Stephen D wrote:Sweet and sour sauce, the very same stuff found in Chinese Restaurants is made of a collection of fruit juices, sugar, corn starch and red dye. There are some variations out there that use ketchup, I am told. I'm not talking about them.
My first shot at this ingredient has been dubbed 'The Sweet and Sour Gin and Ginger:"
1.25 oz Gin
2 tbsp SnS Sauce
dash grapefruit bitters
Ginger ale to fill
Quite tasty. The guests I tasted it on wouldn't leave it alone. Granted, they appeared to be just out of College, so the cocktail slam is still a habit methinks!
The drink winds up being almost a neon red, making it very attractive. Not so sure how well it will sell, though. Perhaps something a little more crowd- friendly...
Stephen wiped up the virgin version sans bitters for me yesterday afternoon. I'm not much on "fru-fru" drinks but this thing shows promise. When he pulled out the florescent orange SnS sauce, I wasn't too sure he was nuts. With the bitters and an herbally Gin it should be nice.