1 part Cranberry liqueur
4 parts ginger ale
1 part Cuban rum
Shake with ice in a water bottle.
This one was pretty good but not great. I think the rum taste was distracting. Maybe I need to get some vodka, if I am looking to beef-up some flavoured-alcohol drinks. It doesn’t have a name yet.
1 part Bailey’s Irish cream
1 part Voyant chai cream liqueur
1 part Kahlua
0.5 part Grand Marnier
Since everything was in the fridge I couldn’t be bothered with the shaker, I just stirred it and licked off the spoon. This was very good. It’s like the ingredients of the layered shooter B-52, with the chai liqueur added, so I decided it should be named after a bomber airplane of the Indian Air Force and went looking for one. Hence, Shamsher.
As served at deVine’s (I don’t know if this one was presented by Penny Irving or by Bryn Batton Wall)
- 1 oz vodka
- 1 oz Frangelico
- 1 oz Baileys
- 0.5 oz dark creme de cacao
Shake in a cocktail shaker with ice, dust with nutmeg.
As served chez moi
- 1 part Cuban rum
- 1 part Frangelico
- 1 part Baileys
- 0.5 part Kahlua (turns out dark creme de cacao is not as ubiquitous as the guy at deVine’s assured me)
Shake up with ice in a wide-mouthed Nalgene bottle, put some nutmeg on top in a glass.
This is almost as good as the one at the tasting. Since Kahlua and the rum come from Spanish-speaking countries, I will call it Ángel Loco.
When I was a teenager, I noticed that ground beef tasted great in lots of one-pot combination dishes. We ate a LOT of ground beef as a family of several picky eaters, one heart patient, and mostly one busy cook. I also discovered that eggs tasted pretty good with stuff mixed in, starting with a can of Campbell’s cream soup, but then extending that to various other things in scrambled eggs such as cheese, mushrooms, or celery. So one summer when I was keeping house for myself I thought to extend these observations to cooking eggs and ground beef together in a frying pan along with a can of soup. It didn’t taste good at all.
On Thursday night I went to a cocktail tasting at deVine Wines. Our party gathered in honour of a birthday celebrant. It was a lot of fun – we tasted seven cocktails, and brought home recipes, a silly souvenir drinking vessel, and whatever ingredients we bought. I feel like making cocktails at home now, except that I don’t have a shaker, and I’ve just gotten around to putting an ice cube tray in the freezer, and I don’t have a complete set of ingredients for any of the things we tried. But one or both of the drink-mixers for the event was really encouraging people to try out combinations on their own and make up names for them.
Here are my conclusions so far:
1. Cranberry liqueur from Okanagan Spirits is really good on its own. It would probably also be very good with orange juice, with ginger ale or soda, with cranberry-cocktail juice, or with champagne, but I don’t have any of those things here yet.
2. Frangelico, the hazelnut liqueur dressed up with a monk’s knotted belt around the bottle, is a bit too sweet to drink warm on its own, and it smells oddly like an old library.
3. Diet root beer and 6yo Cuban rum, while each is something I would gladly drink on its own, when mixed together have a terrible overtone or texture or something, together, like outgassing plastic. Fortunately I didn’t mix very much of it. I had thought it could be called an R&R, but now I don’t want to waste a name.
4. Adding a dribble of Frangelico to the above makes most of the weird chemical thing disappear. It actually just makes it taste like cheap pop, which may be a fake-flavour taste or may be an artificial-sweetener taste.
Conclusion: I need to buy more compatible drinks.
What foods or drinks have you discovered just don’t go together?