Originally Posted by
Metanoia
In other news, I've been thinking of coming up with a little printable PDF of off-menu cocktails we can make with onboard stuff, any contributors? Here's my list of proven recipes so far:
Boulevardier (Negroni with Woodford instead of gin)
Negroni Sbagliato (Negroni with Champagne instead of gin, this was a cabin crew member's formula)
Mai Tai (no orgeat but gets really close)
Sidecar
Now that I'm totally grounded until my company allows travel (probably when there's a vaccine)... got nothing better to do than add more to this list for when I get back to it...
How are you guys all doing? Missing even the possibility of running into any of you at DXB.
https://punchdrink.com/articles/old-...cktail-recipe/
The Old Cuban (Champagne Mojito)
- 3/4 ounce fresh lime juice
- 1 ounce simple syrup (2.5-3 packets?)
- 6 whole mint leaves
- 1 1/2 ounces Bacardi 8 rum
- 2 dashes Angostura bitters
- 2 ounces Champagne
- Muddle the lime juice, syrup and mint in a mixing glass.
- Add the rum, bitters and ice and shake well.
- Strain into a cocktail glass and top with the Champagne.
- Garnish with mint.