TDN Wrap-Up and Announcement

Thursday Drink Night - two lovely people sharing drink and conversation over the net

30+ bloggers, readers, and bartenders met this past Thursday in the Mixoloseum Chat Room to mix up brand new cocktails never before seen. Like the past few weeks, a theme developed during the night which resulted in us slinging up drinks with cinnamon syrup. Cinnamon has many friends in the spirit world such as grapefruit juice, but what about absinthe?

After many failed attempts at combining cinnamon syrup and various other spirits, Gabriel from cocktailnerd came up with the winning cocktail of the evening. This insane combination works so well, and is so unique, that it rose above some other really great cocktails throughout the evening.


  • 2oz Carpano Antica
  • 1/2oz absinthe
  • 1/2oz cinnamon syrup
  • lemon twist, for garnish

Build over ice and give it a quick stir. Twist to release oils and chuck the peel.

Gabriel, cocktailnerd

Rhesuspieces00, a TDN regular, was the winner of the homemade pimento dram, orgeat, and falernum. And all he did to win was make cinnamon syrup for the chat.

More Cocktails of Tastiness

The following two cocktails were provided by Tiare, who despite living in Sweden, made sure to stop by both before bed and upon waking in the morning. Her efforts are to be applauded!

Aperol Extravaganza

  • 2oz Aperol
  • 1oz Appleton White
  • 1oz pink grapefruit juice
  • 1 barspoon Agave nectar
  • pink champagne to top
  • broad grapefruit spiral, for garnish

Shake, strain, pour over crushed ice in a tall glass, and top with pink champagne or a good rose wine. Garnish.

Created by Tiare from A Mountain of Crushed Ice

Motu Marae

  • 3oz appleton 12
  • 1oz pineapple
  • 1oz lemon juice
  • 1oz passion fruit syrup
  • 1 dash aromatic bitters

Shake with crushed ice and pour into your goblet of choice.

Created by Tiare from A Mountain of Crushed Ice

Nick, a bartender from Milwaukee, provided us with this delight. I didn’t have any maple syrup around, so I went with buckwheat honey, which I mistakenly forgot to warm up before shaking. Nevertheless, the heavy dose of bitters is what makes this one a stand-out.

Bacon Flip

  • 2 1/4oz bourbon (bacon-infused if you have it)
  • 1/4oz maple syrup
  • 4 dashes Fee’s whiskey barrel-aged bitters
  • 1 whole egg

Shake with ice and much intensity then strain into a chilled cocktail glass.


Chris, a bartender from central NJ, offered up these two cocktails, both of which were highlights of the night for me. Then again, anything that’s a variation on the Pimm’s Cup will cause me to giggle. Though, it did prompt a heated comment by cocktail blogger Jay Hepburn from Oh Gosh! Chris’s second, the Violet Honi, was disturbingly gray but rather tasty. Any tips on getting creme de violette to not turn everything it touches into silver?

Pimm and Proper

  • 1 1/4oz Pimm’s No. 1
  • 1/2oz gin (used Plymouth)
  • 1/4oz orange curacao (used Grangala)
  • 1oz lemon juice
  • 1/2o. simple syrup (used demerara)
  • 1 dash Angostura bitters
  • 3-4 oz. seltzer or ginger beer
  • lemon twist, for garnish

Build in a glass and top with seltzer or ginger beer. Garnish.


Violet Honi

  • 1oz white rum
  • 1/2oz creme de violette
  • 1oz lemon juice
  • 1 dash simple syrup

Shake with cracked ice and strain into a chilled cocktail glass.


SeanMike actually named this drink on his blog, but I do not accept the legitimacy of his choice. This one definitely grew up in dessert drink land and may be enough excuse for me to pick up that bottle of Castries I’ve been eying.

Unnamed Cocktail

  • 2oz Scarlet Ibis rum
  • 3/4oz cinnamon syrup
  • 1/2oz Castries

Shake with cracked ice and strain into a chilled cocktail glass.

SeanMike, author of Scofflaw’s Den

The remaining three drinks were developed by Chris, Matt from Rum Dood, and myself. They were all good efforts, but I think the Sid Meier Swizzle comes out on top for taste and the Tequita for originality in combining tequila, orgeat syrup, and Peychaud bitters.

Grapefruit Swizzle

  • 1oz dark Jamiacan rum (used Coruba)
  • 1oz Appleton Extra
  • 1oz grapefruit juice
  • 1/2oz simle syrup
  • 1 dash Fee’s aromatic bitters.
  • 1/2oz club soda, to top
  • 1/2oz lemon hart 151, floated

Swizzle with a Dwarven barrel-full of crushed ice. Top with soda. Float the Lemon Hart.

Chris, Matt from Rum Dood, Rick from Kaiser Penguin


  • 2oz tequila (used Herradura Reposado)
  • 1/2oz orgeat
  • 1/2oz apricot brandy (used Marie Brizard Apry)
  • 1oz lime juice
  • 1 dash Peychaud bitters

Shake with cracked ice and pour, satisfyingly, into a rocks glass.

Chris, Matt from Rum Dood, Rick from Kaiser Penguin

Sid Meier Swizzle

  • 1 1/2oz Jamaican Rum
  • 1 1/2oz light Puerto Rican rum (used Cruzan)
  • 3/4oz Falernum
  • 3/4oz lemon juice
  • 1/4oz simple syrup
  • 1 dash Angostura bitters
  • ginger beer, to top
  • random German board game pieces, for garnish

Swizzle to all hell, garnish with random wooden German board game pieces.

Chris, Matt from Rum Dood, Rick from Kaiser Penguin


[jayhepburn]: As an Englishman, can I just say I find the use of ginger beer in a Pimm’s Cup offense and wrong?”

[SeanMike]: “I assume everyone I talk to online is a beautiful woman unless proven otherwise.”

[pclarke]: “Gross, yes, but BALANCED!” [ed: in reaction to a variation on the Prodigal containing Fernet Branca]

Have I missed your cocktail? Let me know in the comments, or better yet, come yell at me in the Mixoloseum Chat Room.

Join Us This Week!

This Thursday from 7pm EST on we’ll be whipping up crazy new cocktails and watching the vice presidential debate. Prizes and theme will be announced at the beginning of the night.

Come chat with us!

2 Responses to “TDN Wrap-Up and Announcement”

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2 Comments to “ TDN Wrap-Up and Announcement”
  1. BonzoGalNo Gravatar says:

    SO not fair- I’m reading this at work and still have hours to go here, then was going to be “good” and go the gym after… but now all I want to do is cut out of here and make a Tequita (or three).

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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.