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While in Pittsburgh for the show, we had dinner at Olive Garden and my wife really liked the Tuscan Breeze she had from the bar. I Googled it but couldn't find a recipe. According to the restaurant's website, it's made from vodka, orange liqueur, banana liqueur and orange juice and pineapple juice.

I know I could experiment with proportions but I'm hoping someone has the recipe -- or a close approximation!

No Bahama Breeze employees (or ex-employees) or bartenders care to chime in on this one? I did some Googling and found a couple of variations but the Bahama Breeze version seems the most straightforward...

The Olive Garden site I looked at said to mix Smirnoff Vodka, DeKuyper Pineapple Schnapps, Fruja Tangerine and Banana Liqueur mixed with orange juice.

Found this Fruja Tangerine at this site.

http://www.beveragewarehouse.com/search ... em_id=1562

Now, you just need to experiment with the portions and ratios.

I am buzzed

I thought this said, "Tucson Breeze"
and all I could imagine was a shot of Cuervo followed with cactus slap to the face

conched wrote:Now, you just need to experiment with the portions and ratios.

Yeah, that's the part I was hoping to avoid! I'll be bombed before I master the recipe - and when I do master it, I won't remember it the next morning!

Lightning Bolt wrote:I thought this said, "Tucson Breeze"

Now THAT'S a great name for a drink! (Or the after-effects of some really potent chili! )

I didn't know what Demerara was until I searched and found the rum.

Sorry about not posting Tuscan Breeze drinks, but also for Demerara from the

http://www.cocktailchronicles.com/

Demerara Dry Float

2 1/2 ounces fresh lime juice
1 teaspoon fresh lemon juice
1 1/2 ounces passion fruit syrup*
1/4 ounce sugar syrup*
1 ounce Demerara rum
1/4 ounce 151 Demerara rum
1/4 ounce Maraschino
Shake everything except the 151 rum with ice, strain into double old-fashioned glass filled with crushed ice, and carefully float the 151. Do not stir.

* This is Berry’s recipe–I found it necessary to completely leave out the sugar syrup, and to increase the lower-proof rum to about 1 1/2 ounces to get the flavor I was looking for. It also looks like a lot of syrup, but there’s a mighty dose of citrus in this drink, which needs something for counterbalance.

conched wrote:I didn't know what Demerara was until I searched and found the rum.

Nectar of the gods, my friend, nectar of the gods...

Thanks for posting the recipes, by the way!