The cocktail thread (I blame the Rona) - post yours !

THParent said:
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The classic Mai Tai (a rum-forward drink that looks foo-foo, but packs a punch)

1 1/2 oz White rum
1/2 oz Fresh lime juice
1/2 oz Orange curaçao
1/2 oz Orgeat syrup
3/4 oz Dark rum

Shake all ingredients except the dark rum together in a mixer with ice. Pour everything into a glass and float the dark rum onto the top.
Garnish with a lime wedge, pineapple, cherry, and serve with a little paper umbrella and a straw.
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Somewhere I have packed away more than one of the souvenir ceramic coconuts that the Trader Vic's in San Francisco used to serve these in. They had the best street address - Cosmo Place.
 
I'm not very fancy but I really like Fresca and Campari. I've also discovered Dr Pepper and Allspice Dram is really good!

RUMS — Cotton & Reed

www.cottonandreed.com www.cottonandreed.com

That's in addition to Islay scotches and nice bourbons, of course!
 
Bushrod said:
I'm not very fancy but I really like Fresca and Campari. I've also discovered Dr Pepper and Allspice Dram is really good!

RUMS — Cotton & Reed

www.cottonandreed.com www.cottonandreed.com

That's in addition to Islay scotches and nice bourbons, of course!
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Love Dr. Pepper as a mixer. Had never heard of Allspice Dram. Might need to give it a try. I see that the Cotton & Reed folks have a pic of hot cider and Allspice Dram on their FB page. Ever tried that? Adore hot boozy drinks in the winter time!
 
RJB1690 said:
Love Dr. Pepper as a mixer. Had never heard of Allspice Dram. Might need to give it a try. I see that the Cotton & Reed folks have a pic of hot cider and Allspice Dram on their FB page. Ever tried that? Adore hot boozy drinks in the winter time!
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Never tried that!
 
Dr. Pepper and Captain Morgan = Dr. Morgan
Dr. Pepper and Kraken Rum = Doc Ock
 
THParent said:
The classic Mai Tai (a rum-forward drink that looks foo-foo, but packs a punch)

1 1/2 oz White rum
1/2 oz Fresh lime juice
1/2 oz Orange curaçao
1/2 oz Orgeat syrup
3/4 oz Dark rum

Shake all ingredients except the dark rum together in a mixer with ice. Pour everything into a glass and float the dark rum onto the top.
Garnish with a lime wedge, pineapple, cherry, and serve with a little paper umbrella and a straw.
Click to expand...
I remember when I was in Hawai'i with my family, my grandparents neighbors (who is pretty much family), came with us. They made Mai Tais and I recall Vanilla Almond Syrup and fresh pineapple juice being used. I'm not sure exactly what they substituted that for, but I know that the white and dark rum stayed consistent.
 
The vanilla almond syrup took the place of the orgeat syrup. I don't know where the pineapple juice came from, but fresh pineapple is often used as a garnish.
 
hopefulUSNAmom'26 said:
A friend introduced us to the White Christmas. A delicious dessert cocktail.
1 oz whipped cream vodka
1/2 oz amaretto
1/2 oz baileys
2 oz oat milk
shaken and served in a honey and sugar rimmed martini glass

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However, my DH would love to join your scotch club. He's a nothing less than a 12 year kind of snob.
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I think this is something my wife and daughter would enjoy New Year's Eve.

One question... How do you milk an oat??? (This sounds much funnier in my head than it does in writing...)
 
I am posting this here because I and @WT Door mentioned it over in the USNA forum. This is delicious, simple, refreshing and “yowsers” potent. Perfect for deck sipping on a hot day or dreaming of summer after you have just shoveled your deck clear of snow. Can be made singly or in pitchers. Cachaça is distilled fermented sugarcane juice, 38%-54% alcohol by volume.

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And....I just made one. I used a whole lime and about two tablespoons of white sugar with cheap (Leblon) Cachaça.
 
This must be the drink a former neighbor whipped up one holiday party after flying back from Brazil with some local specialty.
Fixed 5-6 glasses for the folks there early. I guzzled mine since it tasted good and he said it was like a weaker margarita. It was too strong for my wife, so I chivalrously finished hers to not offend. The same situation occurred just afterward when another neighbor thought it too strong. Things got rather hazy after that.
 
justme said:
This must be the drink a former neighbor whipped up one holiday party after flying back from Brazil with some local specialty.
Fixed 5-6 glasses for the folks there early. I guzzled mine since it tasted good and he said it was like a weaker margarita. It was too strong for my wife, so I chivalrously finished hers to not offend. The same situation occurred just afterward when another neighbor thought it too strong. Things got rather hazy after that.
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See? You only had two. Or was it three?
 
Capt MJ said:
I am posting this here because I and @WT Door mentioned it over in the USNA forum. This is delicious, simple, refreshing and “yowsers” potent. Perfect for deck sipping on a hot day or dreaming of summer after you have just shoveled your deck clear of snow. Can be made singly or in pitchers. Cachaça is distilled fermented sugarcane juice, 38%-54% alcohol by volume.

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I will disagree (softly) with this recipe. While brown sugar can be used it is a poor substitute for the sugar used in Brazil. They use a "refined" sugar. Think something between our regular sugar and powdered sugar. On trips back from Brazil I was always tempted to buy a few bags to bring home, however having bags of white powdery substance was sure to attract unwanted attention from any number of ABC federal agencies.

Eventually, I was able to locate the exact same sugar in a local store that specializes in worldly exotic foods.

But in the absence of the real McCoy, any sugar will suffice. In fact the more you drink the less sugar you put in!
 
I'm not much into mix drinks, especially sugary ones, but have been making a loaded Bloody Mary occasionally. Tequila instead of Vodka, aka Bloody Maria.

ALSO, have a bottle of Wild Turkey Rare Breed in my cabinet. I think tonight I might open it up and see if it might become not so rare around my place.
 
In memory of a brilliant mixologist, this coming weekend I will "ATTEMPT" to create a decent Goombay Smash. The brilliant originator of this heavenly beverage is the late, great, lady of rum Miss Emily Cooper of New Plymouth, Green Turtle Cay, Bahamas. Miss Emily passed during my senior year of high school but prior to that I had been with my family to New Plymouth and had been "served" one of these gems.

Okay...she served them in large plastic cups...it hit me pretty hard.

She kept her recipe secret but folks "surmise" that it has coconut rum, dirty rum, apricot brandy, and pineapple juice. In later years, I've had many a "glass" at her original location, the Blue Bee Bar. I have the ingredients believed to be correct...we'll see how it turns out.

Note, I did find a "recipe" (okay, dozens) online...many also had OJ in them. I don't recall ever tasting OJ in them but...on a hot Bahamian day, in the sun, fishing...slam a couple of them and your tongue is pretty well anesthetized so...

Recipe I found, at random:
  • 2 (1-1/2 oz.) jiggers of coconut rum
  • 2 (1-1/2 oz.) jiggers of apricot brandy
  • 3 (4 1/2 oz) jiggers of dark rum
  • 1–1/2 cups of pineapple juice
  • 1–1/2 cups orange juice
  • Fresh range slices and pineapple slices for garnish
 
I though that I had all manner of booze in my cabinet, but alas no coconut rum OR apricot brandy.
 
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