comforting recipes

Temple of Solace (Ahab’s Advil)

beauty shot by Patrick O’Brien-Smith, arranged by The Cup

(if these portions seem large to you  , bear in mind that its being poured into this Thai Coconut shell which yields around 12 oz of liquid, if not using the coconut shell the drink can be split between two  drinking vessels)

2 oz toasted coconut infused white rum ( toast 500 grams of desiccated coconut in your oven, add to 1 750 ml bottle of white rum and infuse for 2-3 days, strain before using)

1/2 oz blackstrap  molasses rum ( such as Cruzan)

1/2 oz Jamaican rum such as Smith & Cross

1 oz passion fruit pulp

1 oz orgeat ( I used Wilks & Wilson)

1/2 oz St.Elizabeth  allspice dram,

1 oz lime

1 oz madeira

2 oz coconut milk,

1 oz coconut water

1/4 teaspoon Tahitian Vanilla extract

1/4 teaspoon curry powder

Prepare your Thai young coconut by lopping off the top and draining out its guts, mostly coconut water and some coconut meat, carve a large enough hole to place the end of a funnel into.

To make the drink , toss everything into a large tin shaker with 6 ice cubes and shake for about 25 seconds , strain into the funnel/coconut. Top with leaves and flowers of your choice and present with incense and smoked cinnamon sticks if you like.

Kill-Divil’s Grog

beauty shot by Patrick O’Brien-Smith, arranged by The Cup

1 1/2 oz mezcal

1/2 oz dark rum

1/2 oz pineapple gomme ( I used Liebers, really tasty and rich)

1/2 oz orgeat (Wilks & Wilson do a really nice floral version)

1 oz lime juice

3/4 oz Lustau East India Solera sherry ( dont skimp, find this , its heady and raisiny and full of delicious spicy fruit)

1 oz egg white

3 dashes Miracle Mile chocolate chili bitters

dust of mole powder for garnish ( recipe follows)

Mole Powder recipe

1 /2 cup slivered almonds toasted on a dry skillet

1/2 cup black sesame seeds also toasted on a dry skillet

1 cup Dutch Process cocoa powder

1 teaspoon guajillo chilli powder

1 teaspoon ground cloves

1 teaspoon ground ancho chili powder

1/4 teaspoon ground star anise

1/4 teaspoon ground cloves

1 teaspoon ground Vietnamese cinnamon

Let your almonds and sesame seeds cool a bit then blitz them in a food processor pulsing until not quite complete powder. Add the cocoa powder and spices and pulse again just to incorporate everything together. Store in an airtight jar , works well on drinks as well as ice cream.

For the drink:

add everything to your shaker except for garnish plus 1 small ice cube, whip shake for about 10 seconds to wake up the strands of egg white and get them nice and frisky . Add 3-4 more ice cubes and shake for about 20 seconds more. Stain into a  chilled vessel of choice and dust over mole powder .


Pequod Sour

beauty shot by Patrick O’Brien-Smith, styling by The Cup

1 1/2 oz Alta Del Carmen Chilean Pisco

1 oz Chilean red wine such as a Syrah

3/4 oz grenadine ( I used Wilks & Wilson)

3/4 oz lime juice

drop of rosewater

drop of vanilla extract

3 dashes peychauds bitters

1 oz egg white

black pepper and strawberry lambic to garnish

Dry shake all of your ingredients except for pepper and ale in your tin (that is without ice) for 20 seconds,  add 4 ice cubes and shake again for a further 20 seconds. Strain into a chilled vessel of your choice , top with a splash of the lambic ale and a couple of turns of fresh black pepper.


Islay be seeing you

photo by Patrick O’Brien-Smith

1 1/2 oz Laproaig 10

1/2 oz Smith & Cross Jamaican rum

1/2 oz honey syrup ( 1:1 honey to hot water)

1/2 oz ginger syrup ( fresh ginger juiced and added to a simple syrup)

1/2 oz fresh lemon juice

1/4 oz Yuzu juice

Toss everything into your trusty Boston shaker and add 5 ice cubes, this drink needs a good shaking and the flavors of both the scotch and rum stand up to being well whipped around so shake for about 35 seconds until the drink is ice and chilly . Strain into a chilled old fashioned glass filled with ice, garnish with one or more candies ginger cubes.


The Old Man’s Fashioned

photo by Patrick O’Brien-Smith



1 1/2 oz Earl grey tea soaked Laphroaig 10 ( steep 6 tea bags in one 750ml bottle of whisky)

3/4   oz cinnamon simple syrup ( 1 spoon of Vietnamese cinnamon powder steeped for 4-5 hours in hot simple syrup)

1/2 oz  brandy

3 dashes angostura bitters

two orange twists

Muddle the simple syrup, bitters and 1 orange peel in the bottom of a chilled old fashioned glass, add the whisky and brandy and stir for a few turns. Add a couple of hunks of ice and stir for about 15 seconds to chill slightly but not dilute too much. Spritz over the orange oils from the second twist and rub on the rim of the glass , plop the twist into the glass and sip slowly.

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