Galactic #6

Now we're getting somewhere:

Muddle a few mint sprigs with 4 raspberries and 1 tsp simple syrup

Add 1.5 oz Appleton

Shake, pour into chilled cocktail glass

Add 2 or 3 dashes Underberg bitters

Garnish with a raspberry & mint sprig.

It's not quite what I want yet, but kinda tasty and not muddy looking like previous attempts.

Galactic #5

1.5 oz Appleton

1.5 oz Bacardi Superior (or whatever it's called)

.5 oz Chambord

.5 oz Midori

juice of half lemon

Garnish with lemon wheel & raspberries

I thought upping the rum might help. It didn't. This line of inquiry is over.

Galactic #4

Tonight's attempt:

.75 oz Appleton

.75 oz Bacardi Gold

.5 oz Chambord

.5 oz Midori

juice of half lemon

garnish with lemon wheel & float a raspberry

Getting closer, but not there yet. I have a few more tweaks to try; if they don't work I'll have to try another tack.

Later Edit - After finishing the drink, but being too lazy to take the empty glass to the sink, I soon noticed that it smells like wood polish.

Galactic #3

I tried again last night. I was out of lemons & limes, and I dropped the Arrack.

1.5 oz Appleton rum

.5 oz Chambord

.5 oz Midori

this time it was too sweet, and some of what I thought had been Arrack flavor remained. Perhaps I'll use .75 oz Appleton, and .75 oz of another rum next time.

Galactic #2

Attempt #2 at a galactic cocktail. Same as previous, but added .5 oz of Midori. The Arrack is still too much, but the Midori is a nice addition. Need to work it out so that the Chambord profile is stronger than that of the Midori.

Center of the galaxy

I'm working on a drink that's like the center of the galaxy. If you haven't heard, that's rum & raspberries. 

First attempt:

1.5 oz Appleton rum

.5 oz Batavia Arrack

.5 oz Chambord

juice of half lime

Shake with ice and pour into a glass full of large ice cubes. Garnish with lime wheel.

It's not there yet. The arrack is messing with this one; it either needs to go or be less prominent.

Food & Spirits Pairing

Here's an article from today's Daily Herald.

The author discusses and event he attended, pairing tequila cocktails with food. It's an interesting look at the possibilities and problems of spirits/food pairing, and how it's different than pairing with wine. Included are a couple of interesting recipes.