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.

Maiden's Blush Cocktail

I chose a 'Maiden's Blush Cocktail' to mix tonight.  It was a good drink enjoyed by both Olga and me.

The recipe (page 118 from the Bartender's Guide):

1/4 teaspoon Lemon Juice
1 teaspoon Triple Sec (DeKuyper)
1 teaspoon Grenadine
1 1/2 oz Gin (Booth's)

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

Salud!

Double Fault

I found a bottle of Pimm's Liqueur #1 in my collection tonight and used it for a "new" drink.  We called it a 'Double Fault' (first time we had Pimm's was at Wimbledon many years ago). It actually tasted very good; at least we liked it and it was easy to make.

The recipe:

1 1/2 oz Pimm's #1
1 oz Gin (Hayman's Old Tom)
1/2 oz Lemon Juice (or to taste)
Ginger Ale

Fill a tall glass half full of ice. Add Pimm's, Gin, and lemon juice. Top glass with ginger ale and stir.

If the drink is not new, then I offer my apologies to the inventor; you did a nice job!

Enjoy!

Huntsman Cocktail

As a big storm was making its way toward us, I mixed a 'Huntsman Cocktail' (page 100 of the Bartender's Guide). It was OK but not nearly as impressive as the storm, when it finally made its appearance. It is worth another try at some point. We have found that Myers Jamaican Rum is very tasty in drinks, adding another dimension to the flavor.

The recipe:

1 1/2 oz Vodka (Absolut)
1/2 oz Rum (Myers Jamaican)
Juice of 1/2 lime
Powdered Sugar to taste (I used simple syrup)

Shake with ice and strain into cocktail glass.s

El Presidente Cocktail No. 2

Today we tried an 'El Presidente Cocktail No. 2'.  It was a good drink; not one I'd rush out to try again, though.

The recipe (page no. 77 from the Bartender's Guide):

3/4 oz Dry Vermouth (Noilly Prat)
1 1/2 oz Rum (Light Bacardi)
1 dash bitters

Stir with ice and strain into cocktail glass.


Salud!

Chinese Cocktail

Today we had a 'Chinese Cocktail' (page no. 61 of the Bartender's Guide).


The drink was pretty good and will be on our repeat list. One change in the recipe I think would be beneficial would be to add a little lemon or lime juice to counter some of the sweetness.

The recipe:

1 tablespoon Grenadine
1 1/2 oz Rum (Myer's Jamaican)
1 dash Bitters
1 teaspoon Maraschino (Luxardo)
1 teaspoon Triple Sec (DeKuyper)

Shake with ice and strain into cocktail glass.

Cheers!

Japanese Cocktail

I picked a 'Japanese Cocktail' tonight from page 106 in the Bartender's Guide.

2 oz Brandy (E&J XO)
1 1/2 teaspoon Orgeat Syrup
1 tablespoon Lime Juice
1 dash Bitters

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

This drink was quite good, well worth a repeat.