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 A true long island as it was originally made did not have tequila.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

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.

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.

]]> http://publicbar.com/singapore-sling/feed/ 0 http://publicbar.com/horses-neck/ http://publicbar.com/horses-neck/#comments Mon, 14 Jun 2010 09:22:14 +0000 admin http://publicbar.com/?p=292

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.