found something that sounded interesting and tasty which I had the ingredients for. cocktail virgin slut is one of my favourite drink blogs, covering masses of drinks and often very interesting ones. I hit search for Genever and quickly came across the Alamagoozlum.

    The Alamagoozlum is probably best known at the moment for being the first drink in Ted Haigh’s (aka. Dr. Cocktail) magnificent book Vintage Spirits and Forgotten Cocktails. The only time I’ve actually read the book, once in the Borders on Lygon Street ages ago (can’t find it there now unfortunately) I was taken aback by its lengthy recipe full of ingredients nowhere to be seen on my bar shelf. But when Ted Haigh tells you to try out a crazy cocktail, you better damn well make sure you do it. So here, something like a year and a half later, I’ve got all the stuff, and I’m gonna go for it. Here’s the original recipe, as written in Haigh’s book and his source Charles H. Baker’s Around the World with Jigger, Beaker and Flask:

    • 1/2 egg white
    • 2 oz   Genever
    • 2 oz water
    • 1 1/2 oz Jamaica Rum
    • 1 1/2 oz Green or Yellow Chartreuse
    • 1 1/2 oz gomme syrup
    • 1/2 oz orange curacao
    • 1/2 oz Angostura bitters

    Shake, strain into three glasses.

    Okay, I lied, I don’t have gomme syrup. I tweaked the recipe a bit for my own tastes; I cut the water and the syrup (it sounded a bit diluted and oversweet), and used a bit more egg white to compensate for the lack of gomme:


    • 1/2ish an egg white
    • 20mL Genever (Bols Oude Genever)
    • 15mL water
    • 15mL Jamaican Rum (Inner Circle Red)
    • 15mL Chartreuse (Green)
    • 10mL Sugar syrup (2:1)
    • 5mL Curacao (Grand Marnier)
    • 5mL Angostura Aromatic Bitters

    Mime shake, shake, strain into chilled cocktail glass.

    Not that pretty a colour, unfortunately, kind of a dusty pale deep red, more like in the picture below than above. Smells somewhat eggy ? and mainly of Chartreuse.

    On my first sip it seemed overpoweringly sweet, but not so much thereafter. It’s still very sweet, but not at all in an off-putting way mysteriously; I suppose the bitters tamed this a bit. I suggest you find out how much sugar works in the drink for yourself.

    The flavour is huge, deep and kind of ‘magical’- like drinking a crystal ball, most likely due to Chartreuse containing like a billion botanicals I’ve never even heard of or tasted in anything else. Awesome! Most obvious on the palate is the Green Chartreuse and its slightly mineral/herbal character, followed by the fire and spice of the angostura bitters and rum. When the burn kicks in on the swallow the rum really speaks up a little, with some of its funky notes coming into play, with some lingering molasses. The genever plays quite a background role here, giving a detectable but quiet maltiness.

    You can tell that water has been added, which I’m not sure is a good thing (usually I’m very picky even about shaken dilution levels, preferring a shorter shake), but in a cocktail with ingredients like this I’m certainly not finding the flavours to be stretched too thin.

    At first I found the texture kind of slimy, but then realised I’d forgotten to mime shake it, so I returned the drink into the cold tin, sans ice, and gave it a few quick shakes and poured it back into my glass. Much better, now with a slightly frothier head (but a bit warmer for it). You know what the lesson here is folks.

    Bottom line is, this is a fantastic drink that I would recommend to anyone who isn’t shy of these bold flavours. Do it!

    Here is some further reading on the subject: the original post Fellow Aussie blogger Ben from Everyday Drinking just did a post on this recently, and he just gave me some props on his blog so I’m giving him a shoutout back. He should definitely get a drink with me if he pops down to Melbourne anytime sometime. This thread is also very good, as is this post.

    Published in: on April 4, 2010 at 12:41 pm  Comments (1)  

    Life’s Bitter – pt. 2

    A post on eGullet piqued my interest with mention of a Campari Alexander. Campari? With chocolate? As a dessert drink? Further research indicated the drink was part of Anvil’s (Houston, TX) fall menu for 2009. Being one to love just about anything with Campari in it, I had to give this a taste. Another forum post delineated the recipe as containing 2 parts campari to 1 part each cream and chocolate liqueur, as opposed to the equal parts of the standard Alexander formula. Unfortunately, I don’t have any dehydrated Campari crystals to garnish as Anvil do. The dehydrated Campari concept is really getting around, with two Melbourne bars already making mileage of it; Der Raum using it to allow the drinker to control the Campari content (and otherwise eat) in their Negroni variant the Spice Trader and Golden Monkey using it as a rim garnish.

    Campari Alexander

    2 Campari
    1 Crème de Cacao (Baitz Dark)
    1 Cream

    Destined by recipe to be a great digestif. The cream, though dulling the sharp complexity of campari’s flavours significantly, offers the luxuriously rich dessert texture expected of an Alexander. On the tongue is a chocolate dominated palate, which soon slides into the classic bitter finish of Campari. The mouthfeel, if I recall correctly (been a while since my last Brandy Alexander), proves thicker than a traditional spirit-based Alexander, and the direction maybe even sweeter (due to Campari’s sugar content), though this is rendered inoffensive by the bitterness.  Whilst this is a drink to take in small doses, it may prove to be my favourite Alexander variant yet.

    Published in: on January 25, 2010 at 12:29 am  Comments (1)  

    Life’s Bitter

    Let’s put things into perspective.

    Most drinks call for 1-3 dashes of bitters. The Seelbach, already considered relatively heavily bittered, requires 7 dashes each of Peychaud’s and Angostura. The Alabazam contains a whopping teaspoon (5mL) of bitters. I tried counting how many dashes it took to pour 5mLs from an Angostura bottle, but I lost count; the total was either 20 or 40.

    Well, the Trinidad Especial, and it’s cousin the Trinidad Sour, require that you pour a whole ounce (30mL) of bitters.

    Not only that, but they ask for it to be balanced with an equal measure of orgeat syrup, a regular does of citrus and just a bit of spirit. These are inverted cocktails if there ever were any.

    Needless to say, I was intrigued. Lacking pisco, I could not recreate Valentino Bolognese’s original Especial, so I went for the Giuseppe Gonzalez (of Clover Club and Dutch Kills) interpretation, the Trinidad Sour.

    Trinidad Sour

    1 Angostura Aromatic Bitters
    1 Orgeat syrup (homemade)
    3/4 Lemon juice
    1/2 Rye Whiskey (Jim Beam)

    Shake and strain into a chilled cocktail glass.

    Lovely blood red hue. Nose is unsurprisingly dominated by the scent of Angostura bitters. Mouthfeel is thick and chalky from the orgeat, and astringent from the bitters. The flavour- stunning. My orgeat initially makes itself known, but quickly takes a backseat to a rollercoaster ride through all of Angostura’s spicy complexity; cloves and cinnamon jump out at you. Rough in nature, but luxurious regardless; like a red carpet for the palate.

    I was worried my homemade orgeat with its somewhat muted almond flavour wouldn’t have the presence to stand up to the full ounce of bitters, but it balanced surprisingly well. I’ll post more details and a recipe for the orgeat sometime later. I think a beefier rye than Jim Beam could do a bit better here as well, but this is well worth tippling regardless.

    Those interested in other bitters dominant drinks would do well in checking out the Stormy Mai Tai, also created by Gonzalez, and the Gunshop Fizz by beta cocktails (ex Rogue Cocktails), which calls for a 2 ounce base of Peychaud’s bitters.

    I had 10mL of lemon juice leftover, so I decide to make a mini test sour. I had a drink at Der Raum recently, which, if I recall correctly, was sourced from their good friends at Door 74 in Amsterdam. Named the Frisco and, if I again recall correctly, comprising of Laphroaig 10, Benedictine, lemon juice and champagne (with a flamed nutmeg garnish), it ticked all my boxes for delicious. I was curious to see how a sour using only the Islay, Benedictine and lemon would go.

    2 Laphroaig 10 y.o
    1 Benedictine
    1 Lemon juice

    The Benedictine is surprisingly transparent; in fact, the other ingredients feel mainly present to tame the Laphroaig slightly whilst still letting its full character shine through. The honeyed sweetness of the Benedictine is a natural partner to scotch and lemon. A pretty delicious drink, all in all, I will definitely be revisiting this, maybe with a higher proportion of Benedictine next time.

    Published in: on January 22, 2010 at 12:47 am  Comments (3)  

    Julieta y Romeo

    We had people over for Christmas lunch today and I felt like mixing a drink for a friend. Noting the presence of cucumber and lime in the fridge, I decided to make a rare favourite treat; the Juliet and Romeo, a complex but very approachable cocktail created by Toby Maloney of The Violet Hour in Chicago. The drink, with its friendly yet exotic combination of lime, mint, cucumber and rosewater, has gained a happy following on the eGullet forums, where Toby gladly shares his bar’s recipes on request (mad props to the man for his generosity and skill).

    Though sublime, this isn’t a drink I prepare regularly as the recipe is quite complex and I don’t always have cucumber around- but the effort in prepaation will be the last thing on your mind once you take the first sip. Here’s the recipe as Toby wrote it:

    Juliet & Romeo

    2 oz Beefeater or Hendrick’s
    .75 oz Fresh Lime Juice
    .75 oz Simple Syrup (I used 2tsp sugar)
    3 drops Rose Water
    3 drops Angostura Bitters
    3 slices Cucumber, peeled
    6 sprigs Mint

    Muddle cucumber and pinch of salt. Slap the mint. Add rest of ingredients. Let sit for 30 seconds (time allowing). Shake. Strain. Garnish with 1 floating mint leaf and 1 drop rose water on top of leaf, and 3-5 more drops of angostura on the surface of the drink.

    Notes: Take care to use DROPS not DASHES of Angostura in this drink. You may perhaps want to use fewer drops than Toby recommends, as to my knowledge bitters at his bar are dispensed from eyedropper bottles and the Angostura dasher top kind of tends to accumulate the bitters into larger drops. 2 drops from the bottle are probably enough on the surface .

    Also, take care to remove the skin from the cucumber before muddling, and note that the flavour profile of the drink changes dramatically depending on the amount of cucumber you use (not to mention the amount of mint). The skin can add an undesirable vegetal bitterness to the drink. Once the peel is removed, it would be wise to muddle the cucumber as hard as possible.

    I know rose water smells nice, but don’t go overboard with the drop on the leaf, lest you risk overpowering the nose with its perfumed aroma.

    Finally, due to cucumber solids and the overall ‘delicate’ direction of the drink, this is obviously something you want to double strain (i.e through both whatever you use on your shaker + a tea strainer).

    So, how does it taste? Divine. For a pretty stiff drink, there’s a noticable smoothness/lack of burn in the mouthfeel which I put down to the cucumber; this, combined with way trendy flavours are utilised to form a full and complex flavour spectrum make this a great gateway to fine drinking.

    So now I had half a lime left over.

    Margarita (revisited)

    1 1/2 Tequila (Trago Silver)
    3/4 Cointreau
    3/4 Lime juice

    If you wish, run a lime slice across half the circumference of a cocktail glass’s lip and sprinkle the wet edge lightly with salt on the outside. Shake all ingredients and strain into the chilled/prepared glass. Garnish with lime, or not.

    I’ll admit this is probably the first good Margarita I’ve made at home- and it is SO good. Oh boy. I’ve experimented with the popular 3:2:1 before but that never hit the spot- the Cointreau dominated and the diminished quantity of lime wasn’t enough to bring out the flavour of the tequila. But this… magnificent.

    Published in: on December 25, 2009 at 3:00 pm  Comments (1)  

    Mint Julep

    Viewed, but nowhere in sight. Your horse may not have come through, but a Mint Julep on Cup Day could make you feel like a winner.

    Mint Julep

    Mint Julep Close

    2 Bourbon or Rye Whiskey
    (or Brandy, if you wish (see below). I used Jim Beam Rye)
    1 to 2 tsp sugar
    Mint to taste
    Additional mint sprig(s), for garnish

    Dissolve the sugar with a dash of pure water (unless using syrup) in an appropriate vessel, be it a highball glass, julep cup or odd shaped thing I have. Add mint, and muddle gently to release the oils. Pour in the whiskey, and fill the cup all the way with crushed ice. Stir until a healthy frost develops on the surface of your chosen vessel. Top up with more ice if necessary. Garnish the surface of the drink with as many mint sprigs as you wish (anything from a twig to a forest’s worth), poking their stems into the ice. Serve with straws just long enough to give the drinker a noseful of mint.

    I hesitated to take any detailed tasting notes because, really, it’s just as you’d expect. Simple but superb. To my tastes, it remained delicious even after heavy dilution from sitting on crushed ice for ages. A great relaxing drink to sip in the lazy warm months.

    Some notes on method:

    To make crushed ice from cubes or similar, cover the ice in a tea towel or other appropriate cloth, place on an appropriately sturdy surface and have at it with an appropriately sturdy whacking implement. I use a stone pestle and a wooden chopping board. I take no responsibility for any damage you may cause yourself or your property during such endeavours. Oh, and watch your fingers! Alternatively, when I keep party-ice-bags in the freezer, by the time I’ve been icepicking it for a few drinks I get a decent wealth of tiny bits which work fine for crushed ice drinks.

    Some people like to muddle the mint with undissolved granulated sugar. This is a bad thing in my book, as it results in heavier extraction of bitter flavour elements from the leaves, and is more likely to leave sugar bits in your drink, which will ruin the texture if you’re inclined as I am.

    Ideallly, I’d have used more mint for the garnish, but my mint plant is still recovering from the worst of winter. In the 19th century and on the Esquire Drinks site they seemed to like them bushy.

    If using brandy, add a further small measure of peach brandy/eau-de-vie and a dash of dark Jamaican rum to make it a Georgia Mint Julep. I’ve never tried this due to a lack of peach brandy in my inventory. I think Mr. Thomas’ recipe for this variation calls for a further garnish of sliced orange as well. Sounds tasty.

    Published in: on November 3, 2009 at 1:56 pm  Leave a Comment  

    Singapore Sling Showdown

    I wrote most of this post about a month ago, but didn’t finish until today.

    Finally purchasing my first bottle of Cherry Heering, I also picked up some pineapple juice so I could treat my family to a round of Singapore Slings. I realised this was a great opportunity to test out a few recipes to see which I preferred (you tend to make a lot of these when you have a 2L carton of pineapple juice sitting in your fridge which would otherwise almost never be touched). I ended up experimenting with four and a half different variations on the modern Raffles recipe which everyone seems to be mixing nowadays.

    Method for all recipes: Mime shake all ingredients except soda. Shake briefly with ice, strain into a tall glass filled with ice cubes. Top with soda, if using. Garnish with an orange slice and cherry.

    1 Gin
    1/2 Cherry Heering
    1/4 Cointreau
    1/4 Benedictine
    3 Pineapple juice (unsweetened)
    1/2 Lime juice
    1/4 Grenadine
    Dash Angostura bitters

    1 1/2 Gin
    1/2 Cherry Heering
    1/4 Cointreau
    1/4 Benedictine
    4 Pineapple juice (unsweetened)
    1/2 Lime juice
    1/4 Grenadine
    Dash Angostura bitters

    The first of these was too light and the pineapple definitely dominated the second.

    1 1/2 Gin
    1/2 Cherry Heering
    1/4 Cointreau
    1/4 Benedictine
    3 Pineapple juice (unsweetened)
    1/2 Lime juice
    1/4 Grenadine
    Dash Angostura bitters
    Top with ~1 soda water

    The soda improved the foam a lot, and made the mouthfeel of the drink a bit clearer whilst still being quite rich.

    After several days I finished my bottle of Cointreau. I’d seen some sources recommend Grand Marnier over Cointreau, so I gave this a try. I also still found the pineapple a bit too strong in the mix, so it came to this:

    Aaron’s Ultimate Preferred Singapore Sling Recipe As Of Nowish:
    1 1/2 Gin
    1/2 Cherry Heering
    1/4 Grand Marnier
    1/4 Benedictine
    2 1/2 Pineapple juice (unsweetened)
    1/2 Lime juice
    1/2tsp Grenadine (optional?)
    Dash Angostura bitters
    Top with ~1 soda water

    It was the best I’d made so far. The switch to Grand Marnier, even used in such small quantity, made a significant difference, eliciting a richer and luxurious overall flavour. I left out the grenadine when I made it the first time, and haven’t really tested yet to see what sort of effect its inclusion has other than on appearance so I’ll just say you can be flavour safe skipping it entirely.

    Now for a few comments:

    • I mime shook here to get more of that beautiful pineapple froth without having to shake too long with ice; when serving drinks on ice, especially long drinks, I try not to dilute too much before hitting the rocks lest the drink get too watery towards the end.
    • I don’t know how people get their Slings to be a nice bright colour. I’m not talking neon red, but say a pinkish/golden blush. Maybe it’s the juice I’m using, but Cherry Heering is a really dark liqueur and using the standard amount turns my drink a deep, muddy red. Even using grenadine doesn’t help much colourwise. I’m not fussed though, because it still looks great with the foam on top and the flag garnish.
    • I’d like to see how this tastes with freshly pressed pineapple juice.

    Since the Heering’s hit my shelf, this drink has been a hit with my folks and friends. It’s even a good gateway drink perhaps- complex enough to get people to think and appreciate what they’re drinking, yet sweet and accessible. I’d say it’s the kind of drink with a deep, rich and complex flavour, but without detailed separation; it’s difficult to pick out the component ingredients. It’s also the kind of drink that’s incredibly delicious, and you should mix yourself one right now.

    Refreshingly tropical enough to be drunk in the height of summer (or in Singapore for that matter), yet rich enough for the heart of winter (if your heater’s on). Distinctive and complicated enough to be a mixological landmark, yet not something that will challenge neophyte palates. I can see this becoming a staple around the house as a crowd pleaser all year round.

    Published in: on September 25, 2009 at 6:36 am  Leave a Comment  


    Had both pineapple juice and coconut cream left over in the fridge from making dad a Pina Colada two days ago. Went flicking through DeGroff’s The Essential Cocktail and happened across a recipe that used both: Pusser’s Painkiller. Unfortunately I don’t have Pusser’s Navy Rum in my bar so I had to substitute Inner Circle Red Spot, a pretty tasty Australian dark rum made in the Jamaican style (lightyears ahead of Bundaberg, which is in my books undrinkable, and hardly pricier). I’ve never tried Pusser’s and thus cannot comment on how Inner Circle compares, but it went down well in this drink with its strong molasses flavour.



    2 Pusser’s Rum (I substituted Inner Circle Red)
    2 Pineapple Juice (unsweetened carton)
    1 Fresh squeezed orange juice
    1 Coconut cream (Ayam)

    I tried this with 2.5 measures of pineapple juice, because artofdrink and the Pusser’s site call for 3 and 4 parts respectively, but next time I’ll probably go with DeGroff’s 2 measures as I like my drinks strong, especially when served on the rocks.

    It’s a very nice tasting drink, much more refreshing than DeGroff’s Pina Colada. The major issue some might have with it is that the coconut cream is fairly grainy in texture; you can taste and feel the little tiny specks of coconut. This isn’t too big a problem for me. I’m not sure if this would improve if the coconut cream was heated/melted before usage, or in warmer weather, but I gave did add a dash of hot water and gave it a good mime shake already to better incorporate it. Also, I’m not sure how the Ayam brand cream I used compares to Coco Lopez, which seems to be America’s industry standard for mixing purposes and not readily available in Australia.

    The obvious flavours here are the coconut cream and the rum; pineapple is merely detectable. The gritty cream texture dominates the mouthfeel as well. The nutmeg plays beautifully with the coconut on the nose. It seems I had the opposite impressions of this to Art of Drink; the orange juice was indiscernible amongst the mix whilst the coconut cream was forefront. If you can get over the grainy texture, I certainly recommend this drink- I think I prefer it to the Pina Colada for the nutmeg, lighter feel, and more present rum flavour.

    Published in: on September 7, 2009 at 11:41 am  Leave a Comment