Prep 5 mins
Cook 8 mins
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.
- 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!
I'm not a big drinker but we did make a virgin variation for my daughter (the picky one) & she was in heaven. One of these days when the mood hits, maybe I'll join her. ;) A great submission; god luck in the contest!
What can I say? I am becoming a martini convert. Never drank them til a couple of weeks ago and with recipes like this one, I am now enjoying the set of martini glasses I own. Though it took more effort than I usually put into making a drink, it was well worth it. The end result was a creamy, orange flavored concoction that just made my Friday night. The poster gave perfect proportions so that I ended up with just the right amount to fill my glass. Almost as much as the drink, I loved the apricots after they had been strained, sort of Grand Marnier infused apricot tidbits.
This was good but not worth all of the work and ingredients to make it. At 8 minutes the syrup was too thick to pour. I ended up having to mix the Rum in the pot to make it thinner so I could pour it through the strainer. I used Cointreau. In the end I couldn't taste much but Rum and coconut milk. It did have a thick creamy consistency. I do feel it was one of the most creative uses of contest ingredients...Great job with that!