Looking forward to trying these soon. One request - when you provide recipes for ingredients like batter or infused syrups it would be really helpful to know how much the recipe will produce. Is this batter enough for 8 drinks (with the "fat tablespoon")? More? I'd love to see that in future posts so I can scale up or down to match my anticipated consumption.
Been trying these tonight.. . The Vieux Carre was excellent! Moved on to Chartreuse, and then variants of the Pub & Prow hot buttered rum from Beachbum Berry Remixed (1 oz dark jamaican rum & 1 oz creme de cacao). The original pub & prow recipe uses a pat of plain butter but using your batter recipe was amazing. Split the creme de cacao half and half with some Mr. Black mezcal cask coffee liqueur which is really good too. Thinking about a hot buttered negroni (coffee negroni maybe) next. Thanks for pointing me in this direction! Never occurred to me to hit butter other things than rum! I did have to use light brown sugar instead of demerara... maybe next time will switch that up with some muscovado (or I can actually find some demerara...)
Looking forward to trying these soon. One request - when you provide recipes for ingredients like batter or infused syrups it would be really helpful to know how much the recipe will produce. Is this batter enough for 8 drinks (with the "fat tablespoon")? More? I'd love to see that in future posts so I can scale up or down to match my anticipated consumption.
Very much looking forward to trying this when my bottle of Lyle's arrives!
Have you experimented much with coquito before? I would love to see your take on it next Christmas.
Been trying these tonight.. . The Vieux Carre was excellent! Moved on to Chartreuse, and then variants of the Pub & Prow hot buttered rum from Beachbum Berry Remixed (1 oz dark jamaican rum & 1 oz creme de cacao). The original pub & prow recipe uses a pat of plain butter but using your batter recipe was amazing. Split the creme de cacao half and half with some Mr. Black mezcal cask coffee liqueur which is really good too. Thinking about a hot buttered negroni (coffee negroni maybe) next. Thanks for pointing me in this direction! Never occurred to me to hit butter other things than rum! I did have to use light brown sugar instead of demerara... maybe next time will switch that up with some muscovado (or I can actually find some demerara...)
Definitely doing this tonight. Grier's Hot Buttered Chartreuse sounds interesting, and my wife is definitely going to want rum.