The Old Smoothies
by Sheila Swerling-Puritt
I was recently at a dinner party and overheard a number of men and women in their early twenties discussing spirits, cocktails in particular. Of course they were well acquainted with all the new flavoured vodkas such as peach, raspberry, lemon, orange, vanilla and so many more, which they thought automatically also made them aficionados of watermelon, kiwi, or lychee martinis. Some had even tried a Sparkling Bellini or a Purple Haze. But none had ever heard of let alone tried a Fizz, Sling or Stinger. They had seen names like Galliano, Chartreuse, Amaretto and Benedictine on bottles behind the bar, but not one of them had been encouraged to try any of these in a cocktail. Pity.
The nice thing about liqueurs is that they stay fresh and delicious for a long time in your drinks cabinet. Due to their sweetness, most liqueurs are best served at the end of a meal with coffee, a little dessert in a glass.
When was the last time you used Galliano, that once-popular sweet herbaceous golden Italian liqueur used in the ever-so-popular cocktails of the 1970s, the Harvey Wallbanger or Freddy Fuddpucker? Why not try this old smoothie?
- 1 oz. white crème de cacao
- ¾ oz. Galliano
- ¾ oz. Cointreau
- ¾ oz. heavy cream
- Combine ingredients in a cocktail shaker with ice.
- Shake well.
- Strain into a stemmed cocktail glass.
Another long-time favorite is Amaretto, an almond-flavoured liqueur made in Italy from apricot kernels. The original Amaretto, Amaretto di Saronno, was first made in Saronno, Italy, in 1525.
- 1½ oz. blended Scotch
- 1½ oz. Amaretto di Saronno
- Fill an Old Fashioned glass with ice and pour in the Scotch and Amaretto.
- Stir gently.
- Serve on the rocks.
Author Anthony Dias Blue wrote, "While you may be a great whiskey noser, there is a whole world of spirits waiting for you to discover." I'm sure he was thinking of Benedictine, Chartreuse, crème de menthe or Frangelico neat, over ice or in a cocktail. Begin your own journey of discovery. Just think of the fun you'll have learning to make that sweet, multilayered after-dinner drink Pousse-Café.
For more information, you can contact Sheila at email@example.com.