2 oz Light Puerto Rican Rum (DonQ Cristal)
1/2 oz Curaçao (Van der Hum)
1/4 oz Orgeat (1/2 oz Orzata)
1/4 oz Rock Candy Syrup (omitted)
1 oz Lemon Juice
2 oz Orange Juice (1 1/2 oz)
Shake with a half scoop of shaved ice and pour into a Pilsner glass. Garnish with mint and serve with straws.
After Yacht Rock Sunday, I wanted to make a Tiki drink for myself. For ideas, I turned to Trader Vic's 1974 Rum Cookery & Drinkery and spotted the Potted Parrot which looked a lot like a Mai Tai with lemon and orange instead of lime juice. Once prepared, it offered mint and floral aromas. A crisp lemon and orange sip led into a rum, orange, and almond swallow.
The euphemisms are getting a bit stale, suffice to say: four people in Boston -- two of whom are much more prolific writers than the other two (including the originator of this blog, who has no excuse apart from laziness) -- who drink and tell.
drink & tell: a boston cocktail book
A collection of drink recipes, techniques, and Boston bar recommendations from Frederic Yarm, one of the authors of the Cocktail Virgin Slut blog. Available at Amazon, Barnes and Noble, and The Boston Shaker (on their shelves and via their webstore). Follow the buzz on D&T's Facebook fan page!