#218 Cocktail: Pacific Rim Martini

    The cocktail is adapted after a recipe by Ginger DiLello, head bartender at Philadelphia Fish and Company, Philadelphia. The cocktail was created in 1993, but I couldn't find anything about the cocktail's name.
    It is an interesting combination and quite pleasant. The ginger liqueur is used as a sweet component and it gives only a hint of ginger to the gin and it's not bad at all. In the recipe it says that can be used gin or vodka, but as Gaz Regan writes, it is better with gin.

2 1/2 ounces Gin or Vodka

1/2 ounce ginger liqueur

#171 Cocktail: Kentucky Longshot

    It is a delicious, peach flavour, drink and I think that is one of the best cocktails for those who do not like bourbon, but still want to try some. I say that because that taste of the bourbon is way in the back of the flavours covered by the peach liqueur and the ginger one.
    The cocktail was created in 1998 by Max Allen Jr. in the Seelbach Hilton Hotel in Louisville, Kentucky and it was created as the signature drink for the 1998 Breeder's Cup

2 ounces bourbon

1/2 ounce ginger liqueur 

1/2 ounce peach brandy 

1 dash Angostura bitters

1 dash Peychaud's bitters

#101 Cocktail: Debonaire

   Here we start again with 101st cocktail.
    This was created by Gaz Regan and his wife in the early nineties. The drink is based on the Whiskey Mac, a popular drink in the United Kingdom that calls for scotch and green ginger wine. If, by any unfortunate event, you can't find the ginger liqueur then you can try making this cocktail using the ginger wine.
     This one is not for everyone. If you are not a fan of the scotch taste, than you might find it too strong and too alcoholically :) . But if you like to drink scotch and you want a twist on the plain taste, than you definitely have to try this cocktail

2 1/2 ounces Oban or Springbank single-malt scotch

1 ounce ginger liqueur 

#83 Cocktail: Chatham

    The cocktail was unknown to Gaz Regan until Ted Haigh (Dr. Cocktail) pointed it out. The drink is interesting using the ginger liqueur in combination with the gin. As Gaz Regan says, it is nice to experiment with other liqueurs and using the same formula.

    The recipe is adapted from the book "Jone's Complete Barguide", a book printed in 1977 with a lot of new and interesting recipes.
    “The recipes are presented in a rather sparse and jumbled fashion, with little in the way of details that might explain the tips and tricks as to how to make them properly. The well trained mixologist however will be able to ferret out the good from the bad, and be able to come away with a new collection of recipes that they can add to their repertoire.” Robert Hess
   If you are wondering what the yellow pieces used for garnish are, they are ginger candies. :)

2 ounces gin

1/2 ounce ginger liqueur or ginger brandy

1/2 ounce fresh lemon juice