Earthquake

1 measure gin (30 mL), 1 measure (30 mL) whisky, 1 measure (30 mL) Pernod.

Shake well over ice and strain into a whisky tumbler. Warning: Unpleasant and very unfriendly.

Eccentric Elmer

• 1 oz bourbon
• 1/2 oz triple sec
• 3 oz cranberry cocktail
• dash angostura bitters
• lime wedge for garnish

1. Fill a cocktail shaker halfway with ice.
2. Add bourbon, triple sec, bitters, and cranberry cocktail to shaker.
3. Shake well.
4. Put a few ice cubes into an old-fashioned glass.
5. Strain cocktail into glass.
6. Garnish with lime wedge.

Ectoplasm

First variation: 3 oz (90 mL) vodka, 1.5 oz (45 mL) Grand Marnier orange liqueur, 1.5 oz (45 mL) blue curacao liqueur, 1 splash orange juice.  Stir in a glass and serve over ice.

Second variation: This variation is more complex, and involves floating a solid over the drink. 1 package lime jelly, 1 cup (240 mL) boiling water, ¾ cup (60 mL) rum (or vodka or tequila), ½ oz (15 mL) blue curacao, ½ oz (15 mL) peach schnapps, 1 splash orange juice, 1 splash pineapple juice. Dissolve the jelly in the boiling water. Leave to cool.

Mix in the rum (or vodka or tequila). Set in a freezer, whipping with a whisk just before it sets in order to introduce air bubbles (for effect). Shake the blue curacao, peach schnapps, orange juice and pineapple juice and strain into a cocktail glass. Spoon the jelly onto the top. Ectoplasm is a cocktail that is meant to have a “green slime” appearance, in order to resemble ectoplasm.

Eggnog

8 fresh eggs, 1 cup (250 mL) sugar, 3 cups (750 mL) milk, 2 cups (500 mL) heavy/whipping cream, ground nutmeg to sprinkle on servings, 1 cup (250 mL) white rum, 3 cups (750 mL) brandy or whisky or cognac.

Separate eggs into yolks and whites in separate bowls. Beat egg-yolks with ½ of sugar, set aside. Beat egg-whites until stiff, then mix in other ½ of sugar. Pour the yolks into the whites and mix together slowly. Stir in milk slowly. Stir in ½ of cream slowly. Whip rest (½) of cream and fold in carefully. Serve at room temperature by ladling the eggnog into cups and sprinkling nutmeg on top.

(Optional) Add in white rum and brandy to servings according to taste. Can be served hot if desired. Eggnog is a type of milk-based punch belonging to the posset family of drinks. It originates in Europe and its name may have originated from grog or from a small drinking cup known as a noggin. Eggnog typically consists of milk, eggs and sugar mixed together and may be served with or without added spirits. Other ingredients include spices such as nutmeg, cinnamon, coriander or allspice. Eggnog is typically served as a winter drink. Although rarely as good as “homemade” recipes, ready-made eggnog containing alcohol and “just-add-alcohol” versions are available for purchase in a variety of stores. It is sometimes added as a flavoring to food or other drinks.

El Presidente

1 oz (30 mL) light rum, 1 oz (30 mL) dry vermouth, 1 tsp (5 mL) grenadine, 1 tsp (5 mL) blue curaçao, twist of orange peel, maraschino cherry, cracked ice.

Combine ice and liquids in a large glass. Stir well and strain. Twist the orange peel over the glass, and then drop it in. Garnish with a maraschino cherry. 

Electric Lemonade

40 mL vodka, 2 mL blue curaçao, fresh pressed orange juice.

Shake the ingredients and serve in a highball glass. It is green coloured.

Esoteric Solipsist

Equal parts Fernet Branca, Pernod, Italian grappa and tequila.

Extra Dry Martini

1 splash dry vermouth, 3 measures (90 mL) gin, 2 olives.

Splash vermouth into the shaker, swirl it around, then dump it out. Add the gin to the mix. Prepare as a stirred cocktail in a cocktail glass. An Extra Dry Martini can be made similar to a Martini, but with even less vermouth than a Dry Martini.

Extra Extra Dry Martini

3 oz (90 mL) gin, 2 olives.

Prepare 3 oz (90 mL) of gin as a stirred cocktail. Do not add vermouth. 

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