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Alabama Slammer

Oleh Rosnani Roaini
The Alabama Slammer might just be the most ’70s of the bright and fruity 1970s cocktails. Its base blend of amaretto, sloe gin and SoCo stands in total defiance of what one would expect from a staunch Southern sipper. Yet the drink looms large below the Mason-Dixon line and beyond. Said to have been born at the University of Alabama, the Slammer is a go-to at Crimson Tide tailgates, where’s it’s often served as a shot. And slamming one back certainly gets the point across. The nutty, herbal notes, backed by baking spices and citrus, come through loud and clear in a single bite. But to truly appreciate the schizophrenia of the Alabama Slammer, mix it in a tall glass with lots of ice and freshly squeezed orange juice, and allow the mix to dilute for a minute or two. The flavors will loosen up and unfold at a leisurely pace, leaving you with a mellower, more Southern-tasting drink
The Alabama Slammer might just be the most ’70s of the bright and fruity 1970s cocktails. Its base blend of amaretto, sloe gin and SoCo stands in total defiance of what one would expect from a staunch Southern sipper. Yet the drink looms large below the Mason-Dixon line and beyond. Said to have been born at the University of Alabama, the Slammer is a go-to at Crimson Tide tailgates, where’s it’s often served as a shot. And slamming one back certainly gets the point across. The nutty, herbal notes, backed by baking spices and citrus, come through loud and clear in a single bite. But to truly appreciate the schizophrenia of the Alabama Slammer, mix it in a tall glass with lots of ice and freshly squeezed orange juice, and allow the mix to dilute for a minute or two. The flavors will loosen up and unfold at a leisurely pace, leaving you with a mellower, more Southern-tasting drink