Stir and strain into absinthe rinsed glass.
The Savoy Cocktail Book
Muddle three tomatoes with lime juice in the base of a shaker. Add remaining ingredients and shake with ice. Double strain into a chilled glass and garnish with speared cherry tomato and one fresh mint leaf.
Developed for PDT in New York City
Cane syrup and fresh cane juice have a vegetal note that resembles, to my palate, green tomatoes, so the pairing of muddled tomatoes and cane syrup here strikes me as inspired. Going to have to make this.
Given these ingredients, I'm thinking that "cane syrup" means the French stuff - gold color, cooked down sugar cane juice, like for 'ti punch instead of Steen's.
Yeah, I usually assume the French style is what's meant by "cane syrup" unless otherwise specified. Steen's and Lyle's Golden Syrup have their uses, but tend to overwhelm drinks that aren't designed with them in mind. The French style, meanwhile, adds sweetness and body and tropical-vegetal background notes without disrupting the balance of a drink or crowding out the other flavors. My go-to is the luscious Petite Canne; the more common Clement syrup tastes strongly of the vanilla and clove with which it's spiced and is thus better suited to baking and to Tiki mixes.
Your comment makes me want to try a "'ti punch" with white whiskey and Steen's.
Combine all ingredients and shake with ice until well chilled. Strain into a chilled cocktail glass and garnish with mint sprig.
Reduce sugar syrup or add more lime juice.
Add to the shaker lemongrass, muddle it. Put into the same shaker BACARDI, raspberry, lime juice and sugar. Stir all until sugar disolved. Put a lot of ice cube and crushed ice and shake virguosly. Open the shaker add basil leaves, stir well and double strain into the chilled glass.
Glass: flute
Garnish: raspberry and basil leaf
Sour
Why was this cocktail born in my head? Firstly,it’s because classical daiquiri is one of my favorites. I’m sure that all the optimum in cocktails can be found in the classical ones, and daiquiri ingredients in particular are most suitable to start a new cocktail creation. A number of biggest cities around the world have their own daiquiri varieties, such as Moscow, Tokyo, Sydney, Rio…. So what about the Lithuanian version? You can ask what of the ingredients are truly Lithuanian but the central point is Bacardi itself!
Cleaned this up a little - removed "fresh" from the lime juice - we assume juices are fresh squeezed.
Gently muddle the mint and agave syrup in bottom of mixing glass. Add tequila and strain into julep chalice filled with crushed ice. Stir until outside of glass is frosty. Top with more ice (if necessary). Drizzle Cointreau over the top and garnish with sprigs of mint. Sip with two short straws.
"The Land of Forgotten Cocktails," The Bollard (http://thebollard.com/2009/05/09/the-land-of-forgotten-cocktails-14/)
Add ingredients to tumbler.
Add Ice.
Shake.
Strain into collins glass with stacked solid ice cubes.
Top with soda water.
Garnish with Lemon twist.
After having a couple of Vowel cocktails the conversation was about childhood memories of caraway-flavored lemonade, Nimbu Paani (lemon water), drunk in India. We created a drink to reflect that & the white guy deemed the Indian name appropriate, but only if corrupted to something thoroughly screwed up...
Stir/strain/up/mosh
Also good with Punt E Mes and Cherry Heering in place of the M&R and Averna.
Shake with ice and strain into a chilled cocktail glass. Garnish with 7 evil exes.
As a nod to the namesake character's constantly changing hair color, other flower-based liquids can/should be substituted for the Crème de Violette at the drinker's discretion. A couple dashes of Rose Water (which amps up the floral aspect) or Orange Flower Water (which severely tames the bitterness) both work nicely. Crème Yvette, Hum, Lavender Liqueur or Bitters, etc. might also be worth trying.
Hell yes Scott Pilgrim.
I love the comic and the movie, and have wanted to use this as a drink name for a while... After a few tries, I found the best success with proportions matching the character herself: equal parts bitter, tart & floral, with a double dose of rye (wry) and a splash of purple!
Made with Templeton Rye and Rothman & Winter Creme De Violette. Subbed lemon for lime juice, and added 1dsh Miracle Mile Yuzu Bitters. Really enjoying this a lot. Going to try 2oz rye next time. A cocktail I will definitely make again. Love the Scott Pilgrim reference too.
Thanks! I like it a lot with lemon too, but I was trying to stay away from the "accidental grapefruit" flavors to let the florals shine through a bit more... Also, jealous! Those Yuzu Bitters are pretty high on my wish list.
Out of curiosity, I subbed in 1scant tsp rose water for the violette tonight. Really good. I'll have to try it again when I'm not so low on rye, but I think I might prefer it this way.
Self-curated to include new ingredient options.
Finally got around to making this. Wow. Even my Campari hating wife loves this. Definitely going in my rotation.
Awesome, I'm glad you both liked it! I've been surprised at how much positive feedback I've gotten on this one... A couple months ago, I was teaching it to my favorite bartender. The 2 guys next to me were intrigued and ordered a round for themselves. They liked it so much they paid for mine and begged me for the recipe!
It'd be great to float the violette (or other floral liqueur) after the rest of the drink has been prepared and served, so Ramona's hair changes colors before the customer's eyes. Alternately, it'd be great if Mary Elizabeth Winstead could serve me this drink.
I like both of those ideas. Mostly the second one.
Stir with ice. Strain into a lowball with large single cube. Garnish with an orange peel.
Fill a pint glass with cracked ice. Add the bourbon and cherry Heering and stir well. Strain the drink into a chilled coupe.
Food & Wine Cocktails 2010
I tried this and didn't find it particularly interesting. Yes, Cherry Heering is a complex, interesting cherry liqueur, but the drink cried out for something. I added a 1/4 oz of Campari and a dash of pie-spice bitters (I used Angostura, but a clove-forward bitters would work well too, as would chocolate or mole). At that point, it wasn't really the same drink, but I certainly enjoyed it.
Anyone else like this as written?
Dan,
Frankly, I don't think this is a cocktail - it certainly needs something to make it interesting, and to get the volume of the drink to something more appropriate.
Haven't tasted this, but I agree that it seems like it's missing something. That said, I must say that there's quite a few classic cocktails and their variants having this formula(although most of them has a dash or two of bitters). Like Eric Alperins Highlander, calling for 2 oz Scotch, 1/2 oz Cherry Heering and a lemonpeel. So a dash of bitters and a complementary spray of citrus oils might do the trick. Now I have to try this drink, I guess...