Blooming Flower By: Gina Chersevani 1 oz. of Chairman's Reserve rum 1 oz. Oronoco rum 1/2 oz. Bols triple sec 1/2 oz. of Navan vanilla liqueur 1 oz. fresh lime juice 1 oz. fresh grapefruit juice 1/2 oz. ginger simple syrup 1 pinch of cinnamon Garnish: Retain the peels from grapefruit, 1 wheel of lime, and one small segment of grapefruit. Combine everything in an ice filled shaker and shake until frothy. Strain into a Collin's glass and garnish with the Blooming Flower. Blooming Flower Garnish: To construct the garnish, on a pick take 6 grapefruit peels, attach by one end to make a palm, then attach lime wheel thru the center, then take 3 ends of the grapefruit peel and fasten in the lime wheel and top with small segment of grapefruit. Present inside glass, to make it look like a blooming flower. Comments: The drink is sweet-tart, with subtle hints of the vanilla and rum, which sometimes tricks your tastes buds into thinking that there is coconut present, which there isn't. That is why I called it a blooming flower, the cocktail is evolving. Death in the South Pacific By: Evan Martin 0.75 oz. Appleton Estate Extra 12 Year Old rum 0.75 oz. Rhum Clement VSOP rum 0.5 oz. Grand Marnier 0.33 oz. Trader Tiki's Orgeat Syrup 0.33 oz. Fee Brothers Falernum 3 dashes Absinthe 0.5 oz. Fresh Lime Juice 0.5 oz. Fresh Lemon Juice 0.5 oz. Fee Brothers Grenadine 0.5 oz. Cruzan Blackstrap rum Add all ingredients except for the grenadine and Cruzan Blackstrap to a Zombie shell glass and fill with crushed ice. Swizzle the drink well to mix and frost the glass and then pour in grenadine. Overfill the glass with crushed ice and then pour in Cruzan Blackstrap. Garnish: Take a bamboo skewer and put a brandied cherry through at the very top followed by 1 pineapple leaf (insert through the middle) and then cut off skin from 1 large orange slice and then cut the strips in half. Insert the ends through the skewer having them hang on opposite sides of each other. Then insert the straw through the loop in the bamboo skewer. It should look like a guy hanging off of the drink (cherry=head, pineapple leaf= arms, citrus peel dangling away from each other are the legs) Comments: The drink's name is a play on Love in the South Pacific and Death in the Afternoon. I found the name fitting as it's modeled after the Zombie (use of absinthe, good amount of citrus balanced by various sweeteners, and needed a name that gave as much warning as the zombie) as well as its color (should be a light tan with a muddy and bloody looking float) and the death in the afternoon's use of absinthe. Fallen Schooner By: David Willhite 1 oz. Mount Gay Eclipse gold rum 1 oz. cognac 3/4 oz. Cherry Heering liqueur 1/2 oz. fresh squeezed grapefruit juice 1/2 oz. fresh squeezed lime juice 1/4 oz. Luxardo Maraschino liqueur Instructions: Combine all ingredient in shaker tin, shake with ice. Strain into an ice filled Collins glass. Garnish with a brandied cherry and a mint sprig. Comments: The "Fallen Schooner" has a nice red hue, perhaps resembling the color of the seas after a ship wreck in shark infested waters. Kingfisher Swizzle By: Jason Littrell 2 oz. Appleton Estate Extra 12 Year Old rum 1 oz. Lime Juice 1/2 oz. Trader Tiki Orgeat Syrup 1 tsp. Trader Tiki “Don's Spices #2” 1/2 oz. Pineapple Juice 1/2 oz. Blueberry Syrup* 2 dashes Peychaud’s Bitters Garnish: Mint Build all ingredients in a shaker tin and shake without ice. Pour into a pilsner over crushed ice (Preferably Scotsman Ice pellets), and swizzle with a Quararibea Turbinata branch (If possible). When the drink is properly chilled and diluted, stop swizzling, top with crushed ice. Drizzle a few dashes of Peychaud’s Bitters on top and garnish with a lavish sprig of mint. *Blueberry Syrup: 4 cups of Blueberries heated in a Bain Marie, macerated, and strained through a cheese cloth. Add an equal amount of sugar by volume (usually about two cups) and stir in until totally dissolved. Add about an ounce of over proof vodka to improve its shelf life." The Kingfisher is a tropical bird that is extremely colorful. Bright Blues, Greens, and Yellows make for an extremely beautiful species. Myriad Isle Punch By: Chantal Tseng 1.5 oz. Chairman's Reserve rum .5 oz. Smith and Cross Traditional Jamaican rum 1 oz. SerendipiTea Rooibos Tea (cold) .5 oz. Oloroso Sherry .5 oz. Honey Syrup (1 to 1) Dash Pernod absinthe 1 oz. Fresh Squeezed Grapefruit Juice .5 oz. Fresh Squeezed Orange Juice Fresh Grated Nutmeg In large mixing glass, combine all ingredients, except for the nutmeg, starting with the citrus, then sweet, then spirits. Shake with cold hard cracked ice & strain into large Collins glass filled with cold cracked ice. Garnish with slices of grapefruit and orange, and then top with grated nutmeg. An alternate service would be to strain into large cocktail glass or coupe, float the Smith & Cross rum and light afire. Then grate nutmeg over top. Once Upon A Time By: James Goggin 1 oz. (30ml) Old New Orleans rum .66 oz (20ml) Appleton Estate Extra 12 Year Old rum .33 oz. (10ml) Myers Dark rum .66 oz. (20ml) Dolin Blanco vermouth .66 oz. (20ml) Fee Brothers Falernum .50 oz. (15ml) white grapefruit Juice .50 oz. (15ml) lemon juice 2 dashes Fee Brothers Rhubarb Bitter's 1 dash Elixir a la Grand Chartreuse Dash of Egg White Wray & Nephew Over-Proof Flamed Atomizer Spray Glass: Tiki Mug or Highball Add all ingredients (except the spray of Wray & Nephew) and shake like hell, double strain into glass. Finish by spraying with the Wray and Nephew across a lit match to flame the drink. Comments: This is proper Zombie-Tiki style, with a modern New Orleans twist... The rums I chose add definition and get supported by the double bitters. Two different citrus for balance, plus the under rated star falernum to add depth and Dolin for the finish. I added a dash of egg white for that velvet foam which will get a blast of char-grilled banana skins from the flamed Wray. Peter's Planter's Punch By: Peter Bogren 1.5 oz. Old New Orleans 3 year old rum .5 oz cardamom syrup* 3 dashes Fee Brothers Orgeat Syrup .25 oz Navan vanilla liqueur 1 oz fresh orange juice 1 oz fresh lemon juice In a pint glass, build rum, cardamom syrup, orgeat and juices, stir and float Navan vanilla liqueur on top. Garnish with orange slice rolled in cayenne pepper and sugar mixture. * To make cardamom syrup: combine .5 cup water, 1 cup turbinado sugar and 1 Tbsp. cardamom seeds. Boil and strain. Allow to cool. Planter's Punch "Berry Cup" By: Kathy Casey 5 Driscoll's fresh raspberries 1 oz. 10 Cane rum 3/4 oz. Mount Gay Eclipse gold rum 1/2 oz. Pimm's No. 1 1/2 oz. fresh lemon juice 1/2 oz. Fee Brothers orgeat syrup 1 dash Peychaud's bitters Garnish: long very thin slice of English cucumber cut on a mandolin, fresh raspberry on a pick Directions: Lightly hand-press the raspberries in a pint glass with a muddler. Measure in the 10 Cane Rum, Mount Gay Eclipse Rum, Pimm's, lemon juice and orgeat. Add a dash of the bitters. Fill with ice, cap and shake. Swirl cucumber around the inside of a tall skinny Collins glass. Pour drink into glass. Garnish with raspberry on a pick. Comments: A "Big Easy” twist on Planters Punch. The cucumber swirled inside the glass makes for a simple but uniquely visual presentation. Punch Louisiana By: Adam Seger .5 oz. Rhum J.M. Blanc rum .5 oz. Zacapa 23 rum .5 oz. Cruzan Black Strap rum .25 oz. Rhum Clement Creole Shrub .25 oz. Grand Marnier .5 oz. Trader Tiki Don's Mix .5 oz. Funkin Passion Fruit Puree Juice and Zest of 1 Lime Batch all ingredients and let marry overnight. Chill well and pour over fresh ice in a tall glass. Garnish with lemon and lime wheels, cinnamon stick, a candied grapefruit zest and umbrella. Comments: Sweet and immediately appealing, yet tart and refreshing, rich but not heavy. Like dancing after a feast of buttery broiled oysters. The trio of rums adds complexity from the light and elegant J.M. Agricole Blanc to the supremely balanced Zacapa and the uber rich Cruzan. The dueling citrus liqueurs balance beautifully with the Creole Shrub's rum character adding zest to Grand Marnier's richness. Don's syrup gives bright grapefruit with spice to pull out the wood aged spirits. Zest and juice of the citrus adds tart complexity. The Lost Generation By: Timothy Zohn 3/4 oz. Zacapa rum 3/4 oz. Rhum J.M. Blanc rum 3/4 oz. Velvet Falernum 3/4 oz. Grapefruit Juice 1/2 oz. lime juice 1/2 oz Grenadine syrup 8 dashes Angostura bitters 2 dashes Absinthe Directions: Combine all spirits, juices, and grenadine into a Collins glass and add cracked ice. Stir and garnish with a thick twist of lime and grapefruit. Finish with float of Angostura and absinthe.
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