#73 Cocktail: Chanticleer

     Here we have a drink that goes back a couple of decades, 80 years to be precise and is named after Edmond Rostand’s play Chanticler. The recipe was first mentioned in the Old Waldorf-Astoria bar book and is a great pre-dinner cocktail for anybody with a love for the dry of gin and vermouth and the sweetness of the Triple Sec.        Adapted from a pre-Prohibition era drink of the same name, the original recipe called for orange-flavored gin and the white of an egg. I reformulated the Chanticleer using triple sec for the orange flavor and dropping the egg white altogether. The word, chanticleer is French for rooster and at the old Waldorf-Astoria bar, the drink was served with 'a Cock'€™s Comb, if desired"

1 ounce Gin

1 1/2 ounce dry vermouth

1/2 ounce triple sec

#72 Cocktail: Claridge

   I might say that this cocktail is a twist on the Martini, or so it looks on the first appearance. The apricot liqueur, even if in a small quantity, gives the cocktail the definitive flavor.
    There is no certain history for this cocktail, but for sure it appears for the first time in Harry Craddock's "The Savoy Cocktail Book". I believe Harry Craddock was also involved at the bar at the Claridge Hotel in London, so perhaps named after the bar in that hotel?
   Anyway, this cocktail, definitely goes on the list of my favorite cocktails.

1 ounce Gin

1 ounce dry vermouth

1/2 ounce triple sec

1/2 ounce apricot  brandy

#71 Cocktail: Clover Club

   The Clover Club Cocktail is a drink that pre-dates Prohibition, and is named for the Philadelphia men's club of the same name, which met in the Bellevue-Stratford hotel. The Clover Club itself dates to 1896, as seen in the 1897 book, The Clover Club of Philadelphia, page 172 by Mary R. Deacon. Brooklyn's Clover Club restaurant claims that the Philadelphia men's club dates to 1882 and lasted until "the 1920s."

Published recipes for the Clover Club drink appear as early as 1917:
    The Ideal Bartender (1917) by Thomas Bullock, page 27: "Fill large Bar glass full Fine Ice. 2 pony Raspberry Syrup. 2 jigger Dry Gin. 1 jigger French Vermouth. White of 1 Egg. Shake well; strain into Cocktail glass and serve."

   Mrs. Norton's Cook-book: Selecting, Cooking, and Serving for the Home Table (1917) by Jeanette Young Norton, page 512: "Clover Club: The juice of half a lemon, a sixth jigger of grenadine, one jigger of gin, French vermouth."

     Robert Hess claims "It has a long history dating back to at least 1910, and was enjoyed by the captains of industry who were members of the famous club." In its heyday, the drink was described by Jack Townsend as being enjoyed by the pre-prohibition gentleman who would have fit in with those of the club, and was a "Distinguished patron of the oak-paneled lounge." However, by the time that Townsend was writing about the drink it was becoming unpopular, and was eventually all but forgotten. The drink seems to have been forgotten partly due to the use of raw egg in the cocktail, which many people shy away from, and partly due to the complexity of its preparation . Despite the use of what some may consider to be strange ingredients the cocktail is enjoyable, and has been described as tart with the added syrup giving the drink complexity, and the egg white providing body as well as a foamy head.

2 ounces Gin

1 ounce fresh lemon juice

1 egg white

raspberry syrup or grenadine to taste

#70 Cocktail: Caipirinha

    There are many stories about the caipirinha's origin. The best known is one that begins around 1918, in the state of São Paulo. According to information, the caipirinha as we know it today would have been created from a popular recipe made with lime, garlic and honey, indicated for patients of Spanish flu—and which, today, is still used to cure small colds. As it was quite common to put a little distilled spirits in any home remedy in order to expedite the therapeutic effect, rum was commonly used. "Until one day someone decided to remove the garlic and honey. Then added a few tablespoons sugar to reduce the acidity of lime. The ice came next, to ward off the heat," explains Carlos Lima, executive director of IBRAC (Brazilian Institute of Cachaça).
     The word caipirinha is the diminutive version of the word caipira, which refers to someone from the countryside, being an almost exact equivalent of the American English hillbilly or the Lowland Scots teuchter. The word may be used as either a masculine or a feminine noun, but when referring to this drink it is only feminine (usage of diminutives is common in Brazil). In the Brazilian vocabulary, the word caipirinha is mostly associated with the drink itself rather than the class of person.

3 ounces Cachaça

4-6 lime wedges

1 tablespoon granulated sugar

#69 Cocktail: Cacharita

  And with margarita style cocktail we begin the the cocktails with letter C.

"Marty Friedland, the president of Efco Importers, the company that brings Pitu cachaca in the United States, called me in 2001 and asked me if thought it would be possible to make a margarita-style cocktail with this spirit. I tinkered with a little and came up with a new New Orleans Sour"

Gaz Regan

This drink needs a little more triple sec than the margarita, to balance the cachaca, cause this spirit needs a little more sweetness to sooth its soul.

1 1/2 ounce Pitu Cachaca

1 1/2 ounce triple sec

1/2 ounce fresh lime juice

#68 Cocktail: Bullshot

Bullshot is a cocktail from the same category as BloodyMary, but this one is made entirely using beef bullion instead of tomato juice. Yes, you heard right....beef bullion.

   Among the myriad microtrends that have been lately sweeping through the kind of bar that stocks 17 different kinds of bitters and more brands of rye whiskey than vodka is one that involves slipping animal protein into the drinks—and I don’t mean eggs or dairy. Whether it’s an attempt to clear the bar of vegans or a way of appropriating some of the cultural juju attached to the bad-boy, porkophilic chef, this incorporation of meat juices, fats and even solids has produced some interesting, if occasionally challenging, drinks and a whole lot of hoopla about the novelty and daringness of the whole idea.
   The average age of the staff and clientele in these bars hovers somewhere around 30. If they had spent the late 1970s and early 1980s loitering in cocktail bars rather than watching theElectric Company, they would know that the combination is nothing new. In fact, from the late 1950s until some time in the Reagan administration, there were few drinks with more cachet than the concoction known as the “Bullshot.”
   Essentially a Bloody Mary with beef bouillon or consommé in place of the tomato juice, it was apparently thought up by the white-coated technicians behind the bar at Detroit’s Caucus Club in 1952 or thereabouts. A couple of years of rumination, perhaps chiefly (as Newsweeksuggested) in Hollywood, and suddenly in 1957 it was everywhere. In January, you hadBroadway columnist Earl Wilson predicting it would catch on “because it’s so full of vitamins,” while, 3,000 miles away, one of the Los Angeles gossip columnists was proclaiming that the “Downtown Boys” in “Ivy League suits” who hung out at the swank Cook’s Steakhouse had adopted it as their own. By July, Dorothy Kilgallen (another Broadwaycolumnist) was pronouncing it “the most popular drink among the fashion models.”

David Wondrich

2 ounces vodka

4 ounces beef bullion

fresh lemon juice to taste

black pepper to taste

salt or celery salt to taste

hot sauce to taste

Worcestershire sauce to taste

#67 Cocktail: Banana Daiquiri Jelly Shots

    Maaaan, they are so tasty and maaaan, they can get you so drunk, so fast and without knowing. And you keep wanting more, cause they are so tasty and they smell so good. That's why they are so dangerous.
    The presentation is not so good. I didn't have special jelly shots molds so I made them in the ice trays. It was a pain in the ass getting them out from there. So I have to consume them with a spoon.
They are really great for a party, I can tell you that.

1 ounce fresh lime juice

1 ounce simple syrup

1 ounce water

1 package unflavored gelatin(1/4 ounce)

3 ounces rum

3 ounces creme de banane

food coloring, if desired  

#66 Cocktail: Brave Bull

  Like the two cocktails ago, this cocktail is also included in the Duos and Trios category of cocktails, meaning that is composed from two ingredients.
  This cocktail is a twist on the Black Russian, but instead of the vodka, here you are using tequilla. So if you enjoy the Black Russian, I can tell you for sure that you enjoy this cocktail too.
   If you would like to add to the coffee-liqueur combination, a little bit of cream, you can make the Tequilla Dirty Bird cocktail
   But right now we will stick to this one......

2 ounces tequilla

1 ounce coffee liqueur

#65 Cocktail: Bocce Ball

    Bocci is a ball sport belonging to the boules sport family, closely related to bowls and pétanque, with a common ancestry from ancient games played in the Roman Empire. Developed into its present form in Italy (where it is called bocce, the plural of the Italian word boccia which means "bowl"), it is played around Europe and also in overseas areas that have received Italian migrants
    As you can imagine, the name of this cocktail is after the ball that the game is played with. Why? I have no idea.
    The Bocce Ball is great highball juice drink that is very simple to make and can be enjoyed for any occasion. It's similar to a Screwdriver, only a little more interesting thanks to the amaretto and soda. You may also want to try this with aflavored vodka, either a vanilla vodka, one of the citrus options, or even a cake or whipped cream vodka.
    I would include the Bocce Ball on the list of drinks most bartenders will want to be aware of. Also, because of its relationship to the Screwdriver, it is an easy one to remember.
    As with many cocktail recipes, there are a few ways to make a Bocce Ball. Many recipes skip the vodka and others leave out both the vodka and soda. Enjoy this drink however you like it.

Colleen Graham- Cocktails Expert

2 ounces Amaretto 

3 ounces fresh orange juice

#64 Cocktail: Burnished Gold

   The Burnished Gold is one of the cocktails that doesn't have a history, but it's included in one of the cocktail patterns which is the Rusty Nail pattern or Duos and Trios. Duos are the cocktails which use two ingredients, a stronger one and a liqueur. They might look like simple drinks and the  truth is that they are, but if you know what liqueur to use to complete the flavor of the spirit, the cocktail becomes really tasty. And always use quality products, because using only two ingredients, the bad quality of the spirit or liqueur can be  felt in the taste of  the drink

2 ounces brandy

1/2 ounce Frangelico

#63 Cocktail: Black Velveteen

     As you can see from the title, this drink is based on the Black Velvet recipe. But when the Black Velvet is made with champagne and stout, this one is made with cider and stout. Due to this cheaper ingredient, cider, this drink is also known as "The Black Velvet of the poor". But you know what? I think I like it more than the Black Velvet. The taste is influenced by the fruit used in the cider and the stout adds the bitter part so you won't feel that the drink is too sweet.
  I can't tell you that my girlfriend loves it. And she says that it works really good with the berry cider.
   If you want the drink to look like the one in the picture, just pour the stout on the back of a spoon, really easy.

8 ounces hard cider

8 ounce stout

#62 Cocktail: Bistro Sidecar

      The drink is adapted from a recipe by chef Kathy Casey, a creative chef who uses her skills behind the bar. Kathy Casey is a celebrated chef, mixologist and pioneer in the bar-chef movement. She is touted as the original Bar Chef.Kathy is the owner of Kathy Casey Food Studios® – Liquid Kitchen®, an international agency specializing in delicious creativity: food, beverage and restaurant/hospitality concept consulting, innovation and menu development; product development and activation; and food and beverage photography, as well as spokesperson work and promotions through social media.
     The vanilla liqueur and the Frangelico work well together, but it's actually the tangerine juice that makes this drink so special. Also, the roasted hazelnuts  (cause that is the garnish for this drink) are a tasty add to this drink as a garnish.

1 1/2 ounce brandy

1/2 ounce Tuaca

1/2 ounce Frangelico

1/4  ounce fresh orange juice

1/2 ounce fresh tangerine juice 

#61 Cocktail: Black-And-White

  I want to tell you from the start that is one of the best cocktails I ever tasted. From the first sip I took, it was great, no time to think and analyze. Just great
   The cocktail is very easy to make and is very classy looking. Is a cocktail that Gaz Regand and his wife, Mardee, came up with for a formal function. The cocktail is a Pousse-Cafe-like, made in a champagne flute.  You should try it, cause you won't regret it!!!

1 1/2 ounce brandy

1/2 ounce dark creme de cacao

3 ounces chilled strong coffee

1 teaspoon whipped cream

#60 Cocktail: Dubliner

  I jumped a couple of recipes to reach the letter D, because today is St. Patrick's Day and I wanted to make an Irish cocktail. But from tomorrow, I will be back to the normal order of the recipes.
   The cocktail was created by Gaz Regan in 1999 special for St. Patrick's Day. It's not a complicated recipe and if you look closely, you will see that is a sort of a twist on the Manhattan. The Grand Marnier gives this cocktail a supplement of orange flavor. And do not forget that you HAVE TO use Irish whiskey

2 ounces Irish whiskey

1/2 ounce sweet vermouth

1/2 ounce Grand Marnier

Orange bitters to taste

#59 Cocktail: British Squirrel

  The Squirrels are a new type of drink, that are similar to the sours and which have in the recipes creme de noyau , a pink almond flavored liqueur
    In 2002, Gaz Regan was asked by a friend to make a drink "on the sweeter side" and he combined vodka with creme de noyau and lemon juice. From then on, he started to substitute in some of the sour drinks, the triple sec with creme de noyau and so a new category was borne
    The definition of the squirrel is a drink with a base spirit, lemon or lime juice and creme de noyau or any other nut-flavored liqueur

1 1/2 ounce gin

3/4 creme de noyau

3/2 lime juice

   

#58 Cocktail: Baileys Chocolate Martini

   This cocktail doesn't have any history, or if it has I don't know it and I can not find it anywhere. It was taught by Gaz Regan from one of his Trinidadian friends in Port of Spain in 2001. So, as you can see, this cocktail is neither an old cocktail or a classic one.......but sure is tasty!

2 ounces vodka

3/4 Baileys Irish Cream

3/4 dark creme de cacao

#57 Cocktail: Betsy Ross

   Betsy Ross is widely credited with making the first American flag purportedly in 1776, according to family tradition, upon a visit from General George Washington, commander-in-chief of the Continental Army, and changing the shape of the stars described on the flag from six-pointed to easier-to-produce five-pointed stars. However, there is no archival evidence or other verbal traditions that this story or "legend" of the first American flag is true and supposedly the story first surfaced in the early 1870's by the description of her descendants—a grandson—a century later, with no mention being made or documented anywhere in earlier decades.
     It seems that although Besty Ross was alive in the 18th century, the cocktail wasn't created until the 1940's. It first appeared in Grosby Gaige's Cocktail Guide and Ladies' Companion. While the recipe from Gaige calls for Curacao, Cognac is more widely used now a days to make the drink slightly less sweet.
     Besty Ross is a great cocktail for the autumn, with the floral and vanilla notes of the cognac, followed by the cherry of the port.

1 1/2 ounce brandy

1 1/2 port wine

1/2 orange curacao

Angostura bitters to taste

#56 Cocktail: Bolo's Peach Sangria

   The recipe was created by the same  Bobby Flay, chef owner of Bolo restaurant in New York the same guy who created the Bolo's Pomegranate Sangria, which I made several recipes ago. The difference between the two of these are that in this onewe are using peaches and peach juice, like the name calls for and that this one asks for white wine (Pinot Grigio) instead of red wine.
     I made this drink yesterday, but having some guests, I didn't have time to post the picture, so I will make it today with another 2 recipes that will follow later to compensate also for the fact that on friday I didn't make any cocktail.

1 bottle pinot grigio

1 cup American brandy

1 cup simple syrup

2 cups fresh orange juice

3/4 cup peach puree juice

2 peaches sliced into thin rounds

3 green apples cut into thin rounds

2 lemons cut into thin rounds

#55 Cocktail: B9 Martini

  The drink is from a recipe adapted from Butterfield 9 restaurant in Washington DC. In the mean time , since the Gaz Regan book was out, the restaurant closed. So maybe it is good that we remain with a recipe from a delicious drink.
   The combination between the orange vodka and the peach schnapps one of the best I ever tasted, and topping this with a bit of dry champagne, makes the drink exquisite. I recommend this drink to all of you who do not enjoy that much the classic martini

1 1/2 ounce orange vodka

1/2 ounce peach schnapps

top it with champagne

#54 Cocktail: Brandy Alexander

    Brandy Alexander is a sweet, brandy-based cocktail consisting of cognac and crème de cacao that became popular during the early 20th century. It is a variation of an earlier, gin-based cocktail called simply an Alexander.
    There are many rumors about its origins. It was supposedly created at the time of the wedding of Princess Mary and Viscount Lascelles, in London, in 1922. However, the drama critic and Algonquin Round Table member Alexander Woollcott claimed that it was named after him. Other stories say it was named after the Russian tsar Alexander II.
    According to historian Barry Popik, the Brandy Alexander was likely born at Rector’s, New York’s premier pre-Prohibition lobster palace. The bartender there, a certain Troy Alexander, created his eponymous concoction in order to serve a white drink at a dinner celebrating Phoebe Snow.

2 ounces brandy or cognac

1 ounce dark creme de cacao

1 ounce cream 

#53 Cocktail: Blackthorn

   There is no romantic or exciting story behind this cocktail even if it's a old classic one. Adapted from a recipe in Harry Craddock's "The Savoy Cocktail Book" (1930), this variation of the Manhattan is delightful, if it's made with caution.
     The trick is to be very careful when using the absinthe, because it tends to ooverpower the other flavors. Because, the Manhattan is one of my favorite cocktails, of course that any variation wold be on my list of really good cocktails.

2 ounces Irish whiskey

1 ounce sweet vermouth

Angostura bitters to taste

Absinthe to taste

#52 Cocktail: Blood Orange

  I can tell you from the start that this cocktail will not contain a single drop of blood orange juice. So I guess the name came from the color and from the fact that the garnish is a wheel of blood orange.
   The drink was made from a recipe devised by John Simmons of Petaluna, New York, in 1995. Simmons created this drink shortly after Stolichnaya released it's orange flavored vodka, and although the recipe here is designed for a cocktail glass, he also serves this in a rocks glass or in a highball glass.
    I decided to present this in a cocktail glass, maybe because this week--end I acquired a new antique cocktail glass

2 ounces Stolichnaya Ohranj

1 ounce Campari

#51 Cocktail: Black Velvet

    The drink is said to have been created in 1861 when the steward of the Brooks Club in London deemed that champagne should be drunk in the mourning for Albert, Queen Victoria's husband, when added stout to the glass so that every drink would be black. That story, though entertaining, is very hard to verify.
     The earliest reference under the name Black Velvet is in 1945 book "Crosby Gaige's Cocktail Guide and Ladies' Companion". Later David Embury wrote that he had been introduced to the drink in Canada, but he neglects to put a date on the experience
     The first recipe of the Black Velvet called for a fifty-fifty mix of stout and champagne, and many recipes suggest that you should make it in a pint glass. Gaz Regan is in favor of a less stout in the mis and served in a champagne flute

4 1/2 ounces champagne

1 ounce stout

#50 Cocktail: Black Russian

    The Black Russian is a cocktail of vodka and coffee liqueur. It contains five parts vodka to two parts coffee liqueur, per IBA specified ingredients. Traditionally the drink is made by pouring the vodka over ice cubes or cracked ice in an old-fashioned glass, followed by the coffee liqueur.
     This combination first appeared in 1949, and is ascribed to Gustave Tops, a Belgian barman, who created it at the Hotel Metropole in Brussels in honor of Perle Mesta, then U.S. ambassador to Luxembourg. The cocktail owes its name to the use of vodka, a typical Russian spirit, and the blackness of the coffee liqueur.

2 ounces vodka

1 ounce Kahlua

#49 Cocktail: Banana-Split Martini

  A beautiful drink and so so tasty.
   The beauty of the Banana Split Martini is that you can change up the ingredients just like you can with a real banana split. By going with a flavored vodka you can add your favorite "topping." Strawberry, pineapple,coconut, or even more chocolate or banana are all good options and there are many others that you could play with.

     The other choice you have is the garnish. You could go low-key and stick with the customary banana slice, or a lone strawberry, or pineapple slice, maybe adding a cherry. There's the strawberry and chocolate syrups drizzled in the bottom of the glass, and the decadent chocolate dipped strawberry or banana. This drink is completely customizable.

     This recipe was adapted from a recipe by Christie Hartmann and Gage Tschyevkosky from the Wolfgang Puck's Cafe in Denver

1 1/2 ounce vodka

1 1/2 white chocolate liqueur

3/4 creme de bananne

#48 Cocktail: Black and Tan

     The term likely originated in England, where consumers have blended different beers since at least the seventeenth century. The name "black and tan" had earlier been used to describe the coats of dogs, such as the black and tan coon-hound. The earliest recorded usage of the term in the drink context is from 1881, according to the Oxford English Dictionary, in the American magazine Puck.The first recorded British use of the term to describe a drink is from 1889.
     The "layering" of Guinness on top of the pale ale or lager is possible because of the lower relative density of the Guinness. The opposite scenario (where the layer on top is heavier than bottom) would produce the fluid mechanics phenomenon known as the Rayleigh-Taylor Instability.
      To prepare a Black and Tan, fill a glass halfway with pale ale then add the stout. The top layer is best poured slowly over an upside-down tablespoon placed over the glass to avoid splashing and mixing the layers. A specially designed black-and-tan spoon is bent in the middle so that it can balance on the edge of the pint-glass for easier pouring. Alternatively, the stout can be poured first so that the drinks are thoroughly mixed together.

8 ounces amber ale

8 ounces stout

#47 Cocktail: Blue-Eyed Blonde

    This is a pousse-cafes drink, really sweet, combining hazelnut, banana and curacao liqueurs. I think is more appropriate  for the ladies to drink it. The drink is really smooth, with any discomfort from the alcohol taste. The predominant taste is the banana, but you can feel also a smooth taste of hazelnut. The curacao is balancing the drink making it not too sweet so you can not drink it.
    Gaz Regan took this drink recipe from the Trotter''s Bar in Trinidad & Tobago

1/2 ounce Hazelnut liqueur

1/2 ounce Creme de Banana

1/2 ounce Blue Curacao

#46 Cocktail: Bay Breeze

   The cocktail was born in the late 1920s, but the recipe was different from the one used today, as gin and grenadine were used in the original . This was near the end of the Prohibition era. In the 1930s, a  had gin, apricot brandy, grenadine, and lemon juice. Later, recipe would contain vodka, dry vermouth, Galliano, and blue Curaçao.
  The cranberry grower's cooperative in the 1930s evolved into Ocean Spray which marketed cranberry juice in the 1950s. Cranberry juice was used as a mixer with alcohol, first with gin and later with vodka. The Harpoon, later called the Cape Codder, was born, and its descendants such as the Greyhound, the Salty Dog, the Bay Breeze, and the Sea Breeze were later created. Starting in the 1960s, the breeze drinks were sporadically in the top ten most popular mixed drinks.
   According to some, the Sea Breeze, along with the Cape Codder and Bay Breeze, did not become very popular until the 1970s. This was because in 1959, the U.S. Department of Health stated that cranberry crops were tainted with toxic herbicides, collapsing the cranberry industry.

2 ounces light rum

1 1/2 ounce cranberry juice

1 1/2 pineapple juice

#45 Cocktail: Bobbo's Bride Straight Up

   No history behind this one. The cocktail is created in our present times by the wife of Robert Semmes, a known cocktilian.
    The taste of the drink reminds you of a classic cocktail, the Martini, but, because in this one there is also peach schnapps, you are left in the mouth with that sweet aroma of the peach. Very tasty and in the same time very strong

1 ounce Gin

1 ounce vodka

1/2 ounce peach schnapps

1/2 ounce Campari

#44 Cocktail: Brandy Cobbler

    The Cobbler is an old form of mixed drink that consists of a base spirit (originally some form of wine), sugar and fresh fruit. It dates from at least the 1830s, and made use of two items very new to people of that time – ice, and straws. It amazing to think that items such as these that are so ubiquitous today were once curious new oddities, but for many people the Cobbler was their introduction to them.
     The original Cobbler is the Sherry Cobbler which, according to David Wondrich in Imbibe!, was one of the most popular libations during the last half of the nineteenth century. By all accounts it seems America, and indeed the rest of the world, were wild about them so it seemed like a good place to start…
     I present you now, the brandy cobbler...

3 ounces brandy

1 ounce simple syrup