Mai Tai
1 oz dark rum (we used both Meyer’s and Gosling’s, at least until the latter ran dry)
1 oz light or añejo rum (there was definitely some Bacardi… the rest is foggy)
1 oz Orgeat or, when it came from the bar-left station, Orzata.
½ oz triple sec / Cointreau / blue curaçao (yes, I used each of those at least once)

Shake, strain into an ice-filled red or blue plastic cup.

Trinidad Sour
As before, but replacing the rye with either Scotch (we had about 3 oz of bourbon, but plenty of single malt…) or (my preference) pisco.

Piña Colada
2 oz white or añejo rum (we used each)
2 oz coconut cream
4 oz pineapple juice

Shake and strain over an ice-filled red or blue plastic cup. For bonus points, hit it with a splash of Averna for aromatics and appearance.

(Noticing a trend on the “glass”ware?)

We also did several punches on Saturday afternoon:

Fish House Punch
As before.

Planter’s Punch
(Rodolphe did this one to someone else’s recipe, so I need to check with him and update this later.)

Margarita
As before.

Pisco Punch
I did this vaguely approximating the recipe Dave Wondrich has in Imbibe! (note that there’s a Kindle version of that, which I have on the iPhone: very handy), and it seemed to be the hit of the three. I didn’t have the fore-thought to marinade pineapple in simple or gum syrup the night before, so I went with pineapple juice instead.
6 oz simple syrup
4 oz pineapple juice
12 oz lemon juice
24 oz pisco (roughly 12 of which was Capel and the other 12 something much nicer whose name I don’t recall without some help from Ro)

The Attention
(See also. Thanks to Plymouth Gin, Apothecary, and Nicholas Jarrett for introducing me to this wonderful waypoint between the Martini and the Aviation.)

2½ oz Plymouth Gin
½ oz Crème de Violette (Rothman & Winter)
½ Noilly Prat dry vermouth
½ barspoon Philly Distilling Vieux Carré
2 dashes Fee’s orange bitters

Stir on ice, strain into a cocktail glass, garnish with either a lemon or orange twist (to taste).

The Chaplin
(For introduction to which, thanks Rodolphe.)

¾ oz Eagle Rare bourbon
¾ oz Williams & Humbert Dry Sack sherry
¾ oz Ramazzotti Amaro
⅛ oz Cointreau
2 dashes orange bitters

Stir on ice, strain into a cocktail glass, garnish with a (flamed, in this case) orange twist.

La Louisiane
(See also.)

¾ oz Old Overholt Rye
¾ oz Punt e Mes rosso vermouth
¾ oz Benedictine
1 barspoon Pernod
3 dashes Peychaud’s bitters

Stir on ice, strain into a cocktail glass, garnish with a (again flamed: I’m using it up and practicing) orange twist.

Blood & Sand
1½ oz Ardbeg 10 Scotch
¾ oz Cherry Heering
½ oz Cinzano rosso vermouth
½ oz fresh orange juice

Shake all ingredients on ice, strain into a cocktail glass. What the hell, flame an orange peel on it.

Dark & Stormy
2 oz Gosling’s Black Seal dark rum
~3 oz home-made ginger “beer” (no fermentation, just CO² charging)

Build in a Collins glass over ice, top with ginger beer.

Moscow Mule
(You may notice something of a pattern here. I was on the phone with my parents.)

2 oz Svedka vodka (Yeah, really. I’m trying to kill it.)
~3 oz ginger beer (as above)

Build in a Collins glass over ice, top with ginger beer.

an interlude
A glass of wine with dinner. It was opened during a cocktail party I threw a couple of days ago, so it needs to be used up.

Trinidad Sour
1 oz Angostura Bitters
1 oz Fiume Sciroppa di Orzata (If you’ve only had Fee’s Orgeat before, you’re missing out)
1 oz fresh lemon juice
½ oz Rittenhouse 100

Shake on ice, strain into a cocktail glass.

Lagavulin 16 year
1 shot. Neat.