#274 Cocktails: Southside Fizz

   A beautiful cocktail, taste wise. It's a little like the classic Mojito but with gin as the base alcohol. I can say that it works perfect and it's really refreshing
   From what I saw in the recipe, the soda water can be also replaced by the tonic water or add a little Angostura aromatic bitters enrich the taste. I didn't do it, for I wanted to stick to the classic recipe, but you can try

4 lemon wedges

5-6 fresh mint leaves

2 tablespoons granulated sugar

2 1/2 ounces gin

Soda water 

#273 Cocktail: Stiletto

       Adapted from a recipe by Al Romeo of Anthony's, Huston, Texas.
       The recipe is really interesting for it incorporates the lime in a bourbon cocktail. There are not so many cocktails out there where this combination is used.
       I can tell you that the whole recipe works really well and the drink is really delicious

2 ounces bourbon

1/2 ounce amaretto 

1/2 ounce fresh lime juice

#272 Cocktail: Russian Squirrel

     From the "squirrel" class created by Gaz Regan, comes the Russia squirrel which, of course has as base alcohol......vodka
      Even if seems like an innocent drink, do not be fooled, it has 2 ounces of vodka and can do a little damage.

2 ounces vodka

1/2 ounce creme de noyau

1/2 ounce fresh lime juice

#271 Cocktail: Sloe Gin Fizz

     As the title says, it's just a Fizz cocktail where the base alcohol is sloe gin. Very good and refreshing drink for the hot summer days......even if here is still winter\ early spring
      The cocktail doesn't have known history (at least I didn't find one), so just enjoy it without knowing where it came from

2 1/2 ounces sloe gin

1 ounce fresh lemon juice

1/2 ounce simple syrup

#270 Cocktail: Scottish Squirrel

    This cocktail is from the "squirrel" family created by Gaz Regan. The name, is of course from the base alcohol, which here is scotch.
     The scotch goes really well with the nut flavor liqueurs, like Frangelico or Nocello, not only with the creme de Noyau.
     I used here Frangeico, because I do not have Creme de Noyau, that is why the color is not the typical red.

1 1/2 ounce Scotch

3/4 ounce Creme de Noyaux

3/4 ounce fresh lemon juice

#269 Cocktail: Stinger

    The Stinger originated about 1890. The cocktail may have been derived from The Judge, a cocktail made with brandy, crème de menthe, and simple syrup found in William Schmidt's 1892 cocktail book The Flowing Bowl. It was immediately popular in New York City, and quickly became known as a "society" drink (i.e. only for the upper-classes). According to bartender Jere Sullivan in his 1930 volume The Drinks of Yesteryear: A Mixology, the Stinger remained a critical component of the bartender's repertoire until Prohibition.
     The Stinger was not initially seen as a cocktail (i.e. a drink served before dinner), but rather a digestif (after-dinner drink). Writing in the 1910s and 1920s, humorist Don Marquis's "Hermione" (a fictional daffy society do-gooder) refused to refer to the Stinger as a cocktail, indicating its status in upper-class society. Over time, however, the Stinger came to be consumed like a cocktail.
     The Stinger was a popular drink during American Prohibition, for crème de menthe could mask the taste of the inferior-quality brandies then available. The Stinger began to lose favor with Americans in the late 1970s, and was not a well-known cocktail in the early 21st century.  (Wikipedia)

3 ounce Brandy

1/2 ounce white creme de menthe 

#268 Cocktail: Seven&Seven

      This one is a simple combination between a whiskey and 7Up juice. But, there is a catch. It works really good only with Seagram's Seven Crown whiskey. A really good American blended whiskey.
       Easy drink to make and really enjoyable. Not one of my favorites though

2 ounces Seagram's Seven Crown whiskey

3 ounces 7Up juice