Basil Daiquiri

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6 basil leaves
1 1/2 oz Pyrat Rum XO Reserve
3/4 oz freshly squeezed lime juice
1/2 oz simple syrup
1/4 oz Luxardo Maraschino liqueur

Muddle the basil lightly inside the shaker. Shake and strain into a rocks glass filled with ice. Garnish with a lime wheel. It’s a good daiquiri but if I were to make some changes I’d suggest you muddle some of the basil very lightly inside the glass and also doubble straining the cocktail. This way we get some nice big leafs in there and none of the smaller ones without loosing any flavour.

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Three dots and a dash

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1/2 oz Lime juice
1/2 oz Orange juice
1/2 oz Honey mix
1 1/2 oz Amber Martinique rum
1/2 oz Demerara rum
1 Dash Angostura Bitters
1/4 oz Falernum
1/4 Pimento Dram
6 oz Crushed ice

Put everything in a blender at high speed for 5 seconds, pour into a chilled glass and serve. This cocktail is supposed to be garnished with three cherries (three dots) and a pineapple stick (the dash). I screwed up on the garnish part but this drink is so good I really don’t care.
Created in the mid 40s, the “Thee dots and a dash” was morse code for “Victory” under the WWII.

Eastern Sour

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2 oz Bourbon
1/2 oz Orange juice
1/2 oz Lemon juice
1/4 oz Orgeat
1/4 oz Rock candy syrup

Shake with lots of ice and pour unstrained into a coupe glass.
This is an old and lovely little cocktail by Trader Vic’s. Understandable the bourbon plays well with orange but the orgeat with bourbon unexpectedly even more so.
Okole maluna!

Zombie (Tonga Room version)

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1 oz Puerto Rican rum
1 oz Dark Jamaican rum
1/2 oz 151 Gold Jamaican rum
1 oz Lime juice
1 oz Passion fruit syrup
1/2 oz Pineapple juice

Shake hard with ice cubes. Fill up a chilled zombie glass (I used an regular rocks glass) with crushed ice and pour the drink into it. Garnish with a slice of lime, a chunk of pineapple and a maraschino cherry.
Found this version in Intoxica! by Jeff Berry.
As seen on the picture I first tried a variation using Haitian Barbancourt rum instead of Puerto Rican rum but it doesn’t taste quite right, so better stick to Puerto Rican next time. All in all a tasty drink, not mind-blowing but good.

Jim’s Special

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2 oz Caroni Trinidad rum
2 1/2 oz Tequila Reposado
1 oz Limejuice
1 oz Passionfruit syrup
1/4 oz Orgeat
1/4 oz Sugar syrup
1/2 oz Cointreau

Shake everything hard with about 8 oz of crushed ice and pour into a chilled glass. I noticed that this recipe gives you aprox 2 small cocktails or one large, if you’ll be sippin’ on your own then just use a tiki mug instead. Garnish with whatever suitable, I used a maraschino cherry and a wedge of pineapple. It’s a bit to sweet for my taste buds but at the same time the rum and syrups really brings out the sweet flavor of the tequila. It’s not really a post nor a pre -dinner cocktail, probably works best on its own.

Japanese Manhattan

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2 oz Japanese Whiskey
3/4 oz Dry Vermouth
1/2 oz St Germain Elderflower
1 Dash Angostura Bitters
1 Dash Jerry Thomas “Own Decanter Bitters”

Stir and strain into a chilled cocktail glass.
Garnish with a lemon peel and serve.
Don’t know why that Jim Beam bottle is in the picture but lets just pretend it’s a japanese Nikka Taketsuru bottle, thats whats in the glass anyway.

Manhattan

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2 oz Bourbon
1 oz Carpano Antica
1 Dash of Angostura bitters
1 Dash of Orange bitters

First chill a glass, it’s important since we don’t want to stir this cocktail for to long because of dilution. Then crack a block of ice to fit the glass and drop it in there. Stir the ingredients and strain into the glass. Lit some orange zest on fire over the glass and drop it in there. Also drop a maraschino cherry in there to create that old time Manhattan cocktail. I like my Manhattans in a old fashioned glass but you could off course do what most people do and use a stem glass.