Thursday, March 17, 2016


4 oz Lemon Juice (1 1/3 oz)
3 oz Lopez Coconut Cream (1 oz)
3 oz Apricot Brandy (1 oz Marie Brizard)
3 oz Light Puerto Rican Rum (1 oz Caliche)
3 oz Dark Jamaican Rum (1 oz Coruba)

Blend with ice (shake with ice and strain into a Tiki mug over crushed ice; I garnished with a lemon twist). Full recipe serves 2-4.
After my shift two Thursdays ago, I sought some solace in Beachbum Berry's Remixed. As a selection, the Tradewinds from the book's section on 1970s Caribbean recipes called out as the winner. Once prepared, the Tradewinds gave forth a lemon nose that led into a creamy lemon and coconut sip. Finally, the swallow began with funky dark rum flavors that melded into apricot towards the finish.

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