It was a while ago…i´ve missed a few…but its time for Mixology Monday again and hosting this monday is Chris from over at Spirited Remix.
He wants us to post the best cocktail we ever made:
Give me the best drink recipe you’ve ever created.
No, I’m not really talking about that awesome drink that you made under pressure and on the fly for your friends one evening. I’m not talking about that kickass nightcap that you whipped up using the last bits from those few bottles that you needed to throw away.
I’m talking about that one drink that you’ve worked on for quite a while. The one that you’ve carefully tweaked over time until you found that perfect recipe. The one you’ve made tons of times: sometimes alone in contemplation, sometimes for a guest so that you could get their opinion.
If you don’t have a drink that fits the above mold, then perhaps this is your excuse to revisit your old “original remixes”, as I call them, and decide or even tweak one to be your best. If you’ve never made such a drink before, then begin experimenting right now!
For me there´s one particular drink i`m gonna use for this post, its a drink made long ago but its probably a remix since it was a twist i made and i don`t think its changed up enough to be an all original. Nevertheless it has been used over and over to quench my own thirst and others.
It has been served at parties as well as at home. It has always been very well received and it has survived until now and will keep being alive. And it does have something very important in the list of ingredients – it has Ting.
But the main reason i choose to post this one is simply because its damned tasty and it`s in regular rotation and always will be as long as i live.
So here`s my liquid baby:
PINEAPPLE DELIHT
1 cored pineapple.
In mixing glass:
A few large chunks of pineapple – muddled
2 juiced limes
1 barspoon orgeat
1.5 oz Rhum Agricole Blanc
2 tblsp fresh honey cream-mix* with a splash JWray overproof rum
Dash of grapefruit bitters
Shake hard and fast, strain and serve in the pineapple with crushed ice
Top with Ting. Garnish with 2 pineapple leaves and a piece of pineapple.
Believe me..this drink is worth the effort.
Honey-Cream Mix:
Equal parts Sugar, butter and liquid honey
Add in pot, heat and stir until it gets creamy. Add a splash JW&N overproof rum and stir again. You want a smooth creamy sauce. Keep a bit above room temp.
The problem with honey cream mix is the milk solids from the butter that forms when the mix gets chilled. It may help to use clarified butter or to dry shake first (without ice) before shake over ice.
Can also be made with just honey-mix (equal parts water and honey) if you wanna avoid the fuss with the butter. But the butter adds a silky buttery touch.
But when served in the pineapple as drinking vessel and filled up with crushed ice you won´t see much of the butter solids anyway.
Happy Monday!
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Damon, butter in tiki drinks adds a velvety mouth feel and taste.
I haven’t done much with butter besides the typical hot buttered rum. I’m excited to give this a try. It sounds great.
As for egullet, i went and took a look and yes its true..nothing since 2009..wow
Thanks also for pointing me into the direction of eullet, for some reason i forget to get over there for long periods and i had messages waiting.
The magic of the butter in cocktails!! who have tasted it knows it is all i say;-)
I’m looking forward to seeing/trying a lot of the entries for this MxMo. As a non-blogger I tried going to eGullet to submit one of mine, but it looks like there hasn’t been an eGullet MxMo thread since late 2009. Maybe there is another way for non-bloggers to join in that I haven’t stumbled across yet.
Your honey-cream mix may find its way into a lot of things over here. The first drink I ever had with butter in it was The Coola Culla Don out of Sippin’ Safari and it blew me away how rich and wonderful it was. I think I gained 5 lbs. from just the one drink!