Red Goldfish

Life at the Lounge is in no small part aquatic. There are all manner of piscine and amphibious creatures of all forms and sizes. (A couple of ’em are bipedal and merely drink like fish, but whatcha gonna do.)

I’m playing a lot with Campari lately. This drink strikes me as slightly Asian with its citrus, ginger and almond notes. The falernum and Campari together seem almost savory, taking the burn off the lime without adding much sugar.



Red Goldfish

• 1 1/2 oz Cruzan light rum
• 1/2 oz Appleton V/X rum
• 1/2 oz Velvet Falernum
• 1/2 oz oz Campari
• 1/2 oz lime juice
• few drops Peychaud’s Bitters

Shake with ice and strain into a chilled cocktail glass.
SOURCE: ROWEN, FOGGED IN LOUNGE

Bourbon Special

Beachbum Berry describes the Bourbon Special as one of “three exotics for bourbon drinkers, all circa 1950s.” Opinions might vary as to how exotic it really seems, though it has classic tiki elements, and it certainly would’ve gone well enough with the atmosphere of fantasy and escape in one of Steve Crane’s Kon-Tiki restaurants for which it was created.



Bourbon Special

• 1/2 oz lime juice
• 1/4 oz simple syrup
• 1/4 oz falernum
• 3/4 oz ginger beer
• 1 1/2 oz bourbon
• dash Angostura bitters

Shake with ice cubes. Pour unstrained into an old-fashioned glass.
SOURCE: JEFF “BEACHBUM” BERRY, BEACHBUM BERRY REMIXED