Kingston Cocktail

Shake thoroughly over ice, strain and serve in a chilled glass, garnished with a slice of orange and a cherry. This recipe makes a DEADLY punch using the same proportions and a large block of ice, with floating fruit slices (do not use ice cubes). CAUTION: the end product is roughly 10 oz. of 88 proof that tastes rather like reinforced lemonade, and unwarned consumers will drop like flies.

Ingredients:

4 oz. 151 proof rum
3 oz. Gin
2 oz. Lemon juice
1 oz. Sugar syrup

0 0

Kingston cocktail

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Evening in Kingston

Sparkling wine and Jamaican rum make for a compelling riff on the Negroni. Plus, it’s a quick finish once it’s batched.

Ingredients

Recipe Preparation

Combine rum, Campari, and vermouth in a large pitcher; chill until very cold, at least 2 hours and up to 1 day.

For each cocktail, pour 2 oz. rum mixture into a Collins glass filled with ice and top off with 2–3 oz. chilled sparkling wine. Garnish with an orange twist, if desired.

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Simple Cocktails: recipes & reviews for home bartenders

Enjoy a Drink!

Kingston Cocktail

The Kingston is a bit of a clash between styles – it’s both tropical and royal in one sip. Mostly a rum-based drink, the Kingston is jazzed up with a bit of gin, which adds some flavor, which works pretty well. It certainly drys out a drink that would be pretty sweet based on ingredients alone. Try out the Kingston and let me know what you think:

combine the following in a shaker:
1 1/2 oz Jamaican rum (author Stuart Walton says, “it would be inappropriate to use rum for any other location.”)
3/4 oz gin
juice of half a lime (which is about 1/2-3/4 oz)
1/4 oz grenadine (I used Jack Rudy)
fill with ice and shake well
strain into a chilled cocktail glass and garnish with a lime wedge

One thought on “ Kingston Cocktail ”

It’s nice how gin and rum play well

I like them together in the Bacardi Special (a Bacardi cocktail with a little gin) .

And it is also nice how they can replace each other in cocktails.

Kingston Negroni

Joaquín Simó, Pouring Ribbons | New York City

“I can’t explain what possessed me,” explains New York City bartender Joaquín Simó, “but within five minutes of spirits importer Eric Seed handing me a bottle of Smith & Cross, I had created this drink.” He began with the blueprint for a classic Negroni, wanting to avoid muddying the flavors with too many other ingredients. “It strikes me as strange that the first thought I had when smelling and tasting this funky, estery, hogo-reeking, grilled banana bread, smoking allspice, brute of an overproof Jamaican rum was, ‘How do I work this into a stirred apertivo?’” Simó usually avoids using Carpano Antica in Negronis—he thinks it can be a bit of a bully—but in the case of a Smith & Cross base, he thought it could stand up to the vermouth’s bombastic chocolate and bitter orange notes, while tempering Campari’s bitterness.

Kingston Negroni

from Punch (http://punchdrink.com)

Ingredients

1 ounce Jamaican rum (preferably Smith & Cross)
1 ounce Campari
1 ounce sweet vermouth (preferably Carpano Antica)

Garnish: long, trimmed orange peel

Directions

Add all ingredients to a mixing glass.
Add ice and stir until chilled.
Strain into over ice (preferably a large cube) into a rocks glass.
Garnish with a long, trimmed orange peel.

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If you substitute Gran Classico for the Campari you will be even happier with this cocktail.

Nuff said. I hardly ever use Campari anymore once I was able to get Gran Classico.

King of Kingston Cocktail

Recipe by Sarah_Jayne

Top Review by

King of Kingston Cocktail

SERVES:

Ingredients Nutrition

1 ounce gin
1 ⁄₂ ounce creme de banane
1 teaspoon grapefruit juice
1 ounce pineapple juice
1 teaspoon grenadine
1 ounce heavy cream

Directions

Pour all ingredients into a cocktail shaker half-filled with ice cubes.
Shake well.
Strain into a cocktail glass, and serve.

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Nutrition Info

Serving Size: 1 (113 g)

Servings Per Recipe: 1

Amt. Per Serving % Daily Value Calories 248.7 Calories from Fat 99 40% Total Fat 11.1 g 17% Saturated Fat 6.9 g 34% Cholesterol 40.8 mg 13% Sodium 17.9 mg 0% Total Carbohydrate 18.4 g 6% Dietary Fiber 0.1 g 0% Sugars 12.7 g 50% Protein 0.7 g 1%

Jeffrey Morgenthaler

Latest Drink Recipe

Southbound Suarez

Man, there are few things out there more polarizing to people than creamy drinks. And it’s funny, you know, because I think it’s a pretty universal thing that our mouths just water at the sight of a creamy cocktail. Look at a properly made Ramos Gin Fizz. Or a White Russian. Or Egg Nog. How delicious do they look?

But then there’s this guilty feeling that I think kicks in for most people, where it’s like, “I can’t justify drinking something that contains a bunch of fucking cream.” And I get it, I totally do. Personally, I also try to save up those points and spend them during the holidays.

But there’s no getting around the delicious factor. So what about alternatives? I like almond milk in my coffee. I even make my own at home. But one creamy substitute that I can’t live without in my life is horchata. See the previous post for more on that. Anyway, as someone who has been making drinks for almost half of his life at this point, I had to try making something with horchata.

My partner in crime at Clyde Common is a gentleman named Benjamin Amberg. But we all call him (among other things), simply Banjo. Banjo and I have a great way of working on cocktails together. It’s very collaborative, and nobody gets too attached to an idea if a better one comes along. (I wrote more about this process for Playboy, check it out)

And so it happened that we started working on our new horchata cocktail. And, of course, we broke out all of the typical formulas that we’d both seen on menus before: aged rum and horchata; aged tequila and horchata; variations on a White Russian with horchata instead of cream. And none of them were working, and we were about to scrap the whole idea.

But then we had a thought: what if instead of a flabby, creamy drink, we did something more bright and citrusy? We certainly hadn’t seen that done before, and we know rice milk isn’t going to curdle the way cream would. And suddenly, within minutes, we’d assembled what is quickly becoming one of our most popular new drinks, the Southbound Suarez. Named after our favorite song on our least favorite Led Zeppelin album, I like to think the same stands of a reminder of just how tough this one was to create.

Southbound Suarez

1½ oz. reposado tequila

1 tsp. Becherovka

Combine ingredients with ice cubes and shake until cold. Strain over fresh ice in an Old Fashioned glass and garnish with a lime wedge.

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My name is Jeff Morgenthaler and I'm the bar manager at Clyde Common in Portland, Oregon.

I've been tending bar since 1996 and writing about it since 2004. I started tending bar while getting my degree in Interior Architecture, and slowly I came to the conclusion that bartending was what I really loved, and that I might as well drop everything and focus on being a professional bartender. Over the years I have strived, both behind the bar and with this website, to elevate the experience of having a drink from something mundane to something more culinary.

The writing I do here is intended as a work in progress. My recipes are like my opinions: they are constantly being revised and refined as I work them through my mind and my fingers. Comments and participation are encouraged, so please don't feel the need to tread lightly here.

The Kingston Club

Friday, September 2nd, 2011

One advantage I have in my career – and believe me, I thank my lucky stars every day for my good fortune in this regard – is that I travel a lot. And when I do travel, I get to visit the greatest bars in the world and spend time picking the brains of the world’s greatest bartenders.

The most recent drink to grace our cocktail list is the result of my travels.

Taking inspiration from many sources, my initial interest in bitter, sour and sweet with a distinctly tropical bent was taken directly from the ever-brilliant Giuseppe Gonzalez and his now-famous Trinidad Sour.

While I, and the rest of the world, was taken by the combination of bitter, herbal, sweet flavors, it never really struck me as a an extensible sort of drink style until I came across Andrew Bohrer’s amaro-based Mai Tai variation called the “Elena’s Virtue”. Now here was a drink with legs, and a hint of what was to come in the world of cocktails, in my humble opinion.

But what New York and Seattle do well, San Francisco often does better, and usually with a lot more Fernet Branca, and that’s the conversation I had with Josh Harris while competing in the Domaine de Canton finals in St. Maarten this spring. And after tasting his simple concoction of ginger liqueur, pineapple and Fernet Branca I knew it was time for me to get my feet wet and try my hand at the herbal tropical sour.

The result has been a smash hit at the bar, as it very much follows in the style of our restaurant bar, a reflection of the crafted European style of cooking that emerges from the kitchen on a nightly basis. In other words, earthy, sour, herbal flavors do very, very well where we work.

Put all of this together, throw in a desire to explore the dusty, neglected bottle of Drambuie, and an early morning racking one’s brain to come up with a drink name (the original intent was Brixton Club) and a star was born:

Kingston Club

1½ oz pineapple juice

1 tsp Fernet Branca

3 dashes Angostura bitters

Shake ingredients with ice and finish with 1 oz soda water. Strain mix over fresh ice into a chilled collins glass and garnish with an orange twist.

24 Responses to “The Kingston Club”

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

Have you tried the Damon Boelte’s Alpine Sour?

02 Sep 2011 at 12:49 PM 3. AJR

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

03 Sep 2011 at 8:26 AM 4. venice blue

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.

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. :-)

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

05 Sep 2011 at 2:46 PM 7. Jaded

Is there a published recipe for Elena’s Virtue?

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

Looks great Jeffrey cant wait to try it.

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

10 Sep 2011 at 6:13 PM 11. Jon Santer

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

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

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

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

28 Sep 2011 at 11:11 PM 15. Adrian Zywno

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

22 Dec 2011 at 7:05 PM 16. Matthias Galvin

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?

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.

1 oz. Wray & Nephew White Over-proof Rum

1 ½ oz. Fresh Squeezed Orange juice

1 ½ oz. hand squeezed Pineapple 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.

15 Jan 2012 at 1:13 AM 18. Barguy

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

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!

26 Jan 2012 at 3:30 PM 19. Nate

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!

16 May 2012 at 10:30 AM 20. Claire

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!

17 Feb 2013 at 11:07 AM 21. Malin Nevins

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!

11 Mar 2014 at 4:44 PM 22. Chris Breslin

Guess I’m a little late to the game but just tried the Kingston Club last night. Absolutely delicious Mr. Morgenthaler! I tried to resist the urge to tinker with this masterpiece, but my curiousity got the best of me. Not sure if you tried this when creating the kingston Club, but i added a teaspoon of Maraschino Liqueur. Being as assertive as it is, i brought it down to half a teaspoon and found that to be perfect. I think it takes the drink to another level; making it slightly more tropical. No insult was intended as the drink is perfect your way; i just have a hard time leaving well enough alone!!

13 Oct 2015 at 11:42 AM 23. Andres

I try it with Amargo Obrero(an Argentinian bitter) and its taste really good! also with fernet branca! im offering to my customers at the bar! well done!

cheers bro! for more cocktails

also this cocktail give me inspiration for my bacardi legacy cocktail competition, trying new tastes..salud!

12 Aug 2016 at 4:13 AM 24. Patrick

Amazing!Jeffrey, I am a bartender in China, do you mind if i translate your words and recipe into chinese and post online so that chinese bartenders can have a chance to embrace this beautiful drink?

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Kingston cocktail

The Kingston Club Cocktail

Jump to Recipe

We closed! We are officially owners of a condo on a quiet tree-lined street within walking distance of Lake Michigan and many of our favorite shops and restaurants. We love our neighborhood and are thrilled to be able to stay here.

We still have the dreaded moving to do. I’ve been trying to reframe it in my head. I woke up early yesterday before our closing and nudged Dan and whispered “wake up, it’s Christmas!”. But really, I don’t think the closing day was Christmas, I think that comes on Saturday when we wake up in our new place to a tremendous pile of packages just waiting to be opened.

I think we might even be able to act surprised when we open them. We started packing over a month ago, and even though we’ve labeled the boxes, there is always some guesswork involved (yes, the box says “BOOKS” but, which books?) and some creative sorting and combining of disparate items for reasons involving weight and volume, that result in things like the ever popular box of pots and pans and yoga mats.

We’re only part of the way through what is a very long week. So it’s a quick one today.

This cocktail comes from Jeffrey Morgenthaler. He’s pretty much a genius when it comes to mixing drinks. He has a new book that I can’t wait to get my hands on. It’s not just a book of drink recipes, it’s really a primer on cocktail techniques.

If you want to get a better understanding of the whys and hows of shaking and stirring and what role ice plays in the chilling and diluting of drinks, this is the book for you.

The Kingston Club is a tiki drink, a category of cocktails that tends to rely heavily on rum and tropical fruits and has been making quite a comeback in the last couple of years. Tiki drinks can easily cross the line from pleasantly fruity to overbearingly sweet, which is why I used to give them a wide berth.

But this drink is restrained on the sweetness front. Instead of rum, it uses Drambuie and fresh pineapple and lime juices and just a small splash of Fernet Branca for an herbaceous complexity and a few dashes of Angostura bitters for a hint of warm baking spices. It gets topped with some soda water for subtle effervescence and a twist of orange peel for that lovely sweet citrusy fragrance.

It’s a drink that feels both familiar and surprising. And I just love it.

The Kingston Club

Ingredients

1 1/2 ounces Drambuie
1 1/2 ounces pineapple juice
3/4 ounce freshly squeezed lime juice
1 teaspoon Fernet Branca
3 dashes Angostura bitters

Instructions

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3 Comments

[…] are usually a cloudy mix of the colors involved and they contain tiny chips of ice. These are the fruity, citrusy, fresh-herb and frothed egg white kind of […]

[…] to appreciate Fernet’s wackadoo personality. And although I’ve enjoyed Fernet in other drinks, the Toronto is still the first cocktail that comes to mind when I think of […]

Thanks for sharing this drink recipe. It’s delicious. Just what I was looking for.

Kingston Colada Cocktail

Camping and cocktails go together like, well, you know how well they go together. With spring upon us, and summer right around the corner, it’s hard to beat relaxing in the sun with a light and refreshing cocktail. We like our cocktails to be fun, delicious and easy to make while we are camping. If you are looking for something different from your usual camping cocktail creations (be honest, some of these can be a hodgepodge of whatever you have on hand), check out our Kingston Colada Cocktail for a delicious, fresh twist on a classic summer cocktail that is incredibly easy to make.

This is a variation of the classic Kingston. Rather than using coconut cream, try using coconut water to freshen it up a bit. Pick your poison with the garnish. If sweet is your thing, go with the pineapple wedge. It adds a whole new level of sweet to this cocktail. So plan ahead a bit and remember to bring fresh fruit and juice. You can substitute with canned pineapple juice but the fresher the better.

The Kingston Club

The most recent drink to grace our cocktail list is the result of my travels.

Kingston Club

1½ oz pineapple juice

1 tsp Fernet Branca

3 dashes Angostura bitters

Shake ingredients with ice and finish with 1 oz soda water. Strain mix over fresh ice into a chilled collins glass and garnish with an orange twist.

среда, 24 января 2018 г.