Still got plenty of mint in the garden, 3 different varieties 
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You don’t give up either 
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Eventually he’ll crack 
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Probably store-bought juice is a bit sweeter than freshly juiced. Atleast this is the case for the pineapple juice I buy versus the one I juice myself.
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I wanted to make a drink with limoncello and Chartreuse, and the ingredient list got a bit out of hand through all the experiments. But now I’m pretty much exactly where I wanted to be. Actually a damn good drink
Alpine Voodoo
Ingredients
- 4 cl Rhum Agricole Blanc (50%)
- 1.5 cl Chartreuse Verte
- 2.25 cl Limoncello
- 1.5 cl Fresh lemon juice
- 2.25 cl Pineapple juice
- 0.5 cl Orgeat (almond syrup)
- 1 ml (approx. 2 dashes) Absinthe
Preparation
.
- Shake: Add all ingredients to the shaker and shake extremely vigorously with large, hard ice cubes for approximately 10–12 seconds to build a silky emulsion and foam cap.
- Strain: Remove the ice from the glass and double-strain (through a fine sieve) the drink into the pre-chilled Nick & Nora glass.
- Serve: Enjoy neat without ice and without garnish
25 Likes
Why Alpine anyway? What ingredient is Alpine?
Chartreuse is somewhat close to the Alps. I’m happy to take suggestions for better names. Also not sure whether I liked the Up or the Swizzle better.
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First part of the comparison of the Clairin set by @Skyfly
First neat, then in a Daiquiri.
Both are already very distinctive, the RX16825 reminds me more of a Mezcal than a Rum.
Not really my thing neat and in a Daiquiri I’ve had better rums before.
But to figure out things like that, these sets are great.
Thanks again for the split!
Let’s see what the rest of the set can do.
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The first grapefruits are ripening nicely. I’m already looking forward to making cocktails with them
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not the most hyped ingredients but a Caroni infused Mai Tai, well, the grand arome doesn’t do it a favor so does a DOK.
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If you’re up for a bit of prep work, the Navy Grog from Tropical Standard is amazing and the grapefruit is really noticeable in the drink. I especially like the rum blend in this drink, it works really well. I used higher proof rums when I made it.
Navy Grog:
- 5 drops of saline solution
- 3 dashes Angostura bitters
- 30ml acid-adjusted grapefruit juice
- 22.5ml Grog Concentrate
- 5ml (1 teaspoon) all-spice dram
- 22.5ml Demerara rum
- 22.5ml low ester Jamaican rum
- 22.5ml un-aged Haitian rum (not necessarily Clairin)
Grog Concentrate
- 330 mL of Coca-Cola (one can)
- 20 grams of allspice berries
- 530 grams of white sugar
Crush berries and toast in a saucepan untill fragrant (do not burn!), then add cola and sugar. After all sugar is dissolved, reduce heat to low and put on the lid. Leave on simmer for 15 minutes, then refrigerate overnight. Strain out the crushed berries before using.
Acid Adjusted Grapefruit Juice
- 100 ML of grapefruit juice
- 4 grams of citric acid.
Mix well, can scale down if you want less acid adjusted juice.
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The tiki drink with probably the kitschiest name I’ve come across so far. The Satellite of Love. A riff on Saturn. Instead of gin, a bourbon infused with oolong, lime instead of lemon, and a bit of hibiscus tea. Very delicious 
19 Likes
If you drink 4-5 of these you turn into Sailor Moon
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Such a good one, really into that cocktail
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selfmade or store bought?
1 Like
Self-made by someone in Guadeloupe and brought back by a friend of mine.
3 Likes