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96 found Showing cocktails with ingredient Orange flower water

A Spontaneous Libation for your Consideration

Boo Loo

1 sli Pineapple (in 4 chunks)
2 1⁄2 oz Pineapple juice
1 1⁄2 oz Lime juice
1 1⁄4 oz Honey syrup (1:1)
1 1⁄2 oz Gold rum (Puerto Rican)
1 1⁄2 oz Demerara Rum (80 Proof)
3⁄4 oz Jamaican rum (Dark)
3⁄4 oz Demerara Rum (151 Proof)
1 1⁄2 oz Club soda
Instructions

Blend pineapple juice, lime juice, honey syrup and pineapple chunks without ice in a blender until pineapple chunks are liquified. Pour this mixture, unstrained, into a hollowed-out pineapple (or some other less-interesting 36 ounce vessel) filled with crushed ice. Add rums and club soda. Stir vigorously until chilled. Garnish with a cocktail umbrella (of course) and your choice of tiki-inspired straw (or straws [plural] for the lightweights out there to share).

Notes

Getcherself an OXO pineapple corer for the ultimate in pineapple flesh extraction and tiki drink vessel-making. I'm not easily impressed, and yet this device knocked my socks and sandals off!

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From the Knowledge Vault

In Memoriam: Sasha Petraske (1973-2015)

August 21, 2015. I'm sure most of you have heard of the untimely death today of Sasha Petraske, founder of Milk and Honey in the Lower East Side and eventually London, The Varnish in Los Angeles, Dutch Kills on Long Island, and a few other important bars around the world.

Though I never got to meet the man, or even, I’m ashamed to say, drink in one of his bars, I feel a great deal of sadness at his passing. Sasha was one of the earliest adopters of modern craft cocktails in this country, and we all owe him a debt. He advocated for so many things that drinkers around the world take for granted: good ice, attention to detail, measuring pours, and professional demeanor as a standard for bartenders.

When Milk and Honey opened, no one else was doing what he did. The entrance was hidden to the public. He did no advertising. There was a code of conduct, mainly for gentlemen. He enforced the dictates of polite society and a time long gone by on a crowd of people more used to Alabama Slammers as the pinnacle of the drinking experience - yes, Dale DeGroff has a contemporary recipe in The Craft of the Cocktail.

Here’s a great video  with a short interview and a drink – the Bee’s Knees.

Sasha was just married a few months ago to Georgette Moger. He had moved to Hudson, New York to work as a consultant. If you’re out tonight, or feel like a cocktail at home, please join me in raising a glass to Sasha Petraske.

Zachary Pearson, Editor

Recent Additions

Recent Discussion

  • Re Margarita, 2 hours ago Craig E commented:

    FWIW Christine Wiseman’s recipe unanimously won the Punch blind tasting this year:

    • 2 oz Cascahuín blanco 
    • 1 oz lime juice 
    • 1/2 oz Cointreau 

    • 1/2 oz 1:1 agave syrup

      Half salt rim and lime garnish. 

  • Re The Moops, 13 hours ago bza commented:

    Glad you like the drink! The menu reference is for me to remember, it's my home menu not an actual bar menu.

  • Re Sitting With Stella, 1 day ago Shawn C commented:

    Curated to Cocchi Americano Rosa so that typo "Cocci americano rose" can be deleted.

  • Re Meet Me at the Altar, 1 day ago Shawn C commented:

    Curated to Cocchi Americano Rosa so that typo "Cocci americano rose" can be deleted.

  • Re The Moops, 3 days 15 hours ago Shawn C commented:

    The heat of the Moroccan bitters and flavor notes of the Amaro Noveis are keys for this drink. Experiment with the vermouth and rye to tune for your tastes. Notes say 2023 menu. Where? It would be a positive to list the region, state, city (or whatever level is acceptable to the poster) and anything more about the creator if they wish to provide that.