ardenstone » lime juice

Cardinal

Ardenstone — Tue, 22 Jan 2008 05:37:42 +0000

Let the following be known:

This is all AE’s fault
This drink is horrible. Do not attempt at home.
It looks worse in person. It tastes much worse.

Ok, now that we have the warnings out of the way, allow me to present:

Cardinal

2 oz white rum
1 oz lime juice
1/2 oz amaretto
1/2 oz triple sec
1/2 tsp grenadine
slice of lime

Combine all liquid ingredients and shake over ice. Pour into old-fashioned glass and garnish with lime slice.

It’s been claimed that we attempted to make this in college, which I believe. It’s also been claimed that we made more than one, which I also believe. It’s limy and you can taste that there are good things in there. It’s just that they all come together in a rather aggressive combination. Now, to be honest, I didn’t have any of the right ingredients on hand so I used a darker rum, cointreau and a combination of cranberry pomegranate juice and sugar (my homemade grenadine is just about the last thing in the old apartment). I also halved all the proportions, which ends up with a lot of 1/4 oz measurements which are easy to get out of whack.

Thankfully we also made gin martinis in college. They were pretty much just cold gin, but I could really use one right now.

Michelada

Ardenstone — Mon, 06 Aug 2007 01:34:34 +0000

Due to travel and whatnot it’s been a while since we had any new cocktails posted here. I’m going to ease back into things gently, so what we have here is a beer-based cocktail called the Michelada. Around these parts it’s considered a Mexican thing, but I’m not sure how far down into Latin or South America it’s popular. I first heard of it in Playboy of all places (part of my never-requested, never-paid-for, and apparently never-ending subscription but hey they often have a cocktail recipe every month so who am I to complain?), but it seems like one of those drinks that everyone does a little differently.

Michelada

Chili Powder to taste (try 2-3 dashes at first)
Juice of a lime (if you’re using a squeeze bottle come to your senses or try about 1 1/2 oz )
2 dashes hot sauce (Tabasco is ok, but something less vinegary is preferable)
1 dash Worcestershire sauce (Lea & Perrins is the perennial favorite)
1 Mexican beer (I’m fond of Negra Modelo)

Find yourself a nice, big glass. Schooner glasses or mugs work fine, I have neither so just scrounged up an extra-large wine glass from one of the nearby wineries. Put the lime juice, chili powder and sauces in the glass and then pour the beer in. Be careful, it may foam more than normal (especially if you add salt as other variations call for). Garnish with a wedge of lime.

There isn’t really much to this; it tastes kind of like a spicy, limy beer. However, that’s surprisingly fun and goes well with barbecues or campfires. It’s a good summer drink, especially if you’re kicking back around a fire pit.

Pegu

Ardenstone — Thu, 30 Jun 2005 15:53:13 +0000

Pegu

2 ounces gin
1 ounce orange curaçao
1 teaspoon lime juice
1 dash Angostura bitters
1 dash orange bitters

Found at The DrinkBoyChannel. He describes it thusly:

Originally the specialty cocktail of the Pegu Club in Burma during the early 1900′s

This drink has unfortunately fallen on tough times, and it is difficult, if not impossible, to find a bartender who knows how to make one, much less has heard of it. It is however a wonderful drink, and well worth re-discovery. When properly made, it should have a bit of a citrus backbone, around which the Angostura and orange bitters are providing some interesting spice. The gin itself is just barely noticeable, making it a great drink for somebody who may not normally tend towards gin based libations. Its overall profile is one of complex but approachable flavors.

Give one a try, and you’ll see why this is on my shortlist of favorite cocktails.

I haven’t tried this, yet but am putting it here as a reminder to do so.