1 oz Lime Juice
1/2 oz Falernum (Velvet)
1/2 oz Orgeat
2 dash Absinthe (1/2 bsp Kübler)
Dry shake, pour into a Tiki mug, fill with crushed ice, and garnish with mint sprigs (grapefruit twist)
Two Sunday nights ago, I decided to make a drink from a Facebook video for a new libation by Sam Ross at Las Vegas' The Dorsey. The recipe was for the Tony Rocky Horror named after a character from Pulp Fiction, but the video left some gaps in the drink proportions specifically with the housemade falernum and orgeat. When I made my assumptions and posted them on Instagram, I was asked how I came to these numbers; my reply was, "I based it off of 3 things: the standard Mai Tai recipe/how much sweetener would balance 1 oz of lime juice, Sam Ross' other recipes (i.e. his spec style), and watching the pours out of the jigger [a Napier-style stepped cup] -- they were equal and about half as much as the 1 oz measure. It tasted akin to a Mai Tai -- perhaps not as sweet since Velvet Falernum isn't as sugary as curaçao/Cointreau or [probably] Sam's housemade falernum." If I did see this on paper without knowing the citrus amounts, I would have also considered the Test Pilot and made it equal half ounce parts of the two sweeteners and the citrus, but the 1 oz lime juice was not cut out of the video.

1 comment:
A winner!
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