Rye Whiskey Cocktail

Today was another lovely day here in Zachary with cocktails again enjoyed on our patio while awaiting the arrival of a visiting niece on her way to visit parents in Georgia.

The cocktail of the day was a 'Rye Whiskey Cocktail', on page no. 152 of Mr. Boston Official Bartender's Guide, publ. 1985. Olga and I both enjoyed the drink very much (as seems the usual case). It definitely is a cocktail designed to be gently sipped, rather than gulped!




The recipe:

1 Dash Bitters (Angostura)
1 tsp Powdered Sugar
2 oz Rye Whiskey (Old Overholt)

Shake with ice and strain into cocktail glass. Serve with a cherry. I also garnished with an orange slice.

Star Cocktail

Today we chose a 'Star Cocktail' to enjoy. Since the weather was very nice ... short sleeve and shorts nice ... we even enjoyed it on the patio.

The drink was very good, a tasty blend of sweet and tart, well worth a repeat.

The recipe (page 164 from Mr. Boston Official Bartender's Guide):

1 oz Apple Brandy (Laird's)
1 oz Sweet Vermouth (Noilly Prat)
1 Dash Bitters (Angostura)

Stir with ice and strain into cocktail glass. Add a twist of lemon peel.

Perfect Cocktail

On this date (December 18th ... I was late posting the description), I mixed a 'Perfect Cocktail' from page no. 135 in Mr. Boston's Bartender's Guide. The drink was far better than the Homestead Cocktail we had earlier which contained a lot of Sweet Vermouth. This cocktail contained smaller amounts of Sweet and Dry Vermouths. I garnished with an olive stuffed with anchovy.

The recipe:

1 1/2 tsp Dry Vermouth (Noilly Prat)
1 1/2 tsp Sweet Vermouth (Noilly Prat)
1 1/2 oz Gin (Seagram's Extra Dry)
1 Dash Bitters

The drink was fairly enjoyable, better suited to my taste than a very dry classic martini. Try it! The Christmas glasses helped also.

Salut!

Homestead Cocktail

On this day, we had a 'Homestead Cocktail', on page 98 in Mr. Boston's Bartender's Guide.

The recipe:

3/4 oz Sweet Vermouth (Noilly Prat)
1 1/2 Gin (Seagram's Extra Dry)

Stir with ice and strain into cocktail glass. Serve with a slice of orange.

Just when I thought all cocktails were tasting (disturbingly) good, I found one that I do not care for. To me, the vermouth was just overpoweringly sweet and cloying. Oh well... . And I used the Christmas glasses.

Leave-It-To-Me Cocktail No. 2

Today I selected a 'Leave-It-To-Me Cocktail No.2' for our drink. It turned out to be another very tasty drink. Since I had no raspberry syrup, I used Chambord Raspberry liqueur, which may have enhanced the taste somewhat! Anyway, we liked it.

The recipe (page 113 from Mr. Boston's Bartender's Guide, publ. 1985):

1 tsp Raspberry Syrup (Chambord Liqueur)
1 tsp Lemon Juice
1/4 tsp Maraschino (Luxardo)
1 1/2 oz Gin (Seagram's Extra Dry)

Stir with ice and strain into cocktail glass.
Actually, I used a shaker since the drink contained lemon juice.
Garnish with cherry and an orange section.

Vampire's Kiss Cocktail

Today we shared a special drink with our neighbors, a 'Vampire's Kiss  Cocktail'. I departed from our standard Mr. Boston's Bartender's Guide for another reference, the Obituary Cocktail, the Great Saloons of New Orleans, a book by Kerri McCaffety just recently republished. The cocktail, according to the book, is from 'The Fatted Calf', a New Orleans bar sporting an upstairs room decorated in gothic. Anyway, I recommend the book and find it (and the drinks therein) very interesting.

The recipe (from page 105):

1 oz Vodka (Absolute)
1/2 oz Raspberry Liqueur (Chambord)
1/2 oz Cranberry Juice
Splash of Grenadine

Shake with ice and strain into a martini glass. I garnished with a cherry and an orange slice.

The four of us agreed that the drink was excellent and well worth having again, an excellent holiday drink.

Sante!

Fairy Belle Cocktail

Today, December 6th, we chose a 'Fairy Belle Cocktail' from Mr. Boston's Bartender's Guide. It was another very attractive drink as most containing Grenadine are, especially enhanced by our Christmas cocktail glasses, a gift from neighborhood friends last year, who also enjoy the occasional cocktail.

This is the first cocktail I have mixed since August, being on a rigorous diet, which is mostly over now!

It is a very good drink, maybe made better from abstinence. I omitted the egg white from the recipe. For my taste they do not add much.

The recipe (page 79):

1 Egg White (left out)
1 tsp Grenadine
3/4 oz Apricot Brandy (LeRoux)

                                              1 1/2 oz Gin (Seagram's Extra Dry)

Shake with ice and strain into a cocktail glass. I garnished with an orange slice.

Daiquiri Cocktail

We enjoyed a 'Daiquiri Cocktail' tonight - found on page 71 of The Bartender's Guide. It has become one of our favorite cocktails. We've also discovered that bartenders seem to have no idea how to make one. I also found that using 1 oz each of light and amber Bacardi make it tastier. Good luck ordering it!

For one drink:

Juice of 1 Lime (around 1 1/2 to 2 oz)
1 teaspoon Powdered Sugar (I use 2 tsps)
1 1/2 oz Rum (I use 2 oz of mixed Bacardi's)

Muddle the sugar in the lime juice to dissolve it before adding the rum. Shake with ice and strain into cocktail glass. Garnish with citrus peel or fruit if desired.

Santiago Cocktail

Such a pretty drink, this  'Santiago Cocktail'  from page 154 of The Bartender's Guide. It was also a pretty good drink. I'd have another.

To mix one drink:

1/2 teaspoon Powdered Sugar
1/4 teaspoon Grenadine
Juice of 1 Lime
1 1/2 oz Rum (Bacardi Amber)

Shake with ice and strain into cocktail glass. Garnish with an orange.

Ole!

Melon Cocktail

Rain, rain all day.  We enjoyed our 'Melon Cocktail' inside to stay dry.  The recipe is on page 121 of  The Bartender's Guide. It was a pretty good drink.

For one drink:

2 oz Gin (Seagram's Extra Dry)
1/4 teaspoon lemon juice
1/4 teaspoon Maraschino (Luxardo)

Shake with ice and strain into cocktail glass.
Serve with a cherry (and an orange section, if you want).

Enjoy!

Cornell Cocktail

A 'Cornell Cocktail' on page 67 of the Bartender's Guide was enjoyable and refreshing.

The recipe:

1/2 teaspoon lemon juice
1 teaspoon Maraschino (Luxardo)
1 egg white (I left this out)
1 1/2 oz Gin (Seagram's Extra Dry)

Shake with ice and strain into cocktail glass. I garnished with an orange slice.

Enjoy!

Clover Club Cocktail

A very nice drink - this 'Clover Club Cocktail'
which is on page 65 of the Bartender's Guide. This one is worth a redo.

The recipe for one drink:

Juice of 1/2 lemon (about 1 oz)
2 teaspoons Grenadine
1 egg white (I left it out)
1 1/2 oz Gin (Seagram's Golden Gin)

Shake with ice and strain into cocktail glass. I garnished with an orange slice.

Clover Leaf Cocktail

This drink is from page 65 in Mr. Boston's Bartender's Guide  - a 'Clover Leaf Cocktail'.  The drink was OK but I didn't care for the egg white. It could be left out.



Juice of 1 lime
2 teaspoons Grenadine
1 egg white
1 1/2 oz Gin (Seagram's Extra Dry)

Shake with ice and strain into cocktail glass.
Serve with mint leaf on top.

Salud!

Canadian Cocktail

On this date, we enjoyed a 'Canadian Cocktail', which was a tasty drink, if you like whiskey as I do.  Worth a repeat.

The recipe per drink (from page 55 of Mr. Boston's Official Bartender's Guide from 1985):

1 1/2  oz Canadian Whiskey (I used Crown Royal)
1 dash Bitters
1 1/2 tsps Triple Sec (LeRoux)
1 tsp Powdered Sugar

Shake with ice and strain into cocktail glass. I garnished with an orange slice.

Bennett Cocktail

Today I selected a 'Bennett Cocktail'. It was a very good drink (as most of them seem to be these days!). It was definitely worth repeating. I can say that very positively since I went ahead and mixed another right after I finished the first one. I must admit, though, that Olga wasn't quite as enamored as I, but she did think it was OK.

The recipe (page 38 of the Bartender's Guide):

Juice of 1/2 lime (I used 1/2 oz)
1 1/2 oz Gin (Seagram's Extra Dry)
1/2 teaspoon powdered sugar (1 tsp simple sugar)
2 dashes Orange Bitters


Shake with ice and strain into cocktail glass. I garnished with an orange slice.

Cheers!

Beachcomber

Today we had a 'Beachcomber' cocktail. It was tasty and worth a repeat. We enjoyed it on the patio between showers.

The recipe (page 37 in the Bartender's Guide):

1 1/2 oz Rum (Bacardi Gold)
1/2 oz lime juice
1/2 oz Triple Sec (DeKuyper)
1 dash Maraschino (Luxardo)

Shake with cracked ice and strain into cocktail glass rimmed with lime juice and sugar.

Artillery Cocktail

Today I chose an 'Artillery Cocktail' from page 35 in the Bartender's Guide. Neither the recipe nor the name were very exciting but the drink was excellent! I recommend it highly.

The recipe:

1 1/2 oz Gin (Seagram's Extra Dry)
1 1/2 teaspoons Sweet Vermouth (Noilly Prat)
2 dashes Bitters

Stir with ice and strain into cocktail glass.

Cheers!

Alcapulco Cocktail

A really good drink tonight - an 'Acapulco Cocktail' (page 27 in the Bartender's Guide).

 It was very tasty. I also chose to serve it straight up in a cocktail glass rather than an old-fashioned glass over ice cubes. I would repeat this drink!

The recipe:

1 1/2 oz Rum (Bacardi Gold)
1 tablespoon lime juice
1 1/2 oz Triple Sec (LeRoux)
1 teaspoon sugar (2 tsp simple sugar)
1 egg white

Combine and shake all ingredients with ice and strain into old-fashioned glass over ice cubes.

Add a sprig of mint. I also added an orange twist.

(I left out the egg white and used a cocktail glass instead of the old-fashioned glass)

Salud!

Absinthe Cocktail

Tonight we had an 'Absinthe Cocktail'  (page 27 of the Bartender's Guide).  It tasted like Absinthe (surprise!) diluted by the Orange Bitters and Anisette.

A nice, enjoyable drink for a summer afternoon.

1 1/2 oz Absinthe Substitute (Pernod)
2 tablespoons water
1 1/2 teaspoon Anisette (LeRoux)
1 dash Orange Bitters

Shake with ice and strain into cocktail glass. I chose to garnish with an orange slice.

Cheers!

Abbey Cocktail

Today we had an 'Abbey Cocktail' (on page 27 of our Bartender's Guide).

Both Olga & I enjoyed this one.  The orange flavor was quite good without losing the gin flavor.

The recipe:

1 1/2 oz Gin (Seagram's Extra Dry)
juice of 1/4 orange
1 dash of Orange Bitters

Shake with ice and strain into cocktail glass.
Add a maraschino cherry. I also garnished with an orange twist.

Enjoy!

Sazarac Cocktail

A revisit to the Sazarac cocktail.  A friend requested Sazerac. We did have one on Feb 10, 2011 at Juban's Restaurant in Baton Rouge. It was good there, but it was served on ice, which is a no-no according to most books!

This was an excellent drink, at least to me, consisting of several complex flavors - anise, the rye whiskey, bitters - they all were distinguishable and also blended well.



Recipe  is courtesy of Kevin Lacassin at NolaFoodie.com

2 oz Rye Whiskey
1/2 oz Simple Syrup
5 dashes Peychaud's Bitters
2 dashes Angostura Bitters
1/4 oz Pernod
1 lemon twist

Chill a rocks glass by filling with ice and water.
In a cocktail shaker filled 3/4 with ice, add rye whiskey, simple syrup, Peychaud's Bitters and Angostura Bitters.
Using a bar spoon, stir until the shaker is ice-cold and frost has formed on the outside.  (do not shake a Sazerac).
Empty the ice and water from the rocks glass, and pour in a bit of Pernod and toss the glass (or roll it) to coat the entire inside.
Pour out any excess.
Strain your cocktail from the shaker into the Pernod lined glass.
Twist a lemon peel over the glass, rim the glass, and then drop it in.
                                                                          

Sensation Cocktail

After a two week vacation in Florida, I selected a 'Sensation Cocktail' (page 157 in the Bartender's Guide) as a "welcome home" drink.

It was refreshing, a nice break from my gin & tonics, but overall, not one of our favorites.

The recipe:

Juice of 1/2 lemon
1 1/2 oz Gin (Seagrams Extra Dry)
1 teaspoon Maraschino (Luxardo)

Shake with ice and strain into cocktail glass.
Add two sprigs of fresh mint.

Enjoy!

Hasty Cocktail

The cocktail of the day was ... a 'Hasty Cocktail'  (on page 96 of the bartender's guide).  It is an interesting combination of Absinthe with vermouth and gin, quite good and worth repeating.

3/4 oz Dry Vermouth Noilly Prat)
1 1/2 oz Gin (Booth's)
1/4 teaspoon Pernod
1 teaspoon Grenadine

Stir with ice and strain into cocktail glass. I garnished with an orange slice.

Enjoy!

Dixie Cocktail

The 'Dixie Cocktail' was on page 74 of the Bartender's Guide.  Again, nothing special - not one of our favorites - but all right.

The recipe:

Juice of 1/4 orange
1 tablespoon Absinthe (La Fee)
1/2 oz Dry Vermouth (Noilly Prat)
1 oz Gin (Booth's)

Shake with ice and strain into cocktail glass.

Cheers!

Cooperstown Cocktail

Today we chose a 'Cooperstown Cocktail'. It was a pretty good drink although the mint would have had a greater impact had it been muddled. Overall it was a cocktail worth repeating.

The recipe (page no. 67 from the Bartender's Guide):

1/2 oz. Dry Vermouth (Noilly Prat)

1/2 oz. Sweet Vermouth (Noilly Prat)

1 oz. Gin (Booth's)

Shake with ice and strain into cocktail glass. Add a sprig of mint.

Fallen Angel Cocktail

This cocktail, 'Fallen Angel Cocktail' was an OK drink for us.

Nothing special - but OK. Probably won't repeat.

The recipe (page 79 of the Bartender's Guide): 

Juice of 1 lime or 1/2 lemon

1 1/2 oz Gin (Booth's)

1 dash Bitters

1/2 teaspoon White Créme de Menthe (LeRoux)

Shake with ice and strain into cocktail glass.

Serve with a cherry.

Cheers!

H.P.W. Cocktail

Continental Cocktail

Today we had a 'Continental Cocktail' (page no. 67 of the Bartender's Guide). It was a beautiful drink but not quite as exciting taste-wise. It was a "summery" drink, however, to match the lovely weather we're having (if you don't count the flooding along the Mississippi). The cocktail was a little heavy with mint and lemon flavors.

The recipe:

1 3/4 oz Rum (Bacardi Gold)
1 tablespoon Lime Juice
1 1/2 teaspoons Green Créme de Menthe (LeRoux)
1/2 teaspoon Powdered Sugar

Shake with ice and strain into cocktail glass. Add a twist of lemon peel.

Enjoy!

Sir Walter Cocktail

Today's drink was a 'Sir Walter Cocktail'.  It was very good, reminiscent of a Rose Cocktail from a couple of days ago but with different ingredients. Definitely worth having again. The red drinks make for beautiful cocktails.

The recipe (page no. 160 in the Bartender's Guide):

3/4 oz Rum (Bacardi Gold)
3/4 oz Brandy (E&J XO)
1 teaspoon Grenadine
1 teaspoon Triple Sec (DeKuyper)
1 teaspoon lemon juice

Shake with ice and strain into cocktail glass. Garnish with an orange slice.



Salud!

Peggy Cocktail

Today we had a 'Peggy Cocktail' (page 135 of the Bartender's Guide). As with any drink with Absinthe (or its substitute), that taste is usually prominent. I like it, so this drink was good, although not as good as the Rose Cocktail (English Version) from yesterday.

The recipe:

3/4 oz Dry Vermouth (Noilly Prat)
1 1/2 oz Gin (Booth's)
1/4 teaspoon Absinthe Substitute (Pernod)
1/4 teaspoon Dubonnet

Stir with ice and strain into cocktail glass. I garnished with an orange slice.

Cheers!

Rose Cocktail (English)

The drink of the day was a 'Rose Cocktail (English)'. It was one of our all time favorites. The taste was a nice balance of sweet, lemon, and alcohol without any one flavor dominating. This one I have to remember.

The recipe  (page 149 of the Bartender's Guide):

1/2 oz Apricot Brandy (LeRoux)
1/2 oz Dry Vermouth (noilly Prat)
1 oz Gin (Booth's)
1/2 teaspoon Lemon Juice
1 teaspoon Grenadine

Moisten rim of cocktail glass with lemon juice (I moistened half of the rim) and dip into powdered sugar. Shake ingredients with ice and strain into cocktail glass. Garnish with an orange slice.

It's also a beautiful drink!

Cheers!

Poker Cocktail

Today we had a 'Poker Cocktail'.  It is is a rum manhattan-type drink.  I took the advice of a fellow blogger and used a dark rum to mix the drink. As a matter of fact, I mixed one cocktail with Myers Rum and one with Bacardi Gold. They were both good although the Myers had a taste with more body. We enjoyed both of them.

The recipe (page 138 from the Bartender's Guide):

1 1/2 oz Sweet Vermouth (Noilly Prat)
1 1/2 oz Rum (Myers and Bacardi Gold)

Stir with ice and stain into cocktail glass. I garnished with an orange slice.

Salud!

Affinity Cocktail

I didn't expect much from this cocktail but it was amazingly good.
The 'Affinity Cocktail" an interesting mix of ingredients, and the orange flavor was there. This one is on our repeat list.

The recipe (page no.28 from Mr. Boston Bartender's Guide):

1 oz Dry Vermouth (Noilly Prat)
1 oz Sweet Vermouth (Noilly Prat)
1 oz Scotch (Dewar's White Label)
3 dashes Oranges Bitters

Stir with ice and strain into cocktail glass. I garnished with an orange slice.

Cheers!

Opal Cocktail

This drink even had an opal color. The drink of the day was an'Opal Cocktail'. It was a good drink, light and refreshing, worth having again.

The recipe (page no. 131 from the Bartender's Guide):

1 oz Gin (Booth's)
1/2 oz Triple Sec (DeKuyper)
1 tablespoon Orange Juice
1/4 teaspoon powdered sugar

Shake with ice and strain into cocktail glass. Garnished with an orange slice.


Cheers from Louisiana!

Little Devil Cocktail

Today we selected a 'Little Devil Cocktail' to try.


The drink was just so-so, not one of our favorites, even though I used a dark rum. Oh, well ... .

The recipe (page no. 115):

Juice of 1/4 lemon
1 1/2 tsp Triple Sec (DeKuyper)
3/4 oz Rum (Bacardi Gold)
3/4 oz Gin (Booth's)

Shake with ice and strain into cocktail glass. I garnished with a slice of orange.

Salud!

Olympic Cocktail

Sunday night on the patio, and enjoying an 'Olympic Cocktail'. It was very good, tasty, with more flavor than expected from looking at the ingredients.

The recipe (page no. 131 from the Bartender's Guide):

3/4 oz Orange Juice
3/4 oz Triple Sec (DeKuyper)
3/4 oz Brandy (E&J XO)

Shake with ice and strain into cocktail glass. I garnished with an orange slice.

Cheers!

Little Princess Cocktail

Today's drink was a  'Little Princess Cocktail'.  It  a nice drink. I took advantage of the advice offered by the gentleman referenced yesterday and used a dark rum, which has more flavor than light rum. The cocktail was quite tasty.

The recipe (page no. 115 from the Mr. Boston Bartender's Guide):

1 1/2 oz Sweet Vermouth (Noilly Prat)
1 1/2 oz Rum (Bacardi Gold)

Stir with ice and strain into cocktail glass. I garnished with an orange slice.



Enjoy!

Fine and Dandy Cocktail

This 'Fine and Dandy Cocktail' was a good one.  I mixed it with two different brands of Gin (Hayman's Old Tom and Booth's.  Both were good although Olga liked the Old Tom better. It seemed to have a somewhat milder taste, which was quite pleasant.

The recipe (page 80 of the Mr. Boston's Bartender's Guide:


Juice of 1/4 lemon
1/2 oz Triple Sec (DeKuyper)
1 1/2 oz Gin (Booth's and Hayman's Old Tom)
1 dash Bitters

Shake with ice and strain into cocktail glass.
Serve with a cherry (I also added an orange slice).

Cheers!

Palmetto Cocktail - revisited

A fellow mixologist suggested we try this cocktail - a 'Palmetto Cocktail', with a dark rum. 
Last night we used a light rum and Underhill-Lounge was correct - the darker rum adds a  smoothness to the taste. 

The recipe (page no. 133 in the Bartender's Guide):

1 1/2 oz Rum (Bacardi Select)
1 1/2 oz Dry Vermouth (Noilly Prat)
2 dashes bitters

Stir with ice and strain into cocktail glass.


We mixed the second cocktail with Myers Jamaican Rum. It was tastier than the Porto Rican Bacardi!

And it was another beautiful day in South Louisiana.

                                                             

Chocolate Soldier Cocktail

Today we had a 'Chocolate Soldier Cocktail'.  I don't know where the name came from but nothing about the drink evoked anything of chocolate to us. It was interesting for a one-time drink, but I don't think I will make it again.

Beautiful weather, again - of course (or at the course)!

The  recipe (page no. 62 of the Bartender's guide):

Juice of 1/2 lime
3/4 oz Dubonnet
1 1/2 oz Gin (Booth's)

Shake with ice and strian into cocktail glass. I garnished with orange and pineapple.

Cheers!

Maxim Cocktail

Today I mixed a 'Maxim Cocktail'.
As drinks go, it was not a bad drink, but not the best, either. We've had much better.


The recipe (page no. 120 in the Bartender's Guide):

1 1/2 oz Gin (Booth's)
1 oz Dry Vermouth (Noilly Prat)
1 dash White Créme de Cacao)LeRoux)

Shake with ice and strain into cocktail glass. I garnished with a slice of orange and a piece of fresh pineapple. That part was very good.

Salud!

Palmetto Cocktail

Today, April 17th, I chose a 'Palmetto Cocktail' to mix for our afternoon enjoyment. Although we enjoyed the drink, neither Olga nor I could recommend it. It was a "smooth" drink, not as raw as the whiskey-based cocktail last night, but the bitters lent a rather unpleasant taste.


The recipe (page no. 133from the Bartender's Guide):

1 1/2 oz Rum (Bacardi Light)
1 1/2 oz Dry Vermouth (Noilly Prat)
2 dashes Bitters

Stir with ice and strain into cocktail glass.

At least Olga got a good photo!

Cheers!

Palmer Cocktail

Today I selected a whiskey-based drink, a 'Palmer Cocktail'.  It was a pretty good drink - if you like the taste of whiskey, which I do. We enjoyed it outside on our patio, again, as the weather was almost perfect. Olga didn't care for it very much; I guess she doesn't like whiskey!

The recipe (page no. 133 from the Bartender's Guide):

2 oz Whiskey (Old Forester)
1 dash Bitters
1/2 teaspoon lemon juice

Stir with ice and strain in cocktail glass. (I used a shaker since the drink contained lemon juice.)

Enjoy!

Emerald isle Cocktail

Today I chose an 'Emerald isle Cocktail' to mix. I didn't care much for the drink - maybe a little less Créme de Menthe would have made it better - but Olga liked it. It was not one of our favorites and will not be repeated.

The recipe (page no. 97 from the Bartender's Guide):

2 oz Gin (Booth's)
1 teaspoon Green Créme de Menthe(LeRoux)
3 dashes Bitters (a dash is 1/6 of a tsp per the guide)

Stir with ice and strain into cocktail glass.

Despite high winds and threats of storms in our area for most of the day, we did manage to escape the bad weather. As you can see from the photo, it was pretty nice this afternoon. And even a less-than-sterling cocktail had little effect on our enjoyment.


Cheers!

Brandy Gump Cocktail

The cocktail of the day is a Brandy Gump Cocktail'. It was a very good choice and very tasty. It makes the cut for a redo cocktail!

The recipe (page no. 49 of the Bartender's Guide):

1 1/2 oz Brandy (E&J XO)
Juice of 1/2 Lemon
1/2 teaspoon Grenadine

Shake with ice and strain into cocktail glass. I garnished with an orange slice (it was good also).

Green Opal Cocktail

For those of us who enjoy a taste of liquorice once in a while, as I do, here is another Absinthe Substitute cocktail, a 'Green Opal Cocktail'.

The recipe (page 95 of the Bartender's Guide).

1/2 oz Gin (Booth's)
1/2 oz Anisette (LeRoux)
1 oz Absinthe Substitute (Pernod)

Shake with ice and strain into cocktail glass.

I enjoy Pernod or Absinthe just mixed with water so this cocktail was good, per my taste. Actually better than the water mix.

Cheers!

Rattlesnake Cocktail

Today we mixed another outstanding cocktail - a 'Rattlesnake Cocktail'. The taste belied the name, fortunately.

The recipe (page 145 of the Bartender's Guide):

1 1/2 oz Whiskey (Old Forester Bourbon)
1 Egg White (I left this out!)
1 teaspoon Lemon Juice
1/2 teaspoon Powdered Sugar (I used 1 tsp of sugar syrup)
1/4 teaspoon Absinthe Substitute (Pernod)

Shake with ice and strain into cocktail glass. I garnished with an orange slice.

This was about the best whiskey cocktail we've had. The weather has also been outstanding. Everything is better in weather like this!

Salud!

Presto Cocktail

Tonight we chose to mix a 'Presto Cocktail' (page 141 of the Bartender's Guide).  It was a very good drink, better than the one we had last night. A definite redo!

The recipe:

1 tablespoon Orange juice
1/2 oz Sweet Vermouth (Noilly Prat)
1 1/2 oz Brandy (E&J XO)
1/4 teaspoon Absinthe Substitute (Pernod)


Shake with ice and strain into cocktail glass. I garnished with an orange slice.

Modern Cocktail

The choice today was a 'Modern Cocktail' (page 124 of the Bartender's Guide).  It was an interesting mix of liquors and did taste quite good.  Olga did not like it as much as I did, however. I would definitely have another.

The recipe:


1 1'2 oz Scotch (Dewar's White Label)
1/2 teaspoon Lemon Juice
1/4 teaspoon Absinthe Substitute (Pernod)
1/2 teaspoon Jamaica Rum (Myer's)
1 dash Orange Bitters

Shake with ice and strain into cocktail glass. Serve with a cherry.

Cheers.

Golf Cocktail

Tonight we had a 'Golf Cocktail' at our Club restaurant. It was mixed at the restaurant so I don't know the brands of liquor used but the drink was quite good, even Olga liked it.

The recipe (page no. 92 from the Bartender's Guide):

1 1/2 oz Gin
3/4 oz dry Vermouth
2 dashes Bitters

Stir with ce and strain into cocktail glass.