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!