3/4 oz Spiced Rum (Kraken)
1/2 oz Orgeat (BG Reynolds)
1/3 oz Lemon Juice
1/3 oz Orange Juice
1/3 oz Lime Juice
2 dash Angostura Bitters
Shake with ice and strain into a rocks glass containing crushed ice. Garnish with an inverted spent half lime shell filled with a 1/2 oz Green Chartreuse. Ignite the Chartreuse. Half a minute or so later, blow out the flame and mix in the Chartreuse before drinking.
Two Saturdays ago, we were in a bit of a Tiki mood, so I decided to make the Cradle of Life from Food & Wine: Cocktails 2011. The recipe was the creation of Karin Stanley, a bartender at Long Island City's Dutch Kills, for Manhattan's PKNY that was opened by two of her old co-workers. Besides being stunning, the flaming Chartreuse helps to warm and extract aromatic oils from the lime shell.
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 
Posts
2 comments:
It's a real shame that PKNY has pared back their website so much. You can still find an old version of their site on Archive.org, but it's sad to see such a useful bar website get dropped by the wayside.
The changes in PKNY might have to do with changing owners. At least one of the owners has moved on to his next project, Golden Cadillac) which he is opening with Greg Boehm in Manhattan.
Or maybe it had to do with the Pusser's lawsuit and the site redesign, and they just didn't have the time or money to do another site to the same level of excellence.
Post a Comment