SC Passion Fruit Syrup

Another ingredient found in Smuggler’s Cove drinks:

• 1.5 cups Funkin passion fruit puree
• 1.5 cups 2:1 Simple Syrup, cooled

In a bowl, whisk together the fruit puree and the syrup. Pour into a lidded bottle or other sealable container and store in the refrigerator. Will keep for 10 days.

The simple syrup is, well, simple. Mix two parts sugar to one part water, heat and stir until the sugar is dissolved.

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.

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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.

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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.

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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.

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.

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”?