#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