#92 Cocktail: Caribbean Cosmopolitan

  This cocktail is nothing else but a twist on the cltassic Cosmopolita (see the name) by adding a tropical juice such as the pineapple juice.
   No big history behind this one, just that was created by Garry Reggan for Trotter's Bar in Trinidad. Based on this recipe, you can experiment with different base spirits like citrus vodka or the orange-flavored rum.

2 ounces Bacardi Limon

1/2 ounce triple sec

1/2 ounce fresh lime juice

1/4 ounce pineapple juice

1/4 ounce cranberry juice

Angostura bitters to taste

#91 Cocktail: Caribbean Squirrel

  The cocktail is just a twoist on the pink squirrel cocktail. It was made first by Gaz Reggan and, I guess that the name comes from the fact that the base liquor for this one is rum.
     Unfortunatelly, creme de noyau is kindda hard to get here in Germany, so I am using a replacement, Frangellico, instead. That's why the cocktail doesn't have the red-ish color like is suppose to have. But is still taste really good. So if yoou have the possibility to find Creme de Noyau, than make it with that, otherwise, the alternative is not bad at all.

1 1/2 ounce Rum

3/4 ounce Creme de Noyau

3/4 fresh lemon juice

#90 Cocktail: Copper Swan

   Made by Gaz Regan for the Whisky magazine.
" I came up with this one a couple of years ago for an article in Whisky magazine. Highland Park is a great malt to pair with the apricot brandy, and other brands, especially the ones with a goodly amount of smoke in this character will fare well in this drink."

Gaz Regan

This cocktail pays homage to the swan-necked copper pot stills traditionally used to produce Scottish whiskey.

2 1/2 ounces Highland Park single malt scotch

3/4 ounce apricot brandy

#89 Cocktail: Classic

      This is another Sidecar type of cocktail which in the original recipe, from Harry Craddock's book, is made with orange curacao, but in this one, Gaz Regan , replaced that ingredient with the triple sec.
      The drink is smooth and full of flavour. The maraschino liqueur adds  a lot of flavour to the cocktail and even if it's in a small quantity, you can feel it very powerful in the drink.
       I like it, cause I like the sidecar cocktail, so I think will go to my favorite list.

1 1/2 ounce brandy

1/2 ounce triple sec

1/2 ounce maraschino liqueur 

1/2 fresh lemon juice

#88 Cocktail: Crux

   Crux is a small constellation in the southern sky, sometimes called the Southern Cross, and is part of the constellation Centaurus.
    This cocktail is another New Orleans sour type of a drink, but a more mellow one due to the use of the Dubonnet which is a sweet wine aperitif and is used in the same quantity as the brandy and the triple sec.
    The recipe is adapted from the "Jones' Complete Barguide" a book which was published in 1977 and contains around 4000 cocktail recipes

3/4 ounce Brandy

3/4 ounce Dubonnet 

3/4 ounce triple sec

3/4 ounce fresh lemon juice

#87 Cocktail: Cherry Blossom

     Perhaps that there is not a better time to make this cocktail than in the spring, when the cherry flowers appear. I am lucky that I am at letter C and I have the possibility to make this wonderful drink.
     The drink is a new orleans sour which means that should contain a liquor base, a sweet liqueur, lemon juice and either triple sec or orange curacao
      This is adapted from Harry Craddock's 1930 recipe and is nothing more than a variation on the Sidecar, using the cherry brandy as the extra ingredient

1 ounce brandy

1 ounce cherry brandy

1/2 ounce triple sec

1/2 ounce lemon juice

#86 Cocktail: Caipiroshka

     Caipiroska is a form of Caipirinha prepared with vodka instead of the usual cachaça. It is a popular cocktail in Brazil, Paraguay, Uruguay and Argentina. It is also sometimes known as Caipivodka and Caipirodka. It has grown in popularity in recent years as access to international vodkas continues to diversify in South America.
     Squeeze juice from lime wedges into the glass. Place one of the lime wedges into the glass and add sugars. Muddle sugar with the lime wedges. Be careful not to overdo the muddling of the lime rind as it may introduce too much of the essential oils from the lime and make the drink too bitter. Pour in vodka and stir well until the sugar is dissolved. Add crushed ice and stir to melt some of the ice. Garnish with lime slice or wedge and serve.
      Some bartenders advocate placing all of the lime wedges into the glass without squeezing them, adding the sugar and muddling the lime wedges and sugar together well to release the juice and essential oils from the limes.
     Another variation is to use either all white sugar, or all raw or turbinado sugar. Using all white sugar will result in a clearer drink, while using raw or turbinado sugar will result in a more or less tan-color drink. As with any cocktail, the proportion of ingredients and subtleties of technique will result in differing nuances of flavor.

4 - 6 lime wedges

1 tablespoon granulated sugar

3 ounces vodka