Trader Sam's Drink Recipes Part II

[Kahikina]

Schweitzer Falls
Ingredients:

• 4 ounces Sam’s ‘Gorilla Grog’ *See recipe above
• 4 ounces Sprite
• Maraschino cherry, for garnish
• Pineapple wedge, for garnish
• Mint sprig, for garnish

Steps:

1. Build in a Collins glass over ice, roll into mixing tin, and back into glass.
2. Garnish with maraschino cherry, pineapple, and mint.

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Shipwreck On The Rocks
Ingredients:

• 4 lemon wedges
• 4 mint leaves
• 2 oz Maker’s Mark Bourbon
• 1/2 oz Agave Syrup

Steps:

1. Muddle lemon wedges, mint leaves and bourbon in bottom of Boston shaker
2. Add ice and shake until cold
3. Strain into a rum barrel mug filled with crushed ice
4. Garnish with mint sprig

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Shrunken Zombie Head
Zombie Batch *makes enough for 3 drinks

• 6 oz orange juice (no pulp)
• 6 oz sour mix
• 4 oz orgeat syrup

Ingredients:

• 3 oz zombie batch
• 0.75 oz Bacardi 8 rum
• 0.75 oz Appleton Rum
• 0.5 oz Gosling 151 rum

Steps:

1. In a shaker, combine all ingredients and shake well.
2. Pour over ice into a glass.
3. Serve.

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Uh Oa!
Ingredients:

• 0.5 oz lime juice
• 1 oz cinnamon syrup (4 pumps)
• 2 oz grapefruit juice
• 4 oz gorilla grog
• 2 oz Bacardi Rum
• 2 oz Myers’s Original Dark Rum

Steps:

1. Mix all ingredients and combine with ice in a tiki bowl/glass
2. Garnish with some maraschino cherries.
3. If you’ve got the Uh Oa! bowl, put some cinnamon in the designated spots around the edges of the bowl.
4. Rest half of a lime on top of the ice (you need to make sure there’s enough ice so it doesn’t sink).
5. Add a stack of 5 sugar cubes on top.
6. Soak the sugar cubes in 151.
7. Light the ice cubes on fire with a match or lighter

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HippopotoMai-Tai
Ingredients:

• 1 oz lime juice
• 0.5 oz agave nectar (2 pumps)
• 0.5 oz orgeat syrup (2 pumps)
• 0.5 oz Orange Curacao
• 1 oz Coruba Dark Rum
• 1 oz Bacardi Rum

Steps:

1. In a shaker, combine all ingredients and shake well.
2. Pour over ice into a glass.
3. Serve.

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Tangaroa Cooler
Ingredients:

• 2 oz Gin
• 1 oz Fresh Grapefruit Juice
• .5 oz Fresh Lemon Juice
• .5 oz B.G. Reynolds’ Orgeat
• .5 oz B.G. Reynolds’ Falernum
• .25 oz Monin Agave Nectar, or Simple Syrup (they tend to use Agave a lot there, your choice)
• 2 Dashes Angostura Bitters

Steps:

1. Build in a mixing glass or shaker, adding ice last.
2. Shake until chilled and roll into a hurricane glass.
3. Garnish with fresh mint and/or a lemon wheel or wedge (optional).

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Pago Pago Cocktail
Ingredients:

• 3 oz Myers’s Original Dark Rum
• 1 tsp White Creme de Cacao
• 1 tsp Yellow Chartreuse
• 1 oz lime juice
• 1 oz pineapple juice

Steps:

1. In a shaker, combine all ingredients and shake well.
2. Pour over ice into a glass.
3. Serve.

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Mosquito Mojito
Ingredients:

• 6 fresh mint leaves
• 1 oz lime juice
• 0.5 oz falernum syrup (2 pumps)
• 0.5 oz agave nectar (2 pumps)
• 2 oz Bacardi Dragon Berry Rum
• top with soda water

Steps:

1. In a shaker, combine all ingredients (except soda water) and shake well.
2. Pour over ice into a glass.
3. Top with some of the soda water.

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Piranha Pool
Ingredients:

• 8oz of Pina Coloda mix
• 3oz of coconut rum
• 1oz of blue caraco
• 2oz strawberry pureé

Steps:

• mix all but the strawberry pureé in a shaker
• In a hurricane glass, pour strawberry pureé in the bottom
• Pour the blended mixture on top of strawberry pureé

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Zambezi Sour
Ingredients:

• 1 oz white grapefruit juice
• 0.5 oz fresh lime juice
• 0.5 oz falernum syrup (2 pumps)
• 0.25 oz Turbinado simple syrup (1 pump)
• 2 oz bourbon

Steps:

1. In a shaker, combine all ingredients and shake well.
2. Pour over ice into a glass.
3. Serve.

 

[TraderSkip11]

These are awesome thank you for sharing them!

 

[Tangaroa]

Now I'll have to go out and fine some "Yellow Chartreuse"... whatever that is.

?