From our latest podcast
Pegu Club
1.5 oz Gin
0.75 oz Triple Sec/Curacao/Cointreau
0.25 oz Lime juice
1 dash aromatic bitters (aka Angostura)
1 dash orange bitters
Shake and strain into a chilled cocktail glass. So damn good.
Bardstown classic
1.5oz Rye
1oz Apple brandy
.25oz Cointreau/Grand Marnier
2 dashes orange bitters
Orange peel
Wet-chilled
Sweeter but spicier than the old fashions. I got the recipe from Michael dietsch’s book Whiskey
Currently Recovering from
Voodoo Hurricanes
Ingredients (Cruzan rums)
1 part Spiced Rum
1 part 151 Proof Cruzan
1 part Vanilla Rum
3 parts Orange Juice
3 parts Pineapple Juice
1/2 part Grenadine
1 Wedge of Lime/Pineapple/Orange whatever floats your boat
Over as much ice as you can fit in the glass. This is one of 2 fruity cocktails I actually enjoy, both of which I have shared now.
A set of circumstances led to us suddenly being in possession of Star Wars
Tikki Glasses.
Obviously I set to work making homemade orgeat, the key ingredient in a lot of tikki drinks. Orgeat is basically liquid marzipan.
I made us some fog cutters:
1.5 oz white rum
1/2 oz gin
1/2 oz brandy
2oz freshly squeezed orange juice
1 oz freshly squeezed lemon juice
1/2 oz orgeat
1/2 oz amantillado
Shake everything except amantillado with ice, strain into afore mentioned Star Wars tikki glasses, top with amantillado, garnish with umbrella.
Don’t drive. Think about the possibility of going somewhere warm after the holidays.
Where is my bathing suit.
EDIT: next time more orgeat and less lemon. A bit tart.
I just got those same mugs for my birthday. Sounds like a good recipe to break them in!
Cool. My girlfriend got the set of 6 for a friend in Australia but she realized when she got them that 6 wouldn’t fit in a medium flat rate box with their packaging and therefore would cost $100+ to ship so she sent what she deemed the 4 coolest and kept Boba Fett and the stormtrooper.
Here’s the orgeat recipe: Orgeat Recipe
It made a little less than a cup.
For the fog cutter recipe I would take the lemon juice down to 1/2 oz and bump the orgeat up to an ounce. I didn’t mention serve on ice. I might even use crushed ice next time.
I like a strong tiki drink now and then. Sounds good, Pete.
The beauty of making them at home is fresh ingredients instead of bar mixes and no one needs to drive.
Definitely. I rarely get mixed drinks in public (being a beer guy, it’s normally beer), not helped by the fact that the last few times I paid a premium price for a drink, they went light on the booze, heavy on the non-booze. Pisses me off.
My wife candied some tart oranges her aunt
Anything involving Jagermeister. Jager and Dr. Pepper, Jager and rootbeer. Or, straight up Jager over some ice.
I also tend to hit the tavern across the street from me every Sunday night for a few beers and I usually sip on a couple Gentlman Jack’s on the rocks.
Time for a old fashion vote? What do you prefer - the Minimalist or fruited Old Fashioned?
I am a Minimalist myself. The fruit gets in the way of the sip, much like too much ice. So for me
Ryed up
1 cube sugar (flamed with orange peel)
1 dash Regans Orange
1 dash Angostura
1 dash Demerara syrup
1 orange peel
2 oz Rye
Simple-Jack Fashion
1 cube sugar
2 dashes Apple Bitters
2 dashes Angostura
1/2 tsp of cinnamon/demerara syrup
1 1/2 oz Applejack
1 1/2 oz Rye
1 apple twist
I like a little fruit and a little less sugar. I would take your first recipe and use less sugar which I would muddle with a slice of orange and some really good cherries we have.
I like flamed orange peel and was surprised that it actually made a difference when I first tried it.