djones005

It's 2:55am and I just finished a Corpse Reviver w/Lucid Absinthe. And no, that doesn't mean I have a drinking problem (It means I had lots of work to finish...and I was thirsty...and I figured I'd whip up a cocktail with what I had...or something) Now I am going to bed...

I had Fever Tree Tonic and Q Tonic and I preferred Q Tonic. Both were very good though. I am not a huge Gin drinker (more a dark spirits dude), but a friend and I were able to polish off a bottle of Plymouth Gin and several bottles of Q Tonic over a poker game (btw, when you drink alot, you have no poker "tell"...no real sense of hand probability either tho). Based on some other posts, I'd love to try the Fever Tree Ginger Ale!!! Can I get it at Whole Foods? I have never seen it there.

Let me know how this turns out. The use of the allspice dram should work well (very Caribbean). I am excited to try it. When you get the proportions right, please share.

Hey guys, I am back from paper work hell. Good to see some people have picked Castries up, and that there are some great questions floating around. I will tackle ginger/ginger beer and spiced rum first. Both mix well, but in different ways. In terms of ginger or ginger beer, it is a very natural mix with peanut. Both asian and caribbean (spanish and british). I can share a recipe that we have not posted on the site yet that I found super refreshing (Created by Jerri Banks). It uses a ginger tea as well as carbonation, but could probably use a good ginger beer (Barristers, D&G, Regatta...there are plenty of other great ones too). Gingerly Castries 2 ozs Castries Peanut Rum Creme 2 slices fresh ginger 1 ½ oz Ginger Tea 1 oz Seltzer Garnish: Stave of fresh ginger In mixing glass, muddle one slice fresh ginger. Add Castries, ginger tea and ice. Shake well and strain over ice into highball glass. Top with seltzer and garnish with remaining thin stave of ginger. Making Ginger Tea Slice ginger into 1/8 inch strips. Muddle gently to release scent and some liquid. Pour 2 cups of hot water over ¼ cup ginger and let steep until cool. Strain and refrigerate. Spiced rum works well also in a simple 2 to 1 mix (2 parts Castries). I'd go with your favorite spiced rum or spiced dram. Not difficult to make, but the spice components will be complex (which can be good and bad). Using cracked ice in a glass and pouring the shaken combo over it will allow the flavors to open and the combo to dilute mildly over time. You may even find the 2nd and 3rd sips more enjoyable and refined than the first. As for savory, I would suggest doing this before trying a savory Castries cocktail: try Castries with a pinch of kosher salt. Seriously. Either on the rim, on your tongue, or in the drink itself. If you like the way it enhances the roasted peanut flavor, or makes you remember savory peanut applications, or just adds a balance to the cream and vanilla, then a savory cocktail may be for you.

Thanks everyone for letting me sit in. Just a quick background. My family is from the Caribbean (Barbados mostly, but I am sort of a Caribbean mutt), and peanut punch is a drink I grew up with. Castries is a contemporary take on this traditional drink. It is very much in the Caribbean "punch style" drinks. The heritage of peanut punch reaches back to West Africa and India (think peanut soup and the beverage tradition of Lassi), while similar creamed peanut applications can also be seen in Mexico, Peru (Ajis) as well as parts of Asia. As for your questions: 1) The peanut is extremely versatile, and we were really trying to maintain flexibility with the product. The notes should be complex, and include a subtle roasted flavor. The goal in flavor was to intrigue peanut lovers, but not overpower those on the fence. Also, a major goal was to stay true to the essence of what peanut punch tastes like (which can be difficult as it varies by island and even household). An finally, the flavor needed to be strong enough (though not overpowering) to stand up to other cocktail ingredients when mixed. 2) The peanuts are grown in the St. Lucian villages of Laborie and Choiseul. 3) Intent. We wanted to make a premium, and complex cream, that could stand alone or help innovate mixability for the category. The heritage and authenticity of the product was important also as we are standing on the shoulders of and existing beverage tradition. I could talk forever about the intent point. We wanted to make cream relevant in the new cocktail culture (difficult, because there are few cream "classic" cocktails. Some believe its because of when pasteurization occurred in history. Others equate cream with premixed cocktail). We wanted a cream that mixologist and consumers would take seriously. Creams get a bad rap (I think) with some mixologists. With the varied ways that peanuts are used from a culinary perspective, we felt that cocktails that leveraged this tradition could be amazing. Not to mention, peanuts find there way into almost all cuisines. And while the primary relationship we have, as Americans, with peanuts is through ball parks, bar snacks, candy bars, and PB&J's, the peanut really has more to offer. Savory and sweet. What we didn't want was to create a novelty. I never wanted people to think we looked at the back bar and said, "hmmm, what's missing? Ahhh, peanuts." The product has a unique heritage. It wasn't a lab project. 4) I like the product in different ways, based on my mood (and no, this is not a clever way to tell you about the cocktail range!!!). I have always liked Castries on the rocks. After that, mood dependent, I like a basic mix with a brown spirit (cognac, rum or bourbon. Oh and especially with Wild Turkey American Honey) or the very dessert like application with tawny port and a cream floater. Finally, while they do not appear on the website (which is a bit dated) I like savory applications alot. At trade shows, we find people like Castries mixed with Patron XO Cafe or Van Gogh Espresso Vodka, in blended drinks, and anything that reminds them of an after school special or childhood favs (PB&J, Peanut Butter Cup, Mary Jane, Satisfaction, etc). Honestly, I always say, try it on the rocks or with a slight chill first. Your palate will dictate where you go next (sweet or savory). Everyone who loves the texture of creams does not always love sweets or coffee.

Not sure how you guys feel about me joining this thread. I am one of the creators of the Castries and can probably give you some insight on it, its origins and uses, as well as dispel some misconceptions (like needing to refrigerate the product after opening. Not true. Suggested, but to be honest the product has 24 month shelf life stability, refrigerated or not). I'd love to jump in, but I'll wait until someone in the thread gives me the ok (don't want anyone to feel like they are being sold or marketed to. just want to chime in). BTW, my name is David.