8 oz Coconut Cream
2 oz Lime Juice
7 oz Dark Jamaican Rum
Pour ingredients into a blender full of ice and then pulverize it until it’s a slushy, frothy, deliciously smooth mixture. Serves 2-4 people.” —Cocktail Recipe: Coconaut
1.5 oz Light Rum
1 oz Demerara Rum
.75 oz Licor 43
.75 oz Orange Juice
.75 oz Lemon Juice
.75 oz Pineapple Juice
.75 oz Passion Fruit Syrup
Shake with ice and strain into a Tiki mug or tall glass full of crushed ice.” —Cocktail Recipe: Beachbum’s Own
1 oz Coconut Rum
1 oz Gold Virgin Islands Rum
1 oz Grand Marnier
1 oz Lime Juice
1 oz Orange Juice
1 oz Pineapple Juice
Shake all with ice and then pour – do not strain – into a Tiki mug or tall glass.” —Cocktail Recipe: Miehana
Queen’s Park Swizzle
3 oz Demerara Rum
.75 oz Lime Juice
.5 oz Simple Syrup
3 Heavy Dashes Angostura Bitters
Add ingredients and shell of the lime you just juiced into a tall glass. Fill the glass with crushed ice and swizzle until the glass frosts over. Garnish with a large sprig of mint. Serve with a straw.” —Cocktail Recipe: Queen’s Park Swizzle
This original Drambuie cocktail created by Adam Elmegirab was the winning drink in the regional heat as well as the national final for the Drambuie Cocktail Competition 2010.
1 Barspoon Caraway seeds
25ml Bacardi 8 year old
1 whole egg, preferably free range.
2 Dashes Chocolate Bitters
5ml Sugar syrup
Grind Hawaiian red lava salt
Grind black pepper
Muddle caraway seeds in base of mixing glass, add liquor and steep for 2 minutes. Add all other ingredients and dry shake for 5 seconds. Fill with ice and shake for a further 10 seconds. Fine strain.
Garnish: Fresh grated nutmeg
The Drinksnob created the Tea Killer Mockingbird for Mixology Monday 45:
Tea Killer Mockingbird
2 oz reposado tequila
1/4 oz cinnamon simple syrup
1/4 oz chai tea
1-2 dashes Chocolate Bitters
Coat a cocktail glass with the bitters, discarding any extra. In a shaker, combine remaining ingredients with ice and shake well yes, shake for at least 30 seconds. Strain through a fine mesh into the coated glass, garnish with a flamed orange peel.
via MxMo XLV: Tea and the Tea Killer Mockingbird « liquor is quicker.” —Tea Killer Mockingbird | The Bitter Truth
Recipe by Oscar Quagliarini, Italy
Ice an old fashioned glass with cracked ice and 2 cl of Pernod, then pour it out.
In a mixing glass put:
1 sugar cube
3 drops The Bitter Truth Aromatic Bitters
3 drops Chocolate Bitters
Crush the sugar cube.
Add to mixing glass:
7 cl Ardbeg Single Malt Scotch (10 year old)
1 barspoon Galliano L’autentico
Stir & strain into the Pernod-rinsed old fashioned glass.
Flamed orange zest for garnish.” —Speak Easy | The Bitter Truth
3/4 Vodka (try subbing, Gin, Rye or Bourbon they all work)
3/4 St. Germain
1/4 Clover Honey Syrup
Shake and serve up
Top with 1 1/2 oz Dry Champagne” —Open Palate: Dolin Blanc is the new St. Germain.