Science Of Drink

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Daiquiri Cocktail is pure classic cocktail which was invented in 1898 by J. Cox. But the Wondrich point of view is closest for me. This simple composition of rum, lime and sugar is one of great cocktail in the world. The Daiquiri Cocktail is second place in my favorite cocktails list this summer (after Margarita Cocktail).

One of the best recipe of Daiquiri Cocktail I found on the book Cocktails and Mixed Drinks by Anthony Hogg. This british naval officer is a good judge of rum cocktails :) The same recipe I found on CocktailDB.

Daiquiri

50 ml white cuban rum
15 ml fresh lime juice
6 dash simple syrup
Shake. Cocktail glass.

The Daiquiri Cocktail is excellent refreshing drink. The taste of Daiquiri is little sour with potent rum notes.

For bright and strong rum taste in the Daiquiri Cocktail I use sugar syrup from dark sugar such unrefined Demerara brown sugar or Muscovado (dark unrefined sugar with strong molasses flavor). Some dash of sugar syrup from this sugar give us Ideal Daiquiri Cocktail with rich and smooth taste of rum.

My Ideal Daiquiri

50 ml white cuban rum
15 ml fresh lime juice
1-3 dash sugar syrup (Demerara or Muscovado)
5-3 dash simple syrup
Shake. Cocktail glass.

The best results I obtain with cuban light rum - Havana Club Anejo Blanco. This great rum is my choice of rum in Mojito and in Daiquiri too.

One of my new bottle is great black bottle of Passoa Passion Fruit liqueur. Passoa Passion Fruit liqueur is modern creature of Remy-Cointreau Company. It was launched 1986 in European market and 1994 worldwide. This bright pink liqueur has exotic sweet taste of passion fruit juice, citrus and herbs. Great thing for easy summer cocktails.

I collect some interesting cocktails with Passoa Passion Fruit liqueur:

Pink Passion

30 ml vodka
30 ml Passoa Passion fruit liqueur
1 b.s. fresh lime (lemon) juice
fill with lemon-lime soda
Build in a collins glass with ice cubes. Garnish with lime wedges.

Very sweet refreshing cocktail with great tropical taste and bright color. Admirable drink.

Next drink has great pink color and it is one of cosmos, of course.

Passionate Cosmo

40 ml vodka
20 ml Passoa Passion fruit liqueur
20 ml Cointreau
1 bsp. fresh lime juice
Shake and strain into cocktail glass. Garnish with a lime wheel.

Strong and sweet cocktail. Clear passion in the glass.

The author of next cocktail is one of my favorite barman - The Maestro - Salvatore Calabrese. Actually cocktail with that name (and similar composition) was my first post on this blog :)

Bay of Passion

30 ml vodka
30 ml Passoa Passion fruit liqueur
60 ml cranberry juice
60 ml fresh grapefruit juice
Shake. Strain into a highball filled with ice. Garnish with a maraschino cherry on the rim.

It is modern dance-club-style cocktail with interesting bitter-sweet and exotic taste. Water, sugar, alcohol - and all you need is love :)

Next cocktail is similar to tiki-cocktail. Add more kind of rum and you obtain real tiki-monster :)

Passion Dream

40 ml light rum
20 ml Passoa Passion fruit liqueur
50 ml fresh orange juice
20 ml pineapple juice
20 ml fresh grapefruit juice
1-2 tsp. grenadine
Shake and strain into ice-filled double-rocks glass. Garnish with a flag.

This tropic punch has sweet and exotic taste. Good concoction for hot summer days on the beach.

Grand Marnier is unique old European liqueur based on best oranges and cognac. Grand Marnier is pure pleasure in a glass and I love this liquor in a cocktails. This interesting cocktail with simple but very inviting composition was found on Esquire Drink Database. I read very interesting story about this cocktail by Wondrich :)

Batiste

50 ml white rum
25 ml Grand Marnier
Shake. Cocktail glass.

Batiste Cocktail has rich strong and sweet taste. It is gorgeous cocktails! This cocktail is my symbol of La Dolce Vita.

The Gauguins Breakfast Cocktail (by Cindy Renzi, Vice presidente of French Culinary Institute, New York City, USA) was found on The King of Cocktails site. Great name has strange post-impressionist cue. Breakfast sounds like somewhat from Edouard Manet, not Gauguin… But passion fruit in compositions corresponds to polynesian period of Gauguin :)

Gauguins Breakfast

30 ml white rum
30 ml dark rum
15 ml passion fruit surup
15 ml apricot liqueur
60 ml pineapple juice
60 ml cranberry juice
Shake all ingredients with ice, strain in to hurricane glass and garnish with fresh fruit.

Admirable!

For this Mixology Monday XXXVII: First Time (LUPEC Boston) I prepared two my favorite cocktails. This two cocktails is very discovered by me and I found “gold” proportion and technique for it. This is my ultimate or supreme-version.

First cocktail is a Mai Tai. Pure tiki-classic and best cocktail in the world.

SupreMai-Tai

30 ml aged Cuban rum Havana Club Anejo 7 Anos
30 ml aged dark rum Angostura 1824
15 ml orange curacao
15 ml orgeat
5 ml rock candy syrup
1 dash Angostura bitter
Shake all with a lot of cracked ice. Serve in apropriate rock glass with crushed ice. Garnish with beautiful flower.

This SupreMai-Tai has very smooth, a little sweet and gorgeous taste.

I try to use different flowers for my SupreMai-Tai. All of it look very good. For example - narcissus.

Second cocktail is Mojito. It is very simple cocktail. The preparation of the Mojito is an art.

SupreMojito

1 tsp. sugar
10 ml fresh lime juice
10 fresh mint leaves (Mentha piperita var. alba)
70 ml white cuban rum Havana Club Anejo Blanco
50 ml soda water (alkaline mineral water)
Muddle mint with sugar and juice. Add crushed ice, rum and stir well. Add crushed ice and sida. Garnish with lime wedge and mint sprig.

SupreMojito has bright and very fresh taste of mint and rum. It is very smooth and light cocktail.

This cocktail was created in 30s of XIX century probably in the one bar with same name in New York by unknown barman. A combination of rum, lime juice and white creme de cacao sounds so intriguing for me.

Ace of Clubs

60 ml golden rum
15 ml white creme de cacao
15 ml fresh lime juice
1 bsp. simple syrup
Shake and strain into chilled cocktail glass.

I use my new rum - Ron Varadero Oro 5 Anos (Cuba) - for this cocktail. Results are excellent. The Ace of Clubs Cocktail has rich, aromatic rum taste with unusual sweet aftertaste. Few drops of Angostura bitters on the top works well and must.

Last week many of imbabers-blogers participated in real Zombiennale (New Zombie Recipes - TDN). I decided to support this theme. This great recipe of Zombie cocktails was found on Cocktail.Idea [site with very pretty design, but mediocre cocktails recipe]. But idea Zombie cocktail with Stroh (overproof specied rum from Austria) seems very interesting. I tasted Stroh rum in my Mai Tai some times ago and obtained a lot of pleasure.

Zombie (Stroh Edition)

60 ml white rum
30 ml gold rum
30 ml Stroh 60
1 dash Angostura
30 ml orange juice
30 ml lemon juice
30 ml pineapple juice
20 ml simple syrup
Shake with a lot of crushed ice and pour in hurricane glass. Garnish with any apropriate garnish (something poisonouos, I hope…).

This Zombie Cocktail has very strong and no so sweet taste. It is magnificent drink! This cocktail is great with song named Zombie by Fela Kuti.

This cocktail is my special offer for all lovers on this Valentay`s Day. This recipe of Carribean Cosmopolitan Cocktail from The Joy of Mixology, Gary Regan.

Carribean Cosmopolitan

60 ml Bacardi Limon
15 ml triple sec (Cointreau)
15 ml fresh lime juice
8 ml pineapple juice
8 ml cranberry juice
Angostura Bitters, to taste (I used 3 drops)
Shake and strain into a chilled cocktail glass. Garnish with the cherry.

Admirable cocktail for Valentain`s Day has exotic taste and great look!

I don`t know why I decided to mix with strange cocktail… New bottle of Galliano liqueur or my own cold-processing grenadine… God know`s!

The Moon Dust Cocktail has very strange composition - rum, vanilla, almond and pomegranate :) It is crazy drink!

Moon Dust

30 ml white rum
20 ml Galliano
15 ml fresh lemon juice
7 ml orgeat
7 ml grenadine
Shake. Cocktail glass. Garnish with green maraschino cherry.

Very sweet exotic cocktail. Amazing, but I don`t think that I will prepare this cocktail once again…

Cuban classic cocktails - El Presedente was created in Club El Chico in Manhattan’s Greenwich Village (Cuba). My favorite version of this cocktail (without lime juice and bitters) was found on Esquire Drink Database (by D. Wondrich).

El Presidente

45 ml white rum
15 ml orange curacao
20 ml dry vermouth
1 dash grenadine
Stir with cracked ice. Strain in cocktail glass and garnish with a twist of orange peel.

Cocktail El Presidente has amazing orange color if it right prepared. I use rum Havana Club Anejo Blanco for excellent results and homemade grenadine for right taste and color.