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Message 1013064 - Posted: 7 Jul 2010, 2:16:19 UTC

I have been trying to reconstruct some old drinks.. some from ancient recipes with difficult or non-existant ingredients.

There was one called a "Cobras Fang".. At Don the Beachcomber...

1/2 oz. lime juice
1/2 oz. Falernum
*difficult to find, but still exists, both in a mixer and liquor form...
1/2 oz. orange juice
1/4 oz. fassionola
*an early fruit punch syrup.. still working on that...
Hawaiian punch syrup might work, but it is available apparently only as a 5 gallon soda fountain box now days. There are rumors of fassionola being made again, but availability is sketchy and addresses unresponsive.

1/2 oz. dark Jamaican rum
*Um... Myers does not quite cut it. Going to use "Flora de Cana" Nicaraguan rum as a first substitute. If that fails, Appleton estates would be my next attempt.
1/2 oz. Lemon Hart Demarara 151
*I can find of course bacardi 151, or Lemon Hart, but not Lemon Hart Demerara 151. Substituting Gosling 151 rum. Dark and potent.
1 dash each Angostura bitters, "selected herbs"* and grenadine

Blend all ingredients with crushed ice. Serve in a tall glass with fresh mint and lime wheel.

*doesn't specify what "selected herbs" are... After some research, there are indications this was "Herbsaint".. A Herbal/lime flavored absinthe liquor.

When blending, use about a 2-second blend.. You are not going for a slushy marguarita type blend, just enough to froth it up. Shaking vigorously with the CRUSHED ice might work as well.. just be sure not to strain it.

...............................................
Anyone else playing with strange concoctions?
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Message 1013067 - Posted: 7 Jul 2010, 2:23:29 UTC - in response to Message 1013064.

I have been trying to reconstruct some old drinks.. some from ancient recipes with difficult or non-existant ingredients.

There was one called a "Cobras Fang".. At Don the Beachcomber...

1/2 oz. lime juice
1/2 oz. Falernum
*difficult to find, but still exists, both in a mixer and liquor form...
1/2 oz. orange juice
1/4 oz. fassionola
*an early fruit punch syrup.. still working on that...
Hawaiian punch syrup might work, but it is available apparently only as a 5 gallon soda fountain box now days. There are rumors of fassionola being made again, but availability is sketchy and addresses unresponsive.

1/2 oz. dark Jamaican rum
*Um... Myers does not quite cut it. Going to use "Flora de Cana" Nicaraguan rum as a first substitute. If that fails, Appleton estates would be my next attempt.
1/2 oz. Lemon Hart Demarara 151
*I can find of course bacardi 151, or Lemon Hart, but not Lemon Hart Demerara 151. Substituting Gosling 151 rum. Dark and potent.
1 dash each Angostura bitters, "selected herbs"* and grenadine

Blend all ingredients with crushed ice. Serve in a tall glass with fresh mint and lime wheel.

*doesn't specify what "selected herbs" are... After some research, there are indications this was "Herbsaint".. A Herbal/lime flavored absinthe liquor.

When blending, use about a 2-second blend.. You are not going for a slushy marguarita type blend, just enough to froth it up. Shaking vigorously with the CRUSHED ice might work as well.. just be sure not to strain it.

...............................................
Anyone else playing with strange concoctions?

That sounds like an awesome drink! I like Mai-Tai's, there's a casino here in Reno that just ROCKS making them. LOL I'm not much of a hard liquor drinker, but those I could down with no problem! Otherwise, its just good ole Bud Light. Hehehe
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Message 1013070 - Posted: 7 Jul 2010, 2:29:11 UTC - in response to Message 1013067.

My experience with the cobras fangs.. 4 is the magic number.

You will probably feel just happy and good...

Until you stand up. Then all bets are off. Rooms and hallways change direction.. Giggles set in.. And any pretense of self control flies out the window.
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Message 1013074 - Posted: 7 Jul 2010, 2:33:54 UTC - in response to Message 1013070.

My experience with the cobras fangs.. 4 is the magic number.

You will probably feel just happy and good...

Until you stand up. Then all bets are off. Rooms and hallways change direction.. Giggles set in.. And any pretense of self control flies out the window.

LMAO I bet! LOL
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Message 1013079 - Posted: 7 Jul 2010, 2:42:48 UTC

How about a "Strawberry Surprise":

I don't know the proportions, but it's

1 part Everclear and
1 part fermented Jabenero
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Message 1013080 - Posted: 7 Jul 2010, 2:46:54 UTC - in response to Message 1013079.
Last modified: 7 Jul 2010, 2:55:46 UTC

How about a "Strawberry Surprise":

I don't know the proportions, but it's

1 part Everclear and
1 part fermented Jabenero


that would be half and half the way you wrote it... but...
where does the strawberry come in? sounds like it has plenty of "surprise"

Another recipe..

strawberry surprise
1 oz light rum
1 oz strawberry syrup
1 oz pina colada mix
shake with ice, do not strain. pour into tall glass.. top with lemon-lime soda.
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Message 1013099 - Posted: 7 Jul 2010, 3:52:56 UTC - in response to Message 1013079.

there seems to be a large similarity to your "strawberry surprise"
ingredients with that of a "suicide"

3/4ths 151, 1/4th tobasco sauce.
The everclear/jalapeno combination.... very similar.

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Message 1013118 - Posted: 7 Jul 2010, 5:16:18 UTC

If you are going ice fishing, allow me to suggest my belly warmer...

Thermos 3/4 full of coffee
1/4 Jack Daniels

Optional... a few scoops of brown Demerara sugar

I'll sometimes order up a few black coffees with JD when I'm in the pub with my mates.
Sounds nasty, but tastes good.
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Message 1013132 - Posted: 7 Jul 2010, 7:08:52 UTC - in response to Message 1013118.

I'll sometimes order up a few black coffees with JD when I'm in the pub with my mates.
Sounds nasty, but tastes good.

Jack Daniels... it's not just for breakfast anymore.

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Message 1013152 - Posted: 7 Jul 2010, 9:16:24 UTC

I feel drunk just by reading...

Bulgarian 'Clouds':

Icecold Ouzo with a dash of mint syrup.

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Message 1013184 - Posted: 7 Jul 2010, 12:05:29 UTC

Miep, I like anything with mint in it. I will have to try that.

Robert, here is an old recipe from a relative who was a commercial fisherman out of Nanaimo many, many years ago. He called it "shark bait".

When you head out on your fishing run, take the largest bottle of cheap red wine you can find (usually 2 litres), and a bottle of vodka. Work upwind/up-current until your hold is full, then turn around and beat back to harbour. At that point get comfortable, open the wine, pour overboard enough to make room for the vodka (that's the shark bait bit), pour in the vodka, reseal and shake. Pass the 2 litre bottle around with your crew. Everybody is tired by this point, but the work is done, the sun is warm, and it goes down very easily.
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Message 1013193 - Posted: 7 Jul 2010, 13:10:39 UTC

You guys are really dredging up some memories here. In my early 30's I worked as an attorney in Newport Beach. Don the Beachcomer, the Press Club, the Playboy Club and many others were normal watering holes. Most are gone now, as is my desire for those spirits. I still have several boxes of "ingredients." When I last moved I did not set up a bar. Probably time to look into those boxes.

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Message 1013268 - Posted: 7 Jul 2010, 17:19:41 UTC

It's another Tequila Sunrise


1 oz Tequila
3 oz Orange Juice
Lime wedge
1/2 oz grenadine
Touch of Creme de Casis

Pour Tequila and Orange juice over ice,
Squeeze Lime and drop into glass
Float Grenadine then Creme de Casis on top.
Serve with swizzle stick and cherry
DO NOT STIR.. so the person drinking it can watch the sun rise
at their own pace.
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Message 1013279 - Posted: 7 Jul 2010, 22:03:11 UTC - in response to Message 1013268.

It's another Tequila Sunrise


1 oz Tequila
3 oz Orange Juice
Lime wedge
1/2 oz grenadine
Touch of Creme de Casis

Pour Tequila and Orange juice over ice,
Squeeze Lime and drop into glass
Float Grenadine then Creme de Casis on top.
Serve with swizzle stick and cherry
DO NOT STIR.. so the person drinking it can watch the sun rise
at their own pace.


Boy, I wish beer was that easy to brew. Alas, it takes weeks to brew a good beer! :)

Steve
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Message 1013280 - Posted: 7 Jul 2010, 22:06:30 UTC - in response to Message 1013279.

brewing tequila or rum would be a bit more complicated too. I leave that to the professionals.
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Message 1013283 - Posted: 7 Jul 2010, 22:25:39 UTC - in response to Message 1013280.

brewing tequila or rum would be a bit more complicated too. I leave that to the professionals.


I used to have a friend who was a bartender. He still is, but I have'nt seen him in years. I really enjoyed the precision he made the drinks with. Eveny time the resulting drink just managed to fill the glass. I was quite impressed, but beer seems to be the only thing my system tolerates. It was majical to drink beer, and watch him precisely mix those drinks. I considered it an "art".

Steve
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Message 1013301 - Posted: 8 Jul 2010, 0:11:03 UTC

...I like Mai-Tai's,...

Generally my mixed drink of choice as well, especially when I want to evoke that "island feeling", but for REALLY hot weather might I suggest a Vodka Collins?


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Message 1013318 - Posted: 8 Jul 2010, 2:24:06 UTC

A shot of coconut rum and mountain dew, really awesome drink
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Message 1013334 - Posted: 8 Jul 2010, 3:50:49 UTC - in response to Message 1013080.

How about a "Strawberry Surprise":

I don't know the proportions, but it's

1 part Everclear and
1 part fermented Jabenero


that would be half and half the way you wrote it... but...
where does the strawberry come in? sounds like it has plenty of "surprise"

Another recipe..

strawberry surprise
1 oz light rum
1 oz strawberry syrup
1 oz pina colada mix
shake with ice, do not strain. pour into tall glass.. top with lemon-lime soda.

The thing is, when served at an SCA event (at one of the "party" Households) called "Pennsic War", they serve it to you in a nearly overfilled shot glass, on a platter. They tell you to take it with your "off" hand and just for trying it, you get a belt "favor" - a strip of cloth you attach to your garb belt - if you're able to keep it down for longer than 1/2 hour, they give you a nice "chain" to attach to the favor.

In a friend's case, he was able to keep it down for the required 1/2 hour (actually kept it down for over 5 hrs); about 4 hours later, the "effect" (burning) had pretty much worn off for him, when he went to give his then-wife a kiss, HER mouth started burning from it!
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Message 1013335 - Posted: 8 Jul 2010, 3:57:32 UTC - in response to Message 1013301.

...I like Mai-Tai's,...

Generally my mixed drink of choice as well, especially when I want to evoke that "island feeling", but for REALLY hot weather might I suggest a Vodka Collins?



I do enjoy a Mai-Tai myself.. still searching for a recipe fit to share.

As far as someone elses mention of flavored rums... *sigh* kids these days.
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