Equal parts Jagermeister and Jack Daniel’s whiskey served in a lowball glass.

I needed to finish up my Cointreau bottle. There was a little left and it was taking up shelf space. So, was looking for a unique cocktail with it. This is what I came up with after some research – a Bairn. This is blended scotch with cointreau and orange bitters. Predictably very orange forward in the nose. Served in a snifter or a lowball glass.

Very interesting cocktail. Any cocktail that has red wine in it is bound to raise my eyebrows – but this one actually tasted good…

Not terribly sure why a lychee based drink is called the “Eye of The Dragon”. Nothing cropped up in my research at least. Refreshing drink though…

Lychee liqueur (I used Soho), Gin (I used Goshawk Gin that I had bought in the Azores islands) and Lychee juice.

Orange forward cocktail for a hot evening.

Triple Sec, gin, dry vermouth and orange juice

This has a lot of ingredients in it… one ounce each of white rum, dark rum, pineapple juice, orange juice, banana liqueur, blackberry liqueur and then a dash of grenadine.

Great drink for a warm sunny day by the pool. Shake 4 oz of pineapple juice and 2 oz of Malibu Rum and pour in a cocktail glass. Then gently pour in an ounce of blue curacao !

Picked up this recipe from Mr. Boston Drinks. But I cannot find the history behind the name. Sounds very Thai origin. I think Ko Adang is the bigger island next to the Ko Lipe island in Thailand that has the famous Pattaya beach.

Very tropical is its ingredients, this has two kind of rums – Anejo rum and Coconut rum along with lime juice, mango juice, coconut water and ginger liqueur.

Like I mentioned yesterday, I am still experimenting with the coconut water Sharmila has bought. Today, I picked up a recipe from Trisha Yearwood from Food Network.

The original recipe called for ginger, but I went with a mix of ginger-garlic. Not because I had a sudden revelation but simply because that is the paste Sharmila had. Apparently, we are fresh out of ginger. In retrospect, it actually came out really well…

I used aa spoonful of lime juice, two ounces of vodka (Titos), two ounces of coconut water, a spoonful of agave nectar and a dash of ginger-garlic paste.

Was great – both to the nose and the palate. And the tiny bits of ginger-garlic floating in the cocktail as an emulsion gave it a nice look.

Sharmila got coconut water. Ergo, I had to experiment with it in some cocktails. Picked up the first one from a cocktail magazine. Did not turn out to be great. It is lime juice (one spoon) with two ounces each of coconut water, gin and tonic poured in a glass of ice and then stirred.

The coconut was fairly lost and the bitterness of the tonic water somehow came thru more pronounced. Will try something else next time…