Frozen Margarita

3 oz Tequila
4 oz Ice
1 wdg Lime
Instructions

Fill highball glass with ice, then add ice and ingredients to blender and blend until smooth. Refill glass and garnish.

Notes

An actual delicious drink, unrelated to awful fake limeade drinks from the bar's smoothie machine.

Frozen Margarita
2006, public domain, Jon Sullivan
YieldsDrink
Year
1934
Authenticity
Unknown
Creator
"Willie," Mexico City, disputed. Frozen version unknown
Source reference

http://en.wikipedia.org/wiki/Margarita, Gary Regan, The Joy of Mixology

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Similar cocktails
  • Harpo's Special — Light rum, Curaçao, Bitters, Lime juice, Simple syrup, Lime
  • St. John's Santa Fe — Blanco tequila, Añejo tequila, Lime juice, Agave syrup, Cucumber, Cilantro, Green Tabasco
  • Grapefruit Blossom — Light rum, Maraschino Liqueur, Grapefruit juice
  • Penicillina — Tequila, Mezcal, Lime juice, Agave syrup, Ginger
  • Melba Cocktail — Light rum, Swedish Punsch, Absinthe, Lime juice, Grenadine

Frozen Daiquiri

2 oz Light rum
1 1⁄2 oz Lime juice
3⁄4 oz Simple syrup
4 oz Ice (to fill glass)
1 wdg Lime (garnish)
Instructions

Fill highball glass with ice, then add ice and ingredients to blender and blend until smooth. Refill glass and garnish

Notes

An actual delicious drink, unrelated to awful fake limeade drinks from the bar's smoothie machine.

YieldsDrink
Authenticity
Unknown
Source reference

Gary Regan, The Joy of Mixology

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Not yet rated
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Similar cocktails

French 75

2 oz Gin (or cognac)
3 oz Sparkling white wine (Brut, chilled)
1 twst Lemon zest
Instructions

Shake all but wine, strain into ice-filled highball glass, top with chilled wine.

Notes

Also very good with cognac. Said to have the power of a 75mm howitzer.

YieldsDrink
Year
1915
Authenticity
Authentic recipe
Creator
Harry MacElhone, Harry's New York Bar, Paris.
Quickstart
Curator rating
Not yet rated
Average rating
4 stars
(54 ratings)
From other users
  • SEE ALSO: French 77 // Elder Fashion Royale // Brass Flower
  • 20200101 Pierre Ferrand 1840 5, 5 20200104 Whitley Neill Gin — ★★★★★
  • Quite light and refreshing — ★★★★
  • Definitely prefer with cognac
  • I had my first on of these during Brunch at Arnaud's in New Orleans
  • A refreshing and solid, if unchallenging, classic.
  • Works well with Prosecco but is obviously a bit sweeter — ★★★★★
  • These can really sneak up on you.
  • Delicous, festive cocktail. A great cocktail that appeals to a wide variety of drinkers, from wine lovers to craft cocktail geeks. Add more simple syrup and it serves as a good alternative to so-called girlie drinks. — ★★★★★
Similar cocktails

For brunch survival purposes I go with 1 oz gin instead of 2. Also I go more toward cava or prosecco. I haven't taken up Todd Maul's suggestion that this apéro requires cognac rather than gin - with the lemon/bubbly combo I'd think that gin would be a no-brainer.


Dan commented on 6/02/2011:

I prefer this with cognac. It is a very good, classic cocktail. The Elderflower version (French 77) is a nice variation, particularly if you haven't been overexposed to St Germain.


I've always been told that if it's gin, it's an English 75, and that Cognac is the way to go here.


Dan commented on 6/03/2011:

Interesting. Among my friends, I call the Cognac version a French French 75. I made these for a friend's 50's birthday party, which was catered. Big hit. It is one of those cocktails that appeals to a wide variety of imbibers.


Christopher James at the Ryland Inn in Jersey makes a version with Art in the Age's SAGE:

1.5 oz SAGE
0.75 oz lemon juice
0.75 oz 2:1 simple syrup
2.0 oz brut champagne
Toasted rosemary garnish

Served in a Champagne flute.


For a fun variation, try using an Earl Grey Tea Syrup


We've always made this with gin. Tried a nice cognac tonight and decide both are 5s!


Dark 'n Stormy

1 wdg Lime (squeeze and drop)
Instructions

Build, rocks, highball, squeeze lime and drop into glass.

Notes

Dark 'n' Stormy® is a registered trademark of Goslings Export Limited.

History

People have enjoyed dark rum and ginger beer for hundreds of years, but in 1988, Gosling's Rum trademarked a name for the combination, and it caught on. Gosling's recommends only 1.5oz of rum and 4-5oz of ginger beer, presumably for sobriety / legal reasons. If made with another brand of rum, KC user inuakena points out that the drink should properly be called a Rum Mule to avoid infringing Gosling's trademark.

Dark 'n' Stormy
©2006 Mad City Bastard, Wikipedia
YieldsDrink
Year
1900
Authenticity
Altered recipe
Creator
19th Century inhabitants of the Caribbean
Curator rating
Not yet rated
Average rating
3.5 stars
(30 ratings)
From other users
  • MUST TRY
  • Using Cruzan Blackstrap, I liked Goslings GB a lot, 4 oz of Maine Root GB was also good, 3 oz Reeds GB got the bronze and needed some extra lime.
Similar cocktails

Cosmopolitan

1 1⁄2 oz Lemon vodka
1⁄2 oz Lime juice
1 wdg Lime
Instructions

Shake, strain, straight up, cocktail glass. Garnish

History

Another version uses much more cranberry juice - 2:3/4:3/4:1-1/2

YieldsDrink
Year
1970
Authenticity
Unknown
Creator
Disputed
Quickstart
Curator rating
Not yet rated
Average rating
4 stars
(13 ratings)
From other users
  • Nice balance when make with Toby Cecchini's recipe: https://punchdrink.com/recipes/cosmopolitan/ — ★★★★
  • This recipe is very far from what's published by IBA.
Similar cocktails
  • Pink Cougar — Citrus vodka, Limoncello, Triple sec, Lemon juice, Cranberry juice, Grenadine

Would use 1/2 oz of pure cranberry juice (like from Lakewood), for bitterness and red color, NOT the cranberry juice COCKTAIL from Ocean Spray et al. (Cranberry juice cocktail is mostly apple juice.)


The Cosmo was balanced around cranberry cocktail. I think pure cranberry juice is a good addition (and an excellent ingredient in its own right), but a vodka daisy bittered with cranberry is a different drink.


Tried with: 1 3/4 oz Lemon infused gin+ Fat 3/4 oz organic Cranberry juice ( unsweetened)+ Fat 3/4oz Lime juice+ 2/3 oz grand marnier+ 1/5 agave.

Good enough to make again.


Dale Degroff version: 1½ ounces citron vodka, ½ ounce Cointreau, ¼ ounce fresh lime juice, 1 ounce cranberry juice, Flamed orange peel, for garnish.


Champagne Cocktail

5 1⁄2 oz Champagne (chilled)
1 twst Lemon zest
Instructions

In a flute, soak sugar cube in bitters, add chilled champagne, garnish.

YieldsDrink
Year
1862
Authenticity
Unknown
Creator
Jerry Thomas, How to Mix Drinks
Source reference

Gary Regan, The Joy of Mixology

Quickstart
Curator rating
Not yet rated
Average rating
4 stars
(12 ratings)
From other users
  • 12/31/17
  • Pleasant, but not special.
Similar cocktails

Best with a rich simple syrup for texture and consistency (1/4 oz or under works well) and a nice dry somewhat neutral Cremant or Cava. Improved by a spritz of something aromatic--we use Chartreuse. The lemon zest is best expressed over the rim and rubbed around the stem and discarded--you don't want fruit banging on your teeth when you're drinking from a flute. 


Bobby Burns

Instructions

Stir, strain, straight up, cocktail glass, garnish

Notes

Robert Hess suggests using Glenfiddich.

History

Savoy Cocktail Book, Harry Craddock; The Fine Art of Mixing Drinks, David Embury.

YieldsDrink
Year
1930's
Authenticity
Unknown
Creator
Unknown
Curator rating
Not yet rated
Average rating
3.5 stars
(21 ratings)
From other users
  • I've rated this a 5, but with the following adjustments: 1oz Dewers, 1oz Laphroaig 10yr, .75 Sw. Vermouth, .5 Benedictine. Cheers!
  • 11/25/13
  • Made with a split of blended and Islay Scotches, and Punt e Mes.
Similar cocktails
  • Rob Roy — Scotch, Sweet vermouth, Bitters, Lemon peel, Maraschino cherry
  • That'll Take the Edge Off — Scotch, Sweet vermouth, Herbal liqueur, Peychaud's Bitters, Absinthe, Grapefruit peel
  • Meat Hook — Rye, Sweet vermouth, Islay Scotch, Maraschino Liqueur, Brandied cherry
  • Kilted Flower — Scotch, Amaro, Bitters, CioCiaro, Demerara syrup, Orange peel
  • New Nails — Scotch, Jamaican rum, Drambuie, Swedish Punsch, Bitters, Absinthe, Orange peel

This one could probably use an update since it isn't so much an "unknown" vs altered over its history from the very early Irish whiskey to Scotch with different ratios, etc. in Savoy. KC's given recipe is fairly close to modern examples, so an "altered" designation would work. Embury's 1948 version with Drambuie (vs. Benedictine) would merit its own entry as it is a fundamentally different drink.

I have used 2 oz Scotch (16 yr Lagavulin), Carpano Antica (1 oz), and 1/4 oz Benedictine with a lemon peel for a modern version for both, with taste and adjustment for historical amounts (Benedictine.) Some use 2 oz generic Scotch, 3/4 oz sweet vermouth and 1/4 Benedictine.


bza commented on 5/06/2024:

That ratio makes sense when using Carpano. However, I prefer a heavier pour of Benedictine with a lighter vermouth. 2 blended scotch, .75 dolin or cocchi, and .5 Benedictine with a lemon twist makes one of the best classics in the Manhattan variation repertoire imo. There's also a tradition of serving a shortbread cookie on the side.


Bloody Mary

2 oz Vodka
1⁄4 oz Lemon juice (to taste)
1 pn Black pepper (to taste)
1 pn Celery salt (to taste)
1 t Horseradish (to taste)
1⁄2 t Worcestershire sauce (to taste)
1 ds Hot sauce, Tabasco (to taste)
1 wdg Lemon (garnish)
1 Celery stalk (garnish)
Instructions

Shake, strain, rocks, collins glass, garnish.

YieldsDrink
Year
1921
Authenticity
Unknown
Creator
Fernald Petiot, New York Bar, New York, NY. Disputed.
Quickstart
Curator rating
Not yet rated
Average rating
4.5 stars
(12 ratings)
From other users
  • Spicy over bland. Garnish should include lime wedges, olives and smoked meat or pastrami
  • Pickapeppa, old bay rim, lime, Worcestershire, crystal hot sauce; pickled green beans, celery, etc
  • Add a small squirt of Heinz 57 ketchup to the mix.
Similar cocktails
No similar cocktails found.

With gin this resembles a Red Snapper, though I think that works better as a lowball, 2 oz gin, 2 oz tomato etc., pimola garnish.



Any recommendations on appropriate tomato juice brand/description? I tried this with some Campbell's canned juice and it was one of the saltiest things I have ever had, it just ruined the flavor. Way too much salt, the juice has 980 mg sodium per 12 oz can, so with chloride added, it would be about 0.7% NaCl. Seawater is about 3.5%.


Bay Breeze

2 oz Light rum (or vodka)
1 1⁄2 oz Cranberry juice
1 1⁄2 oz Pineapple juice
1 wdg Lime (garnish)
Instructions

Build, rocks, highball glass. Garnish

Notes

Rum makes a more interesting drink than vodka. For a stronger drink, use 3:1:1. Also known as a Hawaiian Sea Breeze or a Downeaster.

YieldsDrink
Authenticity
Unknown
Curator rating
Not yet rated
Average rating
3 stars
(3 ratings)
Similar cocktails
  • Strawberry Swizzle — Virgin Islands Rum, Falernum, Strawberry, Pineapple juice, Lime juice
  • Second Class Cruise — Highland Scotch, Crème de mure, Campari, Pomegranate juice, Half-and-half

Made with sour cherry juice. Found the Rum too forward


Knotty Pine

1 1⁄2 oz Cynar
1⁄2 oz Lemon juice
Instructions

Shake, strain, rocks, low-ball

Notes

Substitute 2:1 Barbancourt 5-star: Smith & Cross for the Scarlet Ibis

History

Original version: 1:1:1 Scarlet Ibis rum: Cynar: Zirbenz, dash homemade grapefruit bitters

YieldsDrink
Year
2010
Authenticity
Altered recipe
Creator
Andy Arrington, thirtyoneknots, eGullet, adapted by Dan Chadwick
Curator rating
Not yet rated
Average rating
3.5 stars
(13 ratings)
From other users
  • Made with Don Q 151 rum and added 2 ds fee bros rhubarb bitters. Very good use of zirbenz and well balanced with cynar and rum - not too bitter, not too piney. Very nice!
  • Very bittter/hogo Lost the pine completely. Used the Smith & Cross / Babancourt substitution for Scarlet Ibis. Would use a sweeter rum + more Pine.
  • Would give it 3.5 stars if I could. Might try it with a sweeter rum, as someone else suggested. I like bitter, but tastes a little sharp as is.
  • Very innovative. The woody pine flavors are obvious, but not overpowering. The lemon blends the flavors and take a bit of the bit out of the bitter, while temperating the sweetness of the Cynar and liqueur. Great drink. — ★★★★
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  • Piña Ahumado — Cynar, Blanco tequila, Orange liqueur, Maraschino Liqueur, Peychaud's Bitters, Lemon juice, Pineapple
  • Little Wonder — Cynar, Gin, Bitters, Lime juice, Pineapple juice, Simple syrup
  • The Art of Choke — Cynar, Rum, Herbal liqueur, Bitters, Rich demerara syrup 2:1, Lime juice, Mint
  • Little Giuseppe — Sweet vermouth, Cynar, Orange bitters, Lemon juice, Salt
  • Rest in Pieces of Eight — Cynar, Jamaican rum, Licor 43, Virgin Islands Rum, Lemon juice, Ginger syrup, Egg white, Demerara syrup

Haven't made this as specified, so I won't rate it. I have made the link referenced 1:1:1 w/ Angostura & Grapefruit bitters, and that is quite good, although bracingly cedar bitter in nature with some offsetting sweetness. The recipe for the cocktail provided here looks unbalanced by comparison. I don't see what the lemon juice would do other than make a bitter dominated cocktail astringently sour and unbalanced. I don't see how the acidity would work at all in this drink. In a sweet cocktail it would be a good call, but not here.