The Zombie

I made my own Falernum, and then I made this drink. The recipe I referenced a year ago seems to have disappeared, but I was able to find an excellent one by Kaiser Penguin. The best commercial Falernum out there is John D. Taylor’s Velvet Falernum, but it can be pretty tough to find, so it might be easier to make your own. It only took 24 hours to infuse, and the hardest part was zesting all of the limes. (8 of them!) The other flavors in there are really great. You’ve got ginger, almond, and toasted whole Caribbean spices like nutmeg, cloves, and allspice.


Without further ado, the recipe for this classic tropical drink:

– 1 1/2 oz amber rum
– 1/2 oz dark rum
– 1/2 oz Lemon Hart overproof Demarara rum
– 3/4 oz pineapple juice
– 3/4 oz lime juice
– 1/2 oz Falernum
– 1/2 ounce Demarara simple syrup (Demarara sugar dissolved in equal part simmering water and cooled)
– Cherry for garnish


Build this drink in a highball glass and give a light stir. Careful: it’s sweet, but very strong!

Drink Up! Doctor’s orders.
-The Drink Doctor


Filed under Adventurous Cocktails, Ingredients, Uncategorized

Smoking Jacket

I tried this one at my favorite cocktail joint in OKC, Ludivine. I’m not 100% sure about the ratios here, but I think I got it pretty close to the way they make it there.

-2 oz Rye
-1/2 oz Dubonnet Rouge
-1/2 oz Amaro Nonino
-2-3 dashes Angostura Bitters
-2-3 dashes Tobacco Tincture

Stir ingredients with ice. Using a dropper, run a little more of the tincture around the inside of a chilled cocktail glass for extra tobacco aroma. Strain the drink into the glass w/ a large ball of ice (optional) and garnish with a twist of orange peel.

To make the tobacco tincture, fill a small jar with pipe tobacco and top with grain alcohol. Steep for 4 or more weeks and strain into a small dropper bottle for ease of use.

Drink Up! Doctor’s Orders.
-The Drink Doctor


Filed under Adventurous Cocktails, Uncategorized



I gave this a try last night. It was good. I may try it again and sub more banana liqueur for simple syrup and throw a couple more dashes of absinthe into the drink. Bananas and absinthe: Tasty and very interesting combination!

Originally posted on swizzzlestick:

When I read about the Banarac on I knew I would try this drink. My sweetheart Eva gave me as an Easter present high quality ice ball moulds, so I can make now wonderful large ice balls which are ideal for such old-fashioned style drinks. And here is my slightly modified version of the Bananarac.


Absinthe, 1oz. Rye Whiskey, 1 oz. Cognac, 0.5 oz. Banana Liqueur, 0.5 oz. Simple Syrup, 2 dashes The Bitter Truth Aromatic Bitters, garnish: Lemon Peel


Swirl absinthe in a chilled rocks glass to coat the inside. Stir the remaining ingredients in a mixing glass filled with ice and strain into the rocks glass filled with a large ice ball. Twist a lemon peel over the drink and add to the glass.


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Filed under Uncategorized

Vieux Carre

This is a great New Orleans drink I found in an old book called “Famous New Orleans Drinks, and How to Mix ‘em”. It’s named after the French Quarter, actually. This is a good drink for those who like strong, whiskey-based drinks like Manhattans, Old-fashioned’s, and Sazeracs.

– 1 oz Cognac
– 1 oz Rye
– 1 oz Italian Vermouth
– 1 barspoon Benedictine
– 2 dashes Angostura Bitters
– 2 dashes Peychaud’s Bitters

Stir with ice and strain into a chilled rocks glass. Garnish with a twist of lemon peel.

Drink Up! Doctor’s orders.
-The Drink Doctor


Filed under Cocktails for the Beginner Mixologist

Fig Manhattan

I decided to change the format a little bit so I could get the drinks out faster, so here goes:

– 2 oz Rye Whiskey
– 1 oz Punt e Mes
– 1 bar spoon Fig Syrup
– 3 dashes Chocolate Bitters
– Bourbon Fig (garnish)

Stir rye, Punt e Mes, syrup, and bitters with ice. Strain into a chilled cocktail glass. Garnish with 1 or 3 figs, depending on your preference.

Fill a jar with dried figs. Add bourbon to fill in between, leaving a little room at the top. Pour in 1/2 cup of turbinado sugar. Cover the jar and allow it to sit in the fridge for 1 week, shaking at least once each day. At the end, you should have a nice, boozy fig syrup and some boozy fig garnishes. These are great in the winter when fresh cherries are out of season.

Drink up! Doctor’s orders.
-The Drink Doctor



Filed under Intermediate Cocktails

The Breakfast Flip

I first had this drink at a place in downtown OKC called Ludivine. Ludivine is a nice little farm-to-table restaurant that also does some mighty fine craft cocktails. This drink was so good I had to try my hand at making it at home.

A Flip by itself is a classic drink made with a whole raw egg, red sherry, and simple syrup. It’s creamy, with a little bit of spice – kind of a desert drink almost. Ludivine has created this ingenious breakfast version, and I’ll admit that it does hit the spot on Saturday mornings!

– 1 1/2 oz Bacon Whiskey
(see my recipe)
- 1 oz Gran Marnier
– 1/2 oz Maple Syrup
– 1 whole, raw egg
– 3-4 drops of curry tincture

Thoroughly beat the four ingredients in the bottom of a cocktail shaker w/o ice until the egg is well mixed in. Add ice and shake twice as hard and twice as long as you would for a margarita. If your hand doesn’t freeze to the side of the shaker, you aren’t trying hard enough! Strain into a chilled glass and garnish with a slice of bacon or cooked bacon lardon.


It’s got everything you need – bacon, eggs, oranges, syrup, and of course, booze. It’s not just part of a balanced breakfast; it IS the balanced breakfast! Just be sure to thoroughly shake this drink to fully emulsify the egg.

I recommend trying one to start the weekend or swinging by Ludivine for the original. For a twist, try replacing the Gran Marnier with Calvados, and maybe add an additional 1/4 oz of maple syrup if you like your drinks sweeter. The curry tincture is optional, but it does add a nice hint of spice.

Drink Up! Doctor’s Orders.
-The Drink Doctor


Filed under Adventurous Cocktails

Update on the Verbena: How To

I wrote about the Verbena after a trip to Las Vegas last summer after staying at the Cosmopolitan and visiting The Chandelier bar.

The Verbena is a yuzu/ginger/tequila cocktail, served on the rocks with a Szechuan Button garnish. The button is really a tiny yellow flower about half the size of a thimble that you chew, and it ignites your tastebuds and gives you crazy tingly feelings in your mouth while you enjoy the tart, spicy drink.

I went home and came up with my best version of the Verbena to share with friends, using the standard margarita proportions and replacing a few items.

– 1 1/2 oz silver tequila
– 1 oz Domain de Canton ginger liqueur
– 3/4 oz lemon or yuzu juice
– 1/4 oz simple syrup
– 1 or 2 Szechuan Buttons

Fill a rocks glass with ice and pour that ice into a mixing glass with all of the liquid ingredients. Shake vigorously and pour ice and cocktail back into the rocks glass. Garnish with 1-2 buttons.


To enjoy this drink, I like to chew the flower until I can feel its effects, then swallow the flower and start sipping. The flower tastes bitter and grassy on its own, but the effects are more potent if you can stand to wait a bit before taking your first drink.

Choice of tequila is up to you, but it should probably be a silver of decent quality, since that has the lightest taste that won’t overpower the ginger. I like Milagros, Kah, Espolon, or Hornitos.

Getting the flowers is a little tricky. We are going to grow some in our garden this spring, but in the meantime, Marx Foods online will ship them to your house overnight packed with ice. They’re a little pricy, but worth it every once in a while.

Drink up! Doctor’s orders.
-The Drink Doctor


Filed under Adventurous Cocktails, Travel