List of Lathadun cocktails

Lathadu has a history of going back to the late 18th century, when the mass cultivation of sugar made rum easily accessible to Lathaduns in all walks of life. Today, they are commonly enjoyed throughout the country, especially in the afternoon before dinnertime. Although one can expect to find cocktails in even the most remote of Lathadun pubs and eateries, generally speaking, they tend to be more simplistic than ones enjoyed in Lathadu's two major metropolitan areas: Ushteyghoo and Calleebane.

History
The first mention of mixed drinks in the context of Lathadu comes from sailors' accounts in the late 18th century. Shipping companies from neighboring Ordrey, Salia, Gladomyr, and Edury frequently sailed up the river in search of goods such as sugar, cotton, or. Sailors stopping along the Aarnieu River's major ports (principally Ushteyghoo) were some of the first individuals exposed to the nation's burgeoning mixed drink scene. Early cocktails generally relied on rum as a base, as the liquor had become incredibly cheap in the face of increasing bounties of sugarcane. However, the practice soon incorporated more traditional forms of alcohol found in the region, such as feeynsharroo (Gundiagh rice wine) or gin. Various herbal liqueurs previously only used for medical/digestive purposes were soon incorporated as well to provide variety to the beverages. By the mid-19th century, one could find a pub, tavern, or cornerclub where mixed drinks were sold on virtually any corner in any major Lathadun city. Furthermore, many foreign sailors returned home with a taste for Lathadun rum and herbal bitters, leading to a growth in the nation's export markets. Cocktails faced a downturn in popularity at the turn of the 19th century due to increased rationing following the Lathadun Revolution's end in 1871, which persisted due to wartime shortages in certain goods (chiefly sugar) due to the First, Second, and Third World Wars. However, following the end of the Third World War, cocktails in Lathadu and neighboring nations enjoyed a resurgence in popularity in the postwar celebrations of those peoples. Beginning in the 1960s, the rebirth of cornerclub culture in Lathadu led to an explosion of new mixed drinks, thanks in large part to greater access to liquors and ingredients originating outside the country.

Common components
Although Lathadu's bartenders have enjoyed unprecedented access to ingredients not previously available in their own country in the past half-century, its cocktail scene is still dominated by ingredients which have their origin there. Rum, the traditional workhorse of the Lathadun mixed drink, is ever-present in both brown and white varieties. Sugarcane juice and refined sugar are both common ingredients as well, serving as sweeteners. Another component essential to most Lathadun cocktails are aromatic herbal bitters or liqueurs. Such drinks have existed in the region in one form or another for centuries in the form of medicinal tonics and digestives; however, their incorporation into cocktails added an almost infinite amount of variety to the existing pool of drinks. The proclivity for drinkers to enjoy those rich, herbal elements in East Alutra made their spread both rapid and easy. Other commonly included elements include fruit liqueurs or plain juices as mixers.

Drinks
Seneschal's Punch Traditionally made in large batches, there are alternate instructions when making individual drinks. Instructions: Pour all ingredients directly in a small tumbler or a typical glass. Add dilution up to taste, it can be given by water, ice or fresh juices.
 * Three parts rum
 * One part fruit juice
 * Two parts sugarcane juice
 * 1.5oz rum
 * 0.5oz fruit juice
 * 1oz sugarcane juice

Cypress Knee Instructions: In a tall glass filled with ice pour the ginger beer and top floating with the rum. Finish it off by brushing the rim heavily with fennel liqueur, or another herbal liqueur of the maker's choice.
 * 2oz Dark rum
 * 3.5oz Ginger beer
 * Fennel liqueur brushed along the rim

Paddleboat Instructions: Shake together over ice. Strain into a glass and serve chilled.
 * 1.5oz gin
 * 1oz brandy (preferably peach)
 * 0.5oz fruit juice

Hunter's Tea Instructions: Brew the tea as one would normally. Once one has a mug full, add the desired amount of rum.
 * Cup of spiced black tea (hot or cold)
 * Shot of rum

Golden Sunset Instructions: Whisk the raw egg yolk and honey/sugar into the hot rice wine. The rice wine should be hot enough to slightly cook the egg without turning it into scrambled eggs.
 * Raw Egg (or Raw Egg Yolk)
 * 7oz rice wine
 * Honey to Taste (usually 0.5oz)

Bramble Instructions: Dry shake ingredients to emulsify, add ice, shake and serve straight up.
 * 1.5oz Gin
 * 0.5oz Raspberry/Blackberry syrup
 * Dash of Bitters/0.5oz Lemon Juice
 * 0.25oz Aromatized Brandy/Fortified Wine
 * One Egg white
 * Garnished with Raspberries or Blackberries

Fool's Red Add the blackcurrant liqueur to the bottom of the glass, then top up with rice wine. Usually served before dinner. Sometimes done with cider instead of rice wine in the northern part of the country.
 * Rice wine
 * Blackcurrant liqueur

Midnight Rider Instructions: Mix equal parts stout and rice wine.
 * Rice wine
 * Stout

Cobbler Instructions: Mix mint sprigs with sugar and fruit juice. Add splash of soda water and fill the glass with ice
 * 1.5oz White rum
 * 0.5 white cane sugar
 * Splash of Soda water
 * 6 Sprigs of Mint
 * 1oz Fruit juice
 * Dash of herbal bitters