#260 Cocktail: Shandy

    Well, this is a beer.....actually a combination of 2 beers. But is damn good!!
     Originally known as a Shandy Graff, this drink has been around since at least the 1880s, when it was usually made with ginger ale rather than lemon lime soda. The old ginger ale version is superior to today's lemon-lime drink. But to make it better than that, make it with Jamaican ginger beer, it's a crisp mouth-puckering treat. However you will make this drink, be sure to pour the soda into the glass first, otherwise it will foam over the top before you finish pouring

8 ounces lemon-lime soda, ginger ale or ginger beer

8 ounces amber ale

#259 Cocktail: Sidecar

    The exact origin of the sidecar is unclear, but it is thought to have been invented around the end of World War I in either London or Paris. The drink was directly named for the motorcycle attachment.
    The Ritz Hotel in Paris claims origin of the drink. The first recipes for the Sidecar appear in 1922, in Harry MacElhone's Harry's ABC of Mixing Cocktails and Robert Vermeire's Cocktails and How to Mix Them. It is one of six basic drinks listed in David A. Embury's The Fine Art of Mixing Drinks (1948).
   According to Embury, the original sidecar had several ingredients, which were "refined away". Embury also states the drink is simply a daiquiri with brandy as its base rather than rum, and with Cointreau as the sweetening agent rather than sugar syrup. He recommends the same proportions (8:2:1) for both, making a much-less-sweet sidecar. However, Simon Difford, in his book Encyclopedia of Cocktails, notes Harry Craddock's ratio of 2:1:1 in The Savoy Cocktail Book, and then suggests a middle ground between Craddock's recipe and the "French School" equal parts recipe of 3:2:2, calling Embury's daiquiri formula "overly dry" for a sidecar.
   The earliest mention of sugaring the rim on a sidecar glass is 1934, in three books: Burke's Complete Cocktail & Drinking Recipes, Gordon's Cocktail & Food Recipes, and Drinks As They Are Mixed (a revised reprint of Paul E. Lowe's 1904 book).

Wikipedia

2 1/2 ounces cognac

1 ounce triple sec

1/2 ounce fresh lemon juice

#258 Cocktail: Screwdriver

    One of the most simple cocktails out there and, I think, the one that everyone knows and likes. I had this cocktail since I turned 18 (or maybe before....who knows), in different quantities, even in a beer stein glass. Well that happened in my younger days in a bar situated on a beach in Romania. Oh, how I miss those days!
     Being a really simple cocktail and quite boring looking in the picture, I thought that I will spice it up by adding a blood orange. Only for garnish.

2 ounces vodka

3 ounces fresh orange juice

#257 Cocktail: Scofflaw

   According to Michael B. Quinion, publisher of www.worldwidewords.org, the word "scofflaw" came after the sum of 200 dollars was offered,in 1923, with whoever came up with the best word to describe "a lawless drinker of illegality made or illegally obtain liquor".
   The prize money was donated by a rich Prohibitionist who wanted to "stab awake the conscience" of those who drank alcohol during Prohibition
    The following year was reported in the Chicago Tribune that "Jock", a bartender at Harry's New York Bar in Paris, had created the Scofflaw Cocktail.

2 ounces bourbon or rye whiskey

1 ounce dry vermouth

1/2 ounce fresh lemon juice

1/4 ounce Grenadine

Angostura orange bitters to taste

#256 Cocktail: Seelbach

      "For the last 20 years, if you were in the bar business and knew one thing about the bartender Adam Seger, it was that he was the man behind the Seelbach cocktail.
      The Seelbach is named after the Seelbach Hotel (today the Seelbach Hilton), a storied century-old lodging in downtown Louisville, Ky., that is mentioned briefly in “The Great Gatsby.” Shortly after being put in charge of the hotel’s bar and restaurant operations in 1995, Mr. Seger declared that he had discovered a recipe for a pre-Prohibition cocktail that was once the hotel’s signature drink. He tested it, liked it and put it on the menu.
        After two decades of yarn-spinning, Mr. Seger, 47, who left the hotel in 2001 and recently helped open the Tuck Room in downtown Manhattan, has decided to come clean that he concocted not only the drink but also the story behind it."

The New York Times

        The cocktail is beautifully delicious!!! The adding of the Cointreau gives a really nice orange flavor and the bourbon compliments it with a nice sweeteness. One of the most delicious champagne cocktails I ever had

 3/4 ounce bourbon

1/2 ounce triple sec

7 dashes Angostura bitters

7 dashes Peychaud's bitters

8 ounces Champagne

#255 Cocktail: Sazerac

    Back after a long pause while I moved from Germany to Estonia, fond a new job and settled down.
     So I wanted to start this year with a classic and a very tasty cocktail.....the Sazerac
     Around 1850, Sewell T. Taylor sold his New Orleans bar, The Merchants Exchange Coffee House, to become an importer of spirits, and he began to import a brand of cognac named Sazerac-de-Forge et Fils. Meanwhile, Aaron Bird assumed proprietorship of the Merchants Exchange and changed its name to Sazerac Coffee House.
     Legend has it that Bird began serving the "Sazerac Cocktail", made with Sazerac cognac imported by Taylor, and allegedly with bitters being made by the local apothecary, Antoine Amedie Peychaud. The Sazerac Coffee House subsequently changed hands several times, when around 1870, Thomas Handy became its proprietor. It is around this time that the primary ingredient changed from cognac to rye whiskey, due to the phylloxera epidemic in Europe that devastated the vineyards of France
      At some point before his death in 1889, Handy recorded the recipe for the cocktail, which made its first printed appearance in William T. "Cocktail Bill" Boothby's The World's Drinks and How to Mix Them (1908),although his recipe calls for Selner Bitters, not Peychaud's. After absinthe was banned in the US in 1912, it was replaced by various anise-flavored liqueurs, most notably the locally produced Herbsaint, which first appeared in 1934

3 ounces straight rye whiskey

3/4 ounce simple syrup

Peychaud's bitters to taste

Hersaint to rinse the glass