lime liqueur

Mixology101: Last Word.

Invented and served in the Detroid Athletic Club’s bar in the 1920′s.
The Last Word is a very well balanced cocktail with herbal notes, a slight acidic touch and a dry finish on the pallet. It was served throughout the prohibition period but later forgotten in time.

It has had a come back in 2005 when Murray Stenson, a barman at the Zig Zag Café in Seattle had stumbled across it when reading Saucier’s book. It was placed on his menu and became a popular cocktail overnight! The following year the Pegu club lead by Audrey Saunders in New York had also put the Last Word out, and by that they brought it to wider acclaim.

  • Chill your cocktail glass. We will leave it a side and let it cool while we make our cocktail.
  • This recipe calls for equal parts of every ingredient added.
    I add 3/4oz of each ingredient to fit into my coupette glass. That’s 3oz in total, plus around extra 1oz of dilution resulting in a 4oz cocktail. If you want to make a smaller or larger drink you can scale it down/up.
    E.g. using 1/2oz or 1oz each. Obviously.
    Lets pour our ingredients in the shaker!
  • 3/4oz of Gin. Use a good quality distilled gin.
  • 3/4oz of Green Chartreuse. French liqueur made from 130 herbs and plants by Carthusian monks since 1737.
  • 3/4oz of Maraschino liqueur. A slightly sweet yet dry liqueur made from Marasca cherries in Croatia. Combined sweetness of Chartreuse and Maraschino liqueur will be enough to balance out the last ingredient.
  • 3/4oz of freshly squeezed lime juice. Straight from a lime and not from a plastic bottle. :)
  • Add ice and shake! Vigorously for 10 seconds!
  • Double strain into your chilled cocktail glass. Some people go on without the fine strainer but I personally don’t like floating ice shards in my cocktails.
  • Garnish! A REAL Maraschino cherry, lime peel, dried lime wheel or you could just leave it be and serve it without decoration.

    If you enjoyed this article share it with people and hit that like button! Also if you have any questions or want to share your thoughts please comment below. - UM. Thanks guys!

Cocktail Menu for My New, Literary-Themed Bar

    The Ernest Hemingway

white rum, maraschino liqueur, grapefruit, lime, simple syrup

The F. Scott Fitzgerald

gin, lime, club soda, Angostura

The Gabriel Garcia Marquez

aguardiente, absinthe, ice (seen for the first time)

The Fyodor Dostoevsky

the capacity for both white and dark rum in the same glass

The E.L. James

a Harvey Wallbanger, made poorly

The Dr. Seuss

brandy, Dalwhinnie, hatchberry, frinny, loads upon loads of bumbletongrinny

The Vladimir Nabokov

scotch - aged 12 years, honey

The James Joyce

Irish whiskey, Pernod, Cynar, crème de cassis, Hesperidina, several more ingredients you’ll have to look up

The David Foster Wallace

A non-alcoholic James Joyce

The Ernest Hemingway 2

any domestic tallboy, shotgunned

The Dan Foster

mostly bitters

Jell-O shot recipes!!!

1. *JAGER BOMB* boil 1 cup red bull (in place of water), add black cherry or orange jello, 1 cups jager.

2. *MARGARITA* boil 1 cup water, add 3 oz pkg lime jello, 4 oz tequila, 4 oz sweet & sour margarita mix. sprinkle with salt just before firm.
(substitue watermelon jello for lime for a melon margarita)

3. *RUM & COKE boil 1 cups coke, mix in dark cherry jello add 1 cups light rum

4. *MIMOSAS* this one varies from the normal method Since champagne isn’t as strong as liquor, cut the water out of this one. boil one cup champagne, mix orange jello 2 min, add one more cup champagne and a splash of OJ.

5. *SILK* Boil one cup champagne, mix in jello for 2 minutes, add one cup champagne and splash of lychee juice from the can.

6. *ORANGE TIC TAC* Boil two cups red bull, mix jello two minutes, add two cups mandarin orange vodka

7. *LEMON DROP* (boil 1 cup water, add lemon jello, citrus vodka, top with sugar sprinkles just before its fully set up)

8. *GRAPE CRUSH* (boil 1 cups water, add grape jello, ½ cup plain vodka, ½ cup chambord)

9. *HAWAIIAN* (boil 1 cup water, add pineapple or blueberry jello, 1 cup coconut rum)

10. *GIN & TONIC* (boil 1 cup tonic water, add lime jello, 1 cup gin)

11. *LEMON LIME* (boil 2 cups sprite, add lemon and lime jellos, 2 cups citrus vodka)

12. *BLUEBERRY* (boil 1 cup water, add blueberry jello, 1 cup blueberry vodka)

13. *FRUIT PUNCH* (boil 1 cups water, add mixed fruit jello, ½ cup blueberry vodka, ½ cup raspberry vodka)

14. *WATERMELON* (boil 1 cup water, add watermelon jello,1 cup watermelon vodka)

15. *BEER* (boil 1 cups water, add strawberry jello, add 1 cup any malt liquor)

16. *CARIBBEAN* (boil 1 cup water, add strawberry-banana jello, Cruzan banana rum

17. *CHERRY COLA* (boil 1 cup coke, add cherry jello, 1 cup cold cola, ½ cup amaretto, ½ cup spiced rum)

18. *DREAMSICLE* (boil 1 1/3 cup water & 2/3 cup OJ, add orange jello, 1 cup vanilla vodka ½ cup raspberry or berry vodka, ½ cup KeKe Beach Key Lime Cream Liqueur)

19. *LIME IN THE COCONUT* (boil 1 cup water, add watermelon jello, 1 cup Malibu Coconut Rum)

20. *RED HOTS* (boil 2 cups water, add jello, ½ cup cold water, 2 cups Cinnamon Schnapps)

21. **SEX ON THE BEACH** boil 1 cup cranberry juice, add 3 oz pkg orange jello, 3 oz peach schnapps, 5 oz vodka

22. ***SOUR APPLE*** (in microwavable container, mix 1 small box sour apple jello, 1 pkg knox gelatin and 1 tbs sugar. Stir in 1 cup Mt. Dew and mix well. Microwave on high for 1 min. Stir until powder is dissolved. Mix 2 cups vodka & ¾ cup Captain Morgan Coconut Rum. mix well and let sit 1 min. pour into cups and refrigerate.)

23. *SQUIRM* (boil 2 1/4 cup water, add 3 small pkgs any flavor jello, 2 cups vodka, ¾ cup ice cold water. add 1 gummy worm to each shot before firm.

24. *CARIBOU LOU* (½ cup boiling water ½ cup pineapple juice boiled, add pineapple jello, ½ cup Malibu Rum, ½ cup Triplesec)

25. *JOLLY RANCHER* (boil 1 cup water, add melon jello, ½ cup vodka, ½ cup apple pucker)

26. *PURPLE PEOPLE EATER* (boil 1 cup water, add grape jello, ½ cup vodka, ½ cup watermelon pucker)

27. *BAHAMA MAMA* (boil 1 cup water, add watermelon jello, ½ cup Malibu rum, ½ cup peach schnapps)

28. *COSMOPOLITAN* (boil 1 cup water with a splash of lime juice, add cranberry jello, ½ cup vodka, ½ cup triple sec)

29. *CHERRY BOMB* (boil 1 cup redbull, add cherry jello, 1 cup vodka and drop in one maraschino cherry, step up before firmed.)

30. *BLUE FIRECRACKER* (boil 1 cup water, add berry blue jello, ½ cup vodka, ½ cup peach schnapps)

31. *WHITE LIGHTNING* (boil 1 cup water, add pina colada jello, ½ cup vodka, ½ cup triple sec)

32. *FUZZY NAVEL* (boil 1 cup water, add 3 oz orange jello, 2 oz vodka, 6 oz peach schnapps

33. *RED HEADED SLUT* boil 1 cup water, add cranberry jello, ½ cup peach schnapps, ½ cup jager

34. *MOJITO* (1 cup boiling water, 3 oz box lime jello, 6 oz white rum, 2 oz cold water. top with mint leaves chopped and crushed. (or substitue mint leaves with a splash of mint extract in the the boiling water.)

35. *STRAWBERRY DAQUIRI* (boil 1 cup water, add 3 oz package wild strawberry jello, 6 oz white rum, 1 oz sweet & sour or margarita mix.

36. *DEVILS KISS* 1 cup of boiling water. Dissolve 1 envelope of Knox Gelatin and stir until fully dissolved. Add ¼ cup of cold water, ½ cup of Goldschlager, and ¼ cup of Bacardi-151. Stir well and wait until the liquid has cooled before pouring into jello shot cups. if you double up the Knox Gelatin in this one you can eliminate the cup serve these up as jigglers!!

37. *ANKLE BREAKER* 1 cup of boiling water. Dissolve 1 envelope of Lime Jello (3 oz size) and stir until fully dissolved. Add ½ cup of cold water, ¼ cup of 151 Rum, and ¼ cup of Cherry Brandy. Stir well and cool before pouring into jello shot cups.

38. *FIRECRACKER 2* ¾ cup of boiling water. Dissolve 1 box of Orange Jello and stir until fully dissolved. Add ¼ cup of cold water, 1/3 cup of Sloe Gin , and 1/3 cup of Spiced Rum and 1/3 cup of 151 Rum. Stir well and cool before pouring into jello shot cup

39. **KOMANIWANALAYA** 2 cups of boiling water. Dissolve 1 box of Pineapple Jello and 1 box of Cranberry Jello (both 3 oz size) and stir until fully dissolved. Add 1 cup of cold water, ½ cup of Amaretto, and ½ cup of 151 Rum. Stir well and cool before pouring into jello shot cups.

40. *RAIN MAIN* 1 cup of boiling water. Dissolve 1 box of Orange Jello (3 oz size) and stir until fully dissolved. Add ¼ cup of cold water, ½ cup of Bacardi 151, and ¼ cup of Melon Liqueur. Stir well and cool before pouring into jello shot cups

41. *ADAM AND EVE* ¾ cup of boiling water. Dissolve 1 box of Lemon Jello (3 oz size) and stir until fully dissolved. Add ½ cup of cold water, ¼ cup of Brandy, and ¼ cup of Pomogranate Liqueur and ¼ cup of Gin. Stir well and cool before pouring into jello shot cups.

42. *ALABAMA SLAMMER* ¾ cup of boiling water. Dissolve 1 package of Lemon Jello (3 oz) and stir until everything is completely dissolved and then add 1/3 cup of coldwater. Next, add 1/3 cup of Amaretto, ¼ cup of Southern Comfort, and 1/3 cup of Sloe Gin. Mix throuroughly until everything is well combined and the carefully pour into jello shot cups. Chill for 3 to 4 hours and serve.

43. *ALL NIGHTER* 1 cup of boiling water. Dissolve 1 box of Cherry Jello (3 oz size) and stir until fully dissolved. Add ½ cup of cold water and ½ cup of Watermelon Vodka. Stir well and cool before pouring into jello shot cups.

44. *APPLE PIE* 1 1/2 cups ofboiling water. Dissolve 2 boxes of Lemon Jello (3 oz size) and stir until fully dissolved. Add 1 cup of cold water, ½ cup of Light Rum, ½ cup of Sweet Vermouth, ¼ cup of Apple Brandy and ¼ cup ofGrenadine. Stir well and cool before pouring into jello shot cups.

45. *BANANA BOAT* 1 cup of water. Dissolve 1 box of Pineapple Jello (3 oz size) and stir until fully dissolved. Add ½ cup of cold water, ¼ cup of Coconut Rum , and ¼ cup of Banana Liqueur. Stir well and cool before pouring into jello shot cups.

46. *BANANA SPLIT 1 cup of boiling water. Dissolve 1 box of Strawberry Jello (3 oz size) and stir until fully dissolved. Add ¼ cup of cold water, ¼ cup of Vodka, and ¼ cup ofBanana Liqueur and ¼ cup of Creme de Cacao. Stir well and cool before pouring into jello shot cups.

47. *BAT OUT OF HELL* 1 cup of boiling water. Dissolve 1 package of Orange Jello (3 oz) and stir for at least 2 minutes until fully dissolved. Add ½ cup of Red Bull, ¼ cup of Rumand ¼ Blue Curacao. Stir until well combined and cool before pouring into jello shot cups.

48. *BERMUDA TRIANGLE* 1 cup of boiling water. Dissolve 1 box of Orange Jello (3 oz size) and stir until fully dissolved. Add ½ cup of cold water, ¼ cup of Spiced Rum and ¼ cup of Peach Schnapps. Stir well and cool before pouring into jello shot

49. *BLACK CAT* 1 cup of boilingwater. Dissolve 1 package of Raspberry Jello (3 oz) and stir until fully dissolved. Add ¼ cup of cold water, ½ cup of Black Vodka, and ¼ cup of Chambord. Stir well and wait until the liquid is about room temperature before pouring into jello shot cups.

50. *BLACK WIDOW* 1 cup of boiling water. Dissolve 1 package of Grape Jello (3 oz) and stir until fully dissolved. Add ¼ cup of cold water, ¾ cup of Blackberry Vodka and 1/8 teaspoon of Ginger Powder. Stir well and cool slightly before pouring into jello shot cups. For a schnazzy garnish, drop a singleblackberry in each cup before chilling

51. *COUGH DROP* 1 cup of boiling water. Dissolve 1 3 oz package of Strawberry Jello and stir until fully dissolved. Add ½ cup of cold water, ½ cup of Jagermeister. Stir well and cool before pouring into jello shot cups.

52. *CRYPTINI* 1 cup of HotCoffee. Dissolve 1 envelope of Knox Gelatin and stir until fully dissolved. Add 1/3 cup of Iced Coffee, 1/3 cup of Vodka, and 1/3 cup of Kahlua. Stir well and wait until the liquid has cooled before pouring into jello shot cups.

53. *FRENCH TICKLER* 1 cup of boilingwater. Dissolve 1 package of Orange Jello (3 oz) and stir until fully dissolved. Add ¼ cup of cold water, ¼ cup of Cinnamon Schnappsand ½ cup of Vodka. Stir well and wait until the liquid has a chance to cool before pouring into jello shot cups.

54. *HARVEY WALLBANGER* 1 cup of boiling water. Dissolve 1 package of Orange Jello (3 oz) and stir until fully dissolved. Add ¼ cup of cold water, ½ cup of Vodka and ¼ cup ofGalliano. Stir well until completely combined and wait until the liquid has cooled before pouring into jello shot cups.

55. *JUICY FRUIT* ¾ cup of boiling water. Dissolve 1 box of Pineapple Jello (3 oz size) and stir until fully dissolved. Add ¼ cup of cold water, 1/3 cup of Vodka, and 1/3 cup ofMelon Liqueur and 1/3 cup of Peach Schnapps. Stir well and cool

56. *JAGERMASTER* 1 cup of boiling water. Dissolve 1 box of Orange Jello (3 oz size) and stir until fully dissolved. Add ½ cup of cold water, ¼ cup of Jagermeister, and ¼ cup of Amaretto, and a just a splash of Grenadine. Stir well and cool before pouring into jello shot cups.

57. *JAGERMONSTER* 1 cup of boiling water . Dissolve 1 package of Orange Jello and stir until fully dissolved. Add ¼ cup of cold water , ½ cup of Jagermeister, and ¼ cup of Grenadine. Stir well and cool before pouring into jello shot cups.

58. *LETHAL INJECTION* 2 cups of boiling water. Dissolve 1 package of Orange Jello (3 oz) and 1 package ofPineapple Jello (3 oz) and stir at least 2 minutes until completely dissolved. Add 1 cup of cold water followed by ¼ cup of Amaretto, ¼ cup of Coconut Rum, ¼ cup of Dark Rum and ¼ cup of Spiced Rum. Stir well and wait until the liquid has cooled before pouring intojello shot cups.

59. *LONG ISLAND ICED TEA* and measure 1 cup of boiling water. Dissolve 2 packages of Lemon Jello (3 oz) and stir until fully dissolved. Add ½ cup of Cola and ½ cup of cold water. Now get ready to add the alcohol - ½ cup of Gin, ½ cup of LightRum, ½ cup of Vodka and ½ cup of Tequila. Stir until everything is well combined and let it cool before pouring into jello shot cups.

60. *NINJA TURTLE* 1 cup of boiling water. Dissolve 1 box of Orange Jello and stir until fully dissolved. Add ½ cup of cold water, ¼ cup of Gin, and ¼ cup of Blue Curacao. Stir well and cool before pouring into jello shot cups.

61. *PAIN KILLER* ¾ cup of boiling water. Dissolve 1 box of Pineapple Jello (3 oz size) and stir until fully dissolved. Add ¼ cup of cold water, 1/3 cup of Dark Rum, 1/3 cup ofCoconut Rum and 1/3 cup of Orange Liqueur. Stir well and cool before pouring into jello shot cups.

62. *PIXIE STIX* 1 cup of boiling water. Dissolve 1 box of Lemon Jello (3 oz size) and stir until fully dissolved. Add ½ cup of cold water, ¼ cup of Southern Comfort, and ¼ cup of Blackberry Brandy. Stir well and cool before pouring into jello shot cups.

63. *RED SILK PANTIES* 1 cup of boiling water. Dissolve 1 box of Cranberry Jello (3 oz size) and stir until fully dissolved. Add ½ cup of cold water, ¼ cup of Vodka, and ¼ cup ofPeach Schnapps. Stir well and cool before pouring into jello shot cups.

64. *KINKY MALIBU BARBIE* Boil 1 cup water, add peach jello, ½ cup Kinky Liquer, ½ cup Malibu Coconut Rum.

65. *KILLER KOOL AID* 1 1/2 cups of boiling water. Dissolve 2 boxes of Cranberry Jello (3 oz size) and stir until fully dissolved. Add ¾ cup of cold water, ½ cup of Vodka, ½ cup of Gin, ¼ cup of Rum, ¼ cup of Chambord and ¼ cup of Triple Sec. Stir well and cool before pouring into jello shot cups.

66. *BROKEN HEART* 1 cup of boiling water . Dissolve 1 package of of Orange Jello (3 oz size) and stir until fully dissolved. Add ½ cup of cold water, ¼ cup of Vodka, and ¼ cup of Chambord. Stir well and cool before pouring into jello shot cups.

67. *SCOOBY SNACKS* 1 cup of boiling water. Dissolve 1 box of Pineapple Jello (3 oz size) and stir until fully dissolved. Add ½ cup of cold water, ¼ cup of Melon Liqueur, and ¼ cup of Coconut Rum . Stir well and cool before pouring into jello shot cups.

68. *TIJUANA TAXI* 2 cup of boiling water. Dissolve 2 packages ofLemon Jello (3 oz size) and stir at least 2 minutes until fully dissolved.Next, add 1 cup of cold water, ½ cup of Tequila, ¼ cup of Blue Caracao and ¼ cup of Tropical Fruit Schnapps. Stir until completely combined and give it a chance to cool before pouring into jello shot cups.

69. *RUMMY BEARS* 1 cup boiling water, add any random flavor jello and 1 cup berry vodka, 1 gummy bear in the center of each shot.

70. *WOOWOO* 2 cups boiling water, add 3 pkgs grape jello, 3 pkgs cranberry/raspberry jello, 3 pkgs strawberry jello, 3 cups vodka, 3 cups peach schnapps, 1 can grape juice concentrate and 1 can cran-raspberry juice concentrate (both undiluted!)

the signs as mixed drinks
  • Aries: Apple Pie (vanilla vodka, Fireball whiskey, apple juice)
  • Taurus: Red Sangria (red wine, orange juice, apples and oranges)
  • Gemini: Mimosa (orange juice and champagne)
  • Cancer: Georgia Peach (peach schnapps, orange juice, cranberry juice)
  • Leo: Tequila Sunrise (tequila, orange juice, grenadine)
  • Virgo: Mojito (white rum, mint, soda water, lime juice, sugar)
  • Libra: Moscow Mule (vodka, ginger beer, lime juice)
  • Scorpio: Kamikaze (vodka, Triple Sec, lime juice)
  • Sagittarius: White Russian (vodka, coffee liqueur, cream)
  • Capricorn: Manhattan (whiskey, sweet vermouth, and bitters)
  • Aquarius: Christmas Morning (coffee and peppermint schnapps)
  • Pisces: Mai Tai (rum, Curaçao liqueur, lime juice)
Anatomical Gastronomy: An Outlander Kitchen Cookbook Review

Outlander Ktichen (@outlanderkitchen​) is a veritable feast for the anatomical senses! This delightful cookbook by trained chef and food writer, Theresa Carle-Sanders, will charm all five senses: sight, hearing, taste, smell, and touch.

Pupils will dilate with pleasure as you behold the gorgeous photographs allowing you to visually sample delectable dishes inspired by Diana Gabaldon’s Outlander books. Who can resist the image of Rosamund’s Pulled Pork with Devil’s Apple BBQ Sauce? Yum! Even the typography used throughout the book is delightfully designed to awaken the senses.

Ear drums will vibrate as you hear yourself oooh and ahhh with pleasure over the variety of dishes designed to make your stomach grumble, from Mrs. FitzGibbons’s Overnight Parritch to Murtagh’s Gift to Ellen, cleverly presented in the form of Puff Pastry Boar Tusks, to Black Jack Randall’s Dark Chocolate Lavender Fudge (who knew BJR had a sweet tooth? Apparently, the only sweet trait he possesses!).

Taste buds will rock and roll once your dishes have been prepared and you take that first bite of Jocasta’s Auld Country Bannocks or Jem’s Bread Pudding with Maple Butterscotch Sauce. Your mouth will feel satiated with your stunning successes because Theresa’s expertise leads you through the basics of a Mrs. FitzGibbon’s worthy kitchen with informational tutorials and thoughtfully written recipes throughout.

Oh! And the smells! The olfactory system will go into overdrive as you catch a whiff of Pheasant and Greens at Ardsmuir glazed in “a sweet, luscious sauce of orange and apricot…” You can’t help but sniff deeply over Lord John’s Upside-Down Plum Cake as you pull it steaming from the oven. Your nostrils will flare with Sarah Woolam’s Scotch Pies as fragrant beef, onion, pepper and nutmeg hit your olfactory receptors.

And finally, wait until your fingers feel Roger and Bree’s Pizza; you just know as you pick up the first slice that the crust will be crispy and the inside chewy. Mayhap you’ll hesitate as your lips touch the rim of your glass with The Comte St. Germain’s Poison but you can’t resist the elderflower liqueur and lime twist. And, Brianna’s Bridies, with their flaky pastry and hand-pie size, will fit perfectly in your palm.

While I’ve focused on a few of the anatomical benefits of this cookbook, there are so many more treasures inside including Diana Gabaldon’s wonderfully humorous forward that begins with “Food disappears all the time…!” Hah! Throughout are passages from Outlander books, historical references, and clever adaptations of traditional recipes for today’s discriminating palate.

Give yourself a full-body, anatomical experience with this fabulous cookbook!

A deeply grateful,

Outlander Anatomist

Blue Reef

Light Puerto Rican Rum - 2 oz

Lime Juice - 1 ½ oz

Blue Curaçao - 1 ½ oz

Galliano - ½ oz

Shake everything with ice cubes and strain into a snifter filled with crushed ice.

From Beachbum Berry’s “Grog Log”. Unfortunately no information about the inventor was given.

It’s another blue drink that’s actually delicious; generally speaking, none of the drinks picked out by Mr. Jeff Berry are too bad.

This is a quite a mild drink with a dry base; pronounced lime and orange flavours; the Galliano adds that very needed extra sweetness as well as a beautiful anise and vanilla finish. The drink would have been very boring without it.

GOLDEN ALE BEER COCKTAIL

Ingredients:

  • 1 lemon wedge
  • smoked sea salt
  • 1 scant barspoon hot sauce
  • 2 pony shots (2 fl oz) vodka
  • ½ pony shot (½ fl oz) Elderflour liqueur (such as St. Germain)
  • ½ fl oz lime juice (or yuzu)
  • ½ fl oz lemon juice
  • 1 tbs honey simple syrup (honey and very warm water, 1:1 ratio, stir)
  • 4-6 tbs (2-3 fl oz) Belgian style golden ale beer

Preparation:

  • Use the lemon wedge to lightly moisten the rim of a highball glass.
  • Pour the salt onto a small saucer, spreading in a thin layer.
  • Press the rim into the salt, cookie cutter style, twisting back and fourth to coat the rim with salt.
  • Fill glass with ice cubes.
  • Into a cocktail shaker filled 2/3 full with ice, add hot sauce, vodka, elderflour liqueur, lime juice (or yuzu), lemon juice, and honey syrup
  • Cover and shake.
  • Strain into prepared glass, stir in the Belgian Ale.

Marlin

Light Puerto Rican Rum - 1 oz

Amber Martinique Rum - 1 oz

Lime Juice - ½ oz

Lemon Juice - ½ oz

Maraschino - ½ oz

Orgeat Syrup - ½ oz

Blue Curaçao - ½ oz

Shake everything with ice cubes and strain into an old-fashioned glass filled with crushed ice. Garnish with green and red cherries.

From “Beachbum Berry Remixed”, invented by Clancy Carroll, a Milwaukee-based music journalist, 2000.

Tiki is back! It’s been a long while since I’ve tasted something containing several rums, liqueurs, and fruits.

The Marlin is one of those blue curaçao drinks that are actually good, it shares some obvious similarities to Trader Vic’s Mai Tai: citrus juice, curaçao, orgeat syrup, and rum; all that’s really different is the Maraschino liqueur, which seemed to be teaming with the almond flavour extremely well. Ingredient-wise it may give the impression of being very sweet, but crushed ice will bring that down immediately.

The “marlin” part refers to the marlin-shaped cocktail pick, unfortunately I don’t have one and I don’t know where to get one. So far I’ve only manage to find a Marlin-shaped stirring rod.

PINK GRAPEFRUIT MARGARITA

Ingredients:

  • 1 lime, cut in wedges, optional
  • Rock or kosher salt, optional
  • 1 cup freshly squeezed grapefruit juice (2 fruits)
  • ½ cup freshly squeezed lime juice (4 limes)
  • 1 cup orange liqueur, such a Triple Sec
  • 1 cup white tequila
  • Agave or simple syrup to taste (optional)
  • 2 cups ice

Preparation:

  1. Rub lime wedges on edge of 4 empty glasses and rim in salt. Fill each glass with ice
  2. Combine juices, orange liquor or triple sec and tequila in smaller pitcher and stir. Add agave or simple syrup to taste if you desire extra sweetness.
  3. Pour into prepared glasses and serve immediately with lime wedges.