Drinks with ‘Cachaca, Lime Juice, Rocks Glass

john 51

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vodka 4/5 ml
cahaca 30m
mint
brown sugar
lime fruit

Ingredients:

  • Cachaca 51
  • Bartenders Choice Lime Juice

Preparation:

Pour 45 millilitres of the Cachaca 51
Pour 25 millilitres of the Bartenders Choice Lime Juice

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Margarita

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Shake all ingredients with ice and pour into a margarita glass with a salted rim.

Ingredients:

  • Tequila Don Julio
  • Cointreau
  • Bartenders Choice Lime Juice
  • Crushed Ice

Preparation:

Pour 145 millilitres of the Tequila Don Julio
Pour 54 millilitres of the Cointreau
Pour 48 millilitres of the Bartenders Choice Lime Juice
Pour 0 millilitres of the Crushed Ice

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Martin Luther King Cocktail

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Martin Luther King Day is a federal holiday held on the third Monday of January. It celebrates the life and achievements of Martin Luther King Jr., an influential American civil rights leader. He is most well-known for his campaigns to end racial segregation on public transport and for racial equality in the United States.

Shake all ingredients with ice, and strain into a 2-oz shot glass, and serve.

Ingredients:

  • Amaretto Di Venezia
  • Bartenders Choice Lime Juice
  • Rum Bacardi 151 Proof
  • Jagermeister Liqueur
  • Crushed Ice

Preparation:

Pour 0 millilitres of the Amaretto Di Venezia
Pour 0 millilitres of the Bartenders Choice Lime Juice
Pour 0 millilitres of the Rum Bacardi 151 Proof
Pour 0 millilitres of the Jagermeister Liqueur
Pour 0 millilitres of the Crushed Ice

This cocktail submitted by: http://

Italian Apple Martini

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Italian Apple Martini

Ingredients:

  • Absolut Vanila Vodka
  • Amaretto Di Venezia
  • Bartenders Choice Lime Juice
  • De Kuyper Sour Apple Pucker Schnapps
  • Cranberry Juice Tree Top

Preparation:

Pour 22 millilitres of the Absolut Vanila Vodka
Pour 22 millilitres of the Amaretto Di Venezia
Pour 19 millilitres of the Bartenders Choice Lime Juice
Pour 45 millilitres of the De Kuyper Sour Apple Pucker Schnapps
Pour 19 millilitres of the Cranberry Juice Tree Top

This cocktail submitted by: http://www.publicbar.com

Bartenders Choice Lime Juice

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The Last Word

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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

Ramos Gin Fizz

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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 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.

348px-RamosGinFizzRooseveltNOLAJuly2009

Caipirinha

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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

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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 White Rum
  • 3.0 cl 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.

Singapore Sling

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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 White Rum
  • 3.0 cl 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.

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