Sunday, August 24, 2008
Cooking Idea - Stormy Sunset
Our good friends on s/v Reverie introduced us to the “Dark and Stormy” our first summer out. Rum, ginger ale, and fresh squeezed lime on ice combine to create a really tasty and refreshing cocktail which works well on a sunny evening anchorage. Dr C, however, felt: (1) it would be déclassé to crib someone else’s signature drink; and (2) Don Quixote deserved a more fruity, elaborate offering to suit her quixotic nature. So, he started experimenting with fruit nectars, coconut milk, and god only knows what else.
Ironically, after many thick, sweet, and increasingly demented variations on your basic piña colada, we circled around almost back to where we started. As an acknowledgment of our inspiration, I dubbed this a Stormy Sunset.
4 oz apricot nectar
4 oz ginger ale
1 oz fresh lime juice (or a drizzle of the bottled stuff)
2 oz rum
Serve in a big tumbler on ice in the cockpit when the sun is still warm but just touching the tops of the trees. Best served when you’ve got friends aboard. Note, you can make this with any “orange” juice or nectar. Variations we’ve tried include mango, orange, and passion fruit. We like it best with the apricot, though.