Nice show Robert!
I was wondering when the julep would come! Great Drink! One of favorites!
If anyone what´s so see Chris McMillian preparing one (with his nice poem and all) check out this video! http://www.youtube.com/watch?v=gJV-O1e10z8
(hope you don’t mind Robert ;) )
Chris ´dedication and care to prepare his Juleps always amazed me!
I really wish I’d get to see him preparing a few while I’m in New Orleans for Tales of The cocktails, but I heard he usually gets a week off during the event… too bad for me, but I don´t blame him!
Thanks again!
Cheers,
Tony
That’s a great one! There is something about the Benedictine and whiskey combination that really makes me love it. I didn’t really know the name for it, but I mix it for myself quite often. I don’t usually have rye around so I mix it with bourbon most of the times.
I also like to vary a little bit on the type of bitters I use. Just a few drops of orange bitters in addition to the aromatics work very well for me.
Cheers,
Hey Robert,
For the Pineapple syrup, one thing came to my mind. I´m not a huge fan of canned stuff, but I couldn´t help thinking about using the syrup from a can of pineapple wheels or something like that…
I agree that your recipe has enough sweet ingredients (probably), but I might give this a try both ways to see. – I just need to find use for the rest of the stuff that comes in the can :)
Cheers and thanks again,
Tony
Great episode Robert!
I agree that stories (and the way you tell them) are one of the keys for the success of ”The Cocktail Sprit”.
I don´t mind hearing about fresh juices on every episode, newcomers need this kind of info.
I would really like to see some more of your recipes(Feel free to include your thoughts and tales on the videos)! This one looks great. By the way, I’ve never had Boca Loca, but I’m guessing I should substitute it for a “lighter bodied” cachaça right?
[The cachaça I usually have around has a more pronounced body than the cachaça that normally reaches the US. Too many options of cachaças around here :)]
Keep you the good work!
Tony
@Frederico Cuco
Seems like you have some pretty good options there. Anisio Santiago is quite a gem (save it for sipping or an Old Fashioned)! In the other hand I think that in this drink you might want to opt for a lighter bodied unaged cachaça to brighten it up.
All the options you mentioned are at least a bit aged. Between them i´d go for Vale Verde (green valley as you said it) or Germana, but an unaged might be the best fit here IMO.
Cheers from Belo Horizonte – Minas Gerais.
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Nice show Robert! I was wondering when the julep would come! Great Drink! One of favorites! If anyone what´s so see Chris McMillian preparing one (with his nice poem and all) check out this video! http://www.youtube.com/watch?v=gJV-O1e10z8 (hope you don’t mind Robert ;) ) Chris ´dedication and care to prepare his Juleps always amazed me! I really wish I’d get to see him preparing a few while I’m in New Orleans for Tales of The cocktails, but I heard he usually gets a week off during the event… too bad for me, but I don´t blame him! Thanks again! Cheers, Tony
Great drink! I also think that fresh rosemary and cardamom (tincture) play very well with Benedictine. Give it a try, I recommend! Cheers! Tony
That’s a great one! There is something about the Benedictine and whiskey combination that really makes me love it. I didn’t really know the name for it, but I mix it for myself quite often. I don’t usually have rye around so I mix it with bourbon most of the times. I also like to vary a little bit on the type of bitters I use. Just a few drops of orange bitters in addition to the aromatics work very well for me. Cheers,
Hey Robert, For the Pineapple syrup, one thing came to my mind. I´m not a huge fan of canned stuff, but I couldn´t help thinking about using the syrup from a can of pineapple wheels or something like that… I agree that your recipe has enough sweet ingredients (probably), but I might give this a try both ways to see. – I just need to find use for the rest of the stuff that comes in the can :) Cheers and thanks again, Tony
Great episode Robert! I agree that stories (and the way you tell them) are one of the keys for the success of ”The Cocktail Sprit”. I don´t mind hearing about fresh juices on every episode, newcomers need this kind of info. I would really like to see some more of your recipes(Feel free to include your thoughts and tales on the videos)! This one looks great. By the way, I’ve never had Boca Loca, but I’m guessing I should substitute it for a “lighter bodied” cachaça right? [The cachaça I usually have around has a more pronounced body than the cachaça that normally reaches the US. Too many options of cachaças around here :)] Keep you the good work! Tony
@Frederico Cuco Seems like you have some pretty good options there. Anisio Santiago is quite a gem (save it for sipping or an Old Fashioned)! In the other hand I think that in this drink you might want to opt for a lighter bodied unaged cachaça to brighten it up. All the options you mentioned are at least a bit aged. Between them i´d go for Vale Verde (green valley as you said it) or Germana, but an unaged might be the best fit here IMO. Cheers from Belo Horizonte – Minas Gerais.