Friday, June 5, 2020


2 oz Light Puerto Rican Rum (Flor de Caña Añejo Oro)
1/2 oz Cointreau
2 dash Maraschinio (1/8 oz)
Juice 1/2 Lime (1/2 oz)

Blend with shaved ice (2 1/2 oz cracked ice cubes) and pour into a chilled champagne glass (cocktail coupe).
Two Fridays ago, I reached for Trader Vic's 1974 Rum Cookery & Drinkery book and spotted the Daiquiri riff called the Beachcomber. I believe that I skipped over this Rum Sidecar with a touch of Maraschino before since it did not seem like an exciting shaken drink; however, with our new blender, I was game to try it as a frozen one. Moreover, Andrea was into the idea enough to ask for her own. Here, the Beachcomber met the nose with an orange and bright lime bouquet. Next, the orange ventured into the sip, and the swallow showcased rum and lime flavors with a hint of nutty cherry on the finish.

No comments: