#demerara syrup

[askwhatsforlunch]

Pears in Whisky Syrup

When you come home from a holiday, even a short one, to find a glut of beautiful Williams pears scattering the Kitchen Garden where they have fallen, there is no time to waste to make a delicious recipe with them! These Pears in Whisky Syrup are a delicious way to preserve the bounty, which you will brighten a cold Winter day with a taste of sunshine and the delightful smokiness of peated Whisky! Happy Monday!

Ingredients (makes 2 jars; 1 large, 1 medium):

1 3/4 cup caster sugar

 3/4 cup demerara sugar

3 plump vanilla beans, split lengthwise

1 1/2 litre/6 cups water

about 30 just ripe Williams Pears

1/2 cup 10 Years Peated Bowmore Single Malt Whisky

In a large pot of boiling water, boil a 1/-litre/1-quart jar and a 1 1/2-litre/1-½-quart jar, 10 minutes, to sterelise them.

Pour caster sugar and demerara sugar in a large pot. Scrape seeds off the vanilla beans, and add both seeds and pods to the pot. Stir in water, and heat over medium-high heat, stirring often until sugar is completely dissolved. Once it is, increase heat to high, and boil rapidly, about 5 minutes, stirring often.

Meanwhile, halve, peel and core Williams pears. Reduce heat to medium-low and gently add pear halves into the syrup. Cover with the lid, and cook, for about 15 to 20 minutes, until just tender.

Stir in Whisky, and remove from the heat.

Remove jars from the boiling water carefully, and dry.

Carefully spoon pears and their Whisky syrup into sterelised jars, discarding vanilla pods, avoiding any drizzling on the side or rim. Once filled, close tightly and return to the boiling water bath, 20 minutes. Carefully remove from heat and let cool completely.

Once opened, you can keep  Pears in Whisky Syrup 3 weeks to a month in the refrigerator. Serve them warm or cold with yogurt, Vanilla Bean Ice Cream or Whisky Ice Cream…

[abasketofnothing]

You see I really love coffee and my brother loves bartending so our fridge is filled with a whole bunch of random ass syrups we have made

[shymaidxn]

[ tw: alcohol mention ] but I tried a branded spiked pumpkin spice latte since my mom reminded me I bought it, tasted it, was like “oh this just tastes like a latte” and she went “??? Yeah??? What did you think it would taste like”. Overall I’m very basic still because I liked it!! ( really wanna try and make my old fashioned though...the one time i had it...so yummy )

[kcrossvine-art]

i have brainrot for this game so heres cocktail recipes for all Baldurs Gate 3 companions

text version of images below the cut!!

Lae'zel 1oz Absinthe 2oz Lime juice Half cup ice

Combine ingredients in a chilled glass.

Stir.

Shadowheart 2oz bourbon 1 egg white 1/2oz simple syrup 1oz lemon juice 1/2oz red wine 1 cup ice

Combine bourbon, lemon juice, simple syrup, and egg white in shaker with ice.

Shake until chilled, then strain over fresh ice into a chilled glass.

Slowly pour red wine over the back of a spoon so that the wine floats on top.

Karlach 2oz rum Fire White Overproof 2oz monster energy drink 1/2oz simple syrup 1 cup crushed ice. 4 pitted cherries 1 lime wedge

Mix lime wedge, cherries, and syrup together until cherries are broken up.

Add those to a shaker. Add energy drink and rum.

Shake until chilled, then strain over ice into cup.

Gale Red wine Tears

Astarion 1oz sweet vermouth 1oz cherry liqueur 1oz gin 1oz blood orange juice 2 maraschino cherries

Combine sweet vermouth, cherry liqueur, gin, and blood orange juice in shaker with ice.

Shake about 15 seconds, until 'frothy'.

Pour into glass and garnish with 2 maraschino cherries impaled on toothpick.

Wyll 2oz Saint Brendan's irish cream liqueur 1oz hazelnut rum Fill remainder with root beer soda

Chill ingredients beforehand.

Pour ingredients into a chilled mug.

Stir.

Halsin 3oz dark rum 1oz simple syrup 3/4oz lime juice 1 teaspoon grenadine 3 dashes Angostura bitters 1 splash club soda, chilled Mint sprig

Add the dark rum, simple syrup, lime juice, grenadine and bitters into a shaker with ice, and shake until well-chilled.

Strain over crushed ice into a glass, and top with a splash of club soda.

Garnish with a mint sprig.

Minthara

3/4 ounce Vieux Pontarlier absinthe 1/2 ounce Branca Menta 1/2 ounce coffee liqueur 1 1/2 ounces espresso 1 teaspoon demerara sugar 1 dash Angostura bitters 1 pinch coarse sea salt 1 orange twist

Add the absinthe, Branca Menta, coffee liqueur, espresso, demerara sugar, Angostura bitters, and sea salt into a shaker with ice and shake until well-chilled.

Double-strain into a glass.

Express the oil from an orange twist over the glass and discard.

[sgiandubh]

For no particular reason: Lola's homemade chocolate

Today is Lola the Corgi's presumed birthday. We chose it approximately, while at the vet's, because Lola's story is nothing short of a canine miracle. She jumped in my cab, somewhere in the humble outskirts of Bucharest, on Saint Nicholas' Day. The driver asked, absurdly, if that was 'my dog' and I simply answered 'well, now it is'.

Little did we know the shaking, stone cold and scared to death puppy was a very rare Cardigan Corgi - this came later, when a British friend was amazed at the recovery and pointed it out adamantly. She could have been stolen or simply lost, but we will never know and we never looked back.

All our dogs had Spanish names (except for cats, always boys and always Pasha, namesakes of a beloved Shipper Mom's childhood pet), simply because they are easy to learn and remember. In her case, Lola is for...

for well... for obvious locomotion reasons 🤣 #LolaFlores. Twelve years with a supremely intelligent and empathic friend deserved a batch of my homemade chocolate, don't you think?

Too bad she can't try it. But enough babbling, here goes.

You will need: 2 cups/ 250 grams milk powder - I recommend Nestlé's Carnation, if you can't get hold of Rarăul, the obscure, Communist local brand (so damn good); 2 sticks/200 grams full fat butter (I recommend Irish butter, always with excellent results), at room temperature, cubed; 7 Tablespoons/50 grams cocoa (Dutch, if you can, but I prefer either Ghirardelli or the Greek Ion brand, which I think are the best on this planet); 2½ cups/ 500 grams Demerara sugar (or caster sugar). A dash of instant coffee, for decorating. You can replace sugar by stevia sweetener (measure accordingly - I used this, because I was also cooking for a severe diabetic who can't control herself), with very good results. Optional: crushed tea biscuits or cookies in the US/chopped hazelnuts/pine nuts/walnuts/peanut butter (in swirls) - sky is the limit. For the adult version, feel free to add a hefty swig of brandy/rhum/whisky/bourbon/vodka/limoncello or hey, let's be totally dirty (sssh!), Bailey's.

In a nonstick pan, gently simmer 3/4 cup or 170 ml cold water with ALL the sugar. Stir nonstop (only with wooden spoon or silicone spatula, never metal - it lends a foul taste!) until you get a sort of thin syrup - basically the sugar should dissolve, nothing more. 2 to 3 minutes should be enough.

Add the cubed butter, stir gently until it melts and incorporates completely. 10 minutes max, but never stop stirring!

Take the pan off the heat. Gently pour dry milk in small batches, stirring and incorporating continuously. It should immediately thicken, sticky fudge consistency.

Gently mix the cocoa, with slow, ample bottom/top movements (you don't want it anywhere else but in that pan, for sure). Right consistency should be a thick ribbon, pouring from the spoon.

Back to the heat for about 30 to 45 seconds, stirring all the time. I have no idea why, but my grandma always insisted it was very important, go figure. Take off the heat and immediately add the nuts and (if you choose) the alcohol, mixing vigorously.

Pour into a well buttered loaf tin. Dust with instant coffee. Let cool, put into fridge for 6 hours minimum (overnight is better). Only cut with a wet knife. Devour and don't think about the damn calories.

I am sorry for the very, very old pic (2010, I think). Tonight, it was impossible to take a proper one 😱.

This is what we do call 'homemade chocolate' all over Eastern Europe, but to be honest, it's rather some very, very good fudge. The dry milk is a dead giveaway of the real age of the recipe, which is around 1945 - postwar rationing, of course.

You are welcome. You won't regret the 45 minutes you're likely to spend making it.

[mixergiltron]

Spring has sprung.

It's Spring time in DC,which means we get to enjoy the beauty of the cherry blossoms. The weather wasn't so great this year,but they were still pretty.

(actual cherry blossom pic taken by Uncle Giltron)

And of course,there are Tiki drinks for this occasion.

Mix #160 Cherry Blossom

1.5oz white rum 1oz pineapple juice 1oz cream of coconut 3/4oz lime juice 1/2oz blue curacao 1/2oz cinnamon syrup

Shake well with plenty of ice and pour into hurricane glass.

Created by Justin Wojslaw,from the book Minimalist Tiki. Despite the name,there is no cherry in the drink,and it's actually turquoise colored instead of red. So it's pretty much the perfect drink for the way things work in DC. It's sweet and creamy with a cinnamon profile. Pretty good,if a bit touristy.

Mix #161 Cherry Pie Tai

1.5oz Demerara rum 1/2oz rhum agricole 3/4oz Cherry Heering 3/4oz lemon juice 1/2oz orgeat

Shake with ice and pour into Mai Tai glass.

I love Mai Tais,so a cherry version was perfect to go with the blossoms. Created by Nathan Robinson,it pretty much tastes like a tart cherry Mai Tai. Quite nice.

Mix #162 Paradise Cooler

2oz white rum 1/2oz Cherry Heering 1oz velvet falernum 2oz orange juice 1oz lime juice

Shake with ice and pour into double old fashioned glass. Garnish with cherry speared with an apple slice.

This was the house drink of the Denver Hilton in the 1960's. It's tart and citrus-y with some spice and a bit of cherry finish. Very nice. A good Tiki drink for cherry fans.

Mix #163 Hemingway Daiquiri

2oz white rum 3/4oz lime juice 1/2oz grapefruit juice 1/2oz maraschino liqueur*

Shake with ice until chilled,then strain into coupe glass.

*I used Cherry Heering.

So,the story goes that Ernest Hemingway went into the El Floridita bar in Havana to use the restroom. On the way out the bartender was setting up a line of daiquiris and Hemingway decided to try one. He commented that it wasn't bad,but he preferred twice the rum and no sugar. So the bartender made one his way and named the drink after him. And over time it has morphed into the recipe above. No idea if any of this is true,but it's a good story. Since Ernest was a man's man,I decided to use Smith & Cross navy rum instead of white rum. The result was a VERY tart drink(I did use Heering which is tarter than maraschino liqueur). I didn't want Ernest's ghost to haunt me and call me a wuss,so I finished it,but if I were ever to make another I'd definitely dump in some simple syrup. If tart's your thing,then you might like this.

Mix #164 Ankle Breaker

1oz 151 rum* 1oz Cherry Heering 1oz lemon juice 1/2 oz simple syrup

Shake with ice and pour into double rocks glass.

*I used Wray & Nephew Overproof.

I came across this recipe in a Facebook group. According to Beachbum Berry's book Remixed,this was created in the Swamp Fox Room bar in the Francis Marion Hotel in Charleston, South Carolina sometime in the 1950's. It was inspired by a story about hero of the Revolutionary War,General Francis Marion(AKA,the Swamp Fox),who supposedly broke his ankle jumping from a second-story window of the hotel while trying “to escape sober from a party at which this drink was flowing too freely.” Again,no idea if this is true but a good story is a good story. While 151 rum is intended for this,the poster used Wray & Nephew Overproof(which is "only" 126 proof) and since I have W&N and have been meaning to use it more,I used it too. And since I like funk I also doubled down and used Demerara syrup instead of regular simple. Very nice. This drink is very daiquiri-like. The rum really came forward with just a bit of cherry finish. Of course with overproof rum it had some kick. I'm going to make this again with some other rums just to play around with it.

So until next time,have a cocktail and enjoy the pretty flowers.

[acocktailmoment]

American Trilogy !

Ingredients:

1 oz. rye whiskey

1 oz. apple brandy

0.25 oz. demerara syrup

2 dashes orange bitters

Method:

Add all ingredients to a rocks glass with the biggest piece (or pieces) of ice you have. Stir five to 10 seconds (if you have small ice) or 15 to 20 seconds (if you have big ice). Garnish with an orange peel. Enjoy.

Photo : Adam Jaime

This article was not sponsored or supported by a third-party. A Cocktail Moment is not affiliated with any individuals or companies depicted here.

[the-uncharted-cookbook]

Cargo Pilot

Victor Sullivan is a man of passion and taste. The only thing he loves more than stiff drinks, expensive cigars, and beautiful women is telling stories about them. From the very first moment he stepped into my bar, he was chatting up anyone and everyone he could find and sharing tales of his many escapades all around the world, each more climactic than the last.

While hearing about barmaids and brothels was certainly exciting, what captivated me was the sheer breadth of his adventures. Sully has been everywhere and rubbed shoulders with everyone, carving out his living hauling freight around the globe in the Hog Wild, his trusty Grumman Goose G-21 seaplane. Unfortunately, the Hog didn't survive one of Sully's most dangerous expeditions down in the South Pacific, but Nathan Drake and Elena Fisher have since paid him back for crashing his plane with a replacement. I suggested Sully name his new Goose the Whole Hog, to keep with the theme.

The Cargo Pilot was born from a desire to create a cocktail as well traveled as Victor Sullivan himself. It's a riff on the Test Pilot, a drink originally created sometime before 1941 by Donn Beach, the founding father of tiki and a man also famous for his intrepid nature.

CARGO PILOT

Ingredients: 1.25 oz overproof white Jamaican rum (Wray & Nephew) 1 oz aged Demerara rum (El Dorado 12) 0.75 oz lime juice 0.5 oz white grapefruit juice 0.5 oz treasure spice syrup 1 tsp honey syrup 1 dash Angostura bitters 6 drops absinthe Combine all ingredients in a cocktail shaker with pebble ice. Shake and dump directly into a Mai Tai or double Old Fashioned glass. Garnish with fresh mint (slapped to express the oils), a cherry on a pick, and a paper or foam airplane.

The Cargo Pilot calls for two specific types of rum: an unaged overproof white Jamaican rum and an aged Demerara rum. For the Jamaican, I recommend Wray & Nephew but Rum Fire will do in a pinch. For the Demerara, I use El Dorado aged 12 years but Pusser's British Navy Rum, Hamilton 86, or other aged El Dorado rums will serve just as well. The types of rum are deliberately chosen for the flavors they bring so be careful and do research before making substitutions. A white Jamaican rum and a white Puerto Rican or Dominican rum are going to taste vastly different, for example.

Similarly, if you use a pink or ruby red grapefruit juice instead of white grapefruit, you'll wind up with a sweeter drink. It may be worth it to adjust the amount of treasure syrup or honey to account for this.

The recipes for treasure spice syrup and honey syrup can be found here.

[petermorwood]

Deep-Fried Cadbury’s Creme Eggs...

I wonder what part of the UK originated this idea...?

Watching Mr Hollis get hit by the inevitable sugar rush is amusing, though he might have danced to a different tune if the eggs had been too hot.

He mentions keeping them in the fridge before use; one reason is obvious, to stop everything melting too fast, however the other is that if the interior gets too hot, that wodge of seething inner gloop will fit itself neatly into the hollow of your palate and blow your mind.

Not in a good way, either, even though you’re unlikely to be troubled by ear-wax for quite a while...

No, I haven’t had it happen, but I have heard a report by a friend who saw it happen. His report can be summarised thus: “Interesting, but not pretty...”

*****

I used to love Cadbury’s Creme Eggs back in the early 1970s, but when I tried one a couple of years ago for the first time in decades, either my tastes had changed radically, or the eggs had.

They’re smaller for a start - not surprising - while the filling was far sweeter than I remember - very surprising, it shouldn’t be possible with a filling whose principal ingredient was always mostly sugar.

Maybe 50+ years has adjusted my palate away from that much sweetness in a single sickly serving. But since my fondness for Demerara sugar, maple syrup and various kinds of honey hasn’t diminished over the years, I suspect what’s happened is that the proportion of sugar to sugar syrups has shifted in favour of those sweeter (and cheaper) products, and the end of an edible era happened without me noticing... :-P

*****

Here’s the Discworld view of chocolate, accompanied by a useful Annotation which enlarges upon that view in a, let’s just say “regional” manner...

*****

Interesting to note slight differences in the ingredient descriptions between Cadbury UK:

Sugar, MILK, glucose syrup, cocoa butter, invert sugar syrup, dried whey (from MILK), cocoa mass, vegetable fats (palm, shea), emulsifier (E442), dried EGG white, flavourings, colour (paprika extract).

...and Cadbury Ireland:

Milk chocolate (Milk, Sugar, Cocoa butter, Cocoa mass, Vegetable fat, Emulsifiers (E442, E476, Soya lecithin), Flavourings), Fondant (47%) (Sugar, Glucose syrup, Invert sugar syrup, Dried egg white, Flavouring, Colour (Paprika extract)).

Paprika...?

8-{

[askwhatsforlunch]

Kūmara and Beef Shepherd's Pie

Whilst the days are still sunny, they are quite chill; and the nights are even chillier. This hearty Kūmara and Beef Shepherd's Pie thus makes an excellent, warming Sunday dinner, rather like a proper hug! Have a good one!

Ingredients (serves 4):

2 tablespoons unsalted butter

1 tablespoon olive oil

540 grams/1.20 pound beef chuck

1/4 cup plain flour

1 small onion

1 large garlic clove, minced

1 large red Bell Pepper, rinsed

1 teaspoon dried sage

1/2 teaspoon ground chilli

1/2 teaspoon fleur de sel or sea salt flakes

1/2 teaspoon freshly cracked black pepper

1/2 cup good red wine (such as a Bordeaux or Pinot Noir)

1 cup water

2 large kūmara or sweet potatoes

1 heaped teaspoon coarse sea salt

1/2 tablespoon demerara sugar

1 tablespoon pure (Grade A) Canadian Maple Syrup

2 tablespoons unsalted butter

1/2 tablespoon demerara sugar

1/4 cup double cream

Peel and cube kūmara, and add to a large pot. Add coarse sea salt. Cover with water, and bring to the boil over medium-high heat. Once boiling, cook, about 20 minutes until tender.

In a large pot or Dutch oven, melt butter with olive oil over a high flame.

Cut beef chuck into large chunks.

Spoon flour in a shallow plate, and dredge beef chuck pieces, coating them well and shaking off excess flour.

Once the butter is foaming, add floured beef chuck pieces and brown well, on all sides. Transfer browned beef chuck pieces to a plate to rest; set aside.

Peel and finely chop onion, and stir into the Dutch oven. Reduce heat to medium-high. Stir in garlic; cook, 1 minute more.

Finely chop red Bell Pepper, and add to the pot. Cook, a couple of minutes.

Season with dried sage and ground chilli. Then, season with fleur de sel and black pepper.

Sprinkle in remaining flour, and cook out, 1 minute.

Deglaze with Bordeaux wine, stirring well to loosen brown bits. Then, stir in water. Bring to the boil.

Once boiling, reduce heat to medium, cover with a lid, and simmer, at least 45 minutes until the meat is juicy and tender, and the sauce has thickened. Remove from the heat and let cool completely.

Meanwhile, peel and cube kūmara, and add to a large pot. Add coarse sea salt. Cover with water, and bring to the boil over medium-high heat. Once boiling, cook, about 20 minutes until tender.

Once the beef has cooled enough, cut into very thin slices, and return to the pot, coating in the sauce. Add demerara sugar and Maple Syrup. Give a good stir.

Lightly oil a baking tin with olive oil, and spoon beef stew mixture in, levelling well with a spatula. Set aside.

Preheat oven to 200°C/395°F.

Drain kūmara, and return them to the pot. First, mash them thoroughly with a potato masher and stir in half of the butter, until melted. Then, process using a hand-held blender, so the mixture is very smooth. Energetically stir in remaining butter, demerara sugar and double cream with a wooden spoon, until perfectly blended and sugar and butter are melted.

Spoon kūmara mash on top of the beef mixture, levelling into an even layer with a spatula.

Place tin in the middle of the hot oven, and bake, at 200°C/395°F, for 30 to 35 minutes.

Serve Kūmara and Beef Shepherd's Pie, with a glass of Bordeaux or Waiheke Island Pinot Noir.

[samanthahirr]

007 Fest - Felix Friday Cocktail

The Jamaica Contact with a Side of Danger

1 1/4 oz lightly aged Jamaican rum 2 oz crème de banane  1/2 oz lime juice 1/2 oz demerara syrup + 1 oz Jamaican overproof rum, served separately

Combine the first 4 ingredients with ice in a rocks glass. Serve with a shot of overproof rum on the side, to be poured in to taste.

The original film version of Felix Leiter, as introduced in the movie Dr. No, blends in while undercover by imbibing the local beverages. This simple and well-balanced cocktail features a smooth blended Jamaican rum (I recommend Appleton Signature Blend for delicious caramel notes) balanced with a quality crème de banane and fresh lime juice. Amp up the complexity with a demerara sugar syrup, and you have a handsome 4-ingredient taste of the tropics that’s fine on its own…but it’s better with a side of danger!

The Jamaican classic overproof white rum by Wray & Nephew (126 proof) brings a bright, grassy freshness to the drink…and packs one hell of a punch! Float as much or as little of the overproof rum shot atop the cocktail as you like, but be sure to keep your wits about you; you can’t afford to get so soused you miss your contact!

Note: Not all banana liqueurs are created equal, and this drink really exposes the quality of its ingredients. The pall of cloying, artificial ‘banana flavoring’ from a cheap label will murder this drink, and not in a sexy Bond Girl way (more like an eaten by sharks way). Your best selections for naturally made banana liqueurs are Giffards’ Banane du Brésil or Tempus Fugit’s Crème de Banane. 

[jellogram]

My family's very big into alcohol so my brother and I are both habitual drinkers but we have such completely different styles it's hilarious. He'll be like "real old fashioneds must have name brand Angostura bitters from Trinidad and true Demerara syrup or else it's a waste of time" and I'm like cool this is my favorite cocktail it's called Unicorn Jizz and it looks like a rainbow

[crownedstoat]

The heat continues and well chilled libations like tonight’s Salinger’s Sling cocktail are the order of the day.

2 oz Old Forester Bottled in Bond

1/2 oz 1804 Grand Imperial orange liqueur

1/4 oz Demerara syrup

2 dashes coffee bitters

Stirred over a large clear rock of ice and garnished with an orange twist

[tari-makes-drinks]

Due to popular demand (and my own need to categorize and sort) I have decided to enumerate everything in my bar. You do not, by any means, require this to have fun. It's not a finished product, and I expect that it'll grow and shift as my tastes change.

Base liquors

Whiskeys:

Evan Williams Bourbon Evan Williams 1783 Famous Grouse Scotch Drambuie Jameson Orange

Vodkas:

Grey Goose Stolichnaya Smirnoff Raspberry

Brandies:

Christian Brothers VS Christian Brothers VSOP Christian Brothers Honey Pierre Ferrand Ambre Remy Martin 1738 Laird's Apple Brandy

Rums:

Kula Toasted Coconut Gosling's 151 Cruzan Aged Light Bacardi Gold Captain Morgan Spiced Cruzan Pineapple Malibu

Gins:

Tanqueray

Tequila:

Lunazul reposado Exotico blanco

Liqueurs:

Cointreau Campari Pierre Ferrand Dry Curacao Creme de Violette Domaine de Canton Goldschlager St. Germain St. Elder Midori Cherry Heering Jaegermeister Frangelico Five Farms Irish Cream Bailey's Irish Cream Kahlua Cafe Lolita coffee liqueur Bol's Blue Curacao De Kuyper Blue Curacao De Kuyper creme de cacao De Kuyper creme de menthe Luxardo Pernod Creme de cassis Shankey's whip DOM Benedictine Di Amore amaretto Rumplemintz HRD peach schnapps Everclear

Bitters:

Angostura Angostura Cacao Peychaud Fee Brothers Black Walnut Fee Brothers Orange

Syrups:

Simple Grenadine Demerara Simple

Mixers:

Bundaberg Ginger Beer La Croix Sakura La Croix Tangerine La Croix Lemon Fentiman's Rose Lemonade Fever Tree elderflower tonic water Red bull Schweppes' Ginger Ale

Tools:

Espresso machine (Breville BES870XL) Boston shaker (Koriko) Hawthorne strainer Sodastream Bar spoon

[mixergiltron]

Arrr Laddies!

Aye,be it that time o' year a'gin. The day where we speak the tongue o' the buccaneers. 'n t' save ye seadogs from scurvy,I've a pair o' grogs t' make ye merry. Yo ho ho and a bottle of rum!

Mix #227 Peg Leg

1oz Plantation 3 Star 3/4oz Lemon Hart 151 3/4oz lime juice 1/2oz simple syrup 1/4oz Demerara syrup 2-3 dashes grapefruit bitters

Shake wit' ice 'n pour inta mug.

Sink me,t'is a beauty of a riff on the traditional grog/daiquiri. Birthed by a landlubber named Kyle Davidson,a barman in the former tavern Blackbird in Chicago,this will send you t' Davey Jones if ya have t' many. Blackbeard hisself would'a drank dis.

Mix #228 Capt Vadrna's Grog

2.5oz spiced rum 3/4oz lime juice 1/2oz white grapefruit juice 3/4oz Demerara syrup 1 dash Angostura bitters

Shake wit' ice 'n pour inta mug.

That 'ol seadog Beachbum Berry made dis t' honor his matey Cap'n Stanislav Vadrna. 'tis a bit tart,but then mayhap so was his heartie? The 'ol pirate Hemingway would'a toasted Calypso with this'n.

'n here be some more pirate drinks I've done,t' keep ye smilin'.

Mix #10 Traditional Grog

1.5oz navy strength rum 1oz lime juice 1/2oz Demerara syrup

Shake with ice and pour into glass or mug.

Mix #11 Navy Grog

1oz light rum 1oz dark rum 1oz Demerara rum 1oz honey syrup 3/4 oz lime juice 3/4oz grapefruit juice 2oz club soda

Shake everything except soda with ice. Pour into double rocks glass and top with soda.

Mix #12 Sailor's Grog

1.5oz spiced rum 1/2oz 151 Demerara rum 3/4oz lime juice 3/4oz orange juice 1/2oz falernum 1 dash Angostura bitters 1.5oz ginger beer

Shake everything except beer with ice and pour into double rocks glass. Top with beer.

Mix #15 Black Beard's Ghost(mine)

2oz light rum 2oz orange juice 1oz lemon juice 1oz blackberry brandy 1/2oz orgeat

Shake with ice and pour into mug.

Mix #14 Pirate's Parley

1oz Demerara rum 3oz pineapple juice 3/4oz lime juice 1/2oz apricot brandy 1/2oz orange curacao

Shake with ice and pour into mug.

Mix #13 Corsair Punch

2oz Appleton Estate 8yr Reserve 2oz orange juice 2oz pineapple juice 3/4oz lime juice 3/4oz grenadine 1/2oz orgeat

Shake with plenty of ice and pour into mug.

Mix #51 Blackbeard's Ghost

1.5oz white rum 1/2oz demerara rum 1.5oz orange juice 1oz lemon juice 1oz falernum 1/2oz apricot brandy 2 dashes Angostura bitters

Shake with plenty of ice.

Mix #84 Mariner's Ghost

3/4oz dark rum 3/4oz light rum 1oz mango juice 1oz grapefruit juice 1/2oz lime juice 1/2oz allspice dram dash of simple syrup

Shake with ice and pour into mug.

Mix #94 Skull & Bones

1.5oz Lemon Hart 151 rum 1/2oz Bacardi Gran Reserva Diez rum 3/4oz lime juice 1/2oz passionfruit syrup 1/2oz grenadine 1/8tsp Pernod 1 dash Angostura bitters

Shake with ice and pour into your spookiest mug.

Mix #124 Tortuga

1oz Demerara 151 rum 1oz gold rum 1oz sweet vermouth 1/2oz orange curacao 1/2oz white creme de cacao 1/2oz lime juice 1/2oz lemon juice 1/2oz orange juice 1/4oz grenadine

Shake with plenty of ice and pour into classic style Tiki mug.

Mix #116 Buccaneer's Bounty

1oz Navy rum 1oz dark rum 1/2oz Demerara 151 rum 1oz honey syrup 3/4oz grapefruit juice 3/4oz lime juice 1/2oz cinnamon syrup 2 dashes bitters

Shake with ice and strain into glass with fresh ice.

Mix #130 Yellowbeard's Grog

2oz Pyrat XO Reserve rum 1oz lime juice 1/2oz Pierre Ferrand Yuzu 1/2oz Small Hand Foods orgeat 1/4oz Demerara syrup

Shake with ice,stagger-stagger-crawl-stagger,then pour into upturned skull of someone you don't like. Garnish with Mr Prostitute's moustache and a speared piece of Spam.

Pleasant seas me hearties,'n here be a pirate's blessin':

May your ANCHOR be tight, Your CORK be loose, Your RUM be spiced, And your COMPASS be true.

[acocktailmoment]

Seven Days in Berlin !

1 oz. pineapple rum

1 oz. coconut Rum

0.75 oz. Lime Juice

0.5 oz. Jägermeister

0.5 oz. demerara syrup

Add all ingredients to a cocktail shaker and shake hard on ice for eight to 10 seconds. Strain up into a coupe or cocktail glass, and garnish with a pineapple wedge, pineapple leaves, lime wheel, drops of angostura bitters on the cocktail foam, or really anything you like. 

This article was not sponsored or supported by a third-party. A Cocktail Moment is not affiliated with any individuals or companies depicted here.