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Our latest “Featured Cocktail” A Piece of Ass comes to us from Linda Bivins and friends, all the way from Durham, NC. This started out as a question she asked us via our “Ask a Bartender” page. She needed some help figuring out the recipe for a cocktail she and her friends had tried — they knew the ingredients but not any of the proportions. After we traded a couple of emails, Linda and friends came up with a great tropical shooter recipe. Here’s our email exchange and the recipe she came up with for the final product:

“Aloha CocktailsHawaii.com,

“We have six clubs (with tents) joining together and having a beach party soon. Each tent is responsible for a specialty drink. A group of us were in Myrtle Beach, SC this year and one of the club owners gave all of us a shooter called "A Piece of Ass" and it was delicious. So we have picked this drink as our specialty in a couple of weeks.  The official recipe is: Amaretto, Peachtree, 7-Up, Sour Mix & Triple Sec. We plan to make 5 gallons of this in an igloo cooler. We just don't know how much quantity to use in each in doing this and to make it good. We will put the drinks in shot glasses. Can you help in telling us how much to mix? We're several hours away from the bar that gave us the drink or we would ask them. We don't want to change the drink, since that is the final selection for everyone to have. We could guess, but that could be a disaster. I have been asking some local bars, but they have never heard of it -- how embarrassing that was.”

THANK YOU!!
Linda


Aloha Linda,

To tell you the truth, I've never heard of it either. Five gallons? That sounds like one really big party.

Since you want to serve it as a shooter, I'd go with equal parts of each. Start by making one drink with an ounce of each ingredient, then you can adjust the recipe from there so as to get it to taste like the one you were served in Myrtle Beach. If I were you I would pick up all the ingredients, invite over some of the people you were with in Myrtle Beach, and have a taste test. That's pretty much what I do when I'm writing a book and need to taste test the recipes, and everyone usually has a ball.

Let me know what you come up with for a recipe, and I'll post it on the "Featured Cocktail" page of my website.

Mahalo for visiting CocktailsHawaii.com.

Aloha,
Mark

And their reply a few weeks later with the recipe they came up with:

“We made 4 gallons of the drink in a 5 gallon igloo cooler. Here's the recipe and we think that's cool you're putting it on your website!!

 "A Piece of Ass"
1 1/2 Liters of Vodka
2 Liters of Amaretto
2 Liters of Peach Schnapps
2 Liters of Triple Sec
1 1/2 Litters of Sweet & Sour Mix
2 Liters of 7-Up

“This drink was a combination of recipes from Duck's and Duck's II of Myrtle Beach, SC and of the Eno Beach Shag Club of Durham, NC, which added more ingredients to make it the talk of the SOS Coalition Beach Party. There were six more tents on the beach with their own specialty drinks, but of course we think our drink was the coolest by far.

“Of course you can cut this down to make your own party down to a shot, but we had about 300 people on the beach and it went a long way for our shooter party. We had a pre party tasting of it the night before, by some of our members, and it past the test for our club. Enjoy !”

Aloha and Mahalo,
Linda

While I have yet to make one for myself, that cocktail certainly does sound tasty. For those of you out there who’d like to try it, here’s a version of the recipe with proportions to make just a single drink:

 

“A Piece of Ass”

3/4 oz Vodka
1 oz Amaretto
1 oz Peach Schnapps
1 oz Triple Sec
3/4 oz sweet/sour
1 oz 7 up

Pour all ingredients in a shaker filled with ice. Shake and strain into a well-chilled martini glass. Serve garnished with fresh wheels of lemon and lime.

 

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