Are You a Lurker?

Mai Tai

It’s de-lurking day! For the third year in a row, I’ve been dragging you bashful, non-commenters out of your hobbit holes to introduce yourself and win something. The past two years have been a great success and we’ve added with style to our community of cocktail enthusiasts. Think we can top the 46 comments from last year?

How do you know if you’re a lurker? Well, for a start, I used to be one. And according to my stats, 95% of you still are.

Let us imagine together …

You are sitting at your computer sipping a tasty concoction, one of your standbys, and scrolling through your list of bookmarked cocktail blogs. Your reader ticks off new posts one by one and you note interesting drinks, and if something really catches your eye, you might even skim through the post.

During this process, you may find a new cocktail that you haven’t tried or a wanting post that you could add some insight to. Making a mental note you move on, telling yourself you’ll come back when you have more time. Or maybe you’re just shy and think you’ll be mocked for saying you like Angostura bitters in your Sazerac. Either way, you never make it to the comment area. It sits forlorn, and unloved.

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

Mix up a drink (see recipe below), and introduce yourself to everyone. We’re all nice. Honest.

How Do I De-Lurk?

  • Post a comment.
  • Tell me who you are and where you’re from.
  • 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 the entire line of Mud Puddle Books to one lucky de-lurker. 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.

I don’t want to leave your lips dry, so quaff down this indispensable tiki drink to spur your creaky fingers:

Mai Tai

  • 1oz Martinique rum (used Clement VSOP)
  • 1oz Appleton Extra
  • 1/2oz orange liqueur of your choice (used Creole Shrubb)
  • 3/4oz lime juice
  • 1/2oz orgeat syrup
  • mint, for garnish

Shake with crushed ice and donate to your most convoluted tiki mug.

Don’t forget to post in the comments! Really, just do it now – you’ll feel content and happy. I promise.

39 Responses to “Are You a Lurker?”

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39 Comments to “ Are You a Lurker?”
  1. RyanNo Gravatar says:

    Hey KP,

    I’ve never posted on your site, but I’ve taken place in a few TDNs…so I dunno if I attain Lurker status. Anyhoozle, I was lucky enough to attend some SF Cocktail Week courses last week. At Heaven’s Dog, Erik Atkins supplied us with a few tasty drinks, my favorite being the Shanghai Buck, a rhum and ginger libation. Highly recommended, although apparently replaced with another buck on the menu. Also, keep your eyes peeled for Gran Classico, a Campari-esque aperitif that we were lucky enough to sample – very tasty and complex.

    Here’s the Slated Door’s recipe for the Shanghai Buck:
    Pampero Aniversario rhum, lime, ginger, with a splash of ginger ale served tall

    -Ryan from the SF Bay Area

  2. SnackbarNo Gravatar says:

    Hi, my name is snackbar. I’m from the Netherlands and I’m a lurkaholic.
    Every time I Google something about cocktails I wind up here.
    So I added your feed to my RSS reader.
    Last week I cooked up my first batch of Falernum from this sites’ recipe and it made me a happy person.

    My favorite drink is The Demerara Dry Float (from one of Beachbum Berry’s books), that I tweaked to my liking.
    The orginal recipe was a bit too sweet and too sour for me.

    * 2 oz lime juice
    * 1 oz passion fruit syrup
    * 1/4 oz Maraschino liqueur
    * 1/4 oz sugar syrup
    * 1 oz El Dorado 12 Y.O.
    * 1/4 El Dorado overproof

  3. Lee HatcherNo Gravatar says:

    Oh My Goodness! I AM a lurker (who knew??)

    A drink I (think) I invented is what I call the Fred and Ginger
    ice in the glass
    2 oz Tanqueray Rangpur Gin
    fill the rest with Ginger Ale
    splash of Coke
    slice of lime

  4. DavidNo Gravatar says:

    David from Georgetown, Kentucky.

    My standard drink is Woodford Reserve bourbon on the rocks.

  5. ScrapsNo Gravatar says:

    Oh, dear, I’ve been found out, lol.

    Hi, I’m Scraps (aka Jenn) and a lurker. I keep meaning to check out one of the TDNs but always seem to be distracted when the time comes (or worrying that even my fairly-well-stocked bar won’t stand up to the drinks on trial!). I’m also the artist behind the webcomic “Cocktail Hour” (formerly named Random Acts…) and recently started a Friday blog-feature on the site called Sips & Shots (which is just what it sounds and goes with the Monday feature: Nibbles & Bites) where I’m working through an alphabetical bar listing at the moment. While the Mocha Mudslide I concocted last night was pretty doggone tasty (recipe in tomorrow’s blog) I’d be remiss if I didn’t post my own Signature Cocktail:

    The Snarky Little Tart

    1 Ice Cube
    1 oz. Gordon’s Gin
    .5 oz. Vanilla Cordial
    1 oz. DeKuyper Pomegranate Liqueur
    Splash of Club Soda

    Swirl it all together in a double-shot or cordial glass. (A martini glass would be fun and fit me, too, but it’s not really a martini so only use those in a pinch.

    Of course there’s a comic that goes with it here:

  6. GlennNo Gravatar says:

    I don’t believe I’ve ever posted on here…I just mainly read the RSS feed! Anywho,

    •Post a comment. – Done
    •Tell me who you are and where you’re from. – My name is Glenn and I’m from PA :)
    •Tell me what your favorite drink is, and post the recipe. – Not very well versed in my cocktails yet due to certain, ahem, age constraints. All that will change in July. For now, since it’s summer, I’ll go ahead with what I’ve been having at weddings recently since it’s warm out…Mint Juleps and Gin and Tonics.
    •Say anything else you want. – The 21-to-drink rule in the US is terrible!

    P.S. I sure could use those books on my birthday to make actual delicious cocktails instead of having my friends pour cheap jug vodka down my throat :D

  7. CharlesNo Gravatar says:

    Hi, I’m Charles from Seattle. I believe I found you while searching for a recipe for falernum. Yours is excellent, by the way. I’ve been enjoying a bottle and your site for a while now.

    Here’s a little something that came about while watching Jim Jarmusch’s “Dead Man.” My girlfriend and I like to imbibe appropriately for films, and we were having difficulty finding a cocktail for this unique picture. We came up with this, the Plaid Suit. If you’ve seen the movie you might understand.

    1 oz bourbon
    1/2 oz Lillet Blanc
    1/2 oz Cointreau
    1 dash Angostura Bitters
    1 egg white
    Juice of one blood orange

    Shake with ice and strain.

    Garnish with a lime wedge.

  8. Remember folks, Mr. Penguin likes drinks that are really really fruity. Gobs and gobs of fruit chunks floating about in the glass. And there should be vodka. LOTS of vodka in it. Maybe some Rose’s Grenadine…

  9. KabukiNo Gravatar says:

    Ah, well. I’ll come out of the shadows then.

    I’m the assistant manager at 99 Bar & Kitchen in Aberdeen, Scotland and I’m taking my trade a hell of a lot more seriously in the last year or so when I first started mixing drinks. (as opposed to pouring pints for the masses)

    My favourite drink would have to be a Voodoo. (but changed around a little bit than when it was made for Appelton’s)


    50ml Angostura 1919
    12.5ml Martini Rosso
    25ml fresh lime juice
    12.5ml gomme
    50ml Pressed apple juice

    All ingredients shaken together then strained over cracked ice into a 12oz highball.

    Garnished with two lime wedges and flamed cinnamon.

  10. johnNo Gravatar says:

    lurker has such…pejorative connotations. rss wallflower, perhaps?

    i’m john, a student in boston, and i’ve just recently started my own blogging adventure (see my linked name). my default drink style is in the herbal vein, and this is one of my favorites:

    cocktail à la louisiane
    1 oz rye
    1 oz benedictine
    1 oz italian vermouth
    1 barspoon absinthe
    1/2 barspoon bitters

  11. MarleighNo Gravatar says:

    Awesome drink, Charles! “Dead Man” is my favorite film. Congrats on de-lurking!

  12. TelynnNo Gravatar says:

    Hi! I’m Telynn from Raleigh, NC!

    I found you last Christmas when looking for a new drink to wow my holiday guests–it worked! My favorite drink is actually our homemade Green Apple Riesling. For a mostly liquor based drink I like a Hawaiian Sunset:

    3½ oz pineapple wine
    ½ oz grenadine
    2 oz orange juice
    ½ oz mai tai rum
    ½ oz crème de banana
    4¾ oz lemon bar mix
    crushed ice
    orange slices
    maraschino cherries

    Blend pineapple wine with grenadine, orange juice, rum, crème de banana and lemon mix. Pour into 2 8 oz footed glasses. Fill with crushed ice. Garnish each with an orange slice and a cherry. Serve with straws.

  13. Aloha Lurkers! Aloha regulars!

    I don’t exactly qualify as a lurker because I do occasionally post so I guess I qualify as Lurker-Lite. I do taste better, I don’t know if I’m less filling.

    I was going to suggest the Mai-Tai as the drink of choice, but Senior Kaiser offered that as the incentive to come out of the shadows…. instead I will offer my After the Storm for your consideration:

    1/2 to 3/4 ounce lime (more if you really like lime)
    1 1/2 ounce Dark Rum.
    Top with Fresca and garnish elaborately.

    Lighter than a Dark and Stormy and goes down really nicely in the Florida heat.

  14. Steve WåhlinNo Gravatar says:

    Aloha fellow lurkers! My name is Steve, and my wife Tammy and I are from warm, sunny Minneapolis. (And aloha to Chip and Andy, whom we know from our occasional pilgrimages to the gorgeous Mai Kai in Ft. Lauderdale!)

    My current favorite drink is something I developed as an exotic, Far East-inspired variation on the venerable Test Pilot. It’s called the Taikonaut, which basically means “Chinese Astronaut.”

    1 oz. fresh lime juice
    1 oz. orange juice
    1/2 oz. passion fruit syrup (Aunty Lilikoi or homemade)
    1/2 oz. five spice syrup
    1 1/2 oz. Ron Matusalem Platino (or Cruzan white)
    1 1/2 oz. dark Jamaican Rum (Coruba or Myers’s)
    dash Angostura bitters
    1/8 tsp. Pernod
    splash soda

    Blend for 5 seconds with 4 oz. crushed ice. Pour into old fashioned glass and top off with crushed ice, garnish with mint and pineapple.

    This has been a popular staple at the backyard parties and BBQs I’ve had at my house during this incredible spring weather we’ve been enjoying.

  15. KriegsNo Gravatar says:

    The jig is up. The charade is over. Time to show ourselves. Great blog and great picks, Rick. Keep up the good work. I’ve been visiting for a while and (at your prodding) have decided to delve into the game. While I don’t have a favorite cocktail per se…here is one I have made and enjoyed as of late. I call it the Garden Variety.

    •2 1/4 oz Hendricks Gin
    •3/4 oz Lillet Blanc
    •3 dashes of celery bitters

    Stir all of the above for at least 20 seconds. Strain into a chilled cocktail glass. Enjoy!

    Thanks for keeping us honest,


  16. TiareNo Gravatar says:

    Congrats to you all de-lurkers!

    I used to be a lurker some 2 years ago, now i don`t have that problem, but another.I tend to comment mainly on the same places – maybe out of habit and so that`s not so good either.I would suggest that we all move around a bit more in the cocktail blogosphere and read on those blogs we usually don´t visit so often and leave comments, pleanty of them!

    As a cocktail blogger i know how encouraging it is to get comments and it also makes your site come alive and people to intreact with each other which i think is the whole idea. In the end it will benefit the whole cocktail blog community.

    Moreover comments will also tell the blogger a little what the readers like to read and see and what they dont care for so much and so the blogger may be able to easier improve the blog.

  17. OrrNo Gravatar says:

    Hey now…I do like Angostura bitters in my sazerac. Typically half a dash, along with 4-5 dashes of Peychaud’s.

    Angostura’s kind of like truffle salt: if you have it around, you’ll probably put it on everything. Except I don’t have truffle salt. So maybe Angostura’s like sriracha. Yeah, sriracha.

  18. ReeseNo Gravatar says:

    For the record the term lurker has been deprecated, we now prefer “Non-commenting Info Gnome”. ;) I truly can’t remember if I’ve commented here before, but I’d like to second Tiare’s meta comment. Comments are like fuel for bloggers. The more you get the better you can make your writing, the more you can tune it to your readers and the more connected you feel in general. So delurk yourselves readers!

    Per Rick’s request, some tidbits of info:

    I’m Reese from Boulder, CO. I play tech geek by day and mix drinks by night. This time of year I find myself reaching for a Tom Collins very often. If you haven’t made one, or think you don’t like gin, give it a go. You’ll be pleasantly surprised with the deliciousness.

    Tom Collins
    2 oz Gin
    1 oz Lemon Juice
    1/2 oz Simple Syrup
    Top with Soda

    1) Build the drink in a tall glass (~10-12 oz) with ice

  19. JoeNo Gravatar says:

    huh…I always thought Mai Tai’s had pineapple juide in them…prehaps that’s only in my neck of the woods…

    yours looks stronger, though

  20. Dr. BambooNo Gravatar says:

    Congratulations to all the lurkers who strode forth from the darkness and proudly proclaimed themselves booze nerds!

    I myself was a lurker at this very site a little over 2 years ago, and with Rick’s kind encouragement I now spend far too much time, money and energy indulging this senseless obsession. When the sleep deprivation and credit card statements begin to take their toll, place the blame squarely on the man behind Kaiser Penguin.

    Don’t say you weren’t warned. ;-)

  21. MariNo Gravatar says:

    I second @Reese’s comment : I’d prefer to be an “Non-Commenting Info Gnome.” -_^

    I’ve been reading a few cocktail blogs for nearly a year now, and have never really had anything to say. It has, however, been the “straw that broke the camel’s back” in my life-long dream to get a bartending license (got it at the beginning of May and am half-heartedly looking). I started drinking during my semester abroad in Scotland on single-malt scotch, and haven’t looked back.

    My cousin’s graduation from Tulane took my family to New Orleans (first time for me!) this past weekend, which was an wonderful experience. I would love to be able to attend Tales of the Cocktail eventually, when I’m awesome enough that I can. -_^ While there, I had my first Sazerac at the Palace Cafe – a little sweet for me, but still tasty.

    As for a cocktail recipe, the only one I really ever make (aside from my standard gin & tonic) is a Ferrari – 2 dry Vermouth to 1 Amaretto. Can be balanced either towards or away from the sweet very easily, and is very nice on a hot day.

    – Mari

  22. BrandonNo Gravatar says:

    Hello! My name is Brandon, and I am a bartender at 15 Romolo in San Francisco, CA. I found your site while searching for some good cocktail blogs about a month ago.

    The following drink is one we are making at our bar right now, called the Fiscal Agent. I know there is a lost recipe for a drink called the Fiscal Agent as well… but, well, this is our variation:

    The Fiscal Agent
    1oz Bourbon
    .5oz Carpano Antica
    .5oz Green Chartreuse
    .25oz Maraschino
    Dash Cacao nib tincture (haven’t checked if Creme de Cacao has the same effect on the drink, the cacao nib tincture is a homemade concoction at my bar)

    Stir and strain into a chilled cocktail glass. Zest and garnish with a flamed orange peel.


  23. DougPNo Gravatar says:

    Doug from Oakland CA, self-admitted booze nerd, lurker, and Negroni fan (make mine 5:4:3 gin:campari:vermouth, with a dash of orange bitters, please). But I certainly won’t turn down a well-made Manhattan, Last Word, Corpse Reviver #2, Mai Tai, or Jack Rose (to name a few other favorites). I think I may have commented on one of the previous lurker posts.

    My liquor cabinet includes something like 8 or 9 different Ryes, 5 different Kirchwassers, about a dozen different rums, and 14 different bitters. Plus one bottle of vodka that I use as a preservative when I make syrups.

  24. RachelNo Gravatar says:

    My name is Rachel, and I’m a student in Iowa. My favorite drink is the pear sake martini, which I had in a Chinese restaurant in a small town in northern Germany.

    Pear Sake Martini
    1 oz. vodka
    3 oz. pear sake

  25. Well lurking is what always do at my friends bar, wich is a good cocktailbar. There is were we challange each other. When a rum competition came along we started with a lot of cocktails. That night nothing came out! (Maybe i was too drunk… :X ) Well next day I came up with this creation which almost won the competition. :

    60ml Rum (A dark rum from a good quality, such as Ron Zacapa 23yrs, Moun Gay Extra Old, Appleton 12yrs)
    6 Barspoons of Dom Benedictine
    4 Barspoons Mozart Dark Chocolate Liqeur
    2 Barspoon Vanilla sugar syrup (1 part water to 1,5 parts of sugar)
    8 to 10 Raspberries

    Muddle the Raspberries with the vanilla sugar syrup. Then add the the first 3 ingredients. Shake hard and strain in a coupe glass, Garnish with a top of spearmint and a raspberry.

    It looks red and smells like chocolate! The ladys love it! :)

  26. grantbobNo Gravatar says:

    I don’t think I’ve posted here before but I know I lurk :)

    I don’t really have a “favorite”. It’s usually a combination of what I’m in the mood for or what I have on hand. Sometimes it’s a beer. Sometimes it’s Southern Comfort and _________ . I do have a variation of the traditional Dark’n’Stormy. I use Reed’s Extra Ginger Brew and Myer’s Dark Rum. Garnish with a lime if you feel fancy.

    Norcross, GA

  27. ChrispykNo Gravatar says:

    hmmm, well, I fit the profile, but mostly because I onyl found you guys a week or two ago… Regardless, my name’s Chris, and I like to experiment. However, I have little time to actually experiment with, so most ideas simply fall by the wayside. Here’s my current untested concoctions, for the intrepid adventurers in the crowd:

    Nameless Cokctail #1
    – 2 Parts Horchata (it’s mexican cinnamon rice milk, and pretty easy to make, look it up)
    – 1 Part good tequila
    – 1/2 Part dark rum
    shake well with ice, dust with cinnamon/nutmeg if desired.

    Nameless Cocktail #2
    – 1 part cantalope juice
    – 1 part dry vermouth
    – a splash or two of strawberry syrup
    shake juice and vermouth with ice, pour, slowly drizzle syrup down the side for that delicious two-toned effect.

  28. BonzoGalNo Gravatar says:

    Delurked about nine months ago, never looked back. (Did look up close at my kitchen floor after a couple of Zombies, though…)

  29. RickNo Gravatar says:

    Wow! So many de-lurkers. I approve. Instead of just greeting you en masse, let’s do this right.

    Ryan, Heaven’s Dog is beastly good. Say hello to Erik Ellestad if you catch him behind the bar… or better yet, ask him for a “Freedom from Choice” with JWray. Thanks for the drink suggestion; the new batch of ginger syrup crammed into my syrup shelf keeps asking me to use it, so that will be my next drink. Cheers! [edit: just made Shanghai Buck. Not sure of their recipe (any help Erik?) but this turned out tasty as all hell: 1 1/2oz Neisson Rhum Agricole Élevé Sous Bois, 3/4oz lime juice, 1/2oz ginger syrup, top with ginger beer]

    Snackbar, My plan for world destruction is at hand! Only 9,567,012 more people need to start making their own falernum before we can release Tikimanchus. Ok, that made no sense. DDF is an excellent drink. Have you tried using Lemon Hart instead of the El Dorado for the overproof?

    Lee, Another use for Rangpur? This can’t be! I thought it was only good for gin and tonics. Try tossing in a dash or two of Angostura bitters instead of the coke and let me know what you think.

    David, Woodford Reserve has always been one of my go to bourbons. It doesn’t have as much bite as something like Bulleit, but I must admit that if I’m pouring a whiskey, it’s usually rye.

    Scraps, I guarantee your bar is stocked well enough to make some of the TDN drinks. We’ve actually been toning down the craziness lately so we can get more new faces jumping in. Love the comics. And do please swing by the chat room sometime.

    Glenn, Where in PA? How cool would it be to say you imbibed only classic cocktails on your 21st? I’m pretty sure no other cocktail blogger could say that. :)

    Charles, Another falernum lover. Cheers! The Plaid Suit sounds lovely, as does your movie tippling quest. Well done.

    Matt, You’re a bitch. Ok, ok… I do love you.

    Kabuki, The Voodoo sounds right up my alley, flamed cinnamon and all. Definitely next on my list to try.

    John, Welcome to the world of cocktail blogging sir! Love the jalapeno cilantro juice. I cannot even fathom what a cocktail with 1/2oz of creme de violette and jalapeno juice would taste like. Really. I might have to make some juice just to try it.

    Marleigh, Thanks for welcoming all the new cool people. Can’t wait to see you at Tales!

    Telynn, Another tiki lover – well met! I don’t think I’ve had Mai Tai Rum… could you tell me more?

    Chip and Andy, Fresca?! You must acquire some Ting and try that beast. And by that I mean I’m going to make it in about two minutes :) Which dark rum did you use? My fav. for Dark ‘N Stormies is Coruba.

    Steve and Tammy, The Chinese Astronaut sounds like an excellent riff on the Test Pilot. Would you share your five spice syrup for everyone’s benefit?

    Kriegs, You all are simply sharing too many good cocktails. Celery bitters are the spice in the captains hat. Or… yes. Adding this to my list of potions to quaff.

    Tiare, I love you. Have I mentioned that? Your posts are always so excellent. Can’t wait to finally mix up drinks and cook together at Tales.

    Orr, Snappy comment. You know… I bet I could make angostura salt. No really, I’m going into my kitchen this very second to do it. Be right back. Chai vermouth? Ok, adding your blog to my reader. And do send me your email address – will let you know next time I’m in DC.

    Reese, You’ve totally commented here before – at least five times. You’re just trying to get free books. My info-gnomes are quiet wise in the ways of science. Swing by the Mixo chat room sometime sir, you’re quite welcome.

    Joe, Friendly Mai Tai recipe for you:

    Mai Tai – Simple Mixology

    • 1oz dark rum
    • 1oz light / gold rum
    • any kind of orange liqueur (cointreau, grangala)
    • orgeat is kind of important though… but even a store-bought almond syrup will make a good drink

    And to quote Joe: “I think you need a “Translate this to Simple-Mixology” button on your site, like Simple English on wikipedia.”

    Dr. Bamboo, Craig, it was a blast to hang with you for TDN this week. Your quiet enthusiasm for drinking and generous demeanor always remind me of a well-raised prince. Zirbenz power!

    Mari, There is no excuse for not attending Tales! You’re likely to find yourself imbibing with all of us nerds at Pat O’briens anyway, where the drinks are anything but good. No, they really are Satan’s blood.

    Brandon, Cheers! I was lucky enough to be across the country for the 15 Romolo opening. The drink were spot-on. I’ll definitely visit my next trip to SF. Which bourbon do you use in the Fiscal Agent?

    DougP, What ryes do you have?

    Rachel, I dare you to try that sake cocktail with gin.

    Marcel, Are you sure you haven’t been chatting with Tiare from A Mountain of Crushed Ice? This sounds like a drink she would make in a heartbeat.

    grantbob, The Dark ‘N Stormy is a captain’s drink for sure. Have you tried any of your SoCo drinks with rye whiskey? I bet you’d like it.

    Chris, Sounds like we have another mixologist on our hands. Cantelope juice? Did you squeeze that yourself?

    Michele, I urge you to make the Fiscal Agent (see Brandon above). Feel free to use a dash of creme de cacao. And I cannot wait to hang out with you guys again!

    Phew… what a round-up. Keep the de-lurking coming! And if any of you have questions or want to chat further, post in the comment or email me at

  30. MNo Gravatar says:

    Not sure if it’s too late, but we’re outing ourselves. Coming out from behind the curtain with a bottle of rye in our hands.

    Current favourite Sazarac recipe.

    Put two drops of Absinthe (we’re using St. George) in a pre-chilled Rocks Glass. Roll it around a bit to coat the side of the glass. Pour off any excess (in to your mouth if possible) Put it in the freezer for a few minutes. (If you did it right it should make a nice clean cold film of Absinthe)

    Add 2 1/2 oz of Rye to your mixing glass (we like the bonded Rittenhouse. who doesn’t?). Stir. Stir. Stir.

    Pull your rocks glass out of the freezer. Add a lump of sugar and a bar spoon of water. Dissolve the sugar. Add two/three dashes of Peychaud’s and one/two dashes of Angostura. Give it a stir. Roll this around the glass as well.

    Give your rye one more stir and strain into the rocks glass. Add a twist of lemon, and, as the man says, “smile.”

  31. SnackbarNo Gravatar says:


    I haven’t tried Lemon Hart in my Demerara Dry Float because it’s hard to come by in Europe, if not impossible.
    Can you tell me how the Lemon Hart differs from the El Dorado?

  32. Mike S.No Gravatar says:

    Hey, is it de-lurk time again? My how time flies…. I’m still Mike, still in NorCal, and still obsessed with great cocktails. My favorite? I couldn’t possibly pick one, but I did enjoy one of the very best Rum & Cokes I’ve ever had the other night. Why so good? Because it wasn’t made with Coke, or any other cola for that matter, but with an absolutely fantastic Italian bitter citrus soft drink from San Pellegrino called “Chinotto”. It’s dark and sweet and bitter and spicy and probably everything true colas used to be but haven’t been at any time during my lifetime that I can recall. Mix it with Mount Gay Extra Old and a heavy lime wedge and man…outstanding.



  33. JaphetNo Gravatar says:

    I guess it’s time to come out from the bushes…

    I bartend at a little join called Nocturne up in the not-so-frozen north of Toronto and came across your blog whilst looking for fun recipes. Availability being what it is up here with our monopolized sale of liquor, I’ve never been able to try out much of what I see but I remain optimistic that someday, we’ll have access to as many different products as you do.

    A friend brought me a bottle of St. Germain and after some prototypes, I settled upon this recipe:

    3/4 oz Sailor Jerry Rum
    1/2 oz St. Germain Elderflower
    1/4 oz oz Marie Brizard Banane
    1/4 oz McGuinness Apricot Brandy
    1/4 oz Grand Marnier
    splash of orange juice
    1 oz lime juice
    6-8 slices of ginger, diced
    ginger beer
    slice of ginger

    Shake and strain the first eight ingredients into a cocktail glass.
    Top up with ginger beer.
    Rub slice of ginger along the rim and use as garnish.

    Keep up the good work!

  34. imbibe_jenNo Gravatar says:

    guilty lurker. excellent drink, love the mint.

    olympia, wa
    favorite drink, one my husband made up named after our son.

    The Brolin

    3/4 oz. bonded Rittenhouse rye
    3/4 oz. bonded Laird’s applejack
    1/4 oz. Cynar
    1/2 oz. gomme syrup
    dash Angostura orange bitters

    Stir all ingredients in a mixing glass with ice.
    Strain into cocktail glass, flame orange zest
    over top and drop into drink.

  35. KabukiNo Gravatar says:

    Hey Rick, nice to meet you.

    The Voodoo is a lovely drink. It’s my go-to rum drink if a guest fancies something off the menu and I’ve no Orgeat for Mai Tais.

    Here’s one I’ve been working on for a cocktail competition.


    50ml Raisin Infused Bacardi Superior (It’s a trial and I didn’t want to waste a decent rum! Think I’ll try it with 10 Cane next)
    10ml Licor 43
    25ml Sugar Syrup

    Stir and strain into a chilled stemmed cocktail glass. Garnish by dropping three of the rum soaked raisins left over from the infusion into the dimple at the base of the glass.

    It’s a beautiful clear, pale yellow colour and totally messes with peoples preconceptions of Rum’n’Raisin.

  36. Steve WåhlinNo Gravatar says:

    For my Taikonaut recipe, I use Martin Cate’s Chinese 5-spice syrup recipe as used in the China Clipper. I found the recipe here at Kaiser Penguin, acutally!
    “Combine 1 rounded teaspoon of five spice powder with 2c of sugar and 1c of water. Heat on low until the sugar is dissolved. Squeeze through a cheesecloth into a bottle. Keep in your refrigerator for about a month… as if it will last that long.”

    Here’s the Taikonaut recipe again, so readers don’t need to scroll up:

    1 oz. fresh lime juice
    1 oz. orange juice
    1/2 oz. passion fruit syrup (Aunty Lilikoi or homemade)
    1/2 oz. five spice syrup
    1 1/2 oz. Ron Matusalem Platino (or Cruzan white)
    1 1/2 oz. dark Jamaican Rum (Coruba or Myers’s)
    dash Angostura bitters
    1/8 tsp. Pernod
    splash soda

    Blend for 5 seconds with 4 oz. crushed ice. Pour into old fashioned glass and top off with crushed ice, garnish with mint and pineapple.

  37. Cocktail Fan in JerseyNo Gravatar says:

    Love the website, but can’t make 80% of the drinks because the ingredients are too obscure or expensive. A lot of the ingredients are not expensive, but to buy a bottle to use 1/4 oz is a bit much. Or to spend 3 hours making a batch of something you’re going to use 1/4 oz of is a bit much.
    I try to find the best functional recipes on your website. Very nice!

  38. HankNo Gravatar says:

    Short time lurker, 1st time poster…
    I am living/lurking in Providence, RI and while my favorite drinks may lean more towards classics like manhattans, sazeracs, and aviations, I have been digging this Cooper Bros. Rye cocktail that I hacked from a recipe in an article in the WSJ:

    2oz Rye whiskey (Rittenhouse 100 proof)
    1/2 oz St. Germain
    1/4 oz Canton
    1/4 oz lemon juice
    dash orange bitters
    stir with ice until very cold and strain into a cocktail glass

  39. DougPNo Gravatar says:

    Ryes currently in the cabinet …

    Rittenhouse Bonded (possibly my absolute favorite spirit, or at least most-consumed)
    Old Overholt
    Wild Turkey
    Russell’s Reserve
    Michter’s US 1
    Anchor Old Potrero
    Black Maple Hill (23 years)
    … and recently finished off a Pikesville …

    Is the Black Maple Hill absolutely delicious? Yes!
    Is it 5 or 6 times as expensive as Rittenhouse Bonded? Yes.
    Is it 5 or 6 times *better* than Rittenhouse Bonded? No.

    (Apologies for the slow reply, I just got back from two weeks in Germany, where I was able to patronize a shop in Stuttgart that sells their own eaux de vie and fruit liqueurs … I picked up their wildkirsch with fruit brandy, blutwurzel digestif, and strawberry/rhubard liquer. It was agonizing trying to narrow my selection down to what would fit in my luggage. Stupid American liquor laws would never allow a store like that in this country!)

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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.