Day 64: Margarita

  • 2 oz tequila
  • 1 oz orange curaçao
  • 1 oz lime juice
  • barspoon agave nectar

Tomorrow at work we’re doing a salsa/guacamole/margarita “contest”. (Basically, we’re all going to win, because we get to have salsa/guacamole/margaritas.) I volunteered to make margaritas (obviously), so I wanted to make a test drink tonight. I already took the bottle of Cointreau in to work today, since I commute by transit and bike and carry a backpack and didn’t want too many bottles in my bag at once. So I made this one with curaçao instead. I really liked this a lot! I even enjoyed the salt rim (I never use salt rims). I hope the Cointreau tomorrow makes them even better.

Day 59: Dixie Cocktail

  • 2 oz rye
  • 1 oz orange curaçao
  • 1/2 oz simple syrup
  • 1/4 oz crème de menthe
  • dash Angostura

William was in San Francisco this week for work and brought back a bevy of new menus for me. I found this one on the Hard Water menu and got about halfway through making it before I realized I didn’t have any crème de menthe, so I just used some of a minty amaro I had. It turned out much nicer than I expected, very refreshing and boozy.

Day 44: Royal Hawaiian Mai Tai

  • 1 oz Demerara rum
  • 1 oz dark Jamaican rum
  • 1 oz light rum
  • 1 oz orange juice
  • 1 oz pineapple juice
  • 1/2 oz lime juice
  • 1/4 oz lemon juice
  • 1/4 oz orange curaçao
  • 1/4 oz Orgeat
  • 1/4 oz simple syrup

Another day, another tiki drink. Tonight we’re hosting a dinner party that is themed around citrus, so I decided to pick something that used as many citrus fruits as I could get. This is a pretty nice Mai Tai variant that I would recommend if you have a ton of juice you need to use up.

Day 37: Between the Sheets

  • 1 1/2 oz dark rum
  • 1 oz cognac
  • 1/2 oz lemon juice
  • 1/2 oz curaçao

This is one that I saw on a menu and didn’t even realize that it was a classic with an established recipe. So I took a stab at at it on my own, and it’s definitely a bit off. Even with the dark rum it mostly tastes of citrus. The recipes I found also use light rum, so I’ll try and follow an existing recipe next time.

Day 23: Mai Tai

  • 1 oz dark rum
  • 1 oz light rum
  • juice of one lime
  • 1/2 Orgeat syrup
  • 1/2 orange curaçao

A few years ago we threw a “July in Christmas” party, which was basically a beach-themed party in the middle of winter. I decided to mix up a big punch bowl full of Mai Tai. Shortly before the party Dane came home from running some errands. “Oh, you’ve got the punch ready!” He tried a little bit, then looked me dead in the eye and said “You can’t serve this to people, you are going to kill them. We’re going to have people passed out all over the lawn.” So we added about a carton of orange juice to the bowl.

So. Mai Tais are a pretty powerful cocktail, not well suited to serving out of a punch bowl. I still have a zillion limes at home and I’ve been inclined to make drinks that remind me of summer (even though nothing is alive right now to make a proper garnish), so today you get another rum drink. I’m thinking of trying a new light rum next time I hit the store. If you have any suggestions, send them my way.