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Cocktail of The Week – Passion Fruit Sting (VIDEO)

I finally bought a better tripod! Hopefully the shooting angles are nicer now.

passion

cocktail

5 COMMENTS

    1. Nicole Aguinaldo August 13, 2013 at 1:06 am

      Wow, I’ll probably try this!

      http://www.nicole-aguinaldo.blogspot.com

    Reply
    1. Nicole Aguinaldo August 13, 2013 at 1:06 am

      Wow, I’ll probably try this!

      http://www.nicole-aguinaldo.blogspot.com

    Reply
      1. Erwan August 14, 2013 at 6:24 am

        Give it a go

      Reply
    1. MP August 15, 2013 at 10:52 am

      Texture and appearance wise, I think the drink would be better strained… With a few whole blueberries thrown in or a blueberry skewer garnish on top vs having empty “skins” floating around.

    Reply
    1. AP September 2, 2013 at 7:56 am

      Just a few comments erwan because I hope I am not going to get this kind of “craft” cocktail your new bar and pay for something that’s more like juice.

      Proportions: 1/4 to 1/2 oz rum? Really? This makes it barely have enough booze in it to be considered a cocktail. Next you’re putting in the same amount of orgeat which will overpower any trace of booze (good choice mixing rum though).

      Again, your “drops of bitters” will barely make a difference too, though I applaud that you have sourced fig bitters, but it’s put to a great disservice here.

      Your muddling technique is horrid. I wouldn’t want to sit by a bar hearing clanking of tins. And same goes for your shaking technique, were you scared of the drink spilling? You barely even shook it. No grace or elegance at all.
      As the above commenter said, strain and double strain! Where’s you’re Hawthorne strainer and julep strainer? It’s a messy lazy way to pour this drink (and because of the proportions I couldn’t exactly call this a tiki, not to mention no lime no lemon and a dismal amount of rum). I’m sure your customer wouldn’t enjoy having flecks of berry flecks between her/his teeth.

      My friend this is not an “ode to craft cocktails”, it isn’t in anyway seeing bartending as an art, this is lazy random and not very well thought out mixology (There are way worse bastard cocktail-ing around). I hope you have a good consultant at your new bar and you’re not actually the master bartender, time to hit the cocktail books(the real ones please) and learn the classics and tenets of mixology before randomly putting in ingredients and calling it… *shudders*… “craft”. I pray Niner will actually be good and not be an expensive juice bar with mid shelf liquour.

    Reply
 

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I gained weight because of a sedentary lifestyle and overly indulging in foods I knew were bad for me, eating out too often, taking the easy route (microwavable dishes) and not caring what went in my body, before I knew it reached 240 lbs. I lost weight through pure dedication, tireless hours of hard work and yes, food. I cooked my way to fitness, making sure to only feed myself tasty well prepared dishes with all the right stuff, the perfect fuel, taking me down to 150lbs. Of course I indulge from time to time, as the fat kid still lurks inside of me; here you will find a little bit of everything for the sole purpose of sharing my passion for food and life.

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