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".

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.

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!

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!

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.

Xeres Cocktail

Today we had a 'Xeres Cocktail' (page 191 of the Bartender's Guide).  It is a simple drink to mix;  the taste is somewhat insipid, not what I like in a cocktail. It's not one I will repeat.

The recipe:

1 dash Orange Bitters
2 oz Dry Sherry (Fairbanks Medium Dry)

Stir with ice and strain into cocktail glass.

This drink does finish the X's in our Guide!


Enjoy!

Commodore Cocktail

Tonight we tried a 'Commodore Cocktail' (page 67 of the Bartender's Guide). We even shared the evening's drink with neighbors who thought it was good, although "strong". No one ended up under the table, thank goodness.

The recipe:

Juice of 1/2 lime or 1/2 lemon (1/4 oz lemon juice)
1 teaspoon powdered sugar(2 tsps simple sugar syrup)
2 dashes Orange Bitters (Fee Bros.)
1 1/2 oz Whiskey (Old Forester)

Shake with ice and strain into cocktail glass.

It was a good drink; one we'll have again.

Cheers.

Irish Blonde and Irish Jack Rose Cocktail

Irish Jack Rose

Irish Blonde

Today being St Patrick's Day, we enjoyed 2 drinks as shown above- 'Irish Blonde' and 'Irish Jack Rose' Cocktails, neither of which were in the Bartender's Guide!

Irish Blonde

2 oz Irish Whiskey (Jameson's)
3/4 oz Orange Curaçao (Marie Brizard)
1/4 oz Sherry (Fairbank's Medium)
1 dash Orange Bitters

Stir and strain into a chilled Martini glass. I garnished with an orange slice (didn't know what "flamed orange peel" is).

Irish Jack Rose

1 oz Irish Whiskey (Jameson's)
1/2 oz Calvados (Otard)
1/2 oz Lime Juice (I only used ~2/3 the lime juice called for in the recipe)
1/2 oz Grenadine (Used 2/3 of the Grenadine, also)

Shake and strain into a chilled cocktail glass. Garnish with a lime wheel.

Both drinks were very good.

Slainte!

Trilby Cocktail

Today was a fairly comfortable day, temperatures in the 40's last night to the 70's this afternoon. We sure enjoy wearing shorts and golf shirts although it was cool in the AM.

The drink I selected today was a 'Trilby Cocktail', pretty much like a Manhattan with Orange Bitters. It was actually an excellent drink. I like Manhattans so my enjoyment of this drink was no surprise.

The recipe (page no. 174 from our Bartender's Guide):

1 1/2 oz. Kentucky Bourbon (Jim Beam White Label)
3/4 oz. Sweet Vermouth (Noilly Prat)
2 dashes Orange Bitters (Fee Bros.)

Stir with ice and strain into cocktail glass. I chose to garnish with a cherry and orange slice.

Deep Sea Cocktail

The cocktail today was a 'Deep Sea Cocktail'. It was good, just enough Absinthe to know it was there. It still is in a lower tier of favorite drinks.

The recipe (page no. 71 from my Bartender's Guide):

1 oz Dry Vermouth (Noilly Prat)
1/4 teaspoon Absinthe (La Fee)-real thing
1 dash Orange Bitters
1 oz Gin (Booth's)

Stir with ice and strain into cocktail glass. I garnished with an orange slice (I like oranges, which may explain my plentiful use of them!).

Cheers.

McClelland Cocktail

Today was the time for a 'McClelland Cocktail' (on  page 121 of the Bartender's Guide).

The recipe:

3/4 oz Triple Sec (LeRoux)
1 1/2 oz Sloe Gin (LeRoux)
1 dash Orange Bitters

Shake with ice and strain into cocktail glass.

The drink was a little too sweet for our taste in cocktails; probably needed a bit of lemon juice and maybe a gin substitute for some of the sloe gin. It had a pretty good taste but is not one I would repeat.

At least the weather was better today.

Cheers!

Highland Fling Cocktail

As you can see from the picture, tonight's choice is another Scotch-based cocktail (page 97 in the Bartender's Guide).

I thought the cocktail was good and would have another. Olga, however, doesn't care for scotch (she drank it, anyway).

I liked it!

The recipe for a 'Highland Fling Cocktail'.

3/4 oz Sweet Vermouth (Dolin)
1 1/2 oz Scotch (Dewar's)
2 dashes Orange Bitters

Stir with ice and strain into cocktail glass.  Serve with an olive.
(As you can see, I chose not to use an olive as a garnish.)

Cheers!

Hole-In-One Cocktail

Tonight I chose a 'Hole-In-One Cocktail' on page 97 of my Bartender's Guide.  With thoughts of my return to the golf course after hip surgery, this one sounded appropriate.

The recipe:

1 1/4 oz Scotch (Dewar's White Label)
3/4 oz Dry Vermouth (Noilly Prat)
1/4 teaspoon lemon juice
1 dash Orange Bitters (Fee Bros.)

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

I thought the drink was pretty good but Olga didn't care much for it. Of course I do like scotch. I would have this one again.

One note: the recipe in the guide just specified "vermouth". I researched it on the internet to try to determine whether sweet or dry was called for. I finally found one reference for "dry", which I used. Does anyone have any better info?

Salud!

Racquet Club Cocktail

My daughter gave me a couple of lovely cocktail glasses for Christmas. One of them is shown here. She also gave me a cocktail book by the owners of Commander's Palace which I will be drawing on in the future.

I selected a 'Racquet Club Cocktail' on page 145 in our 1985 Bartender's Guide for tonight.

The recipe:

1 1/2 oz Gin (Booth's)
3/4 oz Dry Vermouth (Noilly Prat)
1 dash Orange Bitters (Fee Bros.)

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

The cocktail was very good, like a Martini with a hint of orange. We would order this one at a restaurant!

Salud!

Netherland Cocktail

Two more nights until Christmas Eve. Olga and I are busy wrapping presents and getting ready to spend the next two nights with our daughter and family. I will start posting again on Saturday, Dec. 25.

Tonight I selected a 'Netherland Cocktail' on page 128 of our Bartender's Guide.

 The recipe:


1oz Brandy (E&J XO)
1 oz Triple Sec (LeRoux)
1 dash Orange Bitters (Fee Bros.)

Stir into old-fashioned glass with ice cubes.
I chose to garnish with a cherry.

The drink was interesting and drinkable but I probably won't have it again.

Cheers!