Combine liqueurs in a chilled coupe or flute. Top with chilled Prosecco.
For New Year’s Eve, 2021.
Shake all except bitters with ice and straining old Fashioned glass with rocks. Add bitters and slice of orange garnish.
Shake everything and strain over crushed ice into cantarito.
Garnish with speared watermelon piece (seasoned with lime, salt, and pepper) and maraschino cherry.
Shake with ice and strain into a frozen coupe glass.
A very nice deep red "sunburn" color.
With memories of many days at Black's Beach.
1. Splash some absinthe into a frozen coupe glass, swirl to coat, and return the glass to the freezer.
2. Add remaining ingredients to a shaker, shake with ice, and strain into the coupe glass.
In memory of a Naval Academy graduate.
Shake everything, except ginger beer and garnishes, with crushed ice. Then pour ginger beer into shaker and stir. Pour unstrained into a tall glass with three or four ice cubes. Garnish with pineapple chunk and spring of mint.
Beachbum Berry Remixed, A Gallery of Tiki Drinks
Blend for 5 seconds. Pour unstrained into a champagne flute, adding more crushed ice to fill. Garnish,
Or use a tiki mug for a more masculine experience.
Beachbum Berry Remixed, A Gallery of Tiki Drinks
Blend 15 seconds. Pour unstrained into the most "space-agey" cocktail/tiki glass you have.
Jeff Beachbum Berry's version of the Fern Gully.
Beachbum Berry Remixed, A Gallery of Tiki Drinks
Using Creme of Coconut (1:1 sugar to coconut milk), this was a delicious drink. Well balanced with some funk from the dark rum and orgeat, but without the heavy marzipan some orgeat drinks can get. A great staple.
I don't have the referenced book, but every mention I see of the cocktail in the book says that it used cream of coconut (Coco Lopez) in particular. I am curating the recipe to reflect that since coconut cream is a different beast (unsweetened). If someone has the book and confirm or correct me, please do.
Shake with ice and strain into a frozen coupe glass.
My pal Chorrizo was thinking about the Gardens. I was thinking of the bottle of Piperdean he gave me last week.
Stir, strain, serve in coupe.
Just bought a bottle of Stauning Danish Whisky and strega.
The whisky is very nice, half way malt and rye in taste. Balanced. Round. And so generous!!!
If you can grab a bottle, do not doubt.
This is a great combination. I used Bulleit rye and was surprised by how seamlessly the Suze/Strega/Capo blended into one another, creating a complete, finished concoction. The Danish rye looks interesting and would add several new elements over the basic rye I used, but I don't see it available locally.