1½ ozs. light rum
½ oz. lime juice
½ oz. sesame-seed syrup (ajonjoli)
Shake well with ice. Strain into prechilled cocktail glass. […] A rummy and offbeat drink.
For this recipe I used Bacardi and homemade sesame-seed syrup (recipe below). The book says that the syrup is available in stores featuring Caribbean products, but I couldn’t find any and it didn’t seem too tricky to figure out a recipe for.
From the moment I discovered this recipe I’ve been itching to try it. Sesame-seed syrup struck me as a really interesting ingredient with a lot of potential, so it seemed strange that it is only found in 2 recipes in the Playboy Host & Bar Book.
I’ll say this for the Sesame, it’s well balanced. It also has a nice creamy texture from the sesame-seed syrup. But other than that it’s surprisingly plain. The flavours play so well together that it loses any distinctiveness. There’s a hint of sesame in the finish, but the ingredient isn’t showcased at all. It’s not a drink I’d make again by choice.
I’ve only found this recipe in 2 places: the PH&BB and CocktailDB (plus sites that pull recipes from CocktailDB). The recipes in both places are identical, so it is possible the recipe originated in the PH&BB. If anyone knows of an earlier citation for this drink, please let me know in the comments.
I decided to play with the sesame syrup some and see if I could improve on the original recipe somewhat. I think I succeded with the Margarita de Ajonjolí (I love it, at the very least).
Margarita de Ajonjolí (Sesame Margarita)
50ml gold tequila
30ml sesame-seed syrup
20ml lime juice
Shake well with ice. Strain over ice in a Margarita glass.
The smokiness of the tequila really shines in this, and the sesame flavour stands up for itself much better than in the Sesame Cocktail.
1½ c. sesame seeds
3 c. warm water
1½ c. sugar
Lightly brown the seeds in a frying pan. Allow the seeds to soak in water for 4 hours. Grind the seeds and water in a blender. Strain. Heat over medium heat and add sugar. Stir until dissolved.
I used a basic sesame milk recipe I found online and then sweetened it, so this is essentially a horchata (orgeat). I did find this difficult to strain effectively, so for my next batch I’ll try skipping the blender entirely, increasing the amount of seeds, boiling them in the water, and then straining the whole seeds out.
This post is part of my project to make, and where possible improve upon, all the cocktails in “Playboy’s Host and Bar Book” from 1971.