As a general (but not infallible) rule boat drinks have two main ingredients:
The Love ShackThis is probably the best boat drink ever. The ginger taste merges perfectly with the the orange-lime tastes and the rum. I have no idea why this drink is so named. I had one in a restaurant. I was able to get and ingredient list, but not the proportions. So if you don't like the proportions, change them.
Pour over ice:
The Ganges HarbourNamed after Ganges Harbour, Saltspring Island, British Columbia, where it was invented. (Not Ganges Harbour, India, which you probably wouldn't want to drink.) The only things we had on board the boat were rum, ginger beer and OJ. so...
Pour over ice:
The RapinanInvented by me, named by my son.
Assemble in a rocks glass, over some rocks. (Or ice, I almost always use ice)
The Caribbean Non-martiniOK. One of my pet peeves is things being called Martinis when they aren't Martinis. If you have a drink in front of you with a small amount of vermouth mixed with a large amount of gin and/or vodka with an olive or three or a lemon peel then you have a Martini. Anything else, and you don't have a Martini. If it's green it isn't a Martini. If it's blue it isn't a Martini If it's yellow or red or brown some other non-transparent colour it isn't a Martini. If it has melon liqueur, orange liqueur or cherry liqueur in it, it isn't a Martini. It maybe called the "Pink lady Martini", but if it's actually pink then it isn't a Martini. It maybe good, it may be tasty, it may be in fact a boat drink, but IT ISN'T A MARTINI
Anyway, I've been ranting about this a while. Sadly, somebody (who shall remain nameless, but her web page is here) pointed out that I had the "The Carribbean Martini" on my webpage. I first wrote this webpage in the days of the old Mosaic browser long before pseudo-martini's had become in vogue and had completely forgotten. So if you want a Martini, go get yourself some vermouth and some gin or vodka (or both. the original 007 Martini as described in the James Bond books has both gin and vodka with a splash of vermouth. "Vodka Martini" used to mean "replace some the gin with vodka". But I digress.)
On the other hand, if you are bored with Martini's and want another tasty drink this: the Carribean Not-really-a-martini-at-all. It is particularly interesting because all the ingredients are disgusting on their own, but the combination is delicious
Pour into a cocktail shaker:
The Jade Monkey"Jade" because of the colour, "monkey" because it sounded cool.
Pour over ice:
Gin PahitIn the novels of W. Somerset Maugham, the rubber plantation owners of Malaysia of the 1890's seem to have nothing better do but call for the gin wallah to mix them one of these. The recipe was phenomenally hard to track down. It seems the internet wasn't big in 19th century Malaysia. Go figure. Eventually, I had to send an e-mail to Raffles hotel in Singapore (which features in the novels) and they sent me this recipe.
This is the recipe as it was given to me. As such, it wasn't very tasty. I suspect if it was shaken with ice and strained it would be better. I suspect it would be even better with a bit of fresh lemon juice and maybe a bit of sugar. It would almost certainly taste better if you were sitting on the verandah of the Raffles Hotel a 100 years ago.
I now have an updated authentic recipe for pisco sours! I went to Chile a few years ago. There I drank several pisco sours and eventually asked for the recipe. The ratios of the ingredients are:
Scale to taste. For each 15 oz of final product, add one egg white. Unfortunately, if you want just one, moderately size pisco sour, you will have to find a way to divide an egg white. One lemon contains about 1 to 1.5 ounces of lemon juice. This means 3 to 4.5 ounces of pisco in a single drink This means that making pisco sours by yourself can be a bit perilous.
Shake the lemon juice, the sugar and the pisco in a cocktail shaker until the sugar is fairly well dissolved. Add the egg white and several ice cubes or some crushed ice. Shake very vigoursly until the shaker is well frosted. Strain into glass.
About the ingredients:
Sugar could be replaced with simple syrup (bar syrup) if you had some. I've never tried it.
Pisco is made in various South American countries and is readily and cheaply available there. It is hard to find here. It made from grapes: fermented and then distilled. Thus, it is technically the same as brandy and grapa. It tastes more like tequil. You could probably substitute white tequila. It might not taste the same but it would probably taste good. Or maybe you could use brandy.
Egg white is sort of optional. It imparts a certain smoothness to the taste of the drink, rounding off the sharpness of the booze and the lemon juice. It also gives the drink a smooth texture and an attractive, fluffy appearance. Those concerned about bacteria in the egg white should remember that pisco will disinfect just about anything.
My personal favourite. There are two kinds: the classy and the not-so-classy. The first, "the Margarita", is serious cocktail (if there is such a thing) on a par (almost) with the martini. The second, "Margs", is best made in large batches for several people.
The proportions are 1 lime juice to 1 orange liqueur to 2 tequila. I start by squeezing the lime, measure the juice (not all limes have the same amount of juice). I then add the same amount of orange liqueur and twice that of tequila. Let us examine each of the ingredients in turn:
Use fresh lime juice. Much better than bottled. I've tried key limes. They're small and fiddly (you need 3-4 to make a decent sized margarita) but they aren't really much better.
I make my own orange liqueur. Take a bottle of good vodka. By "good" I mean "tasteless". What you're looking for is just water and ethanol. Absolut and other popular vodkas have crud in them left over from distillation. The crud can be filtered out with a Brita filter. Not that vodka doesn't have to be expensive to be good. I use a brand that's near the cheap end of the spectrum and tastes exactly like water. When I lived in France, I used a higher percentage alcohol made espeically for cordials. Anyway. Grate the peel from a dozen oranges. Just get the orange part, leave the white inner layer behind. Put the grated orange peel in the vodka and leave it there for 2 weeks or so. Put it somewhere out of direct sunlight and shake it up about once a day. Then filter out the peel with cheese cloth. It usually takes 3-4 tries to get all the solids out. Then make simple syrup by putting 2 cups sugar into 1 cup water and bringing it to a boil. Let the syrup cool. Add the syrup to the vodka. Most of the time this is the correct ratio. Try sipping a small amount before adding all the syrup. If it is sweet enough, stop. Sip only a small amount each time you test or you will wreck your ability to tell if the sweetness is right. I know, I know its good, but a small amount of restraint now pays off in the long run. The resulting orange liqueur is better than Grand Marnier and much cheaper. Don't have two weeks? Just use normal triple sec, or (better) Grand Marnier. It won't be quite as orangey or as sweet.
Now we come to the tequila. The better the tequila, the better the Margarita. Don't use Mezcal, regardless of quality. The smoky taste doesn't mix with the lime. I have used several tequilas over the years:
Mix all the ingredients in a shaker. Taste. Sometimes the lime is too tart for the Triple Sec and the drink is too sour. Add a very small amount of sugar or simple syrup to correct if necessary. Add some crushed ice and shake vigorously until the shaker is quite cold to the touch. Rim a glass with salt by rubbing the rim with a lime wedge and then dipping in a saucer of salt. Serve Margarita straight up (not strained). Garnish with lime slice.
A batch of Margs:
I've compiled a list of the sites that give recipes for (generally alcoholic) drinks with a special emphasis on "boat drinks" those that contain rum.