Tag Archives: grenadine

Fiord

Fiord

Fiord
1 oz. brandy
½ oz. aquavit
½ oz. orange juice
½ oz. lime juice
1 teaspoon grenadine
Shake well with ice. Strain into prechilled cocktail glass.

For this recipe I used D’Eaubonne V.S.O.P Napoleon Brandy, Okanagan Spirits Aquavitus aquavit, an organic Valencia orange, and homemade grenadine (using Jeffrey Morgenthaler’s recipe). No garnish was indicated, so I used an origami Viking helmet.

This was quite good. The aquavit was showcased but didn’t take over, and there was just the right amount of sweetness (although if the orange were any less sweet I’d probably want to up the grenadine). The orange flavour stood up nicely as well, balanced by the sourness of the lime.

I haven’t seen this drink in any other book I’ve checked, but it turns up all over the place online (though usually as Fjord instead of Fiord) with the same ingredients in varying proportions.

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.

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Chapala

Chapala

Chapala
1½ ozs. tequila
½ oz. orange juice
½ oz. lemon juice
1 dash orange-flower water
2 teaspoons grenadine
1 slice orange
Shake tequila, orange juice, lemon juice, orange-flower water and grenadine well with ice. Strain over rocks in prechilled old-fashioned glass. Add orange slice.

I was looking through the Tequila section to find something to make for Cinco de Mayo. This one looked interesting, and had a Mexican souding name (the drink is named for a city in Jalisco, Mexico), so fit the bill nicely. Also it didn’t use any limes, which is good since they were in short supply around town.

For this recipe I used Jose Cuervo Especial Gold tequila, an organic Valencia orange, and homemade grenadine (using Jeffrey Morgenthaler’s recipe). I changed up the garnish a bit as well.

At first I liked this. The orange-flower water comes through very nicely up front, but doesn’t take over, blending nicely with the agave and citrus flavours. Unfortunately, the finish isn’t nearly as nice, with a bitter, sour flavour lingering on the tongue. I’m sure there are ways to fix this one, and I think it’s worth saving, but it’ll take a bit of work.

I found a few other versions of this in books and online, all mostly similar. The main variation are ones that use an orange liqueur in place of the orange-flower water; I chose not to bother making any of those, though, since the orange-flower water was the thing I liked most about this one.

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.