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Tag Archives: disaronno

Day 321, Cocktails 324 & 325

Patti and Gwen were out shopping Saturday when Gwen texted me “Patti wants to know if the bar is open?”.  Of course the Twilight Lounge is open!  If I’m awake (even at 2 pm on a Saturday afternoon) then the Lounge is open. 

So when the girls arrived I busted open a couple of tiki cocktails on them.  Hey, it was sunny and almost 40, which passes for spring around these parts.  I could see the tiki torches in mind, and in a few short weeks I’ll see them for real around the Patio Lounge and Swim Club.

My first cocktail was the Trader Woody, which is yet another TikiBar TV recipe (and is pictured above).

  Trader Woody

  • 2 oz dark rum
  • 1 oz amaretto
  • 1 oz pineapple juice
  • 1 oz orange juice
  • dash of lime juice

Combine all the ingredients in a shaker with ice.  Shake, shake, shake to combine and chill.  Strain into a tiki glass and add cracked ice to fill the glass.

For this drink I used my Appleton Estate V/X rum and the Disaronno amaretto.  It’s a nice, basic tiki style drink with the rum and pineapple being the dominant flavors.  There’s a bit of nuttiness that normally would be provided by orgeat in this thanks to the amaretto.  By the time I was done with this I was thinking mai tai junior.

Patti and Gwen approve of the Trader Woody

The second cocktail is courtesy of Beach Bum Jerry’s Intoxica recipe book.  Called the Cesar’s Rum Punch, it was created by Joseph Cesar, the head bartender of the Grand Hotel Oloffson in Haiti in the 1960’s.  During its heyday in the ’70’s you could find Mick and Bianca Jagger, Michael York and other assorted celebrities at the bar.  Your first Cesar’s Punch was on the house, accompanied by the warning “You won’t like it here.”  Let’s see how we like it at the Twilight Lounge!

  Cesar’s Rum Punch

  • 2 oz dark rum
  • 2 oz lime juice
  • 1 oz grenadine
  • 1/8 oz bar syrup
  • 3 dashes Angostura bitters

Combine the ingredients in a shaker with ice cubes.  Shake, shake, shake to mix and chill.  Strain into a tiki glass filled with crushed ice.  Garnish with a pineapple wedge, maraschino cherry, lime and orange wheels speared together with a mint sprig.

The original recipe called for Rhum Barbancourt, which I did not have, so I substituted in my Appleton Reserve V/X.  I’m not sure that it makes that much difference as this has an almost overwhelming lime presence at first, followed by the fruitiness of the grenadine and then the rum.  And when I say overwhelming, I mean it.  This was in your face lime taste, although there was enough grenadine and bar syrup to tone down the sour component of the lime.  Overall, a fun drink, and it does break the typical tiki flavors of rum and pineapple.

After two tiki drinks the girls and I were in the mood for something different, and the night was still young (who am I kidding, it was still afternoon!).  So for the next two drinks you’ll just have to wait for the next post!

Cheers!

Exotic locales make for exotic drinks

Day 44, Cocktail 38

My business associate and friend Ashish was in Milwaukee last night ahead of our meeting today, so we got together for dinner and then cocktails.  The cocktails part will come in the next post, but while at Water Buffalo (a very nice 3rd Ward restaurant right on the river, I highly recommend it) Ashish ordered a shot of Maker’s Mark bourbon mixed with a shot of Amaretto while I sipped my usual martini (although I did get adventurous and had it made with Boodle’s Gin).  I asked him where on earth he had come up with that combination and he just grinned somewhat sheepishly and said he had ordered on a whim previously and that it was pretty good.  Having had a few Amaretto cocktails myself, I could see that this could be a winning combination and made a mental note to fool around with this pairing at the Twilight Lounge.

So, with everything else wrapped up for the night this evening I broke out the Maker’s Mark and Disaronno Amaretto.  I wanted to do more that just mix the two together as Ashish had.  I had an orange laying about and thought that it would add a nice backbeat.  I also knew that I’d want bitters in this and settled on Peychaud’s over Agnosturo since I was going to use some orange juice.  After a few tweaks I settled in on my recipe.

  Bollywood and Vine

  • 1-1/2 oz Maker’s Mark bourbon
  • 1 oz Disarnno Amaretto
  • 1/8 of an orange wedge (1/4 of 1/2 of an orange)
  • 3 dashes Peychaud’s bitters

In a mixing glass muddle the orange wedge to release the juice.  Add 3-4 cubes of ice and the remaining ingredients.  Stir vigorously to mix.  Strain into a rocks glass over 3-4 ice cubes.  Garnish with an orange wedge and cherry.

I added the extra bourbon from Ashish’s drink to tone down the Amaretto and give it more balance.  The citrus stays in the background while the Peychaud’s gives the drink a bit of earthiness. 

Ashish, thanks for the inspiration and I hope you like this!

Cheers!