Malcom Fitzcarraldo

I don't think it's too much of a stretch to infer that the original name of the cocktail, Drunk in the August Sun, is a reference to the song "Gold Soundz" off Pavement's 1990 album Crooked Rain, Crooked Rain (the third verse opens with the line "So drunk in the August sun").

I may try making a batched version of this, clarified through coconut milk and washed with toasted sesame oil.

Very nice! I feel like I'm getting the right amount of duck from it. Used 20mL Punt e Mes in place of the vermouth, Evan Williams BiB, and Old Forester 100 proof rye.

Point of clarification: it should read 3 drops saline rather than 3 dashes, correct? If not, I woefully under-salted.

Fantastic mai tai riff! I'm a big fan of both Wray & Nephew (my current go-to for daiquiris) and fernet. I may need to try this out with Rum Fire (which I find a bit harsh in a daiquiri).

I recently read a comment on another site from someone whose grandfather bartended at the DAC in (I believe) the 1930s, and the version served at the time was 2:1:1:1, single strained. This makes the recipe above (2:1:1:1 + water, double-strained) the closest reproduction that doesn't leave you with ice chips in your drink. Many thanks for brining it to light!

I've tried a few configurations and found that with real Chartreuse, I prefer the moodier, more herbaceous, and slightly heavier version presented here; with Dolin Genepy, I prefer equal portions with no added water (which I find lighter, brighter, and perfectly balanced). Either way, it's a truly spectacular cocktail, and I wouldn't even describe myself as a gin enthusiast (though this drink is starting to make me reconsider my position)!

Everything worked well together, but the Rhum JM Terroir Volcanique was the star. Just picked up my first bottle, and I'm sure it won't be my last. Also used Hamilton Allspice & Denizen Merchant's Reserve. Long shake and dirty pour.

This was great! I used Ray & Nephew, Hamilton 86, and Flor de Cana 7. The drier palate let the rums shine through nicely. I did a long shake + open pour to enjoy as a slow sipper, but I'll try it up at some point as well.

Confidential to everyone: you can sub in Planteray Cut & Dry for part of the rum and drop the cream of coconut entirely. My current take on this (which I'm calling the Anodyne) is: 3/4 oz Planteray Cut & Dry, 3/4 oz Smith & Cross, 3/4 oz Lemon Hart 151, 3 oz pineapple, 1 oz orange, 1/2 oz lime, 4 drops Elemakule Tiki bitters (Bob's Bitters are hard to come by in the US); I whip shake and pour over crushed ice, then garnish

Fantastic drink, although I prefer the balance of the Death & Co. version:

1 1/2 oz rye
1/2 oz dry vermouth
1/2 oz blanc vermouth
1/2 oz lemon juice
1/2 oz grenadine
1x dash orange bitters
lemon twist, discarded

I used homemade grenadine (Morganthaller recipe with a little rose water added), Rittenhouse, Dolin dry, Carpano bianco, Reagans' orange bitters

I'll have to try the lime version next.

Great cocktail! I used Appleton Signature, and I may try upping it to 1 1/3 oz next time.

This, the Bird of Paradise, and the Pink Squirrel inspired me to create something a little less sweet and a shade smokier, which I'm currently calling the Mexican Fox Squirrel: 1 1/4 oz Montelobos Espadin Mezcal, 1/2 oz Tempus Fugit creme de cacao, 1/2 oz Tempus Fugit creme de noyaux, 1 1/2 oz cream (I used Country Crock non-dairy whipping cream, but regular whipping cream is fine, too). Shaken with a ground nutmeg garnish.

Used Ardbeg Wee Beastie, Meletti, and Dolin Rouge. Amazingly, it all works. Can't tell if an orange peel would be a nice add or somehow break the delicate balance.