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MadDogMike
Grand Member (8 years)
The Anvil of the Sun
Joined: Mar 30, 2008
Posts: 11040
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Midnight In Morocco
10 Mint Leaves, muddled
2 oz Don Q Crystal Rum
1 oz Lemon Juice
3/4 oz Date Syrup
5 drops Rose Water
2 drops Cardamon Extract
Shake, strain over crushed ice
Stir in 3 oz Club Soda
A Mojito riff, I was looking to make something with Moroccan flavors to go with tonight's Chicken Tangine. I went easy on the Rosewater and Cardamom but they could be increased.
Bought a new bottle of Angostura Bitters and thought I'd break it in with Oriol Elias'
Jamaican Spiced Swizzle #3
via the Minimalist Tiki book
2 oz Gold Jamaican Rum
1/2 oz Angostura Bitters
1 oz Lime Juice
1/2 oz Luxardo Cherry Syrup
1/4 oz Cinnamon Syrup
1/4 oz Orgeat
1/4 oz Allspice Dram
Love this drink!
“White Mans Burden”
1.5 oz Dark Virgin Islands Rum
.75 oz Sloe Gin
.75 oz Lime Juice
.25 oz Apricot Brandy
.25 oz Cinnamon Syrup
.25 oz Allspice Dram
Shake and dirty dump into glass and pack with more crushed/nugget ice.
By Martin Cate from the Smuggler's Cove book
Falinum
1 oz fresh Lemon Juice
1 oz SC Coconut Cream (Coco Real)
1 oz Seltzer
1/2 oz Velvet Falernum (#9)
2 oz Column Still Aged Rum (Zacapa 23)
1 dash Orange Bitters (Angostura)
12 oz crushed ice and 4-6 small agitator cubes, flash blend. Open pour with a gated finish
Millionaire Cocktail (No. 1)
From the Smuggler's Cove book
3/4 oz Lime Juice
1 dash SC Grenadine
3/4 oz Apricot Liqueur
3/4 oz Black Pot Still Rum or Aged Blended Rum
3/4 oz Sloe Gin
Shake with ice and double stain into a chilled coupe
Garnish with a lime wheel
It looked a bit short in the ABV so I bumped everything up to 1 oz.
[ Edited by MadDogMike on 2023-11-18 00:38:46 ]
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