This is a page for the other stuff, whatever that might be.

Sometimes I’ll just make one of the classics (Manhattan) or sometimes I’ll just mix up something tropical out of what’s at hand, but for those times when I really work at a recipe (and am happy with the results) I’ll put them here for your sipping pleasure.

Forgotten Island

During our move to Lynn I foolishly packed up nearly all of my ingredients and implements and loaded them in the pod-like thing in the driveway. That evening I was suddenly struck by the absence of refreshing libations and dashed out for a couple bottles of rum, some limes and simple syrup, thinking to subsist on rum gimlets for the duration. Then while rummaging for a shaker I found a cabinet of neglected and overlooked bottles – I experimented with the proportions of all of these, including some refrigerated items, and the Forgotten Island was born. If you remember it, you’ll forget.

Mix together, shake, pour over crushed ice, float 151, garnish with half squeezed lime and paper umbrella, if you didn’t already pack them.

  • 1 1/2 squeezed limes
  • 1 Haitian rum
  • 1 Barbados rum
  • A float of Demerara 151 rum
  • 1/2 triple sec
  • 1/4 Galliano
  • 1/4 Green Charteuse
  • Dash Angustura
  • 1/2 Beer Syrup (made during a home brewing: make simple syrup, but use pre-secondary fermentation beer instead)
  • 1/2 real grenadine
  • 1 heavy dash of pomegranate molasses (find at middle eastern markets)
  • (1 or two of pineapple juice is optional)

Sightless Porcine

This was worked up by Chris A, using the pimento dram (Allspice) I’d brought to a Blind Pig event.

  • 2 Rye
  • 1 Averno
  • 1/2 Pimento Dram
  • Twist lemon
  • Should probably be stirred.

Horror Movie

  • 1 Green Chartreuse
  • 1 Mount Gay Black
  • 1 Elder Flower
  • 1 Lime
  • 1/2 Falernum

The Bad Idea

This maximally minimal cocktail is really quite delicious, and insidiously dangerous. Don’t start drinking these if you have anywhere to go, or heavy equipment to operate.

  • 1 1/2 Green Chartreuse
  • 1 lime

Muddle the Chartreuse into the lime add ice and stir. You can skip the muddling and just juice the lime, if you’re in a hurry for oblivion.

Toxic Swamp

Reverse engineered version of the one Palmer made me at Drink.

  • 1 1/2 Green Chartreuse
  • 1 lime
  • Dash Tiki Bitters
  • 1/2 pineapple gum syrup
  • 2 pineapple juice
  • Demerara 151 Rum
  • Mix, pour over crushed ice, float a pool of 151 on top.

Palmer Method

Inspired by a bottle of house-made falernum given to me by one of my favorite mixologists.

  • 2 oz Mt. Gay Black
  • 1 lime
  • 1/2 oz (homemade) falernum
  • 1/2 oz simple syrup
  • Dash of Tiki Bitters

Polynesian Vacation

  • 1 oz dark Jamaican rum
  • 1 oz demerara rum
  • 2 oz tamarind juice
  • 1 oz lemon barley water
  • 1/2 oz lime juice
  • Dash Green Chartreuse

The Pina Colloidal

During our summer outing in Greensboro Vermont with my inlaws we had some leftover ingredients from some dinner or other, which I combined with available spirits. It may be an actual Pina Colada, but perhaps not.

  • 1 oz Myers Rum
  • 1 oz Good Amber Rum
  • 1 oz Pineapple Juice
  • 1 oz Coconut Milk
  • Juice from one Lime

Combine with slightly crushed ice, shake thoroughly, garnish with umbrella, slice of lime, and a cherry.

The Infused Cherry Manhatten

The trick here is to have a container of cherry-infused rye whisky.
  • 2 oz Cherry-Infused Rye: Get a bag of cherries, remove pits and put in a half-gallon canning jar (or whatever). Fill with Old Overholt Rye Whisky and let sit for two weeks.
  • 3/4 oz Averna

Shake in cocktail shaker and strain into martini glass, garnish with one of the post-infused cherries.

Post-Infused Cherry Sangria

Once you’ve finished drinking up the cherry-infused rye whisky fill the container back up with basic red wine and slice in a lime, lemon and orange. Let it sit for a few days at least.

Man that is some rockin’ sangria.