Also, I got some saffron infused vodka. What can I make with that?
Also, I got some saffron infused vodka. What can I make with that?
I agree that it can be too sweet. Sometimes I only put a splash in but I usually lean more towards a 2:1 ratio myself, though when I make it for others I make it just shy of 1:1. The lime does cut the sweetness a bit.
Maybe I should do a multiple ratio comparison with myself to figure this out
k.
Danny 'Zwiefel' Owen - 1971-2016 Moderator and Knife Knut for Eternity. RIP
Juice of one lemon, 1-2 tbs simple syrup, 2 oz of your favorite bourbon. Top with a curl of lemon rind and a maraschino cherry.
I've never been able to tell the difference between stirred and shaken...what does shaking do that changes the taste anyways? (In reference to Gin martinis)
Junglebird:
1.5oz Cruzan Black Strap Rum
1.5oz Fresh Pineapple Juice
.75oz Campari
.5oz lime juice
.5oz simple syrup
Sprig of mint for garnish.
Combine all (except mint) in shaker with ice. Shake vigorously. Strain into old fashioned glass with fresh ice. Hold mint sprig in one hand and lightly bruise it against your other palm with a few slaps. Break off the stem of the sprig if it is too long, stick the shortened bunch into the glass. Serve without as*straw so you get a nose full of mint w each sip.
Sounds sweet, but it's very nicely balanced and drys out on the finish.
"God sends meat and the devil sends cooks." - Thomas Deloney
Just sat down to a Dark and Stormy-
Dark rum( I like Myers) and ginger beer over ice. reminds me of day spent floating around the Caribbean....
"So you want to be a vegetarian? Hitler was a vegetarian and look at how he turned out."