Shake vigorously until creamy in a shaker filled one third full of ice cubes. Strain into a champagne flute. Or use a blender and blend until creamy, pour into hurricane glass and garnish with slice of orange.
I must have made 500 Golden Dreams' in my 28 yrs. of tending bar. Most people say it taste like a cream sicle. It was very popular back in the late 60's and early 70's. I can't tell you the origin but it was popular on the east coast of US.
How do I pour? What is 'cl', 'oz' and 'pt'? How should I handle glassware?.|
Find the answers in The Bartender's Handbook.
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