About falselogic

doesn’t mix well with polite company; his two favorite topics being politics and religion. When he isn’t out cycling, swimming, running, or camping he can often be found behind his computer working on some creative project or in his garden trying to coax out a few more vegetables. Mr. Howard misspent his youth reading genre-fiction; today, he is making up for it by consuming and reviewing large quantities of non-fiction literature. The fact that truth, in every way, is more fascinating than fiction still tickles him. His ramblings can be found at falselogic.net; his own work at fictivefunk.wordpress.com. He works for the state of California as a legislative consultant. The job is even more glamorous than it sounds…

Daiquiri, Cocktail of the Week

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It got very cold very quickly in Davis. Autumn lasted but a few weeks it seems and now I’m stuck with the dry, bitter cold. Of course with the cold weather I’m supposed to be making punches, warm rums, and hot toddys. The last of those I can’t stand and the other two I’ve had no experience with whatsoever. Besides, I thought I’d try to capture a bit of the lost summer and make a Daiquiri


The ingredients


  • 2 oz. dark rum
  • 1 oz. lime juice
  • 1 oz. simple syrup

Add all ingredients to a shaker filled with ice. Shake, and strain into a chilled Martini glass. Garnish with a lime wheel.


You’ll notice that this drink isn’t being served in a pineapple, a bright color, or got half a fruit basket popping out of the top of it. Frozen Daiquiri’s are quite something else. Some might call them an ‘abomination.’ Not me, I’m too kind. But some might. A real Daiquiri is a simple cocktail, and an old one. Originating in Cuba sometime in the late 19th century the drink is attributed an American engineer and brought to the United States, New York specifically, by a Congressman! The drink caught on from there with the US military before becoming popular nationwide during World War II, rationing made vodka and whiskey harder to come by!

The original drink was white rum served in a tall glass over cracked ice, with sugar being poured over the ice and then limes squeezed into the glass. The cocktail was then stirred until the glass frosted. Today, it is shaken with shaved ice and served in a cocktail glass. Dark rum is often substituted today as well.

Anyway, despite being delicious the Daiquiri did not quite warm me up as much as I had hoped. Oh well!

Jockey Club, Cocktail of the Week

Jockey Club

There was a time when the Manhattan cocktail was brand new. A time when hip drinkers would walk into a bar ask for the drink and get a blank stare back from their bartender. In those earliest days of the cocktail there was still variation in the recipe and looking through old bartending guides one can find recipes for the cocktail that included Maraschino liqueur or Curacao. In time as the cocktail settled into the form we know today those alternatives took on other names. The Jockey Club is one of those variants, excluding bitters and adding a small amount of Maraschino liqueur.

Jockey Club

The Ingredients

Jockey Club

  • 1 1/2 oz. bourbon
  • 1 oz. sweet vermouth
  • 1/2 oz. Maraschino liqueur

Add ingredients to a mixing glass and fill with ice. Stir, and strain into a chilled cocktail glass. Garnish with a cherry.

Jockey Club

The Jockey Club, as one would expect considering its history, is a lot like a Manhattan. And that isn’t a bad thing. The real difference is that there is a herbally, cherry sweetness that lingers in the mouth that you won’t find when drinking a Manhattan. Both though will instill a bit a warmth in your throat and chest though. Just the sort of thing you’d want on a cool Autumn evening.