Orgeat and Grenadine from Almèns syrups

almens-syrups

Hailing from Sweden, the syrups by Gustav Almèn have now seen the light! the first two out is a orgeat and a grenadine and I can assure you these are very tasty and well made with all natural ingredients and no artifical things added.

Gustav started to make homemade syrups for drinks that they served in the bar that he worked it at the time, Papa Gede`s in Sydney. A bar which on their website says – Papa Gede’s bar is infused with the spirit of witch-doctor apothecary, home-made herbal elixirs, plenty of classic & tiki cocktails, a smorgasbord of absinthes traditionally served, great wine, funk, soul, reggae & rituals of relaxation.

Sounds like a quite ecclectic and creative environment to work at! And while working there Gustav made many different flavors like orgeat, grenadine, ginger & sugarcane, falernum…

One day a friend said to him that he should start selling syrups and the more he thought about it the more he realized that there were no companies in Sweden selling cocktail syrups. So during the last 6 months in Australia he started to experiment even more with different flavors and studied different kinds of sugar syrups.

Just in time when he was back in Sweden he felt that his syrups finally were as good as he wanted them to be and so it was then he decided to start his company – Alméns Syrups. His goal is to sell cocktail syrups to bars in Stockholm.

I have tried the homemade orgeat (which is made with real almonds) and grenadine and they are both very tasty! the only thing I could think of that would benefit by a change is the bottle desgn, it`s beautiful bottles, tall and elegant but not very practical in a bar 🙂

But the syrups are not yet out for sale so a few changes will most likely be made before the final product is out on the market.

Here are two drinks I have made, one with the orgeat infused with Kombu seaweed and one with grenadine.

Fire and Brimstone!

fire-and-brimstone-for-blog

1 oz/30 ml  aged Cuban style rum ( I used Rational Spirits 141 Cuban rum)
1 oz/30 ml Mezcal (I used Del Maguey Crema de Mezcal)
2 oz/60 ml fresh pineapple juice
0.5 oz/15 ml Almèns grenadine
0.75 oz/22.5 ml fresh lime juice
Hibiscus powder to rim the glass and top the ice
Crushed ice

Rim half a snifter with hibiscus powder and half fill with crushed ice. Shake all ingredients with ice and strain into the snifter, add more crushed ice to fill and dust some hibiscus powder on top, garnish with a lime wedge.

Kombu Sour

kombu-sour-for-blog

0.75 oz fresh lime juice
0.5 oz kombu seaweed infused Almèns orgeat
1 oz aged Cuban style rum ( I used Rational Spirits 141 Cuban rum)
1 oz Mezcal ( I used Del Magey Vida)
1.5 oz fresh grapefruit juice (yellow)
1 small piece of kombu, lime wheel for garnish
Small pinch hibiscus powder

Shake all ingredients with ice and strain into a cocktail coupe with a cracked ice chunk.Garnish with kombu, limewheel and a pinch of hibiscus powder on top.

Infusing the orgeat – Add orgeat to a small pan ( I added a half cup, about 1.25 dl) or pot and add a piece of kombu seaweed (about 2 inches, 5cm long) you can brake it in two if you want and slightly heat up the mix, Then take off heat and leave to sit for a couple hours or overnight, taste to see until you find the flavor nice. It should add a bit of a sea-salty flavor to the orgeat.

I really like these syrups and have nothing more to say than I think it would be better with smaller more practical bottles 🙂 apart from that the syrups are very good, tastes wonderful!

When they are out for purchase I know I`ll buy them!

Old Beachcomber Favorite – The Penang Afrididi

Penang Afrididi 2

Here´s an old favorite again, the Penang Afrididi #1. It`s a “forgotten” tiki drink from 1937 and it was created by Don the Beachcomber. I like Donn`s drinks and I like this one! it was served at Don the Beachcomber’s Caberet Restaurant in the International Marketplace in Honolulu, circa 1958.

I`m curious about the name of this drink and wonder how it came to be and where it comes from…? if anyone knows please write in the comments.

There´s vibrant old dusty magic tasty tiki history here!

There´s also more versions of this drink, for example the #2 which simply cuts the same ingredients by half, blend and strain into a cocktail coupe or glass. Also Jason Alexander at Tacoma Cabana made his version of this drink and called it Penang Afrididi #3.

Penang Afrididi #3

2 dashes of Horror in Clay Tropical bitters, 1/2 oz each lime, orange, pineapple juices and 1/2 oz passionfruit syrup, 1/4 oz each falernum and fassionola, 1 oz ginger beer, 1 1/2 oz light rum, 1 1/2 oz Deep Ones Gold Blend (a house blend of three rums he makes), flash blend all ingredients.

Here´s the fassionola again, I need to try to make my own someday and I need to get the commercial version as well (the red one) I`d love to compare them, something I`ve had in mind for a while but that gonna be another post, and I also wanna try Jason`s version.

There´s also an interesting descendent of this drink that was dates back to the Mai Kai opening in 1956 and they had two versions of it, that drink is called the Zula and it`s flavor profile has only three ingredients, Herbsaint (or Pernod), pineapple, gold rum. You can read about the Zula over at the Atomic Grog.

Penang Afrididi 

From “Sippin’ Safari” page 95 by Jeff “Beachbum” Berry

  • 1 1/2 oz. Light Puerto Rican Rum
  • 1 1/2 oz. Amber Virgin Islands Rum
  • 1/4 oz. Fresh Lime Juice
  • 1/2 oz. Unsweetened Pineapple Juice
  • 1/2 oz. Orange Juice
  • 1/2 oz. Passion Fruit Syrup
  • 1/8 tsp. Pernod or Herbsaint

Put everything into a blender and add six ounces of crushed ice. Blend it at high speed for five seconds.

And I couldn`t resist to add some of the liquid from my jar of Maraschino cherries..and that´s what gave the drink that wonderful shades of red.

This is one of the typical old Don the Beachcomber drinks where he used his fantastic imagination to create types of drinks that at the time had never been seen before with multiple rums, juices, spices and “secrets” (like drops of Pernod)

His Rum Rhapsodies as he called them!

Next time I want to try the Atomic Grog`s Tribute to The Mai-Kai’s Zula…and i`d love to make a twist on it as well.

But until then i`ll make this – a twist on the Penang Afrididi using an aged rhum agricole sweetened with a mix of 50/50 passionfruit syrup and hibiscus grenadine.

Afrididi Martiniquaise (or Penang Afrididi #4)

Afrididi Martiniquaise

2 oz. Rhum agricole vieux (I used St James 12)
1.5 oz. Fresh Lime Juice
1/2 oz. Unsweetened Pineapple Juice
1/2 oz. Orange Juice
0.25 oz. Passion Fruit Syrup (homemade)
0.25 oz Hibiscus Grenadine (homemade)
1/8 tsp. Pernod or Herbsaint

Put everything into a blender and add six ounces of crushed ice. Blend it at high speed for five seconds. Pour into a snifter and add more crushed ice to fill. Garnish with a palm leaf and sugarcane stick.

It turned out to be a fruity and distincly rhum agricole forward drink….not strong, just fresh! the day I have my own fassionola made i`m gonna try that in this drink!

Orchid small

Lost Spirits Navy Style Rum

LOST SPIRITS RUM NAVY BOTTLE3

Out of the ordinary…

I`m very happy to share my impressions of yet another rum…but this one is a bit different…

Lost Spirits Distillery owners Bryan Davis and Joanne Harut of Monterey County are known for their award-winning single malt whiskies, especially their ultra-peated American single malt craft whiskey Leviathan – and now they have come up with this rum and another one (called Polynesian Inspired, review will soon follow)

They have a lot of passion paired with a scientific approach in the making of spirits and they are – to quote Camper English over at the Alcademics – ” Lost Spirits Distillery are doing some crazy shiz” – And now they have managed to concentrate all the flavors in these rums….and for those who are interested in knowing how it`s made – I send you over to this page, called “Rum Super Geekdom”

Lost Spirits Navy Style Rum is a 68% cask strength high ester rum, distilled in Bryan`s copper pot still and made from fermented grade A baking molasses and evaporate sugar cane juice, and what they call wild bacteria banana dunder, aged in oloroso sherry seasoned virgin american oak – here is their description:

“NAVY STYLE 68%”

RUM

GRADE A MOLASSES

WILD BACTERIA BANANA DUNDER

OLOROSO SHERRY SEASONED VIRGIN AMERICAN OAK

PHOTOCATALYTICALLY “CHARRED” NEW AMERICAN OAK SLABS

Note that it says “Navy style” and not “Navy strength” as navy strength is no more than 57% abv, the reason for this, was that gunpowder would still explode if alcohol at this strength was accidentally spilt on it. Over that strength is overproof.

The bottle is nothing but a work of art and it looks old yet new…sort of and I don`t think I ever seen the statements “Does not contain coloring additives” and “Does not contain flavoring additives” written out like that on a rum bottle before.

I was a bit mystified about this rum from when I first heard of it.

Lost Spirits Navy Rum Labels

This is a high ester rum (esters = the aromas of fruits, flowers, and spices) are made from chemically bonding alcohols to acidsand part of creating all the esters are what is usually called “dunder”or “muck”

A quote from the page explaining what dunder is:

Dunder is a mysterious substance added to the fermentation in high ester rum production.  Dunder is sometimes made from overripe fruits, rotten fruits, and sometimes a special soup of decomposing bats, and waste from the last distillation. 

Dunder is made in pits or caldrons and is sometimes ripened for up to a year before use.  Though it may sound like voodoo there is actually a good reason for this substance.  When the fruit, molasses waste, or bats undergo bacterial fermentation the bacteria produce carboxylic acids as a byproduct.  These acids are responsible for the “rotting smell” but remember we are going to chemically bond them to acids later to make esters.  The final esters will smell and taste completely different from the acids they are made from. 

A carefully made “dunder” can yield more carboxylic acid than many years in a barrel.  In my case this means overripe bananas which are a component of the yeast starter.   

The rum doesn`t have any caramel coloring, yet it´s very dark, like coke, the rum doesn`t contain any flavor additives yet it´s very flavorful. To start with, the nose, to me what you get is a funky punch of wood and citrus peels of grapefruit and lemons, something dark…and a hint of vanilla that softens and binds it all together.

First sip is strong…and no wonder, this is an overproof beast of 136 proof or 68% abv. (alcohol by volume) and the mouthfeel is a just a little bit viscous.

There´s some heavy funky wood notes and some caramel, followed by tropical fruit. For tiki drinks it´s thumbs up all the way to tiki nirvana…this is definitely a rum that can stand up and complement all those mixers and juices tiki drinks usually contains. Also it will surely make great bold rum cocktails of any kind.There`s a lot of punch, funk and flavor, it`s a robust rum, on the dry side. 

It`s sometimes bordering to a bit harsh so I would recommend it for cocktails rather than sipping. Is it just me, or do I see a steady trend towards more flavorful pot-still type of rums well suited for tiki drinks and stronger rum drinks ? 

And if you want to take a virtual tour of the distillery you can do it here.

Now on to the drinks, let´s make a few…

The other day I discovered a thread at the Tiki Central containing a recipe from a long lost book called “Introducing original Polynesian tropical bar recipes … Mai Tai, Navy Grog … and many more” from Dick Moano – containing a recipe for a drink called Wally`s Kanaka Punch.

It´s not a complicated drink and seemed well suited to try this rum with so I gave it a shot, but changed it a bit adding a little vanilla syrup and a vanilla bean and mini pineapple garnish:

Wally`s Kanaka Punch – Lost Spirits Navy Style

Wallys Kanaka Punch inst

3 oz pineapple juice

1 oz fresh lemon juice

0.5 oz triple sec

0.25 oz vanilla syrup

2 oz Lost Spirits Navy Style Rum

2 dash (home made) Grenadine

Glass: Libbey Carats

Shake with cracked ice and strain into a double old fashioned glass with fresh cracked ice.

Garnish with a quartered mini-pineapple and vanilla bean.

The drink is fruity and blends well with this rum which have both woody and fruity flavors, is strong and spicing it up, giving the drink a kick.

The next drink I tried was the daiquiri, I suspected it´d be a spicy one and it was, very strong, woody and spicy. Not 100% balanced because the strong flavors took over a bit but for those who like it strong, like I do, go for it.

Navy Daiquiri

Navy Daiquiri

2 oz Lost Spirits Navy Style Rum

0.75 oz fresh lime juice

0.5 oz sugarcane syrup

Glass: Libbey Fiesta Grande

Shake with ice and strain into a chilled cocktail coupe.

You find Lost Spirits website here. For those who are going to the Miami Rumfest on april 25-27 – there will be a seminar on this rum, ” Bryan Davis on making Lost Spirits Navy Style Rum” – where you get a chance to taste it and learn directly from Bryan how it is made.

LOST SPIRITS RUM NAVY BOTTLE

Bring on the spring and summer with a Strawberry Hurricane!

To me there`s nothing that tells me more that the spring and summer is on the way than fresh strawberries. Granted there´s some time left until the summer is here and the strawberries i see in the shops are imported but just seeing them is at least a promise

The other day i saw a picture of a strawberry Hurricane over at a blog i really like – Suck The Heads – and when i saw that picture i immediately wanted to have one.

And that´s why i`m making it now, i decided to mix up my own version. To most people the Hurricane cocktail is the same as the red ones you get at Pat O’Brien’s but that´s not the whole truth. The original Hurricane is quite a different beast…

It contains fresh fruit juices and not that mixer in a bag – you can read all about here and here – that said, the “tourist-version” sure serves it´s purpose still and Pat O’Brien’s is a cool place but the real one is what i`m going for and in this post i wanna change it up a bit by adding one large muddled strawberry to the party plus some of one of my favorite rums, Old New Orleans Cajun Spiced.

The Hurricane is wonderful cocktail in the spring and summer and it´s huge! which in a way can be a “dilemma” because if you don´t want it to become too diluted and watery too fast you need to not drink to slow but at the same time if you drink fast you get drunk too quick…

To prevent quick dilution it´s a good idea to use fresh and very cold ice, shake it quick and enjoy!

STRAWBERRY HURRICANE


1 oz light rum (use a good quality rum)

1 oz dark rum (use a good quality rum )

0.5 oz Old New Orleans Cajun Spiced Rum

1 oz fresh orange juice

1 oz fresh lime juice

1/4 cup passion fruit juice, or 1 tablespoon passion fruit syrup – homemade or B.G Reynold´s.

0.5 oz simple syrup

1 teaspoon grenadine – i use homemade or B.G Reynold`s hibiscus grenadine which i find superior to any other grenadine

1 really large ripe strawberry or 2-3 small ones

1 small tsp golden fine sugar

Muddle the strawberry with sugar in a shaker, add the rest of ingredients and shake with ice and double strain into a hurricane glass half filled with crushed ice. Add more crushed ice to fill and garnish with speared strawberry slices and pineapple leaf tops.

Now…enjoy!

Bitter Truth Pink Gin

This is a gin from the Bitter Truth that i think was launched this fall. It´s pink, it´s spiced with bitters and it lives in a real beautiful bottle.

It started with sea sickness…that`s from where the tradition of blending gin and bitters began by the Royal Navy. And that`s why i now sit here with a bottle of the “Pink Gin” which is a blend of gin and aromatic bitters.

The nose is very light and floral and very delightful, it`s like a whiff of light perfume..The taste is complex, light on the juniper but it´s definitely there, lightly spicy and floral. The mouthfeel is gentle, there´s no alcohol burn and it´s easy to drink.

It`s quite exquisite and i believe too many mixers would ruin it, best of all would be a fresh gin and tonic or a drink with fresh grapefruit juice ( or another) There isn´t very much more to say about this product than that it´s a modern gin, light and floral containing aromatic bitters and perfect for martini cocktails, gin and tonics or fruity drinks.

I`m gonna try this in a drink that is called the Bali Highball – a mix of gin, guava nectar and pomegranate syrup with the zing of fresh lime juice.To the pomegranate syrup or grenadine i`ll add hibiscus flowers thus making it a hibiscus grenadine and homemade of course – unless you can get hold of B.G Reynold´s excellent hibiscis grenadine.

Not sure why it`s called “Bali Highball” though since usually a highball is made with two ingredients and served in a high glass – the original highball was made with Scotch whisky and carbonated water. I guess this is a tropicalized highball…

BALI HIGHBALL (From the book The Ultimate Bar Book by Mittie Hellmich)

1.5 oz Bitter Truth Pink Gin

2 oz Guava nectar ( or use juice if you can´t find nectar)

0.5 oz fresh lime juice

1 oz Hibiscus grenadine

4 oz chilled Club Soda

Lime wheel and orange blossom or other edible flower for garnish

Shake everything (except soda) hard with ice and strain into a highball glass with ice. I didn´t use a highball glass, i used a rocks glass instead with cracked ice.

Top up with soda and add garnish.

After the first sip i said zzzziiiiiiiing!!! how refreshing can a drink possibly be??? fruity and tart at the same time. Didn´t feel any juniper flavor though but the gin just seemed to fit perfectly in the puzzle of fruity flavors even though it almost dissappeared. And you can always up the gin with another 0.5 oz if a stronger drink is required.

It happens to still be winter but i can assure that this drink will be PERFECT later on in the hot summer, it´s the ultimate thirst quencher! That said,  of course it´s good now as well, i really enjoyed it and i certainly could have another, this one went down way to fast.

But i`m moving on to the next drink because there´s a next drink to be made, it´s never just one.

SPRING BREAK (My own)

1.5 oz Bitter Truth Pink Gin

0.5 oz green chartreuse

1 oz pineapple juice

0.25 oz sugarcane syrup

0.5 oz fresh lime juice

Shake together with ice and strain into a chilled cocktail coupe. Garnish with speared citrus leaves and cherry.

While the other drink was a refreshing and delicious fruit bomb this one takes on a much more adult flavor with pronounced flavors of the gin and the bitters it contains and the green chartreuse also was very prominent with it´s herbals. I first tried it without any simple syrup but adding just a little syrup made all the difference and took the edge off the bitterness.

My conclusion is that even though i haven´t tried this gin in any Martini for the simple reson that i happen to not like Martinis very much, it would suit perfectly for that drink but also as i have found out here it goes well with fruity drinks. It`s a given summer gin i`d say.

You can buy the Bitter Truth Pink Gin in many places and two examples are here or here.

MAI TAI TWISTS – let´s have some fun!

Moving on to the topic of Mai Tai twists from the last post about how to do the original Mai Tai right…

So it´s time to play! the goal here is to stay somewhat true to the Trader Vic´s recipe with only some slight changes because i don´t wanna loose too much of the Mai Tai formula..but true Mai Tais it ain´t anymore…

The garnish is changed all the way out though, not a mint to be seen…,not that i don´t like mint and i`m a purist when it comes to the original Mai Tai but it´s refreshing to play with something else. I was going to try to find hibiscus buds but alas no hibiscus anywhere…I did find a red bromeliad flower though and some green dracaena leaves.

I really enjoy walking around in the fruit and plant/flower markets looking for interesting stuff for garnish and to go in the drinks!

Mai Tai twists – i`m all for it and what is tasty or not is so personal. Some find for example the Bitter Mai Tai gross and even an abomination – i find it tasty but then again i`m a Campari geek. In fact i like it so much i even made a twist of it..

BITTER CHOCOLATE MAI TAI


1½ oz Campari

¾ oz Smith & Cross Jamaican rum

1 oz lime juice (save the spent lime shell to go in the shaker)

¾ oz orgeat

½ oz orange Curaçao

3 dashes Mozart Chocolate bitters

Shake and strain into a double old fashioned or other glass and sink the spent lime shell into the drink. Garnish with a sprig of fresh mint, or something tropical.

What is done here? well, one of the rums is switched for Campari and chocolate bitters are added. Not a Mai Tai anymore… and that´s why it has “Bitter Chocolate” in the name.

A lot of what i write here is obvious for many of us, so all of you who already know these things please bear with me…there are many out there who wanna learn.

The addition of Campari for one of the rums is not my invention, the Bitter Mai Tai was created by Jeremy Oertel at Dram in Brooklyn, NYC. I only added the chocolate bitters to the party. There´s also a bitter Mai Tai variation with Cynar instead of Campari. I bet it is good..

I like it bitter – but i also like it sweet and so i`m moving on to a sweet variation in a while.

Way too many bars serves twists on the original recipe that changes the drink very much but they still call those drinks just Mai Tai – like the original Mai Tai and that`s just WRONG.

So here´s the sweet one, using homemade hibiscus grenadine instead of orange curacao and rhum agricole blanc.

HIBISCUS QUEEN


1 oz rhum agricole blanc

1 oz Smith & Cross Jamaican rum

1 oz lime juice (save the spent lime shell to go in the shaker)

¾ oz orgeat

0.5 oz hibiscus grenadine

A couple dashes hibiscus tincture (steep dried hibiscus flowers in highproof vodka for 1-2 weeks) on top of the ice. Or by all means, use peychauds.

Shake it up and strain into a tall glass or a hurricane glass (double the recipe) with crushed ice and top the ice with hibiscus tincture (or peychauds) garnish with a red hibiscus flower bud and stick a straw through it.

So by just adding hibiscus grenadine and switching the aged agricole for a blanc it turns out a different drink. Often you only need small changes to transform the drink into something entirely different.

But other times there´s bigger changes…here is another quite interesting variation called Stormy Mai Tai that uses lots of angostura bitters that i found over at Cocktail Quest.

Another interesting post on the subject Mai Tai as foundation you can read over at Chemistry of the Cocktail.

Now on to another very interesting twist, this one was created by my friend Tony Harion from Mixing Bar in Brazil. He uses Brazil nut orgeat and cachaca. Since i can´t get the cachaca he used since it´s not available outside of Brazil i used another VERY good cachaca – Abelha Gold.

UAI TAI – (pronounce it “woai tai”)

1 oz dark Jamaican rum

1 oz oak aged cachaça

0,5 oz Cointreau

0,5 – 0,75  oz lime muddled

0,5 – 0,75  oz Orgeat do Pará or Brazil Nut Orgeat

 

Tony`s instructions:

Muddle lime in the base of a shaker, add other ingredients and proceed like you would in a regular Mai Tai. Garnish with a mint sprig and a lot of love.

For the Orgeat do Pará, use Rick’s (Kaiserpenguin) Orgeat recipe but sub the almonds for Brazil nuts. The orange flower water can be left out.

Switching out the almonds and adding the cachaça brings a whole new character to the drink. The aromatic oils on the Brazil Nuts float to the top and transport you straight to the mountains of Minas Gerais in one snif.

Uai (pronounced jus like “why”) is a very popular slang in Minas and could mean pretty much anything. After three of these I’m sure you’ll understand what it means.

 

I really like the Ua Tai…it has an exotic flavor..and earthiness from the cachaca.

So what do you think about the original Mai Tai and in doing variations? where is the thin line? when does it become a bastardization?

 

Sugarcane bar

 

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MIXING THROUGH GROG LOG 20 – Don´s own Planter´s

Time for a planter´s again! drink number 20 from Grog Log is Don`s own Planter´s. These are what i would call comfort drinks.

The history of the old Planter´s punch has been told many times and it´s not that long ago i did a post on it with eight different variations where Don`s own is one of them. Now i`m back with the planter`s again since it`s one of the drinks i need to try and post from Grog Log since i`ve taken upon myself the task to do that inspired by Erik`s stomping through the Savoy – a real heroic effort since that book is not a small one.

Well, mixing through Grog Log is both great fun and educational!

This Planter`s punch was made by Don the Beachcomber in Honolulu in the 50s. It must have been nice to be around in the great tiki era when it comes to tasty drinks.

DON´S OWN PLANTER`S


1 oz fresh lemon juice

1 oz soda water

2 dashes Angostura bitters

1 oz honey-mix (equal parts honey and water, heated up to dissolve and mix, then cooled to room temp. Can be stored in fridge and will stay liquid)

1.5 oz dark Jamaican rum

1 oz Light Puerto Rican rum

Shake with ice cubes and pour everything into a pilsener glass and garnish with mint, cherry and pineapple finger.

I didn´t have any pineapple at home, so i used an orange peel for garnish instead plus a cherry and some fresh mint. Then i topped with a few extra dashes Angostura bitters on the ice.

This drink is what you put in it, you can play with various rums and get different flavors. For example i made one with 1 oz aged cachaca and 0.5 oz Smith & Cross. An aged rhum agricole would make it yet different and add some grassy notes.

But to entirely change things around i decided to make a Planter´s punch with bourbon instead of rum,

PLANTER´S BOURBON PUNCH


0.5 oz lemon juice

0.5 oz sugarcane syrup

1.5 oz Bourbon

0.5 tsp hibiscus grenadine

0.5 tsp falernum

1 dash Angostura bitters

6 oz crushed ice

Blend everything in blender for no more than 5 sec. Pour everything into a tall glass and garnsih with pineapple and cherry.

It was tasty with bourbon too! and very refreshing. Yeah me loves me some Bourbon!

This is a lazy drink..meant to be sipped and savored in a rocking chair on the porch..watching the tropical sun go down.