I like to fish and I like to drink cocktails, so when I saw a fish-shaped spirit bottle at our local liquor emporium, on sale no less, I had to have it. I then read up on feni, which is a liquor made in Goa, India from cashew apples, the fruit of the more famous (around here, anyway) nut. It has a very strong taste and aroma, and I thought for a cocktail that I would lighten it with apple. Even with the added apple flavour, the nut taste comes through. The liquor I used is called Fish and Feni; apparently fried fish and feni go together like a horse and carriage.
- 1 oz cashew apple feni
- 1 oz vodka
- 1 oz apple vinegar drink (purchased, as I did, in an Asian grocery, or you can make an apple shrub)
- 1/4 oz apple syrup (purchased, or recipe here)
Shake well over ice and strain into cocktail glasses.
Don’t pay the ransom – I’ve escaped! I know I have not been posting cocktails on this blog for awhile. It’s summer and that means other stuff is getting done. But it has been hot, and my mind went to classic hot weather cocktails like the Mai Tai. It gets a bad wrap because of tiki chic and paper umbrellas, but it is a great summer drink. I heard on the Mixology Talk podcast about a Mai Tai made with caramelized pineapple purée, and I have been dreaming about it since then. I used Martha Stewart’s recipe for the pineapples and just whizzed them in my blender, syrup included. Feel free to order the purée though if you are in the U.S., which I am not. I used two kinds of rum, orgeat syrup, Cointreau, lime juice and ginger bitters to round out the drink.
- 1 oz aged rum
- 1 ounce dark rum
- 1/2 ounce Cointreau
- 1 1/2 ounces lime juice
- 1/2 ounce orgeat syrup
- 2 heaping teaspoons caramelized pineapple purée
- Three healthy shakes of Dillon’s ginger bitters
Shake all ingredients in a cocktail shaker with ice; strain into a wine glass filled with ice. Garnish with a sprig of mint.