Great riff mate, I've been looking through user submissions to try something different, I will make this again and throw some chocolate bitters in the shaker, I didn't have dark chocolate but will definitely try it with some next time. Maybe add a sprinkle of cinnamon on top of the foam to.
Recommend trying this one with a 2:1 ginger syrup, I had some I needed to use up and it melded very well with the bourbon, pineapple and lemon juice, didn't have pimento bitters so I gave it a hefty 2 dashes of regular angostura. Buffalo Trace was the bourbon.
Chefs kiss on this one! I used a dry/mellow sake, You get a strong maraschino punch upfront, followed by the sweet floral notes from the sake cutting through with the bourbon to tie it off at the end of a sip. Loved how consistent it was even as it warmed.
11/10 going out of my way to get another bottle of good sake to try this one again.
Made this to Spec apart from swapping the 30ml of Speyside for Plantation Barbados Grand Reserve, and used Laphroaig 10yr for the Peat, what a stellar tiki drink, huge potential to play around with, looking forward to trying it again with some Speyside, maybe even a more rum forward variant with Agricole Volcanique.
El Dorado 12 hits so well with this one!
Brilliant, I used a Junmai Ginjo Hiyashibori from Konishi (Dry/Crisp/Mellow flavour), Dolin Red and Buffalo Trace, a very refreshing, moreish sipper, can't wait to play around with other combinations.
Aged rum (6-10yr)
Pink grapefruit juice
Lime juice
Maraschino liqueur
Brown sugar syrup
Blanco tequila
Elderflower liqueur
Lime juice
Agave syrup
(+ 2 more)
Cranberry juice
Lime juice
Orange bitters
Bourbon whiskey
(+ 2 more)
