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Go Back   Rum Lovers @ the Ministry of Rum > Cocktails and Food > Mixers, Water, Ice and Glasses
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Mixers, Water, Ice and Glasses

All of the ingredients in a cocktail contribute to the experience.


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Old 06-25-2008, 06:15 PM   #31
BarNowON
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hELLO, HELLO

Cheers for that drink. This cocktail was made by Valentino Bolegense in Bologna, italy (easy to remember)
The recipe was correct.

The really interesting things here, is that myself and many colleagues have never saw anyone playing with Angostura as a main ingredient before (including books and real life).
So when Mr Bolognese started to dash out something like 23 dashes, I thought that i was going to die...

Also, It's very interesting because the US actually founded their law around Aromatic Bitters describing it as not being able to be drunk on its own....

The cocktail itself isn't about sweetness, and I've never said that.
It's about a real challenge for any bartender: Can you actually serve a cocktail containing 30 ml of Angostura Bitters, and not killing your guest?

I think that the answer is Yes now, and it should be well remebered for anyone who will say that you can't pour more than a few dashes out of this weird looking bottle.

Cheers to Mr Bolognese, and if you haven't got pisco, then any brandy would do the job, including Cognac.

Trinidad Especial
30 ml Angostura Bitters
30 ml Orgeat Syrup
20 ml Fresh Lime Juice
10 ml Brandy

Shake very hard and long, then fine strain in a martini (original drink) or split the pour into shot glasses and ebjoy.
Really, i think that this cocktail should be in every Bartenders' Book.

Mick
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Old 06-25-2008, 06:52 PM   #32
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Its a real interesting cocktail and here is a link to an article with a pic of Valentino Bolegense and the drink itself.
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Old 06-25-2008, 07:02 PM   #33
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Sorry Tiare, but that one isn't the Trinidad Especial (it was his AOB cocktail in which one he used something like 10ml...).
I'll try to find the right one on the net, otherwise I've got my pics perso.

Mick
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Old 06-25-2008, 07:06 PM   #34
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Have they written the wrong thing under the picture?

They write: Valentino Bolognese preparing the Trinidad Especial cocktail at the "Mood Bar" in Paris
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Old 06-25-2008, 08:11 PM   #35
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Damn! That other one looks good too. And it has Rum!

Ri. Pa. Deuxième
10 ml. Angostura Orange Bitters, 10 ml. Tio Pepe, 15 ml. Bitter Martini, 15 ml. Martini Bianco, 20 ml. 3 years old Angostura Rum.

I don't think we get Bitter Martini here, though. What can I use instead?

~Erik
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Old 06-25-2008, 08:45 PM   #36
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Quote:
Originally Posted by Paulipbartender View Post
Not all the bitters are undrinkable in large quantities though. The (French/Italian?) winner of the Angostura global cocktail competition served a drink that used a 35ml measure of the bitters......and it tastes very interesting
BTW I believe that the quality which characterizes the two types of bitters is whether they can be drunk "straight", not diluted in a cocktail, no matter how strong the mix.

I don't want to dampen anyone's enjoyment, but our enthusiasm will be reserved for cocktails more palatable on first regard. For some reason this recipe recalls the stories of folks unable to afford a proper drink who have resorted to unconventional sources of ethanol.
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Old 06-25-2008, 11:44 PM   #37
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Quote:
Originally Posted by Michael View Post
I don't want to dampen anyone's enjoyment, but our enthusiasm will be reserved for cocktails more palatable on first regard. For some reason this recipe recalls the stories of folks unable to afford a proper drink who have resorted to unconventional sources of ethanol.
i was thinking something along those lines:
"i would love a cocktail, what do i have?' ' Angostura,
orgeat, a lime, and splash of pisco????' 'Damn, i need to
go shopping!!!!' "

You know what tho. . .

This drink is good.

i wouldn't call it great, but i am going to make another one.

i think i may add some cinnamon schnapps.

Last edited by forrest; 06-25-2008 at 11:46 PM.
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Old 06-26-2008, 05:16 AM   #38
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I very like it served as a desert to help the digestion.
At home, I shake a recipe, and I like it drizzled over some Vanilla ice cream balls that I serve in a martini glass.
One recipe should fix 4 or 5 deserts .
Some cinnamom grated on top to finish the job, a tea spoon, et voila...
It's a nice way to pimp your desert, to show your shakers, and to start a cocktail after party.
cheers.
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Old 06-26-2008, 05:51 AM   #39
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That desert idea isn`t bad.
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Old 06-26-2008, 07:53 AM   #40
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Quote:
Originally Posted by ejellest View Post
Valentino Bolognese - Italy
That's a made up name....surely?

Interesting drink that. Not something I'd order or drink at home but fascinating to challenge one's perception of Angostura. It was only recently that there was a rumour in the UK bar industry that too much Angostura was a poison....which I stress isn't true
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