#206 Cocktail: Mandrintini

 The cocktail is made after a recipe of Peter George, bartender of Trotter's bar in the Port of Spain , Trinidad.
   Obviously the name comes from the main ingredient here, which is the Absolut Mandrin vodka.

2 1/2 ounce Absolut Mandrin

3/4 ounce fresh orange juice

3/4 ounce cranberry juice

#205 Cocktail: Moon Walk

  The cocktail was made to commemorate Neil Armstrong's first step on the surface of the moon.
The cocktail was created in 1969 (of course) by Joe Gilmore, bartender at Savoy Hotel.

1 ounce fresh grapefruit juice

1 ounce Grand Marnier

1 dash rose water

3 1/2 ounce Champagne

#204 Cocktail: Missing Link

    The history for this cocktail is simple. It was created by Gaz Regan, after he realized that, until that point, no one thought of making a New Orleans Sour cocktail that had a rum base. The cocktail name it's self-explanatory.

1 1/2 ounce dark rum

1 ounce triple sec

1/2 ounce fresh lemon juice

#203 Cocktail: Meropolitan

      Ther are not so many things to say about this cocktail which is just a variation of the , more known, Cosmopolitan.
     The only difference in this recipe is that , instead of using the normal vodka, you have to use the Absolut Kurant vodka. The story behind the name Absolut Kurant is black currant, a typical Swedish berry from which the flavor is taken. When launched in 1992 it was a tribute to the Swedish origin of Absolut Vodka. Originally it was even supposed to be called Absolut Vinbär since the Swedish word for black currant is vinbär. Only thing was that the English pronunciation would have been wine bar.
( www.absolut.com )

1 1/2 ounce Absolut Kurant

1 ounce triple sec

1/2 ounce fresh lime juice

cranberry juice to taste

#202 Cocktail: Mount Gay Rumrita

A simple and delicious, rum based, cocktail.
After he created the Missing Link one (a cocktail tat I will make in the days that will come) because, as he said there was no New Orleans sour cocktail that had a dark rum base, he learned that Jane Scott , the brand manager for Cointreau in New York was drinking this Mount Gay rum version cocktail for quite awhile, so he decided to put it in his book.
  I have no idea about the creator of this cocktail, but the name, it's quite simple, comes from the based rum used in the recipe

1 1/2 ounce Mount Gay Rum

1 ounce Cointreau

1/2 ounce fresh lime juice

#201 Cocktail: Mimosa

   A cocktail composed of equal parts champagne (or other sparkling wine) and chilled citrus fruit juice, usually orange juice unless otherwise specified (e.g. a grapefruit juice mimosa). It is traditionally served in a tall champagne flute with a morning brunch, to guests at weddings, or as part of "1st Class" service on some passenger railways and airlines.
   It is believed to have been invented circa 1925 in the Hôtel Ritz Paris by Frank Meier. It is probably named after the common name in Anglophone Europe for the yellow flowers of Acacia dealbata
  The cocktail recipe can be improved by adding the triple sec, Cointreau or Grand Marnier and also play a little with the quantities

1/2 ounce triple sec

1 1/2 once fresh orange juice 

3 1/2 ounce champagne

#200 Cocktail: Millennium

        The cocktail was created for the New Year\s Eve in 1999 by Gaz Regan and his wife, Mardee. It's a simple recipe, but the drink can be quite complex if enough bitters is added ( this ingredient really makes the cocktail come alive).

 2 1/2 ounce bourbon

1/2 ounce peach schnapps 

3 dashes angostura bitters

#199 Cocktail: Monkey Gland No.1 and 2

     I chose to put both cocktails in the same post, because they have the same name, it's the same colour and the only difference is the taste and the liqueurs used.. In the first one its Benedictine and in the second one it's the Absinth.
      The Monkey Gland is a cocktail of gin, orange juice, grenadine and absinthe named after a surgical technique of grafting monkey testicle tissue into humans. The practice was started by Dr Serge Voronoff, and was intended to produce longevity.
      The Monkey Gland was created in the 1920s by Harry MacElhone, owner of Harry's New York Bar in Paris, France. (Wikipedia)

Monkey Gland No.1

2 ounces Gin

1 ounce fresh orange juice

Benedictine to taste

Grenadine to taste

Monkey Gland No.2

2 1/2 ounces Gin

3/4 ounce fresh orange juice

Absinth to taste

Grenadine to taste

#198 Cocktail: Margarita

  Well, what can you have on a hot day like today ( 33 degrees Celsius) than a wonderful and refreshing Margarita.
   Let's take a look at this oft-told tales:
     1. Daniel Negrete for his girlfriend, Margarita, whenn he was the manager of the Garci Crespo Hotel in Puebla, Maxico, 1936. Apparently Margarita liked to eat salt with ever she drank, so the salt rim made in unnecessary for her to keep reaching for the salt bowl
     2. Vern Underwood, a tequila distributor for Jose Cuervo, made Johnnie Durlesser, a bartender of Los Angeles restaurant the Tail of the Cock, as being the man who re-created a drink he'd had in Mexico, dubbing it the Margarita.
     3. Jazz musician Teddy Stauffer, among oters, attributed the drink to Margarita Sames of San Antonio, Texas. This claim was backed up by Helen Thompson, who wrote, in Texas Monthly magazine in 1991, that socialite Sames, noting that she didn't like weak drinks or weak men, claimed to have created the drink for Nicky Hilton - one of the Hotel Hilton, of course, and coincidentally, the owner of the Tail of the Cock at that time.
     We can continue with these stories regarding the invention of the cocktail, but the most important thing is that, at some point in time, someone, somewhere, mixed this, and created one of the most iconic drinks of all times.

1 1/2/ ounce Tequila

1 ounce triple sec

1/2 ounce fresh lime juice

#197 Cocktail: Millionaire No.4

  The cocktail was made by Ted Haigh ( Dr. Cocktail) by altering the ratios of another famous cocktail, Millionaire No.1 from the "Savoy Cocktail Book" (1930) by Harry Craddock.
  The cocktail was made specially for Gaz Regan and his wife Mardee "on one glorious weekend", as the author says.
   Since the Doc already altered the ratios, Gaz Regan didn't make any change to the recipe. Just be careful the you need a large cocktail glass for this one, cause the quantity is over 6 ounces.

2 ounces Myers's rum

1 ounce sloe gin

1 ounce apricot brandy

1 ounce fresh lime juice

#196 Cocktail: Modernista

     The cocktail is adapted from a recipe by Ted Haigh (Dr. Cocktail), who in turn adapted it from the formula for the Modern Cocktail in Craddock's "Savoy Cocktail Book" .
      In it's recipe, Ted Haigh uses a teaspoon  of absinth, but Gaz Regan prefers only two drops. Is better to experiment with the quantity of absinth, because it can overpower the taste of the cocktail. But if you are an absinth fan, then a teaspoon might be on your taste.
      Just as a note, it is not one of my favorite cocktails. I find the combination of scotch, rum and lemon juice not that pleasant. But it's just my taste.

2 ounces scotch

1/2 ounce Jamaican  rum

1/2 ounce fresh lemon juice

orange bitters to taste

absinth to taste

#195 Cocktail: Maurice

    The cocktail was adapted from a recipe in Harry Craddock's "Savoy Cocktail Book. This is almost the same recipe as the one for the Bronx cocktail, the only new part added here is the 2 dashes of Absinthe, that really makes a difference in the taste of the cocktail. Careful not to use more than 2 dashes, because the taste of absinthe will really overpower the entire taste of the cocktail

2 ounces gin

1/4 ounce dry vermouth

1/4 ounce sweet vermouth

1 ounce fresh orange juice

1-2 dashes absinthe

#194 Cocktail: Muddy Waters

   A really tasty and simple to make summer cocktail.
   Created by Jimmy Daukas of Maryland, this drink was introduced to Gaz Regan by his friend, Doug Land. The name comes from the use of the dark rum in a, clear and shinny drink. It's imperative to use Myers's rum to get the exact flavor that Daukas intended for this Highball.

3 to 4 lime wedges

2 ounces Myers's dark rum

3 ounce fresh grapefruit juice

#193 Cocktail: Mauresque

     One of the most simple cocktails to make and in the same time very tasty, even for the people who do not enjoy the absinth that much.
      Mauresque is French for "moorish". Pronounced 'Mor-Esk', this classic drink is very popular in the South of France. This cocktail is a classic French apéritif very common all over France. Pastis is probably one of the most popular beverage in the country. It was originally created by French soldiers serving in the Bataillon d’Afrique during the Algerian campaign of 1830s – 40s. The Mauresque is often drunk by women instead of pure Pastis.And orgeat is a syrup made from almonds. In the past, it was made from orge (bailey), hence its name. ( www.socialandcocktail.co.uk )

2 ounces Absinthe

1 ounce orgeat syrup

chilled water

#192 Cocktail: Martinez

      Thought to be the ‘Father’ of the Martini, or at least acknowledged to have had a huge amount of influence on it, the Martinez’s origins belong in a cloudy haze of uncertainty.
      It most likely started life sometime in the 1860’s or 70’s, but is first known to have been published in O.H. Byron’s The Modern Bartender, in 1884. Byron’s succinct summary of the Martinez states that it is the “same as Manhattan, only you substitute the gin for whisky.” The difficulty in this very simple statement is that he gives two versions of the Manhattan and no suggestion of which the Martinez is to follow; both a dry and sweet Manhattan were recorded. In the years since, this has added greatly to the confusion. ( www.ginfoundry.com )

       The most recognized version of the classic recipe, as printed in an 1887 revised (and posthumously published) edition of Jerry Thomas’ book How To Make Drinks or the Bon Vivant’s Companion, substitutes Old Tom Gin for whiskey to create something approximating a gin Manhattan

      2 ounces gin

1 ounce sweet vermouth

1/4 ounce maraschino liqueur

Angostura bitters to taste

#191 Cocktail: Massa Mojito

    The cocktail is adapted after a recipe from the Pizzicato Restaurannt in Philadelphia. This is a variation of the, well known, Mojito, but the difference her is that the base spirit is limoncello, and more specifically , the Villa Massa limoncello.
    Unfortunately I didn't have Villa Massa Limoncello and I used Pallini Limoncello, a more sweeter version, so I had to cut a little from the amount of sugar used in the cocktail.
     In any case, the cocktail is delightful

2 1/2 ounce Villa Massa Limoncello 

1 to 2 teaspoon of sugar

15 to 20 fresh mint leaves 

4 lemon wedges

club soda

#190 Cocktail: Mai Tai

        Victor J. Bergeron claimed to have invented the Mai Tai in 1944 at his restaurant, Trader Vic's, in California. Trader Vic's rival, Don the Beachcomber, claimed to have created it in 1933 at his then-new bar named for himself (later a famous restaurant) in Hollywood. Don the Beachcomber's recipe is more complex than that of Vic's and tastes quite different.
       The Trader Vic's story of its invention is that the Trader (Victor J. Bergeron) created it one afternoon for some friends who were visiting from Tahiti. One of those friends, Carrie Guild, tasted it and cried out: "Maita'i roa ae!" (literally "very good!", figuratively "Out of this world! The best!")—hence the name.[5]
       In 1953 the Matson Navigation Company (now Matson, Inc.) commissioned Victor Bergeron to create a drink for their new Royal Hawaiian Hotel. Victor then made a variation on the Mai Tai recipe adding pineapple juice; this variant is still served today at the hotel
      The Mai Tai became such a popular cocktail in the 1950s–60s that many restaurants, particularly tiki-themed restaurants or bars, served them. The Mai Tai was also prominently featured in the Elvis Presley film Blue Hawaii.
     Today, the Mai Tai is synonymous with Tiki culture both past and present.

1 ounce dark rum

1 ounce light rum

1/2 ounce triple sec

3/4 ounce orgeat syrup

1 ounce fresh lime juice

#189 Cocktail: Maiden's Prayer

   The cocktail is adapted from Harry Craddock's 1930 "Savoy Cocktail Book" recipe.
   Well, there is the name. And with cocktails, there is usually a story attached to the name. In this case, the story starts with an ultra-popular 19th century musical piece “The Maiden’s Prayer” about the purity of young women. All good. But with cocktail types being what they are, someone in the early 20th century decided to give the name to a cocktail with, perhaps, a lascivious wink. To make matters worse, the name was applied to multiple different (and sometimes god-awful) drinks, one of which Esquire, in 1949, suggested be “served on the edge of the couch”. Ugh. Maybe they should have called that cocktail “The Lecher’s Quest”. In any event, confusion and sleaze do not make for popular cocktails (well maybe a little sleaze, but certainly not confusion). But there are good versions of the Maiden’s Prayer, you just need to look in the right places. (www.putneyfarm.com)

1 ounce gin

1 ounce triple sec

1/2 fresh lemon juice

1/2 fresh orange juice

Angostura bitters to taste

#188 Cocktail: Mudslide

    The cocktail is in the duos and trios category of cocktails, which means cocktails made with 2 or 3 different liqueurs with a spirit base.
     Mudslide is a colloquial term for mudflow, the most rapid and fluid type of earth movement.
     The original Mudslide was allegedly invented during the 1950s at the Wreck Bar on Grand Cayman in the Cayman Islands. In its heyday—and in the bars of chain restaurants where this cocktail still appears—the frozen drink was often made with a mix that came in a plastic bottle.
( www.drinks.seriouseats.com)

2 ounces vodka

1 ounce Kahlua

1 ounce Baileys Irish Cream

#187 Cocktail: Mojito

     Some historians contend that African slaves who worked in the Cuban sugar cane fields during the 19th century were instrumental in the cocktail's origin. Guarapo, the sugar cane juice often used in Mojitos, was a popular drink among the slaves who named it. It never originally contained lime juice.
     There are several theories behind the origin of the name Mojito: one such theory holds that name relates to mojo, a Cuban seasoning made from lime and used to flavour dishes. Another theory is that the name Mojito is simply a derivative of mojadito (Spanish for "a little wet"), the diminutive of mojado ("wet"). Due to the vast influence of immigration from the Canary Islands, the term probably came from the mojo creole marinades adapted in Cuba using citrus (as opposed to traditional Isleno types).
    The Mojito has routinely been presented as a favorite drink of author Ernest Hemingway. It has also often been said that Ernest Hemingway made the bar called La Bodeguita del Medio famous when he became one of its regulars and wrote "My mojito in La Bodeguita, My daiquiri in El Floridita" on a wall of the bar.

4 lime wedges

2 to 3 teaspoons granulated sugar

8 to 10 fresh mint leaves

2 ounces white rum

club soda

#186 Cocktail: Mary Pickford

     A Mary Pickford is a Prohibition Era cocktail made with white rum, fresh pineapple juice, grenadine, and Maraschino liqueur. It is served shaken and chilled, often with a Maraschino cherry. Named for Canadian-American film actress Mary Pickford (1892–1979), it is said to have been created for her in the 1920s by either Eddie Woelke or Fred Kaufmann at the Hotel Nacional de Cuba on a trip she took to Havana with Charlie Chaplin and Douglas Fairbanks. (Wikipedia)

2 ounces white rum

1 ounce pineapple juice

1/4 ounce maraschino liqueur

1 dash grenadine

#185 Cocktail: Moscow Mule

      The cocktail was invented in 1941 by John G. Martin of G.F. Heublein Brothers, Inc., an American East Coast spirits and food distributor based in Hartford, Connecticut, and "Jack" Morgan, President of Cock 'n' Bull Products (which produced ginger beer) and proprietor of the Cocks 'n' Bulls restaurant on Sunset Boulevard in Los Angeles, which was popular with celebrities.
      The Moscow mule is almost always served in a copper mug. The popularity of this drinking vessel is attributable to Martin, who went around the country to sell Smirnoff vodka and popularize the Moscow mule. Martin asked bartenders to pose with a specialty copper mug and a bottle of Smirnoff vodka, and photographed a Polaroid picture of them. He took two photos, leaving one with the bartender for display. The other photo would be put into a collection and used as proof to the next bar Martin visited of the popularity of the Moscow mule. The copper mug remains, to this day, a popular serving vessel for the Moscow mule, primarily due to tradition and aesthetic reasons (Wikipedia)

2 ounces vodka

3 ounces ginger beer

#184 Cocktail: Mamie Taylor

    This is a drink with a little history. It used to belong in a category of drinks known as Bucks, but aside from the Gin Buck, Mamie Taylor is more oor less the last survaving member of the family. Gaz Regan took the liberty to have the Highball family adopt Miss Mamie.
     "It was while Miss Taylor was the prima donna of an opera company playing at Ontario Beach, near Rochester, in 1899," he said, "that she was asked with a number of other members of the company to go out sailing on the lake. As the day was hot and the breeze rather strong, the party returned after a few hours longing for some cooling refreshments. When Miss Taylor was asked what she would have she expressed the wish for a long but not strong drink--in fact, a claret lemonade. When the drink was served it was very evident that it wasn't a claret lemonade, for it looked like a delicious long drink of sparkling champagne. On tasting it Miss Taylor found itmuch to her liking, but asked to have the flavor softened with a piece of lemon peel. When this was done the new combination drink was declared a complete success. Bystanders had been watching the proceedings and noticing the evident enjoyment with which Miss Taylor and a few of her friends relished in new drink they finally asked the hotel keepr what drink it was that was being served to them and without hesitation the hotel man replied "a Mamie Taylor" and the name seemed to meet with instantaneous favour and has become famous all over the country."  "The Post Standard", 7th March 1902

2 ounces scotch 

3 ounces ginger ale

1 lime wedge

#183 Cocktail: Manhattan

    This one is one of the 3 cocktails that are my all time favorite. The other 2 are Martini and Old-Fashioned.
     A popular history suggests that the drink originated at the Manhattan Club in New York City in the early 1870s, where it was invented by Dr. Iain Marshall for a banquet hosted by Jennie Jerome (Lady Randolph Churchill, mother of Winston) in honor of presidential candidate Samuel J. Tilden. The success of the banquet made the drink fashionable, later prompting several people to request the drink by referring to the name of the club where it originated—"the Manhattan cocktail". However, Lady Randolph was in France at the time and pregnant, so the story is likely a fiction.
     However, there are prior references to various similar cocktail recipes called "Manhattan" and served in the Manhattan area. By one account it was invented in the 1860s by a bartender named Black at a bar on Broadway near Houston Street.
     The original "Manhattan cocktail" was a mix of "American Whiskey, Italian Vermouth and Angostura bitters". During Prohibition (1920–1933) Canadian whisky was primarily used because it was available.
      An early record of the cocktail can be found in William Schmidt's "The Flowing Bowl", published in 1891. In it, he details a drink containing 2 dashes of gum (gomme syrup), 2 dashes of bitters, 1 dash of absinthe, 2/3 portion of whiskey and 1/3 portion of vermouth.

2 ounces bourbon or straight rye whiskey

1 ounce sweet vermouth

2 dashes orange bitters

#182 Cocktail: Martini

   This cocktail doesn't need any introduction. I think there is no person that doesn't know about this cocktail. The most iconic cocktail of them all. When you think of Martini cocktail, you think of elegance , gentlemen in sharp suits, elegant ladies and some piano in the backround in a 1920's bar.
    The exact origin of the martini is unclear. Numerous cocktails with names and ingredients similar to the modern-day martini were first seen in bartending guides of the late 19th century. For example, in the 1888 Bartenders' Manual there was a recipe for a drink that consisted in part of half a wine glass of Old Tom Gin and a half a wine glass of vermouth.In 1863, an Italian vermouth maker started marketing their product under the brand name of Martini, and the brand name may be the source of the cocktail's name.
   There are a number of variations on the traditional Martini. The fictional spy James Bond sometimes asked for his vodka Martinis to be "shaken, not stirred," following Harry Craddock's The Savoy Cocktail Book (1930), which prescribes shaking for all its Martini recipes. The proper name for a shaken Martini is a Bradford. However, Somerset Maugham is often quoted as saying that "a Martini should always be stirred, not shaken, so that the molecules lie sensuously on top of one another."

2 1/2 ounce Gin or Vodka

1/2 ounce dry vermouth

#181 Cocktail: Madras

   This is one of the easiest drinks you can make and very refreshing during summer days. You do not need any special tools to make this cocktail. Everything is mixed directly in the glass.

    Couldn't find any history about the cocktail on how was made first time or why is it called Madras

2 ounces vodka

1 1/2 ounce cranberry juice

1 1/2 ounce fresh orange juice

#180 Cocktail: Libation Goddess

    Created by Gaz Regan and his wife, Mardeein 2002 when they were experimenting with creme de cacao. They named this cocktail after the New York cocktilian bartender Audrey Saunders who uses Libation Goddess as nickname.
    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.
    Her beverage program has since been voted one of the top 20 bars in the world by Forbes magazine, but it was when she opened Pegu Club that Saunders gave cocktail culture another iconic standard-setter and launched herself into a position of leadership in mixology.

2 ounces Gin

3/4 ounces creme de cacao

1/2 ounce cranberry juice

#179 Cocktail: Lola Martini

    I couldn't find any history about this cocktail or the name of the cocktail. The only information I have is that it was adapted from a recipe by Alex Freuman and Kurt Eckert of Jean Georges in New York.
    The cocktail looks like a Cosmopolitan, and the recipe is almost the same as the Cosmo, the only difference is the adding of the elderflower syrup to balance somehow the sweet and the sour tastes.

2 ounces OP vodka

1/2 ounce triple sec

1/2 ounce elderflower syrup

1/2 ounce fresh lime juice

1 splash cranberry juice

#178 Cocktail: Long Island Iced Tea

   There is some dispute as to the origin of the Long Island Iced Tea. However, numerous sources attribute the origin to one or both of two inventors in the 1920s or 1970s. The Long Island Iced Tea appears in literature as early as 1961.
   Alternatively, a slightly different drink is claimed to have been invented in the 1920s during Prohibition in the United States, by an "Old Man Bishop" in a local community named Long Island in Kingsport, Tennessee. The drink was then perfected by Ransom Bishop, Old Man Bishop's son. This drink included whiskey and maple syrup, and varied quantities of the five liquors, rather than the modern one with cola and five equal portions of the five liquors.
   Robert "Rosebud" Butt claims to have invented the drink as an entry in a contest to create a new mixed drink including Triple Sec, in 1972 while he worked at the Oak Beach Inn on Long Island, NY. Various local New York references echo Butt's claims. Local rumors also ascribe the origin to either Butt or another bartender at the Oak Beach Inn, Chris Bendicksen.

1 ounce Vodka

1 ounce Gin

1 ounce light rum

1 ounce white tequila

1 ounce triple sec

1 ounce fresh lemon juice

3/4 ounce simple syrup

cola

 

#177 Cocktail: Leap-Year

    "This cocktail is a classic, was created by Harry Craddock for the Leap Year celebrations at the Savoy Hotel, London, on 29th February 1928. It is said to have been responsible for more proposals than any other cocktail that has ever been mixed". (The savoy Cocktail Book, 1930)
     I don't think that there is more to say about this. We know the history, we know the creator and we know why was it called like this.
     So......have fun drinking it tomorrow.

      

2 ounces Gin

1/2 ounce Grand Marnier

1/2 ounce sweet vermouth

1/2 ounce fresh lemon juice

#176 Cocktail: Lewis & Martin

   Another drink made after a recipe from Ted Haigh, Dr. Cocktail, of Los Angeles. As Gaz Regan says, this is a very complex potion and even if the cocktail contains only liqueurs , and by the rule it should be stirred, the author shakes this one. When asked about this incorrect methodology, Doc said " You know me, I'm a savage. I shake everything"

2 ounces bourbon

1 ounce Lillet Blanc

3/4 ounce creme de banane

2 dashes Peychaud's bitters

#175 Cocktail: Lemon Drop

   Gaz Regan has this recipe in his book in memory of Steve Wilmo, the creator of this delicious drink. The Lemon Drop was created in the early 1990's when the citrus vodka gained popularity .
   "The latter part of the 20th century did not produce the most creative cocktails. With few exceptions, the Cosmopolitan being a notable one, the 70's, 80's and 90's are considered a dark time in the history of mixed libations. But, there are some often overlooked gems that continue to refresh and tantalize. Unfortunately, with the Lemon Drop, the recipe has devolved into a syrupy, cloying, artificial flavor laden mess. As with all great cocktails gone awry, a return to fresh and simple ingredients revives it and brings it back to its former glory. The Lemon Drop also demonstrates how vodka can spread out and maximize the complimentary flavors in a cocktail." (Robert Hess)

2 ounce citrus-flavored vodka

1 ounce fresh lemon juice

1/2 ounce simple syrup

#174 Cocktail: Kentucky Squirrel

   This enters in Gaz Regan's category of "squirrel drinks, meaning it is made using creme de noyau, and of course, by using bourbon, it can only be Kentucky.
   There are not so many things that I can say about this drink, because it doesn't have a history or a special event for creating the cocktail. It is just Gaz Regan playing with liquors and creating new cocktails all the time.

1 1/2 ounce Bourbon

3/4 ounce creme de noyau

1/2 ounce fresh lemon juice

#173 Cocktail: Lager and Lime

  As the title say, it's just a simple combination between some beer and sweetened lime juice. And even if it appears as a boring drink, trust me, it is delicious. I usually do not combine the beer or the wine with juice, but this one really surprised me. So it will be simple for you, instead of combining the fresh lime juice with some simple syrup, just buy a bottle of Rose's Lime juice
  In England there is a variation of this drink called Lager and Black made with non-alcoholic black-currant juice.
   For this recipe I had some bottles of japanese lager , which turned out to be quite good.

12 ounces chilled lager

1 1/2 ounce sweetened lime juice

#172 Cocktail: Kretchma

  The recipe is taken from David Embury's "The Fine Art of Mixing Drinks".
  The book is noteworthy for its highly opinionated, witty and conversational tone, as well as its categorization of cocktails and its categorization of ingredients. It also contains sections on glassware, bar equipment, a discussion of several different types of bitters, and much other minutiae.
  Embury had "never been engaged in any of the manifold branches of the liquor business" and was experienced "entirely as a consumer and as a shaker-upper of drinks for the delectation of my guests" (Wikipedia)

2 ounces Vodka

1 ounce white creme de cacao

3/4 ounce fresh lemon juice

grenadine too taste

   

 

#171 Cocktail: Kentucky Longshot

    It is a delicious, peach flavour, drink and I think that is one of the best cocktails for those who do not like bourbon, but still want to try some. I say that because that taste of the bourbon is way in the back of the flavours covered by the peach liqueur and the ginger one.
    The cocktail was created in 1998 by Max Allen Jr. in the Seelbach Hilton Hotel in Louisville, Kentucky and it was created as the signature drink for the 1998 Breeder's Cup

2 ounces bourbon

1/2 ounce ginger liqueur 

1/2 ounce peach brandy 

1 dash Angostura bitters

1 dash Peychaud's bitters

#170 Cocktail: Kir & Kir Royal

   I decided to put both Kir and Kir Royal in the same post due to the fact that they are, basically the same drink, except that one is with prosecco and the other with champagne.
   In France it is usually drunk as an apéritif before a meal or snack. Originally the wine used was Bourgogne Aligoté, a lesser white wine of Burgundy. Nowadays, various white wines are used throughout France, according to the region and the whim of the barkeeper. Many prefer a white Chardonnay-based Burgundy, such as Chablis.
   Originally called blanc-cassis, the drink is now named after Félix Kir (1876–1968), mayor of Dijon in Burgundy, who as a pioneer of the twinning movement in the aftermath of the Second World War popularized the drink by offering it at receptions to visiting delegations. Besides treating his international guests well, he was also promoting two economic products of the region. Kir initially allowed one of Dijon's producers of crème de cassis to use his name, but subsequently extended the right to their competitors as well. According to Rolland (2004), the reinvention of blanc-cassis (post 1945) was necessitated by the German Army's confiscation of all the local red Burgundy during the war. Faced with an excess of white wine, Kir renovated a drink that previously was made primarily with the red. (Wikipedia)

5 ounces chilled dry white wine

Creme de cassis to taste

( for Kir Royal, instead of white wine, use champagne)

#169 Cocktail: Jack and Coke

   First, I didn't want to post or to make this one, because is not something exciting, but at some point we had a bottle of Jack Daniel's and I said "What the hell, let's cover this one too"
   I don't think  that there is someone who enjoys whiskey that didn't try this one out. It is really easy to make and by combining these 2 drinks, you will finish half a bottle without knowing....the problem comes after you realize that, but that is a different discussion.
   "Be aware that the customer is requesting Jack Daniel's Tennessee whiskey and not bourbon. If you use bourbon in the drink, be sure that the  customer knows. Suggest a lemon for garnish"- Gaz Regan
  My customer (Me) didn't need a lemon.

2 ounces Jack Daniel's Tennessee whiskey

3 ounces Coca-Cola