Skip to content

cocktails, potations, decoctions and infusions

Categories

Blog
Cider
Cocktails
- to avoid
- to enjoy
General
Non-alcoholic
The Ideal Bartender

Words of Wisdom

“Personally, I think that the slight ginger flavor of falernum makes it a better sweetening agent for Jamaica or the other heavier-bodied rums than for Cuban rum. Orgeat I consider ideal for use with Cuban white label rum. Crème d'ananas is also excellent.”
— David A. EmburyThe Fine Art of Mixing Drinks

Tags

Recent Comments

"Loved Mauby in Barbados and St. Kitts, West Indies. I would like to find the syrup and root to make my own, where to find? The homemade drinks were less..."
Barbara
re: "Mmmm… Mauby!"
"Just got some Mauby bark from Sam’s carribean in NY, shipped in just a few days, making the tea now:) seems they have many mauby mixes too...."
Lovee
re: "Mmmm… Mauby!"
"I found Mavi’ in the Dominical Republic near Punta Cana where a farmer was selling it in capped bottles from a roadside stand. I bought like 12 bottles..."
Carlos
re: "Mmmm… Mauby!"
"Hi there I am from St.LUCIA which is the most beautiful island in the Caribbean. We too share similar sentiments about Mauby . That includes for cleansing,..."
Kelvin
re: "Mmmm… Mauby!"
"I, too, rarely garnish with fresh fruit except for twists. I’ve been enjoying this for a while now. I really like the contrasts between the dry I get..."
Pete E
re: "The Lucien Gaudin"

Search for:

See Also

All Right Cocktail

Use a large Mixing glass filled with Lump Ice.

1 jigger Rye Whiskey.
⅔ jigger Orange Curacoa.
1 dash Angostura Bitters.

Shake well; strain into Cocktail glass and serve.

Posted on 31st of December, 196921st of November, 2006Author cCategories The Ideal BartenderTags acarpous, Angostura bitters, bitters, curaçao, rye, whiskey

Post navigation

Previous Previous post: Cold Ruby Punch

Next Next post: The Slakethirst 1999 Blend

Proudly powered by WordPress