The other day I told you about Labor Day weekend theme night number one — well number two was Tiki Night, in honor, of course, of the rad tiki bar on the grounds of the rad vacation house. Sadly, for M. and me it was more like Morphine and Uncomfortable Plastic Chairs Night — but M. was there in spirit. Make that spirits.
On our way out to the North Fork, we toted boatloads of booze and pebble ice, and he dictated the following recipes from memoryin the ER (while in the worst pain of his life, mind you). We emailed them to our friends; Drew handily manned the bar (as you can see in the iPhone photo Marie sent us). When I showed up at 11 pm, hungry and tired and worried, Julie and Kate (in their Tiki finery) hugged me tight and handed me a Painkiller and a hot dog. Did the trick.
Mai Tai
3/4 oz gin
1 oz Coruba rum (or dark rum of your choice)
3/4 oz lime juice
1/2 oz Orgeat
1/2 oz Curacao
Shake with a few pebbles of ice & strain into glass full of pebble ice. (Or crushed ice.)
Opacka Raka
1.5 oz gin
3/4 oz lime juice
1/2 oz cinnamon syrup (you can make this yourself by adding cinnamon sticks to simple syrup as it cooks)
1/2 oz grapefruit juice
Shake with ice, strain & serve straight up.
Painkiller
4 oz coconut puree (you can buy this frozen and use just a bit, as needed)
6 chunks pineapple
1 oz orange juice
2 oz each of the light and dark rums
Blend in blender with 1 cup ice. Makes 2-3 drinks.
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The Great American Cooking Project
Notes from others: