Drunk Punch Love (Original)

• 1.5 oz Myers’s Dark Rum

• .25 oz Lime Cordial

• .25 oz Pineapple Juice

• 1 oz Fassionola

• 1 oz Ginger Beer

  Stir with ice and strain into 10 oz Collins glass

• Top with Soda Water

Planter's Punch

• 2 oz Myers’s Dark Jamaican Rum

• 1 oz Lime Juice

• .5 oz Simple Syrup

• .5 oz Grenadine

• .25 oz Allspice Dram

• 2 dashes Angostura Bitters

• 1 cup Crushed Ice

  Shake or mix in Hamilton mixer. Open pour into 10 oz Collins glass.

• Garnish: No garnish or simply a mint Sprig.

Vanilla Syrup

• 1 cup Cane Sugar

• 1 cup Cold Water

• 2 tablespoons Pure Vanilla Extract

  Bring to a boil, simmer for one minute, let cool, pour into sealable glass container.

Demerara Syrup

• 1 cup Demerara or Turbinado Sugar

• 1 cup Cold Water

  Bring to boil, let simmer for one minute, stirring, let cool, and pour into sealable glass container.

Simple Syrup

• 1 cup Raw Cane Sugar

• 1 cup Cold Water

  In a saucepan bring to a boil, let simmer for a minute, constantly stirring, let cool and pour into a sealable glass container.

Passion Fruit Syrup

• 1 cup Melted Passion Fruit Puree

• 1 cup Simple Syrup

  Bring to a boil, let cool, pour into glass container and refrigerate.

• Notes: Frozen Passion Fruit Puree is available in the frozen food section of the grocery store, or Mexican market or Amazon. You will have take out the desired amount and let it thaw to a thick liquid.

Lime Cordial

• 1 cup Cane Sugar

• .5 cup Water

• .5 cup Fresh Lime Juice

• Zest from the Limes you used

  Bring everything to a boil and let steep for 1 hour. Strain into glass container and refrigerate.

Saturn

• 1.5 oz Gin

• .5 oz Lemon Juice

• .5 oz Passion Fruit Syrup

• .25 oz Falernum

• .25 oz Orgeat

• 1 cup Crushed Ice

  Blend all on high for minimum 20 seconds. Open pour into footed pilsner or collins glass.

• Garnish: Thin length of lemon peel wrapped around a cherry to look like Saturn

Cobra's Fang

• 1.5 oz Dark Jamaican Rum

• .5 oz Overproof Demerara Rum

• .5 oz Falernum

• .5 oz Fassionola Syrup

• .5 oz Lime Juice

• .5 oz Orange Juice

• 2 dashes Angostura Bitters

• 6 drops Pernod

• 6 oz Crushed Ice

  Blend everything for 5 seconds, open pour into footed pilsner, or snake themed Tiki mug.

• Garnish: Snake head made from orange peel, mint

Coquito

• 1 13.5 oz can Coconut Milk

• 1 14 oz can Condensed Milk

• 1 12 oz can Evaporated Milk

• 1 oz Vanilla Extract

• 8 oz Coconut Rum

• 8 oz Spiced Rum

• ¼ tsp Cinnamon

• ¼ tsp Nutmeg

  Mix all ingredients in a blender, bottle and chill overnight. Serve in small, Christmas themed, or cordial glasses. 

• Garnish: Cinnamon Stick

• Notes: The coconut milk will need to be stirred to mix in the fats at top before adding to mix. Do not scrape out can of condensed milk. Pour, drip, and disregard what’s stuck in the can.

Jet Pilot

• 1 oz Dark Jamaican Rum

• .75 oz Gold Puerto Rico Rum

• .75 oz Over proof Demerara Rum

• .5 oz Lime Juice

• .5 oz Grapefruit

• .5 oz Falernum

• .5 oz Cinnamon Syrup

• 6 drops Pernod

• 2 dashes Angostura Bitters

• 4 oz Crushed Ice

  Blend for five seconds, open pour into double rocks glass, top with crushed ice as needed.

  Garnish with cinnamon stick.

• POD PILOT: substitute Hamilton Pot Still Black for the overproof rum.

Test Pilot

• 1.5 oz Dark Jamaican Rum

• .75 oz Light Puerto Rico Rum

• .75 oz Cointreau

• .5 Falernum

• .5 Lime Juice

• 6 drops Pernod

• 2 dash Angostura Bitters

• 1 cup Crushed Ice

  Blend on high for 5 seconds, open pour into rocks glass or small tiki mug.

• Garnish with cocktail cherry on oyster fork

Vieux Carre

• .75 oz Rye Whiskey

• .75 oz Cognac

• .5 oz Italian Sweet Vermouth

• .25 oz Benedictine

• 2 dashes Angostura Bitters

• 2 dashes Peychaud’s Bitters

  Stir everything with plenty of ice and strain into a cocktail or small rocks glass.

Demerara Cocktail

• 1 oz Demerara Rum

• .5 oz Gold Puerto Rican Rum

• .5 oz Passion Fruit Syrup

• .5 oz Lime Juice

• 4 oz Crushed Ice

  Blend everything for no more than 5 seconds, double strain into coup, cocktail glass, or small snifter.

• Notes: Try flash blending for 3 bursts.

Vicious Virgin

• 1 oz Gold Virgin Islands Rum

• .5 oz White Puerto Rican Rum

• .5 Lime Juice

• .25 oz Falernum

• .25 oz Simple Syrup

• -4 oz Crushed Ice

  Blend everything on high for 5 seconds. Double strain into a coup or cocktail glass.

• Garnish with a cherry on a pick.

Aperol Spritz

• 3 oz Prosecco Brut

• 2 oz Aperol

• 1 oz Sparkling Water

  Add all ingredients to a red wine glass, add 4-5 pieces of medium cubed ice, and stir.

  Garnish: Orange or Lemon Wheel

• Notes: For more Amaro flavor increase Aperol to 2.25 oz. This helps fight dilution.

Straits Sling

• 2 oz Gin

• .5 oz Kirschwasser (or clear cherry liqueur)

• .5 oz Benedictine

• .5 oz Lemon Juice

• 2 dashes Angostura Bitters

• 2 dashes Orange Bitters

• 1 oz Soda Water

  Shake everything except soda with ice, strain into champagne flute, stir in soda water.

Singapore Sling (Tiki)

• 1 oz London Dry Gin

• 1 oz Cherry Heering

• .5 oz Lemon Juice

• 1.5 oz Soda Water

  Shake everything except soda with ice, open pour into a 10 oz Collins glass, stir in soda water, fill with cubed ice if necessary.

• Garnish: Mint Sprig

Singapore Sling (cocktail style)

• 1 oz London Dry Gin

• 1 oz Cherry Heering

• 1 oz Benedictine

• 1 oz Lime Juice

• 2 oz Soda Water

• 2 dashes Angostura Bitters

  Shake everything except soda with ice and strain into a 10 oz Collins glass filled with cubed ice.

• Notes: This recipe, from Dale Degroff, originally wants the bitters to be held back and dashed on top after Straining. I prefer the flavor when they’re mixed in.

Singapore Sling (Raffles Traditional)

• 1.5 oz London Dry Gin

• .5 oz Cherry Heering

• .25 oz Benedictine

• .25 oz Triple Sec

• 1.5 oz Pineapple Juice

• .5 Lime Juice

• 1 bar spoon Grenadine

• 2 dashes Angostura Bitters

  Shake everything with ice and strain into a tall Collins or footed pilsner glass filled with cubed ice.

• Garnish: Orange wheel, pineapple wedge, Cherry, umbrella.