The Cocktails, finally!

The first drinks are ten classic cocktails that a home mixologist should be able to make. These have been around for decades for a good reason. Make sure you are able to mix all of these perfectly. Try the recipe as written, and then make changes as necessary for your tastes.

1. Classic Martini No. 1 & King of the Cocktails

A true martini is nothing more than gin and vermouth, but there are almost ritualistic techniques that are used by aficionados. The basic ingredients are:

2 oz quality gin

½ - 1 oz dry vermouth

Shake or stir with ice.

Strain and serve in a chilled, stemmed V-shaped cocktail glass, henceforth to be called a martini glass or cocktail glass.

There are books solely devoted to martinis and there is a wide range of barware specifically for martinis. Various recipes have been around since the late 1800's. In the 1950's martinis were as popular as the Cosmopolitan is today.

Here is my ritual for a perfect martini.

Put about 6 oz of clear, fresh ice into a fairly large glass. The glass part of a bar shaker kit works fine or purchase specialty glassware if you make martinis often, part of the ritual, you know. (I know I suggested that you add ingredients before adding the ice, but martinis are special.)

Pour about ½ to 1½ oz of vermouth (I prefer Vya but Noilly Pratt or Martini and Rossi work.) over the ice, swirl the glass for a few seconds then dump out any liquids. This technique provides the correct amount of vermouth for my taste, ½ to 1 oz. You can actually purchase a spray mister for vermouth if you want a drier martini. As the joke goes, for a very dry martini simply whisper the word "vermouth" across the top of the drink.

Add 2 oz of quality gin over the ice. The type of gin matters. Gins have distinctive herbal components of taste and the brand of gin makes a substantial difference in martinis. I have had success with Beefeater, Tangeray, and Plymouth English, all of which have the right amount of juniper flavor. Many, such as Bombay Sapphire and Tangeray 10, are too citrusy for the classic martini, but are excellent in other cocktails such as gin and tonic. These are all imported; if you want to Buy American, try Bluecoat American or Plymouth. Some people like the difference Hendricks makes but it is not to my preference - try it. You may want to try one of the many new gins on the market.�

Shake or stir?

Strictly speaking, stir gently with a glass or wooden, not metal or plastic, wand. Plastic has no class and metal, some say, adds a metallic taste. I doubt it!! I use a great bamboo stirrer I inherited from my Mom's late husband, Hank Thomson. Mixing with ice is essential for the melting ice adds water to the cocktail. Some people like it shaken so that thin slivers of ice end up floating on the surface. Shaken martinis are light and airy with an icy bite; they will initially look cloudy, i.e. "bruised". Stirred martinis will have a viscous, silky feel on the tongue. Try it both ways and you will see they are quite different drinks.

Garnishes

Add one, three, or four olives skewered on an attractive skewer; two is considered bad luck. For purists, the olives should be large green olives, pitted, but not stuffed. I think plastic skewers look artificial so wood (bamboo) or metal skewers are acceptable. Personally, I like four Spanish Queen, pimento stuffed, olives, on classy metal skewers. Trader Joe's are my favorite brand of olives. Or, twist a lemon peel over the surface for a change.

Glassware

The classic martini should be served in a chilled martini (stemmed cocktail) glass. Use a rather small one so that the liquid comes to about ½ inch from the top, the 7-8 oz size, about 4 inches in diameter, works about right. Because of the shape of a traditional martini glass it is easy to spill some of the drink if the glass is filled too full. I recommend not filling any martini glass higher than ½ inch from the rim. Occasionally, I will serve mine in a two part glass that has ice in the bowl and the drink separate; it stay colder much longer.

Variations

Add about ½ tsp of olive brine to make a most excellent "dirty" martini. The olive brine is especially useful if you have only well gin as it seems to cut the inevitable astringent qualities of cheap gin.

Use pearl onions instead of an olive to make a Gibson.

Some non-purist use vodka instead of gin and garnish with a lemon twist but then it is not really a martini!

When I was a bartender and used well gin, I would make a big show of putting two drop of expensive cognac into a martini to "smooth" it. It didn't affect the taste but usually resulted in a nice tip.

A dash of orange bitters is an appropriate ingredient if you want to pay homage to typical martinis of the early 20^th century.

Responsible Drinking?? Now there's an oxymoron!

- Aaron Howard -

Hank's Martini

My Mom's husband, Hank, had his afternoon martini nearly every day. As you will see it is not the classic martini but in deference to one of the finest gentlemen I have ever known, I need to give his recipe a place of honor within the martini section.
Put a few ice cubes into Hanks special martini glass. Add 2 oz inexpensive vodka (Popovs was his vodka of choice) and about ½ tsp of vermouth. Stir with bamboo swizzle stick. Sprinkle a little salt on the ice cubes. Toss in an olive. Enjoy!

We all know that we can't continue to party like when were in our 20's (although I try all to frequently!) and our body's ability to process alcohol efficiently decreases. When Hank was well into his 80's Mom noticed this phenomenon. For the sake of his health, she would replace the vodka that left the bottle with water until it was about 50-50. I wonder if he ever knew and just played along - that would have been just like him!

The next drink has whiskey (or whisky) as a main ingredient. As an educated mixologist you should understand the spelling differences. Countries that have E's in their names (UnitEd StatEs and IrEland) tend to spell it whiskEy (plural whiskeys). Countries without E's in their names (Canada, Scotland, and Japan) spell it whisky (plural whiskies).

2. Manhattan

This is a very classy cocktail and my absolute favorite winter happy-hour-at-home cocktail. Here are the approximate (typical) amounts of the classic three key ingredients.

2½ - 3 oz rye or bourbon whiskey

½ to 1 oz sweet vermouth

1 to 3 dashes Angostura bitters

Stir or shake with ice

Strain into a classic martini glass

Garnish with a cherry

Notice that the amount of ingredients is not very precise. The flavor of a Manhattan varies considerably even with slight changes in the proportions. A 2 to 1 ratio of whiskey to vermouth makes it very sweet. Three dashes of bitters makes it more spicey. Higher proof whiskey such as Knob Creek 100 may make the cocktail seem a bit to strong or rough for some while changing the brand of vermouth or amount of bitters can temper the taste. All in all try several different whiskeys, vermouths, bitters, and proportions to find the best for your tastes. This is an excellent cocktail to practice honing your palate by "taste testing" .

My go-to recipe is

2½ oz Sazerac (or Wild Turkey) rye

¾ oz Carpano Antica Formula vermouth

2 dashes Angostura bitters

2 frozen Luxardo Maraschino Cherries (They act like little ice cubes to keep the drink chilled while not watering it down.)

Stir about 10-15 seconds over lots of ice. Not to hard and I don't shake as it clouds the drink. Pour immediately into a chilled cocktail glass; don't let it set too long on the ice.

If the sweet vermouth makes it a little too sweet consider half sweet and half dry vermouth and use a lemon twist instead of a cherry. This is a "Perfect Manhattan".

If you use scotch for the whiskey it is a Rob Roy.

3. Sidecar

This is a great example of an excellent cocktail gone out of favor because it is so often made incorrectly and ends up being sickly sweet. Try these proportions and enjoy this classic cocktail.

2 oz Cognac

½ oz freshly squeezed lemon juice

2 tsp Cointreau

Shake hard for 15-20 seconds with a lot of cracked ice.

Strain into a small, preferably chilled, cocktail glass (Rimming the glass with sugar is typical but try it with and without.)

Garnish with a twist of lemon. Tip: If you want this to be a clear drink, stir, then double-strain through both Hawthorne strainer and tea strainer, to remove the lemon pulp.

4. Old-Fashioned (don't forget the "ed")

The Old-Fashioned is a wonderful drink when made right. You will notice the indefinite quantities of the ingredients. You should experiment to determine the amounts you prefer. When you "hit the sweet spot" you will know it! Include your specific proportions here.

1 - 2 tsp simple syrup

1 - 3 dashes Angostura bitters

2 - 2 ½ oz rye or bourbon whiskey

Put the simple syrup into a short, squat "Old-Fashioned" glass, about 5-7 oz in size. Add bitters then stir. Add about 1 oz whiskey and stir some more. Add two or three large cubes of ice then add remaining whiskey. Give a quick stir and twist a lemon peel over the glass. Garnish with a lemon peel and a maraschino cherry. Frequently an Old-Fashioned is garnished with a cherry, orange slice, lemon slice, and even pineapple chunks. Here is a serving suggestion - it is a wonderful cocktail for a fall afternoon or evening. If served before the evening meal as an aperitif, a lemon peel and cherry are sufficient; if served after the meal, garnish with more fruit as the fruit and whiskey blend nicely for a dessert cocktail.

Because of the fruit this appears to be a "light" drink but it is actually quite potent, even more so than a martini. It will sneak up on you because the sugar and whiskey blend metabolizes slower than gin or vodka.

Variations

Add just a little maraschino cherry juice or a dash of your favorite orange-flavored liqueur or orange flavored bitters. Many women like a slightly sweeter drink so use an appropriate Southern Comfort/bourbon ratio, but cut down on the simple syrup a little. If you like it a little more lemony, muddle a lemon peel with the bitters and sugar syrup.

5. Stinger

I liked these too much one night, but that is another story .... This is a nice sipping drink and another classic frequently made too sweet. Sugar-alcohol combination drinks in best enjoyed in extreme moderation, but as Cary Grant, as a navy pilot in Kiss Them for Me said, "Stingers, and keep them coming."

2 oz Cognac

¼ - ½ oz white crème de menthe

Usually stirred with cracked ice and served in small, chilled, fancy glass or stemmed cocktail glass. I think on-the-rocks, with crushed ice, stirred gently with a swizzle stick is better.

6. Whiskey Sour

This is one of the few whiskey-based cocktails that women enjoy and the one usually ordered before the Cosmo became popular. It is tricky to get the right balance of sweet and sour and there are many variations you may want to experiment with.

2 oz bourbon (1 ½ for ladies, perhaps)

1 oz lemon juice

¾ oz simple syrup (or more classically, use powered sugar)

Shake vigorously (you want some froth) with crack ice, strain, and serve in a sour glass. (It is like a short, heavy champagne flute.)

Garnish with ½ orange slice and maraschino cherry. If that is too much fruit, try just a nice long orange or lemon twist.

Try some of these variations

Use rye or Irish whiskey in place of bourbon.

Use ½ oz lemon juice and ½ oz lime juice

Serve over rocks.

If you want more froth, add a little egg white and shake "dry" (without ice) first.

7. Gin (or Vodka) and Tonic

This is a classic highball drink and one of my favorites for casual drinking either at home or at a party. However, I rarely order one at a bar because somehow they manage to screw up this straight-forward drink with cheap spirits, flat tonic, and incorrect proportions.

In a 12 oz glass, put

4-6 oz of cracked ice

1 ½ oz. gin or vodka

Squeeze a generous wedge of lime (I use ¼ of a lime.)

4- 6 oz. of tonic water (This should just about fill the glass.)

Stir with a nice swizzle stick and serve.

Comments:

I like the short, squat glass rather than tall ones.

Use lime to your taste.

Use a quality gin or vodka but not a premium one since the tonic masks subtle differences. I typically use Tanguaray 10 or Bombay Sapphire gin or Absolut vodka.

Use fresh tonic such as preferably something like Fever Tree or Schweppes, in a pinch, and not the cheap stuff. Try both as they are distinctly different.

The gin/tonic ratio should be about 1 to 3 or 4. I use less tonic water with vodka than gin because vodka doesn't come through the tonic as easily as gin. Note: A small bottle of tonic is 10 oz is perfect for two drinks!

If you need to "knock the edge" off the gin try including a teaspoon of Cointreau.  

8. Daiquiri

Classic "boat drink", most often served "frozen" (see Daiquiri-Quick). Again, pay attention to proportions to make it flavorful.

2 oz white rum

1 oz lime juice

½ oz simple syrup

Shake with cracked ice and serve in chill martini-type glass.

Garnish with a wheel of lime.

9. Brandy Alexander

This classic dessert drink (a.k.a. after-dinner cordial) has been around for about a century. It was very popular in the 50's and 60's. In The Days of Wine and Roses, teetotaler actress Lee Remick started her path to alcoholism with a Brandy Alexander.

2 oz Cognac

1 oz dark Crème de Cocao

1 oz half-and-half or heavy cream

Shake vigorously with cracked ice and serve in a chilled martini-type cocktail glass. It is traditionally dusted with nutmeg.

I feel sorry for people that don't drink. When they wake up in the morning, that's as good as they're going to feel all day.

- Frank Sinatra-  

10. Margarita

I have saved another of my favorites for the last classic cocktail. Not only is the original margarita a great drink but it has numerous very tasty variations, none of which spoil the original drink if done correctly.

2 oz blanco (clear, white, silver) tequila

1 oz Cointreau

¾ oz fresh lime juice.

Optional: ½ - ¾oz William-Sonoma Margarita Sour Mix

Shake well with cracked ice and serve in either a "martini" glass or margarita glass that has been moistened with lime and rimmed with salt. Garnish with a wheel of lime to jazz it up a bit.

Some hints:

Use a top-shelf blanco tequila such as Patron Silver, Herradura, or Don Julio.

Instead of blanco, you should try a reposado at least once for a slightly different flavor. Save the añejo for sipping.

I like to shake mine with ice cubes to "volumize" it a little more. Crushed ice makes it a little too watery.

Use a coarse salt such as kosher or sea salt. Don't forget to moisten the outer part of the rim so too much salt does not fall into the glass.

If you salt the rims before the guests arrive, you can chill the glass. An additional benefit is that the salt adheres much better.

For newbies, or if guests don't like a lot of salt, maybe apply salt only half of the rim.

Variations

The original recipe is typical for classic cocktails - spirits, citrus, and sweetener. Additional ingredients can enhances or ruin the drinks.

If you want your margarita a little less tart, add a sweetener. Some special ones are blue agave syrup (available in most health food stores) or my favorite, prickly pear cactus juice (available online). The prickly pear margarita tastes great but gives the drink a very girly, pinkish hue.

Grand Marnier, Gran Gala, orange curaçao, or Triple Sec can be used in place of Cointreau. Each makes for a quite different drink. Try each if you get a chance.

Fruit flavors can be used to enhance a margarita. Mango, pineapple, or strawberries seem to work best. The best way is to muddle fresh fruit first, add ingredients, shake "dry" then finish as usual.

If you want to add flavored syrup, get a good quality one such as those sold at William-Sonoma, which are made with cane syrup. Monin brands work in a pinch. Any mix with fructose syrup gives a cloying and sticky taste.

For different flavors, substitute pomegranate juice, grapefruit juice, or pineapple juice in place of the sour mix.

That ends the classics. The following, in no particular order, are recipes for a wide range of other cocktails that are enjoyable. Try the recipes as written first, they have all been tasted tested by the author (usually many, many times to ensure accuracy, taste, and quality, you know), then adjust ingredients or proportions to suit your taste.

Pineapple juice, Cointreau, or St. Germain are "duct tape" for cocktails. If you screw up a drink, you can usually fix it by adding one of these.

- mtm -

Cosmopolitan

This is the drink-of-the-decade and must be included. It is perfect for about half the population.

2 oz citrus, lemon, or orange vodka

1 oz Cointreau

¾ oz lime juice

¾ oz cranberry juice (this is really just for a little color, don't add so much that it dilutes the drink)

Shake with ice and serve in chilled martini glass.

To make the perfect Cosmo, "flame" an orange peel over the drink to coat the surface with caramelized citrus oil. To see how to "flame", watch the video at http://www.youtube.com/watch?v=yY27Q5bbQ5g. It is worth the WOW! factor to learn to flame a drink and prepare one for a guest.

Or just add a lemon twist.

Tip: If made with freshly squeezed lime juice you may not get a "clear" drink. If that is the effect you want, double-strain the drink.

OK, guys, I know you wouldn't be caught dead with a pink drink but it is quite good. Try this - use white cranberry juice! Or try the Metro.

Lemon Drop

This is a lemony cocktail that was popular in the 1990's.

Shake, with ice

2 oz citron vodka

¾ oz freshly squeezed lemon juice

½ oz Sonoma Lemon Syrup (available a William-Sonoma)

Serve in a cocktail glass rimmed with sugar and garnish with a lemon twist.

Metro

I created this drink to be enjoyed by both sexes, but mostly so I could enjoy a "girly" drink and not be embarrassed. It is the male equivalent of a Cosmo but more macho looking than the Cosmo. Nothing tricky but the ingredients blend to make a very interesting flavor combination. The Metro is appropriate for either winter or summer and one of my favorites when I am in the mood for something tart. This drink requires more precise measurements of the ingredients than most in order to achieve the right balance of the "softness'' of the vodka, the fruitiness and smoothness of the Cointreau, and tart, acidic bite of the lemon juice. 7/8 oz! - you think he must be kidding - more lemon juice and it is too sour; less and the tartness is missing. Also, there is a noticeable difference in the taste depending on the vanilla vodka used. For me, Gray Goose vanilla vodka, although very expensive, ruins the flavor.

Shake well with crushed ice

2 oz. Absolute vanilla vodka

1 oz. Cointreau

7/8 oz fresh lemon juice

Serve in a chilled martini glass. You can rim the glass with sugar if serving it to females. If is still too girly, put in a lemon twist and it will look like a dirty martini.

Naranjita

A very refreshing summer drink. Shake with ice

1 oz. light rum

1 oz. fresh squeezed orange juice

Pour into fancy highball glass with crushed ice with about 2-3 oz. of ("good") ginger ale. Try not to lose the fizz. Decorate with orange slice and star fruit slice (very classy!).  

Cosmo-rita

Here is a combination of Cosmo and Margarita ingredients that is frequently enjoyed by son and daughter-in-law, Brian and Wendy.

Set-up "depends on glass size and mood".

About 2-3 oz of a good silver tequila, Patron, for example

¾ oz triple sec

1 oz simple syrup, more for a sweeter taste

Juice from a whole lime, minus a small wedge for rimming the glass

4-5 oz cranberry juice for a nice pink color.

Rim a hurricane glass with lime. Sugar coat the rim if you want a "super sweet girlie drink".

Shake with ice and strain over new ice in the hurricane glass

Brian must think I am getting old and having memory problems (or that I drink too much) because he recommends that I "Place ice in glass after sugar or all the ice cubes will fall out." Ha! Ha!

Gimlet

Gimlets are my standby before dinner cocktail when I want a slightly sweeter aperitif.

2 oz vodka or gin (I prefer vodka gimlets)

½ oz Rose's lime juice

Simple syrup to taste, if any at all

Shake with ice and serve in a stemmed cocktail glass or on the rocks in a short glass. Garnish with a lime slice if desired.

If you like them full-flavored, i.e. not watered down a little from the ice, you can make them ahead. After you have used 5 oz of vodka from a new bottle, pour in 5 oz of Rose's, and put the bottle in the freezer.

Try different ratios of Rose's and vodka to suit your taste.

For a change try 1 oz of a flavored vodka, grapefruit, pear, orange, mango, and 1 oz of straight vodka.

Caipirinha

This is the national cocktail of Brazil. Lately, it is "the connoisseur's cocktail of choice from New York City to Miami, commanding hefty prices", even though the ingredients are moderately priced and it is easy to make. The main ingredient, cachaça It is made with fermented sugar cane. (Tidbit: rum is made from the molasses, a sugar cane byproduct; cachaça is made directly from the cane juice.)

Set-up

Add 1 oz of simple syrup

Muddle lime and simple syrup; don't muddle too much, you just want to release the juice, but not the pulp or rind which makes it bitter. Would you believe that you should put the rind up when you muddle? You also might want to try sprinkling granulated sugar over the limes instead of simple syrup - it is more traditional.

Add

ice cubes to fill glass ¾ full

2 oz cachaça

Splash of lemon juice (1-2 tsp)

Stir to blend and garnish with slice of lime if desired.

Although I like it "original", fruits mix well. Try strawberries, mangos, passion fruit, grapes, tangerines, kiwi, watermelon, and even lychee nuts.

I don't drink anymore-I don't drink any less, either.

- Glynnis Johns - "While You Were Sleeping"  

Mojito

I love mojitos! They are the consummate patio drink around our house in the summer. Refreshing, easy to make, attractive and not too potent. There are hundreds of variation but start here and improve - if you can!

Muddle in a shaker

½ lime (quartered)

1 oz simple syrup

6-8 mint leaves.

Add 2 oz rum

Shake with ice

Strain into tall glass ½ - ¾ filled with ice.

Add about 5 oz club soda

Stir gently

Garnish with whole fresh mint leaves and a lime wheel.

Some tips: I usually double the recipe. After ½ is strained into a glass, strain and set aside the remaining. Instead of stirring the drink, try to pour the main ingredients with one hand and add 5 oz of club soda simultaneously with the other. You don't lose as much carbonation that way. And, one bottle makes two drinks nicely so there is no club soda to go flat.

To mix in the club soda you can also "box" the drink, meaning pour the mixture back and forth only once or twice.  

Mojito (quick)

So you just don't feel like muddling or it is the middle of winter when mint costs $3 a sprig and limes are $4 each. Try this as an alternative to make two drinks. In a shaker add:

3 oz rum

1 ½ oz bottled lime juice

1 ½ oz Monin Mojito Mint Mix

Shake well with ice then add 3-4 oz club soda to the shaker, shake once (or "box") just to mix, but not lose fizz and pour into a mojito glass half filled with ice.

There are many variations of the basic mojito. Feel free to experiment by using flavored rums or muddling fruits such as mangos, peaches, berries, rhubarb, or melon.

08. Cocktail

This is nothing more than a mojito with some additional fruit but it gives you an idea what you can do to traditional a mojito and not spoil it. This cocktail is attributed to the Muddle Bar in the Deseo restaurant in Scottsdale.

3 blackberries

3 chunks of fresh pineapple

6 mint leaves

¾ oz simple syrup

½ oz fresh lime juice

2 oz rum, light, golden, or dark

2 oz club soda

Muddle the berries, pineapple, simple syrup, and mint in a shaker. Add rum, and lime. Don't shake this but rather pour it back and forth between shaker and old-fashioned glass. When thoroughly mixed, add club soda mix gently once more and pour into an old-fashioned glass, partially filled with ice cubes. Garnish with lime wedge and sprig of mint.

Mai Tai

A well-made mai tai is the consummate "boat drink". The first one I ever had was in 1967 in San Diego. I bought a bottle of mai tai mix and added rum to it. I didn't have another one until our vacation in Hawaii, 1984, at the Hale Koa beach bar. I have been trying to create the perfect one since. I think I succeeded!

According to most reliable sources, the first Mai Tai was created by Trader Vic at his bar in Oakland, CA in 1944. A friend tried it and showing off her recently acquired knowledge of Tahitian, exclaimed, "Maiti'a roa ai!", meaning "Out of this world! The best!" Some recipes, including mine, are somewhat complicated but some simpler, but inferior, alternatives are possible.

To a shaker add

1 ½ oz light rum

¾ oz Meyer's Dark rum

1 oz orange curaçao (or other quality orange liqueur)

¾ oz fresh squeezed lime juice

¾ oz sour mix

1 tsp Orgeat syrup (almond flavoring)

1 tsp grenadine (high quality, for example, not day-glow red Rose's)

A dash or two of Angostura bitters

Shake will with ice and serve over ice in a large Old-Fashioned type glass. Garnish with any (but not all) of the following: cherry, orange slice, pineapple slice, lime wheel, hibiscus flower, orchid blossom, cocktail umbrella, or sugar cane swizzle stick. BUT, it is not a true Mai Tai unless the garnish includes bruised, (to release the oils) fresh mint leaves! All respectable recipes have two ingredients with distinctive flavors included - dark rum and orgeat. On the other hand, apparently no self-respecting Mai Tai has pineapple juice in it - go figure!

Mai Tai Martini

This is not a true mai tai as it includes pineapple juice but does have some of the key flavors. It does have the distinctive almond flavor and is more "serious".

1 ½ oz light rum

1 ½ oz gold rum (not dark)

¾ oz orange curaçao

¾ oz lime juice

¾ oz pineapple juice

¼ oz orgeat

½ oz grenadine

Shake vigorously (you want ice chips in the drink) and pour into a chilled martini glass. I think this is best served without garnishes.

Women Don't Perspire, They Glisten

I didn't make up the name!

Basil leaves

½ oz simple syrup

½ jalapeño pepper, seeded

2 oz blanco tequila

½ oz fresh lemon juice

½ oz fresh lime juice

½ oz triple sec

½ - ¾ oz agave nectar

Muddle basil, simple syrup, and jalapeño an old-fashioned type glass. Shake remaining ingredients with ice. Double-strain and serve. Garnish with a basil sprig.  

Hurricane

The Hurricane is a mainstay of New Orleans credited to Pat O'Brien. The story goes that he needed a drink to get rid of the lowest quality rum so he loaded up hurricane-lamp-shaped glasses with the rum and his fruity red concoction and gave it away to sailor. (Why is it always sailors?) Today hurricanes are traditionally served in "hurricane glasses" but, on Bourbon St., frequently in plastic cups. The worst one I have ever had was at Pat O'Brien's - no natural fruit juices, just a sticky, day-glow red, fructose sugar laced mix with a hint of cheap rum. The glass is cool though! Here is the recipe that makes an acceptable "boat drink".

2 oz rum, light, golden, or dark, depending on your tastes but light rum easily gets lost among the fruit juices.

2 oz passion fruit juice

2 oz orange juice

2 oz pineapple juice

¾ oz fresh lime juice

½ oz Grand Marinier

Angostura bitters

Stir ingredients and pour over ice in a hurricane glass. Top with a dash of bitter and garnish with fruit, orange slice, cherry, and/or pineapple wedge.

Grapefruit Gimlet

A sweet-sour spin on the classic gimlet.

1 ½ oz Ruby Red Grapefruit Vodka

1 ½ oz vodka

1 oz fresh lime juice

½ oz simple syrup or to taste

Shake with ice, strain into cocktail glass, garnished with a lime wheel. 

The Beau

The original name of this attractive, fragrant drink in a Cointreau advertisement was Mojito de Naranja. Their recipe was way too sweet - too much Cointreau and not enough rum - so I modified it. Also, it is really not a mojito - no mint - so I had to rename it. I wanted to call it Basil Orange Cocktail but that was too long. A name like The B.O. Cocktail might turn people off but easily morphed into Beau. Regardless, it is a great summer afternoon treat but, perhaps goes down too easily. A nice variation is substitute mango for the orange.

½ lime cut into about 4 chunks (about � oz) ½ large orange cut into about 4-6 chunks 3 basil leaves 1 ½ oz light rum 1 oz Cointreau ¾ oz sour 1 oz club soda Muddle the basil leaves with the lime and orange. Don't muddle too vigorously or the orange and lime pith will give the drink an astringent taste. Add the rum, Cointreau, sour, and ice. Shake and strain into a 12 oz Old Fashioned glass half filled with ice. Top with the club soda and give quick stir. Garnish with a sprig of basil and slice of orange.

Daiquiri (quick)

OK, so you want a poolside drink for a group that tastes good and requires little preparation. There is a recipe for the "original" daiquiri earlier in this book but this is my favorite for a crowd. Between Sept., 1973 and June, 1975 I attended the Naval Postgraduate School in Monterey, California . (If I could live anywhere today it would probably be in the Monterey/Carmel area.) Anyway, there were no Friday classes so for a group of us it was golf day. After golf we would go to someone's house for a cookout and drinks - typically quick daiquiris.

The following is a recipe for two.

Put one 6 oz. can of frozen limeade in a blender.

Add same amount of light rum (Bacardi was the brand of choice � purchased in large bottles.)

Add some fruit - 2 or 3 ripe bananas, or cup of fresh strawberries, or � cup of frozen strawberries or 3 oz. of pureed strawberries (Wal-Mart probably has this in bar mix section)

Add 2 - 3 cups of crushed ice. Add a lot more if you want "frozen daiquiris".

Blend well.

This amount fits perfectly into two hurricane glasses. Consider using plastic if outside.

For more people, use the large cans of frozen limeade and use plastic cups. Many times we ran out of bananas and strawberries. In desperate straits we substituted the likes of canned peaches, canned pineapples, blueberries, mangos, apples (not very good), oranges (ditto), and, one time, cherry pie filling! Enjoy!

Hemingway Daiquiri

While we are on daiquiris, this one should be included. Hemingway frequented the El Floridita Bar in Havana during the 1940's and 50's where he modified the classic daiquiri. I have modified his recipe to suit my taste, and hopefully yours.

2 oz rum

1 ½ oz fresh squeezed grapefruit juice, preferably Ruby Red

1 ½ oz fresh squeezed lime juice

¼ - ½ oz simple syrup

¼ - ½ oz Maraschino Liqueur (Luxardo is my preferred brand.)

It may take a few tries to balance the sweetness and Maraschino flavors with the other ingredients as the quantities depend on the type and sweetness of the grapefruit and your preferences.

Add ingredients with ice in a cocktail shaker. Give a quick shake or two and pour everything into a tall Collins glass. Garnish with a piece of lime.

Triple S

If you need a drink with a little spice for a change try the Triple S.

Jalapeño pepper

2 oz tequila

1 oz fresh lime juice

1 oz watermelon purée

¾ oz agave nectar

Muddle the jalapeno in a shaker. Add ingredients to shaker add ice, shake until very cold. Double-strain into an old-fashioned glass that has been rimmed with hickory-smoked salt. It is worth it to find this salt. This drink has been describes as " summer cookout in a glass".

Bloody Mary

There are thousands of recipes for this ubiquitous brunch cocktail and everyone thinks theirs is the best from the simplest, vodka and spicy tomato juice, to a recipe I saw recently with 17, yes 17, ingredients, including a fennel bulb! There is a recipe in Barbara's cookbook for a Bloody Mikey, but, alas, a key ingredient, Beefamato, is no longer available. Here is a pretty good alternative though.

32 oz tomato juice

12 oz V-8 juice

4 oz beef bouillon broth

Juice of one lime

More than a couple dashes of Louisiana hot sauce

Couple dashes Tabasco

Good helping of Worcestershire sauce

Salt and pepper

Helping of horseradish

Oh, yes, about a cup of vodka.

Rimming spices and garnishes are important. I like to rim with a power with about equal parts celery salt, Old Bay, and pepper. Garnishes could include the traditional celery stalk, pickle, cucumbers stick, carrot stick, lime wedge, jalapeño or pickled vegetables. Three giant olives are my garnish of choice. (Bellagio has exceptionally good Bloody Mary's and olives)

If you want to make just one or two and don't want to make a big production about it, try this simpler recipe.

4 oz Mr. & Mrs. T Bold & Spicy Bloody Mary mix (or other mix of your choice)

2 oz tomato juice

1 ½ oz vodka

Rim with your favorite spices and garnish with lime wedge, olives, and 3 spicy green beans. 

Aviation

So you really wanted to try that Hemingway Daiquiri but had trouble finding the maraschino liqueur. Now that you have it you are wondering what other cocktails it is used in. Here's one! The Aviation was first introduced around the time airplanes were first becoming prominent, 1911. It was said that you could get high with either.

1 ½ oz gin

½ oz fresh lemon juice

½ oz maraschino liqueur

Shake with ice, strain into cocktail glass, garnish with lemon twist. You might want to adjust the proportions of lemon juice and maraschino liqueur to suit your tastes.

Skyhawk

The 2008 election brought some creations from drink makers in the DC area. This is one dedicated to McCain supporters created at the Tabard Inn.

1 ½ oz Macallan 12 or other fine scotch

¾ oz Drambuie

¾ oz grapefruit juice

1 dash orange bitters

Combine ingredients in a old-fashioned glass with ice and stir. Garnish with a little fresh orange zest.

Hill-Raiser

Hillary supporter could enjoy this drink created at the P.X. speakeasy in Alexandria.

2 oz Crown Royal (fitting, I thought)

¾ oz fresh lemon juice

½ oz pure maple syrup

Shake with ice and strain into chilled cocktail glass. Garnish with lemon peel.

B & B Cocktail

This is not the classic brandy and Bénédictine but a refreshing summertime drink to take advantage of some of nature's bounty. Let's specify the most natural ingredients but you may substitute where necessary. Did I mention this recipe comes from the San Francisco area?

2 oz Square One Organic Vodka

4 organic blackberries

3 organic basil leaves

½ oz agave nectar

¾ oz fresh organic lemon juice

2 dashes of orange bitters

Splash of ginger ale or salt-free club soda

Muddle the blackberries, basil leaves, agave nectar, lemon juice, and orange bitters. Add vodka and ice. Shake, strain and pour into a chilled cocktail glass. Finish with a splash of ginger ale or club soda. Garnish with a blackberry and basil sprig.

Juniper Breeze

Since you purchased some ruby red grapefruit vodka, try this specialty from the Flatiron Lounge, NYC.

2 oz Ruby Red Grapefruit Vodka

½ oz St-Germain Liqueur

½ oz fresh lime juice

1 oz fresh grapefruit juice

1 oz cranberry juice

Shake with ice, strain into a cocktail glass, garnish with slice of star fruit. 

ChimayÓ Cocktail

This is another of the few cocktails that include apple cider as an ingredient and, amazingly, pairs it with tequila. Apparently it is the signature drink, created by the owner, at the Rancho de Chimayó restaurante in Chimayo, NM, about 25 miles north of Santa Fe

1 ½ oz tequila

1 oz unfiltered apple cider

½ oz fresh lemon juice

½ oz Crème de Cassis

Stir ingredients in a glass with ice and garnish with an unpeeled apple slice.

Bailey

This cocktail was created by Gerald Murphy, artist and socialite in the early 20^th century, who served it to his avant- gard circle of famous friends at his villa on the French Rivera. He is as persnickety about his cocktails as I am about mine.

1 ½ oz gin ½ oz fresh grapefruit juice ½ oz fresh lime juice ¼ oz simple syrup Two sprigs of mint Tear up the mint and put it into a cocktail shaker with the gin. If you can wait a bit, or you have planned ahead, let it steep for a couple of minutes. Add the fruit juices and simple syrup and stir with a lot of ice. You want this drink very cold but not diluted. Serve in a stemmed cocktail glass with a sprig of mint. This is one of Murphy's paintings titled "Cocktail".

Irish Coffee

The first Irish coffee I had at a bar was at the famous Buena Vista (BV's) located at the Fisherman's Wharf cable car turnaround in San Francisco. They make them by the dozens. The ingredients are simple but preparation is important.

1 ½ oz Irish whiskey

6 oz coffee

1 tsp brown sugar

Lightly whipped cream, slightly sweetened.

Put the brown sugar in the bottom of a clear glass and muddle with a splash of coffee. The glass should be heavier than typical cocktail glasses. Add the Irish whiskey and remainder of the coffee. Stir. Float about ¼ inch of whipped cream on top.

Reverse Irish Coffee

Try this if you want that Irish whiskey/coffee taste in the summer.

2 oz Irish whiskey

Coffee foam

Pour the whiskey over ice in a small tumbler or "sippin' glass".

To make coffee foam, use an immersion blender or whisk to beat the coffee liqueur and egg white to a consistency you are satisfied with, but it should be rather stiff. The trick to using the whisk is to rotate the whisk rapidly by rolling the handle between your palms.

Garnish with a couple of coffee beans on top of the foam.

Mocha Martini

This is another decadent dessert chocolaty drink. It is quite strong and one is usually plenty - both for calories and alcohol.

First, rim a large stemmed cocktail glass with chocolate then dip into chocolate powder.

1 ½ oz Absolute Vanilla vodka

1 oz Godiva Liqueur (dark)

¾ oz Starbucks Coffee Liqueur

¾ oz Starbucks Cream Liqueur

Shake with lots of ice, stain, serve in chilled martini glass. For a special presentation, rim the glass with chocolate and chocolate power.

BUT, here's the rub. Two of the ingredients, the Starbucks liquors, are no longer made. When we discovered that, we acquired 6 bottles of each. That's enough for about 300 drinks, so if I make one a month that should last 25 years! Or we can try substituting Kahlúa the coffee flavor and Bailey's Irish Cream for the cream liqueur have one every week! There is a new coffee liquor available, Dorda, which you should try.

Mounds Martini

1 ½ oz Chocolate flavored vodka, Three Olives works well.

1 ½ oz Malibu Coconut Rum

¾ oz Godiva (Dark) Chocolate Liqueur

Rim a cocktail glass with chocolate syrup and toasted coconut. Shake with ice and strain into the cocktail glass. Although I haven't tried it, you might use Godiva Original Chocolate Liqueur instead of Dark, garnish with almond slivers and call it an Almond Bar martini.

Chocolate Cocktail

Some might call this a Chocolate Martini but I wouldn't want to embarrass a real martini. It is a very sweet, rich drink. It has lots of alcohol and lots of calories. It could be served in lieu of dessert as long as your guests don't drive for a while. While it should be sipped rather slowly, you will have to resist the temptation to gulp it down like a milkshake.

It is not fun to drink these alone so the following recipe is for two.

Put some chocolate sauce in a saucer, coat the rim of rather large (10 oz or larger) martini glasses with the chocolate, then put the glasses in the freezer for at least 5 minutes.

While the glasses are chilling, grate some chocolate. About 2 tsp of dark chocolate is perfect for two cocktails.

2 oz vodka 1 ½ oz Kahlúa> 1 ½ oz chocolate liqueur (Godiva works well) 1 oz walnut liqueur 1 ½ oz half and half (cream or whipping cream) Put ingredients into a blender with about a cup of ice. Blend for about 10 seconds on medium low. You don't want to dilute the drink too much and want to "chip" the ice not make snow cones. As part of your prep, you could mix the ingredients (except ice) before hand and put them in the freezer to chill. I think it is important to use a blender because it froths the half and half a little. Now, pour the contents of the blender into the metal part of your bar shaker kit. (The glass part is too small.) Strain the nectar into your chilled glasses - not too full, about ½ inch from top. You should have a nice frothy drink with some ice chips floating on top. Add a dollop of whipped cream and the grated chocolate - serve and wait for the compliments.

Variations

Using vanilla flavored vodka gives a distinctively different taste - try it to see which you like.

For a chocolate cocktail that is more "manly" with less froufrou, leave out the half and half and shake instead of blend. No whipped cream, either.

Instead of grated chocolate put a Hershey's Kiss in the whipped cream!

For a special effect dip the rim in chocolate shavings after you coat it with liquid chocolate.

Chocolate Martini

This is a quick and dirty chocolate cocktail - at least it looks like a martini because it is clear.

1 oz Absolute Vanilla Vodka

1 oz any quality vodka

1 oz white Crème de Cacao

Shake with ice and strain into chilled martini glass. For the lady, jazz it up with a Hershey Kiss in the bottom of the glass, or a chocolate stick or make a spiral of Hershey's chocolate around the inside of the glass. Some variations are to use Dark Crème de Cacao or Godiva White Chocolate Liqueur instead of the Crème de Cacao.

White Russian

Shake vigorously with ice, or better yet put in a blender,

1 ½ oz Kahlúa

1 ½ oz vodka

1 ½ oz half and half

Serve in a nice glass

Variation: Use Starbucks coffee liqueur for a much stronger coffee flavor. Leave out the half and half for a Black Russian.

Saint Eldercot

An interesting drink, with a lovely color, from Rachel Ray, of all people. You will probably have to make a special trip to the liquor store because you likely don't have the ingredients. Worth the trip, though. Her original recipe is a little too sweet so I adjusted the proportions to my taste.

1 ½ oz vodka

1 oz elderflower liqueur (St. Germaine, for example)

¾ oz lemon juice

½ oz apricot brandy

Shake well with ice and strain into a chilled, stemmed cocktail glass. Garnish with a nice long, thin lemon peel strip.

Apple Frost

If you are craving an apple flavored cocktail try this instead of the Sour Apple Martini.

1 oz vodka

1 ½ oz apple schnapps

¾ oz Triple Sec

¾ oz sour mix

Splash or two of lime juice

Serve over rock or shake with ice and serve in chilled cocktail glass. Garnish with a slice of apple.

Sour Apple Martini

I couldn't leave this one out as it was the ladies' "drink du jour" before the Cosmo replaced it. Of the dozens of variations none is worth drinking. The Soup Apple Pucker liqueur called for is artificial, cloying, ugly green with an even worse odor. This is about as close as I can get to something even remotely drinkable. Combine in a shaker

1 ½ oz citron vodka

1 ½ oz Sour Apple Pucker

¾ Triple Sec

¾ lemon juice

Shake with ice and pour into a chilled cocktail glass. Garnish with a maraschino cherry at the bottom and slice of apple on rim. Eat the apple and cherry, give the drink to your neighbor and order a Perfect Manhattan.

Autumn Orchard

This cocktail is described in bon appétit magazine as "an ideal companion to a season defined by falling leaves and crisp air".

1 oz Cognac 1 oz apple brandy (Calvados, in particular) ½ oz Cointreau ½ oz pear liqueur ¼ - ½ oz fresh lime juice ( to taste) 1 dash Angostura bitters Shake ingredients with ice "20 times" and strain into a coupe glass. Float a thin lime slice on top for garnish.

Autumn AK

This cocktail has an unusual combination of ingredients but at least you can use that last splash of apple cider you have.

1 oz Kahlúa other coffee liqueur)

1 oz Cachaça

½ oz lime juice

¾ oz apple cider

¾ oz pomegranate juice

Large strip of orange peel

Shake all ingredients with ice and pour into chilled martini glass. Garnish with orange slice.

Widow's Touch

It's fall, you have your coupe glasses now; use them to serve this sophisticated cocktail.

1 ½ oz applejack (Laird's works nicely)

¾ oz St-Germain Elderflower liqueur

½ oz Bénédictine

1 dash Angostura bitters

Add ingredients to ice cubes in a shaker and stir for 20-30 seconds. Strain into a fancy coupe glass.

Satan's Whiskers

This is a "Perfect Martini" beefed up with orange-based flavors. It was created as the official drink of Halloween in the 1920's. It is a nice gin drink for people that don't like gin!

1 oz gin

½ oz sweet vermouth

½ oz dry vermouth

½ oz fresh squeezed blood orange juice, if possible!

½ oz Gran Marnier

Dash or two of orange bitters

Stir with lots of ice until very cold and serve with an orange slice.

Long Island Iced Tea

I can't believe I am including this as I can never bring myself to order one. It conjures up images of a foul tasting drink with a dangerous amount of alcohol served to 21 year olds whose sole purpose is to get drunk. My concoction is an attempt to make this "classic" drink palatable and not simply a boozy disaster.

Shake, with ice, ½ oz each of tequila, rum, gin, vodka, and triple sec. (In the spirit of the drink's origin, use the cheapest spirits you can find) and ½ FRESH squeezed lemon (about ¾ oz ). Strain into tall highball glass (preferably enhanced with a college logo) filled with ice. Top with couple oz of Coke. Stir and garnish with a lipstick stain on the glass (just kidding) - maybe a lemon wheel.

HO-tini

This is one of the few things that cause me to look forward to January and February because one of the ingredients for this drink is only available then. The key ingredient for the drink is juice from a Honeybell, frequently called a Honeybell Orange. (get it? Honeybell Orange, HOtini) Anyway, it is not really an orange but a juicy, orange-type citrus that is actually a cross between a Dancy tangerine and a Duncan grapefruit. Now that you are educated, let�s create one!

Shake vigorously with ice

2 oz Grey Goose Orange Vodka

1 oz Gran Gala, Grand Marnier, or Cointreau

1 oz fresh squeezed lime juice

2 oz fresh squeezed Honeybell juice

Serve in a chilled cocktail glass and garnish with a slice of Honeybell.

The Sazerac

The Sazerac is the official drink of New Orleans and one of the oldest true cocktails. When you are in NOLA, make sure you try some at different establishments to taste the differences. Some claim the best is made by Chris MacMillian in the Library Lounge at the Ritz-Carlton (he shows how to make one on youtube). The Sazerac is a beautifully complex cocktail in terms of the taste, the history, and even the ingredients. I encourage you, as mixologist and host, to do a little research so you can regale your guest with anecdotes about the drink and spirits in general, as you enjoy it (or them) around the fireplace on a wintery evening. For a mixologist geek like me this is the perfect drink. It has strong and unusual ingredients, an extensive history, and a ritualistic procedure for creating one. Here is my recipe, it is not the original but you will find none better.

First, you need two identical, clear old fashioned glasses. Plain ones work or use cut-glass crystal ones. Fill one with ice to chill it. While it is chilling prepare a lemon peel - you want one about 1 ½ in long and ½ - ¾ in wide. Get as much of the bitter pith (white stuff) off as you can, by sliding a paring knife between the pith and rind to separate or scrape with a spoon. Be care and don't squeeze out the oils in the rind - yet.

That done, create the drink in the second glass.

Muddle:

a sugar cube or two depending on their size and desired sweetness

about ½ oz water

4 dashes of Peychaud's Bitters (you may have to order online, but it is becoming more popular and available)

2 dashes of Angostura Bitters

Note: Don't be afraid of bitters. They are equivalent to spices used in cooking - you really notice if they are missing but a drink (or dish) can terrible if too much is used.

When done muddling fill the glass with ice and add

2 oz of really good Rye Whiskey (Black Maple Hill 23 if you can afford it, (ri)1, Wild Turkey Reserve (aged), Sazerac, or, as a last resort, Old Overholt)

Go back to the glass that is chilling, dump out the ice, and add

¼ - ½ oz of Absinthe

Swirl the glass around and coat the inside with the Absinthe.

To be authentic, however, you must toss the glass up into the air while spinning it to coat the inside, and yell "Sazerac" while the glass is in the air!! Maybe practice a plastic glass ... in the yard ... with cheap booze at first.

Discard any remaining Absinthe down the drain, or better yet, back into the bottle.

Strain the drink into the cold, coated glass.

Twist the lemon peel over the drink and gently drop it into the drink.

Serve, neat, and wait for the applause, oohhs and aahhs, etc.

Here are two anecdotes to get you started on regaling.

As the story goes, in the 1800s, Peychaud served his medicinal concoctions of brandy and bitters in eggcups. The French word for eggcup is coquetier which was bastardized into the word "cocktail". As good as the story is it is a myth; the word "cocktail" showed up well before the 1800s. Darn.

Here is a better one. Absinthe was believed to be an addictive, psychedelic substance and was ban in US and most of Europe in 1915. Even the word "absinthe" was illegal to use. To make The Sazerac cocktail, bartenders used Herbsaint Liqueur to get the greenish hue and wormwood flavor of Absinthe. "Herbsaint" is a nearly perfect anagram of "absinthe". Absinthe was approved for legal import in 2007 and you can find it at most spirit stores.

Absinthe

While absinthe is a critical ingredient in The Sazerac it is enjoying a revival as a sophisticated spirit that elite connoisseurs appreciate. Some people think is it just plain yucky as it has a faint essence of dirty socks! But you have a bottle for your Sazerac so at least give it a try. Anyway, the ritual is fun but can be expensive!!

To prepare the drink, put about 1 ½ oz of absinthe into a special absinthe glass. Lay a specially designed "slotted" spoon across the rim of a specially designed absinthe glass. Place one or two cubes of sugar on it. Drip ice water onto the sugar cube until it dissolves and there is about 5-6 oz of liquid. For $100 or so, you can purchase special fountains (or the "ultimate absinthe accoutrement") to control the rate of ice water drips. As the ice water drips into the lovely light green absinthe; the mixture becomes a nice milky, light minty green opalescence, called louche. La Louche is the ritual.

HIstorical note: Many brands of absinthe have a lovely green tint. Because it has portrayed as an halluscinogin it was frequently referred to as "la fée verte" or "the green fairy". Google absinthe in art to get some idea as to the culture.

Bacardi Cocktail

This great drink is a minor variation of a daiquiri. Apparently the name is proprietary and MUST be made with Bacardi rum.

Combine in a shaker

2 oz Bacardi light rum

¾ oz lime

½ oz grenadine

You may want to adjust the proportions slightly for your taste but it is important to use high quality grenadine. Absolutely, positively don't use Rose's grenadine as the drink turns out a day-glow red. Stirrings pomegranate is a good brand best but you can substitute Monin. With either of these, the drink takes on a beautiful dusty rose hue.

Golden Dream

The key ingredient in a Harvey Wallbanger, Galliano, leads to another drink and story. When I "left" college in 1965, I found a job as a bartender at an upscale cocktail lounge, "The Beefeater" off Salam Avenue in North Dayton. It was later renamed "Jack of Diamonds" under new ownership. It was a great place with a jazz band, velvet velour embossed wall paper, and chess boards inlayed on tables and the bar. I had to wear a white shirt, red vest, black bowtie, and black arm garters. This was a peculiar appearance for me and I acquire the occasional handle of "Quagmire". (Marsh => swamp => quagmire, get it? - it was an upscale lounge!) Anyway, the lounge's claims-to-fame were yard-high beer glasses and its signature drink, the Golden Dream. I must have made thousands of these so here is the recipe as I remember it. It is quite an attractive, delicious, and light dessert drink.

Add to a shaker with ice

1 oz Galliano

1 oz Cointreau

1 oz freshly squeezed orange juice

¾ oz half and half

Feel free to adjust the proportions to suit your taste.

Shake until frothy and serve in a chilled cocktail glass.

At The Beefeater, we made it in a blender for more froth.
Aside: This drink is one of IBA's (International Bartenders Association) Official Cocktail (i.e. used in competitions) contempory cocktails and classified as an after dinner drink.

A little more about the yard-high beers. Yes, they really are 36 inches high, hold about 48 oz, and are served in a special stand. They are a bitch to wash! The glasses have been around for centuries and were most stories associate them with English coach drivers. Now they are mostly associated with drinking feats. The Guinness record for drinking one is about 5 sec! It is great fun to watch a first-timer; when the beer level get to the bulb at the end it usually come down the tube like a mini-tidal wave and the drinker ends up wearing much of the fine ale.

R.A.M. Mojito.

Daughter Mandy wanted a special creation for a party to celebrate the graduation of one of her friends. The guy likes rum and mango mojito and is getting a technology masters so she came up with R.A.M. RAM (computer) memory and Rum And Mango - get it? The drink is pretty much a straight-forward mojito with mango flavors. It does take a little manipulating to get the flavors to balance correctly.

In a shaker, muddle really well

4-6 mint leaves

� oz simple syrup

1 large mango slice from a jar of Del Monte

Add to the shaker

2 oz mango flavored rum (Parrot Bay brand is terrible!)

1 ½ mango juice from the jar of mango slices

¾ oz fresh squeezed lime

Shake with ice. Strain and pour into a mojito glass about ½ filled with ice.

Garnish with few fresh mint leaves and a spear of mango.

Top off with 3-4 oz of club soda and stir gently (so as not to lose all the carbonation)

Garnish with a fresh mint "bouquet" and lime wheel.

R.A.M. Float.

While I liked the R.A.M. Mojito it did not seem special enough so I created a fresh summery evening cocktail that I thought would be a nice addition.

In a shaker, combine

2 oz mango flavored rum

1 ½ oz Goya mango nectar

1 oz Grand Marnier

1 oz fresh squeezed lime juice

1 tsp pasteurized egg whites

Now for the float part - somehow aerate the mixture using a standard blender, malt machine, power immersion blender, or whatever. (Thanks to bartenders Thomas, Andrew, and Jamie at Devon Seafood Grill in Hershey for the pointers.)

When thoroughly aerated, pour into a shaker and shake with ice to make it good and cold. Strain into a chilled martini glass. Let set for a short time to get the "float".

Garnish with a thin slice of star fruit (in this case for the graduating "star") or use a grater to put a few slivers of orange, lemon, and lime on top. Presentation is awesome!

Pisco Sour

The pisco sour is the national drink of Peru, but also is claimed by Chileans' as their national drink. The basis of the drink is pisco, a grappa-like, grape brandy. The pisco sour is tart, refreshing drink, especially suited for spring and fall weather. Spend a little time searching for a bottle of pisco; this is a drink that should be on your must-try list.

2 oz pisco (I like Peruvian as it is more grapey (grapier?) than oak-aged Chilean)

1 oz fresh lime juice (for a special treat use Key Limes)

¾ oz simple syrup

1 oz egg whites. (Fresh egg whites make a better froth but a container of pasteurized eggs whites may be more convenient.)

Shake these ingredients like crazy with ice.

Strain into short glass.

Garnish the foamy emulsion on top with a few drops of Angostura bitters.

Chileans construct theirs with lemon juice and leave out the egg whites.

If it is a little too tart for your tastes, try adding just a little agave nectar.

Grasshopper

It is appropriate include some classic cocktails from the 60's, my era of first bar and cocktail lounge experiences. Of course, there was the standard 7 and 7 (Seagram 7 Blended Whiskey and Seven-up) and Rum and Coke. A more upscale and sophisticated cocktail, particularly for female,s was the Grasshopper. No self-respecting male would touch this green, cloying, mass of sweetness. (Except for Raj on Big Bang Theory.)To give an idea of how bad it is supposed to be, tough-guy Robert DeNiro, in the movie Ronin, says he held out while being interrogated as long as he could but then they gave him a Grasshopper and he broke.

Surprisingly enough, the Grasshopper pie, was more popular than the drink.

Here are the ingredients for the drink so try at least one in your life.

Shake hard, with ice, until frothy

1 oz green Crème de Menthe

1 oz clear Crème Cacao

1 oz half and half (or cream)

To make it look just like one did 50 years ago, strain and serve in a shallow type champagne (coupe) glass.

Harvey Wallbanger

Another popular drink of the 60's was the Screwdriver (vodka and OJ). It evolved into the Harvey Wallbanger, the most popular drink for a short period of time.

Fill a highball glass half full with ice and add

1 oz Vodka

4-5 oz Orange Juice

Stir the float ½ oz of Galliano on top.

Serve with an orange slice and a straw.

Now I know you want to know where the name came from but there is no definitive source. The best story is that a surfer named Harvey liked his Screwdrivers spiked with Galliano, drank too many after losing a surfing contest, and kept running into walls. It's as good a story as any!

Similar to the morphing of Grasshoppers into Grasshopper Pies, a Harvey Wallbanger cake was the dessert of choice for pot luck dinners for a good part of the 70's

Pink Lady

I have to include this frothy pink drink in honor of my grandmother, June Augusta Gibson Marsh. She was a favorite of everyone with down-to-earth attitudes and beguiling wit. At family gathering she would always bring a silver cocktail server, one with a spout and screw cap, filled with Pink Ladies, and silver champagne glasses. At about age 10, I was allowed to have a glass; it was my first alcohol beverage.

This is probably not her recipe but it is pretty close as I remember it.

1 ½ oz gin

¾ oz apple brandy

½ oz lemon juice

Splash of grenadine

1 tsp egg white

Shake with ice until frothy and serve in a cocktail glass, silver if you have one, in honor of Grandma June.

When she was in her early 80's she broke her hip. Shortly after that, she and my grandfather, Steve, came to my parent's house for a family party. It was hard for her to walk so my then brother-in-law Clyde went to their car to carry her into the house. As he was carrying in her, the wind started to billow her dress. Clyde said, "You better hold your dress, Grandma, or someone will see your panties." She responded, "Oh, Clyde, I never wear panties to a party."

Key Lime Pie Cocktail

This is a must-try cocktail and worth getting the ingredients if you like key lime pie. It really does taste exactly like key lime pie! I guarantee you will make these frequently even if you key lime pie is not your favorite. This recipe makes two - you will want to drink both or share with a friend.

3 oz Licor 43

1 oz vanilla vodka

2 oz key lime juice

2 oz half & half

Shake vigorously, with ice, until very cold, strain, and serve in a stemmed cocktail glass rimmed with graham cracker crumbs.

Voodoo Cooler

2 oz Malibu Rum

1 oz dark rum

¾ oz Midori

½ oz pineapple juice

½ oz orange juice

Serve in a tall, "boat drink" glass with orange and/or pineapple garnish.

Caribbean Splash

Fill a tall glass with ice and add

1 ½ oz Captain Morgan Spiced Rum

1 oz Myer's Dark rum

3 oz orange juice

2 oz piña colada mix

Stir well then float a splash of Captain Morgan and grenadine on top. Garnish with a pineapple slice.

Espresso Martini

There are so many variations that it is difficult to choose just one. Here is a start

1 oz vanilla vodka

1 oz vodka

1 oz espresso

1 oz coffee liquor, Kahlúa or Starbucks works

¾ oz Bailey's Irish Cream

Shake with ice; serve in chilled cocktail glass with a dollop of whipped cream. If it looks too much like a chocolate Slim Fast, leave out the Irish cream to make a "real" espresso martini, often called a black martini. You don't want to shake this too long as it will be too diluted. It doesn't need to be ice cold anyway. A little simple syrup may be called for if you like a sweeter taste. Floating some lightly whipped, sweetened cream is a nice touch - place a coffee bean or two on the cream enhances the presentation.

Turtle Martini

This is another decedent dessert drink which has ingredients based on the famous "Turtle" candy, chocolate, caramel, and pecans.

1 ½ oz vanilla vodka

1 oz white crème de cacao

¾ oz pecan liquor, like Praline New Orleans

¾ oz caramel liquor, both Bailey's and Godiva are available

The presentation takes as long as making the cocktail! Smear a little caramel sauce on a flat plate lightly coat the rim of a cocktail glass. Dip the coated rim in sweetened chocolate or cocoa powder.

Shake the ingredients with ice until well chilled and pour into your glass. Some garnish ideas are place a caramel cube in the bottom of the glass, partially slice a small turtle candy and hang on edge of glass, float a pecan or two in the drink. It is a clear drink so if you really want to fancy it up, put a spiral of chocolate syrup in the glass before filling. Dare you include a second spiral of caramel in the opposite direction, or is that overkill?

As any holiday rolls around newspapers and magazine offer recipes to try. The next few pages include some that may be worth trying.

Sweet Road

This won the 2009 World Competitions of Cocktails

1 oz Absolut Rasberri

½ Crème de Cassis Liqueur

¼ - ½ oz Monin Vanilla Syrup

¼ - ½ oz Monin Strawberry Syrup

½ oz cream

Shake with ice, strain; serve in fancy martini glass that has been rimmed with cocoa powder. Float cream on top.

Mistle-tini

1 ½ oz vodka

½ oz vanilla vodka

¾ oz white crème de cacao

½ oz peppermint schnapps

Shake with ice and serve in cocktail glass. Garnish with a small candy cane. Dare you even include holiday sprinkles?

If you want a more creamy drink add 1 ½ oz of cream. If you want more vanilla flavor use a vanilla liqueur, such as Navan, in place of the vanilla vodka. 

Frosty

This has nothing to do with Wendy's or the snowman.

Coat the rim of a cocktail glass with maraschino cherry juice then dip in sweetened cocoa powder.

Shake with ice

1 ½ oz Courvoisier cognac

¾ oz white crème de cacao

¾ oz white Godiva Chocolate liqueur

Small splash of white crème de menthe

Pour into chilled cocktail glass and garnish with mint leaf.

Let's head back to the beach or pool

Isle of Pine

This straight-forward cocktail is a little known classic Cuban cocktail named for Cuba's second largest island.

2 oz light rum

¾ oz pomegranate juice

1 oz fresh (or unsweetened) grapefruit juice

½ oz simple syrup

Shake ingredients with ice and strain into chilled martini glass.

Sunsplash

2 oz Appleton rum

2 oz pineapple juice

2 oz cranberry juice

1 oz peach schnapps

Shake with ice and serve over lots of ice in a tall glass. 

Crash

This drink was created to honor the movie "Crash" for winning the Oscar for best picture.

¼ orange, cut into 4-6 pieces

½ oz simple sugar

1 ½ oz orange-flavored vodka

¾ oz fresh lime juice

1 oz pomegranate juice

½ oz mango-flavored rum

Sprig of mint

Muddle orange and simple syrup. Add lime juice, vodka, and pomegranate juice. Shake with ice, and then pour everything into a tumbler. Float the rum and garnish with mint.

Peartini

2 oz pear flavored vodka

¼ oz Disaronno liqueur

¼ oz simple syrup

½ oz lemon juice

Shake with ice, strain into a martini glass, garnish with slice of pear.

Salty Dog

This was Hank Thomson's alternative highball on warm days.

2 oz gin or vodka

4-5 oz grapefruit juice

Lightly salt the rim of a highball glass with a coarse salt. Fill glass with ice cubes, pour in spirit and juice, and give a little stir. Some people like to lightly salt the top ice cubes. 

Glee-tini

While it is embarrassing to include this it does represent the new trends in cocktails and TV. Glee is one of the hottest shows of the season and it is "upscale" to create cocktails with fresh ingredients from your garden or the produce section. So from People magazine ...

4 slices of cucumber

1 wedge of lemon

1 ½ oz gin

¾ oz lime juice

½ oz simple syrup

Club soda

Muddle the cukes and lemon. Add the rest of the ingredients. Shake with ice; add a splash of club soda and pour into martini glass. Garnish with a cucumber wheel.

Modern Old Fashioned

Served at a restaurant in the Museum of Modern Art, this is a worthy variation on the classic.

2 oz bourbon

1 ½ oz Poire William

½ oz simple syrup

Squeeze of lemon juice

Dash of Angostura bitters

5 slices of ripe pear

4 dried cherries

Soak the cherries in some of the pear juice so they plump up. Put three on a skewer and set aside as garnish for the finished drink. Muddle the remaining cherry and four pear slices in a splash of lemon juice in a cocktail shaker. Add ice, bourbon, Poire William, simple syrup, and bitters. Shake with ice and strain into an old-fashioned glass with ice. Garnish with the skewered cherries and remaining pear slice.

Planter's Punch

Although you have probably never heard of it, is has been around for more than a century and still enjoys popularity in some circles. Incidentally, it is another of the IBA's (International Bartender Association) Official Cocktails so it could be a required during World Cocktail Competitions. This is not the "official" recipe but I like it better.

2 oz Meyer's Dark Rum

¾ oz fresh lime juice

½ oz fresh lemon juice

½ oz grenadine

¼ oz simple syrup

Dash Angostura bitters

Shake all ingredients with ice and strain into a tall glass with ice. Add a splash of soda if you like. Elaborate garnishments are appropriate - pineapple slice, orange slice, cherry - as are straws.

Stork Club Cocktail

The signature cocktail of the famous Stork Club in NYC.

1 ½ oz gin

½ oz Grand Marnier

¾ oz orange juice

¼ oz fresh lime juice

Dash of Angostura bitters

Shake with ice and strain into a martini glass. Garnish with a long orange and short lime twist.
  

Campari is an Italian aperitif. It has a bittersweet flavor and has a not-too-forceful alcohol level. The simplest drink, which hardly counts as a cocktail, is Campari, soda, and ice, in any proportion that suits your tastes, in any glass, and garnished with an orange slice. There are two classic and "sophisitcated" cocktails with a Compari base.

Americano

Movie makers would have you believe that James Bond only drank martinis - "Shaken, not stirred." - but the first drink ordered by 007 was an Americano (in Fleming's first Bond novel, Casino Royale). Use this recipe to create this century and a half old, light, bitter-sweet drink.

1 ½ oz Campari

1 ½ oz sweet vermouth

Pour over ice into an old-fashioned glass, add a splash of soda (Bond always specified Perrier), and garnish with a orange slice and/or lemon peel.

Negroni

If you want a little more "spunk" to your Americano, make this Italian cocktail.

1 ½ oz Campari

1 ½oz sweet vermouth

1 ½ oz of gin

Either shake with ice and serve straight-up in a stemmed cocktail glass or over ice in an old fashioned glass. Garnish with an orange peel. Orson Wells said of the Negroni, "The bitters (Campari) are excellent for your liver; the gin is bad for you. They balance each other."

Nueva Vida

This one looks so unusual when I saw it on the menu of the Fontana Bar at Bellagio hotel I had to try it.

2 oz pineapple juice

1 ½ oz rum

¾ oz Velvet Falernum (an alcoholic syrup with tropical fruit and spice flavors)

¾ oz amaretto

¾ oz lime juice

Freshly grated nutmeg

Pineapple spear

Mint sprig

Pour the first five ingredients into a shaker, add ice. Shake and transfer everything to a old-fashioned glass. Sprinkle the nutmeg and garnish with pineapple spear and mint.

Journalist

Eric Felten is the author of one of my favorite bar books, How's Your Drink. He also authored a column by the same name in the Wall Street Journal every Saturday which included lengthy and interesting backgrounds and stories associated with the weekly drink. He wrote his last drink article in 2009 and this was the drink featured in that article and was originally published in the great Savoy Cocktail Book (1930).

2 oz gin

½ oz dry vermouth

½ oz sweet vermouth

1 squeeze of fresh lemon juice

1 splash of orange curaçao

1 dash Angostura bitters

Shake with ice and strain into a martini glass. Garnish with a lemon twist.

The next, and final, cocktail contains sparkling wine. I erroneously refer to it as champagne but, strictly speaking, it is not. The champagne label can only be applied to sparkling wines from the Champagne region of France. Champagne just sounds classy though.

Cham-Cham

This is our traditional Christmas Eve dinner dessert cocktail. It is sometimes called the "Mandy-Has-the-Flu" cocktail. We traditionally open a bottle (or bottles) of "champagne" to accompany our Christmas Eve dinner of Chinese fare. After dinner we put ½ to 1 oz of Chamborg liqueur, a black raspberry liqueur, into our champagne flutes and fill with champagne, often several times. It is a perfectly decadent cocktail and goes down easily, perhaps too easily. This leads us to the story from whence came the alternative name for the drink. On at least two Christmas Eves, Mandy (allegedly)enjoyed too many Cham-Cham's resulting in a bad, and now infamous, "flu" the next morning, a.k.a. "The Christmas Day Flu", complete with throwing up. Barbara tended to her ailing daughter offering tea, toast, and sympathy ... that is ... until the ruse was outed.

And here's a toast to King Wus, but that's another story ...

Hey! I gotta go - it's five o'clock ... somwhere!

Swizzle Stick Collection

Jackie Kannon's Rat Fink Room NYC, Atop The Roundtable

The Americana Hotel, Miami Beach, FL

The Americana of New York

Hale Koa Hotel On the Beach at Waikiki

Hotel Condes de Barcelona, Spain

Bamboo Room at the Roney Plaza, Miami Beach

Hilton Resorts, Hawaii

Eastern Airlines

White Horse Blended Scotch Whisky

The Diplomat, East/West Inn, Hollywood-by-the-Sea/Florida

Hotel George Washington

United Airlines, Jet Mainliner

Carillon Hotel, Miami Beach

Black Caesar's Forge

Bell 's Scotch

Stolen from Krogh's, Lake Mohawk, NJ

The Beef Baron

Polaris Lounge

Stoufferi's

Maui Hilton, Hawaii

Dinkler Hotels

Mauna Kai Room, 6870 Main St., Williamsville, NY

Hotel Commodore, NYC

Senor Pico, 1966

Le Chateau

Betty's Lobo Lounge, Miami

White Horse Cellar, from the White Horse Cellar Museum Antique Collection

Eden Roc Hotel (celebrated my 15^th birthday there)

Hotel Pierre, NYC

Brown Country, Ramada Inn

Eddie Condon's, 330 E. 56 St., NYC

Calvert Extra

Newarker Restaurant, Newark, NJ

The Hotel Hershey

Wagon Wheel, Lake Tahoe, Nevada

Hotel Statler

Shady Grove Inn, Basking Ridge, NJ

The Red Slipper

Eastern Airlines

Pier 66, Ft. Lauderdale, FL

Ernest in Orange, NJ , Ernest's Casserole, Mt. Lakes, NJ

Grogshop

Red Coach Grill

Sirloin and Saddle

The Statler Hilton

The Shalimar, Commodore Perry

TWA Airlines

Seagram's Company

Copacabana, 10 E. 60^th, NYC

Caesar's, Las Vegas

Playboy Club

Seagram's Gin 2

Sandbar Cocktail Lounge, Key Biscayne, FL

Stuft' Shirt Lounge

Peppermint Lounge

The Hangar, Ramada Inn

The Sign of the Steer, The Sign of the Seas, Toronto, Canada

Pillar House

The White Turkeys

Sheraton Mt. Royal Hotel

Entre Nous, 14 E. 60^th St. NYC
House Of Chan, NYC

Sky Chef Flight Lounge

Gingerbread Man

The Tree Top Inn