Gold Coast Punch

8 oz Gold rum, Bacardi Gold (lani kai uses bacardi 8)
3 oz Pineapple juice
3 oz Lime juice
2 oz Simple syrup (1:1)
2 oz Simple syrup (allspice - see notes)
Instructions

Garnish: lime wheels, edible orchids and long straws (optional)

Notes

For the Allspice Syrup
Simmer one liter of simple syrup with 4 oz. of freshly ground allspice over medium heat for 10 minutes. Remove from heat and let steep for another 10 minutes. Strain through a double layer of cheesecloth to remove loose spice into a clean glass jar. Keep refrigerated and use within one month.

Yields Drink
Authenticity
Unknown
Creator
Lani Kai, NYC
Source reference

http://www.imbibemagazine.com/Gold-Coast-Punch-recipe

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Billy Dawson's Punch c.1863

4 Lemon (peeled)
8 oz Demerara sugar
6 oz Lemon juice
25 oz Dominican Rum (denizen rum)
2 oz Batavia Arrack
6 oz Stout, Guinness stout
20 oz Water (boiling)
1 ? Nutmeg (grated)
8 oz Cognac (VSOP)
Instructions

Muddle the peels of the lemons in a receptacle with raw sugar to create an oleo sacchrum. Add 8 oz boiling water and stir until dissolved
Add juice of lemons, Rum, and Cognac, Arrack, and Stout, stirring all along. Finish a la minute by adding 12 oz boiling water. Garnish by grating fresh nutmeg and placing thinly sliced lemon wheels on the surface

Yields Drink
Authenticity
Altered recipe
Creator
David Wondrich
Source reference

Adapted from: Punch: The Dangers and Delights of the Flowing Bowl

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  • Peg Leg — Rum, Grapefruit bitters, Lime juice, Simple syrup, Demerara syrup, Grapefruit peel
  • Top Notch Volcano — Jamaican rum, Maraschino Liqueur, Lime juice, Pineapple juice, Demerara syrup, Passion fruit puree
  • Honey Fitz — Guatemalan rum, Peychaud's Bitters, Honey syrup, Grapefruit juice
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Pacquiao's Punch

33 4⁄5 oz Spiced Rum, Sailor Jerry
11 3⁄10 oz Pineapple juice
11 3⁄10 oz Lemon juice
11 3⁄10 oz Ginger liqueur, Domaine de Canton
5 7⁄12 oz Demerara syrup
1⁄2 oz Bitters (Smeby's Buddah's Hand Lemon and Kaffir Lime)
1⁄2 oz Lemon bitters, Bitter Truth
Instructions

Add everything to a large punchbowl, float decorative block ice.

Yields Drink
Year
2010
Authenticity
Authentic recipe
Creator
Enzo Lim, Painkiller, NYC
Source reference

https://thedizzyfizz.wordpress.com/tag/dave-wondrich/

Curator rating
Not yet rated
Average rating
4 stars
(2 ratings)
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Expatriate

1 1⁄2 oz Aromatized wine, Cocchi Americano
1 oz Apple brandy, Lairds Bonded
1⁄2 oz Sherry, Lustau Dry Amontillado
2 ds Bitters, Bitter Truth Celery
1 twst Orange peel
Yields Drink
Authenticity
Unknown
Creator
Ciaran Wiese
Source reference

http://www.tastingtable.com/multipart_element/national/772

Curator rating
Not yet rated
Average rating
4 stars
(5 ratings)
From other users
  • 1 1/2 laird's 1 cocchi — ★★★★
  • 3.5.
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jensck commented on 8/14/2016:

Good. Benefits from more dilution than I would have guessed, given the relatively low ABV.

Irish Coffee (Applejack)

2 t Sugar (demerara)
1 oz Apple brandy
7 oz Coffee
3 oz Cream
1 cube Sugar cube
1 pn Cinnamon
1 twst Orange peel
Instructions

Preheat the mug, add the sugar and the brandy.

Fill the mug with coffee, leaving room for cream. Give it a quick stir and make sure the sugar is dissolved.

Pour cream into a shaker with ice and a sugar cube and shake. Using a spoon, layer it on top.

Garnish with grated cinnamon and an expressed orange peel.

Yields Drink
Authenticity
Authentic recipe
Creator
Troy Sidle variation from the WaPo
Source reference

http://online.wsj.com/article/SB100014240529702035136045771447618723813…

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Crazed Fruit

1 oz Rhum Agricole, Rhum JM Blanc
1 oz Bianco Vermouth, Dolin
1 oz Ramazzotti
1 ds Peychaud's Bitters
1 ds Grapefruit bitters, Fee Brothers
1 Orange peel
Instructions

Stir, strain, orange peel garnish

Notes

This tastes like a persimmon to me. Am I crazy?

Yields Drink
Year
2012
Authenticity
Your original creation
Curator rating
Not yet rated
Average rating
4 stars
(20 ratings)
From other users
  • I definitely got the persimmon.
  • Must make
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Dan commented on 4/12/2012:

Wow, that sounds like a nice cocktail. I finally finished my bottle of Bianco. I wonder if Bonal Gentiane-Quina could be substituted? I love JM Blanc. I need to find another bottle.

Zachary Pearson commented on 4/12/2012:

Dan,

Bonal isn't substitutable for any vermouth - it's more like Cocchi Americano + Oloroso sherry.

Thanks,

Zach

bza commented on 4/12/2012:

Hmm, that might be on the sweeter side, but I think as a separate drink it could work. Or maybe half bonal/half dry vermouth? Bianco is great for a handful of drinks (especially Eyeore's Requiem) but not as versatile as regular sweet/dry vermouths.

They have JM Blanc at liquor world in Porter. It's the best white rhum agricole for cocktails, I think, as it's assertive but not INSANE like some of the others I've had, like the Duquesne bottle I have that is awesome but completely overpowers any other ingredients.

Dan commented on 12/21/2012:

Still no bianco, so I made this with dry vermout h. Very nice and not, to my taste, too dry. I'm not sure about the persimmon, but it's a fruity drink with no strong fruit ingredient.

bza commented on 12/22/2012:

This is one of the few drinks I've made up that I go back to on a regular basis - basically whenever I have a bottle of bianco open. I'll have to try it with dry vermouth - actually, dry vermouth and rhum agricole makes a lot of sense to me, although that's a dry starting point for any cocktail.

East Indian Negroni

2 oz Rum, Banks 5 Island
3⁄4 oz Campari
3⁄4 oz Sherry, Lustau East India Solera
1 twst Orange peel
Instructions

Stir, strain, 1 large ice cube, orange twist

Yields Drink
Authenticity
Unknown
Creator
Jim Meehan, PDT, NYC
Source reference

http://www.foodrepublic.com/2011/05/12/east-indian-negroni-cocktail-rec…

Curator rating
Not yet rated
Average rating
4 stars
(10 ratings)
From other users
  • Used Pedro Ximenez sherry. Worked.
  • I Split the base with Appleton Reserve and El Dorado 3yr. Excellent, but extremely rich. Great candidate for experimenting with rums. I want to try 1/2 oz of the base of something high proof like wray or rum fire.
  • also listed a 2:1:1 ratio & differing rums (unaged rhum agricole)
  • The sherry makes this drink. It's well-balanced and the campari mellows out in very nice ways.
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Damp Pavement

1 1⁄2 oz Islay Scotch
1 t Allspice Dram
3 oz Water
1 oz Ginger syrup
3⁄4 oz Lemon juice
1 twst Orange peel
Instructions

In a sauce pan add water, lemon juice and ginger syrup and simmer till piping hot. Stir in scotch and allspice dram and pour into a pre-heated mug. Garnish with an orange peel.

Notes

A great rainy day cocktail.

Yields Drink
Authenticity
Authentic recipe
Creator
Jeffrey Morgenthaler
Source reference

http://liquor.com/articles/rainy-day-cocktails/?utm_source&utm_medium=f…

Curator rating
Not yet rated
Average rating
4 stars
(1 rating)
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Wounded Swede

1 oz Oude genever, Bols
1 oz Bonal Gentiane Quina
3⁄4 oz Herbal liqueur, Jeppson's Malort
3⁄10 oz Cherry Liqueur, Cherry Heering
1 twst Orange peel (Discard after use)
Instructions

Combine all ingredients except the orange peel into your shaker pint. Stir, strain into a chilled rocks glass. Express the orange peel and discard.

Yields Drink
Year
2011
Authenticity
Your original creation
Creator
Elliott Beier, Owen & Engine, Chicago, Illinois
Curator rating
Not yet rated
Average rating
4 stars
(4 ratings)
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Shawn C commented on 4/29/2024:

I was expecting a really bitter kick with this much Malort, but the drink proved to have well-balanced bitterness with a very long wormwood finish. The gentle malt, subtle cherry, and broader grape/gentian of the Bonal create a fine flavor body to contrast with the ensuing finish. It is a solid 4+ on flavor alone, but doing that with this much Malort earns style points, so I am giving it a 5.

Frost on the Blossoms

2 oz Bourbon, Elijah Craig
3⁄4 oz Dry vermouth, Dolin
1⁄4 oz Cherry Liqueur, Cherry Heering
2 dr Bitters, Bittercube Cherry Bark Vanilla
2 dr Bitters, Urban Moonshine Maple Bitters
2 bsp Maple syrup
Instructions

Combine all ingredients, add ice, stir, strain into chilled cocktail glass.

Notes

Bourbon and cherry upfront provides a nice balance of sweet and dry. The maple comes through during the finish and is balanced by the dryness of the vermouth. Grade B pure maple syrup is preferred.

History

A tribute to spring in the eastern USA...a delicate balance between the warm days that lead the cherry trees to bloom and the cool nights that lead the maples to concentrate their sweet syrup.

Yields Drink
Year
2012
Authenticity
Your original creation
Creator
egilmore
Curator rating
Not yet rated
Average rating
3 stars
(1 rating)
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