Judgment Day Cocktail
- Ready In:
- 10mins
- Ingredients:
- 8
- Serves:
-
1
ingredients
- 1 ounce vodka
- 1 teaspoon Cointreau liqueur
- 1 teaspoon Amaretto
- 7 ounces lemon-lime flavored soda (7-Up)
- 8 pieces orange peel (chips, dime-sized)
- 1 orange slice (garnish)
- 1 drop yellow food coloring
- 1 drop red food coloring
directions
- Fill a 12-ounce crystal glass with ice cubes.
- Using a sharp paring knife, cut an orange in half, and then cut off a half moon slice for the garnish. Then, shave off 8 dime-sized "chips" of orange peel, being careful to get only the outer skin and none of the white pith.
- Take one of the chips and wipe the rim of the glass with it. Toss the rest of the chips in with the ice cubes.
- Add the vodka, Cointreau, and Amaretto. (Cointreau is clear and if you substitute Grande Marinier, which is orange, the resulting color of your cocktail will not be exactly "Carousel Red" -- but it will still taste the same!). Now, slowly pour in the 7-Up to fill the glass.
- Add the 1 drop each of yellow and red food colorings.
- Garnish the rim with the orange slice.
- Enjoy!
Questions & Replies
Got a question?
Share it with the community!
Reviews
Have any thoughts about this recipe?
Share it with the community!
RECIPE SUBMITTED BY
<p>I am a retired State Park Resort Manager/Ranger. <br /><br />Anyway, as to my years in the State Park System (retired now), I was responsible for 4 restaurants/dining rooms on my park and my boss at Central Headquarters said I should spend less time in my kitchens and more time tending to my park budget. I spent 25 years in those kitchens and worked with some really great chefs over those years, (and some really awful ones too!) <br /><br />I spent THOUSANDS of hours on every inch of that park and adjacent state forest (60,000 acres) and sometimes I miss it. But mostly I miss being in that big beautiful resort lodge kitchen. I miss my little marina restaurant down on the Ohio River too. I served the best Reuben Sandwich (my own recipe -- posted on 'Zaar as The Shawnee Marina Reuben Sandwich) in both the State of Ohio and the Commonwealth of Kentucky down there and sold it for $2.95. Best deal on the river! <br /><br />They (friends and neighbors) call my kitchen The Ospidillo Cafe. Don't ask me why because it takes about a case of beer, time-wise, to explain the name. Anyway, it's a small galley kitchen with a Mexican motif (until my wife catches me gone for a week or so), and it's a very BUSY kitchen as well. We cook at all hours of the day and night. You are as likely to see one of my neighbors munching down over here as you are my wife or daughter. I do a lot of recipe experimentation and development. It has become a really fun post-retirement hobby -- and, yes, I wash my own dishes. <br /><br />Also, I'm the Cincinnati Chili Emperor around here, or so they say. (Check out my Ospidillo Cafe Cincinnati Chili recipe). SKYLINE CHILI is one of my four favorite chilis, and the others include: Gold Star Chili, Empress Chili and, my VERY favorite, Dixie. All in and around Cincinnati. Great stuff for cheap and I make it at home too. <br /><br />I also collect menus and keep them in my kitchen -- I have about a hundred or so. People go through them and when they see something that they want, I make it the next day. That presents some real challenges! <br /><br />http://www.dnr.state.oh.us/parks/parks/shawnee.htm</p>
Â