My grandmother came back from California with dates. Lots of them. A box for everyone. No way am I going to eat a three pound box of dates. I like them, but not that much. So I chopped up a bunch and infused them in vodka according to the aforementioned procedure. They must have been infusing for about three weeks. After a good straining, the sauce was good to go. While preparing dinner tonight I though that a good drink would be in order, and I wanted to use the date liqueur. I'll spare the details of the crafting process. Here's what it entailed:
- A bit less than a shot of Meyer's Dark rum
- Half a shot of the date liqueur
- A dash of Drambuie.
- Mix vigorously, serve on ice, and top off with a bit of tonic
The drink was good. Very good. But definitely not ideal. Change one, I think a woodier rum such as a Bacardi 8 or Cruzan 8 would pair better with the date. Change two, a different herbal liqueur would be needed. I'm thinking absinthe because of its complexity and highly herbal quality, but I'm open to other options. Change three, a different mixer would be good. I'd say just skip the mixer, but the three ingredients in the cocktail are just a bit too potent. I think an adult pop would work well. You know the ones that have less sugar than regular pop and more mature flavors like tangerine, pink grapefruit, mint, herbs, or ginger? Something along those lines would likely work well.
I'm here to share my ideas, but if you make money off of them, I expect to see royalties.
That is all.
1 comments:
Acid, my dear boy; acid.
Whether you get it from a citrus juice, or a soda that has citric acid in it, either one will brighten the drink. My initial feeling is that the Pellegrino Aranciata (?) bitter/sour orange soda might do the trick. Orange with dates is good. Orange ondates is good, so wear something orange next time you take a chippy out for a whirl.
mr. f
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