cocktails

Blue Hawaii

From the Cocktail Database

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

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Hot Buttered Rum

From the kitchen of: Spice Hunter Co.

  • 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

Spice Hunter Co.

  • 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
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Hot Fruit Punch

From the kitchen of: unknown

  • 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

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Mimosas

From the kitchen of: unknown

  • 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

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White Grape, Tangerine and Champagne Punch

From the kitchen of: unknown

  • 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

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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.

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