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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 06-26-2008, 07:56 AM   #41
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Quote:
Originally Posted by BarNowON View Post
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.
A drink portion with a teaspoon and a half of Angostura bitters (1/4 of an ounce), especially over ice cream, begins to pique my interest and to quiet any trepidation over consuming the full drink.
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Old 06-27-2008, 04:58 PM   #42
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It piqued my interest too..

I made two Trinidad Especial cocktails and a Vanilla icecream desserts topped with the Trinidad Especial to go with it and then me and my friend had a good time!

This cocktail is actually tasting very nice and its not bitter, rather spicy with clove..

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Old 06-27-2008, 05:16 PM   #43
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Great pic Tiare. Your Chef abilities are clear. Is that a garnish of Starfruit (Carombola in Spanish)?
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Old 06-27-2008, 06:52 PM   #44
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Wonderful,
And you are still alive, I'm glad, otherwise I would have been in Big troubles ...
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Old 06-27-2008, 07:26 PM   #45
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Oh yes, i`m very much alive thank you!

But this amazes me..another person made this drink also today and wasn´t able to finish it..and had to drink several glasses of water to get the taste out...

I actually didn`t find the drink bitter..at all..so now i wonder..can that be because i`m a avid Campari drinker?

I found this drink clove-spicy rather than bitter, it would actually make a real nice drink for Christmas..

Who else find this drink bitter?

BTW: RumRunner, it is Carambola.
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Last edited by Tiare; 06-27-2008 at 09:33 PM.
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Old 06-30-2008, 02:08 PM   #46
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I must just update because this drink continues to amaze me..

I had 2 friends trying it yesterday and one didn`t find it bitter but spicy and the other found it too bitter to drink...i myself find it very much on the clove side and quite nice and certainly interesting..

Conclusion, this is a very different drink..
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Old 06-30-2008, 03:33 PM   #47
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A lot is made of so-called Super Tasters, but I think it is not so black and white.

There is a variety of taste sensitivities among people, and those for whom bitter is outside of their personal taste experience.

I know when I was growing up we ate very little bitter or spicy food.

It took me a while to teach myself to like beer because of the bitter flavors. But once I got that down, I was off and running, next stop happy chomping down dandelion greens.

But a lot of people just don't eat bitter food or drink as part of their flavor palate.

And, yeah, there are super tasters out there. People who are very sensitive to all flavors. This drink would be a complete nightmare for anyone who is a super taster.

~Erik
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Old 06-30-2008, 09:19 PM   #48
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Quote:
Originally Posted by Tiare View Post
BTW: RumRunner, it is Carambola.
I love it when someone from Sweden corrects my bad Spanish spelling!
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Old 07-01-2008, 03:35 PM   #49
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My point was simply that at times it might be important to consider effects of the particular ingredients, or the quantity thereof, in addition to taste.
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Old 07-01-2008, 04:50 PM   #50
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Quote:
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My point was simply that at times it might be important to consider effects of the particular ingredients, or the quantity thereof, in addition to taste.
I think that's a wonderful quote.
.
I just would like to come back to the topic which was about orange bitters,
You can really achieved amazing flavour by playing with bitters, and the Trinidad Especial really push forward the limits of their power.
As a rum dedicated forum, and please tell me if I'm wrong, I don't think that It's rare to find some spiced rums in which one some bitters has been added...

But Back to orange bitters.
The best orange bitters is the one that will adapt the best to your creation, i think. The actual portfollio available in shops or on the net is mazing.
Some of my colleagues started to play and mix different brands of Orange Bitters years ago. They worked and focused on it like if it was some kind of mini cocktails.
Bitters have got amazing depth of flavours and great versatility. And when you mixed them together, you really can create some amazing backgroung of taste for your drinks.

For example, it's not rare to find a "Secret Bitters" on a cocktail menu, especially if the bar serves the House Old Fashoned .
If the Old Fashioned is very popular with the crowd...then ask for the recipe.
At the end, the secret is an house pre-made cocktail of bitters (orange only or more).
You can give it a try with a bit of AOB for the aroma and perfume + some Hope's or Luxardo for the sweetness and a bit of Regan or whatever you wish...a ll that in a tiny bottle.

Have some fun...

Mick
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