Although the "travelogue" portion here is pretty small, is that something you'd be interested in more of? Not sure it's a lifestyle I'd want to pursue but maybe... And does your local bar scene have a signature drink I should be looking at on the show? Curiada: bit.ly/shopgregsbackbar Twitch: bit.ly/2VsOi3d H2D2: bit.ly/YTH2D2 twitter: bit.ly/H2DTwit instagram: bit.ly/H2dIG Blog: bit.ly/H2DBlog Patreon: bit.ly/H2DPatreon Gear: amzn.to/2LeQCbW The Best Rum Drinks I've Ever Had: ru-vid.com/video/%D0%B2%D0%B8%D0%B4%D0%B5%D0%BE-_O_TCeL_gV0.html Top 5 Tiki Drinks: ru-vid.com/video/%D0%B2%D0%B8%D0%B4%D0%B5%D0%BE-yrVcfEpoEkU.html Dole Whip: ru-vid.com/video/%D0%B2%D0%B8%D0%B4%D0%B5%D0%BE-LXz_kL2_S-Y.html
I loved the travelogue, if its something you make more off I'd watch, I live in q small town and we dont have any signature cocktails. you going around and trying them then making your own is a neat idea that I'd love to see more. sorry if it don't make sense woke up two minutes ago
listen you were very close to the last real arcade in florida. Just north in kendall theres a Arcade called Arcade Odyssey its GREAT they got a wall of pinball machines classic and new arcade games and serve food and import beers you'd probably love it.
You should make more episodes of Taking “garbage” drinks and making improved versions of them! So entertaining and insightful into how to properly mix and balance drinks
There’s a super small, very old-styled bar in Key West called The Rum Bar that’s downstairs in an inn that has an insane rum selection (they even do flights of rum) and they do legit rum cocktails that aren’t 80% sugar or frozen! One of those spots that If you don’t know to look for it you’d walk right by it 1,000 times.
I think some "on location" episodes could be fun, trying out local things: local cocktails, and then putting your spin in it, local liquors and liqueurs, and then making your own cocktails with them, visiting local cocktail bars, making a cocktail each, etc...
"Some of you may be hatewatching..." No, no, I'm just watching with fascination and going "I wish I got a kick out of alcoholic beverages as much as this gentleman who has made his channel around them."
Professionals bring passion to a field so hobbyists and the general public take up the parts of their knowledge they like or find useful. I’ll probably never have the money for most of the spirits he uses by name. But Greg inspired me to try mixed drinks and even if I don’t use the best quality ingredients the things I’ve made have been pleasant and it’s been fun to experiment and crafts flavors.
Got all of my mates into How To Drink and now we all sit around in discord voice chat and pop up a stream to watch your vids together. God tier content
For another local, Awesome Coffee is a popular winter-time drink in Northern Michigan. I'm not sure where it originated, but it falls between an Irish Coffee and a Mudslide. It's the drink of skiers/snowboards/the winter get-a-way crowd. The thing that sets it apart is the preparation of the glass. With 151, the glass is set aflame and doused with cinnamon and sugar, setting the powders into sparking flame as they caramelize and coat the inside of the glass. The smell that also comes from this is brings on a very warm and cozy feeling. Once the flame is extinguished, the drink is then build with Kahlua, Irish Cream, Amaretto, Grand Marnier, coffee, and whipped cream. Some places also dribble chocolate sauce in the glass before adding the liquids, or add chocolate shavings on top of the whipped cream. The drink can be the bane of bartenders. One, it takes much longer than a normal cocktail to make. Two, once a crowd sees/smells one being made, several orders will immediately follow (exacerbating issue one). But, it makes for a tasty treat. Thanks for all the videos, Greg. Have fun and hope to see you on Twitch again.
Great Video. I would not waste expensive rum on a rum-runner. Keep it cheap.. it is mostly a party time drink, get smashed, wander around throwing up, then get another,.. Key West in a nut shell.
The idea of taking a throw away recipe, finding the parts that you like, and then using the ingredients you like, is such a stunningly simple, yet profound decision.
"It's a terrible cocktail, but it's delicious." tryna wrap my head around that one. Good episode though. The quick blurb about rum can also apply to just about any whiskey as well. Enjoyed this one.
Lots of things can be delicious but horrible examples of what they are. Think of it like a guilty pleasure. Kind of how like chicken nuggets are very low in the technical world of gastronomy but are still delicious. A cocktail may be delicious but it could also be not very well balanced, uncomplex, unsophisticated, etc
Ever heard a catchy song you didn't want to like? Something can have everything going for it and still be "wrong." Cocktails are about balance and consistency.
@@ozymandias3456 Except that wasn't a horrible example of what a Rum runner is. What Greg made is a horrible example of what a Rum Runner is. The concept of a rum runner is a fruity tropical tiki drink, not a pretentious speakeasy drink. It's like putting a Pina colada in a coupe glass. I'm all for a good cocktail but this one ain't it. What he made may even be great but it isn't representative of a rum runner, so just call it something different.
I've got bottles of creme de banane and blackberry liqueur in my bottle collection just because of the original Rum Runner recipe, and I hated it. Haven't had a use for those bottles since. Really glad you made this new reconstruction of the cocktail because now I have an excuse to break them out again to give it another go. I'll probably have to use the blackberry liqueur in the drink, though I might just use 1/4 ounce, no more than 1/2.
I love the free use of language in this episode. Banane sounds like the right word to describe the flavour of natural banana plus alcohol. So many good English wordsings in this episode.
I live down in Florida and as a pattern everything is super sweet and focuses les son the alcohol. I think it's done this way because of all the tourism and its cheaper to throw in sweet drinkable stuff that appeals to the masses rather than traditional recipes.
I'd love to see you tackle the infamous "Wisconsin Brandy Old Fashioned (Sweet or Sour)" though I think the answer to fixing it is to make what the rest of the country knows as an Old Fashioned instead!
Sounds like all my favorite flavors together. I've been looking for a reason to buy banana liqueur for a while. I saved this to my list as a Rum Flier. (Cause it's an elevated runner. Get it? OK, I'll go home now.)
We have a drink in Oklahoma City from a legendary dive bar called Edna's. It's The Lunch Box. It definitely falls into the category of "terrible but delicious" also "it shouldn't taste like this". 6 oz orange juice 6 oz Coor's Light (that's mandatory) 1 oz amaretto Mix in a frosted mug and shoot. Yes, it's a 13 oz shot. They've sold over 2 million Lunch Boxes so they got something right.
The black eyed Susan is the official cocktail of the Preakness, though I think it has far less pedigree and tradition surrounding it compared with the mint julep. As such there are some variations to be found, but all of them will contain pineapple juice, orange juice, and lemon or lime juice, most will call for triple sec and/or peach schnapps, and all will use vodka and rye (or bourbon) as their main spirits, though I've seen gin used in some recipes which I think is weird. Simple syrup is also sometimes added, I never thought it was necessary, the amount of fruit makes it plenty sweet on its own. Also, it's usually served out of a punch bowl or from a pitcher, poured over snowball style crushed ice when pouring oneself a serving. It may in fact be served in a Styrofoam cup one might purchase an actual snowball in (though I think single use Styrofoam is now banned in Maryland), and is garnished with a maraschino cherry and/or orange wheel.
Polystyrene is in fact banned in MD. Also, what makes the Black-Eyed Susan worse for me is knowing that there is a second Preakness cocktail that is waaaay better (though it's closer to a Manhattan with Benedictine added)
I've got an 'interesting' drink for you! It was made for the 1952 Olympics in Helsinki - called "Lonkero" or in english "Gin Long Drink". Nothing too shabby, but a really beloved finnish drink. Finn's alone drank 50,7 million liters of it in 2018 - 9,2 liters per capita. A well made fancy version of this'd be real cool!
I've made a few in the past. It's a Tom Collins with grapefruit. Of course you can play with proportions, but this is off top of my head: 4cl London dry gin 3cl white grapefruit juice 2cl simple syrup shake & top up with soda
You can still buy Bacardi 151, you just have to know where to find it. My mom drinks that stuff straight like it water even though it tastes like gasoline. The last time she drank, she complained that it tasted "watered down". 😳 But yes, it is still around (at least in Central NJ).
Dear Greg, can you please improve upon the Dave Matthews cocktail now? Its very popular in New Brunswick Canada (I know you have family here so you owe it to your proud NB heritage to improve upon a less than proud drink). Its Amaretto, coconut rum, pineapple juice, and cranberry juice, sometimes lime though its not as common. Its way too sweet but I think it could make for an interesting tiki-esque drink
i've been binging your vids during an illness this week and damn i am so impressed with the quality of your content. the way you do your research, then bring it back to present to us in this well-spoken, amazingly formatted package. you're amazing and by the by you sincerely remind me of my older brother lmao. thanks for being so awesome!
Great recipe. I've been a regular visitor to the Florida Keys for my entire life and I've only seen the pre-mixed sugary rum-runner slushies. I didn't know there was an actual real cocktail recipe. Most Keys tiki-bars will float an ounce of Myers or other dark rum on top and if you order a "Pain in the Ass" it's a half rum runner, half pina colada.
A drink that needs elevated? The Venom from Scotland. It’s both fantastic and terrible. I’m sure you’d have a field day making a better version of it; I’ve never seen anyone else try.
I just want to say that you did an absolutely lovely job describing your thoughts, methodology, and tasting notes during this episode. It's always a joy to watch your show!
Love the Jimmy Buffett ending- I'd be fun to see your spin on an Ogunquit, Maine Rum Punch à la Barnacle Billy's. From what I can tell/remember, it's Gosling's, orange juice, pineapple juice, Rose's Grenadine, and maybe coconut rum. It sounds terrible but people who go to Ogunquit live for it
The classic rum runner is like the modernized marg. Overly sweet and has no alcohol taste but will get you drunk. Basically the drink for someone who wants to get drunk but doesn't like the taste of alcohol if that makes any sense. Most old fashions that I get at low end bars taste like sugary orange with a splash of whiskey.
Local hockey team used to have this drink called a "Purple Reign". It was Vodka, Triple Sec, Razzmatazz, Sour Mix, and Cranberry juice. Don't know the proportions, but it was deep purple at the bottom and light at the top. Terribly sweet, but I would love to see an elevated version of it.
I lived in Key West for about 7 years in the 90's and I can't recall the rum runner being really all the rage back then. (Ah, if only I had a TARDIS I would take you back to the old Martini Tiki Bar of Mobster Lobster.) But I can easily see it as something to sell to the "tourons." I really need to go back there. P.S. The most evil drink in Key West does not contain alcohol. It's the "Con Leche" - a ton of espresso, a ton of sugar and steamed milk. The headache comes when you stop drinking it (caffeine withdrawal).
I'd love to see anything done with either Lambic style beer or a Belgian cherry beer. I think those flavours really lend themselves to making an interesting drink.
Hey i love your content and because of you i decedied to make a drink myself, im just commenting this on your most recent video :P , but i mixed grappa and pomegranite juice together, with a jazz of lemon juice and a single star anise on top, i like it though its taste is somewhat... unique and not for everybody, but i was wondering, could you do an episode on grappa? i think its really something unique and interesting
@@siegbert_schnoesel haven't had pisco but from the description it seems similar. Obviously different grapes give different flavor profiles, it can also be aged a little. In italy we drink it straight after a meal, as a digestive, it really helps. Normally it's consumed at room temperature but i like to chill it in the freezer. Ice dilution would change too much the flavor
If you're interested my favourites are nardini and poli, they're traditional from Bassano del Grappa where grappa comes from. Grappa is actually the name of the mountain
@@ghu83 thnx, originally i wanted to use arakh, but grappa is similar (also anise spirit) and i like its flavour, sometimes drink it after diner, though everybody around me thinks its more akin to a cleaning solution :D, i drink single malts too though i do prefer those tbh, but im also a sucker for limoncello so some italian alcoholism runs in my... well i guess liver instead of veins
As a Purdue alum, I would love to see you elevate the Baltimore Zoo - a boozy cocktail that is fabled to have been invented at Harry's Chocolate Shop (a super old former speakeasy) just off campus. It's a long island variation, but the Zoo is far superior in my opinion
Fellow Purdue alum here! On my 21st birthday, a friend of mine arrived at the start of my Junior year and took me out for Long Islands at Harry's. It also ended up being the second time in my life that I threw up from drinking alcohol. 😂 Good times, good times.
Ahhh, Long Islands. The first (and possibly only) time I had to turn my car keys over to someone else. I was 22. (Was also the *last* time I had LIs. Getting drunk was/is definitely not my style.)
In Puerto Rico, for the “Fiestas de la Calle San Sebastián” the drink to buy is called Wasikoki. 1oz Cruzan Pineapple Rum 1oz Cruzan Coconut Rum 1oz Cruzan Orange Rum 1oz Cruzan Mango Rum 1oz Cruzan Banana Rum 1.5oz Cranberry Juice 1oz Pineapple Juice 0.5oz Orange Juice Shake with ice and serve
There’s a liquor store near me that still has a fully stocked shelf of very, very dusty Bacardi 151. It doesn’t look like they’ve been touched since before it was discontinued. I’d pick one up but that place is so sketchy I’m not interested in giving them money.
Most of the cocktail places in my town are pretty expensive, but a bar I used to go to pre-covid did some good ones, especially one called a "Smoked, Salted & Malted" that was usually nice. Their menu descibes it as 'A big bold blend of chivas 12 year, havana 7 year, rye whiskey & peated scotch, stirred down with a touch of caramel, malt extract & a pinch of salt'.
I had the same idea, my specs were almost identical but I removed the banana liqueur all together and went with Smith & Cross as I felt it gave me the strong banana notes I needed to complete the drink in a more tiki fashion.
Great episode Greg! Key West is something else. Where else can you walk down the sidewalk and see Spiderman playing a lute or Darth Vader with a neon banjo. I remember hearing a deep voice calling out 'come on folks, we got more room for the show. Looked over and there's a husky bearded guy in a sparkly blue evening gown calling people in.
I think some travelogue episodes could be very interesting, going to someplace and having a "city signature cocktail" from a few different places (my mind mostly goes to the sazerac, but I know there's definitely going to be others) and following it up with an HtD version of the drink would be a great idea.
I definitely do find orange juice to be an overwhelming flavor -- even to itself. IMO the flavor of the orange oil (the specifically orangey part) tends to easily get lost in a mixed drink, while the sweet-sour-bitter taste cuts through, leaving you with an intense "vague citrus" flavor that reminds me of Tropicana. (I find banana to be a pretty overwhelming flavor too -- it doesn't take that much to make a food or drink taste overwhelmingly of banana, and oh yeah those other ingredients too.)
If you’re looking for another vacation spot drink to fix, might I suggest Pensacola, FL’s “Bushwacker?” Basically this beach town’s version of a mudslide and every single beach bar has their version. Or maybe the “Diesel Fuel” from the beachside restaurant, Flounders. I’m pretty sure that it’s just 32 oz of a crappy-bar Long Island…. But it comes in a souvenir mason jar!
You really should make a guide to rum like you did to whiskey also this is favorite Summer time pool side drink, oh never mind you did that 2 years ago. I'll watch that next
Good to see you again! And ironic that this drink has been a point of contention at my old tiki bar forever since on paper it looks so...yeah, garbage. But yay for bringing the funk and Tempus Fugit into the mix. Obviously gonna bring it better. Watching your new (and old) content has helped sustain me through this hellscape of a pandemic, so IF you'd like to try one of the drinks on the menu at Kon-Tiki in Oakland (and see if it's worthy of your show), I'd be chuffed, I would: Blush Crush (you can ask where the name comes from if you like it enough): 1oz 110pf Blanc Agricole Rhum (We use Rhum JM) 1 oz Giffard Pamplemousse 1oz Meletti Aperitivo 1oz Lime Juice Shaken. Strained. Up. No garnish. Boom. Happy new year!
There's a cocktail called the Pendergast you can find in lots of places around Kansas City (named for a notoriously powerful and corrupt KC political boss in the 20s and 30s). Anyway, it's reminiscent of a Vieux Carre and I like it a lot, so much so that I regularly make it at home. Recipes abound online; would be interested to see your take on it.
Big fan of filming your drinking experience to make the vacation a business expense! As for regional drinks that need improving, I vote for the Wisconsin Tailgater, which is a Solo cup full of a brown liquor with a handful of ice and a 1oz float of Coke/Zero. I've seen that way too many times in my life.
Love this episode! I suppose some people like the Scofflaw cocktail but I think it could be improved upon. It would be cool to see more "can we fix this drink" episodes.
I feel that. Artificial banana flavoring is based on a different cultivar of banana that isn't grown by the big companies due to a fungus that infected the soil at the plantations. They were more robust and didn't bruise quite as easily too.
Greg, you should *TOTALLY* do more travelogue stuff, not just walking down the street, but visiting great bars and talking to great bartenders. Do one where you visit the Soggy Dollar Bar to order a bona-fide Painkiller! Got to SF, visit Bourbon and Branch and get a Black Manhattan! That sounds like a great bit of material to expand the show into.
Have you ever made a Pisco Punch? I'm from San Francisco and that is our most famous cocktail. Also, I appreciate the continual shout-out to the Smugglers Cove. It's such an awesome bar! Best tiki bar in the city! Love your videos, Greg!
I love your videos Greg, and you've taught me a lot about making cocktails and appreciating the flavors of the spirits used in drinks. But one thing I've always wondered, is it a personal preference of yours for drinks to express the flavors of all of their ingredients for you? Because personally I wouldn't mind a drink like a rum runner every now and again where I can just get blasted and not taste the high proof rum, or sugary cocktails that have no real complexity. I personally wouldn't call them "bad" perse. They aren't good cocktails but they aren't bad drinks is the way I'd put it imo.
I know this might be a bit too soon after The Episode That Tried To Kill You, but I was introduced to the Red Hook variation on the Manhattan, and I love it dearly. From looking it up, that's how I learned that each different borough of NYC kind of had its own variant with its own slight adjustments and specifications. Maybe a prep and tasting episode of that would do well? I know I'd just like it if more places knew how to make me a proper Red Hook.
You need to do more Traveling Greg video's. Maybe do a drink from all 50 states series, then a drink from every single country series. I have one for Russia... it's just Vodka
Great video! As someone who is notorious for taking cocktail recipes and tweaking them based on flavours I like/dislike, I love seeing engaging knowledgeable professionals doing the same and giving me good ideas!
Video idea for you: a Crash Bandicoot tiki drink inspired by the game's fictional fruit, Wumpa Fruit. Supposedly the fruit is supposed to taste like an apple and a mango in one fruit. I've tried to make my own "Wumpa Fruit" drink but I've yet to land on a combination I'm happy with, would love to see what you can make :)
Here in Lawrence KS someone allegedly invented a drink called the “horsefeather”. It’s basically a whiskey mule but you add some bitters. It’s pretty good imo and you could probably have fun playing around with that.
Would love to see an improved Venom. It's pretty common in Scotland as a night out drink. Recipe for 1 pint (default serving size) 25ml vodka 25ml southern comfort 300ml bottle of blue wicked Ice cubes Topped up with orange juice to fill the pint glass
Here in the Midwest, we have "LICK- er" meaning high proof spirits, and we have "li-CUE-er" meaning the low proof sugary fruity stuff. Impossible to mistake for each other. Greg's jersey shore mouth is actually pretty nuanced, sometimes I hear him wrong as well.
There's a place in Ohio called The Char Bar that, during anime conventions, will serve a drink called The Red Comet -- ostensibly a Long Island Iced Tea, albeit with Grenadine instead of Cocoa Cola. The ritual is, when you cheers, you have to say a quote from one of the Gundam series' -- preferably one from Char Aznable ("The Red Comet.") Don't know if that counts as a "local drink," but I figured I would pass it along.
When I was young and dumb (and considered malibu with pineapple juice one of my favorite drinks) I made a cocktail called the Little Red Ridinghood. It had watermelon liqueur, fresh lime, cranberry juice and cinnamon. All shaken and served in a short glass. I have since never been able to find watermelon liqueur and so cannot recreate it to see if it was even a decent drink. Would love to see that tested and elevated.
So it barely had any alcohol in it since the recipe you gave doesn't ask for any actual booze? Assuming 1 part watermelon liqueur, 1 part juice and a smattering of the other ingredients we are talking low proof Wine level of drink.
@@ruukinen does a drink neeed to be more alcoholic to be a cocktail? It could obviously do with tweaking, maybe even some gin. Again, I made it in my late teens and the goal/wish is to try it again and elevate it.
@@AmaterianAngel I mean, I don't know the technical definition of a cocktail but I assume it needs to include hard liquor in it since I've never had one myself that didn't do that. I could be wrong though. I agree that Gin could work since otherwise it sounds very sweet.
@@ruukinen I like sweet hehe But yes, i remember it being quite a balancing act. The cranberry did provide some nice tart (along with the lime), but def sweet ;)
As soon as you said 8yr barbancourt, you elevated the rumrunner to a level previously unknown. BTW, I LOVE Kew West, and I order wine every time because of absolutley terrible “cocktails”, even margaritas!. Great vid, thanks again!
The Pendergast from Kansas City, MO! 1.5oz J. Reiger Kansas City Whiskey, 0.75oz sweet vermouth (personally I use Dolin but Antica Formula would probably vibe real well), 0.5oz Bénédictine, 2 dashes orange bitters, served in a double rocks glass over a large cube, garnished with a lemon twist. Love the show and the idea of doing other local cocktails, excited to see what others put.
I'm actually surprised. This drink seems like a traditional punch you'd find in Jerry Thomas as opposed to a bad attempt at a tiki drink that it originally was, Also, for negroni week I invented a drink at my bar that's basically the same except I subbed Fernet Branca for the gin. I've also created a brandy sour that's basically the same specs for a whiskey sour except with brandy and an ounce of Maraschino if you'd like to make that.
Almost worked for Holiday Isle back in 2011 because of how much time I spent down there. Knew most of the staff because I was there at least once a month. Hope you also got to try a Key Lime Colada, & if you want some insame fun, hope you get an invite to Bartender's Bash there this Spring.
Great video! " Comment Edited" You are right. Pot still, colunm still and/or base ingredients (melasses, sugar cane juice, etc...) will have impact on the flavor. Fermentation method, process and yeast has also huge influence. All comes out of the still transparent with no color..... once the rum is produced, Aging on wood and/OR addition of sugars, flavors or artificial color to the base spirit will give it the color.... Cheers
A Rum Runner is the kind of drink where I take a sip, gag, and hand it back to my wife. Your version sounds much more palatable. Being the weirdo I am, I'd dump the pineapple and banana for Gooseberry or Guava and Passion Fruit though. Equally tropical, but without the overripe sweetness.
Love these videos, just such fun and light content, feels like we’re all just hanging out having fun whenever i watch. Thank you Greg. And thank you editors, these videos are so visually easily to follow along with and watch and enjoy because of the incredible job done by all involved. Cheers to you all and happy 2022 🍻
You asked for it. Something that we recently discovered is a Jameson Green Tea. Our local watering hole serves it as a shot. But I like on the rocks. Very tasty! Not overly strong nor overly sweet. Its equal parts Jameson, peach schnapps, and sour mix. So its easy to batch. I'd love to see how this could be improved upon.
Had a "planters punch" that was essentially a rum runner with the banana and blackberry removed, the grenadine moved forward, and orange juice added. Good but hangover inducing
I must of just missed you. I was in Key West over New Years! Hopefully you had a better drinking experience than those crappy frozen Rumrunners. General Horseplay and Tiki are my two favorites with proper cocktails.
Welcome back from your trip, Greg! Hope the rest of your vacation was pleasant. Consistent customer demand at my liquor store, particularly during the early 2020 lockdown days led me to look it up: Bacardi quit producing their 151 several years ago. You can still get Don Q 151 if it's distributed in your area, and I believe they also put out a "hurricane proof" that clocks in at 137, but YMMV on whether or not that holds up to Bacardi's.
I have never gotten a Rum Runner there. Usually, I stick to Miami Vices margaritas, or beer. I'll have to try something like a Rum Runner or Mai Tai crawl next time! I Love Key West so much! As we live in Florida, we have driven there a couple of times. The drive from Miami to Key West takes forever but, it's the most beautiful drive you'll ever do.
First, love your content, Happy New Year. Second, I tried the upgrade path same as you, by improving the rum. I could not find a way. Then I made a big batch for a party and used cheap white and gold rum. That let the banana and blackberry come out and somehow reduced the sweetness. Try the cheap rums!
I spent some time in Pensacola, FL and they've got a home-grown blended cocktail called the Bushwhacker. All I know it's there's a 151 float, it tastes like citrus magic, and it's *strong*. Also in Pensacola are two twists on the Long Island, one called an Irish Wake and the other called a Diesel Fuel. They're both served out of mason jars, which you can keep if you're not too turnt to forget about them.
So I'm from a smalltown in Wisconsin. But a bar owner from my town is in the Smithsonian and his signature drink was a brandy old-fashioned sweet. I was privileged enough to have had one. He would muddle a cherry withbthe sugar and bitters. To this da my favorite cockail I have ever had.
Hey! We're currently on Key West! Did you check out the rum distilleries? The Hemingway Distillery, 'Papa's Pilar' does a cocktail class and tour that were alot of fun. They don't do the Rum Runner, but they make several much better drinks.
The NOLA French Quarter daiquiris. I’m sure it’s Everclear with limeade in a frozen machine but I would like to see a more craft version. It’s not the same flavor profile as a traditional daiquiri served up so I think it could be one of these episodes.
