Post #372335 by BrickHorn on Mon, Apr 7, 2008 9:44 PM

On 2008-04-07 11:03, jingleheimerschmidt wrote:

On 2008-01-28 18:29, Swanky wrote:
Been a long cockatil making draught for various reasons. I decided to make something complicated from Sippin to get back into it. Made the Zombie 1956.
Very good. A complex drink that changes greatly from first sip to last swig.

I found it to be too heavy on the maraschino liqueur. That's all I tasted. Anybody have any advice on how to better use this liqueur? I am using the Luxardo.

A lot of the recipes in Trader Vic's Bartender's Guide call for maraschino liqueur. Well, they're all pretty much the same recipe with minor variations on the choice of rum, whether you use sugar or sugar syrup and whether or not to add Pernod. The problem with TV's recipes is that they call for a "dash" of the liqueur. "No problem," you might think, "the good Trader included a nifty little primer on bar measurements near the beginning of the book." While that's true, he provides two definitions of "dash" (either 1/4 oz. or 1/8 tsp.) and doesn't indicate which applies to liqueurs.

After trying a Barbados cocktail using the 1 dash = 1/4 oz. measurement, I am guessing that I guessed incorrectly.