- 1 oz navy strength aged rum
- 1 oz Green Chartreuse
- 1 oz lime juice
- 1 oz passion fruit syrup
Oh, really? As in none at all?I'm saying, as in posting about 20 times a year these days... though his are more evenly distributed.
So you are saying you have much to learn from him?I'm saying, why are you still here? I'm trying to do a simple Rule 2 link post, but if you keep trying to pick a fight, this post will be two pages long!
Hey! By your own admission, you don't blog often. And you let your's truly out of the drawer in an even smaller number of posts...Ok. Ok. I get it.
A sock's gotta play while the sun shines, is all I'm saying.Thank you. Your cogent and insightful remarks are well taken. [Quietly but firmly closes sock drawer.] Anyway, Joe is always great about doing a Tiki Month post or three himself every February. In his first of #TikiMonth 2018, he addresses the classic "Scorpion Bowl". The accompanying photo is glorious, and you can see lots more of his work at his blog Same Thing, But Different, and on his Instagram feed. In his post, Joe identifies the same problem I have with this "classic", i.e. it is an utterly undrinkable citrus bomb. I've made them before and never liked them. It makes me wonder if the well-known recipe, as published by Trader Vic himself, is really some kind of counter-intelligence ploy to damage bars that try to copy his drink. But Joe claims to have through the
To which my friend Jordan (@Cocktailchem) felt the need to poke the official illustrator of the Cocktailosphere...
What happens when you mashup the 1920s Monkey Gland with the 1930/40s Jet/Test Pilot? Yes -- the Monkey Pilot! https://t.co/X5SfWAZA2O— Frederic Yarm (@cocktailvirgin) February 7, 2018
It is time to convince Craig to do this, so please RT this tweet, if you are unfortunate enough to suffer from TwitterAccountosis, and maybe we'll shame Doctor Bamboo into drawing some monkeys.
I'd have done it in a heartbeat. Hell, I might just do it for fun anyway. #AnyExcuseToDrawMonkeys— Craig Mrusek (@DoctorBamboo) February 7, 2018
- 1 oz dark Jamaican rum (I used Blackwell's)
- 1 oz London Dry gin
- 1 oz orange juice
- 1/4 oz grenadine (I used POM Wonderful straight)
- 3/4 oz lime juice
- 1/2 oz Velvet falernum
- 1/2 oz cinnamon syrup
- 7 drops absinthe
- 1 dash Angostura bitters