Let the following be known:
- This is all AE’s fault
- This drink is horrible. Do not attempt at home.
- It looks worse in person. It tastes much worse.
Ok, now that we have the warnings out of the way, allow me to present:
- 2 oz white rum
- 1 oz lime juice
- 1/2 oz amaretto
- 1/2 oz triple sec
- 1/2 tsp grenadine
- slice of lime
Combine all liquid ingredients and shake over ice. Pour into old-fashioned glass and garnish with lime slice.
It’s been claimed that we attempted to make this in college, which I believe. It’s also been claimed that we made more than one, which I also believe. It’s limy and you can taste that there are good things in there. It’s just that they all come together in a rather aggressive combination. Now, to be honest, I didn’t have any of the right ingredients on hand so I used a darker rum, cointreau and a combination of cranberry pomegranate juice and sugar (my homemade grenadine is just about the last thing in the old apartment). I also halved all the proportions, which ends up with a lot of 1/4 oz measurements which are easy to get out of whack.
Thankfully we also made gin martinis in college. They were pretty much just cold gin, but I could really use one right now.
Although CocktailDB has another version of the Cardinal that looks like a Negroni with dry instead of sweet vermouth. That might be worth trying!
Look, you can’t go blaming me for all the weird things you do in your kitchen with cocktails. But I really don’t think this is what it was. I *know* the thing we made had orange juice and creme de menthe in it. However, the combination of triple sec, amaretto and grenadine sounds grimly familiar. Hmm.
So did Christy try this? Is it worse than a Negroni?
Also, I seriously don’t think we measured stuff in college. I think we just eyeballed it and dumped it in. By “we” I mean “I.” The secret ingredient was probably cough syrup.
You’re totally right about measuring (or the lack thereof) in college. I haven’t mustered the courage to look through my old drink book for something with both creme de menthe and orange juice.
I asked Christy if this was as bad as a negroni. She whispered “no” and shook her head in horror at the recollection. I don’t know what’s wrong with you people.
OK, your next college-alcohol-recreation project assignment: Cadbury cream egg vodka. How was it done? Go!
Cadbury cream egg vodka is tickling my memory, but I can’t recall the details. Was it a product someone picked up somewhere or an actual mixed drink? I do recall making caramel vodka a few times, but I’m pretty sure that was later when I was in Columbus. Hot caramel vodka on a winter’s day: so good!
We had Cadbury cream egg vodka in Scotland. (You know, in…. Scotland.) I think it was just small glasses of creamy chocolatey vodka that tasted like Cadbury eggs. We tried to replicate it in Hobbs House by melting Cadbury eggs in a double boiler and stirring in vodka. For some reason, it was not successful; I think the cream inside the eggs curdled or something when the vodka hit it. So since you’re all Mister Fancy Limoncello Man, you should try doing that and see if you’re more successful!
It was discovered this week that the drink in question was called the “American Beauty.” I hereby dare Ardenstone to assemble and consume that drink… WITH creme de menthe and NOT with simple syrup.
Chicken? Bwak-bwak! Bgawww!
Oh, lord. Readers will note the American Beauty includes brandy, dry vermouth, orange juice, grenadine and creme de menthe. The skin crawls in anticipation. Alas, I have no creme de menthe, so such experimentation will have to wait for a while.
Thank heaven.