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!).

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.

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!

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.

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.

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!

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.

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!

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!

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!

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.

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!