Коктейль Cranberrini Кранберини

WF Cranberry Cocktail SC — обзор ароматизатора

Поиски идеальной клюквы заводят нас в страну чудес.

Описание от производителя:

Клюквенный коктейль — это всегда хит. Многие рецепты, в том числе популярные «Космополитен» и клюквенная водка, включают в себя клюквенный сок. Наш ароматизатор позволяет с невероятной лёгкостью смешать великолепный напиток.

Этот вкус может быть использован всюду — от коктейлей до пирогов и мороженого, так что убедитесь, что добавили его в корзину!

Сетап: Gear 25 RDA, Fused Clapton 2×0.4NI80 over 0.1Ni80 Ω 0.16 Ohm ⌀ 2.5; 75W

WF Cranberry Cocktail SC, 0.5% соло, 2 недели

На этой концентрации профиль больше напоминает натуральную свежую клюкву вместе с присущей ей аутентичной горчинкой, умеренной детализацией и низким уровнем сладости (гораздо ниже, чем у клюквенного морса из пачки). Впечатляюще реалистичный, узнаваемый и монолитный вкус — местами даже излишне реалистичный, если только вы не любите употреблять клюкву в виде ягод, а не морса. Напиточной составляющей у ароматизатора пока нет.

Тротхит и побочные вкусы: нет и нет.

WF Cranberry Cocktail SC, 1% соло, 2 недели

Во вкусе появляется тот самый узнаваемый сладковато-терпкий вяжущий эффект, характерный для домашнего клюквенного морса. Горчинка осталась на месте, но теперь она хорошо балансирует со сладостью и кажется уместной. Клюква (по большей части её мякоть) звучит по-прежнему реалистично. Очень хорошо, но для полноты картины нужно ещё чуть больше сахара.

Тротхит: очень слабый, 2/10.

Побочные вкусы: никаких.

WF Cranberry Cocktail SC, 2% соло, 2 недели

Сладость и насыщенность ощутимо возросли по сравнению с предыдущей концентрацией и это пошло профилю только на пользу. Прекрасный баланс всех составляющих, полное попадание в профиль, ничего лишнего — это совершенно точно домашний клюквенный морс или качественный морс из пачки. Идеальный вариант для ознакомления с ароматизатором соло.

Тротхит: слабый, 3/10.

Побочные вкусы: абсолютно никаких.

WF Cranberry Cocktail SC, 4% соло, 2 недели

В самом начале выдоха ничего радикального не происходит, но ближе к концу выступает яркая мыльная клюквенная нота, а к послевкусию к ней присоединяется странная утрированная горечь и ощущение, будто ты отпил из болота. Не рекомендую.

Тротхит: без изменений.

Сочетания и использование:

Оптимальная рабочая концентрация — 1,5-3%.

Определённо будет хорош в алкогольных и безалкогольных коктейлях, а также во всякого рода красных ягодных морсах и флоральных травянистых напиточных профилях. Также можно попробовать использовать его в десертах — фруктовых сорбетах, мороженом, маффинах или другой выпечке.

Ароматизатор предоставлен на обзор магазином morearom.ru

Материал подготовила Юлия Перова @julz_per

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Cranberry Champagne Cocktail

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Ingredients

    • 2 well-chilled 750-ml. bottles champagne or sparkling cider
    • 1 cup well-chilled cranberry juice cocktail, or to taste
    • 3 tablespoons Grand Marnier or other orange-flavored liqueur, or to taste, if desired

Preparation

    1. In a large pitcher stir together well the champagne, the cranberry juice cocktail and the Grand Marnier.

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Reviews

I agree with LucyCanCook, there is a better recipe on this site called «Cosmopolitan Champagne Cocktail» — if you do a net search for it, it’s the first result, on Epicurious.

This was a very easy, tasty and festive cocktail. Just served this at a holiday party. Served in a champagne flute with 2 to 3 frozen cranberries as a garnish. Guests enjoyed!

There was a similar recipe that Epicurious used to have, which is no longer on the site for some reason — try this variation: 1 1/4 c. Cointreau or Grand Marnier 1 1/4 c. Cranberry Juice 1/2 c. + 2 TBL fresh lime juice 3 TBL. superfine granulated sugar 4 c. chilled Champagne or other sparkling wine Stir together Cointreau, juices, and sugar. Chill, covered, 2 — 6 hours. Just before serving, divide among 10 flutes and top off with Champagne. Makes 10. Is absolutely divine. Amazing!

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Delicious and really refreshing! Served yesterday for Valentine’s day with a lobster appetizer and my hubby loved them! The flavors are subtle and not too sweet, like kieroyals can be sometimes. I also added an orange twist, which I would highly recommend.

So yummy! I made this with Cristalino Cava (inexpensive yet highly rated sparkling wine) and it was absolutely delicious — a huge hit with everyone on Thanksgiving.

This was a big hit. I used it as a cocktail before Christmas dinner for 18 people and again for a tea for 20 women and it was hugely popular both times. Festive, pretty, easy and yummy. I added a tad more Grand Marnier to my own glass and thought it made it even better.

Very light and not to sweet. Added a bit more Grand Marnier for those who liked it sweeter.

Perfect for pre-Thanksgiving cocktail. Just the right touch of cranberry, not too heavy or sweet. The bubbles make this extra festive for the holidays!!

A very refreshing drink, and not as «heavy» as a mimosa. I substituted amaretto for grand marnier and liked the combination equally.

A nice alternative to standard mimosas particularly if you prefer something less sweet. My husband, however, prefers mimosas.

Great alternative to mimosas! Perfect for the holidays.

This has been a holiday favorite for several years now. Simple yet very festive!

I made this for a cocktail party and it was a huge hit, particularly with the women at the party. We had to keep running out for more champagne because it was popular! Don’t go overboard on the Grand Marnier: 3 tablespoons should be sufficient.

Boring. It needed a little kick or spark. It might have been good with a splash of lime juice, but I’m not going to bother making it again just to try that.

Beautiful and tasty! This cocktail was a tremendous hit and went well with the parmesan crab canapes & scallop puff appetizers. I put the champagne cocktail in a pitcher filled with cranberry icecubes. Place a small orange or lemon slice in each ice tray and fill with cranberry juice. This gives the cocktail a splash of surprise. Enjoy!

Six Cranberry Cocktails That Are Essential for Summer

Having the right cocktail in hand is crucial to having a good time in the summer. If you’re not sure what to drink at your next backyard party or hot date, or if you’re just looking to make some fun concoctions, know this: cranberry juice is the way to go. Grab a bottle and start mixing up these six fruity cocktails.

Cape Cod

First up, the Cape Cod. This refreshing cocktail is the safest way to go within the realm of cocktails. It is often referred to as a cranberry vodka; to be fair, that is the recipe. But next time you go to the bar, tell the bartender you want a Cape Cod. No, it’s not pretentious. It’s just nice to hear someone who knows their cocktails. The drink consists of one shot of vodka, cranberry juice and topped off with a twist of lime. Simple and tasty.

Woo Woo

If you’re partying and looking for a shooter to start the night, ask for a Woo Woo. If the comedic name doesn’t draw you in, the sweetness will. It has a burn-free finish that leaves a peachy taste in your mouth. The shooter is so smooth that people often ask for it on the rocks; but ignore that, you’re looking for something to knock back. The drink contains a shot of vodka, half a shot of Peach Schnapps, and is topped off with cranberry juice.

Madras

If you’re not a heavy drinker but are dying to try a cranberry cocktail that only tastes like juice, go with the Madras. The drink is pretty and goes well with hors d’oeuvres. Not to mention, it is a great addition to a summer party. You can make a batch in a large pitcher and serve over ice. The pink and red hues make it a bachelorette party favorite. Mix one shot of vodka and fill the cup with half orange juice and half cranberry juice.

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Sex on the Beach

If you’re feeling sassy, opt for a Sex on the Beach. The sweet taste of peaches and orange juice mix together perfectly. The drink consists of one shot of vodka, half a shot of Peach schnapps, a twist of lemon, and finished off by filling the glass with equal parts cranberry and orange juice. If you’re concerned about visual appeal, pour the orange juice first; it has a higher density which means the cranberry won’t completely mix with it, giving your glass a summery color gradient.

Bay Breeze

The Bay Breeze is a favorite to those spending the summer soaking up the sun. It’s reminiscent of the coconut scents one finds at the beach. The taste of sweet pineapple juice and the bitterness from the cranberry juice make for the perfect blend. This drink is often served on ice, but it can also be blended into a tasty slushy. The drink contains one shot of vodka, half a glass of pineapple juice, and cranberry juice.

Cosmopolitan

Finally, the Cosmopolitan. This is for all the folks wanting to look classy while hitting the hooch. Made popular due to the fact that it was Carrie Bradshaw’s poison of choice on 90’s hit TV show Sex and the City, his drink requires a little more work than the rest, but it will be worth it. Add two shots of vodka to a shaker, one shot of Triple Sec, one shot of cranberry and half a lime, squeezed. Shake and strain into a glass. Fancy.

Cranberry Shrub and Cranberry Shrub Cocktail

I’ve been laid up this week with a messed up knee, and let me tell you, it hasn’t been easy. The moment the accident happened, I felt my entire leg buckle, and for the next 72 hours I could barely move. Stairs were impossible and even putting on socks was a Herculean task. Sleep also eluded me because there was no position that I could hold my leg in that wasn’t excruciatingly uncomfortable. All I can say is, thank goodness for French pain-killers.

The first night of the incident, it was Romain’s birthday and although I was laid up on the floor with my leg elevated on a chair, I still wanted to take him out for dinner. I didn’t last long at the restaurant, but managed to down a glass of sparkling rosé in his honor, because soon after I felt woozy and just barely made it through the evening without being that person that you hope you’re not seated next to at a restaurant.

I’m on the mend now, but before I ended up in my haze of pain, I’d made a batch of cranberry shrub because I had some cranberries on hand. You can get canneberges in Paris around the holidays, which they stock for les américains. Although every vendor doesn’t quite get the memo that after Thanksgiving, we’re no longer in a panic and willing to pay whatever price they stick on them, a few realize that after the holidays are over, our interest in them is vastly reduced. Occasionally you can pick some up at bargain prices, and thrifty ones (like me) will pick up any that he finds, and freeze them until the following year.

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I don’t quite know their origins, although shrubs seem to be Arabic, coming from the word sharab, or syrup, which the British may have adopted at some point. (This article about shrubs says they are Roman in origin.) Wherever they are from, shrubs are also called “drinking vinegars” and curiously, I’ve had some at Pok Pok Thai restaurant mixed in cocktails, but they can also be mixed with sparkling water to make a non-alcoholic drink.

A lot of shrubs are made by macerating the fruit or berries in vinegar for a number of days. Because cranberries have tough skins, they don’t yield their juices (and flavor) like softer berries unless the skins are crushed or cooked. So I put them in a saucepan and let them do their thing, reserving a few nice ones for a garnish later.

The upside to this speedier method is that if it’s the holidays (or you’ve just stopped taking your pain-killers) and you really need a cocktail, you can have one in your hands about an hour after you begin to make the shrub. How’s that for efficiency, even with one leg still out of commission?

I couldn’t race around very easily these past few days, but after not being able to hold my own after just one glass of Champagne, I wanted to celebrate getting (almost) back on my feet, figuratively and literally, with a cocktail. Gin is always nice for fruit-forward libations but bourbon seemed more in the holiday spirit. I added a dash of maple syrup and a few drops of pumpkin spice bitters that I got on a recent trip to San Francisco.

I’d been back-and-forthing with Rob Easter of Workhorse Rye in San Francisco over the course of the past year, for a number of reasons. One is that I had posted a picture of some rye whiskey on my Instagram feed a while back and we decided to try to meet up the next time I was in San Francisco. (The other reason that I wanted to meet is that he works with my friends at Dandelion Chocolate making salted cacao bitters.) Unfortunately my time is always so packed when I’m in San Francisco that it never seemed to happen.

But last month was a charm as Rob led a “Taking Back the Pumpkin Spice Latte” event at Four Barrel coffee, a valiant effort to one-up the omnipresent pumpkin-spiced coffee drinks (and other stuff) that seem to proliferate every October.

I reserved a bottle of rye whiskey for the future, since they were out-of-stock, but he gifted me a few bottles of his bitters, including this pumpkin one, which is made from five kinds of roasted heirloom pumpkins as well as an intriguing blend of artichoke leaves, rooibos, sea salt, rye, cranberries, and spices.

A few drops were perfect in the cocktails, which I was able to enjoy a few days later when I said adieu to the pain-killers. I still, however, am holding onto my cane. That thing is like a cow-catcher on the sidewalks of Paris and I don’t know anything better for clearing a path through oncoming walkers, intent on playing sidewalk “chicken” with me. (I have learned that holding a baguette, straight out at groin level, works to clear a path, too.)

For those who don’t drink alcohol, shrubs are the perfect libation for making sure people feel included at a holiday fête, and aren’t just handed a glass of mineral water as an afterthought. But the one I had, just above, I used to toast being back “in the pink”, an expression we used to say when someone was back in good health. However in this case, maybe I was toasting myself being back in the red?

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