IBA Official Cocktails

IBA Official Cocktails
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Contents
Articles
Overview 1
IBA Official Cocktail 1
Cocktails 4
Americano 4
Appletini 6
B-52 8
Bacardi cocktail 11
Bellini 13
Black Russian 15
Bloody Mary 17
Brandy Alexander 22
Bronx 25
Buck's Fizz 28
Caipirinha 29
Cosmopolitan 32
Cuba Libre 35
Daiquiri 39
Eggnog 41
French Connection 44
Gin Fizz 45
Golden dream 49
Grasshopper 50
Harvey Wallbanger 52
Horse's Neck 54
Irish coffee 56
Japanese slipper 59
Kamikaze 60
Kir 62
Long Island Iced Tea 64
Mai Tai 66
Manhattan 68
Margarita 72
Martini 76
Mimosa 79
Mojito 80
Negroni 83
Old Fashioned 85
Orgasm 89
Paradise 90
Pia colada 91
Planter's Punch 93
Porto flip 94
Rob Roy 95
Rose 97
Salty dog 98
Screwdriver 99
Sea Breeze 102
Sex on the Beach 105
Singapore Sling 107
Tequilla Sunrise 110
Tom Collins 112
Vodka martini 116
Whiskey sour 117
White Russian 119
References
Article Sources and Contributors 121
Image Sources, Licenses and Contributors 126
Article Licenses
License 128
1
Overview
IBA Official Cocktail

An IBA Official Cocktail is one of many cocktails selected by the International Bartenders Association (IBA) for
use in the annual World Cocktail Competition (WCC)[1] in bartending. As such, these mixed drinks are some of the
most notable and frequently-made cocktails by professional bartenders around the world.
IBA Cocktails are specified in centilitres (cl) rather than the more commonly used millilitres (ml). 3 cl are
approximately equivalent to 1 U.S. fluid ounce (1.4% more).
List of cocktails
Currently, the IBA Official Cocktails are divided into three categories:
The Unforgettables
Alexander Dry martini Porto flip

Americano Gin Fizz Ramos Fizz
[2] [3] Rusty Nail
Angel Face John Collins
Aviation Manhattan Sazerac
Bacardi [4] Screwdriver
Mary Pickford
[5] Monkey Gland Sidecar
Between the Sheets
[6] Negroni Stinger
Casino
Clover Club Old Fashioned Whiskey sour
Daiquiri Paradise White Lady
[7] Planter's Punch [8]
Derby Tuxedo
Contemporary Classics
Bellini Grasshopper Mojito

Black Russian French 75 Moscow Mule
Bloody Mary Harvey Wallbanger Mint Julep
Caipirinha [9] Pia Colada
Hemingway Special
Champagne Cocktail Horse's Neck Rose
Cosmopolitan Irish Coffee Sea-Breeze
Cuba Libre Kir Sex on the Beach
French Connection Long Island Iced Tea Singapore Sling
God Father Mai Tai Tequila Sunrise
God Mother Margarita White Russian
Golden Dream Mimosa
New Era Drinks
[10] [11]
Barracuda Lemon Drop Martini
[12] Pisco Sour
Bramble
B-52 [13]
Russian Spring Punch
Dark 'N' Stormy [14]
Spritz Veneziano
[15] [16]
Dirty Martini Tommy's Margarita
[17] [18]
Espresso Martini Vampiro
[19] Vesper
French Martini
Kamikaze [20]
Yellow Bird
List of sweetened products

The following "Sweetened products" are restricted to two centilitres (4 tsp, or 2/3 US fl oz) in the Before-Dinner
Cocktail category:[21]
1. vermouth (white, red, ros)
2. all sweet liqueurs and creams
3. sweet fortified wines, like cream sherry, marsala, port
4. cocktail syrups
5. all sweet sparkling wines
6. sweet fruit juices
References
[1] World Cocktail Competition (WCC) (http:/ / web. archive. org/ web/ 20110718054130/ http:/ / www. iba-world. com/ english/ congress/
rules. php) International Bartenders Association. Retrieved 2007-01-01.
[2] http:/ / www. iba-world. com/ index. php?option=com_content& id=187& tmpl=component& task=preview& Itemid=532
[21] WCC rules (http:/ / www. iba-world. com/ images/ pdf/ WCC_Rules_2011. pdf) stipulate: The Before Dinner Cocktail shall not contain
more than of sweetened products.
External links
The official list at the IBA site (http://www.iba-world.com/index.php?option=com_content&view=article&
id=88&Itemid=532)
4
Cocktails
Americano
Americano
Type Mixed drink
Primary alcohol by Vermouth

volume Campari
Served On the rocks; poured over ice
Standard garnish half an orange slice
Standard drinkware
Old Fashioned glass
IBA specified 30ml Campari

ingredients* 30ml red vermouth
A splash of soda water
Preparation Pour the Campari and vermouth over ice into glass, add a splash of soda water and garnish with half
orange slice.
The Americano is an IBA Official Cocktail[1] composed of Campari, sweet vermouth, and club soda. The cocktail
was first served in creator Gaspare Campari's bar, Caff Campari, in the 1860s. It was originally known as the
"Milano-Torino" because of its ingredients: Campari, the bitter liqueur, is from Milan and Cinzano, the vermouth, is
from Turin (Torino). It is popular belief that in the early 1900s, the Italians noticed a surge of Americans who
enjoyed the cocktail. As a compliment to the Americans, the cocktail later became known as the "Americano". A
more unlikely explanation is that the name was derived from the word "amaro", which means "bitter" in Italian.
It is the first drink ordered by James Bond in the first novel in Ian Fleming's series, Casino Royale. In the short story
"From a View to a Kill" Bond chooses an Americano as an appropriate drink for a mere caf; suggesting that "in
cafs you have to drink the least offensive of the musical comedy drinks that go with them."[1] Bond always
stipulates Perrier, for in his opinion expensive soda water was the cheapest way to improve a poor drink.
Americano 5
Cocktail IBA
In the latest version IBA, lemon peel is deleted from the recipe. Most establishments, however, prepare the drink
with a sparkling water devoid of salt and the zest of a lemon.
References
[1] Fleming, Ian. "From a View to a Kill" in The Complete James Bond Short Stories. New York, 2004.
Appletini 6
Appletini
Appletini (aka Apple Martini)
Top view of an Apple Martini
Type Mixed drink
Primary alcohol by volume Vodka
Served straight up
Standard garnish Apple slice; Cherry
Standard drinkware
Cocktail glass
IBA specified ingredients* 40ml (3 parts) Vodka

15ml (1 part) Apple schnapps / Calvados
15ml (1 part) Cointreau
Preparation Mix in a shaker, then pour into a chilled glass. Garnish and serve.
[1]
* Appletini (aka Apple Martini) recipe at International Bartenders Association
An apple martini (appletini for short) is a cocktail containing vodka and one or more of apple juice, apple cider,
apple liqueur, or apple brandy. Optionally, vermouth may be included, as in a regular martini. Typically, the apple
vodka is shaken or stirred with a sweet and sour mix and then strained into a cocktail glass.
Appletini 7
Variations
In its purest form, it would contain:
10 ml ( oz) sweet vermouth
10 ml ( oz) dry vermouth
40 ml (1 oz) top shelf vodka (or gin)
30 ml ( oz) apple juice or apple cider
A common variation of the appletini is the "Rumpletini", with a light rum in place of the vodka.[citation needed]
The appletini can also be made with "martini bianco" in a long drink glass and filled with apple juice.
In popular culture
An appletini is used to poison Giselle in "Enchanted".
The appletini is the favorite alcoholic drink of John "J.D." Dorian in the sitcom Scrubs in which it is often
characterized as being somewhat effeminate.
It is also the favorite drink of Alan Harper from Two and a Half Men.
Sue Sylvester, the sadistic gym teacher of the musical television series Glee, mentions that appletini is her
favorite flavor of protein gel in the episode "Funk".[2]
In the 2010 film The Social Network, in the initial meeting between Facebook co-founders Mark Zuckerberg and
Eduardo Saverin and Napster co-founder Sean Parker, Parker buys the table a few rounds of the drink. In real life,
Zuckerberg never had an appletini until he attended the film's premiere. After seeing the film, Zuckerberg made
the appletini Facebook's official drink.[3]
In the pilot episode for the Adult Swim show, Lucy, the Daughter of the Devil, Satan apologizes for calling Lucy
after having 4 Appletinis.
In an episode of the animated television series My Little Pony: Friendship is Magic, Applejack (whose name
refers to another alcoholic beverage as well) is shrunk from the effects of a "poison joke" plant. Spike, in a pun on
the word "tiny", refers to her as "Appletini".
The appletini is the preferred drink of Total Nonstop Action Wrestling star "The Fallen Angel" Christopher
Daniels. He always enjoys the drink during his backstage promos and before matches.
In the 2007 Disney fairytale movie "Enchanted" Nathaniel disguised as a waiter offers Giselle an Appletini made
with poisoned apples in yet another attempt to poison her by Queen Narissa's order.
In the third episode of the fourth season (S04E03) of Community (TV series), Annie asks for an Appletini.
Ted Mosby from How I Met Your Mother drinks it in Season 5 Episode 21 "Twin Beds".
References
[1] http:/ / www. iba-world. com/ english/ cocktails/ applemartini. php
External links
Typical list of apple Martini recipes/ingredients (http://www.applemartini.co.uk/)
B-52 8
B-52
B-52
Type Layered shooter
Primary alcohol by volume Irish cream

Kahla
Served Neat; undiluted and without ice
Standard garnish Stirrer
Standard drinkware
Shot glass
IBA specified ingredients* 20ml (1 part) coffee liqueur (Kahla)

20ml (1 part) Irish Cream (Baileys Irish Cream)
20ml (1 part) Orange Cognac (Grand Marnier)
Preparation Layer ingredients into a shot glass. Serve with a stirrer.

[1]
* B-52 recipe at International Bartenders Association
The B-52 (also B52 or Bifi) cocktail is a layered shot composed of a coffee liqueur (Kahla), an Irish cream (Baileys
Irish Cream), and a triple sec (Grand Marnier). When prepared properly, the ingredients separate into three distinctly
visible layers (due to their relative densities).
B-52 9
History
The name refers to the band The B-52's, whose name comes from the US B-52 Stratofortress long-range bomber.
This bomber was used in the Vietnam War for the release of incendiary bombs, which likely inspired today's flaming
variant of the cocktail; another hypothesis centers on B-52 combat losses ("Burns like a B-52 over Hanoi").
One story behind the B-52 is that it was invented by Peter Fich, a head bartender at the Banff Springs Hotel in Banff,
Alberta. He named all of his new drinks after favourite bands, albums and songs. This drink was, of course, named
after the band of the same name. One of his first customers for a B-52 owned restaurants in various cities in Alberta
and liked the drink so much that he put it on the menu. This is why this, the first shooter, is commonly believed to
originate at the Keg Steakhouse in Calgary, Alberta in 1977.[2] The B-52 is also rumoured to have been created by
Adam Honigman, a bartender at New York City's Maxwell Plum.
The B-52's widespread popularity has resulted in many variations, each earning a slightly different designation (see
variations below for a small sampling). Altogether, the drinks are referred to as the B-50 series of layered cocktails.
The drink became a North London favourite in late 2009 when Arsenal striker Nicklas Bendtner changed his shirt
number from 26 to 52, earning himself the nickname "B52" in the process. After the tall Dane scored the winner in a
league cup tie with Liverpool on 28 October 2009, local Islington bars reported a huge surge in the popularity of the
shooter. A barmaid at The Bailey pub on Holloway Road recounted a story from the night: "It was mayhem. One
lanky bloke ordered shots for the whole bar after he [Bendtner] scored. I didn't even know how to make a
B52."[citation needed]
Preparation
There are special machines that can prepare a B-52 (or other multi-layered cocktails) in only a few seconds.[3]
However, an experienced bartender usually relies on the traditional, hand-made preparation. This method of the
preparation is called "building", as opposed to blending or shaking, thus, B-52s are "built."
B-52s are usually served in a shot glass or sherry glass, although a heatproof glass is required when a "flaming B-52"
is served. First, a coffee liqueur, such as Tia Maria or Kahla, is poured into the glass. Next, Bailey's Irish Cream is
poured very slowly over the back of a cold bar spoon, taking care to avoid disturbing the lower layer as the second
liquor is poured on top. Just as carefully, Grand Marnier is poured atop the Irish Cream using the bar spoon.
The drink is sometimes made with a shaker and served in a cocktail glass, although this is less traditional.[4]
Flaming B-52
For a Flaming B-52, the top layer is ignited, producing a blue flame. Filling the glass to the top reduces the amount
of glass exposed to the flames, making the glass less likely to break, but the drink easier to spill. It is best to leave the
flaming B-52 on the bartop and drink it through a straw. Once lit the drink should be finished quickly to avoid
overheating the glass and burning the straw. Unless the flame is extinguished before drinking, a fireproof
strawsuch as one made of metalmay be preferred.
Triple Sec at room temperature will not ignite easily, so it should be warmed up beforehand or topped with an
additional layer of a dark overproof rum with 65-85% alcohol by volume. Such a preparation can be referred to as a
"B-52 On a Mission".
B-52 10
Variant drinks
B-51, a B-52 with Frangelico hazelnut liqueur rather than Triple Sec
B-52 with Bomb Bay Doors, a B-52 with Bombay gin
B-52 in the Desert, or a B-52 with a Mexican Tailgunner, a B-52 with tequila rather than Bailey's Irish cream
B-52 with a Full Payload, a B-52 with a 4th layer of Frangelico and a 5th layer of Bacardi 151 rum lit on fire.
B-53, a B-52 with Sambuca rather than Irish cream
B-54, a B-52 with Amaretto almond liqueur in place of Triple Sec
B-55, a B-52 with absinthe rather than Triple Sec, also known as B-52 Gunship
B-57, a B-52 with peppermint schnapps rather than Irish cream
References
[1] http:/ / www. iba-world. com/ english/ cocktails/ b52. php
[3] Youtube video of B52 machine (http:/ / www. youtube. com/ watch?v=kcxBLUDgfdc)
Cross, Robert (2003) [1996]. The Classic 1000 Cocktail Recipes. Foulsham (http://www.foulsham.com).
ISBN0-572-02852-0.
Bacardi cocktail 11
Bacardi cocktail
Bacardi cocktail
Type Cocktail
Primary alcohol by volume Rum
Served straight up
Standard garnish lime
Standard drinkware
Cocktail glass
IBA specified ingredients* 45ml (9 parts) Bacardi white rum

20ml (4 parts) lemon or lime juice
5ml (1 part) grenadine syrup
Preparation Shake together in a mixer with ice. Strain into glass and serve
[1]
* Bacardi cocktail recipe at International Bartenders Association
The Bacardi cocktail is an IBA Official Cocktail made primarily with

Bacardi Superior. It is served as a "pre-dinner" cocktail.
History of the Bacardi Cocktail

The Bacardi Cocktail was originally the same as the Daiquiri,
containing rum, lemon juice, and sugar; The Grenadine version of the
Bacardi Cocktail originated in the US, while the original non-red
Bacardi company recipe originated from Cuba.
Bacardi Cocktail
Bacardi cocktail 12
First citations
Modern Bacardi Cocktail Recipe

1 oz Bacardi Rum (usually Bacardi Superior)
1/4 oz Grenadine
2 oz Sweet & Sour Mix
Shake & strain into a cocktail glass, and add a lime wedge garnish.
"Recipes for Mixed Drinks" by Hugo Ensslin, 1917

Bacardi Cocktail
1 drink Bacardi Rum
Juice of 1/2 lime
2 dashes Gum Syrup
Shake well in a mixing glass with cracked ice, strain and serve.
BACARDI Algunos De Sus Muchos Usos. ("Bacardi some of its many uses") (19301937)
Bacardi Coctel (Daiquiri Bacardi)
El jugo de medio limon.
Media cucharada de azucar blanca
Una copita de Bacardi Carta Blanca.
Agitese con hielo picado y sirvase en vasos de coctel. Puede ser servido colado o sin colar.
IMPORTANTE: No altere el orden de los ingredientes.
"Bacardi some of its many uses", 1937

Bacardi Cocktail
Correct recipe:
The juice of half a lemon.
Half teaspoonful granulated sugar.
1 oz. of BACARDI White.
Mix thoroughly, then shake well in cracked ice. May be served strained or unstrained. Important: Do not alter the
order of the ingredients.
External links
Webtender Wiki Entry - Bacardi Cocktail [2]
- Bacardi Cocktail Video [3]
References
[1] http:/ / www. iba-world. com/ english/ cocktails/ bacardi. php
[2] http:/ / wiki. webtender. com/ wiki/ Bacardi_Cocktail
[3] http:/ / cocktailshows. com
Bellini 13
Bellini
Bellini
Bellini Cipriani
at the Macaroni Grill
Type Wine cocktail
Primary alcohol by volume Sparkling wine
Served Straight up; without ice
Standard drinkware
Champagne flute
IBA specified ingredients* 100ml (2 parts) dry sparkling wine

50ml (1 part) fresh peach pure
Preparation Pour peach puree into chilled flute, add gently sparkling wine. Stir gently.
Notes Traditionally a Bellini uses Prosecco for the wine and white peaches for the fruit.
A Bellini cocktail is a mixture of Prosecco sparkling wine and peach pure. Originating in Venice, it is one of Italy's
most popular long drinks.[1]
Bellini 14
History
The Bellini was invented sometime between 1934 and 1948[1][2][3][4] by Giuseppe Cipriani, founder of Harry's Bar
in Venice, Italy. Because of its unique pink color, which reminded Cipriani of the color of the toga of a saint in a
painting by 15th-century Venetian artist Giovanni Bellini, he named the drink the Bellini.[1][5]
The drink started as a seasonal specialty at Harry's Bar (Venice), a favorite haunt of Ernest Hemingway, Sinclair
Lewis and Orson Welles.[1][5] Later, it also became popular at the bar's New York counterpart. After an
entrepreneurial Frenchman set up a business to ship fresh white peach pure to both locations, it was a year-round
favorite.[2]
Today the Bellini is an IBA Official Cocktail, thus indicating its popularity and making it a well-known cocktail to
many professional bartenders.
Preparation and serving

The Bellini consists of pured white peaches and Prosecco, an Italian sparkling wine. Marinating fresh peaches in
wine is an Italian tradition.[2] The original recipe was made with a bit of raspberry or cherry juice to give the drink a
pink glow.[4] Due, in part, to the limited availability of both white peaches and Prosecco, several variations exist.
California produces a white peach that works well,[6] and yellow peaches or peach nectar can be substituted,
especially if peaches are out of season and the flavor would be very bland. Other fruits or even flavoured liqueurs
(peach schnapps, for example) are sometimes substituted for the peach puree.
The Cipriani family produces Bellini Base[7] for the signature cocktail of the Harry's Bar restaurants.
Other sparkling wines are commonly used in place of Prosecco, though richly flavored French champagne does not
pair well with the light, fruity flavor of the Bellini. For a non-alcoholic version, sparkling juice or seltzer is used in
place of the wine.[8]
References
[1] Caley, Nora. Behind the Bar: Bella Bellini (http:/ / www. pizzatoday. com/ behindthebar_articles.
shtml?article=MjIyMHN1cGVyMjIxN3NlY3JldDIyMjQ=) February 2007. PizzaToday. Retrieved February 6, 2007.
[2] 3000 Drinks > Bellini Cocktail (http:/ / www. thatsthespirit. com/ en/ drinks/ articles/ Bellini. asp). Undated. thatstheSPIRIT.com. Retrieved
February 5, 2007.
[3] Jo' Pratt. Food Recipes Bellini cocktail (http:/ / www. bbc. co. uk/ food/ recipes/ database/ bellinicocktail_67941. shtml). Undated.
bbc.co.uk. Retrieved February 5, 2007.
[4] Bellini Cocktail Recipe (http:/ / www. gourmetsleuth. com/ bellinirecipe. htm). Undated. GourmetSleuth.com. Retrieved February 5, 2007.
[5] Sicard, Cheri. Featured Cocktail Bellini (http:/ / www. fabulousfoods. com/ features/ cocktails/ bellinis. html). Undated. Fabulous Foods.
Retrieved February 5, 2007.
[6] Featured Recipe: Peach Bellini Cocktail or Mocktail (http:/ / www. eatcaliforniafruit. com/ freshipes/ newsletters/ 03_2006_12. htm).
Undated. Freshipes. California Tree Fruit Agreement. Retrieved February 5, 2007.
[7] Bellini Base (http:/ / www. newyorkfirst. com/ store/ display. cgi?cart_id=& product=077& floor=m)
[8] Chiarello, Michael. Bellini Cocktail (http:/ / www. foodnetwork. com/ food/ recipes/ recipe/ 0,1977,FOOD_9936_31038,00. html), from the
"Lazy Breakfast in Bed" episode of Easy Entertaining with Michael Chiarello. Scripps Networks, Inc. Retrieved February 5, 2007.
External links
"How to Make a Bellini Cocktail" (http://www.videojug.com/film/how-to-make-a-bellini-cocktail-2)A
Video demonstration along with written instructions, for mixing a Champagne-based Bellini (Hosted at
VideoJug.com)
Black Russian 15
Black Russian
Black Russian
A Black Russian cocktail
Type Cocktail
Standard drinkware
Old Fashioned glass

20ml (2 parts) Coffee liqueur
Preparation Pour the ingredients into the old fashioned glass filled with ice cubes. Stir gently.
[1]
* Black Russian recipe at International Bartenders Association
The Black Russian is a cocktail of vodka and coffee liqueur. It contains either three parts vodka and two parts coffee
liqueur, per the Kahla bottle's label, or five parts vodka to two parts coffee liqueur, per IBA specified ingredients.
Traditionally the drink is made by pouring the vodka over ice cubes or cracked ice in an old-fashioned glass,
followed by the coffee liqueur.[2]
This combination first appeared in 1949, and is ascribed to Gustave Tops, a Belgian barman, who created it at the
Hotel Metropole in Brussels in honor of Perle Mesta, then U.S. ambassador to Luxembourg.[] The cocktail owes its
name to the use of vodka, a typical Russian spirit, and the blackness of the coffee liqueur.
Black Russian 16
Variations
A variation is the Dirty Black Russian, Tall Black Russian or Australian Black Russian (also known as a
Colorado Bulldog), which is prepared in the same manner as the Black Russian, but served in a taller glass and
topped up with Cola.[3]
The Black Magic, a sour twist on the Black Russian, can be made by adding a dash of lemon juice and a lemon
twist garnish.[4]
When finished with a head of Guinness stout, the result is called an Irish Russian or a Smooth Black
Russian.[][5]
The Brown Russian is a highball version in which the rest of the glass is filled with Ginger Ale.[6]
Peri's Black Russian is the same as the Dirty Black Russian, but with the addition of Vanilla Vodka instead of
the plain Vodka used.
Vader is the same as the traditional Black Russian, but with the addition of Jgermeister.
References
[1] http:/ / www. iba-world. com/ english/ cocktails/ blackrus. php
Bloody Mary 17
Bloody Mary
Bloody Mary
A Bloody Mary garnished with lemon, carrot, celery, and pitted manzanilla olives. Served with ice cubes and drinking straws in an
Old Fashioned glass.
Type Mixed drink
Primary alcohol by Vodka

volume
Standard garnish Celery stalk or dill pickle spear
Standard drinkware
Highball glass
IBA specified 45ml (3 parts) Vodka

ingredients* 90ml (6 parts) Tomato juice
15ml (1 part) Lemon juice
Preparation Add dashes of Worcestershire Sauce, Tabasco, salt and pepper into highball glass, then pour all
ingredients into highball with ice cubes. Stir gently. Garnish with celery stalk and lemon wedge
(optional).
[1]
* Bloody Mary recipe at International Bartenders Association
A Bloody Mary is a popular cocktail containing vodka, tomato juice, and usually other spices or flavorings such as
Worcestershire sauce, Tabasco sauce, piri piri sauce, beef consomm or bouillon, horseradish, celery, olive, salt,
black pepper, cayenne pepper, lemon juice, and celery salt. It has been called "the world's most complex cocktail."[2]
Bloody Mary 18
History
The Bloody Mary's origin is unclear. Fernand Petiot claimed to have invented the drink in 1921 while working at the
New York Bar in Paris, which later became Harry's New York Bar, a frequent Paris hangout for Ernest Hemingway
and other American expatriates.[3] Two other claims have some plausibility. The first is that it was invented in the
1930s at New Yorks 21 Club by a bartender named Henry Zbikiewicz, who was charged with mixing Bloody
Marys. A second claim attributes its invention to the comedian George Jessel, who frequented the 21 Club.[4] In
1939, Lucius Beebe printed in his gossip column This New York one of the earliest U.S. references to this drink,
along with the original recipe: "George Jessels newest pick-me-up which is receiving attention from the towns
paragraphers is called a Bloody Mary: half tomato juice, half vodka."[5]
Fernand Petiot seemed to corroborate Jessel's claim when the bartender spoke to The New Yorker magazine in July
1964, saying:
"I initiated the Bloody Mary of today," he told us. "Jessel said he created it, but it was really nothing but vodka and
tomato juice when I took it over. I cover the bottom of the shaker with four large dashes of salt, two dashes of black
pepper, two dashes of cayenne pepper, and a layer of Worcestershire sauce; I then add a dash of lemon juice and
some cracked ice, put in two ounces of vodka and two ounces of thick tomato juice, shake, strain, and pour. We
serve a hundred to a hundred and fifty Bloody Marys a day here in the King Cole Room and in the other restaurants
and the banquet rooms."[6]
Origin of the name

The name "Bloody Mary" is associated with a number of historical figures particularly Queen Mary I of England,
who was nicknamed as such in Foxe's Book of Martyrs for attempting to re-establish the Catholic Church in Britain
and fictional women from folklore. Some drink aficionados believe the inspiration for the name was Hollywood
star Mary Pickford.[7] Others trace the name to a waitress named Mary who worked at a Chicago bar called the
Bucket of Blood.[8]

In the United States, the Bloody Mary is a common "Hair of the dog" drink, erroneously reputed to cure hangovers;
however, the alcohol only numbs the discomfort (only rest, water, and electrolyte replacement can cure a
hangover).[][9][10][11][12] Its reputation as a restorative beverage contributes to the popularity of the Bloody Mary in
the morning and early afternoon, especially with brunch.[13]
While there is not much complexity in mixing vodka and tomato juice, more elaborate versions of the drink have
become trademarks of the bartenders who make them. A common garnish is a celery stalk when served in a tall
glass, often over ice.
Bloody Mary 19
Variations
Variations in alcohol
Bloody Beer: Beer, usually a light beer or lager, replacing vodka. Often served with Worcestershire sauce, black
pepper, hot sauce, and/or lime.[14]
Bloody Bishop : Sherry in equal measure to vodka.
Bloody Boyarsky : Grenadine, tabasco sauce, vodka.
Bloody Cab: Cabernet Sauvignon replacing/in addition to the vodka.
Bloody Derby : Bourbon replacing vodka.
Bloody Fairy, Red Fairy : Absinthe replacing the vodka.
Bloody Geisha, Bloody Ninja : Sake replacing vodka.
Bloody Hillbilly: Moonshine replacing Vodka
Bloody Hogger: Bacon Vodka replacing vodka.
Bloody Jerry : Replace vodka with Madra Rua Irish Pub's Heady Veggie Vodka or any other veggie infused
vodka and add 1 pull (approximately 1/2 ounce) of Guinness. A variation created by a long term customer of the
Pub.
Bloody Marghioala : uic (Romania) replacing vodka.
Bloody Maria : Tequila replacing vodka.
Bloody Maro (Georgian: ( ), bladi maro (siskhliani maro)) : Chacha replacing
vodka.
Bloody Mary Jane : Green Dragon replacing vodka
Bloody Maureen : Guinness replacing vodka.
Bloody Molly : Irish whiskey replacing vodka.
Bloody Murder : Gin replacing vodka, black vinegar replacing Worcestershire sauce, wasabi sauce replacing
horseradish, served with a cherry tomato pierced with a plastic sword stirrer
Bloody Pari : Arak (Aragh-e Sagi) replacing vodka
Bloody Philip : Thailand Lao Khao (literally white liquor) 80 proof, rice distilled, replacing vodka in equal
measure
Bloody Pirate, Cubanito : Dark rum replacing vodka. The latter is commonly found on menus in Havana, Cuba.
Bloody Sunshine : Pickle instead of celery, habenero sauce replacing tabasco. Originated in St. Louis, MO.
Bloody Scotsman : Scotch replacing vodka.
Bloody Skliva : Greek Tsipouro replacing vodka. Served with bars of cucumber.
Brown Mary or Whiskey Mary : Whiskey replacing the vodka.
Danish Mary or Bloody Dane : Akvavit replacing the vodka.
Michelada Clementina (or simply "Chelada") : Mexican beer replacing vodka, usually flavored with a couple of
dashes of Worcestershire sauce and Maggi and Tabasco sauce. Usually made with Clamato (tomato juice with
clam juice added). Usually the proportion of beer equals the tomato juice.
Red Eye, Calgary Red Eye, or Saskatchewan Red Eye : Traditionally, beer replacing vodka; now frequently, in a
50/50 mixture with Clamato in place of the tomato juice.
Red Hammer : Through the 1950s in the Northeastern U.S., while vodka was scarce, gin instead of vodka was
known as a Bloody Mary; once vodka became readily available in those regions, the traditional vodka-based
Bloody Mary was known as a Red Hammer for a time.
Red Snapper, Bloody Margaret or Ruddy Mary : Gin replacing vodka
Virgin Mary, Bloody Shame, Bloody Virgin, or Bloody Barbara : Without alcohol. Typically with an increased
volume of tomato juice, the vodka simply being omitted with no substitute. "Virgin Mary" is commonly used in
the USA, and "Bloody Shame" is commonly used in Australia. "Bloody Barbara" refers to Barbara Castle, the
British Minister of Transport who introduced tougher drink-driving laws.[15]
Bloody Mary 20
Variations in mixers
Bloody Blackie: Served in a bar called Brunny Green in Melbourne, the staff claim it is made with dark matter
taken from the universe via a liquor decanter, but it is commonly known to be made with coca-cola instead of
tomato juice.
Bloody Bull: Beef bouillon and tomato juice. The drink originated at Brennan's restaurant in New Orleans and is
served at Commander's Palace as well as other Brennan Family Restaurants.
Bloody Cary: Carrot juice replacing tomato juice, garnished with 'ants on a log' celery.
Bloody Eight or Eight Ball: V8 replacing tomato juice, or a mixture, usually equal parts
Bloody Greg: Traditional preparation, add extra horseradish, and extra olives.
Bloody LeRoy: Barbecue sauce replacing tomato juice, garnish with rib bone. Invented by the Reverend Horton
Heat and Gibby Haynes during the recording of The Full-Custom Gospel Sounds of the Reverend Horton Heat,
which Haynes was producing.[16]
Bloody Mariyaki: Made with teriyaki sauce instead of Worcestershire sauce.
Bull Shot: Beef bouillon or beef consomm in place of tomato juice. It may also contain salt, pepper, lemon juice,
Tabasco sauce and Worcestershire sauce.
Caesar, Bloody Caesar, Bloody Clam, Clam Digger, Red Wings or Clammy Mary: Clamato replacing tomato
juice, much more popular in Canada than the traditional Bloody Mary.
Commander White: Pineapple juice replacing tomato juice.
Variation in drink format

Frozen Bloody Mary: Placed in a blender with ice.
Bloody Margaret: Similar to a Frozen Bloody Mary, but including milk or cream and served like a margarita, with
a celery stick and/or a shrimp. A Virgin Margaret is a summertime drink inspired by the Orange Julius.
Flaming Bloody Mary: A small amount of 151 rum is floated on top and a string hangs outside the glass and is
ignited for a cold weather drink.
Flaming, Frozen Bloody Mary: A frozen Bloody Mary is topped with 151 rum and ignited. Also called "Bloody
Fire and Ice". A ceramic mug is used to avoid shattered glass.
Bloody Marynara: Same ingredients as a traditional Bloody Mary, only substituting generic, grocery store-bought
marinara for tomato juice. Served as a shot
Baja Style Bloody Mary, Bloody Maria: Another variation on the bloody mary contains vodka and/or tequila,
lime juice, Clamato, hot sauce, worcestershire, salt, and vegetables. Vegetables used include onions, cilantro,
olives, and celery,
Miscellaneous
Bloodless Mary: Without tomato juice
Screw Mary: Equal parts vodka, orange juice, and tomato juice or V8, spiced to taste.
Bloody Mary-land, or Crabby Mary: Substitute 2 dashes Old Bay Seasoning for celery salt
Slutty Mary: Garnish with a sausage or simply with extra vodka added.
Bloody Charlie: Garnish with two olives, thus creating a Bloody Mary with balls. (Mentioned, if not created, by
Jean Shepherd in In God We Trust, All Others Pay Cash.)
Bloody Mary 21
In popular culture
In the TV show The Smoking Room, Sally fashions a makeshift Bloody Mary using vodka and pasta sauce (the
only mixer available) when she and her colleagues are snowed-in.
In the film Mona Lisa, George's drink of choice is the Bloody Mary; he orders several in the film.
In the film The Royal Tenenbaums, the character Richie Tenenbaum is often seen with a Bloody Mary in his hand
and even carries a personal pepper shaker to season his drink.
The band Arctic Monkeys reference "that Bloody Mary's lacking a Tabasco" in the song "Fluorescent
Adolescent".
In the Family Guy episode "Wasted Talent" Peter Griffin drinks a Bloody Mary to ease the symptoms of a
hangover. In the episode "I Never Met the Dead Man" TV anchor Tom Tucker burped up a Bloody Mary after
having one too many.
In the 14th episode of the second season of Glee, "Blame It on the Alcohol", Artie shares a Bloody Mary with his
friends of the Glee club to get sober (quote from Artie: "It'll help your hangover").
In episode 6 of How to Make It in America, David suggests Bloody Marys to Rachel as a hangover cure.
In Back to the Future Part III, the bartender mixes up a Bloody Bull Shot (which he dubs "Wake-Up Juice") to
revive an unconscious Emmett Brown in a hurry.
In the TV show Archer, Sterling makes a habit of drinking Bloody Marys.
In the webcomic Achewood, Ray often consumes a Bloody Mary before getting out of bed in the morning.
In the film Flashbacks of a Fool, Daniel Craig orders Bloody Mary while meeting up with Mark Strong in a
restaurant.
In the film Johnny English, Rowan Atkinson orders a Bloody Mary "not too spicy" from a waiter at the unveiling
of the crown jewels.
In the film Divine Secrets of the Ya-Ya Sisterhood (film), Caroline Eliza "Caro" Bennett can be seen consuming
Bloody Mary's in numerous scenes.
On the television series The Jeffersons, Mother Jefferson often drank Bloody Marys, sometimes to excess. In one
episode, she claims it's "for the vitamins".
References
Notes
[1] http:/ / www. iba-world. com/ english/ cocktails/ bloodymary. php
[2] Davidson, Max (2011-04-02) What Do You Put in Your Bloody Mary? (http:/ / www. lewrockwell. com/ spl3/ bloody-mary. html), The Daily
Telegraph
[3] Andrew MacElhone and Duncan MacElhone: Harry's ABC of Mixing Cocktails, page 35. ISBN 0-285-63358-9, Souvenir Press, 1986, 1996.
[4] Smith, Andrew F. (2007). The Oxford Companion to American Food and Drink, p. 55. Oxford University Press, Inc., New York.
[5] New York Herald Tribune, December 2, 1939, page 9
[8] Bloody Marys at 1933 prices just the tonic for NYC (http:/ / in. reuters. com/ article/ entertainmentNews/ idINIndia-36812420081201)
Reuters, 2 December 2008
[9] "9 Myths About Your Hangover" (http:/ / women. webmd. com/ features/ 9-myths-about-your-hangover) by Dana Dudepohl, Marie Claire, at
WebMD.com
[10] But Does It Actually Cure Hangovers? (http:/ / www. cracked. com/ funny-5644-bloody-marys/ ) Cracked.com
[11] Mud in Your Eye; a Sheep's Eye in Your Drink (http:/ / articles. latimes. com/ 2001/ dec/ 30/ news/ mn-19052) Los Angeles Times, 30
December 2001
[12] Hangovers: There Is A Cure (http:/ / www. huffingtonpost. com/ zane-lamprey/ why-i-love-the-bloody-mar_b_1118895. html) Huffington
Post, 29 November 2011
Bloody Mary 22
External links
Media related to Bloody Mary at Wikimedia Commons
Brandy Alexander
Brandy Alexander
Type Cocktail
Primary alcohol by volume Brandy
Standard garnish Grated nutmeg
Standard drinkware
Cocktail glass
IBA specified ingredients* 30ml (1 part) Cognac

30ml (1 part) Crme de cacao (brown)
30ml (1 part) Fresh cream
Preparation Shake and strain into a chilled cocktail glass. Sprinkle with fresh ground nutmeg.
Brandy Alexander is a sweet, brandy-based cocktail consisting of cognac and crme de cacao that became popular
during the early 20th century.[1] It is a variation of an earlier, gin-based cocktail called simply an Alexander.
There are many rumors about its origins. It was supposedly created at the time of the wedding of Princess Mary and
Viscount Lascelles, in London, in 1922.[2] However, the drama critic and Algonquin Round Table member
Alexander Woollcott claimed that it was named after him. Other stories say it was named after the Russian tsar,
Alexander II.[3]
Brandy Alexander 23
In popular culture
In film
In the movie Days of Wine and Roses, alcoholic Joe Clay (Jack Lemmon) takes Kirsten Arnesen (Lee Remick) out
on a date. When she explains that she dislikes liquor but likes chocolate, he orders her a Brandy Alexander, starting
her on her path to self destruction.
In the James Gray movie Two Lovers, Michelle Rausch (Gwyneth Paltrow) tells Leonard Kraditor (Joaquin Phoenix)
she drinks Brandy Alexanders with her wealthy boyfriend Ronald. Leonard orders one at a restaurant to impress her,
but ruins the effect by mistaking the stirrer for a straw.
In music
The singer Feist named a song after the drink on her album The Reminder.
The drink is mentioned in the song "Fraternity Blues" by American singer-songwriter Townes Van Zandt.
In print
The character Brandy Alexander in the novel Invisible Monsters by Chuck Palahniuk is named after the drink.[4]
Evelyn Waugh had Anthony Blanche order four Brandies Alexander in his novel Brideshead Revisited. The Granada
Television adaptation for television helped repopularize the drink in the 1980s.[citation needed] Christian Kracht also
uses the four Brandy Alexanders motif in his 1995 novel Faserland.[5]
In the novel BARONNE STREET , crimelord Evan Charbonnet drinks a Brandy Alexander while waiting for New
Orleans fixer Burleigh Drummond to arrive. [6]
In television
The character Raj Koothrappali (who needs to be intoxicated in order to talk to women) orders a Brandy Alexander
at a bar in "The Hofstadter Isotope" episode of The Big Bang Theory, after he attempts to order a Grasshopper and a
Chocolate Martini and is scorned by his friend Howard Wolowitz for ordering those.
In an episode of Cheers,Wikipedia:Avoid weasel words while Karla is in charge of the bar, she is asked to make a
Brandy Alexander.
In the TV series Mad Men, season 1, episode 11 ("Indian Summer"), the character Peggy Olson orders a Brandy
Alexander, to show her date that she is like the girls from Manhattan. Her date, who works as a truck driver, orders a
Rheingold Beer.
The drink was included as the Cocktail Moment on the 29 March 2013 episode of The Rachel Maddow Show.
Lance White's hypnotist friend in "Nice Guys Finish Dead", an episode of The Rockford Files, is named after the
drink.[7]
In the pilot episode of The Mary Tyler Moore Show, Mary Richards asks for a Brandy Alexander at her first job
interview.
In season four episode twenty-three of Chuck, "Big Mike" orders a Brandy Alexander at Chuck and Sarah's rehearsal
dinner.
Brandy Alexander 24
References
[1] Imbibe Mazagine, May/June 2010, p. 38
[2] Classic Cocktail Club, Milan, Italy.
[4] http:/ / www. imdb. com/ title/ tt0071042/
[5] Faserland (1995) chapter 7
[6] http:/ / www. kentwestmoreland. com/
[7] http:/ / www. imdb. com/ title/ tt0071042/
External links
IBA Official Cocktails (http://www.iba-world.com/index.php?option=com_content&view=article&id=88&
Itemid=532)
Bronx 25
Bronx
Bronx
Type Cocktail
Primary alcohol by volume Gin
Standard garnish orange twist
Standard drinkware
Cocktail glass
Commonly used 30ml (6 parts) Gin

ingredients 15ml (3 parts) Sweet Red Vermouth
10ml (2 parts) Dry Vermouth
15ml (3 parts) Orange juice
Preparation Pour into cocktail shaker all ingredients with ice cubes, shake well. Strain in chilled cocktail or martini
glass.
Classified as a pre-dinner cocktail by the IBA.
The Bronx Cocktail is essentially a Perfect Martini with orange juice added. It was ranked number three in "The
World's 10 Most Famous Cocktails in 1934",[1] making it a very popular rival to the Martini (#1) and the Manhattan
(#2). Today, it remains a popular choice in some markets, and is designated as an Official Cocktail by the
International Bartender Association. Like the Manhattan, the Bronx is one of five cocktails named for one of New
York City's five boroughs, but is perhaps most closely related to the Queens (cocktail),[] which substitutes pineapple
for the Bronx's orange.
Bronx 26
History
As with several mixed drinks invented prior to prohibition in the United States, more than one story is attributed to
the creation of this cocktail.
Joseph S. Sormani
Two sources credit Joseph S. Sormani as the person responsible for the drink.
The Bronx Cocktail, strange to say, was invented in Philadelphia, of all places! There it might have remained in obscurity had it not been for
one Joseph Sormani, a Bronx restaurateur, who discovered it in the Quaker City in 1905.
The original recipe has been greatly distorted in the course of years, but here's the original to guide you and to compare with the other recipes
being used: Four parts of gin, one part of orange juice and one part of Italian Vermouth. Shake thoroughly in ice and serve.
[2]

Sormani was credited with creating the drink in his New York Times obituary:
Joseph S. Sormani, retired Bronx restaurateur, who was said to have originated the Bronx cocktail, died Wednesday night in his home, 2322
Fish Avenue, the Bronx, after a brief illness. His age was 83.
[3]

Johnnie Solon
According to Albert Stevens Crockett, historian of the Waldorf-Astoria Hotel, the inventor of the Bronx cocktail was
Johnnie Solon (or Solan).[4][5] Solon, a pre-Prohibition bartender at the Manhattan hotel, was "popular as one of the
best mixers behind its bar counter for most of the latter's history."[6] This is Crockett's account of Solon's own story
of the Creation of the Bronx:[6]

We had a cocktail in those days called the Duplex, which had a pretty fair demand. One day, I was making one for a customer when in came
Traverson, head waiter of the Empire Room--the main dining room in the original Waldorf. A Duplex was composed of equal parts of French
and Italian Vermouth, shaken up with squeezed orange peel, or two dashes of Orange Bitters. Traverson said, "Why don't you get up a new
cocktail? I have a customer who says you can't do it."
"Can't I?" I replied.
Well, I finished the Duplex I was making, and a thought came to me. I poured into a mixing glass the equivalent of two jiggers of Gordon Gin.
Then I filled the jigger with orange juice, so that it made one-third of orange juice and two-thirds of Gin. Then into the mixture I put a dash
each of Italian and French Vermouth, shaking the thing up. I didn't taste it myself, but I poured it into a cocktail glass and handed it to
Traverson and said: "You are a pretty good judge." (He was.) "See what you think of that." Traverson tasted it. Then he swallowed it whole.
"By God!" he said, "you've really got something new! That will make a big hit. Make me another and I will take it back to that customer in the
dining room. Bet you'll sell a lot of them. Have you got plenty of oranges? If you haven't, you better stock up, because I'm going to sell a lot of
those cocktails during lunch."
The demand for Bronx cocktails started that day. Pretty soon we were using a whole case of oranges a day. And then several cases.
The name? No, it wasn't really named directly after the borough or the river so-called. I had been at the Bronx Zoo a day or two before, and I
saw,of course, a lot of beasts I had never known. Customers used to tell me of the strange animals they saw after a lot of mixed drinks. So
when Traverson said to me, as he started to take the drink in to the customer, "What'll I tell him is the name of this drink?" I thought of those
animals, and said: "Oh, you can tell him it is a 'Bronx'."
Solon would have created the cocktail sometime between 1899 (when he joined the establishment) and 1906 (when
the word first appeared in print.)[7] However, a prior reference to a "Bronx Cocktail" on a New York hotel menu[8]
indicates that either the name was already in use or Solon was not the original inventor.
Bronx 27
Other early citations

It appears in William "Cocktail" Boothby's 1908 book The World's Drinks And How To Mix Them[9] as "Bronx
Cocktail, a la Billy Malloy, Pittsburgh, PA. One-third Plymouth gin, one-third French vermouth and one-third Italian
vermouth, flavored with two dashes of Orange bitters, about a barspoonful of orange juice and a squeeze of orange
peel. Serve very cold."
Flavors
The Bronx is flavorful and mildly sweet "fruity" drink, without being uninteresting or sticky.[10] Though possibly
inspired by the Duplex, the two drinks are not really similar at all.[4] Cocktail columnists Gary Regan and Mardee
Haidin Regan describe it as a drink where "[g]in is the base ingredient, orange juice is the mixer, and sweet and dry
vermouths are added almost as an afterthought."[4]
References
[1] Burke, Harman Burney. Burke's complete Cocktail & Drinking Recipes, 1934. Retrieved from cocktailtimes.com (http:/ / www. cocktailtimes.
com/ dictionary/ 1934. shtml) on January 18, 2007.
[2] Bredenbek, Magnus. What Shall We Drink? : Popular drinks, recipes and toasts / by Magnus Bredenbek. p 13. New York : Carlyle House,
c1934. LCCN 34004223. Retrieved from The Big Apple (http:/ / www. barrypopik. com/ index. php/ new_york_city/ entry/ bronx_cocktail/ )
and also Listserv (http:/ / listserv. linguistlist. org/ cgi-bin/ wa?A2=ind9908c& L=ads-l& P=2267) on January 17, 2007.
[3] New York Times, August 17, 1947. pg. 17, col. 2. Retrieved from The Big Apple (http:/ / www. barrypopik. com/ index. php/ new_york_city/
entry/ bronx_cocktail/ ) and also Listserv (http:/ / listserv. linguistlist. org/ cgi-bin/ wa?A2=ind9908c& L=ads-l& P=2267) on January 17,
2007.
[4] Regan, Gary and Regan, Mardee Haidin. So you'd like to... Enjoy a Bronx Cocktail (http:/ / www. amazon. com/ gp/ richpub/ syltguides/
fullview/ J2G2UEMLC2TU?tag2=zottmann1-20), February 4, 2002. Retrieved January 18, 2007.
[5] Regan, Gary. San Francisco Chronicle. A Bronx cheer from the Big Apple (http:/ / sfgate. com/ cgi-bin/ article. cgi?f=/ c/ a/ 2003/ 06/ 12/
WI256288. DTL), June 12, 2003. Retrieved on January 17, 2007.
[6] Crockett, Albert Stevens, (1873-). The Old Waldorf-Astoria Bar Book; with amendments due to repeal of the XVIIIth; giving the correct
recipes for five hundred cocktails and mixed drinks. p 41. New York, Dodd, Mead and company, 1934. LCCN 34015101. Retrieved from The
Big Apple (http:/ / www. barrypopik. com/ index. php/ new_york_city/ entry/ bronx_cocktail/ ) on January 17, 2007.
[7] Crockett. p 57. Retrieved from Listserv (http:/ / listserv. linguistlist. org/ cgi-bin/ wa?A2=ind0007d& L=ads-l& P=7053) on January 17, 2007.
[8] New York Historical Society 1895-14D, Grand Union Hotel New York Wine List. Retrieved from Listserv (http:/ / listserv. linguistlist. org/
cgi-bin/ wa?A2=ind0007d& L=ads-l& P=7053) on January 17, 2007.
[9] Boothby, William "Cocktail". The World's Drinks and How to Mix Them, 1908. Photographed at San Francisco Public Library Historical
Materials Collection (http:/ / www. flickr. com/ photos/ dinah/ sets/ 72157603645295415/ ) on December 28, 2007.
[10] The Home Bartender. Bronx Cocktail (http:/ / web. archive. org/ web/ 20080523190535/ http:/ / www. bostoncocktails. com/
2006-03-27-bronx-cocktail. html), March 27, 2006. Boston Cocktails (http:/ / web. archive. org/ web/ 20080822015924/ http:/ / www.
bostoncocktails. com/ ) blog. Retrieved January 18, 2007.
Buck's Fizz 28
Buck's Fizz
Buck's Fizz
Type Wine cocktail
Primary alcohol by volume Champagne
Standard garnish orange twist
Standard drinkware
Champagne flute
IBA specified ingredients* 100ml (2 parts) orange juice

50ml (1 part) champagne
Preparation * Pour the orange juice into glass and top up champagne. Stir gently, garnish and serve.
[1]
* Buck's Fizz recipe at International Bartenders Association
The Buck's Fizz is an alcoholic drink made of two parts orange juice to one part champagne. Some older recipes list
grenadine as an additional ingredient, but the International Bartenders Association recipe does not include it.
Overview
The drink is named after London's Buck's Club where it was invented as an excuse to begin drinking early; it was
first served in 1921 by a barman named McGarry (who features in the works of P. G. Wodehouse as the barman of
Buck's Club and the Drones Club). The true recipe for Buck's Fizz (which involves more than just champagne and
orange juice) is only known by the barmen of Buck's Club.
The Mimosa cocktail, invented four years later in Paris, also contains sparkling wine and orange juice, but in equal
measures.[]
Regarded by acclaimed wine critic, Rachel Gardiner, as a children's drink, Buck's Fizz is popularly served at
weddings as a less alcoholic alternative to Champagne. It is also touted as a morning "antidote" for a
hangover.[citation needed]
In 1981, the name was adopted by a successful British pop group, which went on to win a Eurovision title.
Buck's Fizz 29
References
[1] http:/ / www. iba-world. com/ english/ cocktails/ buckfizz. php
Caipirinha
Caipirinha
National cocktail of Brazil
Type Cocktail
Primary alcohol by Cachaa

volume
Standard garnish [1]

lime
Standard drinkware
Old Fashioned glass
IBA specified 50 ml (1 fl oz) cachaa

ingredients* Lime cut into 4 wedges (or tahiti lime, but not green lemon)
2 teaspoons crystal or refined sugar
Preparation Place lime and sugar into old fashioned glass and muddle (mash the two ingredients together using a
[2]
muddler or a wooden spoon). Fill the glass with crushed ice and add the Cachaa.
Notes A wide variety of fresh fruits can be used in place of lime. In the absence of cachaa, vodka can be used,
[3]
making a caipiroska.
Caipirinha 30
Caipirinha (Portuguese pronunciation:[kajpi]) is Brazil's national cocktail, made with cachaa (pronounced:[kaas])
(sugar cane hard liquor), sugar and lime.[1] Cachaa is Brazil's most common distilled alcoholic beverage (also
known as Pinga or Caninha). Both rum and cachaa are made from sugarcane-derived products. Specifically with
cachaa, the alcohol results from the fermentation of sugarcane juice that is afterwards distilled.
History
There are many stories about the caipirinha's origin. The best known is one that begins around 1918, in the state of
So Paulo. According to information, the caipirinha as we know it today would have been created from a popular
recipe made with lemon, garlic and honey, indicated for patients of Spanish flu - and which, today, is still used to
scare small colds. As it was quite common to put a little alcohol in any home remedy in order to expedite the
therapeutic effect, rum was commonly used. "Until one day someone decided to remove the garlic and honey. Then
added a few tablespoons sugar to reduce the acidity of lime. The ice came next, to ward off the heat, "explains Carlos
Lima, executive director of IBRAC (Brazilian Institute of Cachaa).[4][5]
Popularity
The caipirinha is the national cocktail of Brazil,[6] and is imbibed in restaurants, bars, and many households
throughout the country. Once almost unknown outside Brazil, the drink has become more popular and more widely
available in recent years, in large part due to the rising availability of first-rate brands of cachaa outside Brazil.[]
The International Bartenders Association has designated it as one of their Official Cocktails.[]
Name
The word caipirinha is the diminutive version of the word caipira, which refers to someone from the countryside,
being an almost exact equivalent of the American English hillbilly or the Lowland Scots teuchter. The word may be
used as either a masculine or a feminine noun, but when referring to this drink it is only feminine (usage of
diminutives is common in Brazil). In the Brazilian vocabulary, the word caipirinha is mostly associated with the
drink itself rather than the class of person.
Variations
The term caipirinha is sometimes used to describe any cachaa-and-fruit-juice drink (e.g. a passionfruit
caipirinha, kiwifruit caipirinha or strawberry caipirinha).
Caipifruta is a very popular caipirinha drink in Brazil, consisting of cachaa, crushed fresh fruits (either singly or
in combination), and crushed ice. The most popular fresh fruits used to create caipifrutas are tangerine, lime,
kiwifruit, passion fruit, pineapple, lemon, grapes, mango, caj, and caju (cashew fruit).
Caipisake (made with sake instead of cachaa) is also becoming increasingly popular, most commonly made with
strawberries or kiwifruit.[citation needed]
Caipiroska (made with vodka instead of cachaa). Very popular in Finland and Sweden.
Caipirinha 31
Derivations
There are many derivations of caipirinha in which other spirits
substitute for cachaa. The most well known include:
The Caipivodka (also known as Caipiroska, Caipiroshka or
Caipirovka), in which vodka substitutes for cachaa.
The Caipiroska Negra, Black Caipiroshka or Caipiblack is made
with black vodka instead of cachaa.
Caipirssima is a caipirinha made with rum instead of cachaa; the
word was coined for an advertisement for a popular rum brand in
the late '70s.
Caipifruta is a variation made with cachaa and other fruits instead Limes, sugarcane, cachaa and crushed ice are
of lime, typically found in tourist areas. typical ingredients for a Caipirinha
CaipirItaly is a variation from Italy. It's made using Campari instead
of cachaa.[citation needed]
Sakeirinha or Caipisak is a version made with sake.[citation needed]
Caipinheger is another variation made using Steinhger.[citation needed]
Morangoska is a Portuguese variation made using strawberries instead of lime.[]
Caipiro is another Portuguese variation made using Licor Beiro instead of cachaa. Beiro liquor is very sweet,
so no sugar is used.[]
References
[1] http:/ / www6. senado. gov. br/ legislacao/ ListaPublicacoes. action?id=237488
[2] http:/ / www. alcomixer. com/ recipe/ caipirinha
[3] http:/ / www. maria-brazil. org/ caipirinha. htm
[4] http:/ / revistacasaejardim. globo. com/ Revista/ Common/ 0%2c%2cEMI278045-16940%2c00-A+ HISTORIA+ DA+ CAIPIRINHA. html
[5] http:/ / www. drinquepedia. com/ drinques/ historia?drinque=146
[6] .
External links
Caipirinha at Wikibooks
Cosmopolitan 32
Cosmopolitan
Cosmopolitan
A cosmopolitan.
Type Cocktail

volume
Standard garnish Lemon slice, lime wedge
Standard drinkware
Cocktail glass
IBA specified 40 ml Vodka Citron

ingredients* 15 ml Cointreau
15 ml Fresh lime juice
30 ml Cranberry juice
Preparation Add all ingredients into cocktail shaker filled with ice. Shake well and double strain into large cocktail
glass. Garnish with lime wheel.
Notes The drink should be a frothy bright pink colour

[1]
* Cosmopolitan recipe at International Bartenders Association
Cosmopolitan 33
A cosmopolitan, or informally a cosmo, is a cocktail made with

vodka, triple sec, cranberry juice, and freshly squeezed lime juice or
sweetened lime juice.
History
According to the International Bartenders Association the original
recipe is based on vodka citron, lemon-flavored vodka.[] The
cosmopolitan is a relative of cranberry coolers like the Cape Codder.[2]
Though often presented far differently, the cosmopolitan also bears a
likeness in composition to the kamikaze cocktail.
The origin of the cosmopolitan is disputed. It is widely believed that
the drink was created independently by different bartenders since the
1970s.[3] Generally, people have recognized that John Caine brought
the drink to San Francisco around 1987[] from Ohio.[][] The same year
in Manhattan, the internationally recognized version of the cocktail
was created by Toby Cecchini,[4] based on a poorly described version
of Cheryl Cook's creation.[4]
The 1970s
Provincetown
One version of the creation of this popular drink credits the
accomplishment to the gay community in Provincetown,
Massachusetts.[3]
A cosmopolitan
John Caine
John Caine is the owner of several popular bars in San Francisco and a cosmopolitan expert. He partially credits the
upsurge in cocktails during the 1970s to the Cosmo being served at fern bars.[3]
Cheryl Cook
A commonly cited story concerning the origins of the Cosmopolitan links South Beach, Florida bartender Cheryl
Cook with the original creation.[2][3] Some people think that Cook is a mythical character,[3][4] but in an online
interview,[4] Cook related the story of how she created the drink in 1985 or 1986:
What overwhelmed me was the number of people who ordered Martinis just to be seen with a Martini glass in
their hand. It was on this realization that gave me the idea to create a drink that everyone could palate and was
visually stunning in that classic glass. This is what the Cosmo was based on.
Cook's original recipes called for "Absolut Citron, a splash of Triple Sec, a drop of Roses lime and just enough
cranberry to make it oh so pretty in pink."[4]
Although Absolut Citron was not introduced anywhere officially until 1988, it was test marketed in Miami.
Cosmopolitan 34
Pink Lemonade Pink

Another important person involved in the creation of the Cosmopolitan was, Melissa Huffsmith of Manhattan. While
working at The Odeon in 1987/1988, her friend Patrick Mullen had tasted a version of the drink in Miami and she
developed a slightly different version using Absolut Citron, Cointreau and fresh-squeezed lime juice. Huffsmith
stated that the color should be "....just barely pinkthe color of pink lemonade." Huffsmith's version has become an
internationally standardized method for preparing the drink.[]
Popularity
The cosmopolitan gained popularity quickly, traveling from Provincetown, through New York, Cleveland, and
Cincinnati, and on to San Francisco (Caine[]) or possibly from Miami to San Francisco, and on to New York
(Cook[4]).
The Cosmopolitan gained popularity in the 1990s. According to Brian Gougherty, the cosmo was further popularized
among young women by its frequent mention on the television program Sex and the City, where Sarah Jessica
Parker's character, Carrie Bradshaw, commonly ordered the drink when out with her girlfriends. The film adaptation
made a reference to its popularity when Miranda asks why they stopped drinking them, Carrie replies "because
everyone else started."
It is not only in television that the Cosmo has influenced popular culture. Demeter Fragrance Library has created a
cologne intended to smell like the cosmopolitan cocktail.

The Cosmopolitan is usually served in a large cocktail glass, also called a martini glass. For this reason, the drink is
mistakenly categorized as a type of martini.
Mix 3 parts citrus vodka, 2 parts cranberry juice, 1 part triple sec, 1 part lime juice. Cointreau or other high-quality
triple sec provides a cleaner taste than cheaper triple sec, and is generally substituted in the cosmopolitan. The
cranberry mainly adds colour and should not excessively dilute the drink.
A lemon twist is sometimes used to garnish. Traditionally, a coin sized piece of orange should be "flamed" across the
top of the drink. This coats the drink with a slick of citrus oil. Currently Wikipedia:Manual of Style/Dates and
numbers#Chronological items, it is popular to see a Cosmopolitan garnished with a lime wedge.A common error is
to garnish with a cherry and drowning in cranberry juice which is overall too sweet and unpleasant as a true Cosmo
should have a tart taste and be slightly pink due to the shaking with the lime juice.
Variations
One variation is to squeeze a lime wedge into the chilled cocktail glass instead of including it with the ingredients
to be shaken.
The original non-IBA versions used Rose's lime cordial instead of fresh lime juice, and Triple Sec instead of
Cointreau, and uses different proportions[]
A blue cosmopolitan may be made by using white cranberry juice instead of standard red juice, and blue curaao
in place of the triple sec and a purple cosmopolitan just replacing the triple sec with blue curacao.
A Cosmocello substitutes limoncello for the lime juice.
A Francillian, popularized in Fontainebleau, France in 2010, substitutes sangria for cranberry juice.
Another variation calls for stirring in a mixing glass, instead of shaking.[]
A Peach Cosmopolitan substitutes peach schnapps for triple sec and peach juice for the cranberry
For the Broadway musical Wicked, a special type of cosmopolitan called an "Ozmopolitan" was made as a
theme-fitting drink, as Wicked is the story of Elphaba, a green-skinned woman who eventually become the
Wicked Witch of the West. This cosmopolitan variation was first made for the West End production, then
Cosmopolitan 35
Broadway.
The Real Housewives of New Jersey star Kathy Wakile created a Red Velvet Cosmo, based on one of her favorite
desserts, red velvet cake.[5][6]
References
[1] http:/ / www. iba-world. com/ english/ cocktails/ cosmopolitan. php
[2] . Online source viewable at The Big Apple (http:/ / www. barrypopik. com/ index. php/ new_york_city/ entry/ cosmopolitan_cocktail/ ) blog
by Barry Popik.
[3] . Online source viewable at The Big Apple (http:/ / www. barrypopik. com/ index. php/ new_york_city/ entry/ cosmopolitan_cocktail/ ) blog
by Barry Popik.
External links
Absolut Cosmopolitan (http://absolutdrinks.com/Drinks/absolut-cosmopolitan.aspx)A higher proof version
of the recipe.
Cosmopolitan Cocktail (http://www.thecosmopolitanlasvegas.com)The Cosmopolitan Las Vegas
Cosmopolitan Cockail recipe (http://www.drinklab.com.au/cocktail_recipe.php?ID=91)Drink Lab recipe
Cosmopolitan Recipe and a modern twist (http://www.velocitybars.co.uk/cocktails-cosmopolitan.html)A
Cosmopolitan recipe made with normal vodka (non lemon) and Cointreau. Link also includes a modern twist on
this cocktailthe Continental.
Cuba Libre
This article is about the cocktail. For other uses, see Cuba libre (disambiguation). "Rum and coke" redirects
here. For the Dub Pistols album, see Rum & Coke.
Cuba Libre
A Cuba Libre served in a short tumbler.
Type Mixed drink

Cuba Libre 36
Standard garnish lime wedge
Standard drinkware 12 oz. glass
IBA specified ingredients* 120 mL Cola

50 mL White rum
10 mL Fresh lime juice
Preparation Build all ingredients in a highball glass filled with ice. Garnish with lime wedge.
Notes garnish with a pineapple wedge and 3 cherries.
The Cuba Libre (/kjubHelp:IPA for English#Keylibre/; Spanish pronunciation:[kua lie], "Free Cuba") is a
highball made of cola, lime, and white rum. This highball is often referred to as a Rum and Coke in the United
States, Canada, the UK, Ireland, Australia and New Zealand where the lime juice may or may not be included.
History
Accounts of the invention of the Cuba Libre vary. One account claims that the drink (Spanish for Free Cuba) was
invented in Havana, Cuba around 1901/1902. Patriots aiding Cuba during the Spanish-American Warand, later,
expatriates avoiding Prohibitionregularly mixed rum and cola as a highball and a toast to this Caribbean island.[1]
According to Bacardi:
The world's second most popular drink was born in a collision between the United States and Spain. It
happened during the Spanish-American War at the turn of the century when Teddy Roosevelt, the
Rough Riders, and Americans in large numbers arrived in Cuba. One afternoon, a group of off-duty
soldiers from the U.S. Signal Corps were gathered in a bar in Old Havana. Fausto Rodriguez, a young
messenger, later recalled that Captain Russell came in and ordered Bacardi (Gold) rum and Coca-Cola
on ice with a wedge of lime. The captain drank the concoction with such pleasure that it sparked the
interest of the soldiers around him. They had the bartender prepare a round of the captain's drink for
them. The Bacardi rum and Coke was an instant hit. As it does to this day, the drink united the crowd in
a spirit of fun and good fellowship. When they ordered another round, one soldier suggested that they
toast Por Cuba Libre! in celebration of the newly freed Cuba. The captain raised his glass and sang out
the battle cry that had inspired Cuba's victorious soldiers in the War of Independence.[]
However, there are some problems with Bacardi's account, as the Spanish-American war was fought in 1898, Cuba's
liberation was in 1898, and the Rough Riders left Cuba in September 1898,[2] but Coca-Cola was not available in
Cuba until 1900.[3] According to a 1965 deposition by Fausto Rodriguez, the Cuba Libre was first mixed at a Cuban
bar in August 1900 by a member of the U.S. Signal Corps, referred to as "John Doe".[]
According to Havana Club:
Along with the Mojito and the Daiquiri, the Cuba Libre shares the mystery of its exact origin. The only
certainty is that this cocktail was first sipped in Cuba. The year? 1900. 1900 is generally said to be the
year that cola first came to Cuba, introduced to the island by American troops. But Cuba Libre! was
the battle cry of the Cuba Liberation Army during the war of independence that ended in 1898.[]
Popularity
This drink was once viewed as exotic, with its dark syrup, made (at that time) from kola nuts and coca.
Soon, as Charles H. Baker, Jr. points out in his Gentlemen's Companion of 1934, the Cuba Libre "caught on
everywhere throughout the [American] South ... filtered through the North and West," aided by the ample supply of
its ingredients. In The American Language, 1921, H.L. Mencken writes of an early variation of the drink: "The
troglodytes of western South Carolina coined 'jump stiddy' for a mixture of Coca-Cola and denatured alcohol
(usually drawn from automobile radiators); connoisseurs reputedly preferred the taste of what had been aged in
Cuba Libre 37
Model-T Fords."[]
The drink gained further popularity in the United States after The Andrews Sisters recorded a song (in 1945) named
after the drink's ingredients, "Rum and Coca-Cola". Cola and rum were both cheap at the time and this also
contributed to the widespread popularity of the concoction.[]
Recipe variations
Cubata is a Cuba Libre made from Havana Club Especial instead
of Havana Club Blanco, giving it a deeper, more complex flavour.
The Cuba Pintada ("stained Cuba") is one part rum with two
parts club soda and just enough cola so that it tints the club soda.
The Cuba Campechana ("half-and-half Cuba") contains one part
rum topped off with equal parts of club soda and cola. They are
both popular refreshments, especially among young people.
Other recent variations are the Cuba Light made with rum and
Diet Coke, and the Witch Doctor made with dark rum and Dr.
Pepper. Two Cuba Libres
Another variation of the Cuba Libre is the Cuban Missile Crisis.

Compared to a normal Cuba Libre, it uses a higher proof rum, such as Bacardi 151 (75.5%).
A variation of the Cuba Libre popular in the West Indies is a Hot Cuba Libre which includes a splash of
Caribbean hot sauce (for example, Capt'n Sleepy's Quintessential Habanero, or Matouk's).
Some people substitute Cream Soda and spiced rum to create a bright gold drink, often referred to as a Midas.
Another recent variation is the Venezuela Libre, inspired by the increasing cooperation between the governments of
Venezuela and Cuba. It has 1.5 US fluid ounces (44ml) of Venezuelan White Rum, 1.5 US fluid ounces (44ml) of
Venezuelan Gold Rum, 3 US fluid ounces (89ml) of lemon mix, 1 lemon wedge and a dash of angostura bitters, and
diet cola in place of normal cola.
Local variations
The drink's name has evolved somewhat in both Cuba and the United
States, where some choose to refer to it as a Mentirita ("a little lie"), in
an opinionated reference to Cuban politics.
In Australia, the more popularly known drink is simply Rum and
Coke or "Rumbo", which contains no lime, commonly uses a local
dark rum and can be purchased in cans as a ready-to-drink.
However, the combination of light rum, brown sugar and cola is Pre-mixed Bundaberg Rum & Cola, 2006
commonly ordered at cocktail bars as a Cuba Libre.

In Brazil, there is another variation, made with "cachaa" and lemon without peeling.
In Britain, the drink is most commonly served without the lime juice and ordered simply as a Bacardi and Coke
[citation needed]
. When the lime juice is included and rubbed around the rim of the glass it can be known as a Lou
Bega, after the popular singer. [citation needed] Often the drink is called Cuban for the original mix and White
Cuban when coke is replaced with Sprite or 7up.
In Chile and Spain, Cuba Libre is also called "Ron-Cola" and "Cubata".
In Costa Rica, a low calorie variation called Tico Libre is made with gold or dark rum, diet cola and garnished
with lemon for a refreshing finish.
Cuba Libre 38
In Czech Republic and Slovakia, Kofola, a popular local soft drink, is frequently used instead of coke. Also, the
rum is often substituted by Tuzemak.
In India, the more popularly known drink is simply Rum and Coke, which contains no lime, commonly uses a
local rum (such as Old Monk). Mixing cola with hard alcoholic beverages other than rum is quite popular in
India.
In the Dominican Republic it is a popular drink poured with a generous amount of locally produced Dominican
Rum (i.e. Brugal, Bermdez, etc.) and cola, topped off with a slice of lime.
In Greece Thessaloniki, there is another variant, that consists of "retsina" and cola, named "tumba libre". "Tumba"
is the name of a neighborhood in Thessaloniki.
In the Netherlands the drink is usually served without lime and commonly referred to as Baco, from the two
ingredients of Bacardi rum and cola.
In Mexico, it is one of the most popular alcoholic drinks and it is usually referred to simply as a "Cuba".
In Nicaragua, when it is mixed using Flor de Caa (the national brand of rum) and cola, it is called a Nica Libre.
In Puerto Rico, a variation called "Spicy cherry" or "Spicy vanilla" is made of spiced rum, cherry coke or vanilla
coke, and garnished with a lime.
In Peru, a variation called Peru Libre is made with pisco rather than rum.[]
In Poland, when it is mixed using Burn and rum, it is called a Poland Libre. This, because Burn is a popular
drink to mix in Poland and the drink turns red (the color of Poland).
In Russia Cuba Libre without the lime juice is called Rock-n-Roll Star, after a popular song that features the
recipe. Any distilled spirit could be substituted for a rum in a pinch, but these variations generally do not have any
specific names.
In Venezuela the Cuba Libre Preparado ("Prepared Cuba Libre") includes a dash of gin and a dash of
Angostura bitters.
In Newfoundland, there has been a long history of trading dried salted codfish to the West Indies, usually for rum,
molasses and spices. Newfoundland Screech, a rum which is actually made in Jamaica, is popularly mixed with
coke - without lime. One variation to this drink is called the Tom Morry - which involves equal parts dark rum,
water and coke.
References
Notes
External links
Media related to Cuba libre at Wikimedia Commons
Daiquiri 39
Daiquiri
Daiquir
Daiquir garnished with lime
Type Cocktail
Standard garnish Half a lime slice
Standard drinkware
Cocktail glass
IBA specified ingredients* 45ml (9 parts) White rum

20ml (4 parts) lime juice
5ml (1 part) Simple syrup
Preparation Pour all ingredients into shaker with ice cubes. Shake well. Strain in chilled cocktail glass.
Daiquiri (/dkri/; Spanish: daiquir [dajkii]) is a family of cocktails whose main ingredients are rum, citrus
(typically lime juice), and sugar or other sweetener.
The Daiquir is one of the six basic drinks listed in David A. Embury's classic The Fine Art of Mixing Drinks. In the
book, he also suggests some variations.
Daiquiri 40
Origins
The name Daiquir is also the name of a beach near Santiago, Cuba, and an iron mine in that area, and it is a word of
Tano origin.[] The Daiquir was supposedly invented by an American mining engineer, named Jennings Cox, who
happened to be in Cuba at the time of the Spanish-American War.
Originally the drink was served in a tall glass packed with cracked ice. A teaspoon of sugar was poured over the ice
and the juice of one or two limes was squeezed over the sugar. Two or three ounces of white rum completed the
mixture. The glass was then frosted by stirring with a long-handled spoon. Later the Daiquir evolved to be mixed in
a shaker with the same ingredients but with shaved ice. After a thorough shaking, it was poured into a chilled flute
glass.
Consumption of the drink remained localized until 1909, when Admiral Lucius W. Johnson, a U.S. Navy medical
officer, tried Cox's drink. Johnson subsequently introduced it to the Army and Navy Club in Washington, D.C., and
drinkers of the Daiquir increased over the space of a few decades. The Daiquir was one of the favorite drinks of
writer Ernest Hemingway and president John F. Kennedy.[1]
The drink became popular in the 1940s.[citation needed] Wartime rationing made whiskey, vodka, etc., hard to come
by, yet because of Roosevelt's Good Neighbor policy (which opened up trade and travel relations with Latin
America, Cuba and the Caribbean), rum was easily obtainable. The Good Neighbor Policy (also known as 'The
Pan-American program'), helped make Latin America seem fashionable. Consequently, rum-based drinks (once
frowned upon as being the domain of sailors and down-and-outs), also became fashionable, and the Daiquir saw a
tremendous rise in popularity in the US.
The basic recipe for a Daiquir is also similar to the grog British sailors drank aboard ship from the 1740s onwards.
By 1795 the Royal Navy daily grog ration contained rum, water, ounce of lemon or lime juice, and 2 ounces of
sugar.[2] This was a common drink across the Caribbean, and as soon as ice became available this was included
instead of the water.
Variations
Daiquir Floridita with maraschino liqueur, created by Constantino Ribalaigua Vert at El Floridita.[citation
needed]
Hemingway Daiquir or Papa Doble two and a half jiggers of white rum, juice of two limes and half a
grapefruit, six drops of maraschino liqueur, without sugar, served frozen.[3] Wikipedia:Verifiability
Banana Daiquiri regular Daiquir with a half a banana.[4]
Strawberry Daiquir regular with strawberry added.
Frozen daiquiri
A wide variety of alcoholic mixed drinks made with finely pulverized ice are often called frozen daiquir. These
drinks can also be combined and poured from a blender eliminating the need for manual pulverization. Such drinks
are often commercially made in machines which produce a texture similar to a smoothie, and come in a wide variety
of flavors made with various alcohol or liquors. Another way to create a frozen Daiquir (mostly fruit-flavored
variants) is by using frozen limeade, providing the required texture, sweetness and sourness all at once.[5]
Variations on the frozen Daiquir.[6]
The Old Rose Daiquir, which features strawberry syrup and rum along with two teaspoons of sugar and lime
juice.
The Daiquir Mulata featuring rum and coffee liqueur.
Daiquiri 41
References
Notes
[3] http:/ / stockpress. de/ 2011/ 02/ 19/ hemingway-trinkt-acht-daiquiris-in-el-floridita/ Hemingway's Daiquir - article in German
[4] http:/ / www. iba-world. com/ english/ cocktails/ bfd. php
[5] Frozen Strawberry Daiquiri Recipe (http:/ / mybestcocktails. com/ recipe-80-Strawberry-Daiquiri. html)
[6] Daiquiri Collection from Havana Club Rum (http:/ / www. havana-club. com/ INT/ EN/ club. html#/ 1644)
Bibliography
Daiquir Story (http://www.elfloridita.net/pages/daiquiri.php)
External links
Digital Images regarding Jennings Cox including an original Daiquir recipe from the Carmen Puig Collection
(http://merrick.library.miami.edu/cubanHeritage/chc0484/) held by the Cuban Heritage Collection (http://
www.library.miami.edu/chc/) of the University of Miami Libraries
Eggnog
Eggnog, or egg nog, is a sweetened dairy-based beverage traditionally
made with milk and/or cream, sugar, and whipped eggs (which gives it
a frothy texture). Brandy, rum, whisky, bourbon, vodka, or a
combination of liquors are often added. The finished serving is often
garnished with a sprinkling of ground cinnamon or nutmeg.
It was also known as the egg milk punch.[1][2]
Eggnog is a popular drink throughout the United States and Canada,
and is usually associated with Christmas. Eggnog may be added as a
flavoring to food or drinks such as coffee and tea. Eggnog as a custard
can also be used as an ice cream base.
History
The origins, etymology, and the ingredients used to make the original
eggnog drink are debated. Eggnog may have originated in East Anglia,
England; or it may have simply developed from posset, a medieval
European beverage made with hot milk.[] The "nog" part of its name
A carton and a glass of eggnog from Montreal,
may stem from the word noggin, a Middle English term for a small,
Canada, showing its French facade (English
carved wooden mug used to serve alcohol.[] However, the British drink reverse) and the French term lait de poule
was also called an Egg Flip (from the practice of "flipping" (rapidly (literally, "hen's milk")
pouring) the mixture between two pitchers to mix it).
Another story is that the term derived from egg and grog, a common Colonial term used for the drink made with
rum. Eventually, that term was shortened to egg'n'grog, then eggnog.[3]
One very early example: Isaac Weld, Junior, in his book Travels Through the States of North America and the
Provinces of Upper and Lower Canada, during the years 1795, 1796, and 1797 (published in 1800) wrote: "The
American travellers, before they pursued their journey, took a hearty draught each, according to custom, of egg-nog,
a mixture composed of new milk, eggs, rum, and sugar, beat up together;..."
Eggnog 42
In Britain, the drink was popular mainly among the aristocracy.[] Those who could get milk and eggs mixed it with
brandy, Madeira or sherry to make a drink similar to modern alcoholic egg nog.[] The drink is described in Cold
Comfort Farm (chapter 21) as a Hell's Angel, made with an egg, two ounces of brandy, a teaspoonful of cream, and
some chips of ice, where it is served as breakfast.
The drink crossed the Atlantic to the English colonies during the 18th century. Since brandy and wine were heavily
taxed, rum from the Triangular Trade with the Caribbean was a cost-effective substitute.[] The inexpensive liquor,
coupled with plentiful farm and dairy products, helped the drink become very popular in America.[] When the supply
of rum to the newly-founded United States was reduced as a consequence of the American Revolutionary War,
Americans turned to domestic whiskey, and eventually bourbon in particular, as a substitute.[]
The Eggnog Riot occurred at the United States Military Academy on 2325 December 1826. Whiskey was smuggled
into the barracks to make eggnog for a Christmas Day party. The incident resulted in the court-martialing of twenty
cadets and one enlisted soldier.
Ingredients
Traditional eggnog typically consists of milk, sugar, raw eggs, and spices, usually nutmeg. Cream may be included
to make a richer and thicker drink, though some modern eggnogs add gelatin. Vanilla is a common flavoring, with
grated nutmeg sprinkled on top. Other toppings include whipped cream, meringue, cinnamon, ice cream, and
chocolate curls.
Eggnog can be homemade from recipes. Ready-made eggnog versions are seasonally available and may contain
whiskey, rum, brandy, bourbon, or cognac. Also available are "mixes" that contain all the ingredients except the
liquor. With these the end-user can tailor the strength of the drink, from rather strong, to only a taste of liquor, to no
liquor at all.
Though eggnog is high in fat and cholesterol, low-fat and no-sugar formulations are available[4] using skimmed or
lowfat milk.[5]
Under current U.S. law, commercial products sold as eggnog are permitted to contain milk, sugar, modified milk
ingredients, glucose-fructose, water, carrageenan, guar gum, natural and artificial flavorings, spices (though not
necessarily nutmeg), monoglycerides, and colorings.[6][7] The ingredients in commercial eggnog vary significantly,
but generally raw eggs are not included.[8][9]
Eggnog 43
Non-dairy eggnogs
Some North American manufacturers offer soy, almond, rice or coconut
milk-based alternatives for vegans and those with dairy allergies.
The history of non-dairy eggnogs goes back to at least 1899 when Almeda
Lambert, in her Guide for Nut Cookery, gave a recipe for "Egg Nog" made using
coconut cream, eggs, and sugar.
In 1973, Eunice Farmilant, in The Natural Foods Sweet-Tooth Cookbook, gave a
more modern non-dairy eggnog recipe using 3 eggs separated, 2 tablespoons of
barley malt extract or Amasake syrup, 4 cups of chilled soy milk, 1 teaspoon of
vanilla extract, and nutmeg, (p. 138-39)
In December 1981, Grain Country of Los Angeles, California, introduced Grain
Nog, the earliest known non-dairy and vegan eggnog. Based on amazake (a
traditional Japanese fermented rice beverage) and containing no eggs, it was
available in plain, strawberry, and carob flavors.
Also in December 1981, Redwood Valley Soyfoods Unlimited (California)
introduced Soynog, the earliest known soy-based non-dairy and vegan eggnog
based on soy milk and tofu (added for thickness). It was renamed Lite Nog in
1982 and Tofu Nog in 1985.
The eggnog-custard connection

Some recipes for homemade eggnog call for egg yolks to be cooked with milk into "Silk Nog," a commercial soy milk
eggnog.
a custard to avoid potential hazards from raw eggs; eggnog has much in common
with classic custard-pudding recipes that do not call for corn starch, and many
types of eggnog can also be cooked into egg-custard puddings.
Safety concerns
For concerns about the safety of selling products made from raw eggs and milk, the U.S. Food and Drug
Administration (FDA) has changed or altered the definition of eggnog a number of times towards artificial
replacements for the large number of eggs traditionally required. Modern FDA regulations permit eggnog to contain
less than 1% egg yolk solids and "milk or milk products."[10][11][12][13]
In the home and in restaurants, eggnog can be made more safely by using pasteurized eggs.[]
Notes
[1] David Wondrich, "Imbibe!: From Absinthe Cocktail to Whiskey Smash, a Salute in Stories and Drinks to "Professor" Jerry Thomas, Pioneer
of the American Bar", Penguin, 2007, ISBN 0399532870, p. 82, Milk Punch (http:/ / books. google. com/ books?id=IV3s-NUYnfEC&
pg=PA82)
[2] (http:/ / books. google. com/ books?id=pzMEAAAAYAAJ& pg=PA65)
[4] http:/ / www. pickyourownchristmastree. org/ eggnog. php
References
Rombauer, Irma S. and Marion Rombauer Becker (1931 [1964]) The Joy of Cooking, pp 48, 50. Indianapolis:
Bobbs-Merrill. ISBN 0-452-25665-8.
French Connection 44
French Connection
French Connection
Type Cocktail
Primary alcohol by volume Cognac

Amaretto
Standard drinkware
Old Fashioned glass
IBA specified ingredients* 3.5cl (1 part) Cognac

3.5cl (1 part) Disaronno liqueur
Preparation Pour ingredients into a Snifter with ice cubes. Stir gently.
[1]
* French Connection recipe at International Bartenders Association
A French Connection is a cocktail made with equal parts Cognac and Amaretto liqueur.[]
Recipe
Ingredients:
35 ml Cognac
35 ml Amaretto liqueur
Mixing Instructions:
Pour all ingredients directly into a snifter or Old Fashioned glass[] with ice cubes. Stir gently.
References
[1] http:/ / www. iba-world. com/ english/ cocktails/ fcon. php
Gin Fizz 45
Gin Fizz
Fizz
Type Cocktail family
Alcohol common in this class of cocktail Gin

Whiskey
Rum
A Fizz is a type of mixed drinka variation on the older Sours family. The defining features of the fizz are an acidic
juice (such as lemon or lime juice) and carbonated water.
History
The first printed reference to a fizz (spelled "fiz") is in the 1887 edition of Jerry Thomas' Bartender's Guide, which
contains six fizz recipes. The Fizz became widely popular in America between 1900 and the 1940s. Known as a
hometown specialty of New Orleans, the Gin Fizz was so popular that bars would employ scrums of bartenders
working in teams that would take turns shaking the fizzes. Demand for fizzes went international as evidenced by the
inclusion of the cocktail in the French cookbook L'Art Culinaire Francais published in 1950.[1]
Gin Fizz
Gin Fizz
Type Cocktail
Standard drinkware
Highball glass
IBA specified ingredients* 45ml (3 parts) Gin

30ml (2 parts) Fresh lemon juice
10ml (1 part) Gomme syrup
80ml (5 parts) Soda water
A Gin Fizz is the best-known cocktail in the Fizz family. A Gin Fizz contains gin, lemon juice, sugar, and
carbonated water, served in a tumbler with two ice cubes.[2]The drink is similar to a Tom Collins, the difference,
contrary to common belief, being that a Tom Collins historically used "Old Tom Gin" (a sweetened version of, and
precursor to, London Dry Gin), whereas the kind of gin historically used in a Gin Fizz is unknown.[]
Simple variations on the gin fizz are
Silver Fizz addition of egg white
Gin Fizz 46
Golden Fizz addition of egg yolk

Royal Fizz addition of whole egg
Diamond Fizz sparkling wine instead of carbonated water. More commonly known as a French 75
Green Fizz addition of a dash of green crme de menthe
Ramos Gin Fizz
Ramos Gin Fizz
Ramos Gin Fizz at the Sazerac Bar, Roosevelt Hotel, New Orleans
Type Cocktail
Standard drinkware
Collins glass
Commonly used ingredients 1 oz gin

oz fresh lemon juice
oz fresh lime juice
1 oz simple syrup
2 oz heavy cream
1 egg white
Few drops of orange flower water
Top off with soda
A Ramos gin fizz (also known as a Ramos fizz or New Orleans fizz) contains gin, lemon juice, lime juice, egg
white, sugar, cream, orange flower water, and soda water. It is served in a large glass, such as a Zombie glass (a
non-tapered 12 to 14 ounce glass).
Gin Fizz 47
The orange flower water and egg significantly affect the flavor and texture of a Ramos, compared to a regular Gin
Fizz. As Cleveland bar chef Everest Curley points out "a big key to making egg cocktails is not to use ice at first; the
sugar acts as an emulsifier, while it and the alcohol 'cooks' the egg white."[3] Even so, many bartenders today use
powdered egg white because of the possible health risks associated with consuming raw eggs.
Henry C. Ramos invented the Ramos gin fizz in 1888 at his bar, the Imperial Cabinet Saloon on Gravier Street, New
Orleans, Louisiana. It was originally called the New Orleans Fizz, and is one of the city's most famous cocktails.
Before Prohibition, the bar was known to have over 20 bartenders working at once, making nothing but the Ramos
Gin Fizz - and still struggling to keep up with the demand. During the carnival of 1915, 32 staff were on at once, just
to shake the drink. The drink's long mixing time (12 minutes) made it a very time consuming cocktail to produce.[4]
The Roosevelt Hotel in New Orleans also popularized the drink, as did governor Huey Long's fondness for it. In July
1935, Long brought a bartender named Sam Guarino from the Roosevelt Hotel to the New Yorker Hotel in New
York City to show the staff there how to make the drink, so he could have it whenever he was there. The Museum of
the American Cocktail has newsreel footage of this event. The Roosevelt Hotel group trademarked the drink name in
1935 and still makes it today.
Sloe Gin Fizz

Sloe Gin Fizz
Type Cocktail
A Sloe Gin Fizz contains sloe gin (a blackthorn plum flavored spirit), lemon juice, sugar, egg white, and carbonated
water. A more common variant of a Sloe Gin Fizz contains sloe gin, lemon juice, superfine sugar, and club soda
(with no egg white).[5]
Uncommon variations
Whiskey Fizz American blended whiskey, lemon juice, sugar, and lemon-lime soda
Meyer Lemon Fizz uses the sweeter Meyer lemon instead of normal lemon, and adds orange juice
Manhattan Cooler Scotch, lemon juice, sugar, and lemon-lime soda
Chicago Fizz rum, port wine, lemon juice, sugar, and egg white
Buck's FizzIBA (and variant MimosaIBA) champagne, orange juice, sometimes grenadine
Japanese Gin Fizz a standard Gin Fizz with a shot of Lychee liquor added
Sour Melon Fizz - Gin, lime juice, midori and ginger ale
In popular culture
Ramos Fizz was mentioned in The John Cromwell film Dead Reckoning starring Humphrey Bogart and Lizabeth
Scott. Lizabeth Scott Coral (Dusty Chandler) orders a Ramos Gin Fizzy in the bar with Capt. Warren (Rip)
Murdock. where he comes to meet bartender Louis Ord George Chandler who was a witness against Sergeant
Johnny Drake (William Prince) his paratrooper buddy.
The drink is mentioned in the Jack White and Loretta Lynn song "Portland Oregon," with the lines "Well,
Portland Oregon and sloe gin fizz, if that ain't love then tell me what is" and "Well, sloe gin fizz works mighty
fast, when you drink it by the pitcher and not by the glass." It is not common for the drink to be served by the
pitcher, hence the allure of the beverage.
Another song which includes a reference is Aerosmith's "Rag Doll", which includes the lyrics "Sloe gin fizzy / do
it till you're dizzy / give it all you got until you're put out of your misery."
Gin Fizz 48
This beverage is mentioned in Book Two of Richard Wright's novel Native Son as the character Bigger Thomas
orders two sloe gin fizzes: one for him and the other for Bessie.
The name also shows up in the song "BMW Man" on the Local H album 12 Angry Months.
The drink is sung of by Sammy Kershaw in his song "Queen of my Double Wide Trailer." "We sat there talkin' by
the lobster tank/I ordered her a sloe gin fizz/And when them chicken-fried steaks arrived/She said, 'I like living
like this.'"
Jim Morrison played by Val Kilmer requests a Ramos Fizz from a bartender in the movie The Doors.
Sloe Gin Fizz is the drink of choice for the bank robber characters in the cult classic comedy movie Safe Men.
The Ramos Fizz is referenced in the season six (part two) premiere of The Sopranos entitled Soprano Home
Movies.
Paul Sanchez, a New Orleans singer/songwriter, references this drink in his song "Drunk This Christmas" in the
line "I hope Santa's bringing / an icy Sloe gin fizz."
In Paul Scott's Raj Quartet, a series of novels set in 1940s India, several scenes include consumption of sloe gin
fizzes.
This drink is mentioned in the TV series Psych in the episode "Lets Get Hairy." "I'd like a Sloe gin fizz please,
hold the gin, extra fizz."
This drink is mentioned in an episode of the TV series Greek, on ABC Family. Casey Cartwright orders two sloe
gin fizzes for herself and Catherine. Later, Catherine says, "This slow gin fizz is not living up to its name; it went
straight to my head pretty quickly!"
In an episode of The Golden Girls, entitled "The Triangle," Dr. Elliott Clayton arrives to pick up Dorothy for their
date. Blanche offers to make him a Sloe Gin Fizz while he waits for Dorothy to finish getting ready. Instead of the
cocktail, he prefers to hit on Blanche. Blanche is not accustomed to being manhandled.
In the song "Stagger Lee" by Robert Hunter and Jerry Garcia, Delilah De Lyon "Went up to Stagger Lee at the
bar, says 'Buy me Gin Fizz love?'"
In the 1934 film The Captain Hates the Sea a former prostitute (Wynne Gibson) married to a millionaire orders a
Sloe Gin Fizz at a society gathering, unwittingly revealing her lowly background.
References
Notes
[1] How's Your Drink? by Eric Felten published by Surrey Books November 29, 2007
[3] Creative Cleveland bartenders are the chefs of the cocktail scene (http:/ / www. cleveland. com/ taste/ index. ssf/ 2009/ 07/
creative_cleveland_bartenders. html)
[4] http:/ / www. youtube. com/ watch?v=Uj417erX2W8
[5] Sloe Gin Fizz Recipe - Esquire - How to Make the Perfect Sloe Gin Fizz (http:/ / www. esquire. com/ drinks/ sloe-gin-fizz-drink-recipe)
External links
Ramos Gin Fizz (http://www.nytimes.com/2008/06/15/magazine/15food-t-001.html) in the NY Times
New Orleans' best cocktails: The Ramos Gin Fizz (http://www.youtube.com/watch?v=Uj417erX2W8) by
bartender Chris McMillan
Gin Fiz (http://www.gin-fiz.ru)
Golden dream 49
Golden dream
Golden Dream
Type Cocktail
Primary alcohol by volume Anise-flavored liqueur

Orange-flavored liqueur
Served shaken
Standard garnish wedge of orange and a cocktail umbrella
Standard drinkware
Cocktail glass
IBA specified ingredients* 20ml (2 parts) Galliano

20ml (2 parts) Cointreau
20ml (2 parts) Fresh orange juice
10ml (1 part) Fresh cream
Preparation Shake together in a mixer with cracked ice. Strain into glass and serve.
Notes Should be quite fluffy

Classified as an after dinner drink
[1]
* Golden Dream recipe at International Bartenders Association
The Golden Dream is an IBA official cocktail made with Galliano and Cointreau. It is classed as an "after dinner"
drink.
For a delicious desert option, try skipping the cream and blending the other ingredients with an equal amount of
vanilla ice cream.
References
[1] http:/ / www. iba-world. com/ english/ cocktails/ golddream. php
Grasshopper 50
Grasshopper
Grasshopper
Type Cocktail
Primary alcohol by Crme de cacao

volume Crme de menthe
Standard drinkware
Cocktail glass
IBA specified ingredients* 30 ml (1 part) Crme de menthe (green)

30 ml (1 part) Crme de cacao (white)
30 ml (1 part) Fresh cream
[1]
( source )
Preparation Pour ingredients into a cocktail shaker with ice. Shake briskly and then strain into a chilled cocktail
glass.
A grasshopper is a sweet, mint-flavored, after-dinner drink. The name of the drink is derived from its green color,
which is provided by the crme de menthe. The drink reputedly originated at Tujague's, a landmark bar in the French
Quarter of New Orleans, Louisiana,[2] and gained popularity during the 1950s and 1960s throughout the American
South.
Grasshopper 51
Composition
A typical grasshopper cocktail consists of equal parts green Crme de menthe, white Crme de cacao and fresh
cream, shaken with ice and strained into a chilled cocktail glass.[3]
Variations
A "Vodka" or "Flying" Grasshopper substitutes vodka for fresh cream, while a "Brown Grasshopper" additionally
contains coffee.
A "Frozen" Grasshopper additionally contains Mint Ice Cream to further its dessert qualities.
A 'Green Genie' is a variation containing Creme de Menthe, Creme de Caramel and Jasmine infused vodka.
In the North Central US states, especially Wisconsin, Grasshoppers are blended drinks where ice cream is substituted
for cream. Also known as a "Grasshopper milkshake," it contains Mint Chocolate Chip ice cream, milk, and crme
de menthe. This is blended and served in a tall glass decorated with a miniature or broken cream filled chocolate
sandwich cookie.[4]
Popular Culture
The character Raj Koothrappali of the television series The Big Bang Theory often drinks Grasshoppers to help
overcome his selective mutism at being unable to talk to women.
In the movie Ronin, Robert De Niro's character indicates that he gave up under interrogation when they gave him a
grasshopper. He proceeds to describe a drink that is not a grasshopper.
In the "Mr Willis of Ohio" episode of The West Wing, the character C.J. Cregg orders a Grasshopper in a bar, and
the waitress forgets to bring it, which leads to banter about whether the waitress was ashamed to order it.
References
[2] http:/ / www. thebollard. com/ bollard/ ?p=2119
[3] http:/ / www. alcomixer. com/ recipe/ grasshopper
[4] Food at Sunset.com " Grasshopper Milkshake (http:/ / food. sunset. com/ sunset/ recipefinder. dyn?action=displayRecipe&
recipe_id=659259)". Retrieved 2007-01-26.
Harvey Wallbanger
Harvey Wallbanger
Type Cocktail
Standard garnish orange slice and maraschino cherry
Standard drinkware
Highball glass

15ml (1 part) Galliano
90ml (6 parts) fresh orange juice
Preparation Stir the vodka and orange juice with ice in the glass, then float the Galliano on top. Garnish and serve.
The Harvey Wallbanger is a cocktail made with vodka, Galliano, and orange juice.
History
The Harvey Wallbanger is reported to have been invented in 1952 by three-time world champion mixologist Donato
'Duke' Antone (Paolantonio). The Harvey Wallbanger was brought to international prominence by then Galliano
salesman, George Bednar. Legend has it that the drink was named after a Manhattan Beach surfer who was a regular
patron of Duke's 'Blackwatch' Bar on Sunset Blvd. in Hollywood during the early 1950s.[citation needed]
Other uses
The 1982 Milwaukee Brewers, winners of the American League pennant, were nicknamed "Harvey's
Wallbangers," because of the team's power hitting (wall banging) under mid-season manager Harvey Kuenn.
After a mediocre 2324 start to the season, manager Buck Rodgers was fired. Under Kuenn, the team went 7243
(.626), led the Major Leagues in home runs and total bases, and produced the highest team OPS+ since the 1931
New York Yankees.[1][2][3][4][5]
The SAS sometimes referred to C4 explosive charges as "Harvey Wall-bangers."[citation needed]
Harvey Wallbanger is sometimes used to refer to the Wall Follower maze solving algorithm.
Harvey Wallbanger was the puppet character who ran the "dead-letter" post office on the Canadian children's
show, The Hilarious House of Frightenstein.
The Character Sven from "Class of 77" gets constantly drunk due to his love of Harvey Wallbangers. [citation
needed]
In CB lingo, a Harvey Wallbanger is a drunk driver; specifically, one who continually drifts across the road from
one shoulder to the other and back.
Richard Pryor asks Gene Wilder about Harvey Wallbangers and then later they drink them in the movie See No
Evil, Hear No Evil.
In the 1999 film Mystery Men the character Casanova Frankenstein enjoys a Harvey Wallbanger as his nemesis,
Captain Amazing, arrives to apprehend him.
In the Doctor Who episode The Unicorn and the Wasp, companion Donna Noble mistakenly thinks that the
Doctor is miming for a cocktail shaker and thinks he means that he wants a Harvey Wallbanger
References
Notes
[1] Lacy, J (1967) 'Mixologist Face the World with Confidence' The Hartford Courant; Hartford CT
[2] Willis, J.C. (1973) Here's Practical Guide to Mixing Drinks: Hartford Times: Hartford Connecticut
[3] Ryan, B. (1972) 'An Engaging Class Knows the Latest in Libation' The Hartford Times: Hartford CT
[4] Linsley, C. (1972)'25 Years of New Bartenders' Hartford Times: Hartford CT.
[5] Harvey Wallbanger Cocktail Recipe (http:/ / cocktails. about. com/ od/ atozcocktailrecipes/ r/ hrvy_wlbngr_ckt. htm)
Horse's Neck 54
Horse's Neck
Horse's Neck
Type Mixed drink
Primary alcohol by Brandy

volume
Standard garnish Long spiral of lemon zest
Standard drinkware
Old Fashioned glass
IBA specified 40ml (1 part) Brandy

ingredients* 110ml (~3 parts) Ginger ale
Dash of Angostura bitter (optional)
Preparation Pour brandy and ginger ale directly into old fashioned glass with ice cubes. Stir gently. Garnish with
lemon zest. If required, add dashes of Angostura Bitter.
[1]
* Horse's Neck recipe at International Bartenders Association
A Horse's Neck is an American cocktail recognised by the IBA. It is made with brandy (or sometimes bourbon) and
ginger ale, with a long spiral of lemon peel (zest) draped over the edge of an old fashioned or highball glass. When
made with Ale-8-One and Maker's Mark this drink is commonly referred to as a Kentucky Gentleman. A similar
Canadian drink, the Rye & Ginger, is made with Canadian whisky and ginger ale.
Dating back to the 1890s, it was a non-alcoholic mixture of ginger ale, ice and lemon peel. By the 1910s, brandy, or
bourbon would be added for a 'Horse's Neck with a Kick' or ~ Stiff. The non-alcoholic version was still served in
upstate New York in the late fifties or early sixties, but eventually it was phased out.
Horse's Neck 55
In the 1935 Fred Astaire movie Top Hat, Helen Broderick orders "un altro Horses Neck" in a stylized Venetian
canal cocktail lounge.
The non-alcoholic version of the drink is mentioned in the 1950 Humphrey Bogart film noir In A Lonely Place, in
which Martha Stewart - playing the hat-check girl - states that adding bitters to ginger ale is called a Horses Neck.
Horse's Neck became popular in the wardrooms of the Royal Navy in the 1960s, displacing Pink Gin as the
officers' signature drink. (An early reference to this is made in the 1957 film Yangtse Incident, in which a naval
officer is shown drinking a 'Horse's Neck' in 1949). At naval Cocktail Parties (CTPs), it is sometimes served by the
mess stewards ready-mixed in glass jugs, alongside similar jugs of mixed gin and tonic, with the request "H-N or
G&T, Sir?"
Ian Fleming, in the 1966 book Octopussy, describes the Horse's Neck as "the drunkard's drink"; he was also quite
partial to them himself.
Bibliography
Robert Cross, The Classic 1000 Cocktails (1996), ISBN 0-572-02161-5
References
[1] http:/ / www. iba-world. com/ english/ cocktails/ horsen. php
Irish coffee 56
Irish coffee
Irish Coffee
A glass of Irish coffee
Type Mixed drink
Served Hot
Standard drinkware
Irish coffee mug
IBA specified ingredients* 40ml (2 parts) Irish whiskey

80ml (4 parts) hot coffee
30ml (1 parts) fresh cream
1tsp brown sugar
Preparation Heat the coffee, whiskey and sugar; do not boil. Pour into glass and top with cream; serve hot.
[1]
* Irish Coffee recipe at International Bartenders Association
Irish coffee (Irish: caif Gaelach) is a cocktail consisting of hot coffee, Irish whiskey, and sugar (some recipes
specify that brown sugar should be used[2]), stirred, and topped with thick cream. The coffee is drunk through the
cream. The original recipe explicitly uses cream that has not been whipped, although drinks made with whipped
cream are often sold as "Irish coffee".
Irish coffee 57
Origin
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 at 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".[3][4]
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 the Buena Vista Cafe in San Francisco to start serving it on
November 10, 1952,[5] 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.[6][7] The
group also sought help from the city's then mayor, George Christopher, who owned a dairy and suggested that cream
aged at least 48 hours would be more apt to float.[8] Delaplane popularized the drink by mentioning it frequently in
his travel column, which was widely read throughout America. In later years, after the Buena Vista had served, by its
count, more than 30 million of the drinks, Delaplane and the owners grew tired of the drink. A friend commented
that the problem with Irish coffee is that it ruins three good drinks: coffee, cream, and whiskey.[9]
Tom Bergin's Tavern in Los Angeles,[10] also claims to have been the originator[citation needed] and has had a large
sign in place reading "House of Irish Coffee" since the early 1950s.[citation needed]
Other sources claim that Joe Jackson perfected the recipe at Jacksons Hotel, Ballybofey, Co. Donegal.[11]
Earlier coffee and alcohol cocktails

From the mid 19th Century, the Phariser and the Fiaker were served in Viennese coffee houses, both coffee
cocktails served in glass, topped with whipped cream. The former was also known in northern Germany and
Denmark around this time. Around the turn of the 20th century the coffee cocktail menu in the Viennese cafs also
included Kaisermelange, Maria Theresia, Biedermeier-Kaffee and a handful of other variations on the theme.[citation
needed]
Preparation
Black coffee is poured into the mug. Whiskey and at
least one level teaspoon of sugar is stirred in until fully
dissolved. The sugar is essential for floating liquid
cream on top.[12] Thick cream is carefully poured over
the back of a spoon initially held just above the surface
of the coffee and gradually raised a little.[13] The layer
of cream will float on the coffee without mixing. The
coffee is drunk through the layer of cream.
Variations
Preparing an Irish coffee
In 1988, the National Standards Authority of Ireland
published Irish Standard I.S. 417: Irish Coffee.[14] or
viewed for free in the offices of NSAI in Santry, Dublin, IE.</ref>
Although whiskey, coffee and cream are the basic ingredients in all Irish coffee, variations in preparation exist. The
choice of coffee and the methods used for brewing it differ significantly. The use of espresso machines or fully
automatic coffee brewers is now typical: the coffee is either a caff americano (espresso diluted with hot water) or
Irish coffee 58
some kind of filter coffee, often made using a coffee capsule.

The cream used by some bars to make what is sold as "Irish coffee" is sometimes sprayed from a can. Some
bartenders gently shake fresh cream to achieve a smooth layer atop the coffee[citation needed].
In Spain, Irish Coffee (caf irlands) is sometimes served with a bottom layer of whiskey, a separate coffee layer,
and a layer of cream on top;[15] special devices are sold for making it.
The World Coffee In Good Spirits Championship[16] is a yearly event in which Irish coffee is one of two coffee
cocktails prepared by finalists. The preferred coffees used in national heats as well as in the international finals the
last years have been mild coffea arabicas (Colombia or Latin America), and the preferred brew methods have gone
towards filter methods; 'pour over', 'syphon' or 'aeropress'.
Another variant uses Fireball Cinnamon Whisky called "Fire Starter Coffee."[17]
Many drinks of hot coffee with a distilled spirit, and cream floated on topliqueur coffeesare given names
derived from Irish coffee, although the names are not standardised; Jamaican coffee would be expected to be made
with rum, Highland coffee with Scotch whisky, and so on.
Notes
[1] http:/ / www. iba-world. com/ english/ cocktails/ Irishc. php
[2] , specifying brown sugar, and that fresh cream should be floated on top.
[3] .
[4] .
[11] .
[14] The standard can be obtained from Standards IE<ref>.
[15] .
[16] .
References
External links
The Irish Coffee Story (http://www.thebuenavista.com/irishcoffee.html), San Francisco, CA, US: The Buena
Vista Cafe.
Japanese slipper 59
Japanese slipper
Japanese Slipper
Type Cocktail
Primary alcohol by volume Midori

Standard garnish Honeydew melon slice
Standard drinkware
Cocktail glass
IBA specified ingredients* 30 ml (1 part) Midori

30 ml (1 part) cointreau
30 ml (1 part) lemon juice
Preparation Shake together in a mixer with ice. Strain into glass, garnish and serve.
[1]
* Japanese Slipper recipe at International Bartenders Association
A Japanese slipper is an IBA Official Cocktail made from Midori, Cointreau, and lemon juice. It was created in
1984 by Jean-Paul Bourguignon at Mietta's Restaurant in Melbourne. [citation needed]
Preparation
Place a cherry into a cocktail glass. Place crushed ice into cocktail shaker, add Midori, then the Cointreau and lemon
juice. Shake well and strain into the chilled cocktail glass and serve. Garnish with a slice of honeydew melon.
A variation can be made by replacing the Cointreau with vodka.[2]
References
[1] http:/ / www. iba-world. com/ english/ cocktails/ japaneseslipper. php
[2] http:/ / www. midori-world. com/ recipes/ japanese-slipper. html
Kamikaze 60
Kamikaze
Kamikaze
Type Cocktail

Standard garnish Lime slice
Standard drinkware
Cocktail glass
IBA specified ingredients* 30ml (1 part) vodka

30ml (1 part) triple sec
30ml (1 part) lime juice
Preparation Shake all ingredients together in a mixer with ice. Strain into glass, garnish and serve.
[1]
* Kamikaze recipe at International Bartenders Association
The Kamikaze is made of equal parts vodka, triple sec and lime juice. According to the International Bartenders
Association, it is served straight up in a cocktail glass.[2] Garnish is typically a wedge or twist of lime.
Kamikaze 61
Naming
"Kamikaze" () is a Japanese word literally meaning "divine wind".
Variations
Dozens of variations exist in online databases today.[3]
References
[1] http:/ / www. iba-world. com/ english/ cocktails/ kamikaze. php
[3] Drinknation.com: Kamikaze cocktail recipe variations (http:/ / www. drinknation. com/ drink/ Kamikaze)
Kir 62
Kir
Kir
Type Wine cocktail
Primary alcohol by volume Wine
Standard drinkware
Wine glass (white)
IBA specified ingredients* 90ml (3 ounces) (9 parts) white wine

10ml (0.33 ounce) (1 part) crme de cassis
Preparation *Add the crme de cassis to the bottom of the glass, then top up with wine.
Notes A recipe can be found at the International Bartenders Association website.

[1]
* Kir recipe at International Bartenders Association
Kir is a popular French cocktail made with a measure of crme de cassis (blackcurrant liqueur) topped up with white
wine.
In France it is usually drunk as an apritif before a meal or snack. Originally the wine used was Bourgogne Aligot,
a lesser white wine of Burgundy. Nowadays, various white wines are used throughout France, according to the
region and the whim of the barkeeper. Many prefer a white Chardonnay-based Burgundy, such as Chablis.
Originally called blanc-cassis, the drink is now named after Flix Kir (18761968), mayor of Dijon in Burgundy,
who as a pioneer of the twinning movement in the aftermath of the Second World War popularized the drink by
offering it at receptions to visiting delegations. Besides treating his international guests well, he was also promoting
two vital economic products of the region. Kir initially allowed one of Dijon's producers of crme de cassis to use his
Kir 63
name, but subsequently extended the right to their competitors as well. According to Rolland (2004),[2] the
reinvention of blanc-cassis (post 1945) was necessitated by the German Army's confiscation of all the local red
Burgundy during the war. Faced with an excess of white wine, Kir renovated a drink that previously was made
primarily with the red.
Another explanation that has been offered is that Mayor Kir revived it during a year in which the ordinary white
wine of the region was inferior and the creme de cassis helped to disguise the fact.
Following the commercial development of crme de cassis in 1841, the cocktail became a popular regional caf
drink, but has since become inextricably linked internationally with the name of Mayor Kir. When ordering a kir,
waiters in France sometimes ask whether you want it made with crme de cassis (blackcurrant), de mre (blackberry)
or de pche (peach).
The International Bartenders Association gives a recipe using 1/10 crme de cassis, but French sources typically
specify more; 19th century recipes for blanc-cassis recommended 1/3 crme de cassis, and modern sources typically
about 1/5. Replacing the crme de cassis with blackcurrant syrup is discouraged.[3]
Variations
Besides the basic Kir, a number of variations exist:
Kir Royal - made with Champagne
Kir Ptillant - made with sparkling wine
Communard/Cardinal - made with red wine instead of white
Kir Imprial - made with raspberry liqueur instead of cassis, and Champagne
Kir Normand - made with Normandy cider instead of wine.
Kir Breton - made with Breton cider instead of wine.
Cidre Royal - made with cider instead of wine, with a measure of calvados added.
Hibiscus Royal - made with sparkling wine, peach liqueur, raspberry liqueur, and an edible hibiscus flower. Also
found with sparkling wine and pear schnapps.
Kir Pche - made with peach liqueur.
Kir Pamplemousse - made with red grapefruit liqueur and sparkling white wine, which gives a slightly tart
alternative.
Tarantino - made with lager or light ale ("kir-beer").
Pink Russian - made with milk instead of wine.
References
[1] http:/ / www. iba-world. com/ english/ cocktails/ kir. php
[2] Rolland, J. L. (2004). The Cook's Essential Kitchen Dictionary. Robert Rose Inc.
[3] e.g. Cuisine Collection (http:/ / ja6. free. fr/ fichiers/ f1928. htm)
Long Island Iced Tea

Long Island Iced Tea
The Long Island iced tea was named for its resemblance to non-alcoholic Iced tea.
Type Cocktail

Tequila
Vodka
Rum
Triple sec
Standard garnish lemon slice
Standard drinkware
Highball glass
IBA specified ingredients* 1.5 cl Vodka

1.5 cl Tequila
1.5 cl White rum
1.5 cl Triple sec
1.5 cl Gin
2.5 cl Lemon juice
3 cl Gomme Syrup
1 dash of cola
Preparation Mix ingredients in glass over ice, stir, garnish and serve.
[1]
* Long Island Iced Tea recipe at International Bartenders Association
A Long Island Iced Tea is a type of mixed drink made with, among other ingredients, vodka, gin, tequila, and rum.
A popular version mixes equal parts vodka, gin, tequila, rum, and triple sec with 1 parts sour mix and a splash of
cola, which gives the drink the same amber hue as iced tea . Most variants use equal parts of the main liquors but
include a smaller amount of triple sec (or other orange-flavored liqueur). Close variants often replace the sour mix
with lemon juice, replace the cola with actual iced tea, or add white crme de menthe; however, most variants do not
include any tea, despite the name of the drink. Some restaurants substitute brandy for the tequila.
The drink has a much higher alcohol concentration (about 22 percent) than most highball drinks due to the relatively
small amount of mixer. Long islands can be ordered "extra long", which further increases the alcohol to mixer ratio.
Outside the United States, this highball is often altered, due to the unpopularity of sour mix. Long Island Iced Tea
served outside the US is often made of liquors and cola alone (without sour mix), with lemon or lime juice, orange
juice or with lime cordial.
Origin
There is some dispute as to the origin of the Long Island Iced Tea. However, numerous sources attribute the origin to
one or both of two inventors in the 1970s or 1920s.
Robert "Rosebud" Butt claims to have invented the drink as an entry in a contest to create a new mixed drink
including Triple Sec, in 1972 while he worked at the Oak Beach Inn on Long Island, NY.[2][3] Various local New
York references echo Butt's claims.[4] Local rumors also ascribe the origin to either Butt or another bartender at the
Oak Beach Inn, Chris Bendicksen.[5]
Alternatively, a slightly different drink is claimed to have been invented in the 1920s during Prohibition, by an "Old
Man Bishop" in a local community named Long Island in Kingsport, Tennessee.[6][7] The drink was then perfected
by Ransom Bishop, Old Man Bishop's son. This drink included whiskey and maple syrup, and varied quantities of
the five liquors, rather than the modern one with cola and four equal portions of the four liquors.
References
[1] http:/ / www. iba-world. com/ english/ cocktails/ longislandtea. php
[2] The official website of the original Long Island Iced Tea (http:/ / www. liicetea. com/ ), Robert Butt, accessed 6 August 2012
[3] Field Guide to Cocktails: How to Identify and Prepare Virtually Every Mixed Drink at the Bar, Rob Chirico, Quirk Books, Aug 11, 2005,
ISBN 1594740631, pp 159
[4] The Drivers' Seat Long Island Iced Tea (http:/ / www. hamptons. com/ Food-And-Wine/ Mixology/ 9023/
The-Drivers-Seat-Long-Island-Iced-Tea. html#. UCB2yTHC4Vk), Douglas Harrington, Hamptons.com, July 1, 2009. Accessed 6 August
2012
[5] Long Island Ice Tea: A little History and a Great Recipe (http:/ / www. loving-long-island. com/ long-island-ice-tea-history-and-recipe. html),
accessed 6 August 2012
[6] Understanding Apples, J. S. Moore, Outskirts Press (October 13, 2006), ISBN 1598007467; p. 48.
[7] LONG ISLAND ICED TEA: FROM NEW YORK, OR TENNESSEE? (http:/ / snotobaccoandliquor. com/ blog/ ?p=59), Accessed 6 August
2012
External links
Media related to Long Island Iced Tea at Wikimedia Commons
Mai Tai 66
Mai Tai
Mai Tai
Type Cocktail
Primary alcohol by Rum

volume
Standard garnish pineapple spear and lime peel
Standard drinkware
Highball glass
IBA specified 40ml (8 parts) white rum

ingredients* 20ml (4 parts) dark rum
15ml (3 parts) orange curaao
15ml (3 parts) Orgeat syrup
10ml (2 parts) fresh lime juice
Preparation Shake all ingredients except the dark rum together in a mixer with ice. Strain into glass and float the dark
rum onto the top. Garnish and serve with straw.
The Mai Tai is an alcoholic cocktail based on rum, Curaao liqueur, and lime juice, associated with Polynesian-style
settings.
Mai Tai 67
History
It was purportedly invented at the Trader Vic's restaurant in Oakland, California, in 1944. Trader Vic's rival, Don the
Beachcomber, claimed to have created it in 1933 at his then-new bar named for himself (later a famous restaurant) in
Hollywood. Don the Beachcomber's recipe is more complex than that of Vic's and tastes quite different.[1]
"Maita'i" is the Tahitian word for "good"; but the drink is spelled as two words, sometimes hyphenated or
capitalized.[2][3]
The Trader Vic story of its invention is that the Trader (Victor J. Bergeron) created it one afternoon for some friends
who were visiting from Tahiti. One of those friends, Carrie Guild, tasted it and cried out: "Maita'i roa ae!" (Literally
"very good!", figuratively "Out of this world! The Best!") hence the name.[4]
Recipe
There are many recipes for Mai Tais. Eleven of them, including three different versions of Trader Vic's, as well as
the recipe of Don the Beachcomber, can be found at Wikibooks Mai Tai.
Culture
The Mai Tai became such a popular cocktail in the 1950s and '60s that many restaurants, particularly tiki-themed
restaurants or bars, served them. The Mai Tai was also prominently featured in the Elvis Presley film Blue Hawaii.
Today, the Mai Tai is synonymous with Tiki culture both past and present.
As of 2008, Trader Vic's Restaurant chain began to open small establishments called Mai Tai Bars that primarily
serve cocktails and pupus (appetizers).
References
[2] Oxford English Dictionary, third edition, s.v. mai tai (http:/ / dictionary. oed. com/ cgi/ entry/ 00299965)
[3] maitai Merriam-Webster Online Dictionary (http:/ / www. webster. com/ dictionary/ maitai)
External links
Mai Tai links (http://www.dmoz.org/Recreation/Food/Drink/Cocktails//) at the Open Directory Project
Tiki culture (http://www.dmoz.org/Society/Subcultures/Lounge_Culture/Tiki//) at the Open Directory
Project
The Cocktail Spirit with Robert Hess (http://www.smallscreennetwork.com/video/81) - Video demonstration
for making a proper Mai Tai
Manhattan 68
Manhattan
Manhattan
A classic 2:1 Manhattan, made with Canadian whisky, sweet vermouth, bitters, and a cherry
Type Cocktail
Primary alcohol by volume Whiskey
Standard garnish cherry
Standard drinkware
Cocktail glass
IBA specified ingredients* 50ml rye or Canadian whisky

20ml Sweet red vermouth
Dash Angostura bitters
Maraschino cherry (Garnish)
Preparation Stirred over ice, strained into a chilled glass, garnished, and served straight up.
A Manhattan is a cocktail made with whiskey, sweet vermouth, and bitters. Commonly used whiskeys include rye
(the traditional choice), Canadian whisky (simply called Rye in Canada), bourbon, blended whiskey and Tennessee
whiskey. The cocktail is often stirred with ice and strained into a cocktail glass, where it is garnished with a
Maraschino cherry with a stem.[1][2] A Manhattan is also frequently served on the rocks in an Old Fashioned glass
(lowball glass). The whiskey-based Manhattan is one of five cocktails named for one of New York City's five
boroughs, but is perhaps most closely related to the Brooklyn cocktail,[3] a mix utilizing dry vermouth and
Maraschino liqueur in place of the Manhattan's sweet vermouth, as well as Amer Picon in place of the Manhattan's
traditional bitters.
It is one of six basic drinks listed in David A. Embury's classic The Fine Art of Mixing Drinks.
Manhattan 69
Origin and history

A popular history suggests that the drink originated at the Manhattan Club in New York City in the early 1870s,
where it was invented by Dr. Iain Marshall for a banquet hosted by Jennie Jerome (Lady Randolph Churchill,
Winston's mother) in honor of presidential candidate Samuel J. Tilden. The success of the banquet made the drink
fashionable, later prompting several people to request the drink by referring to the name of the club where it
originated"the Manhattan cocktail".[4][5] However, Lady Randolph was in France at the time and pregnant, so the
story is likely a fiction.[6]
The original "Manhattan cocktail" was a mix of "American Whiskey, Italian Vermouth and Angostura bitters".[7][8]
During Prohibition (19201933) Canadian whisky was primarily used because it was what was available.[9]
However, there are prior references to various similar cocktail recipes called "Manhattan" and served in the
Manhattan area.[5] By one account it was invented in the 1860s by a bartender named Black at a bar on Broadway
near Houston Street.[]
An early record of the cocktail can be found in William Schmidt's "The Flowing Bowl", published in 1891. In it, he
details a drink containing 2 dashes of gum, 2 dashes of bitters, 1 dash of absinthe, 2/3 portion of whiskey and 1/3
portion of vermouth.
The same cocktail appears listed as a "Tennessee Cocktail" in Shake 'em Up! by V. Elliott and P. Strong, copyright
1930 (p.39): "Two parts of whiskey, one part of Italian Vermouth and a dash of bitters poured over ice and stirred
vigorously."
Traditions
On the small North Frisian island of Fhr, the Manhattan cocktail is a standard drink at almost every cafe restaurant,
and "get together" of locals.[10] The story goes, that many of the people of Fhr emigrated to Manhattan during deep
sea fishing trips, took a liking to the drink, and brought it back to Fhr with them. The drink is usually mixed 1 part
(the 'perfect' is said to be half white/half red) vermouth to 2 parts whiskey, with a dash of bitters, served ice cold, in
an ice cold glass, or with ice and a cherry garnish.
There is a mistaken belief that Manhattans are always stirred and never shaken. Traditions for both preparations go
back to the late 1800s.[11]
Manhattan 70
Variations
Traditional views insist that a Manhattan be made with rye
whiskey. However, nowadays, it is more often than not made with
bourbon or Canadian whisky (both of which may contain no rye at
all.).
The Manhattan is subject to considerable variation and innovation,
and is often a way for the best bartenders to show off their
creativity.[] Some shake the ingredients with ice in a cocktail
shaker instead of stirring it, creating a froth on the surface of the
drink. Angostura are the classic bitters, but orange bitters,
Peychaud's Bitters, and even the lack of any bitters, may be used;
using Fernet-Branca yields what is called a Fanciulli cocktail.[12]
Some make their own bitters and syrups, substitute comparable
digestifs in place of vermouth, specialize in local or rare whiskeys,
or use other exotic ingredients.[] A lemon peel may be used as
garnish. Some add juice from the cherry jar or Maraschino liqueur
to the cocktail for additional sweetness and color.
A Manhattan.
Originally, bitters were considered an integral part of any cocktail,
as the ingredient that differentiated a cocktail from a sling.[13]
Over time, those definitions of cocktail and sling have become archaic, as sling has fallen out of general use (other
than in certain drink names), and cocktail can mean any drink that resembles a martini, or simply any mixed drink.
The following are other variations on the classic Manhattan:
A Rob Roy is made with Scotch whisky.[]
A Dry Manhattan is made with dry vermouth instead of sweet vermouth and served with a twist.[]
A Perfect Manhattan is made with equal parts sweet and dry vermouth.[]
A Brandy Manhattan is made with brandy rather than rye.[]
A Ruby Manhattan is made with port rather than vermouth.[]
A Metropolitan is similar to a brandy manhattan, but with a 3-to-1 ratio of brandy to vermouth.[]
A Cuban Manhattan is a Perfect Manhattan with dark rum as its principal ingredient.[]
A Royal Manhattan is made with Crown Royal Canadian Whisky.[]
A Southern Manhattan is made with Southern Comfort.[]
A Tijuana Manhattan is made with an Anejo Tequila.[14]
The Fourth Regiment is a classic (ca. 1889) cocktail that uses a 1/1 ratio of whiskey and vermouth, and uses
three dashes of three different bitters - orange bitters, celery bitters, and Peychaud's Bitters.[15]
A Central Park is a Perfect Manhattan served with a mint leaf in the middle. [16]
Manhattan 71
References
[1] Recipe for a Manhattan Cocktail (http:/ / entertaining. about. com/ cs/ recipesandmenus/ a/ manhattan. htm) from about.com
[2] http:/ / mybestcocktails. com/ recipe-21-Manhattan. html Recipe for a classic Manhattan Cocktail
[3] The Brooklyn Cocktail | Serious Eats : Recipes (http:/ / www. seriouseats. com/ recipes/ 2011/ 02/
the-brooklyn-cocktail-rye-maraschino-vermouth. html)
[4] Holiday Cocktail Party (http:/ / www. cocktailtimes. com/ party/ christmas. shtml) from CocktailTimes.com
[5] qtd. in
[6] Winston Churchill, My Early Life
[9] ref:blog The Bar Mixer Has Spoken... retrieved March 6 2013 (http:/ / www. barmixmaster. com/ 2005/ 10/ manhattan. html)
[10] Essen und Trinken (http:/ / www. foehr-digital. de/ essen. aspx) from Fhr-Digital.de
[14] Donohue, Peter (Feb 2011) Azul 17 Tequila Lounge
[15] How to make the Fourth Regiment Cocktail - The Cocktail Spirit with Robert Hess (http:/ / www. smallscreennetwork. com/ video/ 630/
cocktail_spirit_fourth_regiment/ )
[16] Kenney, John invented 1992 Germany
Margarita 72
Margarita
Margarita
Type Mixed drink
Primary alcohol by Tequila

volume
Standard garnish salt rimmed glass, lime slice
Standard drinkware
Margarita glass
IBA specified 35ml (7 parts) tequila

ingredients* 20ml (4 parts) Cointreau
[]
15ml (3 parts) lime juice
Preparation Rub the rim of the glass with the lime slice to make the salt stick to it. Shake the other ingredients with
ice, then carefully pour into the glass (taking care not to dislodge any salt). Garnish and serve over ice.
[1]
* Margarita recipe at International Bartenders Association
The margarita is a Mexican cocktail consisting of tequila mixed with Cointreau or similar orange-flavoured liqueur
and lime or lemon juice, often served with salt on the glass rim. It is the most common tequila-based cocktail in the
United States.[2] The drink is served shaken with ice (on the rocks), blended with ice (frozen margarita), or without
ice (straight up).
Margarita 73
Variations
The IBA (IBA Official list of Cocktails) standard is 7:4:3, that is,
50% tequila, 29% Cointreau, 21% fresh lime juice.[]
Flavored liqueurs
Other orange-flavored liqueurs that might be used include Grand
Marnier, triple sec, or blue curaao yielding the blue margarita.
When sweeter fruit juices or freshly pured fruits are added to the
margarita, the amount of orange-flavored liqueur is often reduced
or eliminated entirely. In addition to orange-flavored liqueurs,
Margaritas come in a variety of flavors and colors. secondary liqueurs may occasionally be added to a cocktail,
including melon-flavored or black raspberry-flavored.
Fresh lime juice

Freshly squeezed lime juice is the key ingredient. The most common lime in the U.S. is the thick-skinned Persian
lime. However, margaritas in Mexico are generally made with Mexican limes (Key limes). These are small,
thin-skinned limes and have more tart and an often bitter flavor compared to Persian limes.[3] Margaritas made with
lemon have a softer taste, especially when Meyer lemons are used.[citation needed]
Frozen margarita
A variation of the margarita is as a blended ice drink.
Other fruits
Alternate fruits and juice mixtures can also be used in a margarita. Fruits like mango, peach, strawberry banana,
melon, or raspberry are suitable for creating this drink. Many recipes call for a splash of orange juice. Nowadays,
margarita can be prepared in many different ways. When the word "margarita" is used by itself, it typically refers to
the lime or lemon juice margarita, but when other juices are used, the fruits are typically added as adjectives in the
name; with lime juice or lemon juice added to give it a characteristic margarita flavor (a wedge of lime is often
added to the glass). Other varieties of margarita include: fruit margarita, top-shelf margarita and virgin margarita.
History
Origin
There is no solid proof who "invented" the Margarita.[4] The most accepted of all stories is that the Margarita was
invented in October 1941, at Hussong's Cantina[5] in Ensenada, Mexico, by bartender Don Carlos Orozco.[] One slow
afternoon, Don Carlos was experimenting with mixing new drinks when a prestigious visitor arrived: Margarita
Henkel, the daughter of a German ambassador, who lived with her husband Roy Parodi near the city in Rancho
Hamilton. Don Carlos offered the drink to Margarita, and named it after her for being the first person to taste it.[][6]
He concocted a mixture of equal parts tequila, orange liqueur, and lime, served over ice in a salt-rimmed glass.[]
However, Don Carlos' recipe was made with Damiana Liqueur, not Cointreau orange liqueur. He may have named
his drink after Margarita Henkel, but it is not the drink the world enjoys today. Another common story related the
Margarita being invented a few years earlier at the Rancho La Gloria Hotel, halfway between Tijuana and Rosarito,
Mexico, by Carlos "Danny" Herrera, for a former Ziegfeld dancer named Marjorie King.[7] This story was related by
Herrera and also by bartender Albert Hernandez, who is acknowledged for popularizing a Margarita in San Diego
Margarita 74
after 1947, at the La Plaza restaurant in La Jolla.[8] Hernandez claimed the owner of La Plaza, Morris Locke, knew
Herrera and visited Mexico often.
There are also claims that the popular drink to have been first mixed in the El Paso-Jurez area at Tommy's Place Bar
on July 4, 1945 by Francisco "Pancho" Morales. Morales originally left bartending in Mexico to become a US
citizen. He is listed in the Texas Almanac's Sesquicentennial Edition (18572007, under M) Obituaries of famous
Texans. His story is best captured in an October 1973 Texas Monthly article "The Man Who Invented the Margarita"
by Brad Cooper, and later in his obituary in the Washington Post on January 2, 1997.
Another common origin tale begins the cocktails history at the legendary Balinese Room in Galveston, Texas where,
in 1948, head bartender Santos Cruz created the Margarita for singer Peggy (Margaret) Lee. He supposedly named it
after the Spanish version of her name, Margarita, and its been a hit ever since. [9]
Another explanation, however, is that the Margarita is merely a popular American drink, the Daisy, remade with
tequila instead of brandy, which became popular during Prohibition as people drifted over the border for alcohol.
There is an account from 1936 of Iowa newspaper editor James Graham finding such a cocktail in Tijuana, years
before any of the other Margarita "creation myths".[10] Margarita is Spanish for Daisy, which is a nickname for
Margaret. It is likely that Orozco, Herrara, and Cruz merely perfected the "Tequila Daisy".[citation needed]
A blended margarita A margarita served in an old fashioned glass.

Margarita 75
Glass
Margaritas may be served in a variety of glasses, most notably the
stereotypical margarita glass, a variant of the classic Champagne coupe; this
is particularly associated with blended fruit margaritas, and the glass is also
used for dishes such as guacamole or shrimp cocktails. In formal settings
margaritas are often served in a standard cocktail glass, while in informal
settings, particularly with ice, margaritas may be served in an old-fashioned
glass.
Popularity
The margarita cocktail was the "Drink of the Month" in Esquire magazine,
December 1953, pg. 76:[11]
1 ounce tequila
Dash of Triple Sec
An archetypal margarita glass.
Juice of 1/2 lime or lemon
Pour over crushed ice, stir. Rub the rim of a stem glass with rind of lemon or lime, spin in saltpour, and sip.
It was further popularized by the Jimmy Buffet song "Margaritaville".
References
[1] http:/ / www. iba-world. com/ english/ cocktails/ margar. php
[2] The most popular tequila cocktail in Mexico, by contrast, is the paloma.
[3] Nutribullet reviews (http:/ / frommykitchen. net/ nutribullet-reviews-does-it-really-work-as-seen-on-tv/ ) - tips and advice and food and drink
preparation
[5] cantinahussongs.com (http:/ / www. cantinahussongs. com)
[9] Rosenberg Library Museum "Lost Treasure: The Balinese Room" Balinese Room. (http:/ / rosenberg-library-museum. org/ displays/ balinese/
balinese. htm).
External links
Margarita (http://www.dmoz.org/Home/Cooking/Beverages/Cocktails/Margaritas/) at the Open Directory
Project
Martini 76
Martini
Martini
The martini is one of the most widely known cocktails
Type Cocktail
Primary alcohol by Gin

volume
Served straight (or on the rocks)
Standard garnish Olive or lemon twist
Standard drinkware
Cocktail glass
Commonly used 55ml (11 parts) gin

ingredients 15ml (3 parts) dry vermouth
Preparation Straight: Pour all ingredients into mixing glass with ice cubes. Stir well. Strain in chilled martini cocktail glass.
Squeeze oil from lemon peel onto the drink, or garnish with olive. (On the rocks: Pour all ingredients over ice
cubes in old-fashioned glass, garnish as above and serve.)
The martini is a cocktail made with gin and vermouth, and garnished with an olive or a lemon twist. Over the years,
the martini has become one of the best-known mixed alcoholic beverages. H. L. Mencken called the martini "the
only American invention as perfect as the sonnet"[1] and E. B. White called it "the elixir of quietude".[2]
Martini 77
Preparation
The traditional method of preparation is to pour gin and dry vermouth
into a mixing glass with ice cubes, stir, strain into chilled cocktail
glass, and garnish with a green olive or a twist of lemon peel.
The ratio of gin to vermouth has been steadily increasing since the
cocktail was created. A ratio of 1:1 was common at the turn of the 20th
century, and 3:1 or 4:1 martinis were typical during the 1930s and
1940s. During the latter part of the 20th century, 6:1, 8:1, 12:1, or even
50:1 or 100:1 martinis became considered the norm.[3] And there have
always been those who advocated the elimination of vermouth
altogether: Nol Coward suggested that the ideal martini should be
made by "filling a glass with gin then waving it in the general direction
of Italy"[citation needed] (which along with France is a major producer of
vermouth). Luis Buuel used the dry martini as part of his creative
process, regularly using it to sustain a reverie in a bar. [4] He offers his
own recipe, involving Angostura bitters, in his memoir. Winston
Churchill was said to whisper the word 'vermouth' to a freshly poured
glass of gin.[citation needed] A martini with olives as a garnish
There are a number of variations on the traditional martini. The

fictional spy James Bond sometimes asked for his vodka martinis to be "shaken, not stirred," following Harry
Craddock's Savoy Cocktail Book (1930), which prescribes shaking for all its martini recipes.[5] However, Somerset
Maugham is often quoted as saying that "a martini should always be stirred, not shaken, so that the molecules lie
sensuously on top of one another".[6] A martini may also be served on the rocks, that is, with the ingredients poured
over ice cubes and served in an Old-Fashioned glass.[7] A dirty martini contains a splash of olive brine or olive juice
and is typically garnished with an olive.[8] A "perfect" martini uses equal amounts of sweet and dry vermouth.
Origins and mixology

The exact origin of the martini is unclear. Numerous cocktails with names and ingredients similar to the modern-day
martini were first seen in bartending guides of the late 19th century.[9] For example, in the 1888 Bartender's Manual
there was a recipe for a drink that consisted of half a wine glass of Old Tom Gin and a half a wine glass of vermouth.
In 1863, an Italian vermouth maker started marketing their product under the brand name of Martini. This product is
still available today, although it is now better known as Martini & Rossi.[10]
Another popular theory suggests it evolved from a cocktail called the Martinez served at the Occidental Hotel in San
Francisco sometime in the early 1860s, which people frequented before taking an evening ferry to the nearby town of
Martinez. Alternatively, the people of Martinez say the drink was first created by a bartender in their town,[11] or
maybe the drink was named after the town. Another theory links the first dry martini to the name of a bartender who
concocted the drink at the Knickerbocker Hotel in New York City in 1911 or 1912.[12] The self-styled Court of
Historical Review in San Francisco ruled that the martini was invented in San Francisco. A court in Martinez,
California, recently overturned this decision.[citation needed] (These "courts" have neither legal nor academic authority
and are primarily for entertainment.)
During Prohibition the relative ease of illegal gin manufacture led to the martini's rise as the predominant cocktail of
the mid 20th century in the United States. With the repeal of Prohibition, and the ready availability of quality gin, the
drink became progressively dryer. In the 1970s and 80s, the martini came to be seen as old-fashioned and was
replaced by more intricate cocktails and wine spritzers, but the mid-1990s saw a resurgence in the drink and an
explosion of new versions.
Martini 78
Some newer drinks include the word "martini" or the suffix "-tini" in the name (e.g., appletini, peach martini,
chocolate martini, espresso martini). These are named after the martini cocktail glass they use and generally contain
vodka like the kangaroo cocktail, but share little else with the drink.
In popular culture
Ian Fleming's fictional British Secret Service agent James Bond famously orders a Vodka martini, routinely asking
for it "shaken, not stirred". This martini variation occurs in films and video game adaptations, but rarely in the earlier
books. In the novel Casino Royale he orders a cocktail later named the Vesper which uses gin, vodka and Kina Lillet
rather than vermouth.
References
[6] See, e.g., Schotts Food & Drink Miscellany (2004)
[7] The old-fashioned glass "is increasingly used these days [mid-1970s] by people who prefer their martinis 'on the rocks' instead of 'up' - that is,
in the rather more fussy and more precise cocktail-glass type of preparation." Irma Rombauer & Marion Rombauer Becker, The Joy of
Cooking (1975 ed.), p. 49.
External links
Media related to Martini (cocktail) at Wikimedia Commons
Cocktails/Martini at Wikibooks
Gadberry, Brad (2008-01-12). "The Martini FAQ" (http://www.rdwarf.com/mink/martinifaq.html). Retrieved
2008-08-10.
History of the Martini: (http://talkinghistory.oah.org/shows/1997/newyear.ra) A talk with Max Rudin, 29
December 1997 (RealAudio format)
Mimosa 79
Mimosa
Mimosa
Two Mimosas
Type Wine cocktail
Primary alcohol by volume Champagne
Served stirred not shaken
Standard garnish grenadine, cherries, strawberries

[citation needed]
Standard drinkware
Champagne flute
IBA specified ingredients* One part champagne, one part orange juice
Preparation Ensure both ingredients are well chilled, then mix into the glass. Serve cold.
A Mimosa is a cocktail-like drink composed of one part champagne (or other sparkling wine) and one part
thoroughly chilled citrus fruit juice, usually orange juice unless otherwise specified (e.g., "grapefruit [juice]
mimosa"). It is traditionally served in a tall champagne flute with a morning brunch as hair of the dog or to guests at
weddings.[1]
It is probably named after the yellow flowers of Acacia dealbata.[2]
A Buck's Fizz is a similar cocktail, but with twice as much orange juice as champagne.
Mimosa 80
References
Mojito
Mojito
Type Cocktail

volume
Standard garnish sprig of mint (Yerba buena in the original recipe)
Standard drinkware
Collins glass
IBA specified 40 ml (4 parts) White rum

ingredients* 30 ml (3 parts) Fresh lime juice
6 leaves of Mint
2 teaspoons Sugar
Soda Water
Preparation Mint sprigs muddled with sugar and lime juice. Rum added and topped with soda water. Garnished with
sprig of mint leaves. Served with a straw.
Mojito (/mohito/; Spanish:[moxito]) is a traditional Cuban highball.

Traditionally, a mojito is a cocktail that consists of five ingredients: white rum, sugar (traditionally sugar cane
juice), lime juice, sparkling water, and mint.[][] The original Cuban recipe uses spearmint or yerba buena, a mint
variety very popular on the island.[citation needed] Its combination of sweetness, refreshing citrus, and mint flavors is
Mojito 81
intended to complement the potent kick of the rum, and have made this clear highball a popular summer drink.[][]
The cocktail has a relatively low alcohol content (about 10 percent alcohol by volume).
When preparing a mojito, lime juice is added to sugar (or syrup) and mint leaves. The mixture is then gently mashed
with a muddler. The mint leaves should only be bruised to release the essential oils and should not be shredded.[]
Then rum is added and the mixture is briefly stirred to dissolve the sugar and to lift the mint leaves up from the
bottom for better presentation. Finally, the drink is topped with whole ice cubes and sparkling soda water. Mint
leaves and lime wedges are used to garnish the glass.[]
The mojito is one of the most famous rum-based highballs. There are several versions of the mojito.[1]
Cuba is the birthplace of the Mojito, although the exact origin of this classic cocktail is the subject of debate. One
story traces the Mojito to a similar 19th century drink known as "El Draque", after Francis Drake.[] In 1586, after his
successful raid at Cartagena de Indias Drake's ships sailed towards Havana but there was an epidemic of dysentery
and scurvy on board. It was known that the local South American Indians had remedies for various tropical illnesses;
so a small boarding party went ashore on Cuba and came back with ingredients for a medicine which was effective.
The ingredients were aguardiente de caa (a crude form of rum, translates as fire water from sugar cane) added with
local tropical ingredients; lime, sugarcane juice and mint.[2] Drinking lime juice in itself would have been a great
help in staving off scurvy and dysentery.[3] Tafia/Rum was used as soon as it became widely available to the British
(ca. 1650). Mint, lime and sugar were also helpful in hiding the harsh taste of this spirit. While this drink was not
called a Mojito at this time, it was still the original combination of these ingredients.[]
Some historians contend that African slaves who worked in the Cuban sugar cane fields during the 19th century were
instrumental in the cocktail's origin.[] Guarapo, the sugar cane juice often used in Mojitos,[] was a popular drink
amongst the slaves who helped coin the name of the sweet nectar.[]
There are several theories behind the origin of the name Mojito; one such theory holds that name relates to mojo, a
Cuban seasoning made from lime and used to flavour dishes.[][4] Another theory is that the name Mojito is simply a
derivative of mojadito (Spanish for "a little wet") or simply the diminutive of mojado ("wet"). Due to the vast
influence of immigration from the Canary Islands, the term probably came from the mojo creole marinades adapted
in Cuba using citrus vs traditional Isleno types.
The Mojito was a favorite drink of author Ernest Hemingway.[5] Ernest Hemingway made the bar called La
Bodeguita del Medio famous as he became one of its regulars and he wrote "My mojito in La Bodeguita, My daiquiri
in El Floridita. " This expression in English can still be read on the wall of the bar today, in his handwriting.[6]
Variations
Many hotels in Havana also add Angostura bitters to cut the sweetness of the Mojito; while icing sugar is often
muddled with the mint leaves rather than cane sugar, and many establishments simply use sugar syrup to control
sweetness.[] Many bars today in Havana use lemon juice rather than fresh lime.
Fruit-flavoured vodkas or rums, such as mango, strawberry, lychee or mandarin, are often substituted.
A Mexican Mojito uses the Mexican native tequila instead of rum as a primary alcohol, and simple syrup instead
of sugar for a sweetener. To simplify production, some restaurants will add mint leaves and peppermint extract to
premade margaritas for Mexican Mojitos.
A "Dirty Mojito" uses spiced rum, brown sugar syrup, key limes, crushed mint and soda.
A Mojito without alcohol is called a "Virgin Mojito" or "Nojito"[]
An "Apple Mojito" uses apple-flavoured liqueur as well as rum.
The drink is also spelled Mohito and Moxito in certain cultural areas of Cuba. [citation needed]
An "English Mojito" uses gin in place of rum and sprite as a substitute for sugar/soda. [citation needed]
A "Greek Mojito" uses Metaxa Greek spirit or Mastika instead of rum
A "Mojito Royal" is a mojito with Champagne instead of club soda.
A "Morelli Mojito" refers to a mojito made with Red Bull instead of soda water and Raspberry vodka
Mojito 82
A "Mojitaly" is a mojito with fernet branca instead of rum and mapo instead of lime.
A "lychee mojito" is a mojito made with lychee syrup or liqueur and is popular in Hong Kong
A "sojito" is a mojito made with Korean soju instead of white rum.[]
References
[1] Cuban Mojito Recipe (http:/ / www. havana-club. com/ en/ cocktails/ cuban-classic/ mojito. html) or American Mojito Recipe (http:/ / www.
bacardimojito. com/ features/ mojito_recipe_01. htm)
[4] Mojito is derived from the Spanish mojo sauce, which often contains lime juice (see "mojito" at Dictionary.com (http:/ / dictionary. reference.
com/ browse/ mojito), citing the American Heritage Dictionary of the English Language, Fourth Edition, 2006, Houghton Mifflin), while mojo
is derived from the Spanish verb mojar, meaning "to make wet" (see definition 3 of "mojo" at Dictionary.com (http:/ / dictionary. reference.
com/ browse/ mojo), citing Webster's New Millennium Dictionary of English, Preview Edition (v 0.9.7), 2003-2007, Lexico Publishing
Group, LLC)
Negroni 83
Negroni
Negroni (cocktail)
Type Cocktail

Vermouth
Campari
Standard garnish orange peel
Standard drinkware
Old Fashioned glass
IBA specified ingredients* 30ml (1 part) gin

30ml (1 part) sweet red vermouth
30ml (1 part) campari
Preparation Stir into glass over ice, garnish and serve.

[1]
* Negroni (cocktail) recipe at International Bartenders Association
The Negroni cocktail is made of one part gin, one part vermouth rosso (red, semi-sweet), and one part bitters,
traditionally Campari. It is considered an apritif.
History
While the drink's origins are unknown, the most widely reported account is that it was invented in Florence, Italy in
1919, at Caff Casoni, ex Caff Giacosa, now called Caff Cavalli. Count Camillo Negroni invented it by asking the
bartender, Fosco Scarselli, to strengthen his favorite cocktail, the Americano, by adding gin rather than the normal
soda water. The bartender also added an orange garnish rather than the typical lemon garnish of the Americano to
signify that it was a different drink.[2][3][4][5] After the success of the cocktail, the Negroni Family founded Negroni
Distillerie in Treviso, Italy, and produced a ready-made version of the drink, sold as Antico Negroni 1919. One of
the earliest reports of the drink came from Orson Welles in correspondence with the Coshocton Tribune while
working in Rome on Cagliostro in 1947, where he described a new drink called the Negroni, "The bitters are
Negroni 84
excellent for your liver, the gin is bad for you. They balance each other."[6] According to the Corsican newspaper
Nice Matin Corse of 1980, Pascal Olivier Count de Negroni is among those whom it is believed invented the
drink.[7]
Variations
As with the Martini cocktail, the trend in recent years has been to use a larger proportion of gin, mainly because the
quality of the spirit is a lot better than it used to be, meaning there is less need to dilute the gin to make it more
palatable. Most bars today will serve the drink with double the quantity of gin.
A recent trend is to treat the Negroni as a template, involving a base spirit, a bitters and a vermouth. Bars such as
Amor y Amargo in New York, Mauro's Negroni Club in Munich, Germany, Ohla in Barcelona, Spain and Negroni in
Buenos Aires, Argentina among others, do this.
The 'Negroni sbagliato' ("wrong Negroni" in Italian) uses sparkling wine (e.g., prosecco) instead of gin. 'Negroski' is
a recipe with vodka again as substitute for gin. 'Cardinaloski' is a Negroski with some angostura drops. 'Punt e Mes
Negroni' instead replaces standard red vermouth with a specific, distinctively more bitter-tasting brand called Punt e
Mes. The 'Cin Cyn' uses Cynar, an artichoke based liqueur, instead of Campari. Pinkish Negroni: with pinkish wine
(instead of gin). The "Boulevardier" uses bourbon instead of gin. A "Raultini" is a variation using Aperol instead of
Campari, giving its distinctive orange color, lighter alcohol content, and a bit of sweetness. The "Gran Classico
Negroni" more complex and herbal, substitutes Gran Classico Bitter for the Campari.
The most basic variation is served "straight up" in a martini glass with a splash of carbonated water floating on top of
the alcohol mixture and a twist of lemon zest replacing the orange peel.
Negroni in popular culture

Tennessee Williams' The Roman Spring of Mrs. Stone (film and novella)[8]
Thank You for Smoking by Christopher Buckley (vodka Negronis)[9]
In the short story "Risico" by Ian Fleming, James Bond orders a Negroni[10]
In the season six episode of The Sopranos, "The Blue Comet", Bobby Baccalieri muses about sitting on a train,
sipping a Negroni.
Homeworld by Harry Harrison [11]
Gabrielle Hamilton's Blood, Bones & Butter: The Inadvertent Education of a Reluctant Chef (memoir)[12]
Anthony Bourdain The Layover[13]
References
[1] http:/ / www. iba-world. com/ english/ cocktails/ negr. php
[4] Luca Picchi, Sulle tracce del conte. La vera storia del cocktail Negroni (On the Trail of the Count, The True Story of the Negroni Cocktail),
Edizioni Plan, Florenz, ISBN 88-88719-16-4
[7] "How to Booze: Exquisite Cocktails and Unsound Advice", Jordan Kaye (Author), Marshall Altier (Author), Page 13, Publisher: Harper
Paperbacks (May 18, 2010), ISBN 0-06-196330-5, ISBN 978-0-06-196330-8
[13] Survival Skills: Anthony Bourdain | Men's Journal Magazine (http:/ / archive. mensjournal. com/ survival-skills-anthony-bourdain)
External links
(Italian) Origine e curiosit del cocktail IBA Negroni (http://www.aibmproject.it/index.
php?option=com_content&view=article&id=58:negroni&catid=12:cocktails-iba&Itemid=101)
Old Fashioned 85
Old Fashioned
Old Fashioned
Type Cocktail
Primary alcohol by Whiskey

volume
Standard garnish Orange slice

cocktail cherry
Standard drinkware
Old Fashioned glass
IBA specified ingredients* 4.5 cl Bourbon or Rye whiskey

2 dashes Angostura bitters
1 sugar cube
Few dashes plain water
Preparation Place sugar cube in old fashioned glass and saturate with bitters, add a dash of plain water. Muddle until
dissolved.
Fill the glass with ice cubes and add whiskey.
Garnish with orange slice, and a cocktail cherry.
The Old Fashioned is an IBA Official Cocktail[1] made by muddling sugar with bitters then adding alcohol, such as
whiskey or brandy, and a twist of citrus rind. It is traditionally served in a short, round, 812USfloz (240350ml)
tumbler-like glass, which is called an Old Fashioned glass, named after the drink.
The Old Fashioned is one of six basic drinks listed in David A. Embury's The Fine Art of Mixing Drinks.
Old Fashioned 86
History
The first documented definition of the word "cocktail" was in response to a reader's letter asking to define the word
in the May 6, 1806, issue of The Balance and Columbia Repository in Hudson, New York. In the May 13, 1806,
issue, the paper's editor wrote that it was a potent concoction of spirits, bitters, water, and sugar; it was also referred
to at the time as a bittered sling.[1][2] J.E. Alexander describes the cocktail similarly in 1833, as he encountered it in
New York City, as being rum, gin, or brandy, significant water, bitters, and sugar, though he includes a nutmeg
garnish as well.[3]
By the 1860s, it was common enough for orange curaao, absinthe and other liqueurs to be added that, as first
mentioned in The Chicago Daily Tribune on July 25, 1880, the original concoction, albeit in different proportions,[]
was being called "old-fashioned" [4] and came back into vogue itself. The most popular of the in-vogue
"old-fashioned" cocktails were made with whiskey, according to a Chicago barman, quoted in The Chicago Daily
Tribune in 1882, with rye being more popular than Bourbon. The recipe he describes is a similar combination of
spirits, bitters, water and sugar of seventy-six years earlier.[]
Traditionally, the first use of the name "Old Fashioned" for a Bourbon whiskey cocktail was said to have been,
anachronistically, at the Pendennis Club, a gentlemen's club founded in 1881 in Louisville, Kentucky. The recipe
was said to have been invented by a bartender at that club in honor of Colonel James E. Pepper, a prominent bourbon
distiller, who brought it to the Waldorf-Astoria Hotel bar in New York City.,[5]
Recipe
George Kappeler provides some of the earliest published recipes for Old Fashioned cocktails in his 1895 book.
Recipes are given for Whiskey, Brandy, Holland gin, and Old Tom gin. The Whiskey Old Fashioned recipe specifies
the following (with a jigger being 1.5 US fluid ounces (44ml)):
"Old Fashioned Whiskey Cocktail
Dissolve a small lump of sugar with a little water in a whiskey-glass;
add two dashes Angostura bitters,
a small piece ice, a piece lemon-peel,
one jigger whiskey.
Mix with small bar-spoon and serve, leaving spoon in glass." [6]
By the 1860s, as illustrated by Jerry Thomas' 1862 book, basic cocktail recipes included Curaao, or other liqueurs,
not mentioned in the early 19th century descriptions, nor the Chicago Daily Tribune descriptions of the "Old
Fashioned" cocktails of the early 1880s; it is absent from Kappeler's Old Fashioned recipes, as well. The differences
of the Old Fashioned cocktail recipes from the cocktail recipes of the late 19th Century are mainly preparation
method, the use of sugar and water in lieu of simple or gomme syrup, and the absence of additional liqueurs. These
Old Fashioned cocktail recipes are literally for cocktails done the old-fashioned way. []
"Gin Cocktail
Use small bar glass
3 or 4 dashes of gum syrup
2 do bitters Bogart's (sic)
1 wine glass of gin
1 or 2 dashes of Curaao
1 small piece lemon peel
fill one third full of fine ice shake well and strain in a glass" [7]
"Old Fashioned Holland Gin Cocktail
Old Fashioned 87
Crush a small lump of sugar in a whiskey glass containing a little water,

add a lump of ice,
two dashes of Angostura bitters,
a small piece of lemon peel,
one jigger Holland gin.
Mix with small bar spoon.
Serve." [8]
A book by David Embury published in 1948 provides a slight variation,[9] specifying 12 parts American whiskey, 1
part simple syrup, 1-3 dashes Angostura bitters, a twist of lemon peel over the top, and serve garnished with the
lemon peel.
Two additional recipes from the 1900s vary in the precise ingredients, but omit the cherry which was introduced
after 1930[10] as well as the soda water which the occasional recipe calls for.[11] Orange bitters were a popular
ingredient in the late 19th century,[12] and for the second recipe, the Curaao reappears to have been added to
increase the orange flavor.[]
Use old-fashioned cocktail glass. Sugar, 1 lump. Seltzer, 1 dash, and crush sugar with muddler. Ice, one square
piece. Orange bitters, 1 dash. Angostura bitters, 1 dash. Lemon peel, 1 piece. Whiskey, 1 jigger. Stir gently
and serve with spoon.[10]
1 dash Angostura bitters, 1 dash Curaao. Piece of cut loaf sugar. Dissolve in two spoonfuls of water 100%
liquor as desired 1 piece ice in glass. Stir well and twist a piece of lemon peel on top and serve.[10]
Modifications
The original Old Fashioned recipe would have showcased the whiskey available in America in the 19th century,
either Irish, Bourbon or rye whiskey.[] But in some regions, especially Wisconsin, brandy is substituted for whiskey
(sometimes called a Brandy Old Fashioned).[13][14] Eventually the use of other spirits became common, such as a gin
recipe becoming popularized in the late 1940s.[] Another common modification is to add soda water.[]
Common garnishes for an Old Fashioned include an orange slice or a maraschino cherry,[] although these
modifications came around 1930, some time after the original recipe was invented.[] While some recipes began
making sparse use of the orange zest for flavor, the practice of muddling orange and other fruit gained prevalence as
late as the 1990s.[]
Bartenders often use a dissolved sugar-water premix called simple syrup, which is faster to use than granulated sugar
and eliminates the risk of leaving undissolved sugar in the drink, which can spoil a drinker's final sip.[]
In popular culture
The Old Fashioned is the cocktail of choice of Don Draper, the lead character on the Mad Men television series. The
drink was popular in the 1960s but had since fallen out of favor. The use of the drink in the show coincides with a
renewed interest in this and other classic cocktails in the 2000s. [15]
References
[1] "Raising a glass to the cocktail", Newsday article by Sylvia Carter, May 17, 2006. Newsday archive (http:/ / pqasb. pqarchiver. com/
newsday/ access/ 1037712771. html?dids=1037712771:1037712771& FMT=ABS& FMTS=ABS:FT& date=May+ 17,+ 2006&
author=Sylvia+ Carter& pub=Newsday& edition=Combined+ editions& startpage=B. 12& desc=A+ LA+ CARTER,+ Raising+ a+ glass+ to+
the+ cocktail); Highbeam archive (http:/ / www. highbeam. com/ doc/ 1G1-145876201. html). Relevant paragraph quoted at
ArtHistoryInfo.com (http:/ / arthistoryinfo. typepad. com/ art_history_info/ 2006/ 05/ index. html)
[4] "THE DEMOCRACY IN TROUBLE" The Chicago Daily Tribune February 15, 1880
[10] "Old Fashioned Recipes", The WikiTender,2 August 2006. (http:/ / wiki. webtender. com/ wiki/ Old_Fashioned_Recipes)
Old Fashioned 88
[11] "Old Fashioned Recipes", The WikiTender, 2 August 2006. (http:/ / wiki. webtender. com/ wiki/ Old_Fashioned_Recipes)
[12] "After 184 Years, Angostura Visits the Orange Grove", Saveur, by Robert Simonson, Dec 8, 2008. (http:/ / www. saveur. com/ article/
Wine-and-Drink/ After-184-Years-Angostura-Visits-the-Orange-Grove)
[13] Checchini, Toby, " Case Study: The Old-Fashioned, Wisconsin Style (http:/ / tmagazine. blogs. nytimes. com/ 2009/ 09/ 22/
case-study-the-old-fashioned-wisconsin-style/ )", New York Times Style Magazine, September 22, 2009.
[15] Old-Fashioned or Newfangled, the Old-Fashioned Is Back (http:/ / www. nytimes. com/ 2012/ 03/ 21/ dining/
the-old-fashioned-don-drapers-cocktail-of-choice. html), New York Times, March 20, 2012.
External links
Minnich, Jerry. "The brandy old-fashioned: Solving the mystery behind Wisconsin's real state drink" (http://web.
archive.org/web/20050610075029/http://www.thedailypage.com/going-out/eats/news/managedit.
php?intEatsNewsID=390). The Daily Page. Madison, Wisconsin. Archived from the original (http://www.
thedailypage.com/going-out/eats/news/managedit.php?intEatsNewsID=390) on 10 June 2005. Retrieved 8
November 2011.
Clarke, Paul (11 January 2009). "Are You Friends, After an Old Fashioned?" (http://proof.blogs.nytimes.com/
2009/01/11/for-a-good-old-fashioned-inquire-within/). The New York Times. Retrieved 8 November 2011. -
discusses internet forum debates among "home cocktail enthusiasts," using the Old Fashioned as a focal point.
Simonson, Robert (2 June 2009). "Take a Sip of History" (http://www.nytimes.com/2009/06/03/dining/
03drink.html?_r=1&scp=10&sq=robert simonson cocktails&st=cse). The New York Times. Retrieved 8
November 2011. - about the resurgence of the Old Fashioned.
Patterson, Troy (3 November 2011). "The Old-Fashioned" (http://www.slate.com/articles/life/drink/2011/
11/the_old_fashioned_a_complete_history_and_guide_to_this_classic_c.html). Slate. Retrieved 8 November
2011.
http://www.esquire.com/drinks/old-fashioned-drink-recipe
Orgasm 89
Orgasm
Orgasm
Type Cocktail
Primary alcohol by volume Grand Marnier

Irish cream
Standard garnish cherry
Standard drinkware
Old Fashioned glass
Commonly used ingredients 30ml Cointreau

30ml Baileys Irish Cream
20ml Grand Marnier
Preparation Build all ingredients over ice in an old fashioned glass or shot glass. Garnish with cherry.
The Orgasm is a cocktail that can be either served on the rocks or layered and drunk as a shooter.
There are many other versions of this popular mixed drink. One of those forms is remembered by "being made on
your B.A.C.K.", or made with Baileys, Amaretto, cream (half and half) and Kahla, with each ingredient having a
one part measure. Another variation contains Vodka, Amaretto, Triple Sec, White Creme de Cacao, and Light
Cream. The light cream has a 1 oz. contribution to this drink while the other ingredients have a 1/2 oz. contribution.
This variation of the recipe is more commonly known as a "Screaming Orgasm". Cocktail recipes change over time
with the addition and/or subtraction of their ingredients.
Since 2011, the cocktail is no longer part of the "official IBA cocktails" of the International Bartenders Association
(IBA).
Paradise 90
Paradise
Paradise
Type Cocktail

Brandy
Standard drinkware
Cocktail glass
IBA specified ingredients* 35ml (7 parts) gin

20ml (4 parts) apricot brandy
15ml (3 parts) orange juice
Preparation Shake together over ice. Strain into cocktail glass and serve chilled.
[1]
* Paradise recipe at International Bartenders Association
The Paradise is an IBA official cocktail, and is classified as a "pre-dinner" drink, an apritif.
The earliest known in-print recipe for the Paradise Cocktail was written by Harry Craddock. This cocktail is
prepared using gin, apricot brandy (apricot liqueur), and orange juice in a 2:1:1 ratio, with a splash of lemon juice.[2]
Paradise 91
References
[1] http:/ / www. iba-world. com/ english/ cocktails/ para. php
Pia colada
Pia Colada
Type Cocktail
Served Blended with ice (frozen style)
Standard garnish pineapple slice and maraschino cherry
Standard drinkware
Poco Grande glass
IBA specified ingredients* 30 ml (one part) white rum

30 ml (one part) cream of coconut
90 ml (3 parts) pineapple juice
Preparation Mix with crushed ice until smooth. Pour into chilled glass, garnish and serve.
[1]
* Pia Colada recipe at International Bartenders Association
The pia colada (/pinja kolada/ Spanish: pia, pineapple + colada, strained) is a sweet, rum-based cocktail made
with rum, cream of coconut, and pineapple juice, usually served either blended or shaken with ice. It may be
garnished with a pineapple wedge, a maraschino cherry or both. The pia colada has been the official beverage of
Puerto Rico since 1978.[2]
Pia colada 92
Origin
The name 'Pia Colada' literally means 'strained pineapple', a reference to the freshly pressed and strained pineapple
juice used in the drink's preparation. Three Puerto Rican bartenders contest the ownership of their country's national
drink. Ramn 'Monchito' Marrero Prez claims to have first made it at the Caribe Hilton Hotel's Beachcomber Bar in
San Juan on 15th August 1952, using the then newly available Coco Lpez cream of coconut. Ricardo Garcia, who
also worked at the Caribe, says that it was he who invented the drink. And Ramn Portas Mingot says he created it in
1963 at the Barrachina Restaurant, 104 Fortaleza Street, Old San Juan - the restaurant stands by his claim to this day.
The Caribe Hilton Hotel sits on a 17-acre peninsula outside San Juan and was the first luxury hotel to open in the
region, becoming a popular destination for the rich and famous who helped spread word of the drink.
A key ingredient for a 'Puerto Rican' style Pia Colada is 'cream of coconut', not be confused with coconut cream
('Cuban' style Pia Colada contains no coconut cream). Cream of coconut is made by mixing coconut juice, sugar,
emulsifier, cellulose, thickeners, citric acid and salt and is sold in 15oz/425ml cans which make 14 to 25 drinks
depending on taste. Once opened the can's contents should be stored in a refrigerator: this may thicken the product,
so gentle warming may be required prior to use.
The original brand of cream of coconut is Coco Lpez' which was developed in 1948 in Puerto Rico by Don Ramon
Lpez-Irizarry - hence the Puerto Rican connection and the 1952 date for the creation of the modern day Pia Colada
at the Caribe Hilton Hotel. Some say the drink did not acquire its name until the 1960s.
National Pia Colada Day is celebrated each 10th July.
Popularity
This cocktail has been famous in Puerto Rico since 1978, and it became more widely known after Rupert Holmes
released his song "Escape", commonly known as "The Pia Colada Song".
Preparation
There are many recipes of how to make a pia colada but the one that his friends tell in the book of Jos L. Daz De
Villegas to be the original recipe created by Monchito, is the following: Pour 3 ounces of coconut cream, 6 ounces of
pineapple juice and 1 ounces of white rum into a blender or shaker with crushed ice, and blend or shake very well
until smooth. Pour into chilled glass, garnish with pineapple wedge and/or a maraschino cherry.
Variations
Different proportions may be used. For example, 1 part rum, 2 each of pineapple juice and coconut cream.
Dark rum may be used.
Amaretto colada amaretto substituted for rum[3]
Lava Flow strawberry daiquiri and pia colada blended together[4]
Staten Island Ferry coconut rum and pineapple juice over ice
Virgin pia colada or piita colada without the rum
References
[1] http:/ / www. iba-world. com/ english/ cocktails/ pina. php
Planter's Punch 93
Planter's Punch
Planter's Punch
Planter's Punch
Type Mixed drink

volume
Standard
drinkware
Highball glass
IBA specified 4.5cl Dark rum

ingredients* 3.5cl Fresh orange juice
3.5cl Fresh pineapple juice
2cl Fresh lemon juice
1cl Grenadine syrup
1cl Sugar syrup
3 or 4 dashes Angostura bitters
Preparation Pour all ingredients, except the bitters, into shaker filled with ice. Shake well. Pour into large glass, filled with
ice. Add Angostura bitters, "on top". Garnish with cocktail cherry and pineapple.
Planter's Punch is an IBA Official Cocktail[1] made of dark rum, lemon juice, Grenadine syrup and a dash of
Angostura bitters.
The cocktail has been said to have originated at the Planters Hotel in Charleston, SC, but the recipe originates in
Jamaica. The September 1878 issue of the London magazine Fun listed the recipe as follows: "A wine-glass with
lemon juice fill, of sugar the same glass fill twice / Then rub them together until / The mixture looks smooth, soft,
and nice. / Of rum then three wine glasses add, / And four of cold water please take. A Drink then you'll have that's
not bad / At least, so they say in Jamaica."[1]
References
Porto flip 94
Porto flip
Porto Flip
Type Cocktail
Primary alcohol by volume Brandy

Port
Standard garnish Grated nutmeg
Standard drinkware
Cocktail glass
IBA specified ingredients* 15ml (3 parts) brandy

40ml (8 parts) port
10ml (2 parts) egg yolk
Preparation Shake ingredients together in a mixer with ice. Strain into glass, garnish and serve
[1]
* Porto Flip recipe at International Bartenders Association
A Porto flip is a type of alcoholic beverage. It is typically made with brandy, ruby port, and one egg yolk.[2]
Porto flip 95
References
[1] http:/ / www. iba-world. com/ english/ cocktails/ porto. php
[2] http:/ / www. alcomixer. com/ recipe/ porto-flip
Rob Roy
Rob Roy
Rob Roy Waldorf
Rob Roy ingredients
Type Cocktail
Primary alcohol by Scotch whisky

volume
Served Choice of "straight up" or "On the rocks"
Standard garnish Maraschino cherry or lemon twist
Standard drinkware
Cocktail glass
IBA specified 45ml Scotch whisky

ingredients* 25ml Sweet vermouth
Dash Angostura bitters
Preparation Stirred over ice, strained into a chilled glass, garnished, and served straight up, or mixed in rocks glass,
filled with ice.
The Rob Roy is a cocktail created in 1894 by a bartender at the Waldorf Astoria New York. The drink was named in
honor of the premiere of Rob Roy, an operetta by composer Reginald De Koven and lyricist Harry B. Smith loosely
Rob Roy 96
based upon Scottish folk hero Robert Roy MacGregor.[1][2] The Rob Roy is similar to a Manhattan but is made
exclusively with Scotch whisky, while the Manhattan is traditionally made with rye and today commonly made with
bourbon or Canadian whisky.[3][4][5]
Like the Manhattan, the Rob Roy can be made sweet, dry, or perfect. The standard Rob Roy is the sweet version,
made with sweet vermouth, so there is no need to specify a sweet Rob Roy when ordering. A dry Rob Roy is made
by replacing the sweet vermouth with dry vermouth. A perfect Rob Roy is made with equal parts sweet and dry
vermouth.[6][4][5]
The Rob Roy is usually served in a cocktail glass and garnished with a lemon twist (for the perfect and dry versions),
or maraschino cherry (for the sweet version).[6][4][5]
References
[3] Rob Roy Recipe. (http:/ / www. real-restaurant-recipes. com/ rob-roy-recipe. html) Real Restaurant Recipes (2006). Accessed 19 May 2011.
[4] Graham, Colleen. Rob Roy. (http:/ / cocktails. about. com/ od/ atozcocktailrecipes/ r/ rbry_artf. htm/ ) About.com Cocktails. The New York
Times (2011). Accessed 19 May 2011.
[5] Rob Roy. (http:/ / www. esquire. com/ drinks/ rob-roy-drink-recipe) Esquire.com. HEARST men's network (2011). Accessed 19 May 2011.
[6] The Cocktail Spirit With Robert Hess - How To Make The Rob Roy Cocktail (http:/ / www. videojug. com/ film/
the-cocktail-spirit-with-robert-hess-how-to-make-the-rob-roy-cocktail). VideoJug Corporation Limited (2006-2011). Accessed 19 May 2011.
Rose 97
Rose
Rose
Type Wine cocktail
Primary alcohol by volume Vermouth
Standard garnish Maraschino cherry
Standard drinkware
Cocktail glass
IBA specified ingredients* 45ml (9 parts) dry vermouth

15ml (3 parts) Kirsch
10ml (2 parts) cherry brandy
Preparation Shake together in a cocktail shaker, then strain into chilled glass. Garnish and serve.
[1]
* Rose recipe at International Bartenders Association
Rose is a cocktail made of vermouth and cherry eau de vie.
References
[1] http:/ / www. iba-world. com/ english/ cocktails/ rose. php
Salty dog 98
Salty dog
Salty dog
Type Cocktail
Standard garnish Salted glass
Standard drinkware
Highball glass
IBA specified ingredients* 40ml gin

100ml grapefruit juice
Preparation Shake vodka and grapefruit juice in cocktail shaker. Strain into a salt-rimmed highball glass.
[1]
* Salty dog recipe at International Bartenders Association
A Salty Dog is a cocktail of vodka and grapefruit juice, served in a highball glass with a salted rim. The salt is the
only difference between a Salty Dog and a Greyhound. Gin may be used as a substitute for vodka.
Salty dog 99
References
Notes
[1] http:/ / www. iba-world. com/ english/ cocktails/ saltydog. php
Screwdriver
Screwdriver
Screwdriver at the
Birmingham-Shuttlesworth International Airport
Type Cocktail
Standard garnish orange slice
Standard drinkware
Highball glass
IBA specified ingredients* 50ml (1 part) vodka

100ml (2 parts) orange juice
Preparation Mix in a highball glass with ice. Garnish and serve.

[1]
* Screwdriver recipe at International Bartenders Association
A screwdriver is a popular highball drink made with fresh orange juice and vodka. Outside the US, it is often
referred to as "vodka and orange" (although "vodka and orange" can also refer to vodka and orange soft drink).
Screwdriver 100
While the basic drink is simply the two ingredients, there are many variations. The most common one is made with
one part vodka, one part of any kind of orange soda, and one part of orange juice. Many of the variations have
different names in different parts of the world. The International Bartender Association has designated this cocktail
as an IBA Official Cocktail.
History
The earliest written reference to the screwdriver is from the October 24, 1949 issue of Time:
In the dimly lighted bar of the sleek Park Hotel, Turkish intelligence agents mingle with American
engineers and Balkan refugees, drinking the latest Yankee concoction of vodka and orange juice, called
a 'screwdriver'.[2]
Variations
A screwdriver with equal parts vanilla vodka and Blue Curaao topped with lemon-lime soda is a "Sonic
Screwdriver".[3]
A screwdriver with equal parts vodka and Mountain Dew is a "Dew Driver".
A screwdriver with one part of Tequila and two parts of orange juice is a "Mexican Screw".
A screwdriver with one part of Sloe Gin and two parts of orange juice is a "Sloe Screw".
A screwdriver with one part of Southern Comfort and two parts of orange juice is a "Comfortable Screw".
A screwdriver with two parts of Sloe Gin, one part of Southern Comfort and filled with orange juice is a "Slow
Comfortable Screw".[4]
A screwdriver with three parts vodka, six parts orange juice and one part Galliano is a "Harvey Wallbanger".
A screwdriver with one part of Sloe Gin, one part of Southern Comfort and one part Galliano and filled with orange
juice is a "Slow Comfortable Screw Up Against The Wall".[5]
A screwdriver with one part of Bourbon and two parts of orange juice is a "American Screw".
A screwdriver with one part of Cognac and two parts of orange juice is a "French Screw".
A screwdriver with one part of Galliano and two parts of orange juice is a "Italian Screw".
A screwdriver with one part of Gin and two parts of orange juice is a "Left Handed Screwdriver".
A screwdriver with one part of Rum and two parts of orange juice is a "Cuban Screw" or "Scurvy Medic".
A screwdriver with one part of Schnapps and two parts of orange juice is a "German Screw".
A screwdriver with one part of Chambord and two parts of orange juice is a "Royal Screw".
A screwdriver with one part of Brandy and two parts orange juice is a "Rusty Screw".
A screwdriver with one part of Cointreau and two parts orange juice is a "Double Screw".
A screwdriver with one part of Absinthe and two parts orange juice is a "Screwed Shirley Harrison".
Screwdriver 101
References
[1] http:/ / www. iba-world. com/ english/ cocktails/ screwd. php
[4] Ray Foley, X-Rated Drinks: More Than 250 of the Hottest Drinks Ever Made (http:/ / books. google. ie/ books?id=ONL8O-cgBhwC&
pg=PA153#v=onepage& q& f=false), Bartender Magazine, p. 153.
[5] Ray Foley, X-Rated Drinks: More Than 250 of the Hottest Drinks Ever Made (http:/ / books. google. ie/ books?id=ONL8O-cgBhwC&
pg=PA155#v=onepage& q& f=false), Bartender Magazine, p. 155.
External links
Drinknation.com: Screwdriver variations (http://www.drinknation.com/drinks/Screw)
Sea Breeze 102
Sea Breeze
Sea breeze
Sea Breeze
Type Cocktail
Standard garnish lime slice
Standard drinkware
Highball glass
IBA specified ingredients* 40 ml Vodka

120 ml Cranberry juice
30 ml Grapefruit juice
Preparation Build all ingredients in a highball glass filled with ice. Garnish with lime wedge.
[1]
* Sea breeze recipe at International Bartenders Association
A Sea Breeze is a cocktail containing vodka with cranberry juice and grapefruit juice.[] The cocktail is usually
consumed during summer months. The drink may be shaken in order to create a foamy surface.[] It is considered an
IBA Official Cocktail.[]
The drink follows the classic cocktail principle of balancing strong (alcohol) with weak (fruit juice) and sweet and
sour.[][]
A Bay Breeze, or a Hawaiian Sea Breeze, is similar to a Sea Breeze except for the substitution of pineapple juice for
grapefruit juice.[][] It is also closely related to the Cape Codder (which lacks the grapefruit juice) and the Salty Dog
(which lacks the cranberry juice and is made with a salted rim).[]
Sea Breeze 103
History
The cocktail was born in the late 1920s, but the recipe was different from the one used today, as gin and grenadine
were used in the original Sea Breeze.[2] This was near the end of the Prohibition era. In the 1930s, a Sea Breeze had
gin, apricot brandy, grenadine, and lemon juice.[] Later, a Sea Breeze recipe would contain vodka, dry vermouth,
Galliano, and blue Curaao.[]
The cranberry grower's cooperative in the 1930s evolved into Ocean Spray which marketed cranberry juice in the
1950s.[] Cranberry juice was used as a mixer with alcohol, first with gin and later with vodka.[] The Harpoon, later
called the Cape Codder, was born, and its descendants such as the Greyhound, the Salty Dog, the Bay Breeze, and
the Sea Breeze were later created.[] Starting in the 1960s, the breeze drinks were sporadically in the top ten most
popular mixed drinks.[]
According to some, the Sea Breeze, along with the Cape Codder and Bay Breeze, did not become very popular until
the 1970s.[] This was because in 1959, the U.S. Department of Health stated that cranberry crops were tainted with
toxic herbicides, collapsing the cranberry industry.[]
In popular culture
In the television series Angel, the character Lorne is strongly partial to Sea Breeze cocktails and insisted they be
made correctly. In fact, the Lorne collectible figure is accessorized with a miniature glass of sea breeze.[3]
In Just Shoot Me!, Dennis Finch always ordered this drink. In one episode, "Pass the Salt," his father orders
"Boilermaker, Boilermaker, Boilermaker" for his three sons, to which Finch interjects by ordering himself a "Sea
Breeze".
In the 2005 film Red Eye, Jackson Rippner is choking Lisa Reisert against a wall and yells, "I think you're not
such an honest person. Because I've been following you for eight weeks now, and I never once saw you order
anything but a fucking Sea Breeze!", referring to earlier in the movie before they boarded the plane, where both
were sitting together at a terminal restaurant and Jackson was trying to "guess" which drink Lisa would order. He
guessed the "Grapefruit Sea Breeze", which Lisa then replied to Rippner by ordering a Bay Breeze from the
bartender.
In the 1995 film French Kiss Meg Ryan's character Kate orders a Sea Breeze on the beach in Cannes while
confronting her ex-fianc and the new fiance for whom he had left her.
In the 1992 film Scent of a Woman Al Pacino's character Lieutenant Colonel Frank Slade corrects his nephew
while he is quarreling with him by saying 'Vincent drank Sea Breezes' (instead of Bloody Marys).
In the 2007 film The Walker, Woody Harrelson's character Carter Page III drinks Sea Breeze cocktails during his
weekly Wednesday afternoon Canasta games with four women who are deeply connected with Washington, D.C.
society and politics.
In Nick Swardson's 2009 stand-up special Seriously, Who Farted?, Nick jokes about dying due to alcohol
poisoning from excessive Sea Breezes.
In Rules of Engagement, the episode "Jeff's New Friend", Adam drinks a Sea Breeze at a bar and later a virgin
Sea Breeze at the diner.
In the fourth series of Arrested Development George-Michael orders a Sea Breeze at a bar, specifically asking for
a "strong one."
Sea Breeze 104
References
Notes
[1] http:/ / www. iba-world. com/ english/ cocktails/ seabreeze. php
External links
Cocktail Recipe Specifications (http://www.scribd.com/doc/19921/
Cocktail-Recipe-Specifications?query2=Canchanchara+Cuban+cocktails)
Seabreeze Profile (http://www.in-the-spirit.co.uk/cocktails/view_cocktail.php?id=231)
Sex on the Beach

Sex on the Beach
Sex on the Beach
Type Cocktail
Standard garnish orange slice
Standard drinkware
Highball glass
IBA specified ingredients* 2 parts (40ml) Vodka

1 parts (20ml) Peach schnapps
2 parts (40ml) Orange juice
2 parts (40ml) Cranberry juice
Preparation Build all ingredients in a highball glass filled with ice. Garnish with orange slice.
[1]
* Sex on the Beach recipe at International Bartenders Association
Sex on the Beach is a cocktail that has many variations.

General types
There are two general types of the cocktail:
The first type is made from vodka, peach schnapps, orange juice, and cranberry juice. This is an International
Bartenders Association Official Cocktail.
The second type is made from vodka, Chambord, Midori Melon Liqueur, pineapple juice, and cranberry juice.
This type is listed in the Mr. Boston Official Bartender's Guide.[2]
The ingredients are shaken together with ice in a shaker and are served in a highball glass. Sometimes they are mixed
in smaller amounts and served as a shooter.
Variations
Several variations are sometimes referred to by the same name:
Hard Rock Cafe's recipe is based on the second form, calling for vodka, Midori, Chambord, lemon juice,
pineapple juice and sugar syrup, shaken and strained over ice into a collins glass.
Other variations use both orange juice and pineapple juice.
Coconut rum is often substituted for the vodka.
Grenadine is sometimes used in place of cranberry juice, especially in locales where cranberry juice is hard to
come by.
Amaretto is sometimes added for extra flavor.
Sex on the Beach is often made as a shooter by using half vodka, half peach schnapps and a bit of grenadine.
Some derivative variations have their own names:
"Sex on Fire" is Sex on the Beach with Fireball Cinnamon Whisky in place of the vodka.[citation needed]
A "Woo Woo" is Sex on the Beach without orange juice.[citation needed]
The alcohol-free variation is sometimes referred to as "Safe Sex on the Beach", "Dry Humping on the Beach" or
"Virgins on the Beach".[citation needed]
References
Notes
[1] http:/ / www. iba-world. com/ english/ cocktails/ sexonthebeach. php
External links
Media related to Sex on the beach (cocktail) at Wikimedia Commons
Drinks Gone Wild (http://www.sfgate.com/wine/article/
Drinks-gone-wild-Spring-break-cocktails-offer-2606389.php)
IBA official cocktail recipe (http://www.iba-world.com/index.php?option=com_content&id=235&
tmpl=component&task=preview&Itemid=532)
Singapore Sling 107
Singapore Sling
Singapore Sling

volume Brandy
Standard garnish Maraschino cherry, pineapple
Standard drinkware
Hurricane glass
IBA specified 40ml (8 parts) Gin

ingredients* 20ml (4 parts) Heering Cherry Liqueur (cherry brandy)
5ml (1 part) Cointreau
5ml (1 part) DOM Bndictine
10ml (2 parts) Grenadine
80ml (16 parts) Pineapple juice
30ml (6 parts) Fresh lemon juice
1 dash Angostura bitters
Preparation Pour all ingredients into cocktail shaker filled with ice cubes. Shake well. Strain into hurricane glass.
Garnish with pineapple and maraschino cherry.
[1]
* Singapore Sling recipe at International Bartenders Association
The Singapore Sling is a South-East Asian cocktail. This long drink was developed sometime before 1915[2] by
Ngiam Tong Boon, a Hainanese bartender working at the Long Bar in Raffles Hotel Singapore. It was initially called
the gin sling,[3] - a sling was originally an American drink composed of spirit and water, sweetened and flavoured.[4]
Singapore Sling 108
D. A. Embury stated in the Fine Art of Mixing Drinks: "Of all the recipes published for [this drink] I have never seen
any two that were alike." The Times described the "original recipe" as mixing two measures of gin with one of
cherry brandy and one of orange, pineapple and lime juice [5] An alternative "original recipe" used gin, Cherry
Heering, Bndictine, and fresh pineapple juice, primarily from Sarawak pineapples which enhance the flavour and
create a foamy top.
Most recipes substitute bottled pineapple juice for fresh juice; soda water has to be added for foam. The hotel's
recipe was recreated based on the memories of former bartenders and written notes that they discovered regarding
the original recipe. One of the scribbled recipes is still on display at the Raffles Hotel Museum.
Recipes published in articles about Raffles Hotel before the 1970s are significantly different from current recipes,
and Singapore Slings drunk elsewhere in Singapore differ from the recipe used at Raffles Hotel.
The current Raffles Hotel recipe is a heavily modified version of the original, most likely changed sometime in the
1970s by Ngiam Tong Boon's nephew. Today, many of the Singapore Slings served at Raffles Hotel have been
pre-mixed and are made using an automatic dispenser that combines alcohol and pineapple juice to pre-set volumes.
They are then blended instead of shaken to create a foamy top as well as to save time because of the large number of
orders. However, it is still possible to request a shaken version from bartenders.
By the 1980s, the Singapore Sling was often little more than gin, bottled sweet and sour, and grenadine. With the
move towards fresh juices and the re-emergence of quality products like Cherry Heering, the cocktail has begun to
resemble its original version.[6]
Gin slings
The gin sling, attested from 1790, described an American drink of gin flavoured, sweetened and served cold.[7] The
Singapore sling has been documented as early as 1930 as a recipe in the Savoy Cocktail Book; Ingredients lemon
juice, Dry Gin, Cherry Brandy: "Shake well and strain into medium size glass, and fill with soda water. Add 1
lump of ice".[8]
References
[1] http:/ / www. iba-world. com/ english/ cocktails/ ssling. php
[3] The Daily Telegraph, Peterborough: Sling shot AVA GARDNER'S knickers are still missing, 13 April 1991
[4] OED sling, n.5
[5] p. iv/4 (Singapore Suppl.), The Times 19 July 1976
[7] OED, gin-sling, n.
[8] OED Singapore sling n.
Further reading
"The Genealogy and Mythology of the Singapore Sling," Ted "Dr. Cocktail" Haigh, in Mixologist: The Journal of
the American Cocktail, 2007, ISBN 978-0-9760937-0-1
Andrew F. Smith: The Oxford Companion to American Food and Drink. Oxford University Press 2007, ISBN
978-0-19-530796-2, p. 567 ( online copy (http://books.google.com/books?id=AoWlCmNDA3QC&
pg=PA567) at Google Books)
Rob Chirico: Field Guide to Cocktails: How to Identify and Prepare Virtually Every Mixed Drink at the Bar.
Quirk Books 2005, ISBN 978-1-59474-063-3, p.257 ( online copy (http://books.google.com/
books?id=rAXilKkMM7YC&pg=PA257) at Google Books)
Singapore Sling 109
External links
SingaporeSling recipe (http://www.drinkboy.com/Cocktails/Recipe.aspx?itemid=151) at DrinkBoy (http://
www.drinkboy.com/Cocktails/)
Jason Wilson (February 2011). "For a better Singapore Sling, the answer is clear (not red)" (http://www.
washingtonpost.com/wp-dyn/content/article/2011/01/31/AR2011013105787.html). Washington Post.
Tequilla Sunrise
Tequila Sunrise
Shows a Tequila Sunrise demonstrating its resemblance to a sunrise. Shown in a stemware rather than the usual highball glass
Type Layered shooter
Primary alcohol by Tequila

volume
Standard garnish orange slice and cherry
Standard drinkware
Highball glass
IBA specified 45ml (3 parts) Tequila

ingredients* 90ml (6 parts) Orange juice
15ml (1 part) Grenadine syrup
Preparation Pour the tequila and orange juice into glass over ice. Add the grenadine, which will sink to the bottom. Do
not stir. Garnish and serve.
The Tequila Sunrise is a cocktail made in two different ways, the original (tequila, crme de cassis, lime juice and
soda water) and the more popular concoction (tequila, orange juice, and grenadine syrup). Originally served at the
Arizona Biltmore Hotel, where it was created by Gene Sulit in the 1930s or 1940s,[1] the cocktail is named for the
way it looks after it has been poured into a glass. The denser ingredients (cassis or grenadine) settle, creating
gradations in color that mimic a sunrise. The more popular version was invented by Bobby Lazoff and Billy Rice at
the Trident restaurant in Sausalito, California in the early 1970s.[2]

The Tequila Sunrise is considered a long drink and is usually served in a highball glass. The International Bartender
Association has designated this cocktail as an IBA Official Cocktail.
Suggested mixing: Tequila, Ice then juice and lastly syrup. The catch is getting syrup down without mixing it. Use
spoon to pour syrup onto the spoon and glass wall to guide it down with minimal mixing.
Variations
Aperol Sunrise substitute Aperol orange liqueur for grenadine or crme de cassis
Tequila Sunset substitute blackberry brandy, or dark rum, for grenadine
Caribbean Sunrise use rum instead of tequila
Vodka (or Russian) Sunrise use vodka instead of tequila
Southern Sunrise use Southern Comfort instead of tequila
Astronaut Sunrise use Tang instead of orange juice
Amaretto Sunrise use Disaronno amaretto instead of tequila
Florida Sunrise use equal measures of pineapple and orange juice
Red Sea Sunrise non-alcoholic version that uses lemonade or Sprite instead of tequila
Enamorada Sunrise substitute Campari for grenadine syrup
Colorado Sunrise use Captain Morgan and Sunny Delight instead of tequila and orange juice
Notes
[1] http:/ / www. cocktailatlas. com/ L2Signature/ Arizona_Biltmore/ Wright_Bar. htm
Tom Collins 112
Tom Collins
Tom Collins
Type Mixed drink

volume
Standard garnish Lemon slice and maraschino cherry
Standard drinkware
Collins glass
IBA specified ingredients* 45ml (3 parts) Old Tom Gin

30ml (2 parts) freshly squeezed lemon juice
15ml (1 part) sugar syrup
60ml (4 parts) carbonated water to taste
Preparation Mix the gin, lemon juice and sugar syrup in a tall glass with ice, top up with soda water, garnish and
serve.
The Tom Collins is a Collins cocktail made from gin, lemon juice, sugar and carbonated water. First memorialized
in writing in 1876 by "the father of American mixology" Jerry Thomas, this "gin and sparkling lemonade" drink
typically is served in a Collins glass over ice.
Tom Collins 113
History
In 1874, people in New York, Pennsylvania, and elsewhere in the United States would start a conversation with
"Have you seen Tom Collins?"[][1] After the listener predictably reacts by explaining that they did not know a Tom
Collins, the speaker would assert that Tom Collins was talking about the listener to others and that Tom Collins was
"just around the corner", "in a [local] bar," or somewhere else near.[] The conversation about the nonexistent Tom
Collins was a proven hoax of exposure.[] In The Great Tom Collins hoax of 1874, as it became known, the speaker
would encourage the listener to act foolishly by reacting to patent nonsense that the hoaxer deliberately presents as
reality.[] In particular, the speaker desired the listener to become agitated at the idea of someone talking about them
to others such that the listener would rush off to find the purportedly nearby Tom Collins.[] Similar to The New York
Zoo hoax of 1874, several newspapers propagated the very successful practical joke by printing stories containing
false sightings of Tom Collins.[] The 1874 hoax quickly gained such notoriety that several 1874 music hall songs
memorialized the event (copies of which now are in the U.S. Library of Congress).[][2]
The first recipe

The recipe for the Tom Collins first appeared in the 1876 edition
of Jerry Thomas' "The Bartender's Guide".[][] Since New York
based Thomas would have known about the wide spread hoax and
the contents of the 1876 published book were developed during or
right after The Great Tom Collins hoax of 1874, the hoax event is
the most plausible source of the name for the Tom Collins
cocktail.[][] Classified under the heading "Collins" with similarly
named whisky and brandy drinks,[3] Jerry Thomas' Tom Collins
Gin instructed:
Jerry Thomas' Tom Collins Gin (1876)

(Use large bar-glass.)
Take 5 or 6 dashes of gum syrup. "The father of American mixology," Jerry Thomas
Juice of a small lemon.

1 large wine-glass of gin.
2 or 3 lumps of ice;
Shake up well and strain into a large bar-glass. Fill up the glass with plain soda water and drink while it
is lively.[]
This was distinguished from the Gin Fizz cocktail in that the 3 dashes of lemon juice in the Gin Fizz was "fizzed"
with carbonated water to essentially form a 'Gin and Sodawater' whereas the considerably more "juice of a small
lemon" in the Tom Collins essentially formed a 'Gin and Sparkling Lemonade' when sweetened with the gum syrup.[]
The type of gin used by Thomas was not specified in his 1876 book, but likely was Holland gin rather than English
London Dry Gin since Jerry Thomas' Gin Fizz (1862) called for Holland gin and Hollands Gin (Jenever) was
imported into the United States at that time at a ratio of approximately 6 liters to every liter of English London Dry
Gin.[]
Popularity
By 1878, the Tom Collins was being served in the bar rooms of New York City and elsewhere.[] Identified as 'a
favorite drink in demand everywhere' in the 1878 edition of The Modern Bartender's Guide by O. H. Byron, both
Tom Collins gin and whiskey and Tom Collins brandy were considered fancy drinks.[] In 1891, the emulsifying
sweetener, gum syrup, was replaced in the recipe by sugar and the use of Old Tom gin, a lightly sweetened Gin
popular in 18th-century England. In the 1891 book, The Flowing Bowl: When and what to Drink, author William
Tom Collins 114
Schmidt listed the Tom Collins as including:

Tom Collins Gin (1891)
The juice of half a lemon in a large glass,
a bar-spoonful of sugar,
a drink of Tom gin; mix this well;
2 lumps of ice,
a bottle of plain soda.
Mix well and serve.[4]
One turn of the 20th century recipe subsequently replaced the lemon juice with lime juice.[5]
Confusion regarding origin

In August 1891, British physician Sir Morell Mackenzie wrote an
article in the 19th century influential magazines Fortnightly
Review to establish England as the originating country for the Tom
Collins cocktail and a person named John Collins as its creator.[]
In the article, Mackenzie quoted an old song, the title of which he
indicated to be "John Collins."[] However, the British weekly
magazine Punch immediately disparaged Mackenzie's efforts,
noting in August 1891 that the title of the song actually was "Jim
Collins" and that Mackenzie otherwise inaccurately quoted and
characterized the song.[] In an attempt to clarify the issue,
American writer Charles Montgomery Skinner noted in 1898 that
British weekly magazine Punch August 1891 article
the Tom Collins made its way to the "American Bars" in England, disparaging British physician Sir Morell Mackenzie
France, and Germany, where the American invention stimulated efforts to assert England as the originating country of
curiosity in Europe and served as a reflection of American art.[6] the Tom Collins cocktail.
As time passed, interest in the Tom Collins diminished and its

origins became lost. Early on during the 1920s Prohibition in the United States, the American journalist and student
of American English H. L. Mencken noted:
"The origin of the ... Tom-Collins ... remains to be established; the historians of alcoholism, like the
philologists, have neglected them. But the essentially American character of [this and other drinks] is
obvious, despite the fact that a number have gone over into English. The English, in naming their drinks,
commonly display a far more limited imagination. Seeking a name, for example, for a mixture of
whiskey and sodawater, the best they could achieve was whiskey-and-soda. The Americans,
introduced to the same drink, at once gave it the far more original name of high-ball."[7]
An alternate history places the origin in St. Louis.[8]
Modern mix
The 1986 The Book of Cocktails provides a modern take on Thomas' 1876 recipe for this long drink:
John (or Tom) Collins (1986)
ice cubes
2 oz. dry gin
2 oz. lemon juice
1 teaspoon sugar (gomme) syrup
soda water
Tom Collins 115
slice of lemon
1 colored cherry
Place ample ice in large glass. Add gin, lemon juice and syrup. Top up with soda water and stir well.
Serve with lemon slice, cherry and a straw.[9]
Other "collins" drinks

There are several other cocktails made in the same fashion and with the same ingredients as the Tom Collins, with
the exception of the base liquor (gin in a Tom Collins).
Brandy Collins with brandy (cognac, armagnac or similar)
Juan or Jos Collins with tequila
Jack Collins with applejack
Jake Collins with gin and 2oz pineapple juice, topped up with soda water and a cherry.
John Collins with bourbon or rye whisky
Kevin Collins with Irish whiskey and grenadine syrup instead of sugar syrup
Michael Collins with Irish whiskey, named for the Irish leader Michael Collins
Ron Collins with rum (popular with tourists in Cuba), based on the Spanish word ron for "rum"
Sandy Collins or Jock Collins with Scotch whisky
Vodka Collins, Ivan Collins or Comrade Collins with vodka
Phil Collins with Pisco. Named in Chile for musician Phil Collins.
Jallu Collins with Jaloviina. Enjoyed mainly among Finns
Grand Orange Collins with Grand Marnier, orange juice, lemon juice, Simple Syrup and club soda
Russell Collins with Jgermeister
Harry Collins with Whisky, ginger beer and lime juice instead of lemon.
Denzel Collins with the regular soda water being replaced with Pepsi
Barnabas Collins substitutes Sloe Gin for half of the Gin in a Tom Collins. Named after the Dark Shadows
character.
Ben Collins - Mezcal, Mexican lime, sugar, soda water with an orange wedge. Created by Benjamin Minnovoa of
Limantour cocktail bar in Mexico City.
References
Notes
[2] For the 1874 sheet music about the Tom Collins hoax, see Library of Congress (http:/ / lcweb2. loc. gov/ cgi-bin/ query/ S?ammem/
mussm:@OR(@field(TITLE+ @od1(Tom+ Collins+ + ))+ @field(ALTTITLE+ @od1(Tom+ Collins+ + )))).
Vodka martini 116
Vodka martini
A vodka martini, also known as a vodkatini or
kangaroo cocktail,[1] is a cocktail made with vodka
and vermouth, a variation of a martini.
A vodka martini is made by combining vodka, dry
vermouth, and ice in a cocktail shaker or mixing glass.
The ingredients are chilled, either by stirring or
shaking, then strained and served "straight up" (without
ice) in a chilled cocktail glass. The drink may be
garnished with an olive, a "twist" (a strip of lemon peel
squeezed or twisted), capers, or cocktail onions (with
the onion garnish specifically yielding a vodka
Gibson).
James Bond famously drinks a "Vodka Martini, shaken

not stirred."[]
The vodka martini has become a common and popular
cocktail, but some purists maintain that, while it is a
perfectly fine drink, it isn't a martini, which they insist
must be made with gin.[2][][3][4][5][6]
References Vodka martini
[2] Wonderich, David, "Vodka Martini - The Wonderich Take",

Esquire (http:/ / www. esquire. com/ drinks/ vodka-martini-drink-recipe#wondrich)
Whiskey sour 117
Whiskey sour
Whiskey sour
Whiskey sour with ice cubes and lemon slice
Type Cocktail
Primary alcohol by volume Whiskey
Served shaken
Standard garnish sugared glass, lemon rind
Standard drinkware Old Fashioned glass or cobbler
IBA specified ingredients* 45ml (3 parts) Bourbon whiskey

30ml (2 parts) fresh lemon juice
15ml (1 part) Gomme syrup
dash egg white (optional)
Preparation Shake with ice. Strain into ice-filled old-fashioned glass to serve "on the rocks."
Notes Garnish with maraschino cherry and orange slice.

[1] [2] [3]
Whiskey Sour recipe at DrinkBoy IBA
The whiskey sour is a mixed drink containing whiskey (often Bourbon), lemon juice, sugar, and optionally, a dash
of egg white to make it a Boston Sour. It is shaken and served either straight or over ice.
The traditional garnish is half an orange slice and a maraschino cherry.
A notable variant of the whiskey sour is the Ward 8, which often is based either in Bourbon or rye whiskey, with
both lemon and orange juices, and grenadine syrup as the sweetener. The egg white sometimes employed in other
whiskey sours is generally not included in this variation.
Whiskey sour 118
History
The oldest historical mention of a whisky sour prepared in the world comes from a newspaper published in
Wisconsin in 1870.[4][5]
In 1962, the Universidad del Cuyo published a story which cited a Peruvian newspaper called El Comercio de
Iquique as indicating that Elliott Stubb created the "whisky sour" in 1872.[6][7] El Comercio de Iquique was
published by Modesto Molina between 1874 and 1879.
References
[1] http:/ / www. drinkboy. com/ Cocktails/ Recipe. aspx?itemid=167
[2] http:/ / www. drinkboy. com/ Cocktails/
[3] http:/ / www. iba-world. com/ english/ cocktails/ ws. php
[4] Waukesha Plaindealer. January 4th 1870. Source: newspaperarchive.com. (http:/ / i96. photobucket. com/ albums/ l179/ ntnfan/ Picture4. png)
[5] Waukesha Plaindealer. January 4th 1870. Source: newspaperarchive.com. Magnified section (http:/ / i96. photobucket. com/ albums/ l179/
ntnfan/ Picture3. png)
[6] Historias de la Pampa Salitrera. Comit del Salitre (Chile). Page 49. (http:/ / books. google. com. pe/ books?q="que vimos en viejos archivos
del Club Chino"& sourceid=navclient-ff& rls=GGGL,GGGL:2006-32,GGGL:es& um=1& ie=UTF-8& sa=N& hl=es& tab=wp) Saba usted
que el exquisito whisky sour, hoy trago de acaudalados, es de origen iquiqueo?. Cuentan las tradiciones y en algunos prrafos del peridico
"El Comercio de Iquique" que vimos en viejos archivos del Club Chino de este puerto que un buen mayordomo del velero "Sunshine"
determin anclar en este puerto...
[7] Anales del Instituto de Lingstica. Universidad Nacional de Cuyo. Vol. VIII. Mendoza, Argentina. Pgina 385. 1962. (http:/ / books. google.
es/ books?hl=es& q=En adelante dijo Elliot ste ser mi trago de batalla, mi trago favorito , y se llamar Whisky Sour (sour, el
cido del limn)& sourceid=navclient-ff& rlz=1B5GGGL_esPE318& um=1& ie=UTF-8& sa=N& tab=wp) Cierto dia Elliot Stubb estaba
haciendo algunos experimentos en la en la "coctelera" con whisky y limn de pica y su sabor alcanz delicias superiores a todos los otros
menjurjes que acostumbraba a dar a sus clientes. "Voy a ponerle un poco de dulce", se dijo. Ech azcar a una porcin de jugo de limn de
Pica, un poco de hielo, whisky en proporcin y bati algunos segundos Y probo el mas exquisito drink que habia preparado. En adelante dijo
Elliot ste ser mi trago de batalla, mi trago favorito , y se llamar Whisky Sour (sour, el cido del limn). Luego domin las
fronteras y haca su aparicin en Inglaterra, donde ya estaba cimentada la fama del limn de Pica, el que hasta ahora se contina
exportando a la capital del Reino Unido y otros puntos de las Islas Britnicas.
White Russian 119
White Russian
White Russian
An unstirred White Russian cocktail with fresh milk
Type Cocktail

volume Coffee liqueur
Standard drinkware
Old Fashioned glass
IBA specified ingredients* 50 ml (5 parts) Vodka

20 ml (2 parts) Coffee liqueur
30 ml (3 parts) fresh cream
Preparation Pour coffee liqueur and vodka into an Old Fashioned glass filled with ice. Float fresh cream on top and
stir slowly.
[1]
* White Russian recipe at International Bartenders Association
A White Russian is a sweet cocktail classically made with vodka, coffee liqueur (e.g., Kahla or Tia Maria), and
cream served with ice in an Old Fashioned glass.
White Russian 120
Name origin
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.[][2]
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",[3] with "Southern" referring to Coffee Southern, a
contemporary brand of coffee liqueur.[4]
Preparation
As with all cocktails, various modes of preparation exist, varying according to the recipes and styles of particular
bars or mixologists. Most common varieties have adjusted amounts of vodka or coffee liqueur, or mixed brands of
coffee liqueur. Shaking the cream in order to thicken it prior to pouring it over the drink is also common. Kahla is
the brand of coffee liqueur most commonly associated with White Russians, mostly because it has become
something of a genericized trademark for coffee liqueur. In Ireland, a popular variety of the drink consists of one part
vodka, one part Kahla and four parts full cream milk shaken with ice and served in a tumbler glass on the
rocks.[citation needed]
Variations
Many variants of the cocktail exist, both localized and widely known, such as a White Canadian (made with goat's
milk), a Blind Russian (made with Baileys Irish Cream instead of cream the Blind comes from the drink being
made with all-alcoholic ingredients), a White Mexican (made with horchata), an Anna Kournikova (made with skim
milk, i.e. a skinny, low-fat White Russian), a White Cuban (made with rum instead of vodka), a White Belgian
(made with chocolate liqueur instead of coffee liqueur), and a Dirty Russian (made with chocolate milk instead of
cream).[5][6]
In popular culture
The White Russian is the signature drink of the Dude, the protagonist of the cult classic The Big Lebowski. It is also
a choice of Maurice Moss in the British sitcom The IT Crowd.
Notes
[1] http:/ / www. iba-world. com/ english/ cocktails/ wr. php
[2] 10 Famous Cocktails and Where They Were Born (http:/ / www. bootsnall. com/ articles/ 08-10/
10-famous-cocktails-and-where-they-were-born. html)
Further reading
Steven Kurutz (December 2, 2008). "White Russians Arise, This Time at a Bowling Alley" (http://www.
nytimes.com/2008/12/03/dining/03lebo.html). The New York Times. Retrieved July 15, 2011.
The Dudely Lama (June 14, 2009). "The White Russian Revolution" (http://dudespaper.com/
the-white-russian-revolution.html/). The Dudespaper. Retrieved July 16, 2012.
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Zeality, 94 anonymous edits
Tom Collins Source: https://en.wikipedia.org/w/index.php?oldid=567734343 Contributors: 1exec1, Amandajm, Anomalocaris, Ap, Arpingstone, Art LaPella, Auntof6, Bandurist, Beyond My
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Vodka martini Source: https://en.wikipedia.org/w/index.php?oldid=549906318 Contributors: 50N916, Alekjds, Alex earlier account, ArkansasTraveler, Arthur Holland, Calliopejen1, CheShA,
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IBA Official Cocktails

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IBA Official Cocktails

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Available Formats

IBA Official Cocktails

IBA Official Cocktail

Alexander Dry martini Porto flip

Bellini Grasshopper Mojito

New Era Drinks

List of sweetened products

IBA Official Cocktail

Type Mixed drink

Primary alcohol by Vermouth

Served On the rocks; poured over ice

Standard garnish half an orange slice

Old Fashioned glass

IBA specified 30ml Campari

IBA Official Cocktail

Top view of an Apple Martini

Type Mixed drink

Primary alcohol by volume Vodka

Standard garnish Apple slice; Cherry

IBA specified ingredients* 40ml (3 parts) Vodka

IBA Official Cocktail

Type Layered shooter

Primary alcohol by volume Irish cream

Served Neat; undiluted and without ice

Standard garnish Stirrer

IBA specified ingredients* 20ml (1 part) coffee liqueur (Kahla)

Preparation Layer ingredients into a shot glass. Serve with a stirrer.

IBA Official Cocktail

Primary alcohol by volume Rum

Standard garnish lime

IBA specified ingredients* 45ml (9 parts) Bacardi white rum

The Bacardi cocktail is an IBA Official Cocktail made primarily with

History of the Bacardi Cocktail

Modern Bacardi Cocktail Recipe

"Recipes for Mixed Drinks" by Hugo Ensslin, 1917

"Bacardi some of its many uses", 1937

IBA Official Cocktail

Type Wine cocktail

Primary alcohol by volume Sparkling wine

Served Straight up; without ice

IBA specified ingredients* 100ml (2 parts) dry sparkling wine

Preparation and serving

IBA Official Cocktail

A Black Russian cocktail

Primary alcohol by volume Vodka

Served On the rocks; poured over ice

Old Fashioned glass

IBA specified ingredients* 50ml (5 parts) Vodka

IBA Official Cocktail

Type Mixed drink

Primary alcohol by Vodka

Served On the rocks; poured over ice

Standard garnish Celery stalk or dill pickle spear

IBA specified 45ml (3 parts) Vodka

Origin of the name

Preparation and serving

Variation in drink format

IBA Official Cocktail

Primary alcohol by volume Brandy

Served Straight up; without ice

Standard garnish Grated nutmeg

IBA specified ingredients* 30ml (1 part) Cognac

Primary alcohol by volume Gin

Served Straight up; without ice

Standard garnish orange twist