Rampants Cocktail Masterclass


Kit Reviewer
Book Reviewer
Bradstyley said:
Got a good recipe for a John Collins?
See the list of Collins and the recipe I give above for the interpretation of a fizz, I prefer to use lime as my sour ingredient in Collins, to differentiate from my Fizzes in which I use lemon.

Edited to add: don't forget to add a wee drop of Angoustura Bitters just to accentuate the flavours.


War Hero
Pantsoff said:
Mr Rampant Sir

We are having an 80's party and I was wondering, in your ultimate wisdom, if you could advise one of a "Master Punch"?

I remain
Slightly Squiffy

Can you help?


Kit Reviewer
Book Reviewer
Pantsoff said:
Pantsoff said:
Mr Rampant Sir

We are having an 80's party and I was wondering, in your ultimate wisdom, if you could advise one of a "Master Punch"?

I remain
Slightly Squiffy

Can you help?
I think I can. The a Punch gets its name from the Sanskrit panca (pan-cha) meaning five. No doubt to do with a vast array of recipies that contain five or more ingerdients.

A punch therefore contain whatever you like, but its best to keep them fairly simple:

Planters Punch

1 1/2 oz. Dark Rum
1 oz. Lime Juice
1 1/2 tbsp. Sugar
3/4 oz. Water
6 oz. Pineapple Juice

Shake well until sugar is dissolved.
Pour into collins glass over ice.
Garnish with pineapple slice, orange slice and cherry.

Apricot Rum Punch recipe

1 oz of rum.
1 oz of apricot schnapps.
1 oz of cherry mix.
Orange juice.
Pineapple juice.

Preparation Instructions:
Mix all ingredients and add ice

Artillery Punch recipe

1 quart of bourbon.
1 quart of strong black tea.
24 oz of orange juice.
12 oz of lemon juice.
9 oz of light rum.
6 oz of apricot brandy.
4 oz of dark Jamaican rum.
¼ cup of sugar.

Preparation Instructions:
Pour all of the ingredients over a block of ice in a punch bowl.

Stir thoroughly until the sugar dissolves.

Chill for one hour, then serve.

Take a look at this website for a load of recipes, I just nicked two of them:


I quite like the Blackberry Punch as well, but as word of warning the blackberries you get at this time of year are not the best as they are not in season.
Cheers rampant! I'll give that badboy a go, I don't like excessively sweet flavours so a Collins type cocktail is my usual choice, want to make them at home...


Kit Reviewer
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Ok, now I have whetted your appetites, let us get down to the nitty gritty:
my next 4 posts are going to concentrate on the basics of Cocktails & Mixology -

1- The Bartenders Workshop (the tools of the trade)

2- The Main Ingredients - the most common ingredients you use and how to employ them

3- Techiques - Stirring Shaking and all that jazz explained in easy to understand terms

4- The Importance of Balance:- (a secret that many bartenders just don't recognise.

So wait out and over the course of this evening everything shall be explained. :D


Kit Reviewer
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1- The Bartenders Workshop

Here is a list of the equipment you will need for making all kinds of weird & wonderful drinks. You can buy most of this stuff quite easily. I tend to steer clear of expensive designer gear, mainly 'cos I can't afford it. What I do recommend is that you buy your gear from a reputable Catering Suppliers - try Lockharts at the address you can get all these things for pennies


The Boston Shaker: - a two piece shaker comprising a glass and tin

Go for a 16oz volume

The Hawthorne Strainer:- essential for straining your drinks into their glass

The Fine Strainer:- for double straining and ensuring no unsightly shards of ice get in your drink.

The Bar Spoon:- essential for stirring, layering & measuring: can also be used for bruising mint.

Try & get one like the one in the above photo, I find these to be the best, the twisted shaft and disc end allows for more control when layering drinks, whilst the dimpled spoon provides two measurements: 1bspn and 1/2bspn.
This one is available at:

The Muddler:-
Esentially a rolling pin used for mashing fruits and crushing ice, try and get one of the larger ones (you can play citrus fruit baseball with it). Go for plastic as it is more hygenic. The one below is from:

Jiggers (aka bar measures):- 50ml & 25ml:- these are essential for getting your measurements right. Quite cheap to buy or you can steal them from somewhere. I won't bother with a picture.

Oh and you will need a blender at some point

You will also require:
a lighter
a bottle opener
a wine opener (waiters friend)
a zester
a knife
a chopping board.


Kit Reviewer
Book Reviewer
2 - The Main Ingredients

Your Main Spirits:

Vodka – Stolicnaya for preference
Gin – Plymouth
Bourbon - Buffalo Trace is a good standard (Jack Daniels is not a Bourbon, it is a Tennesse Sour Mash Whiskey, and naff I can’t stand it)
Rum – Havana Club Especial (Don’t bother with Bacardi, its crap only suitable for neds, if you want a white rum try and get Matusalem)
Triple Sec – Most Brands are good, I generally use Cointreau
Whisky – a good blended one, I like Monkey Shoulder
Brandy – I’ll leave this one to your discretion
Tequila – go for a Gold rather than a Silver as it has a more rounded flavour

Simple Syrup/Gomme

The two most common syrups are Gomme Syrup and “Simple Syrup”. Both are sugar/water solutions, however they are not quite the same thing.
Gomme contains Gum Arabic, collected from the Acacia (or Gum) Tree. This gives the syrup a richer more satisfying texture which in turn improves the quality of the drink .
Simple Syrups are simply a sugar /water solution that you can easily make yourself. As a general rule, you should mix 2 parts sugar to 1 part water, and gently heat until all the sugar has dissolved. Then reduce to the desired consistency (thickness).

Often I have witness these products being instead of sugar in drinks such as Mojitos and Caipirinhas. Never substitute syrup for sugar in a drink, especially where the technique involves muddling. When you muddle fruit (esp. Citrus fruits) with sugar it acts as an abrasive on the peel encouraging the release of the natural oils from the skin. The slight bitter zestiness of these oils are an essential and wonderful addition to the balance and flavour of the drink.

1. Fruit Juices & Purees

Fresh Juices


Orange juice 2 days Grapefruit juice
Cranberry juice 2 days Half & Half - 1
Pineapple Juice 2 days Purees
Apple juice 2 days

Half & half is simply a mixture of 50% single cream and 50% full-fat milk.
Care should be taken never to mix old with new. If refilling a container, you must first wash it thoroughly in hot, soapy water, then rinse.

2. Fruits & Garnishes


All fruits & garnishes should be cut on a clean chopping board using a clean sharp knife. Be careful when cutting as it’s easy to slip or lose concentration and cut your-self. Always use fresh and blemish free produce. Think – would you like a brown mouldy piece of fruit in your drink?

These are the main garnishes used in bars, there are others but they are usually particular to individual bars.
• The garnish serves two purposes;
o a garnish provides firstly an attractive decoration, which adds to the appeal, marketability and profitability of the drink.
o Secondly it can complement or add to the taste of the drink e.g. a lime squeeze in gin & tonic or orange slice in a coke.

24 hours Lemon Wedge or Squeeze
• Top and tail the lemon,
• cut in half lengthways and then cut each half into four equal wedges,
• you should then have eight wedges of lemon.
• The lemon must look ‘fresh’ with no spots on the peel, even and bright colour and the flesh must show no deterioration or dryness.

Lemon/Orange Twist 24 hours
• When making twists it is important to remove the skin only. There are two methods to make a twist, depending on your tools. If you only have a sharp knife then take a whole fresh lemon and gentle slice off a portion of skin, trying to take as little of the white (and bitter) pith as possible. If you have a ‘canalling knife’ or Zester then insert the ‘blade’ and slowly rotate the lemon in your hand while applying pressure on the blade. Twists should be removed from the lemon only when you require them for a drink. It is also important to remember that the twist is about the oils in the skin as opposed to the fruit piece…

24 hours Lime Wedges or Squeezes
• Same as lemon squeeze, they should look bright green with no yellow colouring on the skin and no brown edges and the flesh should show no deterioration or dryness.

Orange Slices/Wedges 24 hours
• Top and tail the orange and cut in half lengthways, cut a slit into the middle of the flesh (for placing on the rim of a glass) and cut 1⁄2 inch wide semicircles.

48hrs/2days Celery
• -Top and tail celery. wash thoroughly removing all the dirt and cut the celery so the individual sticks only show 1⁄2 inch above the rim of a glass. The celery should be crunchy and have no brown bruising on the flesh. The celery should be stored upright in a glass of water.

• Most olives are stored in jars with brine (often used for Dirty Martinis).
• Remove the olives as and when you need them, make sure they are not dried out.
• The best olives are ‘Queen’ or Calamata and are generally ‘pitted’, meaning they have had the stone removed. They are traditionally stuffed with Pimentos although, many other things can be used

Maraschino Cherries
• Most Maraschino cherries are stored in jars with a sugar solution.
• Remove only when needed,
• making sure that the cherries are firm, bright red and not dried out.
• Be aware that most bar cherries are just that – artificially coloured and flavoured and preserved with sugar, as opposed to Marasca cherries preserved in Maraschino liqueur.

Pearl Onions
• Most cocktail or Silverskin onions are kept in vinegar
• should only be removed prior to serving.
• They are really only used in a Gibson (martini with onions instead of olives)

48hrs/2days Strawberries
• Make sure they are washed thoroughly and free from bruising,
• cut a small slice into the tip of the strawberry to place on the rim of a glass
• If necessary cut away the ‘leaves’ at the top.

Fruit & Berries 48hrs/2days
• Use them however you like.
Do not store blueberries in a fridge, only in a cool dry dark cupboard
48hrs/2days Mint
• make sure the mint is fresh with green leaves and not wilted and brown.
• Always store in an airtight container, contrary to popular belief it is actually prolonged contact with the air that causes mint to wilt and deteriorate, not lack of water.
• use only the tops of the stalks (sprigs) for garnishes
• the leaves for the making of the drink.
• Use one sprig per garnish.
Cucumber Slice 24hrs
• Wash the cucumber and cut it into 1⁄4 inch slices.

sugar or salt rim
For a, you can moisten the rim of the glass with a lime wedge then dip into a saucer containing the garnish.
For others such as chocolate, moisten with gomme. .
Salt should only be placed round the outside edge of the rim. It is a garnish, not an ingredient!
Only sea salt should be used.
If any salt inside of glass wipe with lime wedge to remove.


Orange juice

Diet coke
Still Water
Anything with lemonade

Anything with tonic
Anything with cranberry
Sparkling Water
Rum drinks
Long vodka
Ginger Beer

Red Bull
Irn Bru

Some specialist spirits like Hendricks have special garnishes (cucumber) so if you don’t know...ask!

The Flamed Zest

This is a very dramatic garnish, which involves burning the complex aromatic oils emitted from citrus zest over the surface of a drink. The flaming of citrus oils gives a warmer, burnt caramel aroma to the drink.
I. Cut a one-inch diameter section of zest from an orange, lime, lemon or grapefruit.
II. Hold the zest, skin side down, over the drink between the thumb and forefinger. It helps to bend the garnish towards your hand slightly
III. Gently warm the zest with a lighter flame. Pinch the zest so that the oils are propelled through the flame towards the surface of the drink. There should be a flash as the oils ignite, enhancing the flavour of the drink.
IV. Run the skin side of the zest around the rim of the glass, and drop the garnish in if required.

3. Ice

Ahh, Ice: a much neglected and misunderstood ingredient. Unfortunately so, because Ice is the most often used and important ingredient that you will encounter in the bar trade. You can never have too much ice in a glass! The less ice there is in a drink, the faster it will melt and create a weak and diluted drink. There are a number of forms in which ice can be found, but the most common are:
• Cubed: The most common and versatile form of ice. The only real essential form of ice that you need.
• Cracked or Flaked: Smaller than cubes but larger than crushed, most commonly found in the fast food industry, excellent for chilling glasses but useless for mixing and shaking. Many people use it as a substitute for crushed ice eg in a Caipirinha, but personally I would advise against it, it doesn’t blend very well when churning and doesn’t melt properly as the drink “evolves” or “ages” after being served. Others use it instead of cubed ice when they want to screw over their customers (see below). Does not help with the balance of the drink.
• Crushed: The second most common form of ice, and exactly what it says. If you don’t have access to an Ice Crusher, or machine that manufactures it, put some cubes in the bottom of a Boston can and hammer the living crap out of them.

Ice is a food product and should be treated with the same due care and attention as any other ingredient on the bar or in the kitchen. Therefore it is essential that your ice is:

• Cold and hard in order that it doesn’t melt too quickly.
• Clean, it’s a food product remember.


Kit Reviewer
Book Reviewer
3 - Techniques

Cocktails:- Some basic rules

1. Always use clean ice
2. Always use the freshest, best quality ingredients
3. Always add ingredients in order of cheapest first
4. Measure & Pour Accurately
5. Always use appropriate clean chilled glass
6. Pre-heat Glassware for hot drinks
7. Check glassware for damage or dirt before use
8. Never touch a glass by its rim
9. Know your recipes – follow standards, deviate only when appropriate
10. Mix Appropriately
11. Taste before Serving
12. Strain Correctly – double strain into stemmed glassware
13. Garnish drinks correctly
14. Always ensure you use clean equipment – wash immediately after use
15. Clean as you go

Cocktail Techniques:

Some recipes call for you to ‘stir with ice and strain’. This mixes the ingredients and chills the drink to the correct serving temperature. Typically drinks are stirred when they contain distilled spirits only, your Martinis and Manhattans. It may seem like a simple technique that you mastered when your were 4, and it is, but its purpose in mixology is important. When you stir drinks the key is to gently combine the ingredients and dissolve enough ice to water down the potent mix just enough to make it palatable don't stir cocktails like your mixing a cake batter, instead keep it slow, smooth and steady and be patient.
Stir cocktails that use distilled spirits or very light mixers only.
What You Need:
• Mixing Glass, Base of a Cocktail Shaker
• Bar Spoon
• Ice
• Cocktail Ingredients
• Strainer
• Fine Strainer
Here's How:
1. Fill Boston Can half way with Crushed Ice
2. Place Mixing/Boston Glass inside Tin
3. Fill Mixing/Boston Glass half way - 2/3 with ice.
4. Add Ingredients
5. Holding the Barspoon at the top of the twisted part of the shaft between your thumb and first two fingers. Dunk the bar spoon into the glass and twirl the shaft back and forth and up and down for 20-30 seconds.
6. When the drink is sufficiently mixed and chilled, strain into the appropriate well chilled glass using the hawthorn & fine strainer
7. Garnish, and Serve.
Be careful not to stir too vigorously or chip the ice, as this will dilute the drink too much.

Of all the cocktail preparations, shaking is by far the most enjoyable and entertaining for you and your guests. Shaking a drink requires you to use either the Boston glass/mixing tin shaker or a three-piece. Shaking is used when a drink needs to be very cold and where the drink is opaque: Once you get your personal shaking style down your cocktails will emerge crisp, cool and concentrated.
What You Need:
• Cocktail Shaker
• Ice Cubes
• Spirits, Liqueurs and Mixers as called for in the recipe
• Strainer (If using a Boston Shaker)
How to
1. Pour ingredients into Boston glass. This is also so the customer can see what you are doing...remember the show!
2. Place 2/3 ice in the Boston glass
3. Cover the Boston glass with mixing tin.
4. Place one hand over the top, one hand over the bottom.
5. Shake HARD and FAST. (10 seconds minimum or till it’s too cold to hold)
6. Tap the seal lightly with the heel of your hand, to break the vacuum.
7. Pour, garnish and serve.

Shaking using a three-piece shaker is more efficient at chilling, due to its all-steel construction, although using a Boston combination looks more appealing to guests.

If using a Boston, the steel half should point at the guest. A shattering Boston glass followed by drenched guests is not one of life’s pleasures…neither is the expensive dry cleaning bill.

Some cocktails need a more thought out shake, a perfect example is a bloody Mary which uses tomato juice which when shaken creates a horrible texture. A gentle rocking of the shaker is a better technique for making this drink.
1. Shake drinks longer and harder that have many ingredients or ingredients that don't mix well such as eggs or cream.
2. Shake to a rhythm. Hum a tune and shake to the beat.
3. Shake frozen or blended drinks like daiquiris and coladas with crushed ice.
4. Don't add fruit to the shaker. Instead add it to the glass after straining.
5. When to Shake:
Shake cocktails when they include fruit juices, cream liqueurs, simple syrup, sour mix, egg, dairy or any other thick or flavorful mixers. Shaking will create a strained drink with a cloudy, effervescent look at first that will clear up within a few minutes after straining.

A ‘built’ drink is any drink which is poured straight into the glass it is to be served in, e.g. gin and tonic, screwdriver.
Add ice to glass, unless the guest specifies otherwise. Pour ingredients into glass, liquor first.
Garnish and serve.
The easiest style of drink to make.

These are drinks made in a blender, and often include fruits etc. These always include crushed ice and sometimes ice creams/sorbets. (These types of drink are often referred to as ‘sorbets’)
Add to your blender the ingredients, fruits and purees first, ice creams/ sorbets next, then crushed ice, then liquor, then juice.
Cover the blender with lid and switch on.
Blend the drink until it reaches a uniform consistency. Pour, garnish and serve.
Over-blending the drink will cause it to become too watery and aerated. Under-blending the drink will mean it still has crunchy bits of ice in it. Aim for perfection in between.

This involves the crushing and marrying of fruits, mint etc using a muddler.
Place ingredients to be muddled in the required glass/ receptacle.
Push muddler down over ingredients using a twisting motion.
Note from the recipe how much or little to mash the ingredients together. This procedure often requires you to churn the ingredients at a later stage. This merely means to stir the ingredients in a glass until they are evenly dispersed throughout the ice and not settled at the bottom.
• Many times you will muddle a bitter and sugar cube in cocktails such as Sazerac and Old-Fashioned
• Limes are often muddle with sugar syrup or other fruit as in a Caipirnha and Bésame.
• For a Mojito sugar, fresh mint leaves and club soda are muddled.
Layering or pouring a pousse-café involves the use of a bar-spoon or other implement to pour liquors into a glass to form clearly Defined layers. As a general rule, liquors with a lower % are heavier. Always start with the heaviest first, moving up to the lightest. (Refer to the gravity chart near the end of the manual)
Position the flat end of the bar-spoon just touching the preceding layer. Touch the pour spout of the bottle you are using to the spiral shaft of the bar-spoon, and allow the liquor to follow the curves to the bottom.
It may help to place your finger over the air-intake of the pour spout, as this will reduce the flow, allowing you to produce a more defined layer.
Other implements may be used, including the back of the spoon, or even a cocktail cherry.

This means layering the final ingredient on top of a cocktail, sometimes using the bar-spoon.
Examples: Harvey Wallbanger, B52, Irish coffee.

This is done by using the back of a barspoon to gently disperse (or float) the ingredient on top of the ingredients already in the glass. This technique is often used to to make layered shots and works best when applying the theories of the specific gravity of different liquor, ie. heavier liquor sinks and lighter liquid rises. To keep the layering effect the drink should not be stirred and practice is the best way to get the feel for creating clean layers.

Rolling is a seldom used mixing technique that is easy to do, with a little practice. High volume drinks like highballs and lowballs which are served on the rocks benefit the most from rolling. This is a great technique for mixing only a few ingredients as it gently combines them without melting as much ice or adding as much air as the shaking technique does.
1. Fill one glass to the top with ice and add the liquid ingredients.
2. Pour the contents from this glass into a shaker tin or mixing glass.
3. Return the contents to the original glass.


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4 - The Importance of Balance

Take a quick look at the picture attached this is the cocktail compass. It will help you understand how to make a good drink. Think of the axis as scales determining how sweet, strong etc an ingredient is.
Probably the most important thing to remember when making cocktails and tasting them is balance, and the key to balance are the four elements of taste:
• Strong
• Weak
• Sweet
• Sour
If we take the individual ingredients of our cocktail we see that they fall into a certain position in the chart.
All cocktail ingredients will fall somewhere on the chart
Any other (or combination of others) must work to counterbalance its (their) counterpart(s).
Imagine a Caipirinha for example:
• Strong ↔ Cachaca
• Weak ↔ Ice
• Sweet ↔ Sugar
• Sour ↔ Lime
The perfect Caipirinha occurs when each of those elements are in balance (or equilibrium) with each other.
Let’s look at a few other examples :
• Strong ↔ Bourbon
• Weak ↔ Ice/Vermouth
• Sweet ↔ Vermouth/Garnish
• Sour ↔ Vermouth/Garnish

• Strong ↔ Rum
• Weak ↔ Ice/Soda
• Sweet ↔ Sugar/Mint
• Sour ↔ Lime/Mint

Vodka Martini
• Strong ↔ Vodka
• Weak ↔ Ice/Vermouth
• Sweet ↔ Vermouth
• Sour ↔ Vermouth

Old Fashioned
• Strong ↔ Whisky
• Weak ↔ Ice
• Sweet ↔ Sugar
• Sour ↔ Citrus Peel/Bitters

Whisky Sour
• Strong ↔ Bourbon
• Weak ↔ Ice/Egg White
• Sweet ↔ Sugar/Bitters
• Sour ↔ Lemon/Bitters
Mint Julep
• Strong ↔ Bourbon
• Weak ↔ Ice
• Sweet ↔ Sugar
• Sour ↔ Mint/Bitters

This is also a fantastic method to use when creating your own drinks, giving you a standard to reach simplifying the process no end. When used in concert with your Flavour Sheets it will be even more effective.
Eventually you’ll understand these relationships instinctively, you’ll able to look at any cocktail menu in the world and even if it is a drink you have never encountered before if you know what the ingredients are you’ll be able to make it just by knowing how the flavours work with each other and what the proportions should be in order to get a well balanced, delicious drink.

View attachment the_cocktail_compass.jpg


Kit Reviewer
Book Reviewer
jarrod248 said:
I'm partial to a singapore sling myself but I do get a bit excessive with the spirits and it does give me a massive hangover.
An excellent choice m'darling boy:

Here's a very good recipe from drinkboy.com


Singapore Sling

1 1/2 ounce gin
1/2 ounce Cherry Herring or Cherry Brandy
1/4 ounce Cointreau
1/4 ounce Benedictine
4 ounce pineapple juice
1/2 ounce lime juice
1/3 ounce grenadine
1 dash Angostura Bitters
Garnish: Cherry and slice of pineapple
Shake with ice. Strain into an ice filled Collins glass


War Hero
I have always had a weakness for American women, even before I ended up living 'Yankside'... on one occasion I was partying in London with a visiting American lovely from Chicago who started buying a large number of 'Alabama Slammers' for me...

Now I realise it is not exactly the most sophisticated of drinks, but I wouldnt mind sampling it again, for memories sake. I have looked it up on the web at times but there are so many different 'recipes'...

So any guidance would be welcomed.
Many, many thanks for your reply regarding the Victory Collins.

I've briefly read through your following posts and must salute you for the effort involved.

Some readers may think you are giving away a career's worth of trade secrets? :D

Not quite the same without the experience to go with it though.

Very unselfish of you.


In your next post, can you print a cover-all exoneration/sick note that we can print off and submit at work?

"X" was unable to work on "xx/xx/2009" as he/she succumbed to the effect of hands on research and practical evaluation at the ARRSE Bartender School".

I think we're going to need one. :D :D


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Book Reviewer
Sparky2339 said:
Many, many thanks for your reply regarding the Victory Collins.

I've briefly read through your following posts and must salute you for the effort involved.

Some readers may think you are giving away a career's worth of trade secrets? :D

Not quite the same without the experience to go with it though.

Very unselfish of you.


In your next post, can you print a cover-all exoneration/sick note that we can print off and submit at work?

"X" was unable to work on "xx/xx/2009" as he/she succumbed to the effect of hands on research and practical evaluation at the ARRSE Bartender School".

I think we're going to need one. :D :D
Certainly, I shall begin composing one at once, as long as you promise to drink at the wonderful "Under the Stairs" just off Candlemaker Row (the Old Globe), run by my good friends Debs & Suave. :D
rampant said:
Certainly, I shall begin composing one at once, as long as you promise to drink at the wonderful "Under the Stairs" just off Candlemaker Row (the Old Globe), run by my good friends Debs & Suave. :D
They shall have my custom!!

Not sure about explaining away the referral though..

"Oh, I heard of you in a cyber chat room. Yes, the internet that's right. The poster's name was rampant and had a rabbit for the avatar...."

Should be funny that's for sure!! :D :D


War Hero
You are Sir a God. Hallow be thy Cocktail.


Kit Reviewer
Book Reviewer
Pompey_Jock said:
I have always had a weakness for American women, even before I ended up living 'Yankside'... on one occasion I was partying in London with a visiting American lovely from Chicago who started buying a large number of 'Alabama Slammers' for me...

Now I realise it is not exactly the most sophisticated of drinks, but I wouldnt mind sampling it again, for memories sake. I have looked it up on the web at times but there are so many different 'recipes'...

So any guidance would be welcomed.
Interesting One this as it can be drunk either as along drink or as a sour. My preference is as a Sour so I will give you a recipe for that first, I will also provide one for along version. Its been a while since I've been asked for one of these so bear with me:

Alabama Slammer (Soured)

1/2oz Sloe Gin
1/2oz Amaretto
1/2oz Southern Comfort
1 lemon
1 egg white (optional)
1/2 - 1barspoon of sugar

Cube the lemon in to 4-6 peices and place in boston glass
Add sugar (1/2bspn)
Muddle vigourously at bottom of glass
Add the white of one egg (this is not traditionally part of the recipe, however the proteins in the egg white smooth the edges of the drink, and give it a wonderfully rich frothy texture in the mouth)
Add the Spirits and a couple of drops of Angoustura
Add ice & shake vigourously
Strain into an Old Fashioned or Rocks Glass over cubed ice*
Garnish with a lemon twist & a maraschino cherry

Make sure you use the white of a fresh egg I don't want you to poison yourselves

For the long version use the same method but do not use the egg white, angoustura or sugar
just add 1oz of Orange Juice instead. And serve in a highball or collins glass. garnsh with a Orange Slice & cherry.

I would go for my Sour version first, mainly cos I'm biased and believe I am imbued with god like powers. :roll:

Let me know how you get on. :D

*Edited to add: bugger I'm gonna have to a lesson on glassware now.


War Hero
Thanks for that and I will give it a whirl over the summer months,.. it was the Long version I had previously I believe.

To return the favour, let me save you the glassware lesson.. you only need to link to this page:-



Kit Reviewer
Book Reviewer
Excellent, that saves me buggering about, much obliged to you dear boy. If you do find it a bit sharp, feel free to add a touch of sugar, but I don't think you'll need to.

And remember the lesson on Balance!!


Kit Reviewer
Book Reviewer
How to use a boston shaker:

I realise although many of you have seen boston shakers being used you might not know how to do so yourself so here is a quick lesson courtesy of youtube & expert village:



To use the Boston shaker measure out the ingredients into the glass tumbler, spirits and liqueurs first, followed by juicers, mixers and any other flavorings. Then add the ice.

Then place the metal tumbler over the glass tumbler. Give the metal a firm tap with the heel of your hand to seal the two together. Test the seal by picking the two-part container up by the metal part and, gripping firmly with two hands, shake it well until the chill felt through the metal tumbler begins to become too cold to hold. Now, holding just the metal tumbler firmly, tap the metal tumbler just below the rim, right about the point where the glass comes in contact with it.

Never bang the shaker against the edge of the bar or other solid object in order to open it as this will often result in a cracking of the glass.


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Kina Lillet

Our good friend ex-stab has been having a little trouble getting his hands on Kina Lillet Vermouth for his Vesper Martini, he hopefully will now be able to use Lillet Blanc from the same company which is the closest available replacement.

The essential difference between Kina Lillet and Lillet Blanc is that Kina Lillet contains a larger amount of quinine in it than the Blanc. To get around this problem I would suggest getting your hands upon some quinine bark, either from a herbalist or chinese herbalist.

Get a small glass bottle c.259-400ml like these preserving bottles available at Lakeland:


Crush your quinine bark into small pieces, somewhere in the region of 5-10grammes and pour this into the bottle and then fill the bottle with the Lillet Blanc ( its up to you how much you use). Leave the botttle to infuse for a week to ten days, making sure you turn the bottle daily (once in the morning, and once at night).

After the infusing period is over and the correct amount of bitterness is imparted to the drink, strain out the quinine pieces and return the new improved Lillet to the preserving bottle. Your lillet Blanc will no be be somewhat more bitter and closer to the original recipe.

I will discuss more infusion ideas sometime in the future.

Edited to add: Warning due care & attention must be taken when using herbs and spices with pharmaceutical properties.

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