Tuesday night cocktail hour(s)

Last Tuesday night's cocktail hour(s) included some new guests, some regulars, some new drinks, and some old ones.  Here's what I served, some of which were served multiple times...


Mai Tai


1 oz amber rum (Flor de Caña 7 year)
1 oz Jamaica rum (Myers's)
3/4 oz lime juice
1/2 oz triple sec
1/2 oz orgeat syrup
1/4 oz simple syrup
Shake, rocks.


Apple/Orange Mai Tai (my modification)

1 oz applejack (Laird's)
1 oz Jamaica rum (Myers's)
3/4 oz fresh lime juice
1/2 oz triple sec
1/2 oz orgeat syrup
1/4 oz simple syrup
2 dashes orange bitters (Regans')
Shake, rocks.


Tom Collins

2 oz London Dry gin
2 tsp lime juice
2 tsp simple syrup
Shake all but club soda.  Strain into a Collins glass with ice.  Add club soda to the top, and agitate to mix.


Sherman's March (my invention)

1 oz bourbon (Knob Creek)
1 oz Southern Comfort
1 tsp grain alcohol or overproof rum (Everclear)
2 dashes peach bitters (Fee Bros.)
1 dash Fee Bros. Old Fashion bitters
Stir all but overproof spirit on ice; strain into a cocktail/champagne coupe.  Float overproof spirit on the top, and ignite.  Spray oil from a lemon peel twist into the flames.  Quickly drink after the fire goes out.


Cocktail a la Louisiane

3/4 oz rye
3/4 oz Benedictine
3/4 oz sweet vermouth
3 dashes absinthe
3 dashes Peychaud's bitters
Stir, strain, homemade maraschino cherry.