Cockluck #12

Maria: Pina Colada

2.0 oz rum (1 light/1 dark)

1.0 oz pineapple juice

.75 oz lime juice

1.0 oz cream of coconut

Chili tincture (need recipe)

Michelle: Salt and Pine Sipper

1.5 oz Watershed Four-Peel Gin

0.5 oz Yellow Chartreuse (used only .25 oz)

0.5 oz St. Germaine Elderflower Liqueur

.75 muddle Strawberry (1 whole)

0.5 oz Lemon Juice

Muddle strawberry and lemon juice, add remaining ingredients and shake with ice. Strain and serve.

Jessica and Adrian: Mango Agua Fresca

Makes 4 servings

2 cups (475 ml) coconut water (preferably fresh or refrigerated) 1 cup (180 g) ripe mango chunks (I used regular. Can also use Ataulfo) 2 tbsp (30 ml) fresh lime juice

2 tbsp (15 g) peeled, chopped ginger root

1–2 tbsp sugar, to taste (I omitted this)

1 cup (235 ml) filtered water

0.5–0.75 cup white rum (or more to taste)

Ice Limes, for garnish Add mango chunks, coconut water, lime juice, ginger root, and 1 tablespoon sugar to Blender and secure lid. Blend on high until smooth, about 60 seconds. Blend in the water and rum, if using. Taste, adding more lime or sugar if you feel the drink needs it.

Chill until cold, 1 hour, then pour into ice-filled glasses, garnish with lime rounds, and serve.

John: Czech Out My Rum (but renamed The Burt Bacharach—not sure why?)

1.0 oz Appleton 12-Year Rum

1.0 oz Becherovka

0.5 oz Cherry Herring

0.25 oz Portside Spiced Rum

Dash of tiki Bitters

Cherry Bitters

Holly: Satan’s Circus

2.0 oz Rye

.75 oz Chile-infused Aperol

.75 oz Cherry Heering

.75 oz fresh lemon juice

In a cocktail shaker, combine all of the ingredients and fill with ice. Shake until chilled and strain into a cocktail coupe. Serve

*Thai Bird Chile-Infused Aperol:

10 Thai bird chiles, halved lengthwise

750 milliliters Aperol

(or smaller amount if desired)

In a large pitcher, combine the Thai chiles and Aperol, and infuse for 4 to 5 minutes. Strain through a fine-mesh strainer into another container, then pour the liquid back into the Aperol bottle.

Scott: The Brandy Lift

1.5 oz Brandy

0.5 oz Bénédictine

0.5 oz Orgeat

0.5 oz Heavy cream

Soda Water

Add brandy, Bénédictine, orgeat, and cream to a cocktail shaker. Add ice and shake until chilled (Scott did a reverse shake). Double-strain into an 8-ounce fizz glass. Slowly add soda water while paddling back and forth with a bar spoon in the glass until the liquid reaches the top of the glass. Allow the drink to rest for 15 seconds and then slowly add 1 more ounce of soda water to lift the foam above the glass.

Matt: Water Course

Double filtered water, dispensed from a Brita pitcher

filters changed by Matt that day

Liquor Bucket Cocktails:

Adrian: Orange Shrub Martini

Scott/John: Untitled Drink

Amaro (forget the brand?)

Sambuca

Corsair Gin

Watershed Gin

Green Chartreuse

St. Germaine

Dry Curacao

Grapefruit Juice