RMS Caronia Timeline

Culinary Translator (1)
Cocktail Drinks

RMS Caronia Timeline - Cunard's ‘Green Goddess’

Luxurious food and drink prepared aboard a famous British cruise liner

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Inventory
Introduction to the Culinary Translator

This section of the Timeline Glossary has required a huge amount of research, and has taken some while to compile. The object of the exercise is to try and translate into plain language the content of many of the dishes prepared aboard the “Green Goddess”.

Whilst a great deal of research has been done, the contents of this section will neither be exhaustive, nor may it be wholly correct. Although I have a strong interest in cooking, I'm always open to being corrected on any errors or omissions by any professional ship-board chef!

Cocktail Drinks & Appetisers
Introduction

On board the “Green Goddess”, hardly an evening at sea would pass where there wasn't a cocktail party to go to. The range of drinks available was vast, with liquors from almost every corner of the World being found somewhere aboard.

Some of the cocktail names were almost bewildering. Strangely, some people would order a particular cocktail simply because they loved the name far more than the drink itself.

This page lists several of the more popular cocktails that were served. If you want to host a 1960s themed cocktail party, then this list will give you hints about how each cocktail was made, and served back then. It's quite probable that some cocktails have undergone some subtle changes since those days.

Section 1 - The Coolers
Planter's Punch
Planter's Punch
  • Juice of half a Lemon
  • Juice of half an Orange
  • 4 dashes of Curaçao
  • 1 measure of Jamaican Rum

Shake all ingedients together and pour into tall glass filled with cracked ice. Decorate with slices of orange and lemon and serve with straws

Tom Collins
  • 1 teaspoon of White Sugar
  • Juice of half a Lemon
  • 1 measure of Gin or Vodka
  • Sparkling water

Dissolve the sugar in the lemon juice in a tall glass. Add ice cubes and liquor. Stir slowly while adding sparkling water to taste

Index
Honolulu Cooler
Honolulu Cooler
  • Juice of half a Lime
  • 1 measure of Southern Comfort®
  • Pineapple Juice

Pack tall glass with cracked ice. Add lime juice and Southern Comfort. Top up with pineapple juice and stir. Serve with straws

Tequila Collins
  • 1 measure of Cuervo Tequila®
  • 2 teaspoons of White Sugar
  • Half measure of Lemon or Lime Juice
  • Sparkling water

Pack tall glass with cracked ice. Add tequila, sugar and juice. Stir slowly while filling with sparkling water. Garnish with cherry and lemon slice

Gin & Tonic
Gin & Tonic
  • Juice and rind zest of a Lime quarter
  • 1 measure of Gin
  • Quinine Water (Tonic)

Squeeze lime juice over ice cubes in 8oz. glass, add zests and Gin. Top-up with tonic water to taste

Gin can be substituted with Vodka

Section 2 - Worldwide Favourites
Gimlet
Gimlet
  • 4 parts Gin or Vodka
  • 1 part Rose's® Sweetened Lime-Juice

Shake ingedients with cracked ice and strain into cocktail glass

Index
Bloody Mary
  • 2 measures of Tomato Juice
  • Dash of Worcestershire Sauce
  • 3 or 4 drops of Tabasco Sauce®
  • 1 measure of Vodka
  • Half measure of Lemon Juice
  • Salt & pepper to taste

Gently shake ingredients with large pieces of cracked ice and strain into 6oz. glass

Whiskey Sour
Whiskey Sour
  • Half measure of Lemon Juice
  • 1 teaspoon White Sugar
  • 1 measure of Bourbon or Rye Whiskey

Vigorously shake ingredients with cracked ice and strain into glass. Decorate with orange slice on glass rim and add a cherry

Gin Rickey
  • Juice and rind-zest of half a Lime
  • 1 measure of Gin
  • Sparkling Water

Squeeze lime over ice cubes in 8oz. glass. Add Gin and rind zests. Top-up with sparkling water and gently stir

Daiquiri
Daiquiri
  • Juice of half-lime or quarter-lemon
  • 1 teaspoon of White Sugar
  • 1 measure of Bacardi® (light) Rum

Vigorously shake ingredients with cracked ice until shaker frosts. Strain into cocktail glass

Index
Ginger Square
  • 1 measure of Ginger Liqueur
  • 1 measure of Brandy
  • Ginger Ale
  • Lemon Zest

Pour Ginger Liqueur and Brandy into a 6oz. heavy base glass. Add 4 ice cubes and top-up with Ginger Ale and insert Lemon Zest.

Note that Ginger Liqueur may now be difficult to obtain, substitute with 1.5 measures of Ginger Wine

Rum & Coke
Rum & Coke
  • Squeeze of Lemon Juice and 2 Rind Zests
  • 1 measure of light or dark Rum (to taste)
  • Chilled Cola

Into a highball glass add rum and lemon juice and zests. Add Cola to taste. Top-up glass with either cracked ice or ice cubes

Section 3 - Appetisers
Gin & Dubonnet
  • 2 parts Dubonnet®
  • 1 part Gin

Also known as the “Royal Dubonnet”. In a 6oz. heavy bottom glass stir together the Gin and Dubonnet. Add a twist of lemon and 2 or 3 ice cubes

Dry Martini
Dry Martini
  • Three parts Gin
  • One part Dry Vermouth
  • Plain or Stuffed Green Olive
  • Zest of Lemon Peel

Proportions of gin and dry vermouth do vary according to taste. Stir Gin and Vermouth in a mixing glass with lots of ice. Strain into a chilled cocktail glass and add plain or stuffed green olive on a stick. Squeeze zest of lemon peel over the top.

Honorine Fizz
  • Per pint of Lemonade use…
  • 1 measure of Sweet Vermouth
  • 1 measure of Dry Vermouth
  • Juice of half-lemon and 2 Lemon Zests
  • Juice of half-orange
  • Thin Orange slices for garnish

Use thoroughly chilled lemonade. Pour Vermouth into a large mixing jug partly filled with cracked ice and add Lemon Zests. Stir gently while topping-up with Lemonade. Prepare highball glasses with 2 Orange slices and 3 ice cubes each and fill with strained liquor

Note: This drink is not one that was served aboard the “Green Goddess”! I'm using author's licence to post details of an appetiser that is very popular with my guests.

Copyright © Caronia II Timeline 2004-2026 All Rights Reserved
Page last updated on Thu, 27 Mar 2025

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