Shake, strain into a white wine glass, cover with crushed ice, float rum, serve with straws.
In my previous set of articles I’ve already talked about the effect sugar, acidity, alcohol and bitterness has on the texture of a cocktail. This article will examine other sources of texture, mainly dairy, eggs, and carbonation.
Raw milk, warm from the cow – and yes, we’re going to talk about cow milk here instead of sheep, goat or camel -- is an incredibly complex solution of microscopic fat globules, sugars (namely lactose, a complex sugar made from glucose and galactose), vitamins, white blood cells, and water. Some breeds of cow are less efficient at converting the yellow pigment carotene into Vitamin A, so their milk is more golden in color (interestingly enough, goats, sheep and water buffalo are 100% efficient, so their milk and cheese are always starkly white). Raw milk is also full of bacteria, some of which are responsible for the conversion of lactose to lactic acid (souring), and some of which can be harmful to humans (Salmonella and E. Coli O157:H7, among others). Milk is slightly acidic, at around pH 6.5-6.7.
Inspired. A real procession on the palet. 1 shot choc bitters worked for me. The whiskey does what no American whiskey could do. Well done.
A bit sour. I combined with a few other recipes: split rum - 1 oz Goslings dark rum, 1 oz Smith & Cross Jamaican rum, add 1 oz pineapple juice, 1/2 oz. velvet falernum, top with soda.
I agree, this is way too hot and dry, a whopping 92 proof before ice dilution. The individual flavors are mostly lost from the astringent heat, although the rootbeer still comes through, albeit somewhat acrimoniously (I used Bittercube Rootbeer Bitters which I usually like.) Next time I will try the 1/6 oz Demerara syrup, ~90 proof rye (e.g. Bulleit) and 86 proof Laird's Apple Jack.
Curator's note: with an overproof barrel-strength bourbon this is quite potent, but tasty. Probably best to stick to a 100 or 101. It might not hurt to shave off a bit more proof with Fee Brothers orange bitters and Old Fashion Aromatic (not whiskey barrel aged bitters).
Curated to replace dead link with Wayback Machine archive link.