Mythos Absinthe Cocktail: Shores of Carcosa (and Pandemic Dram!)

Yellow King by Horror In Clay

1 oz Kraken Spiced Rum
1 oz Plantation Original Dark Rum
1/2 oz Thatcher’s Blood Orange Liqueur
1 oz Eddy Bar Mai Tai mixer*
1/4 oz Eddy Bar Falernum
2-3 dashes La Clandestine Absinthe

Shake everything with ice and strain into a Mai Tai glass filled with crushed ice. Garnish with pretty things.

*in lieu of this specific mixer, swap it for 1/2 oz Lime Juice and 1/2 oz Orgeat. FYI, most other Mai Tai mixes are fucking horrible and should be shunned for the syrupy shite they are.

Yellow King by Cryptocurium

Along the shore the cloud waves break,
The twin suns sink behind* the lake,
The shadows lengthen
In Carcosa.
Strange is the night where black stars rise,
And strange moons circle through the skies
But stranger still is
Lost Carcosa.
Songs that the Hyades shall sing,
Where flap the tatters of the King,
Must die unheard in
Dim Carcosa.
Song of my soul, my voice is dead;
Die thou, unsung, as tears unshed
Shall dry and die in
Lost Carcosa.

Cassilda’s Song, The King in Yellow – Robert Chambers

Instead of just making a standard Mai Tai with this, I wanted to go a little deeper and see if I could add in a bit of that Eddy Falernum as well. There’s been a drink cooking in the back of my head ever since I got my “Shores of Carcosa” Mai Tai glass from Horror in Clay that I’ve been wanting to add to my ever germinating list of Mythos Absinthe Cocktails.

I was originally thinking of doing a Carcosa Sunrise because I just liked the way the title sounded, but I already came up with The Arkham Sunrise and felt it redundant. Looking through my list, though, I didn’t yet have a corrupted Mai Tai filch yet. I did have the Cobra Kai Mai Tai from my Cocktails From Beyond list, but not one for the Elder Gods. I loosely based this on the Difford’s Mai Tai. I’m sure someone who knows more about the intricacies of rum could suggest a better pairing. Not really sure what to name it, I just went with what was on the glass.

Back in the day when I used to bartend in the Chinese restaurant, I used to make shit-tons of Mai Tais, Zombies, Scorpion Bowls and the like, all with the shittiest of cheap mixes. It wasn’t a really high class place, and it was the 90’s so I guess people’s expectations were low because I made a lot of them. Never really gave them a second thought back then. It could be why I just don’t like a lot of fruity drinks these days. That said, when a tropical drink is made well, with all the right things, it is a thing of beauty. That said, I still prefer drinking my all spirit drinks most of all but these drinks are just really fun to make (when you’re not doing it for a living).