Kaiteur Swizzle

3⁄4 oz Lime juice
1⁄2 oz Grade A amber color and rich taste maple syrup
1⁄2 oz Falernum, Velvet Falernum
2 oz Blended rum (Aged, Guyana)
2 ds Bitters, Angostura
1 spg Mint (as garnish)
Instructions

Glassware: Collins or highball

Garnish: Swizzle napkin wrap and mint sprig

Add all the ingredients to glass, fill 3/4 full with crushed ice, and swizzle with a barspoon (or lélé). Add more crushed ice as need to fill the glass, and garnish.

Yields Drink
Authenticity
Authentic recipe
Creator
Martin Cate
Source reference

Smuggler's Cove, p. 140

Curator rating
Not yet rated
Average rating
5 stars
(6 ratings)
From other users
  • Simple but really good rum swizzle!
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Craig E commented on 7/05/2020:

Curated a bit including correcting the spelling of the name to "Kaieteur" (which comes from a huge waterfall in Guyana). Other online recipes have the lime juice at 1/2 oz, and also include grated nutmeg as an additional garnish. (I don't have access to the Smuggler's Cove book now to verify.)

noksagt commented on 7/04/2020:

First edition of the book has the misspelled "Kaiteur" twice (once in the drink title and once in the statement "Named for the breathtaking Kaiteur Falls in Guyana.")

The recipe is already correct to what is printed in the book (no nutmeg, 3/4 oz lime).

Craig E commented on 7/05/2020:

Thanks @noksagt. Since the misspelling is from the horse's mouth, I'll revert this entry to it, and just leave these comments for the satisfaction of my fellow pedants. 

noksagt commented on 7/05/2020:

For whatever it is worth, yelp photos of the menu have this spelled as "Kaieteur" and omit nutmeg, but are also reasonably recent compared to the 2010 Bon Apetit iteration. I can't find pictures of the drink in the bar to see what they actually serve.

The Necromancer

2⁄3 oz Gin (Empress 1908 Indigo)
2⁄3 oz Triple sec
2⁄3 oz Dry vermouth, Dolin
2⁄3 oz Absinthe
1⁄2 oz Crème de Violette
2⁄3 oz Lemon juice
Instructions

Combine gin, triple sec, vermouth, absinthe, and creme de violette in a cocktail shaker with ice. Shake and strain into a chilled coupe glass. Float lemon juice on top to create a reactive change of colors. Garnish with a lavender sprig or blueberries

Yields Drink
Authenticity
Authentic recipe
Source reference

craftginclub.co.uk

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Average rating
3.5 stars
(2 ratings)
From other users
  • Empress Gin is colored with butterfly pea blossoms to make it a beautiful royal blue/purple color. When you add the lemon juice it creates a reaction that changes the color to pink. An amusing magic trick.
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  • Jennifer's Lair — Gin, Pimm's No. 1 Cup, Dry vermouth, Maraschino Liqueur, Pear liqueur, Lime juice
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Suffering Bastard

4 oz Ginger beer
1⁄2 oz Lime juice
1⁄4 oz Demerara syrup
1 oz Gin
1 oz Brandy
2 ds Bitters, Angostura
Instructions

Glassware: Collins or highball

Garnish: Mint spring and swizzle stick

Pour ginger beer into glass. Shake remaining ingredients with cracked or cubed ice in shaker. Strain contents into glass, fill with more ice, and garnish.

Yields Drink
Year
1942
Authenticity
Authentic recipe
Creator
Shepherd's Hotel, Cairo
Source reference

Smuggler's Cove, p. 65

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Not yet rated
Average rating
3.5 stars
(11 ratings)
From other users
  • Surprisingly good! I opted for bourbon instead of brandy as some recipes call for. I also skipped the syrup as I didn't think it needed the extra sweetness.
  • I dumped the ingredients in the shaker into the glass rather than straining and using new ice.
  • Use a 1/2 oz of lime juice
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Humuhumunukunukuapua'a

2 oz Gin
3⁄4 oz Lemon juice
3⁄4 oz Pineapple juice
1⁄2 oz Orgeat (SC)
2 ds Peychaud's Bitters
3 Cherry (as garnish)
1 Orchid (as garnish)
Instructions

Glassware: Double old-fashioned.
Garnish: Edible orchid and maraschino cherries on a cocktail pick.
Add ingredients to a shaker with crushed ice, shake and pour without straining into glass. Garnish.

Notes

Substitute blended aged rum for gin to make a Lauwiliwilinukunuku'oi'oi

Yields Drink
Authenticity
Authentic recipe
Creator
Marcovaldo Dionysos
Source reference

Smuggers's Cove p. 144

Curator rating
Not yet rated
Average rating
4 stars
(14 ratings)
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  • Like a simplified singapore sling
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shadowkirby commented on 1/06/2022:

Great refreshing drink. Tastes like it has maraschino in it - that sort of cherry starburst taste.

Haunted House

1 oz Jamaican rum, Appleton V/X
1 oz Rye, Rittenhouse
1⁄2 oz Swedish Punsch, Kronan
1⁄4 oz Ginger syrup
2 ds Bitters, Angostura
1 twst Orange peel (as garnish)
Instructions

Stir, strain into old fashioned glass with a large cube or sphere. Garnish with an expressed orange swath.

Notes

Appleton Estate V/X has been renamed as "Appleton Estate Signature Blend"

Yields Drink
Year
2011
Authenticity
Authentic recipe
Creator
Jeremy Oertel, Donna, Brooklyn, NY
Source reference

"The Old-Fashioned: The Story of the World's First Classic Cocktail," Robert Simonson, Ten Speed Press, 2014, p.152

Curator rating
Not yet rated
Average rating
3.5 stars
(2 ratings)
From other users
  • 4.5 - used BT aromatic, added a drop of ginger juice to ginger syrup
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Starman Sour

1 oz Gin
1⁄2 oz Amaro Nonino
1⁄2 oz Apricot liqueur
3⁄4 oz Lemon juice
2 ds Orange bitters
Instructions

Shake, strain into chilled stemmed cocktail glass, garnish with orange twist

Notes

The sweet stone fruit shines through with background notes of bitter sweet spice.

History

Variation on the Starman (originally posted on Kindred Cocktails)

Picture of Starman Sour
Yields Drink
Year
2020
Authenticity
Altered recipe
Source reference

https://kindredcocktails.com/cocktail/starman

Curator rating
Not yet rated
Average rating
3.5 stars
(3 ratings)
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Paradise Sour

1 oz Rye (Bonded)
1 oz Rum (Cask-strength Barbados)
1⁄2 oz Aromatized wine, Cocchi Vermouth di Torino
1⁄2 oz Lemon juice
1⁄2 oz Lime juice
1 oz Falernum
1⁄2 oz Egg white
2 ds Bitters, Angostura
1 twst Lemon peel (as garnish)
1 Orchid (as garnish)
Instructions

Shake all with ice. Strain into coupe. Garnish with lemon peel and orchid.

Yields Drink
Authenticity
Authentic recipe
Creator
Kevin Beary
Source reference

https://www.whiskyadvocate.com/paradise-sour-cocktail/

Curator rating
Not yet rated
Average rating
5 stars
(3 ratings)
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Spiced Tamarind Buck

3 spg Mint (divided)
1⁄4 oz Falernum, Velvet Falernum
3⁄4 oz Triple sec, Cointreau
1 1⁄2 oz Rhum Agricole (Lemba - Unaged)
2 ds Bitters (Portland Bitters Project - Super Spice)
1⁄2 oz Lime juice
2 oz Ginger beer, Fever Tree
2 oz Club soda
1⁄2 oz Tamarind
Instructions

Muddle 2 sprigs (4 leaves) mint in mixing tin with Falernum and Cointreau. Add rum, lime juice, bitters, then shake. Strain into glass over a large cube. Top with ginger beer. Garnish with remaining mint sprig..

Notes

If you don't have Super Spice bitters, try Bittermens Tiki or anything with a cinnamon note. Alternative is to add a pinch of ground cinnamon prior to shaking (I didn't have any, so I used the bitters in its place).

Could also use a whole lime and muddle with the mint as in a traditional mojito preparation; I already had fresh squeezed lime ready so I used that instead. Could use regular simple or another sweet liqueur in place of the falernum, but I think it adds a great spicy note if you have it. And, of course, any regular rum can always sub for the rhum agricole

To make the tamarind puree, dissolve a small piece of brick tamarind in enough hot water, let it soften for a few minutes, then strain to remove seeds/fiber. Or use a small amount (1/2 tsp?) of tamarind paste.

The drink would probably work with reposado or anejo rum as the base spirit.

Yields Drink
Year
2020
Authenticity
Altered recipe
Creator
Dawn - Portland, OR
Source reference

This tamarind mojito, w/alterations: https://food52.com/recipes/78415-a-beautiful-friendship-tamarind-mojito…

Curator rating
Not yet rated
Average rating
4 stars
(1 rating)
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Zachary Pearson commented on 6/30/2020:

Curated this - cleaned up a lot of the notes, added the ginger beer to the instructions. Thanks,  Zachary

Le Vieux Pêcher

1 oz Cognac VSOP (Hennessy V.S.O.P)
1 oz Rye, Old Overholt
1 oz Simple syrup (peach, see note)
2 ds Peach bitters
3⁄4 oz Lemon juice
1⁄2 oz Egg white (or Aqua Faba)
2 oz Seltzer water
1 sli Lemon peel (as garnish)
2 spg Mint (as garnish)
Instructions

Spirit, Lemon juice, egg whites, simple syrup, bitters, into your tin. Dry shake (or reverse shake - however you like). Shake with ice. Add seltzer to tin. Strain into glass with ice - I use a larger rocks glass.. Express lemon and drop into drink. Mint as a garnish is nice as well.

Notes

Peach Simple Syrup is deadly delicious. I did a 1:1 simple syrup with a single peach sliced up and into the pot. Let it sit for a good 30 minutes.

Yields Drink
Year
2020
Authenticity
Your original creation
Creator
happyrobot
Curator rating
Not yet rated
Average rating
Not yet rated
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Cuban Anole

1⁄2 oz Rhum Agricole, Neisson (Blanc)
1⁄2 oz Jamaican rum, Appleton (Reserve)
1⁄2 oz Barbados Rum, Plantation 5 Year
3⁄4 oz Lime juice
1⁄2 oz Orgeat
1⁄2 oz Cinnamon syrup, B.G. Reynolds
1 pn Cinnamon (grated, as garnish)
Instructions

Build in mai tai glass, garnish with grated cinnamon.

Yields Drink
Year
2010
Authenticity
Authentic recipe
Creator
Ben Sandrof, Painkiller, NYC
Source reference

http://cocktailvirgin.blogspot.com/2010/07/cuban-anole.html

Curator rating
Not yet rated
Average rating
4.5 stars
(6 ratings)
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yarm commented on 7/02/2020:

Technically, Ben Sandrof was at Drink in Boston when he created this and it made the menu at PKNY as a guest item (Ben to the best of my knowledge never did a shift there). Also of note is that the Cuban Anole is a lizard with a bifurcated penis, and this was important for Ben to tell me when he served this drink at his Sunday Night Salon (he took over the back room at Trina's Starlite Lounge one night a week with his own menu and a separate entry around back for a year before they converted that section into Parlor Sports).

davidnir commented on 11/27/2021:

The first sip or two is tasty, but ultimately I found the drink too sweet. Even though PKNY listed it in the Mai Tai section of its menu (I'm guessing because of the agricole), the lack of Curaçao makes it a lot closer to a Daiquiri. The spec, then, only has 1.5 oz of r(h)um to 1 oz of syrup, making it proportionally almost twice as sweet as a traditional Daiq, which would typically have 2 oz of rum and just .75 oz of sugar. I personally would not make again.

drjones commented on 2/28/2023:

I gave this 4 stars but only after I reduced the Orgeat & Cinnamon syrup down to .75 oz total combined and upped the, what I used was, Cachaça to 1 oz. I love interesting and complex flavors in cocktails and that's what funky rums do for me in tiki drinks.

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