The Bolo Cocktail

Ok, let’s face it. Many of you probably aren’t going to rush out and get a bottle of Parfait Amour. Or Swedish Punsch. Or even Maraschino liqueur. So, as practical as I hope this blog will be, drinks that call for such obscure ingredients are, well, not so practical. But here is one for which you almost certainly have the ingredients already.

The Recipe (I doubled everything, resulting in the quantities shown below):

The juice of one lime

The juice of half an orange

2 ounces white rum (to reiterate, Cruzan is MUCH better than Bacardi, and just as inexpensive)

2 teaspoons sugar (simple syrup – if you use sugar, dissolve it in the juices before you add the rum)

Combine ingredients in a shaker with ice; shake vigorously and strain into a chilled cocktail glass.

BoloHey, it looks like orange juice. But it is much, much better than that. The combination of the orange and lime provide a perfect balance between sweet and tart, with a little assist from the sugar. The rum…well, what rum? You don’t really taste it much; it just gives a little alcohol kick.

This drink may seem very familiar, and it should. It’s basically a daiquiri (rum, lime, and sugar, the Holy Trinity of tropical drinks) with orange juice added in. Which makes it another early proto-Tiki drink. This probably would have been considered a very sweet beverage back in the 1920s and 1930s, when the Savoy was complied. It won’t seem too sweet to you. Five livers. This one’s perfect.

 

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