From Jason Alexander of Devils Reef (listed in minimalist tiki)
3/4 oz lime juice
1½ oz grapefruit juice
½ oz orgeat
½ oz cinnamon syrup
½ oz all spice dram
½ oz falernum
1 ½ oz OFTD
1 ½ oz Plantation 5 year (I didn’t have any Dark)
Whipped up a variety of drinks tonight! Aku Aku, Saturn, Mai Tai & Sidewinders Fang as a couple of my siblings came over. But haven’t tried a Zombie or Jet Pilot yet and just picked up some Herbsaint.
Both were delightful! I think I’d like a touch more cinnamon but think that’s a result of the technique for the syrup, think toasting the cinnamon might help impart some stronger flavor.
Zombie:
½ ounce fresh lime juice
½ ounce fresh grapefruit juice
½ ounce SC Cinnamon Syrup
½ ounce John D. Taylor's Velvet falernum
1 ounce goslings black
¾ ounce planteray 5 year
¾ ounce planteray OFTD
1 dash Herbstura
Jet Pilot:
¾ ounce fresh lime juice
¼ ounce fresh grapefruit juice
¼ ounce SC Cinnamon Syrup
1 teaspoon SC Grenadine
½ ounce John D. Taylor's Velvet Falernum
1½ ounces planteray 5
1½ ounces Bacardi 8
1 ounce OFTD
2 dashes Herbstura
An absolute juice bomb, this is so tasty. Was following SC Specs at first but realized I didn’t have enough passion fruit, also had a sad lonely grapefruit that needed to be used:
1 1/2oz Orange Juice
1 1/2oz Lime Juice
1oz Grapefruit Juice
1oz Passionfruit Simple
1oz Goslings Black Blended
1oz Planteray aged
1/2oz OFTD (a lil something extra)
3oz seltzer
Exceptionally delicious.
3/4oz Lime Juice
1/2oz Demerara syrup (Smugglers Cove Spec 2 cup water, 1 cup demerera, 3 cup white sugar)
2oz Appleton Estate 8 Year
Add all ingredients to cocktail shaker with some large ice cubes/cracked ice, shake well and double strain into pre-chilled coup.
SC Spec
3/4oz lime juice
3/4oz Grapefruit Juice
1/4oz Demerara syrup
1/4oz Allspice dram
1oz Appleton Estate
1oz Smith & Cross
1oz Bacardi 8
Sadly my local store didn’t have any umbrellas so no proper garnish. But I think this is the first time I’ve had a real hurricane that wasn’t from a sports bar and hot damn is it tasty. I followed the SC Spec:
2oz Passion Fruit Syrup
2oz Lemon Juice
4 oz black blended rum (goslings)
I’ve seen a 1940 version using passionola and 1oz lime and 1oz lemon (Make and Drink has a fantastic video on this). I’m not gonna make passionola right now but I might give something similar a whirl and maybe do 2oz black blended and 2oz a pot still (or something a little funkier) and see how that goes.
SC spec:
3/4 ounce fresh lemon juice
1/2 ounce Passion Fruit Syrup
1/4ounce SC Orgeat
1/4 ounce John D. Taylor's Velvet Falernum
1 1/4 ounce London dry (I increased to 2)
Notes:
For the PF Syrup I did 1:1 PF to Sugar. It’s a touch tart still so I might need to make adjustments. And also my first go of orgeat has been delightful BUT I need to toast the almost next time to impart some better flavor and let them soak longer me thinks.
Not exact spec (I didn’t dilute the agave)
2oz LALO Blanco
1oz lime juice
.5oz agave syrup
Shake with about 12oz ice and dirty pour into glass. Repeat the above steps no less than twice.
It’s an unusually (almost 85 degree) warm day here in the PNW. Made some Aku Aku’s and boy howdy do they tasty refreshing.
#3/113 from SC.
First time making orgeat today, followed the SC recipe and am very happy. I think next time I might toast the almonds a touch. Whipped up Mai tais to go along with, I wanted to make the SC Mai Tai Rich syrup but I dont have any extra containers right now so used Demerara syrup.
For those of you who don’t have mini fridges/extra fridges. How the F are you managing all of your syrups? I’m gonna run out of room real quick at this rate.
I, like so many before me, am starting the Smugglers Cove journey and working my way through its great recipes. For those of you who have tackled it, or similar, how are you picking your next drink? Is it just kinda flip to a page, get the necessary ingredients, and go from there? Or has there been a method to the madness?