#286 Cocktail: Tom Collins

    One of the oldest cocktails. First memorialized in writing in 1876 by Jerry Thomas, "the father of American mixology", this "gin and sparkling lemonade" drink is typically served in a Collins glass over ice. A "Collins mix" can be bought premixed at stores and enjoyed alone (like a soft drink) or with gin.
     There's a lot to say about this drink, and if I would put all here, would be a loooooong post. So I will keep this short.

2 1/2 ounces gin

1 ounce fresh lemon juice

3/4 ounce simple syrup

soda

#285 Cocktail: Tsar's Champagne

   The recipe was submitted by pioneer spirits writer Herb Silverman who said that he heard of it from a Russian in 1945 and that it was supposedly the favorite drink if the tsars of Russia.
    Even if it sounds that will blow your head off, it's not that bad when you drink it. I might have to see what happens later.

2 ounces chilled vodka

3 1/2 ounce chilled champagne

#284 Cocktail: Toasted Almond

  I know it looks like the White Russian, but it is not. Probably someone (I have no idea who) created it for the ones who do not enjoy White Russian.
   It's quite tasty, but it's a little too sweet for me. It happens when you combine only two liqueurs. Easy way to make it and if you don't like vodka, this one is for you.

 1 1/2 ounce Amaretto

1 1/2 ounce Kahlua 

1 ounce cream  

#283 Cocktail: Tiepolo

    One of the cocktails that enter in the "most easy to make" type of drinks. This is just a strawberry variation of the well known Bellini. If you like sweet cocktails,this is one for you.
      Do know who created the cocktail, but the name might come from the eighteenth-century Italian artist Giovanni Battista Tiepolo

2 ounces strawberry puree

3 1/2  ounces chilled prosecco

#282 Cocktail: Teresa

    A really unusual drink where the base is not a strong spirit but a softer one. A little to sweet for my taste, but nonetheless a really tasty one.
     It was adapted from a recipe by Rafael Ballesteros of  Spain. Campari, a bitter aperitif of Italy, is often married to fruit juices such as grapefruit juice or orange juice, but Rafael took it a step further and used creme de cassis, finishing by adding lime juice to the mix and creating a complex marvel of a drink

2 ounces Campari

3/4 ounce Creme de Cassis

1 ounce fresh lime juice

#281 Cocktail: White Russian

   The traditional cocktail known as a Black Russian, which first appeared in 1949, becomes a White Russian with the addition of cream. Neither drink is Russian in origin, but both are so named due to vodka being the primary ingredient. It is unclear which drink preceded the other.
   The Oxford English Dictionary refers to the first mention of the word "White Russian" in the sense of a cocktail as appearing in California's Oakland Tribune on November 21, 1965. It was placed in the newspaper as an insert: "White Russian. 1 oz. each Southern, vodka, cream", with "Southern" referring to Coffee Southern, a short-lived brand of coffee liqueur by Southern Comfort.

   Though long regarded as a boring and unsophisticated drink, the White Russian saw a surge in popularity after the 1998 release of the film The Big Lebowski. Throughout the movie, it appears as the beverage of choice for the protagonist, Jeffrey "The Dude" Lebowski. On a number of occasions he refers to the drink as a "Caucasian".

2 ounces vodka

1 ounce Kahlua 

1 ounce cream

#280 Cocktail: The Third Degree

  The cocktail can be found in the Savoy Cocktail book as a drier alternative to another cocktail called, The Forth Degree. The first one consists in equal parts of gin, vermouth and a dash of absinthe, an the latter one diminishes the amount of vermouth
   

2 1/2 ounces vodka or gin

1/2 ounce dry vermouth

Absinthe or absinthe substitute to taste