#109: Deauville

     This cocktails is one of the classics and it was first created in 1930's in New Orleans, from here it goes in the New Orleans sours category.
     A delightful fruity cocktail good for any kind of occasion, and from what I read online is really nice even when you create it in large quantities like a pitcher.
       Very easy to make and very tasty and refreshing

3/4 ounce calvados

3/4 ounce triple sec

3/4 ounce fresh lemon juice

3/4 ounce brandy

#108 Cocktail: Dubonnet

    Dubonnet is a sweet, aromatised wine–based aperitif. It is a blend of fortified wine, herbs, and spices (including a small amount of quinine), with fermentation being stopped by the addition of alcohol.
    Dubonnet was first sold in 1846 by Joseph Dubonnet, in response to a competition run by the French Government to find a way of persuading French Foreign Legionnaires in North Africa to drink quinine. Quinine combats malaria but is very bitter.
     Gin and Dubonnet cocktails began to rise in popularity in the 1900s, with Queen Elizabeth The Queen Mother having been quite a high-profile fan of the drink. Her recipe was 30% gin and 70% Dubonnet, with a slice of lemon under an ice cube. Like mother like daughter, Queen Elizabeth II also reportedly has a gin and Dubonnet each day at lunch.

http://theframedtable.com/

      The Queen once noted before a trip, "I think that I will take two small bottles of Dubonnet and gin with me this morning, in case it is needed."

1 1/2 ounce Dubonnet

1 1/2 Gin

#105, #106 & #107 Cocktail: Delmarva No.1, No.2 and No.3

   Today we will have three cocktails in one post. Why? You may ask. Because is basically 1 recipe with which, Gaz Reagan played by changing 1 component for each drink.
    The original recipe is, as you might figure, Delmarva No.1 or only Delmarva and it was created by Ted Haigh, Dr. Cocktail, in Los Angeles and it contained rye whiskey, dry vermouth, creme de menthe and fresh lemon juice. Gary Regan, found out that is the perfect recipe to play with and changed, twice, the flavor component, replacing creme de menthe with creme de cacao and amaretto. Both variations of the Delmarva cocktail are delicious

Delmarva

2 ounces rye whiskey

1/2 ounce dry vermouth

1/2 ounce creme de menthe

1/2 ounce fresh lemon juice

Delmarva No.2

2 ounces rye whiskey

1/2 ounce dry vermouth

1/2 ounce creme de cacao

1/2 ounce fresh lemon juice

Delmarva No.3

2 ounces rye whiskey

1/2 ounce dry vermouth

1/2 ounce amaretto

1/2 ounce fresh lemon juice

#104 Cocktail: Dreamy Dorini Smoking Martini

   The cocktail was adapted from a recipe by Audrey Saunders, New Your City's Liberation Goddess.
    Audrey Saunders got into mixology in one decisive night. While bartending at Brooklyn Heights’ Waterfront Ale House in 1996, she took a seminar with the legendary Dale DeGroff at New York University. Saunders was so enthralled that she approached DeGroff and offered to work for free in exchange for training. By 1997, she was partnering with DeGroff for special events for The Rainbow Room, and in 1999 she was working with him at Blackbird.

      The drink displays the height of the cocktilian craft. I you know the Laphroaig single-malt scotch at all, you'll be aware that the ten-year-old bottling is unforgiving in terms of peat and smoke, but Audrey thought it all out: one thing that Pernod can't easily quell is  Laphroaig an adding the vodka, brings both the Pernod and the scotch to their knees.

       The whole drink comes together harmony and a masterpiece is born

Gaz Regan

2 ounces vodka

1/2 ounce Laphroaig ten-year-old single-malt scotch

1 or 2 drops Pernod

#103 Cocktail: Deadly Sin

  This cocktail is adapted from a recipe by Rafael Ballesteros of Spai, a member of DrinkBoy community board of cocktilians.
   The cocktail has a powerful hint of orange from the bitters and the orange twist dropped in the glass, which compliments the mellow taste of bourbon. I can say that the drink is a twist on classic cocktail, the Manhattan, by adding a tinny drop of maraschino liqueur and use less sweet vermouth.
    For the people who love the Manhattan, the Deadly Sin can be a nice alternative

2 ounces Bourbon

1/3 ounce sweet vermouth

1/2 maraschino liqueur

1 dash orange bitters

#102 Cocktail: Disaronno Margarita

    The cocktail was created in 2001 by Gaz Regan for Disaronno and as he says, this is a good example of needing to adjust proportions when making changes to a standard drink. The Disaronno, being sweeter than the triple sec like in the original recipe, it was needed to experiment with the ratios to balance the sweet and sour tastes. So it was used only half Disaronno as triple sec.
     The taste of the cocktail is kindda the same as the normal Margarita, with a small hint of almond.

1 1/2 ounce tequila

1/2 ounce Disaronno

1/2 ounce fresh lime juice

#101 Cocktail: Debonaire

   Here we start again with 101st cocktail.
    This was created by Gaz Regan and his wife in the early nineties. The drink is based on the Whiskey Mac, a popular drink in the United Kingdom that calls for scotch and green ginger wine. If, by any unfortunate event, you can't find the ginger liqueur then you can try making this cocktail using the ginger wine.
     This one is not for everyone. If you are not a fan of the scotch taste, than you might find it too strong and too alcoholically :) . But if you like to drink scotch and you want a twist on the plain taste, than you definitely have to try this cocktail

2 1/2 ounces Oban or Springbank single-malt scotch

1 ounce ginger liqueur 

#100 Cocktail: Delicious

   And here we are at the 100th cocktail.....and not the last one like some of you thought. Still arount 250 to go :)
    This one is adapted from a recipe by Ryan Magarian, bartender at Restaurant Zoe in Seattle. The recipe is similar to the Southside cocktail, which we'll make it a little later. Aside from the fact that in this cocktail we use lime instead of lemon like the other cocktail, the mint here is used only as an aromatic garnish and we do not incorporate it like in the other one.
      The name......it is named like that because is freaking delicious

2 ounces Tanqueray No. 10 gin

1 ounce simple syrup

1 ounce fresh lime juice

#99 Cocktail: Dark and Stormy

   It's the Bermuda national drink. And it's made exclusively with Gosling's Black rum.  In the US, the name "Dark 'N Stormy" and the corresponding recipe is a trademark of Gosling Brothers Ltd, the producer of Black Seal Rum and Stormy Ginger Beer in Bermuda.
      Sailors and rum go hand in hand. In the 1800s it was standard practice for the British Royal Navy to allocate rum rations to sailors, and the rum sourced from their various bases on Caribbean rum-producing islands such as Bermuda.
      In the later 1860s the Gosling Brothers rum distillery in Bermuda began marketing its “old rum” – a heavy blend of dark rums which eventually became the Gosling’s Black Seal marketed today.
      Originating in England, ginger beer was brought to the Caribbean via the English colonists. William John Barritt came to Bermuda from England and in 1874 opened a dry goods shop on the corner of Front & King Streets in Hamilton, with a small mineral water bottling machine in the back room. This is where the Bermuda’s now-famous Barritt’s Ginger Beer first started (and is still going, five generations later).
       It’s likely that the mix of rum & ginger beer was made with Gosling’s dark rum as it was the popular locally available rum. Goslings has since trademarked the name Dark ‘n’ Stormy to keep some degree of official ownership over the cocktail.
         As for the name itself, it is said to have originated when a sailor, holding up the dark-cloud-in-a-glass beverage, observed that the drink was the “colour of a cloud only a fool or a dead man would sail under”.

http://www.rumahoy.com/

3 ounces ginger beer

2 ounces Gosling's Black Rum

#98 Cocktail: Daiquiri

   A classic never fails! This is one of the most simple and delicious cocktails I ever made. I am not surprised that Hemingway fell in love with this one.
      Daiquirí is also the name of a beach and an iron mine near Santiago, Cuba, and is a word of Taíno origin. The drink was supposedly invented by an American mining engineer, named Jennings Cox, who was in Cuba at the time of the Spanish–American War. It is also possible that William A. Chanler, a US congressman who purchased the Santiago iron mines in 1902, introduced the daiquiri to clubs in New York in that year.
      Originally the drink was served in a tall glass packed with cracked ice. A teaspoon of sugar was poured over the ice and the juice of one or two limes was squeezed over the sugar. Two or three ounces of white rum completed the mixture. The glass was then frosted by stirring with a long-handled spoon. Later the daiquiri evolved to be mixed in a shaker with the same ingredients but with shaved ice. After a thorough shaking, it was poured into a chilled flute glass.
       The drink became popular in the 1940s. Wartime rationing made whiskey, vodka, etc., hard to come by, yet because of Roosevelt's Good Neighbor policyrum was easily obtainable because the policy opened up trade and travel relations with Latin America, Cuba and the Caribbean. The Good Neighbor Policy, also known as The Pan-American program, helped make Latin America seem fashionable. Consequently, rum-based drinks (once frowned upon as being the domain of sailors and down-and-outs), also became fashionable, and the daiquiri saw a tremendous rise in popularity in the US.
       The basic recipe for a daiquiri is also similar to the grog British sailors drank aboard ship from the 1740s onwards. By 1795 the Royal Navy daily grog ration contained rum, water, ¾ ounce of lemon or lime juice, and 2 ounces of sugar. This was a common drink across the Caribbean, and as soon as ice became available this was included instead of the water.

-Wikipedia

2 ounces light rum

1 ounce fresh lime juice

1/2 ounce simple syrup

#97 Cocktail: Chaya Candy Apple Cosmo

    A delightful cocktail, with a nice taste of candy given by the Cuarenta y Tres liqueur in combination with the cranberry juice and also with a smooth taste of sour apple.
   The drink was adapted from a recipe by Eric Schreiber at Chaya Brasserie in San Francisco.
    Don't think that there is something more to say about the cocktail, jut that you have to try it if you have the occasion, because it's a very tasty and not too strong cocktail

1 1/2 ounce Van Gogh Wild Apple vodka

1/2 ounce Cuarenta y Tres liqueur 

1/2 ounce cranberry juice

1/2 ounce fresh lime juice

#96 Cocktail: Cognac Coulis

   This one is adapted from a recipe by Gaz Regan and his wife Mardee for the magazine "Food and Wine" in 1996.
   The drink looks like a smoothie or a shake and of course i does since it uses 2 blended fruits, but there are 2 special ingredients that makes this drink not for everyone ( meaning kids). And these 2 ingredients are cognac (of course, cause that is the name) and Grand Marnier.
    It is a very refreshing drink for a hot summer day

2 ripe kiwi

5 large ripe strawberries 

2 ounces cognac

1 ounce Grand Marnier

#95 Cocktail: Creme de Menthe Frappe

   The most simple cocktail (so they say) I ever made in my life. I put "so they say", because this drink contains only one ingredient......Creme de Menthe. I have no idea why is in this book or why is in the cocktail category, because, from my knowledge, a cocktail must contain at least 2 ingredients. This has only one.
     Nevertheless, the drink is freaking refreshing (of course, if it's made with menthe) and really tasty and is easy to make. You only need....you guessed....Creme de Menthe.
..........Oh, and crushed ice

2 1/2 ounce Creme de Menthe

#94 Cocktail: Corpse Reviver No.1

     Corpse Revivers were a category of drinks that we might call eye-openers, or a hair of the dog. Craddock detailed two of these in The Savoy Cocktail Book, and underneath this one he instructed the reader that the drink should be "taken before 11a.m., or whenever steam and energy are needed".
     In 2001, Steve Gilberg, publisher of happyhours.com. made this drink using applejack as a base spirit, whereas Craddock put the emphasis on the brandy.

Gaz Reggan

This cocktail uses the latest recibe, the one with the applejack as the base spirit.

2 ounces applejack

3/4 ounces brandy

3/4 ounces sweet vermouth 

#93 Cocktail: Cafe Brulot

      As much a ceremony as a drink, Café Brûlot has put the flaming touch on many New Orleans dinners. Legend has it that the famous buccaneer Jean Lafitte originated this spectacular after-dinner drink. In French Brûlot translates as “burnt brandy”. s.

Arnaud's

       From what researched about this drink, it seems that it was invented in the Antoine's restaurant. Antoine's is a Louisiana Creole cuisine restaurant located at 713 rue St. Louis (St. Louis Street) in the French Quarter of New Orleans, Louisiana. It has the distinction of being the oldest family run restaurant in the United States, having been established in 1840 by Antoine Alciatore.

        During Prohibition, Antoine's served alcohol in coffee cups that were carried through the ladies restroom into the Mystery Room, one of the themed dining rooms.[1]
        The restaurant closed the Japanese Room at the beginning of World War II. It remained closed for 43 years.[1]
         Antoine's requires all aspiring servers to spend two to three years in its apprentice program before they "make waiter.

1 orange peel

1 lemon peel

1 cinnamon stick

cloves 

1 ounce brandy

1 ounce triple sec

1 1/2 cup hot coffee