Mekong Cocktail, How-To
Imagine a yoplait yogurt topped with high proof rum and you’re on the right track with this one. Lots of banana heavy flavor using 99 bananas.
Imagine a yoplait yogurt topped with high proof rum and you’re on the right track with this one. Lots of banana heavy flavor using 99 bananas.
A overly garnished cocktail that brings the herbaceous flavor of Pimms No. 1 and a refreshing lemonade fruit infusion.
A sweet flavorful donut with a hazelnut profile and just a bit of raspberry jam-like flavor.
Initial taste and aroma of a root beer float with a finish that kicks you in the face.
A flavorful oak meets sweet coconut tones and pineapple with that added touch of dark rum for the tiki-like explosive effect on your face.
Aroma and taste is a reflection in the gin you use, juniper and sour apple finish, a bit of ginger and a muted anise that lingers a bit.
Shockingly sour attack that strikes and then fades away. Tart, yes. Sour, yes.
Candied midori starts the tasting followed into tequila with a creamy consistency and an extremely dry finish.
Sweet and sour acidity with fruity profile, a light citrus with muted tequila notes; a tiny bit of honey sweet finish.
A citrus attack that leads into a powerful punching finish. Plus, c’mon, it looks good.
A fruity and flavorful profile of peach and a mild dry cranberry finish that ends with a potent vodka punch
Sambuca, jolly rancher candy with a bit of soda flavor, but that sambuca still comes through even with just a dash. Almost like an anise heavy southern comfort spice flavor.
Recent Comments