Blue Bird
Stir in mixing glass with ice & strain
2 oz gin (6 cl, 1/2 gills)
1/4 oz blue curacao (6 dashes, 1/16 gills)
1 dash Angostura bitters
Add lemon twist, cherry
Serve in a cocktail glass (4.5 oz)
Blue Devil
Shake in iced cocktail shaker & strain
1 1/2 oz gin (4.5 cl, 3/8 gills)
3/4 oz fresh lemon juice (2 cl, 3/16 gills)
1/2 oz blue curacao (1.5 cl, 1/8 gills)
Serve in a cocktail glass (4.5 oz)
Blue Flyer
Shake in iced cocktail shaker & strain
1 oz gin (3 cl, 1/4 gills)
3/4 oz fresh lime juice (2 cl, 3/16 gills)
1/2 oz blue curacao (1.5 cl, 1/8 gills)
Serve in a cocktail glass (4.5 oz)
Blue Hawaii
Shake in iced cocktail shaker & strain
2 oz fresh lime juice (6 cl, 1/2 gills)
1 oz pineapple juice
2 oz vodka or white rum (6 cl, 1/2 gills)
1 1/2 oz blue curacao (4.5 cl, 3/8 gills)
Serve in a double rocks glass (12.0 oz)
Add cherry, pineapple spear
Blue Monday
Stir in mixing glass with ice & strain:
2 oz vodka (6 cl, 1/2 gills)
1/2 oz blue curacao (1.5 cl, 1/8 gills)
Serve in a cocktail glass (4.5 oz)
Hot Buttered Rum
- 1 1/2 tablespoons Hot Buttered Rum spices
- 2 teaspoons butter (optional)
- 1 jigger rum (optional)
- 6 ounces of water
Mix ingredients together and serve.
Larger Recipe
- 1 full packet (2.3 ounces) Hot Buttered Rum spices
- 5 tablespoons softened butter
Blend until smooth and refrigerate. When ready to use:
- 2 tablespoons mixture
- 6 ounces boiling water
- 1 jigger of rum
Hot Fruit Punch
- 1 cup water
- 1/3 cup sugar
- 8 whole allspice
- 8 cloves
- two 3-inch pieces of cinnamon stick
- 1 1/2 cups unsweetened pineapple juice
- 1 cup each of grapefruit juice and orange juice
- 1/4 cup lemon juice
- 4 jiggers (6 ounces) gin
In a stainless steel or enameled saucepan combine water, sugar, allspice, cloves and cinnamon stick and simmer the mixture for 10 minutes. Add pineapple juice, grapefruit juice, orange juice, lemon juice, and gin and heat the mixture but do not let it boil. Strain the punch into warmed mugs and garnish each drink with an orange slice.
Yield: 4 drinks
Mimosas
- 1/4 cup Grand Marnier liqueur
- 1/4 cup sugar
- 1 bottle champagne
- 2 cups fresh squeezed orange juice
Place the Grand Marnier and sugar, individually in small dishes. Dip the rim of each glass in the Grand Marnier and then in the sugar, forming a ring of sugar around the rim. Divide the champagne between the glasses. Pour 1/4 cup of the juice in each glass. Pour the remaining Grand Marnier into each glass.
Yield: 8 servings
White Grape, Tangerine and Champagne Punch
- 2 24-ounce bottles chilled unsweetened white grape juice
- 6-ounce can frozen tangerine juice concentrate, thawed
- 1 cup chilled club soda
- 1/4 cup strained fresh lemon juice
- 1/4 cup brandy
- 1 bottle (25.4 ounces) chilled champagne
- Thin tangerine or orange slices, halved, for garnish if desired
In a punch bowl whisk together the grape juice, tangerine concentrate, club soda, lemon juice, and brandy and chill the mixture, covered, until it is cold. Add the champagne slowly just before serving and serve in punch glasses, garnished with the tangerine slices.
Yield: About 12 cups
Zombie
Don the Beachcomber’s Zombie, From the Vintage Spirits and Forgotten Cocktails:
Shake in iced cocktail shaker & strain:
1 oz unsweetened pineapple juice (3 cl, 1/4 gills)
1 oz fresh lime juice (3 cl, 1/4 gills)
1 oz fresh lemon juice (3 cl, 1/4 gills)
1 oz passion fruit syrup (3 cl, 1/4 gills)
1 teaspoon brown sugar
1 dash bitters
1 oz light rum (3 cl, 1/4 gills)
1 oz dark rum (3 cl, 1/4 gills)
1 oz 151 rum (3 cl, 1/4 gills)
Dissolve the brown sugar in the lemon juice. Combine it with everything else in a cocktail shaker with crushed ice. Shake well, and pour into a collins glass. Garnish with a mint sprig.
This recipe is apparently the original, quintessential Zombie drink, which, unfortunately, has been altered and messed with over the years.