#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

#61 Cocktail: Black-And-White

  I want to tell you from the start that is one of the best cocktails I ever tasted. From the first sip I took, it was great, no time to think and analyze. Just great
   The cocktail is very easy to make and is very classy looking. Is a cocktail that Gaz Regand and his wife, Mardee, came up with for a formal function. The cocktail is a Pousse-Cafe-like, made in a champagne flute.  You should try it, cause you won't regret it!!!

1 1/2 ounce brandy

1/2 ounce dark creme de cacao

3 ounces chilled strong coffee

1 teaspoon whipped cream

#58 Cocktail: Baileys Chocolate Martini

   This cocktail doesn't have any history, or if it has I don't know it and I can not find it anywhere. It was taught by Gaz Regan from one of his Trinidadian friends in Port of Spain in 2001. So, as you can see, this cocktail is neither an old cocktail or a classic one.......but sure is tasty!

2 ounces vodka

3/4 Baileys Irish Cream

3/4 dark creme de cacao

#54 Cocktail: Brandy Alexander

    Brandy Alexander is a sweet, brandy-based cocktail consisting of cognac and crème de cacao that became popular during the early 20th century. It is a variation of an earlier, gin-based cocktail called simply an Alexander.
    There are many rumors about its origins. It was supposedly created at the time of the wedding of Princess Mary and Viscount Lascelles, in London, in 1922. However, the drama critic and Algonquin Round Table member Alexander Woollcott claimed that it was named after him. Other stories say it was named after the Russian tsar Alexander II.
    According to historian Barry Popik, the Brandy Alexander was likely born at Rector’s, New York’s premier pre-Prohibition lobster palace. The bartender there, a certain Troy Alexander, created his eponymous concoction in order to serve a white drink at a dinner celebrating Phoebe Snow.

2 ounces brandy or cognac

1 ounce dark creme de cacao

1 ounce cream