The Tequila Slammer (known in Mexico as muppet, or commonly spelled as mópet -in order to not violate copyrights-) is a cocktail served in a rocks glass. It is made with equal parts tequila and a carbonated beverage, often 7 Up , ginger ale, lemonade, or Mountain Dew (although the original mix was with lime-lemon Yoli -a soft drink from Acapulco- and in the mid-80′s with grapefruit flavored Squirt). Champagne can also be used, and this is called a “Slammer Royale” or “Golden Slammer”.

Ingredients:

• One part tequila
• One part 7 Up, ginger ale or Mountain Dew

Preparation:

Mix carefully to avoid releasing the dissolved

A caffeine and alcohol bust, don’t ask for more just enjoy!

Ingredients:

• 1 1/2 oz (56.7 grams) vodka
• 3/4 oz (113.4 grams) Kahlua coffee liqueur
• 1/4 oz (113.4 grams) white creme de cacao
• 1 oz (28.35 grams) cold espresso

Preparation:

Pour Ingredients in to a cocktail shaker with ice. Shake well and strain in to a martini glass. Decorate with coffee beans if desired.

A pink lady is a classic gin-based cocktail with a long history. The egg-whites and cream mix creates a foam that floats on top of the drink and giving it a unique texture.

Due to its name, color, ingredients, and texture, the Pink Lady is traditionally a very feminine drink choice, colloquially known as a “girly drink.” Writer/bartender Jack Townsend speculated in his 1951 The Bartender’s Book that very non-threatening appearance of the Pink Lady may have appealed to women who did not have much experience with alcohol. Ironically, the Pink Lady is very dry by today’s standards, with its gin base and slight grenadine flavoring lacking the extreme fruit flavor or sweetness that modern drinkers associate with girly drinks.^[2] The plain taste of the drink reinforces Townsend’s hypothesis that this drink achieved its feminine reputation by way of appealing to women with little experience in drinking.

This drink was traditionally made with Plymouth gin which has a stronger flavor of herbs compared to the standard gin.

Ingredients:

• 4.5 cl (1.52 fluid onces) (one part) Gin
• 1 tsp. Grenadine
• 1 tsp. cream
• 1 egg white

Preparation:

Shake ingredients and strain into cocktail glass.

The Negroni cocktail is made of 1 part gin, 1 part sweet vermouth, and 1 part bitters, traditionally Campari. It is considered an apéritif, a pre-dinner cocktail intended to stimulate the appetite.

Ingredients:

• 3cl (1.01 fluid onces) (one part) gin
• 3cl (1.01 fluid onces) (one part) sweet red vermouth
• 3cl (1.01 fluid onces) (one part) campari

Preparation:

Stir into glass over ice, garnish and serve.

The martini is a cocktail made with gin and vermouth and garnished with an olive. Over the years, the martini has become one of the most well-known mixed alcoholic beverages. H. L. Mencken once called the martini “the only American invention as perfect as the sonnet”,^[1] and E. B. White called it “the elixir of quietude”.^[2] It is also the drink of the one-time “three-martini lunch” of business executives.

The martini is one of six basic drinks listed in David A. Embury’s classic, The Fine Art of Mixing Drinks, along with many other favorite cocktails.

Ingredients:

• 5.5 cl (1.86 fluid onces) gin
• 1.5 cl (0.51 fluid onces) dry vermouth
• Olives

Preparation:

Pour all ingredients into mixing glass with ice cubes. Stir well. Strain in chilled martini cocktail glass. Squeeze oil from lemon peel onto the drink, or garnish with olive.

A Long Island Iced Tea is a highball made with, among other ingredients, vodka, gin, tequila, and rum. A popular version mixes equal parts vodka, gin, tequila, rum and triple sec with 1 1/2 parts sour mix and a splash of cola. Most variants use equal parts of the main liquors but include a smaller amount of triple sec (or other orange-flavored liquor). Close variants often replace the sour mix with sweet and sour mix or with lemon juice, the cola with actual iced tea, or add white creme de menthe; however, most variants do not include any tea, despite the name of the drink. Some restaurants substitute brandy for the tequila. A true long island as it was originally made did not have tequila.

The drink has a much higher alcohol concentration (≈28%) than most highballs because of the proportionally small amount of mixer. Long islands can be ordered “extra long” which signals the bartender to even further increase the alcohol to mixer ratio.

Ingredients:

• 1.5 cl (0.51 fluid onces) (three parts) Vodka
• 1.5 cl (0.51 fluid onces) (three parts) Tequila
• 1.5 cl (0.51 fluid onces) (three parts) White Rum
• 1.5 cl (0.51 fluid onces) (three parts) Triple Sec
• 1.5 cl (0.51 fluid onces) (three parts) Gin
• 2.5 cl (0.85 fluid onces) (five parts) Lemon juice
• 3.0 cl (1.01 fluid onces) (six parts) Gomme Syrup
• Splash of Coke

Preparation:

• Mix ingredients in glass over ice, stir, garnish and serve.

The Rickey is a category of mixed drinks closely resembling a highball made from a base spirit, half of a lime squeezed and dropped in the glass, and carbonated water. Little or no sugar is added to the Rickey. Originally created with bourbon whiskey in Washington, D.C. at Shoomaker’s bar by bartender George A. Williamson in the 1880’s, purportedly in collaboration with Democratic lobbyist, Colonel Joe Rickey, it became a worldwide sensation when mixed with gin a decade later .

Since 2008 the Rickey has enjoyed a resurgence with the rise revival of classic cocktails and a group of Washington D.C.-based bartenders, known as the DC Craft Bartenders Guild establishing July as Rickey month .

Ingredients:

• 2oz (56.7 grams) bourbon, rye whiskey, or gin
• Half of a lime squeezed and dropped in the glass
• Sparkling Mineral Water

Preparation:

• Combine spirit, lime and shell in a highball or wine glass. Add ice, stir and then add sparkling mineral water.

Is a prohibition era cocktail originally developed at the Detroit Athletic Club. While the drink eventually fell out of use, it has recently enjoyed renewed popularity after being rediscovered as a cult hit in the Seattle area by Murray Stenson, a bartender at the Zig Zag Café.

Ingredients:

• One part gin
• One part lime juice
• One part Chartreuse
• One part maraschino liqueur

Preparation:

• Shake with ice and strain into a cocktail glass

Is an alcoholic drink made with gin and bitters, as enjoyed in colonial Malaya. The name means “bitter gin” in Malay.

The recipe, according to the food and beverage service of the Raffles Hotel, is 1½ ounces of gin and ½ ounce of Angostura bitters. At least one book on drinks from the 1930s describes it as identical to a pink gin, which would imply considerably less bitters.

Referenced often by the writer W. Somerset Maugham. For example his short story, “P. & O.” (Copyright 1926), Maugham’s character Gallagher, an Irishman who had lived in the Federated Malay States for 25 years, orders the drink. Gin pahit appears in several other Maugham stories, including “Footprints in the Jungle” , “The Book-Bag”, both set in Malaya, and in the novels “The Narrow Corner” (opening line of Chapter xviii), and in “The Outstation” (Two Malay boys,…, came in, one bearing gin pahits,..).

Ingredients

• 1½ ounces of gin
• ½ ounce of Angostura bitters

Preparation:

• Fill a glass with Angostura bitters and gin.

A gin and tonic is a highball cocktail made with gin and tonic water poured over ice. It is usually garnished with a slice or wedge of lime or lemon. The amount of gin varies according to taste, typically from 25% to 50%.

Ingredients:

• Gin
• Tonic water

Preparation:

In a glass filled with ice cubes, add gin and tonic.

A Ramos gin fizz (also known as a Ramos fizz or New Orleans fizz) contains gin, lemon juice, lime juice, egg white, sugar, cream, orange flower water, and soda water. It is served in a large glass, such as a Zombie glass (a non-tapered 12 to 14 ounce (396.89 grams) glass).
The orange flower water and egg white significantly affect the flavor and texture of a Ramos, compared to a regular Gin Fizz. As Cleveland bar chef Everest Curley points out “a big key to making egg cocktails is not to use ice at first; the sugar acts as an emulsifier, while it and the alcohol ‘cooks’ the egg white.”[3] Even so, many bartenders today use powdered egg white because of the possible health risks associated with consuming raw eggs.
Henry C. Ramos invented the Ramos gin fizz in 1888 at his bar in Meyer’s Restaurant in New Orleans, Louisiana. It was originally called the New Orleans Fizz, and is one of the city’s most famous cocktails. Before Prohibition, the bar employed dozens of “shaker boys” to create the drinks during periods of heavy business.
The Roosevelt Hotel in New Orleans also popularized the drink, as did governor Huey Long’s fondness for it. In July 1935, Long brought a bartender named Sam Guarino from the Roosevelt Hotel to the New Yorker Hotel in New York City to show the staff there how to make the drink, so he could have it whenever he was there. The Museum of the American Cocktail has newsreel footage of this event. The Roosevelt Hotel group trademarked the drink name in 1935 and still makes it today.

A bijou is a mixed alcoholic drink composed of gin, vermouth, and chartreuse. Bijou means “jewel” in French. This cocktail is called Bijou because it combines the colors of three jewels: gin for diamond, vermouth for ruby, and chartreuse for emerald. An original-style Bijou is made pousse-café—the colored liquids are layered rather than mixed, to create the “jewel” appearance. More frequently, what would have been a bijou cocktails is served with the ingredients mixed together, which is called an amber dream for the resulting color.

Ingredients:

• 3 parts Gin
• 1 part Green Chartreuse
• 1 part Sweet Vermouth
• Dash orange bitters

Preparation:

Stir in mixing glass with ice and strain. Pour everything but the cherry in a mixing glass that is filled with ice. Stir gently for a few seconds. Strain into a cocktail glass and garnish with a cherry. Serve chilled.

Caipirinha (Portuguese pronunciation: [kajpiˈɾĩɲɐ]) is Brazil’s national cocktail, made with cachaça (pronounced [kaˈʃasɐ]), sugar andlime. Cachaça is Brazil’s most common distilled alcoholic beverage. While both rum and cachaça are made from sugarcane-derived products, most rum is made from molasses. Specifically with cachaça, the alcohol results from the fermentation ofsugarcane juice that is afterwards distilled.

Ingredients:

• 5.0 cl (1⅔ fl oz) cachaça
• ½ Lime cut into 4 wedges (or tahiti lime, but not green lemon)
• 2 teaspoons crystal or refined sugar

Preparation:

Place lime and sugar into old fashioned glass and muddle (mash the two ingredients together using amuddler or a wooden spoon). Fill the glass with crushed ice and add the Cachaça.
A wide variety of fresh fruits can be used in place of lime. In the absence of cachaça, vodka can be used.

Mojito (pronounced /moʊˈhiːtoʊ/; Spanish: [moˈxito]) is a traditional Cuban highball.

A Mojito is traditionally made of five ingredients: white rum, sugar (traditionally sugar cane juice), lime, sparkling waterand mint. The original Cuban recipe uses spearmint or “Yerba buena”, a much lighter mint variety very popular in the island. Its combination of sweetness, refreshing citrus and mint flavors are intended to complement the potent kick of the rum, and have made this clear highball a popular summer drink.

When preparing a Mojito, lime juice is added to sugar (or syrup) and mint leaves. The mixture is then gently mashed with a muddler. The mint leaves should only be bruised to release the essential oils and should not be shredded. Then rum is added and the mixture is briefly stirred to dissolve the sugar and to lift the mint sprigs up from the bottom for better presentation. Finally, the drink is topped with ice cubes and sparkling water. Mint leaves and lime wedges are used to garnish the glass.

The mojito is one of the most famous rum-based highballs. There are several versions of the mojito

Ingredients:

• 4.0 cl (1.35 fluid onces) White Rum
• 3.0 cl (1.01 fluid onces) Fresh lime juice
• 3 sprigs of Mint
• 2 teaspoons Sugar
• Soda Water

Preparation:

Mint sprigs muddled with sugar and lime juice. Rum added and topped with soda water. Garnished with sprig of mint leaves. Served with a straw.

The Zombie is a cocktail made of fruit juices, liqueurs, and various rums, so named for its perceived effects upon the drinker. It first appeared in the late 1930s, invented by Donn Beach (formerly Ernest Raymond Beaumont-Gannt) of Hollywood’s Don the Beachcomber restaurant. It was popularized soon afterwards at the 1939 New York World’s Fair.

Ingredients:

• 1 part white rum
• 1 part golden rum
• 1 part dark rum
• 1 part
• 1 part pineapple juice
• 1 part papaya juice
• ½ part 151-proof rum
• Dash of grenadine or other syrup

Preparation:

Mix ingredients other than the 151 in (383.54 centimetres) a shaker with ice. Pour into glass and top with the high-proof rum.  Because of the high proof rum, this cocktail could be lit if desired.

The Singapore Sling is a cocktail that was developed by Ngiam Tong Boon (嚴崇文), a bartender working at the Long Bar in Raffles Hotel Singapore before 1915. Recipes published in articles about Raffles Hotel prior to the 1970s are significantly different from current recipes, and “Singapore Slings” drunk elsewhere in Singapore differ from the recipe used at Raffles Hotel. The original recipe used Gin, Cherry Heering, Bénédictine, and most importantly, fresh pineapple juice, primarily from Sarawak pineapples which enhance the flavour and create a foamy top. Most recipes substitute fresh juice with bottled pineapple juice; club soda has to be added for foam. The hotel’s recipe was recreated based on the memories of former bartenders and written notes that they were able to discover regarding the original recipe. One of the scribbled recipes is still on display at the Raffles Hotel Museum.

Ingredients:

• 4.0 cl (1.35 fluid onces) White Rum
• 3.0 cl (1.01 fluid onces) Fresh lime juice
• 3 sprigs of Mint
• 2 teaspoons Sugar
• Soda Water

Preparation:

Mint sprigs muddled with sugar and lime juice. Rum added and topped with soda water. Garnished with sprig of mint leaves. Served with a straw.

The Sidecar is a classic cocktail traditionally made with Cognac, orange liqueur (Cointreau, Grand Marnier or anothertriple sec), and lemon juice. In its ingredients, the drink is perhaps most closely related to the older Brandy Daisy, which differs both in presentation and in proportions of its components.

Ingredients:

• One part brandy or Cognac
• One part Cointreau
• One part lemon juice

Preparation:

Mix the ingredients in a shaker half full of ice. Strain and serve in a sugar-rimmed glass. Garnish with a strip of lemon rind

A Pisco Sour is a Peruvian cocktail containing pisco, lemon or lime juice, egg whites, simple syrup, and regionalbitters (like Amargo bitters, though Angostura bitters work if regional bitters are unavailable)

Ingredients:

• 2 fl oz (59.15 millilitres) (8 parts) Pisco
• 1 fl oz (29.57 millilitres) (4 parts) Lime juice
• 3/4 fl oz (118.29 millilitres) (3 part) Simple syrup
• 1 Egg white
• 1 dash Bitters

Preparation:

Shake hard or blend with ice and strain into glass. The bitters are an aromatic garnish topping the finished drink, put on top of pisco sour foam.

The Orgasm is a cocktail that can be either served on the rocks or layered and drunk as a shooter. It is an IBA official cocktail.

There are many other versions of this popular mixed drink. One of those forms is remembered by “being made on your B.A.C.K.”, or made with Bailey’s, Amaretto, half and half (the C comes from cream), and Kahlúa, with each ingredient having a one part measure. Another variation contains Vodka, Amaretto, Triple Sec, White Creme de Cacao, and Light Cream. The light cream has a 1 oz (28.35 grams). contribution to this drink while the other ingredients have a 1/2 oz (56.7 grams). contribution. This variation of the recipe is more commonly known as a “Screaming Orgasm”. Cocktail recipes change over time with the addition and/or subtraction of their ingredients.

Ingredients:

• 3cl (1.01 fluid onces) (one part) Campari
• 3cl (1.01 fluid onces) (one part) sweet vermouth
• Dash of club soda

Preparation:

Shake well together, then pour over ice into glass. Garnish and serve.

A Horse’s Neck is an IBA Official Cocktail. It is made with brandy (or sometimes rye whisky or bourbon) and ginger ale, with a long spiral of lemon peel (zest) draped over the edge of an old fashioned or highball glass.

When made with Ale-8-One and Maker’s Mark this drink is commonly referred to as a Kentucky Gentleman.

Dating back to the 1890s, it was a non-alcoholic mixture of ginger ale, ice and lemon peel. By the 1910s, brandy, sometimes bourbon would be added for a ‘Horse’s Neck with a Kick’ or ‘~ Stiff’. Eventually, the non-alcoholic version became phased out. The non-alcoholic version was still served in upstate New York in the late fifties or early sixties.

Ingredients:

• 4.0 cl (1.35 fluid onces) (1 part) Brandy
• 11.0 cl (3.72 fluid onces) (~3 parts) Ginger Ale
• Dash of Angostura bitter(optional)

Preparation:

Shake well together, then pour over ice into glass. Garnish and serve.

Brandy Alexander is a sweet, brandy-based cocktail that became popular during the early 20th century.

It was supposedly created at the time of the wedding of Mary, Princess Royal and Countess of Harewood and Viscount Lascelles, in London, in 1922 (Source: Classic Cocktail Club, Milan, Italy)

The Brandy Alexander is based on an earlier, gin-based cocktail called simply an “Alexander”.

Ingredients:

• 2cl (0.68 fluid onces) (one part) Cognac
• 2cl (0.68 fluid onces) (one part) brown Crème de cacao
• 2cl (0.68 fluid onces) (one part) Half-and-half or Fresh cream

Preparation:

Shake together in a mixer half filled with ice cubes. Strain into glass and garnish with nutmeg.

A Brandy Manhattan is a cocktail made with brandy rather than whiskey, sweet vermouth, and bitters. Commonly used whiskeys include rye (the traditional choice), Canadian whisky, bourbon, blended whiskey and Tennessee whiskey. The cocktail is often stirred with ice and strained into a cocktail glass, where it is garnished with a Maraschino cherry with a stem. A Manhattan is also frequently served on the rocks in an old-fashioned glass (lowball glass).

Ingredients:

• 5 cl (1.69 fluid onces) Brandy
• 2 cl (0.68 fluid onces) Sweet red vermouth
• Dash bitters
• Maraschino cherry (Garnish)

Preparation:

Stirred over ice, strained into a chilled glass, garnished, and served straight up.

There are various theories as to the origin of the drink. One theory has the drink being named after, or even invented by, the infamous gambler Bald Jack Rose. Albert Stevens Crockett (Old Waldorf Bar Days, 1931) states that it is named after the pink “Jacquemot” (also known as Jacqueminot or Jacque) rose. It has also been posited that the Jack Rose was invented by Joseph P. Rose, a Newark, New Jersey restaurateur, and named by him “in honor” of a defendant in a trial then being held at the courthouse in that city. (Joseph P. Rose once held the title of “World’s Champion Mixologist.”) However, the most likely explanation of the name is the fact that it is made with applejack and is rose colored from the grenadine.

Ingredients:

• Brandy
• Standard garnish cherry
• Apple slice
• Standard drinkware Cocktail glass
• Applejack
• Lemon or lime juice
• Grenadine
• 3  parts applejack
• 2  parts lemon or lime juice
• 2  dashes grenadine
  

Preparation:

Traditionally shaken into a chilled glass, garnished, and served straight up without ice.

The Sazerac is one of the oldest known cocktails, with its origins in pre-Civil War New Orleans, Louisiana. The original drink is based on a combination of Cognac and bitters created by Antoine Amédée Peychaud in the 1830s, and is reported to be the first cocktail ever invented in America. Since its creation, many different recipes have evolved for the drink, usually involving some combination of Cognac, rye whiskey, absinthe or Herbsaint and Peychaud’s Bitters.

Ingredients:

• 1/2 ounces (56.7 grams) Sazerac Rye whiskey
• Three dashes Peychaud’s Bitters
• One sugar cube or Simple Syrup
• 1/4 ounce (113.4 grams) Absinthe

Preparation:


One old fashioned glass is packed with ice. In a second old fashioned glass, a sugar cube and 3 dashes of Peychaud’s Bitters are muddled. The Rye Whiskey is then added to the sugar/Bitters mixture. The ice is emptied from the first old fashioned glass and the Absinthe is poured into the glass and swirled to coat the sides of the glass. Any excess Absinthe is discarded. The Rye-Sugar-Bitters mixture is then poured into the Absinthe coated glass and the glass is garnished with a lemon peel.