The Tempest

  • 2 oz Gosling’s Black Seal Rum
  • 1 oz Fresh Squeezed Lime Juice
  • 1 oz Ginger Syrup
  • 1 eyedropper 5 Pepper-Infused Tequila*

Glass:  Collins

Garnish:  Lime Wheel and Candied Ginger

Tools:  Mixing Glass, Cocktail Shaker, Hawthorne Strainer

Preparation:  Combine Rum, lime juice, and ginger syrup in mixing glass.  Shake for 15 seconds in an ice-filled cocktail shaker.  Strain into Collins glass with ice.  Using an eyedropper, drizzle a few drops of 5 Pepper-Infused Tequila over the top of the foam.  Garnish with a lime wheel and piece of candied ginger.

This is a recipe by Ryan Maybee of Manifesto in Kansas City.  I came across it in a blog called Tipple Sheet.

* 5 Pepper Infused Tequila:  Using Blanco or Silver Tequila, infuse 1 750ml bottle with 1 sliced Green Bell Pepper, 1 sliced Red Bell pepper, 1 sliced yellow bell pepper, 1 sliced Poblano, and 2 small roasted Habaneros.  On all sliced bell peppers, remove the hearts and seeds.  Infuse for 1 week in a cool, dark place, shaking up occasionally.

Classic Peruvian Pisco Sour

  • 3 oz Pisco
  • 1 oz Simple Syrup
  • 1 oz Lime Juice
  • 1 medium Egg White
  • 4 ice cubes

Garnish:  Amargo Chunco Bitters

Glass:  Old Fashioned

Tools:  Mixing Glass, Cocktail Shaker, Hawthorne Strainer

Preparation:  Combine ingredients in a cocktail shaker.  Shake vigorously until the ice in nearly gone, strain into a glass, and garnish with Amargo Chuncho Bitters.  Serve.

This is a recipe from Mutineer Magazine.  It is the official recipe of Peru.

 

“Rum Row” Old Fashioned

  • 1.25 oz El Dorado 12 year old Rum
  • .75 oz Banks 5 Islands Rum
  • .25 oz Water
  • 1 bar spoon (tsp.) Muscovado Sugar
  • 1 dash Angostura Orange Bitters
  • 1 drop Bittermens Burlesque Bitters

Garnish:  Naval Orange Peel

Glass:  Old Fashioned

Tools:  Bar Spoon

Preparation:  Place 1 bar spoon of muscovado sugar in Old Fashioned glass.  Drop orange and burlesque bitters in sugar, add .25 oz water, and add 3-4 cubes of ice.  Stir for about 5-7 seconds.  Pour in .75 oz Banks 5 Islands rum and 1.25 oz El Dorado 12 year old rum.  Garnish with a naval orange peel, squeezed over and dropped in.

This is a recipe from Mutineer Magazine and is attributed to Dominic Venegas of NoMad Hotel in New York City.  This was winner of the Official Cocktail Competition for the 2012 Tales of the Cocktail, which was sponsored by Mutineer Magazine and required that all submissions be made in the spirit of the classic cocktail, the Old Fashioned.

Caribbees Daiquiri

  • 2 oz Rum
  • 1.5 oz Velvet Falernum
  • .75 oz Lime Juice
  • .25 oz Simple Syrup

Garnish:  None

Glass:  Cocktail/Coupe

Tools:  Mixing Glass, Cocktail Shaker, Hawthorne Strainer, Fine Strainer

Preparation:  Combine ingredients in a mixing glass.  Shake for 10 seconds in an ice-filled cocktail shaker.  Double strain into a cocktail/coupe glass.

This is a recipe from a Wall Street Journal article about summer drinks and is attributed to Paul McGee of RPM Italian in Chicago.  The article describes the drink as follows:

The daiquiri – that is, the classic kind, not the one that comes out of a blender – might just be the best summer cocktail of all time. This version uses Velvet Falernum – an almond, ginger and clove based sweetener – for even more of a tropical note.

Buddha’s Blood

  • 2 cups White Rum
  • 1.25 cups Fresh-Pressed Grape Juice (try Santa Cruz Organic Concord)
  • .5 cup Fresh Lime Juice
  • .25 Cup Yellow Chartreuse
  • 1.25 tbsp Amaro (try Averna)
  • .5 cup Tonic Water

Garnish:  Seedless Red Grapes and/or Lime Wedges

Glass:  Collins

Tools:  Pitcher/Punch Bowl, Bar Spoon,

Preparation:  Combine ingredients except tonic water and garnishes, into a large pitcher and stir gently.  Pour into Collins glasses filled with ice and top with a splash of tonic.  Garnish with the grapes or lime wedges, or both.

This is a recipe from In Style Magazine and is attributed to Daniel Shoemaker of Teardrop Lounge in Portland.  The recipe serves 8.

Ti Punch

  • 1.5 oz Rhum Agricole
  • 1 bar spoon Martinique sugar cane syrup
  • 1 quarter-size lime disk with a bit of flesh

Garnish:  None

Glass:  Old Fashioned

Tools:  Muddler, Bar Spoon

Preparation:  Muddle lime disk with cane syrup.  Top with Rhum.  Add a large ice cube.  Stir until cold and serve.

This is a recipe from an article in the Wall Street Journal and is attributed to Thad Vogler of Bar Agricole in San Francisco.  The article describes the drink as follows:

A classic drink served at the San Francisco rum temple Bar Agricole, the Ti Punch lets the beautiful tropical earthiness of rhum agricole shine through.

Adriatic Dreams

  • 1.5 oz light Rum
  • .5 oz Aperol
  • .5 oz Agave Nectar
  • .5 oz fresh Lemon Juice
  • 2 dashes Orange Bitters
  • 6 mint leaves
  • 1 strawberry

Garnish:  None

Glass:  Old-Fashioned

Tools:  Muddler, Mixing Glass, Cocktail Shaker, Hawthorne Strainer, Fine Strainer

Preparation:  Muddle the strawberry in a mixing glass.  Add remaining ingredients.  Shake in an ice-filled cocktail shaker for 15 seconds.  Double strain into an old-fashioned glass over ice.

This is a recipe from an article in the Wall Street Journal about summer drinks and is attributed to Bryan Dayton of Oak at Fourteenth in Denver.  The article describes the drink as:

A fruity drink for people who don’t like fruity drinks.  Since most of the strawberry is strained away, you’re getting the essence of the fruit, not a candy-like cocktail.