Cocktail Recipes from various sources. Some of them looked good, fit a mood, or were a result from Cocktail Roulette (grab a cocktail book, flip to a random page and point. Make that drink. Drink that drink. No mercy). Most of these have been Rule 37 recipes, a unique drink every week. Feel free to play along. Note: Rule 37 drinks are usually a bit off the beaten path, and may contain ingredients not generally found in a small home bar setup.


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Agave Kiss
Read the full post here: Squirrel Farts – Cream!
– 2 oz tequila
– 1 oz white crème de cacao (used dark; didn’t have the white)
– 1 oz cream
– 1/2 oz Chambord (used Flag Hill raspberry liqueur)

Shake, strain, serve in a chilled cocktail glass. Garnish with raspberries. When using cream in a recipe, be sure to shake it extra hard to get a nice, frothy consistency.


The Angel’s Tit
Read the full post here: Squirrel Farts – The Angel’s Tit
– 1/4 oz white crème de cacao (again, had to use the dark, didn’t have white)
– 3/4 oz maraschino liqueur
– Top with fresh whipped cream and a cherry

In a shooter or shot glass (I used a cocktail glass for photo purposes), layer the cacao, then maraschino, then dollop on whipped cream. Top with a cherry. Works better in pairs: just one looks kind of lonely.


The Applejack Rabbit
Read the full post here: Squirrel Farts – The Applejack Rabbit
– 1 1/2 oz applejack
– 1/4 oz fresh orange juice
– 1/4 oz fresh lemon juice
– 1/4 ounce maple syrup

Shake, strain, serve. Cocktail glass will do nicely.




Barbados Punch
– 1 oz rum (Used Meyer’s Dark)
– 1/4 oz triple sec
– 1 oz lime juice
– 2 oz pineapple juice

Pour ingredients into blender. Blend until smooth. Serve frozen.




The Bee’s Knees
Read the full post here: Squirrel Farts – The Bee’s Knees
– 2 oz gin (Used Beefeater London Dry for this one)
– 3/4 oz honey syrup*
– 1/2 oz lemon juice

Shake/ strain/ serve

*To make honey syrup, combine equal parts honey and warm water. Stir until honey dissolves. I used official organic Maine honey from Blue Line Apiary, North Berwick, ME


Bell of Camille
Read the full post here: Squirrel Farts – The Bell of Camille
From Robert Jay Misch’s Quick Guide to Spirits

– 1 1/2 oz bourbon (Old Crow Reserve)
– 1 oz Campari

STIR in an ice filled mixing glass. Use a julep strainer to, well, strain into a cocktail glass, or, as I prefer, a rocks glass with a travel-sized iceberg in it. I garnished with an orange peel sliced thrice.


Between the Sheets
Read the full post here: Squirrel Farts – Between the Sheets
– 3/4 oz brandy
– 3/4 oz light rum (Bully Boy!)
– 3/4 oz triple sec
– 1/2 oz fresh lemon juice

Gently introduce the brandy and rum in a mixing glass; they’ll come to appreciate each other quickly. While their comfort level is warming, add the triple sec to the ménage. Gradually ease in the lemon juice, as a wicked delight to the threesome of spirits. Add ice and shake the group frantically until they collapse in a satisfied heap. Dribble the ensemble into a chilled cocktail glass to rest in the afterglow.
Seductively twirl a lemon spiral, as one would coquettishly play with a lock of hair, trying to win favor with an admirer across the bar. Whilst their attention is undivided, garnish delicately with the lemon, as a token keepsake bestowed on a paramour.


The Black Plague
A Squirrelfarts Original
Read the full post here: Squirrel Farts – The Black Plague
– 2.5 oz red wine (I used a 2008 Bogle merlot)
– 12 oz stout or porter (A can of Guinness went into this one)

Um. Pour in the wine, then the Guinness.
Or reverse that.
Either one.


The Black Velvet
Read the full post here: Squirrel Farts – Casino Royale/Black Velvet
From Dale DeGroff’s ‘The Craft of the Cocktail,’ my first and fav cocktail book.
“This unusual drink dates to the death of Queen Victoria’s husband Prince Albert in 1861, which set off deep mourning. They even draped the Champagne in black for this recipe.

– 4 oz Guinness stout
– 4 oz Champagne

Slowly pour together equal parts of Guinness Stout and Champagne in a beer glass.”


The Blue Train
– 1 1/2 oz gin
– 1/2 oz triple sec
– 1/4 oz lemon juice
– Dash of blue curaçao

Shake/strain/serve/slurp/sleep




Blue Margarita
(substitute blue curaçao for triple sec in margarita recipe)
– 1 1/2 oz tequila
– 1 oz blue curaçao
– 3/4 oz fresh lime juice

Shake it. Strain it. Shove it. Love it.


The Boulevardier
Read the full post here: Squirrel Farts – The Boulevardier
– 1 1/2 oz bourbon whiskey
– 1 oz sweet vermouth
– 1 oz Campari

Combine ingredients in a mixing glass with ice and STIR.
Strain into a chilled cocktail glass and garnish with orange twist.


Brandy Alexander
Read the full post here: Squirrel Farts – Cream!
– 1 oz brandy/cognac
– 1 oz crème de cacao
– 1 oz cream
– dust with nutmeg

Shake nice and hard, especially if using a heavy cream. Strain and serve in a cocktail glass.


The Buck
A Buck can be a Gin Buck, Rum Buck, Brandy Buck or in this case, Whiskey Buck
– 2 oz whiskey
– Juice and shell of half a lemon
– 4-6 oz ginger ale

Squeeze lemon juice into a collins glass, then drop the juiced shell of lemon into the drink. Add ice, then pour whiskey over ice. Top with ginger ale, and stir to taste.

Casino Royale
Read the full post here: Squirrel Farts – Casino Royale/Black Velvet
A Dale DeGroff original recipe

– 1 oz gin
– 1/2 oz maraschino liqueur
– 1 oz fresh orange juice
– 1/4 oz fresh lemon juice
– Champagne or sparkling wine to top

Combine ingredients (except champagne) in a cocktail shaker and shake. Strain into a chilled cocktail glass and top with champagne or sparkling wine. Garnish with orange twist.


Dark & Stormy
The name “Dark ‘N’ Stormy” is actually trademarked by Goslings, and since I used Meyers dark rum, this is a Dark “&” Stormy.

– 2 oz dark rum
– 4 oz ginger beer
– Lime wedge

Pour dark rum over ice in a highball glass. Top with ginger beer.
Squeeze lime wedge to taste and drop in glass. Sip n’ slurp.


The East India Cocktail
Read the full post here: Squirrel Farts – The East India Cocktail
The Dale DeGroff version, not from his book. Plus, I didn’t follow the recipe exactly, so there’s that.
– 1 1/2 oz cognac (I cheated and used brandy)
– 1 oz orange curaçao
– 1 1/2 oz pineapple juice (he said unsweetened, but I just used the Dole I normally use)
– 1 dash Angostura bitters (I used a couple dashes)
– Flamed orange peel
– Nutmeg

Shake/strain/serve in chilled cocktail glass. Flame the orange peel over the top, and grate some fresh nutmeg on the foam.

The Employees Only Manhattan
Read the full post here: Squirrel Farts – Employees Only Manhattan

– 1.5 oz rye whiskey (Rittenhouse)
– 1.75 oz sweet vermouth (Rosso)
– .5 oz Grand Marnier
– 3 dashes Angostura Bitters

Stir and serve into a chilled cocktail glass. Twist a lemon peel over the top, expressing the oils, then drop into the drink.


The French Blues
Read the full post here: Squirrel Farts – Soused in SanFran – Part 5
– 2 oz gin (Bombay Sapphire)
– 1/2 oz lime juice
– 1/2 oz simple syrup
– small handful of fresh blueberries
– sink 1/2 oz blue curaçao
– flamed orange peel garnish
– fresh blueberry garnish
– champagne to top

Lightly muddle the blueberries in a mixing glass and pour in gin, lime juice and simple syrup. Shake and strain into a champagne flute. Sink (opposite of a float) blue curaçao to bottom of glass and top with champagne. Garnish with flamed orange peel and blueberries.


The French Revolution
Read the full post here: Squirrel Farts – Champagne Night!
From Gary Regan’s “The Bartender’s Bible”
– 2oz brandy
– 1/2oz framboise (Flag Hill raspberry liqueur)
– Top w Champagne

Stir the brandy and framboise in a mixing glass with ice, then strain into a champagne flute and add the wine.


Horse’s Neck
– 2 oz Rittenhouse Rye whiskey
– 3 dashes Angostura bitters
– Ginger ale

Peel an entire lemon and insert peel into glass, with one end hanging over the rim of the glass, as a “horse’s head and neck.” Add ice. Pour whiskey and dash bitters over ice. Top with ginger ale. Stir to taste.


The Hurricane
Read the full post here: Squirrel Farts – The Hurricane
(adapted from Dale DeGroff’s recipe)

– 1.5 oz light rum (Bully Boy white)
– 1.5 oz dark rum (Meyer’s Dark)
– 3/4 oz fresh lime juice
– 2 oz passion fruit juice
– 2 oz fresh orange juice
– 2 oz pineapple juice
– 1 oz raw simple syrup
– 2 dashes Angostura bitters
– Generous dash of grenadine

Shake like trees in the wind, pour like water into a flooding basement, and drink like there’s no tomorrow.


The Leatherneck Cocktail
– 2 oz blended whiskey (I used Canadian Club 6yo)
– 3/4 oz blue curacao
– 1/2 oz fresh lime juice
– Garnish with a lime wheel
From Ted Haigh’s Vintage Spirits and Forgotten Cocktails, a great book of odd cocktails from Back in The Day, and a great reference for fulfilling the requirements of Rule 37.

“Shake violently on the rocks and serve in a cocktail glass… stop smoking. Fasten your seat belts. Empty your fountain pens. Because after two gulps, you’ll seriously consider yourself capable of straightening out Chinese fire drills.”


The Long Hello
Read the full post here: Squirrel Farts – Champagne Night!
– 3/4oz apple brandy (Laird’s Applejack)
– 3/4oz St Germain
– 1 dash Fee Bros Whiskey Barrel Aged bitters
– Champagne to top
– Grated nutmeg garnish

Shake the brandy, St. Germain, and bitters, and strain into a cocktail glass. Top with champagne. Dust grated nutmeg over the top as garnish.


The Heavenly Manhattan
Read the full post here: Squirrel Farts – The $50 Manhattan
Technically not a Rule 37, as I’ve had many many Manhattans, but this is my favorite recipe.

– 2 oz Rittenhouse 100-proof bottled-in-bond Rye whiskey
– 1 oz Martini & Rossi sweet/ red/ Italian vermouth
– 2+ liberal dashes Fee Bros Whiskey-barrel Aged Bitters (wow)
– Maraschino cherry garnish

Stir. Strain. Serve. Soil yourself.


The Molasses Flood, 1919
Recipe from Marliave, 10 Bosworth St., Boston

– 1 1/2 oz Sailor Jerry navy rum
– 1/2 oz molasses syrup
– 1/2 oz ginger syrup
– 1 oz fresh lime juice

Shake, strain into chilled cocktail glass. Chewy molasses sweet with a ginger snap and lime tart. Wonderful.

Named for the Molasses Flood of 1919 in Boston’s North End. Yes, this really happened.


The Monkey Gland
Read the full post here: Squirrel Farts – The Monkey Gland

– 1 1/2 oz London Dry gin (used Bombay)
– 1 1/2 oz fresh orange juice
– 1 teaspoon absinthe (Dr. Cocktail says Pernod or Ricard will do the trick. I went with Pernod)
– 1 teaspoon grenadine (the real stuff)

Shake, strain, serve into a chilled old-timey cocktail coupe.


The Nautilus
Read the full post here: Squirrel Farts – The Nautilus
– 2 oz tequila
– 2 oz cranberry juice
– 1 oz freshly squeezed lime juice
– 1/2 oz of sugar syrup (I used agave syrup)


Shake like a South Seas squall and pour over arctic ice in a highball glass.
Drink like a fish and submerge into an underwater adventure.


Negroni
Yes, this is a classic, but I had my first one back in March ’11.
And many more since.

– 1 oz gin
– 1 oz sweet vermouth
– 1 oz Campari


Pour ingredients over ice in a mixing glass and STIR, as a Martini or Manhattan. Serve “up” in a cocktail glass. Garnish with orange peel. I prefer mine on the rocks.


The Old Pal Cocktail
(I made a double)
– 2 1/2 oz blended whiskey (I used Canadian Club 10yo)
– 1 oz sweet vermouth (Martini & Rossi)
– 1 oz grenadine (homemade)

Stir with ice in a mixing glass, like a Martini or Manhattan.
Strain into a cocktail glass, or, in my case, a rocks glass.


Parisian Blonde
Read the full post here: Squirrel Farts – Cream!
From Modern Drunkard Magazine’s Concerned Cad archives: “Another fine trick is to tell the patron on the next bar stool that you will introduce him to a blonde from Paris if he buys you a drink. If he agrees, and he probably will, tell the bartender to put this one together. (Don’t tell him the name, it tends to spoil the fun.)”

– 1 oz gin (Bombay London Dry)
– 1 oz dry vermouth
– 1/4 oz creme de cassis
– 2 oz cream

“Shake with ice, strain into a cocktail glass and serve.

Accept the drink, salute your benefactor then drink it down like there’s a fire in your belly. When he asks when he can meet the French blonde, give him an odd look and say, ‘You just did, chum. She liked me better.’ Once again, run, do not walk, to the nearest exit.”


The Pegu Club
– 3 oz gin
– 1 oz triple sec
– 1 oz lime juice
– 4 dashes Angostura bitters

Shake/strain/sip

For a true lover of the Pegu, check out The Pegu Blog.


Pernod Pastis
In celebration of my incredibly cheap bottle of Pernod from Canada.
Un petit apéritif: pastis du Pernod avant le dîner.

– Mix one part Pernod (anise liqueur) with five parts water, or to taste.

A votre santé!




The Pisco Sour
Read the full post here: Squirrel Farts – Gettin’ Pisco’d
– 2 oz Pisco (a clear grape brandy produced in Chile or Peru)
– 3/4 oz fresh lime juice
– 1 oz simple syrup
– 1/2 egg white

Dry shake ingredients (without ice) to emusify the egg white. Then add ice, shake/strain/serve in a rocks or Pisco glass. Dash Angostura bitters on top for aromatics and aesthetics.


The Prado Cocktail

– 1 1/2 oz silver/blanco tequila
– 3/4 oz Lime Juice
– 1/2 egg white
– 1/2 oz maraschino liqueur

Shake ingredients without ice using spring of a hawthorne strainer to help add volume. Add ice and shake. Strain into a cocktail glass. Garnish with a lime wheel and cherry.

Video by Robert Hess available here: The Prado Cocktail


The (El?) Presidente
From Dale DeGroff’s The Craft of the Cocktail
Read the full post here: Squirrel Farts – The (El?) Presidente
– 1 1/2 oz white rum (Bully Boy)
– 3/4 oz orange curacao
– 3/4 oz dry vermouth
– Dash of grenadine

Shake/strain/serve in chilled cocktail glass.
“Created in the 1920s at the Vista Alegre in Havana and named for General Carmen Menocal [sic], the president of Cuba before Batista” ~Dale DeGroff, The Craft of the Cocktail


The Red Raider
Read the full post here: Squirrel Farts – The Red Raider
– 1 oz bourbon (Knob Creek)
– 1/2 oz triple sec
– 1 oz fresh lemon juice
– 1 dash grenadine

Shake over ice and strain into a cocktail glass.
I’d make up something witty, but there really isn’t much about this one that lends itself to double entendres.


Rob Roy
Read the full post here: Squirrel Farts – Rob Roy
– 2 1/2 oz scotch (Talisker 10yo)
– 1 oz sweet vermouth
– Dash of Angostura Bitters (used Fee Bros Old Fashioned)

STIR the ingredients. Don’t you dare shake it. Think of it as a scotch Manhattan. Garnish with a marachino cherry or a lemon twist.


The Royal Hawaiian
From Dale DeGroff’s The Craft of the Cocktail
Read the full post here: Squirrel Farts – The Royal Hawaiian
– 1 1/2 oz gin (Beefeater London Dry)
– 1 oz pineapple juice
– 1/2 oz freshly squeezed lemon juice
– 1/4 oz orgeat (Fee Bros)

Splash ingredients into mixing glass like the waves crashing on the beach, add ice and shaker tin. Shake to a hula rhythm while wearing a grass skirt. Sip by moonlight on a white sand beach.


Satan’s Whiskers (Curled)
Read the full post here: Squirrel Farts – Rule 37
– 1/2 oz gin
– 1/2 oz dry vermouth
– 1/2 oz sweet vermouth
– 1/2 oz orange juice
– 1/4 oz orange curaçao
– 2 dashes orange bitters

Shake, strain, serve.

There are two versions of Satan’s Whiskers: straight and curled. Sip your Satan’s Whiskers curled if it’s still light outside and straight if it’s not. (The straight version substitutes Grand Marnier for the orange curaçao)


The Scofflaw
– 2 oz bourbon or straight rye whiskey
– 1 oz dry vermouth
– 1/4 oz fresh lemon juice
– 1/2 oz grenadine
– 2 dashes orange bitters

Shake and strain into a chilled cocktail glass.


Spritz!
Read the full post here: Squirrel Farts – Champagne Night!
– 1 1/2 oz Campari
– Prosecco (I used the sparkling we had on hand. Didn’t have any Prosecco)

Um. It’s pretty simple. Dump the Campari into a rocks/old fashioned glass over ice and top with the sparkling. I used a flamed orange peel rather than the suggested orange slice.


The Typhoon
Read the full post here: Squirrel Farts – Champagne Night!
– 1oz gin (Bombay)
– Dash of Pernod
– 1/2oz fresh lime juice
– 4oz (top) champagne
– Lime Twist garnish

Shake the first three ingredients and strain into a cocktail flute. Top with champagne. Garnish with a lime twist.
The Lady Friend found this recipe somewhere, and it came with this bit of info: “At first glance, this cocktail may seem elegant and refined, but within the bubbly is a monsoon of flavors and a potency that suggests you hang on to that palm tree before you have another.”