Drinks with ‘Absinthe, Cocktail glass, Glass Types, Ice, Lemons, Rum’

Absinthe, lemon, ice and bacardi

Ingredients:

• Absinthe
• Bacardi Superior
• Crushed Ice
• Yellow Lemon

Preparation:

Pour 20 millilitres (0.68 fluid ounces) of the Absinthe
Pour 10 millilitres (0.34 fluid ounces) of the Bacardi Superior
Pour 0 millilitres (0 fluid ounces) of the Crushed Ice
Pour 0 millilitres (0 fluid ounces) of the Yellow Lemon

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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 A true long island as it was originally made did not have tequila.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.

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.

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 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.