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Some drink names are meant to raise eyebrows. I'll never forget how cheeky we felt back in the early 90's walking up to a bar and having a guy friend order a round of Blow Jobs (a layered shooter made with coffee liqueur, Irish cream, and whipped cream). To make this experience even naughtier, the ritual involved putting our hands behind our back, taking the glass in our mouth, flipping it upside down to drink it, and then putting the glass back down on the bar with hands still behind the back. Silly? Yes, but so much of our socializing can be (with or without alcohol).
If a Blow Job isn't for you, perhaps an Orgasm is more up your alley: Served in an old fashioned glass with ice or in a shot glass as a shooter, this mixture of Cointreau, Bailey's Irish Cream, and Grand Marnier is garnished with, of course, a cherry.
When you swap vodka for the rum in a piña colada, the drink becomes a Chi Chi. Order that down here in Mexico where we live and you may or may not get a smile from the bartender -- Chi Chi is a slang word for a woman's breast.
There's also Sex on the Beach (a highball of vodka, peach schnapps, orange and cranberry juices), a Red Headed Slut (a highball with Jägermeister, peach schnapps, and cranberry juice) and even Sex with the Bartender (a highball with triple sec, lime juice, grenadine, 7UP and a splash of Irish cream).
Perhaps you have too much class for such ribald drink names. Maybe you'd appreciate something slightly more elegant, like Silk Stockings -- made with cream, crème de cacao, tequila, and grenadine -- or the age-old sweet classic Angel's Tit, layered crème de cacao, maraschino liqueur, and cream, topped with a cherry garnish.
One of my favorite books in the Casa Cóctel library is Crosby Gaige's "Cocktail Guide and Ladies Companion," published in 1941. I love his Just a Lei at Twilight made by soaking 1 cup of fresh crushed pineapple in three jiggers (jigger = 1.5 ounces) of dry white wine for an hour. Then you add 1.5 jiggers (2.25 ounces) of pineapple juice, juice of half a lemon, and 4.5 jiggers (6.75 ounces) of Tio Pepe Sherry. He instructs to put all of this into a container that you can stand in ice in order to chill. Once the mixture is cold, shake and strain into cocktail glasses with a piece of pineapple as garnish.
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10-02-2010 @3:08AM Zoe said... I had a drink called a fur burger at a Mexican restaurant on my 30th birthday last month. Wasn't quite sure what to make of that name but it tasted good though! : )
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