Straight Up is a new feature from Nora Maynard, who wrote our popular Celluloid Pantry feature. She returns now with a weekly column on the art of cocktail. Welcome back Nora!
The Golden Dream is a little like a liquid Creamsicle for grownups. A sweet, frothy dessert cocktail with an orange-herbal tang, and not too much alcohol, it would make a fun after-dinner drink to sip while watching all those golden statuettes awarded this Sunday.A popular drink in the 60s and 70s, this frothy combination of Triple Sec, orange juice, table cream, and Galliano - a spicy Italian liqueur with strong orange and vanilla notes - was first dreamed up by Raimundo Alvarez, a bartender at the Old King Bar in Miami.
Modern-day recipes vary. Some call for equal parts of each of the four ingredients (for a sweeter, more orangy flavor), while others for more Galliano and less cream (for a stronger, spicier taste). We experimented a bit until we found a formula that was our decided favorite: two parts of each Galliano, Triple Sec, and OJ, and one part cream. (We've also heard that vanilla ice cream can be subbed-in for the cream, making the drink even more dessert-like, although we haven't tried that one yet.)
Golden Dream Cocktail
2 ounces good-quality Triple Sec (such as Cointreau)
2 ounces Galliano liqueur
2 ounces orange juice (fresh-squeezed, if possible)
1 ounce light table cream
Combine all ingredients in a cocktail shaker over ice, and shake vigorously. Strain into cocktail glasses. (This drink is traditionally served without a garnish.)