#92 Cocktail: Caribbean Cosmopolitan

  This cocktail is nothing else but a twist on the cltassic Cosmopolita (see the name) by adding a tropical juice such as the pineapple juice.
   No big history behind this one, just that was created by Garry Reggan for Trotter's Bar in Trinidad. Based on this recipe, you can experiment with different base spirits like citrus vodka or the orange-flavored rum.

2 ounces Bacardi Limon

1/2 ounce triple sec

1/2 ounce fresh lime juice

1/4 ounce pineapple juice

1/4 ounce cranberry juice

Angostura bitters to taste

#91 Cocktail: Caribbean Squirrel

  The cocktail is just a twoist on the pink squirrel cocktail. It was made first by Gaz Reggan and, I guess that the name comes from the fact that the base liquor for this one is rum.
     Unfortunatelly, creme de noyau is kindda hard to get here in Germany, so I am using a replacement, Frangellico, instead. That's why the cocktail doesn't have the red-ish color like is suppose to have. But is still taste really good. So if yoou have the possibility to find Creme de Noyau, than make it with that, otherwise, the alternative is not bad at all.

1 1/2 ounce Rum

3/4 ounce Creme de Noyau

3/4 fresh lemon juice

#90 Cocktail: Copper Swan

   Made by Gaz Regan for the Whisky magazine.
" I came up with this one a couple of years ago for an article in Whisky magazine. Highland Park is a great malt to pair with the apricot brandy, and other brands, especially the ones with a goodly amount of smoke in this character will fare well in this drink."

Gaz Regan

This cocktail pays homage to the swan-necked copper pot stills traditionally used to produce Scottish whiskey.

2 1/2 ounces Highland Park single malt scotch

3/4 ounce apricot brandy

#89 Cocktail: Classic

      This is another Sidecar type of cocktail which in the original recipe, from Harry Craddock's book, is made with orange curacao, but in this one, Gaz Regan , replaced that ingredient with the triple sec.
      The drink is smooth and full of flavour. The maraschino liqueur adds  a lot of flavour to the cocktail and even if it's in a small quantity, you can feel it very powerful in the drink.
       I like it, cause I like the sidecar cocktail, so I think will go to my favorite list.

1 1/2 ounce brandy

1/2 ounce triple sec

1/2 ounce maraschino liqueur 

1/2 fresh lemon juice

#88 Cocktail: Crux

   Crux is a small constellation in the southern sky, sometimes called the Southern Cross, and is part of the constellation Centaurus.
    This cocktail is another New Orleans sour type of a drink, but a more mellow one due to the use of the Dubonnet which is a sweet wine aperitif and is used in the same quantity as the brandy and the triple sec.
    The recipe is adapted from the "Jones' Complete Barguide" a book which was published in 1977 and contains around 4000 cocktail recipes

3/4 ounce Brandy

3/4 ounce Dubonnet 

3/4 ounce triple sec

3/4 ounce fresh lemon juice

#87 Cocktail: Cherry Blossom

     Perhaps that there is not a better time to make this cocktail than in the spring, when the cherry flowers appear. I am lucky that I am at letter C and I have the possibility to make this wonderful drink.
     The drink is a new orleans sour which means that should contain a liquor base, a sweet liqueur, lemon juice and either triple sec or orange curacao
      This is adapted from Harry Craddock's 1930 recipe and is nothing more than a variation on the Sidecar, using the cherry brandy as the extra ingredient

1 ounce brandy

1 ounce cherry brandy

1/2 ounce triple sec

1/2 ounce lemon juice

#86 Cocktail: Caipiroshka

     Caipiroska is a form of Caipirinha prepared with vodka instead of the usual cachaça. It is a popular cocktail in Brazil, Paraguay, Uruguay and Argentina. It is also sometimes known as Caipivodka and Caipirodka. It has grown in popularity in recent years as access to international vodkas continues to diversify in South America.
     Squeeze juice from lime wedges into the glass. Place one of the lime wedges into the glass and add sugars. Muddle sugar with the lime wedges. Be careful not to overdo the muddling of the lime rind as it may introduce too much of the essential oils from the lime and make the drink too bitter. Pour in vodka and stir well until the sugar is dissolved. Add crushed ice and stir to melt some of the ice. Garnish with lime slice or wedge and serve.
      Some bartenders advocate placing all of the lime wedges into the glass without squeezing them, adding the sugar and muddling the lime wedges and sugar together well to release the juice and essential oils from the limes.
     Another variation is to use either all white sugar, or all raw or turbinado sugar. Using all white sugar will result in a clearer drink, while using raw or turbinado sugar will result in a more or less tan-color drink. As with any cocktail, the proportion of ingredients and subtleties of technique will result in differing nuances of flavor.

4 - 6 lime wedges

1 tablespoon granulated sugar

3 ounces vodka

#85 Cocktail: Charlie Chaplin

    Unfortunately, right now , travelling between Hamburg and Dusseldorf for job reasons, it is a little harder for me to make a cocktail per day, but I am trying to adapt to the situation. So now, here is the first cocktail created in my hotel room in Dusseldorf.       

    The Charlie Chaplin Cocktail was one of the premier drinks of the Waldorf-Astoria prior to 1920. The equal mix of lime,apricot brandy and sloe gin is documented in A.S. Crockett'sThe Old Waldorf-Astoria Bar Book and it's a nice, gentle mix, although rather thick and sweet. Of course the drink is named in honor of the famous actor Charlie Chaplin, but it's unclear if the drink made it into the comedian's repertoire.

1 ounce Sloe Gin

1 ounce Apricot Brandy

1 ounce fresh lime juice

#84 Cocktail: Caricature

    When you see the recipe for this cocktail, you think "what the hell is this strange combination of so many liquors and with the grapefruit juice", but trust me, as weird as it looks, this drink is really good. Is not to bitter due to the sweet vermouth and the triple sec which compensate the bitterness of the Campari and the grapefruit juice.
      The cocktail was created by Gaz Regan in 2001 for the graphic artist Jill DeGroff, Dale Deroff's wife, the famous mixologist.

1 1/2 ounce Gin

1/2 ounce sweet vermouth

1/2 ounce fresh grapefruit juice

3/4 ounce triple sec

1\2 Campari

#83 Cocktail: Chatham

    The cocktail was unknown to Gaz Regan until Ted Haigh (Dr. Cocktail) pointed it out. The drink is interesting using the ginger liqueur in combination with the gin. As Gaz Regan says, it is nice to experiment with other liqueurs and using the same formula.

    The recipe is adapted from the book "Jone's Complete Barguide", a book printed in 1977 with a lot of new and interesting recipes.
    “The recipes are presented in a rather sparse and jumbled fashion, with little in the way of details that might explain the tips and tricks as to how to make them properly. The well trained mixologist however will be able to ferret out the good from the bad, and be able to come away with a new collection of recipes that they can add to their repertoire.” Robert Hess
   If you are wondering what the yellow pieces used for garnish are, they are ginger candies. :)

2 ounces gin

1/2 ounce ginger liqueur or ginger brandy

1/2 ounce fresh lemon juice

#82: Cocktail: Cuba Libre

       In the late 1930's, when Charles H. Baker Jr. wrote "The Gentleman's Companion", this drink was just coming into vogue
        Accounts of the invention of the Cuba Libre vary. One account claims that the drink (Spanish for Free Cuba) was invented in Havana, Cuba around 1901/1902. Patriots aiding Cuba during the Spanish–American War—and, later, expatriates avoiding Prohibition—regularly mixed rum and cola as a highball and a toast to this Caribbean island.
      According to Bacardi:
The world's second most popular drink was born in a collision between the United States and Spain. It happened during the Spanish-American War at the turn of the century when Teddy Roosevelt, the Rough Riders, and Americans in large numbers arrived in Cuba. One afternoon, a group of off-duty soldiers from the U.S. Signal Corps were gathered in a bar in Old Havana. Fausto Rodriguez, a young messenger, later recalled that Captain Russell came in and ordered Bacardi (Gold) rum and Coca-Cola on ice with a wedge of lime. The captain drank the concoction with such pleasure that it sparked the interest of the soldiers around him. They had the bartender prepare a round of the captain's drink for them. The Bacardi rum and Coke was an instant hit. As it does to this day, the drink united the crowd in a spirit of fun and good fellowship. When they ordered another round, one soldier suggested that they toast ¡Por Cuba Libre! in celebration of the newly freed Cuba. The captain raised his glass and sang out the battle cry that had inspired Cuba's victorious soldiers in the War of Independence.
         According to Havana Club:
Along with the Mojito and the Daiquiri, the Cuba Libre shares the mystery of its exact origin. The only certainty is that this cocktail was first sipped in Cuba. The year? 1900. 1900 is generally said to be the year that cola first came to Cuba, introduced to the island by American troops. But "Cuba Libre!" was the battle cry of the Cuba Liberation Army during the war of independence that ended in 1898.

2 ounces light rum

1 ounce fresh lime juice

3 ounces Coca-Cola 

#81 Cocktail: Chocolate Martini

    The cocktail is simple as a normal Martini and I think is best for the people who are not that fond about the classic one and want something sweeter but also with a little bit of a kick.
     Don't know the history for this cocktail and I guess there isn't separate history for this drink. Probably, at some point someone thought about replacing the dry vermouth from the vodka martini with something sweeter and he or she replaced it with a bigger amount of creme de cacao

2 ounces vodka

1 1/2 ounce creme de cacao

#80 Cocktail: Calvados

   As the name says the main ingredient is the calvados. The apple flavour is combined here with the sweet orange juice and with the sourness of the lemon juice, both in equal parts. If you look closely to this cocktail recipe, you will notice that is nothing more than a twist on the Sidecar cocktail, replacing the cognac with the calvados and adding a little bit of orange juice to balance a little the sour lemon.
    It's an interesting cocktail and it deserves a try.
Oh, no particular history for this one....or I couldn't find one. If you find something, please tell me too.

2 ounces Calvados

1/2 ounce triple sec

1/2 ounce fresh orange juice

1/2 ounce fresh lemon juice

angostura bitters to taste

#79 Cocktail: Corpse Reviver No.2

    The Corpse Reviver family of cocktails are intended as 'hair of the dog' hangover cures, hence the name. Most of the corpse reviver cocktails have been lost to time, but the cognac- and gin-based Corpse Reviver and Corpse Reviver #2 cocktails that were first listed in the Savoy Cocktail Handbook by Harry Craddock in 1930 have survived to this day.
      The Corpse Reviver #2 is the more popular of the corpse revivers, and consists of equal parts gin, lemon juice, triple sec (commonly Cointreau), Kina Lillet, and a dash ofabsinthe. The dash of absinthe can either be added to the mix before shaking, or added to the cocktail glass and moved around until the glass has been coated with a layer of absinthe. It can also be used to coat the edge of the glass to give a subtle absinthe aroma and flavor to the drink.

3/4 ounce Gin

3/4 ounce triple sec

3/4 ounce Lillet Blanc

3/4 ounce fresh lemon juice

absinthe to taste (go easy)

#78 Cocktail: Cosmopolitan

    According to the International Bartenders Association the original recipe is based on vodka citron, lemon-flavored vodka. The cosmopolitan is a relative of cranberry coolers like the Cape Codder. Though often presented far differently, the cosmopolitan also bears a likeness in composition to the kamikaze cocktail.
    The origin of the cosmopolitan is disputed. It is widely believed that the drink was created independently by different bartenders since the 1970's. Generally, people have recognized that John Caine brought the drink to San Francisco around 1987 from Ohio. The same year in Manhattan, the internationally recognized version of the cocktail was created by Bradley Umane, based on a poorly described version of Cheryl Cook's creation. According to Sally Ann Berk and Bob Sennett, the cosmopolitan appears in literature as early as 1993 and derives from New York.
    The Cosmopolitan gained popularity in the 1990s. According to Brian Gougherty, the cosmo was further popularized among young women by its frequent mention on the television program Sex and the City, whereSarah Jessica Parker's character, Carrie Bradshaw, commonly ordered the drink when out with her girlfriends. The film adaptation made a reference to its popularity when Miranda asks why they stopped drinking them, Carrie replies "because everyone else started."

1 1/2 ounce citrus flavored vodka

1 ounce triple sec

1/2 fresh lime juice

1 or 2 dashes cranberry juice

#77 Cocktail: Canteen Martini

  This drink is included in the International Sours category, meaning that it needs to have liquor base and some lemon or lime and has to be swetened by a liqueur, another fruit juice or both.
    The Canteen Martini was created by Joey Guerra, bartender at the Canteen restaurant in New York city. It doesn't have a long history and is not a classic, but is a tasty drink combining the Southern Comfort liqueur and the amaretto with a liquor not so strong as a base.

1 1/2 ounce white rum

1 1/2 ounce Southern Comfort

1/2 ounce amaretto

1/2 ounce fresh lime juice

#76 Cocktail: Cape Codder

    A simple and delicious drink for a summer day. The Cape Codder is a twist on the Screwdriver, meninng that instead of the orange juice, is used cranberry juice.  The name refers to Cape Cod, Massachusetts, in the eastern United States.

    This drink was conceived in 1945 by the Ocean Spray cranberry grower's cooperative under the name "Red Devil". The "Cape Codder" name dates from the early 1960s.

2 ounces vodka

3 ounces cranberry juice

#75 Cocktail: CEO

   This one is a new cocktail, no special history, no pre-prohibition or a vintage 19th century recipe. The cocktail is adapted from a recipe by Dr. Cocktail (Ted Haigh), who, in his recipe, shakes all the ingredients instead of stirring them. But from what I learned from a renowned mixologist  Rober Hess, who said that all cocktails that contain spirits should be stirred, because you want that drinkk to be clear. So.....I stir this cocktail instead of shaking it.

2 ounces brandy

1/2 ounce creme de cassis

1 ounce Lillet Blonde

2 dashes orange bitters

#74 Cocktail: Champagne Cocktail

     The original Champagne Cocktail is detailed in Jerry Thomas's 1862 "How to Mix Drinks or The Bon Vivant Companion", but his methodology is a little bit strange: " Fill tumbler one third full of broken ice and fill balance with wine. Shake well and serve. The ingredient are listed as champagne, a half tea spoon of sugar, one or two dashes of angostura bitters, and one piece of lemon peel, and that's pretty much what we use to make a Champagne Cocktail today, but the idea to shake up the drink is somewhat mystifying. The shaker could explode when open.
     A couple of yyears later, Charles H Barker Jr., detailed quite a few deviations in his book " The Gentleman's Companion". They included teh Maharajah's Burra-Peg: "And we would sip various things includiing a quartet of champagneBurra-Peg and he would recount to us certain toothsome bits of under the punkah' tales about maharajahs and people; and how, actually, the young new that we met prefered one wife to the regiment of 400 or so what his dad thoughtfully left for him.
     In 1945, more variations of champagne cocktails with names such as She Couldn't Say No, Her Sarong Slipped and Widow's Might appeared in "Crosby's Guide and Ladies' Companion"

1 sugar cube soaked in Angostura bitters 

5 1/2 ounces Champagne