Some cool cocktail recipes photographs:
Image by WxMom
More from the recipe testing night. We had been moving the store light around some, to get distinct lighting results.
From the Rum&Tiki Cookbook by W. Park Kerr
1/three cup pineapple juice
(guide has unsweetened, we just use the minor cans of Dole)
two ounces Coconut Rum (Whaler’s is my fave)
one Tablespoon fresh lime juice
Club Soda (we use 7Up alternatively)
garnish with a wedge of lime
Picture by Brother O’Mara
About this Cocktail
The cocktail is unique to me but I gladly give credit to James Ives of Remedy in New Orleans to both the notion and recipe for arbol chile-infused Peychaud’s bitters, without which this drink wouldn’t have come to existence.
1.5oz amber rum (I use Angostura 5yr)
.25oz orange juice
.25oz demerara syrup
three dashes Bittermens Burlesque Bitters
five-12 drops arbol chile Peychaud’s
Shake all ingredients with ice, double strain, garnish with lemon swath and dried arbol chile.