Coronado Luau Special
After enjoying the Coronado Luau Special for the first time at Forbidden Island, I knew I must add it to my overwhelming collection of tiki drinks that make up the summer schedule. I rushed home and eagerly flipped through the citrus-stained and rum-marked pages of Berry’s books for the recipe …
I must pause to ask a question. I was amazed to find my San Francisco correspondent’s Berry books to be nothing but immaculate. They were so clean that I questioned how much he had been using them. I was informed, with confidence, that it was improper to sully my drink books in the kitchen. Right …
I frequently have to tear the curacao-soaked pages of my Berry books apart. And if Adam saw my Thomas Keller cook books (let alone the ones I took out of the library before buying them), he would probably have a heart attack.
Do you keep your drink books crisp white and perfect, or are they soaked with pineapple yellow and rum gold?
Coronado Luau Special
- 4oz orange juice
- 4oz sweet & sour
- 1/4oz orgeat syrup
- 1 1/2oz (originally 1oz) dark Jamaican rum (I used Gosling’s)
- 1 1/2oz (originally 1oz) light Puerto Rican rum (I used Bacardi – a new shipment of Brugal is on the way)
- 1/2oz Grand Marnier (I used Cointreau – see below)
- 1/2oz brandy (I used St Remy Napoleon – some random inexpensive brandy I’ve been testing)
Blend with 1c crushed ice for 10 seconds. Pour into a fun tiki mug.
Source: Grog Log Jeff Berry
Flavor
If this drink were a cult, the orgeat and orange juice would be the two dark-garbed figures observing from above but causing mayhem with naught but a stare. The rum would form the inner circle while the leaders’ left and right hands – the brandy and Cointreau – issued orders to the willing slaves: the sweet and sour.
The Rules
- Squeeze fresh orange juice – don’t question it.
- Sweet & sour = 2oz lime/lemon/combination juice + 2oz simple syrup. != store bought.
- The drink is far too sweet with such little rum. Up the two by 1/2oz each.
- The orgeat is important – adjust accordingly.
- This one is so sweet I chose to use triple sec rather than curacao. Which do you prefer?
6 Responses to “Coronado Luau Special”
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I’ve asked the Bum himself this very same question at Hukilau last year – and made the suggestion that his upcoming ‘Sippin’ Safari’ be issued with laminated pages to survive the bar and kitchen splashing that inevitably occurs.
Inevitable? Were you people raised by wolves? Are you using Intoxica! as a coaster or bar rag?
I find this turn of events hilarious as Rick is the master of “mise en place.” (He used to utter it at maddening frequency… and that was before he knew what it meant.) I’m not even sure how his books get to such a state… whenever I see Rick making a cocktail, it looks as though he’s going for the Nobel prize in attempted chemistry, with sometimes dozens of implements and utensils in his employ, and the entire kitchen taken over by the process.
All I can tell you is that in elementary school, our school librarian gave us kids a very stern lesson on how to treat a book. Even my mother (an English teacher) had to expend considerable effort before I could write in a book without losing sleep over it. To that end, my books always remain outside “the splash zone.”
I find that most places in Berry’s books that call for sour mix, fresh lemon juice can be substituted instead, unless the recipe is extremely dry, then maybe sub 3:1 lemon juice and simple syrup (made 2:1). Or of course if you have a big sweet tooth, which many Tiki drink fanatics seem to have (nothing wrong with that though ;)
-Andy
Flour eminates from the pages of my cookbooks, regardless of topic, or so it seems…
Just a littttle late to the party. Anyway, I made this today after downloading the finally reavailable tiki+ app. Looks like the Bum has revised the recipe considerably as it now reads: 3 oz O.J., 2 oz lemon juice, 1 oz sugar syrup, 1 oz light PR rum, 1 oz dark Jamaican, 1/2 oz GM, 1/2 oz brandy, 1/4 oz orgeat. I was down to the last of my simple syrup, so only used ~2/3 oz and this was still plenty sweet. I used Coruba, Flor de Cana 4, GM, and Courvoisier VS, although with the strength of the juices I don’t think the particular spirits used will make a huge difference. This actually reminded me a lot of the Bebbo, which has OJ, lemon, honey and gin. Both make for a delicious, sweet drink. Even with the revised recipe, I can still see upping the rums and decreasing the sugar. If you went up to 1/2 oz orgeat, you probably wouldn’t need simple syrup at all.
Rick, this is definitely one of my favourites! With easily sourced ingredients too! Yum.