#254 Cocktail: Rusty Nail

       According to cocktail historian David Wondrich, "the Rusty Nail took a while to find its proper place in the world." The combination of Drambuie—"the world's most distinguished Scotch-based liqueur"—and the whisky it is made from first appears in 1937 in the form of the B.I.F., credited to one F. Benniman and ostensibly named after the British Industries Fair. Wondrich goes on to note that "it took another generation or so for the drink to assume its classic name and form, during which time it tried on several identities. Here it's a D&S...there a Little Club No. 1 (the Little Club being a rather swank sort of joint on East Fifty-fifth Street much haunted by showbiz types); at USAF Officers' Clubs in Thailand and the Republic of Viet-Nam, it's a Mig-21, while in the upper Midwest it's a Knucklehead."
       The cocktail authority Dale DeGroff notes, "the Rusty Nail is often credited to the clever bartenders at the 21 Club in Manhattan sometime in the early 1960s." The cocktail's name was finally cemented in 1963, when Gina MacKinnon, the chairwoman of the Drambuie Liqueur Company, gave the Rusty Nail her endorsement in The New York Times. DeGroff observes that in the early 1960s "the Rat Pack was enamored of the drink, which may have been responsible for the wide appeal in those years."

2 1/2 ounce Scotch

1/2 ounce Drambuie 

#254 Cocktail: Royale

    The drink was adapted from a recipe by Peter Brown of the Craigellachie Hotel, Scotland, who wasn't too keen on making the cocktail with single malt
     It is a really tasty cocktail and nice for the people who are not really fond of the scotch.

2 ounces Macallan twelve-year-old single-malt scotch

1 ounce apple schnapps

3 to 4 ounces ginger ale

#253 Cocktail: RBS Special

   The drink was adapted from a recipe by David Wondrich in 2001 for New York's RBS Gazette , a "paper put out by the Rubber Band Society, a New York - based coalition of writers and artist, many of whom are Russia.
    The use of the grenadine in this drink is to commemorate the former Soviet Union from which many of the artists from the Rubber Band Society escaped, says David.

2 ounces Rye whiskey

1/4 ounce Gilka kummel

1/2 ounce fresh lemon juice

1/4 ounce grenadine 

#252 Cocktail: Sage Margarita

    One word for this one....Delicious!!! As I said before, I am not the biggest fan of the tequila, but this one, I can drink it all day long.....if I would know it's safe to do that :)
     The cocktail was created by Ryan Magarian of the Zoe Restaurant in Seattle....and I thank him for this.

2 ounces  Sauza Hornitos tequila

1/2 ounce triple sec

3/4 ounce fresh lime juice

1/4 ounce simple syrup

3 large fresh sage springs

#251 Cocktail: Remember the Maine

    A classic cocktail adapted from a recipe but Charles H Baker Jr., which insisted that, when making the drink, you should only stir clockwise.
    Charles H Baker Jr, an American journalist who counted Ernest Hemingway and Errol Flynn among his many friends, wrote for magazines such as Gourmet, Esquire and Town and Country, and was described by Margaria Fichtner, a columnist for the Miami Herald, as having an ‘unquenchable enthusiasm for what he called “the gentle art of imbibation”’.
    Baker writes in his 1939 book, The Gentleman's Companion: An Exotic Drinking Book.

(scotchwhisky.com)

2 ounces bourbon

3/4 ounce sweet vermouth

1/4 ounce cherry liqueur

absinthe to taste

Angostura bitters to taste

#250 Cocktail: Russian Walnut Martini

  The cocktail is adapted from the 2087: An American Bistro, Thousands Oaks, California. That is all I know about the origin of this drink
   Really tasty one, but again, also tricky, because you never know when you will get all tipsy :)

2 ounces Stolichnaya vodka

1 ounce Nocello walnut liqueur

1/2 ounce dark creme de cacao

#249 Cocktail: Rye and Ginger

     As simple as the title says. Just combine some rye whiskey with ginger ale and......tadaaa.....you have your cocktail. Of course, you have to follow the measurements.
     With these simple combinations, it is hard to find out who created the cocktail first and when, so I couldn't track down the exact inventor or the year and for the name, well, not much to say
      As a bartender, be careful, most customers expect this cocktail to be made with Canadian Club bourbon, so it is better to ask them first

2 ounces rye whiskey

3 ounces ginger ale

#248 Cocktail: The Salty Chihuahua

     No idea how this cocktail was invented. All I know is that the drink is a twist of the, well-known Salty Dog. The name, was probably inspired from the usage of the tequila as the base alcohol instead of the Gin or the vodka.
     Honestly, I prefer the other two variants (the gin or the vodka ), for I'm not a big fan of tequila, but if you are, this drink could be a very refreshing summer cocktail

2 ounces Tequila

6 ounces fresh grapefruit juice

#247 Cocktail: Rosebud

  The cocktail was adaprted from a recipe contributed to webtender.com by Michael Henderson in 1997. The original recipe is different but Gaz played a little with the drink because the ingredients looked like they will work well together
   The cocktail is kinnda strong and the vodka has a really strong taste for my liking. Since I am not a big fan of vodka (I like vodka cocktails, but only when I can't feel the taste) this one is not one of my favorites. But it might be one of yours!

1 1/2 ounce citrus vodka

1 ounce triple sec

1/2 ounce fresh pink grapefruit juice

1/4 ounce fresh lime juice

#246 Cocktail: Riveredge

   Gaz Regan came across this drink in "Crosby Gaige's Cocktail Guide and Ladies' Companion" 1945 and he was immediately intrigued when finding that the recipe for this cocktail was donated to Gaige by none other than James Beard, the dean of American Cookery.
    The recipe was changed a little by Gaz, due to the fact that the original recipe was asking for strips of rind from a fine ripe orange and that would have been just too bitter

1 1/2 ounce gin

1/2 ounce dry vermouth

1/2 ounce fresh orange juice

grated orange zest

1 dash orange bitters

#245 Cocktail: Rob Roy

    Created in 1894 by a bartender at the Waldorf Astoria in Manhattan, New York City. The drink was named in honor of the premiere of Rob Roy, an operetta by composer Reginald De Koven and lyricist Harry B. Smith loosely based upon Scottish folk hero Rob Roy MacGregor.
     A Rob Roy is similar to a Manhattan but is made exclusively with Scotch whisky, while the Manhattan is traditionally made with rye and today commonly made with bourbon or Canadian whisky.

(Wikipedia)

2 ounces Scotch

1 ounce Sweet vermouth

Peychaud's bitters to taste

#244 Cocktail: Raspberry Martini

    A very special and tasty twist of the classic martini. Uses an unusual vodka, the raspberry infused vodka and the dry vermouth is replaced by the sweet Grand Marnier.
    The cocktail is adapted from a recipe by Roy Finamore, New York City

2 1/2 ounce Raspberry vodka

1/2 ounce Grand Marnier

#243 Cocktail: Rum Runner

   A really tricky cocktail. When I say "tricky", I don't mean that it's hard to make it or uses some unusual ingredients. Nothing like that. It is tricky, because it might make you think that it's an inoffensive, sweet and gentle cocktail......until it will make you fall off the chair. so be very careful.
   The cocktail was made by Gaz Regan, using a combination of recipes found on the web. The cocktail is very tasty and refreshing, but it is  strong.

2 ounces 151-proof rum

1 1/2 ounce blackberry brandy

1 ounce creme de banane

1/2 fresh lime juice

grenadine to taste

#242 Cocktail: Ritz of New York

   This cocktail was invented by the famous Dale de Groff, also known as the King of Cocktails or King Cocktail
   The New York Times in 2015 called DeGroff "one of the world’s foremost cocktail experts", and wrote that his book "The Craft of the Cocktail" is considered an essential bartending reference. From 1987 to 1999 DeGroff rose to prominence in the Rainbow Room at Rockefeller Center in New York City. He is the founding president of the Museum of the American Cocktail in New Orleans, and a partner and consultant in the Beverage Alcohol Resource (BAR) group.

1 ounce cognac

1/2 ounce triple sec

2 dashes maraschino liqueur

1/4 ounce fresh lemon juice

chilled dry champagne

#241 Cocktail: Red Snapper

    The drink was adapted after the recipe donated by Gaston Lauryssen, then manager of the St. Regis Hotel, to the 1945 book "Crosby Gaige's Cocktail Guide and Ladies' Companion"
     This is a drink that was designed with 11am on Sunday in mind, and as such has been hijacked by the brunch munching masses. Next time you feel the fatigue wrought by too much dancing, order a Red Snapper and be sure to cast aspersions at the Bloody Mary crew.   (http://www.ginfoundry.com)

1 1/2 ounce tomato juice

1 1/2 ounce vodka

2 dashes Worcestershire sauce

2 dashes fresh lemon juice

sald and cayenne pepper to taste

#240 Cocktail: Oriental

      The cocktail was adapted from a recipe in "The Savoy Cocktail Book" 1930, which also notes that an American man desperately ill with fever in the Philippines in 1924, gave the doctor who saved his life the recipe for this drink by way of thanks.
       The original recipe was made with rye whiskey, but Gaz Regan offered a choice of whiskey styles and also changed the adding of curacao to triple sec to cut a little the sweetness of the drink

1 1/2 ounce rye whiskey or bourbon

3/4 ounce sweet vermouth

3/4 ounce triple sec

1/2 ounce fresh lime juice

#239 Cocktail: Ramos Gin Fizz

      Henry C. Ramos invented the Ramos gin fizz in 1888 at his bar, the Imperial Cabinet Saloon on Gravier Street, New Orleans, Louisiana. It was originally called a "New Orleans fizz", and is one of the city's most famous cocktails. Before Prohibition, the drink's popularity and exceptionally long 12-minute mixing time had over 20 bartenders working at the Imperial at once making nothing but the Ramos gin fizz - and still struggling to keep up with demand. During the carnival of 1915, 32 staff members were on at once, just to shake the drink.
      The Roosevelt Hotel in New Orleans also popularized the drink, abetted by Governor Huey Long's fondness for it. In July 1935, Long brought a bartender named Sam Guarino from the Roosevelt Hotel to the New Yorker Hotel in New York City to teach its staff how to make the drink so he could have it whenever he was there. The Museum of the American Cocktail has newsreel footage of this event. The Roosevelt Hotel group trademarked the drink name in 1935 and still makes it today.

2 ounces Gin

1 ounce cream

1 raw egg white

1/2 ounce simple syrup

1/2 ounce fresh lemon juice

1/2 ounce fresh lime juice

1/4 ounce orange flower water

club soda

#238 Cocktail: Pink Squirrel

   Really simple and sweet cocktail, that's why it's not on the list of my favorite drinks. That doesn't mean it's not tasty.
   Invented at Bryant's Cocktail Lounge in Milwaukee, WI. The Pink Squirrel was invented as an ice cream drink and is still served as an ice cream drink there and in many parts of the upper Midwest.

1 ounce white creme de cacao

1 ounce creme de noyau

1 ounce heavy cream

#237 Cocktail: Pretty in Pink

   Another simple cocktail with a simple history,
The drink was created by Gaz Regan on March 30, 2002 for a good friend of his, Brook Wilkinson when she wanted "something on the sweet side"

2 ounces Van Gogh Wild Apple vodka

3/4 ounce creme de noyau

3/4 ounce fresh lemon juice

club soda

#236 Cocktail: Planter's

  This one has a very simple history. It was created by Gaz Regan in the late 1990s for an advertorial for Captain's Morgan private Stock Rum.
   Very simple and tasty cocktail. But do not be fooled by it's sweetness because this one is a little strong

2 ounces Captain's Morgan Private Stock Rum

1/2 once Godiva chocolate liqueur

#235 Cocktail: Princess Mary's Pride

  The cocktail was created in the year 1922 by Harry Craddock to mark the wedding of H.R.H. Princess Mary.
   On 28 February 1922, Princess Mary married Viscount Lascelles (9 September 1882 – 24 May 1947), the elder son of the then Earl of Harewood, and Lady Florence Bridgeman, daughter of Orlando Bridgeman, 3rd Earl of Bradford of Weston Park. Their wedding at Westminster Abbey was the first royal occasion in which the future Queen Elizabeth (wife of King George VI and mother of Queen Elizabeth II), a friend of Princess Mary and one of the bridesmaids, participated. The Princess was 24, Lord Lascelles was 39.
   Really tasty and elegant cocktail. Also doesn't seem to strong.....if it's not drank in large quantities.

1 1/2 ounce applejack

3/4 ounce Dubonnet

3/4 ounce dry vermouth

#234 Cocktail: A quick little pick-me-up

     Very, very tasty cocktail. A little sweet, a little sour with a smooth taste of mint which covers the taste of the bourbon.
       I don't know the year this cocktail was created, but I know it is created by Audrey Saunders, New York City's Libation Goddess.
      I put this cocktail in this strange glass which I received as a present from my brother

3/4 ounce Maker's Mark bourbon

1/4 ounce Branca Menta

1/2 fresh lemon juice

3/4 ounce simple syrup

#233 Cocktail: Presbyterian

   I have no idea why the name of a church was used for this cocktail or who used it. Perhaps it was inspired after the based alcohol originally used in this drink which is the scotch whiskey and a nod to the Church of Scotland, even if in this recipe the based alcohol it's the rye whiskey and not the scotch one
   It is a refreshing highball drink and I think it's meant to be drank in the hot summer days.

2 ounces Rye whiskey

1 1/2 ounce club soda

1 1/2 ounce ginger ale