Stir, strain, coupe.
Yes, oranges cut into pieces, grain alcohol, white or rosé wine, cola nut, sugar, let for macerate about 1 month.
Dissolve the sugar in the first measure of water. Pour everything except the lemon juice and the milk into a large nonreactive container. Cover and let steep for 6 hours. Add the lemon juice and milk, mix well, then strain through cheesecloth until clear.
I would muddle enough pineapple chunks to make a cup and not strain it too well. I would sub a broken cinnamon stick for the 1/2 t ground cinnamon. The rum suggestion is "a heavy bodied Jamaican or Martinique". This looks like it makes about 150 ounces, so I've called it 28 x 5 oz punch cups.
His great granddaughter provided this recipe to the Dallas Times Herald. It looks updated but must have confused the heck out of 1980's Dallas.
Dallas Times Herald, 22 December 1980
I made this as written a few years ago, turned out fine but a bit bland, filed it away as an interesting technique. Playing with it again this week, I found the process forgiving enough to use a LOT less water to create a richer punch. I also threw a family size tea bag into the punch with the last measure of boiling water, stirred often and pulled it out after ten minutes rather than add more water in the form of tea. Steeped 18 hours with all ingredients except the milk, which can be left cold (per Dan Souza's experiments at Cook's Illustrated). Turned out fantastic, five stars after revisions.
Shake all ingredients with ice and strain into a frozen coupe glass.
1) The Sherry Vinegar is key, it will either underpower or overpower, your own particular palate will inform when you have the correct amount.
2) You do not want "vinegar." Rather, you want a big/huge/rich aged Sherry Vinegar. Find it on the internet for background info & understanding, and use it or an equivalent.
I was watching the movie "3:10 to Yuma" (1957) and was inspired by the theme song.
Stir and strain. Up or one big rock.
Stir and strain into a chilled cocktail glass. Twist a little lemon peel over the top.
Made with Carpano Antica because that’s what I had. Wow! Rich, complex, lovely.
1. In a shaker, gently muddle the blackberries. 2. Add all ingredients plus ice. 3. Shake well and strain into a frozen coupe glass.
1. This is so much smoother than I expected.
2. Bloody Shiraz Gin is from Australia and now available on the USA west coast.
2019 is almost over. Here in the L.A. Area the wind is howling and it is plenty cold ...... A fine day for riffing a new cocktail.
B) I started with a Blackberry Sidecar and went wild.
Stir with ice, strain into a cocktail coupe, and garnish with a lemon twist.
Lemon and grassy funk aromas. Tropical notes from the pineapple syrup on the sip. Grassy and vegetal funk brightened by the pineapple and hints of absinthe on the swallow.
I began contemplating a rhum agricole Martini of sorts akin to the Georgetown Club that utilized Fino sherry instead of dry vermouth. Elements of pineapple syrup came to mind and then Cynar which paired well with the syrup in another drink, and soon the Martini idea morphed into something closer to a Negroni in feel. For a name, I dubbed this one the Quimbois after the Martinique concept of black magic that is parallel to Haiti's Voodoo.
Stir over ice, strain over a fresh cube, express an orange peel over the top, garnish with a fresh orange peel
1. You want a whole fresh pomegranate. Gently slice off one end. Gently scoop out most of the seeds and stuff, do not puncture the husk. The husk will be your serving glass.
2. Shake all ingredients with ice and strain into the husk.
My pomegranate tree still has several pieces of fruit, so this is my end-of-the-season idea.
Shake with ice and strain into a cocktail coupe.
Aroma is dark orange countered by bright lime notes. Lime, caramel, and grape sip, and rum and a slightly bitter orange-herbal flavor swallow.
In thinking about the Manhattan variation The Creole, I wondered if I could make it into a Daiquiri if I swapped rum as the base and added lime juice. Given the original recipe, it seemed like the Floridita (a classic Cuban Daiquiri with sweet vermouth and two sweeteners) would make a great skeleton to manipulate. The original was a touch too bitter, and this was fixed with a pinch of salt.
I'd gather we're talking about skin contact whites with a bit of color not wine made from oranges? Thanks, Zachary