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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 03-30-2008, 11:31 PM   #11
SamuraiBartender
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Those look awesome! Kind of like the Blood Orange of the Peach world. Do you know if the practice of planting these in the vineyard is strictly a European thing or is it a practice by vintners all over?

Regarding the Missionary's Downfall: I checked several of my books & there appears to be some wild variations. Some call for Peach liqueur, others Apricot liqueur, some for Peach brandy, others for Apricot brandy. I've only ever made these two ways before, both equally good. The first was by the method in the Bum's book cited earlier, and the second is the method TikiBarTV (#26), among others, use.
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Old 03-31-2008, 07:01 AM   #12
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Thanks for the link!
I`m going to try the recipe from TikiBarTV, but i also want to try a twist on this and bake those pineapple chunks
in a pan with some JW&N overproof rum and muddle them in the drink.

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Do you know if the practice of planting these in the vineyard is strictly a European thing or is it a practice by vintners all over?
I don`t know..but the idea to protect the crop i believe must be used in other places as well.
I find it quite fascinating that those peaches gets red, must come from the vine...?
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Old 07-16-2008, 02:32 PM   #13
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I made one of these last night with fresh pineapple instead of the pineapple juice and Flor de Cana 4 year because that's the white I have open. It was a bit thick for my tastes, and when I tried to strain it through a fine sieve, it didn't pass through. The hawthorne strainer, in contrast, left too much solid in the drink. Maybe I need a julep strainer? It was a nicely flavored drink - tasty and refreshing in the heat.
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Old 07-16-2008, 03:39 PM   #14
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Take a look at a beer & wine-making store for nylon straining bags. They're basically cheesecloth made from nylon, thus much stronger and re-usable (just throw them in the washing machine). The coarse-mesh are plenty fine enough for most things, and you can squeeze these if they're too fine. They are pretty handy to have if you like making syrups and infusions.

Here's one online place that has them (no picture though). I use the small ones, and almost always use the coarse-mesh.
http://www.beer-wine.com/product.asp...productID=1112
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Old 07-16-2008, 07:37 PM   #15
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I have now started to make my Missionary`s at home the same way i have learnt at the TikiRoom using the recipe from Grog Log: in blender mix 4 cl White rum ( used here is Havana Club) 3,5 cl Peach Brandy, 4,5 cl fresh lime juice, 4 cl simple syrup, leaves from 3-4 mint sprigs, 1/2 piece of pineapple slice, blend with 15 cl crushed ice for 20 sek.
Serve in Hurricane glass and fill up with more crushed ice if needed.
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Old 07-16-2008, 08:57 PM   #16
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The HC Anejo Blanco is wonderful in this drink. If you can still get the HC Dry Silver, I would recommend that, too. If that turns out to be the taste which you prefer, then, the Appleton White, Brugal White, or the FDC 4 are readily available substitutes for the HC Dry Silver. In my book, nothing that I am aware of can be a stand-in for the HC Blanco Anejo. It is great stuff.
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Old 07-16-2008, 10:55 PM   #17
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Never heard of HC dry silver? what`s the difference between it and the anejo blanco?

Its the Anejo blanco i have that i use in this drink.

Then i have the 3 anos and the 7 anos.

They are all fantastic rums, never want to be without any of them.
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Old 07-16-2008, 11:14 PM   #18
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Quote:
Originally Posted by Tiare View Post
Never heard of HC dry silver? what`s the difference between it and the anejo blanco?

Its the Anejo blanco i have that i use in this drink.

Then i have the 3 anos and the 7 anos.

They are all fantastic rums, never want to be without any of them.



http://www.conraddrinks.com/html/hav...r_dry_rum.html

http://www.rum.cz/galery/cam/cu/havanaclub/index.htm
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Old 07-16-2008, 11:26 PM   #19
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Quote:
Originally Posted by Tiare View Post
Never heard of HC dry silver? what`s the difference between it and the anejo blanco?

Its the Anejo blanco i have that i use in this drink.

Then i have the 3 anos and the 7 anos.

They are all fantastic rums, never want to be without any of them.
I have a billion of the 50cl minis when they were dumping them at a store in Canada in 2002.

It may have been discontinued.

One reviewer says:

" `Silver Dry`: White, aged roughly 2 years in oak barrels. 75 proof. Ideall basis for tall drinks and cocktails. Full, with delicate floral and fruity notes"

http://www.conraddrinks.com/html/hav...r_dry_rum.html

http://www.rum.cz/galery/cam/cu/havanaclub/index.htm
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Old 07-17-2008, 12:43 AM   #20
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Oh yes..seems like being something that is discontinued, or maybe only sold in some places?

Thanks for the links!
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