Yesterday we were expecting to be pounded by the side-effects of Hurricane Ike, but instead had a hot and sunny day. Nonetheless, we continued with our Hurricane Party. We made up a couple batches of Hurricanes (not the Pat O'Briens red-dye-and-fake-fruit-in-a-glass variety), but then I got tired of squeezing pineapple juice so we moved on to the Dale/David Project, making a record eight drinks in one afternoon (until we ran out of ice--three bags).

D/DP #58: The Algonquin
The Algonquin Cocktail that appears in Dale's book consists of light rum, blackberry brandy, Bénédictine, lime juice, shaken and strained into a cocktail glass, with a cherry garnish. This version appears to come from Ted Saucier's Bottoms Up (1951); according to Gary Regan the current version consists of rye whiskey, dry vermouth, and pineapple juice.

I know this picture sucks. I didn't take it. In the photographer's defense, it was early in the day and he clearly hadn't hadn't drunk enough yet to calm his nerves.

D/DP #59 & 60: Planter's Punch
This drink counts as two entries because it appears in the book twice, once as a cocktail (p.165) and then as a punch recipe for 6 (p. 177). We made the first one to see if we liked the taste; we made the batch recipe because there were a bunch of thirsty drunks looking for something to sip on.
Planters Punch is a blend of dark rum, light rum, orange curacao, orange juice, pineapple juice, simple syrup, lime juice, a dash of grenadine, a dash of Angostura bitters; soda water is listed as optional and we opted out; garnished with an orange slice and a cherry.
According to Dale, this "an opportunity to make your own creative concoction...".

D/DP # 61: Honolulu Cocktail
Gin, pineapple juice, orange juice, lemon juice and simple syrup, dash Angostura bitters with a lemon peel for garnish.
(Um, I can't find the picture for this so you'll have to take my word for it.)

D/DP #62: Jack Rose Cocktail
Applejack brandy I used Laird's Bottled-in-Bond), simple syrup, lemon juice, grenadine; garnished with a cherry and an apple slice.
According to Albert Stevens Crocket in Old Astoria Bar Days (1931), this cocktail is named after a pink rose called the Jacquemot Rose, and not after an individual.

D/DP #63: Monkey Gland
According to Dale, Harry McElhone lays claim to this drink in ABC of Mixing Cocktails, and supposedly named after Serge Voronoff's experiments in rejuvenation. This drink is much more sexily hued than it is named.
Rinse a glass with Ricard, add Beefeater gin (except we used Gordon's), orange juice, grenadine, and garnish with a flamed orange peel.

D/DP #64: Poinsettia
I don't know why the hell we made this drink in September. Besides the fact that I don't like it, it seems like most people associate it with Christmas.
It consists of Champagne, cranberry juice and Cointreau.
Dale describes it as "A great idea for a holiday cocktail party as an alternative to champagne...". I describe it as a bunch of bullshit.

Okay I have to confess that my distaste for this drink does not stem from an actual dislike of the drink, but rather a decades-old nagging of people who mispronounce the word 'poinsettia' by saying "Poyn-se-ta". It clearly should be pronounced "Poyn-se-tee-uh." The ignorance of those countless uninformed poinsettia fans has made it impossible for me to enjoy a perfectly refreshing drink, for fear that i am going to be corrected on the pronunciation when I'm the one who's right. Ask Merriam-Webster.

D/DP #65: Tropical Cocktail
Like a daiquiri, but instead of simple syrup it has orange curacao. A dry orangey daiquiri. From the Ritz Hotel bar in Paris.

D/DP #66: Valencia II
Dale doesn't explain what the Valencia I is, but the Valencia II consists of apricot brandy, orange juice, orange bitters and Champagne, garnished with a flamed orange peel. It reportedly originates from Hollywood's Roosevelt Hotel in the 1930's.

Well, I managed to capture the flaming of the orange oil for Dale's signature flamed orange peel garnish, too bad I was eight inches away from the drink