#168 Cocktail: Kamikaze

   The Kamikaze, like the Gimlet, is one of the simplest cocktails out there, but that doesn't mean that is not tasty.
    Classic Cosmopolitans. Restaurants Hospitality, April, 2001, by Robert Plotkin:
"In the 1980s the Gimlet morphed into the Kamikaze, the ultra popular cocktail made with vodka, Rose's lime juice, and a shot of Cointreau. Even now in its third decade, an icy Kamikaze in classy stemware is a 'can't miss' proposition."
     "A Kamikaze was originally simply a shot of cheap vodka that had been doctored with a few drops of Rose's lime juice as a smoothing agent. As cheap vodkamakers started adding sugar and citric acid on their own to the bottles, the practice became less popular. People forgot why you'd add such a small amount of Rose's to a Kamikaze and so it turned into another name for a Gimlet. Somewhere along the line someone added some triple sec, and you got the new Kamikaze." - Mbanu, Webtender Forum.

1 1/2 ounce vodka

1 ounce triple sec

1/2 ounce fresh lime juice

#167 Cocktail: Jamaican Cobbler

   No history for this delicious drink, or I do not know it and couldn't find it anywhere. The name comes from the use of Tia Maria liqueur which made in Jamaica using Jamaican coffee beans.
  An easy to make and really tasty cocktail.

   

3 ounces dark rum

1 ounce Tia Maria

#166 Cocktail: Jockey Club No.2

    The name of the cocktail comes from the largest commercial organisation in British horseracing.
     It founded as one of the most exclusive high society social clubs in the United Kingdom, sharing some of the functions of a gentleman's club such as high-level socialising. It was called 'The Jockey Club' in reference to the late medieval word for 'horsemen', prounced 'yachey' and spelt 'Eachaidhe' in Gaelic.

     The original 1930 recipe for this cocktail called for creme de noyau, but Gaz Regan replaced that with the amaretto and also dropped the orange bitters, leaving only the Angostura one, so in conclusion, this is a new recipe for the Jockey Club, therefore is called "No.2"

2 ounces Gin

3/4 ounce Amaretto

3/4 ounce fresh lemon juice

Angostura bitters to taste

#196 Cocktail: Jack Rose

    References to the Jack Rose date back to the early 20th century. A 1905 article in the National Police Gazette mentions the drink and credits a New Jersey bartender named Frank J. May as its creator. A 1913 news article mentions that sales of the drink had suffered due to the involvement of Bald Jack Rose in the Rosenthal murder case.
    There are various theories as to the origin of the drink's name. One has the drink being named after (or even invented by) the infamous gambler Bald Jack Rose. Albert Stevens Crockett states that it is named after the pink "Jacquemot" (also known as Jacqueminot or Jacque) rose. It has been suggested that the Jack Rose was invented by Joseph P. Rose, a Newark, New Jersey restaurateur who once held the title of "World's Champion Mixologist." Harvey's Famous Restaurant in Washington, D.C. also claimed to be the originator of the cocktail. The most likely explanation of the name is that it is a simple portmanteau — it is made with applejackand is rose colored from the grenadine.
    The cocktail has fallen out of fashion. In June 2003, the Washington Post published an article that chronicled two writers' quest to find a Jack Rose in a Washington, D.C.bar. After visiting numerous bars, they were unsuccessful in finding one where the bartender knew the drink and the bar stocked applejack. Ultimately they bought a bottle of applejack for one of the few bartenders they encountered who knew how to make one.
    With the craft cocktail movement on the rise, the Jack Rose has regained some popularity. Laird & Company, producers of the most widely available brands of applejack in the United States, have said sales are up in part due to renewed interest in the cocktail.

2 1/2 ounces applejack

3/4 ounce fresh lemon juice

grenadine to taste

#165 Cocktail: John Collins

   The John Collins is a Collins cocktail made from gin, lemon juice, sugar and carbonated water. A recipe for a John Collins is featured in the Steward and Barkeeper's Manual of 1869:

Teaspoonful of powdered sugar
The juice of half a lemon
A wine glass of Old Tom Gin
A bottle of plain soda
Shake up, or stir up with ice. Add a slice of lemon peel to finish.

   Drinks historian David Wondrich has speculated that the original recipe that was introduced to New York in the 1850s would have been very similar to the gin punches that are known to have been served at London clubs such as the Garrick during the first half of the 19th century. He states that these would have been along the lines of "gin, lemon juice, chilled soda water, and maraschino liqueur".  (Wikipedia)

     "Most of the books agree that this drink was originally made with geneva gin as a base, but these days bourbon is usually the spirit of choice" (Gaz Regan)

2 1/2 ounces bourbon

1 ounce fresh lemon juice

3/4 ounce simple syrup

club soda

#164: Jamaican Ten-Speed

    The cocktail was created by Roger Gobler of Cafe Terra Cotta, Scottsdale, Arizona. Even if it looks like the creator just combine some ingredients together randomly, and it just worked for hi, it is actually false. Roger explained to Gaz Regan the methodology behind this drink an it involves a lot of experimentation.
    The recipe presented here it is also a little changed do to the fact that , for Gaz Regan, the original recipe seemed a little too sweet.
    It is a delicious and smooth drink, not too strong and of course the predominant taste is the melon one with a little coconut flavor. I can't feel the taste of banana, but that is not a minus to the drink.

1 ounce vodka

3/4 ounce melone liqueur

1/4 ounce creme de banane

1/4 ounce Malibu rum

1/2 ounce half-and-half

#163 Cocktail: James Joyce

    The cocktail is just a twist of the classic cocktail, the Oriental.
     This one was "invented" when Gary Regan asked a bartender for an Oriental cocktail, which has as a base spirit rye whiskey, and the bartender used irish whiskey instead. Gary told the bartender " The mistake is the portal of discovery" quoting James Joyce and so...this new cocktail was born

1 1/2 ounces Irish whiskey

3/4 ounce sweet vermouth

3/4 ounce triple sec

1/2 ounce fresh lime juice

#162 Cocktail: Irish Coffee

   Although different variations of coffee cocktails pre-date the now-classic Irish coffee by at least 100 years, the original Irish coffee was invented and named by Joe Sheridan, a head chef in Foynes, County Limerick but originally from Castlederg, County Tyrone. Foynes' port was the precursor to Shannon International Airport in the west of Ireland. The coffee was conceived after a group of American passengers disembarked from a Pan Am flying boat on a miserable winter evening in the 1940s. Sheridan added whiskey to the coffee to warm the passengers. After the passengers asked if they were being served Brazilian coffee, Sheridan told them it was "Irish coffee".
  Stanton Delaplane, a travel writer for the San Francisco Chronicle, brought Irish coffee to the United States after drinking it at Shannon Airport, when he worked with theBuena Vista Cafe in San Francisco to start serving it on November 10, 1952, and worked with the bar owners Jack Koeppler and George Freeberg to recreate the Irish method for floating the cream on top of the coffee, sampling the drink one night until he nearly passed out

2 ounces Irish Whiskey

  3 or 4 ounces strong dark coffee

simple syrup to taste

1 or 2 ounces fresh whipped cream

#161 Cocktail: Irish Squirrel

   This one goes in the "Squirrel" Sour category, started from the classic Pink Squirrel and, by changing the main ingredient (here the Irish whiskey) several cocktails were created.
   No history for this one, just a plain tasty cocktail for all of you who enjoy the Irish whiskey

1 1/2 ounce Irish Whiskey

3/4 ounce creme de noyau

1/2 ounce fresh lemon juice

#160 Cocktail: Irish Peach Cream

   The cocktail was created by Gaz Regan's wife, Mardee in the late 1990's. The name oof the cocktail is obviously form the two ingredients that make the drink, the irish cream and the peach vodka.
   A sweet creamy drink with a smooth taste of peach, this cocktail can be made with any other flavor of vodka and, of course, the name has to be changed :)

2 ounces Baileys Irish Cream

2 ounces peach vodka

#159 Cocktail: Income Tax

   The cocktail is almost identical to another drink called "Bronx". Just by adding the Angostura bitters to the recipe, the "Bronx" was transformed into "Income Tax".
    The origin of the cocktail is unknown. Some people say that first appeared in the "Savoy Cocktail Book", others say that was first published in "Mr. Boston". Also the name history is also unknown. But when you think that the Angostura is bitter and also the taxes are bitter, then we might come to a conclusion about the name.

     1 1/2 ounce Gin

1/4 ounce Dry Vermouth

1/4 ounce Sweet Vermouth

1 ounce fresh orange juice

Angostura bitters to taste

#158 Cocktail: Haymaker

    I'm a little bit confused regarding the ingredients and the history of this cocktail. Everywhere I searched this cocktail, the ingredients are  totally different than what I have.
    In the book that I have, "The joy of Mixology", Gaz Regan says that it was adapted from a recipe by Ted Haigh (Dr. Cocktail), but I found no evidence, while searching the internet. But, the master knows!
     With the apple aroma from the calvados, a little bit of bitterness and refreshing taste of the grapefruit juice, the sweetness of the Dubonnet makes this cocktail a sophisticated and tasty drink

2 ounces Calvados

1/2 ounce Triple Sec

1/2 ounce Dubonnet

1/2 fresh grapefruit juice

#157 Cocktail: Hot Toddy

   Feeling sick? Get a Hot Toddy! Will help you a lot.
The Hot Toddy is a simple winter drink prepared with liquor, hot water, honey and spices.
   The Dublin-born physician, Robert Bentley Todd (1809–1860), was known for his prescription of a hot drink of brandy, canella (white cinnamon), sugar syrup and water. This was called a "Hot toddy".

    It has also been suggested that the name comes from the toddy drink in India, produced by fermenting the sap of palm trees. The term could have been introduced into Scotland by a member of the East India Company.

    Despite the theories, the history of this drink is uncertain. One thing remains certain, it get's you warm.

3 whole cloves

1 cinnamon stick

1 tspn honey

4-5 ounces boiling water

2 ounces bourbon, scotch, brandy, rye

freshly grated nutmed

#156 Cocktail: Hurricane

      Even if the summer is gone, that doesn't mean that we should stick to the hot tea or toddies. The Hurricane, as you may see, is a tropical, summer cocktail, a mix of several juices and rum, which makes it extremely delicious.
       The creation of this passion fruit–colored relative of a daiquiri is credited to New Orleans tavern owner Pat O'Brien. The bar allegedly started as a speakeasy called Mr. O'Brien's Club Tipperary and the password was "storm's brewin'."
      In the 1940s, he needed to create a new drink to help him get rid of all of the less-popular rum that local distributors forced him to buy before he could get a few cases of more popular liquors such as scotch and other whiskeys. He poured the concoction into hurricane lamp–shaped glasses and gave it away to sailors.
      The drink caught on, and it has been a mainstay in the French Quarter ever since. It is more commonly served in a disposable plastic cup, as New Orleans laws permit
drinking in public and leaving a bar with a drink, but they prohibit public drinking from glass containers.

Wikipedia

1 1/2 ounce light rum

1 1/2 ounce dark rum

1 ounce fresh orange juice

1 ounce fresh lemon juice

1/2 ounce simple syrup

2 ounce passion fruit

grenadine to taste

       

#155 Cocktail: Hot Buttered Rum

   After molasses began being imported to Colonial America from Jamaica, and distilleries opened in New England in the 1650s, colonists began adding distilled rum to hot beverages such as toddies and nogs, creating beverages such as hot buttered rum and eggnog, among others.
   Spiced rum drinks are especially popular during the winter months. Charles Coulombe, author of Rum: The Epic Story of the Drink that Conquered the World, writes that rum has always been an "important component of American holiday celebrations", and given the Puritanical ban on outright celebration of religious holidays, hot toddies and spiced rum drinks share an association with American civic holidays, such with New Years and Thanksgiving.
    I know that is more a winter-ish drink, but because I feel like I will catch a cold and I am at letter H in this book, then, Voilà !!

4 ounces warm water or apple cider

1 tsp honey

1 whole clove

2 ounces dark rum or spiced rum

1/2 tsp unsalted butter

ground cinnamon to taste

1 cinnamon stick

#154 Cocktail: Hemingway Daiquiri

    Do not confuse this one with El Floridita.
  This cocktail was the Ernest Hemingway's favorite drink, that's why is called a Hemingway Daiquiri. A double Hemingway Daquiri is known as a Papa Doble and uses four ounces of rum rather than two.
    This Daiquiri is made without simple syrup, because as you know, Hemingway was a diabetic, so instead they used the maraschino liqueur to sweeten the drink.
     Is a summer cocktail (even if the summer passed already), with a taste of Cuba

“I drink to make other people more interesting.” –Ernest Hemingway

3 ounces light rum

1 1/2 ounce fresh grapefruit juice

1 1/2 ounce fresh lime juice

1 ounce maraschino liqueur

#153 Cocktail: Hawaiian

    When you hear the name "Hawaiian" for a drink , and especially for a cocktail, you immediately think of a tropical cocktail, with a small umbrella and a combination of vivid colors. Well, this time.....wrong. This cocktail appeared in 1935 and first time appeared in the "Old Mr. Boston" barguide.
    Old Mr. Boston was a distillery located at 1010 Massachusetts Avenue in Boston, Massachusetts from 1933 to 1986. It produced its own label of gin, bourbon, rum, and brandies, as well as a few cordials and liqueurs.
    The "Mr. Boston" name is known not only for its brands of distilled spirits, but also for its unique reference book, (Old) Mr. Boston Official Bartender's Guide, used by both professional and home bartenders as the "Bible of Booze." The Guide was first published 1935, according to the first date published in the Guide's publisher information page, the early days after the Repeal of Prohibition, when the distillery started up business again.
     In the original recipe, the two dashes of Angostura were missing and they were added by Gaz Regan so the drink will receive a more complexity. Enjoy!!!

2 onces Gin

1/2 ounce Cointreau

1/2 pineapple juice

2 dashes Angostura aromatic

     

#153 Cocktail: Hop Toad

    The drink here is adapted from a recipe in Crockett's "The Old Waldorf Astoria Bar Book", but the ratios are not the same as the original ones.
     David Wondrich gives a nice description or tale in the Esquire Magazine regarding this cocktail:

      "A slippery one, this, but worth catching if the effort required isn't too great. Here's the thing of it: It's as easy to mix as an Alka-Seltzer and twice as restorative -- provided you can get the main ingredient. It calls, you see, for apricot brandy. But not just any apricot brandy. It calls for Hungarian apricot brandy, and nothing else will do. In Hungary, they make the stuff by mashing up a mess of apricots, fermenting it, and running it through the still a couple times -- yielding what the French would call an eau de vie.Delicately perfumed, smooth, and yet still a little bit fiery. Here, we make apricot brandy by flavoring grape brandy with apricots, perhaps even artificial ones, and then sweetening the shit out of it. It has an unfortunate tendency to taste like cough syrup, and that not of the highest grade. It's not recommended for anyone over legal drinking age. Or under it. (Our lawyers made us add that. Thanks, guys.) If you do get your hands on some of the stuff -- "barack palinka," they call it, and it is in fact imported here* -- you might as well try the venerable Hop Toad"

1 1/2 ounce dark rum

1 ounce apricot liqueur 

1/2 ounce fresh lime juice

Angostura to taste

#152 Cocktail: Gotham

      This cocktail was created in 2001 by David Wondrich for the debut number of New York's Gotham magazine.
      David Wondrich is widely hailed as one of the world’s foremost authorities on the history of the cocktail and one of the founders of the modern craft cocktail movement.
      I think this cocktail is one of the sweetest cocktails I ever drank, by the use of the creme de cassis which in my opinion overpowers almost all the other flavors. But is still a pretty tasty and enjoyable drink.

2 ounces brandy

1 ounce Nolly Prat dry vermouth

1/2 ounce Creme de Cassis

2 dashes fresh lemon juice

#151 Cocktail: Gibson

    The exact origin of the Gibson is unclear, with numerous popular tales and theories about its genesis. According to one popular theory Charles Dana Gibson is responsible for the creation of the Gibson, when he supposedly challenged Charley Connolly, the bartender of the Players Club in New York City, to improve upon the martini's recipe, so Connolly simply substituted an onion for the olive and named the drink after the patron.
     Gibson could have been the Californian popular onion farmer as seen in the publication Hutchings' illustrated California magazine: Volume 1 (p. 194) by James Mason Hutchings in 1857:
           ONION VALLEY. During the winter of 1852 and '53, snow fell in Onion Yalley to the depth of twenty-five feet, ... Even the towns of Gibson- ville, Seventy-Six, Pine Grove, Whiskey Diggings, and several others, did their trading here.
     There is no direct evidence that Charles Dana, or any other Gibson, created the drink. But, Charles Dana Gibson was certainly the artist who created the 'Gibson girl' illustrations—popular from the 1890s through about the time of the first world war.

(Wikipedia)

2 ounces Gin or Vodka

1/2 ounce dry vermouth

#150 Cocktail: Glenkinchie Clincher

    This cocktail was made by Gaz Regan who was hired by Glenkinchie to create a cocktail that should be served at a reception for Tony Bennett in London in 2000
    This is a fairly typical lowland whisky in that it is fresh and light in character, with notes of lemon and cut grass. It has a sweet nose and a hint of peat.
     Very smooth, with a silky texture, this cocktail can be served as an aperitif or after diner

2 ounces Glenkinchie single-malt scotch

1/2 ounce amaretto

1/2 ounce triple sec

#149 Cocktail: Harvey Wallbanger

      According to an article by Brooks Clark in “Bartender” magazine, the Harvey Wallbanger was created at a party in mid 1960’s in Newport Beach, California.

      The host of the party was a certain Bill Doner, then a sports editor for a small newspaper, who, finding that the only potables he had in hand were vodka, frozen orange juice and a bottle of Galliano, simply mixed them altogether. In the early morning a guest by the name of Harvey was found banging his head against the wall and blaming Doner’s concoction for his misery.

A drink was born!

2 ounces vodka

3 ounces fresh orange juice

½ or ¼ ounce Galliano

#148 Cocktail: Greyhound

     Basically it is a Screwdriver made with grapefruit juice.
      The earliest known mention of a cocktail of this description is in bartender and author Harry Craddock's Savoy Cocktail Book of 1930. Craddock describes his recipe as "...a variation of the Grapefruit Cocktail...", suggesting that such cocktails were already in common use before his book was written. His recipe consists of nothing but gin, grapefruit juice and ice.
      A recipe for a similar cocktail with the name "Greyhound" appears in Harper's magazine in 1945 (volume 191, page 461) thus: "The cocktails were made of vodka, sugar, and canned grapefruit juice -- a greyhound. This cocktail was served at Greyhound's popular restaurant chain that was located at bus terminals, called 'Post House'."
       It should be noted that before 1945, vodka was an uncommon spirit and that most drinks we think of today as "classic cocktails" and which call for vodka, originally would have contained gin. As vodka's popularity grew after the War and gin's popularity waned, many of the popular cocktails persisted, albeit with vodka substituted for gin. The most conspicuous of these is the Martini which, before 1945, would invariably have been made with gin.    (Wikipedia)

2 ounces Vodka or Gin

3 ounces fresh grapefruit juice

#147 Cocktail: Godson

   The "God-" cocktails is a series of drinks which combines a basic liquor (scotch, vodka) with amaretto and sometimes, cream is added to the combination.
    I chose to make this, from the whole series of 4 cocktails, because in my opinion, this one is the most tasty of them all. When you take a sip from the drink, you feel the hardness of the scotch, but after that, you remain with the sweetness and the nice flavor of almonds  from the amaretto.
    It's a brilliant cocktail and it really surprised me by being so tasty and full of flavor

2 ounces Scotch

1 ounce Amaretto

1 ounce Cream

#146 Cocktail: Gimlet

   Again another easy to make and refreshing for the summer days, cocktail. With only 2 ingredients in it's composition, the Gimlet is not just simple but also really tasty.
   The Gimlet’s history was first recorded in print when Harry MacElhone included the recipe in his ‘ABC’s of Mixing Cocktails’ (1922) as one half Coates Plymouth gin and one half Rose’s Lime Cordial with the instructions to “Stir and serve in the same glass. Can be iced” and a short note saying it was a popular drink in the Navy. But 1922 wasn’t the gimlet’s first mention in print. In his memoirs, Admiral Albert Gleaves of the United States Navy mentioned that while on a visit to Tientsin, China in September of 1920, ‘I was served a new drink called a gimlet – a mild affair of gin, lime juice and water.’  (http://www.creative-culinary.com)
    Another theory is that the drink was named after British Royal Navy Surgeon Rear-Admiral Sir Thomas Gimlette KCB (1857-1943), who allegedly introduced this drink as a means of inducing his messmates to take lime juice as an anti-scurvy medication. (Limes and other citrus fruit have been used by the Royal Navy for the prevention of scurvy since the mid-18th century.) However, neither his obituary notice in The Times (6 October 1943) nor his entry in Who Was Who 1941–1950 mention this association.

2 1/2 ounces Gin

3/4 once Rose's Cordial

#145 Cocktail: Gin Rickey

  Man, spending summer at the country house. So many fresh fruits and so many places to use in the cocktail photography
  Let's continue the list of gin based summer drink with another classic.
  In 1883, Colonel Joe Rickey was purported to have invented the "Joe Rickey," after a bartender at Shoomaker's in Washington, D.C. added a lime to his "mornin's morning," a daily dose of Bourbon with lump ice andApollinaris sparkling mineral water. Some stories place the exact day as a Monday after Col. Joe Rickey celebrated his wager with a Philadelphian on the successful ascension of John G. Carlisle to Speaker of the House. Col. Joe Rickey was known as a "gentleman gambler" and placed many bets on the outcome of various political contests.

   By the 1890s the Gin Rickey had supplanted the early Bourbon version now known as the "Joe Rickey." George Rothwell Brown ascribes the creation of the Gin Rickey to the Chicago exposition of 1893 where the jinrikusha, or rickshaw, was introduced from Japan. It became a joke among travelers

2 ounces Gin

3/4 ounce fresh lime juice

3 ounces club water

#144 Cocktail: Gin and Tonic

    I will continue the list of summer cocktails with, in my opinion, one of the most simple and well known cocktail ever made. Who in this world didn't hear about gin and tonic?
     The cocktail was introduced by the army of the British East India Company in India. In India and other tropical regions, malaria was a persistent problem. In the 1700s it was discovered that quinine could be used to prevent and treat the disease, although the bitter taste was unpleasant. British officers in India in the early 19th century took to adding a mixture of water, sugar, lime and gin to the quinine in order to make the drink more palatable. Soldiers in India were already given a gin ration, and the sweet concoction made sense. Since it is no longer used as an antimalarial, tonic water today contains much less quinine, is usually sweetened, and is consequently much less bitter.

       

2 ounces Gin

3 ounces Tonic Water

#143 Cocktail: Gin Buck

        The gin buck, an utterly forgotten favorite from the 1920s, '30s and '40s. Nobody knows where it came from. Nobody knows what happened to it.
        Buck, and also mule, are slightly antiquated names for a family of historic mixed drinks that involve ginger ale or ginger beer, citrus juice, and any of a number of base liquors.
        Gin buck, also known as a London buck or a Ginger Rogers (after the actress of the same name), it's an easy and tasty drink to make. You just have to squeeze a lime wedge in the glass, drop it in there, put the ice on top, add the ingredients, stir briefly and.....done. Congrats!! You made a tasty summer cocktail.

2 ounces Gin

3 ounces Ginger Ale

1 lime wedge

     

#142 Cocktail: Golden Cadillac

    A nice sweet creamy cocktail which is classified as an after dinner drink, a digestif more than an aperitif like most cocktails.
     In El Dorado, California exists a bar known as Poor Red’s. Sometime in 1951 or 52, a woman and her new fiancé came into Poor Red’s. To celebrate their engagement they decided their very own cocktail should be created in their honor. The couple and long-time bartender Frank Klein decided it should be created to match their newly purchased golden Cadillac. Several recipes were tried, butt he final concoction is still known worldwide as the Golden Cadillac: a cocktail whose success has been credited to the unmatched quality of Bols Crème de Cacao, the clean mountain water that makes up the ice, decades old metal blenders, the perfect measure of half and half, and of course – the unique flavors and golden color of Galliano L’Autentico.     Since this was written the bar has narrowed its creation date to 1952.
     Galliano recently gave Poor Red's a Golden Cadillac to display indefinitely outside the bar.

(Source: www.alcademics.com)

2 ounces creme de cacao

3/4 ounces Galliano

1 ounce cream

#141 Cocktail: Grasshopper

     Did you ever had a liquid mint chocolate? Well, this is it. This cocktail is freakin' brilliant!!
     The name of the drink derives from its green color, which comes from crème de menthe. The drink reputedly originated at Tujague's, a landmark bar in the French Quarter of New Orleans, Louisiana, and was invented by its owner, Philip Guichet. As the story goes, it was submitted as an entry to a New York cocktail contest which was held, amazingly enough, in 1928 just before Prohibition was repealed. It is reported to have won second place. (Source: Roy F. Guste, Jr. "The Restaurants of New Orleans") Some other sources refer to the contest happening in 1919 however, just prior to Prohibition. However since one of the reported judges was Walter Winchell, who's career didn't really start until 1920, it is more likely that the contest happened during Prohibition.

1 1/2 ounce creme de menthe

1 1/2 ounce white creme de cacao

1 ounce cream

     

#140 Cocktail: Frozen Margarita

    And the last cocktail from the "Frozen" series is the famous Margarita.....well, the frozen one.
I won't tell the history of this cocktail, cause I want to keep it for the REAL Margarita cocktail. There is a liiiiitle waiting time till then.
     I can say that the cocktail has the same taste as the original, the only difference (like the Daiquiri) is the texture. As you imagine, this one is thicker, cause of the "frozen" effect :)
      In my opinion, this version of the Margarita, is better on a hot summer day than the original one.

3 ounces Tequila

2 ounces Triple sec

1 ounce fresh lime juice

#139 Cocktail: Frozen Banana Daiquiri

   We will continue this summer pina colada style of drinks with this tasty drink that (you guessed it ) it's a twist on the classic Daiquiri.
    It is not hard to make this drink if you have a blender. Just add to the classic recipe of the Daiquiri a whole banana, some ice cubes (to fill a collins glass....like 4-5) and there you go.....you have a nice summer drink based on a nice classic drink. Cheers

2 ounces Light Rum

1 ripped banana sliced

1 ounce fresh lime juice

#138 Cocktail: Frozen Pina Colada

    The name piña colada literally means "strained pineapple", a reference to the freshly pressed and strained pineapple juice used in the drink's preparation.
     Two Puerto Rican bartenders contest the ownership of their national drink. Ramón 'Monchito' Marrero Pérez claims to have first made it at the Caribe Hilton Hotel's Beachcomber Bar in San Juan in 1954, using the then newly-available coco lópez cream of coconut. Coco lópez was developed in Puerto Rico in 1948 by Don Ramón López-Irizarry, hence the Puerto Rican connection and the 1952 account of the drink's creation. Some say the drink did not acquire its name until the 1960s.
      The Caribe Hilton Hotel sits on a 17-acre peninsula outside San Juan and was the first luxury hotel to open in the region, becoming a popular destination for the rich and famous who helped spread word of the drink.
      Ramón Portas Mingot also says he created it in 1963 at the Barrachina Restaurant, 104 Fortaleza Street, Old San Juan. The restaurant stands by his claim to this day

National Piña Colada Day is celebrated on the islands on 10 July......Damn, I was so close!!!

2 ounces Dark Rum

1/2 cup pineapple cubes

1 1/2 ounce coconut cream

#137 Cocktail: Frozen Daiquiri

   Well.....aaaa.....this is a normal Daiquiri but, let's say a summer one. The recipe is basically the same just with a small adjustments on the lime juice and the simple syrup quantities. They are increased. And put everything in a blender with a lot of ice.
    So, the taste is the same...delicious, but the texture is a little different.
If you want to know the history of the Daiquiri, just check the one that I made couple of weeks ago.
Cheers.

2 ounces light rum

1 1/2 ounce fresh lime juice

3/4 ounce simple syrup

#136 Cocktail: Frozen Chi-chi

     Chi-chi cocktail is just a variation on the famous Pina Colada. Except that for this cocktail instead of rum you will use vodka.
     The cocktail is very tasty, just like the original one. So for these hot summer days you can add this on your list too

2 ounces vodka

1/2 cup of pineapple cubes 

1 1/2 ounce coconut cream

#135 Cocktail: Frozen Banana Colada

   And with this cocktail, I will start a series of a few frozen cocktails, really good for these hot summer days.
   The Banana Colada is a beautiful and tasty rum-based tropical cocktail. There is no history to this one, but as you might figure is just a deviation or a twist on the classic Pina Colada.
    Still, the add of the banana doesn't make the cocktail less attractive. Cheers

2 ounces dark rum

1 ounce coconut cream

2 ounces pineapple juice

1 ripped banana

#134 Cocktail: French Squirrel

      The original Squirrel is the Pink Squirrel, but Gaz Regan chose to play with the ingredients so, from this, resulted a series of "squirrels".
      I made in the past the Dutch, the British and now, as I am at letter F, here comes the French one.
Of course the French one has to be made with cognac. I think this one is the one that I prefer in this series. The Cognac and Frangelico (I used Frangelico because I still didn't find Creme de Noyau) go really good together. I really like the cognac with a little nutty flavor .
      It's an elegant and tasty drink. Enjoy

2 ounces Cognac

1/2 ounce Creme de Noyau

1/2 ounce fresh lemon juice

#133 Cocktail: Fuzzy Navel

 A true summer cocktail!
      The fuzzy navel was one of the first drinks to arise in the new popularity of cocktails and mixed drinks in the 1980s. The drink was invented over 30 years ago by Ray Foley, a well known bartender and founder of Bartender Magazine.The story goes that Ray was cutting an orange for a garnish when fellow friend Jack Doyle made the remark that he could still smell the fuzz of DeKuyper Peachtree Schnapps through the orange juice. Ray looked at the orange and saw the printed word "Navel" for navel orange. Thus the cocktail was born.

       1 ounce Vodka

1 ounce peach schnapps

3 ounces fresh orange juice

#132 Cocktail: Fernandito

   From what I saw on the internet, there are two cocktails called Fernandito. The first one is made with Fernet-Branca and Coke and the second one (the one that is here) is made with.....more ingredients.
   The cocktail was made in 1997 for the magazine "Food & Wine" by Gaz Regan and his wife, Mardee. The name was put after Fernando Martinez who was the marketing director from Rums of Puerto Rico.
   

2 ounces Bacardi Spiced Rum

1/2 ounce Chambord

1/2 ounce fresh orange juice

1/2 ounce fresh lime juice

#131 Cocktail: Footloose

   Yeah, it goes straight to the list of the best cocktails I ever drank in my life....until now.
The cocktail was adapted from a recipe by Wesly Moore, from Pasadena, California. That is all that I found in the book or searching the internet.
  Well, it doesn't matter if I do not know why is it called Footloose or what is the history for this drink. All that matters is that, I'm happy I found it and that I made it, cause it is sure damn good.
    If you want to have a really tasty cocktail....have this one

2 ounce Raspberry Stolichnaya 

1 ounce triple sec

1/2 ounce fresh lime juice

Peychaud's bitters to taste

#130 Cocktail: Flirtini Martini

   Simple and delightful.
      The cocktail was used in the tv-show "Sex and the City:, but if you look on HBO's web site there is a different recipe than the normal one. That recipe uses vodka, champagne and pineapple juice when the original, meaning this one, uses vodka, Chambord and pineapple juice.
       Richard Christy, noted heavy metal drummer and writer for The Howard Stern Show, likes flirtinis but calls it a "Viking's Testicle" to make it sound more manly
       So if, maybe, you are doing a "Sex and the City" marathon, you can serve this cocktail instead of the Cosmopolitan which is known by everyone

2 ounces Vodka

1 ounce pineapple juice

1/4 ounce Chambord

#129 Cocktail: Fifth Avenue

    Everywhere I saw the recipe for this cocktail or layered shot, made with dark creme de cacao or chocolate liqueur. I guess none of these are wrong. The original recipe from Harry Craddock's book asks fore white creme de cacao, apricot liqueur and cream.
    The shot is like you are eating a chocolate filled with apricot cream. So smooth an delicious that you would want another one and another one. But do not be fooled, even if the shot is sweet and smooth, the headache can come quick and without knowing.
    Still it's worth a shot :)

3/4 ounce white creme de cacao

3/4 ounce apricot liqueur

3/4 ounce cream

#128 Cocktail: Fog Cutter

      Because we are almost at the half of the summer, I will stay at this tiki type of drinks which are so good on these hot days.
      "The Fog Cutter is another of those classic cocktails from the "Tiki Era" of the 50's through the 80's that has withstood the test of time. The drink was originally created at a Hollywood bar called Don the Beachcomber's by the then head barman Tony Ramos. The battle in those days between Don the Beachcomber and Trader Vic for supremacy naturally had an effect on many of the "Tiki Cocktails" of the era. In the case of the Fog Cutter, it seems that the marketing skills of Trader Vic won out as far as history goes. Between the Special mugs (Now worth a small fortune) and the way it was presented at the bars, the cocktail that Tony Ramos created is solidly in the stable of Trader Vic."
(Bahama Bob Leonard - http://bahamabobsrumstyles)

        This classic "Trader Vic" creation is one of the drinks that goes high on my list of good cocktails. As Trader Vic himself said: "Fog Cutter, hell. After two of these, you won't even see the stuff."

1 1/2 ounces light rum

1/2 ounce brandy

1/2 ounce gin

2 ounces fresh orange juice

1/2 ounce fresh lemon juice

1/2 ounce orgeat syrup

1/2 ounce cream sherry

#127 Cocktail: Freddy Fudpacker

    This is a delicious and refreshing tequila drink for the hot summer days. The Freddy Fudpacker is the brother of Harvey Wallbanger, a cocktail discovered at a party ( I will write more when I will reach that point....letter H)
     For me, who I'm not a tequila fan, this cocktail is perfect, the vanilla flavor from the Galliano hiding a little the taste of tequila and making this drink enjoyable and not boring.
     So if you are not a fan of tequila, but you still want to try a tequila based drink, I think this one is suitable for you.
      Tequila fans can also drink it......don't get me wrong :)

 2 ounces Tequila

3 ounces fresh orange juice

1/2 or 1/4 Galliano

#126 Cocktail: French 75

    The drink dates to World War I, and an early form was created in 1915 at the New York Bar in Paris—later Harry's New York Bar—by barman Harry MacElhone. The combination was said to have such a kick that it felt like being shelled with the powerful French 75mm field gun.
      The drink was first recorded as the 75 in Harry's ABC of Mixing Cocktails, 1922 edition, by Harry MacElhone, and in the same year in Robert Vermeire's Cocktails: How to Mix Them, which credits the drink to MacElhone. However, the recipes differed from the current form – MacElhone's version consisted of Calvados, gin, grenadine, and absinthe, while Vermeire added lemon juice.
     This cocktail is a Tom Collins made with champagne....which makes it better.

1 ounce Gin

1/2 ounce fresh lemon juice

1/2 tablespoon simple syrup

top with champagne

#124 Cocktail: French Connection

   Of course that today, being the France Day and by coincidence I am at letter F, I did a cocktail related to France.
   The drink is very simple, made only with 2 ingredients ( brandy and Grand Marnier) but in the same time, even if it sounds like it is really strong not having any juice or liqueur, it is not. I think that in this simple combination, the Grand Marnier plays the role  of the sweet part.
    There are 2 cocktails in the book that are called French Connection and they both use the same ingredients. The only difference is that one is a simple cocktail made in the old-fashioned glass and the other one is a cobbler, made in a wine glass filled with crushed ice.
     I chose to make the second one, because it gives me the freedom to use any garnish I want. The other one doesn't have any garnish and it will look too boring. So enjoy!

3 ounces Brandy or Cognac

1 ounce Grand Marnier

#123 Cocktail: Fish House Punch

   This most venerable of American flowing bowls is held to have been first concocted in 1732 at Philadelphia’s fishing club, the State in Schuylkill, also known as the "Fish House".
   A 1744 note by the secretary of an embassy of Virginia Commissioners contains what may be the earliest record of the Punch. Meeting local notables at the Schuylkill River in Philadelphia, he described being served "a Bowl of fine Lemon Punch big enough to have Swimmed half a dozen of young Geese."
   America's first President, George Washington, was known to be fond of a drink or two, and sometimes more. He indulged in thirteen toasts — one for each state — during a victory celebration at New York’s Fraunces Tavern, and it’s said that after he partook of Fish House punch at Philadelphia’s State in Schuylkill, he couldn’t bring himself to make an entry in his diary for the following three days.
   The State in Schuylkill Fish House Punch is traditionally made in a large bowl that did double duty as a baptismal font for the citizens' infant sons; “its an ample space . . . . . would indeed admit of total immersion”, as one citizen noted. I doubt that there was Punch in it at the time — it was far too precious for such usage, and far too potent.
   The Fish House was an august gentlemen's society devoted to escaping domestic tribulation, but also to cigars, whiskey, and the occasional fishing foray upon the Chesapeake or the Restigouche River in Nova Scotia. Another version states that it was created in 1848 by Shippen Willing of Philadelphia, to celebrate the momentous occasion of women being allowed into the premises of the "Fish House" for the first time in order to enliven the annual Christmas Party. It was supposed to be just "something to please the ladies' palate but get them livelier than is their usual wont".
    This punch, which contains rum, Cognac, and peach brandy, is potent, so it is normally diluted with cold black tea, a common mixer for this particular punch, or with seltzer water. Some punch bowls may not be large enough to accommodate the large ice block called for, and though the block is a classic part of this recipe, it can, of course, be simply served in a pitcher over ice cubes.
    The recipe will be for a Fish House Cocktail which in fact is the Fish House Punch but without making in gargantuan quantities.

1 1/2 ounce Dark Rum

1/2 ounce  Brandy

1/2 ounce Peach Brandy

1/4 ounce fresh lemon juice

1/4 ounce fresh lime juice

1/2 simple syrup

#122 Cocktail: Fallen Angel

    A nice smooth taste, dominated by the champagne, but with the subtle taste of the triple sec and the rum in the back. I think the cranberry juice is just for the color, cause I can't feel anything from it and, anyway, is in small quantity.
   The drink is adapted from a recipe from Drovers Tap Room in New York, which I see from the internet that in the mean time it closed.
    A really nice cocktail to be served at a party.

1 ounce Bacardi Limon

1/4 ounce triple sec

1/4 ounce cranberry juice

top with champagne

#121 Cocktail: French Kiss

      Maaan, it is like you taste heaven....in one shot.
     This tiny drink has so much flavor and the combination of all 3 ingredients is so good that you think you died and you are in heaven....or you are having again your first french kiss.
     There is no known inventor of this drink, but he is a genius, whoever he is.

1/2 ounce Frangelico

1/2 ounce Baileys

1/2 ounce amaretto

#120 Cocktail: Flame of Love

     This one is special. In essence is just a twiist on the classic Martini, but the technique used to prepare this one is the thing that gives the charm.
    The cocktail was specially created for Dean Martin, one of the Rat Pack guys, by Pepe Ruiz, bartender in Dean Martin's favorite restaurant.
     The legend says that, one time, Frank Sinatra, present in the restaurant, was so delighted with this cocktail that it ordered a round for the entire restaurant. The bartenders there were not so pleased, due to the fact that it takes a liiitle more time to prepare than a normal cocktail. Each glass needs to be rinsed with fino sherry and express the oils on the inside of the glass from 2 orange zests.
     This is one of the cocktail that reminds us of an elegant Hollywood era.

3 ounces Gin or Vodka

2 orange zests 

fino sherry