Ring in the New Year with a Filipino cocktail to go with a fantastic buffet of Filipino food. When I found this cocktail drink recipe, I thought it was just the right accompaniment to the avalanche of desserts. Its full bodied, thick, wholeness seeps into your senses sweet and slow.
You’ll enjoy its sweetness from the Kahlua, Bailey’s and dark rum. Blend it all up and it’ll be perfect to indulge on. Here’s to many more delightful drinks and wonderful things in the New Year for all of you. Cheers!
- Recipe notes: This cocktail drink was named after Fernando Amorsolo (1892-1972), a Philippine National Artist Awardee. His works covered a wide range of subjects from pastoral landscapes, historical paintings and intimate portraits. (From ‘Fernando Amorsolo’ Notecards, Ayala Musuem, Philippines)
It’s not every day I find a recipe to a good Filipino cocktail. So when I did, I couldn’t resist whipping it up. This Amorsolo Nude, is pretty simple to put together. The basic ingredients can be found in your bar at home – Kahlua, Bailey’s, dark rum and a dash of port. It’s a sweet companion to desserts. Go and indulge. It's what the holidays are for! This drink was adapted from “The Little Philippine Bar Book” by Gene Gonzalez. The recipe I made served one.
- Kahlua - 1 jigger or 1 and 1/2 ounces (44.5 mL)
- Bailey's - 1 jigger or 1 and 1/2 ounces (44.5 mL)
- Port - 1 jigger or 1 and 1/2 ounces (44.5 mL)
- dark rum - 1/2 jigger
- ice - a cup, to shake the drink with
- cherry - for garnish on glass
- Blend all the ingredients with ice.
- Pour the cocktail into a tulip glass. Garnish with a red cherry. Serve cold.