As the back of the bottle reads, “Abuelo 7 Años is a rich blend of superb rums; aged for 7 years in carefully selected, small oak barrels.” The process of creating a rum is always intriguing but there is one part of the distillation process I enjoy most of all: drinking.
Looking for a fruitier cocktail for the summer time, something that brings you some juicy flavors with actual fruit flavor? Two of my favorite fruits make some of the most fun cocktails for hot days: açaí and pomegranate. Plus, if you’re finished making cocktails you can always eat the fruit!
We’re bringing midori together with Sailor Jerry Spiced Rum. Combine that with a nice carbonated ginger ale and you’ve got the Spiced Melon. This may be the first time one has brought midori together with a spiced rum, perhaps there are other recipes that combine these two ingredients but we have yet to see them.
The taste of butterscotch with the acidic punch of redbull with a two-step process shooter. You’ll build your butterscotch and whisky then drop that in a glass of redbull and drink. You’ll get some flavors and some caffeinated energy from this shooter.
Time to make five reposado tequila cocktails, we’re creating the La Bomba to taste test the brands. We’ll make the La Bomba Tequila with five brands of Reposado: Tres Generaciones, Don Julio, El Gran Jubileo, Partida and 100-proof Dulce Vida.
Time to get jacked up on coffee, we’re creating a coffee cocktail using Godiva Mocha Liqueur. This is a coffee liqueur with a nice elegant chocolate flavor which reminds us of a darker European chocolate. Imagine a deeper chocolate over that of a milky chocolate and you’re heading to the realm of Café Godiva.
A true spring cocktail, design specifically to highlight spring and the Bols Genever product line. We took this recipe from a mixologist and made it common man style, yet you’ll still need to pickup a bottle of Bols Genever if you want to give this a try as we’re tasting it here. However, plenty of great spirits may work in conjunction to these fresh fruits.
We’re creating the cocktail we reference all the time in the show, the Midori Sour. Oddly enough, we’ve not utilized this recipe before on the show or at home off the show. We’re souring up the midori with some lemon and bringing a beautifully intense consistency with a bit of egg white.
Oh, it’s time for the heat! It’s time for the pain! It’s time for the Flatliner, pousse-cafe (layered) shooter with Tabasco sauce. The layering is for effect, coolness and flavor. The name comes from the neat “flat line” across the middle of the drink, because after this you may feel like you’re flatlining.
We’re making the Absinthe Curacao Frappe Cocktail with four brands of absinthe. La Clandestine is a blanche (white) absinthe styles while the La Feé and Veux Carré are Verte (green) variants. The Lucid is considered a Verte but it sure looks and tastes more like a Blache.
