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Welcome to Common Man Cocktails, I’m your host Derrick Schommer. Today we’re going to do something a little crazy, a little complex and it is going to kind of follow through with the contest we started yesterday which will be, let’s see I don’t have it here. Look at this. This is one of the prizes we are going to give away in the next contest which is the Pom Wonderful pours which are cool. Somebody had asked, “Hey where do we get this cool Pom Wonderful pours. Well, I found out where. From Pom wonderful and with that they decided their going to give us some coupons and the coupons will be for 16 ounces off of—or 16 ounce one of these so just 24. So it is probably the one that is about this big you probably seen in the store, so you get the coupon for Canada U.S. contest only again because that is just where these coupons are valid and you will be able to get a 16 ounce bottle of Pom Wonderful so what I need you to do is answer a question for me and the winner in a random contest will win the pourer plus a coupon for a 16 ounce bottle of any of the Pom Wonderful flavors.
You could do cherry, pomegranate, I like the pomegranate but there is a—I think there is even a blueberry pomegranate so you will be able to get that for free. Thank you to the Pom Wonderful folks for putting that together for me and not only did they put it together but the gave us three so we will be able to give out three winners to the random contest and to enter the contest you got to go to everydaydrinkers.tv leave a comment answering the question, “do you use Pom Wonderful in your cocktails, if not why not. Or are you going to make one of these. These are going to be—well I think this is the third Pom Wonderful recipe we’ve done so far, at least so or will be the third, if it is not. It is going to have a lot of complex ingredients so this is called the Depaz Sparkling Cherry.
Now the recipe which I have got right here; isn’t that cool this is what it supposed to look like. The recipe and I think we can pull this off, is from the Depaz Rum folks, these guys. They sent us this for review so if you go to everydaydrinkers.com you can read the review I did on the Depaz Rum. I wanted to do a recipe to first off show of the taste of the rum; secondly, because its cool and we are always looking for new recipes. So we’re also going to have in this recipe, real cherries this time. I have actually already cut them off them out there pretty caught because they get seeds in them and I kind of get them up on the show, it just seem kind of silly.
So you got to pop the seeds out of three cherries. We’re going to use three quarters of an ounce of the lime juice, we’re going to use three quarters of an ounce of this Depaz, I mean of the Pom Wonderful. We are going to use let’s see what does it say? A half ounce of this Depaz cane syrup also known as simple syrup for those at home that can’t get this. It is simple syrup but it is made. It is a lot thicker than the stuff that I make and it is made with the Blue Cane. We are going to use the Depaz Rum of one and half ounce, a dash of the Angostura bitters. We are also going to be muddling and then we’re going to top it off with some Rosé Sparkling wine or champagne depending on which type you would get, this is something sparkling wine.
So with that—oh lastly put this out so I would remember. The contest is over for the frosted coctail glasses. I don’t have a winner yet because we record a week in advance so although we will have a winner by then, I don’t know who it is yet. So we are going to announce that week and I will send an email to the winner so that they know ahead of time.
So what we will do now is we are going to dump three cherries. I just split half and took seeds into there. And then we are going to squish them up. Muddle them to kind of get those juices out and so there is a good reason to take out the seeds, right because you don’t want the seeds to kind of making it hard to crush. And you really think this one through. Just put it down over here I guess. So there we get this mash of just muddled cherries, these little guys it’s pretty neat. Then what we will do is we’re going to add all the ingredients right on top of that and so we will start with the lime, the fresh lime juice. We’ll dump that in there.
Let’s see, we will do the. What we’re going to do just last is there is going to be a topper. So let’s do the cane, we will do three quarters of an ounce. See how thick it is. So pour that in there. Let’s see, now it’s actually supposed to be a half an ounce but whatever. A little sweeter, we’ll put the right recipe inside the manual at the end of the podcast. And this one will do—let’s see, this will be a three quarters Pom Wonderful. Now the Pom Wonderful tends to be a little acidic and slightly dry so too much just straight might not be exactly what you’re going for. Just swirl that a little bit.
And we will throw in one and half ounces of the amber rum a.k.a gold rum. Now this is a—it is also spelled great R-H-U-M it is a French kind. This is like nice and sweet and organic. If you read the review, you will find all the details. You also can go to mixed trickipedia. I have already written all up kind of all their marketing material and add it into history so it is all online. Serve some ice. Okay a little overkill in the ice. A dash of Bitters and this stuff does not take much so when it is a days, just do a dash. Let’s shake that up.
Before we do that drop ice in our highball glass here. That’ll do. Shake it up. Ooh messy!
That was a little—I need to get something that kind of hammer it on and make my life so much easier. All right, we’re good to go. I think we’re good to go. We’re going to pour all the contents into the highball glass because you are going to end up with a little spare room in there. And with the spare room, we’re going to put in some chilled champagne. Of course this is a slow process because the champagne really wants to just explode and it doesn’t take too much and then let’s not make a mess. Grab one of these cool swords and try and make it look sort of like the picture.
I think the picture stays because that sword is not thick. So we get two cherries that’s not too bad and they are even tied together on the same branch isn’t that cool. So just to dump those in there given the champagne a little time to settle so we can’t the bitters so that is kind of neat because it is not overwhelming so you get something unique that you don’t even have to search for it. It comes right through and it takes a few minutes to figure out what it is. If you had a lot of drinks with bitters they will get right like no problem otherwise I think it is a really good example of they use these and when to use these because you get that different dynamic.
It is a little acidic it is very light and champagne like because you are using the champagne so you are going to get a little wine in there, very light wine. Some sour aftertaste. Overall, it is kind of different. It’s not too sour and it is not too sweet but it is also something—there is something organic about it that I think the deposits a kind of sweet cane thing going on so you are getting that sweetness but you are also kind of balancing it with the more acidic cherries and pomegranate.
So I am impressed, it’s unique, I don’t know if I could drink these all night long but it is definitely something cool if you got some champagne and you want to go out and try this little combination. You could probably use something besides the Depaz if this is a Depaz recipe but it is a gold rum so if you have a gold rum that you really enjoy. Otherwise, you should try and get this if you can, it is a little top shell so it is going to cost you I think in the 40 U.S. dollars or so that my friends is the Depaz sparkling cherry. I don’t know.
You take a look its pretty close. There you go, I’m your host Derrick Schommer also checkout awesomedrinks.com for highball glasses like this so you can make drinks like that and we are teaching you how to drink.