#277 Cocktail: Singapore Sling

      The Singapore Sling is a gin-based cocktail from Singapore. This long drink was developed sometime before 1915 by Ngiam Tong Boon, a Hainanese bartender working at the Long Bar in Raffles Hotel, Singapore. It was initially called the gin sling – a sling was originally a North American drink composed of spirit and water, sweetened and flavored.
        By the 1980s, the Singapore Sling was often little more than gin, bottled sweet and sour, and grenadine. With the move towards fresh juices and the re-emergence of quality products like Cherry Heering, the cocktail has begun to resemble its original version.

2 ounces Beefetaer Gin

3/4 ounce Cherry Heering

1/4 ounce Benedictine

1/2 ounce triple sec

2 ounces pineapple juice

3/4 ounce fresh lime juice

Angostura bitters to taste

club soda

#259 Cocktail: Sidecar

    The exact origin of the sidecar is unclear, but it is thought to have been invented around the end of World War I in either London or Paris. The drink was directly named for the motorcycle attachment.
    The Ritz Hotel in Paris claims origin of the drink. The first recipes for the Sidecar appear in 1922, in Harry MacElhone's Harry's ABC of Mixing Cocktails and Robert Vermeire's Cocktails and How to Mix Them. It is one of six basic drinks listed in David A. Embury's The Fine Art of Mixing Drinks (1948).
   According to Embury, the original sidecar had several ingredients, which were "refined away". Embury also states the drink is simply a daiquiri with brandy as its base rather than rum, and with Cointreau as the sweetening agent rather than sugar syrup. He recommends the same proportions (8:2:1) for both, making a much-less-sweet sidecar. However, Simon Difford, in his book Encyclopedia of Cocktails, notes Harry Craddock's ratio of 2:1:1 in The Savoy Cocktail Book, and then suggests a middle ground between Craddock's recipe and the "French School" equal parts recipe of 3:2:2, calling Embury's daiquiri formula "overly dry" for a sidecar.
   The earliest mention of sugaring the rim on a sidecar glass is 1934, in three books: Burke's Complete Cocktail & Drinking Recipes, Gordon's Cocktail & Food Recipes, and Drinks As They Are Mixed (a revised reprint of Paul E. Lowe's 1904 book).

Wikipedia

2 1/2 ounces cognac

1 ounce triple sec

1/2 ounce fresh lemon juice

#256 Cocktail: Seelbach

      "For the last 20 years, if you were in the bar business and knew one thing about the bartender Adam Seger, it was that he was the man behind the Seelbach cocktail.
      The Seelbach is named after the Seelbach Hotel (today the Seelbach Hilton), a storied century-old lodging in downtown Louisville, Ky., that is mentioned briefly in “The Great Gatsby.” Shortly after being put in charge of the hotel’s bar and restaurant operations in 1995, Mr. Seger declared that he had discovered a recipe for a pre-Prohibition cocktail that was once the hotel’s signature drink. He tested it, liked it and put it on the menu.
        After two decades of yarn-spinning, Mr. Seger, 47, who left the hotel in 2001 and recently helped open the Tuck Room in downtown Manhattan, has decided to come clean that he concocted not only the drink but also the story behind it."

The New York Times

        The cocktail is beautifully delicious!!! The adding of the Cointreau gives a really nice orange flavor and the bourbon compliments it with a nice sweeteness. One of the most delicious champagne cocktails I ever had

 3/4 ounce bourbon

1/2 ounce triple sec

7 dashes Angostura bitters

7 dashes Peychaud's bitters

8 ounces Champagne

#252 Cocktail: Sage Margarita

    One word for this one....Delicious!!! As I said before, I am not the biggest fan of the tequila, but this one, I can drink it all day long.....if I would know it's safe to do that :)
     The cocktail was created by Ryan Magarian of the Zoe Restaurant in Seattle....and I thank him for this.

2 ounces  Sauza Hornitos tequila

1/2 ounce triple sec

3/4 ounce fresh lime juice

1/4 ounce simple syrup

3 large fresh sage springs

#247 Cocktail: Rosebud

  The cocktail was adaprted from a recipe contributed to webtender.com by Michael Henderson in 1997. The original recipe is different but Gaz played a little with the drink because the ingredients looked like they will work well together
   The cocktail is kinnda strong and the vodka has a really strong taste for my liking. Since I am not a big fan of vodka (I like vodka cocktails, but only when I can't feel the taste) this one is not one of my favorites. But it might be one of yours!

1 1/2 ounce citrus vodka

1 ounce triple sec

1/2 ounce fresh pink grapefruit juice

1/4 ounce fresh lime juice

#242 Cocktail: Ritz of New York

   This cocktail was invented by the famous Dale de Groff, also known as the King of Cocktails or King Cocktail
   The New York Times in 2015 called DeGroff "one of the world’s foremost cocktail experts", and wrote that his book "The Craft of the Cocktail" is considered an essential bartending reference. From 1987 to 1999 DeGroff rose to prominence in the Rainbow Room at Rockefeller Center in New York City. He is the founding president of the Museum of the American Cocktail in New Orleans, and a partner and consultant in the Beverage Alcohol Resource (BAR) group.

1 ounce cognac

1/2 ounce triple sec

2 dashes maraschino liqueur

1/4 ounce fresh lemon juice

chilled dry champagne

#240 Cocktail: Oriental

      The cocktail was adapted from a recipe in "The Savoy Cocktail Book" 1930, which also notes that an American man desperately ill with fever in the Philippines in 1924, gave the doctor who saved his life the recipe for this drink by way of thanks.
       The original recipe was made with rye whiskey, but Gaz Regan offered a choice of whiskey styles and also changed the adding of curacao to triple sec to cut a little the sweetness of the drink

1 1/2 ounce rye whiskey or bourbon

3/4 ounce sweet vermouth

3/4 ounce triple sec

1/2 ounce fresh lime juice

#230 Cocktail: Pegu Club

       The Pegu Club or the Pegu is a gin-based cocktail that was the signature drink of Burma's Pegu Club. The club was located just outside Rangoon, and its members were those Britons who were senior government and military officials and prominent businessmen. The club was named after the Pegu, a Burmese river. The recipe appears in the Savoy Cocktail Book of 1930 by Harry Craddock as "The Pegu Club Cocktail," and the 1930 edition of Cocktails by "Jimmy" late of Ciro's London as "Pegu Club." However, it appears to be first listed in Barflies and Cocktails by Harry McElhone of the famous Harry's New York Bar in Paris
       The Pegu Cocktail has all but disappeared from memory in present-day Myanmar, however there has been a resurgence in awareness and availability due to tourism. A version of the cocktail is served at the Governor's Residence Hotel and the historic Strand Hotel in Yangon, as well as the Road to Mandalay, which is an Orient Express cruise boat on the Irrawaddy River. It is also served at the Los Angeles Athletic Club's 100-year-old Invention bar, and there is a cocktail lounge in New York City that adopted it as its name.

(Wikipedia)

2 ounces Gin

1 ounce triple sec

1/2 ounce fresh lime juice

Angostura bitters to taste

Orange bitter 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

#209 Cocktail: Maiden's Blush

       The original recipe of this drink can be found in "The Savoy Cocktail Book" by Harry Craddock and it was later updated by Gary Regan in "The Joy of Mixology" (the book that I'm using) . Despite the ingredients, the proportions have been changed, because otherwise, you would had the feeling that you are drinking a glass of gin :)
       The name of the cocktail comes from the Maiden's Blush rose which has the same color as the drink

2 ounces gin

3/4 ounce triple sec

1/2 ounce fresh lemon juice

grenadine to taste

#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

  

#204 Cocktail: Missing Link

    The history for this cocktail is simple. It was created by Gaz Regan, after he realized that, until that point, no one thought of making a New Orleans Sour cocktail that had a rum base. The cocktail name it's self-explanatory.

1 1/2 ounce dark rum

1 ounce triple sec

1/2 ounce fresh lemon juice

#203 Cocktail: Meropolitan

      Ther are not so many things to say about this cocktail which is just a variation of the , more known, Cosmopolitan.
     The only difference in this recipe is that , instead of using the normal vodka, you have to use the Absolut Kurant vodka. The story behind the name Absolut Kurant is black currant, a typical Swedish berry from which the flavor is taken. When launched in 1992 it was a tribute to the Swedish origin of Absolut Vodka. Originally it was even supposed to be called Absolut Vinbär since the Swedish word for black currant is vinbär. Only thing was that the English pronunciation would have been wine bar.
( www.absolut.com )

1 1/2 ounce Absolut Kurant

1 ounce triple sec

1/2 ounce fresh lime juice

cranberry juice to taste

#201 Cocktail: Mimosa

   A cocktail composed of equal parts champagne (or other sparkling wine) and chilled citrus fruit juice, usually orange juice unless otherwise specified (e.g. a grapefruit juice mimosa). It is traditionally served in a tall champagne flute with a morning brunch, to guests at weddings, or as part of "1st Class" service on some passenger railways and airlines.
   It is believed to have been invented circa 1925 in the Hôtel Ritz Paris by Frank Meier. It is probably named after the common name in Anglophone Europe for the yellow flowers of Acacia dealbata
  The cocktail recipe can be improved by adding the triple sec, Cointreau or Grand Marnier and also play a little with the quantities

1/2 ounce triple sec

1 1/2 once fresh orange juice 

3 1/2 ounce champagne

#198 Cocktail: Margarita

  Well, what can you have on a hot day like today ( 33 degrees Celsius) than a wonderful and refreshing Margarita.
   Let's take a look at this oft-told tales:
     1. Daniel Negrete for his girlfriend, Margarita, whenn he was the manager of the Garci Crespo Hotel in Puebla, Maxico, 1936. Apparently Margarita liked to eat salt with ever she drank, so the salt rim made in unnecessary for her to keep reaching for the salt bowl
     2. Vern Underwood, a tequila distributor for Jose Cuervo, made Johnnie Durlesser, a bartender of Los Angeles restaurant the Tail of the Cock, as being the man who re-created a drink he'd had in Mexico, dubbing it the Margarita.
     3. Jazz musician Teddy Stauffer, among oters, attributed the drink to Margarita Sames of San Antonio, Texas. This claim was backed up by Helen Thompson, who wrote, in Texas Monthly magazine in 1991, that socialite Sames, noting that she didn't like weak drinks or weak men, claimed to have created the drink for Nicky Hilton - one of the Hotel Hilton, of course, and coincidentally, the owner of the Tail of the Cock at that time.
     We can continue with these stories regarding the invention of the cocktail, but the most important thing is that, at some point in time, someone, somewhere, mixed this, and created one of the most iconic drinks of all times.

1 1/2/ ounce Tequila

1 ounce triple sec

1/2 ounce fresh lime 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

#189 Cocktail: Maiden's Prayer

   The cocktail is adapted from Harry Craddock's 1930 "Savoy Cocktail Book" recipe.
   Well, there is the name. And with cocktails, there is usually a story attached to the name. In this case, the story starts with an ultra-popular 19th century musical piece “The Maiden’s Prayer” about the purity of young women. All good. But with cocktail types being what they are, someone in the early 20th century decided to give the name to a cocktail with, perhaps, a lascivious wink. To make matters worse, the name was applied to multiple different (and sometimes god-awful) drinks, one of which Esquire, in 1949, suggested be “served on the edge of the couch”. Ugh. Maybe they should have called that cocktail “The Lecher’s Quest”. In any event, confusion and sleaze do not make for popular cocktails (well maybe a little sleaze, but certainly not confusion). But there are good versions of the Maiden’s Prayer, you just need to look in the right places. (www.putneyfarm.com)

1 ounce gin

1 ounce triple sec

1/2 fresh lemon juice

1/2 fresh orange juice

Angostura bitters to taste

#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

 

#168 Cocktail: Kamikaze

   The Kamikaze, like the Gimlet, is one of the simplest cocktails out there, but that doesn't mean that is not tasty.
    Classic Cosmopolitans. Restaurants Hospitality, April, 2001, by Robert Plotkin:
"In the 1980s the Gimlet morphed into the Kamikaze, the ultra popular cocktail made with vodka, Rose's lime juice, and a shot of Cointreau. Even now in its third decade, an icy Kamikaze in classy stemware is a 'can't miss' proposition."
     "A Kamikaze was originally simply a shot of cheap vodka that had been doctored with a few drops of Rose's lime juice as a smoothing agent. As cheap vodkamakers started adding sugar and citric acid on their own to the bottles, the practice became less popular. People forgot why you'd add such a small amount of Rose's to a Kamikaze and so it turned into another name for a Gimlet. Somewhere along the line someone added some triple sec, and you got the new Kamikaze." - Mbanu, Webtender Forum.

1 1/2 ounce vodka

1 ounce triple sec

1/2 ounce fresh lime juice

#163 Cocktail: James Joyce

    The cocktail is just a twist of the classic cocktail, the Oriental.
     This one was "invented" when Gary Regan asked a bartender for an Oriental cocktail, which has as a base spirit rye whiskey, and the bartender used irish whiskey instead. Gary told the bartender " The mistake is the portal of discovery" quoting James Joyce and so...this new cocktail was born

1 1/2 ounces Irish whiskey

3/4 ounce sweet vermouth

3/4 ounce triple sec

1/2 ounce fresh lime juice