Golden Gun

Courtesy of the Cocktail Wonk, it’s the Golden Gun:

  • 0.75 ounce lime juice
  • 0.50 ounce grapefruit juice
  • 0.50 ounce SC Demerara Syrup
  • 0.50 ounce natural apricot liqueur (such as Rothman & Winter Apricot Liqueur or Gifford Abricot du Roussillon)
  • 1.00 ounce blended aged rum
  • 1.00 ounce blended lightly aged rum
  • 2 dashes Angostura bitters

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 glass. Your choice of garnish.

The recipe is from the Smuggler’s Cove book, but I came across the book review on Cocktail Wonk while researching rums.

Even before I set out to make all the recipe’s in Ted Haigh’s book, I was a fan of single malt Scotch and was pretty familiar with the culture. Then I moved on to a love affair (still ongoing) with bourbon and rye whiskeys. The rum culture is just as varied and complex but I am a novice. Now in working through Dr. Cocktail’s list of drinks, I did manage to amass a small collection of rum. He would usually give some clue as to what type of rum to use, either by color (white or aged) or region (Jamaica, Guyana, St. Croix), and I would seek out a bottle. Some stymied me: to this day I have not been able to procure a bottle of Coruba, although I did finally see one at a cocktail bar in Reno, and I could never find Lemon Hart 151, but I found a substitute in Hamilton 151 (it does look like Lemon Hart is available at Total Wine now).

In my last post I pointed out how Smuggler’s Cove maps rum into categories, but I have a few bottles that aren’t listed. These include a blend called Zaya that I got as a gift, my bottle of contraband Havana Club 7 a friend brought to me from Canada, and Cruzan Black Strap, which I bought for use in drinks from the Dead Rabbit Drinks Manual. Is “black strap” the same as “black” rum? It says “blended” on the bottle, so can I assume it fits that category?

I was hoping for some answers, specifically I wondered with the success of the book if Martin and Rebbecca Cate had put up some sort of web site with an expanded list. The Smuggler’s Cove is supposed to have over 550 rums at any one time and not all of them are listed in the book, for obvious reasons, but they would fit on a web site, preferably with a searchable index.

Anyway, in searching for such a list I came across the enlightening Cocktail Wonk article. In it they featured this recipe so I decided to try it out. It was wonderful.

Apparently this was created at a seminar on exotic cocktail structure held at the 2012 Tiki Oasis conference. It most have been a wonderful seminar for a group of students to come up with such a nice blend of sweet and sour fitting in so perfectly with the tiki tradition.

Rating: 5/5

Notes: The only single pot still blended aged rum I have from the list is my 12 year old El Dorado. I used Appleton’s Signature Blend for my lightly aged rum. As for the apricot liqueur, although the Rothman & Winter is very good, I went with Brizard’s Apry since that’s what Dr. Cocktail told me to use.

Planter’s Punch

From Smuggler’s Cove comes Planter’s Punch:

  • 1.00 ounce lime juice
  • 0.75 ounce SC Demerara Syrup
  • 0.25 ounce St. Elizabeth’s Allspice Dram
  • 3.00 ounces blended aged rum (Jamaica)
  • 2 dashes Angostura bitters

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 a gated finish into a Collins or highball glass. Garnish with a mint sprig.

I am old enough to remember when every city and small town had at least one “Polynesian” restaurant. I put that in quotes because it had as much to do with Polynesian cuisine as Outback Steakhouse has with restaurants in Australia (never ask an Aussie if they would like a Chocolate Thunder from Down Under). These were kitschy joints with lots of bamboo and grass and faux Tiki carvings on the walls. As I kid I’d always laugh at the “Pu Pu Platter” (and I realize this post is getting pretty scatological) but I would gaze at that page of exotic cocktails I was too young to drink, with names like the Zombie and the Scorpion. Many of them would have stern warnings like Strong – limit 2.

When I got older I would have some fond memories of drinking these drinks (when I could find them). They were sweet and spicy and usually worthy of any warnings on limits. When I started my cocktail journey with Ted Haigh’s book I looked forward to making the tiki-style drinks he shared.

This Christmas I got a number of cocktail books, and my current favorite is Smuggler’s Cove: Exotic Cocktails, Rum, and the Cult of Tiki. To be quite honest I’ve now made several drinks from it, but this is the first one I managed to document. All of them have been good to amazing, and the Planter’s Punch is no exception.

There are several things I like about the book. The first is the way they present their recipes. One issue I had with Vintage Cocktails is that quite often it would call for an ingredient like “gin”. I own a shelf of gin, with tastes that range from fruity to ones that I imagine eating a pine tree would taste like. I have Navy-strength versions that will put hair on your chest, but often with old recipes we are given little guidance as to which to use.

Then there is the opposite, with books like Death & Co. and the Dead Rabbit that call for ingredients so obscure that I can’t even find them at well stocked places like Binny’s. Smuggler’s Cove takes a different approach: they list eight different categories of rum with examples of each, and then in the recipe they just reference the number. This drink calls for a “blended aged rum” which happens to be category three (3).

That approach, which brings these cocktails into the reach of people like me, works throughout the book. Take their recipe for grenadine. Some books might lead with “hand pick the finest, fresh pomegranates you can find, harvested at the peak of ripeness. Open the fruit and remove the arils to a non-reactive pot …” or something like that. These folks say “go buy some POM pomegranate juice“.

I did need to buy another piece of equipment for the bar: a drink mixer. They offer three choices in the book from light to heavy duty. The light duty option, the Hamilton Beach 760C, made me smile. When I was working my way through college I spent my weekends working in a plastic injection molding plant. I made the base of that blender. While it looks metal, it is actually chrome coated plastic, but due to that coating I had to wear cotton gloves the whole day. Hated making those things, and I know were to look for a slight imperfection due to a small scratch on the mold put there by my foreman. I doubt they are still using that mold today, but it still brought back memories.

The medium duty mixer, the Waring PDM, is what I bought, as I really like the retro design and plan to use it enough to justify the price difference. I didn’t even consider the high end model, the Hamilton Beach Single-Spindle HMD200, because I’d want to use it enough to justify the cost and I do have a day job.

Once I got my mixer I had to learn some new techniques. The term “flash blend” means to pulse the mixer for 4 or five seconds a couple of times. This mixes and aerates the drink. “Open pour” is sometimes called a “dirty dump” – most vintage cocktails call for the ice used in mixing to be strained out and replaced with fresh ice in the glass. Because of the syrupy nature of many tiki-style drinks, that would leave a lot of the liquid in the mixer and not in the glass. Finally, a “gated finish” answered a question that bothered me at first. I have glasses of various sizes. How do I know exactly how much ice to mix in so that the glass is just filled? The answer is to pour in most of it, but then use a strainer to “gate” the rest of the ice so that all of the liquid makes it to the glass. Then you can top up as needed with more ice.

Now that all of that is out of the way, let me talk about the drink itself. Haigh introduced me to Planter’s Punch via his “Jasper’s” version, and he also mentioned the rhyme for the recipe:

    This recipe I give to thee,
    Dear brother in the heat.
    Take two of sour (lime let it be)
    To one and a half of sweet,
    Of Old Jamaica pour three strong,
    And add four parts of weak.
    Then mix and drink. I do no wrong--
    I know whereof I speak.

The Smuggler’s Cove version changes it to “one of sour, two of sweet, three of strong and four of weak” and I did like their recipe a little better (and not just because it scans). But Haigh did show me how much the choice of rum matters in a drink. The only difference between Jasper’s Planter’s Punch and Jasper’s Rum Punch was the rum (and I loved the Rum Punch).

This drink represents everything a Tiki drink should have: the sweet and sour of citrus and sugar, the spicy tang of the Allspice Dram, and the wallop of three ounces of rum.

Rating: 5/5

Notes: This drink called for a Jamaican aged rum, and I didn’t have any. Since it also called for Demerara syrup I figured a Demerara rum would work well, so I went with El Dorado 12 year and wasn’t disappointed.

SC Demerara Syrup

A staple in many of the Smuggler’s Cove drinks:

  • 2 cups water
  • 1 cup demerara sugar
  • 3 cups granulated sugar

Bring the water to a boil in a saucepan over high heat. Add the demerara sugar and stir vigorously with a whisk (or use an immersion blender) until the sugar is dissolved, about 1 minute (the water should become clear). Add the granulated sugar and stir vigorously until dissolved, about 1 minute. Remove from heat and let cool.

I could not find demerara sugar where I live so I just bought it on Amazon. There is no way I could use all of this as written, so I cut it by four (i.e. I used a quarter cup demerara sugar) and it fit perfectly in the squeeze bottles I use for cocktail ingredients.

Demerara sugar is made from cane juice that is lightly processed. It is light brown but different than brown sugar (which has molasses added) and has more of a caramel flavor.

Chaos Calmer

From the world of tech comes the Chaos Calmer:

  • 1.50 ounces gin
  • 0.75 ounce lime juice
  • 0.25 ounce triple sec
  • 1.50 ounce orange juice
  • 1 tsp Grenadine syrup

Short shake with broken ice and pure unstrained into a double rocks glass. Garnish with an orange wheel or lime wedge.

In my other life I work with open source software, and I tend to use open source solutions for almost all of my technology needs. I recently needed to replace my wireless router and I decided to choose one that was supported by the OpenWRT project.

When I first logged in to the device I was delighted to see that the “message of the day” was a cocktail recipe. Me being me, I decided to try it.

I found a couple of versions of this recipe on the web, but nothing about its history. I looked through a number of my vintage books and couldn’t find it there, so I assume it is a relatively recent creation.

At first it seems like it might be a Tequila Sunrise with gin, but the addition of lime juice and the rather small amount of Grenadine means it doesn’t taste like a Tequila Sunrise. It’s a good drink, although Andrea found it a little bitter so I added a dash of simple syrup I had on hand and she liked it with that addition. I enjoyed it, although I don’t think I would seek it out.

Rating: 3/5 – it’s a strong three but I can’t give it a four.

Notes: I used Plymouth Gin and fresh squeezed lime and orange juice. I used Cointreau for the Triple Sec. While I’ve been told it is easy to make Grenadine, I used some I bought on Amazon.

Perfect Amaretto Sour

Jeffrey Morganthaler claims this is the Perfect Amaretto Sour:

  • 1.50 ounces Amaretto
  • 0.75 ounce cask-proof bourbon
  • 1.00 ounce lemon juice
  • 0.50 ounce egg white, beaten
  • 1 tsp of 2:1 simple syrup

Dry shake ingredients to combine, then shake well with cracked ice. Strain over fresh ice in an old fashioned glass. Garnish with lemon peel and brandied cherries.

Spoiler, he would be right.

I’ve made well over 100 cocktails at this point and not a single one of them called for Amaretto, an almond-flavored liquor from Italy. I do have a bottle (I think I’ve used it in baking) and I do remember drinking a few Amaretto Sours in my misspent youth. Mainly I associate them with a sweeter, less powerful margarita, and I hadn’t thought of them much until this weekend.

I was off doing geeky things when I came across an old post by Morganthaler entitled “I Make the Best Amaretto Sour in The World“. Soon thereafter, and strictly for scientific purposes, I set out to test his claim.

He addresses the main issues I have with the drink, that it is too sweet and doesn’t have enough kick, by adding cask-strength bourbon. Bourbon, by law, can not be less than 80 proof, although it tends to come out of the cask considerably stronger. Water is added to bring the alcohol content down, usually between 80 to 90 proof, but some varieties are bottled at cask strength which can be well above 100 proof. The first Amaretto Sour I made I knew Andrea was going to taste, so I used ever so slightly less than 0.75 ounce of bourbon. It was sweet, but not too sweet, and she really enjoyed it.

For mine, I used slightly more bourbon than called for, and it really changed the character of the drink. The sweetness was tempered more than one would expect considering the small difference in amount, and I enjoyed mine a lot too. This does make the Perfect Amaretto Sour, and as I am hoping to get his book for Christmas perhaps I’ll be making more of his cocktails.

Rating: 4/5 – this is a really strong 4.

Notes: He calls for Lazzaroni Amaretto, but states that Disaronno (which is what I had) works as well. For the bourbon he used Booker’s, but since I didn’t have any of that I used Noah’s Mill, a tasty cask strength bourbon bottled at 114.5 proof.

Champagne Cocktail

Saved for last, it’s the Champagne Cocktail:

  • 1 sugar cube
  • 4 dashes Angostura Bitters
  • champagne

In either a tall (pretty) champagne flute or a saucer (traditional) champagne glass, add the sugar and bitters. Fill with champagne. Garnish with a lemon twist.

No, this is not my last cocktail but it is the last of the 110 recipes (including the appendix) in Ted Haigh’s seminal Vintage Spirits and Forgotten Cocktails book. It took me a little over two years to make them all, so that averages out to about one a week. I wonder how many other people have managed to “make them all”?

Of course, I made a number of other cocktails as well, and the complete list can be found in the index.

I saved this for last because Champagne is usually associated with celebration, and because it didn’t sound all that good. It is vintage, having been referenced by the man himself, Jerry Thomas, but it doesn’t seem very “cocktail-like” to me.

It kind of reminded me of when I was in college and wine coolers became popular. We used to joke that they were invented so that women would have something to drink at keg parties. This seems to be a cocktail for a person who doesn’t care for cocktails, but needs something to drink when among people who do.

I don’t really see the point in adding sugar and bitters to good Champagne, but I do find it interesting that modern versions include a bit of brandy. Might improve this a bit. The sugar cube does cause the bubbles to greatly increase and the bitters adds a nice golden hue to the drink, so it is pretty if not exactly tasty.

Rating: 1/5. I’m giving this a “1” because I don’t have any 1’s in this list, but the grade is based on this cocktail not really being a cocktail more than the actual taste, which would have placed it as a high two or a three.

Notes: I like brut Champagne, stuff that’s so dry you don’t even really have to swallow, and my go-to brand has always been Perrier-Jouët.

Straits Sling

The Dead Rabbit version of the Straits Sling:

  • 0.50 ounce Lemon Sherbet
  • 1.50 ounces Bols Genever gin
  • 0.50 ounce Cherry Herring
  • 0.50 ounce Benedictine
  • 0.50 ounce kirsch eau de vie
  • 0.75 ounce fresh lemon juice
  • 3 dashes Dead Rabbit Orinoco Bitters or Angostura Aromatic Bitters
  • 1.50 ounces rhubarb soda
  • Fresh nutmeg, grated, for garnish
Add all the ingredients, except the soda and garnish, to a shaker. Fill with ice and shake. Strain into an ice filled tall glass. Add the soda and garnish with freshly grated nutmeg.

This is my second recipe from the Dead Rabbit Drinks Manual, which is more a book of alchemy than recipes.

I’ve been blogging about vintage cocktails for over two years now, and in that time I’ve amassed one of the best collections of spirits and ingredients to make them in the area. Yet I was on page 119 of this book before I found a cocktail I could make, the Wild Irish Rose. That cocktail was based on one of my least favorite cocktails ever, the Jack Rose, but it was tasty when done their way, so I was looking forward to this one. I needed to secure Bols Genever gin which I was able to buy on a trip to Reno at Total Wino.

The Straits Sling is the forerunner to the Singapore Sling, one of my favorite cocktails when done right. Dead Rabbit adds cherry brandy to the drink as well as their “Lemon Sherbet” which adds a really nice tart/sweet accent, and for the soda they recommend a flavored soda since “we only have so much time to spend on this planet”. They also garnish pretty much everything with freshly grated nutmeg. I can’t imagine what the bin of nutmeg seeds looks like at their place. If you have a jar of grated nutmeg, throw it out. Nutmeg works best grated fresh and it is easy with a microplane grater.

How does it taste? Outstanding.

I drank two (note to self, finish making dinner before starting on the second one) and made another one for Andrea. She liked it a lot as well, although her first question was why there was black pepper on top of it. (grin)

Rating: 5/5 – I’d almost give it a 5+ if I did such things.

Notes: As with most Dead Rabbit recipes, I try hard to source their recommended brands. I used Clear Creek kirschwasser and I bought a rhubarb soda from Dry via Amazon. I used Angostura bitters since my Orinoco bitters have been delayed in shipment.

Lemon Sherbet

No, it’s not ice cream, but it is called Lemon Sherbet:

  • 4.0 lemons
  • 1.5 cups granulated sugar
  • 12 ounces lemon juice
Prepare an oleo-saccharum with the lemon peels and sugar. In a small saucepan, combine the oleo-saccharum and lemon juice over medium heat, but do not boil. Slowly stir to dissolve the sugar. When the syrup has thickened, remove from the heat. Strain through a chinois into bottles. The sherbet will keep for 2 to 3 weeks in the refrigerator.

Okay, this ingredient is used in cocktails from the Dead Rabbit book, but don’t be thrown by fancy words like “oleo-saccharum”. It’s just Latin for “smush up a bunch of citrus peels in sugar”.

A lot of the flavor of citrus fruit is in the peel. That is why it is so important in drinks like the Hanky Panky to express the oils out over the surface of the drink. It isn’t just for garnish. So it only makes sense that by muddling sugar and peels together, you can get more of the citrus flavor out of the fruit.

Be sure to avoid including any of the white pith, which is bitter. I use a vegetable peeler and take my time. Drop the peels into the sugar and smash ’em up, and then let stand for at least 30 minutes.

I dumped the whole thing into a sauce pot and added the juice, and the peels got removed when I strained it. It is very, very tasty and has a strong, concentrated lemon flavor.

This recipe should make 24 ounces, but I knew that I wouldn’t be using that much, so I halved it. You will need more lemons for the juice (I think I used about four total).

The Bloody Mary

Nothin’ says “day drinkin'” like The Bloody Mary:

  • 2 ounces vodka
  • 6 ounces tomato juice or V8
  • 2 dashes Worcestershire Sauce
  • 1 dash Tabasco Pepper Sauce
  • Celery salt
Stir alll together in an iced highball glass. Sprinkle celery salt on top. Garnish with a celery stick.

I’ve read that in the early days of cocktails they were consumed in the morning, providing an almost medicinal lift to the rest of the day. Now, at least in Western society, the consumption of alcoholic beverages before noon is frowned upon, and most are expected to wait until after the work day has ended.

There are two exceptions to this: The Mimosa and The Bloody Mary.

The good Doctor doesn’t mention the Mimosa (champagne and orange juice) in his book, so I won’t make it, but he does list the above recipe for the Bloody Mary. Here in North Carolina we were preparing for a lot of rain from a hurricane passing through, so since I knew I’d be home all day I decided to start it off with this cocktail.

It’s tasty, although vodka doesn’t usually add much flavor so you are basically tasting spicy tomato juice. It’s not something I usually seek out, but when you are preparing for a day of drinking (or recovering from one) it can be very nice.

Rating: 4/5

Notes: I used V8 since I think it has a more complex flavor than plain tomato juice, and I wouldn’t have made this without Fairgame’s Flying Pepper Tobago Infused Vodka. It was made for this cocktail, and since it adds just the right amount of kick I left off the Tabasco sauce (plus we down here in NC tend more towards Texas Pete).


As seen on TV, here’s The Haymaker:

  • 3/4 ounce Maker’s Mark
  • 3/4 ounce triple sec
  • 3/4 ounce dry vermouth
  • 3/4 ounce lime juice
Shake over ice. Strain into a rocks glass over crushed ice. Garnish with an orange twist.

Well, not exactly as seen on TV. I’ve been seeing an ad from Turkey Hill about a drink called the Haymaker and since it sounded like a vintage cocktail I went looking for a recipe. None of my books had it, so I did a search on “haymaker cocktail” and found several sites with the recipe above, so I decided to make it.

Turns out that I was wrong. The Turkey Hill commercial is referring to “Haymaker Punch” with is totally different. It is more formally known as “Switchel” which is a drink made with water and vinegar. The fact that the Haymaker cocktail recipes I found all mention Maker’s Mark seems to indicate that this is a drink made to promote that brand, although I couldn’t find a definitive source for its origin.

Which is probably a good thing, since it isn’t all that great. While I love equal proportion drinks like the Golden Dawn and the Last Word, this one doesn’t work. The lime overpowers everything (I even went looking for some simple syrup to cut back on the sour but I didn’t have any prepared). I didn’t hate it, and with some experimentation it might be a very good drink (drop the lime a bit and up the bourbon, for example) but it wasn’t a favorite. Kind of a weird take on a Whiskey Sour.

Rating: 3/5 – a weak 3 but still a 3

Notes: I used Maker’s Mark 46, Cointreau for the Triple Sec and Dolin Dry for the vermouth. Remember to use fresh vermouth when possible (which is why I buy small bottles).