#232 Cocktail: Preakness

   "Ooooh, the weather outside is frightful,
     And this cocktail is so delightful"

  I thought about this when I was going home today, through a snow storm, to make this cocktail.
  Historians tell us that George Backert, head barman at Baltimore’s Emerson Hotel, invented the Preakness Cocktail as a contest entry. It seems the Pimlico racetrack owners were looking for a good evening cocktail to serve at the first Preakness Ball in 1936, and Backert’s simple twist on the classic Manhattan won the honor of becoming the first official cocktail of the afterparty. ( https://cold-glass.com )

2 ounces bourbon or rye whiskey 

1 ounce sweet vermouth

Benedictine to taste

Angostura bitters to taste

#231 Cocktail: Pernod and Cider

     The only thing I found in the book abot this drink is that Gaz Regan dedicates this dring to Ken Tittle, a good friend of his that introduced him to this mixture between the Pernod and Cider.
      Never thought about mixing these two ingredients, but the mixture is actually very good

2 ounces Pernod

1 chilled bottle hard cider

#230 Cocktail: Pegu Club

       The Pegu Club or the Pegu is a gin-based cocktail that was the signature drink of Burma's Pegu Club. The club was located just outside Rangoon, and its members were those Britons who were senior government and military officials and prominent businessmen. The club was named after the Pegu, a Burmese river. The recipe appears in the Savoy Cocktail Book of 1930 by Harry Craddock as "The Pegu Club Cocktail," and the 1930 edition of Cocktails by "Jimmy" late of Ciro's London as "Pegu Club." However, it appears to be first listed in Barflies and Cocktails by Harry McElhone of the famous Harry's New York Bar in Paris
       The Pegu Cocktail has all but disappeared from memory in present-day Myanmar, however there has been a resurgence in awareness and availability due to tourism. A version of the cocktail is served at the Governor's Residence Hotel and the historic Strand Hotel in Yangon, as well as the Road to Mandalay, which is an Orient Express cruise boat on the Irrawaddy River. It is also served at the Los Angeles Athletic Club's 100-year-old Invention bar, and there is a cocktail lounge in New York City that adopted it as its name.

(Wikipedia)

2 ounces Gin

1 ounce triple sec

1/2 ounce fresh lime juice

Angostura bitters to taste

Orange bitter to taste

#229 Cocktail: Planter's Punch

      Planter's Punch is an IBA Official Cocktail made of dark rum, several juices, grenadine syrup, sugar syrup, and Angostura bitters.
     The cocktail has been said to have originated at the Planters Hotel in Charleston, SC. The September 1878 issue of the London magazine Fun listed the recipe as follows:

A wine-glass with lemon juice fill,

Of sugar the same glass fill twice

Then rub them together until

The mixture looks smooth, soft, and nice.

Of rum then three wine glasses add,

And four of cold water please take. A

Drink then you'll have that's not bad—

At least, so they say in Jamaica.

    The recipe in Gaz Regan book is slightly changed. He relies heavily on the grapefruit juice both Angostura and Peychaud's bitters

2 ounces dark rum

1/2 ounce fresh lime juice

1/2 ounce fresh lemon juice

1 ounce fresh orange juice

2 ounces fresh grapefruit juice

Angostura bitters to taste

Peychauds bitters to taste

#228 Cocktail: Pompier

      This recipe is based on the Pompier Highball found in Charles Baker Jr.'s "The Gentleman's Companion"  Gaz Regan came up with this variation of the Pompier for a cocktail dinner at Painter's Tavern, in Cornawall on Hudson, New York in 2001
        In the highball recipe there is no gin specified, But Gaz had to add a little, if he wanted to turn this drink into a cocktail of sorts

2 2/1 ounce dry vermouth

1/4 ounce creme de cassis

1/4 ounce gin

#227 Cocktail: Pink Lemonade

   The only information I could find about this cocktail is that the adapted from a recipe Bryna O'shea, from San Francisco
    Not a bad cocktail. A fresh taste brought by the lemon juice( always use fresh lemon juice) and a slight taste of orange from the triple sec, not to strong, so it can be enjoyed by the ones who do not fancy the cocktails with a little bit more alcohol

2 ounces Bacardi Limon

3/4 ounce triple sec

1/2 ounce fresh lemon juice

1/4 ounce cranberry juice

#226 Cocktail: Piña Colada

   The name piña colada literally means "strained pineapple", a reference to the freshly pressed and strained pineapple juice used in the drink's preparation
   The earliest known story states that in the 19th century, Puerto Rican pirate Roberto Cofresí, to boost his crew's morale, gave them a beverage or cocktail that contained coconut, pineapple and white rum. This was what would be later known as the famous piña colada. With his death in 1825, the recipe for the piña colada was lost.
    Ramón "Monchito" Marrero claims to have created the Piña Colada in 1954, when a bartender at the Caribe Hilton. After three months of experimentation, Mr. Marrero finally settled upon the recipe for the Piña Colada, which he felt captured the true nature and essence of Puerto Rico. He continued to serve the drink at the Caribe Hilton for 35 years after its creation and was finally rewarded for his efforts in 1978 when Puerto Rico officially proclaimed the cocktail its national drink.
    Caribe Hilton possesses two proclamations that state the hotel is the "Birthplace of the Piña Colada". One proclamation was given by Puerto Rico Governor Sila M. Calderón in 2000, and the other was given in 2014 by Governor Alejandro García Padilla as part of the Piña Colada 60th Anniversary celebrations.
    The remodeled Caribe Hilton Bar, Caribar Rums & Light Bites, provides a new menu reflecting the Evolution of the Piña Colada, including a contemporary version: the Clear Colada.
    Barrachina, a restaurant in Puerto Rico, also claims to be the birthplace of the piña colada

2 ounces dark rum

2 ounces coconut cream

1 1/2 ounce pineapple juice

#225 Cocktail: Phoebe Snow

    Well, for this cocktail, I will let master Gaz Regan do the explanations: " A curveball in the French-Italian family, since it calls for Dubonnet rather than sweet vermouth, but a great drink nevertheless. You'll be tempted to think that this one was named for the singer, probably best known for her 1974 hit "Poetry Man", but actually both the drink and the singer borrowed their names from a fiction character, first seen circa 1900, who always dressed in a white spotless dress and gloves to promote the Lackawanna railroad trains' use of anthracite."
     All I can say is that the cocktail has a beautiful color and be careful with the absinthe, cause the drink is already strong from the brandy and the dubonnet.

2 ounces brandy

1 ounces Dubonnet 

Absinthe to taste

#224 Cocktail: Pierce Brosnan

   The original cocktail was created by Salvatore Calabrese for the actor Pierce Brosnan ( so by this we explained the name too) at the Lanesborough Hotel in London.
    I can say that this is not one of my favorite cocktails taste wise. It is very strong, for it has only alcohol and only strong alcohol. And I was never fond of the combination between champagne and vodka, but some of you might like it.....

1 1/2 ounce vodka from the freezer

1/2 ounce chilled champagne

1 sugar cube

1/4 ounce absinthe 

#223 Cocktail: Pimm's Cup

    Well, even if the Wimbledon finished, doesn't mean we can't enjoy some Pimm's.
     Pimm, a farmer's son from Kent, became the owner of an oyster bar in the City of London, near the Bank of England. He offered the tonic (a gin-based drink containing a secret mixture of herbs and liqueurs) as an aid to digestion, serving it in a small tankard known as a "No. 1 Cup", hence its subsequent name. 

     Pimm's is most popular in England, particularly southern England. It is one of the two staple drinks at the Wimbledon tennis tournament, the Chelsea Flower Show, the Henley Royal Regatta and the Glyndebourne Festival Opera – the other being Champagne. A Pimm's is also the standard cocktail at British and American polo matches. It is also extremely popular at the summer garden parties of British universities.

(Wikipedia)

2 ounces Pimm's No 1 Cup

5 to 7 ounces ginger ale, lemon-lime soda, or club soda

#222 Cocktail: Paradise

    The based recipe for this cocktail was published in Craddock's book from 1930's " The Savoy Cocktail Book", but it was slightly changed by Gaz Regan, adding much more lemon juice for a less sweet drink.
    In Regan's description for this cocktail it says that "just like the Blood-and-Sand this drink can be served as a Highball", but for this it's need to be increased the amount of orange juice and also add a half an ounce more gin.
    Enjoy!

1 1/2 ounce Gin

3/4 ounce apricot brandy

1/2 ounce fresh orange juice

1/2 ounce fresh lemon juice

#221 Cocktail: Paddy

      As Gaz Regan says, "Paddy cocktail is the Irish Manhattan", and he is right when he says that. The only difference between the two is the fact that in this one you have to use Irish whiskey (of course you have to use this, because otherwise it would't be Paddy :) )
      The cocktail was made for he first time in 1930 and appeared in Harry Craddock's "The Savoy Cocktail Book" 1930. The 1930 recipe doesn't say anything about the lemon twist garnish, but the one in Gaz Regan's book adds this subtle aromatic dimension

2 ounces Irish whiskey

1 ounce sweet vermouth 

Angostura bitters to taste

     

#220 Cocktail: The OP Lemonade

    The cocktail is adapted from a recipe by Audrey Saunders, New York City's Libation Goddess. The OP is a flavored vodka and a "darned good one too". The sweetening agent here it's the peach puree, which makes for an interesting dimension.
    Of OP, Audrey Sanders wrote, " It's light, delicate and has a wonderfully fragrant nose. I created this drink because I wanted to highlight its nuances, instead of masking them with overpowering flavors".

1 1/2 ounce OP vodka

1/2 ounce peach puree

1/2 ounce fresh lemon juice

1/2 ounce simple syrup

#219 Cocktail: Old Cuban

     This cocktail is soooo delicious!
      ......but the recipe is not that old as the name states. It was created by Audrey Sanders, the New York's Libation Goddess in 2002.
       The name of the cocktail comes from the fact that the base alcohol should be the Bacardi 8 anejo rum and as the Imbibe magazine stated, it is a " hybrid between a Mojito and French 75"

1/2 ounce fresh lime juice

3/4 to 1 ounce simple syrup

6 fresh mint leaves

1 1/2 ounce Bacardi 8 anejo rum

2 dashes Angostura bitters

Moet & Chandon champagne

#218 Cocktail: Pacific Rim Martini

    The cocktail is adapted after a recipe by Ginger DiLello, head bartender at Philadelphia Fish and Company, Philadelphia. The cocktail was created in 1993, but I couldn't find anything about the cocktail's name.
    It is an interesting combination and quite pleasant. The ginger liqueur is used as a sweet component and it gives only a hint of ginger to the gin and it's not bad at all. In the recipe it says that can be used gin or vodka, but as Gaz Regan writes, it is better with gin.

2 1/2 ounces Gin or Vodka

1/2 ounce ginger liqueur

#217 Cocktail: Old San Juan Sour

    The cocktail was created by Gaz Regan in 1997 after he returned from Puerto Rico and, of course, the name comes from one section of San Juan (the capital of Puerto Rico) and the oldest settlement on the island
    For me, the cocktail is a little to sour if you respect the quantities from the recipe. I tried to put less lime juice than in the original one and it was quite delightful

1 1/2 ounce amber rum

1 ounce fresh lime juice

1/2 ounce simple syrup

1/2 ounce cranberry juice

#216 Cocktail: Oatmeal Cookie

     Very tasty cocktail!!!
    Couldn't find any history of for this cocktail and in the book that I have there is only the recommendation that the ratios need to be respected in order for the taste to be the same as an oatmeal cookie. And it is.

1 ounce Baileys Irish Cream

1 ounce butterscotch schnapps

1 ounce Jagermeister

1/2 ounce cinnamon schnapps

#215 Cocktail: New Jersey Squirrel

      One of the many cocktail, Gaz Regan created using the creme de noyau combining it with all the base spirits possible.
       The drink is a little sweet for my taste, but that doesn't mean that it is not full of flavor. The combination of the applejack and the nutty taste of the creme de noyau is quite interesting

1 1/2 ounce applejack

3/4 ounce creme de noyau

3/4 ounce lemon juice

#214 Cocktail: Nelson's Blood

    No idea who invented this cocktail, but the name suggests that it pays an homage to Admiral Horatio Lord Nelson who lost his life in the Battle of Trafalgar in 1805.
    Gaz Regan found out about this fancy drink from a friend of his, Richard Ward, who used to serve this cocktail on a cruise ship in the 1970's

1 1/2 ounce ruby port

4 ounces chilled champagne

#213 Cocktail: Negroni

      While the drink's origins are unknown, the most widely reported account is that it was first mixed in Florence, Italy, in 1919, at Caffè Casoni (formerly Caffè Giacosa), located on Via de' Tornabuoni and now called Caffè Roberto Cavalli. Count Camillo Negroni concocted it by asking the bartender, Fosco Scarselli, to strengthen his favorite cocktail, the Americano, by adding gin rather than the normal soda water. The bartender also added an orange garnish rather than the typical lemon garnish of the Americano to signify that it was a different drink. Since the drink was conceived before the invention of dry gin, the kind of gin used would have likely been barrel aged or Old Tom style.

(Wikipedia)

1 1/2 ounce Gin

1 1/2 ounce Campari

1 1/2 ounce Sweet Vermouth

#212 Cocktail: Mint Julep

       The mint julep originated in the southern United States, probably during the eighteenth century.
       Several aspects of the mint julep combine to mark its provider out as of the elite, beyond the mere ability to offer a drink: firstly, to have ice meant either ownership of an ice house or wealth to buy ice, an expensive commodity in the American south. Second, the traditional silver (not silver-plated) cup is a mark of wealth. Thirdly, one needed a servant to make and serve the drink, a trusty servant who could have access to your ice house, your whiskey, and your silver, a skilled servant who could produce the properly frosted cup.
        The mint julep has been promoted by Churchill Downs in association with the Kentucky Derby since 1938. Each year almost 120,000 juleps are served at Churchill Downs over the two-day period of the Kentucky Oaks and the Kentucky Derby, virtually all of them in specially made Kentucky Derby collectible glasses.

(Wikipedia)

3 ounces bourbon

1 or 2 ounces simple syrup or minted simple syrup

#211 Cocktail: Mexican Squirrel

    Just like the previous cocktail, Maryland Squirrel, this one belongs in the "squirrel" category of cocktails which Gaz Regan created.
    The name? Well, the base alcohol is tequila, so.........

2 ounces tequila

3/4 ounce creme de noyau

3/4 fresh lime juice

#210 Cocktail: Maryland Squirrel

    The cocktail belongs to the series that Gaz Regan created started from the original pink squirrel cocktail and using different other liqueurs
     Of course the name of the cocktail comes from the fact that the base alcohol is the rye whiskey and from history, we know that it was born in Maryland and Pennsylvania

1 1/2 ounce rye whiskey

3/4 ounce creme de noyau

1/2 ounce fresh lemon juice

  

#209 Cocktail: Maiden's Blush

       The original recipe of this drink can be found in "The Savoy Cocktail Book" by Harry Craddock and it was later updated by Gary Regan in "The Joy of Mixology" (the book that I'm using) . Despite the ingredients, the proportions have been changed, because otherwise, you would had the feeling that you are drinking a glass of gin :)
       The name of the cocktail comes from the Maiden's Blush rose which has the same color as the drink

2 ounces gin

3/4 ounce triple sec

1/2 ounce fresh lemon juice

grenadine to taste

#208 Cocktail: Marvel Sling

   Even if it looks like a tropical cocktail, this one doesn't taste like one. I mean it is not really fruity, the Benedictine adding a powerful taste to it. Also it is quite a strong cocktail. I might say that it's not between my favorites.
   The cocktail was created by Gaz Regan for the Trotter's bar in Port of Spain, Trinidad

2 ounces gin

1/4 ounce Benedictine

1/4 ounce mango nectar

1/2 ounce fresh lemon juice

tamarind juice to taste

Angostura bitters to taste

club soda

#207 Cocktail: Marin-i-tini

  First of all, I just want to say that this is very tasty cocktail. If you don't like the strong cocktails and also do not want to drink only classics, this one is a good alternative.

   The cocktail is adapted from a recipe by Manne Hinojosa of the Walnut Creek Yacht Club in California

1 1/2 ounce Vodka

1/2 ounce triple sec

1/2 ounce peach schnapps 

1/2 ounce fresh lime juice

1/4 ounce blue curacao