Tag: orange

Day 45: Death & Co Fix Me Up

  • 1 1/2 oz sherry
  • 1 oz rye
  • 3/4 oz orgeat
  • 1/2 oz lemon juice
  • 1/2 oz orange juice
  • 2 dashes Angostura
  • 3/4 oz club soda (to top after shaking)

Every time I flip through the Death & Co book I find something that looks surprising and interesting. This time I was searching for something to use an orange, since Dane had completely peeled the rind off one when baking this (with my amazing new Y-peeler). The recipe says to pour into a “snifter over a large ice cube”, neither of which I had. I improvised with a red wine glass and it seemed to work just fine. I only have one kind of sherry right now, so my version had creme instead of amontillado. I’m guessing that makes mine a much sweeter version. Dane still enjoyed this one even so.

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 40: Samoan Fog Cutter

  • 2 oz lemon juice
  • 1 1/2 oz light rum
  • 1 oz orange juice
  • 1/2 oz Orgeat
  • 1/2 oz brandy
  • 1/2 oz gin
  • 1/2 oz cream sherry (float)

Another beauty from the Beachbum Berry book. The actual recipe for this calls for it be blended, but I was feeling lazy. This is super tart and would make a great “sipping by the pool in summer” drink. I also finally got a chance to use my Horror in Clay fogcutter mug, designed by a friend of a friend. Clearly I need some longer straws.

Day 27: Bali Bali

  • 1 oz lime juice
  • 1 oz orange juice
  • 1 oz pineapple juice
  • 1 oz dark rum
  • 1 oz light rum
  • 1 oz gin
  • 1 oz Cognac
  • 1/2 oz simple syrup
  • 1/2 oz falernum
  • 1/2 oz passion fruit syrup

Here’s another doozy of a tiki drink. Four whole ounces of booze, and so easy to drink! Falernum is a syrup that I’ve heard of before but never used myself, and I’m pretty much in love.

Day 25: Kikuya Lapu

  • 1/4 oz cranberry juice
  • 1/2 oz lime juice
  • 3/4 oz orange juice
  • 3/4 oz pineapple juice
  • 3/4 oz grapefruit juice
  • 3/4 passionfruit syrup
  • 3/4 oz honey syrup
  • 1 1/2 oz dark rum
  • 1/2 oz 151 rum
  • dash Angostura
  • 6 drops herbsaint
  • 3 drops almond extract

When I saw this recipe in the book I was amazed to discover that I had all of the juices needed for it in the house already. SO MANY JUICES. The almond extract gives it a nice fragrance, and the assortment of juices ends up blending into a non-specific “tropical” flavor. This, like a lot of tiki drinks, is very easy to drink and will probably get you very drunk very quickly if you don’t watch out.

I also learned a bit about the drink’s namesake, Lapu Lapu. Who knew that making cocktails could also teach you about history?

Day 12: Byrrh Cocktail

Here’s another from Midnight Cowboy. I’m not entirely sure I’ve gotten the proportions right, but I think I’m getting close. The Byrrh gives this a medicinal bitterness that Dane absolutely loves.

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I had some difficulty this time with the flamed orange. I think my orange was getting a little dried out. I did still manage a very small flame at least.