Post #736144 by ickytiki on Tue, Jan 27, 2015 11:30 PM

Ahoy TikiSan!

Thanks for your positive comments and input...

I've always made this recipe with Grade "A" Maple Syrup. It's just what my wife buys and I have never thought of using Grade "B" Syrup because... Well, it's not in my pantry. (haha!) I really didn't know that there was that much of a difference until doing some research a week or so ago. So, my wife and I had friends over a few days ago and we mixed the recipe using Grade "B" to see what it tasted like.

Well, it surprising makes a huge, huge difference! More than I would have ever guessed. It never really came up until recently on this post. But, I highly recommend using Grade "A" Maple Syrup... Grade "B" Maple Syrup is just too strong and dominates all the other flavors.

So, here is the latest version... Cheers!

~icky

RAY'S MISTAKE

1/2 oz Lime Juice
1/2 oz Passion Fruit Syrup
1/2 oz Grade "A" Maple Syrup (Grade "B" is too strong)
1/2 oz Simple Syrup
1/2 oz Orange Curacao
1 oz Soda Water
3 drops Vanilla Extract
3 drops Almond Extract
1/2 oz Light Puerto Rican Rum
1/2 oz Barton's Gin
3/4 oz Coruba Dark Rum (Floated)

Blend the above ingredients (Except the Coruba Dark Rum) with a cup of crushed ice for several seconds at low speed. Pour everything into a Collins Glass and float the dark rum. Garnish with a cocktail cherry and pineapple wedge.

[ Edited by: ickytiki 2015-01-27 23:56 ]