Cocktails, the libationary art!

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RBWells

Calamansi & Rum (lemmy.world)

submitted 1 week ago by RBWells to c/cocktails

3 comments fedilink hide all child comments

Working up a cocktail for a party to celebrate a half-Philippine wedding. Calamansi puree was available from Walmart so that's what I'm trying. So far, this is quite good.

2oz Calamansi Puree

2oz white rum

1/2 oz Aperol

1/2 oz orange liqueur

Splash of Orgeat

2 Splashes of simple syrup 2x strong

I shook it and it's got the spirit of the fruit for sure, easy drinking, sweet (the Calamansi is quite tart, this might be too sweet but when batching it, should be easier to adjust) It is not literally floral or perfumey but tastes like a fruity/floral perfume smells, hangs together extremely well.

It might taste better with a more assertive rum, but needs to be beautiful looking so it has to be the clear rum. For the batch I have a 2L of Stade's Barbados, could probably use a 750ml of more rum if anyone is familiar with the calamansi flavor has a suggestion for one that would work well, or cachaca perhaps?

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[–] [email protected] 1 points 1 week ago (1 children)

What's calamansi? I'm on the opposite side of the us from the Pacific, and there's no real Philippino presence locally.

[–] RBWells 2 points 1 week ago (1 children)

A citrus fruit, it's tart, reminds me of yuzu somewhat, and sour orange, but different. The puree I have tastes sort of like if you put whole kumquats in the blender with a little bit of grapefruit juice and lime zest? It has enough bitter and sour to add complexity to the drink, and isn't something I'd drink straight from the bottle. I think in the Philippines it's used more in cooking, like we use sour oranges here.

We are in the Southeast too but Florida is diverse as heck I think we have people from everywhere. I did literally order the juice from Walmart :)

[–] [email protected] 2 points 1 week ago

Man, that sounds delicious. Ima have to try and source some. Thanks for the response :)