I’ve been incredibly grumpy all day, but this cocktail may be able to help. The fresh raspberries give it a lovely bright tang, and the pomegranate molasses brings body and depth. According to punchdrink.com, Joaquín Simó named this “la Bomba” as a reference to the French word grenade, meaning pomegranate. I say, fight fire with fire.
It’s been a long day after a long week, but this drink hits the spot perfectly. You’d think it was a daiquiri, but it’s a touch sweeter than a daiquiri and there’s a hint on anise on the finish. Just enough complexity to keep me interested, but not so much as to tax my weary brain. My only criticism is that it’s too easy to drink.
I was looking for something different, and this recipe definitely fits the bill. At the end, there’s a funky/bitter syrupy flavor that I don’t love, but I like where this was going. I may need to add this to my “tweak” file. I used Amaro Lucano, but it looks like the original used Amaro Nonino, which makes me want to try Amaro Montenegro (welcome to the wonderful world of amari).
This recipe comes from way of the Consumatorium blog, who references the Treats + Eats blog.
I’ve not been a huge ginger fan for most of my life, but between Blue Apron and some cocktail recipes like today’s, I think I’m starting to see the allure. The ginger in this drink is balanced by the richness of the dark rum (I used Kraken here, Gosling’s is suggested) and the sweetness of the pineapple.
Today’s drink is from Jerry Thomas’s 1862 book, How to Mix Drinks, by way of the Bartender’s Coice app. This tastes just like a slightly souped up sangria (by the way, if you’re not putting cognac in your sangria, you’re missing out). I wish I had a pitcher of this to enjoy outside with our brand new patio set. Summer and sangria truly are the best of friends.