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  • Oct28

    TDN Wrap-Up

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

    For the first time in many weeks, Thursday Drink Night was themeless, and the array of drinks everyone came up with was outstanding. Combinations like tequila and falernum and new uses for cinnamon syrup set the tone of the evening. A bunch of new faces joined us as well, and it was a wild time.

    The winning cocktail came after many attempts at using cinnamon syrup and gin together. Nick, a bartender from Milwaukee, came up with this wonderful and refreshing libation. For his efforts, he won himself a bottle of Trader Tiki’s Falernum bitters.

    Cinammon Basil Smash

    • 2oz gin
    • 1/2oz lemon juice
    • 3/4oz cinnamon syrup
    • 4-6 decently sized basil leaves
    • ginger beer, to top

    Muddle basil with the cinnamon syrup and lemon juice. Fill with crushed ice, add the gin, give it a quick swizzle, and top with ginger beer.

    Nick from The Iron Horse Hotel


    Fuzzy Martinez

    • 1 1/2oz Jonge Genever
    • 1/2oz creme de peche
    • 1/2oz dry vermouth
    • 3 dashes homemade grapefruit bitters

    Stir with ice and strain into a chilled cocktail glass.

    Frederic from Cocktail virgin slut

    Cinnamon Vixen

    • 2oz white rum (used Mount Gay Eclipse)
    • 1/2oz sweet vermouth
    • 1/2oz lime juice
    • 1/2oz cinnamon syrup

    Shake with lots of icy goodness and strain into a frosty vessel.


    Cannibal Punch

    • 1/2oz Clement Creole Shrubb
    • 1/2 oz Mt. Gay Barbados Gold Rum
    • 1/2oz Meyer’s Platinum Rum
    • 1/2 oz Cruzan Blackstrap Rum
    • 1/2oz lime juice
    • 1/2oz grapefruit juice
    • 1/2oz maple syrup
    • 1/2 oz Pimento Dram
    • 1 dash vanilla extract
    • 1 dash almond extract

    Mix everything with ice in a cocktail shaker except the blackstrap. Pour into an old-fashioned glass and float the blackstrap on top. Set in close proximity to one pumpkin eating another.

    John from Misanthropy at its best

    • 2oz Irish whiskey
    • 1/2oz cognac
    • 1/4oz maraschino liqueur

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

    Craig from Dr. Bamboo


    • 2oz rye whiskey
    • 1/2oz Drambuie
    • 1/2oz maple syrup
    • 2 dashes whiskey barrel aged bitters

    Shake with ice and strain into a happy glass.

    SeanMike from Scofflaw’s Den

    Pueble de Los Angeles

    • 2oz tequila
    • 1oz lime juice
    • 1oz falernum
    • 1/2oz Chartreuse

    Shake with cracked ice and pour into a rocks glass.

    SeanMike from Scofflaw’s Den


    SeanMike: “Honestly I’m finishing off my Naptime and going to the Miller Lite as I hit some WAR and drift off into no-alarm-clock-loveliness.”

    Join Us This Thursday!

    This week’s TDN is going to be hosted by SeanMike and will feature Irish Whiskey, so if you don’t have a bottle, go out and pick one up. Swing by to the chatroom for brand recommendations or just…

    Come chat with us!

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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.