the Pirates Maiden

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by Raul Faria

This was the second cocktail submission in the Cointreau Ambassador of Libations competition. Our next challenge was to create a cocktail inspired by St. Tropez and the first thing I thought of was Pirates. A little Jack Sparrow, a little bit of the actual historical rum trade of the tropics and what I envisioned as the Pirates Maiden herself. So with that imagery in mind I came up with the Pirates Maiden. The girl who lives on the Island and has her pirate Captain suitors that visit between voyages and she wears her trademark orchid tucked in her hair…so romance novel right? Calling Fabio! The Pirates Maiden cocktail itself is actually a really fun, easy to make, tropical drink with a bright citrusy flavor. So lets fire up the Pirates of the Caribbean Blu Ray set and start mixing up a cocktail!

1) Lets get our tools ready, we will need our Boston shaker, Hawthorne strainer, citrus press, barspoon, a jigger with a 1 oz, .5 oz and a .75 oz measure, and a chilled 14-16 oz cooler glass. optional tool, doublestrainer. Our shopping list will be Cointreau, Pyrat XO Rum (duh Pirates), pineapple juice, fresh lemons, coco lopez coconut cream, orgeat syrup, Perrier, and Angostura bitters. Optional for the garnish, an edible orchid or edible flowers.

2) Get our lemons, slice them in half and utilizing our citrus press squeeze out some lemon juice. We will need .75 oz of lemon juice for each cocktail. When juicing our lemons here are some tips for better lemony goodness. As you squeeze the lemons be sure to filter it though the doublestrainer to get rid of the pulp or any seeds. Also to get more bang for your buck, always use lemons that are room temperature, more juice than cold ones.

3) Next up lets add .5 oz of orgeat syrup. Pronounced “or-zhat”, it is an almond flavored syrup that is a key ingredient in the classic cocktail the Mai Tai.

4) Now time for the star of the show, our Cointreau. We will be using 1 oz in our cocktail.

5) Lets get our 2 oz of Pyrat XO rum into the mixing glass. Pyrat XO rum is an aged rum that has a fun, slightly smoky flavor. If you cant find it feel free to sub Appleton Estates or Mt.Gay aged rums.

6) Grab our pineapple juice and get 2 oz into our mixing glass.

7) Add .25 oz or a splash of coco lopez coconut cream and fill the mixing glass with ice. Shake it up and strain into our chilled, iced 14-16 oz cooler glass. It should be nice and frothy.

8) Finally add three dashes of Angostura bitters and 2 oz of Perrier. Give a light, quick stir with your bar spoon and garnish with your edible orchid. If you couldn’t get the flowers feel free to substitute a pineapple wedge or even a lemon wheel. Enjoy:)

The Pirates Maiden- 1 oz Cointreau, 2 oz Pyrat XO Rum, .5 oz orgeat syrup, .75 oz lemon juice, 2 oz pineapple juice, .25 oz coco lopez cream of coconut, 2 oz Perrier and 3 dashes of Angostura bitters. Shake/Strain. Garnish with an edible orchid.

A fun side note. I created the above recipe before fully reading the rules…I realized right before I hit send that it could only have 4 ingredients. Doh! So I boiled it down to the recipe below. Its a good thing though because I had to make enough Pirate Maidens for 200 people! Here’s a link to the LA Confidential article on the competition http://la-confidential-magazine.com/videos/cointreau-ambassador-of-libations-mix-off, http://la-confidential-magazine.com/personalities/articles/ambassador-of-libations-cannes-film-festival-ambassador-search-los-angeles, http://la-confidential-magazine.com/galleries/cointreau-cocktail-mix-off

The Pirates Maiden (actual competition version)- 1 oz Cointreau, 2 oz Pyrat XO Rum, .5 oz orgeat syrup, 2 oz pineapple juice. Shake/Strain. Garnish with an edible orchid.

 

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