Let centuries of alcoholic excellence, honed in the sultry islands of the Pacific or the Caribbean, guide you in your pursuit of cocktail ecstasy.
Please read the note scratched on the palm frond before experimenting.
- Jamaican Sunset
- Mai Tai
- New Orleans Fizz
- Tropical Cocktail
- Bermuda Highball
- Indigo Island
- Shark Attack
1/2 oz. Appleton Estate Special Rum
1/2 oz. Kingston Coconut Rum Liquor
1/2 oz. Tito's Vodka
3 shakes Peychaud's Bitters
Stir. Repeat sunset.
Bianca made this. There are other Jamaican Sunrises that are utterly unrelated to this, but she was fishing for a name and it stuck. The Overproof you can get here in the States is one percent less heady than that from Jamaica, so it sounds like we need to go back and stock up.
I do love Mai Tais. Or, wait... I love the Mai Tais you get nowadays. They might be orange, or reddish, and utterly unlike the original, but most sweetish combinations of rum and orange/pineapple juice please me immeasurably.
But that isn't the original. Victor Bergeron has the strongest argument for having created this in 1944, but it uses a 17-year-old Wray & Nephew Jamaican rum that isn't available any more, much to our collective sorrow. Donn Beach had a drink called the Mai Tai Swizzle in the '30s, but that disappeared. Even Vic's recipe changed over the years.
Now, the Mai Tai has evolved into the diabetes-inducing but still lovely sunset-colored sugar bomb it is now.
80 proof J. Wray & Nephew Rum over shaved ice
Add juice from half a fresh lime
Some orange curacao
A dash of rock candy syrup
A dollop of French orgeat
sprig of fresh mint.
From various sources, the story goes: "In 1944 after success with several exotic rum drinks, I felt a new drink was needed. I thought about all the really successful drinks - martinis, manhattans, daiquiris, all basically simple drinks.
I took down a bottle of 17-year old rum. It was J. Wray & Nephew from Jamaica - surprisingly golden in colour, medium bodied, but with the rich pungent flavour particular to the Jamaican blends. The flavour of this great rum wasn't meant to be overpowered with heavy addition of fruit juices and flavourings. I took a fresh lime, added some orange Curacao from Holland, a dash of rock candy syrup, and a dollop of French orgeat for its subtle almond flavour. I added a generous amount of shaved ice and shook it vigorously by hand to produce the marriage I was after. Half the lime shell went into each drink for colour and I stuck in a branch of fresh mint.
I gave the first two to Eastham and Carrie Guild, friends from Tahiti who were there that night. Carrie took one sip and said, 'Mai tai roa ae.' In Tahitian this means, 'out of this world, the best.' Well, that was that. I named the drink 'Mai Tai.'"
1 oz Demerara Rum
1 oz dark Jamaican Rum
1 oz white Puerto Rican Rum
1/4 oz Orange Curacao
1 oz orange juice, freshly squeezed
1 oz pineapple juice, freshly squeezed
3/4 oz lime juice, freshly squeezed
1/4 oz orgeat syrup
1/2 oz sugar syrup
from The Surf Room of the Royal Hawaiian Hotel in Waikiki, who's been doing this since 1953, when Vic Bergeron introduced it to Hawaii.
1 ounce rhum (Rhum Clément VSOP Martinique or Rhum J.M. Gold)
1 ounce Jamaican rum (Appleton Estate 12-year or El Dorado 12-year)
1/2 ounce orgeat syrup (Latitude 29 or Fee Brothers)
1/2 ounce Cointreau
1 ounce fresh lime juice
Add ingredients to a shaker and shake well. Pour unstrained into a double old-fashioned glass. Drop half the expended lime shell in the glass and garnish with mint if you like; I generally don't bother.
Rhum (with the h) agricole is originally a West Indies rum distilled from sugar cane juice rather than molasses. It's generally a little higher proof and earthy in tone, and totally worth it if you can find it.
By the way: National Mai Tai Day is August 30th, per the city of Oakland. Remember to celebrate.
"The Mai Tai hits the Big Five-0" - Kevin Crossman - Kevin Crossman gives us a thorough history and, more importantly, where the get the best (and worst) ones in Hawaii.
"How to Make a Mai Tai" - Jeff "Beachbum" Berry lets us in on more history, and adds his own touch for how to replicate it in a fine manner.
Zombie aka The Skull-Puncher
3/4 ounce Jamaica rum (90 proof)
3/4 ounce light rum (86 proof)
3/4 ounce pineapple juice
3/4 ounce papaya juice
1 ounce lime juice
1 teaspoon powdered sugar
The roots of the Dead Lounge sink deep into tropical soil, among the humid green forests of the Caribbean.
Shake ingredients well with ice; strain into a chilled pint glass, or alternately, pour unstrained into a large zombie glass. Garnish with a pineapple wheel and a cherry, preferably spiked on a toothpick. Float a high-proof, heavy-bodied rum (such as Demerara: 151 proof) atop, and sprinkle powdered sugar over all. Add a sprig of mint if desired.
Invented by Donn Beach, arguably the founder of tiki restaurants and bars.
New Orleans Fizz
1/2 ounce lemon juice
3 dashes orange flower water
1 teaspoon simple syrup
2 ounces cream
One egg white (See Description)
Then again, rumors abound that the Lounge hails from the French Quarter, perhaps behind the St. Louis Cathedral; it certainly shows considerable panache with the cocktails of the South.
Place ingredients into blender with one scoop of cracked ice; flash blend for 15 to 30 seconds. Pour mixture into large wine goblet and top with soda water. Garnish with a small flower blossom. For a Golden New Orleans Fizz, use the yolk of an egg; for a Royal New Orleans Fizz, use an entire egg.
Created in the late 1800s by Henry C. Ramos in New Orleans. Once called the Ramos' Original Gin Fizz. (The cocktail, not Henry.)
3/4 ounce curacao
3/4 ounce lime juice
On the other hand, rumours also abound that the Lounge's source lies somewhere near Tortuga.
Shake ingredients with cracked ice. Strain into a chilled cocktail glass. Garnish with a squeeze of lime.
3/4 ounce brandy
3/4 ounce dry vermouth
Ginger ale or club soda
Mix liquors; fill with ginger ale or club soda. Serve in a highball glass with a lemon twist. You'd better not be a rookie when ordering this one.
It is reasonably certain that, despite the loveliness of Bermuda, that the Lounge does not hail from there.
1 ounce Wray & Nephew Overproof White Rum
1 ounce Malibu Banana Rum
1 ounce Trader Vic's Authentic Dark Rum
splash of Chambord
Use a clean mixer vodka like Svedka. Shake vodka and rum over ice and strain into a tall glass with ice. Splash Chambord on top and gently stir.
Invented by Dave and Bianca, when we were bored and rooting through our available bottles.
1 ounce Bacardi 151
1 ounce Malibu Rum
3 ounces red grapefruit juice (w/ pulp for effect)
3 ounces orange juice w/ pulp
1 Tbsp Rose's Grenadine
several chopped cherries or red grape pieces
C'est une libation peculiar a les plages du Floride! Mix these ingredients and shake with ice, serve with a small amount of ice chips -- to simulate bone, of course -- in a tall glass. Sure to provoke a feeding frenzy near your bar.
Recipe and extra French submitted to the Dead Lounge by Zeke. My Thanks, and we shall create a gris-gris bag in your honor.
If you know of a liquid tropical sensation that inspired you, please send it on.