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.

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.

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 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.

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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.