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.)