to the boards
about entertaining, cooking, etiquette and more.
those of us stuck in cold northerly climes, March is a rough time of
year. By now, any charm the chilly season ever had has long since faded
from memory. Sure, spring might peek in for the occasional tantalizing
glimpse of better days to come, but for the most part, winter continues
to cling. Me, I'm tired of the sniffly nose and the cold fingers; I'm so
bored with my frumpy winter wardrobe I want to scream. These limbs of
mine haven't seen the light of day in eons. And so my daydreams are
filled with visions of long sandy beaches and balmy breezes, palm trees
and briny ocean smells, the feel of the sun on my skin ... and luscious
fruity cocktails topped off with a cheery miniature umbrella.
Yee-Fan Sun |
Sadly, as the beach fantasy
has no chance of being fulfilled anytime in the near future, I have to
settle: time to fix up some frou-frou tropical drinks. With tiki
cocktail in hand, the heat cranked up, and my favorite Hawaiian print
sundress dredged out from winter storage, I can close my eyes, inhale
the good sunshiney scents of pineapple and coconut, and dream myself
away to paradise.
2 oz. (4 parts) dark rum
½ oz. (1 part) curacao, triple sec or other orange liqueur
½ oz. (1 part) amaretto
1 oz. (2 parts) orange juice
½ oz. (1 part) fresh lime juice
splash of grenadine* (or to taste if you're mixing larger portions; the
grenadine adds sweetness and a pretty reddish tint)
is readily available in most supermarkets and liquor stores in the US.
But if for some reason you can't get your hands on any -- a problem I've
run into here in Edinburgh -- no worries. To
make homemade grenadine, bring equal parts pomegranate juice and sugar
to a boil. Let cool.
Combine all the ingredients in
a cocktail shaker with plenty of ice. Shake until the shaker's too cold
to hold. Strain into a glass filled with fresh ice. Garnish with a cocktail
umbrella, some skewered fruit, or a combination of both.
over this way for more
lounge . nourish
host . laze
. home .