#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

#37 Cocktail: Black-Eyed Susan

     The official cocktail of the Preakness, the black-eyed Susan, was introduced in 1973. Since then, the cocktail’s official recipe has changed, several times, and often depending on what liquor sponsors have been lined up for the annual race.
    That 1973 mix, we know, was a base of rum and vodka, splashed with orange and pineapple juices. But details about the origin of the cocktail can be confusing. Cocktail lore often is.
    One version of the black-eyed Susan history says that the drink was created by the Heublein Co., a Hartford, Conn.-based liquor distributor and specialist in “ready-made” cocktails for the home consumer, everything from martinis and Manhattans to Star Stream Tiki and the Brass Monkey.
    In the Heublein version, the company created the black-eyed Susan but refused to divulge its recipe to Preakness officials, who had to come up with their own recipe.
    But credit really goes to the Harry M. Stevens Co., the longtime caterers at Pimlico, who asked Heublein to help them create a ready-made mix that would help them serve hundreds, if not thousands, of the cocktails, quickly, at the 1973 Preakness.
     After that, the story gets hard to pin down. It’s possible Heublein kept the exact details of the black-eyed Susan recipe to itself. It’s not clear when Pimlico’s caterers were compelled to, or decided to, start making black-eyed Susans without the Heublein mix.
    Some cocktail historians believe that Heublein repackaged the black-eyed Susan as the Brass Monkey.
    Heublein did market the black-eyed Susan. The promotional ad, dated to 1975, is gaily illustrated by a Gilded Age gathering on the Pimlico infield in 1873.

1 ounce vodka

1 ounce rum

3/4 ounce triple sec

1 1/2 ounce fresh orange juice

1 1/2 ounce pineapple juice

#34 Cocktail: Bahama Mama

     The Bahama Mama is another of those enigmatic drinks with widely varying recipes, of which none seem to be "official" or "original". The common elements are rum, pineapple juice, and citrus. It says that this is a favorite drink in the Bahamas. From what I read, the Bahama Mama is also a woman from the Bahamas normally with a big "behind". So probably the name of the drink was inspired by this. Well, will never know

    Anyway, the Bahama Mama is a delicious drink in the true tiki style

1/4 ounce Kahlua

1/2 ounce dark rum

1/2 ounce coconut liqueur

1/2 ounce 151-proof rum

1 ounce fresh lemon juice

4 pineapple juice

#21 Cocktail: AWOL

    The AWOL cocktail is rather new cocktail and the name comes from the aerosol machine using alcohol.
     AWOL was gimmicked as an alcohol "vaporizer" (heat the chemical to vapor) but is in fact a nebulizer (mixes the chemical with oxygen into small mist droplets).
    There are several recipes for this cocktail, but the one that I made (taken from Gary Regan's "The joy of Mixology) is adapted from a recipe by New Orleans bartender Lane Zellman
     The drink must be shot back in one go to get the full effect

3/4 ounces melon liqueur

3/4 ounces chilled pineapple juice

3/4 ounces vodka

3/4 ounces 151-proof rum

#17 Cocktail: Algonquin

      It is said that the cocktail was named after the famous Algonquin Hotel in New York City, although when exactly was created is unclear. The hotel, build in 1902, was known as a "dry" hotel well before the Prohibition times. In all the writings about this cocktail it is said that it was created around 1930's, when the known literati of the time frequented what was known as the Round Table in the Algonquin Hotel.
      There is no reference about this cocktail from that time. There are few recipes from '45 and '51, but they use sherry and light rum.
      Whether it was during the 30's or later it doesn't matter, because this is and will remain one of the great classic cocktails

1 1/2 ounce rye whiskey

3/4 ounce dry vermouth

3/4 ounce chilled pineapple juice

#9 Cocktail: Arawak

    The Arawak are a group of indigenous peoples od South America and historically of the Caribbean.
     The Arawak cocktail was created by Gaz Regan for the Trotter bar in Trinidad and it's a variation of the Algonquin cocktail.
     It is not -one of my favorite cocktails out there, but it is not bad at all. The predominant taste is  the bourbon but you can feel in coming from the back the pineapple and the tamarind flavors.
    From what I know, this is the only cocktail (from what I've seen) the uses the tamarind juice.

2 ounces bourbon

1/2 dry vermouth

1/4 pineapple juice

1 dash tamarind juice

Angostura bitters to taste (I used 2 dashes)

1 pineapple cube, for garnish