am- high- RUM avored rums, avored RUMBarbados, and high- proof rum!) proof high- cane rum is known pure- pure- re and re cane spirit “cachaça,” which is syn- run juice of sugarcane, is among the is among run juice of sugarcane, cane rums are suddenly all the rage. Bra- suddenly cane rums are pure- pure- free- free- pure- pure- there—and there—and zilians call their onymous with Caipirinha . while being infused with spices or aromatics which are of rum include spiced or fl Subcategories rums, also called also 151-proof are distilled. There a mixed often added to complete rums, which are proof dessert cocktails that call for fl drink or in desserts or one should be ing—literally igniting the spirit. (Obviously, when playing with fi very careful after Columbus introduced sugarcane to the West to the West sugarcane introduced Jamaica after Columbus within two centuries it fteenth century; Indies in the late fi this spirit, of New England. Today was the favorite spirit juice, or made by molasses, sugarcane made from the reducing States. most popular in the United tradition- are white or silver, rums, sometimes called types: Light stylistic Rums can be divided into three in southern Puerto Caribbean islands (like ally produced a year in and ) and aged up to Rico, Trinidad, Medium rums, sometimes called gold or amber, barrels. com- of either congeners (organic smoother as a result are during fermentation), addition of the pounds produced aging in wood barrels. caramel, or occasionally through being aged any- Dark rums, which take their color from the ad- to 12 years (and in some cases from 3 from where Jamaica, in the tropics: produced dition of caramel), are island French Haiti, or . And speaking of the “rhum agricole” on a of Martinique, if you see the words to how bottle or menu it refers RUM WAS FIRST PRODUCED IN BRAZIL, 104 A DAY AT THE BEACH

A DAY AT THE BEACH ANCIENT MARINER 1 oz. Coconut- fl avored Rum 1 oz. Aged Rum ½ oz. Amaretto 1 oz. Dark Rum 4 oz. Orange Juice ¾ oz. Lime Juice ½ oz. Grenadine ½ oz. Grapefruit Juice Shake rum, amaretto, and ½ oz. Simple Syrup orange juice with ice and ¼ oz. Allspice Liqueur pour into ice-fi lled Shake with ice and strain glass. Top with grenadine into old- fashioned glass and with a pineapple fi lled with crushed ice. Gar- wedge and a strawberry. nish with lime wedge and mint sprig. AGRICOLE RUM 2 oz. Aged Rhum Agricole APPLE PIE NO. 1 1 oz. Lime Juice ¾ oz. Light Rum 1 oz. Simple Syrup ¾ oz. Sweet Vermouth 2 dashes Angostura Bitters 1 tsp. Apple Brandy ¼ oz. Allspice Liqueur ½ tsp. Grenadine Shake with ice and strain 1 tsp. Lemon Juice into ice-fi lled Collins glass. Shake with ice and strain Garnish with ground into chilled glass. nutmeg. BAHAMA MAMA AIR MAIL ½ oz. Dark Rum 1 oz. White Rum ½ oz. Coconut Liqueur ½ oz. Lime Juice ¼ oz. 151-proof Rum ½ oz. Honey Syrup ¼ oz. Coffee Liqueur 1 splash Champagne, chilled ½ oz. Lemon Juice Shake fi rst three ingredients, 4 oz. Pineapple Juice then strain into champagne Combine all ingredients and fl ute. Top with Champagne. pour into ice-fi lled highball glass. Garnish with a straw- berry or a maraschino cherry. BENJAMIN BARKER DAIQUIRI 105

BAJITO (BAHITO) BEACHCOMBER 4 Fresh Mint Leaves 1½ oz. Light Rum 4 Fresh Basil Leaves ½ oz. Triple Sec 5 slices Fresh Lime ½ oz. Grenadine 1 tbsp. Superfi ne Sugar ½ oz. Superfi ne Sugar (or Simple Syrup) (or Simple Syrup) 3 oz. Dark Rum ½ oz. Lemon Juice In shaker glass muddle mint Shake with ice and strain and basil with lime slices into chilled, sugar- rimmed and sugar/syrup. Top with . Garnish with a ice and then rum. Shake well lime wheel. and strain into ice-fi lled old- fashioned glass. Garnish with THE BEAUTY BENEATH a basil leaf. 2 oz. Aged Rum ½ oz. Sweet Vermouth RUM BANANA COW ½ oz. Campari 1 oz. Light Rum ½ oz. Triple Sec 1 oz. Crème de Banana 1 dash Angostura Bitters 1½ oz. Cream Shake with ice and strain 1 dash Grenadine into chilled cocktail glass. Shake ingredients with Garnish with orange twist. crushed ice and strain into chilled cocktail glass. Gar- BEE’S KISS nish with a banana slice and 1½ oz. White Rum fresh- grated nutmeg on top. 1 oz. Heavy Cream ¾ oz. Honey Syrup THE BEACHBUM Shake and strain into a 1 oz. Light Rum champagne fl ute. 1 oz. Dark Rum ½ oz. Apricot Brandy BENJAMIN BARKER ½ oz. Almond Syrup DAIQUIRI ¾ oz. Lime Juice 2 oz. Dark Rum 1 oz. Pineapple Juice ½ oz. Lime Juice Shake with ice and strain ½ oz. Simple Syrup into ice-fi lled Collins glass. ½ oz. Campari Garnish with cherry/orange 2 dashes Absinthe fl ag. Shake with ice and strain into chilled cocktail glass. Garnish with lime wedge. 106

BERMUDA RUM BLACK DEVIL SWIZZLE 2 oz. Light Rum 2 oz. Dark Rum ½ oz. Dry Vermouth 1 oz. Lime Juice Stir with ice and strain into 1 oz. Pineapple Juice chilled cocktail glass. Add a 1 oz. Orange Juice black olive. ¼ oz. BLACK MARIA Shake with ice and strain into ice-fi lled highball glass. 2 oz. Coffee- fl avored Brandy Garnish with a slice of 2 oz. Light Rum orange and a maraschino 4 oz. Strong Black Coffee cherry. 2 tsps. Superfi ne Sugar (or Simple Syrup) BERMUDA TRIANGLE Stir in brandy snifter and 1 oz. Peach Schnapps add ice. ½ oz. Spiced Rum 3 oz. Orange Juice BLACK WIDOW Pour ingredients into ice- 3 oz. Dark Rum fi lled old- fashioned glass. 1 oz. White Crème de Menthe BITCHES’ BREW Shake with ice and strain 1 oz. Aged Rum into old- fashioned glass 1 oz. White Rhum Agricole fi lled with ice. 1 oz. Lime Juice BLOOD AND SAMBA ½ oz. Simple Syrup ¾ oz. Cachaça ½ oz. Allspice Liqueur ¾ oz. Orange Juice 1 Egg ¾ oz. Sweet Vermouth Shake without ice. Then ¾ oz. Cherry Heering shake with ice and strain into 2 dashes Peychaud’s Bitters highball glass. Garnish with grated nutmeg. Shake with ice and strain into chilled cocktail glass. BITTERLY DARK Garnish with fl amed orange 1 oz. Blood Orange Juice twist. 1½ oz. Aged Rum 1 oz. Amaro ¼ oz. Crème de Cassis Shake and strain into chilled cocktail glass. Garnish with a slice of blood orange. BOSTON SIDECAR 107

BLUE HAWAIIAN BOSSA NOVA SPECIAL 1 oz. Light Rum COCKTAIL 1 oz. Blue Curaçao 1 oz. Rum 2 oz. Pineapple Juice 1 oz. Galliano 1 oz. Cream of Coconut ¼ oz. Apricot Liqueur Combine all ingredients with 2 oz. Pineapple Juice 1 cup crushed ice in blender ¼ oz. Lemon Juice on high speed. Pour into 1 Egg White chilled highball glass. Gar- Shake and strain into an ice- nish with a slice of pineapple fi lled highball glass. Garnish and a maraschino cherry. with a maraschino cherry.

BOLERO BOSTON COOLER 1½ oz. Light Rum 1 oz. Lemon Juice RUM ¼ oz. Apple Brandy 1 tsp. Superfi ne Sugar ¼ tsp. Sweet Vermouth (or Simple Syrup) Stir with ice and strain into 2 oz. Club Soda chilled cocktail glass. 2 oz. Light Rum Club Soda or Ginger Ale THE BONAIRE Into Collins glass pour 1½ oz. Spiced Rum lemon juice, sugar/syrup, ¾ oz. Orange Curaçao and club soda. Stir. Fill glass ¾ oz. Cranberry Juice with ice and add rum. Fill ½ oz. Lime Juice with club soda or ginger ale and stir again. Add spiral of 2 dashes Angostura Bitters orange or lemon peel and Shake with ice and strain dangle end over rim of glass. into chilled cocktail glass. Garnish with orange twist. BOSTON SIDECAR ¾ oz. Brandy BORINQUEN ¾ oz. Light Rum 1½ oz. Light Rum ¾ oz. Triple Sec 1 tbsp. Passion Fruit Syrup ½ oz. Lime Juice 1 oz. Lime Juice Shake with ice and strain 1 oz. Orange Juice into chilled cocktail glass. 1 tsp. 151-proof Rum Combine all ingredients with half a cup of ice in blender on low speed. Pour into chilled old- fashioned glass. 108 BUCCANEER

BUCCANEER CABLE CAR 1½ oz. Spiced Rum 2 oz. Spiced Rum ½ oz. White Crème de 1 oz. Triple Sec Cacao ¹⁄³ oz. Lemon Juice ½ oz. Falernum Shake with ice and strain ¾ oz. Lime Juice into chilled, cinnamon- ¾ oz. Pineapple Juice sugar- rimmed cocktail 1 dash Angostura Bitters glass. Garnish with a twist Shake with ice and strain of lemon peel and a dust of into chilled cocktail glass. cinnamon. Garnish with grated nutmeg. CAIPIRINHA BUCK JONES 1 Whole Lime 1½ oz. Light Rum 1 tsp. Sugar 1 oz. Sweet Sherry 2 oz. Cachaça (Brazilian ½ oz. Lime Juice White Rum) Ginger Ale Wash the lime and cut it into quarters. Muddle sugar and Pour fi rst three ingredients lime in highball glass. Add into ice-fi lled highball glass cachaça and stir. Fill with ice and stir. Fill with ginger ale. and stir again. BULL’S BLOOD CANADO SALUDO ¾ oz. Aged Rum 1½ oz. Light Rum ¾ oz. Orange Curaçao 1 oz. Orange Juice ¾ oz. Spanish Brandy 1 oz. Pineapple Juice 1½ oz. Orange Juice ½ oz. Lemon Juice Shake with ice and strain into ½ oz. Grenadine chilled cocktail glass. Garnish 5 dashes Bitters with fl amed orange twist. Combine all ingredients in BURGUNDY BISHOP ice- fi lled highball glass. Gar- nish with pineapple slices, ½ oz. Lemon Juice an orange slice, and a mara- 1 tsp. Superfi ne Sugar (or Simple Syrup) schino cherry. 1 oz. Light Rum Red Wine Shake lemon juice, sugar/ syrup, and rum with ice and strain into ice-fi lled highball glass. Fill with red wine and stir. Garnish with fruits. CHERIE 109

CAPTAIN’S BLOOD CASA BLANCA 1½ oz. Dark Rum 2 oz. Light Rum ¼ oz. Lime Juice 1½ tsps. Lime Juice ¼ oz. Superfi ne Sugar 1½ tsps. Triple Sec (or Simple Syrup) 1½ tsps. Maraschino Liqueur 2 dashes Angostura Bitters Shake with ice and strain Shake with ice and strain into chilled cocktail glass. into chilled cocktail glass. Garnish with a spiral of CASTAWAY lemon peel. 1½ oz. Aged Rum 3 oz. Pineapple Juice CARIBBEAN CHAMPAGNE ¾ oz. Coffee Liqueur ½ oz. Light Rum Shake with ice and strain

into glass fi lled RUM ½ oz. Crème de Banana with crushed ice. Garnish Champagne, chilled with cherry speared to pine- Pour rum and banana apple wedge. liqueur into champagne fl ute. Fill with Champagne CHANTILLY COCKTAIL and stir gently. Add a slice of 1½ oz. Rum banana. ¾ oz. Apricot- fl avored Brandy CARIBBEAN ROMANCE 2 dashes Peach Bitters 1½ oz. Light Rum 1 oz. Lemon Juice 1 oz. Amaretto 1 oz. Superfi ne Sugar 1½ oz. Orange Juice (or Simple Syrup) 1½ oz. Pineapple Juice Shake with ice and strain 1 splash Grenadine into chilled, cinnamon- sugar- Shake rum, amaretto, and rimmed cocktail glass. Gar- juices with ice and strain into nish with an orange peel ice- fi lled highball glass. Float spiral wrapped around a grenadine on top and gar- cinnamon stick. nish with an orange, lemon, or lime slice. CHERIE 1 oz. Lime Juice ½ oz. Triple Sec 1 oz. Light Rum ½ oz. Cherry- fl avored Brandy Shake with ice and strain into chilled cocktail glass. Add a maraschino cherry. 110 CHERRY RUM

CHERRY RUM COCOMACOQUE 1¼ oz. Light Rum 1 oz. Lemon Juice 1½ tsps. Cherry-fl avored 2 oz. Pineapple Juice Brandy 2 oz. Orange Juice 1 tbsp. Light Cream 1½ oz. Light Rum Shake with ice and strain 2 oz. Red Wine into chilled cocktail glass. Shake all ingredients except wine. Pour into ice-fi lled Col- CHET BAKER lins glass and top with wine. 1 cube Sugar Add a pineapple stick. 2 dashes Angostura Bitters 2 oz. Aged Rum COFFEY PARK SWIZZLE ¼ oz. Punt e Mes 1 oz. Aged Rum ¼ oz. Honey Syrup 1 oz. Amontillado Sherry Muddle sugar cube with bit- ¾ oz. Ginger Liqueur ters in mixing glass. Add ice, ¾ oz. Lime Juice then other ingredients and ¼ oz. Falernum stir briefl y. Strain over fresh 4 dashes Angostura Bitters ice in old-fashioned glass. Build in Collins glass fi lled Garnish with a lemon twist. with crushed ice. Swizzle, and top with crushed ice. CHINESE COCKTAIL Garnish with a mint sprig. 1 tbsp. Grenadine 1½ oz. Jamaican Rum CONTINENTAL 1 dash Bitters 1¾ oz. Light Rum 1 tsp. Maraschino Liqueur 1 tbsp. Lime Juice 1 tsp. Triple Sec 1½ tsps. Crème de Menthe Shake with ice and strain (Green) into chilled cocktail glass. ½ tsp. Superfi ne Sugar (or Simple Syrup) CHOCOLATE RUM Shake with ice and strain 1 oz. Light Rum into chilled cocktail glass. ½ oz. Crème de Cacao Add a twist of lemon peel. (Brown) ½ oz. Crème de Menthe (White) 1 tbsp. Light Cream 1 tsp. 151-proof Rum Shake with ice and strain into ice-fi lled old- fashioned glass. CUBAN COCKTAIL NO. 1 111

COOL CARLOS CREOLE 1½ oz. Dark Rum 1½ oz. Light Rum 2 oz. Cranberry Juice 1 dash Tabasco Sauce 2 oz. Pineapple Juice 1 tsp. Lemon Juice 1 splash Superfi ne Sugar 1½ oz. Beef Bouillon (or Simple Syrup) Salt and Pepper as needed 1 splash Lemon Juice Shake with ice and strain 1 oz. Orange Curaçao into ice-fi lled old- fashioned Shake fi rst fi ve ingredients glass. with ice. Strain into ice- fi lled Collins glass and fl oat cura- CREOLE CLUB COCKTAIL çao on top. Garnish with 2 oz. Aged Rhum Agricole pineapple and orange slices 1 oz. Creole Shrubb and a maraschino cherry. ¾ oz. Lime Juice RUM CORKSCREW 1 dash Angostura Bitters 1 dash Orange Bitters 1½ oz. Light Rum ½ oz. Dry Vermouth Shake with ice and strain into chilled cocktail glass. ½ oz. Peach-fl avored Brandy Garnish with grated nutmeg Shake with ice and strain and a whole star anise pod. into chilled cocktail glass. Garnish with a lime slice. CUBA LIBRE ½ oz. Lime Juice CREAM PUFF 2 oz. Light Rum 2 oz. Light Rum Cola 1 oz. Light Cream Put lime juice and twist of ½ tsp. Superfi ne Sugar (or Simple Syrup) lime into highball glass and Club Soda add rum. Top with ice and fi ll with cola. Shake fi rst three ingredi- ents with ice and strain into CUBAN COCKTAIL NO. 1 chilled highball glass over ½ oz. Lime Juice two ice cubes. Fill with club soda and stir. ½ tsp. Superfi ne Sugar (or Simple Syrup) 2 oz. Light Rum Shake with ice and strain into chilled cocktail glass. 112 CUBAN SPECIAL

CUBAN SPECIAL DAISY DE SANTIAGO 1 tbsp. Pineapple Juice 2 oz. Dark Rum ½ oz. Lime Juice ¾ oz. Superfi ne Sugar 1 oz. Light Rum (or Simple Syrup) ½ tsp. Triple Sec ¾ oz. Lime Juice 1 oz. Chartreuse (Yellow) Shake with ice and strain into chilled cocktail glass. Shake fi rst three ingredients Garnish with a slice of pine- and strain into ice-fi lled red- apple and a maraschino wine glass. Pour chartreuse cherry. over an inverted bar spoon to fl oat. Garnish with a sprig DAIQUIRI of mint. 1 oz. Lime Juice DARK ’N’ STORMY 1 tsp. Superfi ne Sugar (or Simple Syrup) 2 oz. Dark Rum 1½ oz. Light Rum 4 oz. Ginger Beer Shake with ice and strain Mix in an old- fashioned into chilled cocktail glass. glass over ice. Dark ’n’ Stormy is a registered trade- mark of Gosling Brothers Limited, Hamilton, Bermuda.

Get in Their Heads If a has time, it’s always good to try to get “inside the head” of his or her customer, to try to discern their individual tastes. For instance, if somebody orders a Negroni, the bartender might ask, “Traditional gin Negroni?” since many people in the 21st century seem to prefer vodka (some people might not condone this, but facts are facts). This can lead to asking which brand of gin the customer prefers, and in turn, when the guest returns to the bar, the bartender might suggest another cocktail made with the same gin. Thus the bartender better understands the customer, and the customer enjoys the bar more. —GARY REGAN, co-publisher, ArdentSpirits.com EL PRESIDENTE COCKTAIL NO. 2 113

DERBY DAIQUIRI FUNK #2 1½ oz. Light Rum 1½ oz. Dark Rum 1 oz. Orange Juice ½ oz. Falernum 1 tbsp. Lime Juice ½ oz. Grenadine 1 tsp. Sugar ¾ oz. Lime Juice Combine all ingredients 1 dash Absinthe with ½ cup of shaved ice in 1 dash Angostura Bitters blender on low speed. Pour Club Soda into champagne fl ute. Shake fi rst six ingredients with ice and strain into hur- DIABOLO ricane glass. Top with club 2 oz. Rum soda and garnish with a lime ½ oz. Triple Sec wedge. ½ oz. Dry Vermouth RUM 2 dashes Angostura Bitters DOMINICANA Stir with ice and strain 1½ oz. Coffee Liqueur into chilled cocktail glass. 1½ oz. Dark Rum (Reserve) Garnish with a twist of 1 oz. Heavy Cream orange peel. Stir and strain fi rst two ingre- dients into champagne fl ute. DINGO Pour heavy cream slowly ½ oz. Light Rum over an inverted spoon to ½ oz. Amaretto fl oat. ½ oz. Whiskey (Tennessee Mash) EL PRESIDENTE 1 oz. Superfi ne Sugar COCKTAIL NO. 1 (or Simple Syrup) 1 oz. Lime Juice 1 oz. Lemon Juice 1 tsp. Pineapple Juice 2 oz. Orange Juice 1 tsp. Grenadine 1 splash Grenadine 1½ oz. Light Rum Shake with ice and pour into Shake with ice and strain ice- fi lled highball glass. Gar- into chilled cocktail glass. nish with an orange slice. EL PRESIDENTE COCKTAIL NO. 2 ¾ oz. Dry Vermouth 1½ oz. Light Rum 1 dash Bitters Stir with ice and strain into chilled cocktail glass. 114 FAIR-AND-WARMER COCKTAIL

FAIR-AND- WARMER FLORIDITA COCKTAIL 1½ oz. Rum ¾ oz. Sweet Vermouth ½ oz. Lime Juice 1½ oz. Light Rum ½ oz. Sweet Vermouth ½ tsp. Triple Sec ¹⁄8 oz. Crème de Cacao (White) Stir with ice and strain into chilled cocktail glass. ¹⁄8 oz. Grenadine Shake with ice and strain FAT LIKE BUDDHA into chilled cocktail glass. 2 oz. Aged Rum Garnish with a lime twist. ¾ oz. Dubonnet Rouge FLORIDITA NO. 3 ¼ oz. Bénédictine ¼ oz. Triple Sec 2 oz. White Rum ¾ oz. Lime Juice Stir with ice and strain into ½ oz. Grapefruit Juice chilled cocktail glass. Gar- nish with a fl amed orange ½ oz. Maraschino Liqueur twist. ½ oz. Superfi ne Sugar (or Simple Syrup) FIREMAN’S SOUR Shake and strain into cham- ½ tsp. Superfi ne Sugar pagne fl ute. Garnish with a (or Simple Syrup) lime wheel. ½ tbsp. Grenadine FOG CUTTER 2 oz. Lime Juice 2 oz. Light Rum 1½ oz. Light Rum Club Soda (optional) ½ oz. Brandy ½ oz. Gin Shake sugar/syrup, grena- dine, lime juice, and rum 1 oz. Orange Juice with ice and strain into 1½ oz. Lemon Juice chilled sour glass. Fill with 1½ tsps. Orgeat Syrup club soda, if desired. Garnish (Almond Syrup) with a half- slice of lemon 1 tsp. Sweet Sherry and a maraschino cherry. Shake all ingredients except sherry and strain into ice- fi lled Collins glass. Top with sherry. GRANDE GUIGNOL 115

FORT LAUDERDALE GOLDEN FRIENDSHIP 1½ oz. Light Rum EQUAL PARTS ½ oz. Sweet Vermouth Amaretto 1 oz. Orange Juice Sweet Vermouth ¼ oz. Lime Juice Light Rum Shake with ice and strain Ginger Ale into ice-fi lled old- fashioned Mix fi rst three ingredients in glass. Add a slice of orange. Collins glass with ice, then fi ll with ginger ale. Garnish GAUGUIN with an orange spiral and a 2 oz. Light Rum maraschino cherry. 1 tbsp. Passion Fruit Syrup GORILLA MILK 1 tbsp. Lemon Juice 1 tbsp. Lime Juice 1 oz. Light Rum RUM ½ oz. Coffee Liqueur Combine all ingredients with a cup of crushed ice in ½ oz. Irish Cream Liqueur blender on low speed. Serve ½ oz. Crème de Banana in chilled old- fashioned 1 oz. Light Cream glass. Garnish with a mara- Shake with ice and pour into schino cherry. ice- fi lled hurricane or parfait glass. Garnish with a banana GINGER GRAPEFRUIT slice. RICKEY 2 oz. Light Rum GRANDE GUIGNOL 2 oz. Grapefruit Juice 1½ oz. Aged Rum 1 oz. Ginger Liqueur ¾ oz. Lime Juice ½ oz. Lime Juice ¾ oz. Yellow Chartreuse Club Soda ¾ oz. Cherry Heering Shake everything but the Shake with ice and strain club soda with ice. Strain into chilled cocktail glass. into highball glass and top Garnish with a lime wheel. with club soda. 116 HAI KARATE

HAI KARATE HURRICANE 1 oz. Lime Juice 1 oz. Dark Rum 1 oz. Pineapple Juice 1 oz. Light Rum 1 oz. Orange Juice 1 tbsp. Passion Fruit Syrup 1 barspoon Maple Syrup 2 tsps. Lime Juice 1 dash Angostura Bitters Shake with ice and strain 2 oz. Aged Rum into chilled cocktail glass. Shake with ice and strain into ice-fi lled Collins glass. HURRICANE LEAH Garnish with a cherry/ ¼ oz. Light Rum orange fl ag. ¼ oz. Gin ¼ oz. Vodka HARVEST NECTAR ¼ oz. Tequila 1½ oz. Rum ¼ oz. Blue Curaçao 1 oz. Pineapple Juice 1 dash Cherry Brandy 1 oz. Cranberry Juice 1½ oz. Superfi ne Sugar 1 oz. Orange Juice (or Simple Syrup) 1 oz. Lemon- lime Soda 1½ oz. Lemon Juice Shake with ice and strain 3 oz. Orange Juice into ice-fi lled beer mug. Pour into ice- fi lled hurricane or parfait glass and stir. Gar- HAVANA COCKTAIL nish with an orange wheel. 1½ oz. Pineapple Juice HUSH AND WONDER ½ tsp. Lemon Juice ¾ oz. Light Rum 2 oz. Light Rum ¾ oz. Lime Juice Shake with ice and strain into chilled cocktail glass. ¾ oz. Simple Syrup 3 dashes Grapefruit Bitters HOP TOAD 1 splash Crème de Violette ½ oz. Lime Juice Shake fi rst four ingredi- ¾ oz. Apricot- fl avored ents with ice and strain into Brandy chilled, crème de violette– ¾ oz. Light Rum rinsed cocktail glass. Stir with ice and strain into chilled cocktail glass. KNICKERBOCKER SPECIAL COCKTAIL 117

IRRESISTIBLE JAMAICAN CRAWLER 1½ oz. White Rum 1 oz. Light Rum ½ oz. Sweet Vermouth 1 oz. Melon Liqueur ¼ oz. Bénédictine 3 oz. Pineapple Juice ¼ oz. Lemon Juice 1 splash Grenadine Shake and strain into cock- Combine fi rst three ingre- tail glass. Garnish with a dients with ice and stir well. lemon twist. Pour into Collins glass, and fl oat grenadine on top. JACK SPARROW FLIP 2 oz. Aged Rum JAMAICAN GINGER ¾ oz. Simple Syrup 1½ oz. Light Rum ¾ oz. Madeira 1 oz. Aged Rum 2 dashes Angostura Bitters ½ oz. Falernum RUM 1 Whole Egg ½ oz. Lime Juice Shake without ice. Then 4 dashes Angostura Bitters shake with ice and strain into Ginger Ale highball glass. Garnish with Combine fi rst fi ve ingre- grated nutmeg. dients in ice- fi lled Col- lins glass. Top with ginger JACQUELINE ale and garnish with a lime 1 oz. Triple Sec wheel. 2 oz. Dark Rum KNICKERBOCKER 1 oz. Lime Juice SPECIAL COCKTAIL 1 pinch Superfi ne Sugar (or Simple Syrup) 1 tsp. Raspberry Syrup Shake with ice and strain 1 tsp. Lemon Juice into chilled cocktail glass. 1 tsp. Orange Juice 2 oz. Light Rum JADE ½ tsp. Triple Sec 1½ oz. Light Rum Shake with ice and strain ½ tsp. Crème de Menthe into chilled cocktail glass. (Green) Garnish with a small slice of ½ tsp. Triple Sec pineapple. 1 tbsp. Lime Juice 1 tsp. Superfi ne Sugar (or Simple Syrup) Shake with ice and strain into chilled cocktail glass. Add a lime slice. 118 KO ADANG

KO ADANG LEVELHEADED 2 oz. Aged Rum COCKTAIL 1 oz. Coconut Rum 1½ oz. Aged Rhum Agricole ½ oz. Ginger Liqueur 1 oz. Chilled Brewed Coffee ½ oz. Mango Nectar ½ oz. Allspice Liqueur ½ oz. Coconut Cream ¼ oz. Simple Syrup ½ oz. Lime Juice 2 dashes Angostura Bitters Shake with ice and strain Shake with ice and strain into ice-fi lled Collins glass. into snifter. Garnish with a lime wheel. LITTLE DEVIL COCKTAIL KOLA NUT ½ oz. Lemon Juice 1 oz. Light Rum 1½ tsps. Triple Sec ½ oz. Dry Vermouth ¾ oz. Light Rum ¼ oz. Bénédictine ¾ oz. Gin Stir with ice and strain into Shake with ice and strain ice- fi lled old- fashioned into chilled cocktail glass. glass. Garnish with a lemon twist. LITTLE PRINCESS COCKTAIL LEMON- COCONUT 1½ oz. Sweet Vermouth COLADA 1½ oz. Light Rum 1½ oz. Citrus- fl avored Rum Shake with ice and strain 1½ oz. Coconut- fl avored into chilled cocktail glass. Rum 2 oz. Coco Lopez LOOK OUT BELOW 1 oz. Heavy Cream 1½ oz. 151-proof Rum 4 oz. Pineapple Juice ¼ oz. Lime Juice ½ oz.–1 oz. Lemon Juice 1 tsp. Grenadine Shake all ingredients with ice Shake with ice and strain and strain into ice-fi lled hur- into ice-fi lled old- fashioned ricane glass. Garnish with glass. lemon zest or fresh toasted coconut. MANDEVILLE 119

LOUNGE LIZARD MAI- TAI (ORIGINAL 1 oz. Dark Rum TRADER VIC FORMULA) ½ oz. Amaretto 2 oz. Jamaican Rum Cola ½ oz. French Garnier Orgeat Pour rum and amaretto into ½ oz. Orange Curaçao ice- fi lled Collins glass. Fill ¼ oz. Rock Candy Syrup with cola. Garnish with a 1 oz. Lime Juice slice of lime. Shake ingredients in mixing glass and strain into ice-fi lled LUMINATION old-fashioned glass. Garnish 2 slices Ginger with half of the lime shell 1 oz. Superfi ne Sugar inside the glass and fl oat (or Simple Syrup) a sprig of fresh mint at the 2 oz. Dark Rum edge of the glass. 1 oz. Cognac (V.S.) RUM 1 oz. Lemon Juice MALMAISON 1 dash Angostura Bitters 1 oz. Lemon Juice Muddle ginger in sugar/ 1 oz. Light Rum syrup, top with ice, add rest ½ oz. Cream Sherry of ingredients and shake. Shake with ice and strain Strain into champagne fl ute. into chilled, anisette- rimmed Garnish with a lemon twist. cocktail glass.

MAI- TAI MANDEVILLE 1 oz. Light Rum 1½ oz. Light Rum 1 oz. Gold Rum 1 oz. Dark Rum ½ oz. Orange Curaçao 1 tsp. Anisette ½ oz. Orgeat Syrup (Almond 1 tbsp. Lemon Juice Syrup) 1 tbsp. Cola ½ oz. Lime Juice ¼ tsp. Grenadine 1 oz. Dark Rum Shake with ice and strain Shake all but the dark rum into ice-fi lled old- fashioned with ice. Strain into chilled glass. old- fashioned glass. Top with the dark rum. Garnish with a maraschino cherry. Created by Victor “Trader Vic” Ber- geron. 120 MARIPOSA

MARIPOSA MIDNIGHT EXPRESS 1 oz. Light Rum 1½ oz. Dark Rum ½ oz. Brandy ½ oz. Triple Sec 1 tbsp. Lemon Juice ¾ oz. Lime Juice 1 tbsp. Orange Juice 1 splash Superfi ne Sugar 1 dash Grenadine (or Simple Syrup) 1 splash Lemon Juice Shake with ice and strain into chilled cocktail glass. Shake with ice and pour into ice-fi lled old- fashioned MARTINIQUE ROSE glass. 2 oz. Aged Rhum Agricole MISSISSIPPI PLANTER’S ½ oz. Amaretto PUNCH ¾ oz. Lime Juice 1 tbsp. Superfi ne Sugar ½ oz. Orgeat (or Simple Syrup) ¾ oz. Grapefruit Juice 1 oz. Lemon Juice Shake with ice and strain ½ oz. Light Rum into chilled cocktail glass. ½ oz. Bourbon 1 oz. Brandy MARY PICKFORD Club Soda COCKTAIL Shake all but club soda with 1 oz. Light Rum ice and strain into ice-fi lled 1 oz. Pineapple Juice Collins glass. Fill with club ¼ tsp. Grenadine soda and stir. ¼ tsp. Maraschino Liqueur Shake with ice and strain MOJITO into chilled cocktail glass. 2 tsps. Sugar 4 sprigs Fresh Mint MIAMI 1 Lime, halved 1½ oz. Light Rum 2 oz. Light Rum ½ oz. Crème de Menthe Club Soda (White) Muddle sugar and mint in 1 dash Lemon Juice beer mug. Squeeze both Shake with ice and strain halves of lime into the glass, into chilled cocktail glass. leaving one hull in the mix- ture. Add rum, stir, and fi ll with ice. Top with club soda. Garnish with a mint sprig. THE OLD CUBAN 121

MONKEY WRENCH NIGHT CAP 1½ oz. Light Rum 2 oz. Light Rum Grapefruit Juice 1 tsp. Superfi ne Sugar (or Simple Syrup) Pour rum into ice-fi lled Col- Warm Milk lins glass. Fill with grapefruit juice and stir. Pour rum and sugar/syrup in Irish coffee glass, fi ll with MOON QUAKE SHAKE warm milk, and stir. Garnish 1½ oz. Dark Rum with fresh- grated nutmeg on top. 1 oz. Coffee- fl avored Brandy 1 tbsp. Lemon Juice OH, GOSH! Shake with ice and strain 1½ oz. Light Rum into chilled cocktail glass. 1½ oz. Triple Sec RUM NEVADA COCKTAIL 1 oz. Lime Juice 1½ oz. Light Rum Shake with ice and strain into chilled cocktail glass. 1 oz. Grapefruit Juice Garnish with a lemon twist. 1 oz. Lime Juice 1 dash Bitters THE OLD CUBAN 3 tsps. Superfi ne Sugar (or Simple Syrup) ¾ oz. Lime Juice 1 oz. Superfi ne Sugar Shake with ice and strain (or Simple Syrup) into chilled cocktail glass. 6 Mint Leaves 1½ oz. Rum (Aged) NEW ORLEANS BUCK 2 dashes Angostura Bitters 1½ oz. Light Rum 2 oz. Champagne 1 oz. Orange Juice In a mixing glass, muddle ½ oz. Lemon Juice lime juice, sugar/syrup, and Ginger Ale mint. Add rum and bitters, Shake all ingredients except top with ice, and shake well. ginger ale with ice and strain Strain into chilled cocktail into ice-fi lled Collins glass. glass and top with Cham- Fill with ginger ale and stir. pagne. Garnish with a sugar- dried vanilla bean and mint fl ecks. 122 PADDINGTON

PADDINGTON PEARL BUTTON 1½ oz. Light Rum 2 oz. Cachaça ½ oz. Lillet Blanc ½ oz. Lime Juice ½ oz. Grapefruit Juice ¾ oz. Lillet Blanc ½ oz. Lemon Juice Lemon Soda 1 barspoon Orange Shake with ice and strain Marmalade into ice-fi lled Collins glass. 1 splash Absinthe Top with soda and garnish Shake with ice and strain with half a grapefruit wheel. into chilled, absinthe- rinsed cocktail glass. Garnish with a PIÑA COLADA grapefruit twist. 3 oz. Light Rum 3 tbsps. Coconut Milk PALMETTO COCKTAIL 3 tbsps. Crushed Pineapple 1½ oz. Light Rum Combine all ingredients 1½ oz. Dry Vermouth with 2 cups of crushed ice 2 dashes Bitters in blender on high speed. Stir with ice and strain into Strain into chilled Collins chilled cocktail glass. glass and serve with a straw.

PARIS WHEN IT SIZZLES PINEAPPLE COCKTAIL 2 oz. Aged Rum ¾ oz. Pineapple Juice ½ oz. Lime Juice 1½ oz. Light Rum ¾ oz. Elderfl ower Liqueur ½ tsp. Lemon Juice 1 dash Angostura Bitters Shake with ice and strain Shake with ice and strain into chilled cocktail glass. into chilled cocktail glass. Garnish with a lime wedge. PINEAPPLE FIZZ 1 oz. Pineapple Juice PASSION DAIQUIRI ½ tsp. Superfi ne Sugar 1½ oz. Light Rum (or Simple Syrup) 1 oz. Lime 2 oz. Light Rum 1 tsp. Superfi ne Sugar Club Soda (or Simple Syrup) Shake juice, sugar/syrup, 1 tbsp. Passion Fruit Juice and rum with ice and strain Shake with ice and strain into chilled highball glass into chilled cocktail glass. over two ice cubes. Fill with club soda and stir. PLANTER’S PUNCH NO. 1 123

PINK CREOLE PLANTER’S COCKTAIL 1½ oz. Light Rum ½ oz. Lemon Juice 1 tbsp. Lime Juice ½ tsp. Superfi ne Sugar 1 tsp. Grenadine (or Simple Syrup) 1 tsp. Light Cream 1½ oz. Jamaican Rum Shake with ice and strain Shake with ice and strain into chilled cocktail glass. into chilled cocktail glass. Add a black cherry soaked PLANTER’S PUNCH in rum. NO. 1 PINK PARADISE 2 oz. Lime Juice 1½ oz. Coconut- fl avored 2 tsps. Superfi ne Sugar Rum (or Simple Syrup) 1 oz. Amaretto 2 oz. Club Soda 3 oz. Cranberry Juice 2 dashes Bitters RUM 1½ oz. Pineapple Juice 2½ oz. Light Rum 1 dash Grenadine Combine all ingredients in ice- fi lled hurricane or parfait Mix fi rst three ingredients in glass. Garnish with a pineap- ice- fi lled Collins glass, and ple wedge and a maraschino stir until glass is frosted. Add cherry. bitters and rum. Stir and top with grenadine. Garnish with slices of lemon, orange, and pineapple, and a maraschino cherry. Serve with a straw.

Tend to People As , we are there to tend to peoples’ needs. Mixing up a great drink, although very important, is only a part of that equation. Being considered a great bartender should be as im- portant as being a talented mixologist. They call it the hospitality industry for a reason: You need to be able to tune into people, and then follow through with them. Folks who choose to sit at your bar rather than at a fl oor table are doing so for a reason—often they are looking for interaction. —Audrey Saunders (a.k.a. Libation Goddess), owner, Pegu Club, New York City 124 PLANTER’S PUNCH NO. 2

PLANTER’S PUNCH NO. 2 QUAKER’S COCKTAIL 1 oz. Lime Juice ¾ oz. Light Rum ¼ oz. Lemon Juice ¾ oz. Brandy 2 oz. Orange Juice ½ oz. Lemon Juice 1 tsp. Pineapple Juice 2 tsps. Raspberry Syrup 2 oz. Light Rum Shake with ice and strain 1 oz. Jamaican Rum into chilled cocktail glass. 2 dashes Triple Sec 1 dash Grenadine QUARTER DECK COCKTAIL Pour fi rst fi ve ingredients into ice- fi lled Collins glass. ½ oz. Cream Sherry Stir until glass is frosted. Add 1½ oz. Light Rum Jamaican Rum, stir, and top ½ oz. Lime Juice with Triple Sec and grena- Stir with ice and strain into dine. Garnish with slices of chilled cocktail glass. orange, lemon, and pine- apple, a maraschino cherry, RAIN MAN and a sprig of mint dipped 1¼ oz. 151-proof Rum in sugar. Serve with a straw. ¾ oz. Melon Liqueur POKER COCKTAIL 4 oz. Orange Juice 1½ oz. Sweet Vermouth Shake and pour into ice- 1½ oz. Light Rum fi lled hurricane or parfait glass. Stir with ice and strain into chilled cocktail glass. RED STRING BIKINI PUERTO RICAN RUM 1 oz. Apple Rum DAISY 2 oz. Cranberry Juice 1½ oz. Aged Rum Pour into ice- fi lled highball ¼ oz. Orange Curaçao glass and stir. ¾ oz. Lemon Juice RESTLESS NATIVE ½ oz. Orange Juice 2 oz. Coconut Rum ½ oz. Simple Syrup 1½ oz. Lime Juice 1 dash Angostura Bitters ¾ oz. Crème de Cacao Shake with ice and strain (White) into chilled cocktail glass. Shake with ice and strain Garnish with grated nutmeg into chilled cocktail glass. and a slice of orange. Garnish with a spiral- cut length of lime peel. RUM COOLER 125

RINGO STARR RUM COBBLER 3 Red Grapes 1 tsp. Superfi ne Sugar ½ Lemon (or Simple Syrup) 6 Mint Leaves 2 oz. Club Soda 1 cube Sugar 2 oz. Light Rum ¾ oz. Superfi ne Sugar In red-wine glass, dissolve (or Simple Syrup) sugar/syrup in club soda. Fill 2 oz. Rum (African) glass with shaved ice and Muddle fruit, mint leaves, add rum. Stir and garnish and sugar in shaker. Add with fruits in season. Serve rum and cracked ice and with a straw. shake briefl y. Strain into old- RUM COLLINS fashioned glass. 1 oz. Lime Juice

RIO FIX 1 tsp. Superfi ne Sugar RUM (or Simple Syrup) 1½ oz. Cachaça 2 oz. Light Rum ½ oz. Maraschino Liqueur Club Soda ¾ oz. Lime Juice ½ oz. Pineapple Juice Shake juice, sugar/syrup, 1 splash Pastis and rum with ice and strain into chilled Collins glass. Shake with ice and strain Add several ice cubes, fi ll into pastis- rinsed cham- with club soda, and stir. Gar- pagne fl ute. nish with a slice of lemon and a maraschino cherry. ROBSON COCKTAIL Serve with a straw. 2 tsps. Lemon Juice 1 tbsp. Orange Juice RUM COOLER 1½ tsps. Grenadine ½ tsp. Superfi ne Sugar 1 oz. Jamaican Rum (or Simple Syrup) Shake with ice and strain 2 oz. Club Soda into chilled cocktail glass. 2 oz. Light Rum Club Soda or Ginger Ale In Collins glass, dissolve sugar/syrup in club soda. Stir. Fill glass with ice and add rum. Fill with club soda or ginger ale and stir again. Insert a spiral of orange or lemon peel (or both) and dangle end over rim of glass. 126 RUM DAISY

RUM DAISY RUM OLD- FASHIONED ½ oz. Lemon Juice ½ tsp. Superfi ne Sugar ½ tsp. Superfi ne Sugar (or Simple Syrup) (or Simple Syrup) 1 dash Bitters 1 tsp. Grenadine 1 tsp. Water 2 oz. Light Rum 1½ oz. Light Rum Shake with ice and strain 1 tsp. 151-proof Rum into chilled beer mug or Stir sugar/syrup, bitters, metal cup. Add one large ice and water in old- fashioned cube and garnish with fruit. glass. When sugar is dis- solved, add ice cubes and RUM FIX light rum. Add a twist of lime 1 oz. Lemon Juice (or Lime peel and fl oat the 151-proof Juice) rum on top. 1 tsp. Superfi ne Sugar (or Simple Syrup) RUM RELAXER 1 tsp. Water (if not using 1½ oz. Light Rum Simple Syrup) 1 oz. Pineapple Juice 2½ oz. Light Rum ½ oz. Grenadine Stir juice, sugar, and water Lemon- lime Soda together in highball glass and fi ll glass with ice. Add Shake fi rst three ingredients rum. Stir and add a slice of with ice and pour into hur- lemon. Serve with a straw. ricane or parfait glass. Fill glass with lemon-lime soda. RUM HIGHBALL Garnish with an orange slice and a maraschino cherry. 2 oz. Light or Dark Rum Ginger Ale or Club Soda RUM RICKEY Pour rum into highball glass ½ oz. Lime Juice over ice cubes and fi ll with 1½ oz. Light Rum ginger ale or club soda. Club Soda Add a twist of lemon peel and stir. Pour lime juice and rum into ice- fi lled highball glass and RUM MARTINI fi ll with club soda. Stir. Add a wedge of lime. 4–5 parts Light Rum 1 dash Dry Vermouth RUM SCREWDRIVER Serve over ice in cocktail 1½ oz. Light Rum glass with a twist of lemon. 5 oz. Orange Juice Combine ingredients in ice- fi lled highball glass. SARGASSO 127

RUM SOUR S & V 1 oz. Lemon Juice 1½ oz. Light Rum ½ tsp. Superfi ne Sugar ½ oz. Creole Shrubb (or Simple Syrup) ½ oz. Ruby Port 2 oz. Light Rum ½ oz. Lime Juice Shake with ice and strain Shake with ice and strain into chilled sour glass. Gar- into chilled cocktail glass. nish with a half- slice of Garnish with a lime wheel. lemon and a maraschino cherry. SAINT LUCY BRACER ½ oz. Butterscotch Schnapps RUM SWIZZLE ½ oz. Sweet Vermouth 1 oz. Lime Juice 2 oz. Aged Rum 1 tsp. Superfi ne Sugar 2 dashes Angostura Bitters (or Simple Syrup) RUM 2 oz. Club Soda Stir with ice and strain into 2 dashes Bitters chilled cocktail glass. Gar- 2 oz. Light or Dark Rum nish with a fl ower. Put lime juice, sugar/syrup, SANTIAGO COCKTAIL and club soda into Collins ½ tsp. Superfi ne Sugar glass. Fill glass with ice and (or Simple Syrup) stir. Add bitters and rum. ¼ tsp. Grenadine Fill with club soda and serve 1 oz. Lime Juice with a . 1½ oz. Light Rum RUM TODDY Shake with ice and strain ½ tsp. Superfi ne Sugar into chilled cocktail glass. (or Simple Syrup) 2 tsps. Water SARGASSO 2 oz. Light or Dark Rum 2 oz. Aged Rhum Agricole In old- fashioned glass, dis- ¾ oz. Dry Sherry solve sugar/syrup in water. ½ oz. Aperol Stir and add rum and a large 2 dashes Angostura Bitters cube of ice. Stir again and Stir with ice and strain into add a twist of lemon peel. chilled cocktail glass. Gar- nish with an orange twist. 128 SAXON COCKTAIL

SAXON COCKTAIL SHANGHAI COCKTAIL ½ oz. Lime Juice ½ oz. Lemon Juice ½ tsp. Grenadine 1 tsp. Anisette 1¾ oz. Light Rum 1 oz. Jamaican Light Rum Shake with ice and strain ½ tsp. Grenadine into chilled cocktail glass. Shake with ice and strain Serve with a twist of orange into chilled cocktail glass. peel. SIR WALTER COCKTAIL SEWER WATER ¾ oz. Light Rum 1 splash Grenadine ¾ oz. Brandy 1 oz. 151-proof Rum 1 tsp. Grenadine ½ oz. Gin 1 tsp. Triple Sec ¾ oz. Melon Liqueur 1 tsp. Lemon Juice Pineapple Juice Shake with ice and strain Lime Juice into chilled cocktail glass. In hurricane or parfait glass, splash grenadine. Add ice, SLOPPY JOE’S COCKTAIL then rum, gin, and melon NO. 1 liqueur. Fill with pineapple 1 oz. Lime Juice juice and fl oat lime juice ¼ tsp. Triple Sec on top. ¼ tsp. Grenadine ¾ oz. Light Rum ¾ oz. Dry Vermouth Shake with ice and strain into chilled cocktail glass.

Be Pithy (but Hold the Pith) When a recipe calls for a twist of lemon or lime, you want the skin, not the pith. This can be hard to do with a knife, but easy with a sharp carrot grater/potato peeler, especially the small, plastic- handled Swiss peeler made by Kuhn Rikon. —WILLIAM GRIMES, author of Straight Up or On the Rocks: The Story of the American Cocktail TAHITI CLUB 129

SPANISH TOWN STRAWBERRY DAIQUIRI COCKTAIL 1 oz. Light Rum 2 oz. Light Rum ½ oz. Strawberry Schnapps 1 tsp. Triple Sec 1 oz. Lime Juice Stir with ice and strain into 1 tsp. Superfi ne Sugar chilled cocktail glass. (or Simple Syrup) 1 oz. Fresh or Frozen STONE COCKTAIL Strawberries ½ oz. Light Rum Shake with ice and strain into chilled cocktail glass. ½ oz. Sweet Vermouth 1 oz. Dry Sherry SUNSET AT GOWANUS Stir with ice and strain into 2 oz. Aged Rum chilled cocktail glass. ¾ oz. Lime Juice RUM STONE WALL ½ oz. Maple Syrup ¼ oz. Apple Brandy ¼ oz. Fresh Skinned Ginger ¼ oz. Yellow Chartreuse ¾ oz. Demerara Syrup (Cane Syrup) Shake with ice and strain 1½ oz. Fresh Apple Cider into chilled cocktail glass. 1½ oz. Rum SUSIE TAYLOR 1½ oz. Jamaican Ginger Beer ½ oz. Lime Juice Muddle ginger and syrup in mixing glass. Add cider 2 oz. Light Rum and rum and shake with ice. Ginger Ale Strain into ice-fi lled old- Pour lime juice and rum into fashioned glass and top with ice- fi lled Collins glass and fi ll ginger beer. Garnish with a with ginger ale. Stir. lime squeeze and a green apple slice. TAHITI CLUB 2 oz. Light Rum STORMY COLADA 1 tbsp. Lemon Juice 2 oz. Rum 1 tbsp. Lime Juice 2 oz. Pineapple Juice 1 tbsp. Pineapple Juice Ginger Beer ½ tsp. Maraschino Liqueur Fill 10-oz. highball glass with Shake with ice and strain ice. Add rum and pineap- into ice-fi lled old- fashioned ple juice and top with ginger glass. Add a slice of lemon. beer. Garnish with pineap- ple wedge, mint leaves, and candied ginger on skewer. 130 THIRD-RAIL COCKTAIL

THIRD-RAIL COCKTAIL THREE MILLER ¾ oz. Light Rum COCKTAIL ¾ oz. Apple Brandy 1½ oz. Light Rum ¾ oz. Brandy ¾ oz. Brandy ¼ tsp. Anisette 1 tsp. Grenadine Shake with ice and strain ¼ tsp. Lemon Juice into chilled cocktail glass. Shake with ice and strain into chilled cocktail glass. THE THOMAS TRIBUTE 3 Eggs (whites and yolks TOMATO DAIQUIRI separated) 3 Fresh Cherry Tomatoes 2 oz. Rum 2 oz. Aged Rum 1 tsp. Cinnamon 1 oz. Lime Juice ½ tsp. Cloves 1 oz. Simple Syrup ½ tsp. Allspice 1 dash Angostura Bitters ½ tsp. Cream of Tartar Muddle tomatoes in mix- 1 lb. Sugar ing glass. Add remaining 2 oz. Brandy ingredients. Shake with ice Beat egg whites to stiff and strain into chilled cock- peaks and yolks until they tail glass. are as thin as water. Mix yolks and whites together, TORRIDORA COCKTAIL and then add the rum, 1½ oz. Light Rum spices, and cream of tar- ½ oz. Coffee- fl avored Brandy tar. Thicken with sugar until 1½ tsps. Light Cream consistency of a light batter. 1 tsp. 151-proof Rum Serve in an Irish coffee glass, combining 1 tablespoon- Shake all but 151-proof ful of the above mixture and rum with ice and strain into 2 ounces of brandy, and chilled cocktail glass. Float then fi ll the glass with boil- 151-proof rum on top. ing water. Garnish with fresh- TROPICA COCKTAIL grated nutmeg on top. 1¼ oz. Light Rum 5 oz. Pineapple Juice 2 oz. Grapefruit Juice 1 dash Grenadine Mix ingredients in ice- fi lled Collins glass. Garnish with a pineapple wedge. X.Y.Z. COCKTAIL 131

THE VACATION WHITE LILY COCKTAIL COCKTAIL ¾ oz. Triple Sec 1 tsp. Ginger, chopped ¾ oz. Light Rum ¾ oz. Lime Juice ¾ oz. Gin 1 tsp. Superfi ne Sugar ¼ tsp. Anisette (or Simple Syrup) Shake with ice and strain 1 oz. Mango Puree into chilled cocktail glass. ½ oz. Cranberry Juice ½ oz. Orange Juice WHITE LION COCKTAIL ½ oz. Light Rum 1 oz. Lemon Juice ½ oz. Dark Rum 1 tsp. Superfi ne Sugar ½ oz. Spiced Rum (or Simple Syrup) Muddle ginger, lime juice, 2 dashes Bitters and sugar/syrup in mixing ½ tsp. Grenadine RUM glass. Add all but spiced 1½ oz. Light Rum rum, cover with ice, and Shake with ice and strain shake. Strain into chilled into chilled cocktail glass. cocktail glass and fl oat spiced rum on top. Garnish WIKI WAKI WOO with a mango slice. ½ oz. Vodka VAN VLEET ½ oz. Rum ½ oz. 151-proof Rum 3 oz. Light Rum ½ oz. Tequila 1 oz. Maple Syrup ½ oz. Triple Sec 1 oz. Lemon Juice 1 oz. Amaretto Shake with ice and strain 1 oz. Orange Juice into ice-fi lled old- fashioned 1 oz. Pineapple Juice glass. 1 oz. Cranberry Juice VIRGINIA DARE Combine all ingredients with 2 slices Pear ice and pour into hurricane 2 oz. Aged Rum or parfait glass. Garnish with an orange slice and a mara- ½ oz. Bénédictine schino cherry. 2 dashes Angostura Bitters Muddle 1 pear slice in mix- X.Y.Z. COCKTAIL ing glass. Add other ingre- 1 tbsp. Lemon Juice dients. Shake with ice and ½ oz. Triple Sec double-strain into chilled 1 oz. Light Rum cocktail glass. Garnish with remaining pear slice. Shake with ice and strain into chilled cocktail glass. 132

ZOMBIE 1 tsp. Brown Sugar 1 oz. Lemon Juice 1 oz. Lime Juice 1 oz. Pineapple Juice 1 oz. Passion Fruit Syrup 1 dash Angostura Bitters 1 oz. Gold Rum 1 oz. 151-proof Rum 1 oz. White Rum Dissolve brown sugar in juices. Shake all ingredients with ice and pour into chilled Collins glass. Garnish with a mint sprig.