Created for the very first /r/cocktails competition where the required ingredients were bourbon and amaretto. I didn’t place in that contest with the original version of the recipe, so I tweaked it until it was much better, giving the final version you see here. Essentially, my idea was to create a tiki drink driven by holiday flavors; not an entirely new idea, but one that sounded very appealing to me. I thought the amaretto could functionally take the role of the Curaçao in a Mai Tai while also providing its own almond-y flavor. I split the base with my aged Rhum Barbancourt in a nod to the aged agricole of a Mai Tai but in a subtler, oakier way. In addition, I added some falernum, allspice dram, bitters, and demerara syrup. I settled on lemon for my citrus but decided to add orange as well to spread out the heavy spice flavors a bit and add additional balancing sweetness. Finally, some over-the-top holiday-style garnishes to bring it home (with an extra nod to the Cobra’s Fang). It’s citrus and spice and everything nice and would be welcome in all kinds of weather.
Yuletide Peril
Ingredients
- 1 oz Bourbon
- 1 oz Rhum Barbancourt 8 year
- ½ oz Amaretto
- 1 tsp Allspice Dram
- ¾ oz Lemon Juice
- ¾ oz Orange Juice
- 1⁄4 oz Falernum
- 1⁄4 oz Demerara Syrup 1:1
- 2 dashes Angostura Bitters
Garnish:
- Grated Nutmeg
- Cinnamon Stick
- long orange peel from the whole orange
- 3 cloves studded into the end of the orange peel
Instructions
- Peel an entire orange in one long strip.
- Stud one end with 3 cloves.
- Snake the peel around the inside of a double rocks glass.
- Whip shake ingredients with pebble/crushed ice.
- Dump into the glass.
- Fill with pebble/crushed ice.
- Situate the orange peel so the end with the cloves is hanging over the rim of the glass.
- Add the other garnishes: a cinnamon stick nestled into the ice and some grated nutmeg over the top.
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