#277 Cocktail: Singapore Sling

      The Singapore Sling is a gin-based cocktail from Singapore. This long drink was developed sometime before 1915 by Ngiam Tong Boon, a Hainanese bartender working at the Long Bar in Raffles Hotel, Singapore. It was initially called the gin sling – a sling was originally a North American drink composed of spirit and water, sweetened and flavored.
        By the 1980s, the Singapore Sling was often little more than gin, bottled sweet and sour, and grenadine. With the move towards fresh juices and the re-emergence of quality products like Cherry Heering, the cocktail has begun to resemble its original version.

2 ounces Beefetaer Gin

3/4 ounce Cherry Heering

1/4 ounce Benedictine

1/2 ounce triple sec

2 ounces pineapple juice

3/4 ounce fresh lime juice

Angostura bitters to taste

club soda

#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

#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

#199 Cocktail: Monkey Gland No.1 and 2

     I chose to put both cocktails in the same post, because they have the same name, it's the same colour and the only difference is the taste and the liqueurs used.. In the first one its Benedictine and in the second one it's the Absinth.
      The Monkey Gland is a cocktail of gin, orange juice, grenadine and absinthe named after a surgical technique of grafting monkey testicle tissue into humans. The practice was started by Dr Serge Voronoff, and was intended to produce longevity.
      The Monkey Gland was created in the 1920s by Harry MacElhone, owner of Harry's New York Bar in Paris, France. (Wikipedia)

Monkey Gland No.1

2 ounces Gin

1 ounce fresh orange juice

Benedictine to taste

Grenadine to taste

Monkey Gland No.2

2 1/2 ounces Gin

3/4 ounce fresh orange juice

Absinth to taste

Grenadine to taste

#30 Cocktail: Bobby Burns

    Albert Stevens Crockett, author of "The Old Waldorf-Astoria bar book", noted that this drink, then called the Robert Burns, was created prior to Prohibition. He intimated the it was born at the Waldorf-Astoria: "It may have been named after the celebrated Scotsman. Chances are, however, that it was christened in honor of a cigar salesman, who bought the Old Bar"
     Fans of the Manhattan will no doubt enjoy the Bobby Burns Cocktail. Named after the Scottish poet, Robert Burns, it will certainly give you poetic inspiration. Grab your kilt and pipes or at least a pen and paper, mix up a Bobby Burns and get writing!

Robert Hess

2 ounces Scotch

1 ounce Sweet Vermouth

3 dashes Benedictine

#19 Cocktail: Artillery Punch

    On Dec.4 at the Feast of Saint Barbara it is traditional to conduct the 'punch ceremony'.  Starting with a bottle of last year's punch, ingredients are added one by one in a theatrical fashion, with humor and imagination creating the list of ingredients.  The battery commander tastes the punch after each ingredient is added, and keeps saying 'it's not quite right, something is missing' until all the ingredients are added and stirred.  once the concoction is satisfactory, all the artillerymen dip their tin cups into the punch and toast one another until there is only enough punch to fill the bottle for next year's ceremony.
   The punch originated with the Chatham Artillery, Savannah, Ga., and has been served in that city for almost 200 years. It is delicious, seductive, powerful.

The Chatham Artillery was organized in 1786.  The earliest mention of their punch, however, was in 1819, when it was considered a worthy refreshment for President James Monroe, who was in Savannah, GA, for the launching of the first steamship to cross the Atlantic.

This is the punch that knocked out Admiral Schley when he visited Savannah in 1899 after the Spanish War.  Admiral Cervera's Spanish shells were harmless to the brave American admiral, but Artillery Punch scored a direct hit which put him out for two days.

1 bottle (750 ml) rye whiskey

1 bottle (750 ml) red wine

25 ounces chilled strong tea

12 ounces dark rum

6 ounces gin

6 ounces brandy

1 ounce Benedictine

12 ounces fresh orange juice

6 ounces fresh lemon juice

6 ounces simple syrup

1 large block of ice

lemon wheels for garnish