The Webtender
Forum and Chat

 Message 21903 of 39187 in General Discussion
 Share on Facebook |  Save to del.icio.us  
Subject: Re: Starbucks, Chocolate liquors questions.
From: rick_1982
Posted: Thu Dec 1. 2005, 05:59 UTC
Followup to: "Re: Starbucks, Chocolate liquors questions."  by Natrone  (Wed Nov 30. 2005, 18:27 UTC)
> That sounds really good!  I've done a number of other dessertish 
> martinis, the last one I posted was offered as a simple recipe that 
> could be made easily and consistently. 

thanks for the compliment and i understand your point. its just that i hate 
the idea of 'one dimensional vodka based martini style drinks'. i'd proudly 
use cognac in a chocolate-orange martini, tobbacco infused single malt in a 
smokey martini, even a drop of orange bitters in a passion-fruit martini. IMO 
as long as the flavour and aroma of the named ingredient comes through well, 
then anything that can help enhance/compliment it or add depth/balance to the 
final drink is more than welcome. I just can't churn out alcoholic fruit 
purees. They make sex on the beach, more fun to mix!   

 I also like using Frangelico 
> in some of them (very sparingly) although I do have an aversion to 
> putting Fran and Amaretto in the same one.  That's not a critique on 
> your recipe, just something that I know I tend to avoid.

One self-taught lesson behind the bar is that 'everything however menial that 
you do or don't do, has a Reason'. Would love to know the one behind your 
disliking to mix the two. Also please clarify if you mean, avoid mixing them 
in a chocolate martini, or generally any drink. 

P.S. the orange truffle sounds nice.

-- 
As a great bartender once said: "I don't mix drinks, I mix people"


 Current thread (10 messages):
 Message options:
 

News about The Webtender can be found in The Forum 'news'
Click here for a list of the forums.

Home · Drink Recipes · Bookstore · Barstore · Handbook · Web Index · Feedback

Copyright © The Webtender.
About | Disclaimer | Privacy policy