I love CocktailDB. This massive, years-in-the-making collaborative project between Martin Doudoroff and Ted "Dr. Cocktail" Haigh, still a work-in-progress, contains a database of over 4,700 authenticated cocktail recipes (from trusted published sources). When I'm in the mood for a particular spirit combined with a particular ingredient but can't think of a recipe offhand, I'll go to CocktailDB, input the ingredients and it'll give me a list of cocktails featuring those ingredients. (This is like Webtender, you say; not so. The main difference is that Cocktail DB doesn't contain 10,000 vile drinks thought up by college frat boys and you won't get those in your search results.)
We had a wonderful day on Saturday -- some friends came over and brought fixins for goi cuon, Vietnamese spring rolls, and I made Shrimp Creole, and we had lots of cocktails. On Sunday evening we were thinking of what we might want to have before dinner, and Wes pointed out that so far this weekend we'd had whiskey-, vodka- and gin-based cocktails. I thought, time for some rum. I was also keen to play with the bottle of Marie Brizard Apry (a fine apricot brandy, not an apricot-flavored brandy), so I input "rum" and "apricot brandy" into Cocktail DB ... and came up with this one. The database is still in its "black and white" version, so there was no publication attribution and I don't know this drink's source, but I'll find out. It's light and quite lovely.
CulrossI've seen some drier variations that look worth trying too: try 2 ounces rum, 1/2 ounce each of Apry and Lillet, and 1/4 ounce lemon juice. I'm guessing this version might be even better.
1 ounce white rum.
1 ounce Apry or other apricot brandy.
1 ounce Lillet.
3/4 ounce fresh lemon juice.
Combine with cracked ice in a cocktail shaker; shake and strain.
Garnish with a cherry.
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Chuck Taggart email chef (at) gumbopages (dot) com