Day 34: Queen’s Park Hotel Super Cocktail

  • 1 1/2 oz gold rum
  • 1/2 oz sweet vermouth
  • 1/2 lime juice
  • 1/2 oz grenadine
  • 4 dashes Angostura

I tried to order the tiki book I’ve been borrowing from my coworker but they were out of stock on Amazon, so I decided to go ahead and pick up the newest one from Beachbum Berry. It’s a lot more storytelling than recipes, but it’s super interesting and does have a fair amount of punch recipes. I saw this one while flipping through it and the record four dashes of Angostura drew me in. It’s a fairly sweet drink with a nice tart mouthfeel.

Day 11: Tequila Sunrise

  • 2 oz blanco tequila
  • 1 barspoon creme de cassis
  • juice of half a lime
  • 1/4 oz grenadine
  • top with club soda

I came across this the other day when looking for tequila drinks, the first of which was Day 6. I was super surprised by this recipe, since I thought that sunrises were just tequila, orange juice, and grenadine. I thought it looked interesting enough to try. I added more club soda than they specified because it would have been a short drink in a tall glass otherwise.

This seems like a good drink for a hot day. It was fairly sweet, so next time I make it I’ll add more lime and decrease the grenadine.

Day 4: Ste. Ellie Jack Rose

  • 2 oz Laird’s Apple Brandy
  • 1/2 oz Pama pomegranate liqueur
  • juice of half a lemon
  • juice of half a lime
  • splash of grenadine
  • maraschino cherry to garnish

Combine in a cocktail shaker filled with ice and shake. Pour into a coupe or martini glass and garnish with the cherry.

The Jack Rose is a classic Prohibition cocktail. This version of it comes from Ste. Ellie, a wonderful basement cocktail bar in Denver, CO. I think they may actually use pomegranate juice, but I felt like boozing it up and used Pama instead. The citrus and the Pama make it a tart drink, so I added grenadine to the original recipe for a bit more sweetness. Feel free to add more grenadine to suit your own tastes.