In the Land of CocktailsRecipes and Adventures from the Cocktail Chicks
HarperCollins Publishers, Inc.Copyright © 2007 Ti Martin
All right reserved.ISBN: 9780061119866
Makes 1 cocktail
Popularized at the Roosevelt Hotel Bar, now the Fairmont Hotel, in New Orleans in the 1860s, this unique drink combines almond-flavored orgeat syrup, two kinds of rum, and a few other ingredients. A Creole tradition holds that when visiting a family with a newborn, ladies celebrate with a glass of orgeat syrup only, while the gentlemen drink orgeat punch in honor of the household's new angel.
What's orgeat syrup? Made from almonds, sugar, and rose or orange-flower water, its distinctive almond taste adds an alluring flavor to many cocktails. Look for Torani or Monin brands.
1½ ounces spiced rum, such as Captain Morgan
1 ounce orgeat syrup
½ ounce 151 proof rum, such as Bacardi
½ ounce limoncello
½ ounce fresh lemon juice
½ ounce fresh lime juice
Combine all the ingredients in a cocktail shaker with ice. Pour the contents of the shaker, including the ice, into a highball glass. Top off the drink with additional ice and serve immediately.
Hot, Hot and Dirty Martini
Makes 1 cocktail
Here's an example of what a flavored rim can do to a traditional cocktail like the Martini. Sweet paprika is used here, but a zesty Hungarian paprika will give the drink a good kick.
1 teaspoon sweet paprika
1 teaspoon salt
1 teaspoon cayenne pepper
1 lemon wedge
2 ounces vodka
½ ounce olive brine
Place the paprika, salt, and cayenne pepper on a saucer and mix together with a fork. Wet half the rim of a chilled Martini glass with the lemon wedge and dip into the seasoning mix. Set aside. Combine the vodka and olive brine in a cocktail shaker with ice and shake vigorously. Strain into the prepared glass and serve immediately.