1/2 oz Green Chartreuse
1/2 oz Falernum (Velvet)
1/2 oz Curaçao or Triple Sec (Senior Curaçao)
1/2 oz Orgeat (BG Reynolds)
1 oz Lime Juice
Shake with ice and strain into a rocks glass filled with crushed ice and a spent 1/2 lime shell. Add a straw and garnish mint sprigs.
Last week for Thursday Drink Night, the theme was the "Rick Stutz Dance Party"; Rick is the man behind the Kaiser Penguin blog, and that event at December's Drink.Write in Washington, DC, will be in his honor. The goal was to come up with possible cocktail menu items for that night given either Rick's preferred ingredients or references to Rick himself in the titles. Knowing that Rick loves Wray & Nephew Rum, I thought back on a J.Wray drink I had earlier in the year, the Nuclear Daiquiri. From that drink, I usurped a few elements from it and merged it with the classic Mai Tai. Instead of calling it a Nuclear or Atomic Mai Tai, I named it the Bikini Atoll after the islands where nuclear testing was done in the 1940s and 50s. Moreover, Bikini Atoll sounded a lot like Cuban Anole which was a delightful Mai Tai variation created by Ben Sandrof and served at Manhattan's PKNY bar.
The 2017 collection of 855 drink recipes, bartender tributes, and essays on hospitality from CocktailVirgin's Frederic Yarm. Available at 
The 2012 collection of 505 drink recipes, techniques, and Boston bar recommendations from Frederic Yarm. Available at 
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4 comments:
We made these last week and really enjoyed them. Thanks Fred!
Excellent! Hope you two are doing well.
Tried this Saturday evening and it was really potent with the Chartreuse and the overproof rum, but also very sweet with 1.5 oz of high sugar additives. If I make it again I would lower the falernum to 1/4 oz instead and maybe cut back on the triple sec a little as well. It's like a spicier mai tai.
I made this last night, and it was delicious! It's nice to have another use for W&N Overproof. Funky, sweet, and complex!
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