Do you know the best part about making cocktails at home? Yes, it's cheaper. But the real winner is you get to control the quality as well as the quantity of ingredients.
When we picked tonight's cocktails, we both thought 3/4 oz of Orgeat syrup per cocktail was quite a lot. For those not familiar with this syrup, this tiki mainstay is a sweet syrup made from almonds, sugar and either rose or orange water. And when I say sweet, I mean toothache sweet when used in large quantities. Had we ordered these at a bar/restaurant, I don't know if we could have finished them. We always try recipes as written then we make them again based on what we like. For our palate, 1/2 oz of Orgeat was more than enough per cocktail. However, for the sake of integrity, as these are popular drinks, we're posting the original recipes. Luckily, you are your own bartender and can whip these up to your liking.
His Cocktail - Surf Liner (blue cocktail napkin)
2 oz Rittenhouse Rye
1 oz Fresh pineapple juice
3/4 oz Fresh lemon juice
3/4 oz Orgeat syrup
2 dashes Peychaud's bitters
Lemon twist garnish
In a cocktail shaker filled with ice add all ingredients. Shake until chilled. Strain into a rocks glass filled with ice. Garnish.
Her Cocktail - Royal Hawaiian
1 1/2 oz Gin
1 oz Fresh pineapple juice
3/4 oz Orgeat
1/2 oz Fresh lemon juice
Lemon twist garnish
In a cocktail shaker filled with ice add all ingredients. Shake until chilled. Strain into a rocks glass filled with ice. Garnish.
Happy Drinking!