It’s a 2016 competition recipe which I’ve not made. Hence the lack of a Difford’s Guide score. I’ll try reworking with salted caramel syrup.
Thank you, much appreciated. I've worked up a bit of sweat trying to salvage the sauce after adding in sugar too early
Honestly the special ingredient could just be broken down into its' base parts, for ease of browsing
Used Irish instead of Canadian whiskey, still great taste
Honestly, the consistency is way worse than taste which was.... surprisingly ok?
Used confiture instead of jam, so far not all that thrilled
Now I used actual jam, it's way better
Used Chocolate Soplica instead of "proper" chocolate spirit, still came out decent
Maybe I messed up the infusion part, but the end result is a very strong dark chocolate taste
Fairly sure this one would fit well in highball
Hm, honestly I'd rather go for regular coconut liqueur and cut down on absinthe a bit
Worth noting to crunch these biscuits rather fine, as chunks are rather hard to put on the rim
We call it an "U-boot" here in Poland and yeah it is just a cheap way to get drunk fast - very pouplar amongst the scum of earth known as "university students"
Did you use white port? Cocktail shouldn't have any red in it.
No, I used tawny port, as it's listed
Enojyed it very much with some fried sauerkraut with ribs
Went with the original recipe - 60ml whiskey, 15ml passion fruit liqueur, 15ml calvados and "3 dashes" of banana liqueur, and I still found whiskey overpowering all other tastes
Are you sure the photo is alright? My attempt had 2:1 proportions and was way more red than provided example - still good though
It's good, but honestly I don't think it's better than drinking port neat
Shouldn't it be stirred, or have the ice put into the glass after pouring the ingredients in?
Used confiture instead of jam, so far not all that thrilled
Espresso drink in a nightcap category? I see someone's a nightowl
Used Kahlua and bumped down agave syrup to a single barspoon, the result was still mostly sweet (not complaining though)
Is the coffee supposed to be poured right after being made, or is it better to leave it for a few minutes?
Goes quite well with Pad Thai
Can it be used as a replacement for Coconut Rum Liqueurs?
Tried it with Gordon's and Kahlua and can't say I'm a fan. Maybe I'll try it another time with some other gin or indeed add vanilla bitters to the mix
