{ "count": 10, "includesBody": true, "items": [ { "api": "/cocktails/jet-pilot/index.json", "collection": "cocktails", "date": "", "description": "", "draft": false, "fields": { "category": "Golden Era", "coveBookPageNumber": 61, "draft": false, "glassware": "Double old-fashioned", "ingredients": [ { "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 rum", "unit": "oz" }, { "amount": 0.75, "name": "blended aged rum", "unit": "oz" }, { "amount": 0.75, "name": "black blended overproof rum", "unit": "oz" }, { "amount": 1, "name": "Herbstura", "unit": "dash" } ], "isBehindPaywall": false, "origin": "The Luau, 1950s", "overview": "With the growth of aviation and the space race, tiki bars went from serving Test Pilots to Jet Pilots to Space Pilots to celebrate their daring feats. This 1950s version from The Luau in Beverly Hills will fuel your tanks with citrus, spices, nerves of steel, and a blend of rums. This is basically a reproportioned and tweaked Zombie, but a little roll, pitch, and yaw make this an interesting variation.", "recipeOrigin": "Smuggler's cove book", "source": "Beachbum Berry's Sippin' Safari, adapted by Smuggler's Cove", "title": "Jet Pilot", "weight": 90 }, "html": "", "id": "cocktails/jet-pilot", "lastmod": "", "markdown": "", "readingTime": 0, "slug": "jet-pilot", "summary": "", "title": "Jet Pilot", "url": "/cocktails/jet-pilot/", "weight": 90, "wordCount": 0 }, { "api": "/cocktails/halekulani-cocktail/index.json", "collection": "cocktails", "date": "", "description": "", "draft": false, "fields": { "category": "Golden Era", "coveBookPageNumber": 61, "draft": false, "garnish": "Edible orchid", "glassware": "Chilled coupe", "instructions": "Combine all the ingredients in a cocktail shaker with cracked or cubed ice. Shake and double-strain into a chilled coupe and garnish with an edible orchid on the edge of the glass.", "isBehindPaywall": false, "origin": "House Without a Key Lounge, halekulani Hotel, Waikiki Beach, circa 1930s", "overview": "Open the door to paradise with this 1930s treat from the famous House Without a Key on Waikiki beach.", "recipeOrigin": "Smuggler's cove book", "source": "Beachbum Berry's Sippin' Safari, adapted by Smuggler's Cove", "title": "Halekulani Cocktail", "weight": 100 }, "html": "", "id": "cocktails/halekulani-cocktail", "lastmod": "", "markdown": "", "readingTime": 0, "slug": "halekulani-cocktail", "summary": "", "title": "Halekulani Cocktail", "url": "/cocktails/halekulani-cocktail/", "weight": 100, "wordCount": 0 }, { "api": "/cocktails/sidewinders-fang/index.json", "collection": "cocktails", "date": "", "description": "", "draft": false, "fields": { "category": "Golden Era", "coveBookPageNumber": 62, "draft": false, "garnish": "Mint sprig", "glassware": "Large (22-ounce) brandy snifter", "ingredients": [ { "amount": 1.5, "name": "lime juice", "unit": "oz" }, { "amount": 1.5, "name": "orange juice", "unit": "oz" }, { "amount": 1.5, "name": "Passion fruit syrup", "unit": "oz" }, { "amount": 3, "name": "seltzer", "unit": "oz" }, { "amount": 1, "name": "blended aged rum", "unit": "oz" }, { "amount": 1, "name": "black blended rum", "unit": "oz" } ], "instructions": "Lime a snifter with the Sidewinder's Fang peel, with one end hanging over the rim of the glass. Fill glass with cracked or cubed ice to hold the peel in place. Put the remaining ingredients in a drink mixer tin with 12 ounces of crushed ice and 4 to 6 small \"agitator\" cubes. Flash blend then strain into the snifter. Garnish with a mint sprig.", "isBehindPaywall": false, "origin": "Lanai, San Mateo, California, circa 1960s", "overview": "As it used to be at the legendary Lanai restaurant in San Mateo, California. Beware this serpent's bite!", "recipeOrigin": "Smuggler's cove book", "source": "Beachbum Berry Remixed", "title": "Sidewinder's Fang", "weight": 110 }, "html": "", "id": "cocktails/sidewinders-fang", "lastmod": "", "markdown": "", "readingTime": 0, "slug": "sidewinders-fang", "summary": "", "title": "Sidewinder's Fang", "url": "/cocktails/sidewinders-fang/", "weight": 110, "wordCount": 0 }, { "api": "/cocktails/hawaiian-sunset/index.json", "collection": "cocktails", "date": "", "description": "", "draft": false, "fields": { "category": "Golden Era", "coveBookPageNumber": 62, "draft": false, "garnish": "Lime peel", "glassware": "Cilled coupe", "ingredients": [ { "amount": 0.5, "name": "lime juice", "unit": "oz" }, { "amount": 0.5, "name": "lemon juice", "unit": "oz" }, { "amount": 0.5, "name": "Orgeat syrup", "unit": "oz" }, { "amount": 1, "name": "Grenadine", "unit": "tsp" }, { "amount": 1.5, "name": "vodka", "unit": "oz" } ], "instructions": "Add all the ingredients to a cocktail shaker and shake with cracked or cubed ice. Double-strain into a chilled coupe. Garnish with a lime peel.", "isBehindPaywall": false, "origin": "Aku Aku, circa 1960s", "overview": "A lost gem from the Aku Aku Polynesian Restaurant, once part of the now-also-lost Stardust Casino in beautiful Las Vegas, feauring a little vodka and a lot of lady luck!", "recipeOrigin": "Smuggler's cove book", "source": "Beachbum Berry's Sippin' Safari, adapted by Smuggler's Cove", "title": "Hawaiian Sunset", "weight": 120 }, "html": "", "id": "cocktails/hawaiian-sunset", "lastmod": "", "markdown": "", "readingTime": 0, "slug": "hawaiian-sunset", "summary": "", "title": "Hawaiian Sunset", "url": "/cocktails/hawaiian-sunset/", "weight": 120, "wordCount": 0 }, { "api": "/cocktails/captains-grog/index.json", "collection": "cocktails", "date": "", "description": "", "draft": false, "fields": { "category": "Golden Era", "coveBookPageNumber": 65, "draft": false, "garnish": "Mint sprig", "glassware": "Double old-fashioned", "ingredients": [ { "amount": 0.5, "name": "lime juice", "unit": "oz" }, { "amount": 0.5, "name": "grapefruit juice", "unit": "oz" }, { "amount": 0.5, "name": "grade A maple syrup", "unit": "oz" }, { "amount": 3, "name": "vanilla extract", "unit": "drops" }, { "amount": 3, "name": "almond extract", "unit": "drops" }, { "amount": 1, "name": "seltzer", "unit": "oz" }, { "amount": 0.5, "name": "John D. Taylor's Velvet Falernum", "unit": "oz" }, { "amount": 0.5, "name": "Pierre Ferrand Dry Curaçao", "unit": "oz" }, { "amount": 0.75, "name": "black blended rum", "unit": "oz" }, { "amount": 0.75, "name": "blended lightly aged rum", "unit": "oz" }, { "amount": 0.75, "name": "blended aged 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 open pour with gated finish into a double old-fashioned glass. Add garnish.", "isBehindPaywall": false, "notes": "It's easy to batch up a Captain's Mix like we do at Smuggler's Cove: multiply the ingredient quantities of the falernum, curaçao maple syrup, and vanilla and almond extracts by the number of grogs you plan to serve and combine in a sealable container. Then, substitute 1.5 ounces of this Captain's Mix for those ingredients in the recipe.", "origin": "Captain's Inn, Long Beach, California, circa 1962", "overview": "From the Captain's Inn, Long Beach, California, this hearty blend will help keep you on an even keel.", "recipeOrigin": "Smuggler's cove book", "source": "beachbum Berry Remixed, adapted by Smuggler's Cove", "title": "Captain's Grog", "weight": 130 }, "html": "", "id": "cocktails/captains-grog", "lastmod": "", "markdown": "", "readingTime": 0, "slug": "captains-grog", "summary": "", "title": "Captain's Grog", "url": "/cocktails/captains-grog/", "weight": 130, "wordCount": 0 }, { "api": "/cocktails/suffering-bastard/index.json", "collection": "cocktails", "date": "", "description": "", "draft": false, "fields": { "category": "Golden Era", "coveBookPageNumber": 65, "draft": false, "garnish": "Mint sprig and swizzle stick", "glassware": "Collins or highball", "ingredients": [ { "amount": 4, "name": "ginger beer", "unit": "oz" }, { "amount": 0.5, "name": "lime juice", "unit": "oz" }, { "amount": 0.25, "name": "Demerara syrup", "unit": "oz" }, { "amount": 1, "name": "London dry gin", "unit": "oz" }, { "amount": 1, "name": "brandy", "unit": "oz" }, { "amount": 2, "name": "Angostura bitters", "unit": "dashes" } ], "instructions": "Add the ginger beer to a Collins or highball glass, then add the remaining ingredients to a cocktail shaker. Fill with cracked or cubed ice. Shake and strain the contents into the glass and gently fill with cubed or cracked ice and then garnish.", "isBehindPaywall": false, "origin": "Shepheard's Hotel, Cairo, 1942", "overview": "Created at the Shepheard Hotel in Cairo by legendary globetrotting barman Joe Scialom, this was the drink that fortified Montgomer's boys during the Second World War as they pushed back against Rommel in north Africa.", "recipeOrigin": "Smuggler's cove book", "source": "Beachbum Berry Remixed, adapted by Smuggler's Cove", "title": "Suffering Bastard", "weight": 140 }, "html": "", "id": "cocktails/suffering-bastard", "lastmod": "", "markdown": "", "readingTime": 0, "slug": "suffering-bastard", "summary": "", "title": "Suffering Bastard", "url": "/cocktails/suffering-bastard/", "weight": 140, "wordCount": 0 }, { "api": "/cocktails/merciless-virgin/index.json", "collection": "cocktails", "date": "", "description": "", "draft": false, "fields": { "category": "Golden Era", "coveBookPageNumber": 67, "draft": false, "garnish": "Maraschino cherries on a cocktail pick", "glassware": "Footed pilsner", "ingredients": [ { "amount": 0.75, "name": "lemon juice", "unit": "oz" }, { "amount": 0.5, "name": "seltzer", "unit": "oz" }, { "amount": 0.5, "name": "Cherry Heering liqueur", "unit": "oz" }, { "amount": 0.5, "name": "John D. Taylor's Velvet Falernum", "unit": "oz" }, { "amount": 0.25, "name": "Pierre Ferrand Dry Curaçao", "unit": "oz" }, { "amount": 1.5, "name": "blended lightly aged 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 open pour with gated finish into a footed pilsner glass. Add garnish.", "isBehindPaywall": false, "origin": "Skipper Kent's", "overview": "Frank \"Skipper\" kent, owner of San Francisco's Skipper Kent's, quoted the The Rubáiyát of Omar Khayyám in his description of this drink in an unpublished recipes: \"She must be merciless. Ah! Moon of my delight-that knows no wane-The moon of Heaven has risen once again. How oft hereafter rising-shall she look-through this same garden-after me-in vain!\"", "recipeOrigin": "Smuggler's cove book", "source": "Previously unpublished recipe from the collection of Jacqueline Zumwalt, adapted by Smuggler's Cove", "title": "Merciless Virgin", "weight": 150 }, "html": "", "id": "cocktails/merciless-virgin", "lastmod": "", "markdown": "", "readingTime": 0, "slug": "merciless-virgin", "summary": "", "title": "Merciless Virgin", "url": "/cocktails/merciless-virgin/", "weight": 150, "wordCount": 0 }, { "api": "/cocktails/saturn/index.json", "collection": "cocktails", "date": "", "description": "", "draft": false, "fields": { "category": "Golden Era", "coveBookPageNumber": 67, "draft": false, "garnish": "Long spiral-cut lemon peel peel wrapped into rings", "glassware": "Chilled coupe", "ingredients": [ { "amount": 0.75, "name": "lemon juice", "unit": "oz" }, { "amount": 0.5, "name": "Passion fruit syrup", "unit": "oz" }, { "amount": 0.25, "name": "Orgeat syrup", "unit": "oz" }, { "amount": 0.25, "name": "John D. Taylor's Velvet Falernum", "unit": "oz" }, { "amount": 1.25, "name": "London dry gin", "unit": "oz" } ], "instructions": "Add all the ingredients to a cocktail shaker. Fill with cracked ice. Shake and strain into a chilled coupe. Rest garnish on top of the drink", "isBehindPaywall": false, "overview": "This is a winning combination of gin, lemon, passion fruit, falernum, and orgeat. And don't just take our word for it: J. \"Popo\" Galsini, as part of the California Bartenders' Guild, won the International Bartender's Association World Championship in 1967 with this beauty. We chose a garnish that represents the rings of Saturn.", "recipeOrigin": "Smuggler's cove book", "source": "Beachbum Berry Remixed, adapted by Smuggler's Cove", "title": "Saturn", "weight": 160 }, "html": "", "id": "cocktails/saturn", "lastmod": "", "markdown": "", "readingTime": 0, "slug": "saturn", "summary": "", "title": "Saturn", "url": "/cocktails/saturn/", "weight": 160, "wordCount": 0 }, { "api": "/cocktails/tiki-bowl/index.json", "collection": "cocktails", "date": "", "description": "", "draft": false, "fields": { "category": "Golden Era", "coveBookPageNumber": 68, "draft": false, "garnish": "Edible orchid", "glassware": "Small (16- to 20-ounce) scorpion bowl or other decorative bowl", "ingredients": [ { "amount": 1.5, "name": "orange juice", "unit": "oz" }, { "amount": 0.75, "name": "lime juice", "unit": "oz" }, { "amount": 1, "name": "Honey syrup", "unit": "oz" }, { "amount": 1.5, "name": "black blended rum", "unit": "oz" }, { "amount": 1, "name": "black blended overproof rum", "unit": "oz" }, { "amount": 1, "name": "column still aged rum", "unit": "oz" }, { "amount": 2, "name": "Herbstura", "unit": "dashes" } ], "instructions": "Combine all ingredients in a drink mixer tin. Fill with 18 ounces crushed ice and 4 to 6 small \"agitator\" cubes. Flash blend and open pour with gated finish into a tiki bowl for two and float garnish in bowl.", "isBehindPaywall": false, "origin": "Kon-Tiki, Portland, Oregon, 1960", "overview": "A Kon_Tiki original, but still very closely related to any number of drinks in Donn's style. Donn's signature \"secret weapon\" was a combination of honey, Angostura bitters, and Pernod, which features in many of his cocktail. The \"diaspora\" of Donn-style exotic cocktails was spread both by his acolytes and imitators to venues around the world.", "recipeOrigin": "Smuggler's cove book", "source": "Beachbum Berry's Sippin' Safari, adapted by Smuggler's Cove", "title": "Tiki Bowl", "weight": 170 }, "html": "", "id": "cocktails/tiki-bowl", "lastmod": "", "markdown": "", "readingTime": 0, "slug": "tiki-bowl", "summary": "", "title": "Tiki Bowl", "url": "/cocktails/tiki-bowl/", "weight": 170, "wordCount": 0 }, { "api": "/cocktails/hurricane/index.json", "collection": "cocktails", "date": "", "description": "", "draft": false, "fields": { "category": "Golden Era", "coveBookPageNumber": 68, "draft": false, "garnish": "Wind-ravaged ocktail umbrella speared into a lemon wdge", "glassware": "Small (15-ounce) hurricane (\"squall\") glass", "ingredients": [ { "amount": 2, "name": "lemon juice", "unit": "oz" }, { "amount": 2, "name": "Passion fruit syrup", "unit": "oz" }, { "amount": 4, "name": "black blended rum", "unit": "oz" } ], "instructions": "Combine all ingredients in a drink mixer tin. Fill with 12 ounces crushed ice and 4 to 6 small \"agitator\" cubes. Flash blend and open pour with gated finish into a hurricane glass. Add garnish.", "isBehindPaywall": false, "origin": "Pat O'Briens, New Orleans, circa 1940s", "overview": "A perfect three-ingredient drink that captures exotic flavor in the simplest way. Even though Pat O'Brien's is an Irish-themed bar, this drink became a tiki bar staple around the world. Much like the Mai Tai, the Hurricane you will be served today is often bright red, a far cry from the original.", "recipeOrigin": "Smuggler's cove book", "source": "Beachbum Berry Remixed", "title": "Hurricane", "weight": 180 }, "html": "", "id": "cocktails/hurricane", "lastmod": "", "markdown": "", "readingTime": 0, "slug": "hurricane", "summary": "", "title": "Hurricane", "url": "/cocktails/hurricane/", "weight": 180, "wordCount": 0 } ], "slug": "Golden Era", "taxonomy": "category", "term": "Golden Era" }