Whoa Nellie!

A new classic, it’s the Whoa Nellie!:

• 1.25 ounces rye
• 0.75 ounce dark rum
• 0.75 ounce Cointreau
• 4 dashes Angostura bitters
• 0.50 ounce lemon juice
• 0.50 ounce grapefruit juice
• 0.50 ounce simple syrup

Combine all of the ingredients into a shaker and shake vigorously. Strain into a chilled martini glass.

My friend Ben and I share a fondness for whiskey, and together we have a decent collection. Unfortunately, we live more than an hour apart, so it made sharing them difficult until we decided we could just bring them to work. Thus “Whiskey Monday” (#whiskeymonday) was born.

Hurricane

In honor of Mardi Gras, I made a Hurricane:

• 2 ounces lemon juice
• 2 ounces SC Passion Fruit Syrup
• 4 ounces black blended rum

Combine all of 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 a gated finish into a 15 oz. hurricane glass. Garnish with a wind-ravaged cocktail umbrella speared into a lemon wedge.

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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.