To the moon alice

1 1/2 oz Gin (Hayman’s Royal Dock)
3/4 oz Cynar
3/4 oz Fino Sherry (Lustau)
1/2 oz Lemon Juice
1/2 oz Passion Fruit Syrup
1/4 oz Orgeat
1/4 oz Falernum (Velvet)

Whip shake, pour into a double old fashioned glass, fill with crushed ice, and garnish with a mint sprig.

Two Sundays ago, I was thinking about the Negroni-like Remember the Alimony in regards to how elegantly Cynar paired with Fino sherry. Soon, I thought about how well passion fruit and Cynar went together such as in the Turnbuckle, and the gin element plus the passion fruit conjured up the Saturn Tiki drink. Therefore, what if I were to mash these two together? The alimony made me think of a marital spat and the Saturn of a space theme, so I dubbed this one after the “To the Moon Alice!” threat often said in the Honeymooners television show.



To the Moon Alice shared a mint aroma that preceded a caramel, lemon, and tropical sip. Next, gin, passion fruit, minty-herbal, and nutty flavors rounded out the swallow. Overall, the end result fell somehwhere between the darker, savory Remember the Alimony and the brighter, tropical Saturn.

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Tiki bowl

1 oz Light Puerto Rican Rum (Don Q Añejo)
1 oz Dark Jamaican Rum (Coruba)
1 oz Brandy (Camus VS Cognac)
2 oz Orange Juice (Cara Cara)
1 1/2 oz Lemon Juice
1/2 oz Orgeat (1/2 oz Orgeat + 1/2 oz Simple Syrup)

Blend with 1 scoop of shaved ice and pour into a Tiki bowl (whip shake, pour into a Tiki bowl, and fill with crushed ice). Garnish with a gardenia (orange twists).

Two Saturday nights ago, I began flipping through Trader Vic’s 1974 Rum Cookery & Drinkery book and spotted the Tiki Bowl that was demarcated as one of Vic’s originals. Essentially, the Tiki Bowl was a Scorpion Bowl with a darker rum added and different proportions of rum to brandy and orange to lemon juice. Vic’s Tiara Tahiti was also a tweak on the proportions of these four ingredients, and the Fog Cutter simply added in gin and a sherry float to the general mix.



The Tiki Bowl proffered orange, nutty, and caramel notes to the nose. Next, a lemon, orange, and caramel sip flipped into funky rum and nutty flavors on the swallow. Indeed, the dark Jamaican rum added some pizzazz to the Scorpion Bowl format by adding caramel and funky elements to the basic structure.

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Mango Coconut Milk Shake

mango-colada

Mango and coconut cream or coconut milk together tastes great, just like the Pina colada. The tropical fruit drink perfect to try for the mango season.

I had this combo of mango and coconut milk drink in mind for quite sometime now. This year, I have to yet taste sweet mango, as my frequency to mustafa visit has reduced. I got few Banganapallis as usual last time in an Indian grocery. But not sweet at all. Vj usually have it as side dish for rice. So it was not an issue. I like to have as such, but because of my sweet tooth I like only if it is sweet.

So used one of the mango to make drinks to use it. I had some leftover coconut cream from a recent shoot. Though I avoid buying ready made coconut cream, since I wanted for a recipe, bought. There was a little leftover, so did not want to waste it. I suggest to use fresh coconut milk or if store bought, watch out for the additives and preservatives before buying.

Mango coconut milk shake

Mango and coconut cream or coconut milk together tastes great, just like the Pina colada. The tropical fruit drink perfect to try for the mango season.

Ingredients

  • 1 Mango chilled
  • 1/2 cup Coconut milk chilled
  • 1 tsp Lemon juice
  • 2 tbsp Sugar or adjust as per your requirement

Instructions

  • Slice the mango along the seeds, scoop out the pulp. Chop roughly.
  • Place mango, coconut milk, sugar, lemon juice in a blender.
  • Blend well until smooth and serve immediately topped with few fresh chopped mango pieces.

Notes

  • I used coconut cream, so diluted 1/4 cup cream with 1/4 cup water. 
  • You can adjust coconut milk quantity according to the consistency you like.
  • Roughly, the chopped mangoes were 1 cup.

Mango coconut milk shake method:

  1. Slice the mango along the seeds, scoop out the pulp. Chop roughly. Place mango, coconut milk, sugar, lemon juice in a blender.
    mango-step-1
  2. Blend well until smooth and serve immediately topped with few fresh chopped mango pieces.mango-step-2

Enjoy immediately.

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