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 FeedsKampuchea Cooler
By Jonathan M. Forester on Aug 18, 2009 | In Cocktail Revolution, Cocktail Hour (Recipes) | Send feedback »
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.
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