5-Star General
John Tennier
- 3/5 rye whisky Seagram’s
- 1/5 amaretto
- 1/5 apricot brandy
- 1 dash bitters
Stir. Garnish with half a lemon wheel.
Hemingways
Hector Bedoya
- 2/10 dark rum Captain Morgan
- 2/10 strawberry liqueur
- 1/10 advocaat Bols
- 3/10 orange juice
- 2/10 lime cordial
- 2 dashes grenadine
Blend with ice. Pour unstrained into a highball glass. Garnish with two halves of strawberry, a slice of lime and a dove-shaped piece of orange peel.
Lovers’ Kiss
Paul Massis
- 3/10 vodka Wolfschmidt
- 1/10 Galliano
- 1/10 orange brandy Seagram’s
- 4/10 single cream
- 1/10 grenadine
Blend with a little ice.
Parisienne Sling
Charles Rendes
- 2/10 peach liqueur Marie-Brizard
- 1/10 Cointreau
- 2/10 tropical liqueur St. Raphael
- 1/10 lime juice
- 4/10 champagne Pommery
- 1 dash grenadine
Shake together the liqueurs and lime juice. Strain into a tall glass. Add the dash of grenadine. Top with the champagne. Garnish with orange and a cherry.
Peel Connection
Tom Harlund
- 2/10 Amaretto di Saronno
- 3/10 golden rum Bacardi
- 4/10 vanilla ice cream
- 1/10 milk or single cream
Blend with a little ice. Garnish with grated nutmeg.
Sea Cow
Stephen Herbert
- 2/10 whisky Seagram’s V.O.
- 3/10 brown crème de cacao
- 1/10 anisette
- 4/10 cream
Shake. Rim the edge of the glass by dipping in green crème de menthe and then sugar. Garnish with grated nutmeg.
Sea Sesqui
Hector Bedoya
- 2/9 dark rum Captain Morgan
- 1/9 banana liqueur
- 1/9 coconut rum
- 4/9 unsweetened pineapple juice
- 1/9 lime cordial
Blend with ice. Pour unstrained into a highball glass. Garnish with pineapple and a cherry.
Sunny Dream
Winner, After-Dinner Section, International Cocktail Competition, Yugoslavia 1979,
Mark Wood
- 8/14 soft ice cream
- 2/14 fresh orange juice
- 3/14 apricot brandy
- 1/14 Cointreau
Mix. Serve in a large-bowled glass. Float orange slices cut in cartwheel fashion on top.