Blooming Flower by lifemate


									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.


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.


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)


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


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.


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.


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


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.


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.


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


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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