The second iteration of the cocktail template known as “Daisy,” this turn-of-the-century version uses grenadine as the primary sweetener and features a variety of spirits as the base, with the most popular choice being gin. I like the idea of making this super citrusy, hence the inclusion of Curaçao, which is a nod to the Daisy 1.0, and three different juices.

One of the only cocktails to be most closely associated with Boston, the Ward Eight is a Whiskey Daisy with orange juice. For our version, I decided to include sherry as part of the base (it appeared in a 1930s Mr. Boston recipe for the drink), use acid-adjusted orange juice, and offer both a long, Daisy version, and a Sour style presentation, as well.

The Jack Rose is a turn-of-the-century cocktail that has that golden age vibe–cool name, cool vibe. And the Pan Am Clipper (basically a Jack Rose with absinthe), a Charles H. Baker, Jr. drink, has the same caché, just a few decades later. There’s a lot of ways to make these cocktails well, but for this version, I cut back the grenadine and added rich simple for improved texture, plus a sneaky small measure of Jamaican rum to add dimension.

The Pink Lady is a drink originating in the 1910s that features a split base of dry gin and apple brandy. Most specs include egg white and some include cream. I based our version on Harry McElhone’s recipe from his ABC of Mixing Cocktails, published in London in 1922, which does include both egg white and cream. Gorgeous color, delicious, and looks so good with a bitters design on top.

The only drink this month that comes from the continental United States, the Rum Runner is a 1970s classic hailing from the Florida Keys. This drink is basically a tropical fruit punch with usual suspects like pineapple, banana, grenadine, and lime, but the wildcard here (and what distinguishes it from other similar drinks) is the berry liqueur (blackberry or [black] raspberry). Some versions are frozen, while others our shaken; ours is flash blended!

Drinks traveling under the "Bahama Mama" name have existed since at least the early 1960s, but known formulas date to the 1970s. Usually a combination of rums, lemon or lime, pineapple or and/or orange, grenadine, coconut in some form, and coffee liqueur, the drink in various forms has been popular from Caribbean resorts to chain restaurants for over fifty years.

The original standard-bearer drink of the California Tropical movement (later known as “tiki). This is the first and best example of the Don the Beachcomber method of splitting each element in a Planter’s Punch (rum, juice, sweetener) between multiple products to create complexity. Imitations sprung up almost immediately and the Zombie helped to spread “tiki” around the world.

Though some form of the Skull & Bones appears on a 1940s menu from Don the Beachcomber, the version this recipe is based on dates to the 1960s. It was recounted by Tony Ramos, who had worked at Don the Beachcomber locations in Palm Springs and San Diego, as well as the Luau and the China Trader in Burbank. The Skull & Bones is a wonderfully layered cocktail that’s also striking in presentation–and it’s always a favorite on the Gigantic tiki menu.

Longtime Club members might remember this one from the beta test month I ran back in August of 2020, wherein this drink was called The Tall Man from Havana. It has since become a Gigantic classic, where it began traveling under the name Havana Moon (named for the Chuck Berry song). The inspiration was the “Sloppy Joe’s,” the bar’s eponymous drink that combined brandy, port, pineapple, grenadine, and Curaçao. A very good example of the pre-tiki tropical genre.

The Mary Pickford appears in the Sloppy Joe’s books–a mix of rum, grenadine, pineapple, and maraschino liqueur. I took that inspiration, subbed crème de cacao in for the maraschino, added lime for acid, and a small measure of Cognac for vanilla and dried fruit notes. Pickford was a movie star, director and producer; I named this after her little sister, Charlotte, who was also an actor.