Tag Archives: Gin

Alexander and Big Brother

Posted on January 31, 2012 | Leave a comment

Quality of liquor during the days of Prohibition wasn’t quite on par with what it is today. The use of heavy cream and sweetening agents played a huge part in helping mask the undesirable flavor found in inferior spirits. Quality of liquor has certainly changed in modern times, but many still prefer sweetened cocktails to disguise the taste of the liquor they consume. Some things never change. The original Alexander calls for gin by design, but this classic cocktail has been recreated numerous times with different spirits. Some books refer to the gin version as an Alexandra with variations in measurements.

Alexander

1-1/2 measure Gin

1 measure White Crème de Cacao

1 measure Heavy Cream

Grated Nutmeg Garnish

Combine liquids in cocktail shaker with ice. Shake thoroughly to blend and chill. Strain into chilled cocktail glass. Garnish with grated nutmeg if desired. Notation: Another variation is Alexander’s Sister which exchanges Green Crème de Menthe for the Crème de Cacao.

Alexander’s Big Brother reaches a bit farther off the classic path.

Alexander’s Big Brother

2 measures Gin

1/2 measure Blue Curacao

1/2 measure Heavy Cream

Combine liquids in cocktail shaker with ice. Shake to blend and chill. Strain into chilled cocktail glass.

More variations include the Brandy Alexander, which is said to have been among John Lennon’s favorite cocktails and inspired the non-alcoholic Lennon’s Milkshake. The Cherry Vanilla Alexander and Alexander Frappe bring fruit and ice cream to the classic for more varied flavor. January 31 is Brandy Alexander Day. Cheers!

Cheri Loughlin is a leading cocktail and photography resource for beverage companies, event planners, businesses and individuals. High resolution cocktail and beverage stock photography images are available in downloadable digital format in the newly redesigned Stock Photography Gallery at www.cheriloughlin.com.

Twitter, Facebook, StumbleUpon – str8upcocktails @ gmail.com – ©2012 Cheri Loughlin-The Intoxicologist, All Rights Reserved. All opinions, reviews and spirits’ coverage are the personal opinion and decision of Cheri Loughlin.

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Posted in Classic Cocktails, Daily Holidays

Tagged Blue Curacao, Brandy Alexander, Classic Cocktail, Creme de Cacao, Creme de Menthe, Gin, Heavy Cream

Whistling Andy Gin and Hibiscus & Coconut Rum

Posted on December 22, 2011 | Comments Off

Whistling Andy is a micro-distillery located in Montana. Their handcrafted spirits include rum, gin, vodka and moonshine. Their innovation shows through with spirited flavor choice such as the Hibiscus & Coconut Rum. Another flavor mentioned on their website is Pink Peppercorn-Pear Gin which is available in their local tasting room. Take a look ~> www.whistlingandy.com

Kir Martini

2 measures Gin

2/3 measure Dry Vermouth

1/3 measure Crème de Cassis

Lemon Twist Garnish

Combine liquids in cocktail shaker with ice. Stir or shake according to preference. Strain into chilled cocktail glass. Garnish with lemon twist.

The Whistling Andy bottle photo is available for digital download in the Wine & Spirits stock photography Gallery.

Find The Intoxicologist on Twitter, Facebook, StumbleUpon or Email: str8upcocktails@gmail.com – Copyright 2011 Cheri Loughlin – The Intoxicologist – All Rights Reserved – All opinions, reviews and spirits’ coverage contained within are the personal opinion and decision of Cheri Loughlin, The Intoxicologist

Whistling Andy Gin & Rum sample for review courtesy representatives of the brand

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Posted in Cocktails

Tagged Creme de Cassis, Dry Vermouth, Gin, Hibiscus & Coconut Rum, Stock Photography, Whistling Andy, Whistling Andy Gin

Bitter Truth Apricot & Violet Liqueurs

Posted on December 19, 2011 | Comments Off

Hock Martini

2 measures White Wine

3/4 measure Gin

1/2 measure Apricot Liqueur

Lemon Peel Garnish

Combine liquids in mixing glass with ice. Stir to chill. Strain into chilled martini glass. Garnish with lemon peel.

The Bitter Truth Liqueurs photo is available for digital download in the Wine & Spirits stock photography Gallery.

Bitter Truth Liqueurs samples for review courtesy representatives of the brand

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Posted in Cocktails

Tagged Apricot Liqueur, Bitter Truth, Gin, Stock Photography, Wine

Martin Miller’s Gin

Posted on December 18, 2011 | Comments Off

It isn’t always necessary to serve champagne in a fluted glass or gin as a martini or with tonic. Try this sparkling sensation to light up the night.

Diamond Fizz

2 measures Gin

1 measure Lemon Juice

1 teaspoon Simple Syrup

Brut Champagne

Combine gin, lemon juice and simple syrup in cocktail shaker with ice. Shake to blend and chill. Strain into rocks glass over fresh ice. Top with brut champagne.

The Martin Miller’s Gin bottle photo is available for digital download in the Wine & Spirits stock photography Gallery.

Martin Miller’s Gin sample for review courtesy representatives of the brand

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Posted in Cocktails

Tagged Champagne, Fresh Lemon, Gin, Martin Miller's Gin, Simple Syrup, Stock Photography

Prohibition Era Spirit: Aperol

Posted on December 5, 2011 | Comments Off

Aperol, introduced in Padua, Italy in 1919, set modern day standards ahead of its time by creating a spirit with a lower alcohol content of just 11%. The trendy and easily adaptable Aperol inspired an aperitif that went on to become the signature drink of Italy; the Aperol Spritz. Even today, the Aperol Spritz continues to thrive as a classic. In a cocktail world spinning with new infusions and creations released on the market every day, a classic which has stood the test of time like Aperol should not be overlooked.

Aperol is a dark orange Italian aperitif with a sweet orange flavor. It is made from a blend of base spirit, rhubarb, chinchona, genziana and of course the best kept secret of combination herbs. While the Aperol Spritz is the clear-cut traditional Aperol cocktail to experiment with, there are of course many recipe creations to please the palate. Hendrick’s Gin fashioned the Unusual Negroni using Aperol rather than Campari giving the classic a unique spin. Various modern day mixologists have taken this pre-prohibition spirit in many flavorful directions for palate pleasing cocktails sure to delight the senses. Celebrate Prohibition Repeal Day, Saturday, December 5, with an authentic prohibition era spirit; Aperol.

Aperol Spritz

2 measures Prosecco

1 measure Aperol

Splash of Soda Water

Orange Slice Garnish

Build over fresh ice in an Old Fashioned glass. Garnish with an orange slice if desired.

Aperol Royal

3 measures Spumante Brut

1 measure chilled Aperol

Lemon Twist Garnish

Pour chilled Aperol into a champagne flute. Top off with chilled Spumante Brut. Garnish with lemon twist spiral if desired.

Aperol Betty

2 measures Aperol

2 measures Orange Juice

1 measure Grapefruit Juice

Grapefruit Slice Garnish

Combine liquids in a cocktail shaker with ice. Shake to blend and chill. Strain into a chilled cocktail glass. Garnish with thin slice of grapefruit on rim of glass.

Aperol Classico

1/2 measure chilled Aperol

Splash Sparkling Water

Orange Peel Garnish

Chill Aperol ahead of time. Add Aperol to chilled cocktail glass or champagne flute. Top with sparkling water. Garnish with orange peel twist.

Aperol on the Rocks

2 measures Aperol

3-4 ice cubes

Orange Slice Garnish

Place Aperol in a rocks glass over fresh ice. Garnish with a fresh orange slice. Enjoy!

Aperol Orange

1 measure Aperol

2 measures Orange Juice

Orange Slice Garnish

Build in a rocks glass over fresh ice. Garnish with orange slice if desired.

Aperol Pompelmo

1 measure Aperol

2 measures Grapefruit Juice

Grapefruit Wedge Garnish

Build in a rocks glass over fresh ice. Garnish with fresh grapefruit wedge.

Aperol Vodka

2 measures Aperol

1 measure Vodka

Combine liquids in a cocktail shaker with ice. Strain into a cocktail glass.

Rhubarb the Reindeer – created by Junior Merino

1-1/2 measure G’vine Nouaison

3/4 measure Sloe Gin

1/4 measure Aperol or a splash of Campari

1/2 measure Simple Syrup

1/2 measure Lime Juice

1/4 measure Fresh Rhubarb Juice

1-1/2 measure Berry Infused Tea

Place liquids in cocktail shaker with ice. Shake to blend. Strain into highball glass over fresh ice.

Winter G’ubilee – created by Junior Merino

1-1/2 measure G’vine Nouaison

1/4 measure Aperol or Campari

3/4 measure Pineapple Juice

3/4 measure Pomegranate Juice

1/2 measure Simple Syrup

3/4 measure Lemon Juice

Place liquids in cocktail shaker with ice. Shake to blend and chill. Strain into chilled cocktail glass.

G’indian Summer

2 measures G’vine Gin

3/4 measure Aperol

1 measure Pomegranate Juice

1 measure cold Green Tea

1/4 measure Simple Syrup

Orange & Lemon Slices Garnish

Place liquids in cocktail shaker with ice. Shake to blend. Strain into rocks glass over fresh ice. Garnish with orange and lemon wheels.

High resolution cocktail and beverage stock photography images are available in downloadable digital format in the newly redesigned Stock Photography Gallery at www.cheriloughlin.com.

Twitter, Facebook, StumbleUpon – str8upcocktails @ gmail.com – ©2011 Cheri Loughlin-The Intoxicologist, All Rights Reserved. All opinions, reviews and spirits’ coverage are the personal opinion and decision of Cheri Loughlin.

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Posted in Cocktails, Daily Holidays

Tagged Aperol, Campari, Champagne, Fresh Lime, G'vine Gin, Gin, Grapefruit Juice, Orange Juice, Pineapple Juice, Pomegranate Juice, Prohibition Repeal Day, Prosecco, Rhubarb, Simple Syrup, Sloe Gin, Tea, Vodka

Manhattan Nights Holiday Cocktails

Posted on November 7, 2011 | 2 Comments

The Manhattan Nights B&B cocktails created by master mixologist, Gary Regan, are sure to delight and please the senses. These bold creations go beyond the average and venture into the extraordinary. Such is to be expected when one combines Benedictine and Brandy with celebrated Ardent Spirit, Gary Regan. Each are truly unique “spirits”.

B&B liqueur is an audacious combination of Benedictine liqueur and fine French cognac. Invented at New York’s “21 Club” in the 1930’s, it is the first mixed drink ever bottled and sold in the United States. B&B is excellent as an after dinner cocktail and also pairs exceptionally well with desserts as can be seen with the recently launched “Manhattan Nights” program which also includes New York pastry chef Martin Howard.

The following cocktails created by Gary Regan correspond to the desserts from the “Manhattan Nights” project. Never shying away from a creative challenge, Gary infuses his cocktails with tequila, bourbon, absinthe, Scotch, ginger and elderflower liqueurs. Each cocktail imparts a creative flair that is as unique as B&B with the style that is ardently Gary Regan.

Belle of the Ball

1-1/2 measures Bourbon

1/2 measure B&B Liqueur

1/2 measure Peach Schnapps

1/2 measure Lemon Juice

Lemon Twist Garnish

Combine liquids in cocktail shaker with ice. Shake to blend and chill. Strain into chilled champagne flute. Garnish with lemon twist.

Bohemian Breeze

1/2 measure B&B Liqueur

2 measures Sweet Vermouth

3 measures Lemon Lime Soda

2 dashes Classic Bitters

Orange Twist Garnish

Place all liquids in ice filled cognac snifter. Stir. Garnish with orange twist.

Bandit’s Bliss

2 measures Dry Vermouth

1/2 measure Cognac

1/2 measure B&B Liqueur

Orange Twist Garnish

Place liquids in ice filled wine goblet. Stir. Garnish with orange twist.

Bewildered Beauty

1-1/2 measure Dark Rum

1/2 measure B&B Liqueur

6 fresh Raspberries

2 Tablespoons Coco Lopez

1/2 cup Vanilla Ice Cream

Place all ingredients in blender. Blend until smooth. Pour into wine goblet.

Beauteous Bette

1 measure Reposado Tequila

1/2 measure B&B Liqueur

1/4 measure Ginger Liqueur

Champagne

3 fresh Blueberries Garnish

Place tequila, B&B and ginger liqueur in mixing glass with ice. Stir to chill. Strain into chilled champagne flute. Top with champagne. Garnish with skewered blueberries.

Botanical Breeze

1-1/2 measure Gin

1/2 measure B&B Liqueur

1/2 measure Elderflower Liqueur

1/2 measure Lime Juice

Kiwi Slice Garnish

Combine liquids in cocktail shaker with ice. Shake to blend and chill. Strain into chilled champagne coupe. Garnish with kiwi slice.

Babbling Brook

1-1/2 measure Scotch

3/4 measure B&B Liqueur

1/4 measure Absinthe

Lemon Twist Garnish

Combine liquids in cocktail shaker with ice. Stir. Strain into chilled cocktail glass. Garnish with lemon twist.

These cocktails make great additions to your home entertaining this holiday season. The look is elegant, the taste fresh and cutting edge and sure to satisfy a wide variety of tastes.

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Posted in Christmas Cocktails, Cocktails

Tagged Absinthe, B&B Liqueur, Blueberries, Bourbon, Champagne, Classic Bitters, Coconut Cream, Cognac, Dry Vermouth, Elderflower Liqueur, Fresh Lemon, Fresh Lime, Gary Regan, Gin, Ginger Liqueur, Holiday, Ice Cream, Lemon Lime Soda, Peach Schnapps, Raspberries, Rum, Scotch, Sweet Vermouth, Tequila

Avera Cocktail Finalists

Posted on October 12, 2011 | Comments Off

I had to know. Didn’t you? Which one of the lucky Averna competition finalists will win and which Averna cocktail will it be. These creative bartenders from around the nation have already made their way to Sicily by way of their talent and original recipes where they will compete at the Averna distillery. One of them will also receive a $1,500 American Express gift card. Hope they spend it all in one place; having a grand time in Sicily!

After reading through the cocktail creations these bartenders are shaking up, I can already say my work is cut out for me. Not only do they sound tempting, but now I need to round up the ingredients.

Damon Dyer’s cocktail, Tuesdays with Mole is an interesting concoction using two rums and egg white. I found a slight variation of this on the new Ardent Spirits website using demerara syrup rather than Demerara Rum, but both created by Damon. Hey, if it made the Regan’s Ardent Spirits cocktail listing this one must be unusually fabulous!

Tuesdays with Mole – Damon Dyer

2 measures Goslings Black Seal Rum

3/4 measure Averna

1/2 measure Demerara Rum

1/2 measure Lemon Juice

Egg White

Xocolatl Mole Bitters

Shake, shake, shake, strain into coupe glass. Float 5 drops Xocolatl Mole Bitters.

Don Lee’s La Cola Nostra is rather different as a tall drink over ice. What is so unusual about that? It is topped off with champagne. But the real rarity is the inclusion of Pimento Dram. According to my research Pimento Dram is a liqueur from the Caribbean created from a small spicy pimiento berry which concentrates the flavors of cinnamon, nutmeg and clove together within one taste, thus allspice.

La Cola Nostra – Don Lee (ultimate winner of the challenge)

1-1/2 measure Zacapa 23

1 measure Averna

3/4 measure Lime Juice

1/2 measure Simple Syrup

1/4 measure Pimento Dram

2 measures Moet White Star Champagne

Shake ingredients with ice, strain into a long glass with ice. Top with champagne.

Jeff Hollinger’s Midnight in Sicily also stands apart from the other four using “Sicilian Style” Blood Orange agrodolce. When speaking about cuisine, agrodolce is a traditional sweet and sour sauce made by reducing the elements of vinegar and sugar with the additions of wine, fruit and sometimes chocolate. How Jeff manipulates the traditional into cutting edge in this cocktail will be intriguing.

Midnight in Sicily – Jeff Hollinger

1-1/2 measure Amaro Averna

1 measure Tanqueray Gin

1/2 measure “Sicilian Style” Blood Orange Agrodolce

5 to 6 Mint Leaves

Flamed Blood Orange Rind for Garnish

Combine ingredients in an ice filled cocktail shaker and shake for 20 to 30 seconds, or until well chilled. Double strain through a fine meshed strainer into a chilled cocktail glass. Garnish with the flamed blood orange rind.

Thomas Waugh’s Hierba Buena Cocktail proves tequila is no longer reserved for the margarita. Thomas takes the peppery spice of Don Julio Reposado and merges it with the multifaceted zest of Averna and the sweetness of Crème de Cacao. The Hierba Buena Cocktail goes a step further in flavor complexity with the addition of mint cream on top.

Hierba Buena Cocktail – Thomas Waugh

1-1/4 measure Averna

1-1/4 measure Don Julio Reposado Tequila

1/4 measure White Crème de Cacao

1 measure Heavy Whipping Cream

3 dashes Fees Mint Bitters

First make bitter mint cream: add mint bitters and heavy cream to a cocktail shaker. Dry shake (no ice) for 30 seconds. Set aside. Then stir Averna, tequila and cacao in a mixing glass full of ice for 45 seconds. Strain into a chilled cocktail glass. Using a bar spoon, carefully layer the cream on top of the cocktail. Garnish with shaved chocolate and fresh mint sprig.

Debbie Peek’s Anima Bella cocktail is creative for a number of reasons. Once you see the photo, take a look at that garnish. Now that is a garnish you do not see in the average lemon, lime, orange, olive, maraschino cherry garnish tray. This avant-garde bartender really thought outside the box. The inclusion of fresh raspberries and blackberries with fresh citrus juice also makes this a standout selection for the competition. Fresh fruits infuse more color and unique layering of flavor into a drink than spirits alone. Another look at the photo and you will see the rich color shine through so well in the Anima Bella you can almost taste it.

Anima Bella – Debbie Peek

1-1/2 measure Averna

1/2 measure Plymouth Gin

1 measure Mineola Orange Juice

1/2 measure Orange Juice

1/4 measure Simple Syrup

5 Fresh Raspberries

3 Fresh Blackberries

In a Boston shaker add berries and fresh citrus. Muddle. Add Averna and gin. Shake with ice. Double strain into a chilled eight-ounce cocktail glass. Using a wooden pick horizontally, place 2 citrus leaves vertically through the pick, then in a fan shape add thin slices of half moon lime wheels and then a raspberry. On the lime slices, add the peel of the Minneola on top on the outside of the lime. Place on the edge of the cocktail glass.

Surely it is five o’clock somewhere. Cheers!

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Posted in Cocktails

Tagged Averna, Blackberries, Champagne, Creme de Cacao, Damon Dyer, Don Lee, Egg White, Fresh Lemon, Fresh Lime, Gin, Heavy Cream, Jeff Hollinger, Mint Bitters, Orange Juice, Raspberries, Rum, Simple Syrup, Tequila, Thomas Waugh, Xocolatl Mole Bitters

21st Century Gin Q&A

Posted on October 9, 2011 | Comments Off

What can you attribute this recent tinkering of gin to?

The resurgence in classic cocktail culture. Gin was used often. It’s natural we turn to it again. The other factor is the American palate has an aversion to juniper because it tastes like pine trees so the subtle amount of juniper newer gin spirits.
7 out of 10 bartenders will choose gin to mix with today. Magazines are featuring bartenders as they do celebrity chefs. The American palate is growing more complex. Gin is freaking cool and sexy. People get excited about gin.
Your mother never drank Bombay Sapphire. You get a lot of bang for your buck with gin. Many people are making it. More spirits are coming out on the market. More great flavors to work with. More botanicals.
Gin is alive, plucked from the ground. Just like a painter paints from a colorful palate.

Tell us about the Lady Danger cocktail.

We needed to dedicate more time to cocktails to present. We wanted to showcase the spirit. Hendrick’s Gin, Parfait Amour, Lavendercello, Fresh Lemon Juice. Simple, sour style cocktail. Nothing new under the sun, working within the classic base of cocktails.

Is it appropriate to call new gins ‘new’?

Aviation Gin was created to define the area it comes from. Let’s just be obnoxious. They wanted to make a gin to be affective, damp, savory, full, organic, like Oregon, dry gin that can be sipped neat. We wanted to take the classics we love and then we had to train bartenders to use it. Two styles of gin – distilled and compounded gin. There is also character or flavor designations. These are focused on flavors. New western is how Aviation defines itself. They’ll stick with that until someone else comes up with something that sounds better than that. Fun and sexy!

Intoxicologist Note: Aviation Gin tastes wonderful neat! Minty, not too juniper-ish, minty, possibly some anise, vanilla notes

There are 26 legally defined classifications of whiskey. There are spirits defined as tequila that don’t taste like tequila. The same can be said for gin. There are gins that do not taste like gin. Tanqueray definitely tastes like juniper. But there are gins that only taste like citrus or floral defined as ‘gin’. There are styles of gin and geographically defined gins such as Plymouth Gin. Gin does not need more laws and regulations ruling more categorization. The industry does a fine job itself. Bartenders should be educating consumers at the bar as well. Everyone doesn’t need to drink gin anyway or it would be boring.

Intoxicologist Note: Tanqueray 10 neat – sweet, juniper, lime to citrus with essence of peel. Very nice.

Empower bartenders; yes. But there are more consumers. Classifying correctly may end up confusing consumers more. It may confuse bartenders even. Talk about what makes the spirit unique rather than classify and categorize.

Intoxicologist Note: Hendrick’s Gin neat tastes a bit perfume-ish at the start, sweet at the tip of the tongue, light, ironically the larger than life cucumber tone reputation isn’t coming through at the moment, but there is quite a bit of botanical, light herbal.

Intoxicologist Note: Bols 1820 Genever aroma comes across very Cachaca like. Deep, round, smooth.

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Posted in Tales of the Cocktail

Tagged Aviation Gin, Bols Genever, Gin, Tales of the Cocktail, Tanqueray Ten Gin

70’s Cocktail Memories

Posted on September 12, 2011 | Comments Off

The 70’s brings back memories of wood paneled station wagons, mood rings, platform shoes, discos, the Beatles, Star Wars, the Fonz and being a football fan, who could forget quarter back Joe Namath appearing in a Beautymist hosiery commercial wearing panty hose. Since this is a liquor site however, I would be remiss if I excluded the cocktails of the 70’s.

Cocktails from the 70’s have played as big a part in memory as bellbottom pants and the leisure suit. Visions of Harvey Wallbangers complete with the tall bottle of Galliano hitting the back bar and surf boards come to mind. Or how about freshly grated nutmeg atop a frothy Brandy Alexander? But really, I would be negligent to leave out the Tequila Sunrise, Pina Colada, Grasshopper, Pink Lady, Stinger, Manhattan, Rob Roy, Pink Squirrel, Martini, Bacardi Cocktail, Old Fashioned, Merry Widow, Rusty Nail, Daiquiri, Paradise Cocktail, Bronx, and Side Car. Then again there were also Cuba Libres, Salty Dogs and Grey Hounds, Screwdrivers, Gin and Tonics, and Tom Collins. Let’s not forget the Slow Comfortable Screw that had a most descriptive and unique twist in the 1991 Michael J. Fox movie, Doc Hollywood. While these cocktails were around sometimes decades before the 70’s they were all quite popular in the 70’s.

Why do they come to mind at this moment? Rhonda from California wrote in:

“Hey there! You are a wealth of information! I stumbled across your articles and I have a feeling I will be spending free moments…reading more.”

Rhonda goes on to tell me she is hosting a dinner party for her martini and margarita loving gourmet cooking club and wants to set the mood for a 70’s Cocktail Party theme. She has already thought out a clever scheme of vintage cocktail glasses. These have been collected for some time through yard and estate sales and thrift stores. Ingenious! People have been doing this mismatched place setting thing for ages with tea settings. Why not try this with martini glasses?! Stemware is gorgeous. There is no rule that says it all has to match. What an excellent way to keep everyone’s glasses distinctive without the need for stem markers and tags.

When planning a party the quick thought is always party punch. Punch leaves a hostess free to mingle with guests. However, Rhonda’s idea leans toward the presentational. She wants cocktails; trendy yet a throw back to the 70’s. This does not bring to mind party punch. My suggestion for Rhonda is the same as I do at my own parties. I plan four or five cocktails and print them on a menu for my guest to browse. Before the party I prepare the cocktail ingredients without ice in pitchers and refrigerate. I also prepare all garnishes ahead of time. That way when my guests arrive and make their cocktail choices, I am not measuring from three or four individual bottles and ingredients. I make one pour from a pitcher and then shake and strain. Their cocktail is perfectly measured and complete within seconds rather than being a time consuming chore. As the hostess, I am free to enjoy my time with guests and still make fabulous cocktails. I do not have to choose between the two. I never have a punch bowl with dipper filled with a fruity red sugary punch. My guests are treated to genuine glassware with unique garnishes and shaken cocktails. With a little leg work and preparation your next cocktail party will be a memorable event rather than just another party that seems like everyone else’s.

We cannot forget the recipes which is really what Rhonda wanted most. A great cocktail stands tall or falls short with the recipe and the quality of ingredients you choose. My article 21 Must Try Drinks covers recipes for the Bacardi Cocktail, Harvey Wallbanger, Manhattan, Martini, Old Fashioned, Rob Roy and Salty Dog.

What about the rest? The list is vast…

Merry Widow

Dash of Absinthe

2 ounces Gin

1/2 ounce Dry Vermouth

Dash of Angostura Bitters

Dash of Benedictine

Flamed Lemon Peel Garnish

Season a chilled martini glass with the Absinthe. Toss once. Set aside. Combine remaining ingredients in cocktail shaker filled with ice. Shake gently. Strain into seasoned martini glass. Garnish with flamed lemon peel.

Alexander (Brandy)

1 ounce Gin or Brandy

1 ounce Dark Crème de Cacao

2 ounces Heavy Cream

Grated Nutmeg Garnish

Combine first three ingredients in a cocktail shaker filled with ice. Shake well. Strain into a martini glass. Garnish with nutmeg.

Grasshopper

1 ounce Green Crème de Menthe

1 ounce White Crème de Cacao

2 ounces Heavy Cream

Combine all ingredients in a cocktail shaker filled with ice. Shake well. Strain into a martini glass.

Greyhound

1-1/2 ounces Vodka

4 ounces Grapefruit Juice

Pour ingredients together in a highball glass filled with ice.

Tequila Sunrise

1-1/2 ounces Blanco Tequila

4 – 5 ounces Fresh Orange Juice

Grenadine

Fill a highball glass with ice. Pour in tequila and then orange juice, leaving room to top off with a float (approximately 1/2 ounce) of grenadine.

Stinger

2 ounces Cognac or Brandy

1 ounce White Crème de Menthe

Combine all ingredients in a cocktail shaker filled with ice. Shake well. Strain into an old-fashioned glass filled with crushed ice.

Sidecar

1 ounce Brandy

1 ounce Premium Orange Liqueur

3/4 ounce Fresh Lemon Juice

Flamed Orange Peel for Garnish

Combine all ingredients in a cocktail shaker filled with ice. Shake well. Strain into an old-fashioned glass filled with crushed ice. Garnish with the flamed orange peel. * If served ‘up’ – strain into a small cocktail glass with a sugared rim.

Rusty Nail

2 ounces Scotch

3/4 ounce Drambuie

Fill an old-fashioned glass with ice. Pour in scotch. Float Drambuie on top.

Bronx Cocktail

1-1/2 ounces Gin

1/4 ounce Sweet Vermouth

1/4 ounce Dry Vermouth

1-1/2 ounce Fresh Orange Juice

Orange Peel for Garnish

Combine all ingredients in a cocktail shaker filled with ice. Shake well. Strain into a martini glass. Garnish with the orange peel.

Tom Collins

1-1/2 ounces Gin

3/4 ounce Fresh Lemon Juice

1 ounce Simple Syrup

4 ounces Club Soda

Orange slice for Garnish

Cherry for Garnish

Shake the first three ingredients with ice and strain into a Collins glass. Add the soda and stir. Garnish with the orange slice and cherry.

Pink Lady

1-1/2 ounces Gin

1/4 ounce Grenadine

3/4 ounce Simple Syrup

1 ounce Heavy Cream

Combine all ingredients in a cocktail shaker filled with ice. Shake well. Strain into a martini glass.

Pink Squirrel

3/4 ounce Crème de Noyaux

3/4 ounce White Crème de Cacao

1-1/2 ounce Heavy Cream

Combine all ingredients in a cocktail shaker filled with ice. Shake well. Strain into a martini glass.

Pina Colada

1-1/2 ounce Light Rum

1 ounce Myers’s Rum

2 ounces Coco Lopez

4 ounces Pineapple Juice

Dash of Angostura Bitters

1 cup Crushed Ice

Garnish: Pineapple Wedge & Maraschino Cherry

Place all ingredients except garnish into a blender. Blend until frothy and smooth. Pour into a specialty glass such as a poco-grande and garnish with the pineapple and cherry. To make this into a Chi-Chi substitute the Rum for Vodka.

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Posted in Classic Cocktails, Cocktails

Tagged Absinthe, Benedictine, Brandy, Cognac, Creme de Cacao, Creme de Menthe, Creme de Noyaux, Drambuie, Dry Vermouth, Gin, Orange Liqueur, Rum, Scotch, Sweet Vermouth, Tequila, Vodka

Classic Cocktail Basics

Posted on September 11, 2011 | Comments Off

It is worth noting there is a reason particular drinks make the classic cocktails list. Classics are mixed frequently by professional bartenders around the world due to the notoriety of the cocktail and superb flavor. Some cocktails have a history so intertwined within the roots of the liquor industry that they cannot be ignored and will never become outdated.

Cocktails can be placed in categories of pre-dinner, after-dinner, long drink and popular. Cocktails within these categories range from the not so surprising Whiskey Sour, Manhattan and Old Fashioned to trendier drinks such as the Margarita, Cosmopolitan and Sex on the Beach. All of these drinks have taken their place in popular culture at one time. They rise and fall in popularity, yet have the staying power as foundation drinks of bartending.

Try a new favorite by sampling the rich history of classic cocktails.

Paradise Cocktail – pre-dinner cocktail

2 measures Gin

3/4 measure Apricot Brandy

3/4 measure Fresh Orange Juice

2 dashes Orange Bitters

Orange Twist Garnish

Place liquids in cocktail shaker with ice. Shake to blend and chill. Strain into chilled cocktail glass. Garnish with orange twist.

French Connection – after dinner cocktail

1 measure Cognac

1 measure Premium Orange Liqueur

Place warm water in brandy snifter. Swirl to warm glass. Discard warm water. Add liquids to heated glass. Serve.

Bull Shot – long drink

1-1/2 measure Vodka

Dash of Orange Juice

4 dashes Tabasco Sauce

Dash of Pepper

4 measures Cold Beef Broth

Orange Twist Garnish

Place all ingredients except garnish in cocktail shaker with ice. Shake to blend. Strain into highball glass over fresh ice. Garnish with orange twist.

Japanese Slipper – popular cocktail

1 measure Melon Liqueur

1 measure Premium Orange Liqueur

1 measure Fresh Lemon Juice

Honeydew Melon Slice Garnish

Place liquids in cocktail shaker with ice. Shake to blend and chill. Strain into chilled cocktail glass. Garnish with honeydew melon slice.

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Posted in Classic Cocktails

Tagged Apricot Brandy, Cognac, Gin, Melon Liqueur, Orange Liqueur, Vodka

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