Manguo

60 ml Bacardi Oro
15ml Grand Marnier
Pulp of half a Mango
Juice of one Lime
2 Mint Leaves
1 Teaspoon Brown Sugar

Ok the name really sounds very cheesy, but fret not. I think it really works. I decided to use black rum, to give it a nice heavier feel, but I balanced it up by adding a citrus feel to it in the shape of Grand Marnier and the lime, which will hopefully balance the natural sweetness of the mango.

In a glass, muddle the mango pulp until you feel satisfied that you have attained a smooth consistency. The tip here is to use a nice ripe and sweet mango, if you ever use a sour own, you can probably try to rectify the situation a little by adding thick sugar syrup, although I highly doubt the success of it. After this, squeeze the juice of half a lime inside, together with the Grand Marnier and brown sugar. Once you are confident that at least 75% of the brown sugar has dissolved or have been crushed, pour in the bacardi Oro and top up with ice. Give it a good shake, and strain into a chilled cocktail glass. Garnish with a generous slice of mango and the mint leaves.

Apple Crumble

Well this came out totally out of the blues to me this morning, as I sat down wondering what my next post should be about. I had apple crumble for dessert yesterday night, and it struck me, why not?


It seemed tough at first as to how I should go about configuring the dessert into a simple drink, but I did some brainstorming, so here goes!


Using a tall glass, fill up about 1/4 of the glass with crushed digestive biscuits. You really want it crushed, so alternatively you can put it in a blender and blend it. Sounds rough, but effective.

Next, we have tinned apples and fresh. Same thing, using half and half of each, blend them to a pulp, and pour it over your digestive biscuits. It should roughly leave just about the one thirds of half of the glass remaining. Into the glass, add 15ml of double cream, and 45ml of Vodka and sugar syrup to taste.

In a hot pan, toast a stick of cinammon for a minute, and after that minute, toss it straight into the drink, give it a good stir, top up with ice and taste. Serve with a straw and a long teaspoon.

BGR

Today, I introduce a new shooter, with many more to come of course. Its based on the 3 basic colours of the world, which is where I want to start with, the very basis of the world, where many of our fundamentals are built upon.

I decided to use this colour combination because when mixed, or even when the shooter is destroyed, you can obtain a lovely violet coloured shot. Alternatively, you can always leave your messed up shot in the fridge for an hour or so to let the layers form up again, but I DO NOT think that anyone can wait that long to pop a shot. Shots are spontaneous and fun, so why not let it be!

Layer the shot in this order

30ml Blue Curacao
30ml Midori Melon Liqueur
30ml Cherry Brandy

Cheers!

Sangria PART II

The second part would be a little less time consuming. Strawberries and grapes come to my ass best friends, and strawberries go well with cream, so this is where it starts to get a little exciting!

I'll need 10 strawberries. 5 Fresh, 5 dried. I wanted a little freshness inside this drink, and yet have a little bit of intense flavour going through the wine, so I decided in this combination. Mash them up together with 2 heaped tablespoons of sugar in a pestle and mortar (I KNOW this sounds exaggarating, but trust me). Once that is done, pour it into 500ml of Good Quality Dry Red Wine, and give it a nice stir to make sure the strawberry essences gets into the wine. Leave it for aobut an hour in the fridge before preparing to serve.

Just before you are about to serve. Get ready your sugar syrup (it all depends on the taste of the individual) and get equal parts of full cream milk to red wine that you are about to use. Pour your full cream milk and a large handful of icecubes into the blender and give it a nice blend until you get this thick foamy and frothy milkshake. Pour your red wine in it, not forgetting to sift out the strawberries, and continue blending for about 1 more min.

After you achieve a smooth consistency, serve immediately. Add sugar syrup to taste.

Sangria

I've never actually given much thought about this until recently, about a week ago, but the word sangria actually brings a few ideas to my mind, which I believe to be unique. (Ok, this is just my ego setting in).

My definition of sangria is basically wine infused with a little something else. It has to be a mildly strong flavour. I decided to do something a little intoxicating to most, but nonetheless adventurous in its approach and its flavour. Enjoy!

In a small pan, toast about 20 cloves in the pan, constantly moving it around so that it doesnt get too burnt at one side. After about 1 min, remove it from the pan and give it a light bash. DO not smash it, just break it up a little at certain parts such that you release the flavours. Place it into about 500ml of Good Quality Merlot, together with the zest of 1 fresh orange. Let it infuse in a cool dry place for about 2 weeks at the most. 1 week would be the suggested optimum.

Have it on the rocks, or with 3 parts to one part of freshly squeezed orange juice (minus the pulp). Cheers.

La Fruta Platano

I decided to go less of melon and bring out more of the orange in the triple sec and the flavour of banana in this shot/drink. I didnt want the melon to overpower the other flavours and so by a ratio of 1 : 2 : 2, I managed to achieve that. You can alter the proportions to your own taste, but I strongly recommend the proportions stated below. Optionally, you can layer it as a shot using a part each of the three liqueurs, to give you a nice yellow green blue layered shot.

1 part Midori
2 part Blue Curacao
2 part Banana Liqueur

Pour liquids into shaker,
Top up with ice.
Give it a good shake.
Sift into two shot glasses or in a martini glass.
Garnish with a thick slice of sweet cantaloupe melon. Cheers!

P.S. Thanks for the Name.=)

Burn

Alright. I have to admit it. There's this anxiety at this present moment in my life. And probably the anxiety of it all is what drives me. You could call it or relate it to something many people will acknowledge as inner motivation. Its something similar to the new pure and refined petrol oil that we see nowadays on the television, and how it provides extra mileage for every litre in comparison to previous prototypes of petrol oils.

1 part Jagermeister
1 part Vodka
1 part Red Bull
1 part Coke syrup (basically just reduce coke in a pan and add sugar to sweeten, this sounds highly sinful and it takes the gas away, but so what, its still coke to me)
1 part Sambuca

Instructions on how to consume this drink will be disclosed when I've actually tried it.