A couple of months ago, I came up with a cocktail called the "RoxyCoXXX" which was eventually added to the specialty cocktail menu at work. Check the link to see where I got the idea:
Patron Frescas
I did make same changes to the drink such as adding a couple dashes of peach bitters, using a different tequila, fine straining the fruit instead of just straining it and got a little bit more creative and involved in the garnish.
Yummy drink. No wonder why it was one of the best sellers off of the menu. A little bit involved with making the cocktail, but well worth the effort.
PS: Most bartenders borrow and share recipes. Whenever I am out and experience a really special and delicious cocktail, I always, always note the recipe so I can try to recreate the drink later.
What makes a cocktail truly special is when you put your own special twist on it. I always add lots of love to the cocktails I make.
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