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, and formerly partner in a winery and brewery in Maine. Now, my new partner and I are currently in the process of starting an artisanal, farm distillery located on 370 acres in New York State called Dutch's Spirits. We will be specializing in premium, hand-made spirits. These will include bourbon, rye, and malt whiskey, peach and apple brandy, a variety of aged rum, gin, liqueurs, and cocktail bitters.
If the post is dated prior to December 13, 2008, it was previously published at Slashfood.com / AOL.com.
XML FeedsKampuchea Cooler
By Jonathan M. Forester on Aug 18, 2009 | In Cocktail Revolution, Cocktail Hour (Recipes)
With the temperature in the 90's I've been looking forward to cooler style cocktails in the evenings. Here's one I whipped up that reminds me of drinks I had in Cambodia. Kampuchea is another name for that country so I dub this the Kampuchea Cooler.
Kampuchea Cooler
2 oz Pusser's Rum
1 oz fresh Lemon juice
1 oz Ginger Syrup (Click here for recipe)
1 oz Bitter Lemon/Lime syrup (click here for recipe)
1.5 oz ripe, fresh Mango (I use the jarred Del Monte "SunFresh" Mango I get in the refrigerated section of the produce aisle)
3 dashes Angostura bitters
Muddle mango well. Add other ingredients and shake very well on ice. Strain into an ice filled Collins glass or other 12 oz glass. Top with 4-6 oz seltzer water and stir gently. Garnish with a slice of mango or lemon wheel.
| « Ginger Syrup | Ca Mau Cooler » |
