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 Posted: Mon Aug 25, 2008 8:08 pm
Honey Bee ( This is yummy too!!! lol...trust me to find this topic amusing)
1 1/2 oz Jamaica rum
1 oz lime juice
1/2 oz honey
In a shaker with ice combine all ingredients. Shake well and strain into sour glass filled with cracked ice.
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Posted: Mon Aug 25, 2008 8:09 pm
Zombie
1 oz Apricot Brandy
1 oz light or puerto-rican rum
1 oz dark or jamaican rum
1 oz lemon juice
1 oz lime juice
dashes grenadine
orange juice
1 oz 151
In a cocktail shaker, mix light & dark rums and brandy. Add lemon and lime juice and dashes grenadine. Shake well and strain into a higball glass filled with ice. Fill glass with orange juice leaving room to float 1 oz of 151. Garnish with cherry, orange slice, pinapple wedge.
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Posted: Mon Aug 25, 2008 8:10 pm
Shark Repellent
1/2 oz Bacardi light rum
1/2 oz Bacardi dark rum
1/2 oz Malibu coconut rum
1/2 oz Midori melon liqueur
1/2 oz creme de banane
4 oz pineapple juice
Shake with ice. Strain and serve in a tall glass with ice.
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Posted: Mon Aug 25, 2008 8:11 pm
Liquid Oxygen
750 ml light or gold rum
12 oz Alize Gold Passion liqueur
12 oz fresh orange juice
8 oz fresh lime juice
2 oz Demerara rum (optional)
5 cups crushed ice
12 star fruit or orange slices
Combine all ingredients except crushed ice and fruit slices in a pitcher that holds at least 100 ounces; stir well. Cover and refrigerate at least 4 hours. Just before serving, add crushed ice an stir vigorously. Pour into 8-ounce cocktail glasses. If desired, float a teaspoon of Demerara rum on the surface of each drink. Garnish each serving with a starfruit or orange slice, hooking over the glass rim. (Makes 12 seven-ounce servings.)
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Posted: Fri Aug 29, 2008 6:52 pm
Fountain of Youth
Duggan McDonnell of Frisson in San Francisco has created a slightly more elaborate but equally refreshing concoction.
1 ¾ ounces Hangar One Kaffir Lime vodka
1 ounce Cointreau
1 ounce cucumber-honeydew melon puree
¼ ounce essence of spearmint simple syrup
Pour ingredients over ice in a shaker and shake vigorously. Strain into a cocktail glass, and garnish with a rose petal.
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