Parisian Blonde Cocktail.
1/3 Sweet Cream. (3/4 oz Sweet Cream)
1/3 Curacao. (3/4 oz Cartron Curacao Triple Sec)
1/3 Jamaica Rum. (3/4 oz Appleton Extra)
Shake well and strain into cocktail glass. (Well, no. Using a Milk Frother, whip cream until slightly thickened. Stir rum and curacao with ice to chill. Strain into cocktail glass. Carefully pour lightly thickened cream over the back of a spoon to float on top. Garnish with finely grated cinnamon.)
As in the Panama Cocktail, again deploying the Clover Club method of agitating the cream separately from the other ingredients, then spooning on top. Done that way, this is an enjoyable after dinner cocktail, along the lines of a Brandy Alexander.
Found the Cartron Curacao at a liquor store in Napa. May be my new favorite orange liqueur. Nice complex intense orange flavor, good proof level, and very little harshness or burn.
The interesting part, here, is that the name of the product uses both “Curacao” and “Triple Sec”, hearkening back to the origins of orange liqueurs.
This post is one in a series documenting my ongoing effort to make all of the cocktails in the Savoy Cocktail Book, starting at the first, Abbey, and ending at the last, Zed.