Fairy Sugar Mama
Fairy Sugar Mama
I've been getting into tiki cocktails lately and came across this one on a German-language spirit review blog (https://schlimmerdurst.net/2019/04/09/saarwhisky-absinthe/). It's a weird concoction with absinthe as the base liquor and I love it! I'll have to upgrade my 0.2l bottle of absinthe to a full-size one.
original recipe:
1 oz absinthe,
⅓ oz Campari
1⅔ oz pineapple juice
¾ oz lime juice
⅔ oz orgeat
shaken
served up
garnished with mint
my recipe:
15ml La Fee absinthe,
5ml Aperol,
5ml Cynar,
25ml pineapple juice,
11ml lime juice,
10ml orgeat,
shaken,
dirty dump on cracked ice
I did it this way because my Campari was all the way to the back of my cupboard, but I dug it out later for a Jungle Bird and after trying the original version I prefer my version with Aperol and Cynar; Jungle Bird is pretty much the only drink (that I tried) where I actually like Campari. Part of it might be that my bottle of Campari is pretty old, though - it's still very bitter, but the secondary aromas were too muted to stand up against the other ingredients. I also made it half size, because that's how I roll.
I also tried it with Ricard pastis (increased the amount to account for the lower ABV), this brought in some licorice notes that I'd rather do without. Looks like I'm not getting around buying that full-size bottle of absinthe!
And one of these days, I'll stop being too lazy to make a proper garnish.
Update: I tried batching this. Even just 2 hours later, the anise and Cynar bitterness have considerably mellowed (I blame the pineapple enzymes). Don't batch it unless you want to be bored.
I'm intrigued because I have most ingredients except the pineapple juice, I'm always missing pineapple juice.
But how do you measure 5ml? With a pipette? :)
I drew measuring lines on a small shotglass for cases like this. The measurements obviously aren't that accurate, but it's close enough - not any worse than measuring by the bar spoon, at least, which AFAIK would be the more standard method. TBH a pipette might actually be the easier option.
Or just make it full size, pour half and save the rest of the mix for later (before it gets into contact with ice, of course). Or make a whole batch!
Packaged juice kind of goes against the serious cocktail making ethos, but I make an exception just for pineapple - it's way too much effort to make fresh pineapple juice when you're just making drinks for yourself, but with a quality juice the drinks are usually still worth making.