Fill an 8-oz. glass with ice. Pour in 2 tbsp. eachlight rum and orange curaçao, 1/4 cup orange juice, 1 tbsp. fresh lime juice, and 1 dash eachorgeat and simple syrup. Drizzle 1 tbsp. dark rum on top. Garnish with mint, a pineapple slice, and a paper umbrella.
[via Sunset magazine]
January/February 2009 Online Extra: Tantris Sidecar
In the Jan/Feb issue, we feature a fun Q&A with political commentator Rachel Maddow, who also happens to be a serious cocktail enthusiast. Maddow told us that one of her favorite cocktails is the Tantris Sidecar from New York City’s Pegu Club.
1 1⁄4 oz. Courvoisier VS Cognac
1⁄2 oz. calvados (fine)
1⁄2 oz. Cointreau
1⁄2 oz. lemon juice
1⁄2 oz. simple syrup (1:1)
1⁄4 oz. pineapple juice
1⁄4 oz. Green Chartreuse
Tools: shaker, strainer
Garnish: glass is 1⁄2-rimmed with sugar & lemon twist sprayed on top
Combine all ingredients in shaker. Shake, strain into glass and garnish.
Audrey Saunders, Pegu Club, New York City
[via imbibe magazine]
In Playa del Carmen, Head Chef and I enjoyed this tasty frozen concoction. A slight twist on the Piña Colada, this tropical treat is mighty refreshing.
8 ounces piña colada nonalcoholic drink mix
1 fluid ounce Kahlua
1 fluid ounce vodka
Add ingredients into blender and blend, adding ice until desired consistency.
–Sous-Chef on the Run
via al dente blog