Drinks help

I am throwing a party new St.Patrick's day this year and have stated a bonus for green drinks. I'm trying to avoid adding green dye to everything cause that feels like cheating but if I add Midori to everything that is just lack of imagination. Anyone have clues to broaden the potential for green drinkability?
  • marc17

Rum Shrubs

Today I tried a vintage cocktail from the time of the founding of the United States. Rum was big back then but it was a fairly foul tasting rum in most cases. I set the stage with the following bit:

"RUm was by far the most popular spirit of the era, and often the only spirit sold. Guests could have ordered up a mimbo, a sling, a bombo, a syllabub, a punch, a calibogus, a flip, a bellowstop, a sampson, or stonewall. Colonial tavern keepers were every bit as imaginative as today's $12-a-cocktail bartender and would have added molasses and dried pumpkin and coarse sugar and water and bit of citrus and whatever else was at hand to give the drink some depth - and, more to the point, to mask the rum's taste."
-"...and a bottle of Rum" by Wayne Curtis

The recipe I tried was for a shrub. A shrub is a vinegar based drink, possibly for preservation of the mixer, that used to be popular with our founding fathers and is still served in various bars in Philadelphia and Washington DC that cater to a crowd enamored with them.

The recipe is:

One part rum and one part shrub in crushed ice and then topped off with water or ginger beer.

The shrub is made by taking one cup white wine vinegar, a half cup water, a half cup sugar, and one pint of fruit to be boiled down and strained. It can then be stored in the fridge.

Of course, to try this vintage cocktail, I had to make it myself. I made two types, one raspberry following the recipe above. The other was a balsamic strawberry where half my vinegar was balsamic. In drinks, they both seem to work for me. The do have a tart tang from the vinegar but that along with the sugar and fruit does it's job of covering up the rum (not that the rum I used, Cruzan, needs to be covered up). The raspberry is sort of 'eh' (I'm not big on raspberries anyway) but the balsamic strawberry is very nice. I tried both with water but I'll have to try topping off with ginger beer next.

For the record

JK's Scrumpy Hard Cider is everything I don't like about hard ciders that I don't like. I don't care if it is organic or even "farm house organic" whatever that is.

It's cloyingly sweet, has a shallow flavor and a finish that speaks of poor filtering.
Oregon, Neskowin Beach


Recently, I suggested making a variation of the Moscow Mule as something wasn't ringing my bells and this is what I came up with. To be served in a high ball glass.

I hereby name it Hetairae:

3/4 shot Hpnotiq
2 shots of vodka
The juice of 1/3 of a lime
Splash of Coke
Fill the rest of the way with soda water

It is extremely mellow and drinkable. Enjoy!
  • marc17


As a late Christmas gift, I received "...and a Bottle of Rum, a History of the New World in Ten Cocktails". I've been reading it and it is more of a history of the United States as told by rum. Each chapter of the ten chapters which covers a period of time begins with a drink recipe and some history from that time period.

For the time period leading up to the American revolution, the drink is a Bombo:

2 oz. rum
2 oz. water
1/2 teaspoon molasses
dusted with nutmeg

It's a simple, smooth drink and not bad. I can see how it could be the most popular drink in the period of no refrigeration or fresh fruit. I'm using Pyrat rum which probably makes it even a little sweeter than normal but that's how I like it. With the nutmeg, it almost tastes like a christmas cake. I will probably have to head down to Sun Liquor and have them make me one if they have the molasses and nutmeg.

Later, I really want to try and even older drink, the Flip, but I have no idea where I'll find a loggerhead and a fire to heat it with (wanting a new world drink rather than the European version heated in a pan), but it sounds good to me.
  • marc17

Pirate's Blood

I went to friend of mine's housewarming where he made up several of a list of vintage cocktails and summarily tried to kill us with them. Several were quite good and one I have the ingredients for and am making at home.

Pirate's Blood

3 oz Dark Rum ( I use Cruzan Black Strap, about as dark as you can get)
3/4 oz lime juice
2 dashes of bitters
  • sonder

Today's drink: PIMMMS cup

1-1/2 oz Pimm’s No. 1
2-1/2 oz fresh lemon juice
1 oz simple syrup
1-1/2 oz chilled lemon soda (preferably French-style ‘lemonade’, but 7up will do)
cucumber wheel, for garnish

Add the Pimm’s, lemon juice, and simple syrup to a cocktail shaker. Add ice and shake well, straining into an ice-filled colling glass. Stir in the soda, and garnish with the cucumber wheel.

OK, so some of what I drank in Mexico.

Who the hell goes somewhere outside their country without trying some of the local stuff?

I had some Xtabentun, which is Mayan honey liqueur. Think of it as mead crossed with ouzo. Pretty nice as a sipping liqueur over ice.

Membrillo, which is this hard-to-find tequila/quince liqueur that's also suited to be sipped over ice. Sweet, but not TOO sweet.

There were, of course, the mandatory margaritas you are required to drink in Mexico or they revoke your tourist license. My favorites were the mango margaritas at La Buena Vida (which were like drinking a smoothie, though after a few I sure knew I wasn't DRINKING a smoothie) and the Don Julio Blanco margaritas at my hotel in Cancun. I also had some Don Julio reposado (which is a very smooth, peppery/oak tequila).

Havana Club anejo. This was done neat ala scotch. I got definite banana smells off of it. Awfully tasty.

Flor de Caña rum. I sampled some of the 5 year anejo (VERY smooth, banana smell off of it as well, but more pepper than the Havana Club), and had some of the 4 year white dry rum in a Cuba Libre (also very good, but white rum is for mixing, not drinking straight). I am bringing home a bottle of the 7 year rum (I think it ran me about $15). I am REALLY looking forward to cracking that open at some point.