#168 Cocktail: Kamikaze

   The Kamikaze, like the Gimlet, is one of the simplest cocktails out there, but that doesn't mean that is not tasty.
    Classic Cosmopolitans. Restaurants Hospitality, April, 2001, by Robert Plotkin:
"In the 1980s the Gimlet morphed into the Kamikaze, the ultra popular cocktail made with vodka, Rose's lime juice, and a shot of Cointreau. Even now in its third decade, an icy Kamikaze in classy stemware is a 'can't miss' proposition."
     "A Kamikaze was originally simply a shot of cheap vodka that had been doctored with a few drops of Rose's lime juice as a smoothing agent. As cheap vodkamakers started adding sugar and citric acid on their own to the bottles, the practice became less popular. People forgot why you'd add such a small amount of Rose's to a Kamikaze and so it turned into another name for a Gimlet. Somewhere along the line someone added some triple sec, and you got the new Kamikaze." - Mbanu, Webtender Forum.

1 1/2 ounce vodka

1 ounce triple sec

1/2 ounce fresh lime juice

#167 Cocktail: Jamaican Cobbler

   No history for this delicious drink, or I do not know it and couldn't find it anywhere. The name comes from the use of Tia Maria liqueur which made in Jamaica using Jamaican coffee beans.
  An easy to make and really tasty cocktail.

   

3 ounces dark rum

1 ounce Tia Maria

#166 Cocktail: Jockey Club No.2

    The name of the cocktail comes from the largest commercial organisation in British horseracing.
     It founded as one of the most exclusive high society social clubs in the United Kingdom, sharing some of the functions of a gentleman's club such as high-level socialising. It was called 'The Jockey Club' in reference to the late medieval word for 'horsemen', prounced 'yachey' and spelt 'Eachaidhe' in Gaelic.

     The original 1930 recipe for this cocktail called for creme de noyau, but Gaz Regan replaced that with the amaretto and also dropped the orange bitters, leaving only the Angostura one, so in conclusion, this is a new recipe for the Jockey Club, therefore is called "No.2"

2 ounces Gin

3/4 ounce Amaretto

3/4 ounce fresh lemon juice

Angostura bitters to taste

#196 Cocktail: Jack Rose

    References to the Jack Rose date back to the early 20th century. A 1905 article in the National Police Gazette mentions the drink and credits a New Jersey bartender named Frank J. May as its creator. A 1913 news article mentions that sales of the drink had suffered due to the involvement of Bald Jack Rose in the Rosenthal murder case.
    There are various theories as to the origin of the drink's name. One has the drink being named after (or even invented by) the infamous gambler Bald Jack Rose. Albert Stevens Crockett states that it is named after the pink "Jacquemot" (also known as Jacqueminot or Jacque) rose. It has been suggested that the Jack Rose was invented by Joseph P. Rose, a Newark, New Jersey restaurateur who once held the title of "World's Champion Mixologist." Harvey's Famous Restaurant in Washington, D.C. also claimed to be the originator of the cocktail. The most likely explanation of the name is that it is a simple portmanteau — it is made with applejackand is rose colored from the grenadine.
    The cocktail has fallen out of fashion. In June 2003, the Washington Post published an article that chronicled two writers' quest to find a Jack Rose in a Washington, D.C.bar. After visiting numerous bars, they were unsuccessful in finding one where the bartender knew the drink and the bar stocked applejack. Ultimately they bought a bottle of applejack for one of the few bartenders they encountered who knew how to make one.
    With the craft cocktail movement on the rise, the Jack Rose has regained some popularity. Laird & Company, producers of the most widely available brands of applejack in the United States, have said sales are up in part due to renewed interest in the cocktail.

2 1/2 ounces applejack

3/4 ounce fresh lemon juice

grenadine to taste

#165 Cocktail: John Collins

   The John Collins is a Collins cocktail made from gin, lemon juice, sugar and carbonated water. A recipe for a John Collins is featured in the Steward and Barkeeper's Manual of 1869:

Teaspoonful of powdered sugar
The juice of half a lemon
A wine glass of Old Tom Gin
A bottle of plain soda
Shake up, or stir up with ice. Add a slice of lemon peel to finish.

   Drinks historian David Wondrich has speculated that the original recipe that was introduced to New York in the 1850s would have been very similar to the gin punches that are known to have been served at London clubs such as the Garrick during the first half of the 19th century. He states that these would have been along the lines of "gin, lemon juice, chilled soda water, and maraschino liqueur".  (Wikipedia)

     "Most of the books agree that this drink was originally made with geneva gin as a base, but these days bourbon is usually the spirit of choice" (Gaz Regan)

2 1/2 ounces bourbon

1 ounce fresh lemon juice

3/4 ounce simple syrup

club soda

#164: Jamaican Ten-Speed

    The cocktail was created by Roger Gobler of Cafe Terra Cotta, Scottsdale, Arizona. Even if it looks like the creator just combine some ingredients together randomly, and it just worked for hi, it is actually false. Roger explained to Gaz Regan the methodology behind this drink an it involves a lot of experimentation.
    The recipe presented here it is also a little changed do to the fact that , for Gaz Regan, the original recipe seemed a little too sweet.
    It is a delicious and smooth drink, not too strong and of course the predominant taste is the melon one with a little coconut flavor. I can't feel the taste of banana, but that is not a minus to the drink.

1 ounce vodka

3/4 ounce melone liqueur

1/4 ounce creme de banane

1/4 ounce Malibu rum

1/2 ounce half-and-half