The Little Black Book of Cocktails: The Essential Guide to New & Old Classics by Reynolds Virginia

Author:Reynolds, Virginia [Reynolds, Virginia]
Language: eng
Format: mobi
Published: 0101-01-01T00:00:00+00:00

Exotic coolers from Cancer

to Capricorn

DO YOU DREAM OF A

FIJI IDYLL, OR OF

QUAFFING A FROSTY RUM-

LACED SUNDOWNER IN

OLD HAVANA? TROPICAL

QUENCHERS ARE

DESIGNED FOR LANGUID

SIPPING, PREFERABLY

UNDER A PALM TREE OR IN

A WHITEWASHED HOTEL

WITH DISCREET SERVICE.

DON’T FORGET THE

LITTLE PAPER

UMBRELLAS!

BAHAMA MAMA

1/2 oz. 151-proof rum

1/2 oz. coconut rum or coconut

liqueur

1/2 oz. dark rum

1/2 oz. coffee liqueur

4 oz. pineapple juice

Juice of 1/2 fresh lemon

Mix all ingredients in a cocktail

shaker with cracked ice. Strain into

an iced highball glass and garnish

with fresh fruit.

BEACHCOMBER

1-1/2 oz. light rum

1/2 oz. Cointreau

1/2 oz. fresh lime juice

2 dashes maraschino liqueur or

grenadine

Mix all ingredients with crushed ice

in blender or mixer. Pour (don’t

strain) into wine goblet and garnish

with a lime wheel.

BLUE HAWAIIAN

1 oz. light rum

1 oz. blue Curaçao

1 oz. cream of coconut

2 oz. pineapple juice

Mix all ingredients in a cocktail

shaker with cracked ice. Strain into

an iced highball glass and garnish

with fresh fruit.

CUBA LIBRE

Although the Cuba Libre might be

assigned to the Highball category

(p. 29), the lure of the tropics is

simply irresistible. The addition of

fresh lime elevates it to the

sublime.

2 oz. light rum

Juice and fruit of 1/2 lime

Cola

Squeeze lime and drop fruit into an

iced highball glass. Add rum and

fill with cola.

PAPA HEMINGWAY’S

LEGACY

The DAIQUIRI

was a favorite drink

of one of the

twentieth century’s

greatest drinking

personalities, Ernest

Hemingway, who

lived in Cuba during

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