3/4 oz El Dorado 3 Year White Rum (Hamilton White Stache)
3/4 oz Krogstad Aquavit
3/4 oz Lime Juice
1/2 oz L'Orgeat Almond Liqueur or Orgeat (Orgeat)
1/4 oz Orchard Peach Liqueur (Mathilde)
Whip shake, pour into a Hurricane or Pearl Diver glass (Collins), fill with crushed ice, and garnish with a mint sprig and orchid (ornamental pea blossom).
As I was making my way through Amanda Schuster's
Signature Cocktails book, one of the first drinks that seemed intriguing that I had not tried before and was also easy to make without crafting ingredients or utilizing time- and labor-intensive processes was the Freydis. The recipe was created by Selma Slabiak at Mother of Pearl in Manhattan circa 2018, and it was also meaningful to me for I got to meet Selma when we both attended the same session of Gaz Regan's
Cocktails in the Country in 2015. Selma named her Nordic take on the Mai Tai after the sister of Leif Erikson and the first Scandanavian woman to make it to America. The combination reminded me a little of Death & Co.'s
Mr. Wednesday but here in a peach instead of banana way. Once prepared, the Freydis landed with a mint and nutty bouquet. Next, a creamy lime sip sailed into rum, caraway, star anise, and nutty peach flavors on the swallow.
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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1 comment:
I have Krogstad and El Dorado 3 on hand and was intrigued to try this. It's a bit odd that orgeat liqueur and orgeat are treated as equivalents and this tasted a tad unbalanced to me using orgeat. I upped both spirits to 1oz and reduced orgeat to 1/3oz and liked that spec better. Love how the peach and orgeat notes layer onto the aquavit flavors to make a refreshing summer drink. The relative novelty of a white tiki drink is also cool.
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