Recipe for Jamaican Ginger Beer

1 whole fresh ginger root (4 to 6 inches long), preferably Jamaican ginger, peeled and grated

1 package (2.1/4 teaspoons) active dry yeast

4 quarts water

4 cups sugar

1/2 cup dark rum (optional) (sure it is...)

In a large stainless-steel pot or ceramic crock, combine the ginger, yeast, water and sugar.  Stir to blend the ingredients and dissolve the yeast.  Cover and place outside in the sun for 12 hours.  A temperature of 80º F is perfect for fermentation.  Add the rum if you wish, or wait and add rum to each glass as you serve, for those who like a strong drink.  Strain, pour into clean glass bottles or jars with lids, and refrigerate for up to 1 week.

A Dark & Stormy...

In a 1 pint glass, fill with ice, add about 3 fingers of Pyrat XO Reserve or other dark rum if you are out of Pyrat.  Top off with Ginger Beer (Goya Ginger Beer is great if you are not making your own).



The Cocktails of James Bond

By Head of Section



Dr. No Vodka Martini


- Fill a martini glass with ice to chill it.

- Fill a pint glass with ice and fill with Stolichnaya vodka to top of ice.

- Splash of vermouth, Martini & Rossi or Nolly Prat

- Pour concoction into shaker

- Shake until frost forms around top of shaker

- Empty now chilled martini glass

- Pour concoction into martini glass

- Garnish with olive or lemon peel

Note:  Dry means less vermouth, very dry, no vermouth. 

Note:  Get a small bottle of vermouth (does not last needs refrigeration).

Note:  Stir Gin martinis shake vodka martinis



Goldfinger Mint Julep


- 8 to 10 mint leaves in cocktail glass

- 1 oz simple syrup (1 part water to 2 parts sugar)

- Muddle it until you can smell the mint

- Top with ice

- 3oz Kentucky Bourbon (Makers Mark)

- Little stir


Thunderball Rum Collins Use rum instead of gin


Tom Collins

- Pint or Collins glass filled with ice

- 2 oz Gordon's Gin (or rum)

- 1 oz simple syrup

- Juice 1 lime

- Juice 1 lemon

- Top with club soda (cover ice)

- Garnish with 1 thin slice lemon


For Your Eyes Only Sazerac


- Fill cocktail glass with ice

- Fill shaker with ice

- 2 oz of Rye whiskey (Jim Beam Rye)

- 1/2 shot simple syrup

- 3 or 4 dashes Peychaud's Bitters

- Empty cocktail glass of ice

- One splash of Pernod to glass

Note:  Pernod is an Absinthe substitute so you can use Absinthe in place of it.

- Roll the glass around to coat the inside with the Pernod or Absinthe

- Once the glass is coated, discard the rest of the Pernod

- Mix gently to chill and combine flavors (swish or stir do not shake)

- Strain into cocktail glass

- using a channel knife, make a lemon peel over the glass (once around)

- drag the lemon peel, outside side down across the glass then discard the peel


Die Another Day Mojito


- Pint or Collins glass

- fill with 8 to 12 mint leaves

- put in 1/2 a lime quartered

- 1 oz simple syrup

- muddle until you smell the mint and crush the juice from the lime

- fill glass with ice

- 2 oz of white rum (Bacardi)

- stir to chill and combine flavors

- Top (fill glass) with club soda

- Stir to chill and combine flavors

- Garnish with mint leaves


Casino Royal double Mount Gay with club soda


Casino Royal Vesper


- fill martini glass with ice to chill

- Pint glass

- 3 measures Gordin's Gin

- 1 measure vodka (Stolichnaya)

- 1/2 measure Lillet (refrigerate after use)

- Ice into shaker

- Shake till feel frost

- Dump ice from glass

- Strain in concoction

- Garnish with lemon peel cut with channel knife.  Wind it around the handle of your bar spoon and drop into glass


Extra cocktail - The Solange

- ice down martini glass

- in a pint glass

- 3 measures of Bombay Sapphire Gin

- 1 measure Gray Goose vodka

- 1/2 measures of St. Germain (or possibly Lillet)

- Ice in shaker, add concoction shake until frost appears

- dump ice from martini glass

- Strain concoction into martini glass

- Garnish over the glass with lemon peel made with channel knife.  Add peel to glass.