Post #577170 by thePorpoise on Mon, Feb 21, 2011 8:45 PM

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

Ask and ye shall receive, sort of. Here's what I mixed up tonite por Dia de los Presidentes:

4 oz cold Publix seltzer water [had no spring water in the house, the seltzer added nice mouth-feel]
4 oz Courvoisier VSOP cognac [only bc I got this at a 40% discount. usually i use brandy]
2 2/3 oz (fresh) lemon juice [cut this to 2 oz, bc I had to use a rum/lime mixture as well (see below)]
2 oz apricot brandy [my Brizzard only had 1.5 oz left. had to use DeKuyper Peachtree for remaining 1/2 oz]
2 oz rock candy syrup
2 oz Cruzan Black Strap rum [with some Lemon Hart 151 mixed in, this was all the dark rum i had left in the house, and not counting about 1/3 oz more or less of accidentally added lime]
4 dashes Fee Bros Peach Bitters [bc wtf else am i gonna do with these peach bitters? and to make up for the atrocity of having to use Peachtree]

stirred w/ice, added a mint sprig garnish for the hell of it. the VSOP made this drink smoother than usual, and the peachtree/bitters added a stronger peach component than the way i usually make it. i call this battlefield mixology, but it was delish! (but powerful!)