> Hi all,
> made this one up, pls tell m what u think;
>
> 4cl Havana Club 7 Años;
> 4cl Monin Passion Fruit Purée;
> Juice of 1 passion Fruit;
> 1cl Monin Passion Fruit sirop;
>
> all inthe shaker,
> rim glass inside with;
> Monin Dark Chocolate sauce,
>
> Strain into the glass and add;
>
> 1 Scoop of Mint/Chocolat Carte D´Or Ice cream
>
> what do u think?
Adding components to already existing drinks is a widely used trick to obtain
new ideas. However there are other ways as well. Especially complex and/or
large systems may benefit from removing components instead of adding them.
This drink makes me wonder about two aspects.
- I've always seen chocolate and mint as a very delicate combination. They
create harmony as a duet. The same is true for such combinations as fruit and
rum or rum and chocolate. This mixture with the four components
(rum,fruit,chocolate,mint) is very difficult to make it work at it's full
potential. Can you really balance a quartet out of those well known duet (or
possibly trio) combinations? What purpose should such quartet have?
- This one is related to the other aspect. You are suggesting to use a fairly
complex rum. Is it's excellence still kept intact after adding so many other
additional flavours? The age of the rum makes for a mellow flavour which
combines well in this recipe but I am afraid that the other highlights of this
very nice rum are not much preserved.
What do you think of these ponderings?
--
"Question everything..."