Archive for the ‘Bunnyhugs originals’ Category

Rum and Sherry Cocktails: The DR Daiquiri and DR Manhattan

Saturday, February 16th, 2013

I recently did some experimenting with amontillado sherry and Dominican Republic rum. While I do not drink it nearly often enough, sherry might be my favorite wine – it has amazing complex flavors. Rum of course is something I ingest rather more than my fair share of. It seemed efficient to try to combine my rum and sherry drinking, hopefully to the benefit of both liquids.

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Mixology Monday: The Rainbow Warrior

Monday, August 11th, 2008

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The theme for this Mixology Monday (hosted at Save the Drinkers) is Local Flavor.  The idea is to make a drink featuring local ingredients.  I will treat New Zealand as my locality.  During my temporary sojourn in the Dominican Republic I have no bar besides a couple of bottles of rum.  I think I should blog on a drink I invented a few years ago and had the foresight to photograph.

Sensitive readers should be aware that this drink contains vodka.

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La Cosa Nostra

Monday, May 19th, 2008

I was trying to think of more uses for Cynar, the Italian artichoke-based aperitif that somewhat resembles Campari. I decided its bitter vegetal notes would be complemented by Kola Tonic and threw this one together. I think it works, though perhaps the Tia Maria could be toned back to 1 tsp.

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Cynar has has one of the coolest label designs out there (more…)

The Rough Rider Cocktail

Sunday, May 11th, 2008

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The Rough Riders take a break on top of San Juan Hill

Mixology Monday has rolled around and get and brought with it the theme of rum. The host of Mixology Monday XXVII is Trader Tiki. To be honest, this was never intended to be a Mixology Monday post. However, since the drink includes rum I guess I get a handy Mixology Monday entry for minimal effort.

I was rearranging my booze cupboard when I remembered I had a bottle of Kola Tonic that had never been used other than to make the Filmograph – from Ted Haigh’s Vintage Cocktails and Forgotten Spirits. (more…)

Experimenting with Pineau des Charentes

Saturday, April 26th, 2008

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Pineau Experiment No. 6 was perhaps the best of the bunch. . .

The next step was to try mixing some drinks of my own using Pineau des Charentes.

Pineau turned out to slightly awkward stuff to mix with, probably on account of it having such a mild taste. My natural inclination was try substituting pineau in recipes that traditionally call for other aperitif wines (i.e. following well worn patterns like Manhattans and Martinis). This approach did not work well.

While I did not come up with anything truly exceptional, several experiments yielded one or two promising results. (more…)

Passion Fruit Cocktails III: Rum and Rhum

Wednesday, April 2nd, 2008

Having tried passion fruit with pisco, my next experiment was to try it with rum. Ed Hamilton mentioned that one of his favorite drinks was rhum agricole, mixed with passion fruit, lime and a little cane syrup. So rhum agricole was my starting point. . .

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Passion Fruit Cocktails II: Breaking out the Pisco

Tuesday, April 1st, 2008

My initial round of experimentation with passion fruit showed how aromatic it is. Therefore I decided to partner it with pisco, an aromatic spirit. The obvious starting point was the pisco sour.

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Chrysanthemum and Puer Tea Infused Pisco

Thursday, March 27th, 2008

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Following up on my earlier experiment infusing Oolong tea in gin, I decided to do another Chinese tea inspired infusion. This time round I wanted to use a tea blend called Jupu (??), which is simply a mix of chrysanthemum flowers (??) and a black tea called Puer (???). (more…)

The Immigrant’s Breakfast: being an unconventional St. Patrick’s Day cocktail

Sunday, March 16th, 2008

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With a name like Seamus, I felt obliged to come up with something to mark St. Patrick’s Day. Thus, in a moment of inspiration, I reached for the Crème de Menthe, Chartreuse and Midori, then got busy carving a clover out of a lime shell. The world was about to be introduced to the Leprechaun’s Abortion.

 

Don’t worry. . . I realize the world does not need another drink whose only distinguishing feature, besides tasting awful, is being green. (more…)

Oolong Tea Infused Gin: The Fort Zeelandia Cocktail

Friday, February 29th, 2008

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I decided to give infusing gin with tea a try. I started by making the Earl Grey Martini as written up by Gary Regan in the San Francisco Chronicle. Earl Grey is possibly my least favorite tea. I don’t hate the stuff exactly. Oil of bergamont is an interesting flavor. Unfortunately, that taste just doesn’t work for me in tea. (more…)