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Rum Diddly Dum

4 Comments

Video post number two, in which I make a carbonated drink using an obscure vietnamese herb.

 

Rum Diddly Dum

2 oz Kinh Gioi-infused light rum
.5 oz Dry Vermouth
.5 oz Cane Syrup
.5 oz Lime Juice
.25 oz Green Chartreuse
Shake all and strain into your carbonation device of choice. Carbonate, pour into a flute, and garnish with a fresh leaf of kinh gioi.

Cheers.

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4 thoughts on “Rum Diddly Dum

  1. I would like to hear more about the use of Dry Vermuth in this particular cocktail.
    I can see it will add herbal complexity, maybe cut the sweetness from chartreuse. Is the final cocktail dry like a champagne or more sweet?

    Cheers!

    • It is dry, according to my preference. Originally when I made this infusion I tried a stirred drink with dry vermouth and green chartreuse and a shaken drink with lime and sugar. I did not particularly like either, but before I poured them out I tried mixing them together, and I ended up liking the blend quite a bit.

      I find that the vermouth fills in the middle part of the flavor spectrum.

      The first time I mixed it that way, the simple syrup was only a quarter ounce, but my taste testers did not react favorably, and I knew it needed to be a little sweeter. Overall, as you say, it is similar to champagne.

  2. Nicely done, not only turning a negative into a positive, and the end result a success, but a valuable cocktail fully flavored, and intelligently crafted.

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