April 10, 2020
It was only a week ago (which these days can feel like a long time, I know) when I broke it all out, all meaning my making of peanut butter simple syrup to try in drinks, following along a thread first spun by creative chums Paul and Colleen, and then broke out a drink called Pleasant Bounty using said peanut butter pleasantry. Did you miss that? I can’t believe it if you did. But if you did, be sure to go back and check out the pb goods, so you can get the full story and not feel un-full. Okay, back? Sweet, cause you won’t believe what’s about to happen here – peanut butter simple syrup drink #2! That’s right, there’s no way I wouldn’t try out more than one drink with a new creation. And, shhhh, between us, I think Particularly Boosting is even better than Pleasant Bounty. And do you like the two PB names? I sure do! This drink actually follows along the lines of the peanut butter simple, with a balance of ingredients in equal amounts, somewhat in an Alexander fashion, if we’re musing. Starting naturally with the pbs (peanut butter simple), and moving along to a nice base of vodka, and then a crème de cacao (accent on the “cao”) smoosh. The chocolate and peanut butter combo is so classic, I’m not even going to dwell on it. You know that’s the stuff. As is this drink.
1 ounce vodka
1 ounce peanut butter simply syrup
1 ounce crème de cacao
Cocoa powder for garnish
1. Add the three liquid ingredients to a cocktail shaker or mixing glass. Stir, but not too wackily.
2. Fill your mixing glass or shaker halfway full with ice. Stir again, gently.
3. Strain into a cocktail glass or comparable. Dust with a little cocoa.
February 2, 2018
I’m what you might call a creamtooth. What’s that, you ask? Well, you’ve heard of a sweettooth naturally, and a creamtooth is like that, but someone who’s pretty fond of cream things – like drinks with cream, or parfaits made with cream, or cream scones. But especially drinks made with cream things. I know, I know, creamy drinks are sort-of frownie with some of the toughies that make up the modern cocktail scene. But the mighty Alexander is one of my all-time favs, and well, that kicked it off. Which leads to this drink right here, the Shipboard Moon, made with a new cream liqueur that showed up at the house recently (I know, a bit lucky is me), specifically SomruS Alphonso mango cream liqueur.
That’s right – mango cream liqueur. If anyone was going to pull off a good mango cream liqueur, it’d be SomruS, whose flagship cream liqueur blends five Indian spices and nuts to give it a memorable flavor – well, that and the pure milk and run base. For the mango extension, they were inspired by the traditional Mango Lassi, also from India. To get to a mango flavor that made folks smile, they use the Alphonso mango, the king of mango, as it’s called. End result? A creamy treat that has a natural, smooth, mango flavor, much different from the normal chemically-mango’d booze bottles. Served chilled, it’s a treat all on its own.
But also one that pairs perfectly with other boozes in cocktails, especially those (as you might expect) with a bit of a tropical bent. At least I felt that way when picking a few other ingredients to play with. After a little experimenting, I went with Cruzan’s nice and dry aged light rum, which has some vanilla notes that go well with the cream, and the amazing Stiggins’ Fancy pineapple rum from Plantation. If you haven’t had the latter, you’re in for a treat, as it has a plentiful pineapple aroma and strong-but-tropical flavor that’ll have you dreaming of beaches. Altogether, this trio combines into a drink that’s creamy, sure, but also with backbone and layers of flavor. I topped with a sprinkle of cocoa powder, because, well, it seemed right, and because Valentine’s Day is around the corner.
1-1/2 ounces SomruS Alphonso mango cream liqueur
1-1/2 ounces Cruzan aged light rum
1 ounce Plantation Stiggins’ Fancy pineapple rum
Pinch of cocoa powder
1. Fill a cocktail shaker halfway full of ice cubes. Add everything but the cocoa powder. Shake well.
2. Strain into a cocktail glass. Dust the top with the cocoa powder.