tag:blogger.com,1999:blog-8207785705250955725.post539178191888441670..comments2024-01-18T12:39:52.250-08:00Comments on Fogged In Lounge: Red GoldfishRowenhttp://www.blogger.com/profile/15835972705727030948noreply@blogger.comBlogger2125tag:blogger.com,1999:blog-8207785705250955725.post-65238529717072079182011-07-23T10:58:41.469-07:002011-07-23T10:58:41.469-07:00Yeah—ain’t it strange the way it does that? I gues...Yeah—ain’t it strange the way it does that? I guess I shouldn’t say this about my own drink but it’s a little like cocktail sauce. Kinda dig myself.Rowenhttps://www.blogger.com/profile/15835972705727030948noreply@blogger.comtag:blogger.com,1999:blog-8207785705250955725.post-87445050048715631412011-07-23T09:26:39.070-07:002011-07-23T09:26:39.070-07:00I made the hell out of this thing. I used J. Bowm...I made the hell out of this thing. I used J. Bowman aged rum instead of the Appleton and used .3oz B.G. Reynolds falernum syrup instead of the velvet.<br /><br />It's funny, cuz as soon as the thing hit my tongue, I thought "savory" without remembering that that's how you described it.<br /><br />The sip is almost salty... it tastes like there's muddled tomato in the drink. The interplay between the falernum and Campari is fascinating. It's peppery. The bitterness is subdued, and I'd swear that there was orange juice in this if I hadn't known. Interesting mix!DJ HawaiianShirthttps://www.blogger.com/profile/00282879189919576765noreply@blogger.com