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Painkiller Sorbet (topped with grated nutmeg + cinnamon)
Picture by lili.chin
This is possibly the most expensive ice cream I have ever manufactured. I needed to be authentic so I went with Pusser’s Rum – and as you can see, 80% of the bottle is IN the ice cream.
The recipe that I followed – www.nwmangum.com/IslandRecipes/PainkillerIceCream.html – yields only one pint, so yeah… high-priced ice cream.
A number of tweaks: I blended all the substances before freezing. I also extra a one/2 cup of coconut milk & a dash of ground cinnamon.
The consistency is a lot more sorbet-like than ice creamy. The rum extract taste is overpowering and I think subsequent time, if there is a up coming time,I would use less rum extract and add in one cup of heavy cream.
Does it taste like the cocktail? I consider it tastes like a concentrated "candy edition", not fully genuine but fascinating. Refreshing. Has an alcoholic kick.
Recipe will be coming soon to www.we-all-scream.tumblr.com
may I offer you a Backyard Apartment?
Picture by carbonated
I believe my favoritely invented cocktail so far: vodka-based with a cherry juice* ice cube, equal parts Cointreau, dolin blanc & bulleit rye, and a dash of orange bitters for a wonderful brilliant nevertheless umami back mouthfeel.
*so I created a sour cherry pie with the trader joe’s jarred morellos & could not bear to pitch the accompanying juice. verdict? freeze the juice in trays & hold the cubes in a bag in the freezer for (admittedly girly in look) cocktail maximization. My inner radical feminist is at least pacified by the hooch and, let us be honest, the swanky riedel martini glass.
Australian Cocktail Recipe
Image by cogdogblog