Tales part 3 Tiare & Darcy, the good kind of foreigners…

(Disclaimer: pretty much all of the foreign people from foreign lands that I have ever met have generally been super cool. Except when I was in Sacramento. Those folk are terrifying.

Onward.)

Tiare blogs about cocktails over at A Mountain Of Crushed Ice and I have often been impressed with the drinks she offers up at the online Thursday Night Drink party on Mixoloseum blog. She lives in Sweden, yet I never saw her with a cup of coffee, which completely destroys the chronic stereotyping of Swede’s I embrace thanks to Stieg Larsson.

Check out this recipe stolen directly from her blog!

Tiki-Licious!

PO´AHA PUNCH

1oz Old New Orleans Cajun Spiced Rum
1oz El Dorado 15yo
1 oz Clemènt VSOP, 0.5 oz fresh lime
¼ oz simple syrup
0.5 oz coffee liqueur
1t cream of coconut,
Fresh pineapple juice to top.

Run in blender until smooth with crushed ice. Pour in tall glass, top with fresh pineapple juice and more crushed ice to fill,dust nutmeg on top and garnish with a cinnamon stick.

Moving due West to the great plains of Canada, it’s my pleasure and honor to introduce you to Darcy O’Neil.

Darcy

His blog, Art of Drink, is directly responsible for this post you’re reading today. Following the trials and practices dealing with the product/inspiration flow of his homeland, facilitated much of the drive behind my foray into the blogosphere. His smart, acute observations and experiments have had a direct impact on how I approach my work behind the bar. (So, thank him or curse him.)

Although he has a propensity to misspell words in his presentations (Rumour? Colour? C’mo(u)n!)  He’s still a class act and one of the most interesting bloggers about.

Check out this drink he made for his Umami seminar

5th Sense Cocktail

1 1/4 oz. Bourbon
1 oz. SerendipiTea green tea
1 barspoon of Maraschino liqueur
1 barspoon of Marmite syrup (made by simply mixing one generous tablespoon of Marmite into a cup of water)

This drink was deliciously irreverant and spot on for the course. I suggest we all start thinking more in line with creating drinks that titillate all our senses rather than just the “Green Appletini one”