Tried this with both pastis and with absinthe (two separate drinks, not together - in the spirit of research, you understand...) and I definitely prefer it with pastis. Which is odd, since I would have said that I loathe pastis. Maybe, like Richard, I'm simply getting old enough to appreciate it...
Anyway, lovely fresh flavours and my latest "favourite cocktail"...
I looked at this again this evening and thought 'That does look really good but I don't have any mint in and I can't be bothered to make more syrup.' So I played about a bit. I've got some of Tanqueray's blackcurrant gin at present - by itself I think it's actually a little harsh (though still much better than Ribena) but one of my favourite sweets is the old-fashioned blackcurrant and liqorice. So, blackcurrant and absinthe. Lemon juice instead of lime and 10ml St Germain elderflower liqueur to keep the French feel and add sweetness to balance the blackcurrant and the lemon. Lo and behold, a cocktail version of a blackcurrant and liqorice boiled sweet, and a very pleasing pale lilac colour. 40ml blackcurrant gin, 10ml absinthe, 15ml lemon juice, 10ml elderflower liqueur.
Richard, are there any plans to re-issue your book as an actual book? I've got you on my Kindle but I'd like to have you on my bookshelf too... with well thumbed corners, margin scribbles and the occasional spill mark...
Tried this with both pastis and with absinthe (two separate drinks, not together - in the spirit of research, you understand...) and I definitely prefer it with pastis. Which is odd, since I would have said that I loathe pastis. Maybe, like Richard, I'm simply getting old enough to appreciate it...
Anyway, lovely fresh flavours and my latest "favourite cocktail"...
I looked at this again this evening and thought 'That does look really good but I don't have any mint in and I can't be bothered to make more syrup.' So I played about a bit. I've got some of Tanqueray's blackcurrant gin at present - by itself I think it's actually a little harsh (though still much better than Ribena) but one of my favourite sweets is the old-fashioned blackcurrant and liqorice. So, blackcurrant and absinthe. Lemon juice instead of lime and 10ml St Germain elderflower liqueur to keep the French feel and add sweetness to balance the blackcurrant and the lemon. Lo and behold, a cocktail version of a blackcurrant and liqorice boiled sweet, and a very pleasing pale lilac colour. 40ml blackcurrant gin, 10ml absinthe, 15ml lemon juice, 10ml elderflower liqueur.
Quite late in the week, but still on time! For all Apple Music users out there - here is this week's playlist:
https://music.apple.com/gb/playlist/the-spirits-week-31/pl.u-DdANa75FNlaZ2e
Richard, are there any plans to re-issue your book as an actual book? I've got you on my Kindle but I'd like to have you on my bookshelf too... with well thumbed corners, margin scribbles and the occasional spill mark...
Gorgeous drink!