Comments on: The Kingston Club

By: Malin Nevins

Malin Nevins — Sun, 17 Feb 2013 19:07:33 +0000

Well done! After a long night of entertaining strangers in my home, I had a few friends stop by and mixed this for them. There were so many layers to this cocktail, it helped wash away an evening of forced conversation, ending a challenging day on a very happy note. Thank you!

By: Claire

Claire — Wed, 16 May 2012 17:30:00 +0000

I know you probably hear stories like this all the time but I had to tell you, you’re basically dictating cocktail trends for my entire city (Perth, Australia). Not only has one of the best bars recently added this to their list, but they and two others now have a barrel-aged program going. If you ever make your way here you might find yourself getting severely paparazzi’ed!

By: Nate

Nate — Thu, 26 Jan 2012 23:30:15 +0000

Served this last night and everyone who tried it was immensely impressed. I think the ingredients seem a little unfamiliar or daunting to many, but the adventurous were definitely rewarded. Thanks for the recipe!

By: Barguy

Barguy — Sun, 15 Jan 2012 09:13:31 +0000

When I first saw the list of ingredients, I remarked: Drambuie & pineapple juice do not belong in the same mixing glass.

I was wrong….

It took a few sips to decide if I liked this cocktail. It starts off in one direction & ends up somewhere completely unexpected.

I’ve made this drink for a lot of customers & everyone wants another.

Good show Morgenthaler!

By: Nicie Nice

Nicie Nice — Wed, 11 Jan 2012 02:39:42 +0000

The Kingston Rum Punch at Rum Bar @ The Breadfruit. The key here is hand-squeezed pineapple juice. Rum Bar isn’t about expediency, it’s about experience.

Ingredients:
1 oz. Wray & Nephew White Over-proof Rum
1 ½ oz. Fresh Squeezed Orange juice
1 ½ oz. hand squeezed Pineapple juice
½ oz. lime juice
½ oz. homemade grenadine (pomegranate juice, simple syrup and turbinado sugar)
¼ oz. passion fruit
Float of Meyers Original Dark Rum

Combine ingredients in a shaker with ice. Punch the air with love and pour results into high ball glass. Top off with Meyers Dark as a floater to finish. Garnish glass with a fresh slice of pineapple.

http://www.thebreadfruit.com

By: Matthias Galvin

Matthias Galvin — Fri, 23 Dec 2011 03:05:35 +0000

Jeff,

Nice cocktail. It will certainly go into my summer repertoire (and maybe an upcoming night when I crank the heat too high).

Just one question: Because it’s damn near impossible to squeeze your own pineapple juice, what would you recommend for it? I’d used old Dole pineapple juice on times I’ve made a Singapore Sling, but I find the proportion usually needs to be halved, otherwise the drink comes out too sweet.

What’s your pineapple drink of choice?

By: Adrian Zywno

Adrian Zywno — Thu, 29 Sep 2011 06:11:03 +0000

Sounds Great! Am I picking up any reference to The Clash from its name, and the discarded one alike?

By: Federico Cuco

Federico Cuco — Wed, 28 Sep 2011 02:38:22 +0000

I’ll definitely try and offer to my customers the first week of October, when my crusade for clarito ends.
You know that Argentines are lovers of Fernet Branca.
And I relly like this kind of drink.

Thanks for always bringing us delicious cocktails.

Best Regards from the far South

Fede Cuco

By: Rowen

Rowen — Wed, 14 Sep 2011 03:31:20 +0000

Man, I loved this when I had it at the restaurant. Favorite on the list.

By: Jeffrey Morgenthaler

Jeffrey Morgenthaler — Sun, 11 Sep 2011 02:45:44 +0000

Thanks, Jonny! All photos taken by myself. Jeffrey Morgenthaler, 2011.

By: Jon Santer

Jon Santer — Sun, 11 Sep 2011 01:13:41 +0000

Who’s taking your photos these days? Good looking bro.

By: Kennedy @ That's the Spirit

Kennedy @ That's the Spirit — Tue, 06 Sep 2011 18:56:28 +0000

Sounds and looks god J. Thanks for sharing. Looking forward to trying one. Or more :)

By: Adam

Adam — Tue, 06 Sep 2011 08:08:20 +0000

Looks great Jeffrey cant wait to try it.

By: Jeffrey Morgenthaler

Jeffrey Morgenthaler — Mon, 05 Sep 2011 21:49:35 +0000

Jaded – it’s linked above, you just have to scroll down, it’s buried in the page on Andrew’s blog.

By: Jaded

Jaded — Mon, 05 Sep 2011 21:46:53 +0000

Is there a published recipe for Elena’s Virtue?

By: Tiare

Tiare — Sun, 04 Sep 2011 16:16:25 +0000

This is right up my alley is all i say. I`m gonna try it. Thanks! i`m drooling already..

By: Sarah

Sarah — Sun, 04 Sep 2011 14:34:32 +0000

A fellow bartender once told me that heavily bitter and sour cocktails intrigue him because by the end of the night they’re all he can taste well enough to appreciate. :-)

By: venice blue

venice blue — Sat, 03 Sep 2011 15:26:25 +0000

Gotta try this one- looks delicious!

After a long night in trenches, my comrades and I mix up a batch of fernet, fresh lemon and simple syrup- with tiniest bit of canton in there- shaken hard, then strained. Serve it with a twist of orange if you have any left- lol!
We always called it the San Francisco treat… Makes your feet stop aching almost instantly ; )

I am an avid lurked- absolutely love your stuff.

By: AJR

AJR — Fri, 02 Sep 2011 19:49:07 +0000

This looks great Jeffrey. Can’t wait to try this out in our bar. Cheers from a fan in DC!

By: Rocky

Rocky — Fri, 02 Sep 2011 19:31:38 +0000

Have you tried the Damon Boelte’s Alpine Sour?

By: Rick D

Rick D — Fri, 02 Sep 2011 18:15:10 +0000

A tasty, complex drink with ingredients that I don’t have to go to a specialty store in Nepal for. Nice work, Jeffrey!