#302 Cocktail: White Spider

A simple to make cocktail with just to ingredients.
It's just a variation of the Green Spider one. Actually just a color variation, because instead of the green creme de menthe, you just put white creme de menthe

3 ounces vodka

1/4 or 1/2 ounce white creme de menthe

#301 Cocktail: Ward Eight

     It's generally accepted that this drink was created at the Locker-Ober Cafe in Boston, circa 1898, to celebrate politician Martin M. Lomasney for his victory in a race for the state legislature
     The twist of the story is that the drink was created before the election results were in. Lomasney was quoted as saying " Just before the election we send suggestions to the voters. We don't tell them how to vote. We just suggest"

        Even if this drink looks pretty and harmless, it is quite dangerous. Imagine that with each drink you consume 2 shots of whiskey. Sooo.....be careful

2 ounces straight rye whiskey

1 ounce fresh orange juice

1 ounce fresh lemon juice

grenadine to taste

#300 Cocktail: Tiramisu Martini

      For this one there is a simple description. It is adapted from a recipe by Alan Kearney and Salvatore Como of the Pen-Top Bar, in New York City
      Even if it has the word "martini" in the name, which is one of my favorite cocktails, this one is a little too sweet for me. Not a bad cocktail, if you prefer the sweet ones that can get you tipsy without knowing

1 ounce Godiva white chocolate liqueur 

1 ounce Stolichnaya Vanil

1 ounce Kahlua

1/2 ounce Disaronno liqueur

1/2 ounce cream

#299 Cocktail: Tbilisi Royale

     Really elegant cocktail and very easy to make. You don't need any special bartender tools, just build it in the glass
     The drink is adapted from a recipe from the FireBired Russian Restaurant in New York. Who created the cocktail and when, that will remain a mistery.....at least for me

1/4 ounce Stolichnaya Limonnaya

1/2 ounce peach schnapps

chilled champagne

#298 Cocktail: Twentieth-Century

      Detailed in Tarling's "Cafe Royal Cocktail Book" (1937), the drink was created by a certain C.A. Tuck.
     The cocktail was brought to Gaz's attention by Dr. Cocktail a few years ago and it has been in his arsenal ever since
    We will never know if C.A.Tuck envisage the flavors before he put them together in a drink, but nobody can argue that this drink is a masterpiece

1 1/2 ounce gin

1/2 ounce Lillet Blonde

1/2 ounce white creme de cacao

1/2 ounce fresh lemon juice

#297 Cocktail: Zombie

     You wanna get drunk fast? There are 2 drinks that can fulfill that wish, Long Island Ice-Tea and this one.....Zombie.
      It first appeared in late 1934, invented by Donn Beach at his Hollywood Don the Beachcomber restaurant. It was popularized on the East coast soon afterwards at the 1939 New York World's Fair.
       Legend has it that Donn Beach originally concocted the Zombie to help a hung-over customer get through a business meeting.The customer returned several days later to complain that he had been turned into a zombie for his entire trip. Its smooth, fruity taste works to conceal its extremely high alcoholic content. Don the Beachcomber restaurants limit their customers to two Zombies apiece because of their potency, which Beach said could make one "like the walking dead."

2 ounces Anejo rum

1 ounce light rum

1 ounce dark rum

1/2 fresh lime juice

3/4 ounce pineapple juice

1/4 ounce apricot brandy

1/4 ounce 151-proof rum

Angostura bitters to taste

#296 Cocktail: White Wine Spritzer

      Like Gaz Regan said: "I can't imagine a more boring drink than this"......and he's right, it is boring.
But, hey, it's in the book, it had to be done.

6 ounces dry white wine

1 or 2 ounces club soda

#295 Cocktail: Whiskey Sour

   The oldest historical mention of a whiskey sour was published in the Wisconsin newspaper, Waukesha Plain Dealer, in 1870.

    In 1962, the Universidad del Cuyo published a story, citing the Peruvian newspaper El Comercio de Iquique, which indicated that Elliott Stubb created the "whisky sour" in Iquique in 1872. (El Comercio de Iquique was published by Modesto Molina between 1874 and 1879.

     It is freakin' delicious !!!!

As a side note, if you have maple syrup, try to use that instead of simple syrup. It makes the cocktail soo much better

2 ounces bourbon or rye whiskey

1/2 ounce simple syrup

1 ounce fresh lemon juice

1 egg white

 

#294 Cocktail: Woo Woo

   A simple highball cocktail, but nonetheless really delicious and very easy to make. It is basically a vodka cranberry cocktail with an addition of peach schnapps .
   A very good cocktail for the summer.

2 ounces vodka

1/2 ounce peach schnapps

2 1/2 ounces cranberry juice

#293 Cocktail: Tropical

    This is a recipe by David Embury from 1950's, bu reformulated by Gaz Regan, due to the fact that the original one asked for muddled pineapple with sugar and it didn't include the bitters.
     A tasty cocktail that, depending on the type of bitters you use, the taste can change tremendously.

2 ounces dark rum

1/2 ounce pineapple juice

1/2 ounce fresh lime juice

grenadine to taste

Angostura bitters to taste

#292 Cocktail: Whiskey Old-Fashioned

    The first documented definition of the word "cocktail" was in response to a reader's letter asking to define the word in the May 6, 1806, issue of The Balance and Columbian Repository in Hudson, New York. In the May 13, 1806, issue, the paper's editor wrote that it was a potent concoction of spirits, bitters, water, and sugar; it was also referred to at the time as a bittered sling. J.E. Alexander describes the cocktail similarly in 1833, as he encountered it in New York City, as being rum, gin, or brandy, significant water, bitters, and sugar, though he includes a nutmeg garnish as well.
    By the 1860s, it was common for orange curaçao, absinthe, and other liqueurs to be added to the cocktail. The original concoction, albeit in different proportions, came back into vogue, and was referred to as "old-fashioned". The most popular of the in-vogue "old-fashioned" cocktails were made with whiskey, according to a Chicago barman, quoted in the Chicago Daily Tribune in 1882, with rye being more popular than Bourbon. The recipe he describes is a similar combination of spirits, bitters, water and sugar of seventy-six years earlier.
    The first mention in print of "old fashioned cocktails" was in the Chicago Daily Tribune in February 1880. However, the Pendennis Club, a gentlemen's club founded in 1881 in Louisville, Kentucky, claims the old fashioned cocktail was invented there. The recipe was said to have been invented by a bartender at that club in honor of Colonel James E. Pepper, a prominent bourbon distiller, who brought it to the Waldorf-Astoria Hotel bar in New York City.
    With its conception rooted in the city's history, in 2015 the city of Louisville named the old fashioned as its official cocktail. Each year, during the first two weeks of June, Louisville celebrates "Old Fashioned Fortnight" which encompasses bourbon events, cocktail specials and National Bourbon Day which is always celebrated on June 14.

Wikipedia

1 cube of sugar

3 dashes Angostura bitters

3 ounces bourbon or straight rye whiskey

#291 Cocktail: Valentino

     A cocktail created by Gaz Regan and his wife, Mardee in 1999, for the Valentine's Day issue of "Ardent Spirits e-letter"
     The recipe is a simple deviation from the classical Negroni by adjusting the ratios

2 ounces Gin

1/2 ounce Campari

1/2 ounce sweet vermouth

#290 Cocktail: Vodka and Tonic

      A classic highball cocktail, delicios and simple to make.

Nothing more to say

2 ounces vodka

3 ounces tonic water

#289 Cocktail: Tulio Oro

   The cocktail is an adaptation form a recipe from Turo restaurant in Seattle, Washington.
Very tasty and easy to make cocktail. Also very elegant for parties.

1 lemon peel

3/4 ounces Limoncello

1/2 ounce Punt e Mes Champagne

6 ounces prosecco

#288 Cocktail: Vesper Martini

     The drink was invented and named by Ian Fleming in the 1953 James Bond novel Casino Royale.
     Fleming continues with Bond telling the barman, after taking a long sip, "Excellent ... but if you can get a vodka made with grain instead of potatoes, you will find it still better," and then adds in an aside, "Mais n'enculons pas des mouches" (English: "But let's not bugger flies"—a vulgar French expression meaning "let's not split hairs").
     Bond in the next chapter, "Pink Lights and Champagne", names it the Vesper. At the time of his first introduction to the beautiful Vesper Lynd, he obtains her name in a perfect interrogation indirect, "I was born in the evening,..on a very stormy evening..," and asks to borrow it.

Wikipedia

2 ounces Gin

1/2 ounce Vodka

1/4 ounce Lillet Blanc

#287 Cocktails: Tremblement de Terre

   A drink mentioned in Absinthe: History in a Bottle, by Barnaby Conrad III, but without measurements. This was apparently a cocktail favored by Henri de Toulouse-Lautrec, a French artist who died in 1901, at the age of thirty-six.
    Daaaaaaaaaaaaamn!!!!! It's a strong cocktail! Consider yourself fore-warned.

2 1/2 ounce cognac

1/4 ounce absinthe substitute

#286 Cocktail: Tom Collins

    One of the oldest cocktails. First memorialized in writing in 1876 by Jerry Thomas, "the father of American mixology", this "gin and sparkling lemonade" drink is typically served in a Collins glass over ice. A "Collins mix" can be bought premixed at stores and enjoyed alone (like a soft drink) or with gin.
     There's a lot to say about this drink, and if I would put all here, would be a loooooong post. So I will keep this short.

2 1/2 ounces gin

1 ounce fresh lemon juice

3/4 ounce simple syrup

soda

#285 Cocktail: Tsar's Champagne

   The recipe was submitted by pioneer spirits writer Herb Silverman who said that he heard of it from a Russian in 1945 and that it was supposedly the favorite drink if the tsars of Russia.
    Even if it sounds that will blow your head off, it's not that bad when you drink it. I might have to see what happens later.

2 ounces chilled vodka

3 1/2 ounce chilled champagne

#284 Cocktail: Toasted Almond

  I know it looks like the White Russian, but it is not. Probably someone (I have no idea who) created it for the ones who do not enjoy White Russian.
   It's quite tasty, but it's a little too sweet for me. It happens when you combine only two liqueurs. Easy way to make it and if you don't like vodka, this one is for you.

 1 1/2 ounce Amaretto

1 1/2 ounce Kahlua 

1 ounce cream  

#283 Cocktail: Tiepolo

    One of the cocktails that enter in the "most easy to make" type of drinks. This is just a strawberry variation of the well known Bellini. If you like sweet cocktails,this is one for you.
      Do know who created the cocktail, but the name might come from the eighteenth-century Italian artist Giovanni Battista Tiepolo

2 ounces strawberry puree

3 1/2  ounces chilled prosecco