Are You A Lurker?

I am a lurker. And according to my stats, 90% of you are too. How do you know if you’re a lurker?

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, spending a few seconds skimming 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 think you’ll make some completely inane comment and be mocked by all those cocktail freaks out there (we are freaks, but we’re nice).

If the above sounds familiar, you’re a lurker. And it’s time to open a new bottle of rum and de-lurk. De-Lurking is a fun concept that I am blatantly stealing from Veerle’s blog, but it’s ok … she borrowed it too.

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

How Do I De-Lurk?

  • Post in the comments.
  • 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 Intoxica! to three of you. Perhaps those with the best recipe will win.

Tropical Itch

  • 8oz passion fruit juice or nectar (not syrup!)
  • 1 1/2oz Bacardi 151 rum (other overproof rum is tasty too)
  • 1/2oz orange curacao
  • 1oz dark Jamaican rum
  • 1oz bourbon
  • 2 dashes Angostura bitters

Fill an enormous glass with crushed ice, pour in everything, and stir well. Garnish with pineapple, mint, a fun flower, and a wooden back-scratcher.

Source: Intoxica! Jeff Berry

If you have one of these babies and you’re still to shy too post, there may be no hope. I talked about my fondness for this deadly drink last summer, and there is a pretty picture if you need more convincing.

33 Responses to “Are You A Lurker?”

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33 Comments to “ Are You A Lurker?”
  1. JessNo Gravatar says:

    I am no longer a lurker! I like fruity, girly drinks. I also like chips and dip. For that, though, I should probably go to a chips and dip blog.

    Rick is awesome!

  2. jimmyNo Gravatar says:

    Thank you for de-lurking on my site yesterday. I still have your prize in a box at work. Maybe I’ll get it on it’s way

  3. AndyNo Gravatar says:

    I’m not exactly a lurker but I thought I’d chime in for a second to say that the Tropical Itch is a millionbillion times better with a good dark overpoof like Lemon Hart 151. We had a round of these last night while watching the Lost finale. Fun drink and it can also be prepped in advance with ease for parties.


  4. JoeNo Gravatar says:

    Ah…now I suddenly understand why you’ve nearly run out of the tasty Lilikoi juice…

    I like whiskey drinks, in particular your Bobby Burns post. Maybe you can make a whiskey-tiki drink, perhaps? Maybe Bourbon+Passion Fruit+ … I don’t know what, you run the drink blog, not me…

  5. JoeNo Gravatar says:

    …and then he reads the above post again and notices the “1 oz bourbon” ingredient in the drink…

  6. experiment33No Gravatar says:

    I suppose I’ve been a lurker. However, I do tag all your recipe posts that I want to make later (and those from other blogs) with crep in – Crep being short for cocktail recipe.

    I too, like the idea of a bourbon tiki drink and have just been playing around with the Bourbonaise which is my drink of the week It’s a mix of bourbon, dry vermouth, lime juice, and creme de casis. I wouldn’t have thought to put those together but I figured I should try it since I found it in Playboy’s bar guide from 1971. It works, though I adjusted the recipe to my taste and the tartness of my lime.


  7. I refuse to be categorized as a lurker!

    You know who I am!

    Favorite drink, favorite drink… Hmmmm… I think I might have to go with Rye Manhattan, at least in the colder months, or as you lucky folks in the rest of the country call it, summer.

    Glad to see Kaiser Penguin is active again! Always look forward to the new posts. And I don’t need another copy of Intoxica.

  8. You caught me!! I just jumped into the cocktail blogging foray, only two posts so far, but since I just figured out how to post pics to my site, I’ll be posting with a fury this summer to give my site some depth…

    My name is Keith Waldbauer, I am a bartender at Union in Seattle, one of the more highly regarded restaurants in the Northwest. I’m in the process of revamping the cocktail menu and recently was able to convince management to double the size of our cocktail offerings, including some old classics and weird, unknown favorites.

    Erik jumped on the Rye Manhattan, my favorite cocktail as well, so I’ll throw a recipe out there you might not know and which I’ll be blogging about the next chance I get…

    The Ines Cocktail, introduced to me by Ben Daugherty of the world famous Zig Zag Cafe here in Seattle. The only note I can find on the recipe is that it won a cocktail competition back in 1982, back in the dark days when Fuzzy Navels reigned supreme. I dialed back the vermouths and strengthed the gin from the original recipe.

    1 3/4 oz gin
    1/2 oz sweet vermouth
    1/2 oz dry vermouth
    1/4 oz amaretto

    Stir, strain into chilled cocktail glass
    Add one green olive as garnish

    The olive is mandatory. The saltiness surrounding the olvie mixes with the nutty amaretto to give a very addictive flavor.

    I am a lurker no more

  9. Dave CurrieNo Gravatar says:

    I’ll take this as a sign to pimp my new cocktail blog, as well as de-lurking..

    As to my favourite drink, I’d have to agree with Erik & Keith and say Manhattan in the winter. For the summer, in Spain we drink Sangria. My personal recipe, is a little too long to write here, so I’ll have to send you to Dave’s Drinks to read it. :) The post is at:

  10. I’m new to the blogosphere but have been researching and enjoying more classically-styled cocktails for the past few months when I sumbled on the Aviation and managed to find Maraschino Liqueur in this spirit-foresaken town (Tulsa, OK). Thus far my favorite cocktail has been the Corpse-Reviver #2. Not exactly an obscure drink to anyone who, I imagines, hangs in these environs but it was quite a find in my early forays:

    1 oz Gin
    1 oz lemon juice
    1 oz Lillet (blanc)
    1 oz Cointreau
    Dash of pastis or pernod

    I actually used Absente in this because I tend to like the drier and sharper flavor of it to Pernod and it came out delightful. I used Bombay (non-Sapphire) for the gin. Love the blog, btw.


  11. Dr. BambooNo Gravatar says:

    Rick, as you know, I ended my lurker status here sometime last year…but I still felt I had to swing by and comment!

    I’ve got a new drink on deck (Well, technically two…it’s sort of a head-to-head contest between two similar cocktails) that I’ll hopefully get posted this week. And it’s great to see all the new drinkbloggers joining our warped gang!

    Bottoms up, everyone!

  12. MarleighNo Gravatar says:

    I don’t like to think of myself as a lurker, though I suppose I am. I’ve been linking to you forever on my blog, though, so I’m only counting that as a semi-lurk.

    Favorite quick-fix summer drink: Miehana, from Intoxica! Pineapple, orange, coconut, lime and rum—how could you possibly go wrong?

  13. RickNo Gravatar says:

    It’s great to see so many new people and new cocktail blogs!

    I know there are more of you lurkers out there, so you best fill your cocktail glasses to the brim (ok, maybe 1/4″ from the brim) and post some of your favorite recipes. Otherwise all my Intoxica! books will go to people who have them already!

  14. Andy S.No Gravatar says:

    Hi Rick,

    Long time lurker, first time poster. Love your blog – I have a bunch of cocktail blogs in my feed-reader, but yours is one of the few that I will stop whatever I’m doing to check out a new post on, no matter how busy I am. I especially like your “recipe comparison” posts, and would love to see more of those!

    I’m a medical student in Wisconsin, studying for a board exam right now so I haven’t been able to imbibe too much recently. I’m planning on catching up with all the recipes I’ve been meaning to try on my vacation in the 2 weeks between 2nd and 3rd year of school at the end of June…I’m looking forward to treating myself to a shopping spree at the liquor store so I can make some of the tiki drinks you’ve been posting!

    Let’s see…favorite recipe right now is probably the Martinez (a la Gary Regan’s Joy of Mixology):

    2 oz. gin
    1 oz. sweet vermouth
    1/4 oz. maraschino liqueur
    Angostura bitters to taste
    1 lemon twist, for garnish

    I’m also partial to Gimlets, Gin and Tonics, and have recently discovered the wonders of Campari, especially in an Americano.

  15. JoeNo Gravatar says:

    To Dave Currie:
    Dave, I’ll be in Madrid beginning of July for a couple days. If you have any suggestions on good places to grab drink or go on a tapas tour, shoot me an email ( Thanks!

  16. ScottesNo Gravatar says:

    OK, no more lurking.

    Great choice on Intoxica! Excellent book, as are all the others. (Sippin’ Safari due in June, by the way.)

    Favorite drink? The Mai Tai, per Beachbum Berry’s $100 Mai Tai recipe:

    And many thanks for your comparison posts, like you Zombie and Mai Tai comparison.

  17. SeamusNo Gravatar says:

    OK, I’ll delurk.

    I’m Seamus, and have a blog at It isn’t entirely a cocktail blog, but has mostly been about cocktails so far.

    My favorite drinks are usually classics, more the whiskey drinks than the gin drinks (Manhattan, Old Fashioned), but in summer I like things made with rum – i.e. Maitai etc. Nothing interesting about giving a recipe for that though, so here’s a recipe for something more interesting – and with rum in it! I made this one up myself so suggestions/improvements are welcome.

    The Heart of Darkness

    2 parts St. James Ambre

    1 part Dolfi Poire William

    1 part Dolfi dark crème de cacao

    1 part Dubonnet

    2 dashes Angostura bitters

    Stir over ice and strain into a cocktail glass

    You can read the full entry on this drink here:

  18. Doug WinshipNo Gravatar says:

    I too, shall delurk.

    I’m Doug, and I too have a new blog. It’s about my obsession with my favorite cocktail, the Pegu. I’ve been drinking them for about nine years now, and diligently teaching the recipe to anyone I can make (or pay to) stand still for long enough! It seems to be having a little renaissance these days, but finding a bartender outside of New York or San Francisco who knows it is like finding hen’s teeth!

    Here’s the quick version of the recipe:
    3 oz. Bombay Sapphire
    1 oz. Cointreau
    1 oz. real lime juice
    2-4 dashes Angostura Bitters

    Shake over ice and serve with lime wedge.

    You can read my full entry and the deluxe version here:

  19. Rowen LeighNo Gravatar says:

    Hey Rick. I don’t post too frequently so I guess I’m a lurker of a sort. But I need very little encouragement to jump in.

    I made a pitcher of tropical itch for my housemate’s birthday barbecue in April (foggy but fun here in San Francisco in the spring), and it was quite a hit. Man, I love this tiki: complex, intriguing, seductive. I had no back scratchers, so I went with natural maraschino cherries from Williams-Sonoma. (I used to be able to get a more off-beat natural cherry I liked for about the same cost, but haven’t seen these in a while. If anybody knows something I don’t….)

  20. Forgot to publicize my blog…

    Come on by and drop a thought…


  21. RebeccaNo Gravatar says:

    What if we just like reading your blog for your wordsmith-ery, but don’t really drink much? Hmm? I like water, birch beer, cream soda, mixing types of A-Treat soda and homemade mint tea. I also like reading good writing.

  22. RickNo Gravatar says:

    I’ve been meaning to thank all you wonderful newly non-lurkers for your comments and to see if I could answer all of your questions.

    Rowen., you have motivated me!
    Making maraschino cherries is super easy. Put some plump, juicy cherries from your local market in a small plastic container so they fit snuggly in one layer. Cover with bourbon, maraschino liqueur, or whatever strikes your fancy. Give them a few days, and they are ready to go. When you use a cherry, replace it with a fresh one to keep the batch going. I’d swap out the alcohol every couple months.

    I’m quite intrigued by the Ines Cocktail, but my cabinet has informed me that I’m out of amaretto. It’s one of those spirits that I don’t use much of, for better or worse. What brand would you recommend?

    I checked out your blog and immediately became excited by Papa Doble recipe. I shall give it a try after I finish this tasty Manhattan (I think my sweet vermouth is a touch too old, but the bourbon cherry is on its way). I’ll probably still be commenting by the time the Papa Doble comes, so I’ll let you know what I think.

    The Corpse Reviver #2 is easily one of my favorite drinks. I’m not sure why I don’t make it more often. The lady, who thinks that 90% of my cocktails taste like pine sol, even likes this one.

    Where’s the post?! :)

    I don’t think I’ve ever had the Miehana! That will be after the Papa Doble; oh, I hope I survive this night!

    Trying the Papa Doble now. Maraschino liqueur and lime go so well together. This is definitely a dry and intense drink. I like it. In fact, I can’t stop picking it up for another sip as I type this.

    The Martinez is such a fine example of cocktail history. Such a delicate balance of all things good. It’s great to hear of your new joy with Campari. Just wait until you start liking things like Fernet Branca …

    The mention of Sippin Safari is making my Lemon Hart bottles tremble with excitement. Your post about so much wonderful, magical rum on your blog I nearly can’t handle it. I’ll have to add this to my reading list.

    The Miehana is quite good! It reminds me of the Parrot Bay / pineapple juice days of college. But it makes me wish I had one of these instead of those. Quite a fine one, and easy indeed.

    Excellent post! Forgive me, but I have never heard of Poire William. Explain! The Heart of Darkness sound quite intriguing. Admittedly, our group of friends have just completed a gmail conversation about the most horrible books we’ve ever read. Heart of Darkness was high on the list. :)

    Phew. I think that’s it. I know there are more lurkers out there. De-lurk! This has given me some excellent ideas for giving away Berry’s new book …

  23. Jay HepburnNo Gravatar says:

    I’m such a bad lurker, I’ve viewed this post several times before deciding to delurk! My favourite cocktail of the moment is the Aviation – it’s given me a brand new outlook on gin, a spirit I hadn’t paid too much attention to until recently. I use Gary Regan’s recipe of 2 parts gin, and 1/2 part each of Maraschino and lemon juice. It’s a beautiful drink.

    Regarding home-made maraschino cherries, this is something I’ve been interested in trying out for a while now. How long do the cherries keep once they’re in the Maraschino? And do you keep them in the fridge? Thanks!

  24. MarleighNo Gravatar says:

    They’re a little darker and less sweet than the traditional maraschinos, but Nick Mautone has a really delicious recipe for homemade bar cherries in “Raising the Bar,” along with some really tasty cocktail onions.

  25. Well, Rick, Amaretto Di Siranno is the classic. But yeah, buy a tiny bottle, you probably won’t use it much.

  26. RickNo Gravatar says:


    I’ve eaten cherries at about 3 months old and haven’t died. For all of the bacon curing and drying of various other meats in my basement (much to Gretchen’s distress – she’s a vegetarian), I should know more about alcohol as a preservative.

    I remember seeing pears, apples, hangar steak, etc. floating in bottles of brandy at the L-store. I’m sure they live there for much longer than three months. Ok, not hangar steak – that would be weird and probably good.

    Yes I keep them in the refrigerator.

    I’m enjoying a rye (Old Overholt) Manhattan right now. It is easily better than the one I made with Eagle Rare the other day. Also using Fee’s Aromatic instead of Angostura.

  27. JoeNo Gravatar says:

    Jay and Rick: I’ve had raisens sitting in Myers on top of my fridge for over 18 months now (since Thanksgiving ’05), and they are only getting better with age. I have a couple every month or so, and still have had no ill effects (though people tend to look at me funny-like). I don’t know about cherries, but I recall my grandfather used to make a tart that had a variety of fruit on it, all of which had been soaking in alcohol for over a year. I would assume high-proof alcohol is a close enough approximation to formaldehyde…

  28. Jay HepburnNo Gravatar says:

    I figured they’d probably be good for a while soaking in alcohol. Thanks for confirming this!

  29. Rowen LeighNo Gravatar says:

    Jay–I love the aviation! I did a whole evening around it with some good friends in April, and it was awesome. It’s become a big favorite with me and my housemate.

    Here’s another noble but little-remembered one that has the same kind of balance and complexity. I did it for a dozen or so people last night: Monte Carlo. It’s a rye-Benedictine concoction, also spelled “Montecarlo.” I like it about 4 to 1, slightly overpour the Benedictine. One recipe I saw gives 3:1, but that’s a little sweet for me. “The Art of the Bar” by Jeff Hollinger and Rob Schwartz gives this, which seems right:

    Monte Carlo

    2 oz rye (I used Pikesville)
    3/4 Benedictine
    Dash of Angostura or Peychaud’s bitters (I used Angostura)
    Lemon twist

    Amazing stuff. We drank ’em with sweet and sour meatballs and four kinds of canapes.

  30. SeamusNo Gravatar says:

    Hi Rick,

    You asked about Poire William. It’s also called Pear William and is simply a Pear Eau de Vie (i.e. a clear dry pear brandy).

    It can be a tad hard to find. You probably don’t want to buy one of the ones by Bols, De Kuyper, or the other big liqueur makers. Their versions are often artificial tasting, under strength (maybe only 30% by volume) and sweetened. You want something that is 40% or more, unsweetened, and made entirely from real fruit.

    You probably want either a French or a German one. Shlarder from Germany is very good.

    Personally I think Eau de Vie are very underrated in in mixed drinks. Adding a couple of teaspoons to a gin and tonic is fantastic.

    BTW I just noticed you covered the Don’t Give up the Ship cocktail with Fernt Branca about a year ago. I found it in the cocktaildb last night and made one up. Excellent. It was going to be my next post on bunnyhugs but now I find you beat me to it – bastard! ;-)


  31. RickNo Gravatar says:


    Thanks for the response and sorry for my late reply. I am about to admit something that may be shocking …

    I put in a special order for some Kirsch (F. E. Trimbach a Ribeauville). I plan to use it in an upcoming Singapore Sling recipe comparison. I don’t like it. It tastes like cherry pits marinated in seafood and then soaked in rotten grappa for 15 years.

    I think this is a fault of my palette and not the Eau de Vie. Help!

    I’m glad you enjoyed Don’t Give up the Ship. Fernet Branca is intense and wonderful.

  32. Cherry pits marinated in seafood?

    The seafood impression seems a bit odd.

    But, yeah, I’m with you on the grappa taste. It really is pretty much cherry grappa.

    I know there is a bit of controversy around what sort of cherry brandy is supposed to be in the Singapore Sling.

    My personal opinion is it should be Cherry Heering, not Kirsch.

  33. RickNo Gravatar says:

    Ok, maybe the seafood was an exaggeration. :)

    I hope to put the kirsch / Heering controversy to rest in the near future.

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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.