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Saturday, June 20, 2009

Polynesian Pepper Pot

Refreshing Beverage of the Week
Lately, I've been enjoying cocktails that combine a hint of savory with the sweet. This cocktail is called the Polynesian pepper pot and has Tabasco in it. I love a Bloody Mary with Tabasco, so why not a pineapple and rum cocktail with Tabasco? Give it a shot!

By the way, this drink uses Orgeat (pronounced "OHR-zha"), a sweet syrup made from almonds, sugar and rose water or orange-flower water. It was, however, originally made with a barley-almond blend. It has a strong almond taste and is used to flavor many cocktails, perhaps the most famous of which is the Mai Tai. Torrani makes an Orgeat syrup.

4-6 cracked ice cubes
Dash Tabasco sauce
2 ounces vodka
1 ounce golden rum
4 ounces pineapple juice
2 tablespoons Orgeat
1 teaspoon lemon juice
1/4 teaspoon cayenne
pinch of curry powder to garnish top

Put the cracked ice in a cocktail shaker. Dash Tabasco over ice, then pour in vodka, rum, pineapple juice, Orgeat, lemon juice and cayenne. Shake vigorously. Strain into a rocks glass and sprinkle a smidge of curry powder on top