Liquid Fantasies: Things that are too cool/trendy for me

* but that I'd still like to try

• A new hip thing is for twenty somethings to go out and watch science experiments while drinking the night away, or that's what I got from this article in the New York Times. it's like Mr. Science meets Captain Morgan. I think I want in.
  
• Surprise in a Can- 'These bizarre beverages aptly titled 'Anything' and 'Whatever' because that is precisely what you get. All the labels from Singapore marketing company, Out of the Box, look the same, but the content is a surprise each time." It's always better when it's a surprise. I just hope there are no gag flavors- that would not be ok.
• The L.A. Times recently had an article about the "New Rules of Cocktail". Here are the recipes featured in the article. All are way more sophisticated than my normal selections.
• The Martinez
  1 1/2 ounces Beefeater gin
  1 1/2 ounces Carpano Antica vermouth
  1/4 ounce Luxardo maraschino liqueur
  2 dashes Fee Bros. orange bitters
  Orange for garnish
  
  1. Add the gin, Carpano Antica, maraschino liqueur and orange bitters to a mixing glass filled with ice. Stir and strain into a chilled coupe.
  2. To make an orange twist, use a channel or paring knife to cut a thin strip of orange peel 2 to 3 inches long. Twist the peel into a "spring" shape over the finished drink to release the oils and drop the twist into the drink.
  
• Vieux Mot
  1 1/2 ounces Plymouth gin
  1/2 ounce St-Germain elderflower liqueur
  1/4 ounce (1 1/2 teaspoons) simple syrup
  3/4 ounce (1 1/2 tablespoons) fresh lemon juice
  
  Pour the gin, elderflower liqueur, simple syrup and lemon juice into a shaker filled with ice. Shake, then strain into a chilled coupe.
  
• Horseradish and Pomegranate Margarita
  
  1 1/2 ounces horseradish-infused tequila
  1/4 ounce Cointreau
  3/4 ounce freshly squeezed lime juice
  1/4 ounce simple syrup
  1/2 ounce pomegranate juice (freshly squeezed or POM Wonderful)
  
  Pour the tequila, Cointreau, lime juice, simple syrup and pomegranate juice into a shaker. Shake. Pour into a glass with ice. Add a lime wedge for garnish.
  
  
• Along that same path the New York Times had a piece entitled Cracking the Code of the Zombie about a man who " sees his mission as elevating the lowly reputation of umbrella drinks to their rightful standing." Here are some tiki recipes from that article
• Zombie Punch
  3/4 ounce lime juice
  1/2 ounce white grapefruit juice1/4 ounce cinnamon syrup (see note)
  1/2 ounce falernum (see note)
  1 1/2 ounces dark Jamaican rum, such as Appleton Estate V/X
  1 1/2 ounces gold rum, such as Cruzan 5-year-old
  1 ounce 151-proof Lemon Hart Demerara rum
  Dash Angostura bitters
  6 drops ( 1/8 teaspoon) Herbsaint or Pernod
  1 teaspoon grenadine
  3/4 cup crushed ice.
  
  Put everything into a blender. Blend at high speed for 5 seconds. Pour into a highball glass and add ice cubes to fill. Decorate with sliced fruit or berries and a mint sprig.
  
  
• Beachbum Berry’s Zombie
  3/4 ounce lime juice
  1 ounce white grapefruit juice
  1/2 ounce cinnamon-infused sugar syrup (see note)
  1/2 ounce Bacardi 151 rum
  1 ounce dark Jamaican rum
  Sliced fruit and mint for garnish.
  
  Shake all ingredients well with ice cubes. Strain into a highball glass filled with ice. Garnish with fruit and a mint sprig.
  
  
• Beachbum’s Own
  3/4 ounce lemon juice
  3/4 ounce pineapple juice
  3/4 ounce orange juice
  3/4 ounce passion fruit syrup (see note)
  3/4 ounce Cuarenta Y Tres liqueur (Licor 43)
  1 1/4 ounces smoky, medium-bodied rum such as Lemon Hart Demerara, El Dorado, Pampero or Mount Gay Extra Old
  1 1/2 ounces light rum, such as Cruzan 2-year-old.
  
  Pour all ingredients into a shaker with plenty of ice and shake well. Pour, ice and all, into a double old-fashioned glass.
  
  
• Plantation Daze
  1 ounce Cognac
  1 ounce Galliano
  1/2 ounce lemon juice.
  
  Pour all ingredients into a shaker with plenty of ice and shake well. Strain into a cocktail glass.
  
  
• Hot Coffee Grog
  1 sugar cube or 1 heaping teaspoon sugar
  1 teaspoon honey
  1 teaspoon unsalted butter
  Pinch of grated nutmeg
  Pinch of ground clove
  Pinch of powdered cinnamon
  3 strips orange peel, about 1/2-inch wide
  1 strip grapefruit peel, about 1/2-inch wide
  6 ounces steaming hot coffee
  1 ounce dark Jamaican rum, such as Appleton Estate V/X
  2 drops vanilla extract
  
  Cinnamon stick. Place all ingredients in a heatproof glass or mug and stir until butter melts and sugar dissolves.
  
  
• The San Francisco Chronicle (awhile back) had an article on Resurrecting Spirits about a growing trend of trying to make historically accurate cocktail. A pair recipes from it
• Atty Cocktail
  3/4 ounce Noilly Prat dry vermouth
  1 1/2 ounces gin (Boodles, Aviation or Beefeater recommended)
  1 teaspoon Rothman & Winter creme de violette
  1 teaspoon spoon Lucid absinthe
  Lemon twist
  Instructions: In a mixing glass 2/3 full of ice, add the vermouth, gin, creme de violette and absinthe. Stir well and then strain into cocktail glass. Squeeze a lemon twist on top and drop it into the drink.
  
  
• Swedish Punsch
  1 1/2 ounce Batavia Arrack
  1 ounce Demerara rum
  1 ounce lemon juice
  3/4 ounces Martinique syrup (or substitute 3 parts good raw sugar to 1 part water)
  About four strokes freshly grated nutmeg
  1 1/2 ounces Champagne
  Instructions: Combine the Batavia Arrack, Demerara rum, lemon juice, Martinique syrup and nutmeg in a cocktail shaker. Shake well and pour into into a sherry glass and top with Champagne.
  
  

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