2 oz rum
1 oz red grapefruit
1/2 oz lime
version #3: 1″ x 1″ x 2″ very ripe pineapple core, cut into pieces
version #4: 1/8th of a small ripe peach
1 tsp sugar
short drizzle maraschino liqueur
4 drops grapefruit bitters
muddle fruit with sugar. combine remaining ingredients, shake without ice for 20 seconds, shake with ice for 20 seconds.
pineapple: works pretty well. i should have used the flesh instead of the core.
peach: also works pretty well, better than pineapple
grapefruit: red grapefruit is superior to the other shit i got
i also made the strawberry version again. what do you know, its the best of the lot.
…
not sure (at all) but–i think there is a huge rangpur lime tree a block from my house! i might call four winds to confirm or deny. the leaves smell great, similar to the kaffir lime. do all fruit free leaves smell and taste good? are any of them toxic? the fruit is as sour as a lemon or lime. the peel is aromatic, maybe like a bergamot.
…
shared some of my punt e mes with stuntman b, he loved it as i suspected he might. i also shared some vya which i don’t like nearly as well, though couldn’t tell you why. b could, though: “bread-n-butter pickles.”
yes. spot on. it is true, this top-shelf vermouth that the cocktail world is going nutzo over–is basically the brine from a jar of vlassic bread-n-butter pickles.
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