Cocktail Recipes: 2010

Tuesday, April 27, 2010

Cocktails with Gin : Bijou (cocktail)

Bijou means "Jewel" in French, and the reason this cocktail is called Bijou is because it combines all the colors of the three most precious jewels in the world: diamond (gin), ruby (vermouth), and emerald (chartreuse). The real Bijou is supposed to be made Pousse-cafe style, so the colors are not mixed and the colors of all the jewels are beautiful and defined, which look like "jewels", hence the name Bijou. Nowadays, Bijou cocktails are served with the ingredients all mixed together, which is called by a different name: Amber Dream, for the color it shows.

Type
Cocktail

Primary alcohol by volume
Gin

Served
Straight up; without ice

Standard garnish
cherry

Standard drinkware
Cocktail glass

Commonly used ingredients
    * 3 parts gin
    * 1 part green Chartreuse
    * 1 part sweet vermouth
    * Dash orange bitters

Preparation
Stir in mixing glass with ice and strain.

Cocktails with Gin : 20th Century (cocktail)

A cocktail created in 1939 connection with the introduction of the new streamlined Dreyfus Hudson Engine which began pulling the Twentieth Century Limited train between New York City and Chicago in 1938. The recipe was first published in 1939 in the Cafe Royal Bar Book.

Recipe

Ingredients

    * 1 1/2 ounces (1/3 gill, 4.5 cl) gin

    * 3/4 ounce (1/6 gill, 2 cl) Lillet Blanc

    * 3/4 ounce (1/6 gill, 2 cl) light creme de cacao

    * 3/4 ounce (1/6 gill, 2 cl) fresh lemon juice

Procedure

Shake in an iced cocktail shaker, and strain into a cocktail glass. Garnish with a lemon twist.

Monday, April 19, 2010

Cocktails with Cachaça : Royce (Shaken)

Royce is an American cocktail made with the national alcoholic drink cachaça. In Brazil, Royce is the first name of Royce Gracie, a great Brazilian Jiu Jitsu fighter.

Type

Cocktail

Primary alcohol by volume
    * Cachaça

Served

On the rocks; poured over ice

Standard drinkware
Zombie Glass.svg
Zombie glass

Commonly used ingredients
    * 2 parts cachaça
    * 1 slice of each fresh orange, lemon and lime.
    * 1 ounce of guava juice.
    * 1 tbsp sugar

Preparation

In a mixing glass, mix sugar and fruit slices and press to juice fruit, add ice, guava juice and cachaça, mix again - pour into tall glass.
This cocktail was invented at Liberty Bar in Seattle, Washington in honor of Royce Gracie.

Cocktails with Cachaça : Leite de Onça (Jaguar Milk)

Leite de onça (Jaguar milk) is a cold Brazilian drink made of cachaça and condensed milk. It is very sweet and has a very suave scent that evokes the homely atmosphere of a Festa Junina. It is not easy to replace the ingredients and achieve a similar result because its taste is very peculiar.

It is usually served cold, in plain mugs, without garnish (though often cinnamon or chocolate powder is sprinkled over) so that it looks like milk at a first glance.

Type

Cocktail

Primary alcohol by volume * Cachaça

Served

Neat; undiluted and without ice

Standard garnish

cinnamon or chocolate (optional)
Standard drinkware

mug (preferably a non-transparent one)

Commonly used ingredients
    * 1 part cachaça
    * 1 part milk
    * 1 part cocoa liqueur
    * 1/2 part of condensed milk

Preparation

mix the condensed milk and the milk until they blend together. Add cachaça and let it rest. Add cocoa licor when it's ready to serve

Cocktails with Cachaça : Quentão (Hot Stuff)

Quentão, which means "very hot" or "big hot one", is a hot Brazilian drink made of cachaça and spices. It is often served during Festa Junina. The sugar is first caramelized with the spices, ginger and the peels. This mixture is then boiled with water for 10 minutes. The cachaça is added and boiled for another 5 minutes.

It is very common in southernmost parts of Brazil to substitute the primary ingredient of Quentão, cachaça, for red wine, due to this region being the largest wine producer in Brazil.

Type

Cocktail

Primary alcohol by volume
    * Wine
    * Cachaça

Served

Hot

Standard garnish

citrus peel

Standard drinkware
Irish Coffee Glass (Mug).svg
Mug

Commonly used ingredients
    * 1 part cachaça
    * 1 part water
    * Sugar to taste
    * Peel of two oranges and a lime
    * Cloves, cinnamon and ginger to taste

Preparation

caramelize the sugar with the spices and peels, then add the liquids. Boil for a few minutes then serve hot.

Cocktails with Cachaça : Caju Amigo

Caju Amigo, also known as Cajuzinho (Little Cashew), is a Brazilian drink made of cachaça and cashew juice. In some places, a slice of cashew is put in the drinker's mouth and chewed without swallowing, and a shot of cachaça is drunk straight, swallowing the fruit and the drink at the same time.

Type

Cocktail

Primary alcohol by volume
    * Cachaça

Served

Neat; undiluted and without ice

Standard garnish

Slice of cashew

Standard drinkware

Shot Glass (Standard).svg
Shot glass

Commonly used ingredients
    * 1 part cachaça
    * 1 slice of cashew, or 1 part cashew juice

Preparation

The slice is placed on the tongue and chased by the shot of cachaça. Or the two ingredients are mixed in a shot glass and served straight.

Cocktails with Cachaça : Caipirinha

Caipirinha (Portuguese pronunciation: is Brazil's national cocktail, made with cachaça , sugar and lime. Cachaça is Brazil's most common distilled alcoholic beverage. While both rum and cachaça are made from sugarcane-derived products, most rum is made from molasses. Specifically with cachaça, the alcohol results from the fermentation of sugarcane juice that is afterwards distilled.

Type

Cocktail

Primary alcohol by volume
    * Cachaça

Served

On the rocks; poured over ice

Standard garnish

lime

Standard drinkware

Old Fashioned Glass.svg
Old fashioned glass

Commonly used ingredients
    * 5.0 cl (1⅔ fl oz) cachaça
    * ½ 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 muddler or a wooden spoon). Fill the glass with crushed ice and add the Cachaça.

Notes

A wide variety of fresh fruits can be used in place of lime. In the absence of cachaça, vodka can be used.

Cocktails with Cachaça : Batida (Shaken)

Batida is a Brazilian cocktail made with the national alcoholic drink cachaça. In Portuguese, batida means shaken or milkshake (In a different context, the word also means a crash, usually used when referring to a car crash). It is made with cachaça, fruit juice (or coconut milk), and sugar. It can be blended or shaken with ice.

In Rio de Janeiro and Sao Paulo, batidas are traditionally served with the Brazilian national dish, feijoada.

A variation is made adding sweet condensed milk or sour cream.

The drink is commonly made with vodka instead of cachaça (which has limited availability outside of Brazil).

The most common fruit used in a Batida are lime, passion fruit and coconut.

Type

Cocktail

Primary alcohol by volume

* Cachaça

Served

On the rocks; poured over ice

Standard drinkware

Zombie Glass.svg

Zombie glass

Commonly used ingredients

* 2 parts cachaça

* 1 part fruit juice

* 1 tbsp sugar

Preparation

Mix and pour into chilled glass.

Friday, February 26, 2010

Cocktails with brandy or cognac : Jack Rose (cocktail)

Jack Rose is the name of a classic cocktail, popular in the 1920s and 1930s, containing applejack, grenadine, and lemon or lime juice. It notably appeared in a scene in Ernest Hemingway's 1926 classic, The Sun Also Rises, in which Jake Barnes, the narrator, drinks a Jack Rose in a Paris hotel bar while awaiting the arrival of Lady Brett Ashley.

Primary alcohol by volume
    * Brandy

Served
Straight up; without ice

Standard garnish
cherry, apple slice

Standard drinkware
Cocktail glass

Commonly used ingredients
    * 3 parts applejack
    * 2 parts lemon or lime juice
    * 2 dashes grenadine

Preparation
Traditionally shaken into a chilled glass, garnished, and served straight up.

Cocktails with brandy or cognac : Chicago Cocktail

The Chicago Cocktail is a brandy-based mixed drink probably named for the city of Chicago, Illinois. It has been documented in numerous cocktail manuals dating back to the 19th century. Chicago restaurant critic John Drury included it in his 1931 guide Dining in Chicago, noting that it had been served at the American Bar in Nice and the Embassy Club in London. Whether it originated in Chicago is unknown.

Primary alcohol by volume
    * Brandy

Served
On the rocks; poured over ice

Standard garnish
Lemon slice
Standard drinkware
Old fashioned glass

Ingredients as listed at CocktailDB
    * Brandy
    * Triple sec
    * Bitters
    * Champagne (optional)

Preparation
Shake or stir with ice

Cocktails with brandy or cognac : Manhattan

A Manhattan is a cocktail made with whiskey, sweet vermouth, and bitters. Commonly used whiskeys include rye (the traditional choice), Canadian whisky, bourbon, blended whiskey and Tennessee whiskey. Proportions of whiskey to vermouth vary, from a very sweet 1:1 ratio to a much drier 4:1 ratio, some people even enjoy a 10:1. The cocktail is often stirred with ice and strained into a cocktail glass, where it is garnished with a Maraschino cherry with a stem.

Primary alcohol by volume
    * Whiskey

Served
Straight up; without ice

Standard garnish
cherry

Standard drinkware
Cocktail glass

IBA specified ingredients
    * 5cl Rye or Canadian
    * 2cl Sweet red vermouth
    * Dash Angostura bitters
    * Maraschino cherry (Garnish)

Preparation
Stirred over ice, strained into a chilled glass, garnished, and served straight up.

Cocktails with brandy or cognac : Brandy Alexander

Brandy Alexander is a sweet, brandy-based cocktail that became popular during the early 20th century.
It was supposedly created at the time of the wedding of Mary, Princess Royal and Countess of Harewood and Viscount Lascelles, in London, in 1922 (Source: Classic Cocktail Club, Milan, Italy)
The Brandy Alexander is based on an earlier, gin-based cocktail called simply an "Alexander".
It is sometimes confused with a drink called a "Panama," which is made with light crème de cacao, instead of the dark crème de cacao used for the Brandy Alexander.

Primary alcohol by volume
    * Brandy

Served
Straight up; without ice

Standard garnish
Grated nutmeg

Standard drinkware
Cocktail glass

IBA specified ingredients
    * 2cl (one part) Cognac
    * 2cl (one part) brown Crème de cacao
    * 2cl (one part) Half-and-half or Fresh cream

Preparation
Shake together in a mixer half filled with ice cubes. Strain into glass and garnish with nutmeg

Cocktails with brandy or cognac : The Blenheim

The Blenheim Created for Sir Winston Churchill’s ninetieth birthday. It is also known as the Four Score and Ten.

Primary alcohol by volume
    * Brandy

Served
Straight up; without ice

Standard drinkware
Cocktail glass

Commonly used ingredients
    * 3 parts Brandy
    * 2 parts Yellow Chartreuse
    * 1 part Lillet
    * 1 part Orange Juice
    * 1 part Dubonnet

Preparation
Shake ingredients together with ice, and strain into a cocktail glass.

Cocktails with brandy or cognac : B & B

A B and B is made from equal parts cognac and Bénédictine. It is typically served on the rocks, but can also be served straight. The producers of Bénédictine also market it ready-mixed.
Chris Robinson from the Black Crowes mentions "B&B and a little Weed" in 'Bad Luck Blue Eyes Goodbye

Served
On the rocks; poured over ice

Standard drinkware
Cordial glass

Commonly used ingredients
    * 1 part cognac
    * 1 part Bénédictine

Preparation
Combine and stir.

Cocktails with absinthe : The Monkey Gland

The Monkey Gland is a cocktail of gin, orange juice, grenadine and absinthe named after a surgical technique of grafting monkey testicle tissue into humans. The practice was started by Dr Serge Voronoff, and was intended to produce longevity.

The Monkey Gland was created in the 1920s by Harry MacElhone, owner of Harry's New York Bar in Paris, France

Primary alcohol by volume
    * Gin
    * Absinthe

Standard drinkware
Cocktail Glass

Commonly used ingredients
    * 1 part gin
    * 1 part orange juice
    * dash absinthe
    * dash grenadine

Preparation
Shake well over ice cubes in a shaker, strain into a chilled cocktail glass.

Cocktails with Beer : Snakebite (beer cocktail)

Snakebite is a cocktail essentially made from equal parts of lager and cider (the alcoholic drink known as hard cider in the United States).

Snakebite is typically served in pint servings. UK licensing laws make half-pint servings impossible, as the two main ingredients are dispensed in strictly controlled half-pint measures. Even if the cider and lager are perfectly clear before being mixed, often the resulting drink will be cloudy and sharp-tasting. Frequently, a dash of blackcurrant cordial, "black", is added as a sweetener; some regional variations assume this as a standard ingredient, but often it must be specified (see variations). Though it is often served mixed, some variants "float" the beer atop the cider in separate layers.

Primary alcohol by volume
    * Beer

Served
Neat; undiluted and without ice

Standard drinkware
Pint glass

Commonly used ingredients
    * One part lager
    * One part cider

Preparation
Mixed in equal volumes in a standard pint glass

Cocktails with beer : Irish Car Bomb

An Irish Car Bomb is a beer cocktail similar to a boilermaker made with Irish stout, Irish Cream, and Irish whiskey.

The name refers to the drink's Irish ingredients - typically Guinness stout, Baileys Irish Cream, and Jameson Irish Whiskey - and the car bombings notoriously used by the Provisional Irish Republican Army (PIRA) during the Troubles. The whiskey is floated on top of the Irish Cream in a shot glass, and the shot glass is then dropped into the stout. Once mixed, the drink must be consumed quickly because it will curdle.

Primary alcohol by volume
    * Stout
    * Irish whiskey
    * Irish Cream

Served
Straight up; without ice

Standard drinkware
A pub glass and a shot glass.

Commonly used ingredients
    * 1/2 shot Irish whiskey
    * 1/2 shot Irish cream
    * 3/4 pint Irish stout

Preparation
The whiskey is floated on top of the Irish Cream in a shot glass, and the shot glass is then dropped into the stout.

Notes : Original recipe:
    * 1/2 oz. Irish cream
    * 1/2 pint Irish stout
    * 1/4 oz. Irish whiskey
    * 1/4 oz. coffee liqueur

Cocktails with Beer: Flaming Doctor Pepper

The Flaming Doctor Pepper is a flaming cocktail said to taste like the soft drink Dr Pepper, although it does not contain any soda. It is usually made by filling a shot glass 3/4 full with Amaretto, and 1/4 high proof liquor (such as Everclear or Bacardi 151) to make it flammable. (The two liquors are not mixed; rather, the high-proof alcohol is layered on top to burn more easily.) The shot is then set on fire and dropped into a glass half-filled with beer. The flaming shot is extinguished by the beer, which foams up and is then quickly consumed. A common variation is to use Amaretto and Kahlúa.

Primary alcohol by volume
    * Beer
    * High-proof alcohol
    * Amaretto

Served
Straight up; without ice

Standard drinkware
A pub glass and a shot glass.

Commonly used ingredients
    * 1 pint (~13 parts) beer
    * 3 parts Amaretto
    * 1 part high proof liquor

Preparation
Layer the two spirits in the shot glass, with the high proof liquor on top. Light the shot and allow to burn, then extinguish by dropping it into the beer glass. Drink immediately.

Cocktails with Beer : Down Low Cocktail

This cocktail (a variant of the Reisinger) is made with a shot of whiskey topped off with beer. The "Down Low" in the title refers to the fact that the hard liquor in the mixed drink is concealed by the beer. It is a cheap but effective drink popular with college students in New England.

In a Highball or Old Fashioned glass mix
    1 part Bourbon Whiskey.
    7 parts American Beer (e.g., Budweiser, Coors, Michelob, Pabst Blue Ribbon).

    * Often a shot of Tennessee Whiskey (e.g., Jack Daniels Black Label) is used instead, as it is commonly available in any bar.
    * American micro-brewed beers (i.e., Sam Adams, Harpoon, Naragansett) are often used for their higher alcohol content. New Englanders like them for their low price and availability.
    * Budweiser makes a sample-sized 8-ounce can, called a "Little Bud-dy", that was designed for beer cocktails. It is often put next to a glass with a finger or more of Bourbon in it so the drinker can pour it himself.

Sunday, February 21, 2010

Boilermaker : beer cocktail

A boilermaker is a beer cocktail consisting of a glass of beer and a shot of whiskey, tequila, or vodka. The beer is either served as a chaser or is mixed with the liquor. When the beer is served as a chaser, the drink is often called simply “a shot and a beer.”

Drinking

Boilermaker Type : Beer cocktail

Primary alcohol by volume

* Beer

Served

Neat; undiluted and without ice

Standard drinkware

A pub glass and a shot glass.

Pint Glass (Pub).svg

Shot Glass (Standard).svg

Commonly used ingredients

* Pint of beer (13 parts)

* One shot (1 part) spirit:

o Whiskey

o Tequila

o Vodka

There are various ways to drink a boilermaker:

Generally speaking, the Boilermaker is merely a glass of beer with a shot of whiskey

served on the side. The shot goes down in one, and the beer follows, being sipped rather than

quickly downed.

* Traditionally, the liquor is drunk in a single gulp and is chased by the beer.

* The liquor and beer may be mixed by pouring or dropping the shot into the beer. The

mixture may be stirred, if desired.

* The liquor may be poured directly into an open beer can after removing some of the beer

Monday, February 8, 2010

Cocktails with beer : Black Velvet (beer cocktail)

The Black Velvet is a beer cocktail made from stout beer (often Guinness) and white, sparkling wine, traditionally champagne.

The drink was first created by the bartender of the Brooks's Club of London in 1861, to mourn the passing of Prince Albert, Queen Victoria's Prince Consort. It is supposed to symbolise the black or purple cloth armbands worn by mourners.

Preparation

A Black Velvet is made by filling a vessel, traditionally a tall champagne flute, halfway with chilled stout beer and floating the sparkling wine on top of the stout. The differing densities of the liquids cause them to remain largely in separate layers (as in a pousse-café). The effect is best achieved by pouring over a spoon turned upside down over the top of the glass so that the liquid runs gently down the sides rather than splashing into the lower layer and mixing with it.

Similar drinks

* When cider or perry is used in place of the more expensive champagne, it is known as a "Poor Man's Black Velvet". The recipe differs in that the stout is floated on top, since cider and perry have a different density than champagne.

* In Germany, a version of this mixed beer drink made with schwarzbier (a dark lager) and served in a beer stein or beer mug is called a "Bismarck". According to Brewer's Dictionary of Phrase and Fable, the "Iron Chancellor" supposedly drank it by the gallon.

* A similar effect is achieved by the "Black and Tan", which is a mixture of a dark and a light-colored beer, though the more similar specific densities allow for less distinct layers.

Sunday, February 7, 2010

Cocktails with absinthe : Vesper Martini

Type
Cocktail

Primary alcohol by volume
* Gin
* Vodka

Served
Straight up; without ice

Standard garnish
lemon peel

Standard drinkware
"a deep champagne goblet" , "champagne coupe"

Commonly used ingredients
* Three measures 90-proof gin
* One measure vodka
* One-half measure Kina Lillet (Lillet Blanc)

Preparation
Shake over ice until well chilled, then strain into a deep goblet and garnish with a thin slice of lemon peel.

Cocktails with absinthe : Sazerac

Type

Cocktail

Served

Neat; undiluted and without ice

Standard garnish

Lemon peel

Standard drinkware

Old fashioned glass

Commonly used ingredients
* 1 1/2 ounces Sazerac Rye whiskey
* Three dashes Peychaud's Bitters
* One sugar cube or simple syrup
* 1/4 ounce Absinthe

Preparation

One old fashioned glass is packed with ice. In a second old fashioned glass, a sugar cube and 3 dashes of Peychaud's Bitters are muddled. The Rye Whiskey is then added to the sugar/Bitters mixture. The ice is emptied from the first old fashioned glass and the Absinthe is poured into the glass and swirled to coat the sides of the glass. Any excess Absinthe is discarded. The Rye-Sugar-Bitters mixture is then poured into the Absinthe coated glass and the glass is garnished with a lemon peel.

Notes

Originally, the Sazerac was made and served in an egg cup called a "coquetier"--a word speculated by some linguists to be the origin of the word "cocktail".

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