I spent yesterday developing my brewdog and today my heineken

Half measure less rum

Less ice more soda

are you messing with one variable at a time, or a couple and performing a multivariable analysis?

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maybe she's born with it, maybe it's chlorine
If you're injured and need some sympathy, PM me and I'm very happy to write back.
disclaimer: PhD not MD

I am done experimenting but generally single variable except for things like the ice soda reformulation

If you actually want an in depth recipe, hit me up.

Consider yourself hit up

Wifie says she hopes using her poo-water helped.

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If there are no dogs in Heaven, then when I die I want to go where they went. - Will Rogers

Emery's Third Coast Triathlon | Tri Wisconsin Triathlon Team | Push Endurance | GLWR

Says the guy who drinks well water contaminated by agricultural runoff and bovine waste

With the right ratio of rum that wouldn’t be all that bad.

The alcohol would kill the microbes but you'd still have the chemicals

So I wind up as an inebriated toxic avenger. It’s all about the rum.

Incidentally, I had a couple of painkillers this afternoon. Delicious. You should put that in your list of drinks to experiment with and perfect.

I volunteer my bar, stomach and taste buds to assist with the project.

So what did your perfect recipe look like?

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Long Chile was a silly place.

1 Oz key lime juice
4 teaspoons sugar
8 to 10 large mint leafs
2.75 Oz white rum
Club soda

In a pint glass
Sugar and lime juice
Stir
Add mint and gently muddle
Stir gently
Add rum
Stir gently
Ice leaving oneish inch at the top
Club soda almost to the top
Stir even more gently
Consume

Repeat

Wife likes hers sweet.

1 part lime juice
.5 part Agave nectar
1.5-ish part white rum
Plenty-o mint

Muddle it well, then pour over ice with equal amount 7-up/sprite (again some like less sweet more citrus so can adjust here as well, but I try to keep 50/50.

I’m sorry man, but while that may be a tasty cocktail, sprite does not go in a mojito.

If you're volunteering your bar make sure you you have Pussers Rum (or I think Lamb's would work too IIRC) and coconut cream (the one in Puerto Rico is good) plus I like trader Joe's pineapple juice if we're not juicing fresh pineapple. I vote we try at least 5 variations at a minimum

That sounds like something a Sconnie would make if they ran out of brandy.

Dude. It’s obviously not a PK if you don’t use Pussers. And Coco Lopez is what they use At the Soggy Dollar, and since that is where the drink was created, that will do. The magic is in the ratios of all the ingredients. And, of course, fresh ground nutmeg.

ETA- if you want to take PK’s to the next level the secret ingredient is liquid ice cream. We were drinking at the Loose Mongoose in Trellis Bay and the PK’s we’re just unreal. Eventually we asked the bartender and he confided that he added liquid IC to the mix. Probably 1000/kcal per drink but completely worth it

Coco Lopez that's the one. For my 8AM drink at the all inclusive we used to go to I tweaked a drink they had (wife putzed around while I got my preferred pool spots in the morning so I was at a pool bar by myself with an open bar). Coconut with about half the water poured out... coco lopez, light and dark rum and then a good long pour of Bailey's. I miss precovid pre child traveling sigh.

I think we could get the painkiller perfected I think it would be the rum and OJ ratio we'd fiddle with the most.

Do you like nutmeg drinks?

That's cheating. Effectively that's putting 7up in a lime and rum drink and calling it a mojito

Only nutmeg drink I’m familiar with is PK’s. And I love PK’s. The juice and CL ratio is critical and malleable. Simple recipe when on charter is:

Empty gallon water jug. Into which goes:
750ml Pussers
I can coco Lopez
1 can OJ
1 can pineapple juice
Refrigerate. Pour as needed with fresh grated nutmeg.
I like lots of nutmeg on mine.
That recipe isn’t gourmet, but it works pretty good and is handy when your working a boat and a glass.

I agree and I don’t think those are actually pain killers. They sure were good though

This is one of my favorite drinks, only drink it there for the most part.

https://www.commanderspalace.com/...es/brandy-milk-punch

Your recipe is ovenproof probably, which gives me some direction on how to tweak ;)

That looks delicious. Is definitely give that a twirl. And the jug is definitely a bit of an over pour, but PK’s in general are usually pretty stiff. I have a hard limit of 2 per happy hour.

PL at happy hour on Saba Rock

Ha ha...don't disagree. Like I said, wife likes hers sweet, and this was easier than adding more syrup/agave etc.

I get it. See my post above re: the painkiller with liquid ice cream. Is it authentic? No. Is it delicious ? Absolutely.

Sounds good. I may have to get some rum. I have a lot of mint so made a mint julip tonight.

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clm
Nashville, TN
https://twitter.com/ironclm | http://ironclm.typepad.com

what size cans? frozen concentrate?

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Eliot
blog thing - strava thing

40 Ounce or so. Like these:

https://www.foodservicedirect.com/...mV0LobhoCOmAQAvD_BwE

I've recently been making mine with Flor de Cana white rum:

https://flordecana.com/...ecana-extraseco.html

Very good. I also make simple syrup, better outcome IMO than granulated sugar. Cheers!

PK's FTW. Easy to make, and everyone loves them.
I ONLY use freshly grated nutmeg. Complete game changer, when I discovered that.
Also I use some Navy Strength jamican rum, and it ramps up the flavor a bit.

Also windy wave, what type of soda water are you using? I have been using some off brand of cucumber sparkling water (just a splash) and find it to be perfect in the mojito.

Okay so this is going to take some pre planning on your part, but the end result is totally worth it. I'm also going to assume you're going to make a big batch of them.
1. Gather all your limes together and zest them with a y peeler (https://www.amazon.com/...3438840726&psc=1) my personal favorite.
2. Measure the amounts of lime zest you have and cover with an equal quantity of sugar. Leave overnight
3. Juice your limes, I prefer lime juice that's a day old as the flavor has matured just a little.
4. After leaving your sugar covered zest overnight, you should notice quite a bit of liquid in the bottom of the container. Remember the quantity of sugar and lime zest we used? Heat up that much water to 190 or so degrees and pour it over the sugar and zest and dissolve the sugar.
5. Once the sugar has dissolved, let the mixture sit and cool for about fifteen minutes(not longer, the pith will begin to go bitter). Once it's slightly cool, strain out the zest and discard.

Now we have our sweetener for our drink so lets get to building.
1.5 oz white rum (personal preference is flor de cana)
.75 oz lime juice
.5/.75 oz lime oleo saccharum(depending on your sugar tolerance)
2 full sprigs of mint torn. Always use the full sprigs, not just the leaves as most of the flavor is in the stem of softer herbs. Tearing will help release the oil from the mint.
Add all ingredients to a shaker and shake with ice until very cold.
Strain over fresh ice and top with 1-1.5 oz of soda water.

if I can get the coco lopez going to try the painkillers over next weekend

Regular soda.

Cucumbers are for Pimm's cup silly rabbit

So the flavored sugar is the complicated part? How long does that last?

Refrigerated it will last for months, and yeah that's the most complicated part of the recipe lol.

The wife made a great big pitcher of mint juleps yesterday. She has it pretty near perfect. But we are out of sugar so we will need to correct that.

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I'm beginning to think that we are much more fucked than I thought.

Out of sugar?

With all the pie and mint julep making the sugar supply in the house has been depleted. She is ordering groceries at this moment so we should be good to go. SHe actually used brown sugar to make the juleps. And that was even better.

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I'm beginning to think that we are much more fucked than I thought.

Brown sugar......mmmm

Next can you spend a day perfecting a Cuba libre?

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Long Chile was a silly place.

After the pain killer sure.... although rum coke and lime is pretty easy

I’ve been able to locate Coco Lopez in regular grocery stores, so I think you will be all set.
I had a pretty good PK after dinner tonight there is one bar on this lake, that I am aware of, that knows how to make a proper PK with Pussers and Coco Lopez. Fortunately, it’s the bar closest to my house by water.

So stumbling distance

Pretty much.

To be child free

Wut? If I was child free I would have had more than one. Kid is a wizard with dock lines, fenders etc. and in two years he can legally pilot the boat. Those will be the salad years.

Diapers and bottles son diapers and bottles

Yes, I know. I do tend to remember what people post and know you have a little one. No doubt having a baby in tow is different than a relatively self sufficient, and helpful, 11 yo. But, one reason he is a wizard with docklines and knows how to behave and have fun in restaurants is that he’s been on the water and going out with us since he was an young enough he has no recollection of his first couple years on the boat with us.

We went from being out all day and sometimes half the night to working water time around naps. Initially, that was head out for a. It before nap time or hang out until nap time was over. That morphed to him napping in his mom’s lap while I idled the boat towards home and enjoyed the afternoon to, before you know it, no more naps.

Point being I guess is that sure it’s tough, especially w(en they are really little, but don’t let the fact that you have a kid now eliminate the things you otherwise enjoyed doing. Modify as necessary and incorporate them.

Don’t take them to raves however. That’s a bridge to far.

Strip clubs here I come

I get your point but I think implementation is at least a year year and a half off.... sigh

Ya, I get it. We didn’t acquire ours until he was almost 18 months, so while still quite small, not an infant.

Thanks for clarifying!

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Eliot
blog thing - strava thing