lime

Mai Tai

2 ounces Jamaican/dark rum
Juice of 1 medium lime, about 1 ounce (save the shell for garnish)
1/2 ounce curaçao
1/4 ounce orgeat

1/4 ounce rock-candy syrup (simple syrup with a drop or two of vanilla extract)
mint for garnish

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Saint-Florent

St. Florent

2 parts gin
1 pt fresh lime juice
1 pt Aperol
½ pt honey syrup
2 dashes of Angostura bitters per cocktail (if pt=oz, 4 dashes)
Champagne or sparkling wine
lime wheel for garnish

Combine gin, lime juice, Aperol, honey syrup, and bitters in a cocktail shaker with ice. Cover and shake until outside of shaker is frosty, about 30 seconds. Strain into chilled coupe glasses. Top off each with Champagne and garnish with a lime wheel.

Via http://www.bonappetit.com/recipe/saint-florent-cocktail

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Gin Rickey

Gin Rickey

DC's signature drink, the Rickey, is "an airconditioner in a glass" as Columbia Room's Derek Brown puts it, and fiendishly simple. While the original uses bourbon, I prefer the gin version.

In a highball with ice, add in:
The juice of a key lime (and both shells, or the juice of 1/2 of a normal lime and a dash of simple syrup or an orange syrup)
2-3 oz of gin - and, for DC's own drink, use Green Hat, DC's own gin.
fill the glass with sparkling mineral water (pellegrino works well)

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The Dark and Sandy

Dark and Sandy

A cousin of the dark-and-stormy, the dark-and-sandy is what happens when media frenzy meets frankenstorm.

In a lowball with ice, mix:

Juice of half a lime (or one key lime)
2 shots of gin
Top with ginger beer

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Mexican Martini

Mexican Martini

Back in Austin, Trudy's has an epic drink called the Mexican Martini. Epic enough such that there's a relatively strict 2/person limit. Luckily, there are multiple Trudy's in town...

The recipe is somewhat contentious. Many have tons of orange juice and even sprite in the recipe, but I remember hearing from a trusted source that there was definitely a bit of rum in the mix. You're aiming for a strong and slightly briney margarita, shaken and served up.

Juice of 2 limes
3 oz tequila (or split with mezcal)
1 oz cointreau
1 oz rum
1 oz orange juice
dash of olive brine

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Gin and Tonic

Gin and Tonic with lime

In a either a lowball or highball glass, add ice, gin, and a dash of lime juice. Stir, garnish with a lime wedge, and top the glass off with tonic water.

Alternatively, go hog-wild:

http://www.washingtonpost.com/wp-dyn/content/article/2011/02/15/...

Or even make them into gelee:
http://kennethalan.blogspot.com/2008/07/gin-tonic-gele-shots.html

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Rickey

Bourbon Rickey

DC's signature drink, the Rickey, is "an airconditioner in a glass" as Columbia Room's Derek Brown puts it, and fiendishly simple.

In a highball with ice, add in:
The juice of a key lime (and both shells, or the juice of 1/2 of a normal lime and a dash of simple syrup or an orange syrup)
2-3 oz of rye or bourbon
fill the glass with sparkling mineral water (pellegrino works well)

Enjoy.

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Mojito

Mojito

4.0 parts White Rum or Cachaca (cut down the sugar if using cachaca)
3.0 parts lime juice
3 sprigs of Mint
2 teaspoons Sugar
Soda Water (or just water)

In an old fashioned glass, muddle most of the mint with sugar and slices of lime plus a dash of lime juice. Add in ice, Mix in rum and soda water. Garnish with sprig of mint.

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Caipirinha

Caiprinha

Brazil's national cocktail.

2 oz cachaça
Juice of one lime
½ lime cut into 4 wedges (or tahiti lime, but not key lime)
2 teaspoons crystal of raw sugar

Place lime slices and sugar into old fashioned (low tumbler) glass and muddle. Fill the glass with crushed ice and add the Cachaça. Top with soda.

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Dark and Stormy

Dark and Stormy

Wikipedia has a good writeup of the Dark n Stormy, but it is a classic Caribbean/seafaring drink - dark rum, a bit of lime, and ginger beer (DG brand works best).

In a highball with ice, add in:
The juice of a key lime (and both shells, or the juice of 1/2 of a normal lime and a dash of simple syrup)
2-3 oz dark rum (Myers or Flor de Cana)
If your ginger beer is not sharp enough, consider adding some ginger syrup.
Fill with Ginger Beer to taste.

A slight dash of vanilla can also amp it up.

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