J
Joined: Apr 20, 2007
Posts: 339
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J
On 2011-02-20 23:36, Kahuna Kevin wrote:
Because I favor specific brands in recipes, blends of various rums and using cane syrup in favor of sugar, someone please try this and let me know if it's any good :wink: -KK
4 oz (filtered) cold water
4 oz Gran Duque d'Alba brandy
2 2/3 oz (fresh) lemon juice
2 oz apricot brandy (anyone know a great apricot brandy label?)
2 oz Depaz cane syrup
1 oz Appleton 12yr. rum
1/2 oz El Dorado 15 yr. rum
1/2 oz Zaya 12 yr. rum
1 Tsp. Cruzan Black Strap rum
1-2 dashes Regan's Orange Bitters No. 6
Scroll up to see the info on the peach brandy (not apricot). FWIW, the "real" peach brandy that I used is hardly noticeable with all of the rum and lemon; it's great on it's own. I would consider using a peach liqueur instead (Marie Brizard). Although, I did let my mixture sit for 24 hours with a few sliced fresh peaches and it pushed the peach flavor nicely up front.
Also, I'd skip the bitters or at least compare without. IIRC, you may have too much peach brandy. Anyhow, Happy President's Day!
[ Edited by: Kahuna Kevin 2011-02-20 23:45 ]
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