Dry gin, calvados, grapefruit juice, and Van der Hum tangerine liqueur, up, in a 4:3:2:1 ratio. A prohibition-era cocktail from the UK by Tony O’Connor, about whom little is known beyond credit for a few drinks in the Café Royal book.
Bourbon Special $7
Buffalo Trace bourbon, lime juice, falernum, simple syrup, ginger beer, and a dash of Angostura, on the rocks. This circa-1950s drink hails from the Chicago-based Kon-Tiki chain and is one of the unfortunately small number of whiskey-based tiki drinks.
Mariposa Fizz $9
Dry gin, lemon juice, crème de cacao, simple syrup, egg white, club soda, strained into a fizz glass previously rinsed with orange flower water and garnished with freshly grated nutmeg. As served aboard the SS Mariposa on their 42-day cruises of the South Seas circa 1962. #66 in the fizz countdown.
Mystic Lamp $8
Another one from the Kon-Tiki: gold rum (Scarlet Ibis), lychee nut, orange and lime juices, almond extract, crushed ice, tall.
Stomach Reviver $8
Martell VSOP cognac, kummel, Fernet Branca, and several dashes of Angostura, up. The name is no lie – every ingredient is a digestif. Fantastic for a full or unsettled belly, or if you just want to get your bitters on.
Tequila por mi Amante $7.50
A few weeks ago our fearless leaders Steve and Marla compounded this strawberry-infused reposado tequila, based on a recipe collected by Charles Baker in 1930s Mexico. We’re using it for a couple drinks on our regular menu, but it’s also fine on its own – which is how it’s done south of the border. Dangerously easy to drink.
Vicious Virgin $8
2 parts gold rum to 1 part dark rum, along with Cointreau, lime juice, falernum, crushed ice. A signature Donn the Beachcomber drink – even if the man hadn’t been a wizard behind the bar, we’d still have to give him props for some of the best drink names to ever grace a menu.
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