#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

#227 Cocktail: Pink Lemonade

   The only information I could find about this cocktail is that the adapted from a recipe Bryna O'shea, from San Francisco
    Not a bad cocktail. A fresh taste brought by the lemon juice( always use fresh lemon juice) and a slight taste of orange from the triple sec, not to strong, so it can be enjoyed by the ones who do not fancy the cocktails with a little bit more alcohol

2 ounces Bacardi Limon

3/4 ounce triple sec

1/2 ounce fresh lemon juice

1/4 ounce cranberry juice

#190 Cocktail: Mai Tai

        Victor J. Bergeron claimed to have invented the Mai Tai in 1944 at his restaurant, Trader Vic's, in California. Trader Vic's rival, Don the Beachcomber, claimed to have created it in 1933 at his then-new bar named for himself (later a famous restaurant) in Hollywood. Don the Beachcomber's recipe is more complex than that of Vic's and tastes quite different.
       The Trader Vic's story of its invention is that the Trader (Victor J. Bergeron) created it one afternoon for some friends who were visiting from Tahiti. One of those friends, Carrie Guild, tasted it and cried out: "Maita'i roa ae!" (literally "very good!", figuratively "Out of this world! The best!")—hence the name.[5]
       In 1953 the Matson Navigation Company (now Matson, Inc.) commissioned Victor Bergeron to create a drink for their new Royal Hawaiian Hotel. Victor then made a variation on the Mai Tai recipe adding pineapple juice; this variant is still served today at the hotel
      The Mai Tai became such a popular cocktail in the 1950s–60s that many restaurants, particularly tiki-themed restaurants or bars, served them. The Mai Tai was also prominently featured in the Elvis Presley film Blue Hawaii.
     Today, the Mai Tai is synonymous with Tiki culture both past and present.

1 ounce dark rum

1 ounce light rum

1/2 ounce triple sec

3/4 ounce orgeat syrup

1 ounce fresh lime juice

#178 Cocktail: Long Island Iced Tea

   There is some dispute as to the origin of the Long Island Iced Tea. However, numerous sources attribute the origin to one or both of two inventors in the 1920s or 1970s. The Long Island Iced Tea appears in literature as early as 1961.
   Alternatively, a slightly different drink is claimed to have been invented in the 1920s during Prohibition in the United States, by an "Old Man Bishop" in a local community named Long Island in Kingsport, Tennessee. The drink was then perfected by Ransom Bishop, Old Man Bishop's son. This drink included whiskey and maple syrup, and varied quantities of the five liquors, rather than the modern one with cola and five equal portions of the five liquors.
   Robert "Rosebud" Butt claims to have invented the drink as an entry in a contest to create a new mixed drink including Triple Sec, in 1972 while he worked at the Oak Beach Inn on Long Island, NY. Various local New York references echo Butt's claims. Local rumors also ascribe the origin to either Butt or another bartender at the Oak Beach Inn, Chris Bendicksen.

1 ounce Vodka

1 ounce Gin

1 ounce light rum

1 ounce white tequila

1 ounce triple sec

1 ounce fresh lemon juice

3/4 ounce simple syrup

cola

 

#156 Cocktail: Hurricane

      Even if the summer is gone, that doesn't mean that we should stick to the hot tea or toddies. The Hurricane, as you may see, is a tropical, summer cocktail, a mix of several juices and rum, which makes it extremely delicious.
       The creation of this passion fruit–colored relative of a daiquiri is credited to New Orleans tavern owner Pat O'Brien. The bar allegedly started as a speakeasy called Mr. O'Brien's Club Tipperary and the password was "storm's brewin'."
      In the 1940s, he needed to create a new drink to help him get rid of all of the less-popular rum that local distributors forced him to buy before he could get a few cases of more popular liquors such as scotch and other whiskeys. He poured the concoction into hurricane lamp–shaped glasses and gave it away to sailors.
      The drink caught on, and it has been a mainstay in the French Quarter ever since. It is more commonly served in a disposable plastic cup, as New Orleans laws permit
drinking in public and leaving a bar with a drink, but they prohibit public drinking from glass containers.

Wikipedia

1 1/2 ounce light rum

1 1/2 ounce dark rum

1 ounce fresh orange juice

1 ounce fresh lemon juice

1/2 ounce simple syrup

2 ounce passion fruit

grenadine to taste

       

#154 Cocktail: Hemingway Daiquiri

    Do not confuse this one with El Floridita.
  This cocktail was the Ernest Hemingway's favorite drink, that's why is called a Hemingway Daiquiri. A double Hemingway Daquiri is known as a Papa Doble and uses four ounces of rum rather than two.
    This Daiquiri is made without simple syrup, because as you know, Hemingway was a diabetic, so instead they used the maraschino liqueur to sweeten the drink.
     Is a summer cocktail (even if the summer passed already), with a taste of Cuba

“I drink to make other people more interesting.” –Ernest Hemingway

3 ounces light rum

1 1/2 ounce fresh grapefruit juice

1 1/2 ounce fresh lime juice

1 ounce maraschino liqueur

#139 Cocktail: Frozen Banana Daiquiri

   We will continue this summer pina colada style of drinks with this tasty drink that (you guessed it ) it's a twist on the classic Daiquiri.
    It is not hard to make this drink if you have a blender. Just add to the classic recipe of the Daiquiri a whole banana, some ice cubes (to fill a collins glass....like 4-5) and there you go.....you have a nice summer drink based on a nice classic drink. Cheers

2 ounces Light Rum

1 ripped banana sliced

1 ounce fresh lime juice

#128 Cocktail: Fog Cutter

      Because we are almost at the half of the summer, I will stay at this tiki type of drinks which are so good on these hot days.
      "The Fog Cutter is another of those classic cocktails from the "Tiki Era" of the 50's through the 80's that has withstood the test of time. The drink was originally created at a Hollywood bar called Don the Beachcomber's by the then head barman Tony Ramos. The battle in those days between Don the Beachcomber and Trader Vic for supremacy naturally had an effect on many of the "Tiki Cocktails" of the era. In the case of the Fog Cutter, it seems that the marketing skills of Trader Vic won out as far as history goes. Between the Special mugs (Now worth a small fortune) and the way it was presented at the bars, the cocktail that Tony Ramos created is solidly in the stable of Trader Vic."
(Bahama Bob Leonard - http://bahamabobsrumstyles)

        This classic "Trader Vic" creation is one of the drinks that goes high on my list of good cocktails. As Trader Vic himself said: "Fog Cutter, hell. After two of these, you won't even see the stuff."

1 1/2 ounces light rum

1/2 ounce brandy

1/2 ounce gin

2 ounces fresh orange juice

1/2 ounce fresh lemon juice

1/2 ounce orgeat syrup

1/2 ounce cream sherry

#122 Cocktail: Fallen Angel

    A nice smooth taste, dominated by the champagne, but with the subtle taste of the triple sec and the rum in the back. I think the cranberry juice is just for the color, cause I can't feel anything from it and, anyway, is in small quantity.
   The drink is adapted from a recipe from Drovers Tap Room in New York, which I see from the internet that in the mean time it closed.
    A really nice cocktail to be served at a party.

1 ounce Bacardi Limon

1/4 ounce triple sec

1/4 ounce cranberry juice

top with champagne

#119 Cocktail: El Floridita No.2

    As you may already notice, this is just a twist of the original El Floridita, that is called .....No.1 (obviously).
" The "Floridita" Cocktail gets its name from the Floridita bar in Cuba. If you glance through various cocktail books, you will most likely find a variety of different drinks that go by this name, I'm not sure which one should be considered the original version, but this particular one I find to be quite delightful. You'll also learn about how to make homemade Grenadine in the process. (And as to the name of this drink using the masculine "El" instead of the feminine "La"... I've been told that while the establishment takes the feminine name of "Floridita", in Spanish the bar itself is masculine, and thus "El" should be used. At least that's what I've been told.)"

- Robert Hess, Cocktilian

1 1/2 ounce Light Rum

1/2 ounce sweet vermouth

1/2 ounce fresh lime juice

grenadine to taste

creme de cacao to taste (go easy)

#117 Cocktail: Esquivel

      The drink is adapted from a recipe by Ted Haigh (Dr. Cocktail). The name of the drink comes from a band leader named Juan Garcia Esquivel.  He was one of the foremost exponents of a sophisticated style of largely instrumental music that combines elements of lounge music and jazzwith Latin flavors. Esquivel is sometimes called "The King of Space Age Pop" and "The Busby Berkeley of Cocktail Music."
      The cocktail was created for Byron Werner, who rediscovered Esquivel after years of obscurity and allowed him several years of revitalized fame before his demise.
       It was created to characterize Esquivel himself: sweet, spicy, tropical, tangy

2 ounces light rum

1/2 ounce Kahlua

1 ounce pineapple juice

orange bitters to taste

Angostura bitters to taste

     

#115 Cocktail: El Presidente

   Well, after almost 3 weeks of pause, due to the moving in another city and some problems with the internet connection, I am back with another cocktail from the Gaz Regan's great book.
    The El Presidente that I made here and that you can find it in the book is not actually the original recipe from 1920', but a deviation from that which in the same time is a twist of the daiquiri.
     The El Presidente earned its acclaim in Havana, Cuba during the 1920s through the 1940s during the American Prohibition. The cocktail was named in honor of President Gerardo Machado and quickly became the preferred drink of the Cuban upper class.
     This recipe, in my opinion, is better than the original one, using pineapple and lime juice instead of orange curacao and vermouth.

2 ounces light rum

1/2 ounce pineapple juice

1/2 ounce fresh lime juice

 a dash of grenadine

#114 Cocktail: El Floridita No.1

       The name of the cocktail comes from the place where it was invented, Floridita.
       Floridita or El Floridita is a historic fish restaurant and cocktail bar in the older part of Havana (La Habana Vieja), Cuba. It lies at the end ofCalle Obispo (Bishop Street), across Monserrate Street from the The National Museum of Fine Arts of Havana (Museo Nacional de Bellas Artes de La Habana). The establishment is famous for its daiquiris and for having been one of the favourite hangouts of Ernest Hemingway in Havana.
      Actually, this El Floridita cocktail is nothing else than a twist on the classic Daiquiri. With the maraschino liqueur added to the drink, the taste receives a richer and powerful flavor

2 ounces light rum

3/4 ounce fresh lime juice

1/2 ounce simple syrup

maraschino liqueur to taste

#98 Cocktail: Daiquiri

   A classic never fails! This is one of the most simple and delicious cocktails I ever made. I am not surprised that Hemingway fell in love with this one.
      Daiquirí is also the name of a beach and an iron mine near Santiago, Cuba, and is a word of Taíno origin. The drink was supposedly invented by an American mining engineer, named Jennings Cox, who was in Cuba at the time of the Spanish–American War. It is also possible that William A. Chanler, a US congressman who purchased the Santiago iron mines in 1902, introduced the daiquiri to clubs in New York in that year.
      Originally the drink was served in a tall glass packed with cracked ice. A teaspoon of sugar was poured over the ice and the juice of one or two limes was squeezed over the sugar. Two or three ounces of white rum completed the mixture. The glass was then frosted by stirring with a long-handled spoon. Later the daiquiri evolved to be mixed in a shaker with the same ingredients but with shaved ice. After a thorough shaking, it was poured into a chilled flute glass.
       The drink became popular in the 1940s. Wartime rationing made whiskey, vodka, etc., hard to come by, yet because of Roosevelt's Good Neighbor policyrum was easily obtainable because the policy opened up trade and travel relations with Latin America, Cuba and the Caribbean. The Good Neighbor Policy, also known as The Pan-American program, helped make Latin America seem fashionable. Consequently, rum-based drinks (once frowned upon as being the domain of sailors and down-and-outs), also became fashionable, and the daiquiri saw a tremendous rise in popularity in the US.
       The basic recipe for a daiquiri is also similar to the grog British sailors drank aboard ship from the 1740s onwards. By 1795 the Royal Navy daily grog ration contained rum, water, ¾ ounce of lemon or lime juice, and 2 ounces of sugar. This was a common drink across the Caribbean, and as soon as ice became available this was included instead of the water.

-Wikipedia

2 ounces light rum

1 ounce fresh lime juice

1/2 ounce simple syrup

#92 Cocktail: Caribbean Cosmopolitan

  This cocktail is nothing else but a twist on the cltassic Cosmopolita (see the name) by adding a tropical juice such as the pineapple juice.
   No big history behind this one, just that was created by Garry Reggan for Trotter's Bar in Trinidad. Based on this recipe, you can experiment with different base spirits like citrus vodka or the orange-flavored rum.

2 ounces Bacardi Limon

1/2 ounce triple sec

1/2 ounce fresh lime juice

1/4 ounce pineapple juice

1/4 ounce cranberry juice

Angostura bitters to taste

#91 Cocktail: Caribbean Squirrel

  The cocktail is just a twoist on the pink squirrel cocktail. It was made first by Gaz Reggan and, I guess that the name comes from the fact that the base liquor for this one is rum.
     Unfortunatelly, creme de noyau is kindda hard to get here in Germany, so I am using a replacement, Frangellico, instead. That's why the cocktail doesn't have the red-ish color like is suppose to have. But is still taste really good. So if yoou have the possibility to find Creme de Noyau, than make it with that, otherwise, the alternative is not bad at all.

1 1/2 ounce Rum

3/4 ounce Creme de Noyau

3/4 fresh lemon juice

#77 Cocktail: Canteen Martini

  This drink is included in the International Sours category, meaning that it needs to have liquor base and some lemon or lime and has to be swetened by a liqueur, another fruit juice or both.
    The Canteen Martini was created by Joey Guerra, bartender at the Canteen restaurant in New York city. It doesn't have a long history and is not a classic, but is a tasty drink combining the Southern Comfort liqueur and the amaretto with a liquor not so strong as a base.

1 1/2 ounce white rum

1 1/2 ounce Southern Comfort

1/2 ounce amaretto

1/2 ounce fresh lime juice

#67 Cocktail: Banana Daiquiri Jelly Shots

    Maaaan, they are so tasty and maaaan, they can get you so drunk, so fast and without knowing. And you keep wanting more, cause they are so tasty and they smell so good. That's why they are so dangerous.
    The presentation is not so good. I didn't have special jelly shots molds so I made them in the ice trays. It was a pain in the ass getting them out from there. So I have to consume them with a spoon.
They are really great for a party, I can tell you that.

1 ounce fresh lime juice

1 ounce simple syrup

1 ounce water

1 package unflavored gelatin(1/4 ounce)

3 ounces rum

3 ounces creme de banane

food coloring, if desired  

#46 Cocktail: Bay Breeze

   The cocktail was born in the late 1920s, but the recipe was different from the one used today, as gin and grenadine were used in the original . This was near the end of the Prohibition era. In the 1930s, a  had gin, apricot brandy, grenadine, and lemon juice. Later, recipe would contain vodka, dry vermouth, Galliano, and blue Curaçao.
  The cranberry grower's cooperative in the 1930s evolved into Ocean Spray which marketed cranberry juice in the 1950s. Cranberry juice was used as a mixer with alcohol, first with gin and later with vodka. The Harpoon, later called the Cape Codder, was born, and its descendants such as the Greyhound, the Salty Dog, the Bay Breeze, and the Sea Breeze were later created. Starting in the 1960s, the breeze drinks were sporadically in the top ten most popular mixed drinks.
   According to some, the Sea Breeze, along with the Cape Codder and Bay Breeze, did not become very popular until the 1970s. This was because in 1959, the U.S. Department of Health stated that cranberry crops were tainted with toxic herbicides, collapsing the cranberry industry.

2 ounces light rum

1 1/2 ounce cranberry juice

1 1/2 pineapple juice

#35 Cocktail: Between the Sheets

    It is an interesting complex cocktail that is also called a Maiden's Prayer. The Between The Sheets was created by Harry MacElhone, bartender at the eponymous Harry’s New York Bar in Paris, in the 1930’s. Its recipe is a variation on the Sidecar, but where the Sidecar uses two parts Cognac, the Between The Sheets instead uses a mix of one part Cognac and one part light rum.
     Even with the addition of rum, Cognac still remains the dominant flavour, though the rum is there in the background somewhere. It doesn’t quite have the character of the Sidecar, but the Between The Sheets stands up well as a nicely balanced member of the sour family. It’s sort of a summer Sidecar – all the great taste of a Sidecar but less of the warming feeling you get from Cognac.

(Jay over at Oh Gosh!)

1 ounce cognac

1 ounce light rum

1 ounce triple sec

3/4 lemon juice