Post #805442 by arriano on Thu, Sep 8, 2022 6:06 PM

Cool, thanks! I got the Ku Anuanu from another batch of TV flashcards that have apparently now disappeared from internet view. I think you're missing a bunch of other cocktails, including:

Bahrain Pearl - Signature cocktail of Trader Vic’s, Manama, Bahrain

Banana Batida

Bangkok Sour - Signature cocktail of Trader Vic’s, Bangkok, Thailand (made with Mehkong Whiskey)

Barcelona Sour - Signature cocktail of Trader Vic’s, Barcelona, Spain (made with sherry)

Big Kahuna - Signature cocktail of Trader Vic’s, Los Angeles, Calif.

Black Sand Beach

Cactus Bloom - Signature cocktail of Trader Vic's, Scottsdale, Ariz.

Chai's Beverly Starburst - Signature cocktail of Trader Vic’s Lounge, Beverly Hills, Calif.

Comfort Sour

Dallas Star - Signature cocktail of Trader Vic’s, Dallas, Texas

Diablo Grog

Hakata Sling

Hanami Daiquiri

Hawaiian Hibiscus Cup

Hula Hoop (aka Hula Girl) - Signature cocktail of Trader Vic’s Mai Tai Lounge, Ras al Khaimah, UAE

Jiaolong - The River Dragon

Labuyo Swizzle

Mango Taj (not to be confused with Mango Tai) - Signature cocktail of Trader Vic’s, Bangalore, India

Manila Sunset

Nelson's Blood - Signature cocktail of Trader Vic’s, Portland, Ore.

Pele Poli' Ahu

Raffles Bar Gin Sling

Sakura Mai Tai

Tokyo Mai Tai

Tokyo Sour - Signature cocktail of Trader Vic’s, Tokyo, Japan

Here are some recipes that have documentation for:

BLACK SAND BEACH

• 2 oz Coconut Rum

• ½ oz 151-proof Virgin Islands Rum

• 1 dash Activated Charcoal Syrup

• ½ oz Lime Juice

• 1½ oz Pineapple Juice

Mix the syrup with the activated charcoal, starting with just a quarter of a tablet; add more if you want the cocktail to be darker. Once the charcoal is thoroughly dissolved, mix all ingredients together in a shaker and strain into a cocktail glass. Garnish with an orchid blossom. Note - Activated Charcoal Syrup: Dissolve ¼ tablet of activated charcoal with ¾ oz rock candy syrup. From Trader Vic’s, Emeryville, Calif. Recipe printed in The Mercury News, Aug. 12, 2017.

CACTUS BLOOM

• ¾ oz Prickly Pear Syrup

• ½ oz Lemon Juice

• 1 oz Limoncello

• 1½ oz Pisco

In a blender, mix on high for five seconds with 1 cup crushed ice. Pour it into a stemmed cocktail glass and garnish with a pineapple leaf. Signature cocktail of Trader Vic's, Scottsdale, Ariz., 2006-11. Recipe printed in Phoenix Magazine (May 2010), and given during a demonstration on a local ABC affiliate shot at Trader Vic’s (April 2008).

COMFORT SOUR

• ½ oz Lemon Juice

• ½ tsp Powdered Sugar

• 1½ oz Southern Comfort

Shake well with cracked ice and strain into a cocktail glass. Garnish with an orange slice and cocktail cherry. From a cocktail card, date unknown, listing Trader Vic’s, San Francisco, New York, Los Angeles and Havana.

DALLAS STAR

• 2 wedges Pineapple

• 3 Mint Leaves

• 1¼ oz Reposado Tequila

• 1 oz Coconut Rum

• ¼ oz Blue Curacao

• 1 oz Lime Juice

• 1 oz Agave Nectar

Muddle pineapple and mint in glass. Add remaining ingredients with ice in a cocktail shaker and shake vigorously. Loosely strain into a 12-ounce old fashioned glass, allowing a little of muddled mixture. Garnish with a slice of star fruit and lime peel spiral. Signature cocktail of Trader Vic’s, Dallas, Texas, 2007-10. Recipe printed on keepsake glass.

NELSON'S BLOOD

• ¼ Lemon, squeezed (rind reserved)

• ¼ Orange, squeezed (rind reserved)

• ¼ oz Lemon Juice

• ¼ oz Blood Orange Juice

• ¼ oz Brandy

• ¼ oz Falernum Liqueur

• 2 oz Dark Rum

• 2 oz Ginger Beer

In a large ice-filled shaker, add lemon rind (reserve the orange rind for garnish), citrus juices, brandy, falernum and rum; shake until well-blended. Pour shaker contents into a double old-fashioned glass, and float ginger beer. Garnish with slices of reserved orange rind and sprigs of fresh mint. Signature cocktail of Trader Vic’s, Portland, Ore., 2011-16. Recipe printed in The Oregonian newspaper, Aug. 9, 2011.