I’m very excited to launch my web show, The Concoctologist! The show takes place in My Liquid Kitchen. I take drink orders from social media and demonstrate them for you. The show features a lot of booze, a little sarcasm & silliness and occasionally a kitty or two. Or three. #FranzieKitty #AllKittiesAreTreasures
In this episode, @SassyHouseCat Tweets me to ask what my favorite cat breed and cocktail are. Follow me on Twitter to place your drink order!
You can watch the full episode here:
Watch a short demo of the drink here:
Or read the below post of the featured cocktail.
Enjoy this fruity yet dry, mouth-watering variation on the classic Mai Tai with Rye Whiskey!
2 oz Mango-infused Knob Creek Rye Whiskey
.5 oz Ferrand Dry Curaçao
.75 oz Fresh squeezed Lime
.25 oz Orgeat (Almond Syrup) by Liquid Alchemist
1 Dash Angostura Bitters
Shake & Strain over fresh ice into Specialty Glass. Cap with Crushed ice – Mint Sprig, Lime Wheel & Freshly Grated Cinnamon
More detailed instructions:
Add ice last, after building all ingredients in your mixing tin. Next, cap your shaker and shake vigorously for a slow count of ten. Strain beverage over fresh ice into short glass. If you have crushed ice, add a cap of crushed ice as shown in the photo.
Garnish with aromatic elements of Mint, Lime and Cinnamon.
Preparation for Mango-infused Whiskey:
Place approx. ¾ cup fresh cut mango into 750 ml Knob Creek Rye (for a slightly sweeter profile, you can substitute Maker’s Mark Bourbon.) Let the fruit infuse into the spirit for at least 4 hours and no longer than 24 hours. Harvest by fine straining solids from spirit. If product is too intense, cut with pure spirit. If too light, add one cut mango and repeat process. As with all infusions, final product must be managed by taste as live ingredients vary.