#162 Cocktail: Irish Coffee

   Although different variations of coffee cocktails pre-date the now-classic Irish coffee by at least 100 years, the original Irish coffee was invented and named by Joe Sheridan, a head chef in Foynes, County Limerick but originally from Castlederg, County Tyrone. Foynes' port was the precursor to Shannon International Airport in the west of Ireland. The coffee was conceived after a group of American passengers disembarked from a Pan Am flying boat on a miserable winter evening in the 1940s. Sheridan added whiskey to the coffee to warm the passengers. After the passengers asked if they were being served Brazilian coffee, Sheridan told them it was "Irish coffee".
  Stanton Delaplane, a travel writer for the San Francisco Chronicle, brought Irish coffee to the United States after drinking it at Shannon Airport, when he worked with theBuena Vista Cafe in San Francisco to start serving it on November 10, 1952, and worked with the bar owners Jack Koeppler and George Freeberg to recreate the Irish method for floating the cream on top of the coffee, sampling the drink one night until he nearly passed out

2 ounces Irish Whiskey

  3 or 4 ounces strong dark coffee

simple syrup to taste

1 or 2 ounces fresh whipped cream

#161 Cocktail: Irish Squirrel

   This one goes in the "Squirrel" Sour category, started from the classic Pink Squirrel and, by changing the main ingredient (here the Irish whiskey) several cocktails were created.
   No history for this one, just a plain tasty cocktail for all of you who enjoy the Irish whiskey

1 1/2 ounce Irish Whiskey

3/4 ounce creme de noyau

1/2 ounce fresh lemon juice

#160 Cocktail: Irish Peach Cream

   The cocktail was created by Gaz Regan's wife, Mardee in the late 1990's. The name oof the cocktail is obviously form the two ingredients that make the drink, the irish cream and the peach vodka.
   A sweet creamy drink with a smooth taste of peach, this cocktail can be made with any other flavor of vodka and, of course, the name has to be changed :)

2 ounces Baileys Irish Cream

2 ounces peach vodka

#159 Cocktail: Income Tax

   The cocktail is almost identical to another drink called "Bronx". Just by adding the Angostura bitters to the recipe, the "Bronx" was transformed into "Income Tax".
    The origin of the cocktail is unknown. Some people say that first appeared in the "Savoy Cocktail Book", others say that was first published in "Mr. Boston". Also the name history is also unknown. But when you think that the Angostura is bitter and also the taxes are bitter, then we might come to a conclusion about the name.

     1 1/2 ounce Gin

1/4 ounce Dry Vermouth

1/4 ounce Sweet Vermouth

1 ounce fresh orange juice

Angostura bitters to taste

#158 Cocktail: Haymaker

    I'm a little bit confused regarding the ingredients and the history of this cocktail. Everywhere I searched this cocktail, the ingredients are  totally different than what I have.
    In the book that I have, "The joy of Mixology", Gaz Regan says that it was adapted from a recipe by Ted Haigh (Dr. Cocktail), but I found no evidence, while searching the internet. But, the master knows!
     With the apple aroma from the calvados, a little bit of bitterness and refreshing taste of the grapefruit juice, the sweetness of the Dubonnet makes this cocktail a sophisticated and tasty drink

2 ounces Calvados

1/2 ounce Triple Sec

1/2 ounce Dubonnet

1/2 fresh grapefruit juice

#157 Cocktail: Hot Toddy

   Feeling sick? Get a Hot Toddy! Will help you a lot.
The Hot Toddy is a simple winter drink prepared with liquor, hot water, honey and spices.
   The Dublin-born physician, Robert Bentley Todd (1809–1860), was known for his prescription of a hot drink of brandy, canella (white cinnamon), sugar syrup and water. This was called a "Hot toddy".

    It has also been suggested that the name comes from the toddy drink in India, produced by fermenting the sap of palm trees. The term could have been introduced into Scotland by a member of the East India Company.

    Despite the theories, the history of this drink is uncertain. One thing remains certain, it get's you warm.

3 whole cloves

1 cinnamon stick

1 tspn honey

4-5 ounces boiling water

2 ounces bourbon, scotch, brandy, rye

freshly grated nutmed

#156 Cocktail: Hurricane

      Even if the summer is gone, that doesn't mean that we should stick to the hot tea or toddies. The Hurricane, as you may see, is a tropical, summer cocktail, a mix of several juices and rum, which makes it extremely delicious.
       The creation of this passion fruit–colored relative of a daiquiri is credited to New Orleans tavern owner Pat O'Brien. The bar allegedly started as a speakeasy called Mr. O'Brien's Club Tipperary and the password was "storm's brewin'."
      In the 1940s, he needed to create a new drink to help him get rid of all of the less-popular rum that local distributors forced him to buy before he could get a few cases of more popular liquors such as scotch and other whiskeys. He poured the concoction into hurricane lamp–shaped glasses and gave it away to sailors.
      The drink caught on, and it has been a mainstay in the French Quarter ever since. It is more commonly served in a disposable plastic cup, as New Orleans laws permit
drinking in public and leaving a bar with a drink, but they prohibit public drinking from glass containers.

Wikipedia

1 1/2 ounce light rum

1 1/2 ounce dark rum

1 ounce fresh orange juice

1 ounce fresh lemon juice

1/2 ounce simple syrup

2 ounce passion fruit

grenadine to taste