Pascal Recipe

by Howard | Jul 11, 2025 | Cocktails

A creamy, subtly sweet, and colorful cocktail combining the citrus‑vanilla warmth of Licor 43 with the bright melon flavor of Midori, mellowed by chilled milk, a smooth, easy‑drinking twist best served over ice.

Ingredients

• 1 oz (30 ml) Licor 43
• 1 oz (30 ml) Midori Melon Liqueur
• 2 oz (60 ml) whole milk, preferably chilled (you can substitute with half-and-half for richness)
• Ice cubes, enough to fill the glass
• Garnish (optional): small melon ball or mint sprig

Original Pascal uses 3 ml each of Licor 43 and Midori—far too little. The scaled-up ratio respects the original profile while making a full‑size drink.

Steps to make it

1. Chill your glass: Place a cocktail or rocks glass in the freezer for a few minutes.
2. Build the drink: In the chilled glass, add ice to fill about halfway (or use crushed if preferred).
3. Layer the liqueurs: Pour in the Licor 43, then Midori.
4. Add milk: Gently top with chilled milk, pouring slowly to create a layered, swirling effect.
5. Stir lightly: Use a bar spoon to gently stir once or twice—enough to integrate, but not fully homogenize.
6. Garnish & serve: Finish with a melon ball on a pick or a fresh mint sprig for aroma.

Why does this work better?

• Correct proportions: Up-sizing from 3 ml (0.1 oz!) to 1 oz preserves the drink’s character while becoming a drinkable volume.
• Layering effect: Adds visual appeal and a velvety mouthfeel as flavors meld while sipping.
• Chill factor: Freezing the glass and milk keeps the drink refreshing without quick dilution.
• Optional garnish: Elevates aroma and aesthetics, making it feel crafted rather than casual.

Enjoy your improved Pascal: a harmonious blend of melon, citrus‑vanilla, and creamy freshness—simple to make but elegant to serve.

(Updated: 7/11/25)

Two Turtles Recipe

by Howard | Jul 11, 2025 | Cocktails

A refined, spirit-forward cocktail that marries the herbal complexity of Benedictine with the bright orange notes of Cointreau and the smooth warmth of Canadian whiskey. Perfect for slow sipping in a classic cocktail glass.

Ingredients

• 2 oz Canadian whiskey (60 ml)
• ½ oz Benedictine (15 ml)
• ½ oz Cointreau (15 ml)
• Ice cubes
• 1 maraschino cherry (for garnish)

Steps to Make It

1. Chill a cocktail glass by placing it in the freezer or filling it with ice water.
2. Fill a mixing glass halfway with ice cubes.
3. Pour in the Canadian whiskey, Benedictine, and Cointreau.
4. Stir thoroughly for about 20–30 seconds until well chilled and properly diluted.
5. Discard the ice from the chilled cocktail glass if using the ice-water method.
6. Strain the mixed drink into the prepared cocktail glass.
7. Garnish with a maraschino cherry.
8. Serve and enjoy.

(Updated: 7/11/25)

Kermit The Frog Piss Recipe

by Howard | Jul 2, 2025 | Cocktails

A playful, neon-green tropical cocktail with sweet melon, coconut warmth, and a bright citrus kick. This improved version uses balanced ratios, fresh sweet & sour mix, and a crisp soda finish for a well-rounded drink with great presentation.

Ingredients

Main Drink

• 1 oz (30 ml) Midori melon liqueur
• ½ oz (15 ml) coconut rum
• 2 oz (60 ml) fresh sweet & sour mix (see below for homemade)
• ~2–3 oz (60–90 ml) 7‑Up or other lemon-lime soda (for topping)
• Garnish: lime wheel and maraschino cherry or melon ball

Homemade Sweet & Sour Mix (Optional)

• ½ cup (120 ml) water
• ½ cup (100 g) granulated sugar
• ¼ cup (60 ml) fresh lemon juice
• ¼ cup (60 ml) fresh lime juice

Steps to Make It

Make the Sweet & Sour Mix (Optional)

1. Combine water and sugar in a small saucepan over low heat. Stir until the sugar dissolves completely.
2. Remove from heat and let cool to room temperature.
3. Add the fresh lemon and lime juices. Stir well. Store in the fridge for up to a week.

Prepare the Cocktail

4. Chill your cocktail or highball glass in the freezer for a few minutes.
5. Fill a shaker with ice. Add Midori, coconut rum, and 2 oz (60 ml) of the sweet & sour mix.
6. Shake well for about 10–15 seconds until well-chilled.
7. Strain into the chilled glass over fresh ice (if using a highball).
8. Top gently with 7‑Up (about 2–3 oz / 60–90 ml).
9. Garnish with a lime wheel and a cherry or melon ball.

(Updated: 7/2/25)

Tijuana Taxi Recipe

by Howard | Jun 29, 2025 | Cocktails

A bright, tropical tequila cocktail with striking blue color and layered citrus flavors. Fresh lime juice and agave syrup balance the sweetness of blue curaçao and tropical schnapps, while lemon-lime soda adds sparkle. Perfect for summer parties or beach vibes.

Ingredients

• 2 oz gold tequila
• 1 oz blue curaçao
• 1 oz tropical-fruit schnapps
• 0.5 oz fresh lime juice
• 0.5 oz agave syrup (or simple syrup)
• Lemon-lime soda or club soda (to top)
• Ice cubes
• Garnish: lime wheel, orange twist, maraschino cherry

Steps to Make It

1. Prepare the Glass (Optional):
   Run a lime wedge around the rim and dip it in salt for a light salted rim.
2. Mix the Drink:
   Add tequila, blue curaçao, tropical schnapps, lime juice, and agave syrup to a cocktail shaker filled with ice. Shake well until chilled.
3. Build in Glass:
   Fill a highball glass with fresh ice. Strain the mixture into the glass.
4. Top with Soda:
   Add lemon-lime soda (for sweetness) or club soda (for a lighter finish). Stir gently.
5. Garnish:
   Add a lime wheel, an orange twist, and a maraschino cherry.
6. Serve:
   Insert a straw and enjoy!

If you want, I can make it even shorter or adjust it for a different style (e.g., super minimal or extra fancy).

(Updated: 6/29/25)

Acapulco Dream Cream Recipe

by Howard | Jun 9, 2025 | Cocktails

A creamy, tropical twist on a tequila cocktail, featuring coconut and orange flavors with warm cinnamon spice. This elevated version brings harmony and depth: a citrus lift, smooth sweetness, and eye-catching presentation.

Ingredients:

• 1 ½ oz gold or reposado tequila
• ½ oz cream of coconut
• 1 oz coconut cream (unsweetened, high‑fat)
• 2 oz fresh orange juice
• ½ oz fresh lime juice
• ½ oz cinnamon syrup

Steps:

1. Freeze a cocktail glass (10–15 min).
2. Shake all ingredients with ice for 20 seconds.
3. Double-strain into chilled glass (over ice if desired).
4. Garnish with an orange twist and cinnamon stick, or rim the glass with cinnamon-sugar.

Enjoy your upgraded Acapulco Dream Cream!

(Updated: 6/9/25)

Albert 2000 Recipe

by Howard | Jun 8, 2025 | Cocktails

A subtly citrus-forward spirit blend of Mandarine Napoléon, vodka, triple sec, and dry vermouth, balanced with a bright citrus twist and bitters to elevate complexity and refine texture. Served over quality cracked ice for a crisp finish.

Ingredients

• 2/3 oz (20 ml) Mandarine Napoléon
• 1 oz (30 ml) vodka (medium‑high proof)
• 2/3 oz (20 ml) triple sec
• 1 oz (30 ml) dry vermouth
• 1/4 oz (7 ml) fresh lemon juice (adds acidity/balance)
• 2 dashes aromatic bitters (e.g., Angostura) (adds depth & dries the sweetness)
• Garnish: lemon twist + maraschino cherry
• Ice: cracked or a single large cube

Steps to Make It

1. Chill: Place the old-fashioned glass in the freezer for 5 minutes or rotate with ice while prepping.
2. Build & Shake: In a shaker, combine all spirits, lemon juice, bitters, and ice.
3. Shake Well: Shake vigorously (~10–15 seconds) to chill, slightly dilute, and integrate.
4. Strain & Serve: Strain into the chilled glass over cracked ice or a single large cube.
5. Garnish: Express oils from a lemon twist over the drink and drop it in; finish with a maraschino cherry.

Optional Tweaks for Exploration

• Substitute lemon juice with lime juice for a sharper edge (à la Pegu Club).
• Add a pinch of fine sea salt to enhance brightness subtly.
• Rinse the glass with a light amaro (e.g., Cynar) before pouring for herbal bitterness.

(Updated: 6/8/25)