#245 Cocktail: Rob Roy

    Created in 1894 by a bartender at the Waldorf Astoria in Manhattan, New York City. The drink was named in honor of the premiere of Rob Roy, an operetta by composer Reginald De Koven and lyricist Harry B. Smith loosely based upon Scottish folk hero Rob Roy MacGregor.
     A Rob Roy is similar to a Manhattan but is made exclusively with Scotch whisky, while the Manhattan is traditionally made with rye and today commonly made with bourbon or Canadian whisky.

(Wikipedia)

2 ounces Scotch

1 ounce Sweet vermouth

Peychaud's bitters to taste

#244 Cocktail: Raspberry Martini

    A very special and tasty twist of the classic martini. Uses an unusual vodka, the raspberry infused vodka and the dry vermouth is replaced by the sweet Grand Marnier.
    The cocktail is adapted from a recipe by Roy Finamore, New York City

2 1/2 ounce Raspberry vodka

1/2 ounce Grand Marnier

#243 Cocktail: Rum Runner

   A really tricky cocktail. When I say "tricky", I don't mean that it's hard to make it or uses some unusual ingredients. Nothing like that. It is tricky, because it might make you think that it's an inoffensive, sweet and gentle cocktail......until it will make you fall off the chair. so be very careful.
   The cocktail was made by Gaz Regan, using a combination of recipes found on the web. The cocktail is very tasty and refreshing, but it is  strong.

2 ounces 151-proof rum

1 1/2 ounce blackberry brandy

1 ounce creme de banane

1/2 fresh lime juice

grenadine to taste

#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

#241 Cocktail: Red Snapper

    The drink was adapted after the recipe donated by Gaston Lauryssen, then manager of the St. Regis Hotel, to the 1945 book "Crosby Gaige's Cocktail Guide and Ladies' Companion"
     This is a drink that was designed with 11am on Sunday in mind, and as such has been hijacked by the brunch munching masses. Next time you feel the fatigue wrought by too much dancing, order a Red Snapper and be sure to cast aspersions at the Bloody Mary crew.   (http://www.ginfoundry.com)

1 1/2 ounce tomato juice

1 1/2 ounce vodka

2 dashes Worcestershire sauce

2 dashes fresh lemon juice

sald and cayenne pepper to taste

#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

#239 Cocktail: Ramos Gin Fizz

      Henry C. Ramos invented the Ramos gin fizz in 1888 at his bar, the Imperial Cabinet Saloon on Gravier Street, New Orleans, Louisiana. It was originally called a "New Orleans fizz", and is one of the city's most famous cocktails. Before Prohibition, the drink's popularity and exceptionally long 12-minute mixing time had over 20 bartenders working at the Imperial at once making nothing but the Ramos gin fizz - and still struggling to keep up with demand. During the carnival of 1915, 32 staff members were on at once, just to shake the drink.
      The Roosevelt Hotel in New Orleans also popularized the drink, abetted by Governor Huey Long's fondness for it. In July 1935, Long brought a bartender named Sam Guarino from the Roosevelt Hotel to the New Yorker Hotel in New York City to teach its staff how to make the drink so he could have it whenever he was there. The Museum of the American Cocktail has newsreel footage of this event. The Roosevelt Hotel group trademarked the drink name in 1935 and still makes it today.

2 ounces Gin

1 ounce cream

1 raw egg white

1/2 ounce simple syrup

1/2 ounce fresh lemon juice

1/2 ounce fresh lime juice

1/4 ounce orange flower water

club soda