Post #129586 by KuKuAhu on Tue, Dec 7, 2004 7:22 PM

On 2004-12-07 18:45, Kono wrote:

Great idea with the cinnamon infused rum and I may wind up going that way but I was hoping for something that anybody could purchase to make the recipe. That cinnamon infused rum does sound mighty good though. Even just to make it just for the hell of it. Mmmmm.

Well, it all sounds more complicated than it really is. But as for finding a less artificial cinnamon source that would available to the public...that's tough.

Perhaps a less pungent brand than Aftershock is the answer. DeKuyper and Hiram Walker both make decent cinnamon schnaps.

I think you could merely suggest in your recipe that it calls for cinnamon infused rum. Most mixologists will go to lengths for a drink that interests them, and infusions are popular right now anyway.

Agreed. The Vanilla and bitters a must. The mango, orgeat, black strap were to contribute a fruity sweet syrupness that may be rendered unnecessary by changes in other parts of the recipe.

Yes, I think a reduction of cider will give you the syrup aspect you are lookig for.

Damn, are you a chef? Cider it is!

Well, ex-chef, yes. Comes in handy with mixology I find. Cooking and drink making are kindred beasts. Same animal, just different care and handling.

Apfelkorn tastes like (slightly) hard cider. I've never had Applejack. It's not sour is it?

No, not sour at all. The apple flavor is subtle, and applejack has a nice whiskey-like burn to it. I wouldn't drink it straight, but it adds a fine apple flavor and "adult boozy kick" to whatever it is mixed into.

I think you might buy some to try. It's cheap, and is used in a few of the Grog Log recipes. So it isn't like you'd only use it for this one drink.

Your main apple flavor I feel should come from the cider though. That's where you can really pull in that fresh from fall harvest flavor.

Cheers!

Ahu