#43 Cocktail: Bolo's Pomegranate Sangria

    The recipe was created by Bobby Flay , chef owner of Bolo restaurant in New York. The drink is very tasty and sweet, but do not be fooled by that because you will not even realize when you will not be able to talk straight.

1 bottle dry red wine

1 cup American brandy

1 cup simple syrup

2 cups fresh orange juice

3/4 cup pomegranate juice

2 oranges sliced into thin rounds

3 green apples cut into thin rounds

2 lemons cut into thin rounds

#42 Cocktail: Burnet

 The cocktail was created by Gary Regan in 2001 for the Glenmorangie whiskey company. The recipe used here is the simple manhattan recipe to use 2 parts whiskey and 1 part sweet vermouth. Here, Gaz Regan makes a twist of that recipe by using Cherrry Heering due to the fact that this scotch is more delicate than the other types.

   So it is imperative that, before making a cocktail, you must taste the base drink first to see what other drink you can use so that all the flavors will play a friendly game.

2 1/2 ounces Glenmorangie single-malt scotch

1/2 ounce Cherry Heering

#41 Cocktail: Bloody Mary

 One story about the birth of the Bloody Mary has it that the owner of a New York speakeasy created it as the Bloody Meyer, during Prohibition. But the more popular , and certainly true, tale is that it was first concocted at Harry's New York Bar in Paris, circa 1924, by bartender Fernand "Pete" Petiot.
    In 1934, Fernand was hired by john Astor, the owner of New York Regis Hotel, and there he presided over the King Cole Room, introducing New Yorkers to his creation. At some point, Bloody Mary was known as the Red Snapper, one story has it that Astor objected to the Bloody Mary name and insisted to be changed.
     The main  difference between today's and yesterday's versions is that the later contained as much vodka as tomato juice and it was served straight up as a cocktail. as opposed to being presented on the rocks in a highball glass.

2 ounces vodka

4 ounces tomato juice

fresh lemon juice to taste

black pepper to taste

salt or celery salt to taste

prepared horseradish to taste

Worcestershire sauce 

hot sauce to taste

  

#40 Cocktail: Bacardi Cocktail

       The cuban Daiquiri became known as the Bacardi Cocktail, especially in the USA. This variant, which became established later on, featured a dash of Grenadine, lending it a different colour to its Daiquiri competitors which used other brands of rum. This cocktail is the first example of a copyright protected recipe. After Prohibition ended, many bars on the American mainland began serving Bacardi Cocktails without the original ingredient. One of these establishments was the Barbizon Plaza Hotel in Manhattan, which was thereupon sued by the Bacardi company. In 1936 the New York Supreme Court ruled that a Bacardi cocktail must contain Bacardi Rum.

   According to a story in the Washington Post in 1937, at the end of Prohibition, the Bacardi Cocktail began to unseat the Martini as the most favored cocktail, something most thought could never happen.

    Combining Bacardi rum, lime and Grenadine in a cocktail shaker with ice and shaking until cold seems a precursor to today’s Cosmopolitan…pink, both sweet and tart and certainly trendy.

2 ounces Bacardi Rum

1 ounce lime juice

1/2 ounce grenadine 

#39 Cocktail: Blow My Skull Off

    People down in Australia were also quaffing drinks like their fellows back in United States or England during the first half of the nineteenth century and mid-nineteenth century gold rush. At least one drink with a very strange name was being fashioned for prospectors. "Spiers & Pond: A Memorable Australian Partnership", a short nonfiction account by Phillip Andrew, details the circumstances:

     In the early 1850's there were no licensed inns on the fields. Consequently the sly grog trade had assumed enormous proportions. Weird were the drinks. One famous one, retailed at half a crown a wine glass, was known as " Blow-my-skull-off"[It was made of Cocculus indicus, a poison berry found in Ceylon, that was used to increase the potency of ale and porter], spirit of wine, Turkey opium, Cayenne pepper and rum mixed with five parts of water. One good stir and it was ready for the table. A couple of good swings and the mounted police turned out, hit everyone they could see until the brawl reached the proportions of a riot

2 ounces cognac

1/2ounce peach schnapps

1/2 ounce Jaggermeister 

#38 Cocktail: B-52

  The name refers to the band The B-52's, whose name comes from the US B-52 Stratofortress long-range bomber. This bomber was used in the Vietnam War for the release of incendiary bombs, which likely inspired today's flaming variant of the cocktail; another hypothesis centers on B-52 combat losses ("Burns like a B-52 overHanoi").
  One story behind the B-52 is that it was invented by Peter Fich, a head bartender at the Banff Springs Hotel in Banff, Alberta. He named all of his new drinks after favourite bands, albums and songs. This drink was, of course, named after the band of the same name. One of his first customers for a B-52 owned restaurants in various cities in Alberta and liked the drink so much that he put it on the menu. This is why this, the first shooter, is commonly believed to originate at the Keg Steakhouse in Calgary, Alberta in 1977.[1] The B-52 is also rumoured to have been created by Adam Honigman, a bartender at New York City's Maxwell's Plum.
   The B-52's widespread popularity has resulted in many variations, each earning a slightly different designation (see variations below for a small sampling). Altogether, the drinks are referred to as the B-50 series of layered cocktails.
   The drink became a North London favourite in late 2009 when Arsenal striker Nicklas Bendtner changed his shirt number from 26 to 52, earning himself the nickname "B52" in the process

( Wikipedia)

3/4 ounce Kahlua 

3/4 ounce Baileys 

3/4 Grand Marnier

#37 Cocktail: Black-Eyed Susan

     The official cocktail of the Preakness, the black-eyed Susan, was introduced in 1973. Since then, the cocktail’s official recipe has changed, several times, and often depending on what liquor sponsors have been lined up for the annual race.
    That 1973 mix, we know, was a base of rum and vodka, splashed with orange and pineapple juices. But details about the origin of the cocktail can be confusing. Cocktail lore often is.
    One version of the black-eyed Susan history says that the drink was created by the Heublein Co., a Hartford, Conn.-based liquor distributor and specialist in “ready-made” cocktails for the home consumer, everything from martinis and Manhattans to Star Stream Tiki and the Brass Monkey.
    In the Heublein version, the company created the black-eyed Susan but refused to divulge its recipe to Preakness officials, who had to come up with their own recipe.
    But credit really goes to the Harry M. Stevens Co., the longtime caterers at Pimlico, who asked Heublein to help them create a ready-made mix that would help them serve hundreds, if not thousands, of the cocktails, quickly, at the 1973 Preakness.
     After that, the story gets hard to pin down. It’s possible Heublein kept the exact details of the black-eyed Susan recipe to itself. It’s not clear when Pimlico’s caterers were compelled to, or decided to, start making black-eyed Susans without the Heublein mix.
    Some cocktail historians believe that Heublein repackaged the black-eyed Susan as the Brass Monkey.
    Heublein did market the black-eyed Susan. The promotional ad, dated to 1975, is gaily illustrated by a Gilded Age gathering on the Pimlico infield in 1873.

1 ounce vodka

1 ounce rum

3/4 ounce triple sec

1 1/2 ounce fresh orange juice

1 1/2 ounce pineapple juice

#36 Cocktail: Boston Cream Martini

      The earliest European settlers first called the Boston area, Trimountaine,
after the "three mountains" located there at the time. The city was later renamed Boston after Boston, Lincolnshire, England, from which several prominent colonists had emigrated.

    The drink is adapted by Gary Regan from a recipe by Russ Hovermale, Buzz restaurant in Boston....of course.

   At first you might think that the drink is girly, but don't be fooled, cause 2 1/2 ounces of vodka are not quite girly

2 1/2 ounces vodka

1/2 ounce Baileys 

1 dash vanilla extract

#35 Cocktail: Between the Sheets

    It is an interesting complex cocktail that is also called a Maiden's Prayer. The Between The Sheets was created by Harry MacElhone, bartender at the eponymous Harry’s New York Bar in Paris, in the 1930’s. Its recipe is a variation on the Sidecar, but where the Sidecar uses two parts Cognac, the Between The Sheets instead uses a mix of one part Cognac and one part light rum.
     Even with the addition of rum, Cognac still remains the dominant flavour, though the rum is there in the background somewhere. It doesn’t quite have the character of the Sidecar, but the Between The Sheets stands up well as a nicely balanced member of the sour family. It’s sort of a summer Sidecar – all the great taste of a Sidecar but less of the warming feeling you get from Cognac.

(Jay over at Oh Gosh!)

1 ounce cognac

1 ounce light rum

1 ounce triple sec

3/4 lemon juice

#34 Cocktail: Bahama Mama

     The Bahama Mama is another of those enigmatic drinks with widely varying recipes, of which none seem to be "official" or "original". The common elements are rum, pineapple juice, and citrus. It says that this is a favorite drink in the Bahamas. From what I read, the Bahama Mama is also a woman from the Bahamas normally with a big "behind". So probably the name of the drink was inspired by this. Well, will never know

    Anyway, the Bahama Mama is a delicious drink in the true tiki style

1/4 ounce Kahlua

1/2 ounce dark rum

1/2 ounce coconut liqueur

1/2 ounce 151-proof rum

1 ounce fresh lemon juice

4 pineapple juice

#33 Cocktail: Blue Train

   First mentioned in the "Savoy Cockatail Book" by Herry Craddock, the recipe for this cocktail was asking for gin, cointreau and "blue vegetable extract. The name of the cocktail was probably given after Le Train Bleu, the old luxury train from Calais to Paris and then to the french riviera.
 

1 1/2 ounces gin

1 ounce blue cuarcao

1/2 fresh lemon juice

#32 Cocktail: Big Pine Key

  Like the previous cocktail, this recipe follows the classic follows the classic style of the cocktails from the beginning of the last century. The Big Pine Key is a recipe that Garry uRegan adapted from the cocktilian Robert Semmes.
   A simple and tasty cocktail to make. Has kindda the same taste as the Gimlet, but a little stronger since we are using the triple sec too

1 1/2 ounces gin

1 ounce triple sec

3/4 ounce lime juice

#31 Cocktail: Black Feather

  This is a cocktail which follows the pattern of the classic cocktails from the beginning of the 20th century but which was created in the year 2000. The one who created this cocktail is one of my favorite mixologysts, from who, or better say, from who's videos I learned how to mix cocktail. His name is Robert Hess (aka Drink Boy) and the name of the cocktail is after his own bar, The Black Feather.

2 ounces Brandy

1 ounce dry vermouth

1/2 ounce triple sec

Angostura bitters to taste

#30 Cocktail: Bobby Burns

    Albert Stevens Crockett, author of "The Old Waldorf-Astoria bar book", noted that this drink, then called the Robert Burns, was created prior to Prohibition. He intimated the it was born at the Waldorf-Astoria: "It may have been named after the celebrated Scotsman. Chances are, however, that it was christened in honor of a cigar salesman, who bought the Old Bar"
     Fans of the Manhattan will no doubt enjoy the Bobby Burns Cocktail. Named after the Scottish poet, Robert Burns, it will certainly give you poetic inspiration. Grab your kilt and pipes or at least a pen and paper, mix up a Bobby Burns and get writing!

Robert Hess

2 ounces Scotch

1 ounce Sweet Vermouth

3 dashes Benedictine

#29 Cocktail: Bermuda Rose

   The recipe was adapted by Gaz Regan from a confusing 1950's recipe detailed by David Embury in his book. The drink is very smooth, the apricot brandy playing very well with the sweet vermouth covering the bitter taste of the gin. Be careful when you use the grenadine. I used 2 dashes and the drink is just perfect. A little more and the cocktail will be too sweet. Enjoy!

2 ounces gin

1/2 ounce sweet vermouth

1/2 ounces apricot brandy

grenadine to taste

#28 Cocktail: Blood and Sand

  In 1922 Rudolph Valentino starred in the movie “Blood and Sand”, a movie that shortly before his death in 1926 he declared as the part he liked the best. He had just undergone a touchy surgery for appendicitis and gastric ulcers and told the gathering press “The part I like best was my role in ‘Blood and Sand’. If I had died, I would have liked to be remembered as an actor by that role – I think it my greatest.” He died a few days later from peritonitis. It is unknown who actually created the recipe for Blood and Sand, but its first appearance seems to be in “The Savoy Cocktail Book” by Harry Cradock in 1930.

3/4 ounce scotch 

3/4 sweet vermouth

3/4 cherry brandy

3/4 fresh orange juice

#27 Cocktail: Bellini

   According to "Harry's Bar" by Arrigio Cipriani, the Bellini cocktail was created by Herry Cipriani, an italian bartender in Harry's bar in Venice. It was named for the fifteenth-century Italian artist Jacopo Bellini. most of his work apparently included a "pink glow" which is reproduced in the resultant drink. In 1990, Arrigio licensed the drink to an  entrepreneur, who promptly added raspberry juice to the recipe. This angered Arrigio so much that in 1995 he took the entrepreneur to arbitration and regain the ownership of the name.
     Classically made with peaches, this is a beautiful drink, but it can be hard to pour since the peach puree makes the wine effervesce more than usual. The drink should bbe made with prosecco

2 ounces peach puree

3 1/2 ounces chilled prosecco

#26 Cocktail: Bourbon Peach Cobbler

  No history for this one. All I can say is that is kinda strong. If you are not used with strong cocktails, you might want to try putting only 2 ounces of bourbon.....Or not try it at all. It'y like whiskey on the rocks with a slightly taste of peach

3 ounces bourbon

1 ounce peach schnapps

#25 Cocktail: Beachcomber

       The drink was invented by bartender Trader Vic in 1948. It was reformulated later by Gary Regan, who added a little more maraschino liqueur.
  The drink has almost the same taste as the La Florida Daiquiri, but as the cocktilian rule says, if you change 1 ingredient, you created a new drink.

2 ounces rum

1 ounce triple sec

1/4 ounce maraschino liqueur 

1/2 fresh lime juice

#24 Cocktail: Bolero

 Couldn't find any history of the cocktail. I only know that is adapted after a recipe from 1950.
    It is a rum based drink with a little smokey flavor coming from the brandy. You can't really feel the taste of orange juice due to the high concentration of lime, so if you want a more balanced flavors, I think you can play a little with the amounts of the juices

1 ounce dark rum

1 ounce brandy

1/2 fresh orange juice

1 ounce fresh lime juice

1/2 ounce simple syrup

#23 Cocktail: Bronx

    The story of the creation of this drink is detailed by Albert Stevens Crockett's "The Old Waldorf-Astoria Bar Book" and although the book claims that it was created prior to 1917, no clue is given as to the precise date of it's birth.
    According to the book, the bartender who created the Bronx cocktail was a certain Johnnie Solon and he made the cocktail as a response to a challenge from a waiter by the name of Traverson. The Bronx is a variation of a popular cocktail of the time named Duplex and it became so popular that the bar was son using more than 1 case of oranges per day.
      The book quotes Salon as saying: "I had been to the Bronx Zoo a day or two before , and I saw, of course, a lot of beasts I had never known. Customers used to tell me of the strange animals they saw after a lot of mixed drinks. So when Traverson said to me, as he started to take the drink to the customers "What'll tell him is the name of the drink?"  I thought of these animals and said "Oh, you can tell him it is a Bronx""

2 ounces gin

1/4 ounce sweet vermouth

1/4 dry vermouth

1 ounce fresh orange  juice

2 dashes angostura aromatic

#22 Cocktail: Bennett

    During the years of the Prohibition, at the underground clubs, many centered around Long Beach's amusement zoneknown as the Pike, inventive bartenders enjoyed new respect for disguising the taste of the day's alcohol. They created a new generation of cocktails heavy on fruit juices to mix with the bathtub gin.
   That is how the Bennett cocktail was created. The original version of the cocktail had no sweetening agent and it was mouth-puckering to say the least.

2 ounces gin

1 ounce fresh lime juice

1/2 ounce simple syrup

2 dashes Angostura bitters

#21 Cocktail: AWOL

    The AWOL cocktail is rather new cocktail and the name comes from the aerosol machine using alcohol.
     AWOL was gimmicked as an alcohol "vaporizer" (heat the chemical to vapor) but is in fact a nebulizer (mixes the chemical with oxygen into small mist droplets).
    There are several recipes for this cocktail, but the one that I made (taken from Gary Regan's "The joy of Mixology) is adapted from a recipe by New Orleans bartender Lane Zellman
     The drink must be shot back in one go to get the full effect

3/4 ounces melon liqueur

3/4 ounces chilled pineapple juice

3/4 ounces vodka

3/4 ounces 151-proof rum

#20 Cocktail: Angel's Tit

    This type of drink is a pousse-cafes drink, a style of after-dinner drink composed of various liqueurs skillfully layered in a narrow, straight cordial glass. Because of their differing weights and densities, the individual layers of ingredients remain distinct. This sweet take on a rainbow cordial is an adventurous cocktail with a blasphemous name.
     Known in the 1930's as the Angel's Tip, this drink is sometimes called the Witch's Tit and without the cherry garnish, the King Alphonse

2 ounces dark creme de cacao

1 ounce cream

maraschino cherry, for garnish

#19 Cocktail: Artillery Punch

    On Dec.4 at the Feast of Saint Barbara it is traditional to conduct the 'punch ceremony'.  Starting with a bottle of last year's punch, ingredients are added one by one in a theatrical fashion, with humor and imagination creating the list of ingredients.  The battery commander tastes the punch after each ingredient is added, and keeps saying 'it's not quite right, something is missing' until all the ingredients are added and stirred.  once the concoction is satisfactory, all the artillerymen dip their tin cups into the punch and toast one another until there is only enough punch to fill the bottle for next year's ceremony.
   The punch originated with the Chatham Artillery, Savannah, Ga., and has been served in that city for almost 200 years. It is delicious, seductive, powerful.

The Chatham Artillery was organized in 1786.  The earliest mention of their punch, however, was in 1819, when it was considered a worthy refreshment for President James Monroe, who was in Savannah, GA, for the launching of the first steamship to cross the Atlantic.

This is the punch that knocked out Admiral Schley when he visited Savannah in 1899 after the Spanish War.  Admiral Cervera's Spanish shells were harmless to the brave American admiral, but Artillery Punch scored a direct hit which put him out for two days.

1 bottle (750 ml) rye whiskey

1 bottle (750 ml) red wine

25 ounces chilled strong tea

12 ounces dark rum

6 ounces gin

6 ounces brandy

1 ounce Benedictine

12 ounces fresh orange juice

6 ounces fresh lemon juice

6 ounces simple syrup

1 large block of ice

lemon wheels for garnish

#18 Cocktail: Amaretto Alexander

         I have no idea who invented this. I haven't found a history for this cocktail, but is incredibly delicious. With a nutty flavor from the amaretto, the chocolate taste from the creme de cacao and the smoothness from the creme, this cocktail goes in the top 10 of my preferences

2 ounces Amaretto

1 1/2 ounce Creme de Cacao 

1 ounce Creme