kill vehicle

A trusted secret agent may or may not have been dispatched to a less-restrictive state to replenish my stocks of Crème de Violette and investigate the possibilities of the intriguing-sounding Rothman & Winter Orchard Apricot and Orchard Pear liqueurs. It’s hard to say; I would never subvert the kind guidance of the PLCB like that, so it may all be a cursed hallucination. Surely I just went through the long and painful Special Liquor Order process, ordered the legal minimum twelve bottles of each variety, and waited a month or so for the PLCB to protect me from the dangers of unlicensed liquor. That has to be what happened.

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It’s damn hot tonight, so after taking the dog for a walk, I decided it was time for a nice tiki blender drink. It’s hard to find good recipes for these things; mostly you end up with sickly-sweet messes of fruit juice, pineapple chunks, and rum.

Fortunately, I’ve found a couple of tiki sites that have much better recipes — ones with actual complex flavors and interesting combinations. Tonight’s drink was from a recipe round-up on one of them, Kaiser Penguin:

Scorpion from Steve Crane’s Luau, 1958

• 1 oz lime juice
• 2 oz orange juice
• 2 oz gold Puerto Rican rum
• 2 oz gin
• 1 oz brandy
• 3/4 oz simple syrup
• 1 oz orgeat syrup
• 8 oz crushed ice

Add it all into a blender, and mix until it’s more or less smooth. The original recipe claimed “for 3 seconds”, but that didn’t really seem like enough in my sad little blender.

It’s delicious.

I need to try some of the other recipes on that page soon.