Robson Cocktail.
1/8 Lemon Juice. (1/2 of 3/4 oz Lemon Juice)
1/8 Orange Juice. (1/2 of 3/4 oz Orange Juice)
1/4 Grenadine. (3/4 oz Homemade Grenadine)
1/2 Jamaica Rum. (1 1/2 oz Appleton V/X Rum)
Shake well and strain into cocktail glass.

Actually, this is exactly what I would consider a “Planter’s Punch”, as opposed to those two earlier “Planter’s Cocktails” (No. 1 and No. 2).  Multiple Citrus, check.  Grenadine, check.  Jamaican Rum, check.  Yep, that’s a “Planter’s Punch” all right.

Tasty, too, though you could probably go with something a bit more distinctive than the Appleton V/X.  Coruba might be awesome, or Haus Alpenz’ Smith and Cross Jamaica Rum, if you were feeling adventurous.

This post is one in a series documenting my ongoing effort to make all of the cocktails in the Savoy Cocktail Book, starting at the first, Abbey, and ending at the last, Zed.

Planter’s Cocktail (No. 2)
1/4 Lemon Juice. (3/4 oz Lemon Juice)
1/4 Syrup. (3/4 oz Rich Simple Syrup)
1/2 Jamaica Rum. (3/4 oz Mount Gay XO, 3/4 oz Wray & Nephew White Overproof)
Shake well and strain into cocktail glass.

Planter’s Cocktail
Note: This drink is greatly favoured by Planters, particularly in Jamaica where Rum is good and cheap.

Well, figured I should use a “good and cheap” Jamaica Rum for this one. Wray & Nephew Overproof seemed like the trick, but couldn’t quite face using it alone so cut it with a an equal part of Mount Gay XO I’d gotten through my association with the CSOWG.

The Mount Gay XO, by the way, is pretty enjoyable for an industrial rum.  Nice sipper and makes a fantastic rum old-fashioned.

In general, we liked Planter’s Cocktail No. 2 better than No. 1, though it was a tad sweet. A half ounce of the rich simple would have been plenty.

It’s funny, one of my first drink quests was for the Planter’s Punch.  I had a good one early on, but then realized soon after that no two bartenders seemed to make the same drink when asked to make a Planter’s Punch.  About all they seemed to have in common was Myer’s Jamaican Rum.

This post is one in a series documenting my ongoing effort to make all of the cocktails in the Savoy Cocktail Book, starting at the first, Abbey, and ending at the last, Zed.

Parisian Blonde Cocktail.

1/3 Sweet Cream. (3/4 oz Sweet Cream)
1/3 Curacao. (3/4 oz Cartron Curacao Triple Sec)
1/3 Jamaica Rum. (3/4 oz Appleton Extra)

Shake well and strain into cocktail glass.  (Well, no.  Using a Milk Frother, whip cream until slightly thickened.  Stir rum and curacao with ice to chill.  Strain into cocktail glass.  Carefully pour lightly thickened cream over the back of a spoon to float on top.  Garnish with finely grated cinnamon.)

As in the Panama Cocktail, again deploying the Clover Club method of agitating the cream separately from the other ingredients, then spooning on top.  Done that way, this is an enjoyable after dinner cocktail, along the lines of a Brandy Alexander.

Found the Cartron Curacao at a liquor store in Napa.  May be my new favorite orange liqueur.  Nice complex intense orange flavor, good proof level, and very little harshness or burn.

The interesting part, here, is that the name of the product uses both “Curacao” and “Triple Sec”, hearkening back to the origins of orange liqueurs.

This post is one in a series documenting my ongoing effort to make all of the cocktails in the Savoy Cocktail Book, starting at the first, Abbey, and ending at the last, Zed.

The Marvel Cocktail

3/4 Jamaica Rum. (1 1/2 oz Coruba Rum)
1/8 Sirop-de-citron. (1/4 oz Monin Lemon Syrup)
1/8 Grenadine. (1/4 oz Homemade Grenadine)

Shake well and strain into cocktail glass.

Previously I have made these sorts of Grenadine and Rum drinks with Appleton V/X.

I have to admit, trying the Marvel with the Coruba Rum, the flavor combination makes a lot more sense.

It’s just a lot more funky and flavorful rum for this application than the Appleton is.

I’m gonna have to go back and try the Chinese Cocktail again.

This post is one in a series documenting my ongoing effort to make all of the cocktails in the Savoy Cocktail Book, starting at the first, Abbey, and ending at the last, Zed.

Kingston Cocktail
(6 People)

3 Glasses Jamaica Rum. (1 1/2 oz Appleton V/X)
1 1/2 Glasses Kummel. (3/4 oz Gilka Kaiser Kummel)
1 1/2 Glasses Orange Juice. (3/4 oz fresh Orange Juice)
1 Dash Pimento Dram. (Very Little St. Elizabeth’s Allspice Dram)

Shake carefully and serve whilst, frothing.

The unique taste of this cocktail is due to Kummel mixed with a liqueur known as Pimento Dram (a Jamaican Liqueur) without which it would lose all its direction.

I had feared this might be rather over sweet. But it isn’t really. Perhaps due to some nicely tart Valencia Oranges. I liked it quite a bit, but then I am fond of caraway flavors. I was enjoying it so much, I gave a taste to Mrs. Flannestad, who got a very puzzled look on her face. So perhaps it isn’t a crowd pleaser.

This post is one in a series documenting my ongoing effort to make all of the cocktails in the Savoy Cocktail Book, starting at the first, Abbey, and ending at the last, Zed.