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January 24, 2009

London Sour

3177665923_6cafb1f2c1_o.jpg I'm off to the UK for 2 weeks on business. Due to limited and expensive connectivity, I won't be posting anything in the interim.

Here's an excellent Scotch-based cocktail created in 1965 to celebrate the opening of the London Trader Vic's. I used 12-year Lagavulin scotch, a single-malt from the Isle of Islay, that imparted a nice, smoky flavor to the drink. It was smooth, but not overpowering. I'm probably going to Scotch Hell for using a single-malt instead of a blended Scotch in a mixed drink, but it tasted good, so bite me, Scotch snobs.

2 1/2 oz. Fresh-squeezed orange juice
3/4 oz. Fresh-squeezed lemon juice
1/4 oz. Simple syrup
1/4 oz. Orgeat syrup
2 oz. Scotch

Shake with 1 1/2 cups of crushed ice and pour into a double old-fashioned glass. Garnish with an orange wedge, a Union Jack, and Old Glory.

Cheerio and Toodle Pip and all that rot.

Posted by MrBaliHai at 6:54 AM | | Comments (2)

January 4, 2009

Astro Aku Aku

GEDC1200.jpg From Beachbum Berry's Grog Log:

"The height of the Polynesian restaurant craze dovetailed with the advent of the Space Age, and almost every tiki bar named at least one drink in honor of the Final Frontier...This is our humble addition to the Astro-Aku convergence..."

1 1/2 oz. Fresh lime juice
1 oz. Papaya nectar
1/2 oz. Apricot nectar
3/4 oz. Sugar syrup
1/2 oz. Falernum (Fee Bros.)
Dash of Angostura bitters
1 oz. Lemon Hart 151 Demerara rum
1 1/2 oz. Gold Puerto Rican rum (I used Appleton's Gold)

Blend with 1/2 cup of crushed ice. Pour into Easter Island mug or large snifter filled with ice cubes.

Posted by MrBaliHai at 5:57 PM | | Comments (2)