Curaçao Punch is a cocktail from Harry Johnson's New and Improved Bartender's Manual (1882). It's a forgotten punch that combines robust rum and brandy with an old-fashioned orange liqueur.
The Mai Tai is a cocktail based on rum, Curaçao liqueur, orgeat syrup, and lime juice. It is one of the characteristic cocktails in Tiki culture. The cocktail has invented by Victor J. Bergeron in 1944 at his restaurant, Trader Vic's, in Oakland, California, US. The name was allegedly taken from maitaʻi, the Tahitian word for "good" or "excellence", although the drink is usually spelled as two words, sometimes hyphenated or capitalized.
The Pegu Club is a gin-made cocktail that was the signature beverage of Burma's Pegu Club. The club was called after the Pegu, a Burmese river. The first occurrence of the cocktail was in Harry of Ciro's book ABC of Mixing Cocktails from the 1920s. As the composition goes, the drink it's a Gin Sour but without the egg whites and with the addition of bitters.
A Damn the Weather is a Prohibition-Era cocktail made with Gin, sweet vermouth, orange juice, and a sweetener like Triple Sec or Curaçao. It is served shaken and chilled, often with a slice of orange or other citrus fruit. The cocktail was invented to hide the scent and flavor of poor-quality homemade spirits, like bathtub gin. The original recipe was added in the Harry Craddock's 1930 The Savoy Cocktail Book.
The cocktail features brandy, dry curaçao, maraschino liqueur, lemon juice, simple syrup and Angostura bitters with a sugar rim and lemon twist garnish. This recipe, to be used at the new New Orleans bar Jewel of the South, is not very far removed from the one first printed by the bartender Jerry Thomas in his seminal 1862 cocktail manual.