{ "collection": "cocktails", "count": 122, "description": "Cocktail recipes — specs, technique, and service details.", "includesBody": true, "items": [ { "api": "/cocktails/aku-aku/index.json", "collection": "cocktails", "date": "", "description": "", "draft": false, "fields": { "category": "The Birth of Tiki", "coveBookPageNumber": 39, "draft": false, "garnish": "Large mint leeaf or a small custer of mint sprigs", "glassware": "Chilled coupe", "ingredients": [ { "amount": 5, "name": "fresh pineapple", "unit": "(1-inch-square) chunks" }, { "amount": 8, "name": "mint leaves" }, { "amount": 1, "name": "lime juice", "unit": "oz" }, { "amount": 0.5, "name": "demerara syrup", "unit": "oz" }, { "amount": 0.5, "name": "peach liqueur", "unit": "oz" }, { "amount": 1.5, "name": "blended lightly aged rum", "unit": "oz" } ], "instructions": "Muddle the pineapple chunks in a drink mixer tin. Add the remaining ingredients and 12 ounces of crushed ice and flash blend for 10 seconds. Double strain into a chilled coupe glass. Float a large mint leaf on the surface of the drink or rest a smalll cluster of mint sprigs against the side of the glass to garnish.", "isBehindPaywall": false, "origin": "Based on Don the Beachcomber's Missionary's Downfall", "overview": "This inspired use of fresh mint and pineapple seems wholly contemporary, but has its roots in the 1930s whe it was originally served at Don the Beachcomber and named the Missionary's Downfall.", "recipeOrigin": "Smuggler's cove book", "source": "Trader Vic's Bartender's Guide, Revised", "title": "Aku Aku", "weight": 10 }, "html": "", "id": "cocktails/aku-aku", "lastmod": "", "markdown": "", "readingTime": 0, "slug": "aku-aku", "summary": "", "title": "Aku Aku", "url": "/cocktails/aku-aku/", "weight": 10, "wordCount": 0 }, { "api": "/cocktails/pupule/index.json", "collection": "cocktails", "date": "", "description": "", "draft": false, "fields": { "category": "The Birth of Tiki", "coveBookPageNumber": 39, "draft": false, "garnish": "Swizzle stick and mint sprig", "glassware": "Footed pilsner", "ingredients": [ { "amount": 1, "name": "Spiral-cut orange peel" }, { "amount": 0.75, "name": "lime juice", "unit": "oz" }, { "amount": 0.75, "name": "orange juice", "unit": "oz" }, { "amount": 0.25, "name": "cinnamon syrup", "unit": "oz" }, { "amount": 0.25, "name": "vanilla syrup", "unit": "oz" }, { "amount": 0.25, "name": "St. Elizabeth Allspice Dram", "unit": "oz" }, { "amount": 2, "name": "column still aged rum", "unit": "oz" }, { "amount": 1, "name": "Angostura bitters", "unit": "dash" } ], "instructions": "Line a footed pilsner glass with the orange peel with one end hanging over the rim of the glass. Add the remaining ingredients to a drinkn 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 the glass. Add garnish.", "isBehindPaywall": false, "notes": "This well-spiced delight was later renamed \"The Nui Nui.\"", "origin": "Don the Beachcomber, min-1930s", "recipeOrigin": "Smuggler's cove book", "source": "Beachbum Berry's Sippin' Safari, adapted by Smuggler's Cove", "title": "Pupule", "weight": 20 }, "html": "", "id": "cocktails/pupule", "lastmod": "", "markdown": "", "readingTime": 0, "slug": "pupule", "summary": "", "title": "Pupule", "url": "/cocktails/pupule/", "weight": 20, "wordCount": 0 }, { "api": "/cocktails/dons-own-grog/index.json", "collection": "cocktails", "date": "", "description": "", "draft": false, "fields": { "category": "The Birth of Tiki", "coveBookPageNumber": 40, "draft": false, "garnish": "Freshly grated nutmeg", "glassware": "Double old-fashioned", "ingredients": [ { "amount": 0.75, "name": "lime juice", "unit": "oz" }, { "amount": 1, "name": "demerara syrup", "unit": "oz" }, { "amount": 1, "name": "grenadine", "unit": "dash" }, { "amount": 0.25, "name": "Leopold Brothers Rocky Mountain Blackberry Liqueur", "unit": "oz" }, { "amount": 1, "name": "blended aged rum", "unit": "oz" }, { "amount": 0.25, "name": "blended lightly aged rum", "unit": "oz" }, { "amount": 0.25, "name": "black blended rum", "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 open pour with gated finish into a double old-fashioned glass. Top with freshly grated nutmeg.", "isBehindPaywall": false, "origin": "Don the Beachcomber, circa 1937", "recipeOrigin": "Smuggler's cove book", "source": "Beachbum Berr's Sippin' Safari, adapted by Smuggler's Cove", "title": "Don's Own Grog", "weight": 30 }, "html": "", "id": "cocktails/dons-own-grog", "lastmod": "", "markdown": "", "readingTime": 0, "slug": "dons-own-grog", "summary": "", "title": "Don's Own Grog", "url": "/cocktails/dons-own-grog/", "weight": 30, "wordCount": 0 }, { "api": "/cocktails/port-au-prince/index.json", "collection": "cocktails", "date": "", "description": "", "draft": false, "fields": { "category": "The Birth of Tiki", "coveBookPageNumber": 40, "draft": false, "garnish": "Lime wedge speared with a cocktail umbrella", "glassware": "Footed pilsner", "ingredients": [ { "amount": 0.5, "name": "lime juice", "unit": "oz" }, { "amount": 0.5, "name": "pineapple juice", "unit": "oz" }, { "amount": 0.25, "name": "demerara syrup", "unit": "oz" }, { "amount": 1, "name": "grenadine", "unit": "dash" }, { "amount": 0.5, "name": "John D. Taylor's Velvet Falernum", "unit": "oz" }, { "amount": 1.5, "name": "cane coffey still aged rum", "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 open pour with gated finish into a footed pilsner glass. Add garnish.", "isBehindPaywall": false, "origin": "Don the beachcomber, circa late 1930s", "recipeOrigin": "Smuggler's cove book", "source": "Beachbum Berry's Sippin' Safari, adapted by Smuggler's Cove", "title": "Port Au Prince", "weight": 40 }, "html": "", "id": "cocktails/port-au-prince", "lastmod": "", "markdown": "", "readingTime": 0, "slug": "port-au-prince", "summary": "", "title": "Port Au Prince", "url": "/cocktails/port-au-prince/", "weight": 40, "wordCount": 0 }, { "api": "/cocktails/three-dots-and-a-dash/index.json", "collection": "cocktails", "date": "", "description": "", "draft": false, "fields": { "category": "The Birth of Tiki", "coveBookPageNumber": 43, "draft": false, "garnish": "Three maraschino cherries and a pineapple chunk speared on a cocktail pick, or three maraschino cherries on a cocktail pick plus a pineapple frond", "glassware": "Footed pilsner", "ingredients": [ { "amount": 0.5, "name": "lime juice", "unit": "oz" }, { "amount": 0.5, "name": "orange juice", "unit": "oz" }, { "amount": 0.5, "name": "Honey syrup", "unit": "oz" }, { "amount": 0.25, "name": "John D. Taylor's Velvet Falernum", "unit": "oz" }, { "amount": 0.25, "name": "St. Elizabeth Allspice Dram", "unit": "oz" }, { "amount": 1.5, "name": "case AOC Martinique rhum agricole vieux", "unit": "oz" }, { "amount": 0.5, "name": "blended aged rum", "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 open pour with gated finish into a footed pilsner glass. Add garnish.", "isBehindPaywall": false, "notes": "The garnish cleverly represents the Morse code. The three cherries are the \"dots,\" and the \"dash\" was, traditionally, at Don the Beachcomber's, a rectangular chunk of pineapple. At Smuggler's Cove we choose to use a pineapple frond as our dash.", "origin": "Donn the Beachcomber's", "overview": "Created during World War II by Donn Beach, the name is Morse code for \"Victory.\"", "recipeOrigin": "Smuggler's cove book", "source": "Beachbum Berry's Sippin' Safari, adapted by Smuggler's Cove", "title": "Three Dots and a Dash", "weight": 50 }, "html": "", "id": "cocktails/three-dots-and-a-dash", "lastmod": "", "markdown": "", "readingTime": 0, "slug": "three-dots-and-a-dash", "summary": "", "title": "Three Dots and a Dash", "url": "/cocktails/three-dots-and-a-dash/", "weight": 50, "wordCount": 0 }, { "api": "/cocktails/mexican-el-diablo/index.json", "collection": "cocktails", "date": "", "description": "", "draft": false, "fields": { "category": "The Birth of Tiki", "coveBookPageNumber": 43, "draft": false, "garnish": "Swizzle stick", "glassware": "Collins or highball", "ingredients": [ { "amount": 1, "name": "lime wedge" }, { "amount": 0.5, "name": "lime juice", "unit": "oz" }, { "amount": 0.5, "name": "créme de cassis", "unit": "oz" }, { "amount": 1.5, "name": "blanco tequila", "unit": "oz" }, { "amount": 4, "name": "ginger ale", "unit": "oz" } ], "instructions": "Squeeze and drop lime wedge into a Collins or highball glass. Fill glass with cracked ice. Build the drink by adding the remaining ingredients; stir. Garnish with a swizzle stick.", "isBehindPaywall": false, "overview": "As Vic said of his 1946 invention, \"I hate like hell to bring up unpleasant things at a time like this, but go easy on this one because it's tough on your running board.", "recipeOrigin": "Smuggler's cove book", "source": "Trader Vic's Book of Food and Drink, adapted by Smuggler's Cove", "title": "Mexican El Diablo", "weight": 60 }, "html": "", "id": "cocktails/mexican-el-diablo", "lastmod": "", "markdown": "", "readingTime": 0, "slug": "mexican-el-diablo", "summary": "", "title": "Mexican El Diablo", "url": "/cocktails/mexican-el-diablo/", "weight": 60, "wordCount": 0 }, { "api": "/cocktails/port-light/index.json", "collection": "cocktails", "date": "", "description": "", "draft": false, "fields": { "category": "The Birth of Tiki", "coveBookPageNumber": 44, "draft": false, "garnish": "Swizzle stick", "glassware": "Footed pilsner", "ingredients": [ { "amount": 1, "name": "egg white", "unit": "oz" }, { "amount": 2, "name": "bourbon", "unit": "oz" }, { "amount": 1, "name": "lemon juice", "unit": "oz" }, { "amount": 0.75, "name": "Honey syrup", "unit": "oz" }, { "amount": 0.5, "name": "Passion fruit syrup", "unit": "oz" } ], "instructions": "Combine the egg white and bourbon in a drink mixer tin and dry flash without ice for 10 seconds. Then add the remaining ingredients. 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 and garnish", "isBehindPaywall": false, "overview": "This Trader Vic original will guide you out to sea!", "recipeOrigin": "Smuggler's cove book", "source": "Trader Vic's Bartender's Guide, Revised, adadpted by Smuggler's Cove", "title": "Port Light", "weight": 70 }, "html": "", "id": "cocktails/port-light", "lastmod": "", "markdown": "", "readingTime": 0, "slug": "port-light", "summary": "", "title": "Port Light", "url": "/cocktails/port-light/", "weight": 70, "wordCount": 0 }, { "api": "/cocktails/demerara-dry-float/index.json", "collection": "cocktails", "date": "", "description": "", "draft": false, "fields": { "category": "The Birth of Tiki", "coveBookPageNumber": 44, "draft": false, "glassware": "Double old-fashioned glass and an old-fashioned or small shot glass", "ingredients": [ { "amount": 0.75, "name": "black blended overproof rum", "unit": "oz" }, { "amount": 2, "name": "lime juice", "unit": "oz" }, { "amount": 1, "name": "lemon juice", "unit": "tsp" }, { "amount": 1.5, "name": "Passion fruit syrup", "unit": "oz" }, { "amount": 0.25, "name": "Demerara syrup", "unit": "oz" }, { "amount": 0.25, "name": "Luxardo Maraschino liqueur", "unit": "oz" }, { "amount": 1.5, "name": "blended aged rum", "unit": "oz" } ], "instructions": "Pour the overproof rum into a separate old-fashioned or shot glass and set aside. Add the remaining ingredients to a drink mixer tin. Fill with 12 ounces of crushed ice and 4 to 6 small \"agitator\" cubes. Fash blend and open pour with gated finish into a double old-fashioned glass, and serve with the side of overproof rum (the side of danger!). Encourage guests to pour as much or as little of the overproof rum into their drink as they like, and experience how the drink flavor changes.", "isBehindPaywall": false, "origin": "Don the Beachcomber's", "overview": "Served with a side of danger!", "recipeOrigin": "Smuggler's cove book", "source": "Beachbum Berry's Intoxica!, adapted by Smuggler's Cove", "title": "Demerara Dry Float", "weight": 80 }, "html": "", "id": "cocktails/demerara-dry-float", "lastmod": "", "markdown": "", "readingTime": 0, "slug": "demerara-dry-float", "summary": "", "title": "Demerara Dry Float", "url": "/cocktails/demerara-dry-float/", "weight": 80, "wordCount": 0 }, { "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 }, { "api": "/cocktails/mundo-perdido/index.json", "collection": "cocktails", "date": "", "description": "", "draft": false, "fields": { "category": "Tiki Revival", "coveBookPageNumber": 93, "draft": false, "glassware": "Chilled coupe", "ingredients": [ { "amount": 0.75, "name": "lemon juice", "unit": "oz" }, { "amount": 0.25, "name": "Cinnamon syrup", "unit": "oz" }, { "amount": 0.25, "name": "Demerara syrup", "unit": "oz" }, { "amount": 0.5, "name": "apple brandy", "unit": "oz" }, { "amount": 1.5, "name": "black blended rum", "unit": "oz" } ], "instructions": "Combine all the ingredients in a cocktail shaker with cracked or cubed ice. Shake and double-strain into a chilled coupe.", "isBehindPaywall": false, "origin": "Created exclusively for Smuggler's Cove by Jeff \"beachbum\" Berry, 2009", "recipeOrigin": "Smuggler's cove book", "title": "Mundo Perdido", "weight": 190 }, "html": "", "id": "cocktails/mundo-perdido", "lastmod": "", "markdown": "", "readingTime": 0, "slug": "mundo-perdido", "summary": "", "title": "Mundo Perdido", "url": "/cocktails/mundo-perdido/", "weight": 190, "wordCount": 0 }, { "api": "/cocktails/formidable-dragon/index.json", "collection": "cocktails", "date": "", "description": "", "draft": false, "fields": { "category": "Tiki Revival", "coveBookPageNumber": 93, "draft": false, "garnish": "Edible orchid, multiple mint sprigs, and a swizzle stick", "glassware": "Large (22-ounce) brandy snifter", "ingredients": [ { "amount": 0.75, "name": "lemon juice", "unit": "oz" }, { "amount": 0.75, "name": "lime juice", "unit": "oz" }, { "amount": 0.5, "name": "Honey syrup", "unit": "oz" }, { "amount": 0.75, "name": "Molasses syrup", "unit": "oz" }, { "amount": 0.5, "name": "Amaro Di Angostura", "unit": "oz" }, { "amount": 1.5, "name": "blended aged rum", "unit": "oz" }, { "amount": 1, "name": "black blended rum", "unit": "oz" }, { "amount": 0.25, "name": "pot still lightly aged rum (overproof)", "unit": "oz" }, { "amount": 1, "name": "seltzer", "unit": "oz" } ], "instructions": "Add all the ingredients to a drink mixer tin filled with 18 ounces crushed ice and 4 to 6 small \"agitator\" cubes. Flash blend and open pour with gated finish into a snifter and add garnish", "isBehindPaywall": false, "origin": "Created by Martin Cate", "overview": "Named for Admiral Vernon's description of drunkenness as \"that formidable dragon\" in 1740, this concoction was first served at the Tiki Tower Takeover at The Hukilau, 2015.", "recipeOrigin": "Smuggler's cove book", "title": "Formidable Dragon", "weight": 200 }, "html": "", "id": "cocktails/formidable-dragon", "lastmod": "", "markdown": "", "readingTime": 0, "slug": "formidable-dragon", "summary": "", "title": "Formidable Dragon", "url": "/cocktails/formidable-dragon/", "weight": 200, "wordCount": 0 }, { "api": "/cocktails/lei-lani-volcano-2-0-a-k-a-lei-lani-nouveau/index.json", "collection": "cocktails", "date": "", "description": "", "draft": false, "fields": { "category": "Tiki Revival", "coveBookPageNumber": 94, "draft": false, "garnish": "Edible orchid", "glassware": "Collins or highball", "ingredients": [ { "amount": 3, "name": "Bundaberg Guava soda", "unit": "oz" }, { "amount": 1.5, "name": "pineapple juice", "unit": "oz" }, { "amount": 0.75, "name": "lime juice", "unit": "oz" }, { "amount": 1, "name": "Coconut cream", "unit": "oz" }, { "amount": 1.5, "name": "blended aged rum", "unit": "oz" } ], "instructions": "Add the guava soda to a Collins or highball glass, then add the remaining ingerdients to a cocktail shaker and fill with cracked or cubed ice. Shake and double-strain into a Collins or highball glass. Gently add cracked or cubed ice to the glass and then garnish.", "isBehindPaywall": false, "origin": "Smuggler's Cove original inspired by the Lei Lani Volcano from Walt Disney World, circa 1970s", "overview": "Created for the Walt Disney Family Museum Tiki Oasis Party, 2013, this updated recipe uses coconut cream and a blended aged rum in place of coconut rum, and uses a guava soda in place of guava nectar for more sparkle.", "recipeOrigin": "Smuggler's cove book", "source": "Original Lei Lani Volcano was published in Beachbum Berry Remixed", "title": "Lei Lani Volcano 2.0(A.K.A Lei Lani Nouveau)", "weight": 210 }, "html": "", "id": "cocktails/lei-lani-volcano-2-0-a-k-a-lei-lani-nouveau", "lastmod": "", "markdown": "", "readingTime": 0, "slug": "lei-lani-volcano-2-0-a-k-a-lei-lani-nouveau", "summary": "", "title": "Lei Lani Volcano 2.0(A.K.A Lei Lani Nouveau)", "url": "/cocktails/lei-lani-volcano-2-0-a-k-a-lei-lani-nouveau/", "weight": 210, "wordCount": 0 }, { "api": "/cocktails/tradewinds/index.json", "collection": "cocktails", "date": "", "description": "", "draft": false, "fields": { "category": "Tiki Revival", "coveBookPageNumber": 94, "draft": false, "garnish": "Lemon wedge speared with a cocktail umbrella turned inside out (as if the wind has gently blown it open)", "glassware": "Zombie", "ingredients": [ { "amount": 1, "name": "lemon juice", "unit": "oz" }, { "amount": 1.5, "name": "Coconut cream", "unit": "oz" }, { "amount": 1, "name": "apricot liqueur (sch as Rothman \u0026 Winter Apricot Liqueur or Giffard Abricot du Roussillon)", "unit": "oz" }, { "amount": 1, "name": "black blended rum", "unit": "oz" }, { "amount": 1, "name": "blended lightly aged rum", "unit": "oz" } ], "instructions": "Add all the ingredients to a drink mixer tin and fill with 12 ounces 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, "notes": "For a tasty twist, substitute 2 ounces of London dry gin for the rums.", "origin": "Circa 1970s", "overview": "If the wind is right, you can sail away and find tranquility with this Jamaican drink from the 1970s.", "recipeOrigin": "Smuggler's cove book", "source": "Beachbum Berry Remixed, adapted by Smuggler's Cove", "title": "Tradewinds", "weight": 220 }, "html": "", "id": "cocktails/tradewinds", "lastmod": "", "markdown": "", "readingTime": 0, "slug": "tradewinds", "summary": "", "title": "Tradewinds", "url": "/cocktails/tradewinds/", "weight": 220, "wordCount": 0 }, { "api": "/cocktails/peachtree-punch-2-0/index.json", "collection": "cocktails", "date": "", "description": "", "draft": false, "fields": { "category": "Tiki Revival", "coveBookPageNumber": 96, "draft": false, "garnish": "Grated nutmeg and peach wedge", "glassware": "Double old-fashioned", "ingredients": [ { "amount": 0.5, "name": "yellow or white peach, pitted, and coarsely chopped into chunks (with skin)", "unit": "oz" }, { "amount": 3, "name": "orange juice", "unit": "oz" }, { "amount": 0.5, "name": "lemon juice", "unit": "oz" }, { "amount": 1, "name": "Coconut cream", "unit": "oz" }, { "amount": 0.25, "name": "peach liqueur (such as Mathilde Peach or Combier Créme de Peche de Vigne)", "unit": "oz" }, { "amount": 2, "name": "blended lightly aged rum", "unit": "oz" }, { "amount": 1, "name": "seltzer", "unit": "oz" } ], "instructions": "Add the peach chunks, orange juice, and lemon juice to drink mixer tin and mddle the peach. Add the remaining ingredients. Fill with 12 ounces of crushed ice and 4 to 6 small \"agitator\" cubes. Flash blend and double-strain into a double old-fashioned glass filled with cracked or cubed ice. Garnish with grated nutmeg and a peach wedge on the rim of the glass.", "isBehindPaywall": false, "origin": "Smuggler's Cove original inspired by the Trader Vic's Peachtree Punch", "overview": "A modern twist on a Trader Vic's drink from the 1970s incorporating coconut cream, lemon, and seltzer. The original Peachtree punch was created for the opening of Trader Vic's, Atlanta, hence the celebration of the peach!", "recipeOrigin": "Smuggler's cove book", "source": "The Peachtree Punch was originally published in Trader Vic's Tiki Party!", "title": "Peachtree Punch 2.0", "weight": 230 }, "html": "", "id": "cocktails/peachtree-punch-2-0", "lastmod": "", "markdown": "", "readingTime": 0, "slug": "peachtree-punch-2-0", "summary": "", "title": "Peachtree Punch 2.0", "url": "/cocktails/peachtree-punch-2-0/", "weight": 230, "wordCount": 0 }, { "api": "/cocktails/jungle-bird/index.json", "collection": "cocktails", "date": "", "description": "", "draft": false, "fields": { "category": "Tiki Revival", "coveBookPageNumber": 96, "draft": false, "garnish": "Pineapple fronds", "glassware": "Collins or highball", "ingredients": [ { "amount": 2, "name": "pineapple juice", "unit": "oz" }, { "amount": 0.5, "name": "lime juice", "unit": "oz" }, { "amount": 0.5, "name": "Demerara syrup", "unit": "oz" }, { "amount": 0.75, "name": "Campari", "unit": "oz" }, { "amount": 1.5, "name": "black blended rum", "unit": "oz" } ], "instructions": "Add all the ingredients to 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 Collins or highball glass and add garnish.", "isBehindPaywall": false, "origin": "Kuala Lumpur Hilton, circa 1978", "overview": "A drink from the post-tiki era that has found great popularity coast to coast in saloons of all stripes.", "recipeOrigin": "Smuggler's cove book", "source": "Beachbum Berry Remixed, adapted by Smuggler's Cove", "title": "Jungle Bird", "weight": 240 }, "html": "", "id": "cocktails/jungle-bird", "lastmod": "", "markdown": "", "readingTime": 0, "slug": "jungle-bird", "summary": "", "title": "Jungle Bird", "url": "/cocktails/jungle-bird/", "weight": 240, "wordCount": 0 }, { "api": "/cocktails/golden-gun/index.json", "collection": "cocktails", "date": "", "description": "", "draft": false, "fields": { "category": "Tiki Revival", "coveBookPageNumber": 97, "draft": false, "garnish": "Participants didn't have any garnish at their table, so garnish as you see fit!", "glassware": "Collins or highball", "ingredients": [ { "amount": 0.75, "name": "lime juice", "unit": "oz" }, { "amount": 0.5, "name": "grapefruit juice", "unit": "oz" }, { "amount": 0.5, "name": "Demerara syrup", "unit": "oz" }, { "amount": 0.5, "name": "apricot liqueur (such as Rothman \u0026 Winter Apricot Liqueur or Giffard Abricot du Rousillon)", "unit": "oz" }, { "amount": 1, "name": "blended aged rum", "unit": "oz" }, { "amount": 1, "name": "blended lightly aged rum", "unit": "oz" }, { "amount": 2, "name": "Angostura bitters", "unit": "dashes" } ], "instructions": "Fill a Collins or highball glass with cracked or cubed ice. Add all the ingredients to a cocktail shaker filled with cracked or cubed ice. Shake and strain into the Collins or highball glass. Your choice of garnish.", "isBehindPaywall": false, "overview": "At Tiki Oasis 2012, I taught a seminar about how to structure an exotic cocktail. Attendees were provided with a bunch of exotic cocktail ingredients and challenged to come up with a cocktail. Table Eleven was the winner with this beauty!", "recipeOrigin": "Smuggler's cove book", "title": "Golden Gun", "weight": 250 }, "html": "", "id": "cocktails/golden-gun", "lastmod": "", "markdown": "", "readingTime": 0, "slug": "golden-gun", "summary": "", "title": "Golden Gun", "url": "/cocktails/golden-gun/", "weight": 250, "wordCount": 0 }, { "api": "/cocktails/hinky-dinks-fizzy/index.json", "collection": "cocktails", "date": "", "description": "", "draft": false, "fields": { "category": "Tiki Revival", "coveBookPageNumber": 97, "draft": false, "garnish": "Mint sprig", "glassware": "Large (22-ounce) brandy snifter", "ingredients": [ { "amount": 2, "name": "sparkling wine", "unit": "oz" }, { "amount": 1.5, "name": "pineapple juice", "unit": "oz" }, { "amount": 0.5, "name": "lime juice", "unit": "oz" }, { "amount": 0.5, "name": "Passion fruit syrup", "unit": "oz" }, { "amount": 0.5, "name": "apricot liqueur (such as Rothman \u0026 Winter Apricot Liqueur or Giffard Abricot du Rousillon)", "unit": "oz" }, { "amount": 1, "name": "London dry gin", "unit": "oz" }, { "amount": 1, "name": "blended lightly aged rum", "unit": "oz" } ], "instructions": "Pour the sparkling wine into sa snifter. Add the remaining ingredients to a drink mixer tin. Fill the tin with 12 ounces of curshed ice and 4 to 6 small \"agitator\" cubes. Flash blend and open pour with gated finish into the snifter. Garnish with a mint sprig.", "isBehindPaywall": false, "overview": "Created by Trader Vic's for their fiftieth anniversary, this old favorite is rarely seen, but shows that great mixology can transcend even the 1980s.", "recipeOrigin": "Smuggler's cove book", "source": "Trader Vic's, 1984", "title": "Hinky Dinks Fizzy", "weight": 260 }, "html": "", "id": "cocktails/hinky-dinks-fizzy", "lastmod": "", "markdown": "", "readingTime": 0, "slug": "hinky-dinks-fizzy", "summary": "", "title": "Hinky Dinks Fizzy", "url": "/cocktails/hinky-dinks-fizzy/", "weight": 260, "wordCount": 0 }, { "api": "/cocktails/pampanito/index.json", "collection": "cocktails", "date": "", "description": "", "draft": false, "fields": { "category": "Creating the Space", "coveBookPageNumber": 115, "draft": false, "garnish": "Lemon twist", "glassware": "Collins or highball", "ingredients": [ { "amount": 1, "name": "lemon juice", "unit": "oz" }, { "amount": 1, "name": "Molasses syrup", "unit": "oz" }, { "amount": 2.5, "name": "seltzer", "unit": "oz" }, { "amount": 0.25, "name": "St. Elizabeth Allspice Dram", "unit": "oz" }, { "amount": 1.5, "name": "black blended rum", "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 open pour with gated finish into a Collins or highball glass. Garnish with a lemon twist", "isBehindPaywall": false, "origin": "Created by Martin Cate", "overview": "Load yer ballast tank and explore the depths! The Pampanito was inspired by a visit to Jamaica and her distilleries. When I spoke with Joy Spence, master blender of Appleton Rum, she said that they loved to take the wet sugar, a rich molasses stew from which the sugar has not been extracted, and use it to make lemonade. \"Of course,\" she added, \"we usually put a little rum in there, too.\" So I used that as my starting point, and added some traditional Jamaican flavors like allspice, and then lengthened it with soda so it wasn't so heavy. It gets its name from the USS Pampanito submarine docked in San Francisco, although the story of how that came to be is convoluted and not interesting in the slightest.", "recipeOrigin": "Smuggler's cove book", "title": "Pampanito", "weight": 270 }, "html": "", "id": "cocktails/pampanito", "lastmod": "", "markdown": "", "readingTime": 0, "slug": "pampanito", "summary": "", "title": "Pampanito", "url": "/cocktails/pampanito/", "weight": 270, "wordCount": 0 }, { "api": "/cocktails/maxs-mistake/index.json", "collection": "cocktails", "date": "", "description": "", "draft": false, "fields": { "category": "Creating the Space", "coveBookPageNumber": 115, "draft": false, "garnish": "Mint sprig", "glassware": "Large (22-ounce) brandy snifter", "ingredients": [ { "amount": 1, "name": "lemon juice", "unit": "oz" }, { "amount": 1, "name": "Passion fruit juice", "unit": "oz" }, { "amount": 0.5, "name": "Honey syrup", "unit": "oz" }, { "amount": 2, "name": "London dry gin", "unit": "oz" }, { "amount": 1, "name": "Angostura bitters", "unit": "dash" }, { "amount": 2, "name": "Fentimans Victorian Lemonade (or any quality dry sparkling lemonade)", "unit": "oz" } ], "instructions": "Combine all the ingredients in 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 the snifter. Add garnish", "isBehindPaywall": false, "origin": "Created by Martin Cate", "overview": "Created while I was a bartender at Trader Vic's and named in honor of the Ray's Mistake at Tiki-Ti, this too was an accidental combination of two other drinks. And my mother has always called me \"Max.\" You may note.", "recipeOrigin": "Smuggler's cove book", "title": "Max's Mistake", "weight": 280 }, "html": "", "id": "cocktails/maxs-mistake", "lastmod": "", "markdown": "", "readingTime": 0, "slug": "maxs-mistake", "summary": "", "title": "Max's Mistake", "url": "/cocktails/maxs-mistake/", "weight": 280, "wordCount": 0 }, { "api": "/cocktails/la-guildive/index.json", "collection": "cocktails", "date": "", "description": "", "draft": false, "fields": { "category": "Creating the Space", "coveBookPageNumber": 116, "draft": false, "garnish": "Lime twist", "glassware": "Chilled coupe", "ingredients": [ { "amount": 1, "name": "ginger beer", "unit": "oz" }, { "amount": 0.5, "name": "lime juice", "unit": "oz" }, { "amount": 0.5, "name": "Licor 43", "unit": "oz" }, { "amount": 0.25, "name": "peach liqueur", "unit": "oz" }, { "amount": 2, "name": "blended aged rum", "unit": "oz" }, { "amount": 1, "name": "grated cinnamon", "unit": "Pinch" } ], "instructions": "Add the ginger beer to a chilled coupe. Combine the remaining ingredients in a cocktail shakeer and shake with cracked or cubed ice. Double-strain the shaken ingredients into the coupe. Garnish with a lime twist.", "isBehindPaywall": false, "origin": "Created by Martin Cate", "recipeOrigin": "Smuggler's cove book", "title": "La Guildive", "weight": 290 }, "html": "", "id": "cocktails/la-guildive", "lastmod": "", "markdown": "", "readingTime": 0, "slug": "la-guildive", "summary": "", "title": "La Guildive", "url": "/cocktails/la-guildive/", "weight": 290, "wordCount": 0 }, { "api": "/cocktails/the-twenty-seventy-swizzle/index.json", "collection": "cocktails", "date": "", "description": "", "draft": false, "fields": { "category": "Creating the Space", "coveBookPageNumber": 116, "draft": false, "garnish": "Swizzle napkin wrap, mint sprig, and swizzle stick", "glassware": "Collins or highball", "ingredients": [ { "amount": 0.5, "name": "lime juice", "unit": "oz" }, { "amount": 0.5, "name": "Demerara syrup", "unit": "oz" }, { "amount": 0.5, "name": "Honey syrup", "unit": "oz" }, { "amount": 0.25, "name": "St. Elizabeth Allspice Dram", "unit": "oz" }, { "amount": 1, "name": "column still aged rum", "unit": "oz" }, { "amount": 1, "name": "black blended overproof rum", "unit": "oz" }, { "amount": 1, "name": "Herbstura", "unit": "oz" }, { "amount": 1, "name": "grated nutmeg", "unit": "Pinch" } ], "instructions": "Add all the ingredients to a Collins or highball glass, then add crushed ice until the glass is three quarters full. Use a bar spoon or lélé to swizzle. Top up with additional crushed ice as needed to fill the glass and garnish.", "isBehindPaywall": false, "origin": "Created by Martin Cate", "overview": "Inspired by swizzles of yore, The Twenty Seventy Swizzle came about one night while sitting at the bar with old pal and future Master of the Cove Ron Roumas. I proposed to him that I was going to make the ultimate swizzle based on several classic swizzle recipes. We made several versions and discussed what we liked and disliked about each before settling on a final recipe that incorporated the best of all worlds. The name was inspired by the two rums that I thought really made this drink sing: the heady vanilla of Angostura 1919 and mighty Lemon Hart 151.", "recipeOrigin": "Smuggler's cove book", "title": "The Twenty Seventy Swizzle", "weight": 300 }, "html": "", "id": "cocktails/the-twenty-seventy-swizzle", "lastmod": "", "markdown": "", "readingTime": 0, "slug": "the-twenty-seventy-swizzle", "summary": "", "title": "The Twenty Seventy Swizzle", "url": "/cocktails/the-twenty-seventy-swizzle/", "weight": 300, "wordCount": 0 }, { "api": "/cocktails/shudders-in-a-whisper/index.json", "collection": "cocktails", "date": "", "description": "", "draft": false, "fields": { "category": "Creating the Space", "coveBookPageNumber": 118, "draft": false, "garnish": "Edible orchid and mint sprig", "glassware": "Large (22-ounce) brandy snifter", "ingredients": [ { "amount": 0.75, "name": "lime juice", "unit": "oz" }, { "amount": 0.5, "name": "Passion fruit syrup", "unit": "oz" }, { "amount": 0.5, "name": "pear liqueur", "unit": "oz" }, { "amount": 0.25, "name": "Drambuie", "unit": "oz" }, { "amount": 2, "name": "seltzer", "unit": "oz" }, { "amount": 2, "name": "column still aged rum", "unit": "oz" }, { "amount": 2, "name": "Peychaud's bitters", "unit": "dashes" }, { "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 open pour with gated finish into a snifter. Add garnish.", "isBehindPaywall": false, "origin": "Created by Martin Cate", "overview": "When our photographers Dylan and Jeni first came to Smuggler's Cove for our initial meeting and shot some sample photos, they needed some prop cocktails. I whipped up this tasty treat, which served as muse for the day.", "recipeOrigin": "Smuggler's cove book", "title": "Shudders in a Whisper", "weight": 310 }, "html": "", "id": "cocktails/shudders-in-a-whisper", "lastmod": "", "markdown": "", "readingTime": 0, "slug": "shudders-in-a-whisper", "summary": "", "title": "Shudders in a Whisper", "url": "/cocktails/shudders-in-a-whisper/", "weight": 310, "wordCount": 0 }, { "api": "/cocktails/cuevas/index.json", "collection": "cocktails", "date": "", "description": "", "draft": false, "fields": { "category": "Creating the Space", "coveBookPageNumber": 118, "draft": false, "garnish": "Maraschino cherry", "glassware": "Chilled coupe", "ingredients": [ { "amount": 0.25, "name": "Cinnamon syrup", "unit": "oz" }, { "amount": 0.5, "name": "Punt e Mes", "unit": "oz" }, { "amount": 0.25, "name": "tawny port", "unit": "oz" }, { "amount": 2, "name": "blended aged rum", "unit": "oz" }, { "amount": 6, "name": "Bittermens 'Elemakule Tiki bitters", "unit": "drops" } ], "instructions": "Add all the ingredients to a mixing glass. Fill with cracked or cubed ice. Stir and strain into a chilled coupe. Float a maraschino cherry in the center for garnish.", "isBehindPaywall": false, "origin": "Created by Dane Barca", "recipeOrigin": "Smuggler's cove book", "title": "Cuevas", "weight": 320 }, "html": "", "id": "cocktails/cuevas", "lastmod": "", "markdown": "", "readingTime": 0, "slug": "cuevas", "summary": "", "title": "Cuevas", "url": "/cocktails/cuevas/", "weight": 320, "wordCount": 0 }, { "api": "/cocktails/norwegian-paralysis/index.json", "collection": "cocktails", "date": "", "description": "", "draft": false, "fields": { "category": "Creating the Space", "coveBookPageNumber": 119, "draft": false, "garnish": "Lemon wedge speared with a cocktail umbrella", "glassware": "Collins or highball", "ingredients": [ { "amount": 1.5, "name": "orange juice", "unit": "oz" }, { "amount": 1.5, "name": "pineapple juice", "unit": "oz" }, { "amount": 0.5, "name": "lemon juice", "unit": "oz" }, { "amount": 0.25, "name": "Demerara syrup", "unit": "oz" }, { "amount": 0.25, "name": "Orgeat", "unit": "oz" }, { "amount": 1.5, "name": "aquavit", "unit": "oz" } ], "instructions": "Add all the ingredients to a cocktail shaker. Fill with cracked ice. Shake and strain contents into a Collins or highball glass filled with cracked ice. Garnish with a lemon wedge speared with a cocktail umbrella.", "isBehindPaywall": false, "origin": "Created by Smuggler's Cove, inspired by the Polynesian Paralysis", "overview": "Chase away the endless night with this marriage of fresh juices, orgeat, and traditional Scandinavian aquavit.", "recipeOrigin": "Smuggler's cove book", "source": "Polynesian Paralysis published in Beachbum Berry Remixed, originally sourced from a 1971 pamphlet called \"Drinks of Hawaii\" by Paul Dick", "title": "Norwegian Paralysis", "weight": 330 }, "html": "", "id": "cocktails/norwegian-paralysis", "lastmod": "", "markdown": "", "readingTime": 0, "slug": "norwegian-paralysis", "summary": "", "title": "Norwegian Paralysis", "url": "/cocktails/norwegian-paralysis/", "weight": 330, "wordCount": 0 }, { "api": "/cocktails/juan-ho-royale/index.json", "collection": "cocktails", "date": "", "description": "", "draft": false, "fields": { "category": "Creating the Space", "coveBookPageNumber": 119, "draft": false, "glassware": "Chilled coupe", "ingredients": [ { "amount": 2, "name": "champagne or sparkling wine", "unit": "oz" }, { "amount": 0.75, "name": "lime juice", "unit": "oz" }, { "amount": 0.5, "name": "Orgeat", "unit": "oz" }, { "amount": 0.5, "name": "blue curaçao", "unit": "oz" }, { "amount": 0.5, "name": "John D. Taylor's Velvet Falernum", "unit": "oz" }, { "amount": 1.5, "name": "blanco tequila", "unit": "oz" } ], "instructions": "Pour the champagne into a chilled coupe. Add the remaining ingredients to a cocktail shaker and shake with cracked or cubed ice. Double-strain into the chilled coupe.", "isBehindPaywall": false, "origin": "Created by Martin Cate", "overview": "Created for Hula's in Santa Cruz, and originally named The Steamer after Steamer Lane, a famous surf spot in Santa Cruz. Hula's wisely realized the name conjured a different image and cleverly renamed it Juan Ho. To capture the azure seas, I make a rare exception for blue curaçao. Revisiting it again recently revealed that it benefitted nicely from a splash of bubbly.", "recipeOrigin": "Smuggler's cove book", "title": "Juan Ho Royale", "weight": 340 }, "html": "", "id": "cocktails/juan-ho-royale", "lastmod": "", "markdown": "", "readingTime": 0, "slug": "juan-ho-royale", "summary": "", "title": "Juan Ho Royale", "url": "/cocktails/juan-ho-royale/", "weight": 340, "wordCount": 0 }, { "api": "/cocktails/chartreuse-swizzle/index.json", "collection": "cocktails", "date": "", "description": "", "draft": false, "fields": { "category": "Creating the Space", "coveBookPageNumber": 120, "draft": false, "garnish": "Swizzle napkin wrap, freshly grated nutmeg, and mint spring", "glassware": "Collins or zombie glass", "ingredients": [ { "amount": 1, "name": "pineapple juice", "unit": "oz" }, { "amount": 0.75, "name": "lime juice", "unit": "oz" }, { "amount": 0.5, "name": "John D. Taylor's Velvet Falernum", "unit": "oz" }, { "amount": 1.5, "name": "Green Chartreuse", "unit": "oz" } ], "instructions": "Combine all the ingredients in a Collins or Zombie glass. Fill the glass with crushed ice until it is three-quarters full. Swizzle with a lélé or bar spoon. Top up with additional crushed ice as needed to fill the glass. Add garnish.", "isBehindPaywall": false, "origin": "Created by Marcovaldo Dionysos", "overview": "While it's been a staple of the cocktail renaissance for years now, the structure of this drink owes a debt to the exotic cocktail tradition. Sour, sweet, strong. And if the falernum isn't enough spice for you, how about a hundred or so more in the mix from the Chartreuse?", "recipeOrigin": "Smuggler's cove book", "title": "Chartreuse Swizzle", "weight": 350 }, "html": "", "id": "cocktails/chartreuse-swizzle", "lastmod": "", "markdown": "", "readingTime": 0, "slug": "chartreuse-swizzle", "summary": "", "title": "Chartreuse Swizzle", "url": "/cocktails/chartreuse-swizzle/", "weight": 350, "wordCount": 0 }, { "api": "/cocktails/roselita/index.json", "collection": "cocktails", "date": "", "description": "", "draft": false, "fields": { "category": "Creating the Space", "coveBookPageNumber": 120, "draft": false, "garnish": "Edible hibiscus flower on cocktail pick or skewer", "glassware": "Collins or highball glass", "ingredients": [ { "amount": 1.5, "name": "seltzer", "unit": "oz" }, { "amount": 0.5, "name": "lime juice", "unit": "oz" }, { "amount": 0.5, "name": "Orgeat", "unit": "oz" }, { "amount": 0.5, "name": "Hibiscus liqueur", "unit": "oz" }, { "amount": 0.5, "name": "pear liqueur", "unit": "oz" }, { "amount": 1.5, "name": "column still aged rum", "unit": "oz" }, { "amount": 1, "name": "Peychaud's bitters", "unit": "dash" } ], "instructions": "Add the seltzer to a Collins or highball glass. Add the remaining ingredients to a cocktail shaker with cracked or cubed ice. Shake and strain into the glass and carefully add cracked or cubed ice. Garnish with an edible hibiscus flower on a cocktail pick or skewer. ", "isBehindPaywall": false, "origin": "Created by Martin Cate", "recipeOrigin": "Smuggler's cove book", "title": "Roselita", "weight": 360 }, "html": "", "id": "cocktails/roselita", "lastmod": "", "markdown": "", "readingTime": 0, "slug": "roselita", "summary": "", "title": "Roselita", "url": "/cocktails/roselita/", "weight": 360, "wordCount": 0 }, { "api": "/cocktails/center-of-the-galaxy/index.json", "collection": "cocktails", "date": "", "description": "", "draft": false, "fields": { "category": "Creating the Space", "coveBookPageNumber": 121, "draft": false, "garnish": "Raspberry and a lime wheel", "glassware": "Chilled coupe", "ingredients": [ { "amount": 0.5, "name": "lime juice", "unit": "oz" }, { "amount": 0.5, "name": "Demerara syrup", "unit": "oz" }, { "amount": 0.5, "name": "Honey syrup", "unit": "oz" }, { "amount": 0.5, "name": "St. George Raspberry Liqueur", "unit": "oz" }, { "amount": 2, "name": "blended aged rum", "unit": "oz" }, { "amount": 1, "name": "ground cinnamon", "unit": "Pinch" } ], "instructions": "Combine all the ingredients in a cocktail shaker filled with cracked or cubed ice. Shake and double-strain into a chilled coupe. Float a lime wheel in the center of the drink and rest a raspberry in the center.", "isBehindPaywall": false, "origin": "Created by Martin Cate", "overview": "The discovery in 2009 that the center of the Milky Way galaxy contains a chemical compound that tastes like raspberries and smells like rum was the inspiration for this cocktail.", "recipeOrigin": "Smuggler's cove book", "title": "Center of the Galaxy", "weight": 370 }, "html": "", "id": "cocktails/center-of-the-galaxy", "lastmod": "", "markdown": "", "readingTime": 0, "slug": "center-of-the-galaxy", "summary": "", "title": "Center of the Galaxy", "url": "/cocktails/center-of-the-galaxy/", "weight": 370, "wordCount": 0 }, { "api": "/cocktails/callaloo-cooler/index.json", "collection": "cocktails", "date": "", "description": "", "draft": false, "fields": { "category": "Creating the Space", "coveBookPageNumber": 121, "draft": false, "garnish": "Grated cinnamon and mint sprig", "glassware": "Collins or highball", "ingredients": [ { "amount": 1, "name": "seltzer", "unit": "oz" }, { "amount": 0.75, "name": "lime juice", "unit": "oz" }, { "amount": 0.5, "name": "Cinnamon syrup", "unit": "oz" }, { "amount": 0.5, "name": "Cherry Heering", "unit": "oz" }, { "amount": 2, "name": "blended lightly aged rum", "unit": "oz" }, { "amount": 1, "name": "Angostura bitters", "unit": "dash" } ], "instructions": "our the seltzer in a Collins or highball glass. Add remaining ingredients to a cocktail shaker with cubed or cracked ice. Shake and strain into the Collins or highball glass. Carefully add cubed or cracked ice to the glass to fill and garnish with grated cinnamon and a mint sprig.", "isBehindPaywall": false, "origin": "Created by Melissa Garcia", "recipeOrigin": "Smuggler's cove book", "title": "Callaloo Cooler", "weight": 380 }, "html": "", "id": "cocktails/callaloo-cooler", "lastmod": "", "markdown": "", "readingTime": 0, "slug": "callaloo-cooler", "summary": "", "title": "Callaloo Cooler", "url": "/cocktails/callaloo-cooler/", "weight": 380, "wordCount": 0 }, { "api": "/cocktails/top-notch-volcano/index.json", "collection": "cocktails", "date": "", "description": "", "draft": false, "fields": { "category": "Curating the Experience", "coveBookPageNumber": 134, "draft": false, "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 }, "html": "", "id": "cocktails/top-notch-volcano", "lastmod": "", "markdown": "", "readingTime": 0, "slug": "top-notch-volcano", "summary": "", "title": "Top Notch Volcano", "url": "/cocktails/top-notch-volcano/", "weight": 390, "wordCount": 0 }, { "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", "lastmod": "", "markdown": "", "readingTime": 0, "slug": "the-naked-ape", "summary": "", "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": "", "markdown": "", "readingTime": 0, "slug": "swizzle-francais", "summary": "", "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 }, "html": "", "id": "cocktails/sparkling-mai-tai", "lastmod": "", "markdown": "", "readingTime": 0, "slug": "sparkling-mai-tai", "summary": "", "title": "Sparkling Mai Tai", "url": "/cocktails/sparkling-mai-tai/", "weight": 420, "wordCount": 0 }, { "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", "lastmod": "", "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", "summary": "", "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", "lastmod": "", "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", "lastmod": "", "markdown": "", "readingTime": 0, "slug": "the-dead-reckoning", "summary": "", "title": "The Dead Reckoning", "url": "/cocktails/the-dead-reckoning/", "weight": 500, "wordCount": 0 }, { "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 }, "html": "", "id": "cocktails/falinum", "lastmod": "", "markdown": "", "readingTime": 0, "slug": "falinum", "summary": "", "title": "Falinum", "url": "/cocktails/falinum/", "weight": 510, "wordCount": 0 }, { "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", "lastmod": "", "markdown": "", "readingTime": 0, "slug": "humuhumunukunukuapuaa", "summary": "", "title": "Humuhumunukunukuapua'a", "url": "/cocktails/humuhumunukunukuapuaa/", "weight": 520, "wordCount": 0 }, { "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", "lastmod": "", "markdown": "", "readingTime": 0, "slug": "finkelgrog", "summary": "", "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", "lastmod": "", "markdown": "", "readingTime": 0, "slug": "for-petes-sake", "summary": "", "title": "For Pete's Sake", "url": "/cocktails/for-petes-sake/", "weight": 540, "wordCount": 0 }, { "api": "/cocktails/arrack-punch/index.json", "collection": "cocktails", "date": "", "description": "", "draft": false, "fields": { "category": "Rum Through The Ages", "coveBookPageNumber": 163, "draft": false, "garnish": "A few slices of lemons and limes", "glassware": "Small (32-ounce) punch bowl or other decorative bowl with a ladle and cups", "ingredients": [ { "amount": 2, "name": "lemon juice", "unit": "oz" }, { "amount": 2, "name": "lime juice", "unit": "oz" }, { "amount": 3, "name": "Demerara syrup", "unit": "oz" }, { "amount": 6, "name": "Batavia arrack", "unit": "oz" }, { "amount": 2, "name": "pot still lightly aged rum (overproof)", "unit": "oz" }, { "amount": 6, "name": "Carbonated Chai Tea (see Note)", "unit": "oz" } ], "instructions": "Add all the ingredients to a drink mixer tin and roll (pour back and forth a few times) with another drink mixer tin to combine the ingredients. Divide the contents evenly between the two 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 the serving bowl. Float a few lemon and lime slices on the punch for garnish.", "isBehindPaywall": false, "notes": "To make the Carbonated Chai Tea, steep 1 teaspoon chai tea leaves in 1 cup water for 5 minutes. Strain then carbonate with a home soda maker (such as an iSi Soda Siphon or SodaStream).", "origin": "Created by Smuggler’s Cove, inspired by traditional colonial-era punch recipes", "recipeOrigin": "Smuggler's cove book", "source": "Traditional arrack punch recipes are published in Punch: The Delights (and Dangers) of the Flowing Bowl", "title": "Arrack Punch", "weight": 550 }, "html": "", "id": "cocktails/arrack-punch", "lastmod": "", "markdown": "", "readingTime": 0, "slug": "arrack-punch", "summary": "", "title": "Arrack Punch", "url": "/cocktails/arrack-punch/", "weight": 550, "wordCount": 0 }, { "api": "/cocktails/el-draque/index.json", "collection": "cocktails", "date": "", "description": "", "draft": false, "fields": { "category": "Rum Through The Ages", "coveBookPageNumber": 163, "draft": false, "garnish": "Lime wheel with sword cocktail pick", "glassware": "Chilled coupe", "ingredients": [ { "amount": 5, "name": "mint leaves" }, { "amount": 0.75, "name": "Demerara syrup", "unit": "oz" }, { "amount": 0.75, "name": "lime juice", "unit": "oz" }, { "amount": 2, "name": "pot still aged cachaça", "unit": "oz" } ], "instructions": "Muddle the mint with the syrup and lime juice in a cocktail shaker. Add the cachaça and cubed or cracked ice. Shake and double-strain into a chilled coupe. Garnish with a lime wheel speared on a pirate sword cocktail pick.", "isBehindPaywall": false, "origin": "Created by Smuggler’s Cove, inspired by a traditional recipe", "overview": "Named for famous \"local\" privateer Sir Francis Drake, this was the great-great (x 14) grandfather of the mojito. Originally a slurry, room-temperature mess, we’ve refined its fiery character with aged cachaça, Demerara sugar, fresh lime, and mint.", "recipeOrigin": "Smuggler's cove book", "source": "Traditional recipe described in Rum: Yesterday and Today", "title": "El Draque", "weight": 560 }, "html": "", "id": "cocktails/el-draque", "lastmod": "", "markdown": "", "readingTime": 0, "slug": "el-draque", "summary": "", "title": "El Draque", "url": "/cocktails/el-draque/", "weight": 560, "wordCount": 0 }, { "api": "/cocktails/grog/index.json", "collection": "cocktails", "date": "", "description": "", "draft": false, "fields": { "category": "Rum Through The Ages", "coveBookPageNumber": 165, "draft": false, "glassware": "Old-fashioned", "ingredients": [ { "amount": 0.5, "name": "lime juice", "unit": "oz" }, { "amount": 0.5, "name": "Demerara syrup", "unit": "oz" }, { "amount": 2, "name": "rum (see Note)", "unit": "oz" } ], "instructions": "Add the ingredients to a cocktail shaker filled with cracked or cubed ice. Shake and strain into an old-fashioned glass.", "isBehindPaywall": false, "notes": "If you want to truly mimic a grog from the 1700s, use a pot still unaged rum or a black pot still rum. (And skip the ice. And the clean glass. And maybe add some brackish water. Maybe not.) If you’re looking for a nineteenth-century–style grog, try a black blended rum. For a more refined grog, as we serve at Smuggler’s Cove, choose a blended aged rum.", "origin": "Traditional recipe, adapted by Smuggler’s Cove", "overview": "To be a sailor in the British Royal Navy in the 1700s was not what anyone would call a life of leisure, but at least there was the daily rum ration to look forward to, even if it was diluted with brackish water. In 1740, Admiral Edward “Old Grogram” Vernon told his sailors they could exchange their salt and bread for limes and sugar and, not being fools, they perhaps became the first to see", "recipeOrigin": "Smuggler's cove book", "source": "Described in And a Bottle of Rum: A History of the New World in Ten Cocktails", "title": "Grog", "weight": 570 }, "html": "", "id": "cocktails/grog", "lastmod": "", "markdown": "", "readingTime": 0, "slug": "grog", "summary": "", "title": "Grog", "url": "/cocktails/grog/", "weight": 570, "wordCount": 0 }, { "api": "/cocktails/rum-flip/index.json", "collection": "cocktails", "date": "", "description": "", "draft": false, "fields": { "category": "Rum Through The Ages", "coveBookPageNumber": 165, "draft": false, "garnish": "Freshly grated nutmeg", "glassware": "Chilled coupe", "ingredients": [ { "amount": 1, "name": "medium egg" }, { "amount": 0.25, "name": "Demerara syrup", "unit": "oz" }, { "amount": 2, "name": "blended aged rum", "unit": "oz" } ], "instructions": "Add the ingredients to drink mixer tin and dry flash without ice for 10 seconds. Fill with 12 ounces of crushed ice and 4 to 6 small \"agitator\" cubes. Flash blend and double-strain into a chilled coupe glass. Top with freshly grated nutmeg.", "isBehindPaywall": false, "origin": "Traditional recipe", "overview": "The original tavern flip of rum and beer gradually evolved. Egg was added, and then beer dropped altogether from the mix. A lovely drink to finish off the night, but don’t let us tell you when to enjoy it.", "recipeOrigin": "Smuggler's cove book", "source": "How to Mix Drinks, or the Bon-Vivant’s Companion", "title": "Rum Flip", "weight": 580 }, "html": "", "id": "cocktails/rum-flip", "lastmod": "", "markdown": "", "readingTime": 0, "slug": "rum-flip", "summary": "", "title": "Rum Flip", "url": "/cocktails/rum-flip/", "weight": 580, "wordCount": 0 }, { "api": "/cocktails/bombo/index.json", "collection": "cocktails", "date": "", "description": "", "draft": false, "fields": { "category": "Rum Through The Ages", "coveBookPageNumber": 167, "draft": false, "garnish": "Freshly grated nutmeg", "glassware": "Old-fashioned", "ingredients": [ { "amount": 0.25, "name": "Demerara syrup", "unit": "oz" }, { "amount": 2, "name": "blended aged rum", "unit": "oz" } ], "instructions": "Stir the rum and syrup in a mixing glass and strain into an ice-filled old-fashioned glass. Top with nutmeg.", "isBehindPaywall": false, "notes": "At Smuggler’s Cove, the house style is to use a blended aged rum in this recipe. However, for a closer historical approximation of colonial-era drinks, you may wish to choose a pot still unaged rum or pot still lightly aged rum. Those produced today in New England especially mimic the rums of the day, albeit with much improved quality!", "origin": "Traditional recipe, adapted by Smuggler’s Cove", "overview": "From discriminating pirates aboard ship, to the electorate of colonial Virginia who found themselves plied with the stuff courtesy of a young George Washington during his campaign bid for the House of Burgesses, Bombo was enjoyed for hundreds of years. As cocktail historian David Wondrich says, \"[Bombo] is a simple drink in the same way a tripod is a simple device: Remove one leg and it cannot stand, set it up properly and it will hold the whole weight of the world.\" Ours is a kind of proto-old-fashioned, made with Demerara Syrup for a more refined molasses flavor.", "recipeOrigin": "Smuggler's cove book", "source": "Described in And a Bottle of Rum: A History of the New World in Ten Cocktails", "title": "Bombo", "weight": 590 }, "html": "", "id": "cocktails/bombo", "lastmod": "", "markdown": "", "readingTime": 0, "slug": "bombo", "summary": "", "title": "Bombo", "url": "/cocktails/bombo/", "weight": 590, "wordCount": 0 }, { "api": "/cocktails/calibogus/index.json", "collection": "cocktails", "date": "", "description": "", "draft": false, "fields": { "category": "Rum Through The Ages", "coveBookPageNumber": 167, "draft": false, "garnish": "Swizzle stick", "glassware": "Collins or highball", "ingredients": [ { "amount": 3, "name": "seltzer", "unit": "oz" }, { "amount": 0.25, "name": "lime juice", "unit": "oz" }, { "amount": 0.75, "name": "Molasses syrup", "unit": "oz" }, { "amount": 1, "name": "spruce beer soda extract", "unit": "drop" }, { "amount": 0.75, "name": "Zirbenz Stone Pine liqueur", "unit": "oz" }, { "amount": 1.25, "name": "blended aged rum", "unit": "oz" } ], "instructions": "Add the seltzer to the bottom of a Collins or highball glass. Add the remaining ingredients to a cocktail shaker and shake with cracked or cubed ice. Strain into the glass and carefully add cracked or cubed ice and garnish.", "isBehindPaywall": false, "origin": "Smuggler’s Cove modern original, inspired by traditional flavors", "overview": "Popular in colonial taverns in both the United States and Canada, Calibogus was traditionally a heady mixture of spruce beer, molasses, and rum.", "recipeOrigin": "Smuggler's cove book", "source": "Traditional recipe described in And a Bottle of Rum: A History of the New World in Ten Cocktails", "title": "Calibogus", "weight": 600 }, "html": "", "id": "cocktails/calibogus", "lastmod": "", "markdown": "", "readingTime": 0, "slug": "calibogus", "summary": "", "title": "Calibogus", "url": "/cocktails/calibogus/", "weight": 600, "wordCount": 0 }, { "api": "/cocktails/mary-pickford/index.json", "collection": "cocktails", "date": "", "description": "", "draft": false, "fields": { "category": "Rum Through The Ages", "coveBookPageNumber": 168, "draft": false, "glassware": "Chilled coupe", "ingredients": [ { "amount": 1, "name": "pineapple juice", "unit": "barspoon" }, { "amount": 6, "name": "Grenadine", "unit": "drops" }, { "amount": 1.5, "name": "blended lightly aged rum", "unit": "oz" } ], "instructions": "Add all the ingredients to a cocktail shaker. Add cracked or cubed ice, shake, and then double-strain into a chilled coupe.", "isBehindPaywall": false, "notes": "The Smuggler’s Cove house style for the Prohibition-era cocktails is to use a blended lightly aged rum for more body and to mimic the less- efficient distillation methods of the day. Alternatively, you may wish to use a column still lightly aged rum, but we suggest using one with a slightly higher proof to maintain an era-appropriate \"pop.\"", "origin": "Prohibition-era recipe, adapted by Smuggler’s Cove", "overview": "Created to honor Mary Pickford, the legendary actress and founder of United Artists, while she was shooting a film in Cuba, this cocktail was a staple of Cuban bars and nightclubs serving thirsty Americans.", "recipeOrigin": "Smuggler's cove book", "title": "Mary Pickford", "weight": 610 }, "html": "", "id": "cocktails/mary-pickford", "lastmod": "", "markdown": "", "readingTime": 0, "slug": "mary-pickford", "summary": "", "title": "Mary Pickford", "url": "/cocktails/mary-pickford/", "weight": 610, "wordCount": 0 }, { "api": "/cocktails/daiquiri-no-1/index.json", "collection": "cocktails", "date": "", "description": "", "draft": false, "fields": { "category": "Rum Through The Ages", "coveBookPageNumber": 168, "draft": false, "glassware": "Chilled coupe", "ingredients": [ { "amount": 0.75, "name": "lime juice", "unit": "oz" }, { "amount": 0.5, "name": "Demerara syrup", "unit": "oz" }, { "amount": 2, "name": "blended lightly aged rum", "unit": "oz" } ], "instructions": "Add all the ingredients to a cocktail shaker. Add cracked or cubed ice, shake, and then double-strain into a chilled coupe.", "isBehindPaywall": false, "origin": "Prohibition-era recipe, adapted by Smuggler’s Cove", "overview": "The most elegant, simple, and famous of all Cuban cocktails, the Daiquiri and its variants were set in stone by legendary barman Constante Ribalaigua of the famous Floridita bar in Havana.", "recipeOrigin": "Smuggler's cove book", "source": "Bar La Florida Cocktails, 1935 reprint", "title": "Daiquiri No. 1", "weight": 620 }, "html": "", "id": "cocktails/daiquiri-no-1", "lastmod": "", "markdown": "", "readingTime": 0, "slug": "daiquiri-no-1", "summary": "", "title": "Daiquiri No. 1", "url": "/cocktails/daiquiri-no-1/", "weight": 620, "wordCount": 0 }, { "api": "/cocktails/hotel-nacional-special/index.json", "collection": "cocktails", "date": "", "description": "", "draft": false, "fields": { "category": "Rum Through The Ages", "coveBookPageNumber": 171, "draft": false, "glassware": "Chilled coupe", "ingredients": [ { "amount": 3, "name": "Pineapple chunks" }, { "amount": 0.75, "name": "lime juice", "unit": "oz" }, { "amount": 0.5, "name": "Demerara syrup", "unit": "oz" }, { "amount": 0.5, "name": "apricot liqueur", "unit": "oz" }, { "amount": 1.5, "name": "blended lightly aged rum", "unit": "oz" } ], "instructions": "In cocktail shaker, muddle the pineapple chunks with the lime juice and syrup. Add the apricot liqueur and the rum, then fill with cracked or cubed ice. Shake and double-strain into a chilled coupe.", "isBehindPaywall": false, "origin": "Prohibition-era recipe, adapted by Smuggler’s Cove", "recipeOrigin": "Smuggler's cove book", "source": "The Gentleman’s Companion", "title": "Hotel Nacional Special", "weight": 630 }, "html": "", "id": "cocktails/hotel-nacional-special", "lastmod": "", "markdown": "", "readingTime": 0, "slug": "hotel-nacional-special", "summary": "", "title": "Hotel Nacional Special", "url": "/cocktails/hotel-nacional-special/", "weight": 630, "wordCount": 0 }, { "api": "/cocktails/daisy-de-santiago/index.json", "collection": "cocktails", "date": "", "description": "", "draft": false, "fields": { "category": "Rum Through The Ages", "coveBookPageNumber": 171, "draft": false, "garnish": "Mint sprig", "glassware": "Double old-fashioned", "ingredients": [ { "amount": 1, "name": "lime juice", "unit": "oz" }, { "amount": 1.5, "name": "Demerara syrup", "unit": "tsp" }, { "amount": 1, "name": "seltzer", "unit": "oz" }, { "amount": 0.5, "name": "Yellow Chartreuse", "unit": "oz" }, { "amount": 1.5, "name": "blended lightly aged rum", "unit": "oz" } ], "instructions": "Add all the ingredients to a cocktail shaker. Add cracked or cubed ice. Shake and strain into a double old-fashioned glass filled with crushed ice. Add garnish.", "isBehindPaywall": false, "origin": "Prohibition-era recipe,adapted by Smuggler’s Cove", "overview": "A \"lovely thing, indeed\" and one of food and cocktail writer Charles H. Baker’s favorite drinks from", "recipeOrigin": "Smuggler's cove book", "source": "The Gentleman’s Companion", "title": "Daisy de Santiago", "weight": 640 }, "html": "", "id": "cocktails/daisy-de-santiago", "lastmod": "", "markdown": "", "readingTime": 0, "slug": "daisy-de-santiago", "summary": "", "title": "Daisy de Santiago", "url": "/cocktails/daisy-de-santiago/", "weight": 640, "wordCount": 0 }, { "api": "/cocktails/el-presidente/index.json", "collection": "cocktails", "date": "", "description": "", "draft": false, "fields": { "category": "Rum Through The Ages", "coveBookPageNumber": 172, "draft": false, "glassware": "Chilled coupe", "ingredients": [ { "amount": 0.5, "name": "Grenadine", "unit": "tsp" }, { "amount": 0.75, "name": "dry vermouth", "unit": "oz" }, { "amount": 0.5, "name": "Pierre Ferrand Dry Curaçao", "unit": "oz" }, { "amount": 1.5, "name": "blended lightly aged rum", "unit": "oz" } ], "instructions": "Add all the ingredients to a cocktail shaker. Add cracked or cubed ice, shake, and then double-strai", "isBehindPaywall": false, "origin": "Prohibition-era recipe, adapted by Smuggler’s Cove", "overview": "This drink honors a Cuban president, but there are differing accounts as to exactly which one it was. Yet he must have been a good one to get his name on a drink this tasty. A sadly forgotten classic, it’s described by author Wayne Curtis as \"part tropical treat, part sophisticated lounge drink, and wholly Cuban.\"", "recipeOrigin": "Smuggler's cove book", "title": "El Presidente", "weight": 650 }, "html": "", "id": "cocktails/el-presidente", "lastmod": "", "markdown": "", "readingTime": 0, "slug": "el-presidente", "summary": "", "title": "El Presidente", "url": "/cocktails/el-presidente/", "weight": 650, "wordCount": 0 }, { "api": "/cocktails/twelve-mile-limit/index.json", "collection": "cocktails", "date": "", "description": "", "draft": false, "fields": { "category": "Rum Through The Ages", "coveBookPageNumber": 172, "draft": false, "garnish": "Lemon twist", "glassware": "Chilled coupe", "ingredients": [ { "amount": 0.5, "name": "lemon juice", "unit": "oz" }, { "amount": 0.5, "name": "Grenadine", "unit": "oz" }, { "amount": 1, "name": "blended lightly aged rum", "unit": "oz" }, { "amount": 0.5, "name": "rye", "unit": "oz" }, { "amount": 0.5, "name": "brandy", "unit": "oz" } ], "instructions": "Add all the ingredients to a cocktail shaker. Add cracked or cubed ice, shake, and then double-strain into a chilled coupe.", "isBehindPaywall": false, "origin": "Prohibition-era drink, created by journalist Tommy Millard", "overview": "Sailing beyond the U.S. government’s Prohibition-era reach of 12 miles off-shore to load up onh ooch is certainly a great inspiration for a drink name. This heady combination of rum, rye, and brandy shows that rum plays well with others. Though not a Cuban drink, it certainly belongs to the era and the theme.", "recipeOrigin": "Smuggler's cove book", "source": "Vintage Spirits and Forgotten Cocktails", "title": "Twelve Mile Limit", "weight": 660 }, "html": "", "id": "cocktails/twelve-mile-limit", "lastmod": "", "markdown": "", "readingTime": 0, "slug": "twelve-mile-limit", "summary": "", "title": "Twelve Mile Limit", "url": "/cocktails/twelve-mile-limit/", "weight": 660, "wordCount": 0 }, { "api": "/cocktails/parisian-blonde/index.json", "collection": "cocktails", "date": "", "description": "", "draft": false, "fields": { "category": "Rum Through The Ages", "coveBookPageNumber": 174, "draft": false, "garnish": "Freshly grated cinnamon", "glassware": "Chilled coupe", "ingredients": [ { "amount": 1, "name": "Pierre Ferrand Dry Curaçao", "unit": "oz" }, { "amount": 1, "name": "blended aged rum", "unit": "oz" }, { "amount": 1, "name": "sweet cream (see Note)", "unit": "oz" } ], "instructions": "In a mixing glass, stir together the curaçao and rum with cracked or cubed ice. Strain into a chilled coupe. Carefully pour the sweet cream over the back of a spoon to float on top. Garnish with freshly grated cinnamon.", "isBehindPaywall": false, "notes": "To make the sweet cream, in a drink mixer, blend 6 ounces of heavy whipping cream with 1 ounce of SC Demerara Syrup until slightly thickened but still pourable (a few seconds).", "origin": "Adapted by Erik Ellestad", "recipeOrigin": "Smuggler's cove book", "source": "The Savoy Cocktail Book", "title": "Parisian Blonde", "weight": 670 }, "html": "", "id": "cocktails/parisian-blonde", "lastmod": "", "markdown": "", "readingTime": 0, "slug": "parisian-blonde", "summary": "", "title": "Parisian Blonde", "url": "/cocktails/parisian-blonde/", "weight": 670, "wordCount": 0 }, { "api": "/cocktails/cora-middleton/index.json", "collection": "cocktails", "date": "", "description": "", "draft": false, "fields": { "category": "Rum Through The Ages", "coveBookPageNumber": 174, "draft": false, "garnish": "1 dash Angostura bitters", "glassware": "Chilled coupe", "ingredients": [ { "amount": 2, "name": "egg white", "unit": "tsp" }, { "amount": 2, "name": "blended aged rum", "unit": "oz" }, { "amount": 0.75, "name": "rum juice", "unit": "oz" }, { "amount": 0.25, "name": "Demerara syrup", "unit": "oz" }, { "amount": 0.5, "name": "Small Hand Foods Raspberry Gum Syrup", "unit": "oz" } ], "instructions": "Combine the egg white and rum in a drink mixer tin and dry flash without ice for 10 seconds. Transfer contents to a cocktail shaker and add and the remaining ingredients, then shake with cracked or cubed ice. Double-strain into a chilled coupe. Drop 1 dash of bitters on top of the surface of the drink for garnish.", "isBehindPaywall": false, "origin": "Adapted by Smuggler's Cove", "recipeOrigin": "Smuggler's cove book", "source": "The South American Gentleman’s Companion", "title": "Cora Middleton", "weight": 680 }, "html": "", "id": "cocktails/cora-middleton", "lastmod": "", "markdown": "", "readingTime": 0, "slug": "cora-middleton", "summary": "", "title": "Cora Middleton", "url": "/cocktails/cora-middleton/", "weight": 680, "wordCount": 0 }, { "api": "/cocktails/millionaire-cocktail-no-1/index.json", "collection": "cocktails", "date": "", "description": "", "draft": false, "fields": { "category": "Rum Through The Ages", "coveBookPageNumber": 175, "draft": false, "garnish": "Lime wheel", "glassware": "Chilled coupe", "ingredients": [ { "amount": 0.75, "name": "lime juice", "unit": "oz" }, { "amount": 1, "name": "Grenadine", "unit": "dash" }, { "amount": 0.75, "name": "apricot liqueur", "unit": "oz" }, { "amount": 0.75, "name": "black pot still rum or blended aged rum", "unit": "oz" }, { "amount": 0.75, "name": "sloe gin", "unit": "oz" } ], "instructions": "Add all the ingredients to a cocktail shaker with cracked or cubed ice. Shake and double-strain into a chilled coupe. Garnish with a lime wheel.", "isBehindPaywall": false, "origin": "Adapted by Smuggler’s Cove", "overview": "A larger than life drink from The Savoy Cocktail Book.", "recipeOrigin": "Smuggler's cove book", "source": "The Savoy Cocktail Book", "title": "Millionaire Cocktail (No. 1)", "weight": 690 }, "html": "", "id": "cocktails/millionaire-cocktail-no-1", "lastmod": "", "markdown": "", "readingTime": 0, "slug": "millionaire-cocktail-no-1", "summary": "", "title": "Millionaire Cocktail (No. 1)", "url": "/cocktails/millionaire-cocktail-no-1/", "weight": 690, "wordCount": 0 }, { "api": "/cocktails/batida-de-maracuja-e-coco/index.json", "collection": "cocktails", "date": "", "description": "", "draft": false, "fields": { "category": "Rum Through The Ages", "coveBookPageNumber": 175, "draft": false, "garnish": "Mint sprig", "glassware": "Old-fashioned", "ingredients": [ { "amount": 0.75, "name": "passion fruit puree", "unit": "oz" }, { "amount": 2, "name": "coconut milk", "unit": "oz" }, { "amount": 1, "name": "pot still aged cachaça", "unit": "oz" }, { "amount": 1, "name": "sweetened condensed milk", "unit": "oz" } ], "instructions": "Add the passion fruit puree, coconut milk, and cachaça to a drink mixer tin. Add 6 ounces of crushed ice, and then the condensed milk (if you put condensed milk in first, it can get too cold and stick to the tin before integrating). Flash blend and open pour with gated finish into an old-fashioned glass.", "isBehindPaywall": false, "notes": "If you want to leave out the coconut for a \"Batida de Maracujá\" then increase the passion fruit puree to 1 ounce.", "origin": "Traditional Brazilian recipes, adapted by Smuggler’s Cove", "overview": "A national treasure in Brazil, batida is Portuguese for \"shaken\" or \"milk shake\" and is a sweet and creamy blend of cachaça, condensed milk, and your choice of either coconut milk (Batida de Coco), passion fruit nectar (Batida de Maracujá), or both (Batida de Maracujá e Coco).", "recipeOrigin": "Smuggler's cove book", "title": "Batida de Maracujá e Coco", "weight": 700 }, "html": "", "id": "cocktails/batida-de-maracuja-e-coco", "lastmod": "", "markdown": "", "readingTime": 0, "slug": "batida-de-maracuja-e-coco", "summary": "", "title": "Batida de Maracujá e Coco", "url": "/cocktails/batida-de-maracuja-e-coco/", "weight": 700, "wordCount": 0 }, { "api": "/cocktails/wray-ting/index.json", "collection": "cocktails", "date": "", "description": "", "draft": false, "fields": { "category": "Rum Through The Ages", "coveBookPageNumber": 176, "draft": false, "garnish": "Lime wedge", "glassware": "Collins or highball", "ingredients": [ { "amount": 1.5, "name": "Wray \u0026 Nephew White Overproof Rum", "unit": "oz" }, { "amount": 4, "name": "Ting grapefruit soda", "unit": "oz" } ], "instructions": "Fill a Collins or highball glass with cracked or cubed ice. Add the rum. Top with grapefruit soda and stir. Squeeze a lime wedge and drop in.", "isBehindPaywall": false, "origin": "Traditional Jamaican drink", "overview": "A delicious Jamaican staple, simple and refreshing. Pot still Jamaican overproof rum is finely balanced with crisp, refreshing Ting grapefruit soda from Jamaica, and a squeeze of lime.", "recipeOrigin": "Smuggler's cove book", "title": "Wray \u0026 Ting", "weight": 710 }, "html": "", "id": "cocktails/wray-ting", "lastmod": "", "markdown": "", "readingTime": 0, "slug": "wray-ting", "summary": "", "title": "Wray \u0026 Ting", "url": "/cocktails/wray-ting/", "weight": 710, "wordCount": 0 }, { "api": "/cocktails/hibiscus-rum-punch/index.json", "collection": "cocktails", "date": "", "description": "", "draft": false, "fields": { "category": "Rum Through The Ages", "coveBookPageNumber": 176, "draft": false, "garnish": "Edible hibiscus flower on a plastic pick or lime wheel", "glassware": "Collins or highball", "ingredients": [ { "amount": 2, "name": "seltzer", "unit": "oz" }, { "amount": 0.5, "name": "lime juice", "unit": "oz" }, { "amount": 1, "name": "Hibiscus liqueur", "unit": "oz" }, { "amount": 0.3333, "name": "Demerara syrup", "unit": "oz" }, { "amount": 1.5, "name": "blended aged rum (Jamaica)", "unit": "oz" } ], "instructions": "Add the seltzer to a Collins or highball glass. Add the remaining ingredients to a cocktail shaker. Fill with cracked or cubed ice. Shake and double-strain into the glass. Carefully add cracked or cubed ice to the glass and garnish.", "isBehindPaywall": false, "notes": "Fun marketing fact: This drink was originally called a Sorrel Rum Punch on our menu, as hibiscus is called sorrel in the Caribbean. Customers didn’t know what sorrel was, and so no one ordered the drink. We changed the name to Hibiscus Rum Punch and sales tripled. There is an art to menu copy, and I won’t pretend to have mastered it.", "origin": "Smuggler’s Cove original, based on traditional recipes", "overview": "A lovely and delicious twist on a Jamaican Christmas tradition.", "recipeOrigin": "Smuggler's cove book", "title": "Hibiscus Rum Punch", "weight": 720 }, "html": "", "id": "cocktails/hibiscus-rum-punch", "lastmod": "", "markdown": "", "readingTime": 0, "slug": "hibiscus-rum-punch", "summary": "", "title": "Hibiscus Rum Punch", "url": "/cocktails/hibiscus-rum-punch/", "weight": 720, "wordCount": 0 }, { "api": "/cocktails/ti-punch-ti-punch-vieux/index.json", "collection": "cocktails", "date": "", "description": "", "draft": false, "fields": { "category": "Rum Through The Ages", "coveBookPageNumber": 179, "draft": false, "glassware": "Old-fashioned", "ingredients": [ { "amount": 1, "name": "Martinique sugarcane syrup", "unit": "oz" }, { "amount": 2, "name": "cane AOC Martinique rhum agricole blanc (substitute an élevé sous bois, or rhum vieux for a Ti’ Punch Vieux)", "unit": "oz" }, { "amount": 1, "name": "small rounded chunk of fresh lime (cut from the side of the lime, approximately the size of a quarter, with some pulp attached)" } ], "instructions": "In an old-fashioned glass, add the sugarcane syrup and rhum. Swizzle with a barspoon or lélé. Squeeze the lime round over the drink and drop it into the glass. (The squeeze should yield 6 to 10 drops of lime juice.)", "isBehindPaywall": false, "origin": "Traditional Martinique recipe", "overview": "The beautiful and traditional way to enjoy a Martinique rhum agricole is like this, with just a hint of lime and Martinique cane sugar. In Martinique, you are frequently given all of the ingredients to make the drink yourself, including a full bottle of rhum. (Since they only give you one slice of lime, there’s no chance you’ll tear through the whole bottle. Also, they assume you’re a decent person.) This tradition is referred to with the phrase, \"chacun prépare sa propre mort\" which, roughly translated, means \"each prepares his own death.\"", "recipeOrigin": "Smuggler's cove book", "title": "Ti' Punch / Ti' Punch Vieux", "weight": 730 }, "html": "", "id": "cocktails/ti-punch-ti-punch-vieux", "lastmod": "", "markdown": "", "readingTime": 0, "slug": "ti-punch-ti-punch-vieux", "summary": "", "title": "Ti' Punch / Ti' Punch Vieux", "url": "/cocktails/ti-punch-ti-punch-vieux/", "weight": 730, "wordCount": 0 }, { "api": "/cocktails/barbados-rum-punch/index.json", "collection": "cocktails", "date": "", "description": "", "draft": false, "fields": { "category": "Rum Through The Ages", "coveBookPageNumber": 179, "draft": false, "garnish": "Freshly grated nutmeg", "glassware": "Footed pilsner", "ingredients": [ { "amount": 1, "name": "lime juice", "unit": "oz" }, { "amount": 1, "name": "Demerara syrup", "unit": "oz" }, { "amount": 2, "name": "blended aged rum (Barbados)", "unit": "oz" }, { "amount": 1, "name": "Angostura bitters", "unit": "dash" } ], "instructions": "Fill a footed pilsner with cubed or cracked ice. Add all the ingredients to a cocktail shaker. Fill with cubed or cracked ice. Shake and strain into the glass. Top with grated nutmeg.", "isBehindPaywall": false, "origin": "Smuggler’s Cove original based on traditional recipes", "recipeOrigin": "Smuggler's cove book", "title": "Barbados Rum Punch", "weight": 740 }, "html": "", "id": "cocktails/barbados-rum-punch", "lastmod": "", "markdown": "", "readingTime": 0, "slug": "barbados-rum-punch", "summary": "", "title": "Barbados Rum Punch", "url": "/cocktails/barbados-rum-punch/", "weight": 740, "wordCount": 0 }, { "api": "/cocktails/jamaican-milk-punch/index.json", "collection": "cocktails", "date": "", "description": "", "draft": false, "fields": { "category": "Rum Through The Ages", "coveBookPageNumber": 180, "draft": false, "garnish": "Freshly grated nutmeg", "glassware": "Double old-fashioned", "ingredients": [ { "amount": 1, "name": "whole milk", "unit": "oz" }, { "amount": 1, "name": "heavy whipping cream", "unit": "oz" }, { "amount": 0.5, "name": "demerara syrup", "unit": "oz" }, { "amount": 1, "name": "black blended rum (Jamaica)", "unit": "oz" }, { "amount": 6, "name": "vanilla extract", "unit": "drops" }, { "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 double old-fashioned glass. Top with grated nutmeg.", "isBehindPaywall": false, "origin": "Smuggler’s Cove original, inspired by traditional recipes", "overview": "This drink was described in 1873 in The Brooklyn Daily Eagle as \"the surest thing in the world to get drunk on, and so fearfully drunk, that you won’t know whether you are a cow, yourself, or some other foolish thing.\"", "recipeOrigin": "Smuggler's cove book", "title": "Jamaican Milk Punch", "weight": 750 }, "html": "", "id": "cocktails/jamaican-milk-punch", "lastmod": "", "markdown": "", "readingTime": 0, "slug": "jamaican-milk-punch", "summary": "", "title": "Jamaican Milk Punch", "url": "/cocktails/jamaican-milk-punch/", "weight": 750, "wordCount": 0 }, { "api": "/cocktails/corn-and-oil/index.json", "collection": "cocktails", "date": "", "description": "", "draft": false, "fields": { "category": "Rum Through The Ages", "coveBookPageNumber": 180, "draft": false, "glassware": "Old-fashioned", "ingredients": [ { "amount": 0.5, "name": "John D. Taylor's Velvet Falernum", "unit": "oz" }, { "amount": 2, "name": "blended aged rum (Barbados)", "unit": "oz" }, { "amount": 2, "name": "Angostura bitters", "unit": "dashes" } ], "instructions": "Add all the ingredients to an old-fashioned glass and fill with crushed ice. Stir to combine until frost forms on the outside of the glass.", "isBehindPaywall": false, "notes": "Old Barbadians confirmed a preference for crushed ice. And please—use Barbados rum.", "origin": "Traditional Barbados recipe, adapted by Smuggler’s Cove", "recipeOrigin": "Smuggler's cove book", "title": "Corn and Oil", "weight": 760 }, "html": "", "id": "cocktails/corn-and-oil", "lastmod": "", "markdown": "", "readingTime": 0, "slug": "corn-and-oil", "summary": "", "title": "Corn and Oil", "url": "/cocktails/corn-and-oil/", "weight": 760, "wordCount": 0 }, { "api": "/cocktails/queens-park-swizzle/index.json", "collection": "cocktails", "date": "", "description": "", "draft": false, "fields": { "category": "Rum Through The Ages", "coveBookPageNumber": 181, "draft": false, "garnish": "Swizzle napkin wrap and mint sprig", "glassware": "Collins or highball", "ingredients": [ { "amount": 4, "name": "mint leaves" }, { "amount": 0.5, "name": "lime juice", "unit": "oz" }, { "amount": 0.5, "name": "Demerara syrup", "unit": "oz" }, { "amount": 2, "name": "black blended rum", "unit": "oz" }, { "amount": 2, "name": "Angostura bitters", "unit": "dashes" } ], "instructions": "Gently muddle the mint leaves with the lime juice and syrup in a Collins or highball glass. Add the rum and bitters. Add crushed ice until the glass is three-quarters full, then use a barspoon or lélé to swizzle. Top up with additional crushed ice as needed to fill the glass. Add garnish.", "isBehindPaywall": false, "notes": "Rum was not produced on a large scale in Trinidad until after World War II, so despite the drink’s Trinidad origins, we suggest a black blended rum, the likely choice when the drink was created. We also believe that even though the bitters look pretty when floated on top, the drink tastes much better when they are swizzled with the rest of the ingredients.", "origin": "Traditional Trinidad recipe", "overview": "Named after the green oasis in the heart of Trinidad’s Port of Spain, Trader Vic described this drink, created at the Queen’s Park Hotel, as \"the most delightful form of anesthesia given out today.\"", "recipeOrigin": "Smuggler's cove book", "source": "Trader Vic’s Bartender’s Guide, adapted by Smuggler’s Cove", "title": "Queen's Park Swizzle", "weight": 770 }, "html": "", "id": "cocktails/queens-park-swizzle", "lastmod": "", "markdown": "", "readingTime": 0, "slug": "queens-park-swizzle", "summary": "", "title": "Queen's Park Swizzle", "url": "/cocktails/queens-park-swizzle/", "weight": 770, "wordCount": 0 }, { "api": "/cocktails/the-chadburn/index.json", "collection": "cocktails", "date": "", "description": "", "draft": false, "fields": { "category": "Understanding Rum", "coveBookPageNumber": 201, "draft": false, "glassware": "Chilled coupe", "ingredients": [ { "amount": 0.5, "name": "tawny port", "unit": "oz" }, { "amount": 0.5, "name": "pear liqueur", "unit": "oz" }, { "amount": 2, "name": "blended aged rum", "unit": "oz" }, { "amount": 6, "name": "Bittermens Xocolatl (Chocolate) Mole bitters", "unit": "drops" } ], "instructions": "Add all the ingredients to a mixing glass. Fill with cracked or cubed ice. Stir and strain into a chilled coupe.", "isBehindPaywall": false, "notes": "The Chadburn (named for the Chadburn telegraph) is quite sweet and makes a fine after-dinner drink. But it’s easily converted to a more preprandial version by decreasing the amount of port and pear liqueur to 1/4 ounce each.", "origin": "Created by Martin Cate", "overview": "If you’re looking for a change of speed, give this combination a try.", "recipeOrigin": "Smuggler's cove book", "title": "The Chadburn", "weight": 780 }, "html": "", "id": "cocktails/the-chadburn", "lastmod": "", "markdown": "", "readingTime": 0, "slug": "the-chadburn", "summary": "", "title": "The Chadburn", "url": "/cocktails/the-chadburn/", "weight": 780, "wordCount": 0 }, { "api": "/cocktails/a-wish-for-grace/index.json", "collection": "cocktails", "date": "", "description": "", "draft": false, "fields": { "category": "Understanding Rum", "coveBookPageNumber": 201, "draft": false, "garnish": "Lemon twist", "glassware": "Chilled coupe", "ingredients": [ { "amount": 0.75, "name": "lemon juice", "unit": "oz" }, { "amount": 0.5, "name": "2:1 simple syrup", "unit": "oz" }, { "amount": 0.5, "name": "Pierre Ferrand Dry Curaçao", "unit": "oz" }, { "amount": 1.5, "name": "pot still lightly aged rum", "unit": "oz" }, { "amount": 0.75, "name": "Blandy's 5 Year Verdelho Madeira", "unit": "oz" }, { "amount": 1, "name": "Angostura bitters", "unit": "dash" } ], "instructions": "Add all the ingredients to a cocktail shaker filled with cracked or cubed ice. Shake and strain into a chilled coupe and garnish.", "isBehindPaywall": false, "origin": "Created by Steven Liles", "overview": "Created for the celebratory event at the Smithsonian, Washington, D.C., in honor of the two hundredth anniversary of “The Star-Spangled Banner.” Our own Steven Liles could be found there serving his delicious concoction. It is for this reason we recommend a rum in the style of a traditional New England rum.", "recipeOrigin": "Smuggler's cove book", "title": "A Wish For Grace", "weight": 790 }, "html": "", "id": "cocktails/a-wish-for-grace", "lastmod": "", "markdown": "", "readingTime": 0, "slug": "a-wish-for-grace", "summary": "", "title": "A Wish For Grace", "url": "/cocktails/a-wish-for-grace/", "weight": 790, "wordCount": 0 }, { "api": "/cocktails/hot-buttered-rum/index.json", "collection": "cocktails", "date": "", "description": "", "draft": false, "fields": { "category": "Understanding Rum", "coveBookPageNumber": 202, "draft": false, "garnish": "Cinnamon stick", "glassware": "8½-ounce Irish Coffee glass", "ingredients": [ { "amount": 3, "name": "SC hot Buttered Rum Batter", "unit": "barspoons" }, { "amount": 1.5, "name": "blanded aged rum", "unit": "oz" }, { "amount": 6, "name": "hot water", "unit": "oz" } ], "instructions": "Add the batter and rum to the mug. Top with hot water and stir well. Add garnish.", "isBehindPaywall": false, "notes": "Always feel free to play with the proportions. Another twist is the Wilford Brimley, created by our bartender Dane Barca: Add 2 barspoons of batter, 1 ounce of SC Coconut Cream and substitute 1 ounce of black blended overproof rum to the mug before topping with hot water. Top with 1 ounce of sweet cream (see Parisian Blonde) and grate nutmeg on top.", "origin": "Smuggler’s Cove original, adapted from historic recipes", "overview": "The most famous way to ward off the chill of a cold night, a hot spiced rum appeared in the 1862 Jerry Thomas Bartender's Guide.", "recipeOrigin": "Smuggler's cove book", "title": "Hot Buttered Rum", "weight": 800 }, "html": "", "id": "cocktails/hot-buttered-rum", "lastmod": "", "markdown": "", "readingTime": 0, "slug": "hot-buttered-rum", "summary": "", "title": "Hot Buttered Rum", "url": "/cocktails/hot-buttered-rum/", "weight": 800, "wordCount": 0 }, { "api": "/cocktails/apricot-vieux/index.json", "collection": "cocktails", "date": "", "description": "", "draft": false, "fields": { "category": "Understanding Rum", "coveBookPageNumber": 203, "draft": false, "garnish": "Orange peel oil", "glassware": "Chilled coupe", "ingredients": [ { "amount": 0.5, "name": "apricot liqueur", "unit": "oz" }, { "amount": 2, "name": "cane AOC Martinique rhum agricole vieux", "unit": "oz" }, { "amount": 1, "name": "Angostura bitters", "unit": "dash" }, { "amount": 1, "name": "orange bitters", "unit": "dash" } ], "instructions": "Combine all the ingredients in a mixing glass filled with cracked or cubed ice and stir. Strain into a chilled coupe. Express orange peel oil over the drink and discard the peel.", "isBehindPaywall": false, "origin": "Created by Martin Cate", "recipeOrigin": "Smuggler's cove book", "title": "Apricot Vieux", "weight": 810 }, "html": "", "id": "cocktails/apricot-vieux", "lastmod": "", "markdown": "", "readingTime": 0, "slug": "apricot-vieux", "summary": "", "title": "Apricot Vieux", "url": "/cocktails/apricot-vieux/", "weight": 810, "wordCount": 0 }, { "api": "/cocktails/paniolo-old-fashioned/index.json", "collection": "cocktails", "date": "", "description": "", "draft": false, "fields": { "category": "Understanding Rum", "coveBookPageNumber": 203, "draft": false, "garnish": "Orange peel", "glassware": "Old-fashioned", "ingredients": [ { "amount": 1, "name": "Li Hing Mui Syrup", "unit": "tsp" }, { "amount": 2, "name": "black blended aged rum", "unit": "oz" }, { "amount": 1, "name": "Angostura bitters", "unit": "dash" } ], "instructions": "Add all the ingredients to a mixing glass filled with cracked or cubed ice and stir. Strain into an old-fashioned glass over a large single ice cube or ice ball. Express oil from the orange peel over the drink and drop the peel into the drink.", "isBehindPaywall": false, "origin": "Created by Martin Cate", "overview": "The sweet and savory taste of li hing mui makes a pretty accent to a lovely rum in a simple presentation.", "recipeOrigin": "Smuggler's cove book", "title": "Paniolo Old Fashioned", "weight": 820 }, "html": "", "id": "cocktails/paniolo-old-fashioned", "lastmod": "", "markdown": "", "readingTime": 0, "slug": "paniolo-old-fashioned", "summary": "", "title": "Paniolo Old Fashioned", "url": "/cocktails/paniolo-old-fashioned/", "weight": 820, "wordCount": 0 }, { "api": "/cocktails/port-royal/index.json", "collection": "cocktails", "date": "", "description": "", "draft": false, "fields": { "category": "Understanding Rum", "coveBookPageNumber": 204, "draft": false, "glassware": "Chilled coupe", "ingredients": [ { "amount": 0.75, "name": "lime juice", "unit": "oz" }, { "amount": 0.75, "name": "SC Jerk Syrup", "unit": "oz" }, { "amount": 1.5, "name": "blended lightly aged rum", "unit": "oz" }, { "amount": 0.5, "name": "Wray \u0026 Nephew white overproof rum", "unit": "oz" }, { "amount": 5, "name": "SC Hellfire Tincture", "unit": "drops" } ], "instructions": "Add all the ingredients to a cocktail shaker. Add cracked or cubed ice and shake. Double-strain into a chilled coupe. Top with five spread-out drops of Hellfire Tincture on the surface of the cocktail.", "isBehindPaywall": false, "origin": "Created by Martin Cate", "overview": "Savory, food-based spice blends can add a surprising complexity to cocktails, and Jamaica’s treasured jerk seasoning certainly has fun with its fellow countryman Wray \u0026 Nephew Overproof rum.", "recipeOrigin": "Smuggler's cove book", "title": "Port Royal", "weight": 830 }, "html": "", "id": "cocktails/port-royal", "lastmod": "", "markdown": "", "readingTime": 0, "slug": "port-royal", "summary": "", "title": "Port Royal", "url": "/cocktails/port-royal/", "weight": 830, "wordCount": 0 }, { "api": "/cocktails/kingston-palaka/index.json", "collection": "cocktails", "date": "", "description": "", "draft": false, "fields": { "category": "Understanding Rum", "coveBookPageNumber": 204, "draft": false, "garnish": "Lemon peel", "glassware": "Chilled coupe", "ingredients": [ { "amount": 0.5, "name": "lemon juice", "unit": "oz" }, { "amount": 0.125, "name": "li hing mui powder", "unit": "tsp" }, { "amount": 1, "name": "Drambuie", "unit": "oz" }, { "amount": 1.5, "name": "blended aged rum (Jamaica)", "unit": "oz" } ], "instructions": "Combine all the ingredients in a cocktail shaker. Shake and strain into a chilled coupe and add garnish.", "isBehindPaywall": false, "origin": "Created by Martin Cate", "overview": "A rummy riff on a contest-winning cocktail from a long time ago.", "recipeOrigin": "Smuggler's cove book", "title": "Kingston Palaka", "weight": 840 }, "html": "", "id": "cocktails/kingston-palaka", "lastmod": "", "markdown": "", "readingTime": 0, "slug": "kingston-palaka", "summary": "", "title": "Kingston Palaka", "url": "/cocktails/kingston-palaka/", "weight": 840, "wordCount": 0 }, { "api": "/cocktails/donn-day-afternoon/index.json", "collection": "cocktails", "date": "", "description": "", "draft": false, "fields": { "category": "Understanding Rum", "coveBookPageNumber": 206, "draft": false, "garnish": "Grapefruit peel", "glassware": "Double old-fashioned", "ingredients": [ { "amount": 0.5, "name": "lime juice", "unit": "oz" }, { "amount": 0.5, "name": "Cinnamon syrup", "unit": "oz" }, { "amount": 4, "name": "chilled Stiegl-Radler Grapefruit Beer", "unit": "oz" }, { "amount": 2, "name": "cane AOC Martinique rhum agricole blanc", "unit": "oz" } ], "instructions": "Add all the ingredients to a double old-fashioned glass. Gently add cracked or cubed ice and stir. Express oil from the grapefruit peel and then drop the peel into the drink.", "isBehindPaywall": false, "origin": "Created by Martin Cate", "recipeOrigin": "Smuggler's cove book", "title": "Donn Day Afternoon", "weight": 850 }, "html": "", "id": "cocktails/donn-day-afternoon", "lastmod": "", "markdown": "", "readingTime": 0, "slug": "donn-day-afternoon", "summary": "", "title": "Donn Day Afternoon", "url": "/cocktails/donn-day-afternoon/", "weight": 850, "wordCount": 0 }, { "api": "/cocktails/baie-du-galion/index.json", "collection": "cocktails", "date": "", "description": "", "draft": false, "fields": { "category": "Understanding Rum", "coveBookPageNumber": 206, "draft": false, "garnish": "Lemon twist", "glassware": "Chilled coupe", "ingredients": [ { "amount": 0.5, "name": "Green Chartreuse", "unit": "oz" }, { "amount": 0.25, "name": "Drambuie", "unit": "oz" }, { "amount": 2, "name": "cane AOC Martinique rhum agricole blanc", "unit": "oz" } ], "instructions": "Add all the ingredients to a mixing glass. Fill with cracked or cubed ice. Stir and strain into a chilled coupe. Add garnish.", "isBehindPaywall": false, "origin": "Created by Martin Cate", "overview": "Named for the beautiful waters on the leeward side of Martinique, this cocktail uses cane AOC Martinique rhum agricole in a contemporary stirred cocktail where all the ingredients have grassy or herbaceous notes. Another reminder that rhum agricole is not limited to the Ti’ Punch.", "recipeOrigin": "Smuggler's cove book", "title": "Baie du Galion", "weight": 860 }, "html": "", "id": "cocktails/baie-du-galion", "lastmod": "", "markdown": "", "readingTime": 0, "slug": "baie-du-galion", "summary": "", "title": "Baie du Galion", "url": "/cocktails/baie-du-galion/", "weight": 860, "wordCount": 0 }, { "api": "/cocktails/agricole-guava-cooler/index.json", "collection": "cocktails", "date": "", "description": "", "draft": false, "fields": { "category": "Understanding Rum", "coveBookPageNumber": 209, "draft": false, "garnish": "Mint sprig, cinnamon stick, and lime wheel", "glassware": "Collins or highball glass", "ingredients": [ { "amount": 2, "name": "Bundaberg guava soda", "unit": "oz" }, { "amount": 0.75, "name": "lime juice", "unit": "oz" }, { "amount": 0.75, "name": "Licor 43 spiced liqueur", "unit": "oz" }, { "amount": 2, "name": "cane AOC Martinique rhum agricole blanc", "unit": "oz" }, { "amount": 2, "name": "Angostura bitters", "unit": "dashes" } ], "instructions": "Add the guava soda to a Collins or highball glass, then add the remaining ingredients to a cocktail shaker with cracked or cubed ice. Shake and strain into the glass. Gently add cracked or cubed ice to fill the glass, then add garnish.", "isBehindPaywall": false, "origin": "Created by Martin Cate", "overview": "Inspired by the spices and flavors found in the farmers’ market of the capital city of Martinique, Fort-de-France, this refreshing cooler mixes tropical fruit, Caribbean spices, and cane AOC Martinique rhum agricole.", "recipeOrigin": "Smuggler's cove book", "title": "Agricole Guava Cooler", "weight": 870 }, "html": "", "id": "cocktails/agricole-guava-cooler", "lastmod": "", "markdown": "", "readingTime": 0, "slug": "agricole-guava-cooler", "summary": "", "title": "Agricole Guava Cooler", "url": "/cocktails/agricole-guava-cooler/", "weight": 870, "wordCount": 0 }, { "api": "/cocktails/richard-sealebach/index.json", "collection": "cocktails", "date": "", "description": "", "draft": false, "fields": { "category": "Understanding Rum", "coveBookPageNumber": 209, "draft": false, "garnish": "Lemon twist", "glassware": "Champagne flute", "ingredients": [ { "amount": 0.5, "name": "Pierre Ferrand Dry Curaçao", "unit": "oz" }, { "amount": 1, "name": "R.L. Seale 10 Year rum", "unit": "oz" }, { "amount": 7, "name": "Angostura bitters", "unit": "oz" }, { "amount": 7, "name": "Peychaud's bitters", "unit": "oz" }, { "amount": 4, "name": "chilled champagne", "unit": "oz" } ], "instructions": "Combine all the ingredients except the champagne in a mixing glass filled with cracked or cubed ice. Stir and strain into a champagne flute and top with chilled champagne. Add garnish.", "isBehindPaywall": false, "origin": "Created by Rebecca Cate, inspired by the classic Seelbach cocktail from the Seelbach Hotel", "overview": "Named for Richard Seale, distiller and owner of Foursquare Distillery in Barbados.", "recipeOrigin": "Smuggler's cove book", "title": "Richard Sealebach", "weight": 880 }, "html": "", "id": "cocktails/richard-sealebach", "lastmod": "", "markdown": "", "readingTime": 0, "slug": "richard-sealebach", "summary": "", "title": "Richard Sealebach", "url": "/cocktails/richard-sealebach/", "weight": 880, "wordCount": 0 }, { "api": "/cocktails/cosa-nostra-2/index.json", "collection": "cocktails", "date": "", "description": "", "draft": false, "fields": { "category": "Understanding Rum", "coveBookPageNumber": 210, "draft": false, "garnish": "Lemon twist and swizzle stick", "glassware": "Footed pilsner", "ingredients": [ { "amount": 0.75, "name": "lemon juice", "unit": "oz" }, { "amount": 1.5, "name": "Amaro Averna", "unit": "oz" }, { "amount": 1, "name": "blended lightly aged rum", "unit": "oz" }, { "amount": 1, "name": "Angostura bitters", "unit": "dash" }, { "amount": 2, "name": "ginger ale", "unit": "oz" } ], "instructions": "Add all the ingredients except the ginger ale to a footed pilsner glass. Add cracked or cubed ice. Top with ginger ale and stir very gently to combine, then add garnish.", "isBehindPaywall": false, "origin": "Created by Dane Barca", "overview": "Per Dane, \"Polite yet deadly.\"", "recipeOrigin": "Smuggler's cove book", "title": "Cosa Nostra #2", "weight": 890 }, "html": "", "id": "cocktails/cosa-nostra-2", "lastmod": "", "markdown": "", "readingTime": 0, "slug": "cosa-nostra-2", "summary": "", "title": "Cosa Nostra #2", "url": "/cocktails/cosa-nostra-2/", "weight": 890, "wordCount": 0 }, { "api": "/cocktails/spontaneous-rumbustion/index.json", "collection": "cocktails", "date": "", "description": "", "draft": false, "fields": { "category": "Understanding Rum", "coveBookPageNumber": 210, "draft": false, "garnish": "Long lemon peel", "glassware": "8½-ounce Irish coffee or other heat-resistant glass", "ingredients": [ { "amount": 0.75, "name": "lemon juice", "unit": "oz" }, { "amount": 0.5, "name": "Honey syrup", "unit": "oz" }, { "amount": 1.5, "name": "black blended overproof rum", "unit": "oz" }, { "amount": 0.5, "name": "pot still lightly aged rum (overproof)", "unit": "oz" }, { "amount": 4, "name": "boiling water", "unit": "oz" } ], "instructions": "Combine the lemon juice and honey in an Irish coffee glass. Add both rums to a Blue Blazer mug. Add the boiling water. Use a lighter to ignite the liquid and pass that flaming liquid back and forth from one Blue Blazer mug to a second Blue Blazer mug for a few seconds. When the flame turns orange, immediately pour the flaming contents of Blue Blazer mug into the Irish coffee glass and put out the flame by placing mug on top of the glass. Garnish with and express a sizable lemon peel long enough to rest on top of the Irish coffee glass.", "isBehindPaywall": false, "origin": "Created by Dane Barca", "overview": "A rummy hot toddy by way of a Blue Blazer.", "recipeOrigin": "Smuggler's cove book", "title": "Spontaneous Rumbustion", "weight": 900 }, "html": "", "id": "cocktails/spontaneous-rumbustion", "lastmod": "", "markdown": "", "readingTime": 0, "slug": "spontaneous-rumbustion", "summary": "", "title": "Spontaneous Rumbustion", "url": "/cocktails/spontaneous-rumbustion/", "weight": 900, "wordCount": 0 }, { "api": "/cocktails/boo-loo/index.json", "collection": "cocktails", "date": "", "description": "", "draft": false, "fields": { "category": "The Theater of the Exotic Cocktail", "coveBookPageNumber": 249, "draft": false, "garnish": "Pineapple lid with two straw holes", "glassware": "Hollowed-out pineapple with the core removed", "ingredients": [ { "amount": 6, "name": "fresh pineapple", "unit": "chunks" }, { "amount": 2.5, "name": "pineapple juice", "unit": "oz" }, { "amount": 1.5, "name": "fresh lime juice", "unit": "oz" }, { "amount": 1.25, "name": "SC Honey Syrup", "unit": "oz" }, { "amount": 1.5, "name": "blended aged rum", "unit": "oz" }, { "amount": 1.5, "name": "column still aged rum", "unit": "oz" }, { "amount": 0.75, "name": "black blended rum", "unit": "oz" }, { "amount": 0.75, "name": "black blended overproof rum", "unit": "oz" }, { "amount": 1.5, "name": "seltzer", "unit": "oz" } ], "instructions": "Add the pineapple chunks, pineapple juice, and lime juice to a drink mixer tin and muddle. Add the syrup, the four rums, and the seltzer with 12 ounces of crushed ice and 4 to 6 small \"agitator\" cubes. Flash blend and open pour with gated finish into a hollowed-out pineapple that has the core removed. Replace the lid and add two straws.", "isBehindPaywall": false, "origin": "Circa 1965", "recipeOrigin": "Smuggler's cove book", "source": "Beachbum Berry Remixed, adapted by Smuggler’s Cove", "title": "Boo Loo", "weight": 910 }, "html": "", "id": "cocktails/boo-loo", "lastmod": "", "markdown": "", "readingTime": 0, "slug": "boo-loo", "summary": "", "title": "Boo Loo", "url": "/cocktails/boo-loo/", "weight": 910, "wordCount": 0 }, { "api": "/cocktails/caribeno/index.json", "collection": "cocktails", "date": "", "description": "", "draft": false, "fields": { "category": "The Theater of the Exotic Cocktail", "coveBookPageNumber": 249, "draft": false, "glassware": "Drained young coconut shell", "ingredients": [ { "amount": 4, "name": "coconut water", "unit": "oz" }, { "amount": 0.25, "name": "Demerara syrup", "unit": "oz" }, { "amount": 2, "name": "column still lightly aged rum or London dry gin", "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 strain into a coconut shell filled with cracked or cubed ice.", "isBehindPaywall": false, "origin": "Traditional Caribbean recipe", "overview": "Long, tall, and refreshing, with coconut water, lime, and your choice of rum or gin (both are traditional choices in the Caribbean).", "recipeOrigin": "Smuggler's cove book", "title": "Caribeño", "weight": 920 }, "html": "", "id": "cocktails/caribeno", "lastmod": "", "markdown": "", "readingTime": 0, "slug": "caribeno", "summary": "", "title": "Caribeño", "url": "/cocktails/caribeno/", "weight": 920, "wordCount": 0 }, { "api": "/cocktails/monks-respite/index.json", "collection": "cocktails", "date": "", "description": "", "draft": false, "fields": { "category": "The Theater of the Exotic Cocktail", "coveBookPageNumber": 251, "draft": false, "glassware": "Drained young coconut shell", "ingredients": [ { "amount": 3, "name": "coconut water", "unit": "oz" }, { "amount": 0.5, "name": "lemon juice", "unit": "oz" }, { "amount": 0.25, "name": "Honey syrup", "unit": "oz" }, { "amount": 0.25, "name": "Yellow Chartreuse", "unit": "oz" }, { "amount": 1.5, "name": "Broker's gin", "unit": "oz" }, { "amount": 1, "name": "seltzer", "unit": "oz" }, { "amount": 1, "name": "orange 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 open pour with gated finish into the empty coconut shell.", "isBehindPaywall": false, "origin": "Created by Steven Liles", "recipeOrigin": "Smuggler's cove book", "title": "Monk's Respite", "weight": 930 }, "html": "", "id": "cocktails/monks-respite", "lastmod": "", "markdown": "", "readingTime": 0, "slug": "monks-respite", "summary": "", "title": "Monk's Respite", "url": "/cocktails/monks-respite/", "weight": 930, "wordCount": 0 }, { "api": "/cocktails/the-mastodon/index.json", "collection": "cocktails", "date": "", "description": "", "draft": false, "fields": { "category": "The Theater of the Exotic Cocktail", "coveBookPageNumber": 251, "draft": false, "garnish": "Pineapple lid with a straw hole cut out", "glassware": "Hollowed-out pineapple", "ingredients": [ { "amount": 3, "name": "pineapple juice", "unit": "oz" }, { "amount": 0.5, "name": "lime juice", "unit": "oz" }, { "amount": 1, "name": "passion fruit puree", "unit": "oz" }, { "amount": 0.5, "name": "Licor 43", "unit": "oz" }, { "amount": 0.5, "name": "Maraschino liqueur", "unit": "oz" }, { "amount": 1.5, "name": "blended aged rum", "unit": "oz" }, { "amount": 1.5, "name": "bourbon", "unit": "oz" }, { "amount": 2, "name": "Peychaud's bitters", "unit": "dashes" } ], "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 into a hollowed-out pineapple and add garnish.", "isBehindPaywall": false, "origin": "Created by Alex Smith", "recipeOrigin": "Smuggler's cove book", "title": "The Mastodon", "weight": 940 }, "html": "", "id": "cocktails/the-mastodon", "lastmod": "", "markdown": "", "readingTime": 0, "slug": "the-mastodon", "summary": "", "title": "The Mastodon", "url": "/cocktails/the-mastodon/", "weight": 940, "wordCount": 0 }, { "api": "/cocktails/pinata/index.json", "collection": "cocktails", "date": "", "description": "", "draft": false, "fields": { "category": "The Theater of the Exotic Cocktail", "coveBookPageNumber": 252, "draft": false, "garnish": "Freshly grated nutmeg", "glassware": "Hollowed-out pineapple", "ingredients": [ { "amount": 3, "name": "pineapple juice", "unit": "oz" }, { "amount": 1, "name": "lemon juice", "unit": "oz" }, { "amount": 0.5, "name": "demerara syrup", "unit": "oz" }, { "amount": 1, "name": "ginger liqueur", "unit": "oz" }, { "amount": 0.5, "name": "St. Elizabeth Allspice Dram", "unit": "oz" }, { "amount": 1, "name": "black blended rum", "unit": "oz" }, { "amount": 1, "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 into a hollowed-out pineapple. Garnish with freshly grat", "isBehindPaywall": false, "notes": "The amount of SC Demerara Syrup varies depending on the sweetness of the ginger liqueur used. Adjust to taste.", "origin": "Created by Marcovaldo Dionysos", "recipeOrigin": "Smuggler's cove book", "title": "Piñata", "weight": 950 }, "html": "", "id": "cocktails/pinata", "lastmod": "", "markdown": "", "readingTime": 0, "slug": "pinata", "summary": "", "title": "Piñata", "url": "/cocktails/pinata/", "weight": 950, "wordCount": 0 }, { "api": "/cocktails/bumboat/index.json", "collection": "cocktails", "date": "", "description": "", "draft": false, "fields": { "category": "The Theater of the Exotic Cocktail", "coveBookPageNumber": 252, "draft": false, "garnish": "A pineapple lid with a straw hole cut out", "glassware": "Hollowed-out pineapple", "ingredients": [ { "amount": 2, "name": "pineapple juice", "unit": "oz" }, { "amount": 1.5, "name": "lemon juice", "unit": "oz" }, { "amount": 0.75, "name": "Cinnamon syrup", "unit": "oz" }, { "amount": 1, "name": "rye", "unit": "oz" }, { "amount": 1, "name": "blended lightly aged rum", "unit": "oz" }, { "amount": 3, "name": "almond extract", "unit": "drops" }, { "amount": 6, "name": "Bittermens 'Elemakule Tiki bitters", "unit": "drops" }, { "amount": 0.75, "name": "black blended overproof rum", "unit": "oz" } ], "instructions": "Combine all the ingredients except the overproof rum in 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 the hollowed-out pineapple. Float the overproof rum by gently pouring on top of the drink. Add garnish.", "isBehindPaywall": false, "origin": "Created by Justin Oliver", "recipeOrigin": "Smuggler's cove book", "title": "Bumboat", "weight": 960 }, "html": "", "id": "cocktails/bumboat", "lastmod": "", "markdown": "", "readingTime": 0, "slug": "bumboat", "summary": "", "title": "Bumboat", "url": "/cocktails/bumboat/", "weight": 960, "wordCount": 0 }, { "api": "/cocktails/planters-punch/index.json", "collection": "cocktails", "date": "", "description": "", "draft": false, "fields": { "category": "Eight Essential Exotic Elixirs", "coveBookPageNumber": 258, "draft": false, "garnish": "Mint sprig", "glassware": "Collins or highball", "ingredients": [ { "amount": 1, "name": "lime juice", "unit": "oz" }, { "amount": 0.75, "name": "demerara syrup", "unit": "oz" }, { "amount": 0.25, "name": "St. Elizabeth Allspice Dram", "unit": "oz" }, { "amount": 3, "name": "blended aged rum (Jamaica)", "unit": "oz" }, { "amount": 2, "name": "Angostura bitters", "unit": "dashes" } ], "instructions": "Combine all ingredients in a drink mixer tin with 12 ounces of crushed ice and 4 to 6 \"agitator\" cubes. Flash blend and then open pour with gated finish into a Collins or highball glass. Garnish with Jamaican sunshine (oh—and a mint sprig).", "isBehindPaywall": false, "origin": "Traditional, adapted by Smuggler’s Cove, 2009", "overview": "This follows the classic rhyming formula, one of sour, two of sweet, three of strong, four of weak (weak being juices, or in our case, ice). We add two of the most popular ingredients in Jamaica (allspice, Angostura bitters) to round it out and give it depth.", "recipeOrigin": "Smuggler's cove book", "title": "Planter's Punch", "weight": 970 }, "html": "", "id": "cocktails/planters-punch", "lastmod": "", "markdown": "", "readingTime": 0, "slug": "planters-punch", "summary": "", "title": "Planter's Punch", "url": "/cocktails/planters-punch/", "weight": 970, "wordCount": 0 }, { "api": "/cocktails/mai-tai/index.json", "collection": "cocktails", "date": "", "description": "", "draft": false, "fields": { "category": "Eight Essential Exotic Elixirs", "coveBookPageNumber": 261, "draft": false, "garnish": "Spent lime shell and mint sprig", "glassware": "Double old-fashioned glass", "ingredients": [ { "amount": 0.75, "name": "lime juice", "unit": "oz" }, { "amount": 0.25, "name": "Mai Tai Rich Simple Syrup", "unit": "oz" }, { "amount": 0.25, "name": "Orgeat", "unit": "oz" }, { "amount": 0.5, "name": "Pierr Ferrand Dry curaçao", "unit": "oz" }, { "amount": 2, "name": "blended aged rum", "unit": "oz" } ], "instructions": "Combine all ingredients with 12 ounces of crushed ice and a few cubes in a cocktail shaker. Shake until a frost forms on the shaker and pour the entire contents into a double old-fashioned glass. Garnish with a spent lime shell and mint sprig.", "isBehindPaywall": false, "origin": "Trader Vic, 1944, adapted by Smuggler’s Cove", "overview": "Within the pantheon of exotic cocktails, one stands above the rest as the most iconic of the era. An elegant and simple concoction, really just a nutty rum margarita, it eschews the conventional structure established by Donn in favor of a more nuanced approach.", "recipeOrigin": "Smuggler's cove book", "title": "Mai Tai", "weight": 980 }, "html": "", "id": "cocktails/mai-tai", "lastmod": "", "markdown": "", "readingTime": 0, "slug": "mai-tai", "summary": "", "title": "Mai Tai", "url": "/cocktails/mai-tai/", "weight": 980, "wordCount": 0 }, { "api": "/cocktails/doctor-funk/index.json", "collection": "cocktails", "date": "", "description": "", "draft": false, "fields": { "category": "Eight Essential Exotic Elixirs", "coveBookPageNumber": 266, "draft": false, "garnish": "Ti leaf or pineapple fronds", "glassware": "Double old-fashioned", "ingredients": [ { "amount": 0.5, "name": "lemon juice", "unit": "oz" }, { "amount": 0.25, "name": "Grenadine", "unit": "oz" }, { "amount": 0.5, "name": "lime juice", "unit": "oz" }, { "amount": 0.5, "name": "Demerara simple syrup", "unit": "oz" }, { "amount": 0.25, "name": "Herbsaint", "unit": "oz" }, { "amount": 2.25, "name": "black pot still unaged rum", "unit": "oz" }, { "amount": 1, "name": "seltzer", "unit": "oz" } ], "instructions": "Add all ingredients to drink mixer tin 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. Garnish with a ti leaf or pineapple fronds.", "isBehindPaywall": false, "origin": "Trader Vic, 1946, adapted by Smuggler’s Cove", "overview": "Well-known German doctor Bernard Funk was not only Robert Louis Stevenson’s physician and friend, but was also the alleged inventor of an early version of this drink during his many years serving as a doctor to the people of Apia, Samoa.", "recipeOrigin": "Smuggler's cove book", "title": "Doctor Funk", "weight": 990 }, "html": "", "id": "cocktails/doctor-funk", "lastmod": "", "markdown": "", "readingTime": 0, "slug": "doctor-funk", "summary": "", "title": "Doctor Funk", "url": "/cocktails/doctor-funk/", "weight": 990, "wordCount": 0 }, { "api": "/cocktails/zombie/index.json", "collection": "cocktails", "date": "", "description": "", "draft": false, "fields": { "category": "Eight Essential Exotic Elixirs", "coveBookPageNumber": 268, "draft": false, "garnish": "Mint sprig", "glassware": "Zombie glass", "ingredients": [ { "amount": 0.75, "name": "lime juice", "unit": "oz" }, { "amount": 0.25, "name": "grapefruit juice", "unit": "oz" }, { "amount": 0.25, "name": "Cinnamon syrup", "unit": "oz" }, { "amount": 1, "name": "Grenadine", "unit": "tsp" }, { "amount": 0.5, "name": "John D. Taylor's Velvet Falernum", "unit": "oz" }, { "amount": 1.5, "name": "blended aged rum", "unit": "oz" }, { "amount": 1.5, "name": "column still aged rum", "unit": "oz" }, { "amount": 1, "name": "black blended overproof rum", "unit": "oz" }, { "amount": 2, "name": "Herbstura", "unit": "oz" } ], "instructions": "Combine all ingredients in a drink mixer tin with 12 ounces of crushed ice and 4 to 6 \"agitator\" cubes. Flash blend and open pour with gated finish into a Zombie glass. Garnish with a mint sprig and a healthy dose of trepidation.", "isBehindPaywall": false, "origin": "Donn Beach, 1934, adapted by Smuggler’s Cove", "overview": "Notorious would be an understatement. Donn’s most famous and lethal concoction, it too has been abused beyond recognition in the past. Urban legends about its madness-inducing properties and menu warnings about a two-per-person limit (\"for your own safety\") cemented this drink in history.", "recipeOrigin": "Smuggler's cove book", "title": "Zombie", "weight": 1000 }, "html": "", "id": "cocktails/zombie", "lastmod": "", "markdown": "", "readingTime": 0, "slug": "zombie", "summary": "", "title": "Zombie", "url": "/cocktails/zombie/", "weight": 1000, "wordCount": 0 }, { "api": "/cocktails/navy-grog/index.json", "collection": "cocktails", "date": "", "description": "", "draft": false, "fields": { "category": "Eight Essential Exotic Elixirs", "coveBookPageNumber": 271, "draft": false, "garnish": "Mint sprig or Rock Candy Stick or Ice Cone", "glassware": "Double old-fashioned", "ingredients": [ { "amount": 0.75, "name": "lime juice", "unit": "oz" }, { "amount": 0.75, "name": "grapefruit juice", "unit": "oz" }, { "amount": 0.25, "name": "Demerara syrup", "unit": "oz" }, { "amount": 0.25, "name": "St. Elizabeth Allspice Dram", "unit": "oz" }, { "amount": 1, "name": "pot still lightly aged (overproof) rum", "unit": "oz" }, { "amount": 1, "name": "blended lightly aged rum", "unit": "oz" }, { "amount": 1, "name": "column still aged rum", "unit": "oz" } ], "instructions": "Flash blend and open pour with gated finish into a double old-fashioned glass. Garnish with a mint sprig or rock candy stick and a toast to sailors of yore.", "isBehindPaywall": false, "origin": "Trader Vic’s version, 1940s, adapted by Smuggler’s Cove", "overview": "In the tiki heyday, there were a lot of drinks called grogs that departed considerably from a historic grog. They appropriated the name and imagery of something hearty and robust in order to appeal to the men at the bar, who would not be seen ordering something dainty like a Blushing Orchid.", "recipeOrigin": "Smuggler's cove book", "title": "Navy Grog", "weight": 1010 }, "html": "", "id": "cocktails/navy-grog", "lastmod": "", "markdown": "", "readingTime": 0, "slug": "navy-grog", "summary": "", "title": "Navy Grog", "url": "/cocktails/navy-grog/", "weight": 1010, "wordCount": 0 }, { "api": "/cocktails/scorpion/index.json", "collection": "cocktails", "date": "", "description": "", "draft": false, "fields": { "category": "Eight Essential Exotic Elixirs", "coveBookPageNumber": 272, "draft": false, "glassware": "Large (32-48 ounce) scorpion bowl and long 20\" luau straws", "ingredients": [ { "amount": 2, "name": "lime juice", "unit": "oz" }, { "amount": 4, "name": "orange juice", "unit": "oz" }, { "amount": 1.5, "name": "Demerara syrup", "unit": "oz" }, { "amount": 2, "name": "Orgeat", "unit": "oz" }, { "amount": 2, "name": "brandy", "unit": "oz" }, { "amount": 4, "name": "London Dry Gin", "unit": "oz" }, { "amount": 4, "name": "blended lightly aged rum", "unit": "oz" } ], "instructions": "Combine all ingredients in a mixing tin without ice and roll (pour back and forth) with another mixing tin to combine ingredients evenly and split in half. Add ice to each cup and flash blend with drink mixer for 3 seconds. Pour contents of both cups into a 4-person ceramic Scorpion Bowl. Serve with 20-inch luau straws for easier sharing. Add fire to taste.", "isBehindPaywall": false, "origin": "The Luau, 1958, adapted by Smuggler’s Cove", "overview": "Steve Crane’s riff on Trader Vic’s iconic drink brings better balance and complexity to this famous recipe. Vic invented the idea of the shared bowl with long straws in the 1940s by reviving the dormant punch tradition and marrying it to the traditions of the kava bowl ceremony, which he witnessed in Micronesia.", "recipeOrigin": "Smuggler's cove book", "title": "Scorpion", "weight": 1020 }, "html": "", "id": "cocktails/scorpion", "lastmod": "", "markdown": "", "readingTime": 0, "slug": "scorpion", "summary": "", "title": "Scorpion", "url": "/cocktails/scorpion/", "weight": 1020, "wordCount": 0 }, { "api": "/cocktails/fog-cutter/index.json", "collection": "cocktails", "date": "", "description": "", "draft": false, "fields": { "category": "Eight Essential Exotic Elixirs", "coveBookPageNumber": 275, "draft": false, "garnish": "Swizzle stick and mint sprig", "glassware": "Zombie glass or Fog Cutter mug", "ingredients": [ { "amount": 1.5, "name": "lemon juice", "unit": "oz" }, { "amount": 1.5, "name": "orange juice", "unit": "oz" }, { "amount": 0.5, "name": "Orgeat", "unit": "oz" }, { "amount": 1, "name": "pisco", "unit": "oz" }, { "amount": 0.5, "name": "gin", "unit": "oz" }, { "amount": 2, "name": "blended lightly aged rum", "unit": "oz" }, { "amount": 0.5, "name": "oloroso sherry", "unit": "oz" } ], "instructions": "Combine all ingredients except the sherry in a drink mixer tin with 12 ounces of crushed ice and 4 to 6 \"agitator\" cubes. Flash blend and open pour with gated finish into a Zombie glass or Fog Cutter mug. Float sherry by gently pouring on top of the surface of the drink and then garnish.", "isBehindPaywall": false, "origin": "Trader Vic, 1940s, adapted by Smuggler’s Cove", "overview": "Another of Vic’s most famous drinks, the Fog Cutter is still served today at his restaurants around the world. Our version incorporates the pisco preferred by the Don the Beachcomber chain at later locations in their Fog Cutter to give it a brighter, more vegetal character. (We’re trying to make them friends in heaven by fusing their recipes.)", "recipeOrigin": "Smuggler's cove book", "title": "Fog Cutter", "weight": 1030 }, "html": "", "id": "cocktails/fog-cutter", "lastmod": "", "markdown": "", "readingTime": 0, "slug": "fog-cutter", "summary": "", "title": "Fog Cutter", "url": "/cocktails/fog-cutter/", "weight": 1030, "wordCount": 0 }, { "api": "/cocktails/singapore-sling/index.json", "collection": "cocktails", "date": "", "description": "", "draft": false, "fields": { "category": "Eight Essential Exotic Elixirs", "coveBookPageNumber": 276, "draft": false, "garnish": "Lemon wedge speared with a cocktail umbrella", "glassware": "Collins or highball", "ingredients": [ { "amount": 2, "name": "seltzer", "unit": "oz" }, { "amount": 0.75, "name": "lemon juice", "unit": "oz" }, { "amount": 0.25, "name": "demerara syrup", "unit": "oz" }, { "amount": 0.5, "name": "Cherry Heering liqueur", "unit": "oz" }, { "amount": 0.25, "name": "Benedictine", "unit": "oz" }, { "amount": 1.5, "name": "London Dry Gin", "unit": "oz" }, { "amount": 1, "name": "Angostura bitters", "unit": "dash" }, { "amount": 1, "name": "orange bitters", "unit": "dash" } ], "instructions": "Add the seltzer to the bottom of a Collins or highball glass. Add the rest of ingredients to a cocktail shaker with cubed or cracked ice. Shake and strain into the glass. Gently add cubed or cracked ice to glass and add garnish.", "isBehindPaywall": false, "origin": "Classic, adapted by Smuggler’s Cove", "overview": "Though its roots lie in Southeast Asia, it became one of the greatest tiki bar staples, and a rare departure from rum.", "recipeOrigin": "Smuggler's cove book", "title": "Singapore Sling", "weight": 1040 }, "html": "", "id": "cocktails/singapore-sling", "lastmod": "", "markdown": "", "readingTime": 0, "slug": "singapore-sling", "summary": "", "title": "Singapore Sling", "url": "/cocktails/singapore-sling/", "weight": 1040, "wordCount": 0 }, { "api": "/cocktails/hondo-hatties-jungle-punch/index.json", "collection": "cocktails", "date": "", "description": "", "draft": false, "fields": { "category": "The Tiki Party", "coveBookPageNumber": 311, "draft": false, "glassware": "Punch glassware", "ingredients": [ { "amount": 1, "name": "lemon juice", "unit": "oz" }, { "amount": 0.5, "name": "honey syrup", "unit": "oz" }, { "amount": 0.25, "name": "blue curaçao", "unit": "oz" }, { "amount": 0.25, "name": "tawny port", "unit": "oz" }, { "amount": 0.5, "name": "John D. Taylor's Velvet Falernum", "unit": "oz" }, { "amount": 0.25, "name": "pear liqueur", "unit": "oz" }, { "amount": 2, "name": "blended aged rum", "unit": "oz" }, { "amount": 1, "name": "Angostura bitters", "unit": "dash" } ], "instructions": "Multiply the ingredient quantities by the number of guests. Combine all the ingredients except the ice in a beverage dispenser or other sealable container and whisk together. Chill for 1 to 2 hours prior to serving. Add large blocks of ice to the dispenser or serve over a large block or smaller blocks of ice in a punch bowl.", "isBehindPaywall": false, "origin": "Created by Martin Cate", "overview": "Created for a Tiki Oasis preparty at the Walt Disney Family Museum, this is a rare instance where I will use blue curaçao—and only to simulate the green water of the Jungle Cruise attraction.", "recipeOrigin": "Smuggler's cove book", "title": "Hondo Hattie's Jungle Punch!", "weight": 1050 }, "html": "", "id": "cocktails/hondo-hatties-jungle-punch", "lastmod": "", "markdown": "", "readingTime": 0, "slug": "hondo-hatties-jungle-punch", "summary": "", "title": "Hondo Hattie's Jungle Punch!", "url": "/cocktails/hondo-hatties-jungle-punch/", "weight": 1050, "wordCount": 0 }, { "api": "/cocktails/kahiko-punch/index.json", "collection": "cocktails", "date": "", "description": "", "draft": false, "fields": { "category": "The Tiki Party", "coveBookPageNumber": 311, "draft": false, "garnish": "Edible orchid", "glassware": "Punch glassware", "ingredients": [ { "amount": 1, "name": "lemon juice", "unit": "oz" }, { "amount": 1.5, "name": "passion fruit honey", "unit": "oz" }, { "amount": 0.5, "name": "Cinnamon syrup", "unit": "oz" }, { "amount": 0.5, "name": "Hibiscus liqueur", "unit": "oz" }, { "amount": 2, "name": "pot still unaged rum", "unit": "oz" }, { "amount": 6, "name": "Bittermens 'Elemakule Tiki bitters", "unit": "oz" } ], "instructions": "Multiply the ingredient quantities by the number of guests. Combine all the ingredients except the ice in a beverage dispenser or other sealable container and whisk together. Chill for 1 to 2 hours prior to serving. Add large blocks of ice to the dispenser or serve over a large block or smaller locks of ice in a punch bowl. Garnish individual servings with an edible orchid.", "isBehindPaywall": false, "origin": "Created by Martin Cate", "recipeOrigin": "Smuggler's cove book", "title": "Kahiko Punch", "weight": 1060 }, "html": "", "id": "cocktails/kahiko-punch", "lastmod": "", "markdown": "", "readingTime": 0, "slug": "kahiko-punch", "summary": "", "title": "Kahiko Punch", "url": "/cocktails/kahiko-punch/", "weight": 1060, "wordCount": 0 }, { "api": "/cocktails/triumvirate-punch/index.json", "collection": "cocktails", "date": "", "description": "", "draft": false, "fields": { "category": "The Tiki Party", "coveBookPageNumber": 312, "draft": false, "garnish": "Mint and a smile", "glassware": "Punch glassware", "ingredients": [ { "amount": 0.75, "name": "lime juice", "unit": "oz" }, { "amount": 1, "name": "SC Passion Fruit Honey", "unit": "oz" }, { "amount": 0.25, "name": "St. Elizabeth Allspice Dram", "unit": "oz" }, { "amount": 1.5, "name": "pot still unaged rum", "unit": "oz" }, { "amount": 2, "name": "Angostura bitters", "unit": "dashes" }, { "amount": 1, "name": "grated nutmeg", "unit": "pinch" } ], "instructions": "Multiply the ingredient quantities by the number of guests. Combine all the ingredients except the ice in a beverage dispenser or other sealable container and whisk together. Chill for 1 to 2 hours prior to serving. Add large blocks of ice to the dispenser or serve over a large block or smaller locks of ice in a punch bowl. Garnish individual servings with a mint and a smile.", "isBehindPaywall": false, "origin": "Created by Martin Cate", "overview": "In honor of the three Masters of the Cove who grace the label of our Triumvirate rum: Ron Roumas, Mark Holt, and John Boatwright.", "recipeOrigin": "Smuggler's cove book", "title": "Triumvirate Punch", "weight": 1070 }, "html": "", "id": "cocktails/triumvirate-punch", "lastmod": "", "markdown": "", "readingTime": 0, "slug": "triumvirate-punch", "summary": "", "title": "Triumvirate Punch", "url": "/cocktails/triumvirate-punch/", "weight": 1070, "wordCount": 0 }, { "api": "/cocktails/eureka-punch/index.json", "collection": "cocktails", "date": "", "description": "", "draft": false, "fields": { "category": "The Tiki Party", "coveBookPageNumber": 312, "draft": false, "garnish": "Lemon wedge or twist and mint sprig", "glassware": "Punch glassware", "ingredients": [ { "amount": 1.5, "name": "lemon juice", "unit": "oz" }, { "amount": 1, "name": "Honey syrup", "unit": "oz" }, { "amount": 0.5, "name": "Yellow Chartreuse", "unit": "oz" }, { "amount": 1.5, "name": "column still aged rum", "unit": "oz" }, { "amount": 1, "name": "Angostura bitters", "unit": "dash" }, { "amount": 2, "name": "ginger ale", "unit": "oz" } ], "instructions": "Multiply the ingredient quantities by the number of guests. Combine all the ingredients except the ice in a beverage dispenser or other sealable container and whisk together. Chill for 1 to 2 hours prior to serving. Add large blocks of ice to the dispenser or serve over a large block or smaller locks of ice in a punch bowl. Top with ginger ale and stir. Garnish individual servings with a lemon wedge or twist and a mint sprig.", "isBehindPaywall": false, "origin": "Created by Martin Cate", "overview": "Created originally for National Lemonade Day (really), the drink was turned into a bowl drink for for four and served on the menu at San Francisco’s Tonga Room in 2013.", "recipeOrigin": "Smuggler's cove book", "title": "Eureka Punch", "weight": 1080 }, "html": "", "id": "cocktails/eureka-punch", "lastmod": "", "markdown": "", "readingTime": 0, "slug": "eureka-punch", "summary": "", "title": "Eureka Punch", "url": "/cocktails/eureka-punch/", "weight": 1080, "wordCount": 0 }, { "api": "/cocktails/yuletidal-wave/index.json", "collection": "cocktails", "date": "", "description": "", "draft": false, "fields": { "category": "The Tiki Party", "coveBookPageNumber": 313, "draft": false, "glassware": "Punch glassware", "ingredients": [ { "amount": 2, "name": "pineapple juice", "unit": "oz" }, { "amount": 1, "name": "lemon juice", "unit": "oz" }, { "amount": 0.5, "name": "pear liqueur", "unit": "oz" }, { "amount": 0.5, "name": "Licor 43", "unit": "oz" }, { "amount": 0.25, "name": "St. Elizabeth Allspice Dram", "unit": "oz" }, { "amount": 0.5, "name": "brandy", "unit": "oz" }, { "amount": 1, "name": "bourbon", "unit": "oz" }, { "amount": 1, "name": "column still aged rum", "unit": "oz" } ], "instructions": "Multiply the ingredient quantities by the number of guests. Combine all the ingredients except the ice in a beverage dispenser or other sealable container and whisk together. Chill for 1 to 2 hours prior to serving. 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