Original drink by skullY
- 1 oz peach schnapps
- 1/2 oz 151
- 1/2 oz blue curacao
- 1.5 oz oj
- 1.5 oz pineapple juice
- 3 oz pineapple juice
- 1 oz gin
- 1 oz fresh lime juice
- 1/2 oz grenadine
- 2 dashes triple sec
- 3 dashes bitters
Shake hard for 30 seconds, pour into glass without straining
Original drink by skullY
- 1/2 oz lemon juice
- 2 oz oj
- 1/4 oz simple syrup
- 1/2 oz grenadine
- 1 1/2 oz pyrat xo
- 1 oz peach rum
- 1/2 oz blackberry moonshine
- orange bitters
Stir for 30-45 second and strain into a highball glass
- 1 1/2 ounces gin
- 3/4 ounce fresh-squeezed lemon juice
- 1/4 ounce Campari
- 1/4 ounce Cointreau
Shake with ice and strain
- 2 ounces gold rum
- 3/4 ounce gran gala
- 3/4 ounce lime juice
- 2 dashes maraschino liqueur
- 1/4 teaspoon simple syrup (optional)
Shake with ice and strain
- 2 ounces London dry gin
- 3/4 ounce fresh lemon juice
- 3/4 ounce maraschino liqueur (such as Luxardo)
Shake with ice and strain
- 2 ounces London dry gin
- 0.5 ounce Créme De Violette
- 0.25 ounce Maraschino Liquer
- 0.25 ounce Lemon Juice
- 1 1/2 ounces gin (Plymouth recommended)
- 3/4 ounce fresh lemon juice
- 1/2 ounce simple syrup
- 3/4 ounce creme de mure
Shake with ice and strain, or pour over ice and serve.
From The Home Bartender's Guide and Song Book, 1930
- Two dashes of Lemon Juice
- One dash of Orange Juice
- Two parts Dry Gin
- One part Grenadine
Shake with ice and strain
From The Home Bartender's Guide and Song Book, 1930
- One lump Sugar dissolved in Water
- Four sprigs of Mint
- Two ounces of Rye Whiskey
- Add Ice and shake well
- Add a bit of Mint on top
From The Home Bartender's Guide and Song Book, 1930
- One pony Rye Whiskey
- Three dashes Absinthe
- Tablespoonful Simple Syrup
- Three dashes Bitters
Shake with ice and strain into cocktail glass containing crushed mint.
From The Home Bartender's Guide and Song Book, 1930
- Mixing glass half-full of fine ice
- Two dashes of Simple Syrup
- Two dashes of Peyschaud Bitters
- One jigger of Whiskey
Shake with ice and strain, garnish with a piece of twisted lemon peel
From The Home Bartender's Guide and Song Book, 1930
- Pony of Gin
- Juice of one Lemon
- Teaspoonful Sjmple Syrup
- Teaspoonful Fresh Cream
Join, shake and strain into small bar glass. Add one jerk Plain Soda
From Trader Vic's Book of Food and Drink, 1946
Who was the guy that had the fancy boat? Astor, Vanderbilt, Gould? I forget his name. Anyway, I understand that aboard that gorgeous floating palace the thing to do was drink Nourmahal Punch. Strictly hearsay, but this is the way to make it. Drink one and see if you feel like a million dollars.
- 1/2 Lime
- 2 ounces Jamaica rum {Red Heart or Myers's)
- 2 dashes Angostura bitters
- Club soda
Squeeze lime and drop into 10-ounce glass with cracked ice; add rest of ingredients and fill glass with club soda.
From Trader Vic's Book of Food and Drink, 1946
Too many of these and you'll get hold of the wrong end of the bee.
- 1 teaspoon fresh cream
- 1 teaspoon honey
- 1 ounce Cuban light rum (Bacardi)
Shake with ice and strain
From Trader Vic's Book of Food and Drink, 1946
At first glance you'd think this should be named Chop Suey cocktail instead of Canton, but it's a pretty good go, if you have to.
- 2 ounces Jamaica rum (Red Heart or Myers's)
- 2 dashes Angostura bitters
- 2 dashes maraschino liqueur
- 2 teaspoons grenadine
Shake with ice and strain
From Trader Vic's Book of Food and Drink, 1946
- 2 ounces Bacardi
- 1 teaspoon sugar
- Juice of 1/2 lemon
- Cracked ice
Shake with ice and strain
From Trader Vic's Book of Food and Drink, 1946
Guaranteed to put the squitch on a stopped-up nose, runny eyes, and a thick head. You can't beat it when you need to work up a good sweat to get rid of a cold. But don't relegate it to your "cure" list. It's good any time.
- 1/2 lime
- 1 teaspoon sugar
- 1 1/2 ounces Jamaica rum (Red Heart or Myers's)
- Hot water
Squeeze and drop lime in a 12-ounce highball glass; add sugar and mix; then add rum and hot water, and swizzle.
From Trader Vic's Book of Food and Drink, 1946
It pains me to drink some of the concoctions offered in the name of hot buttered rum. I generally find little globules of fat floating around in a not too hot drink, served up in a dainty little glass cup that you can down in one swallow and damn near swallow the cup along with it. As I have stressed all along, you can't make anything good unless you take the time to do it properly. Mixing the batter for my hot buttered rum is the initial and final trouble and it will give you the finest drink you ever tasted.
- 1 pound brown sugar
- 1/4 pound butter
- Pinch of salt
- Spices
Cream the butter and sugar together until smooth, as you would for a cake, then add 1/4 to 1/2 teaspoon each of nutmeg, cinnamon, and cloves. If you prefer, you can omit the cinnamon and cloves and, instead, use whole cloves and whole stick cinnamon in each drink as made. Add salt. Use this batter in making the following beverages:
Preheat 6 ounce mug with boiling water. Drop 1 heaping teaspoonful of above batter in mug, add 1 1/2 ounces Puerto Rican rum, and fill with hot water.
(Immortalized in Kenneth Roberts's book by the same name) 1 heaping teaspoonful batter in 10-ounce goblet. Add 1 ounce Demerara 151 proof, stir and add boiling water and lemon rind.
1 teaspoonful batter, 1 strip of lemon rind, 1 strip of orange rind, 1 1/2 ounces Puerto Rican or Cuban rum in preheated 6-ounce mug. Add 1 ounce cream and fill mug with hot coffee.
1 teaspoonful batter, 1 1/2 ounces Puerto Rican rum, 1/2 ounce Jamaica rum in preheated mug. Fill with hot milk, stir thoroughly, and serve with grated nutmeg on top.
From Trader Vic's Book of Food and Drink, 1946
The Gimlet comes from the Orient. I'd say it originated in the British Legation years ago, without taking the trouble to delve into its actual history. Anyway, it's served throughout the Far East, from India to the China coast, and is deservedly popular.
- 1 ounce Rose's lime juice
- 1 scant teaspoon sugar
- 1 1/4 ounces gin
Shake with ice and strain
From Trader Vic's Book of Food and Drink, 1946
Southern Comfort, one of the more recently appreciated liquors, is, next to rum, my favorite and in salute to this fine product I give you my own concoction. It's beautifully subtle and good-looking as hell. If you like to impress your guests, you can knock their eyes out with this one and after three they should be ready for anything. Make a note to serve this the next time you entertain an important client or a tough customer.
Freeze a can of whole, peeled apricots in the cube tray of your refrigerator—an apricot in each cube. I mention this first so you won't start to make the drink and discover you're not ready.
- 1 whole peeled frozen apricot
- 1 ounce Southern Comfort
- 1 teaspoon shaved ice
- Chilled champagne
Place the frozen apricot in a chilled champagne glass; pour over it the Southern Comfort; add the shaved ice and fill the glass with champagne.
From Trader Vic's Book of Food and Drink, 1946
This is such a pretty little noggin, in addition to tasting good, that I just couldn't resist sticking it in here. And before we leave the Southern Comfort department (no, I haven't bought any stock in the company) I suggest you try it in Collinses and rickeys for delicious drinks.
- 1 1/2 ounces Southern Comfort
- 1 ounce cranberry juice (Ocean Spray)
- Dash of fresh lime juice
- Cracked ice
Shake with ice and strain
From How To Mix Drinks or The Bon-Vivant's Companion, 1862
(Use small bar glass)
- 3 or 4 dashes of gum syrup
- 2 do. bitters (Bogart's).
- 1 wine-glass of whiskey, and a piece of lemon peel.
Shake with ice and strain