Last week for Thursday Drink Night, the theme was “summertime,” and mixologists across the webosphere got out their swizzle sticks, Pimm’s, and even some blue Curaçao to celebrate the impending season! Without further ado, here are three pairs of drinks:

JFL of Rated R Cocktails started the blue drinks rolling with this Tiki number.
Endless Blue
• 1 1/2 oz Demerara Rum
• 1 oz Virgin Island White Rum
• 1 oz Lime Juice
• 3/4 oz Orgeat
• 3/4oz Blue Curaçao
• 1/2 oz Coconut Cream
• 1/2 oz Pineapple Juice
• 1 tsp Absinthe
Blend with 12 oz crushed ice and pour into a hollowed pineapple (use less ice if using a pint glass or other smaller vessel). Garnish with a mint sprig.

Michael Basista of DrinksBurgh kept the blue theme alive with this blender drink.
Blue Sky Dream
• 1 1/2 oz White Rye
• 1 oz Blue Curaçao
• 1 oz Coco Lopez
• 1 oz White Grapefruit Juice
• 1 oz Lemon Juice
• 3 dash Tiki Bitters
Blend with 5 oz of crushed ice for 5 seconds or so. Pour into a Hurricane glass and garnish with a lemon twist.

The Cocktail Virgin/Slut Fred Yarm cracked out the swizzle stick and made a split spirit drink with the border of Peru and Brazil in mind.
Loreto Swizzle
• 4 Coffee Beans
• 1 oz Cachaça
• 1 oz Pisco
• 1/2 oz Lime Juice
• 3/4 oz Pineapple Juice
• 3/4 oz Simple Syrup
Muddle the coffee beans in a mixing glass and add pisco and cachaça. Meanwhile, add the rest of the ingredients to a tall glass filled with crushed ice. Next, finestrain the coffee-tinged pisco and cachaça into the tall glass (to remove coffee grounds). Swizzle to mix. Garnish with 3 dash Angostura Bitters and a lime twist, and add a straw.

Zach Pearson also opted for a split spirit drink using tequila and rum.
Drinking a Daiquiri at the Beach
• 1 1/2 oz Reposado Tequila
• 1 oz Rhum Agricole Blanc
• 1/4 oz Sirop de Canne (sub 2:1 simple)
• 1/4 oz Lactart
• 1/8 oz Green Chartreuse
• 15 drop Bittercube Jamaican Bitters #1
Shake with ice and strain into a cocktail glass. Garnish with a mint leaf.

For the Pimm’s part of the show, Dan Chadwick of Kindred Cocktails offered up a British-inspired tipple.
It’s Always Sunny in London
• 1 1/2 oz Pimm’s No. 1
• 1 oz Gin
• 1/2 oz King’s Ginger Liqueur
• 1/2 oz Lime Juice
Shake with ice and strain into an Old Fashioned glass containing a large ice cube.

Scofflaw’s Den’s SeanMike continued with the Pimm’s theme with this refreshing tall drink. Feel free to read the recipe with a Bono Vox voice like I did.
Summer Bloody Summer
• 2 oz Pimm’s No. 1
• 1 oz Gin
• 1 1/2 oz Aperol
• 2 dash Angostura Bitters
Shake with ice and pour into a Collins glass. Top with tonic water, garnish with a lime wedge, and add a straw.

Last week for Mixoloseum’s Thursday Drink Night, the theme was “action movies” so anything from movie titles to famous quotes to the Wilhelm Scream was fair game. Here are some of the drinks from the night:

Raymond McCormick a/k/a Rawim started the evening out with a heart-pounding moment in many movies — the bomb defusement.
Cut the Red Wire
• 3/4 oz Gin
• 3/4 oz White Rum
• 3/4 oz Passion Fruit Purée
• 3/4 oz Lime Juice
• 1/3 oz Crème de Noyaux
• 3 drop Vanilla Extract
Shake with crushed ice, add 1 oz of club soda, and pour into a Collins glass. Float a 1/2 oz of dark rum.

Fred Yarm of Cocktail Virgin/Slut honored the Spaniard who defends against villainy.
Mask of Zorro
• 1 1/2 oz Spanish Brandy
• 3/4 oz Dry Sherry
• 1/2 oz Coffee Liqueur
• 1/4 oz Cinnamon Syrup
• 1 dash Angostura Bitters
• 1 Egg White
Shake once without ice and once with and strain into coupe glass. Garnish with a ‘Z’ made with drops of Angostura Bitters on the egg white froth.

DrinksBurgh’s Michael Basista went all Indy on us with this flaming number.  This drink gets my nod for best visual symbolism in a recipe for the night!
Kali Ma’s Flame
• 1 1/2 oz Gold Rum
• 1 oz Spiced Rum
• 1 oz Lime Juice
• 1 oz Coco Lopez
• 1/2 oz Grenadine
Shake with ice and pour unstrained into a tall glass or Tiki mug. Fill a half spent lime shell with a 1/2 oz of Lemon Hart 151, ignite, and sink into the glass.

Dan Chadwick of Kindred Cocktails mixes up a Dirty Harry line with a Jamaica rum pun.
Are You Feeling Lucky, Funk?
• 1 1/2 oz Smith & Cross Rum
• 1 1/2 oz Amaro Nonino
• 1/4 oz Zirbenz
• 1 dash Angostura Bitters
Build in an Old Fashioned glass with a large ice cube. Stir to mix and chill.

Rated R Cocktails‘ JFL drink name can only be pronounced with an Schwarzeneggerian accent which might bleed into the reading the rest of the recipe…
Da Choppa
• 4 oz Diced Mango
• 1/2 Banana, sliced
• 3/4 oz Falernum
• 3/4 oz Lime Juice
• 1 oz Barbancourt 5 Star Rum
• 1/2 oz Cruzan Blackstrap Rum
• 1/2 oz Cruzan White Rum
• 6 oz Crushed Ice
• 2 dash Angostura Bitters
Blend on high 20 seconds while screaming “GET TO DA CHOPPA!” Pour into a Tiki glass and garnish with a lime wedge.

Zach the Venture Mixologist’s Batman tribute gets my nod for drink of the night with this bitter bomb! Or wouldn’t the Batman tribute be the Dark Knight? Hmm… maybe it’s a generic action movie moment when all things go haywire.
Dark Night
• 3/4 oz Cynar
• 1/2 oz Beefeater Gin
• 1/2 oz Campari
• 1/2 oz Dubonnet
• 1/4 oz Fernet Branca
• 2 dash Celery Bitters
Stir with ice, and strain into a rocks glass containing fresh ice. Garnish with a lemon twist.

Finally, Scofflaw’s Den’s SeanMike took the Mexican-themed story of a man who goes off to the Middle East to save his brother and put it into a glass.  This one gets my nod for best thematic elements in a drink!
Saving Private Perez
• 2 oz Mezcal
• 1 oz Lime Juice
• 1/2 oz Agave Syrup
• 1/4 oz Arak
• 1 dash Angostura Bitters
Shake with ice and pour unstrained into an Old Fashioned glass.

Last week for Thursday Drink Night, we lacked a theme but we did not lack for participation. Instead, it was free form like the early days of Mixoloseum events. Here are some of the highlights:

Zach Pearson was moved by the death of musician Levon Helm, and in tribute he created this drink.
The Night They Drove Old Dixie Down
• 2 oz Elijah Craig 18 Year Bourbon
• 3/4 oz Atholl Brose Scotch Liqueur
• 1/2 oz Amaro Cora
• 1 dash Underberg Bitters
Shake with ice and strain into a wine glass. Top with 1 oz ginger beer.

Cocktail Virgin/Slut’s Fred Yarm came up with a Ramos Gin Fizz variation using an amaro made at the Fratelli Branca distillery instead of gin.
Fratelli Fizz
• 2 oz Fernet Branca
• 1/2 oz Lemon Juice
• 1/2 oz Lime Juice
• 1 oz Cream
• 1 Egg White
Shake once without ice and once with. Strain into a highball glass containing 2 oz of soda water. Garnish with a mint sprig and an orange twist.

Dan Chadwick of Kindred Cocktails was on a Central and South American kick that night. Here is his Brazilian bittered beverage.
Bad Girl Batida
• 1 Lime cut in wedges
• 2 oz Cachaça
• 1 oz Cynar
• 1/2 oz Zucca
Muddle the lime. Add rest of ingredients and ice and shake. Strain into a rocks glass containing fresh ice.

Finally, Ed of Wordsmithing Pantagruel swooped in to steal pun-of-the-night honors as well new product of the night via Combier’s grapefruit liqueur.
Zen Boobist
• 1 oz Zacapa Rum
• 1 oz Coruba Rum
• 3/4 oz Lemon Juice
• 1/4 oz Bénédictine Liqueur
• 1/4 oz Combier Pamplemousse Rose
• 1/4 oz Passion Fruit Syrup
• 1/4 oz Falernum
Shake with ice and pour into a rocks glass. Garnish with sprigs of mint.

Last week for Thursday Drink Night, the theme was “internet meme” with anything web-related Dawkins-like concept being fair game such as the “shit bartenders say” video (pictured above). I will try to do my best sleuthing for the obscure memes for you and provide links to videos and sites for educational and entertainment purposes only.

Mike Basista of DrinkBurgh pays homage to the infamous honey badger who became famous from a nature program that got humorously overdubbed and got called The Crazy Nastyass Honey Badger. My mind wanted to insert peach tree schnapps and cranberry juice into the ingredients list for the beach part, but apparently that was more to set the Tiki tone and not pay respect to the 80s treat.
Honey Badger at the Beach
• 1 1/2 oz Bärenjäger Honey Liqueur
• 1 oz Smith & Cross Rum
• 1/2 oz Lemon Hart 151 Rum
• 1 1/2 oz Orange Juice
• 1 oz Pineapple Juice
Shake with ice and pour into a tall glass. Float 1/2 oz of grenadine and garnish with mint sprigs.

Zach Pearson calls out the pickleback with a brine-free tribute. While the pickleback itself wasn’t necessarily a meme, the “Can this pickleback get more fans than Nickelback” campaign of 2010 certainly was.
The Pickleback
• 1 1/2 oz Dolin Blanc Vermouth
• 1 oz Suze Liqueur
• 1/2 oz Green Chartreuse
• 1/2 oz Lime Juice
Shake with ice and strain into a cocktail glass. Garnish with freshly grated tonka bean (sub nutmeg if you cannot source).

JFL of Rated R Cocktails calls attention to the My Little Pony fanboys called Bronies.
Brony
• 1 1/2 oz Rye Whiskey
• 1 oz Melon Rum
• 1/4 oz Hibiscus Grenadine
• 1/4 oz Lime Juice
• 2 dash Peychaud’s Bitters
Blend with 1/3 cup of ice for 18 seconds. Pour into a coupe glass and garnish with a frozen segment of a candy bar in the middle.

Jim Maserson, also know as Sunny & Rummy, loves the talking pets. His drink name makes reference to a line from the “Ultimate Dog Tease” video.
The Bacon Kind Yeah?
• 1 oz Bacon-infused Bourbon
• 1 oz Rye Whiskey
• 1/2 oz Lemon Juice
• 1/4 oz Maple Syrup
• 2 dash Mole Bitters
Shake with ice and strain into a cocktail glass.

Last week for Thursday Drink Night, the theme was Double Entendre, and with a little alcohol, the dirty double meanings started coming out with ease from the mixologists who stopped in to Mixoloseum’s chatroom that night.

Dan Chadwick of Kindred Cocktails started the fun with this complex rum number.
Black-tailed Whole Hare
• 1 oz Cruzan Blackstrap Rum
• 1/2 oz J.Wray Overproof White Rum
• 1/2 oz Luxardo Amaro Abano
• 1/2 oz Cherry Heering
• 1/4 oz Lemon Juice
Shake with ice and strain into a rocks glass filled with fresh ice.

Zach Pearson batted second but talked about getting batted first. Nice props for the use of cherry-infused Maurin Quina.
It Only Hurts the First Time
• 1 1/2 oz Pink Grapefruit Juice
• 1 oz Gran Classico
• 1/2 oz Maurin Quina
• 1/2 oz Cynar
Stir with ice and strain into a cocktail glass.

DrinksBurgh’s Michael Basista concocted this Bourbon Manhattan with a tropical feel.
Show Me Your Nuts
• 1 1/2 oz Bourbon
• 1/2 oz Hazelnut Liqueur
• 1/2 oz Dry Vermouth
• 1/4 oz Orgeat
• 2 dash Bittermens Tiki Bitters
Stir with ice and strain into a cocktail glass garnished with 2 cherries.

Nick Crutchfield of CaskStrength went Biblical in his honoring the cutest of them all, the redhead. Nick did not leave a recipe for his shrub, but in my estimation it could be made in a pinch with equal parts strawberry syrup (1:1 sugar content) and vinegar with perhaps a quick muddling of a small mint leaf.
Burning Bush
• 1 1/2 oz Hendrick’s Gin
• 1/2 oz Lemon Juice
• 1/4 oz Simple Syrup
• 1/4 oz Cava-Strawberry-Mint Shrub
Stir with ice and strain into a coupe glass. Garnish with a toasted rosemary sprig.

As a halftime break, I offer up a commercial entertainment from Erick Castro, gin extraordinaire:

Next, Frederic Yarm of CocktailVirgin offered up a tribute to a famous dance number and he based the recipe off of the Josephine Baker cocktail.
Banana Dance
• 3/4 oz Aged Rum
• 3/4 oz Port (preferably Ruby)
• 1/2 oz Creme de Banana
• 1 piece Lemon Peel
• 1 Egg Yolk
Shake with ice and strain into a coupe glass. Garnish the top with freshly grated cinnamon.

The Venture Mixologist Zach paired South American sugarcane distillate with a liqueur infused with the spiky artichoke.
The Stubbly Brazilian
• 1 1/2 oz Cachaça
• 1 1/2 oz Cynar
• 2 dash Mole Bitters
Stir with ice and strain into a cocktail coupe glass. Garnish with a lemon twist.

SeanMike of Scofflaw’s Den flipped out with this bitter bomb:
Thanks for Coming, Here’s Taxi Fare
• 1 oz Fernet Branca
• 1 oz Green Chartreuse
• 1 oz Angostura Bitters
• 1 Whole Egg
Shake once without ice and once with. Pour unstrained into a rocks glass.

Finally, Rated R Cocktail’s JFL ran with the Tiki concept and came up with something he has always wanted to taste.
Macaque
• 1 1/2 oz Gold Virgin Islands Rum
• 3/4 oz Creme de Banana
• 1 oz White Grapefruit Juice
• 1/2 oz Coconut Cream
• 2 dash Angostura Bitters
Shake with ice and pour unstrained into a wine goblet. Garnish with powdered cinnamon and toasted coconut flakes.

The theme for last week’s Thursday Drink Night was less abstract (although “April Fools!” was a consideration) and more ingredient based. The goal was to honor dry vermouth which often gets neglected relative to sweet and bianco vermouth and other aromatized wines like Lillet Blanc or Bonal. However, dry vermouth can add some wonderful herbal and floral elements while diminishing the sweetness quotient of various syrup and liqueur ingredients in the mix.

I, Frederic of Cocktail Virgin, led the night off with a rum drink, but it was an aperitif-style drink I created later that I thought was a better libation.
Campeche
• 1 1/2 oz Dry vermouth
• 1/2 oz Gin
• 1/2 oz Campari
• 1/2 oz Peach Syrup (*) (can sub liqueur)
• 1 dash Peychaud’s Bitters
Stir with ice and strain into a cocktail glass. Garnish with an orange twist.
(*) In the off season, this is best made with frozen peaches. 1.5 parts peach slices (chopped), 1 part sugar, 1 part water. Bring to a boil, simmer covered for 20 minutes, let cool. Strain by pouring through a tea towel and then squeezing out residual liquids.

Kindred Cocktails’s Dan Chadwick honored the classic dry vermouth drink, the Martini, by adding some extra body and flavor to it.
Lumberjack Martini
• 1 1/2 oz Bols Genever
• 1 oz Gin
• 3/4 oz Dry Vermouth
• 1/2 oz Zirbenz
Muddle 3 lemon swaths in a low ball glass. Stir the drink with ice and strain into the low ball glass.

JFL of Rated R Cocktails took dry vermouth on an exotic holiday with this creation.
Plantation Playboy
• 1 oz Mount Gay Gold Rum
• 1 oz Dry Vermouth
• 1/2 oz St. Germain
• 1/2 oz Peachtree Schnapps
• 1/4 oz Pimento Dram
• 3 dash Angostura Bitters
Shake with ice and strain into a cocktail glass. Garnish with a mint sprig.

Since SeanMike was away from the chatroom on business, I decided to create a theoretical drink in his style and attribute it to him. While it is based off of the Chrysanthemum from the Savoy Cocktail Book which I have enjoyed, I have yet to try this hops-worthy variation.
Hyacinth Life
• 2 oz Dry Vermouth
• 1 oz Bénédictine
• 1 barspoon Absinthe (1/8 oz)
Build in a highball glass filled with ice. Stir to cool and top with 2-3 oz Miller High Life beer (sub another American lager or pilsener beer). Garnish with an orange twist and add a straw.

Last Thursday, the theme for the drink night was “spring”; the idea was described as, “It’s spring so put a spring in your step! Use something fresh from the ground or make something you like to drink on a beautiful day.” Perhaps some of these creations should be submitted to Drinking In America’s Cabin Fever spring-themed cocktail contest!

Dan Chadwick of Kindred Cocktails named his drink after one of the floral harbingers of spring.
Snowdrop
• 1 1/2 oz Gin
• 1/2 oz Clear Creek Eau de Vie of Douglas Fir
• 3/4 oz Green Chartreuse
• 1/2 oz Lime Juice
• 1 dash Bittermens Grapefruit Bitters
Shake with ice and strain into a rocks glass containing a large ice cube.

Zach Pearson’s drink used Capillaire, a syrup flavored with maidenhair ferns which go by the Latin name of Adiantum capillus-veneris. Alternatively, the drink name could be in reference to the 4th century poem Pervigilium Veneris, an ode to the season with lines like, “She sings; I am silent; when will my springtime come?”
Veneris
• 2 oz Broker’s Gin
• 1/2 oz Branca Menta
• 1/2 oz Capillaire
• 4 dash Lactart
Shake with ice and strain into a cocktail glass. Garnish with a lemon twist.

Rated R Cocktails‘ JFL welcomes the season with fresh herbs from the garden.
Juniper Jackass
• 3 oz London Dry Gin
• 1/2 oz Grand Marnier
• 7-8 leaf Chocolate Mint
• 1 wheel Lime
Muddle mint leaves and lime wheel in a rocks glass. Add spirits and ice; stir to mix.

Mike Basista of DrinksBurgh went herbal with lemongrass and complemented its spiciness with ginger beer.
Yard Work
• 1 1/2 oz White (unaged) Rye
• 1/2 oz Simple Syrup
• 1 stalk Lemongrass
• 3 oz Ginger Beer
Muddle the lemon grass in a mixing glass along with the rye and syrup. Strain into a rocks or highball glass filled with ice. Top with ginger beer and gently stir to mix.

Scofflaw’s Den’s SeanMike ventured into the floral realm with this highball that could be called the RSG&T.
Spryeng
• 2 oz Rye Whiskey
• 1/2 oz St. Germain
• 1 dash Angostura Bitters
• Tonic Water
In a Collins glass filled with ice, add the rye and St. Germain. Stir and top with tonic; garnish with the Angostura Bitters.

Finally, Zach the Venture Mixologist calls for clementines whose season extends until early spring.
C-squared
• 1 tsp Coriander Seed
• 2 oz Espolón Blanco Tequila
• 1 oz Aperol
• 1/4 oz Clementine Juice
• 1/4 oz Lime Juice
• 2 dash Grapefruit Bitters
Muddle the coriander seed with the tequila. Add rest of ingredients and ice, shake, and double strain into a cocktail glass.

Last night in the Mixoloseum chatroom was an “Irish” themed Thursday Drink Night just in time for Saint Patrick’s Day. If you’re looking for some options other than green beer, Guinness, and shots of Jameson, here are a few of the winners from the event:

Dan Chadwick of Kindred Cocktails seems very bitter about something, or at least his drink is rather bitter forward and complex:
Red Headed Step Child
• 1 1/2 oz Irish Whiskey
• 1/2 oz Campari
• 1/2 oz Amaro Nonino
• 1/2 oz Dry Vermouth
• 1 dash Bitters
Stir with ice and strain into a rocks glass. Garnish with a lemon twist.

Nihil Utopia’s Dagreb proffers a Toronto-like drink. Instead of Fernet Branca, he opts for a German digestif:
The Goose Step
• 1 1/2 oz Bushmills Irish Whiskey
• 1/4 oz Underberg
• 1 dash Grenadine
Stir with ice and strain into a small cocktail glass. Garnish with an orange twist.

JFL of Rated R Cocktails seems to mix a stereotypical St. Paddy’s Day cocktail with a Tiki one:
Haggerty’s Draught
• 2 1/4 oz Michael Collins Irish Whiskey
• 3/4 oz Green Tea Syrup (1:1)
• 1/4 oz Green Creme de Menthe
• 1/2 oz Ginger Syrup
• 1/2 oz Lime Juice
• 1/4 oz Grapefruit Juice
Shake with ice and strain into a Pilsner glass filled with crushed ice. Garnish with freshly grated nutmeg and a lime twist.

Cocktail Virgin/Slut’s Fred Yarm takes a classic style of drink, the Fix, and gives it an Irish sheen:
Belfast Fix
• 2 oz Irish Whiskey
• 3/4 oz Irish Breakfast Tea Syrup (1:1) (*)
• 1/2 oz Lemon Juice
Shake with ice and strain into a rocks glass filled with crushed ice. Garnish with a lemon twist and add a straw.
(*) Irish Breakfast Tea is often Assam or other black tea mix, so those teas would would as a substitute in a pinch.  Mix and equal part of hot tea with an equal part of sugar, stir to dissolve, and let cool.

Jim Maserson, a/k/a Sunny & Rummy, makes a crafty layered shot:
Dublin’s Other Trinity
• 1/2 oz Guinness syrup (chilled) (*)
• 1/2 oz Bailey’s (chilled)
• 1 oz Jameson Irish Whiskey
Carefully layer in order pousse-café style in a frosted shot glass (with the whiskey on top). Shoot and chase with draught Guinness.
(*) Guinness syrup is made by reducing Guinness by half over a medium heat. Then combine that volume with an equal part of sugar.

Last Thursday was a most foul themed drink night here at Mixoloseum. With the title “[Expletive Deleted],” online mixologists were dared to cross the line especially with the drink titles. Here are some of the highlights.

Winner of “Drink Name of the Night” goes to Zach Pearson with his layered cocktail that requires instructions on how to quaff:
Hand Me the Fucking Keys, You Cocksucker
• 1/3 Vanilla Syrup
• 1/3 Zwack Unicum
• 1/3 Laird’s Bonded Apple Brandy
Layer in a pousse-café glass. Float a barspoon of Lactart on top. Sip to taste the acidity then shoot.

For the best riff on a Tiki drink, there was JFL of Rated R Cocktails with his take on the Jungle Bird:
Damn Bird
• 1 oz Lemon Hart 151 Rum
• 3/4 oz Campari
• 2 oz Orange Juice
• 1/2 oz Grapefruit Juice
• 1/2 oz Cinnamon Syrup
• 1/2 oz Vanilla Syrup
Blend for 15 seconds with 1 1/3 cup crushed ice. Pour into a tulip glass garnished with an orange wheel, parasol, and a straw.

The top political drink goes to Frederic of Cocktail Slut with his G.O.P. tribute. Apparently it tasted a lot like Chai tea in a good way:
Hot Santorum
• 1 barspoon Blackstrap Molasses (1/8 oz)
• 1 oz Dark Rum
• 1/2 oz Tawny Port
• 1/2 oz Cream
• 2 dash Angostura Bitters
• 1 thin pat Butter
• 4 oz Boiling Water
Build in a preheated mug. Mix by whisking to frothiness.

Dan of Kindred Cocktails gets a nod for his post-modern pun of what looks like a delicious Brazilian-themed Ward 8:
Pomographer
• 1 1/2 oz Cachaça
• 1/2 oz Lemon Juice
• 1/4 oz Simple Syrup
• 1 dash Grapefruit Biters
Shake with ice and gently strain into frozen coupe glass that had 1/4 oz of grenadine drizzled down the inside.

For the “3-Fingered Salute” award, Jim Maserson a/k/a Sunny & Rummy takes the cake with this smoky apple number:
The Shocker (a/k/a The Stinky Pinky)
• 1 3/4 oz Laird’s Applejack
•1 1/4 oz Mezcal
• 1/2 oz Punt e Mes
• 1/4 oz Creme de Cacao
• 1 dash Peach Bitters
Stir with ice and strain into a cocktail glass.

Similar to the Damn Bird but with a bit of grime to it, Zach the Venture Mixologist provides this Scotch beast:
The Dirty Cock
• 2 oz Black Grouse Blended Scotch
• 3/4 oz Punt e Mes
• 1/2 oz Campari
• 1/4 oz Orgeat
• 1 barspoon Lemon Juice (1/8 oz)
• 1 dash Mole Bitters
Stir with ice and strain into a coupe glass. Garnish with an orange twist.

Mark of A Drinkers Peace proffers this hot buttered nutty toddy:
Big Fat Fuck (for Ween)
• 1 oz Ardbeg 10 Year Scotch
• 1 oz Becherovka
• 1 oz Giffard Chestnut Liqueur
• 4 oz Boiling Water
Add to teacup. Float 1 tsp ghee (sub coconut oil) and garnish with freshly grated nutmeg.

Last week for Thursday Drink Night, the theme was “Gin and Juice.” While orange juice and bath tub gin were popular during Prohibition, other juices work quite well with gin including lime in the Pegu Club, grapefruit in the Seventh Heaven, lemon in the White Lady, and pineapple in the Hawaiian. Participants here also came up with pomegranate, carrot, and apple to showcase gin’s ability to work with a wide variety of fruit and vegetable flavors.  Without further ado, here are some of the drinks:

Seru of Rated R Cocktails took the Polynesian route with his pineapple juice-laden drink.
Chief Steady
• 1 1/2 oz London Dry Gin
• 1 1/2 oz Pineapple Juice
• 1/2 oz Domaine De Canton Ginger Liqueur
• 1/4 oz Pimento (Allspice) Dram
• 1/4 oz Honey Syrup
Shake with ice and strain into a cocktail glass garnished with an ice shell and a cherry.

Fred Yarm of Cocktail Virgin made a variation on the Pegu using Scofflaw proportions and named it after another British navy base-associated club during that period.
Tanglin Club Cocktail
• 1 oz Gin
• 1 oz Dry Vermouth
• 1/2 oz Passion Fruit Syrup
• 1/2 oz Lime Juice
• 2 dash Angostura Bitters
Shake with ice and strain in to a cocktail glass. Garnish with an orange twist.

Venture Mixologist Zach took the healthy route with a spiced carrot juice concoction replete with a load of vitamins A and C.
Stick and Carrot
• 2 oz Leopold’s Gin
• 1 oz King’s Ginger
• 1/2 oz Lemon Juice
• 1/2 oz Carrot Juice
• 3 dash Angostura Bitters
Shake with ice and strain.

Our other Zach, Zachary Pearson, joined in on the fun with this semi-tropical number.
Word Sling
• 1 1/2 oz St. George Terroir Gin
• 3/4 oz Lime Juice
• 1/2 oz Orgeat
• 1/4 oz Lemon Juice
• 1/4 oz Maraschino Liqueur
• 20 drop Bittermens Grapefruit Bitters
Shake like hell and strain into a cocktail glass.

Michael Basista of DrinksBurgh came up with the pun of the night award winner with this autumnal libation.
Gin-der Bender
• 1 1/2 oz Gin
• 1 oz Pressed Apple Cider
• 1/2 oz Cinnamon Syrup
• 1/2 oz Vodka
• 2 drop Angostura Bitters
Shake with ice and strain.

I thought the night was over as people bid their adieus; however, Dan Chadwick of Kindred Cocktails showed up later in the night and started the second wave. His Aviation variation hints at the safety of terrestrial travel.
Ground Transportation
• 1 1/2 oz Gin
• 1/2 oz Lemon Juice
• 1/4 oz Pomegranate Juice
• 1/2 oz Simple Syrup
• 1/4 oz Maraschino Liqueur
Shake with ice and strain into a rocks glass containing a large ice cube.

With the second wave upon us, I felt the need to craft another drink so Dan was not drinking alone, so here is my (Fred of Cocktail Virgin) second pass named after a Swedish surrealist with a Hoop La!, Last Word, and Paper Airplane structure.
Svanberg
• 3/4 oz Gin
• 3/4 oz Lime Juice
• 3/4 oz Swedish Punsch
• 3/4 oz Curaçao
Shake with ice and strain into a cocktail glass.