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Archive for March, 2006

Mar31

Singapore Sling

When I began looking through my library for references to the Singapore Sling, it immediately became apparent that I could easily turn this article into a recipe comparison. The variety of recipes was astounding. So astounding, in fact, that I’ve decided to save the comparison for another time. Instead, I’d like to marvel at how […]

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Mar27

Cocktail Chill – A Scientific Experiment

“I’d like a Martinez, heavy on the vermouth, warmed in the microwave for 23 seconds.” What’s the difference between a chilled cocktail and an Arctic-cold cocktail? One word: perfection. The colder you can get a drink and the longer you can keep it cold, the better. I could make this article a treatise on the […]

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Mar24

Waikikian

Beachbum Berry’s Grog Log arrived at my doorstep today along with the Old Waldorf-Astoria Bar Book, and after five minutes of leafing through each, I wish I had picked up the Triple Play containing all of Jeff’s tiki books. Without delving too much into the layout or contents of this tikian tome, which I will […]

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Filed in: Tiki

Mar17

Recipe Comparison – Mai Tai

The last bit of snow has melted, and the temperatures have begun their gradual climb into spring, where it will no doubt get cold and snow again. But in hopes that winter has finally averted its icy gaze, I have begun to stock up on rum. Just like food, cocktails seem to situate themselves with […]

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Filed in: Tiki


Mar15

The Astor Hotel Special

The Gentleman’s Companion Volume II: The Exotic Drinking Book lists many recipes that contain raw eggs, including many modern recipes that have since omitted them. A well-shaken egg changes the texture of the drink, adding a bit of foamy creaminess to it, and in the case of a yolk, a richness that only a golden […]

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Mar14

Bobby Burns

When I first saw this cocktail, I grinned. Not because it was so similar to one of my loves, the Rob Roy, but because I recognized the name. My grandfather is Robert Burns. It just so happens that he, Mr. Burns, worked much of his life as an executive for a nuclear engineering firm, but […]

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Mar12

Fee Brothers – Syrup and Bitter Tasting

I must say, I don’t think I’ve experienced better customer service from a company in a long while. My phone conversation went something like this. “I don’t believe that your product is distributed to my area; is there a way I can still order some syrups?” “Of course! We will gladly ship them directly to […]

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Mar11

Pendennis Cocktail

This Pendennis, like the Barnum Cocktail, contains apricot brandy. There is just something magical about how this liqueur brightens a cocktail. Although fairly sweet, it is usually paired off of other interesting flavors. This allows it to go into the background and throw you little pieces of paper that say, “Hey, your cocktail is so […]

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Mar9

Recipe Comparison – The Aviation Cocktail

Every single cocktail book I have in my house has a different recipe for the Aviation Cocktail. Trader Vic’s version, oddly enough, contains equal portions of Dubonnet and sweet sherry, but all of the others have the same three ingredients in various quantities: gin, lemon juice, and maraschino liqueur. Gary Regan, in The Joy of […]

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Mar7

Lucien Gaudin

Before the spirit of the Olympics fades, I must share this cocktail with you. It introduces an interesting ingredient too: Campari. Lucien Gaudin 1oz gin 1/2oz triple sec 1/2oz Campari 1/2oz dry vermouth orange twist Stir with ice, and strain into a chilled cocktail glass. Garnish with an orange twist. From: Vintage Spirts and Forgotten […]

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About

Kaiser Penguin is a cocktail blog featuring original recipes, homemade ingredients, classic cocktails, and tiki drinks.

Why on Earth did you name your blog “Kaiser Penguin?”

It is a well-known fact that penguins are members of high society and enjoy fine cocktails. Our very own kaiser penguin would like me to mention that he also enjoys various treats from the sea.

Contact: rick@kaiserpenguin.com