Behind the Bar

The secrets behind some of Eric Seed's exotic drinks

By
Nui-Nui

2-1/2oz dark rum
1/4oz Pimento Dram
1/4oz vanilla syrup
1/2oz cinnamon syrup
1-1/4 oz fresh lime juice
1-1/4 oz fresh orange juice
1 dash Angostura bitters

Shake all ingredients over ice until well-chilled. Strain and pour over crushed ice. Garnish with orange peel.

Diki-Diki

1/2 oz fresh grapefruit juice
1/4 oz Swedish Punsch
2 ounces applejack (such as Laird’s)

Shake with ice and serve in chilled cocktail glass.

Doctor

2 oz Swedish Punsch
1 oz fresh lime juice

Shake with ice and serve in chilled cocktail glass.

Aviation

1-1/2 oz London dry gin
1/2 oz fresh lemon juice
1/4 oz Creme de Violette
1 tsp Maraschino liqueur

Stir over ice until chilled and strain into cocktail glass.

This article available online at:

http://www.theatlantic.com/magazine/archive/2009/04/behind-the-bar/307358/