Are You a Lurker?

Scorpion Bowl

It’s de-lurking day again! The day where all you shy, non-commenting imbibers get to introduce yourself and, if lucky, win yourself something. Last year we had an overwhelming number of new posters poking their heads out from behind the tiki bar. Can we do better this year?

How do you know if you’re a lurker? Well, for a start, I used to be one. And according to my stats, 75% of you still are.

Let us imagine together …

You are sitting at your computer sipping a tasty concoction, one of your standbys, and going through your list of bookmarked cocktail blogs. You scan headlines looking for new posts, noting interesting drinks, and if something really catches your eye, you’ll skim through the post.

During this process, you’ll probably find a new cocktail that you haven’t tried or an interesting post that you could add some insight to. You make a mental note and move on, telling yourself you’ll come back when you have more time. Or maybe you’re shy and don’t often post in the comments, if ever.

If the above sounds familiar, you’re a lurker. And it’s time to scroll down to that comment box and de-lurk.

Make my tummy all warm inside like a Scorpion Bowl (see recipe below), and say hello.

How Do I De-Lurk?

  • Post a comment.
  • Tell me who you are.
  • Tell me what your favorite drink is, and post the recipe.
  • Say anything else you want.

To encourage all you lurkers out there to comment, I’ll be giving away a copy of Beachbum Berry’s Sippin Safari’ to three of you. You have to be a first-time poster to win, and your drink has to be tasty. Regular posters, make sure to chime in and greet the newcomers.

Steve Crane’s Scorpion Bowl

  • 1oz lime juice
  • 2oz orange juice
  • 2oz gold Puerto Rican rum (used Bacardi 8 or Cruzan Estate Dark)
  • 2oz gin (used Tanqueray)
  • 1oz cognac (used Salignac)
  • 1oz simple syrup
  • 3/4oz orgeat syrup
  • 8oz crushed ice

Blend with vigor for 3 seconds, pour into an enormous glass and add crushed ice to fill. Garnish with whatever suits your fancy; poisonous flowers preferred.

Source: Bob Esmino, Steve Crane’s former bar manager, via Jeff “Beachbum” Berry

(I used a lemon round because I accidentally used lemon instead of lime… equally delicious!)

If you imbibe even one of these delicious monsters, and you’re still to shy to post, all hope may be lost. The Bum kindly sent me this “secret” recipe for the Scorpion Bowl recipe comparison I’m working on. I’ll have much more detail in an upcoming post, but I wanted to give you a treat while you waited.


46 Responses to “Are You a Lurker?”

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46 Comments to “ Are You a Lurker?”
  1. gertNo Gravatar says:

    Okidoki then: I’m gert, and I used to be a lurker. I like to make drinks in the comfort of my own home, for myself, my partner and our friends. I’m interested in “classic” cocktails and I really like the Manhattan, Bijou or a Japanese (with home made Orgeat). Every now and then I try a “faux tropical” drink and I was extremely pleased with the first ever batch of Falernum I made. I’m currently reading Beachbum Berry’s Sippin’ Safari and Gary Regan’s The Joy of Mixology. Both are awesome books!

    Manhattan: 2oz Bourbon, 1/2oz sweet vermouth and a dash of bitters (I use Angostura)
    Bijou: equal parts (1oz) gin, Chartreuse and sweet vermouth, and a dash of orange bitters
    Japanese: 2oz Brandy, 1/2oz Orgeat, dash of bitters

    As you may have guessed, I really like bitters :)

  2. Hi, my name’s Chris, and I’m a lurker. *Hi Chris!* I’m a twentysomething in Wisconsin, I work for a third party medical billing company, and I love all things Tiki. I just bought several of Beachbum Berry’s books, mainly because I’ve been tasked with coming up with Tiki drinks for my friend Kevin’s Independence Day party… we’ve settled on the 1950 Zombie recipe, the Blue Hawaii, and the shrunken Skull…and then for a non-rum drink, I’m using a lemon frappé recipe I found somewhere with Hendrick’s Gin and Danny Devito’s Limoncello, plus some fresh lemon juice and lemon seltzer, plus a squirt of pineapple mango syrup.

    I just like experimenting and mixing crap together, really. Oh, and I really want to make falernum and pimiento dram, one of these days…

    Will that suffice for delurkifying?

  3. I’m not sure if I’ve commented here before or not so I’ll de-lurk just to be safe. *HI*

  4. PaulNo Gravatar says:

    I’m not a lurker, but I’m bad at replying to your e-mails–does that count?

  5. RaniNo Gravatar says:

    Hi I’m Rani. I was the one who came second on the ‘Mixology Monday logo’ competition and here I am ‘de-lurking’. I have been checking out your blog for a few months now and thoroughly enjoy it.

    Funnily enough the first drink I tried was and is my favourite, the Sidecar. I was introduced to this cocktail through Robert Hess’ ‘Cocktail Spirit’. Since then I’ve tried a number of variations of the cocktail (the French recipe, the recipe from Death & Co’s website etc) only to find that the British 2-1-1 is my favourite variation. I also make sure to use cognac made with Grande and Petite Champaign grapes as I find this reduced the ‘spiciness’ of the drink.

    Other drinks I enjoy are the Gin and Tonic, the Mai Tai, and the Zombie. Although I’ve had difficulty finding the ingredients for the Mai Tai and Zombie here in Australia.

  6. KevinNo Gravatar says:

    Hi there!

    I’m Kev and I’ve been following Kaiser Penguin for some time on and off. I particularly enjoy your features on recipe comparisons. I work in Melbourne’s only classic style Tiki Bar down here in Australia.

    My favourite recipe at the moment is probably a classic Ti Punch made with a nice earthy Agricole Rhum – Quartered lime and raw sugar muddled with a healthy slug of agricole stirred in crushed ice. Mmmm…


  7. I didn’t even know that I am a lurker.. but now that I have admitted it it feels great. I feel relived. Anyway.. I am Fred from the far away country of Sweden. I love to sip a traditional Mai Tai or a simple, ice cold daiquiri variant. Simplicity is beautiful.

    Thanks for a great site. Mahalo!

  8. Morgan WeberNo Gravatar says:


    I confess to being a lurker…I don’t lurk for any good reason, and I’m just lazy at commenting. I do follow your blog closely though and click on over here when my reader says you’ve got a new post up. Favorite drinks right now? Definitely the Red Hook or The Darb. Keep up the good work.


    Ps. Your pics are awesome man.

  9. BenNo Gravatar says:

    Hi! I’ll freely confess to being a lurker.

    Here’s a nice cocktail that I threw together for a jungle-themed party a few months back. It definitely tastes like the jungle. I call it “The Pineapple”. Not very creative, I know…

    1 oz. light rum
    1 oz. banana rum
    2 oz. orange juice
    1 oz. sweet and sour mix (a la Jeffrey Morgenthaler)
    1/2 oz. pineapple juice
    a dash grenadine
    two dashes Angostura Bitters

    Step one, hollow out a pineapple (the larger, the better). This both makes a cup that lends some pineapple flavor, and also gives you a lot of juice and pineapple chunks. And it looks cool.

    Stir everything with ice, strain into crushed-ice-filled pineapple, and stick a straw and some pineapple chunks in there. Enjoy!


  10. MarleighNo Gravatar says:

    I’ve already de-lurked, but I’m dying to know what kind of flower that is. It’s beautiful!

  11. ScomorokhNo Gravatar says:

    Actually I am not a lurker. I am imbiber and blogger. One years ago I read you post about lurkers and decided to create own blog about my hobby. Tnanks!

    What you think about Floradora (I sip it right now)?

    2 oz gin (Seagrams Extra Dry)
    1/2 oz fresh lime juice
    1/2 oz chambord (BOLS Raspberry… )
    ginger ale
    Shake gin, juice and liqueur with some big ice cubes. Pour unstrained into collins glas and fill ginger ale.


  12. jacflashNo Gravatar says:

    Hi, I’m John, and I’m a lurker.

    My favorite drink varies from day to day and season to season. These days, the top candidates are all from the Bum’s books — Jet Pilot, the 1934 Zombie, Vic’s Mai Tai, Port au Prince (try doubling it), that sort of thing.

    The drink I’m sipping right now is an imperfect answer to the question, “what if we made a Mai Tai with Parfait Amour?” The idea is promising but needs work, so I won’t post the recipe yet. Earlier tonight I had a real Mai Tai, made this way:

    1 oz fresh lime juice
    1/2 oz Bols Orange Curacao
    1/4 oz orgeat (Monin… yeah, I know, I tried making my own, but I think the Monin is a little better than my first attempt was. I’ll try again soon.)
    1/4 oz rock candy syrup
    1/8 oz Torani vanilla syrup
    1 oz Rhum Clement VSOP
    1 oz Appleton Estate Extra

    Shake with crushed ice, pour into DOF glass, add sprig of spearmint, serve.

    The vanilla syrup addition was inspired by the Mai Tai I had at Eastern Standard in Boston last weekend, which was an excellent drink in the Trader Vic tradition — but with a distinct note of vanilla. It works really well.

  13. JeffNo Gravatar says:

    Hey all, I’m a lurker, and I lurk on a bunch of different sites. I just don’t like to reiterate some else’s “That’s a great picture” or “I can’t wait to try that!” comments, so I keep my mouth shut. I have a blog that I keep meaning to bring out of hibernation, but well see what happens.

    Something I’ve been playing with, not Tiki but you didn’t say that was a requirement.

    1/2 oz Drambuie
    1 oz Lemon juice
    2 oz Rye

    Chill a cocktail glass
    Shake Lemon juice, Rye and a dash of Angostura.
    Wash glass with Drambuie, dump 1/2 leaving some in the bottom of the glass.
    Strain shaker into glass, garnish with a lemon twist.

    It’s an OK drink, just missing something…


  14. JoeNo Gravatar says:

    Rick wishes I was a lurker, for all the non-useful comments I have posted….just like this one!

  15. SamanthaNo Gravatar says:

    I too am a lurker (but it’s not as creepy as it sounds)! I had a drink last night at Alibi in Boston that was very refreshing- perfect for the lovely weather we’ve had of late. Not sure of the amounts, but it was a “Cell Block Spritzer” with Christiana Vodka, St. Germain, and Lingonberry Syrup. Yum!

  16. AdamNo Gravatar says:

    Clearly not a lurker either, I’m basically using this comment to point out that Rick still hasn’t tried a drink I recently posted, because he is afraid he can’t handle the cayenne pepper, and maybe the rest of you can help me peer-pressure him into trying it. =)

  17. RickNo Gravatar says:

    Gert, What is your recipe for homemade orgeat? After seeing this massively intense thread on Tiki Central, I tried a batch with all the grinding, squeezing, and mess-making. Don’t get me wrong; I love cooking out of Thomas Keller’s cookbooks. That said, I’ve settled on a version made with almond milk, cane sugar, orange flower water, rose water, and almond extract. It takes… 5 minutes, and it’s 95% as good as the epic version. Also, awesome suggestion with the Japanese Cocktail; I just “discovered” this one and have been enjoying it regularly.

    Chris, Welcome! Excellent drink selections, well, maybe except for the blue one :) I often “mix crap together” and depending on the time of night, it can turn out good. What are some of your best concoctions?

    Camper, Looking forward to seeing you again at Tales this year, Camper. I wonder if there will be a repeat of the Three-Cocktails-Before-9am breakfast that put everyone to sleep. Do you plan to chronicle your bag of goodies again this year? Hell, if one Tales didn’t generate enough muddlers for all my friends for two lifetimes, I don’t know what multiple years will produce.

    Paul, I’m equally bad at responding to your emails, so consider it a match of procrastination. That said, I think you’re up in the email tag event. Congrats again on your three years of blog action.

    Rani, Great to hear of your interest in cocktails. I’m wondering if another de-lurker, Kevin, can help you out with your quest for tiki ingredients in Australia. He has obviously found sources considering the theme of his bar. Kevin?

    Kevin, I must say, your exotic cocktail menu makes me wish I didn’t live in Pennsylvania. If you’re willing to share, I’m sure everyone would love to hear your recipes for the Ruapehu and the Cone of Silence. Your drink descriptions are more than enticing.

    Flamingo Fred, Cheers! Anyone who enjoys a Mai Tai is welcome on the pages of Kaiser Penguin. Is there much of a tiki scene in Sweden?

    Morgan, Thanks for the kind words; you have some fine pictures on your own blog. I haven’t heard of The Darb before; would you share your recipe?

    Ben, Hollowing out a pineapple for a cocktail is not something I can admit to have done, and I am ashamed to say so. Then again, I vowed not to spend more than $2 on glassware (pineapples are always around $5 here), though I guess you get a lot of tasty fruit along with your purchase. I’ve never been a fan of the flavored rums… are there ones out there that everyone approves of?

    Marleigh, I have a penchant for garnishing tiki drinks with whatever flowers pop up in my jungle of a yard. Joe pointed out in my Spindrift post that I had garnished my potion with a poisonous flower. Adds to the allure and mystique I say. Oddly, this one looks like a clematis too. Ah well, I’m sure the 5oz of spirit will do me in before a flower.

    Scomorokh, Creating a blog due to de-lurking day is a grand feat. I am honored. Great photography too; I especially like this one.

    jacflash, Your Mai Tai sounds phenomenal. The addition of vanilla syrup is something I will definitely try. Has anyone made their own vanilla syrup? It seems like it’d be easy to do and 10 times better than any bottled stuff you’d find. Doubling the Port au Prince is a fine idea… an idea I’ll likely put to use tonight.

    Jeff, Hail! Interesting drink idea; I’m a fan of Drambuie for sure. Have you tried adding a few drops of absinthe? That might give it the hint of magic you’re missing.

    Joe, You never neglect to call me mid-february to tell me how you’re sitting on the beach drinking wine in Hawaii, yet you don’t chip in about the fate of tiki drinks on the islands. Perhaps it’s time…

    Samantha, Welcome aboard! It’s great to see more cocktail bloggers in the mix. What are some of your favorite potions?

  18. JeffNo Gravatar says:

    Rick, thanks for the feedback, I do have a bottle of Kubler sitting on my shelf, I’ll play with it tomorrow night. SSDD

  19. OuroborosNo Gravatar says:

    I’m no lurker, but I did google the site for comments I’d made.
    And I found that I never answered a question or two, which I’ll address forthwith.

  20. AndrewNo Gravatar says:

    My name’s Andrew. I’ve been enjoying this blog for quite some time. As a fellow Pennsylvanian (State College), I’ve also really enjoyed your tips for navigating the rather limited options available at the convenient PLCB stores (esp. the tip about Salignac, yum).

    My favorite drinks are the Manhattan (Rittenhouse Rye, Martini & Rossi, and orange bitters) and the Trader Vic Grog (1oz pineapple juice, 1 oz lemon juice (I use lime), 1oz passion fruit syrup, d. bitters (I use Peychaud), 2oz dark Jamaican rum (I use Appleton Estate Extra)).

  21. Rick, I know the Blue Hawaii can be really really lousy, but I was determined to pick drinks that were Tiki-ish, but not a pain in the butt to assemble in a hurry for a bunch of people at an outdoor party…I am using the Beachbum’s recipe from “Sippin’ Safari” though, and I plan to make my own Sour mix.

    As for my favorite thrown together concoction, I’ve got two… one’s a very *very* loose riff on a Mai Tai…I just called it a “Your Tai”:

    1 oz orgeat syrup
    1 to 1.5 oz fresh lime juice (depending on how tart you like it)
    1.5 to 2 oz Tommy Bahama Golden Sun or other golden rum (depending on how boozy you like it)
    1 dash Angostura Bitters
    3-4 drops Peychaud’s Bitters

    shake with ice in a cocktail shaker until the shaker frosts. Pour into a cocktail glass, or just dump it all out, ice and all, into an old fashioned glass.

    and the other is a really poor excuse to use an old Disney’s Polynesian Resort tiki mug and have a pretty colored drink in it… mix 1.5 oz of Sailor Jerry Spiced Rum, 1.5 oz of orange juice, 3/4 oz of strawberry syrup, 3/4 oz of lime juice and a dash of Angostura bitters together and serve in a frosted mug. I never bothered to name this one, but there’s something wonderfully trashy about it that it should have a soap opera and/or tabloid-ish name to it.

  22. jacflashNo Gravatar says:

    Rick, FWIW, this is the orgeat recipe I followed. My first attempt at it wasn’t bad, but the Monin just seems to make a slightly better Mai Tai. I will definitely keep experimenting.

    And yeah, homemade vanilla syrup is on my near-term to-do list. I just used the Torani because we happened to have a small bottle of it in the house and it was fine for experimenting, but I think it’ll be easy to brew up something far better. I’ll throw some vanilla beans into my next Penzey’s order, see what I can come up with, and let y’all know how it turns out.

  23. CliveNo Gravatar says:

    I’ve been enjoying St. Germain – the most delicious beverage I’ve ever tasted.


    2 oz. Hendrick’s Gin
    1/2 oz. St. Germain
    1/4 oz. dry Noilly Pratt
    Shake with ice, garnish with a twist.

  24. Mike S.No Gravatar says:

    Hi, I’m Mike from Northern California. Can’t recall if I’ve ever commented on this site, but even if I have it’s not been more than once or twice so I suspect that still qualifies me as a “lurker”. Yours is one of the many cocktail blogs I follow and I’ve always found it highly entertaining with great photography. Thank you very much for that!

    As for drinks I love all the classics, mostly, including the great Tikis (long live the True Mai Tai!) and anything resembling a Manhattan. But my all-time favorite, I must admit, is probably a really well-made Gin & Tonic. A great gin mixed in proper proportion with a top-notch tonic (Fever-Tree Indian Tonic for me, please) and graced with a fresh squeeze of lime is very hard to top.

    That said, I’m drinking a real “lost classic” as I type this and that’s what I’d like to tell you about. This is one that I’ve not heard much about in the online cocktail community; in fact, I only ran across it because I was doing some online research on Pan Am’s legendary flying ships, the “Clippers” of the 1930s and early 1940s. (See this amazing site: Apparently, Pan Am (then known as Pan American World Airways) proudly served a signature cocktail in the “main lounge” as these incredible machines skipped across the Pacific out of San Francisco on their way to the exotic Far East:

    Clipper Cocktail
    1 1/2 oz light rum (I used Flor de Caña Extra Dry, but any good smooth light rum should work.)
    1/2 oz dry vermouth (Noilly this time, but Vya might be even better)
    1/2 tsp. grenadine (using Stirring’s currently, which is pretty good, but homemade would certainly be better)

    Stir and strain into a chilled cocktail glass. Sip and dream of a time when flying was an elegant adventure rather than a visit to one of the middle circles of hell.

    The color is amazing — clear with a tinge of dusty pink; what a Cosmo wishes it looked like. The flavor is very different, interesting and ultimately (to me at least) compelling — The dryness of the vermouth civilizes the rum’s inherent sweetness and the two together end up tasting almost sherry-like, somewhere between a dry Fino and a lightly sweet Amontillado. This one will perhaps not be to everyone’s liking, but I’ve found it to be very good — although a part of my enjoyment involves some daydreaming about its proper time and place….



  25. Mike S., the Flying Clipper sounds like a great drink to try with the bottle of 10 Cane Rum I just picked up…I decided to treat myself to it, since I got a new position at work. It’s great just on the rocks, I can imagine it would be pretty nice with that bit of vermouth and grenadine, and I just so happen to have some Stirrings in the fridge!

    And I agree, a well-made G&T is a thing of beauty.

  26. seriousdariousNo Gravatar says:

    I guess nows as good a time as any to delurk. Mmmmm… potentially free stuff.

    I’m sd from Detroit. I’m a serial lurker as I like to check this and many other cocktail blogs without commenting. I usually check them from work so unfortunately the only stimulating beverage I have at hand is tea.

    As a cocktail neophyte I don’t have a lot of experience from which to draw a favorite cocktail. I like the Sidecar (1:1:1, though when I get some time I’ll play with the other proportions for this drink to see if I like one of those better), the classic Daiquiri (4:2:1), and the Negroni (1:1:1, in case there are other ways to make this one). I was excited to start exploring rye cocktails (having first procured a bottle of Russel’s Reserve then Sazerac) but the damn stuff is so tasty I just keep drinking it neat.

    I read more about cocktails than I drink them as I’ve come to realize that having a baby and a cocktailian lifestyle are oft at odds. I guess my motto will be “slow but steady.”

    Thanks for a great site.

  27. DirtCrashrNo Gravatar says:

    That’s for a whole bowl? I’m thinkin’ that fits in one glass. ;-) I really benefited (or at least my bar did) from the drink mix listings in Intoxica!, and thoroughly enjoyed the history of the Hawaiian and Tiki-hospitality industry provided by Sippin’ Safari.
    I lurk now and again, seduced by the Polynesian drinkside. We have 11 different rums, Hacienda del Christero, a half bottle of Ketel One, an unopened bottle of Tanquaray, Cointreau and Drambui – and Falernum along with some mixers. Roy’s at Poipu Beach makes an ok Mai-Tai, but the one at the Kiahuna Garden is a bit better, I think…maybe…

  28. Mike S.No Gravatar says:

    @Chris: I’d love to hear how 10 Cane works in the Clipper!

    @Serious: All good choices. Try a “Cinnabar Negroni” at 2:1:1 — that’s 2 parts Campari, 1 part each sweet vermouth and gin (I usually make it 1.5 oz to .75 oz each) and a couple of good dashes of a spicy orange bitters (like Regan). It’s magic, and I no longer make ’em any other way.



  29. Ooh, I just came up with an interesting one tonight with the 10 Cane, taking off from Mike S. “Flying Clipper”

    In the bottom of a Collins glass, muddle about 3 decent sized pieces of pineapple (think of a slice of cored pineapple from a can and take about half of that, but use fresh or fresh-frozen, not canned!) with about 1/4 oz of Stirrings Blood Orange bitters and just a few drops of Angostura bitters. Add ice. Pour in about 1/2 oz of grenadine (the good stuff, non of that radioactive red sugar water!) and 1 1/2 oz of 10 Cane Rum. Swizzle to combine and top up with club soda. Serve with a lime slice.

    It’s damned cold here in Wisconsin, but I could see this being a great summer refresher…the natural sweetness of the pineapple playing off the citrus and spiciness from the two bitters, the clean sugarcane taste of the 10 Cane with the pomegranate from the grenadine, and the fizz of the soda livening everything up…yeah, that’s a keeper.

  30. MarshallNo Gravatar says:

    Hey Folks, my name is Marshall and I guess I’m not a lurker around here anymore. :-) I am a cocktail blogger over at Scofflaw’s Den with my good buddy Sean, you might have seen us on the Mixology Monday wraps. We cover a lot of home mixology and the growing drink culture in and around Washington DC. Some exciting stuff happening around here. We are undergoing a renovation of our blog – moving to a dedicated host, upgrading to WordPress, all sorts of technical stuff that I let Sean handle (he’s good at that sort of thing, I’m just a simple country lawyer . . . )

    Anyhoo, I’m been reading the Kaiser for a long time and it is one of my daily blog stops. I’m a big tiki fan and love coming up with my own stuff. Lately I’ve been playing around with Sidecars because I just bottled my homemade tangerine ratafia. So far my favorite has been a vanilla/ginger riff looking something like this:

    2oz brandy/cognac/armanagac
    1oz fresh lemon juice
    1oz tangerine ratafia
    .75 oz vanilla-ginger syrup

    Shaken, strained into a chilled cocktail glass with half the rim coated in vanilla-sugar. Pretty tasty after a long day in the Nation’s Capital.


  31. seriousdariousNo Gravatar says:

    Mike S: That sounds good. I’ll give that a try once I get some good orange bitters.

    Speaking of which, does anyone have a good online source for bitters? All I’ve found around here is Angostura aromatic and Collins orange. I tried Amazon but the actual vendor (Kegworks) wanted almost as much to ship them as they were charging me for the bottles.

    Marshall: Now that I know what a ratafia is (thanks, wikipedia) I have to ask: recipe?


  32. OrmeNo Gravatar says:

    Seriousdarious: Check out Fee Brothers and Gary Reagan’s. I see they are both now available on AMAZON!

  33. OrmeNo Gravatar says:

    Yes, the shipping is high on Amazon, but if you call Fee Brothers in Rochester directly, they are very friendly and might be more accommodating.(800) 961-FEES

  34. @ Mike S.

    I just made myself the Flying Clipper with the 10 Cane, and it’s wonderful, but using the Stirrings brand grenadine, it’s a tad overpowered by the rum and vermouth. next time, I think I’ll either use 1/2 tsp of straight pomegranate juice (or liqueur) or maybe 1/4 tsp of my leftover Raspberry Rum Shrub base…that might add a fair bit of color and a little more fruit flavor.

    But still, a really nice, elegant, simple cocktail. Cheers, Mike S.!

  35. seriousdariousNo Gravatar says:

    Thanks, Orme. I’ll check them out.


  36. ScottNo Gravatar says:

    I’m Scott. I’ve been reading cocktail blogs for a few months now, but haven’t really done much posting (and none on this site). My favourite drink is a variation on the Alabama Slammer recipe I cam across in my cheat sheet book (bartender’s little black book)

    3/4 oz vodka (i use Charbay Blood Orange)
    3/4 oz Amaretto (DiSaronno)
    3/4 oz Southern Comfort (regular or 100proof)
    Dash Sloe Gin (Hiram Walker until I find something better)

    Add to a shaker, fill with pineapple juice (the original recipe says orange juice, but I didn’t have any on hand, and found this more to my liking anyway) and shake. Strain into a glass with ice.

    I’ve heard that Plymouth makes a darned fine Sloe gin, but it’s only available in England, and it comes out to something like $55USD/bottle, which I haven’t broken down and spent yet. I know you can also make your own, but I haven’t seen any sloe berries in SoCal yet, so I’ll have to wait on that (though I’d love to try it).

  37. BoozemonkeyNo Gravatar says:

    I believe I’ve commented once or twice here, but given the ratio of comments to the length of time I’ve been reading the blog I think one could safely posit that I qualify as a lurker.

    I’m Alex, cocktail enthusiast, and occasional blogger. My favorite drink is the Old Fashioned, but for quite some time I’ve been over the moon for the Last Word.

    3/4 oz. each Gin (I’m liking Blue Coat in this these days), Maraschino, Green Chartreuse, and lime juice.

    @ Scott — The Plymouth Sloe Gin is on its way to the states. In fact, if my local liquor store here in San Francisco is to be believed, I should be able to pick up a bottle today.

  38. ScottNo Gravatar says:

    Thanks for the info Boozemonkey! What’s your local liquor store? I wouldn’t mind driving up from L.A. to pick up a bottle (even though I realise that with gas and purchase price, it’ll probably end up costing the same, it’s still a good excuse to visit the city..).

  39. BoozemonkeyNo Gravatar says:

    My pleasure — The place I’ve been banking on is John Walker. I dropped by there a few hours ago, and they said that they were supposed to have their shipment yesterday, but it didn’t come in, and they are still waiting to hear back from the distributor as to what happened. If you don’t feel like making a trip up here (though what better excuse) I’m pretty sure they do mail order.

  40. MarshallNo Gravatar says:

    SD: My ratafia is from a recipe in the LA Times. If you run a Google search for “tangerine ratafia LA times” it comes up right away. Pretty tasty stuff.


  41. seriousdariousNo Gravatar says:

    Thanks Marshall.


  42. JackNo Gravatar says:

    Hey Rick! I’ve commented here once or twice over the last few years, but this seemed like a good excuse to do so again. I’m a destitute twentysomething student, and I create drinks whenever I can, with whatever I can get my grubby paws on. Here are a couple recent concoctions – I did these by feel, so there are no precise measurements, but whatever.

    Sailors Take Warning – a dark ‘n stormy variation. Filled goblet with cracked ice, added middling shot of Gosling’s Black Seal and Pama Pomegranate Liqueur to taste, then a few glugs of Barritt’s. Stirred and added a crystallized ginger garnish. This is the only riff on the dark ‘n stormy I’ve ever tried that I rate a keeper. I think that I actually prefer it to the original; the addition of the fruit actually sets off the rum and the ginger spice while adding just one more complementary layer. Wish it were just a bit drier, though.

    Equatorial Toddy – a hot toddy made with boiling water, Gosling’s Black Seal (gee, can you guess my go-to spirit these days?), agave nectar, fresh lemon juice, and just a touch of orange flower water. I was really pleased with how this one turned out. The orange flower water plays much better with the agave nectar than it does with honey – the former has a distinctly sharp flavor profile that seems to complement floral notes, whereas honey tends to be much more rounded and unwilling to contribute. The overall drink as I constructed it ended up fairly balanced, crisp, fragrant, and tart. Most people who tried it guessed that it was some sort of artisan apple cider with an unknown kick.

    Sorry I can’t be more specific. I used to measure every drink, but recently decided that under certain circumstances paying attention to ratios actually feels inappropriate. Someday I’ll revisit these drinks when I have more time (and access to a selection of relatively standard tools and ingredients) and figure out some good rules of thumb, but today isn’t that day.

    Oh, and I think my favorite classic cocktail is either the Negroni or whatever you call an intermediary between the Martinez and early Martini (1.75 gin, 0.5 sweet vermouth, orange bitters, lemon peel). I also really like Old Fashioned cocktails made with Booker’s bourbon and really big ice cubes.

  43. I’m not sure if I am a lurker here or not. Probably so. I usually read till I find something that I have to try. Yesterday was MixMo and I will tell you the drink I submitted.
    1 ounce Bourbon
    1 ounce Dry vermouth
    1 1/2 teaspoons Blackberry brandy
    1 1/2 teaspoons fresh Lemon juice
    1 Lemon peel twist

    Put all except Lemon twist in a shaker, add ice and shake hard for 20 seconds. Strain into a chilled Cocktail glass. Add lemon twist and serve.

    Just to let you know, 1 1/2 teaspoons is the same as 1/2 tablespoon or the same as 1/4 ounce.

    This drink pairs well with grilled pork chops seasoned with S&P and garlic.


  44. RobNo Gravatar says:

    Rick, Love your site and the many innovative recipes. My friend Michael and I are kindred cocktalian spirits in Berkeley with our own blog, I’ve added a link to Kaiser Penguin on our Blogroll. Check us out and feel free to link to us if you feel so inspired. Keep up the great work.


  45. KevinNo Gravatar says:

    Hi Rick!

    Sorry I didn’t see this post for AGES! I’m more than happy to share a couple of recipes:

    Ruapehu – invented by one of my bosses at Tiki Lounge and Bar

    60 ml (2oz) of Passionfruit coulis
    60 ml (2oz) of White Havana Club rum
    30 ml (1oz) of lemon juice
    20-30ml (3/4 – 1oz) of pomegranate grenadine (the real stuff).

    Shake and pour with ice into a tumbler, and garnish with a lime husk filled with brown sugar and overproof rum (we use Australian Inner Circle) set on fire.

    Cone of Silence – My invention – read more about this drink at Beachbum Berry’s blog –
    1/2 large lime quartered
    Pulp of 1 Feijoa
    1 heaped teaspoon brown sugar
    45 ml (1.5oz) 42 Below Feijoa Vodka
    10-15 ml (1/5oz) Green Chartreuse

    Muddle feijoa and lime with brown sugar in a tumbler. Add crushed ice, Vodka and Chartreuse and stir. Garnish with an straw encased in a cone of ice.

  46. RickNo Gravatar says:

    Thanks for the recipes Kev! The cone of silence sounds good even though it includes vodka. Dr. Bamboo did an awesome post on creating ice cones. Can you add anything to his whimsical quest?

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

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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.