Submitted by: alagator
Ingredients
~1 gallon of the best FRESH Orange Juice you can afford (I use Tropicana Pure Premium with No Pulp)
~1 small can (6 oz.) Pineapple Juice
~600 ml of Light Rum (I use Barcardi Silver)
~300 ml of Amaretto
Process (and as we have seen if you follow the correct "process" things usually work out for the better)
~ Pour about 75% of the orange juice into a second container and reserve to reuse;
~Into the remaining orange juice in the original container, pour in the pineapple juice, rum, and amaretto (the original container should not be full). Put the cap back on and shake gently to mix well;
~Into the mixture in the original container, pour back in enough of the reserved orange juice to fill. Re-cap and again shake gently to mix well;
~Tape the cap shut, write the current day's date on the original container with a permanent marker, and set the mixture in a refrigerator for a minimum of four weeks (six weeks would be better). This stage is critical to "the process" as it allows the mixture to ripen and become mellow (think of aging a single-malt scotch whisky). Consume before the mixture becomes ten weeks old, as "the process" yields a slightly bitter product if allowed to linger too long.
~Note, that if you want some of this for the July 4th weekend you need to begin your prep around Memorial Day or a week prior - and if for the opening football weekend you need to start a week-or-two prior to the football team reporting for camp. I usually make a batch about every three weeks to have some on hand all summer down here. This and Bahama Mama's are just perfect drinks on a hot day or muggy night on the deck.
Ingredients
~1 gallon of the best FRESH Orange Juice you can afford (I use Tropicana Pure Premium with No Pulp)
~1 small can (6 oz.) Pineapple Juice
~600 ml of Light Rum (I use Barcardi Silver)
~300 ml of Amaretto
Process (and as we have seen if you follow the correct "process" things usually work out for the better)
~ Pour about 75% of the orange juice into a second container and reserve to reuse;
~Into the remaining orange juice in the original container, pour in the pineapple juice, rum, and amaretto (the original container should not be full). Put the cap back on and shake gently to mix well;
~Into the mixture in the original container, pour back in enough of the reserved orange juice to fill. Re-cap and again shake gently to mix well;
~Tape the cap shut, write the current day's date on the original container with a permanent marker, and set the mixture in a refrigerator for a minimum of four weeks (six weeks would be better). This stage is critical to "the process" as it allows the mixture to ripen and become mellow (think of aging a single-malt scotch whisky). Consume before the mixture becomes ten weeks old, as "the process" yields a slightly bitter product if allowed to linger too long.
~Note, that if you want some of this for the July 4th weekend you need to begin your prep around Memorial Day or a week prior - and if for the opening football weekend you need to start a week-or-two prior to the football team reporting for camp. I usually make a batch about every three weeks to have some on hand all summer down here. This and Bahama Mama's are just perfect drinks on a hot day or muggy night on the deck.
