Melissa Nelson
United States
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Cherry brandy
Navy rum (ideally 54.5% alc./vol.)
Cognac (brandy)
Lime juice
Condensed milk
Freshly grated nutmeg
Blackberries
Gin
Mandarin liqueur
Blackberry liqueur
Cynar/carciofo amaro
Lemon juice
Brut sparkling wine
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Melissa Nelson
Reading your followup comments, Chris and Brian (sorry I can't seem to reply directly) - I'm using Pusser's Navy rum, so maybe that's why the tangier storebought juice tastes right to me. Tried once with a Demerara and storebought and it was good, but something was missing. I like the punch of the Navy rum for this one. Thanks for your tips.
The Kentucky Derby is tomorrow, May 6! Can you please bump this to the front page temporarily? It can be side by side with Cinco de Mayo and Coronation Day. :)
I have a theory about the Painkiller.
Given the limitations of the Soggy Dollar's island location in the 1970s, I am certain this drink was developed with standard bar ingredients of the time, including canned pineapple and orange juice.
Fresh juice is too sweet and lacks thrust. You need the acidic bite of the canned juice in order to cut through the sweet coconut. The acid is the tip of the marlin spike, to use a naval metaphor.
Try it both ways, I think you'll agree.
Given the limitations of the Soggy Dollar's island location in the 1970s, I am certain this drink was developed with standard bar ingredients of the time, including canned pineapple and orange juice.
Fresh juice is too sweet and lacks thrust. You need the acidic bite of the canned juice in order to cut through the sweet coconut. The acid is the tip of the marlin spike, to use a naval metaphor.
Try it both ways, I think you'll agree.