The Boo Lion at the Green Hornet – Guest Bartender Night

June 25, 2012

What: I serve cocktails.

Where: The Green Hornet, Xindian

When: Saturday 14 July

*Edit – rescheduled to July 14!

Peter, down at my local watering hole, the Green Hornet has given me the chance to mix up some craft and classic cocktails next Saturday night. The Green Hornet is a small friendly local bar, near the tourist spot of Bitan Lake, and an easy walk from the Xindian MRT Station. They’re not exactly a cocktail bar, but the staff are very much interested in making quality drinks if you ask. The best thing about the Hornet is that it’s very friendly. It is a bar that truly lives up to the dream of being able to go there alone, sit up at the bar, and spend a night in conversation with whoever happens to be there.

I’ve made up a menu of twelve cocktails that I’d like to be able to serve, as long as we can get all the ingredients. If you’re in Taipei, come on down and try some


 

Whiskey Barrel Old-Fashioned (Bourbon)

– Bourbon, whiskey barrel-aged bitters

– strong, smooth, slightly peppery

– rocks glass

 

 

 


 

Whiskey Barrel Manhattan (Bourbon)

– Bourbon, sweet vermouth, whiskey barrel-aged bitters, homemade cocktail cherry

– sophisticated, smooth, complex, slightly peppery

– martini glass or rocks glass

 

 

 

Mellow Daiquiri (White Rum)

– Cuban rum, freshly-squeezed lime juice, chocolate bitters

– fresh, smooth, hints of chocolate, vanilla and caramel

– large martini glass with crushed ice

 

 

 


Papa Doble Daiquiri (White Rum)

– Cuban rum, freshly-squeezed lime juice, grapefruit bitters, cherry bitters, maraschino (bitter cherry) liqueur, homemade cocktail cherry

– fresh, complex, well-balanced bitter,

sweet and sour flavours

– large martini glass with crushed ice

 

 

 

Return of the Green Hornet (Tequila)

– reposado (aged) tequila, oolong tea, freshly-squeezed lime juice, ginger syrup, coriander

– surprising, modern, original, with a sting in the tail

– rocks glass

 

 

 


 

Rehabilitated Tequila Sunrise (Tequila)

– reposado (aged) tequila, freshly-squeezed orange juice, homemade grenadine

– familiar but improved, fresh, colorful, cooling

– highball glass with crushed ice

 

 


 

Rhubarb Margarita (Tequila)

– reposado (aged) tequila, Cointreau, freshly-squeezed lime juice, rhubarb bitters

– refreshing, South-of-the-border crowd-pleaser with a twist

– highball glass with crushed ice

 

 

 


Aviation (Gin)

– gin, lemon juice, maraschino (bitter cherry) liqueur

– sophisticated, elevated, bracing,

– martini glass

 

 

Monkey Gland (Gin)

– gin, pastis, homemade grenadine, freshly-squeezed orange juice

– fresh, sophisticated, rejuvenating

– martini glass

 

 

 

Cuba Libre (Dark Rum)

– Cuban rum, (a little) gin, Angostura bitters, freshly-squeezed lime juice, Coca-cola-

– refreshing, the unadulterated ancestor of the lack-lustre rum and coke

– highball glass

 

 

B & B Special (Brandy)

– Cognac, Benedictine (herbal liqueur), St Germaine Elderflower Liqueur

– warming, full, sweet, honeyed, spicy, strong

– rocks glass (with or without ice)

 

 

 

Wisconsin Brandy Old-Fashioned (Brandy)

– brandy, Angostura bitters, orange, homemade cocktail cherry, soda or 7-Up

– fresh, fruity, sweet or dry

– rocks glass with crushed ice

Advertisements

13 Responses to “The Boo Lion at the Green Hornet – Guest Bartender Night”

  1. Alicia Says:

    Awesome! Sounds like you have quite the line-up!

  2. putneyfarm Says:

    Wow, very jealous you get to mix at a bar. The daiquiris and the green hornet sound great- and we will try.

    Chocolate bitters seem to be good in more drinks than we thought…trying mellow daiquiri tmrw..

    • theboolion Says:

      I’ll post measures for those drinks at some stage for you. I prefer those daiquiris at 2 oz rum, 1 oz lime, 1 tsp sugar. The ‘mellow’ can be slightly sweeter and I make it with Matusalem Platino which i think suits – you have to find the right balance for the chocolate bitters. My Papa Doble (aka La Floridita) variation is with 1 tsp of maraschino, a large dash of grapefruit bitters (Fees) and quite a small dash of cherry bitters (also fees). I’ll put up details of the Green Hornet as soon as I can. I’m quite happy with that one.

      • putneyfarm Says:

        Excellent, thx. We like the 20th century, a Corpse Reviver #2 with creme de cacao rather than cointreau- the citrus plays better with chocolate than one might expect. I think the same might be said for the chocolate bitters here, look forward to trying..

  3. Seamus Says:

    Sounds like it’ll be fun.

    • theboolion Says:

      Thanks Seamus. Must be about time for you to pay a visit to Taipei again ? 😉

      • Seamus Says:

        I wish.

        Would love to be there for this, but sadly funds don’t permit right now. Damn those Greeks. . .

        I just came back to Shanghai from New Zealand, with a supply of El Dorado rum from Moore Wilsons. They have quite the selection. Great prices too.

  4. theboolion Says:

    Rescheduled to July 14 to avoid a clash with the Happy Hour for our Taipei expat forums Taiwaneasia. If in Taipei, come to both!

    http://www.taiwanease.com/en/forums/index.php


  5. […] on Saturday night I’m going to be guest bar-tender, at my local bar The Green […]


  6. […] made a big batch of rummed-up homemade cocktail cherries for my guest bartender night at the Green Hornet this Saturday. A by-product from 4 jars of cherries is one jar of a thick cherry syrup. Now I’ve actually […]

  7. Walter Says:

    Hey Boo Lion! You mixed some awesome drinks. A few pics from the night: http://drp.mk/Cyr


Leave a Reply

Fill in your details below or click an icon to log in:

WordPress.com Logo

You are commenting using your WordPress.com account. Log Out / Change )

Twitter picture

You are commenting using your Twitter account. Log Out / Change )

Facebook photo

You are commenting using your Facebook account. Log Out / Change )

Google+ photo

You are commenting using your Google+ account. Log Out / Change )

Connecting to %s

%d bloggers like this: