Will Rogers Cocktail

Will Rogers Cocktail

From page 190 Mr Boston Official Bartender's Guide.

1 1/2 Oz. Gin (Plymouth Gin)
1/2 Oz. Orange Juice
1/2 Oz. Dry Vermouth (Noilly Prat)
1 dash Triple Sec (LeRoux)

Shake with ice and strain into cocktail glass.

Ran out of gin, again, and switched to Plymouth (it works well in gin and tonics).

This was a good drink, smooth and tasty, well worth worth a repeat.

Yellow Rattler Cocktail

Yellow Rattler Cocktail

From page192 Mr Boston Official Bartender's Guide

1 Oz. Gin (Haymon's Old Tom)
1/2 Oz. Orange Juice
1/2 Oz. Dry Vermouth (Noilly Prat)
1/2 Oz. Sweet Vermouth (Dolin)

Shake with ice and strain into cocktail glass. Add a cocktail onion.

No onion for garnish!

Very drinkable but not outstanding. We did enjoy the cocktail, though.

Harlem Cocktail

Harlem Cocktail

From page 96 Mr Boston Official Bartender's guide.

3/4 Oz. Pineapple Juice
1 1/2 Oz.Gin (Bombay)
1/2 Tsp. Maraschino (Luxardo)

Shake with ice and strain into cocktail glass. Decorate with two pineapple chunks.





I ran out of Old Tom gin and had to switch to Bombay.
Nevertheless, this was a very good drink. The ingredients melded together extremely well.

We liked it.

(No garnish - out of pineapple chunks)

Kentucky Cocktail

Kentucky Cocktail

From page 109, Mr Boston Official Bartender's Guide

3/4 Oz. Pineapple Juice

1 1/2 Oz. Bourbon (Evan Williams Black Label)

Shake with ice and strain into cocktail glass.

This cocktail was, unexpectedly, quite good! The juice and whiskey blended very well. It's worth a repeat somewhere down the line.

Hawaiian Cocktail

Hawaiian Cocktail  

From page 97 in Mr Boston Official Bartender's Guide

2 Oz. Gin (Haymon's Old Tom)

1 Tbsp. Pineapple Juice (1/2 Oz.)

1/2 Oz. Triple Sec (leRoux)

Shake with ice and strain into cocktail glass.

A pretty good drink. The pineapple juice softened the gin taste but didn't overpower the taste. We both enjoyed the cocktail.

Black Devil Cocktail

Black Devil Cocktail  

From page 40, Mr. Boston Official Bartender's Guide.

2 Oz. Rum (Bacardi Light)

1/2 Oz. Dry Vermouth (Noilly Prat)

Stir with cracked ice and strain into cocktail glass.

Add a black olive.

This was not a very tasty drink and the olive didn't taste good either! We finished the drink but it was far from one of our favorites. (I think the olives were bad!).

Silver King Cocktail

Silver King Cocktail

From page 160 of Mr. Boston Official Bartender's Guide.

1 Egg White
Juice of 1/4 lemon
1 1/2 Oz. Gin (Seagram's)
1/2 Tsp. Powdered Sugar
2 Dashes Orange Bitters

Shake with ice and strain into cocktail glass.

Not one of our favorite cocktails. It presented an un-memorable drinking experience, very little taste other than "tart".

Ulanda Cocktail

Ulanda Cocktail

(From page 176, Mr Boston's Official Bartender's Guide)

1 1/2 Oz. Gin (Seagram's)
3/4 Oz. Triple Sec (LeRoux)
1/4 Tsp. Absinthe (La Fee)

Stir with ice and strain into cocktail glass.

Although the recipe called for absinthe substitute, I used the real thing.

I have been somewhat skeptical of cocktails containing absinthe (save for Sazerac, of course, and an Obituary Cocktail) but this was actually quite good. Just enough absinthe to add a bit of flavor. A definite repeat.

Union Jack Cocktail

Union Jack Cocktail

page 176, Mr. Boston Official Bartender's Guide

3/4 Oz. Sloe Gin (leRoux)
1 1/2 Oz. Gin (Seagram's)
1/2 Tsp Grenadine (Roses)

Shake with ice and strain into cocktail glass.

Another good drink, somewhat sweet. It seems like most cocktails are pretty good these days!

I had been shying away from sloe gin but it really tasted good, added a lot of flavor.

Metropolitan Cocktail

Metropolitan Cocktail

(from page 121 in Mr Boston Official Bartender's Guide)

1 1/4 Oz. Brandy (E&J XO)
1 1/4 Oz. Sweet Vermouth (Dolin)
1/2 Tsp Sugar Syrup
1 dash Bitters (Angostura)

Stir with ice and strain into cocktail glass.

The Metropolitan was an interesting drink. The vermouth was the predominant taste which, if you like vermouth, was very drinkable. It will not become my favorite cocktail, however.

Seventh Heaven Cocktail

Seventh Heaven Cocktail

page 157, Mr. Boston Official Bartender's Guide

2 Tsps Grapefruit Juice
1 Tbsp Maraschino (Luxardo)
1 1/2 Oz. Gin (Seagram's)

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

This was a very good drink. The Maraschino added a subtle flavor while the grapefruit juice toned down the gin taste. My friend who drinks martinis would not like this one but it's worth repeating for the rest of us.

Poppy Cocktail

Poppy Cocktail

From page 138 of Mr Boston Official Bartender's Guide

3/4 Oz. Créme de Cacao - White (LeRoux)
1 1/2 Oz. Gin (Seagram's)

Shake with ice and strain into cocktail glass.

A pleasant tasting drink but somewhat sweet for my taste. I wouldn't consider this one a favorite.

Colonial Cocktail

Colonial Cocktail

(Page 67 of Mr Boston Official Bartender's Guide)

1/2 Oz. Grapefruit Juice
1 Tsp. Maraschino (Luxardo)
1 1/2 Oz. Gin (Seagram's)

Shake with ice and strain into cocktail glass.
Serve with an olive.

This was a really excellent cocktail. I actually wasn't expecting much but the flavor was really great. Just a hint of the Maraschino and the grapefruit juice softened the gin, delightfully. One of the best we've had!

Planter's Cocktail

Planter's Cocktail

(Page 137 of Mr Boston Official Bartender's Guide)

Juice of 1/4 Lemon
1/2 Tsp Powdered Sugar
1 1/2 Oz. Jamaican Rum (Myers,s)

Shake with ice and strain into cocktail glass.

A very good cocktail, much like a daiquiri, except with tastier rum. Liked it.

Miami Cocktail

Miami Cocktail

From  page 122, Mr Boston Official Bartender's Guide

1 1/2 Oz. Rum (Bacardi Light)
1/2 Oz. Créme de Menthe (LeRoux White)
1 dash Lemon Juice (I used 1/2 tsp)

Shake with  ice and strain into cocktail glass. I garnished with a small lemon wedge.

This was a surprisingly good drink. The recipe is very simple but yielded a flavorful cocktail. My wife thinks this is the grandfather of the Mojito! Which it may be. It bypasses the mint leaves and sugar, uses lemon juice instead of lime, plus rum.

Anyway, an excellent cocktail, worthy of serving at your next cocktail party. Try it. You'll be pleasantly surprised.

Nevins Cocktail

Nevins Cocktail

(page 128, Mr Boston Official Bartender's Guide)

1 1/2 Oz. Bourbon (Evan Williams Black Label)
1 1/2 Tsp, Apricot Brandy (LeRoux)
1 Tbsp Grapefruit Juice
1 1/2 Tsp. Lemon Juice

Shake with ice and strain into cocktail glass.

Another good drink, as most seem to be! My wife and I both enjoyed this cocktail. The combination of ingredients came out a winner. Definitely worth a repeat at some point.

Miami Beach Cocktail

Miami Beach Cocktail

(from page 122, Mr Boston Original Bartender's Guide)

3/4 Oz. Scotch (Dewers's)
3/4 Oz. Dry Vermouth (Noilly Prat)
3/4 Oz. Grapefruit Juice

Shake with ice and strain into cocktail glass.

A very interesting drink. The Miami Beach Cocktail is another scotch-based drink that has a remarkably smoky taste. The combination of scotch, vermouth, and grapefruit juice creates a complex taste and texture which I found very good (but I like scotch).

A surprisingly good drink.

Judge Jr. Cocktail

Judge Jr. Cocktail

(page 108 of Mr Boston Official Bartender's Guide)

3/4 Oz. Gin (Seagram's)
3/4 Oz. Rum (Bacardi Light)
Juice of 1/4 Lemon
1/2 Tsp Powdered Sugar
1/4 Tsp. Grenadine

Shake with ice and strain into cocktail glass

The Judge Jr. Cocktail was a good drink, more to our taste than the very sweet drinks we've had lately. Another cocktail along the daiquiri line. It does fall into the repeat category, though.

Havana Cocktail

Havana Cocktail

(Page 97 in Mr Boston Official Bartender's Guide)

1 1/2 Oz. Pineapple Juice
1/2 Tsp. Lemon Juice
3/4 Oz. Rum (Bacardi)

Shake with ice and strain into cocktail glass.

The Havana Cocktail tasted an awful lot like pineapple juice. We missed the taste of the liquor, which was completely hidden by the fruit juices. One comment was that this would be better as a tall drink with an umbrella and fruit garnishes! Not very complimentary.

Stay with known quantities.

El Presidente Cocktail No. 1

El Presidente Cocktail No. 1

(Page 77 in Mr Boston Official Bartender's Guide)

Juice of 1 lime (I use 1 oz.)
1 Tsp. Pineapple Juice
1 Tsp. Grenadine
1 1/2 Oz. Rum Bacardi Light)

Shake with ice and strain into cocktail glass.

Another daiquiri-like drink, except prettier. It was a light, refreshing drink but no better than the "real" thing. Actually, "bland" would be a good description vs a daiquiri.

East India cocktail No. 1

East India Cocktail No. 1

(page 76 of Mr Boston Official Bartender's Guide)

1 1/2 Oz. Brandy (E&J XO)
1/2 Tsp Pineapple Juice
1/2 Tsp. Triple Sec (LeRoux)
1 Tsp.  Rum (Myers's Dark)
1 dash Bitters

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

As you can see from the photo, I forgot the garnish!

The East India Cocktail No. 1 was a somewhat bland drink but drinkable. There was a "tingle" on the tongue, probably from the Bitters or rum, which made it somewhat pleasant, texturally. There are so many cocktails to choose from which are a lot tastier than this one, though, that I doubt I will repeat it.

Happy mixing!

Cuban Special

Cuban Special

(from page 70 of Mr Boston Official Bartender's Guide)

1 Tbsp. Pineapple Juice
Juice of 1/2 Lime (1/2 oz.)
1 Oz. Rum (Bacardi Light)
1/2 Tsp Triple Sec (LeRoux)

Shake with ice and strain into cocktail glass.
Decorate with a slice of pineapple and a cherry. I had no pineapple so all we had was a cherry.

The Cuban Special was a very good drink. The pineapple juice offered a good counterpoint to the tartness of the lime.

Definitely have this one again. And the weather was great today as well!

Cuban Cocktail No. 1

Cuban Cocktail No. 1

(page 69 of Mr Boston Official Bartender's Guide)

Juice of 1/2 Lime
1/2 Tsp Powdered Sugar
2 Oz. Rum (Bacardi light)

shake with ice and strain into cocktail glass. I garnished with a lemon slice.

Another daiquiri-like drink that was good and very easy to mix. Having experience with daiquiris, I doubled the sugar called for in the recipe so it was less tart than it would have been. The recipe differed only slightly from a classic daiquiri, though. Just stick with the real thing!

Thistle Cocktail

Thistle Cocktail

From page 172 in Mr Boston's Official Bartender's Guide

1 1/2 Oz Sweet Vermouth (Dolin)
1 1/2 Oz Scotch (Dewars's)
2 dashes Bitters (Angostura)

Stir with ice and strain into cocktail glass. I added a lemon twist just because.

Another interesting drink. It had slightly smoky taste from the scotch with sweetness added by the vermouth; quite good, actually. I would mix this one again.

Might be the fact that scotch (single malt) is my favorite drink could be influencing me, you think? Anyway, my wife liked it as well!

Tropical Cocktail

Tropical Cocktail

page 174 in Mr Boston's Official Bartender's Guide

3/4 Oz Créme de Cacao (LeRoux)
3/4 Oz Maraschino (Luxardo)
3/4 Oz Dry Vermouth (Noilly Prat)
1 dash Bitters

Stir with ice and strain into cocktail glass.

I've met very few cocktails over the past few years in my journey that I couldn't handle; this was one of them. The taste was almost pleasant (the Maraschino flavor almost saved the drink) but it was cloyingly sweet. It needed dilution with a rum/vodka/brandy and some citrus to make it palatable, at least for me. On the flip side, my wife seemed to enjoy it (at least she drank it)!

Oh, well. Tomorrow is another day.

Midnight Cocktail

Midnight Cocktail

1 Oz. Apricot Flavored Brandy (LeRoux)
1/2 Oz. Triple Sec (LeRoux)
1 Tbsp Lemon Juice

Shake with ice and strain into cocktail glass

From page 122 in Mr Boston Official Bartender's Guide

While watching US Open tennis matches, we took time off to sample a Midnight Cocktail. It was a very nice drink; we both liked it. Not too sweet or sour, it struck a good taste balance.

Worth a repeat.

Parisian Blonde Cocktail

Parisian Blonde 

From page 134 Mr. Boston Official Bartender's Guide, 1984 Edition.

3/4 Oz Light Cream

3/4 Oz Triple Sec (LeRoux)

3/4 Oz Jamaica Rum (Myers's Dark)

Shake with ice and strain into cocktail glass

Today was another really nice day; sure hope the hurricane doesn't turn this way!

I chose a Parisian Blonde for the cocktail this afternoon. I thought the dark rum would really flavor the drink but it was quite mellow and drinkable, more like I expected than some of the sweeter recipes I've tried recently. The dark rum flavor came through very slightly. It wasn't a favorite cocktail but we enjoyed it. Mix one and try it; it's worth a shot!

White Lion Cocktail

White Lion Cocktail

Juice of 1/2 lemon
1 Tsp Powdered Sugar
2 dashes bitters
1/2 Tsp Grenadine
1 1/2 Oz Rum
Shake with ice and strain into cocktail glass.

Found on page 188 of Mr.Boston Official Bartender's Guide,  50th Anniversary Edition-published 1984.

The cocktail today was a "White Lion", which was a pink color (?). It was a pretty drink and was quite refreshing when we drank it on our patio this afternoon. Just another beautiful day in South Louisiana.

It was very much like a daiquiri in taste, texture, and recipe,  but was slightly tarter. It was good but I would probably choose a daiquiri to mix just because it is marginally easier; that is unless you are partial to pink.

Salud.

Scotch Bishop Cocktail

Scotch Bishop Cocktail

1 oz Scotch (Dewer's)
1 Tbsp Orange Juice
1/2 Oz Dry Vermouth (Noilly Prat)
1/2 Tsp Triple Sec (LeRoux)
1/4 Tsp Powdered Sugar

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

(page 156 Mr Boston Official Bartender's Guide)

After trying sweet drinks for a couple of days, this one tasted like a "real" cocktail should. It had a pleasant smoky flavor that meshed well with the other ingredients. The taste was more complex than most cocktails I've tried.

Even my wife, who doesn't care for Scotch whiskey, liked it!

Definitely a keeper on the "do it again" list.

Valencia Cocktail

Valencia Cocktail

(page 177, Mr. Boston Official Bartender's Guide)

1 tbsp Orange Juice
1 1/2 oz Apricot Brandy (LeRoux)
2 dashes Orange Bitters (Fee Bros.)

Shake with ice and strain into cocktail glass.

Tonight's selection was a Valencia Cocktail, the reference being obvious of course. The drink was quite good but very sweet. I think it would be much better to replace half of the apricot brandy with just a brandy! I'll have to give that a try sometime. As I said, the drink was tasty.

Good luck.

Saronno Cocktail

Saronno Cocktail

1 oz Amaretto di Saronno

1 oz Brandy (E&J XO)

1 oz Light Cream

Shake well with cracked ice.

Stain and serve in cocktail glass

Page 154 in Mr Boston Official Bartender's Guide.

This was a dessert-type cocktail, somewhat sweet but very good. It was reminiscent of toasted almonds I used to enjoy.

I really like almonds and this drink is a great replacement for the Brandy Alexander I have on special occasions.

Try it; you'll like it!

Red Raider Cocktail

Red Raider Cocktail

(page 146 Mr. Boston Official Bartender's Guide)

1 oz Bourbon (Evan Williams Black Label)
1/2oz Triple Sec
1 oz Lemon Juice
1 dash Grenadine

Shake with ice and strain into cocktail glass.

A pretty good drink albeit a little tart. It's worth another try somewhere down the road.

Weather was also great which probably contributed to the drink tasting better than the recipe sounds!

Cointreau Cocktail

                                                                                         

Cointreau Cocktail

I  used  Trader Vic's Bartender's Guide (1972 Revised Edition) for tonight's drink.

Page 110 has this Cointreau Cocktail:

1/2 oz Cointreau
1/2 oz Gin (Seagrams)
1/2 oz light Peurto Rican rum (Bacardi)

Shake with ice cubes.  Strain into chilled cocktail glass.

This was an interesting cocktail. The Cointreau gave the drink a a complex, good taste.
Definitely worth a repeat.

Knickerbocker Cocktail

Knickerbocker Cocktail

1/4 teaspoon Sweet Vermouth (Dolin)
3/4 ounce Dry Vermouth (Noilly Prat)
1 1/2 oz Gin (Seagrams)

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

Found on page 110 of Mr. Boston Official Bartender's Guide.

This drink, as you can tell from the recipe, is a martini. I don't really care much for them but this one was better than most I've had. Probably not a repeat, though.

Oh, well.

Jockey Club Cocktail

Jockey Club Cocktail

1 dash Bitters
1/4 teaspoon Créme de Cacao (white)
Juice of 1/4 Lemon
1 1/2oz Gin
Shake with ice and strain into cocktail glass.

Page 107 Mr Boston Official Bartender's Guide

We're back! After a 2+ year absence we are resuming our cocktail odyssey. The first attempt was a "Jockey Club" cocktail.

It was a good drink. The lemon juice and Cacao smoothed the gin which resulted in a tasty drink. I would have it again.

Hey, I've missed this! Skoal.