Beverage Bonus: Bacardi Cocktail

So two weeks ago when the East Coast was hit (yet again) with a bit of a snow storm and (yet again) I had a day where I was trapped at home. I spent my day doing what I’m sure a lot of other people in Baltimore did—I donned my velour, leopard-print caftan, binge-watched The Good Wife, and made rum cocktails.

OK, I may have been the only one doing exactly that. But I’m sure that there was a lot of boozing going on.

There was a lot of rum in the cupboard from all of the rum-based recipes I made as of late (mainly, my Hawaiian Coffee Jelly Parfaits. By the way, even though I was not victorious, thanks to everyone who voted for me!). So I brought out The 2 in 1 International Recipe Card Collection (1977) and perused the Rum section. And this is the drink that I chose:

Bacardi Cocktail

I picked it because I had all of the ingredients on hand. And there were only 3 of them. Can’t get much easier than that. If there was champagne in the fridge, I totally would have gone the Bacardi-Champagne Cocktail route.

Here is the result…

Bacardi Cocktail

The Bacardi is joined by an original Bettie Page postcard. That curtain (I think it’s a curtain) felt rather beachy to me. And her bikini matched the Bacardi. So there you have it.

The Bacardi Cocktail was pretty. But I didn’t like this. I am not too keen on rum and that’s basically what this was: straight rum.

But let’s go back and take another gander at the original card; for the love of all that is holy, what is that creamy blob surrounded by citrus?


Well, let me tell you! It’s Citrus Platter with Anchovy-Cheese Dip!

Anchovy Cheese Dip

Thanks for the tip on how to order this in a bar

Now, I didn’t make this recipe, mostly because I did not have  anchovies. But I can’t lie and say that I’m not intrigued by the idea of dipping segmented citrus into a mixture of anchovy and cheese. That sounds so disgusting that I can’t help but think that it’s probably good.

Shit. Maybe I’ve been doing this for too long. Perhaps my idea of what is right and wrong has become completely warped. What do you guys think?

Anyway, I made 2 other rum cocktails while I was snowed in, so I’ll share those with you soon.

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11 Responses to Beverage Bonus: Bacardi Cocktail

  1. Dad says:

    No wonder you were a little glassy-eyed when you came home the following week-end. Rum is, and shall always be, dangerous. Arghhhh, me Buccos.

  2. 1. I love it that your Dad follows your blog and commented on your rum adventures. 2. I think anchovies make everything better, and that recipe intrigues yet disgusts me. Please try it.

  3. Yes, PLEASE try that anchovy thing! I’m both grossed out and totally fascinated.

  4. hemcfeely says:

    The dip sounds like it has the potential to be decent, but I’m having a hard time with how you would eat it with citrus segments without winding up with anchovy-laced juice all over your shirt.

  5. Conor Bofin says:

    Your sense of right and wrong has been warped since I started reading this blog. Make it!

  6. Angie says:

    I will give you a dollar if you make, eat, and document that recipe. Now my brother did make deviled eggs with anchovies once and they were delish, I couldn’t get enough, it could have been because I was making Thanksgiving dinner at the time and that was all there was to eat but heck who cares.

  7. Rusty Cunningham says:

    Sounds like the alcoholism rate on the east coast is skyrocketing this winter 😛

  8. Pingback: Beverage Bonus: Dark and Fizzy | Dinner is Served 1972

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