11 Comments
Jun 28, 2023Liked by Peter Suderman

Cold Rush? Was expecting a Gold Slush.

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Jun 28, 2023Liked by Peter Suderman

Old Lush?

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Jun 28, 2023Liked by Peter Suderman

Hm. I feel old, though I am still desperately clinging to my 30s.

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Me too (48). Have a great weekend!

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You too, Bob!

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author

Well I was trying to stick with a cold pun, out of respect to the Penichillin (and maybe also Arnie’s Mr. Freeze). But I like this idea too!

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Jun 28, 2023Liked by Peter Suderman

Here in Michigan, there’s an urgent need for a cocktail made with Canadian Whiskey and something smoky. Ice would also be nice. Maybe an Air Canada Paper Plane?

1 oz Canadian Whiskey

¼ oz Sfumato

¾ oz Aperol

1 oz Amaro Nonino

1 oz fresh lemon juice

Shake with ice and pour into a chilled glass, preferably indoors.

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Jun 28, 2023Liked by Peter Suderman

This looks amazing and dangerous. To scale up to 2 or 3, does the ice scale up linearly?

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author

It should yes, though I confess I have never made more than a double batch. But in theory the volume of liquid:volume of ice should remain the same.

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Reporting back great success with the Cold Rush; have texted to several satisfied customers. I made two batches and the most interesting learning I had was that the final product was really sensitive to the specific honey blend. The first one, I used some kind of raw honey in the pantry where the granules never separated. The second was some squeezable bottle in the shape of a bear. In any case the first was much sweeter than the second (could've been my technique I suppose). The sweeter one was amazing and felt like the best version of "AMERICA SLUSHEEEEE". The less sweet one felt more civilized and maybe even more refreshing. Everybody was happy, is my point.

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I think the Cold Rush is a divine summer cocktail. The first time I spun in the blender but the second try I put it in a cocktail shaker and shook it until it was very cold and poured into a frozen coupe glass. I may like it even better! Thanks, Peter!

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