Tuesday, July 26, 2016

da nang

3/4 oz Tito's Vodka Plantation 3 Star Rum
3/4 oz St. Germain
3/4 oz Aperol
1/2 oz Passion Fruit Syrup
3/4 oz Lime Juice

Shake with ice, strain into a coupe glass, and garnish with a lime wheel-cherry flag.
Two Wednesdays ago, I ventured over to Tiger Mama for a drink where bartenders Schuyler Hunton and Sam Kontny were at the stick. There, I asked Schuyler if I could have the Da Nang with rum or gin instead of the vodka on the menu, and he gladly made it with his choice of Plantation white rum. On paper, the combination reminded me as a cross between the Dunniette and Don's Special Daiquiri given the combinations of elderflower, Aperol, and citrus and rum, passion fruit, and lime, respectively. Once prepared, it offered passion fruit and citrus aromas to the nose. Next lime with a vague fruitiness on the sip gave way to rum, orange, and floral notes on the swallow with a passion fruit finish.
After the Da Nang, I switched to a tasty hibiscus-tinged beer, Revolution Brewing Company's Rosa. In the midst of that glass, Nick Korn who was across the bar sent over a Cynar Colada! Nick was involved with Grupo Campari during Camp Runamok were our cabin's counselor, Steve Yamada, crafted the cabin's Cynar Colada. This one was Schuyler's creation using the more potent 70 proof Cynar as well a house orange-tinged coconut cream.
Tiger Mama's Cynar Colada
• 2 oz Cynar 70
• 1 oz House Coconut Cream
• 1 oz Pineapple Juice
• 1/2 oz Lime Juice
• 1/4 oz Orange Juice
Blend with ice, pour into a Tiki mug, and garnish with mint, orchid, and freshly grated nutmeg.
This Cynar Colada began with a nutmeg, floral, and mint bouquet. Next, a creamy coconut sip shifted to the swallow's combination of pineapple and Cynar's funky bitter.


JP said...

I made the Da Nang as a tyical Tiki drink--that is, shaken with some ice and poured over crushed ice in a larger glass. Quite good, no doubt less intense and fades with melting ice but still works well. Greetings from ATL. Passion fruit juice is hard to find down here, but I did get some at the large grocery store up on Buford Highway...

frederic said...

We're lucky as consumers to have so many Brazilian markets around town that sell the fruit purée in their freezer chests ($4-5 for 400 grams which makes about 40 oz worth of syrup). Bars doing it at volume get it sent to them in tubs (my bar doesn't do enough volume with intentionally with the passion fruit so it will last about 2 weeks (about 80 drinks).

The juice is abundant around here in supermarkets. It's not as flavorful as it is watered down, but adding sugar directly to it will be okay.