#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

#119 Cocktail: El Floridita No.2

    As you may already notice, this is just a twist of the original El Floridita, that is called .....No.1 (obviously).
" The "Floridita" Cocktail gets its name from the Floridita bar in Cuba. If you glance through various cocktail books, you will most likely find a variety of different drinks that go by this name, I'm not sure which one should be considered the original version, but this particular one I find to be quite delightful. You'll also learn about how to make homemade Grenadine in the process. (And as to the name of this drink using the masculine "El" instead of the feminine "La"... I've been told that while the establishment takes the feminine name of "Floridita", in Spanish the bar itself is masculine, and thus "El" should be used. At least that's what I've been told.)"

- Robert Hess, Cocktilian

1 1/2 ounce Light Rum

1/2 ounce sweet vermouth

1/2 ounce fresh lime juice

grenadine to taste

creme de cacao to taste (go easy)

#118 Cocktail: Eve's Seduction Apple Martini

   Damn, this cocktail is good!
   It has a slight flavor of almonds from the amaretto, the vodka is not overpowering the taste, the balance between sweet and sour is proper and with that champagne on top, makes this cocktail an elegant marvel.
     Have no idea why it has this name, but I tend to think it is because the apple vodka used as a base liquor. The drink is adapted from a recipe by Matt Knepper from the Fifth Floor Bar, Hotel Palomar, San Francisco. So, if you are around, tell him to make you one of these. You won't regret it

1 1/2 ounce apple vodka

1/4 ounce amaretto

1/4 ounce fresh lemon juice

1/4 ounce fresh lime juice

1/4 ounce simple syrup

top with champagne

#117 Cocktail: Esquivel

      The drink is adapted from a recipe by Ted Haigh (Dr. Cocktail). The name of the drink comes from a band leader named Juan Garcia Esquivel.  He was one of the foremost exponents of a sophisticated style of largely instrumental music that combines elements of lounge music and jazzwith Latin flavors. Esquivel is sometimes called "The King of Space Age Pop" and "The Busby Berkeley of Cocktail Music."
      The cocktail was created for Byron Werner, who rediscovered Esquivel after years of obscurity and allowed him several years of revitalized fame before his demise.
       It was created to characterize Esquivel himself: sweet, spicy, tropical, tangy

2 ounces light rum

1/2 ounce Kahlua

1 ounce pineapple juice

orange bitters to taste

Angostura bitters to taste

     

#116 Cocktail: Elegant Without Number

   I have no history on this cocktail and in the book and where I looked on the internet, the recipe it is attributed to Rafael Ballesteros of Spain. But not idea who or where is this guy. From what I can imagine is a really good cocktilian. How do I know this? Because this cocktail tastes delicious.
   The cocktail enters in the Orphans category. Meaning that they are cocktail that can't be included in any other category. This one uses only liquor and in my opinion this is a more flavor full twist on the Martini.
    So, if you are not a fan of the Martini, but you want to hold a classy cocktail, try this one.

2 ounces vodka

3/4 ounce calvados

1/2 ounce Grand Marnier

#115 Cocktail: El Presidente

   Well, after almost 3 weeks of pause, due to the moving in another city and some problems with the internet connection, I am back with another cocktail from the Gaz Regan's great book.
    The El Presidente that I made here and that you can find it in the book is not actually the original recipe from 1920', but a deviation from that which in the same time is a twist of the daiquiri.
     The El Presidente earned its acclaim in Havana, Cuba during the 1920s through the 1940s during the American Prohibition. The cocktail was named in honor of President Gerardo Machado and quickly became the preferred drink of the Cuban upper class.
     This recipe, in my opinion, is better than the original one, using pineapple and lime juice instead of orange curacao and vermouth.

2 ounces light rum

1/2 ounce pineapple juice

1/2 ounce fresh lime juice

 a dash of grenadine