Marionetto
Marionetto is named for Marion Grasby. When we sent this recipe to Marion her response was, “I love this!” To which our response was, “OMG. I can’t believe it. She likes our recipe!”
We’re big fans of Marion’s joyous enthusiasm for sharing tastes that range from comforting to invigorating. We love her welcoming, easy communication style, too. And now, Marion is a brand new mum to baby girl, Charlie. We’re so excited for her we need to celebrate!
Caused by my own disinclination to make it properly, this is our preferred version of an Amaretto Sour, which features a frothy head. Traditionally, the foamy top is formed by egg white. Being lazy, I don’t want to separate eggs each time I serve this. Being finicky, I don’t like the idea of drinking raw egg white. Pineapple juice gives us the froth we need.
Liquid ingredients in Amaretto Sour recipes vary. They can be any combination of amaretto with or without bourbon plus sour mix, sugar syrup and/or lemon juice. However, the Amaretto Sour recipe we first tried was our Instagram friend’s cocktail_curiosity and we thank him for the inspiration.
We reckon we’ve simplified the recipe without losing the heady incense of fruit and almond. Because we’ve added one ingredient and removed two or three ingredients, we feel Marionetto is a new fluffy, recipe to serve to your favourite friends.
Recipients: Lovers of aroma and cherry Starburst.
Type: Shaken
Read MoreOld Codger
This is our unsophisticated, easier drinking version of the popular, classic, finicky drink, Old Fashioned. It is so easy drinking you can use lower shelf all the way to underground bourbon.
Admittedly, this is not a beautiful looking drink. But it tastes great, drink after drink, even to people who don’t ordinarily drink bourbon, like us.
Recipients: People who need bourbon conversion that can handle their alcohol
Read MoreLa Cucaracha
La Cucaracha is a spectacle. It is best served at special occasions with familiar faces. As with most cocktail shots, it looks exciting. Contrary to the reputation of shots, it is smoother than expected.
Confession: Not my recipe. Our Spanish friend, Jose Antonio Laguens Martin showed us how to make these too many years ago to tell. And we’ve never looked back. Viva España!
Recipients: Party people in a controlled environment
Type: Shot
Read MoreLagerita
This goes down easily. I suggest serving it at the start of your event and not all night.
Confession: I am unashamedly borrowing the basis of this from Nigella Lawson. I’m pretty sure she didn’t invent it, so I think it’s okay.
Recipients: Those about to party hard, at a party at which you need to break the ice, fast.
Type: Jug
Read MoreSting
This is our version of a cocktail we had in Malaysia, the Varda Gimlet, which had quite a few more ingredients than necessary, in my humble opinion.
Recipients: Sophisticates who like it spicy
Type: Muddled
Read MorePRINT & SEND
