I’d love to buy/build a large skull to put above my side garage door. I have no experience building props. Does anyone have advice on how to go about building this? Or someone/some place that could work on something like this?
Any recommendations for prop builders for Halloween? I’m not that handy. I’m going to try to build some stuff, but also want to see if there are any local options.
Name after the shlocky 80s procedural horror, The Winged Serpent offers a different take on a Jungle Bird. Very crushable with a pleasing bitterness that doesn’t overwhelm. Campari is replaced with Cocchi Americano and Heirloom Pineapple amaro, the guava with banana adds some tropical flair, a bit of black pepper cinnamon to add some tiki spice, and a coconut cachaca to give a toasty coconut finish.
1/2 oz Banagua banana water
1/2 oz pineapple juice
1/2 oz lemon juice
1/4 oz black pepper cinnamon syrup
1/4 oz guava syrup (I used Reàl Guava)
1/2 oz Cocchi Americano
1/2 oz Heirloom Pineapple Amaro
1.5 oz toasted coconut and coconut oil washed Novo Fogo Bar Strength silver cachaca
Shake with a couple large cubes, strain over a large rock and top with banana guava foam.
A clarified …- looks so good with the traditional garnish. This is my recipe when I want to fancy it up.
3 dashes angostura
1 oz orange juice acid adjusted to lime
1/2 oz allspice-infused honey
1/2 oz falernum (homemade preferable or something stronger than JDT)
1 oz Clement VSOP
1 oz Hamilton 86
Anyone have ideas on how to make a nutmeg foam using xanthan gum and methocel F50? I have a clarified Painkiller and want to incorporate a nutmeg foam for the top.
I have a tiki/tropical style cocktail that I’ve made with pebble ice and a drink mixer, but now I want to try it out as clarified cocktail just for fun. This would be my first time attempting a clarified cocktail. The recipe is:
.75 oz Calamansi juice
.5 oz orange juice
.75 oz ube sweetened condensed milk syrup
.25 oz passionfruit syrup
1 oz toasted cornflakes infused coconut milk
1 oz Clement agricole blanc
1 oz Planteray Stiggins’ Fancy
I’ve watched several videos on clarifying, but I haven’t come across one where the base recipe itself contains coconut milk. I know you can clarify with coconut milk, but would I just add more coconut milk for the clarification part? I’m also interested in using regular whole milk for the clarification too so if anyone has some thoughts or helpful hints that’d be great!
Anyone know where I can the glassware from the pics? I love all the glassware they choose to serve their drinks in.
I’m curious about using a lactic acid solution for a stirred passionfruit Batida I want to work on. I’ve read that using lactic acid can add a creaminess, but I also see it used to provide acidity. Can someone with some experience with this acid explain how this actually work? Does the acidity hit different than say a malic or citric acid so that it feels creamier? Lastly, is making a 4% solution as easy as combining 4g of lactic acid powder to 100ml water?
Has anyone found true Alphonso or Pakistani mangoes in Lincoln? I want try making mango lassi and want the real deal mango versus Mexican mangoes or Tommy Atkins mangoes.
I’ve been wanting to combine a Pearl Diver with a Zombie because the name Zombie Diver is too good to pass up. I wanted to go with an atypical Zombie recipe which is the 1945 Tonga Room recipe that features an ounce of passionfruit syrup. From there, passionfruit gardenia mix came into play. The Zombie Diver ends up being a very well balanced drink. You get a tart (but not overwhelmingly) buttery mouthfeel with some good caramel notes from the rum blend. The 151 and acid adjusted orange juice keeps this from being too sweet. Overall, I’m really happy with the outcome. Specs and ingredient recipes below.
Zombie Diver
* 1 dash vanilla infused angostura
* 3/4 oz pineapple juice
* 1/2 oz orange juice
* 1/2 oz orange juice acid adjusted to lime
* 1 oz passionfruit gardenia mix
* 1/2 oz falernum (bolder homemade version preferred)
* 1 oz Chairman’s Reserve
* 3/4 oz Hamilton 151
* 3/4 oz Hamilton Pot Still Black
Flash blend with 1 cup of ice. Garnish with pineapple fronds, orange wheel, and “pearl” ice sphere. Bonus if you have a plastic zombie hand to throw in there.
Passionfruit gardenia mix
* 57.5g butter
* 250g passionfruit honey
* 26ml cinnamon syrup
* 13ml allspice dram
* 13ml vanilla syrup
* 2g 210s
Homemade Falernum
* 0.75 grams star anise
* 0.75 grams of mace
* 1 gram of grated nutmeg
* 1.5 grams of clove
* 13 grams of lime peel
* 28 grams of thinly sliced ginger
* 30 ml 151 proof rum
* 125 ml Wray and Nephew
* 15 ml of lemon juice
* 50 ml of lime juice
* 265 ml of a rich 2:1 orgeat syrup
Here’s a new original I just came up with. Our alpaca plushie was nearby so I took a photo and then the name came next. Current iteration skews slightly sweet but the spice from the falernum/ango and lime proportion helps a little bit. The grapefruit provides sweetness and some bitterness to counteract the sweet. There is a pleasant tang and the passion fruit cachaca is the perfect compliment.
1 dash ango
3/4 oz lime juice
3/4 oz orange juice
1/2 oz grapefruit syrup
1/2 oz pineapple molasses
1/2 oz Avua falernum
2 oz Novo Fogo passion fruit cachaca