Where's my Cocktail?

[Senator Jack]

[huh]

 

[Senator Jack]

Never mind. I found it. :eusa_clap

 

[jamespowers]

[huh]

What kind do you want?
Havana Sidecar?

Regards,

J

 

[jamespowers]

Never mind. I found it. :eusa_clap

Ok, now what was it?

 

[Senator Jack]

I'm having a Dr. Funk right now.

2.5 oz Martinique Rum
.25 oz Pernod
.25 oz Grenadine
.5 oz lemon
.5 oz lime
.25 tsp sugar.

Enjoy!

 

[Mojito]

This is a question I often ask myself. And friends. And family. And people I dislike. And anyone within hearing.

 

[Matt Deckard]

It's at my friend Greg's house with Linda an that other girl.

 

[jamespowers]

I'm having a Dr. Funk right now.

2.5 oz Martinique Rum
.25 oz Pernod
.25 oz Grenadine
.5 oz lemon
.5 oz lime
.25 tsp sugar.

Enjoy!

I have all of them but the Pernod. You just enjoy making me go shopping don't you?
I am going to have to go easy on the lemon and lime. They both bother me.
Any other suggestions?

Regards,

J

 

[Senator Jack]

No Pernod? In a pinch, use Absinthe.

Lemon/Lime is starting to upset my stomach, too. What cuts down the acidity? More sugar?

 

[Senator Jack]

Damn it! I lost it again!

 

[Fletch]

When in doubt, I stick to cognac. Its curative powers are amazing.

 

["Doc" Devereux]

You might like to think about upping the sugar and Grenadine a very small amount each, but be careful of overbalancing the drink. A slightly larger touch more rum might be a safer option than the grenadine.

And to answer your initial question: it's in the American Bar at the Savoy. Just let me know when you want it.

 

[jamespowers]

No Pernod? In a pinch, use Absinthe.

Lemon/Lime is starting to upset my stomach, too. What cuts down the acidity? More sugar?

Less lemon/lime cuts down on the acid. More sugar is always good though.
Absinthe!? Uh, I think I will use Pernod.

Regards,

J

 

[jamespowers]

[QUOTE="Doc" Devereux]You might like to think about upping the sugar and Grenadine a very small amount each, but be careful of overbalancing the drink. A slightly larger touch more rum might be a safer option than the grenadine.

And to answer your initial question: it's in the American Bar at the Savoy. Just let me know when you want it.[/QUOTE]

More rum. Now there's the answer. When it doubt add more liquor. :eusa_clap
I would probably add more grenadine though to fill in the liquid missing.

Regards,

J

 

[jamespowers]

Damn it! I lost it again!

1 1/2 oz gold rum
3/4 oz Cointreau
3/4 oz lemon juice
add sugar on the rim of the glass if that suits you. :cheers1:

 

[Senator Jack]

Who started this ridiculous practice of sugar rim on Sidecars? Ten years ago, I had to tell every bartender how to make a Sidecard. Now they all say they know how to make it, but I have to tell them, 'NO SUGAR RIM!' It's like having to say, 'No ketchup on my eggs, please.'

 

["Doc" Devereux]

More rum. Now there's the answer. When it doubt add more liquor. :eusa_clap
I would probably add more grenadine though to fill in the liquid missing.

In this case I was thinking that the molasses base of the rum would take some of the acidic edge without being as directly sweet as either the sugar or grenadine. The drink is going to need to hold on to it's basic flavour matrix, and I think trying to balance out the two opposite qualities so dramatically is liable to be less successful than using the ingredient in the middle.

Besides, I like rum.

 

[jamespowers]

Who started this ridiculous practice of sugar rim on Sidecars? Ten years ago, I had to tell every bartender how to make a Sidecard. Now they all say they know how to make it, but I have to tell them, 'NO SUGAR RIM!' It's like having to say, 'No ketchup on my eggs, please.'

I knew I could get you going if I mentioned that.

Regards,

J

 

[jamespowers]

[QUOTE="Doc" Devereux]Besides, I like rum. [/QUOTE]

Yep, join the club.

Regards,

J

 

["Doc" Devereux]

I knew I could get you going if I mentioned that.

You're not supposed to poke the Senator with a stick like that, James: it's mean.