A washed-up barman gave me the recipe but has no knowledge of its birthplace.
Anyone know?

To make, add ice to a shaker, then two parts Southern Comfort, two parts Port, 1 part passion fruit juice. Shake and top up with lemonade.

Tastes better than it sounds!

A traveller tells me that the perfect gin and tonic is achieved by keeping gin in the freezer, microwaving a line for two seconds and using two parts tonic to one part sparkling water.

WTF?

The end of Lent is just a few hours away and I’ll be leaping off the wagon and guzzling as much hooch as I can get my trembling hands on as the clock strikes 12.

I’ve agonised over what to have for my first drink. It’s a choice that needs to taken with care, as I’ve spoiled the moment for myself in previous years.

I’ve decided it must be a cocktail, a big hit of alcohol, but at the same time something mysterious and memorable.

As the pips go this year, I’ll be raising a glass of Sugar and Spice. A curious receipe that appeared in the pages of the Gazette this morning and seems fated to be the one.

The recipe, which comes from Rick’s Bar in Edinburgh is

I’ll let you know how it tastes. In the meantime, cheers and have a happy Easter.

To Knowsley and an ambassadors reception, where I was fortunate enough to witness the birth of a new drink.

Skittles Shots (or Skittles Schnapps , as some called it) involves taking a bottle of vodka and pouring yourself a good measure to drink. Then take a bag of Skittles, those horrible multi-coloured sweets that unsuspecting children are now afflicted with in Christmas selection boxes, carefully remove all green ones and a proportion of purple, then tip into your partially emptied vodka bottle.

Leave out of the freezer for a day to allow the sweets to dissolve, then serve without ice in plastic cups. If plastic cups are not available, antique shot glasses will suffice.

The drink was invented by the lovely Claire McKenzie, pictured rather shakily here. All swore by the drink’s nostalgic, cola-cube taste and potency.

Alas the Southport Drinker continues his Lenten fast and could not partake. He also had to look on manfully as the guests knocked back Cheeky Vimtos and Atomic Mary’s.

Your hero left early, just as the madness was beginning.

Following my post about the difficulty in tracking down a Bloody Mary, I finally secured one at Maloney’s bar in the Scarisbrick Hotel.

I’ve undervalued Maloney’s in the past, tending to tip up there worse for wear in the early hours when all watering holes look the same.

My barman not only made me a first-class Bloody Mary, even letting me add my own dashes of Lea and Perrins, he did all the bottle throwing and glass juggling that marks out a true expert behind the bar.

Meanwhile, I met up with the lads, enjoyed a tour of the bars and clubs, including a return to the Wellington were things were rocking brilliantly, before ending up in the Underground.

There I was forced by a charming Polish prince to drink Jagerbombs, which consist of a small glass of energy drink (possibly Red Bull?) into which is placed a glass containing a shot of Jagermeister. I had several of these.

On leaving the club, I attempted to gain entry into the Baron’s but was barred by night watchman Mr Macdonald in a very polite and professional manner.

I was feeling very down in the mouth about the insult to my honour until I travelled home in a taxi and realised, to my astonishment, that it was after 3am and I was stinko.

You plant mint in the garden so that you can make proper mojitos. I’ve been wowing guests with mine – the secret is not to skimp on the fresh mint and give it a good slap before putting in the glass.

Travelling into Southport for a drunk on Orange Lodge day was, perhaps, not the wisest of moves. But for Paul “Kenzie” McKenzie’s birthday, I would bear all unbearable sorrows.

Getting into town early for a warm up snifter sent me by homing instinct to the Mason’s where I was greeted by wall-to-wall desperate men wearing Rangers shirts. “Do you like to fight?” asked one as I walked in.

Explaining that the Southport Drinker was a lover not a fighter, I jogged over to the uber-cool Core bar that used to be the municipal public toilets building and ordered a Bloody Mary.

5 feckin minutes later it still hadn’t arrived and then the barman dropped the bombshell that they had no tomato juice.  Message to whoever owns the place: a cocktail bar that can’t provide a Bloody Mary to its clients is bloody useless.

I moved onto the Wellington, where the staff were unsure how to make the drink - what the hell are they teaching kids in school these days?

Once the recipe was explained, vodka was poured into a pint glass over ice. Then another bombshell. No tomato juice there either.

“It’s not you’re night, is it?” said the beautiful barmaid.

The new Vincent Hotel is Southport has opened a drinking club for high-rollers.

The 100 Club costs £250pa to join, giving exclusive access to a members bar. Around 60 people have signed up since the club was opened earlier this week.

One of the treats on offer is — what is claimed — to be the hottest chilli cocktail in the world.

Your iron-stomached SD will try to put the claim to the test, if he can find a way to sneak in and blag one when no one is looking.

The Zombie is a drink that is deceptively strong and needs to be imbibed with caution, but for an instant corpse reviver cannot be beaten.

The cocktail was invented by Donn Beach of Hollywood’s Don the Beachcomber bar in the 1930s. As Donn guarded the original recipe very closely, several variations on the original drink have sprung up but most agree that the basics involve a measure each of light, golden and dark rum with a range of tropical fruit juices and a splash of apricot brandy.

I cheat by using Somerfield’s own tropical mix of apple, pineapple and mango (many recipes stipulate just pineapple and papaya). Being a loose cannon, I add to the rum a dash of triple sec along with the Grenadine.

Pour the spirits over four ice cubes into a shaker, top up with a generous amount of fruit juice, give a couple of shakes (too much shaking will transform your drink to a smoothie), then poor through the strainer into a tall glass.

Donn’s original floated a pony of 151-proof rum on top of this, but that is for purists only.

A Zombie is strong but so delicious that the temptation is to knock it back and whip up another.
Take your time. This is a Caribbean holiday in a glass, to be sipped while day-dreaming of romance.

Donn’s original Ingredients
4 oz. still water
3/4 oz. fresh lime juice
1 oz. fresh grapefruit juice
1/2 oz. sugar syrup
1 oz. dark rum
1 oz. golden rum
1 oz. white rum
1 oz. 151-proof rum
1-1/4 oz. spiced golden rum
3/4 oz. Cherry liqueur
1/2 oz. (1 tbs.) Falernum syrup (very hard to get nowadays – splash in some extra Grenadine)
2 dashes Pernod or other anisette-flavored pastis
3 dashes Grenadine, 1 dash Angostura bitters

Reserving the 151-proof rum, pour over four ice cubes into a shaker, shake and pour into tall glass. Float the 151 proof rum on top

My slummer’s version

1 oz dark rum
1 oz golden rum
1 oz white rum
1 dash triple sec
1 dash apricot brandy or Calvados at a pinch
1 dash Grenadine, 1 dash Angostura bitters

Generous glugs of Somerfield or other own-brand tropical fruit juice to taste

Pour over four ice cubes, shake three times, pour through the strainer

Don’s place

A nice article about the search for the perfect Zombie can be read HERE

To an ambassador’s reception in Kirkby last night and the party of the year so far.

Details are still sketchy, but highlights included: Tequila slammers from nice guy Paul (Kenzie) McKenzie right; Tricky getting so drunk-uncled that he began to talk in code; his delightfully foul-mouthed sister getting almost as wingdinged; beer, beer lashings of beer.

To make a slammer, you need Tequila (preferably top shelf), salt and limes

Lick the back of your hand, put salt on the (now) sticky back of your hand, lick the salt, down a large dose of straight tequila and then bite into the lime and suck that mother till it starts to feel good.

I understand a lot of people sub lemons for limes, but take it from the SD, limes work magic. The drink bangs into your head but then sends a warm glow through your body, bringing feelings of euphoria and brotherhood.

Try one today.