We turned the tables for our Quarantini this past Friday (May 22, 2020) with an online cocktail how to that we participated in rather than organized.
This was a fun event making two coconut-based cocktails, under the auspices of the Acey Deucey Club pop-up tiki bar in Los Angeles. Both drinks were great with the Nutty Chi Chi a nice, light libation and the Pain Killer a more intense, fuller bodied cocktail.
We made the following cocktails:
Nutty Chi Chi
1.5 oz Vodka
0.5 oz Macadamia Orgeat (or any Orgeat variant)
0.75 oz Cream of Coconut
1 oz Pineapple Juice
garnish with edible orchid
Pain Killer
1.5 oz Spiced Rum
0.75 oz Orange Juice
0.75 oz Cream of Coconut
0.75 oz Pineapple Juice
garnish: grated nutmeg & orange wedge
Check out and sign-up for future online Tiki-themed events from the Acey Deucey Club here: [ Ссылка ] or [ Ссылка ]
Read about the Acey-Deucy Club here: [ Ссылка ]
