Message 23982 of 39188 in General Discussion

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> As well as contemplating the nature of the Sour, I have also been 
> pondering the Collins and Rickey. The optimal spirit and sour, but 
> mostly focusing on the fruit variations. Here are the ones that I 
> personally feel are best:
> 
> Strawberry Collins
> (tequila, lemonjuice, strawberry puree, sugar, sodawater)
> 
> Raspberry Rickey
> (rum, raspberry puree, limejuice, sugar, sodawater)
> 
> Blackberry Rickey
> (cognac, blackberry puree, limejuice, sugar, sodawater)
> 
> Vanilla Collins
> (vanilla infused rum, lemon juice, homemade vanilla sugar, 
> sodawater)
> 
> Oriental Collins
> (gin, lychee puree, lemongrass syrup, lemonjuice sodawater)
> 
> Passionfruit Rickey
> (vodka, lime juice, passionfruit, sugar, sodawater)
> 
> 
> Any thoughts?
> 
> 
> Cheers!
> 
> George S.
> 
> "You have your way. I have my way. As for the right way, the correct 
> way, and the only way, it does not exist." - F. Nietzsche 
> 
> "innovation distinguishes between a leader and a follower" - Steve 
> Jobs

Those combos all look good to me but I thought a Rickey was made without sugar 
and it was that and the use of lime juice rather than lemon that distinguished 
a rickey from a collins? (I know this is academic in this context). 
 Ineteresting to see tequila with lemon rather than lime though i agree that 
strawberries tend to combine better with lemon than lime. I concur that rum 
and lime and raspberry and lime make a good mix, Cognac can go pretty well 
with either lemon or lime, as can Vanilla.I'm not so sure that the combo of 
spirit and sour is all that significant when fruit puree and sugar come into 
it in a typically long drink but it makes sense to match spirit/sour 
spirit/fruit sour/fruit in that style of drink rather than the bog standard 
"heres 10 variations on a collins just subbing a differant puree for each"
-- 
"Manners maketh the man, Bourbon, vermouth and bitters maketh the Manhattan"