Welcome to Drinking the World; my thoughts on fine libations, special spirits, and fabulous cocktails. My name is Jonathan M. Forester and I'm a food & beverage writer / consultant. Formerly partner in Winterport Winery and Penobscot Bay Brewery from 2007-2009. I'm also in the process of starting up an artisanal, micro-batch distillery specializing in super premium spirits. These will include bourbon, rye, and single malt whiskey, peach, pear, and apple brandy, a variety of aged rum, and gin. The style will be American from the Gilded Age, the last 25 years of the 19th century.
I am going to add to this site as quickly as I can, but I am a bit pressed for time. I have around 200+ pieces already written to post here, as well as hundreds of cocktail recipes. As time permits I will add them to the archives.
If the post is dated prior to December 13, 2008, it was previously published at Slashfood.com / AOL.com.
XML FeedsWild Passion
By Jonathan M. Forester on Mar 2, 2009 | In Cocktail Revolution, Cocktail Hour (Recipes) | 3 feedbacks »
photo by John Carlano
Wild Passion created by Junior Merino
2 oz Simbra Azul Tequila reposado
¾ oz Domaine de Canton Ginger Liqueur
1 oz Boiron Passion Fruit Puree
1/2 oz Boiron Spiced Mango Puree
1/2 oz simple syrup
¾ oz fresh lemon juice
Rim with the liquid chef hibiscus-rose salt and a lemon wheel
Put all the ingredients in a shaker with ice, shake and pour into a double rocks glass.
This cocktail was served at the 2006 Rising Stars Venue of Star Chef in which Junior was presented with the Rising Star Award for Mixology.
It is also available at Tequilas Restaurant, 1602 Locust St, Philadelphia, PA 19103
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