It sounds like it would taste lovely and knock you on your ass. You should give it a name!
I was so sure there was already a drink made with those 3 things, I just had to look it up. Here’s what I learned about drinks that use your 3 suggested ingredients:
If you added Bailey’s Irish Cream, you’d have a Diamondback Rattlesnake.
If you substituted bourbon for the crème de cacao, you’d have a Gorilla Tit.
If you substituted tequila for the crème de cacao, you’d have a Harbor Light #2.
If you substituted crème de banane for the crème de cacao, you’d have a PRMF (Puerto Rican Monkey Fuck).
If you omitted the crème de cacao and simply added cream, you’d have a Mad Cow.
If you substituted tonic water for the cream in the above drink, you’d have a Mind Eraser #2.
And it doesn’t belong in a properly made Old fashioned. It’s used by hacks that are too lazy or stupid to know how one is supposed to be made. Any barkeep that uses it isn’t even fit to tap suds at a frat house.
A proper supper club tray comes on a Lazy Susan and many include those items. Google “Supper Club relish tray” for some pics.
Years ago, my ex and I were on a road trip. I forget where we were, but we were hungry and pulled into a place that looked like they had both food and booze. I ordered a beer, but my wife preferred wine, and asked the server what the place had for wines. You know, Chardonnay, or Cabernet Sauvignon, or whatever.
“Both kinds,” the server replied. “Red and white.”
Holy Blues Brothers, Batman! Anyway, my ex ordered the white, which turned out to be (according to her) a rather nice Chardonnay.
I’ve always wondered what it is that drives certain tihngs to be quite popular in one place, but disliked–or even detested–in other places. For example, years ago, there was one small place in Roppongi that my friend and I loved to frequent. The joint happened to have two items prominently displayed and for quite the price: Four Roses and Ripple. Neither of us knew about the former, but the latter one being so esteemed slayed us.
Bacardi has gone 80 Proof straight across the board, but there are decent substitutes available, such as Cruzan Hurricane Proof 137(my overproof rum of choice), Bermudez 151, and the hard to find Lemon Hart & Son Overproof 151.
Coming from Rochester NY, Genesee products are the cheap local swill. I am always amused when I walk into a bar and see Gennie Cream Ale as a premium beer
If an Old Fashioned is red, it means that they’re using bright red “supermarket maraschino” cherries, and pouring way too much of the juice in your drink.
We have a bar where the hipsters drink Gennesee Cream Ale, and I wonder if it’s because it sounds exotic, yet familiar. There’s a Genesee Depot, Wisconsin… home of Ten Chimneys! The beautifully restored (and open to the public) home of vintage Broadway actors Lynn Fontanne and Alfred Lunt.
Old friend of mine attended the University of Michigan at Ann Arbor in the early ‘80s. Genesee Cream Ale was worshipped like a god. I couldn’t figure it out, either.
Probably because it was difficult to obtain. I think Vernor’s Ginger Ale is a special treat here in the East, but it would be totally common in Ann Arbor. This would also explain the 1970s craze for the pigswill that is Coor’s beer, which was really hard to find east of the Mississippi.
Are those weird rainbow drinks any good? What is in them? I don’t believe I’ve ever ordered anything more complicated than a portion of brandy (Cognac, Armagnac, Slivovitz, etc.) as a pousse-café, except maybe an Irish coffee.
I would certainly never order any of them. The idea is that you pour a heavy liqueur into the pousse-cafe glass, then slowly pour the next heaviest down a swizzle stick or something so that it makes the next layer, then keep going with lighter and lighter booze until you reach the top.
If you’re choosing your drinks by mass, I can’t imagine that they would ever taste good in sequence. (You’re supposed to sip them off one layer at a time.)
What’s in them? Christ knows. I’m not a big drinker of sweets.
Stick with Cognac and Armagnac, maybe mix it up with a bit of Calvados.
You should give it a name!
