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.
Due to travel and whatnot it’s been a while since we had any new cocktails posted here. I’m going to ease back into things gently, so what we have here is a beer-based cocktail called the Michelada. Around these parts it’s considered a Mexican thing, but I’m not sure how far down into Latin or South America it’s popular. I first heard of it in Playboy of all places (part of my never-requested, never-paid-for, and apparently never-ending subscription but hey they often have a cocktail recipe every month so who am I to complain?), but it seems like one of those drinks that everyone does a little differently.
- 2 ounces gin
- 1 ounce orange curaçao
- 1 teaspoon lime juice
- 1 dash Angostura bitters
- 1 dash orange bitters
Found at The DrinkBoyChannel. He describes it thusly:
Originally the specialty cocktail of the Pegu Club in Burma during the early 1900’s
This drink has unfortunately fallen on tough times, and it is difficult, if not impossible, to find a bartender who knows how to make one, much less has heard of it. It is however a wonderful drink, and well worth re-discovery. When properly made, it should have a bit of a citrus backbone, around which the Angostura and orange bitters are providing some interesting spice. The gin itself is just barely noticeable, making it a great drink for somebody who may not normally tend towards gin based libations. Its overall profile is one of complex but approachable flavors.
Give one a try, and you’ll see why this is on my shortlist of favorite cocktails.
I haven’t tried this, yet but am putting it here as a reminder to do so.