> 'APPILY EVER AFTER - combining the smooth Appleton VX rum with a
> splash of apple juice, fresh lime juice and laced with the sweet Kwai
> Feh lychee liqueor. served up.
I like this. Its simple, yes, but not every drink on your menu needs to be
complex. With the right balance and garnish, this could be a simple yet
stunning drink. You can't really go wrong with Rum, Apple juice and Lime juice
and with the addition of Lychee liqueur, it gives it a nice twist. Some ginger
would work well in this as well I would think? An additional splash of ginger
gomme? I dunno........
> ROSE BRAMBLE - a variant of the classic Bramble; using Hendricks' Gin
> and lemon juice, rose water is added to work well along the rose
> petal botanicals of the Hendricks. Served over crushed ice, it is
> then graced with creme de mure.
I quite like where you are going with this. It almost sounds Arabian with the
Lemon, Rose and Blackberry. Although, I will agree and say its a little boring
but could easily be livened up. How about trying with Acacia Honey instead of
Sugar Syrup/Gomme as well. Gin, Honey, Lemon Juice, Rose Water/Parfait Amour
and Creme De Mure or another fruit liqueur, then garnished with a Rose Petal!
When I turn my computer off, I am gonna try this myself, sounds awesome.
Why don't you try and base your Bramble on Arabian/Moroccan influences? Then
when you name it, find out the Arabic words for the ingredients and take it
from there (for example, I designed a cocktail menu for a Moroccan event bar
and made a Martini with Gin, Honey, Lemon juice and Orange Juice. I called it
the Asal Laymoun Martini. Asal = Honey, Laymoun = Lemon).
It really does sound Arabian. Aromatic, sweet and citrusy. Yet crisp and very
moreish.
Please find below a list of Arabian flavours that may help you:-
ginger, cucumber, green pepper, parsley, lemon juice, paprika, cinnamon, mint,
red pepper, orange slices, honey, cinnamon, onion, garlic, saffron, prunes,
carrots, orange water, rose water, coriander, fennel, cumin, cardamom, cloves,
garlic, tomatoes, cilantro, celery, turmeric, salt, black pepper, black
pepper, tomatoes, dried apricots, black pepper, cayenne, green-tea, sesame
seeds, assorted fruit, almonds.........
> MOJITO MARTINI - not an original, but using the basic ingredients of
> a mojito, lime muddled with brown sugar and mint, to release the oils
> from the lime. Myers dark rum and fresh lime juice are combined to
> create a different form of the classic mojito. served up.
Although I can see where you are going with this (cross between a
daiquiri/martini/mojito), I agree with the previous post, I don't really see
the point of muddling everything just to serve it straight up. If you insist
you want it this way, I would follow the advice of previous posts and try and
make a mint and brown sugar syrup or something along those lines.
I would have thought that the majority of consumers would prefer it served the
classic Mojito way anyhow? I know that the guests I serve want a Mojito served
one way and one way only! If you want a twist on a Mojito, try one of the many
variations you could have from the ingredients on your bar. Or stay with the
Arabian influence and use some of the ingredients above. Something like Gold
Rum, Orange, Honey, Mint and Lime with a Cinnamon Gomme would work once you
got the balance right!
Anyways, hope some of that helps. Best of luck and let us know what you do
with the advice given.
Cheers,
Adam