Harry Yee's Catamaran Cocktail | Bar Talk & Cocktails

September 26th is always a special day for Bar Talk & Cocktails. It's Legendary Bartender Harry Yee's Birthday. Today would mark Harry's 105th. For those of you who don't know, Harry passed away in December 2022 at the age of 104. Wow! He certainly left his mark on the cocktail world. Not only did he create some of the most famous and tasty tropical cocktails, but he also pioneered many firsts that seem common place today. He was the mastermind who decided to pluck a beautiful orchid from the garden and gently place it in a drink. Talk about sipping on elegance and style. The genius, who looked at a tiny umbrella and thought, "Hey, this would make the perfect garnish!" And just like that, the world of cocktails became a tropical paradise, your own personal vacation in every sip.
Harry's daughter Marilyn has become a good friend of the show over the years and has always been so gracious to us, whether by giving us personal insight about Harry and his creations, hidden recipes or sending us amazing memorabilia.
Speaking of Harry's recipes, Marilyn sent me one more. One that's maybe a little less known? The Catamaran. I've never made one but I'm sure it's going to be amazing. Thank you Marilyn. This is going to be great!
Harry, this one is for you.

If you want to know more about who Harry was and his importance to the Tropical Cocktail world, start from the beginning with his most famous - The Blue Hawaii. Check out the playlist. We've made many of Harry's cocktails over the years. Cheers!
   • Harry Yee Cocktails  

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THE CATAMARAN
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3/4oz (22.5ml) PUERTO RICAN WHITE RUM
3/4oz (22.5ml) VODKA
2oz (60ml) PINEAPPLE JUICE FRESHLY PRESSED
3/4oz (22.5ml) SWEET AND SOUR MIX
1 BARSPOON (5ml) GRENADINE
1/2oz (15ml) ORGEAT SYRUP

HOW TO:
BRIEFLY SHAKE ALL INGREDIENTS WITH ICE FOR ABOUT 10 SECONDS.
STRAIN INTO A CHIMNEY OR HIGHBALL GLASS OVER CRUSHED ICE. GARNISH WITH BRANDIED CHERRY SPEARED TO A PINEAPPLE WEDGE AND AN UMBRELLA OF COURSE.
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HOMEMADE SWEET & SOUR
1/2 CUP (120ml) FRESHLY SQUEEZED LEMON JUICE
1/2 CUP (120ml) FRESHLY SQUEEZED LIME JUICE
1/2 CUP (120ml) + 6 TBSP SIMPLE SYRUP (1:1 RATIO)
COMBINE LEMON JUICE, LIME JUICE, AND SIMPLE SYRUP AND SHAKE TO COMBINE. REFRIGERATE FOR UP TO 1 WEEK.
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ORGEAT SYRUP
EVENLY PLACE 50g ALMONDS ON PARCHMENT PAPER ON A BAKING SHEET. PLACE IN A PREHEATED OVEN AT 325° FAHRENHEIT FOR ABOUT 10 MINUTES. KEEP AN EYE ON THE ALMONDS TO MAKE SURE NOT TO OVER-ROAST THEM. IN A FOOD PROCESSOR, CHOP THE ROASTED ALMONDS BY BLENDING AT HIGH SPEED. ADD 200ml OF WARM WATER AND CONTINUE BLENDING UNTIL SMOOTH AND MILKY. STRAIN THROUGH A NUT MILK BAG AND PRESS WELL TO EXTRACT ALL THE MILK. WEIGH THE MILK YOU EXTRACTED AND ADD THE SAME AMOUNT BY WEIGHT OF GRANULATED SUGAR. FOR EVERY 150g OF MILK ADD 2g (1/2 tsp) OF ORANGE BLOSSOM WATER TO THE MIX. BLEND AGAIN UNTIL THE SUGAR IS DISSOLVED. BOTTLE AND REFRIGERATE FOR UP TO 3 WEEKS.
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Credits
Select Music By Bruce
Select music provided by Audioblocks.com

The content found in “BAR TALK & COCKTAILS” is for informational purposes only and is in no way intended for the consumption of alcohol or advice on drinking alcoholic beverages or as treatment cure for any health condition and nor should it be construed as such. Always drink responsibly. Please understand that you assume all risks from the use, non-use, or misuse of this information. Any resemblance between the characters portrayed in this show and any persons living or dead is merely a coincidence and certainly a miracle

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