So, a few months back I was starting to make and review enough drinks for another blended cocktails week, but things got in the way and I ended up with only a couple daiquiris and a bunch of banana drinks (banana cocktail coming next post). Around that same time I also picked up a number of the Torani flavor syrups to supplement flavors in the bar. Among the few I got 2 of them created very unique and interesting variations on the traditional frozen Daiquiri. For these recipes I used the traditional Daiquiri recipe, but replaced the simple syrup with one of the Tornai Syrups, and of course blended with a handful of ice.
Frozen Strawberry Torani Daiquiri
Taste Profile: Equal parts sweet and sour. Tastes like concentrated springtime!
Frozen Green Apple Torani Daiquiri
Taste Profile: Strong candy flavor. Sweeter than what you’d expect from a Sour Apple Pucker. Tangy and sour.
Red berry goodness!
No name. No fancy setup. No witty comments.
I came home from work the other day and just wanted some dark rum. However, being summer I didn’t want it straight, nor was I in the mood to mix up a tiki style drink. So I thought simple. VERY simple, and modeled this drink after the old fashioned.
1 1/2 oz Kraken Dark Spiced Rum (or your favorite rum)
1 sugar cube
Scrappy’s Chocolate Bitters
1/2 a Lime
Start with a single sugar cube in a short glass. Add chocolate bitters until cube is saturated (and brown). Squeeze on 1/2 a lime (fresh juice only). Muddle sugar for easier mixing. Add ice, rum, and stir. Enjoy
Well I would be an idiot if I didn’t post some kind of green drink for St. Patrick’s Day, so here’s a little Mojito variation to quench your thirst. The Green Whiskey Mojito works with any kind of whiskey, but if you really want to be festive get some Irish Whiskey. In my stock I’ve only got Canadian so it will have to do. Just like a regular Mojito it’s got a strong minty and lime core flavor with a bubbly start to the palette. The biggest taste difference is that where you would be looking for a sweet undertone you get a more complex whiskey finish. The mint bitters I added here (mostly for color) round out the sweet to a slightly more bitter aftertaste.
Even if you’re not Irish, I bet you’ll enjoy this!
Green Whisky Mojito
1 oz Lime Juice (Fresh Preferred)
5 Sugar Cubes
6-8 Mint Leaves (Big ones!)
2 oz Whiskey
3-4 Dashes Fee Brother’s Mint Bitters (Or any green mint bitters)
Muddle bitters, sugar cubes, lime juice, and mint together in the bottom of a Collins glass. Add ice and Whiskey. Top with club soda. Stir gently until remaining sugar is dissolved.
“OOO Weeee Meee boy!”
For today’s blended cocktail I decided to combine 2 recipes and make something of a variation and a hybrid (Mojito and Raspberry Daiquiri).
Depending on who you are you might find the top of the drink appealing or revolting. The blended mint creates a mossy top for the drink which isn’t the most visually pleasant thing out there, but it does give you a nice minty aroma to the start of the drink. The drink starts with a sweet and icy raspberry flavor, it moves the a refreshing lime and rum, then finishes with a bit of mint. I’m not sure if I can actually call this an original cocktail, but it certainly is a great hybrid recipe that I highly recommend.
Alcohol Taste Rating: 5/10
Overall Rating: 9/10
Frozen Raspberry Mojito
2 oz Gold Rum
3/4- to 1 oz Lime Juice (1 lime)
12-15 Fresh Mint Leaves
1 oz Raspberry Syrup
1 Tbsp Granulated Sugar
Blend all (but the club soda) with a cup of ice. Pour into a large pint glass, top with club soda and garnish with a lime slice and a mint leaf. Note: Use raspberry syrup not actual raspberries unless you want seeds in your drink.
“So…a Dojito then?”
Well thanks to a trip to the doctors I’m on meds this week and can’t have alcohol, but that doesn’t mean we can’t have a good time. Today comes a drink so good it doesn’t even need a spirit. In fact this might just become a standard drink on the menu (which needs an update actually). The original recipe for this drink calls for coconut sorbet or gelato, and raspberry syrup, however I don’t have any of those so this drink needed a slight variation and I get the feeling I improved on what was already there. The drink starts frothy and sweet as the pink color and foamy top might suggest. It moves to a berry and ginger flavor on the mid palette, then finishes with a spicy ginger fizz. This is a great drink all around, easily a 8-9/10. So if you have the original recipe’s ingredients or you happen to try this variation, let me know how it went.
Coconut Fizz Mocktail (Variation)
2 oz Coconut Cream Syrup (Original recipe 1/2 cup gelato or 2 oz Thai Coconut Milk)
2 oz Lime Juice
1 oz Strawberry Syrup (Raspberry)
1 oz Flat Ginger Ale
3-4 oz Ginger Beer
Shake Coconut Syrup, Strawberry Syrup, and Lime Juice with ice. Strain into an iced tumbler (or highball) glass. Squeeze lime wedge over the drink and drop it in.
“Screw alcohol when you’ve got ginger!”
Today we get our first taste of fall (although the start of the season is still a few weeks off). The apple swizzle highlights a new ingredient in my bar “apple brandy.” Now my recipe for this drink calls for an iced highball glass, although given the small size of the drink I feel anything bigger than a lowball or tumbler will make the drink seem silly and out of place a bit. The drink is characterized by a tan color and smells mildly of apples, but leans closer to a bourbon smell (this could be use of the applejack as it is made primarily with neutral grain spirits). The drink starts on a mild sweet then moves the a slight rum and bitters burn. The apple brandy comes through in a lingering aftertaste which makes you go back for more. If you have some apple brandy around or are thinking of picking some up this season, you may want to give this one a try. Just be sure to go easy on the bitters (or be wise about which ones you use). This is one drink where they can be overpowering. I do wonder how different this drink would be with some cherry bitters to liven up the harvest.
1/2 oz Apple Brandy
1 oz Light Rum
3/4 oz Lime Juice
2-4 Dashes of Aromatic Bitters
1 Teaspoon SugarLime Slice
Straight build over ice in a tumbler. Stir well and garnish with a lime slice.
Today I bring you one of the best drinks I’ve had since the ” ‘57 T-Bird with Arizona Plates.” The Tidal Wave has great presentation and a very inviting coconut and almond aroma. It starts tropical and sweet, moves to a stronger coconut kick, then finishes with a more alcohol amaretto and sour bite. It’s not often you get such a great mixing of flavors across your palette, but this drink delivers in every respect. On my next menu revision I’ll be doing a section of “seasonal favorites” and this is sure to make the list!
Alcohol Taste Rating: 4.5/10
Overall Rating: 9/10
1 1/2 oz Coconut Rum
1 oz Blue Curacao
3/4 oz Lime Juice
1/2 oz Amaretto
1 tablespoon Coconut Cream
1 teaspoon Sugar (Superfine if you have it)
(Additional Garnish: Small Orchid if available)
Shake all liquid ingredients with the sugar with ice. Strain into a chilled cocktail glass. Garnish by floating a lime slice on top.