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| Tweet Topic Started: Jul 9 2011, 10:18 AM (822 Views) | |
| caissier | Jul 9 2011, 10:18 AM Post #1 |
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(Moved to this glamorous sub-section.)![]() Mercado San Miguel ........ ![]() Rumbaba .... "The San Miguel market in Madrid is a great place for sampling food and drink. I am not one for vermouth, unless as an essential ingredient in a classic cocktail but they have a range of draught ´vermut´in the market, which is delicious and, at EURO 1.5, including a dish of olives, is great value." Mobson ...... " rumbaba....welcome home! Did you find the particular bitters you were looking for on another site? If not, I can help!" rumbaba ......... "Check out the free cocktail guide available from Waitrose. Written by Simon Difford, top cocktail person (not only because he gave my cocktail the maximum 5 stars in the Difford Guide). It's an excellent introduction to cocktails for beginners and it's free. " Edited by caissier, Jul 9 2011, 10:47 AM.
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| rumbaba | Jul 9 2011, 10:28 PM Post #2 |
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It's nice in here! |
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| Mobson | Jul 10 2011, 10:28 AM Post #3 |
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After the week I've had, it's fair to say today that I'm feeling rather like a Zombie! Putting on the telly to see if the F1 at Silverstone had started; BBC2 Something for the Weekend's barman Wayne was mixing up a drink with that very name, a drink from the Tiki culture....this is what he made. Zombie devil This classic American rum cocktail uses velvet falernum - a sugar cane based liqueur from Barbados. Ingredients 20ml/¾fl oz white rum 20ml/¾fl oz gold rum 1 tbsp apricot liqueur 2 tsp passion fruit syrup 2 tsp velvet falernum (available from online retailers) 1 tbsp fresh lime juice 25ml/1fl oz pineapple juice 25ml/1fl oz papaya juice 2 dashes angostura bitters To serve edible flower pineapple slice Preparation method Place all the ingredients into a cocktail shaker with a handful of ice and shake hard. Strain into a tall glass and garnish with an edible flower and a pineapple slice. whistles Rumbaba: Your mate Tim Vine is currently helping make a savoury scone recipe in the programme, which I'll post in Food! |
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| rumbaba | Jul 10 2011, 06:57 PM Post #4 |
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Hi Caissier, it doesn't seem possible to post a new thread in this sub forum. Any chance to do that? cheers, R |
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| Mobson | Jul 13 2011, 01:32 PM Post #5 |
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Yes thanks caissier, it's lovely to have somewhere civilised to have a tipple! RB, thanks for the nod on the W free cocktail guide....So, did you find your bottle of Peychaud's bitters for a New Orlean's Sazarac? |
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