Here’s a photo of a Disaronno Sour that I was tagged in earlier tonight:
The recipe’s a simple one, but just make sure to use fresh-squeezed lemon juice! It makes all the difference!
About This Cocktail:
A classic amaretto sour made with Disaronno.
•2 oz amaretto
•1/2 oz simple syrup
•1/2 oz fresh-squeezed lemon juice
Shake all ingredients over ice and strain into a chilled cocktail glass — or strain over new ice into an Old Fashioned glass. garnish with a lemon twist.
A quick pic of my first cocktail from before dinner in Buffalo last night:
The Last Word
Gin, green chartreuse, maraschino liqueur and lime juice.
This was my first time tasting green chartreuse.
Though the green chartreuse was in a cocktail and I wasn’t tasting it alone, it’s herbal flavor definitely came through. I look forward to my next chance to try some — either in a cocktail or on its own.
Green vs. Yellow Chartreuse:
•Green Chartreuse (110 proof or 55%) is a naturally green liqueur made from 130 herbs and plants macerated in alcohol and steeped for about 8 hours.
•Yellow Chartreuse (80 proof or 40%) has a milder and sweeter flavour and aroma.
Still Thirsty For More?
—Read this article called “Exploring Chartreuse.”
—A look at its popularity as a shot.
My Recipe Card:
And here’s my recipe card from the Highball app:
Here’s a photo of a cocktail I made for LochNessie last night:
A classic Blinker cocktail:
This drink is one I have saved in my Highball app.
Highball is a really great app for saving cocktail recipes. It’s easy to use, it’s pretty minimalist and it allows you to save and share your recipe cards.
Here’s my recipe card for The Blinker:
When I made the Blinker last night, I didn’t stick exactly to the recipe.
I didn’t use grenadine for the drink, as the only grenadine on hand was the typical pre-packaged grenadine full of sugar and preservatives and whatnot.
Instead, I used a grenadine-style simple syrup comprised of Pom Pomegranate juice and my restaurant’s housemade simple syrup.
It’s not a full-blown grenadine, as it’s missing a few ingredients and flavor components, but it’s a start — and it’s a nice flavored simple syrup to have on hand.
Here’s a link with more info about Jeffrey Morgenthaler’s method.
By Friday afternoon I had finally finished experimenting with a homemade coconut mixer for cocktails — and these are a few of the drinks I made with it:
This Blue Hawaiian came out a little more sea foam green than I hoped it would, but maybe that was because of the milky-white color of the coconut mixer.
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White Hawaiian: This White Hawaiian was a mix of Myers Dark Rum, Kahlua, Stoli Choklat Kokonut, a little heavy cream and my homemade coconut mixer.
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I didn’t have the right rum for an appropriate Painkiller cocktail, so I substituted in Kraken.
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MAKING COCONUT MIXER
The mix I settled on was a simple syrup of sorts, but less than the usual 1:1 recipe. I made the syrup with four parts coconut water and one part coconut milk — and half the amount of sugar it usually takes to make a simple syrup.
Then, once the syrup had cooled, I blended it with shredded coconut flakes and strained out the solids.
I did use sweetened coconut flakes, though I’m sure that using non-sweetened flakes would make a perfectly fine mixer too. I don’t have any set ratios as to what made the perfect final product. It was just more of a guessing game as I alternately sweetened and diluted the mix.
Another day, another coconut experiment!
Today I blended coconut flakes into a simple syrup which I made with coconut water and a small amount of coconut milk:
So that’s a mini-mason jar filled with sweetened coconut flakes in the foreground of the above picture.
And here’s another pic of the mix — blended coconut water, sugar, coconut flakes and a small amount of coconut milk: