- 2 oz. Orange Juice
- ½ oz. curacao
- Add OJ to chilled champagne flute
- Fill with Champagne
- Float curacao
- Garnish with an orange zest
This should be served flaming. Either double the recipe and serve in a scorpion bowl, or float an inverted lime half with 151 rum soaked piece of bread. You can sub the Key Lime Bitters with orange bitters.
This is my version of rum punch which I would like to claim I invented somewhere in the islands, but it was actually at home in Texas! I recently added the Orgeat and Key Lime Bitters. You can sub Angostura Bitters but you do need something to offset the sweetness of the fruit juices.
This is one of Trader Vic’s original’s.
This is from the Luau in Beverly Hills cr. 1958. Single serving:
This cocktail is a bourbon and orange sour with the almond sweetness of the orgeat and the kick of habanero. The name originated during a family ski trip to Steamboat Springs a number of years ago. We would always eat at the Tugboat Saloon on our first night and, so, cold and tired, I spotted a bottle of Wild Turkey behind the bar. I asked the waitress if they had Wild Turkey 101. She replied, “Yes.” To which I said, “I’ll have that neat.” She then repeated my order, “A Wild Turkey neat.” Now, from the other end of the table, with great incredulity, our teenage daughter asked: “What’s a Wild Turkey in Heat?”
It’s a family Christmas tradition…don’t ask.
This is another drink that I found and renamed for a party. You can tell it’s from the Tiki era since it has 2 kinds of rum. This is a sour and shows how you can use multiple juices. The recipe could also be adapted for a punch.