Indebth Study of Cocktails

8/2/2019 Indebth Study of Cocktails

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TALES OF COCKTAIL

A typical cocktail, served in a cocktail glass.

A cocktail is a mixed drink containing two or more ingredients.

Originally a mixture of distilled spirits, sugar, water, and bitters, theword has gradually come to mean almost any mixed drinkcontaining alcohol.

A cocktail today usually contains one or more types of liquor andone or more mixers, such as bitters, fruit juice, fruit, soda, ice, sugar,honey, milk, cream, or herbs.

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HISTORY OF COCKTAIL

Flaming cocktails.

The earliest known printed use of the word cocktail was in TheFarmers Cabinet, April 28, 1803:

Drank a glass of cocktail excellent for the head . . . Calld at theDocts. Found Burnham he looked very wise drank anotherglass of cocktail.

The earliest definition of "cocktail" was in the May 13, 1806,edition of theBalance and Columbian Repository, a publication inHudson, New York, in which an answer was provided to thequestion, "What is a cocktail?". It replied:

Cocktail is stimulating liquor composed of spirits of any kind,sugar, water, and bitters it is vulgarly called a bittered sling andis supposed to be an excellent electioneering potion, inasmuch as itrenders the heart stout and bold, at the same time that it fuddles the

head. It is said, also to be of great use to a Democratic candidate:because a person, having swallowed a glass of it, is ready toswallow anything else.

Compare the ingredients listed (spirits, sugar, water, and bitters)with the ingredients of an Old Fashioned.

The first publication of a bartenders' guide which included cocktailrecipes was in 1862 How to Mix Drinks; or, The Bon Vivant's

Companion, by "Professor" Jerry Thomas. In addition to listings ofrecipes for Punches, Sours, Slings, Cobblers, Shrubs, Toddies, Flips,and a variety of other types of mixed drinks were 10 recipes fordrinks referred to as "Cocktails". A key ingredient whichdifferentiated "cocktails" from other drinks in this compendium was

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the use of bitters as an ingredient, although it is not used in manymodern cocktail recipes.

The first "cocktail party" ever thrown was allegedly by Mrs. Julius

S. Walsh Jr. of St. Louis, Missouri, in May 1917. Mrs. Walshinvited 50 guests to her home at noon on a Sunday. The party lastedan hour, until lunch was served at 1 pm. The site of this first cocktail

party still stands. In 1924, the Roman Catholic Archdiocese of St.Louis bought the Walsh mansion at 4510 Lindell Boulevard, and ithas served as the local archbishop's residence ever since.

During Prohibition in the United States (19201933), when the saleof alcoholic beverages was illegal, cocktails were still consumedillegally in establishments known as speakeasies. The quality of thealcohol available was far lower than was previously used, and

bartenders generally put forth less effort in preparing the cocktails.There was a shift from whiskey to gin, which does not require agingand is thus easier to produce illicitly.

Cocktails became less popular in the late 1960s and 1970s, as otherrecreational drugs became common. In the 1980s cocktails again

became popular, with vodka often substituted for gin in drinks suchas the martini. Traditional cocktails and gin are starting to make acomeback in the 2000s.

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Pia Colada cocktails with pieces of coconut.

There are several claims about the origin of the term "cocktail,"many of which are fanciful and few of which are supported by

documentary evidence. Among them are:

A tavern near Elmsford, New York was popular with theofficers of the Revolutionary soldiers of Washington andLafayette. The American troops preferred whiskey or gin, theFrench preferred wine or vermouth. All enjoyed a bit of

brandy or rum. Sometimes late in the evenings, in a spirit ofcamaraderie, the spirits were mixed from one cup to anotherduring toasts. A soldier stole a rooster from the tavern owner'sneighbor, who was believed to be a Tory supporter of GeorgeIII of the United Kingdom. The rooster was promptly cookedand served to the customers, with the tail feathers used toadorn the accompanying drinks. The toasts accompanying thismeal were "vive le cocktail" and the mixed drinks were socalled ever after.

Another etymology is that the term is derived from coquetier,a French double-ended egg-cup which was used to serve the

beverage in New Orleans in the early 19th century.

DERIVATIVE USES

The word "cocktail" is sometimes used figuratively for a mixture ofliquids or other substances. For example, the usage of such a wordcould be as follows: "120 years of industry have dosed the area's

soil with a noxious cocktail of heavy metals and chemicalcontaminants".

A makeshift incendiary bomb consisting of a bottle of inflammableliquid (usually gasoline) with a flaming rag attached is known as a"Molotov cocktail."

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Martini (cocktail).

Martini ( Dry )

IBA Official Cocktail

The martini is one of the most widelyknown cocktails.

Type Cocktail

Primary

alcohol by

volume

Gin

Served Straight up; without ice

Standard

garnishOlive or lemon peel

Standard

drink wareCocktail glass

IBA specified

ingredients

5.5 cl gin

1.5 cl dry vermouth

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Preparation

Pour all ingredients intomixing glass with icecubes. Stir well. Strain inchilled martini cocktail

glass. Squeeze oil fromlemon peel onto thedrink, or garnish witholive.

The martini is a cocktail made with gin and vermouth andgarnished with an olive. Over the years, the martini has become one

of the most well-known mixed alcoholic beverages. H. L. Menckenonce called the martini "the only American invention as perfect asthe sonnet", and E. B. White called it "the elixir of quietude" It is thedrink of the one-time "three-martini lunch" of business executives.

The martini is one of six basic drinks listed in David A. Embury'sclassic, The Fine Art of Mixing Drinks, along with many otherfavorite cocktails.

PREPERATION

While variations are many, a standard modern martini is anapproximate four to one ratio, made by combining approximatelytwo ounces (or 55ml) of gin, and approximately half an ounce (or15ml) of dry vermouth. Some prefer somewhat less vermouthabout a five or six to one proportion of gin to vermouth. Many

bartending schools insist that a cocktail shaker tends to dull the taste

of the vermouth. However, shaker mixing is common due toinfluences of popular culture, notably the fictional spy James Bond,who always asked for his vodka martinis "shaken, not stirred" (theJames Bond version of the martini was originally a Vesper), andsuper-sleuth Nick Charles (William Powell) in The Thin Man(1934), who instructed a bartender, "A dry Martini you always

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shake to waltz time." The ingredients are mixed then strained andserved "straight up" (without ice) in a chilled cocktail glass, andgarnished with either a green olive or a twist of lemon (a strip of the

peel, usually squeezed or twisted to express volatile oils onto the

surface of the drink).

Martini origins and mixology

Martini & Rossi created Martini Russo dry vermouth in 1863. Whenthe drink arrived in the US a bartender may have mixed some ginwith the Martini brand vermouth and simply called the drink amartini. If this is the case, the name and place of this event areunknown, but the name similarities of Martini vermouth and theAmerican martini cocktail are evident. The presence of Martini

brand vermouth that derives its name from an Italian family suggeststhat the martini cocktail originated in the US after the Martini andRossi vermouth was imported into America in the 19th century.

A martini made with Lillet Blanc and 3 olives speared by atoothpick

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W. Somerset Maugham declared that "martinis should always bestirred, not shaken, so that the molecules lie sensuously one on topof the other," James Bond from the Ian Fleming books ordered his"shaken, not stirred", a departure from the default and properly

called aBradford. Recent medical research has shown that shakenmartinis have a slightly higher antioxidant level than those stirred,though the exact mechanism for this was not derived.

In some places, a shaken martini is referred to as a "martini JamesBond" or a "007" Fleming actually named one of Bond's drink the"Vesper", after the heroine of the first novel Casino Royale, thoughit is a specific recipe using gin, vodka, and Lillet.

Some references also cite a classic difference in the fundamentalrecipe of the drink while the modern martini uses very littleVermouth in relation to gin or vodka, it is documented that pre-

prohibition martinis were equal parts gin and vermouth. Theabundance of "dry" vermouth, and not its absence, is said to be theorigin of the drink's name.

Martini variations

The Martinez

The Martinez is considered by many to be "the great grandfather ofthe Martini cocktail"

Dash of bitters; 2 dashes maraschino liqueur; 1 pony Old Tom gin; 1wine glass vermouth; 1/4 slice lemon;

Mix all ingredients, except lemon, in a shaker with cracked ice, stir(not shake), then strain into a chilled cocktail glass. Note: Original

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recipe advised adding two dashes of "gomme (sugar) syrup, if theguest prefers it very sweet."

Gibson Martini

Gibson martiniIBA Official Cocktail

Type Cocktail

Primary

alcohol by

volume

Gin

Served stirred

Standard

garnishsilverskin onion

Standard drink

wareCocktail glass

IBA specified

ingredients

6cl (6 parts) gin

1cl (1 part) dry

vermouth

Preparation

*Stirwell in a shakerwith ice, then straininto glass. Garnish andserve

Although Charles Dana Gibson is most likely responsible for thecreation of the Gibson martini (where a pickled onion serves as the

garnish), the details are debated and several alternate stories exist. Inone story, Gibson challenged Charley Connolly, the bartender of thePlayers Club in New York City, to improve upon the martini'srecipe, so Connolly simply substituted an onion for the olive andnamed the drink after the patron. Other stories involve differentGibsons, such as an apocryphal American diplomat who served in

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Europe during Prohibition. Although he was a teetotaller, he oftenhad to attend receptions where cocktails were served. To avoid anawkward situation, Gibson would ask the staff to fill his martiniglass with cold water and garnish it with a small onion so that he

could pick it out among the gin drinks. A similar story postulates asavvy investment banker named Gibson, who would take his clientsout for the proverbial three-martini business lunches. He purportedlyhad the bartender serve him cold water, permitting him to remainsober while his clients became intoxicated; the cocktail oniongarnish served to distinguish his beverage from those of his clients.

Another version of the origin story, included in The Good Man's

Weakness by Charles McCabe, states that the drink was created inSan Francisco by Walter D. K. Gibson (18641938) at theBohemian Club around 1898 or 1900.

In popular culture

Western culture has created a virtual mythology around the martini,in part because of the many legendary historical and fictional figureswho favoured it, among them Winston Churchill, Truman Capote, J.

Robert Oppenheimer, F. Scott Fitzgerald, Ernest Hemingway, CaryGrant, U.S. Presidents Franklin Delano Roosevelt and Richard M.

Nixon, and the fictional James Bond.

The martini has become a symbol for cocktails and nightlife ingeneral; American bars often have on their signs a picture of aconical martini glass garnished with an olive. InMartini, StraightUp: The Classic American Cocktail, Lowell Edmunds, a classics

professor and doyen of martini lore, analyzes the cocktail's symbolicpotency in considerable depth.

The martini appears frequently in books and movies in Anglo-American culture. The best-known fictional martini drinker is IanFleming's James Bond, who is famous for his preferred drink, a verydry vodka martini "shaken, not stirred" Next best-known fictional

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martini consumers are Captains Hawkeye Pierce, Trapper JohnMcIntyre, and BJ Hunnicutt who have their own still in their tent,"The Swamp", to meet their martini needs. The super-sleuth NickCharles (played by William Powell) in The Thin Man (1934)

famously instructed a bartender: You see, the important thing is therhythm. You always have rhythm in your shaking. Now a Manhattanyou shake to a foxtrot. A Bronx to a two-step time. A dry Martiniyou always shake to waltz time."

What is a Cocktail? What is the History of

the Cocktail?

The official definition of a Cocktail according to the modernMerriam-Webster Dictionary is "an iced drink of wine or distilledliquor mixed with flavoring ingredients." That's a pretty broaddefinition, but reflects the modern practice of referring to almost anymixed drink as a Cocktail. The first published definition of theCocktail appeared in an editorial response in The Balance andColumbian Repository of 1806. This read: "Cocktail is stimulatingliquor, composed of spirits of any kind, sugar, water and bitters It is

this definition of ingredients that still refers to the "ideal cocktail."

When was the cocktail created?

People have been mixing drinks for centuries but it wasn't until the17th and 18th centuries that the precursors of the Cocktail became

popular enough to be recorded in history. It's unclear where, who,

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and what went into the creation of the original Cocktail, but it seemsto be a specific drink rather than a category of mixed drinks duringthat time.

The first published reference to the Cocktail appears in theFarmer'sCabinet(Amherst, New Hampshire, April 28, 1803). The spoofeditorial tells of a "lounger" who, with an 11 a.m. hangover, "Drank a glass of cocktail - excellent for the head" InImbibe!,David Wondrich attributes the first known Cocktail recipe in print toCaptain J.E. Alexander in 1831 who calls for brandy, gin or rum in amix of "a third of the spirit to two-thirds of the water; add bitters,and enrich with sugar and nutmeg"

Where did the name Cocktail come from?

There are as many stories behind the origin of the name Cocktail asthere are behind the creation of the Margarita or the Martini. Asalways, some are preposterous, some believable and who knows,one may be the truth. None the less, the stories are interesting.

A popular story behind the Cocktail name refers to a rooster'stail (orcock tail) being used as a Colonial drink garnish. There

are no formal references in recipe to such a garnish. In the story in The Spy (James Fennimore Cooper, 1821) the

character "Betty Flanagan" invented the Cocktail during theRevolution. "Betty" may have referred to a real-life innkeeperat Four Corners north of New York City by the name ofCatherine "Kitty" Hustler. Betty took on another non-fictionface, that ofBetsy Flanagan. Betsy likely not a real womanthough, but the story says she was a tavern keeper who servedFrench soldiers in 1779 a drink garnished with tail feathers ofher neighbor's rooster. We can assume that Kitty inspiredBetty and Betty inspired Betsy, but whether or not one of thethree are responsible for the Cocktail is a mystery.

The rooster theory is also said to have been influenced by thecolors of the mixed ingredients, which may resemble the

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colors of the cock's tail. This would be a good tale today givenour colorful array of ingredients, but at the time spirits werevisually bland.

The British publication,Bartender, published a story in 1936

of English sailors, of decades before, being served mixeddrinks in Mexico. The drinks were stirred with a Cola deGallo (Cock's tail), a long root of similar shape to the bird'stail.

Another Cocktail story refers to the leftovers of a cask of ale,called cock tailings. The cock tailings from various spiritswould be mixed together and sold at a lower priced mixed

beverage of questionable integrity.

Yet another unappetizing origin tells of cockale, a mash of alemixed with whatever was available to be fed to fighting cocks.

Cocktail may have derived from the French term for egg cup,coquetel. One story that brought this reference to Americaspeaks of Antoine Amedie Peychaud of New Orleans whomixed his Peychaud bitters into a stomach remedy served in acoquetel. Not all of Peychaud's customers could pronounce theword and it became known as Cocktail. This story doesn't add

up because of conflicting dates. The word Cocktail may be a distant derivation of the name for

the Aztec goddess, Xochitl. Xochitl was also the name of aMexican princess who served drinks to American soldiers.

It was an 18th and 19th century custom to dock draft horses'tales. This caused the tales to stick up like a cocks tail. As thestory goes, a reader's letter to the balance explains that whendrunk these Cocktails made you cock your tailup in the samemanner.

Another horse tail supposes the influence of breeders term fora mix breed horse, orcock-tails. Both racing and drinkingwere popular among the majority of Americans at the time andit's possible the term transferred from mixed breeds to mixeddrinks.

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There's a quirky story of an American tavern keeper whostored alcohol in a ceramic, rooster-shaped container. When

patrons wanted another round they tapped the rooster's tail. In George Bishop's The Booze Reader: a Soggy Saga of Man

in His Cups (1965) he says, "The word itself stems from theEnglish cock-tail which, in the middle 1800's, referred to awoman of easy virtue who was desirable but impureandapplied to the newly acquired American habit of bastardizinggood British Gin with foreign matter, including ice."

The basics of making a proper cocktail.

Types of cocktails:

Cocktails can be separated into two main categories:

Short drinks typically contain between 6 to 12 cl. of liquidsand tend to be consumed as a digestive drinks. These ShortDrinks are strong and contain a lot of alcohol.

Long drinks typically contain between 12 and 25 cl. of fluidsand can be enjoyed as aperitif or as a thirst quenching daytime

beverage, as they are less strong than the short drinks.

Professional bartenders will divide the cocktail families muchfurther and will use words like: Collins, fizzes and flips, all of whichwill be discusses elsewhere on this site.

Cocktail preparation:

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Although, in principle, all combinations are possible and the numberof cocktail recipes is therefore nearing on infinite, there are some

basic rules that need to be observed:

Combining 2 "bad" products can never come to a positiveresult.

Neither a short drink nor a long drink should contain morethan 7 cl. of alcohol.

Never combine 2 types of "eau-de-vie" in one cocktail recipe.Never mix grain based spirits (gin, vodka, whisky) with a winebased spirit (cognac).

Dairy products like milk, cream and eggs do not combine well

with fruit juices. always follow the order of the cocktail recipe It is wise not to mix more than 5 different ingredients.

Techniques:

By the glass: pour every ingredient directly into the glass andserve the cocktail after stirring it thoroughly. This technique isnot efficient when serving a group of customers the same

cocktail. In that situation we advise to use mixing glass or cup. In a mixing glass or cup you can make more of the same

recipe for several people which you can later cool by pouringit over ice cubes and stirring strong for no more than 10seconds.

in a cocktail shaker: pour the ingredients over ice cubes. Closethe shaker and shake it for about 10 seconds, after which you

pour the mix into the glasses, using a strainer so that the icewill remain in the shaker. In a shaker it is easier for theingredients to blend resulting in a true emulsion. Sometimesan electronic mixer / blender can be used to grind the icecubes.

Dosing

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In most cases the amount of the ingredients in shown in parts, sothat you can the number of cocktails with the number of people. Theoriginality, and therefore the quality, of a cocktail heavily depend onmixing the proportions correctly. This is why professional

bartenders hardly every use a half-measure goblet: they stick to theproportional mix of the drinks and other ingredients. For the lessexperienced or amateur bartenders among us it is always possible tomeasure in centiliters. A 7cl short drink with 3 ingredients A, B andC could, for instance, look like: A 1/10 x 7 cl = 0.7 cl (which would

be rounded up to 1 cl), B 3/10 x 7 cl = 2.1 cl (rounded down to 2 cl.)and C 6/10 x 0.7 cl. =4.2 cl. (rounded down to 4 cl.) totaling to a 7clcocktail. This method works for most recipes (both short drinks and

long drinks) as most cocktails contain only 7cl. of alcohol. The longdrinks will just be topped of with champagne, tonic or soda water.For recipes that use only one spirit, 4 cl. is the standard.

Cocktail terminology

Twisting: Giving orange- or lemon-skins a short twist orsqueeze over the cocktail. Depending on the type and taste ofthe cocktail you can add the skin to the mix, after twisting it.

Cooling: Placing the cocktail glass in a refrigerator for severalhours or by placing a few ice cubes in the glass and rollingthem around the glass for a few minutes. Remember to removeall of the residual water before adding the cocktail.

Rimming: moisturizing the rim of the glass with lemon- orlime juice and dipping the rim into regular or colored sugar, orsalt, and twisting it until the rim is evenly covered.

Blending: Some drinks require the use of a blender. One

should always blend the ice separately before adding the otheringredients and the liquids should be added last. Straining: After mixing or stirring the ingredients in a shaker,

a strainer is required to keep the ice cubes from falling into theglass. Nowadays most cocktail shakers come with a build-in

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strainer. Remember not to use shaved or crushed ice, if youintend to use a strainer for serving.

Ice

Ice is the basis of almost all cocktails. Nearly every recipe calls forice to be used to chill the cocktail.

The ice should as cold and as dry as possible, to prevent water frommixing with the cocktail too much. Ice cubes should always be takendirectly from a freezer or kept in an isotherm ice bucket. Whenutilizing a shaker or a mixing glass, try to execute all the requiredsteps as quick as possible so that the melting of the ice will be

minimal. Use demineralized water, or low minerals water like evian,to make the clearest and cleanest ice cubes.

Crushed or shaven ice, which can be made by machines or bysmashing ice cubes that are wrapped in a bar towel or other cloth,give faster cooling but also melt more quick, so only use shaved orcrushed ice for long drinks.

What a bartender needs to make cocktails

Required:

The shaker: There are some shakers that are made of 3separate parts, with the middle part holding a fixed filter.Those shakers are not always as waterproof as they should be.Using a professional model like the Boston shaker is

advisable. These shakers are made of 2 parts: the cup en a topwith a filter aka the strainer. Metal shakers are preferred overthe glass types.

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A mixing glass with a long spoon, logically named a barspoon.

an ice bucket an ice tong a fruit press a cork screw that includes a small knife which can be used to

remove lids. a bottle opener a fruit knife and plate

Additional tools:

a siphon with CO2 cartridge to make "fresh" soda water a measuring jigger a straw holder a nutmeg grater small plates (for rimming the glasses with salt or sugar) a sugar sprinkler A very thin & long knife to carve fruit for garnish and side

decoration. A bottle cap for opened wine of champagne bottles. a can opener An (electronic) mixer / blender.

The cocktail glasses:

The basic rule is that cocktail glasses should be transparent,colorless and unmarked, so that the beautiful colors of the cocktailget the appreciation they deserve. If so required you can use glasses

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with a colored foot or markings for exotic and refreshing longdrinks.

Large foot glass

High Champagne glass Cocktail glass Big tumbler glass, straight, 30 - 50 cl. Small tumbler glass, straight, 15 - 30 cl. 'old fashioned' glass, straight and large, like a whiskey glass. small foot glass balloon glass Cognac glass

Glass with large ear or metal holder for hot drinks Beer glass, straight or with a foot.

BAR TENDERS GLOSSERY

A

Ale: Old English beer of hi yeasting, average alcohol percentage

Almonds: Seed of the Almond tree. It's special taste can be found inorgeade and liqueurs like the Italian Amaretto.

Angostura: Alcoholic bitter (44%) based on Rum and named afterthe Venezuelan city where it was fist produced in 1824. Because itis very concentrated, a few drops will be enough to bring a cocktailto taste.

Anise: Fragrant plant that causes the special taste of Pastis (staranise) and the anisettes (green anise).

Anisette: Anise liqueur with 250 grams of sugar per liter.Commonly consumed in the Mediterranean countries and know as

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Sambuca in Italy. In France the anisette of Bordeaux (MarieBrizard) is the oldest.

Apricot Brandy: Apricot liqueur made by soaking the fruit.

Aquavit: Alcoholic beverage from grain or potato's, distilled innorthern Europe.

Arak (Raki): Alcoholic beverage from Asia, usually with an anisetaste. Mostly found in the near east (Lebanon, Turkey, etc.)

B

Benedictine: Liqueur that's been made for over a century in Fecamp(FR) following an old recipe of the benedictine monks. Contains lotsof fragrant herbs.

Bitter: This family of spirits of in alcohol soaked fruit with a moreor less bitter taste, consists of many members. Some are suited asaperitif, like Picon, Punt e mes (alcohol free), while other, stronger

bitters are added in smaller quantities, like fernet-branca andangostura.

Bourbon: American whiskey made from at least 51% corn

Brandy: British word for spirits, especially for those made of wine.In England brandy is really a synonym for Cognac.

Byrrh: aperitif made from wine which has been aromatized withquinine and Curaao and has ripened for 3 years.

C

Campari: Red Italian bitter of wine.

Cassis: Crme of liqueur made of black berries.

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Chartreuse: Liqueur made of plants following a recipe of theChartreuse monks. There is green Chartreuse (55%) and YellowChartreuse (40%).

Cherry Brandy: Liqueur that is made by soaking cherry in alcohol.

Cider: Fermented, light sparkling apple juice. It can replace beer orchampagne in several long drink recipes.

Cobbler: Long drink made of fruit or fruit juices, mixed with wineor spirits.

Cocktail Master: Device which is used to may layered cocktails.

Cointreau: Liqueur made of different types of orange's skins, whichare soaked in alcohol. Belongs to the family of the triple-sec.

Collins: Long drink that is made in a tumbler glass, en consists of aspirit, lemon juice, ice and soda water.

Cremant: Sparkling wine of good quality with a special appellation

Crme: Liqueur which contains more than 400 grams of alcohol perliter.

Curaao: Liqueur made of a sour orange, originally form theNetherlands and named after one of the islands in the DutchAntilles. Originally colorless, but best know in Blue color, whilealso available in green or pink. Adds a special taste to the cocktails.

Cynar: Italian bitter from Artichoke. Can be used in several

cocktails, but mixes particularly well with beer.

D

Drambuie: Liqueur from Scottish whisky and herbs, aromatizedwith honey.

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Dubonnet: Aperitif made of Roussilon wine and special herbs.

E

Eggnog: Warm or cold cocktail made from eggs and milk

F

Fernet-Branca: Brand of Italian bitter, which is also made inSwitzerland and France and has a very specific taste. Comes inregular bitter and menthol.

Fizz: a long drink with lemon juice and often Gin.

Flip: Cocktail made with egg, in a shaker.

G

Galliano: Italian liqueur made of many herbs, which has the mostbeautiful golden-yellow color.

Gentian: Mountain plant of which the root is used for preparingmany liqueurs, aperitifs and digestives.

Ginger Ale: Soda water with ginger taste. Commonly used in longdrinks in the UK and the USA. Canada Dry resembles it the most.

Grand Marnier: Liqueur made of orange skin and cognac. Forcocktails the Cordon Rouge is most commonly used.

Grog: Warm Cocktail with strong alcohol (rum, but often alsowhiskey, cognac, calvados), hot water and sugar and honey, broughtto taste with lemon and cinnamon.

Guignolet: Cherry liqueur with an alcohol percentage that is lowerthan that of Cherry Brandy. Commonly consumed as an aperitif.

H

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Highball: Long drink that is served in a tall glass with a spirit, a softdrink and ice.

I

Izarra: Liqueur from Basque based on Armagnac, herbs and plants;de green version (48%) is much stronger than the yellow (40%).

J

Juniper berry: Used to aromatize Gin and Genever (Jenever).

Julep: Cocktail of fresh mint of which the leaves are chopped and

mixed with crushed ice.

K

Kahlua: Liqueur of coffee beans, originally from Mexico, with analcohol percentage of 26%.

Ketchup: just kidding!!!

Kibowi: Exotic liqueur of Kiwi; green colored.

Kir: Aperitif of white wine and Crme de cassis. This drink carriesthe name of Kanunnik Kir, whom, as mayor, declared Kir theofficial aperitif of the city hall of Dijon.

Kirsch: Aromatic Cherry spirit.

Kummel: a colorless liqueur with anise like taste, flavored withcaraway seed, cumin, and fennel.

M

Malaga: Spanish liqueur-like wine from the district aroundTorremolinos.

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Malibu: a soft, colorless, liqueur with rum, mixed with coconut andlime.

Marasquin: Italian liqueur (Maraschino), made of morels.

Marc: Eau-de-vie that is distilled from the leftovers after pressingthe grapes.

Marsala: Liquor wine from Sicily, present in most kitchens, butalso served as aperitif

Martini & Rossi: Maker of the most famous vermouths: rosso,bianco, dry, rose and bitter.

Mescal: Mexican spirit made from agaves; a bit more regular thentequila. Some brands add a worm in the bottle.

Midori: Soft liqueur made of Melon; green colored and produced inJapan by Suntory.

Mistella: a mixture of grape juice and spirits.

N

Noilly-Prat: French vermouth brand from the city of Marseille.

O

Old fashioned: Low and wide glass, mostly used for whiskey. Alsothe name of a sort of cocktail of whisky with a few drops ofangostura.

Orgeade: Syrup made of almond and orange blossom. Very popularin Surinam.

Ouzo: Colorless Greek aperitif from anise. Served straight, on therocks or with cold water.

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P

Passo: Bright red liqueur from passion fruit.

Pernod: one of the oldest Aperitifs Dating back to 1792 and amember of the Absinthe family. The current version of Pernod, from1922, differentiates itself from Pastis by the addition of caramel.

Pils: Blond beer of low yeasting and average alcohol content.Originally from the city of Pilsen in Czech and the most commontype of beer in the world.

Pimm's: Liqueur brand, which was created in London in 1840. The

drink is mostly based on Gin (Pimm's #1). This refreshing drinkcombines well with soft drinks, slices of orange, or lemon with ice.Pimm's #6 is based on Vodka.

Pippermint Get: Crme de Menthe, invented by the brothers Get in1796. By accidentally misspelling the word peppermint, the namecame to be as it is today.

Pisang Ambon: Exotic, wonderfully green, banana liqueur.

Pisco: Brandy from Chili and Peru, made of Moscatel grapes. Thisstrong tasting drink adds a lot of taste to cocktails.

Pousse-caf: The name for a cocktail that consists of multiple layersof differently colored drinks. This is done by pouring drinks ofdifferent weights (mostly depending on the sugar content) over the

back of a spoon into the glass.

R

Ruby: Light red port which has ripened just slightly.

Rye: American Whiskey made mostly from, obviously, rye.

S

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Safari: Liqueur brand with strong exotic fruit aroma's.

Sake: Japanese alcoholic beverage with average alcohol percentagemade of fermented, puree, rice. Sake is served lukewarm or hot in

small cups or glasses.

Schnaps: Spirit made of grain or potato's. Most popular in middleand northern European countries.

Soda: Carbonated, slightly mineralized, water.

Soft drink: Family of alcohol free, carbonated, drinks that arearomatized with fruit extracts. Cola, Tonic, etc.

Sour: Short dink with lemon juice (mostly whiskey, but also gin orrum), popular for it's astringing effects.

Southern Comfort: American liqueur from Missouri, made frompeaches soaked in bourbon, perfumed with lemon.

Stout: Dark, almost black, beer from England and Ireland. Low onalcohol content, so quite suitable for cocktails.

T

Tabasco: Spicy American sauce, made form in vinegar soaked redSpanish peppers and other herbs.

Tia Maria: Jamaican liqueur made of rum and coffee extract.

Tonic: Carbonized drink aromatized with fruit and plant extracts,

like the quina.Triple-sec: Sweet, soft liqueur, perfumed with oranges. Curaao,Cointreau, and Grand mariner belong to the family of the triple-sec.

V

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VS: Indication for the age of Cognac, Armagnac and Calvados. Thisquality, more mainstream than the VSOP or the XO is mostcommonly used in cocktails.

W

Williams: A type of pear, which is used in the wonderful tastingPoire Williams brandy.

Worcester sauce: A powerful emulsion of extracts of meat,molasses, anchovies, garlic and spring onions. Used to enhance thetaste in many cocktails.

X

Xeres or sherry: From Spain originating wines of which thefermentation is stopped by adding spirits. There are many kinds,from dry (fino, amontillado, manzanila) to sweet (oloroso, amoroso,cream).

Springtime Cocktail: The English Rose

This sweet variation of the gin martini is a lovely before-dinnerdrink for spring. Its about that time of year when I trade myMakers Manhattan in for something with gin or vodka (at leastsometimes) so heres one to make when you have a hankering for a

bit of something sweet.

English Rose

2 oz gin1 oz dry vermouth1 oz apricot brandy oz lemon juice

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1 tsp grenadineMaraschino cherry, for garnish

Add gin, vermouth, brandy, juice and grenadine to a cocktail shaker

half-filled with ice. Shake until condensation forms on the outside ofthe shaker. Strain into a chilled cocktail glass and garnish with amaraschino cherry.

A Hangover Remedy Cocktail

Quick, jot down this recipe. Youll probably need it Thursdaymorning, after partying on St. Patricks Day tomorrow. This cocktailis made to help cure your hangover and make you feel like youreamong the living once again. Its a classic, passed to me by tom

marks on Twitter just today. Knowing that many of you will be outslamming Irish Car Bombs, Guinness and Jameson, I just had to getthe recipe on the blog.

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Vintage Spirits & Forgotten Cocktails

1 oz gin (your choice)1 oz Cointreau1 oz Lillet Blanc1 oz fresh lemon juice1 drop absinthe

1 Luxardo maraschino cherry, for garnish

Shake and double strain into a chilled cocktail glass. Finish with astemless maraschino cherry and enjoy.

To quote Ted Haigh (a.k.a. Dr. Cocktail) from his book himself onthis cocktail, "To my amazement, it was the finest thing to ever passmy palate. I could taste every ingredient. It was subtle, it was fresh,it was complex, and it was delicious. My research and acquisitions

continued with renewed vigor."

How could you not want to try making this, after sentiments likethose?

Cheers!

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Cocktails: Easy Like Sunday Morning

Friday, March 12th, 2010

Looking for an easy way to make a great drink?

I know youre saying to yourself, no way am I using a powdereddrink mix. But Im here to tell yap these mixes taste just like whatyour bartender can make and they are really easy to use.

Take for instance my favorite, Lemon Drop. Yeah, Lemon Drop.Simple directions, just add 3-ounces of water, 2-ounces of vodkaand contents of 1 pouch. Shake vigorously with ice and strain intoyour favorite glassware. Not too tart and if you add an extra shot,MAN. What can I say? A great drink.

Now the Mrs. Likes the Apple-Tini, no extra shot, (sadly) but sheactually prefers the Bar-Tenders brand better than some of thesnooty places she drags me to.

We have 9 different mixes to choosefrom:

Whiskey Sour Lemon Drop Margarita Cosmopolitan Appletini Pina Colada

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Collins Daiquiri Slightly Sour

If you dont have a shaker, hey, KegWorks gotcha covered theretoo.

Drink Happy! Drink Responsible!

National Margarita Day

I was just sifting through one of my many email inboxes and cameacross a reminder that February 22nd (just two days ago) was

National Margarita Day. I cannot believe we missed that!

Id like to make it up to all of the tequila-loving, frozen (or onrocks) drink-sipping kids out there with another fantastic margaritarecipe. If you liked my recipe for mango margaritas, I have a feelingyoull love this one.

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Frozen Blueberry Margarita2 c ice4 oz tequila (whatever brand you dig)2 oz blue curacao

2 oz lime juice1 c frozen blueberries oz simple syrup (or to taste)Coarse sugar, for glass rim, if desired

Add all ingredients to a blender and blend until drink is smooth.Rim your margarita glass with coarse sugar, if you wish. Pour drinkinto glass and enjoy.

Mardi Gras Cocktails: The Hurricane and the Hand

Grenade

Monday, February 8th, 2010

The Mardi Gras celebration will soon be here - Fat Tuesday isFebruary 16th. If you cant make it down to Bourbon Street, theresno better way to celebrate than with some cocktails that originatedin New Orleans and are enjoyed in mass quantities through MardiGras.

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Image courtesy of TraderTiki.com

The Hurricane1 oz light rum1 oz dark rum1 oz orange juice1 oz fresh lime juice1 tbsp passion fruit syrup1 tsp bar sugar1 tsp grenadineCherries and orange slice, for garnish

In a shaker, mix rum, passion fruit syrup, juices and sugar untilsugar is dissolved. Stir in grenadine, then add ice and shake. Half-fill a hurricane glass with ice and strain drink into glass. Garnish

with orange slice and cherry.

The Hand Grenade1 oz gin1 oz grain alcohol1 oz melon liquor1 oz vodka1 oz rum

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Fill a cocktail shaker with ice. Add all ingredients to the shaker andshake well. Fill a collins glass with ice. Strain mixture into the glassand serve.

Cheers!

A Dandy Ginger Apple Brandy

Our 6-bottle tonic water pack has been so popular; we decided itwas high time to offer up an all-natural, premium ginger beer packtoo. Ginger beer is one of those amazingly versatile beverages thattastes just as great alone as it does mixed in a cocktail. And these 3ginger beers cant be beat!

Included in your premium ginger beer sample pack are two bottleseach of Fever-Tree, Regatta and Fentimans Ginger Beers. Each is aninvigoratingly all-natural soda with its own unique, special kick - trythem all and decide which your favorite is,

.

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While youre at it, try a classic ginger beer cocktail!

Ginger Apple Brandy

2 oz brandy

3 oz apple juice oz lime juiceGinger beerLime slice, for garnish

Fill a cocktail shaker with ice, halfway. Add brandy, apple and limejuices. Shake well and strain into a high ball glass filled with ice.Fill to top with ginger beer and garnish with a slice of lime.

Get your 6-Bottle Premium Ginger Beer Sample Pack for just$13.50.

Cheers!

THE VARIOUS TYPES OF COCKTAIL GLASSES

AVAILABLE:

Highball glass (aka Collins glass or Slim Jim)

Typical volume of 350 to 400 ml / 12.3 to 14.1 Oz.

Typical uses: Bloody Mary, Harvey Wallbanger

Lowball glass (short version of the highball)

typical volume: 250 to 300 ml / 8.8 to 10.6 Oz.

Typical uses: drinks with a high proportion of mixerto alcohol. Often, cocktails with whiskey as the base ingredients areserved in lowball glasses.

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Wine glass

typical volume: 250 to 300 ml / 8.8 to 10.6 Oz.

Typical uses: wine, any cocktail

Cocktail glass

Typical volume: 250 ml / 8.8 Oz.

Typical uses: many cocktails are served in cocktail glasses.Daiquiries are usually served in cocktail glasses. Some call this a"Margarita glass".

Champagne flute

A slim elegant glass


Typical uses: anything with champagne and bubbles. The tall shapeof the glass helps prevent the drink going flat too fast. It also let

bubbles rise slower, giving the best visual effect of the bubbles.

Martini glass (aka martini saucer)

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Classic and well-know shaped glass.

Typical volume: 250ml / 8.8 Oz.

Typical uses: Martini, of course. Also used formargaritas. Anydrink looks good in it. A slight draw back is its small volumecontent which makes it less suitable for large cocktails with manyingredients. It's very easy to spill your cocktail due to the glass'shape, so be careful - this is not the type of glass you want to takeonto the dance floor. Some call this a "cocktail glass".

Shot glass

Typical volume:25 ml or 50 ml / 0.9 to 1.8 Oz.

Typical uses: shooters, designed to be hit back and swallowed in a

single gulp.

Champagne saucer

Often seen at weddings, this is not a widely used glass

for cocktails. In fact, it is totally unsuitable forchampagne and drinks with bubbles as it shape results in the bubblesdissipating quickly and the drink going flat.

Typical volume: 300ml / 10.6 Oz.

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Typical uses: not many. It can be used to make smaller versions ofbig cocktails.

Brandy snifter (or goblet or balloon)


Typical uses: to sip good quality brandy and cognac. The brandy ispoured to the widest part of the glass. The large surface area allowsthe aroma of the contents to rise and be concentrated at the narrow

mouth for maximum effect.

Port and sherry glasses

typical volume: 200ml / 7.0 Oz.

Typical uses: These smaller versions of wine glasses are usuallyused for drinking fortified wine

Beer glasses and mugs

typical volume: 400 ml up to 2000 ml / 14.1 up to70.4 Oz. (and even bigger in Germany)

typical uses: Beer!

Stein glass

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Typical volume: 300 ml / 10 Oz.

Typical uses: For drinking beer and ales. It usually looks verysimilar to a normal beer mug.

Hurricane glass

Typical volume: 300 ml / 10 Oz.

Typical uses: Often used to serve tropicalcocktails in, but it really can be used for any longdrink as an alternative to a high ball glass.

That covers about most of the cocktail glasses available. There aremore types of glasses, like toddies, old fashions (similar to alowball) and rocks, but you should hardly require more that theglasses above.

The amount of guests or clients you usually entertain determines thenumber you need of each. Have at least one, but preferably two

per guest. You will usually require more highballs, lowballs, wine

and beer glasses as these are more popular.

Cocktail garnish

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A lime peel "twist" for a garnish adds an elegant touch to thisMartiniSee also: Category: Cocktail garnishes

Cocktail garnishes are decorative ornaments that add character orstyle to a mixed drink, most notably to cocktails.

A large variety of cocktail garnishes are used. Many rum-basedcocktails, especially those with fruit flavors, tend to be decoratedwith tropical-themed garnishes or slices of fruit. Tequila-baseddrinks favor limes and other citrus fruits. Gin- and vodka-baseddrinks tend toward garnishes with a more dignified flair (olives,onions, or possibly a citrus twist or a single maraschino cherry),unless they are variations of a fruity rum-based drink. Whiskey- and

brandy-based drinks tend toward minimal garnishment, if any.Restaurant chains and hotel bars tend to use larger and moreostentatious garnishes, and neighborhood bars tend to go the otherextreme.

Common edible garnishes

Some people enjoy eating these garnishes, but others consider themto be simply decoration.

Carrot sticks

Celery stalks (usually with leaves attached) Cherries

Cinnamon, grated Cocktail olives (often stuffed with pimentos) Cocktail onions

Lemon slice, twist, or wedge Lime slice, twist, or wedge

Mint sprigs or leaves

Nutmeg, grated Orange slice, twist, or wedge

Pineapple slice or wedge

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Pepper

Salt, coarse (applied to the rim of glasses) Sugar, granulated or powdered Shrimp

Strawberries Watermelon wedge

Common inedible garnishes

These garnishes are purely for decoration or dramatic flare. In somecases, the glass is so highly decorative, that it could be considered agarnishment to the drink, too.

Animals, plastic (attached to the rim of the glass) Bead necklaces (especially common during Mardi Gras and

Carnival) Candles

Cocktail umbrellas, paper Drinking straws (colorful or unusually shaped) FireFlags Plastic Swords (also known as a "pilkington")

Sparklers Swizzle sticks

Other decorations (usually made of paper or plastic)

Twist (cocktail garnish)

A twist is a piece of citrus zest used as a cocktail garnish,generally for decoration and to add flavor when added to amixed drink.

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Orange twists

There are a variety of ways of making and using twists.

Twists are typically cut from a whole fresh fruit

with a small kitchen knife immediately prior toserving, although

A peeler, citrus zesters, or other utensil may be used. Acurled shape may come from cutting the wedge into aspiral, winding it around a straw or other object, or as abyproduct of the cutting.

The name may refer to the shape of the garnish, which istypically curled or twisted longitudinally, or else to the actof twisting the garnish to release fruit oils that infuse thedrink. Other techniques include running the twist along therim of the glass, and "flaming" the twist.

They are generally about 2 inches long (although lengthvaries), and thin.

Cocktails featuring a twist include Horse's Neck.

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How to Cure a Hangover

1. Sleep. Rest is your best friend at this point to give your body arecover. It is best to stay in bed so call in to work if you have

to, tell them you have the stomach flu. You will sound sohorrible on the phone they may believe you (unless they sawyou at the bar, not a good idea then).

2. Replenish your body with fruit juice and water.3. Avoid caffeine. A weak cup of coffee may be okay but a lot of

caffeine will continue to dehydrate you, the opposite of whatyou want right now.

4. Drink orange juice for Vitamin C.

5. Drink a sports drink like Gatorade or PowerAde.6. Eat mineral rich food like pickles or canned fish.7. In Poland, drinking pickle juice is a common remedy.8. Drink a Bloody Mary. While the popular phrase hair of the

dog that bit you may sound logical with a shot of whiskey leftin the bottle next to your bed, its only temporary. Try aBloody Mary instead, while your blood is dealing with thenew alcohol it is ignoring the old and in the mean time tomato

juice and celery are full of vitamins. If you drank the last ofthe vodka make a Virgin Mary. Another spicy morning afterdrink option is Hair of the Dog, in which gin and hot sauce aresure to bite your hangover back.

9. Take a shower, switching between cold and hot water.10. In Ireland it was said that the cure for a hangover is to

bury the ailing person up to the neck in moist river sand.11. Try Alka Seltzer Morning Relief. One reader says that

it's all that he and his wife have found that really works for

them. He stumbled across this "cure" while his wife was stillsuffering after two days, within 15 minutes after taking theAlka Seltzer she was fine.

12. Get some exercise. Another reader suggests doing somesort of physical activity. He writes, "In the rare case of havinghangover I usually drink about 1-2 liters of water and go

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outside to do some exercise like mountain climbing,swimming, cycling or just about anything that keeps mesweating." It takes willpower to move like that when standingseems like a challenge, but it is a good theory.

13. The side effects of aspirin, Tylenol and ibuprofen can bemagnified when alcohol is in your system, so it is best (eventhough it may be the first thing you reach for) to avoid them tokill the hangover pain. Aspirin is a blood thinner, just likealcohol, and can intensify its effects and Tylenol (oracetaminophen) can cause more damage to your liver.Ibuprofen can also cause stomach bleeding. So be cautiouswhen going for the quick relief.

14. Watch the video: Hangover Remedies. Jonathan Stewartdemonstrates how to make a blended hangover remedy. Thereare a more than a few ingredients so you may want to haveeverything organized prior to overindulging.

15. As an antidote, one reader takes a little extra multi Bvitamin and drinks a lot of water before going to sleep.

How do I avoid a hangover?

Before you drink:

Eat. Fill your stomach with a healthy meal of starches andessential vitamins and minerals. Note that I said healthy. Thefood will absorb the alcohol and lessen its effects on you. Ifyou decide a greasy bar burger or drippy pizza is your idea ofa good meal you may regret that idea when the grease mixesthe wrong way with liquor and carbonation and you end up

staring at the toilet bowl. Hydrate. Drink lots of fruit juice and water now. Think of it

this way, for every glass of non-alcoholic beverage you drinknow you will save yourself from having to drink two glasses inthe morning.

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Prepare your favorite hangover remedy and place it in an easyto open container in the fridge. If you do over indulge the lastthing you will want to do in the morning is gather ingredients,mix things and worse yet, run the blender.

A clinical study from 2004 suggests that drinking prickly pearfruit extract several hours prior to drinking will reduce thesymptoms of a hangover.

Try one of the many anti-hangover remedies found atconvenience store registers and drug stores. I have heard goodand bad things about these but have never tried them

personally, but it is an option.

While you drink: Grab a bite to eat at the bar. This is where greasy fries would

be okay to eat because it is a snack that will keep yourstomach full and add extra material to absorb the alcohol. Bar

peanuts, popcorn, any type of food will do the job. Choose the booze carefully. Again, dark spirits contain more

congeners, light spirits fewer, cheap liquor more. Morecongeners equal more headaches. Stick with quality light color

drinks most of the night to reduce your hangover. Memorize this rhyme and abide by it, it will save you a lot of

pain. Liquor before beer, never fear. Beer before liquor, neversicker.

Alternate alcoholic with non-alcoholic beverages. This trickwill slow your alcohol consumption down and still give yousomething to drink. Choose water, fruit juices or lightcarbonated beverages. If you are worried about what your

friends may think order a mocktail or dress up a straight virginbeverage with a garnish and lie. Call Sprite or 7-Up with alime a Vodka Tonic or orange juice a Screwdriver or cranberry

juice with a lime a Cape Codder. They are probably too drunkto know the difference and who cares anyway, you will feel somuch better in the morning than they will, HA!

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Consume less than one drink per hour. Your liver breaks downalcohol at the rate of one beer per hour, so spreading out yourdrinking over many hours will give your body a chance tokeep up with you.

Once you make it home and before you crash on the bed forceyourself to drink a glass of water and take some Vitamin B.This is also not the time to take any headache medicine(Acetaminophen, Ibuprofen, Aspirin) as they could seriouslydamage your liver.

Important: If you experience tremors, stomach pain, or see bloodin your vomit seek professional medical attention IMMEDIATELY.

You may have overdone it too much and should go to theemergency room right away.

Cocktail Recipes

Black Forest Gateaux

Cranberry Juice, Blueberry Coulis, Vanilla Vodka...

Mai Tai

Amaretto, Lemon Juice, Orange Curacao...

Harvey Wallbanger

Orange Juice, Vodka, Galliano...

Bloody MaryVodka, Tomato Juice, Worcestershire Sce...

Pina ColadaCoconut Cream, Rum, Pineapple Juice...

Tom CollinsLemon Juice, Gin, Soda Water...

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Green MonsterCreme de Menthe, Lemon Juice, Light Rum...Hot Apple Pie

Tuaca, Cinnamon, Apple Cider..

Lenten CocktailOrange juice, Lemon juice, Pineapple Juice, Cream...Long Island Iced Tea

Tequila, Cointreau, and Vodka...

Kamikaze

Lime Cordial, Cointreau, Vodka...

Absolute CosmopolitanAbsolut Citron, Triple Sec, Cranberry Juice...

Tequila Sunrise

Tequila, Orange Juice, Grenadine Syrup...

Martini

Gin, Vermouth...

Bourbon Furnace

Bourbon, Cinnamon, Cloves...The Jellyfish

Sambuca, Baileys, Blue Curacao...

COCKTAIL RECEPIES

ABSINTHE COCKTAIL

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Aka Absinthe Sour.

Ingredients:Ice cubes

1 part absinthe1 part sugar syrup or a teaspoon sugar1 part lemon juice1 part egg white

Glass: Martini chilled.

Preparation: Shake the ingredients and strain into the glass.

Garnish: Lemon twist

MONKEY GLAND

The base ingredient is actually gin.


2 parts gin2 parts orange juice0.5 part absinthe0.25 part grenadine

Glass: Martini.

Preparation: Stir the ingredients and strain into the glass.

Garnish: No garnish

A variation is to use Benedictine instead of absinthe.

SAZERAC

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A classic cocktail form the 1930s. Very interesting preparationmethod, which may be too much for some.

Ingredients:

Ice cubes1 part absintheChilled water2 parts whiskey or bourbon (preferred)0.5 sugar syrup or a teaspoon of sugar6 drops Angostura bitters

Glass: Low balls.

Preparation: Fill one glass with ice, pour in the absinthe and top upwith water. Shake the rest of the ingredients with ice. Now, pour outthe contents of the absinthe-glass (!!) and strain the shakers contentinto this, absinthe coated, glass.


WHIP COCKTAIL

Ingredients:Ice cubes1 part brandy or cognac1 part absinthe (you can maybe first attempt 0.5 parts)1 part dry vermouth (or 0.5 parts each of dry and sweet vermouth)1 part triple sec

Glass: Martini.


Garnish: No garnish

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WHITE LILY

Ingredients:Ice cubes1 part gin1 part triple sec1 part light rum1 spoon absinthe

Glass: Martini.


Garnish: No garnish

Brandy cocktail recipes

APPLE FIZZ

Ingredients:Ice cubes2 parts apple brandy (use normal brandy if you dont have)5 parts carbonated apple juice (like Appetizer)0.5 lemon juice

Glass: Highball

Preparation: Pour the ingredients into the glass and stir.

Garnish: Slice of lemon.

A variation to the carbonated apple juice is 4 parts apple juice andone part soda water.

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SIDECAR

An old classic dating from World War I

Ingredients:Ice cubes3 parts brandy or Cognac3 parts triple sec1 part lemon or lime juice

Glass: Martini, chilled

Preparation: Shake the ingredients and strain into the glass

Garnish: Traditionally no garnish is used, but try an lemon wedgeor wheel.

Its important to get the sweet-sour balance in this one right, so donot go too wild with varying the ingredient proportions. A variationis to make it with bourbon as the base ingredient.

METROPOLITAN COCKTAIL

Ingredients:Ice cubes3 parts brandy2 parts sweet vermouthSugar syrup to taste (about 0.5 teaspoon per 50 ml/ 2 Oz.)2 dashes Angostura bitters

Glass: Martini


Garnish: Traditionally served without garnish

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ALEXANDER COCKTAIL

Also known as Brandy Alexander. A rich brandy cocktail!

Ingredients:Ice cubes2 parts brandy1 part coffee liquor1 part half and half (a mixture of half milk and half cream)



Garnish: Nutmeg sprinkled on top

Make this cocktail even richer by replacing the half and half withcream. Other variations include using peppermint liqueur in stead ofcoffee liqueur.

COCKTAIL MANHATTAN*

Ingredients:Ice cubes3 parts brandy1 part sweet or dry vermouthA dash Angostura bittersA cocktail cherry


Preparation: Stir the liquid ingredients well and strain into theglass.

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Garnish: Cocktail cherry

An easy to make brandy cocktail.

STINGER

Ingredients:Ice cubes2 parts brandy1 part white peppermint liqueurMint leaves (optional)


Preparation: Shake the ice, brandy and liqueur well and strain intothe glass.

Garnish: Serve ungarnished or with mint leaves

This drink has a fresh minty flavour. A nice pre-lunch or dinner

drink in summer time.

BULLs MILK

Ingredients:Ice cubes1.5 parts brandy

1 part milk1 part rum (light or dark (optional)Sugar syrup

NutmegGround cinnamon

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Glass: Highball

Preparation: Shake the ice, brandy and sugar syrup well and straininto the glass.

Garnish: Sprinkle the nutmeg and cinnamon over

This cocktail can also make as a hot drink by heating the ingredientson the stove-top or in a microwave oven. (The ice is obviously notinvolved then). Heat until the milk nearly boils. This makes for adelicious after-dinner drink or night cap.

THE INTERNATIONAL

A truly international drink, combining ingredients from variouscountries.

Ingredients:Crushed ice2 parts brandy or cognac

0.5 part vodka0.5 part ouzo or Sambucca0.5 part triple sec

Glass: Cocktail, chilled

Preparation: Stir the ingredients in a bar glass with crushed ice.Strain into the glass.

Garnish: Traditionally no garnish is used, but how about a smallflag from each country, which of course are

France (brandy and triple sec), Russia (vodka) and Greece (ouzo) orItaly (Sambuca)

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THE ROLLS ROYCE

There are many versions of this cocktail, even with base ingredients

other than brandy. The one here is less common, but easy to makeand delicious.

Ingredients:Crushed ice1 part brandy or cognac1 part triple sec1 part orange juice

Glass: Cocktail, chilled

Preparation: Shake the ingredients in a bar glass with 3 scoopscrushed ice. Strain into the glass.

Garnish: Traditionally no garnish is used. Works nicely with a twistof orange.

This cocktail is quite sweet. You might want to add a dash of soda

water to it.

CHARLESTON

A slightly adventurous cocktail, typically enjoyed by the ladies. Aclassic cocktail dating form the 1920s.

Ingredients:

Ice cubes1 part orange liqueur (triple sec also works)1 part cherry brandyLemonade to taste

Glass: Highball

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Preparation: Stir the liqueur and brandy in a bar glass. Put ice inthe glass and strain the cocktail into it. Top up with lemonade

Garnish: Usually none, but a twist of orange will work.

AMERICAN BEAUTY

A beautiful drink!

Ingredients:Ice cubes1 part brandy

1 part dry vermouth1 part orange juice0.5 part port0.5 part white peppermint liqueur (optional)

Glass: Martini


Garnish: Usually none, but a twist of orange will work.

Wine and champagne cocktail recipes

COCKTAIL ANDALUSIA

Ingredients:3 parts champagne1 part cherry syrup

Glass: Champagne flute

Preparation: Stir the ingredients in the glass.

Garnish: Cocktail cherry

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BAMBOO COCKTAIL

Ingredients:Ice cubes ice

1 part dry sherry1 part dry vermouth1 dash orange bitters or triple sec

Glass: Martini

Preparation: Stir the ingredients in the glass.

Garnish: Orange or lemon twist

BLACK VELVET

This drink is said to have been created in 1861 when Britain wasmourning the death of Prince Albert. If you dont like Guinness you

probably will not like this one.

Ingredients:Half a bottle or can of Guinness stoutChampagne

Glass: Beer mug or glass or champagne flute

Preparation: Pour the Guinness into the glass and top up withchampagne.

Garnish: Serve without ice or garnish.

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BUCKs FIZZ*

Something youd want to enjoy with breakfast to giveyou a cheerful start to the day.

Ingredients:1 part champagne2 parts orange juice


Preparation: Pour the ingredients in the glass and stirgently.

Garnish: Orange twist.

Variant: Add equal parts champagne and orange juice to make aMimosa.

BELLINI COCKTAIL*

Ingredients:

4 parts champagne1 part peach juice


Preparation: Pour the juice into the glass and topup with champagne. Do not stir.

Garnish: Peach slice on the rim of the glass.

If you want to go the extra mile, make the juice by blending freshfruit. You can in fact replace the peach juice with just about anyother juice as a variation.

CAPRICE

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A cocktail from Camps Bay, Cape Town.

Ingredients:1 part champagne

1 part Red Bull


Preparation: Pour the ingredients in the glass and stir gently.

Garnish: Cocktail cherry.

The perfect sundowner.

SPRITZER*

The ultimate girly drink. Good choices if you are drinking wineearly in the day and dont want to be as drunk as a lord beforesunset.

Ingredients:3 parts wineSoda water


Preparation: Pour the wine into the glass and top up with sodawater.

Garnish: Lemon zest or twist.

Experiment by increasing or reducing the amount of soda waterrelative to the wine. This drink is also nice in a highball glass withice cubes. Great for hot summers days.

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SOUTHERN CHAMPAGNE

Ingredients:1 part Southern Comfort

3 parts champagne2 dashed Angostura bitters


Preparation: Splash the bitters into the glass and swirl it to coat theinside. Pour in the Southern Comfort and top up with thechampagne.

Garnish: Orange twist.

You can add a few drops of triple sec to this drink if you feel like it.

KIR*

Few people are likely to have the raspberryliqueur in their bar stock for this cocktail, but its

a true old classic and tastes great. A popularpre-dinner champagne cocktail recipe.

Ingredients:9 parts chilled white wine1 part raspberry liqueur (raspberry juice can alsowork)


Preparation: Fill the glass about with wineand top up with the raspberry juice/liqueur.


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Replace the wine with champagne to make a Kir Royale (picturedright).

SANGRIA

A party classic fit to be served in punch bowls and jugs.

Ingredients:3 parts red wine2 parts orange juice1 part tequila0.5 parts triple sec

Soda waterChopped fruit

Glass: Any, but usually drank in a highball.

Preparation: Mix the ingredients without the soda water well. Addsoda water to taste.

Garnish: Chopped fruit

Variant: Replace the tequila and triple sec with Spanish Brandy.

XERES COCKTAIL

Ingredients:Ice cubes ice

2 shots dry sherry1 or 2 dashes Angostura bitters

Glass: Martini

Preparation: Stir the ingredients and strain into a glass.

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Garnish: Usually none.

Cocktails with gin

ABBEY COCKTAIL

Ingredients:Ice cubes2 parts gin2 parts orange juice0.5 parts cherry brandy0.5 parts dry vermouthA few dashed Angostura bitters

Glass: Martini


Garnish: Maraschino cherry on a cocktail stick.

BELMONT COCKTAIL

Ingredients:Ice cubes2 parts gin1 part half and half (half milk, half cream)A dash raspberry or grenadine syrup

Glass: Martini


CLOVER CLUB COCKTAIL


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2 parts gin0.5 part raspberry or grenadine syrup1 egg white0.5 lemon juice

Dash sugar syrup (or a teaspoon sugar)


Preparation: Shake the ingredients the glass. You may need toshake it a bit more than usual for the egg to mix with the rest of theingredients and the sugar to dissolve if you are not using sugarsyrup.

Garnish: Usually none, but a lemon twist draped over the side ofthe glass works well.

DUBONNET COCKTAIL

Ingredients:Ice cubes ice1 part Dubonnet

1 part gin1 dash Angostura bitters

Glass: Low ball

Preparation: Build the ingredients over ice in the glass.

Garnish: Lemon slice or twist

SINGAPORE SLING*

Arguably the most famous and widely drank gin cocktail of alltime. This cocktail was created in 1914 by Ngiam Tong Boon at theRaffles Hotel in Singapore. It remains highly popular to this day.Add freshly squeezed orange juice as a variant to the lemon juice.

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Ingredients:Ice cubes4 parts gin1 part cherry brandy (normal brandy also works)

1 freshly squeezed lemon juice0.25 parts sugar syrup or a teaspoon of sugarSoda water to taste

Glass: Highball

Preparation: Squeeze the juice into the glass. Add the gin, brandy,sugar and ice. Stir and top up with soda water to taste.

Garnish: In-season fruits. Serve with a straw.

COCKTAIL GIN FIZZ*

A classic cocktail with gin dating from the early 20th century.


2 parts gin1 part lemon or lime juiceSugarSoda water to taste

Glass: Highball

Preparation: Shake the ingredients without the soda water andstrain into the glass. Top up with soda water to taste.

Garnish: Lemon wheel

Great refreshing cocktail.

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BARTENDING TIP: Shaking gin gives it a cloudy texture. Whenmixing gin with other clear ingredient, ratherstir than shake it toleave the mixture clear.

BRONX*

The Bronx cocktail (or Cocktail Bronx as itssometimes called) is in essence a dry martini withorange juice. A delicious alternative if a dry martiniis a bit too heavy for you. Another classic from the1930s.

Ingredients:Ice cubes1 part gin1 part dry vermouth1 part orange juice

Glass: Martini chilled.


Garnish: Orange twist

As the name suggests this cocktail originates from the Bronx in NewYork.

INTERESTING FACT: You will come across many cocktailrecipes with sloe gin as its base ingredient. Sloe gin is differentfrom normal gin so don't confuse the two.

Millionaires COCKTAILThis is a variation on the sweet martini.

Ingredients:Ice cubes1 part gin

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1 part sweet vermouth1 teaspoon grenadine1 teaspoon lemon or lime juice




A gin cocktail fit for a millionaire!

PARADISE COCKTAIL

This is a popular pre-dinner drink.

Ingredients:Ice cubes3 parts gin2 parts apricot brandy (normal brandy or cognac will also do)2 parts orange juice



Garnish: None usually, but why not put an orange wheel in?

Maidens PRAYER

Ingredients:Ice cubes2 parts gin2 parts triple sec1 part orange juice

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Glass: Martini


Garnish: None usually, but why not put an orange wheel in?

The drink is said to have been invented for ladies with brokenhearts. It soothes the ache.

GIMLET

Another quick and easy gin cocktail. Lacking a bit of personalitythough.

Ingredients:Ice cubes2 parts gin1 part lime cordialsoda water (optional)

Glass: Lowball or martini


Garnish: Twist of lime

MILLENNIUM

There are about as many variations of this cocktail as there are yearsin a millennium. Here is Cocktail Mixing Masters version.

Ingredients:Ice cubes1 part cherry liqueur or brandy2 parts gin

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0.5 parts ginger ale2 parts orange juice

Glass: Highball

Preparation: Build the ingredients over ice in the glass.

Garnish: Usually none

There are about as many variations of this cocktail as there are yearsin a millennium.

PINK GIN

This is the American version of a true British invention.

Ingredients:Ice cubes2 parts dry gin2 dashes Angostura bitters

Glass: Martini


Garnish: Twist of lemon peels or simply ungarnished

JOHN COLLINS*

If you use Old Tom gin in this drink, it becomes aTom Collins. Old Tom is very difficult to get hold

of though.

Ingredients:Ice cubes2 parts ginFreshly squeezed lemon juice

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Sugar syrupSoda water

Glass: Highball

Preparation: Shake the ingredients (without the soda water) andstrain into the ice filled glass. Top up with soda water.

Garnish: Lemon wheel

BLUE ARROW

Bright blue drink. A real eye catcher.

Ingredients:Crushed ice2 parts gin1 part triple sec1 part lime cordial1 part blue Curacao

Glass: Cocktail

Preparation: Shake the ingredients in a shaker with crushed ice andstrain into the glass.

Garnish: Serve ungarnished

PARADISE COCKTAIL

Ingredients:Ice cubes2 parts gin1 part apricot brandy2 parts orange juice0.5 parts grenadine syrup

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Garnish: Orange twist (optional).

PINK LADY

Ingredients:Ice cubes1.5 parts gin0.5 parts brandy or cognac

0.5 parts grenadine syrup1 part cream1 part milk0.5 parts egg white0.5 parts sugar syrup

Glass: Martini


Garnish: Maraschino cherry on a cocktail stick.

POLO COCKTAIL

Ingredients:Ice cubes2 parts gin

0.25 parts orange juice0.25 parts lemon juice



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Garnish: Orange twist (optional).

ROSELYN COCKTAIL

The Roselyn cocktail can pass as a variant on the classic dry martini.

Ingredients:Ice cubes2 parts gin1 part dry vermouth0.5 parts grenadine syrup



Garnish: Lemon slice.

Replace the grenadine syrup with orange juice to make a JupiterCocktail.

THANKSGIVING COCKTAIL

Enjoy this one while you wait for the turkey to finish.

Ingredients:Ice cubes1 part gin1 part dry vermouth1 part apricot brandy


Preparation: Shake or stir the ingredients and strain into the glass.

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Garnish: Maraschino cherry on a cocktail sticks or lodged on therim of the glass.

UNION JACK

Ingredients:Ice cubes2 parts gin1 part crme de Yvette (not produced anymore, so difficult to gethold of) or sloe gin1 dash grenadine syrup

Glass: Martini

Preparation: Shake the ingredients and strain into a glass.

Garnish: Usually none

WHITE LADY

Also known as a Delilah, Chelsea Side-car and Lillian Forever. Thisis essentially a Side Car made with gin instead of brandy. A drinkinvented by Henry MacElhone in London in 1919.

Ingredients: Ice cubes3 parts brandy or Cognac (sometimes its made with bourbon)3 parts triple sec1 part lemon or lime juice


Preparation: shake the ingredients and strain into the glass

Garnish: Not necessary. One variation suggests star anis.

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A variation to this drink is to use white peppermint liqueur insteadof gin. You can also add 1 part egg white and 0.5 parts sugar syrupto fancy it up.

YALE COCKTAIL

Ingredients:Ice cubes3 part gin1 part dry vermouth1 teaspoon triple sec (blue is preferred)A dash or two of bitters



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Indebth Study of Cocktails