Are You a Lurker?

Congress of Vienna
It’s de-lurking day! For the fourth year in a row, I hope to drag you bashful, non-commenters out of your havens to introduce yourselves and win something. Each year we add a bunch of little monsters to the comment stream and manage to herd you into our tiny cargo hold of a cocktail community. It’s all very shiny.

How do you know if you’re a lurker? Well, for a start, I used to be one. I was nervous that Paul Clarke would mock my meaningless musings on bitters and Darcy would autoclave my ideas with science, but neither of them did. They were simply excited that new people were commenting on their little blogs and more than happy to be helpful. I’ll be too.

Let us imagine together …

You are sitting at your computer sipping a tasty concoction, one of your standbys, and scrolling through your list cocktail blog feeds. Your reader ticks off new posts one by one and you note interesting drinks. Something may catch your eye and you might even skim through a post or two.

During this process, you likely find a new cocktail you haven’t tried or a 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 cognac in your Mint Julep. Either way, you never make it to the comment area. It sits forlorn, and unloved. Like Gabe.

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 TraderTiki’s new triple-pack of syrups 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 sultry libation to spur your creaky fingers:

Congress of Vienna

  • 1 1/2oz gin (something assertive like Tanqueray)
  • 1oz Ramazzotti
  • 1t cinnamon syrup
  • 1 dash absinthe
  • 1 dash rhubarb bitters
  • 1 dash celery bitters
  • orange peel and cinnamon stick, for garnish

Stir with ice and strain into a glass of excitement! Twist the orange peel over the top like a Gnomish watchmaker, and enjoy.

Before my lips even touched this potion, the aroma blew me away: orange, vanilla, and only a hint of bitterness. My first sip immediately reminded me of Aperol, but richer, almost buttery. In case you’re wondering about the name… in 1815 (the year Ausano Ramazzotti developed his amaro) after Napoleon’s occupation, the Congress of Vienna returned control of Milan (where Ramazzotti is produced today) to Austria.

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

42 Responses to “Are You a Lurker?”

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42 Comments to “ Are You a Lurker?”
  1. DinoNo Gravatar says:

    Yes. Guilty. I am a lurker.

    I used to post comments, but never bothered to keep up with the responses. And that was before I hoarded over 200 rss feeds in my Reader.

  2. FAJNo Gravatar says:

    Hello, my name is Steve and I am from Mechanicsburg, PA.

    The first step in recovery is admission: I am (was?) a lurker.

    My favorite drink is a Sazerac. I am sure anyone reading a cocktail blog knows the recipe. I prefer Rye, and yes I drop the peel in.

    And I blame you, Rick, for my monthly expense increase. I had never had Fernet Brance before reading this blog, and now I have to work it in to my monthly budget as a ‘regular purchase’.

  3. JBNo Gravatar says:

    The name’s John, from Boston, MA. I lurk because I guess I’m just naturally shy.

    What I’ve been drinking recently that I learned from KP: the Fernet Old-Fashioned (unexpectedly delicious). I am most grateful.

    But my favorite cocktail is a Manhattan. I’ve been making them recently with 2 oz of rye (rotating through my collection of ryes, I am this week enjoying Pikesville); 1/2 oz Punt e Mes and 1/2 oz Martini & Rossi sweet vermouth (a combination I hit on before the Antica Formula became available around here); and bitters (recently a dash or two each of Fee’s Old Fashioned and Angostura, although I keep returning to the Fee’s Whiskey Barrel Aged as well).

  4. Rusty NNo Gravatar says:

    My name is Rusty. I am a newbie in the liquor\cocktail blogging scene, but I recently started to blog about my home-made liqueurs and commercial liqueurs that I review.

    I probably don’t have a favorite drink as I can seriously jive with just about any concoction. I am big into beer, wine, hard liquors straight such as whiskey and gin. Love cocktails and try to make something new every time I make one.

    If you love lime, pour yourself some lime liqueur (home-made of course), add in a healthy amount of coke and some fresh lime juice. That is probably one of the best, simple cocktails I have made. The lime liqueur I make has a great honey taste and texture to it, it adds a whole other dimension to coke.

    Here it is approximated

    Rusty’s Coke-a-Lime Cocktail

    1 oz lime liqueur
    5-8 oz cola
    0.25 – 0.50 oz fresh squeezed lime juice

    Great site btw!

  5. KippNo Gravatar says:

    Hi my name is Kipp, and I am a lurker.

    So I to have been lurking for months now, just trying to learn as much as I can. I was bitten with the cocktail bug many years ago but it was not until last year that I got into craft cocktails. A bartender here in Atlanta hooked me when he made me a bees knees with a lavender honey syrup that he made. Since then we have become friends and I find myself bouncing my ideas off of him since I think he might be making some of the best drinks in Atlanta.

    My latest drink I made up which I am sure is close some other cocktail that i just don’t know about, I call the Apparition cocktail because of it white color.

    2oz Leopold bros. gin
    1 oz Fresh white grapefruit juice (strained to remove all pulp)
    1/2 oz St. Germain
    1/4 oz Lillet Blanc
    1 dash Fee Bros. grapefruit bitters

    shake over large ice cubes, double strain into a chilled cocktail glass and garnish with a twist of grapefruit peel

  6. Jason DraperNo Gravatar says:

    Hi, my name is Jason & I’m a lurker! I’ve been reading this blog in my news reader for about 6 months now. My favorite drink at the moment has been the Old Fashioned and I’ve been playing with the different “versions” of this as I just got into cocktails recently. Great blog btw!

  7. AnnaNo Gravatar says:

    Guilty as accused!

    I’m in Seattle, and my summer favorite (as I simply can’t choose in the winter) is the Arsenic and Old Lace:
    1 1/2 oz gin
    1/2 oz pastis/absinthe
    1/4 oz – 1/2 oz creme de violette (to taste)
    1/4 oz dry vermouth
    Shake, strain, optional lemon twist garnish.

    This blog was the one that inspired me to buy Beachbum Berry Remixed and enter the world of tiki drinks.

  8. AmandaNo Gravatar says:

    Hi all, guilty as charged to the lurking. My name is Amanda, I am from LA, and I have a fondness for many drinks (perhaps TOO many, some would say) but lately I have been drinking homemade limoncello left over from my wedding, and then when I want to out a little effort into it, I have been whipping up these: (but you can bet I am going to try some of the above ones too!)

    From Trader Vic’s Pacific Island Cookbook
    Port Light Cocktail

    In a blender with 1 scoop shave ice:
    2 tsp honey
    1 oz lemon juice
    1/2 oz Mynor’s Passion Fruit Nectar
    1 egg white
    2oz Bourbon
    Blend and pour into Port Light glass, or a red tumbler with cracked ice. Decorate with fresh mint.
    (note: same drink with scotch instead of bourbon is called Starboard Light.

  9. AshleyNo Gravatar says:

    I am definitely a lurker, and not just on websites. I’m a lurker in class too. I generally prefer to stew on other people’s comments and questions and by the time I have come up with something to say, everyone has moved on. Right now I’m going to law school in Davis, CA.

    I have been making my way through MixShakeStir recently and have been drinking quite a few Applejack Rabbits.
    2 oz Laird’s Bonded
    2/3 oz maple syrup (I get a gallon of the legit stuff from VT from my grandmother every Christmas)
    3/4 oz orange juice
    3/4 oz lemon juice

    Shake over ice and serve straight up. I’m thinking about reducing the amount of maple syrup though because it is a touch too sweet right now, but I love the flavor of maple syrup!

  10. PhillNo Gravatar says:

    Hello to all; I’m Phill the Grad Student, of Washington, DC.
    I’ve been lurking around the cocktailsphere for a year-and-a-half now, but never commented on anything (besides, it seems, sometimes accounting for half of the Pegu Blog’s monthly traffic—Doug, my professors hate you; I’ve been reading how to build a bar rather than writing Insightful Papers!), so here goes.
    And, because I’m a humble philosopher, what I have is similarly humble: a bit of gin, a bit of ice, some homemade bitters and a glass.
    Would I like something more complicated? Perhaps.
    Do I need more than that? Not at this particular moment.
    (Can I afford more Stuff? Not on my stipend!)

  11. DanielNo Gravatar says:

    Daniel from Lincoln, NE. I lurk too. I’ve been knocking down a lot of Dark ‘n’ Stormies and Ginger Gales, but I also really like Harvey Wallbangers with brandy and sidecars with a splash of Galliano.

  12. DagrebNo Gravatar says:

    A lurker? Sure am. It used to be a Manhattan on the rocks, then it was straight up, then it was a Perfect Manhattan straight up. I enjoy a Gibson, especially with Hendrick’s. Currently my fave is a Sloppy Joe:

    juice of half a lime
    dashes triple sec
    dash grenadine
    3/4 oz dry vermouth
    3/4 oz white rum

    I think there’s a lot of room for (tiki style) experimentation with the Sloppy Joe. Those experiments and the Mrs desire to make homemade spice rum should make for a tasty summer!

  13. HeatherNo Gravatar says:

    Ok, I am a lurker, there I said it. I have read this blog for quite sometime and I am sure I have had strong opinions that would shock all of you, but i just haven’t said anything.

    My name is Heather and I live in Fort Worth, TX. I love cocktails, especially the classics with gin, there isn’t much better than a good Gin & Tonic, but I have to say my favorite cocktail is a drink I made up that I call a West Hollywood Pimm’s Cup. I call it that because I lived in LA when i made it up.

    West Hollywood Pimm’s Cup

    1 oz Hendrick’s gin
    1.25 oz Pimm’s Number 1 Cup
    1.5 oz Ginger Ale
    1.5 oz Lemonade (American Style, not European 7-Up style)

    Shake first two ingredients well over ice. Strain into an Old-Fashioned glass filled with ice. Pour in the Lemonade and Ginger Ale. Garnish with a half of a strawberry, a cucumber slice, a mint sprig, and an apple slice.

  14. beau gibsonNo Gravatar says:

    A lurker and a newbie all together.
    Cocktailery is new to me(within the last year or so) and I’m just now getting to the point of building my own bar.
    I love Beachbum’s stuff, and Pre-Pro drinks.
    Right now I’m digging on a rum old-fashioned with Grapefruit and honey.
    stirred in a glass beaker I use,
    1 1/2 oz Appleton Estate Reserve
    1/2 tsp of Honey mix
    1/2 tsp water
    3 dashes of Fee Bros. Grapefruit bitter
    serves in Rocks glass over ice with
    1/2 oz float of Lemonhart 151
    and a grapefruit twist.
    Looking forward to more comments and lurking, trying to learn as much as I can.
    Thanks for the great site!

  15. NikNo Gravatar says:

    Yes, I’m a lurker, on many websites. I just graduated college with a computer science degree in Texas.

    One of my favorite drinks (and one of the favorites among those at my house as well) is the Black Cat. It’s fairly simple, with
    1 oz. Vodka
    1 oz. Cherry liquer
    1/2 fill glass with Cranberry juice
    1/2 fill glass with Cola

    One of my biggest pet peeves with cocktail recipes, something that I’ve seen many recipe sites and books fall victim to, is branding the ingredients. For instance, I have a recipe book which lists recipes not as containing vodka, but as containing Absolut. So, by their recipes, I can’t technically make ANYTHING with the bottle of Skyy I have in my freezer.

  16. njexpatNo Gravatar says:

    Hello, my name is Seth and I am a lurker. I too lurk from Boston MA. My favorite is probably a little guy from Drink in Boston called the DLB (Don’s little bitter). The color is amazing and the aroma intriguing.

    1/8 oz Peychaud’s Bitters
    1/8 oz Angostura Orange Bitters
    1/4 oz Angostura Bitters
    1/2 oz Fernet Branca
    1/2 oz Lemon Juice
    1/2 oz Simple Syrup
    1 oz Barbancourt 8 Year Rum

    Shake with ice and double strain into a coupe glass.

    That being said, now that summer is around the corner, I will be drinking more then one whiskey smash.

  17. Maggie MeskeyNo Gravatar says:

    Hey fellow mixoloseum person :D I’ve been delurked! It feels great, I gotta tell you. I live in PGH and we have a few friends in common – Nathan and Craig.

    As a crafty cocktailian I have a hard time choosing my “favorite” drink. I will, however, succomb to the sunshine and rumminess of today and say that this modified rum old fashioned is my old standbye:

    2 oz dark rum (i like barbancourt)
    .5oz pineapple/black pepper demarara syrup
    dash fee bros whiskey barrel bitters
    orange zest

    Maybe next time you’re in the ‘Burgh we can meet up. Cheers and thanks for freeing me from the lurk!

  18. Emily HirschNo Gravatar says:

    I lurk from Portland, OR. I love gin and rum based cocktails and sometimes a good single malt. I like a lot of vermouth in my martinis. I also love Tiki bars. One of my favorite drinks of the moment is a little something I created during the hot weather we right around Mother’s Day. It’s refreshing and goes well with brunch:

    Pamplemousse Cooler

    3 mint leaves
    1/2 oz Lime Juice
    1.5 oz 12 Bridges Gin
    1 oz St Germain Liqueur
    1 oz Grapefruit Juice
    Splash POM pomegranate juice, for color mostly
    ~2 oz club soda
    dash of Fee Bros. Rhubarb Bitters
    Garnish: grapefruit zest and a sprig of mint. A lychee fruit also goes well with this.

    Muddle the mint leaves with the lime juice in a mixing glass. Add ice cubes, gin, liqueur, grapefruit juice and POM. Shake and strain into a collins glass filled with fresh ice. Top with club soda and a dash or two of the Rhubarb bitters. Garnish. Add a straw. Enjoy.

  19. TiareNo Gravatar says:

    And WHERE are all the fellow booze bloggers?? maybe we also should check up on ourselves when it comes to lurking..

  20. RickNo Gravatar says:

    Steve, Fernet is amazing, no? I remember when I first started attending Thursday Drink Night that my list of “regular purchases” went from around 10 to 40. It was, and is still, horrifying to my wallet. What’s your favorite rye for the Sazerac?

    John, Sounds like you’re making some lovely potions sir. Is there even a reason to use other vermouths when you have Carpano? Welcome to the land of the non-lurkers!

    Rusty, So how can I get some of the liqueurs you’re making? :) And welcome to the cocktail blogging scene!

    Kipp, Your drink sounds great – super fun name too. Welcome.

    Jason, Cheers! What has been your favorite Old Fashioned variant?

    Anna, Arsenic and Lace is a fab name, and the cocktail sounds like it might actually get me to like creme de violette!

    Amanda, The Port Light is one of Tiare’s favorite tiki drinks. Well done.

    Ashley, Mmm… Laird’s Bonded. Good to have you!

    Phill, Shoot me your email and I’ll let you know next time I’ll be in DC. Usually there every other month or so. Love to try those housemade bitters!

    Daniel, What’s your recipe for the Ginger Gale?

    Dagreb, The Sloppy Joe may be the worst and best name for a cocktail ever :)

    Heather, Oh God the Pimm’s Cup. Soon it will be summer! Also, share your racy comments anytime!

    Beau, Any drink with a float of LH151 has to be good, right?

    Seth, That drink sounds crazy and like I must make it immediately. Cheers!

    Maggie, We’ll totally meet up!

    Melanie, Sounds super delicious. Do you know Blair and Craig?

    Tiare, T, I miss you!

  21. Lee ElliottNo Gravatar says:

    Hi, my name is Lee Elliott. From Regina, Sask. I am currently in NY for the Cocktail Classic. Had an awesome time. The Dutch Kills “Stories From Behind The Bar” was a highlight. Great blog.

  22. ChrisNo Gravatar says:

    Chris from DC. Do more of the Recipe Comparisons. I love those!

    Here’s a slightly modified version of a drink called The District, from the Passenger (DC bar).

    1 1/4 oz Rye
    1 oz Domaine de Canton
    1/2 oz lemon juice
    2 dashes Angostura bitters

  23. AlexNo Gravatar says:

    Hi all!
    I am Alex Malty Puppy and I am cocktail blogs lurker from Russia.
    I’m very sorry for my English but I feel I have to say many thanks to Rick for the inspiration: “Hey Rick! Hope you’re doing well. Thanks for your blog and for your “D’Artagnan’s Wish” cocktail. I love it very much!”

  24. FAJNo Gravatar says:

    Rick, My favorite rye is probably the Baby Saz 6-year. But, as you probably well know, finding exactly what you want in PA is not always easy. I think I found the Sazerac Straight Rye in the big PAW&S at the promenade in the Bethlehem/Allentown region. When I run out though, I always have Rittenhouse as a backup :)

  25. NickNo Gravatar says:

    My name is Nick and I am a lurker. I am in Boston. A couple of drinks I have been enjoying a lot recently are the Toronto and the “Santiago Rose” as rumdood calls it.

    Santiago Rose (Not to be confused with a cocktail named for a particular rum that I dislike)based off of Dale DeGroff’s version
    1.5 oz Rum –I like to use Appleton V/X
    0.75 oz lime juice
    0.5 oz simple syrup
    0.25 oz grenadine

    2 oz Rye
    ~2/3 oz Fernet Branca = 4 tsps
    ~1/3 oz simple syrup = 2 tsps

    I found I couldn’t taste the Fernet enough with only 1/4 tsp so I upped it to a proportion I saw somewhere on the web but can’t remember where. I also found that I like the Santiago Rose much better when it is nice and sweet, because with no simple syrup I thought it unpleasant.

  26. BrianNo Gravatar says:

    Brian from Claryville, New York. I believe I did post a comment here once a long time ago, but not sure. Anyway, here’s a drink I devised for my fiancee, Penny:

    Jupiter Cup
    1.5 oz. Cucumber-infused vodka
    .75 oz. Pimm’s No. 1
    .5 oz. honey liqueur (Krupnik, Xtabentun, Barenjager, they all work in slightly different ways)
    .75 oz. lemon juice
    1 dash orange bitters (I like Angostura)

    Shake & serve up with a slice of cucumber. At first, I used Cointreau, but the honey is much nicer.

    My personal favorite is 2 oz. rye, 0.5 oz. honey liqueur/cointreau/grand marnier, and 2 dashes old fashioned bitters, served on the rocks with a lemon peel.


  27. Emily HirschNo Gravatar says:

    Rick, I actually live walking distance from Thatch (it’s only a mile from my house). I have been several times and enjoyed it tremendously. Craig once served me a wonderful London Sour, but I’ve never really been a regular or introduced myself properly. I sometimes feel like an oddity because my friends tend to drink beer and wine and aren’t big into cocktails.

  28. MichelleNo Gravatar says:

    Let the de-lurking commence! Our favorite LIQUID cocktail libation is a twist on the good old French 75. We call it the French 78, but in actuality, it could be the French 82 or 94 – who know as so many varations abound . . . This drink especially nice for spring.

    1.5 oz St. Germain
    1.5 oz fresh squeezed grapefruit juice
    champagne or prosecco topper

    Shake, pour into a martini or champagne glass and top off with a healthy dose of bubbly . . .


  29. DaveNo Gravatar says:

    I’m Dave and I’m yet another lurker.

    While I don’t have a favorite cocktail I do like this one very much.

    Tequila Mole Old Fashioned:

    Anejo tequila (I use Tres Generations)
    Simple syrup
    Bitter Truth Xocolatl Bitters

    You know the drill. Garnish with an orange zest.

    Oh and I just mixed up a “Congress of Vienna”. Amazingly enough I had everything on hand but the cinnamon syrup. Verdict: Two thumbs up.

  30. DougPNo Gravatar says:

    I, too, am a long-time lurker (I think my only other comments have been on one or two of the other lurker postings). And a procrastinating lurker, at that.

    I am greatly enjoying a Congress of Vienna right now (although I’m out of Ramazotti at the moment, so I subbed Amaro Nonio which isn’t exactly the same, but probably closer than Averna or Fernet, my other two options).

    I don’t know if I have a favorite cocktail, but yesterday, when a buddy was over and asked me to make him whatever I was in the mood for, I did a Final Word, easily one of my favorite re-discovered classics:
    0.75 oz Rittenhouse bonded Rye
    0.75 oz Green Chartreuse
    0.75 oz Luxardo Maraschino
    0.75 oz lemon juice

    And I will be looking forward to trying out many of the recipes posted by other lurkers, thanks, guys and gals!

  31. JordanNo Gravatar says:

    While I’ve only poked at this blog from time to time, it’s hard to avoid the sway of this blog if you’re into cocktails.

    My name is Jordan and I live in the fine cocktailian city of Portland, OR.

    Once you start talking favorites, it’s a tough call. I’ll throw out my favorite drink from the cocktail party I hosted last night:

    Rhub Rum
    1.5 oz El Dorado 3 year
    0.5 oz lime juice
    0.5 oz grapefruit juice
    0.3 oz simple syrup
    0.25 oz rhubarb liqueur

    Overall I’m a big fan of rum-based sours these days and this one had a really interesting savory character with a bit of bitterness from the rhubarb. Definitely tasty.

  32. Jason GriffinNo Gravatar says:

    Hi I’m Jason, and I am a lurker. I live In Montreal, Canada.

    My newest creation is called ‘The Goldfish’

    2oz Belvedere vodka
    ¼oz Bombay Saphire gin
    ½oz Grand Rooibos syrup
    dash of Angostura bitters

    Shake well with ice, strain into a chilled martini glass.
    Garnish with organic dried mango slice floating in the glass (kinda looks like a dead goldfish).

    Grand Rooibos syrup:
    Melt 250ml of rose petal jelly with 100ml of Grand Marnier, 2tbs of loose Rooibos tea leaves.
    Simmer and reduce until desired syrup consistency then strain.

    Another of my favourite cocktails is a Manhattan made with chipotle infused vermouth. Smokey and smooth

    Cheers eh!

  33. DavidNo Gravatar says:

    Howdy, I don’t actually remember how your blog ended up in my feed roll but I do enjoy it. I’m not much of a commenter anywhere.

    This spring, I’ve discovered the Aviation and it’s become a favorite cocktail around the house. I use the recipe from Artisanal Cocktails by Scott Beattie and Sara Remington.

    * 2 oz Gin
    * 1/2 oz Maraschino Liqueur
    * 3/4 oz Lemon Juice
    * 1 Amarena Cherry

    Mix Gin, Maraschino Liqueur and Lemon Juice. Shake with ice 7 seconds. Pour into cocktail glass. Add cherry.

    I like it with the local-to-me Berkshire Mountain Distillers’ Ethereal Gin (batch 2.)

  34. GreenNo Gravatar says:

    Hi, I’m Christopher (AKA Green) and I’m from Minneapolis, MN and I am a long-time lurker.

    My favorite new cocktail to make and imbibe is called:

    The Silly English k-n-n-n-niggett (HT to Monty Python)
    2oz. Plymouth Gin
    1/4 oz. sweet & sour
    dash blueberry bitters (I house make these using, gentin root, lime and blueberries infused separately in different spirits)
    1/2 oz. St. Germain

    Mix gin, sweet & sour, and bitters, shake well and strain into a chilled cocktail glass. Float St. Germain and garnish with a candied orchid.

  35. ScramblesNo Gravatar says:

    Hello! I am Scrambles from Austin, TX. I have made Kaiser Penguin falernum and orgeat. I am working my way through the Wondrich book. Current favorite is the Japanese Cocktail:

    1T Orgeat
    2 dashes bitters (I use Angostura)
    2 oz. Brandy
    2 lemon peels

    Cheers all!

  36. BonzoGalNo Gravatar says:


    Okay, maybe not. Hi Tiare! Hi de-lurked people! Come to Thursday Drink Night:

  37. BrianNo Gravatar says:

    Yep. I lurk your blog. From Seattle. Love cocktails.

    Mint Julep DeLux

    3oz bourbon
    1 Tsp vanilla sugar (just let a used vanilla bean pod sit in a jar of sugar)
    1 Tsp water
    1 dash Angostura
    8 mint leaves

    (very lightly) muddle all of that together. let sit while you crush ice. Crush lots of ice and put into a julep cup. Strain into ice fill cup. Garnish with mint sprig and vanilla sugar.

  38. Not so much a lurker, as someone new to your blog. Looks top, I blog about the UK drinks, mainly cocktail bar reviews, an Gin related stuff. You are in my reader, and I’ll be paying attention!

  39. DagrebNo Gravatar says:


    I think “worst/best” could be a blog post topic. Could be…

    By the by I didn’t enjoy a Sloppy Joe in a blender as much as I enjoy it shaken.

    Oh well, maybe it needs anisette & gin and something…

  40. RyanNo Gravatar says:

    Hello, My name is Ryan. I’m 1/2 of the writing team from Just found your blog and I love the De-Lurker day idea. We need to do the same sometime.

    My favorite cocktail is probably the Mojito, but not just any Mojito. Only the recipe from Mr. Robert Hess will do! ( In case you haven’t seen it.

    Anyway, just wanted to introduce myself like everyone else.


  41. buttersNo Gravatar says:

    I am not a lurker, but I have to say that the congress of vienna is a fucking great drink! thanks! now that summer has rolled around I have been looking for more gin drinks with and without citrus. this is awesome!

  42. ChuckNo Gravatar says:

    My name’s Chuck, and I’m a lurker. From Atlanta.

    I was jazzed to hear about the chance to win the the syrups from Trader Tiki, particularly because I’ve got a liquor cabinet about to pop open because of my efforts to snag most if not all of the ingredients from the Beachbum’s books. I think I may have a winner here, a tiki drink I invented because of a bartender accident.

    Was sitting at Sauced here in Atlanta and asked for a Jack Rose. The bartender, unnoticed by me, spaced out and grabbed a bottle of Appleton Estate Special Gold instead of applejack. “Tastes rummy,” I said, and she realized her mistake. But the mistake had promise. So I took the idea home and played with it a while, and created this tiki-ish variation on the Jack Rose. It’s called …

    1 1/2 oz. Appleton Estate 12-Year-Old
    1 oz. fresh squeezed lemon juice
    1/2 oz. Aunty Lilikoi Passion Fruit Syrup
    1/4 oz. grenadine

    Shake like hell. Strain into a cocktail glass or a coupe. Flame a nice wide orange twist over the top and drop the twist into the drink.

    Hope that’s a winner. And if not, y’all at least try it. Damned tasty. Here’s a link to the passion fruit syrup:

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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.