Aloha Cocktail $7
Cruzan overproof and Matusalem Platino rums, Heering cherry liqueur, lime and orange juices, pomegranate syrup, Angostura, up. This is a 1970 Hank Riddle recipe, created for a cocktail competition when he was working at the Palm Springs’ Don the Beachcomber’s, on the heels of working for Don and other tiki moguls for over two decades.
Carolina Plantation Bracer $11
Equally heavy pours of cognac and port wine, a whole egg, dashed with Jamaica rum, up. “…our tidewater blade knifing his way about the selvages of Charleston’s society was wise in his pick-me-ups.”
Parisian Good Morning $12
2 parts absinthe to 1 part lime juice, a little sugar and anisette liqueur, dashed with dry vermouth, yellow Chartreuse, and club soda, up with a little bit of ice.
St. Mark’s Miracle $17 (serves two)
Top shelf cognac, Grand Marnier, lemon juice, and a good amount of both orange and Angostura bitters, up. Think of it as a cognac-forward Sidecar, but with plenty of bitters. “…it has an enviable record of revivition after the unwise cup on the night before. Shake briskly and strain into any sort of glass best calculated not to fall from our numb and listless clutch.”
Sunday Morning Cocktail #2 $9
Three parts cognac to one part port wine, a whole egg, coffee, a little sugar, Angostura bitters, up.
“Liquid Wisdom”
Throughout Baker’s book he intermittently writes little asides, bits of handy advice in drink-making. One of the most noteworthy is his suggestion to taste liqueurs over crushed ice with a little bit of lime juice. Between the very low temperature and that bit of citrus, some of the sweetness is tamed while still allowing room for the complex herbal flavors to shine. Try it with Benedictine, yellow or green Chartreuse, Drambuie, Cointreau, etc. Price varies according to choice, but nearly all are in the $6 to $8 range. Makes for a swell nightcap.
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