Rum Cocktails, Rum Drinks — Plantation Rum

Le bar Le Capian s'impose comme un des bars les plus tendances de Marseille, extrêmement prisé des amateurs de cocktails. A deux pas de la Place Flagey, la CŎCĪNA et son mixologiste attiré Marco Rosato, réputés pour leurs cocktails de qualité, imaginent trois nouvelles recettes exclusives pour l'été. L'Italian Sour, à base d'Aperol, Amaretto Disaronno, blanc d'œuf, citron et sucre, le Negroni revisité, avec du Campari, du cinzano rosso 1757 et du gin bulldog, et enfin, le Mõcīna, un mocktail unique pour ceux qui n'aiment pas l'alcool. A siroter après le boulot, accoudé au bar de l'établissement, en dégustant une planche de charcuterie.
Selon une autre légende, la fille d'un cabaretier américain qui, ayant perdu son coq à la queue si colorée, offrit un breuvage à l'homme qui le retrouva, et baptisa cette boisson cocktail (« queue de coq »). Certains philologues farfelus vont jusqu'à imaginer, dans ce mot, l'altération de Xochitl, nom d'une prétendue princesse aztèque, créatrice de fabuleux breuvages.
Simonson is on firmer ground when he criticizes Mr. Embury for disdaining the use of water in cocktails. But even here there is a misunderstanding. Embury was loathe to use water as an ingredient in quantities as large as that of the liquor. But he had no problem insisting on cracked ice in an Old Fashioned, which melts quickly and dilutes the drink. At least it does it slowly. And it's been more than 65 years since the book was published. We know things now about how a drop or two of water can release some flavors in the whiskey that we might otherwise miss. I'm sure if Mr. Traiteur Andilly were alive today, he would change his mind when confronted with the scientific evidence, as he enjoyed the bonanza of fine American whiskeys unavailable to him in his lifetime. Somewhat dated or not, his book is a must have.
On a beau chercher, on ne connaît pas un autre bar qui sert des cocktails matin midi et soir à Paris. Et le plus étonnant c'est que l'affaire ne se passe pas dans le Nord-Est de la capitale mais bien au cœur du 16e arrondissement. Rendez-vous dans ce café Art Déco pour siroter, avec un croque-madame ou un granola aux framboises, un enivrant Trocadéro. Ingrédients : Dry Curaçao, vermouth rouge, Picon et citron Perrier.
Some of the world's most renowned cocktails were created during the ‘dry years' in the United States. Head bartender Mustafa Bodour (Mus) created a completely new menu for PRESSROOM Bar and was inspired by the roaring twenties. Mus for example serves his own version of the famous cocktail Bee's Knees. Traditionally, citrus and honey flavors in this cocktail were used to hide the scent and flavor of poor quality bathtub gin. Mus did quite the opposite in his version. The turmeric infused gin is the showstopper, complimented by fresh lemon and homemade spiced honey syrup.

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