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Sausage Daiquiri 2.0 - I think it's time we blow this thing... [entries|archive|friends|userinfo]
AnarchAngel

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Sausage Daiquiri 2.0 [Feb. 10th, 2014|08:01 pm]
AnarchAngel
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I haven't made it for a while, but because someone requested the recipe, here it is:

1) Break up and fry the best sausage you can justify buying and putting in a cocktail. Avoid sausages with sawdust and flour as components. That's a rule for life, not part of the recipe.
2) Start with rum; add some. This is the booze. I use Bacardi because it's around. Dark rum might work well, but I've never tried it.
3) Add a bit of Cointreau or triple sec or some orange-based liqueur.
4) Top it up with tomato juice.
[Edit: 4a) I may also put a dash of hot sauce of some variety in there... I can't remember. I might just be getting crossover from Bloody Marys]
5) Drop a chunk of sausage into the glass and stick another chunk on the rim. Fucking garnish, yo.
6) Insert in face hole.

I really should have an evening where I just experiment with these and Marmitinis to really nail down the perfect mix.
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Comments:
[User Picture]From: pythia
2014-02-11 05:29 am (UTC)
I miss the Y!
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[User Picture]From: anarchangel23
2014-02-11 03:36 pm (UTC)
'Twas a good flat!
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[User Picture]From: nishatalitha
2014-02-11 07:30 pm (UTC)
If you do ever write down the Marmitini recipe, I would love to have it. Or at the very least, taste one again. :) I really liked the one I tried that you made, but have never been able to replicate it.
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[User Picture]From: pythia
2014-02-12 12:53 am (UTC)
That's because the essential component in making these crazy drinks is Hamish!
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[User Picture]From: anarchangel23
2014-02-12 02:07 am (UTC)
Ha!

I haven't made one since, so I'll have to play around and work it out again.
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[User Picture]From: saucy_chef
2014-02-12 12:10 pm (UTC)
Okay, seeing as I have a pub and shit, I'm tempted to put this on my cocktail menu (for the boys out here love their meats). One question though: Do you peel the skin off the sausages or is it an all in situation?
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[User Picture]From: anarchangel23
2014-02-12 05:22 pm (UTC)
I use all-meat sausages and I de-skin them before cooking. You end up with little spiced chunks of sausage that look something like this:
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