Post #411679 by Sparkle Mark on Sat, Oct 4, 2008 2:35 PM

Here's a recipe for the drink that was made to commemorate the inauguration of the Bamboo Bar home bar in Porter Ranch for the 1st annual LA area home tiki bar tour.

Bamboozle

2 oz. Lemon Hart or other Demerara 80 proof rhum
1.5 oz. Rhum Barbancourt 86 proof 3 stars is great
.25 oz. Maraska Maraschino Liqueur - Luxardo is great too
.25 oz Cognac Balzac VSOP (just because of the name.... the secret ingredient is ....BALZAC!)
.25 oz. Orgeat (Fresh if possible)
2 oz. Coconut Milk (Canned variety typical to Thai cuisine and not the low fat one and NOT coco lopez or coconut syrup)
2 oz. Guava Nectar (without High-fructose corn syrup if possible)
3 oz. Unsweetened Pineapple Juice

Shake everything EXCEPT Cognac with crushed ice until shaker is icy cold.
(If shaken with ice cubes and strained you will lose too much of the coconut and it's sticky delicious fat when you strain it, use a spoon to get every last drop)

Pour contents into large coconut mug or small scorpion bowl or two double old fashioned glasses.

Float cognac on top of the drink

Garnish with pineapple & cherry on umbrella pick (and an orchid if served in a bowl)