#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

#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

#263 Cocktail: Sex on the Beach

   Well, because it's Valentine's Day, I thought this would be a good idea and a great opportunity to post this "naughty" cocktail.
    There are several stories claiming to describe the origin of the Sex on the Beach. One claims that the cocktail originated in Florida, USA in the spring of 1987 coinciding with the introduction of peach schnapps. A bartender at Confetti's Bar devised the drink and gave it the name in a nod to the many tourists visiting Florida's beaches each spring.
    Happy Valentine's Day!!

1 1/2 ounce vodka

1/2 ounce peach schnapps

1 1/2 ounce fresh orange juice

1 1/2 ounce cranberry juice

#207 Cocktail: Marin-i-tini

  First of all, I just want to say that this is very tasty cocktail. If you don't like the strong cocktails and also do not want to drink only classics, this one is a good alternative.

   The cocktail is adapted from a recipe by Manne Hinojosa of the Walnut Creek Yacht Club in California

1 1/2 ounce Vodka

1/2 ounce triple sec

1/2 ounce peach schnapps 

1/2 ounce fresh lime juice

1/4 ounce blue curacao

  

#200 Cocktail: Millennium

        The cocktail was created for the New Year\s Eve in 1999 by Gaz Regan and his wife, Mardee. It's a simple recipe, but the drink can be quite complex if enough bitters is added ( this ingredient really makes the cocktail come alive).

 2 1/2 ounce bourbon

1/2 ounce peach schnapps 

3 dashes angostura bitters

#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

#133 Cocktail: Fuzzy Navel

 A true summer cocktail!
      The fuzzy navel was one of the first drinks to arise in the new popularity of cocktails and mixed drinks in the 1980s. The drink was invented over 30 years ago by Ray Foley, a well known bartender and founder of Bartender Magazine.The story goes that Ray was cutting an orange for a garnish when fellow friend Jack Doyle made the remark that he could still smell the fuzz of DeKuyper Peachtree Schnapps through the orange juice. Ray looked at the orange and saw the printed word "Navel" for navel orange. Thus the cocktail was born.

       1 ounce Vodka

1 ounce peach schnapps

3 ounces fresh orange juice

#123 Cocktail: Fish House Punch

   This most venerable of American flowing bowls is held to have been first concocted in 1732 at Philadelphia’s fishing club, the State in Schuylkill, also known as the "Fish House".
   A 1744 note by the secretary of an embassy of Virginia Commissioners contains what may be the earliest record of the Punch. Meeting local notables at the Schuylkill River in Philadelphia, he described being served "a Bowl of fine Lemon Punch big enough to have Swimmed half a dozen of young Geese."
   America's first President, George Washington, was known to be fond of a drink or two, and sometimes more. He indulged in thirteen toasts — one for each state — during a victory celebration at New York’s Fraunces Tavern, and it’s said that after he partook of Fish House punch at Philadelphia’s State in Schuylkill, he couldn’t bring himself to make an entry in his diary for the following three days.
   The State in Schuylkill Fish House Punch is traditionally made in a large bowl that did double duty as a baptismal font for the citizens' infant sons; “its an ample space . . . . . would indeed admit of total immersion”, as one citizen noted. I doubt that there was Punch in it at the time — it was far too precious for such usage, and far too potent.
   The Fish House was an august gentlemen's society devoted to escaping domestic tribulation, but also to cigars, whiskey, and the occasional fishing foray upon the Chesapeake or the Restigouche River in Nova Scotia. Another version states that it was created in 1848 by Shippen Willing of Philadelphia, to celebrate the momentous occasion of women being allowed into the premises of the "Fish House" for the first time in order to enliven the annual Christmas Party. It was supposed to be just "something to please the ladies' palate but get them livelier than is their usual wont".
    This punch, which contains rum, Cognac, and peach brandy, is potent, so it is normally diluted with cold black tea, a common mixer for this particular punch, or with seltzer water. Some punch bowls may not be large enough to accommodate the large ice block called for, and though the block is a classic part of this recipe, it can, of course, be simply served in a pitcher over ice cubes.
    The recipe will be for a Fish House Cocktail which in fact is the Fish House Punch but without making in gargantuan quantities.

1 1/2 ounce Dark Rum

1/2 ounce  Brandy

1/2 ounce Peach Brandy

1/4 ounce fresh lemon juice

1/4 ounce fresh lime juice

1/2 simple syrup

#55 Cocktail: B9 Martini

  The drink is from a recipe adapted from Butterfield 9 restaurant in Washington DC. In the mean time , since the Gaz Regan book was out, the restaurant closed. So maybe it is good that we remain with a recipe from a delicious drink.
   The combination between the orange vodka and the peach schnapps one of the best I ever tasted, and topping this with a bit of dry champagne, makes the drink exquisite. I recommend this drink to all of you who do not enjoy that much the classic martini

1 1/2 ounce orange vodka

1/2 ounce peach schnapps

top it with champagne

#45 Cocktail: Bobbo's Bride Straight Up

   No history behind this one. The cocktail is created in our present times by the wife of Robert Semmes, a known cocktilian.
    The taste of the drink reminds you of a classic cocktail, the Martini, but, because in this one there is also peach schnapps, you are left in the mouth with that sweet aroma of the peach. Very tasty and in the same time very strong

1 ounce Gin

1 ounce vodka

1/2 ounce peach schnapps

1/2 ounce Campari

#39 Cocktail: Blow My Skull Off

    People down in Australia were also quaffing drinks like their fellows back in United States or England during the first half of the nineteenth century and mid-nineteenth century gold rush. At least one drink with a very strange name was being fashioned for prospectors. "Spiers & Pond: A Memorable Australian Partnership", a short nonfiction account by Phillip Andrew, details the circumstances:

     In the early 1850's there were no licensed inns on the fields. Consequently the sly grog trade had assumed enormous proportions. Weird were the drinks. One famous one, retailed at half a crown a wine glass, was known as " Blow-my-skull-off"[It was made of Cocculus indicus, a poison berry found in Ceylon, that was used to increase the potency of ale and porter], spirit of wine, Turkey opium, Cayenne pepper and rum mixed with five parts of water. One good stir and it was ready for the table. A couple of good swings and the mounted police turned out, hit everyone they could see until the brawl reached the proportions of a riot

2 ounces cognac

1/2ounce peach schnapps

1/2 ounce Jaggermeister 

#26 Cocktail: Bourbon Peach Cobbler

  No history for this one. All I can say is that is kinda strong. If you are not used with strong cocktails, you might want to try putting only 2 ounces of bourbon.....Or not try it at all. It'y like whiskey on the rocks with a slightly taste of peach

3 ounces bourbon

1 ounce peach schnapps