I'm surprised that it's really good. Because I had had a number of Daiquiris with Havana Club 3 y.o. and according to the 6:2:1 formula , and I found them OK, but nothing special. And as a rum friend I didn't have a high opinion of Bacardi carta blanca, because consumed neat it has a faint aroma that seemed quite questionable to me. But in this Daiquiri I also notice what Simon Difford described as a savoury mushroom/blue cheese note; it reminds me also of Brie or young Camembert . Interesting!
Here the creaminess comes from the cream of coconut alone, but since this is very sweet, it follows that the creamier the drink, the sweeter it also gets, which I find unfortunate. Cream of coconut is moreover very viscous and therefore hard to handle, and unfortunately, once opened not very durable. That's why I prefer the Carneval, which is a Piña Colada variant calling for Batida de Coco and cream instead:
4 cl cachaça
1 cl dark rum
6 cl pineapple juice
3 cl Batida de Coco
2 cl cream
Jamaican Funk combined with dry, bitter fruit. (I used Campari here and Fever Tree grapefruit lemonade.) It's OK, but the rum (Hampden rum fire) overpowers the Campari , reducing this drink to a somewhat bitter version of the Jamaican rum punch.
Delicious! This is bound to become one of my alltime favourite summer drinks. I make it with Rum Fire from Hampden, an absolute top class Jamaican white overproof rum. Instinctively, I used to mix a Planter's punch with that rum that tastes quite similar to this drink, using orange juice, lemon juice, Angostura bitters and grenadine syrup. But this original Jamaican drink tastes a little more rounded and smoother.
It's not bad; the Orgeat makes it taste and smell as though there was Amaretto in it. Which is probably no coincidence, as the drink was invented in Italy. And there is a subtle nuance of peppermint discernable. The nutmeg just gently mixes into the Orgeat. Overall nice, but I don't perceive this as particularly tropical in character. And I think I would prefer if there was more Maraschino in it.
The maraschino dominants this drink and there is no flavour just an odd bitterness from the citrus.
It's just a little bit of lemon and orange juice, which normally shouldn't add any bitterness.
A maraschino-heavy drink, can't be getting any more maraschino (of course it could, by drinking maraschino straight, but nobody wants this). That doesn't mean I didn't like it. Sometimes you fancy the flavour of maraschino!
White Batavian
Batavia arrack, Maple syrup, Milk (whole/full 3-4% fat)
I recently got to know this at the pizzeria Da Nino in Berne. I liked it, but when I looked it up on Wikipedia, I didn't find it there. I'm surprised it's associated with Japan, because it makes a very Italian impression! The flavour profile reminds me of the classic Italian aperitivo Cardinale, which is a 50-50 mix of Camparisoda and Aranciata amara.