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      "fields": {
        "category": "Curating the Experience",
        "coveBookPageNumber": 134,
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        "garnish": "Fire. Otherwise, sliced limes and oranges.",
        "glassware": "Large (32- to 48-ounce) scorpion bowl and long (20-inch) luau straws or other punch bowl or decorative bowl with a ladle and cups.",
        "ingredients": [
          {
            "amount": 4,
            "name": "lime juice",
            "unit": "oz"
          },
          {
            "amount": 4,
            "name": "pineapple juice",
            "unit": "oz"
          },
          {
            "amount": 1,
            "name": "passion fruit puree",
            "unit": "oz"
          },
          {
            "amount": 3,
            "name": "Demerara syrup",
            "unit": "oz"
          },
          {
            "amount": 1,
            "name": "Luxardo Maraschino liqueur",
            "unit": "oz"
          },
          {
            "amount": 4,
            "name": "blended lightly aged rum",
            "unit": "oz"
          },
          {
            "amount": 4,
            "name": "blended aged rum",
            "unit": "oz"
          }
        ],
        "instructions": "Add all the ingredients in a drink mixer tin without ice and roll (pour back and forth a few times) with another drink mixer tin to combine ingredients. Divide the contents in half evenly between the tins. Add 12 ounces of crushed ice and 4 to 6 \"agitator\" cubes to each of the two tins. With each tin, flash blend and open pour with gated finish into a four-person ceramic scorpion bowl. Serve with 20-inch luau straws for easier sharing. Serve on fire!",
        "isBehindPaywall": false,
        "notes": "Named for the interior designer of Smuggler’s Cove, Ignacio \"Notch\" Gonzalez.",
        "origin": "Created by Martin Cate",
        "overview": "A Top Notch drink inspired by a Top Notch guy. Stare in wonder at the mighty volcano and decide quickly which of your friends should be the first into the fire.",
        "recipeOrigin": "Smuggler's cove book",
        "title": "Top Notch Volcano",
        "weight": 390
      },
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      "id": "cocktails/top-notch-volcano",
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      "slug": "top-notch-volcano",
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      "title": "Top Notch Volcano",
      "url": "/cocktails/top-notch-volcano/",
      "weight": 390,
      "wordCount": 0
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    {
      "api": "/cocktails/the-naked-ape/index.json",
      "collection": "cocktails",
      "date": "",
      "description": "",
      "draft": false,
      "fields": {
        "category": "Curating the Experience",
        "coveBookPageNumber": 134,
        "draft": false,
        "glassware": "Ape \"Fez Wearin\" Monkey Mug (or other tiki mug or double old-fashioned)",
        "ingredients": [
          {
            "amount": 0.5,
            "name": "lemon juice",
            "unit": "oz"
          },
          {
            "amount": 0.5,
            "name": "Cinnamon syrup",
            "unit": "oz"
          },
          {
            "amount": 0.5,
            "name": "Giffard Banane du Brésil banana liqueur",
            "unit": "oz"
          },
          {
            "amount": 1.5,
            "name": "black blended rum",
            "unit": "oz"
          },
          {
            "amount": 0.5,
            "name": "pot still lightly aged rum (overproof)",
            "unit": "oz"
          },
          {
            "amount": 1,
            "name": "Angostura bitters",
            "unit": "dash"
          }
        ],
        "instructions": "Add all the ingredients to a drink mixer tin. Fill with 12 ounces of crushed ice and 4 to 6 \"agitator\" cubes. Flash blend and open pour with gated finish into a tiki mug or double old-fashioned glass.",
        "isBehindPaywall": false,
        "origin": "Created by Martin Cate",
        "overview": "Created in honor of the San Francisco exotica band, Ape, for one of Smuggler’s Cove’s (incredibly) rare concerts.",
        "recipeOrigin": "Smuggler's cove book",
        "title": "The Naked Ape",
        "weight": 400
      },
      "html": "",
      "id": "cocktails/the-naked-ape",
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      "readingTime": 0,
      "slug": "the-naked-ape",
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      "title": "The Naked Ape",
      "url": "/cocktails/the-naked-ape/",
      "weight": 400,
      "wordCount": 0
    },
    {
      "api": "/cocktails/swizzle-francais/index.json",
      "collection": "cocktails",
      "date": "",
      "description": "",
      "draft": false,
      "fields": {
        "category": "Curating the Experience",
        "coveBookPageNumber": 136,
        "draft": false,
        "garnish": "Swizzle napkin wrap and mint sprig",
        "glassware": "Collins or highball",
        "instructions": "Combine all the ingredients in a Collins or highball glass and fill the glass three-quarters full with crushed ice. Swizzle with a lélé or barspoon. Top up with additional crushed ice as needed to fill the glass and garnish.",
        "isBehindPaywall": false,
        "origin": "Created by Martin Cate",
        "recipeOrigin": "Smuggler's cove book",
        "title": "Swizzle Français",
        "weight": 410
      },
      "html": "",
      "id": "cocktails/swizzle-francais",
      "lastmod": "",
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      "slug": "swizzle-francais",
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      "title": "Swizzle Français",
      "url": "/cocktails/swizzle-francais/",
      "weight": 410,
      "wordCount": 0
    },
    {
      "api": "/cocktails/sparkling-mai-tai/index.json",
      "collection": "cocktails",
      "date": "",
      "description": "",
      "draft": false,
      "fields": {
        "category": "Curating the Experience",
        "coveBookPageNumber": 136,
        "draft": false,
        "garnish": "Lime twist and a mint leaf",
        "glassware": "Champagne flute or coupe",
        "ingredients": [
          {
            "amount": 0.25,
            "name": "lime juice",
            "unit": "oz"
          },
          {
            "amount": 0.25,
            "name": "Orgeat",
            "unit": "oz"
          },
          {
            "amount": 0.5,
            "name": "Pierre Ferrand Dry Curaçao",
            "unit": "oz"
          },
          {
            "amount": 0.25,
            "name": "black blended overproof rum",
            "unit": "oz"
          },
          {
            "amount": 0.5,
            "name": "blended aged rum",
            "unit": "oz"
          },
          {
            "amount": 4,
            "name": "chilled sparkling wine",
            "unit": "oz"
          }
        ],
        "instructions": "Pour all the ingredients except the sparking wine into a mixing glass. Stir with cracked or cubed ice. Strain into a chilled champagne flute or coupe and top with sparkling wine, then garnish.",
        "isBehindPaywall": false,
        "notes": "To save time, you can batch this recipe ahead of time. To serve several people, multiply the ingredient quantities by the number of guests. Combine all the ingredients except the sparkling wine and chill for an hour. When you’re ready to serve, pour 1¾ ounces of the chilled mix into each glass (no need to stir with ice) and top each with 4 ounces of chilled sparkling wine.",
        "origin": "Created by Martin Cate",
        "recipeOrigin": "Smuggler's cove book",
        "source": "Created for Sunset magazine, 2011",
        "title": "Sparkling Mai Tai",
        "weight": 420
      },
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      "id": "cocktails/sparkling-mai-tai",
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      "slug": "sparkling-mai-tai",
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      "title": "Sparkling Mai Tai",
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      "weight": 420,
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    },
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      "api": "/cocktails/the-ernesto/index.json",
      "collection": "cocktails",
      "date": "",
      "description": "",
      "draft": false,
      "fields": {
        "category": "Curating the Experience",
        "coveBookPageNumber": 137,
        "draft": false,
        "garnish": "Lime wheel and edible orchid",
        "glassware": "Double old-fashioned",
        "ingredients": [
          {
            "amount": 2,
            "name": "Ting grapefruit soda",
            "unit": "oz"
          },
          {
            "amount": 1,
            "name": "lime juice",
            "unit": "oz"
          },
          {
            "amount": 1,
            "name": "Honey syrup",
            "unit": "oz"
          },
          {
            "amount": 0.5,
            "name": "apricot liqueur",
            "unit": "oz"
          },
          {
            "amount": 2,
            "name": "blanco tequila",
            "unit": "oz"
          },
          {
            "amount": 1,
            "name": "Herbstura",
            "unit": "dash"
          }
        ],
        "instructions": "Pour the grapefruit soda into a double old-fashioned glass. Add the remaining ingredients to a cocktail shaker filled with cracked or cubed ice. Shake and strain into the double old-fashioned glass. Carefully add cracked or cubed ice to the glass and garnish.",
        "isBehindPaywall": false,
        "origin": "Created by Martin Cate",
        "recipeOrigin": "Smuggler's cove book",
        "title": "The Ernesto",
        "weight": 430
      },
      "html": "",
      "id": "cocktails/the-ernesto",
      "lastmod": "",
      "markdown": "",
      "readingTime": 0,
      "slug": "the-ernesto",
      "summary": "",
      "title": "The Ernesto",
      "url": "/cocktails/the-ernesto/",
      "weight": 430,
      "wordCount": 0
    },
    {
      "api": "/cocktails/the-sexpert/index.json",
      "collection": "cocktails",
      "date": "",
      "description": "",
      "draft": false,
      "fields": {
        "category": "Curating the Experience",
        "coveBookPageNumber": 137,
        "draft": false,
        "garnish": "Edible orchid or hibiscus flower",
        "glassware": "Chilled coupe",
        "ingredients": [
          {
            "amount": 0.5,
            "name": "lemon juice",
            "unit": "oz"
          },
          {
            "amount": 0.5,
            "name": "Passion fruit syrup",
            "unit": "oz"
          },
          {
            "amount": 0.5,
            "name": "John D. Taylor's Velvet Falernum",
            "unit": "oz"
          },
          {
            "amount": 1.5,
            "name": "Peruvian pisco",
            "unit": "oz"
          },
          {
            "amount": 0.5,
            "name": "gin",
            "unit": "oz"
          },
          {
            "amount": 6,
            "name": "Bittermens Burlesque bitters",
            "unit": "drops"
          }
        ],
        "instructions": "Combine all the ingredients in a cocktail shaker and fill with cracked or cubed ice. Shake and double-strain into a chilled coupe and add garnish.",
        "isBehindPaywall": false,
        "origin": "Created by Martin Cate",
        "overview": "Created in honor of author Susie Bright’s book-release party at Smuggler’s Cove.",
        "recipeOrigin": "Smuggler's cove book",
        "title": "The Sexpert",
        "weight": 440
      },
      "html": "",
      "id": "cocktails/the-sexpert",
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      "markdown": "",
      "readingTime": 0,
      "slug": "the-sexpert",
      "summary": "",
      "title": "The Sexpert",
      "url": "/cocktails/the-sexpert/",
      "weight": 440,
      "wordCount": 0
    },
    {
      "api": "/cocktails/smugglers-rum-barrel/index.json",
      "collection": "cocktails",
      "date": "",
      "description": "",
      "draft": false,
      "fields": {
        "category": "Curating the Experience",
        "coveBookPageNumber": 139,
        "draft": false,
        "garnish": "Freshly grated nutmeg, mint sprig, fresh flower, SC swizzle stick",
        "glassware": "SC Rum Barrel or large (22-ounce) brandy snifter",
        "instructions": "Add all the ingredients to drink mixer tin. Fill with 12 ounces of crushed ice and 4 to 6 small \"agitator\" cubes. Flash blend and open pour with gated finish into a mug or snifter, then garnish.",
        "isBehindPaywall": false,
        "notes": "We pay tribute to the longstanding tradition of Donn’s coded and secret recipes with this drink. Even our bartenders don’t know all of the ingredients.",
        "origin": "Created by Martin Cate",
        "overview": "One of the signature cocktails from Smuggler’s Cove, and a top seller from day one.",
        "recipeOrigin": "Smuggler's cove book",
        "title": "Smuggler's Rum Barrel",
        "weight": 450
      },
      "html": "",
      "id": "cocktails/smugglers-rum-barrel",
      "lastmod": "",
      "markdown": "",
      "readingTime": 0,
      "slug": "smugglers-rum-barrel",
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      "title": "Smuggler's Rum Barrel",
      "url": "/cocktails/smugglers-rum-barrel/",
      "weight": 450,
      "wordCount": 0
    },
    {
      "api": "/cocktails/hana-reviver/index.json",
      "collection": "cocktails",
      "date": "",
      "description": "",
      "draft": false,
      "fields": {
        "category": "Curating the Experience",
        "coveBookPageNumber": 139,
        "draft": false,
        "garnish": "Mint sprig and a swizzle stick",
        "glassware": "Footed pilsner",
        "ingredients": [
          {
            "amount": 1,
            "name": "lemon juice",
            "unit": "oz"
          },
          {
            "amount": 1,
            "name": "Passion fruit honey",
            "unit": "oz"
          },
          {
            "amount": 0.25,
            "name": "li hing mui powder",
            "unit": "barspoon"
          },
          {
            "amount": 2,
            "name": "seltzer",
            "unit": "oz"
          },
          {
            "amount": 1,
            "name": "Maraschino liqueur",
            "unit": "barspoon"
          },
          {
            "amount": 2,
            "name": "pot still unaged rum",
            "unit": "oz"
          }
        ],
        "instructions": "Add all the ingredients to a drink mixer tin. Fill with 12 ounces of crushed ice and 4 to 6 small \"agitator\" cubes. Flash blend and then open pour with gated finish into a footed pilsner glass. Add g",
        "isBehindPaywall": false,
        "origin": "Created by Martin Cate",
        "recipeOrigin": "Smuggler's cove book",
        "title": "Hana Reviver",
        "weight": 460
      },
      "html": "",
      "id": "cocktails/hana-reviver",
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      "markdown": "",
      "readingTime": 0,
      "slug": "hana-reviver",
      "summary": "",
      "title": "Hana Reviver",
      "url": "/cocktails/hana-reviver/",
      "weight": 460,
      "wordCount": 0
    },
    {
      "api": "/cocktails/kaiteur-swizzle/index.json",
      "collection": "cocktails",
      "date": "",
      "description": "",
      "draft": false,
      "fields": {
        "category": "Curating the Experience",
        "coveBookPageNumber": 140,
        "draft": false,
        "garnish": "Swizzle napkin wrap and mint sprig",
        "glassware": "Collins or highball",
        "ingredients": [
          {
            "amount": 0.75,
            "name": "lime juice",
            "unit": "oz"
          },
          {
            "amount": 0.5,
            "name": "Grade A maple syrup",
            "unit": "oz"
          },
          {
            "amount": 0.5,
            "name": "John D. Taylor's Velvet Falernum",
            "unit": "oz"
          },
          {
            "amount": 2,
            "name": "blended aged rum (Guyana)",
            "unit": "oz"
          },
          {
            "amount": 2,
            "name": "Angostura bitters",
            "unit": "dashes"
          }
        ],
        "instructions": "Add all the ingredients to a Collins or highball glass and fill the glass three-quarters full with crushed ice. Swizzle with a lélé or barspoon. Top up with additional crushed ice as needed to fill the glass and garnish.",
        "isBehindPaywall": false,
        "origin": "Created by Martin Cate",
        "overview": "Named for the breathtaking Kaiteur Falls in Guyana.",
        "recipeOrigin": "Smuggler's cove book",
        "title": "Kaiteur Swizzle",
        "weight": 470
      },
      "html": "",
      "id": "cocktails/kaiteur-swizzle",
      "lastmod": "",
      "markdown": "",
      "readingTime": 0,
      "slug": "kaiteur-swizzle",
      "summary": "",
      "title": "Kaiteur Swizzle",
      "url": "/cocktails/kaiteur-swizzle/",
      "weight": 470,
      "wordCount": 0
    },
    {
      "api": "/cocktails/the-expedition/index.json",
      "collection": "cocktails",
      "date": "",
      "description": "",
      "draft": false,
      "fields": {
        "category": "Curating the Experience",
        "coveBookPageNumber": 140,
        "draft": false,
        "garnish": "Edible orchid",
        "glassware": "Kuhiko tiki mug or other 16-ounce mug or glass",
        "ingredients": [
          {
            "amount": 1,
            "name": "lime juice",
            "unit": "oz"
          },
          {
            "amount": 0.5,
            "name": "Cinnamon syrup",
            "unit": "oz"
          },
          {
            "amount": 0.5,
            "name": "Honey syrup",
            "unit": "oz"
          },
          {
            "amount": 0.25,
            "name": "Vanilla syrup",
            "unit": "oz"
          },
          {
            "amount": 2,
            "name": "seltzer",
            "unit": "oz"
          },
          {
            "amount": 0.25,
            "name": "Bittermens New Orleans Coffee Liqueur",
            "unit": "oz"
          },
          {
            "amount": 2,
            "name": "black blended rum",
            "unit": "oz"
          },
          {
            "amount": 1,
            "name": "bourbon",
            "unit": "oz"
          }
        ],
        "instructions": "Add all the ingredients to a drink mixer tin with 12 ounces of crushed ice and 4 to 6 small \"agitator\" cubes. Flash blend and open pour with gated finish into a mug or glass. Add garnish.",
        "isBehindPaywall": false,
        "origin": "Created by Martin Cate",
        "overview": "The journeys of Donn Beach inspired this cocktail. From Donn’s roots in New Orleans, we start with bourbon. As his travels took him to the Caribbean, we add the rum and spices. And as he sets up shop in Southern California, we add the fresh citrus and honey. At the Mai Kai in Fort Lauderdale, Florida, ex–Don the Beachcomber’s bartender Mariano Licudine invented one of his most famous drinks, The Black Magic, which uses coffee and citrus. Inspired by The Black Magic, we add Bittermens New Orleans Coffee liqueur, which brings us full circle to Donn’s original home.",
        "recipeOrigin": "Smuggler's cove book",
        "title": "The Expedition",
        "weight": 480
      },
      "html": "",
      "id": "cocktails/the-expedition",
      "lastmod": "",
      "markdown": "",
      "readingTime": 0,
      "slug": "the-expedition",
      "summary": "",
      "title": "The Expedition",
      "url": "/cocktails/the-expedition/",
      "weight": 480,
      "wordCount": 0
    },
    {
      "api": "/cocktails/the-undead-gentleman/index.json",
      "collection": "cocktails",
      "date": "",
      "description": "",
      "draft": false,
      "fields": {
        "category": "Curating the Experience",
        "coveBookPageNumber": 142,
        "draft": false,
        "garnish": "Intertwined lime and grapefruit twists",
        "glassware": "Chilled coupe",
        "ingredients": [
          {
            "amount": 1,
            "name": "absinthe blanc",
            "unit": "dash"
          },
          {
            "amount": 0.5,
            "name": "lime juice",
            "unit": "oz"
          },
          {
            "amount": 0.5,
            "name": "grapefruit juice",
            "unit": "oz"
          },
          {
            "amount": 0.5,
            "name": "Cinnamon syrup",
            "unit": "oz"
          },
          {
            "amount": 0.5,
            "name": "John D. Taylor's Velvet Falernum",
            "unit": "oz"
          },
          {
            "amount": 1,
            "name": "black blended overproof rum",
            "unit": "oz"
          },
          {
            "amount": 1.5,
            "name": "blended aged rum",
            "unit": "oz"
          },
          {
            "amount": 1,
            "name": "Angostura bitters",
            "unit": "dash"
          }
        ],
        "instructions": "Rinse a chilled cocktail coupe with absinthe blanc. Add the remaining ingredients to a cocktail shaker with cracked or cubed ice. Shake and double-strain into the coupe and add garnish.",
        "isBehindPaywall": false,
        "origin": "Created by Martin Cate",
        "overview": "This is a Zombie that’s been simplified slightly and served on the stem, for the sophisticated savage.",
        "recipeOrigin": "Smuggler's cove book",
        "source": "Tasting Table, 2011",
        "title": "The Undead Gentleman",
        "weight": 490
      },
      "html": "",
      "id": "cocktails/the-undead-gentleman",
      "lastmod": "",
      "markdown": "",
      "readingTime": 0,
      "slug": "the-undead-gentleman",
      "summary": "",
      "title": "The Undead Gentleman",
      "url": "/cocktails/the-undead-gentleman/",
      "weight": 490,
      "wordCount": 0
    },
    {
      "api": "/cocktails/the-dead-reckoning/index.json",
      "collection": "cocktails",
      "date": "",
      "description": "",
      "draft": false,
      "fields": {
        "category": "Curating the Experience",
        "coveBookPageNumber": 142,
        "draft": false,
        "garnish": "Pineapple fronds, mint spring, and lemon spiral",
        "glassware": "Collins or highball glass",
        "ingredients": [
          {
            "amount": 1,
            "name": "seltzer",
            "unit": "oz"
          },
          {
            "amount": 1,
            "name": "lemon juice",
            "unit": "oz"
          },
          {
            "amount": 1,
            "name": "pineapple juice",
            "unit": "oz"
          },
          {
            "amount": 0.5,
            "name": "Grade A maple syrup",
            "unit": "oz"
          },
          {
            "amount": 0.5,
            "name": "Vanilla Brandy (see Note)",
            "unit": "oz"
          },
          {
            "amount": 0.5,
            "name": "tawny port",
            "unit": "oz"
          },
          {
            "amount": 2,
            "name": "blended aged rum",
            "unit": "oz"
          },
          {
            "amount": 1,
            "name": "Angostura bitters",
            "unit": "dash"
          }
        ],
        "instructions": "Add the seltzer to a Collins or highball glass. Add the remaining ingredients to a drink mixer tin. Add 12 ounces of crushed ice and 4 to 6 \"agitator\" cubes to the drink mixer tin and flash blend. Strain the contents into the glass over the seltzer. Carefully fill the glass with cracked or cubed ice and add garnish.",
        "isBehindPaywall": false,
        "notes": "To make the SC Vanilla Brandy: Split an 8-inch vanilla bean lengthwise and cut into three roughly equal pieces. Add the vanilla bean pieces to 1 liter of brandy, reseal the bottle, and let rest at room temperature for two weeks. Remove the beans and discard. Add 2 ounces of SC Demerara syrup at room temperature for two weeks. Remove the beans and discard. Add 2 ounces of SC Demerara syrup t",
        "origin": "Created by Martin Cate",
        "overview": "Created for the NW Tiki Crawl (now Tiki Kon) in 2007, this has become one of our most popular drinks and has found its way to a few menus around the country.",
        "recipeOrigin": "Smuggler's cove book",
        "title": "The Dead Reckoning",
        "weight": 500
      },
      "html": "",
      "id": "cocktails/the-dead-reckoning",
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      "markdown": "",
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      "slug": "the-dead-reckoning",
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      "title": "The Dead Reckoning",
      "url": "/cocktails/the-dead-reckoning/",
      "weight": 500,
      "wordCount": 0
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    {
      "api": "/cocktails/falinum/index.json",
      "collection": "cocktails",
      "date": "",
      "description": "",
      "draft": false,
      "fields": {
        "category": "Curating the Experience",
        "coveBookPageNumber": 144,
        "draft": false,
        "glassware": "Tiki Kaimuki mug or double old-fashioned glass",
        "ingredients": [
          {
            "amount": 1,
            "name": "lemon juice",
            "unit": "oz"
          },
          {
            "amount": 1,
            "name": "Coconut cream",
            "unit": "oz"
          },
          {
            "amount": 1,
            "name": "seltzer",
            "unit": "oz"
          },
          {
            "amount": 0.5,
            "name": "John D. Taylor's Velvet Falernum",
            "unit": "oz"
          },
          {
            "amount": 2,
            "name": "column still aged rum",
            "unit": "oz"
          },
          {
            "amount": 1,
            "name": "orange bitters",
            "unit": "dash"
          }
        ],
        "instructions": "Combine all the ingredients in a drink mixer tin and fill with 12 ounces of crushed ice and 4 to 6 small \"agitator\" cubes. Flash blend and open pour with gated finish into a mug or double old-fashion",
        "isBehindPaywall": false,
        "origin": "Created by Martin Cate",
        "overview": "Created for my old pal Falin Minoru, artist and proprietor of Tiki Kaimuki Fine Boozing Vessels, tiki mugs made in Oakland, California.",
        "recipeOrigin": "Smuggler's cove book",
        "title": "Falinum",
        "weight": 510
      },
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    {
      "api": "/cocktails/humuhumunukunukuapuaa/index.json",
      "collection": "cocktails",
      "date": "",
      "description": "",
      "draft": false,
      "fields": {
        "category": "Curating the Experience",
        "coveBookPageNumber": 144,
        "draft": false,
        "garnish": "Edible orchid and maraschino cherries on a cocktail pick",
        "glassware": "Double old-fashioned",
        "ingredients": [
          {
            "amount": 0.75,
            "name": "lemon juice",
            "unit": "oz"
          },
          {
            "amount": 0.75,
            "name": "pineapple juice",
            "unit": "oz"
          },
          {
            "amount": 0.5,
            "name": "Orgeat",
            "unit": "oz"
          },
          {
            "amount": 2,
            "name": "gin",
            "unit": "oz"
          },
          {
            "amount": 2,
            "name": "Peychaud's bitters",
            "unit": "dashes"
          }
        ],
        "instructions": "Add all the ingredients to a cocktail shaker and fill with crushed ice. Shake and open pour into a double old-fashioned glass. Garnish with an edible orchid and maraschino cherries.",
        "isBehindPaywall": false,
        "notes": "Substitute a blended aged rum for the gin to make a Lauwiliwilinukunuku’oi’oi.",
        "origin": "Created by Marcovaldo Dionysos",
        "recipeOrigin": "Smuggler's cove book",
        "title": "Humuhumunukunukuapua'a",
        "weight": 520
      },
      "html": "",
      "id": "cocktails/humuhumunukunukuapuaa",
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      "title": "Humuhumunukunukuapua'a",
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      "weight": 520,
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    {
      "api": "/cocktails/finkelgrog/index.json",
      "collection": "cocktails",
      "date": "",
      "description": "",
      "draft": false,
      "fields": {
        "category": "Curating the Experience",
        "coveBookPageNumber": 145,
        "draft": false,
        "garnish": "Zesty conversation",
        "glassware": "Double old-fashioned",
        "ingredients": [
          {
            "amount": 0.5,
            "name": "lime juice",
            "unit": "oz"
          },
          {
            "amount": 0.5,
            "name": "grapefruit juice",
            "unit": "oz"
          },
          {
            "amount": 0.25,
            "name": "Orgeat",
            "unit": "oz"
          },
          {
            "amount": 0.5,
            "name": "Napa Wine Syrup (see Note)",
            "unit": "oz"
          },
          {
            "amount": 0.5,
            "name": "Licor 43",
            "unit": "oz"
          },
          {
            "amount": 1,
            "name": "blended lightly aged rum",
            "unit": "oz"
          },
          {
            "amount": 1,
            "name": "black blended rum",
            "unit": "oz"
          },
          {
            "amount": 1,
            "name": "seltzer",
            "unit": "oz"
          },
          {
            "amount": 1,
            "name": "ground cinnamon",
            "unit": "pinch"
          }
        ],
        "instructions": "Combine all the ingredients in a drink mixer tin. Fill with 12 ounces of crushed ice and 4 to 6 \"agitator\" cubes. Flash blend and open pour with gated finish into a double old-fashioned glass.",
        "isBehindPaywall": false,
        "notes": "To make the Napa Wine Syrup, place 16 ounces Napa Valley Cabernet Sauvignon in a small saucepan and simmer over medium-low heat until the wine has been reduced by half, about 25 minutes. Add 1 cup of granulated sugar and stir until the sugar has dissolved (about 1 minute). Remove from the heat. Let cool and store in a sealed bottle in the refrigerator for up to three months.",
        "origin": "Created by Martin Cate",
        "overview": "Created for Mai Kai Gents lead singer Judd Finkelstein for his home bar, the Wiki Wiki Grog Shop. Judd’s day job as one of the top winemakers in Napa County inspired the ingredients.",
        "recipeOrigin": "Smuggler's cove book",
        "title": "Finkelgrog",
        "weight": 530
      },
      "html": "",
      "id": "cocktails/finkelgrog",
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      "readingTime": 0,
      "slug": "finkelgrog",
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      "title": "Finkelgrog",
      "url": "/cocktails/finkelgrog/",
      "weight": 530,
      "wordCount": 0
    },
    {
      "api": "/cocktails/for-petes-sake/index.json",
      "collection": "cocktails",
      "date": "",
      "description": "",
      "draft": false,
      "fields": {
        "category": "Curating the Experience",
        "coveBookPageNumber": 145,
        "draft": false,
        "garnish": "Maraschino cherry inserted into an edible hibiscus flower speared on a 6-inch black cocktail pick or short swizzle stick",
        "glassware": "Double old-fashioned",
        "ingredients": [
          {
            "amount": 0.75,
            "name": "lime juice",
            "unit": "oz"
          },
          {
            "amount": 0.5,
            "name": "Demerara syrup",
            "unit": "oz"
          },
          {
            "amount": 0.5,
            "name": "Hibiscus syrup",
            "unit": "oz"
          },
          {
            "amount": 0.5,
            "name": "Cherry Heering",
            "unit": "oz"
          },
          {
            "amount": 1.5,
            "name": "Peruvian pisco",
            "unit": "oz"
          },
          {
            "amount": 1,
            "name": "Angostura bitters",
            "unit": "dash"
          }
        ],
        "instructions": "Add all the ingredients to a drink mixer tin. Fill with 12 ounces of crushed ice and 4 to 6 small \"agitator\" cubes. Flash blend and then open pour with gated finish into a double old-fashioned glass",
        "isBehindPaywall": false,
        "origin": "Created by Martin Cate",
        "recipeOrigin": "Smuggler's cove book",
        "title": "For Pete's Sake",
        "weight": 540
      },
      "html": "",
      "id": "cocktails/for-petes-sake",
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      "slug": "for-petes-sake",
      "summary": "",
      "title": "For Pete's Sake",
      "url": "/cocktails/for-petes-sake/",
      "weight": 540,
      "wordCount": 0
    }
  ],
  "slug": "Curating the Experience",
  "taxonomy": "category",
  "term": "Curating the Experience"
}