Teamaker’s Punch

500 ml green tea, preferably Dilmah
100 g palm sugar
7 oz lemon juice
6 oz gin, preferably Damrak
3 oz coconut arrack, preferably White Lion

Brew the tea and then pour it hot into a punch bowl with the palm sugar. Using a muddler, crush the sugar and stir until dissolved. Add the remaining ingredients, grate nutmeg and cinnamon atop the punch, and slip in an ice block or ladle into ice-filled punch glasses.


Cleared for Departure

2 oz gin
1/2 oz clarified lime juice
1/3 oz maraschino liqueur
1/3 oz crème de violette
lemon twist, for garnish

Stir all ingredients with ice and strain into a cocktail glass. Garnish with a lemon twist.

This twist on the classic Aviation is one of the two best-selling cocktails that have earned a permanent spot on the Metrovino menu (the other being the Shift Drink). The use of clarified lime juice and stirring instead of shaking allows the striking color of the creme de violette to shine through. I recommend a floral or citrus-forward gin in this. The brands we use are Damrak gin, Luxardo maraschino, and Rothman and Winter crème de violette, but feel free to make substitutions.

If desired, the clarified lime juice and maraschino liqueur can be combined in the proper proportions, bottled, and kept chilled, adjusting the cocktail recipe accordingly. This will help preserve the life of the lime juice if not using it immediately.

[Photo by John Valls.]


Straits Sling

2 oz gin
3/4 oz lemon
1/2 oz kirsch
1/2 oz Benedictine
2 dashes orange bitters
2 dashes Angostura biters
soda water
cherry, for garnish

Shake all but the soda water with ice and strain into a wine glass or champagne flute. Top with a few ounces of soda water and garnish with a cherry or other fruit.

According to Ted Haigh in Vintage Spirits and Forgotten Cocktails, the Straits Sling is the predecessor to the Singapore Sling and first appeared in Robert Vermeire’s 1922 book Cocktails and How to Mix Them. It’s much drier than the Singapore Sling, thanks to the use of real cherry eau de vie rather than cherry liqueur. Go easy on the soda lest the drink become too thin.



IMG_20120901_170923 (1)

2 oz Small’s gin
3/4 oz lemon juice
3/4 oz framboise lambic reduction*
1 egg white
pickled peach, for garnish

Add all ingredients to a cocktail shaker and shake without ice to aerate the egg white. Add ice and shake again. Strain into a chilled cocktail glass and garnish with the peach. If one doesn’t have pickled peaches, garnish with lemon peel.

*framboise lambic reduction:

1 750 ml bottle Lindemans Framboise
1 small stick cinnamon
1 star anise
2 inches ginger, sliced

Combine the beer and spices in a pan and simmer until flavorful and reduced by about a third in volume. Strain out the spices and measure the liquid. Mix with an equal volume of sugar. Bottle the syrup and keep refrigerated.


Pigou Club


1 3/4 oz. London dry gin
3/4 oz. Combier Pamplemousse
1/2 oz. lime juice
1 dash Angostura bitters
1 dash orange bitters

Shake all ingredients with ice, strain into a cocktail glass, and garnish with a twist of lime peel.

This is a simple variation on the Pegu Club made with Combier Pamplemousse grapefruit liqueur in place of the usual orange liqueur.


Thyme in a Bottle

Thyme in a Bottle

1 oz gin
3/4 oz Farigoule thyme liqueur
3/4 oz lemon juice
1/2 oz maraschino liqueur
thyme sprig, for garnish

Shake with ice and strain into a cocktail glass. Garnish with a thyme sprig. A nice touch is to place the thyme over a candle while making the drink, warming it up to release its aroma.

This is a Last Word variation using Farigoule in place of Chartreuse. Tips of the hat to Charles Munat for the idea and to my dad for the name.