Danger Zone

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Cocktail History

The Danger Zone is a modern cocktail that was created by Alla Lapushchik at Off Track Betting in New York City, New York and was first published in the book Winter Drinks: 70 Essential Cold-Weather Cocktails by the editors of PUNCH. The bartender described the recipe as a boozy cross between thick eggnog and a sweet Orange Julius drink, and it’s made by shaking a spiced rum base with both orange and lemon juice, hazelnut, egg, soda water, and aromatic bitters.

Cocktail Ingredients

To make this cocktail, you’ll need the following ingredients:

Soda Water: This is a carbonated beverage made with water and dissolved carbon dioxide gas, which gives it a fizzy, neutral flavor.

Dark Rum: This is a type of rum made with fermented sugarcane juice or molasses and yeast, which are distilled and then aged, often in charred barrels, to develop a full-bodied, caramelized flavor.

Hazelnut Liqueur: This is a liqueur made with hazelnuts, distilled alcohol, water, and sugar, which are blended and infused to develop a rich, nutty flavor.

Orange Juice: This is the liquid extracted from the flesh of ripe oranges that has a light, sweet citrus flavor and pale orange color.

Lemon Juice: This is the liquid extracted from the flesh of ripe lemons that has a sweet, tangy flavor and light yellow color.

Simple Syrup: This is a sweetener made with white sugar and water, which are heated into a syrup with a sweet flavor.

Egg Yolk: This is the yellow portion of an egg that’s separated from the white and used to add richer flavor and thick texture to cocktails.

Egg White: This is the clear portion of an egg that’s separated from the yolk and used to add frothy texture to cocktails.

Aromatic Bitters: This is a concentrated flavoring made with a blend of herbs, spices, roots, and botanicals, and distilled alcohol, which are macerated or steeped to develop an aromatic, bittersweet flavor.

Brands I Used

• 🔗 Topo Chico Sparkling Mineral Water
• 🔗 Angostura 7-Year-Old Rum
• 🔗 Frangelico Hazelnut Liqueur
• 🔗 Liber & Co. Classic Pure Cane Gum Syrup
• 🔗 Angostura Aromatic Bitters

Bartending Tools

To make this cocktail, you’ll need the following bar tools:

Jigger: This is used to measure and pour ingredients. I used the Japanese jigger from the A Bar Above 14-Piece Silver Bar Set.

Boston Shaker: This is used to shake ingredients. I used the Boston shaker from the A Bar Above 14-Piece Silver Bar Set.

Hawthorne Strainer: This is used to strain out ice and solid ingredients after the cocktail is shaken. I used the A Bar Above Hawthorne Strainer.

Paring Knife: This is used to cut ingredients. I used the OXO Good Grips 3.5 Inch Paring Knife.

Juicer: This is used to juice citrus. I used the ALEEHAI Manual Fruit Juicer.

Tasting Notes

This cocktail has the following flavor profile:

• Appearance: Light yellow color

• Aroma: Allspice and citrus

• Taste: Creamsicle-like taste with funky rum and fruit notes

• Finish: More sweetness with a hit of dry nuttiness

Kendall’s Take: “The book described this recipe as similar to the flavor of an orange creamsicle, and I could certainly taste the resemblance. This frothy rum, egg, and citrus drink is oddly sweet but in a good way. I could see the Danger Zone being a hit at a poolside bar during summertime, but I suppose it works during the winter too. It could almost replace the ice cream truck delight.”

Recipe

This cocktail recipe was adapted from Winter Drinks: 70 Essential Cold-Weather Cocktails by the editors of PUNCH.