We made most of these over the weekend, but not all. Oh darn, still more drinks to try!
Mai Tai (recipe courtesy of siegferret)
1 1/2 ounce Gold Rum
1/2 ounce Dark Rum
3/4 oz. Fresh Lime Juice
1/2 ounce Orange Cura‡ao
1/2 ounce Orgeat
1/2 ounce Sugar Cane Syrup

Alternate recipe:
1 oz light rum
1 oz dark rum
1 1/2 oz fresh lime juice
1/2 oz orange curacao
1/4 oz grenadine
1/2 oz orgeat syrup
1/4 oz falernum

Shake over ice, strain into a high-ball glass 2/3 full of crushed ice. Garnish with pineapple, lime, and mint.
(Yes, this qualifies as “Express Train To Drunkville”!)

151 Swizzle
1/2 oz Fresh lime juice
1/2 oz Sugar syrup
1/8 tsp Pernod
Dash Angostura bitters
Ground nutmeg
1 1/2 oz 151 Demerara rum

Blend with 1 cup crushed ice for 5 seconds. Pour into glass. Add more crushed ice to fill. Top with a shake of nutmeg and garnish with a cinnamon stick.

Basil Gimlet
2 ounces Hendrick’s gin
1 ounce lime juice
1 ounce simple syrup
Basil leaves

Combine ingredients in a shaker with ice; shake and strain into chilled cocktail glass. Garnish with a few basil leaves.

Cocktail Hacker French 75
2 oz Plymouth Gin
1/2 oz Simple Syrup
1/2 oz Lemon Juice
5 oz Brut Champagne

Shake gin, simple syrup, and lemon juice with ice, pour into highball glass, and add champagne.

Key Cocktail
1 1/2 oz gin
1/2 oz fresh lime juice
1/4 oz falernum
1/4 oz dark Jamaican rum

Shake in iced cocktail shaker & strain

Pina Colada
Dale DeGroff, Craft of the Cocktail

1-1/2 ounce Bacardi Superior Rum
1 ounce Myers Rum
2 ounce Coco Lopez
1 ounce Heavy Cream
4 ounce Pineapple Juice
Dash of Angostura Bitters
1 Cup Crushed Ice
Garnish – Pineapple Wedge & Maraschino Cherry

Combine all ingredients except garnish into a blender and blend until all ice is completely mixed in. Any chunks get caught in straws, so be sure to mix very well. Pour into either a hurricane glass or a poco-grande glass. Place pineapple and cherry on a garnish skewer and place in the drink. To send this cocktail into total ‘yum’ factor add an additional 1/2 to 3/4 ounce Myers Rum float to the top of the finished cocktail.
(This is purely delicious, and my favorite Pina Colada recipe ever!)

Canton Cannon
1 1/2 oz. Vana Tallinn
1 oz. Vodka
4 – 1 in. long by 1/8 in. wide strips of fresh ginger
6 drops of Sriracha Hot sauce

Shake with ice to chill, strain into martini glass or serve as shots. For a twist, top with a touch of cold club soda. Adjust ginger and hot sauce to taste.
(Soooo tasty! The ginger and the bit of hot sauce carries this over the top)

Ultimate Mojito

10 – 12 Fresh Mint Leaves
1 oz Collins Bar Syrup
3/4 oz Fresh Squeezed Lime Juice
2 oz 10 Cane Rum
2 – 3 dashes Peychaud’s Bitters
Club Soda
Fresh Mint Leaves to Garnish

Place the 10 – 12 mint leaves, bar syrup and lime juice into a cocktail shaker. Press leaves with a muddler for a generous portion of time. I usually allow 30 – 60 seconds to allow proper bruising of the mint leaves. Next, remove muddler from the cocktail shaker. Add the 10 Cane Rum, and bitters. Fill the shaker 1/3 full of cracked ice. Shake for 15 – 20 seconds. Fill a Collin’s glass 4/5 full of ice. Strain cocktail shaker contents into Collin’s glass. Top off with club soda. Garnish with a fresh mint leaf.