Das nenn ich ein echt guten Standard 
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I love the effort and passion put into this picture…
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Das absolut beste Orgeat was es gibt, außer @Serge macht das natürlich selber.
Danke nochmal an @NH43 für den Tipp.
Hab mich gut eingedeckt damit
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Picture for the textbooks 
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Ja, Das ist tatsächlich sehr lecker
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Incredible photo! Picture and description make me want to try this! Could you give more infos about recipe or is it a secret one? 
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Saint Marc Daiquiri.
A Daiquiri with a spicy twist. One of the first drinks I made at home that got me hooked to the cocktails game. Now with the white PM as the base spirit.
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After the Kilik white rum of the serie (that I found incredible!), I was asking my self about this white PM…
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Pretty good Rum, better than some of the youngish aged PMs. As a Mixer it tends to overwhelm drinks. I usually water it down with some light Rum. It’s an interesting choice in a mojito. This Saint Marc Daiquiri suits its flavors very well.
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Superb picture.
I’ll definitely try it if you give us your recipe.
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Don’t miss out on freshly made augua de valencia (best in bear club) but be careful with it😄
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I’m seeing alot of store-bought Orgeats on this forum. Im not saying store-bought is bad, but I wanted to give you all the option of making it yourself. Here’s my recipe, adapted from Anders Erickson:
- Place a small sauce pan over low to medium heat.
- Pour in 500 ml of almond milk.
- Add 600 g of plain white sugar.
- Stir continuously while the sugar dissolves.
- Once dissolved remove from heat and let cool.
- Then add 3 to 5 ml of Almond extract.
- Add a 3ml of rose water.
- Add a good pinch of salt.
- Finally, add 5ml of orange blossom water.
- Enjoy in your upcoming cocktails!
Use a quality almond milk (with a high percentage of almonds) for the best results. Boil out your vessel for a better shelf life.
The whole thing takes 15 minutes or so, and you can tweak the recipe to your taste.
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A magician never reveals his secrets, but every now and then an exception has to be made:
- 45ml Flor de Cana 4y
- 15ml Dry Curaçao
- 30ml Honeymix (4 parts honey to one part water)
- 22,5 ml Lime juice
- ‘60ml’ Pineapple cubes (about 5-6 cubes)
- ‘60ml’ Mint (about 20 to 25 leaves)
- 2 dashes Peach bitters
- 5 drops 20% saline solution
- 180ml Pebble ice
Put everything in a blender. Blend on low. Move to the higher setting for a few seconds and finish on low until you see no more shreds of mint and hear no more ice. To be enjoyed immediately.
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I’ll try this when I receive my next light rum. Can you share the recipe?
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