Max's Mistake (Smuggler's Cove Recipe)

Max's Mistake is similar to the Hinky Dink's Fizzy in its presentation in a snifter, and that it is a gin-based tiki cocktail. Again, I used Roku gin for it's dryness and floral botanical blend. A special change to the recipe came about when I got Fever Tree Bitter Lemon soda! You get the impression that this drink is a balance between sweet and biter, and this soda does that perfectly.

• 1 oz. lemon juice
• 1 oz. passion fruit syrup (homemade used)
• 1/2 oz. honey syrup (honey diluted with hot water)
• 2 oz. dry gin (Roku used)
• 1 dash angostura bitters
• 2 oz. lemon soda (Fever Tree bitter lemon used)
• mint sprig

Combine all ingredients except mint garnish in a blender with ice. Flash blend and pour into a large snifter and garnish with mint. 

Slippery Nipple

I imagine that before there was the shot that was popularized in the 90s, this cocktail must have existed. It is harder to make than the shot, though, because it requires floating Bailey's on top of cold Sambuca. This works, though if you use the back of a spoon resting in the Sambuca. And if you chill the Sambuca in the refrigerator, it will be more dense than if you add water from shaking or stirring. (Don't do that.)

Rose's grenadine--and I'm sorry to say that there is a lot of chintzy 90s appeal to this cocktail that can only be replicated with chintzy 90s ingredients--is the only option to make the nipple tip. It sinks to the bottom of the glass, giving you a clear breast shape above it, coated with a creamy skin-colored float of Bailey's.

• 2 oz. Sambuca
• 1 oz. Bailey's Irish Cream 
• dash Rose's grenadine

Pour chilled (refrigerated) Sambuca into a cocktail glass and float the Bailey's on top by pouring over the back of a spoon. Drop the dash of grenadine in the center. 

Angel's Tit

A glance at the name, and you know that this rich cocktail belongs to the series of "breast"drinks like the Slippery Nipple and the Bosom Caresser. Take a look at the drink itself, and you see it is one of those layered drinks known as Pousse Cafe. It is designed to look like a nipple on the bottom with a creamy breast above it.

Difficulty with the specific weights of each liquor may determine the exact order you can put the ingredients. The recipe, though is mostly accurate in that it calls for white creme de cacao first because it is heavier, maraschino liqueur next because it is more alcoholic and less sugary, and half-and-half last because it is fatty and floats on top.

My maraschino liqueur is clear, so it is indistinguishable from white creme de cacao. I combined the creme de cacao with grenadine to make it visible and to give more of a nipple impression for the bottom of the glass.

(Now that I think of it, the maraschino cherry is probably intended to be the tip of the breast, so put it in the bottom of the glass, or do as I did with the grenadine and creme de cacao.)

• 1/4 oz. white creme de cacao (colored with grenadine if you wish)
• 1/4 oz. maraschino liqueur (Luxardo used)
• 1/4 oz. half-and-half
• maraschino cherry

Layer the ingredients in order they are listed by pouring over a spoon into a cordial glass. Refrigerate for a half hour before serving. Serve with a maraschino cherry.