Supper? Dinner? For people my age and in this part of the country, there isn't a difference though I can appreciate that one means "lunch" and one means "dinner", and it's not the one you think. So perhaps this one would more correctly be called the "Dessert Cocktail?"
After Supper Cocktail:
- 1 oz. Apricot brandy
- 1 oz. Orange curacao
- 1/2 oz. Lemon juice
So it's almost as if Old Mr. Boston himself heard my pleas for more lemon juice, and present us with a drink virtually identical to the one previous. Except with more lemon juice. As I suspected, that small change really brings a lot more balance to this drink. The result is that this drink is positively delightful. Still sweet, but like I said, balanced. This one's going on the list.
Dude, I'm loving reading about all this stuff.
ReplyDeleteI picked a recipe up in Puerto Rico for Coquito ("little coconut") which is a Caribbean/Spanish eggnog.
1 short can of evaporated milk
1 short can of condensed milk
1 large can (15ish ounces) of coconut milk
1 can of Coco Lopez (cream of coconut)
1 1/2 to 2 cups Dark Rum (usually use Cruzan Anejo about 1 3/4 cups--- you want to just taste teh 'oak' of the rum without a strong rum flavor)
Dash vanilla, dash cinnamon and double dash nutmeg.
If the cream isn't smoothing into the first 2 milks, blend it in a blender then add the rest of the ingredients. It really shines after a few hours of refrigeration.
perfect for that eggnog flavor for those that don't do eggnog!
Keep 'er up.
Thanks! I actually really love (good) egg nog, and I'll probably post the recipe I use and shamelessly stole from Jeffrey Morgenthaler before too long, as Christmas is right around the corner. This definitely seems very sweet, creamy and coconut-ty, which is probably just delicious. Thanks for sharing!
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