This martini is named after the RSC #8 winner - Tigerduck! It is totally scrumptious! After one, you will find yourself heading back to make another. I adore this martini! This martini is a celebration of the liquor, not a daiquiri. It is not too sweet, not too coco-nutty, and not too creamy. The mingling flavors party in your mouth. If you do not have two types of rum then use the one you have, just be sure they are premium rums or the result will not be the same. I created this recipe for RSC #9.
- 5 dried apricots, coarsely chopped or 4 canned apricots
- 1 tablespoon brown sugar
- 1 1⁄2 ounces Grand Marnier or 1 1⁄2 ounces Cointreau liqueur
- 1 large orange, juice of
- 1 ounce heavy whipping cream
- 1 1⁄2 ounces coconut milk
- 1 1⁄2 ounces white rum
- 1⁄2 ounce golden rum
- 1 dash Angostura bitters (optional)
- orange, ring garnish
- Place chopped apricots, brown sugar, 1 ounce of the Grand Marnier and 5 tablespoons of the orange juice in a small pot over low heat and simmer until thick and syrupy, stirring frequently. About 8-10 minutes for the apricot flavor to infuse the simple syrup. (If your apricots are very dry they will soak up more of the fluid, lower heat and add more juice.)
- Strain syrup mixture pressing with the back of a spoon to release all the liquid.
- In a cocktail shaker filled with ice (or use two glasses that fit one inside the other) combine syrup solution with whipping cream, coconut milk, rums, remaining 1/2 ounce of Grand Marnier and 3 ounces of fresh squeezed orange juice. Add a dash of bitters.
- Vigorously shake and strain into a martini glass.
- Serve. Yum!