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    Nov17

    TDN Fruit Liqueurs Wrap-Up

    Thursday Drink Night - two lovely people sharing drink and conversation over the net

    Leblon Cachaça Sponsors TDN!

    Before we delve into last week’s Thursday Drink Night, I want to announce this week’s theme and sponsor, Leblon Cachaça. Thanks to all the energy you devote to TDN and the innovative and exciting recipes you create every week, we’ve gotten our first official sponsor. We’ll be using Leblon to mix up new drinks all night, so if you don’t have it, go out and pick up a bottle. The festivities begin at 7pm EST, so…

    Come chat with us! bar.mixoloseum.com

    Fruit Liqueurs

    Last week’s topic was a broad one, and this was definitely reflected in the array of recipes that came out of the night. The best cocktail of the evening ended up being one of the simplest.

    Apple of My Eye

    • 1 1/2oz bonded applejack
    • 3/4oz Apfelkorn
    • dry sparkling apple cider, to top (I used Reed’s Spiced Apple Brew)
    • curl of apple peel, for garnish

    Build over crushed ice and stir.

    Mike

    Cocktails

    Toucan

    • 2oz tequila
    • 1oz Passoa
    • 1/2 Licor 43
    • 1/2 lime juice
    • 1 dash Angostura bitters

    Add ingredients to a toucan’s beak. Fill with ice and shake vigorously. Strain into a chilled tropical vessel.

    Tiare from A Mountain of Crushed Ice

    • 1oz gin
    • 1oz pear brandy
    • 1/2oz Aperol

    Shake with broken up icicles and strain into a dainty glass.

    Dan

    • 3/4oz Martin Miller’s gin
    • 1 1/2oz Galliano
    • 2 basil leaves

    Muddle basil leaves and Galliano. Add gin and ice and shake with speed. Strain into a chilled cocktail glass.

    Char

    Scottish Peel

    • 1 1/2oz applejack
    • 1/2oz banana liqueur
    • 1/2oz lemon juice
    • ginger beer, to top

    Build over ice shaped like The Hall of Justice. Top with fizzy ginger beer.

    Rick from Kaiser Penguin

    • 1oz apricot eau de vie
    • 1oz yellow Chatreuse
    • 1/2oz dry vermouth

    Shake with rigorous enthusiasm. Strain into a chilled cocktail glass.

    Dan

    • 1 1/2oz apricot brandy
    • 1oz lemon juice
    • 1/2oz pineapple
    • 1 egg white
    • 2 dashes Peychaud bitters

    Shake with ice and strain into a chilled vessel.

    melamine

    • 1 1/2oz rye whiskey
    • 1/2oz Grand Marnier
    • 1/4oz pimento dram
    • orange peel, for garnish

    Shake with crackity ice and strain into a short cocktail glass. Flame the orange peel over the drink.

    Jimmy from Jimmy’s Cocktail Hour

    Black Peach

    • 1/2oz black Sambucca
    • 2/3oz strawberry liqueur
    • 1/2oz peach schnapps

    Layer as a shot and sip, knowing you’re the only person on the planet who has these three ingredients in the same house.

    Michael from My Aching Head

    • 1 1/2oz bourbon
    • 1/2oz Cherry Heering
    • 1/2oz maraschino liqueur
    • 1oz Lillet Blanc
    • 3/4 oz lemon juice
    • 1 dash whiskey barrel bitters

    Shake with vigorous power and a bunch of ice. Strain through 400 layers of cheesecloth into a chilled cocktail glass. (the cheesecloth can be replaced with a normal cocktail strainer, if you’re not that intense)

    John

    Fort Morgan

    • 1 1/2oz gin
    • 1/2oz Peach Brandy
    • 1/4oz sloe gin
    • 1/4oz Anisette
    • 1/4oz tonic

    Make sure all the above ingredients come from mini bottles purchased in a state you are visiting. Shake together in two styrofoam cups with hotel ice and strain into … whatever you can find. Enjoy!

    Gabe from cocktailnerd

    • 2 1/2oz appleton v/x
    • 1oz cherry heering
    • 1oz lemon juice
    • 2t allspice dram
    • 2 dashes Angostura bitters

    Shake with ice and like a grandmother playing DDR. Strain into a nippy cocktail glass.

    Matt from RumDood.com

    • 1oz Cruzan Blackstrap
    • 2oz white rum
    • 1oz Creole Shrubb
    • 3 dashes angostura
    • half a lime
    • ginger beer, to top

    Muddle lime and angostura. Add remaining ingredients, save ginger, and shake with ice. Strain over freshened ice into a collins glass and top with ginger beer.

    Matt from RumDood.com

    Salty Currant

    • 2oz tequila blanco
    • 1/2oz creme de cassis
    • 1/2oz orgeat syrup
    • 1 dash grapefruit bitters

    Shake with frigid ice and strain into a chilled cocktail glass.

    Rick from Kaiser Penguin

    Bird of Paradise

    • 2oz bourbon
    • 1/2oz passoa
    • 1/2oz lime
    • 3/4oz honey mix
    • 2oz passionfruit juice
    • garnish with lots of mint

    Shake with ice and pour into rocks glass filled with ice.

    Tiare from A Mountain of Crushed Ice

    • 2oz rye whiskey
    • 1oz Passoa
    • 1/2oz white rum
    • 1/2 lime cut into wedges
    • 1 slice ginger
    • 1/2oz simple
    • 1 dash orange bitters
    • 2 dashes angostura bitters
    • club soda, to top

    Muddle ginger and lime. Add remaining ingredients, save soda, and shake with ice. Strain over freshened ice into a collins glass and top with club soda.

    Matt from RumDood.com

    Hummingbird

    • 2oz rhum agricole blanc
    • 1/2oz Wray and Nephew overproof rum
    • 1/2oz Cointreau
    • 1/2oz lime juice
    • 1/2oz simple syrup
    • 1/2oz pineapple juice

    Shake with crushed ice and pour into a particularly festive mug.

    Tiare from A Mountain of Crushed Ice

    Foxtrot Bravo

    • 2oz rye whiskey
    • 3/4oz Cointreau
    • 1/2oz Apfelkorn
    • 1/4oz Fernet Branca
    • orange twist, for garnish

    Stir with cracked ice and strain into a chilled cocktail glass.

    SeanMike from Scofflaw’s Den

    • 1oz Plymouth sloe
    • 1oz Haymens old tom
    • 1oz lime juice
    • 1 1/2t creole shrub
    • 2 dashes cherry bitters

    Shake with ice and strain into a chilled cocktail glass.

    Reed

    Regan’s Revenge

    • 2oz gold rum
    • 1/2oz creme de noyaux
    • 1 1/2t allspice dram
    • 1oz grapefuit juice

    Shake with ice and strain into a chilled cocktail glass.

    Gabe from cocktailnerd

    If you (e.g. Matt) are the creator of one of the above cocktails that is missing a name, give it a name in the comments! (or berate me for missing it in the chat).


    5 Responses to “TDN Fruit Liqueurs Wrap-Up”

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    5 Comments to “ TDN Fruit Liqueurs Wrap-Up”
    1. dfanNo Gravatar says:

      The gin / pear brandy / Aperol one is the Fancy Pants, and the apricot eau de vie / yellow Chartreuse / dry vermouth one is the Long Tail. I made another Long Tail the other day and it was still pretty good!

    2. The Appleton V/X and Cherry Heering drink is named the “Jamaican Redhead”

      The white rum, lime, ginger beer drink is the “Ginger & Ethel”.

      I haven’t named the third one yet.

    3. jimmyNo Gravatar says:

      Mine is called Christmas Cracker. I don’t know why, but it is. For now.

    4. scratchlineNo Gravatar says:

      Well, as much as I’d like to take credit for that Apple of My Eye, it is actually the creation of the “Jenny” half of the scratchline partnership. She tends to do the typing while I do the mixing on TDN. Credit where credit’s due.

      -Mike

    5. tiareNo Gravatar says:

      I wish i had more fruit liqueurs..i tend to prio rums..

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    About

    Kaiser Penguin is a cocktail blog featuring original recipes, homemade ingredients, classic cocktails, and tiki drinks.

    Why on Earth did you name your blog “Kaiser Penguin?”

    It is a well-known fact that penguins are members of high society and enjoy fine cocktails. Our very own kaiser penguin would like me to mention that he also enjoys various treats from the sea.

    Contact: rick@kaiserpenguin.com