Tag: lime

1.5 oz Bourbon

0.5 oz Dry Curacao

0.75 oz Fresh Lemon Juice (or Lime Juice)

0.5 oz Anders Erickson Grenadine

August 2, 2024August 1, 2024

Add all ingredients to a shake

Add ice and shake for 10-15 seconds

Double strain into a lowball over a single large ice cube

Source: Original found on Instagram (link lost)

Jack Rose

This cocktail was featured on our first menu in Spring 2023. While some might think it is named after the character’s from the movie Titanic, this cocktail is actually quite old, dating back to the turn of the century. This is a simple THREE INGREDIENT COCKTAIL, so it’s great for beginners. Any Apple Brandy will do for your base, and remember to fresh squeeze whichever juice you decide to use (we like lemon).

For the Grendadine, in the past we would have argued to make your own, as it is very easy to do on the stove (basically pomegranate and sugar), but we got a hold of a couple bottles of Anders Erickson’s Grenadine, and it is AWESOME! So we recommend giving it a try. Here’s the LINK to get a bottle of your very own. And NEVER use Rose’s Grenadine again!

Doubling up again for large coupe (cut in half for a nick and nora)

3.0 oz Apple Jack (or other Apple Brandy)

1.5 oz Fresh Lemon Juice (or Lime Juice)

1.0 oz Anders Erickson Grenadine

Add all ingredients to a shake

Add ice and shake for 10-15 seconds

Double strain into a chilled coupe glass

Source: Anders Erickson Jack Rose Recipe (slightly modified)

July 14, 2024

The Planters Punch (Smuggler’s Cove recipe)

We couldn’t have a summer menu without some TIKI in the mix! The Planter’s Punch is a quick and easy tiki cocktail that can be made with either a blender or a cocktail shaker. The blender is the traditional way to make it, and there are cheap options that also make excellent milk shakes!

Rum is a tricky element in tiki, because the magic is found in the specific type and often (though not in this drink) in the combination of flavors. Stick with an aged rum for this one (not white, spiced, or (yikes) coconut!). The flash blend is also pretty straight forward here. Get all the ingredients in the tin, along with a bunch of ice that you smashed into a crushed state with your Lewis Bag and Mallet, and then pound that high button and run for 5 seconds. And then do it 1-2 more times. That will nicely mix and aerate the cocktail. Then simply open pour straight into your chilled glass and grab a straw (this one is VR Enabled!

Cheers!

3oz Jamaican Rum (appleton 12 year is nice)

0.25oz All Spice Dram

1oz Fresh Lime Juice

0.75oz Demerara Syrup

2 dashes Angostura Bitters

Semi-Crushed Ice – best (and most enjoyable!) method is using a Lewis Bag and Mallet to create the ice, starting with standard cubes

June 29, 2024July 2, 2024

Add all ingredients to a stainless steel cup (comes with blender)

Fill with semi-crushed ice (made with Lewis Bag and Mallet, see above)

Flash blend (4-5 second bursts, 2-3 times)

Open pour into a chilled highball or Zombie glass

Garnish with sprig of Mint (slap it to wake it up first)

No Blender? No Problem!!

Add all ingredients to a cocktail shaker

Fill with semi-crushed ice and shake for 10-12 seconds

Open pour into a chilled highball or Zombie glass

Garnish with sprig of Mint (slap it to wake it up first)

Source: Smugger’s Cove Recipe (also found in their great BOOK)

The Jungle Bird

Campari is a challenging bottle. It’s a divisive bottle. There are those who love it and those who hate it. It is the mother of all Aperitifs, and you will be hard-pressed to find a bottle featuring such bitterness. But in a well-built cocktail, bitter does have a place. Perhaps you’ve poked at the genre with Aperol? Or at the very least mixed your martini with a dry vermouth. That’s a start.

We went looking for an “entry level” cocktail for Campari, and discovered that you can buy a smaller bottle (which isn’t the smart choice if you’re planning to mix with it often, but not a bad idea if you might get 2 ounces out and dump the rest). The Jungle Bird is an approachable campari cocktail. Based in Rum and dominated not by the bitterness, but rather by the Pineapple. The recipe we used from Steve the Bartender calls for 1.5 oz of Pineapple Juice, but we found that to be too fruit forward, so we dropped it back to 1.0 oz. We also made a version pulling back on the Campari to 0.5oz, but again that took the drink out of balance and it was all about Pineapple again.

The recipe below is a good balance of the citrus, the sweet and the bitter. The rum didn’t seem to matter. We used Appleton 12 year, but probably most aged rums will work. Just don’t get creative with Spiced Rum or similar, as the balance is delicate with this “bird”.

Properly built, the citrus will hit first and a slight bitterness will be the finish. If you are Campari curious, this might be the cocktail for you!

Cheers!

1.5oz Aged Rum

0.75oz Campari

1.0oz Pineapple Juice (can is okay)

0.5oz Fresh Lime Juice

0.5oz Simple Syrup

March 30, 2024July 2, 2024

Chill a Lowball Glass

Add all ingredients to a shaking tin

Add ice and shake for 10-12 seconds

Fill prepared glass with fresh ice cubes

Strain cocktail into glass

Garnish with an orange slice and cherry

Source: Steve the Bartender (slightly modified)

The Resurrection (aka Agua de Fresa)

We took some liberties with the re-naming. What was intended to be a hangover cure with the Resurrection name, turned into a mocktail. This was mainly because all hangover cures are either boring (hydrate), gross (drink pickle juice), or weird (rub lemon on armpits). No thank you.

This refreshing mocktail is sure to be a hit by the glass or by the punchbowl. Just make sure to give yourself plenty of time for the strawberries to steep in the sugar water.

Cheers! And Happy Easter!

4 cups Strawberries (sliced)

1 cup Sugar

8 cups of cold water

1 Lime, cut into 8 wedges

8 sprigs of mint

March 29, 2024July 2, 2024

Add the strawberries, sugar and one cup of water to a large bowl; stir to combine

Cover with plastic wrap and let sit in fridge for 4 hours

Pour mixture into a blender or use an immersion blender and blend until smooth

Using a large fine mesh strainer, pour the mixture through into a large bowl

Add remaining 7 cups of water to the strawberry mixture and stir to combine

Fill glass with ice and pour in strawberry water

Garnish with lime wedge and mint

Source: All Recipes Mexican Strawberry Water

Blueberry Gin and Tonic

In the search for a blue or purple drink, I came upon this twist on the gin and tonic. Making syrups is not nearly as hard as you might think (spoiler: it’s boiling water, sugar and blueberries). The simple glass build was also interesting, saving lots of mess.

You can also add this to lemonade to make a tasty mocktail (that will probably appear in the mocktail library one of these days).

Cheers!

1oz Blueberry Syrup (recipe below)

3oz Plymouth Gin

Top with Tonic Water

Garnish with Lime and Blueberries

For Syrup:

0.5 cup sugar

0.5 cup water

1 cup fresh blueberries

March 28, 2024July 2, 2024

Blueberry Syrup Build

Put everything in a pan and bring to simmer on the stove

Cook until the sugar is dissolved and the blueberries are mushy (stirring often)

Remove from heat and allow to cool

Use a strainer to filter into a bottle

Build cocktail in the glass!

Fill high ball glass with ice

Add syrup and gin

Top with Tonic Water

Squeeze a little lime and garnish with Lime wedge and blueberries

The Final Say

If you enjoy a “Last Word” but can’t find Green Chartreuse, we highly recommend this cocktail as an alternative. We modified the original recipe a fair amount, so you might need to as well. The Violete can quickly overpower the drink, so experiment and start lighter. And stick with a mild gin like Plymouth or Old Tom.

Cheers!

1oz Plymouth Gin

1oz Maraschino Liqueur

1oz Fresh Lime Juice

0.75oz Creme de Violete

March 15, 2024July 2, 2024

Add all ingredients to a cocktail shaker

Add ice and shake for 10 seconds

Double strain into a chilled Nick and Nora glass

Source: Can’t recall the original source, but the ratios were modified by BC

The Rattle Skull

We couldn’t have a menu, even a mini-menu, without recognizing our “Runaway Anchor Godfather, Anders Erickson. So we present a cocktail from year ago, but worthy of the season.

Our final St. Patricks Day cocktail features what could arguably be called the “national drink” for the holiday, Guinness. For this drink you’ll be mixing a cocktail in a shaker (there’s lime juice, so no stirring this one), and then pouring it into the glass full of beer.

If you’re using a standard pint glass, you’ll be able to add the entire can of Guinness before topping off with the liquor elements. Make sure not to skip the grated nutmeg, as you want every sip to have that aroma in the mix. Grating actual nutmeg is preferred, but also not as easy to find as the stuff on the spice section of Target. So do what you must, but don’t skip that nutmeg garnish! Cheers!

12oz Guinness (we divert from Ander’s recipe, calling for Founder’s Porter)

1oz Jamaican Rum (we use Mount Gay)

1oz Cognac (or Brandy if you’re in a pinch)

0.75oz Fresh Lime Juice

0.5oz Demerara Syrup

Garnish with grated nutmeg

March 12, 2024July 2, 2024

Pour the beer into a large pint style glass, leaving 1 inch for additional liquor

In a shaking tin, add the remaining ingredients

Add ice and shake for 10 seconds

Strain (or double strain if you hate ice chips like me) into the prepared beer glass

Once the foam as settled, grate nutmeg on the top, generously!

Source: Ander Erickson Rattle Skull Recipe

Midori Sour

One of the first cocktail I ever had over twenty years ago was the Midori Sour. It’s an often teased drink, but for this St Patrick’s Day, let’s give it a shot.

Here’s the key to a good Midori Sour, do not, I repeat, DO NOT use “sweet and sour mix”. One shot of midori and two shot of that does not a good cocktail make! You have to juice a lemon and a lime to get a good drink here, so do the work!

The vodka shot is extra, if you want a little extra kick in your melon flavored drink. I don’t make them often anymore, but the taste brings me back, and perhaps it might be the same way for you. Cheers!

1.5oz Midori Melon Liqueur

1oz Vodka

0.5oz Fresh Lemon Juice

0.5oz Fresh Lime Juice

3oz Club Soda (or lemon lime soda if you want it sweeter)

Here’s a link for a hand juicer, if you don’t have one.

January 9, 2024July 2, 2024

Add all ingredients (but soda) to a highball or collins glass filled with ice (build in glass!!)

Stir for 20 seconds to combine the elements

Top off with Club Soda and stir again to mix

Source: Delish Midori Sour Recipe

Nojito – mocktail

A classic mocktail if there ever was one. The lime and mint are still there even if the booze is not, and those are the classic flavors you are probably looking for in this mocktail anyway.

Build it in the glass and go easy on the sugar for starters. And always use fresh mint. No shortcuts with this one.

Cheers!

6 fresh mint sprigs (plus 1 for garnish)

1 barspoon superfine sugar

2 lime wedges

Soda Water

Dash of simple syrup