Orange Liquor Throwdown Challenge - Tiki Drinks and Food

CAA Chip and Andy Member Corner table, Molokai Lounge, Mai-Kai. Joined: Jul 13, 2004 Posts: 2277	CAA Chip and Andy Posted posted on Wed, May 26, 2010 11:21 AM On 2010-05-26 10:13, tabuzak wrote: ...I always liked the idea of using cointreau but never got the balance right. This is my recipe and everyone I serve it to makes those yummy kinds of noises all the way down to the bottom of the glass which is about the time the yummy noises turn to slurpy empty glass noises. 3/4 ounce fresh lime 1/4 Bar Syrup 1/4 Orgeat 3/4 Cointrau 1 1/2 St James 1 1/2 Appleton VX or better Shake with cracked ice, strain over crushed ice. Pineapple Spear, Mint, two short straws, and an orchid if you have it handy. I use 1/2 Orgeat and skip the bar syrup. My Orgeat is pretty sweet. Adjust the first four ingredients as needed to balance your particular ingredients. For my Top Shelf version I use El Dorado 15 and Appelton VX with Senior Curacao. As always, your mileage may vary.

On 2010-05-26 10:13, tabuzak wrote:
...I always liked the idea of using cointreau but never got the balance right.

This is my recipe and everyone I serve it to makes those yummy kinds of noises all the way down to the bottom of the glass which is about the time the yummy noises turn to slurpy empty glass noises.

3/4 ounce fresh lime
1/4 Bar Syrup
1/4 Orgeat
3/4 Cointrau
1 1/2 St James
1 1/2 Appleton VX or better

Shake with cracked ice, strain over crushed ice. Pineapple Spear, Mint, two short straws, and an orchid if you have it handy.

I use 1/2 Orgeat and skip the bar syrup. My Orgeat is pretty sweet.

Adjust the first four ingredients as needed to balance your particular ingredients.

For my Top Shelf version I use El Dorado 15 and Appelton VX with Senior Curacao.

As always, your mileage may vary.

Post #532365 by Chip and Andy on Wed, May 26, 2010 11:21 AM