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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 05-29-2008, 02:44 AM   #11
ejellest
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Quote:
Originally Posted by primate77 View Post
What was brought home was... Georg Weis - Schwarzwalder Kiersche Cherry Liquer
Not familiar with the brand and they don't have much information in English on their website.

Elz Valley Distillery

Is it clear or reddish?

If it is pink or red, my guess would be it is likely a cherry liqueur along the lines of Cherry Heering or Cherry Brandy and not an Eau-de-Vie or something that could be substituted for Maraschino Liqueur.

For what it is worth, it looks to be a decent brand.

Now, if you wanted to make a Singapore Sling, you'd be in business!

~Erik
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Last edited by ejellest; 05-29-2008 at 02:47 AM.
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Old 05-29-2008, 03:05 AM   #12
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Well done! Your web link is on the money. Yes, this product is in this product line up on this web site. The liquid itself is red.

So, you think it may be a fairly decent product?

Singapore Sling it is... I think I will try that, as well as dabble with a couple other things - more suggestions as to what to do with it are very welcome!
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Old 05-29-2008, 03:34 AM   #13
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Here's my favorite Sling. It, and the quotes, are from Charles Baker's "Gentleman's Companion". Notes in parenthesis are mine.

Quote:
Actually this sling was something of an improvement over the sweetish Raffles job, to your Pastor's present-day taste. It was a trifle dryer, had a bit more lime juice than average here in the United States; and, finally the inclusion of the crushed--seeded--lime hulls in the finished drink lent added aroma and flavor as they do in Gin Rickeys.

The Paramaribo Park Club Gin Sling from the Dutch Guiana Capital City of Suriname

2 oz Best Dry Gin (Tanqueray or similar)
1 Pony Cherry Brandy (1 oz)
Juice & Hulls 2 small limes (or 1 rather large American lime)
1 tsp each Cognac (or Brandy) & Benedictine

Shake with fine ice till quite cold, strain into short highball glass, letting some of the ice go in also. Cap with chilled club soda; garnish with ripe pineapple stick &/or cherry. Personally we float-on the Benedictine-Cognac after finished drink's poured.
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Old 05-29-2008, 04:30 PM   #14
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Looks like i need to get some Cherry Brandy...
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Old 05-29-2008, 05:26 PM   #15
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Quote:
Originally Posted by ejellest View Post
Here's my favorite Sling. It, and the quotes, are from Charles Baker's "Gentleman's Companion". Notes in parenthesis are mine.
Baker's two volume set of "The Gentleman's Companion" included "The Book of Exotic Drinks" and "The Book of Exotic Cookery".

A virtual tour de monde of food and drink. Written in a style that has long vanished. Well worth the read.
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Old 05-30-2008, 03:23 AM   #16
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Well, it was too easy... the paper bag was still in the kitchen and the receipt was in the bag. After considering some cocktail options presented here, and looking for more on line, I decided to take it back tonight, and I got the Luxardo Maraschino Liquer.

At least now I can make the Hemingway Daiquiri, which is what intrigued me in the first place, and I can make an Aviation.

Plus, I found that there are a bunch of "old" cocktails generally dating from the 1930's and 1940's that use Maraschino Liquer, a good handful involve rum too!

So, I'm glad I returned the Weiss Cherry Liquer... maybe some other time.
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Old 05-30-2008, 02:10 PM   #17
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I've sort of watched this thread with some curiosity. A ways back I took some Bulgarian sour cherries that were originally jarred in light syrup and threw them in a mason jar toppled by white rum.

I thought it would be a neat addition to the other lab experiments on the shelves. I haven't given it much play but didn't find the results very exciting when I tried it. From what little I tasted, I've only concluded it might make a decent Shirley Temple type affair, but seemed distracting the times I tried placing it in other concoctions.

Just before I took the jar of cherries and made my own rum infusion I had picked up a .500 bottle of D'Arbo Sour Cherry syrup (still haven't used any of this yet though).

Anyway all the above was to say, I don't really recall hearing much about rum with anything cherry involved. I'm inclined to say that the infusion I attempted to make might explain why - and I've grown curious if the combination itself is pretty much a decided no-no?
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Old 05-30-2008, 07:31 PM   #18
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Yesterday I was getting caught up on newspaper reading when I came across an article on the Hemingway Daiquiri. If anyone is interested it is the Food & Drink section of Wall Street Journal, 5/24,25.

The Papa Doble

2 oz white rum
1 oz fresh lime juice
1/2 oz fresh grapefruit juice
1/4 oz maraschino liqueur
1 1/2 to 2 C shaved ice

Combine in blender and serve.

Last edited by tym2relax; 05-30-2008 at 07:35 PM.
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Old 05-30-2008, 07:56 PM   #19
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There are so many recipes for "Papa Doubles" and "Hemingway Daiquiri's" that I get confused.

I think Wayne Curtis does some disambiguation in "...And a Bottle of Rum".

My remembering of the story is that Hemingway tried Daiquris (2 oz Cuban Style Rum, Juice 1/2 lime, 1 tsp. Caster Sugar) at El Floridita and said something like, "That's good, but I'd like the same with twice as much rum and no sugar." Making the recipe for the original "Papa Double": 4 oz rum, juice of 1/2 lime.

I'm unclear about whether this original Papa Double was blended or if that came later.

I do know that the version with Grapefruit and Maraschino liqueur definitely came later.
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Old 05-30-2008, 08:28 PM   #20
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We've enjoyed the shaken version listed as follows on cocktaildb.com:

Floridita (La Floridita Daiquiri)

Shake in iced cocktail shaker & strain

1 oz fresh lime juice (3 cl, 1/4 gills)
2 oz light rum (6 cl, 1/2 gills)
1/4 oz grapefruit juice (6 dashes, 1/16 gills)
1/4 oz maraschino liqueur (6 dashes, 1/16 gills)
1/2 tsp sugar (2 dashes)

Serve in a cocktail glass (4.5 oz)

It seems substantially the same recipe as the Hemingway Daiquiri, with half the grapefruit and some added sugar.

Last edited by Michael; 05-30-2008 at 09:15 PM. Reason: spelling
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