Classic Drinks

 

A B C D E F G H I J K L M N O P Q R S T U V W X Y Z

The classic Martini, you can make this with many different vodkas or gins. Absolut is an entry level vodka for many people. Clean and able to stand up to the olive and vermouth, start here and then again spread out to other brands till you find the perfect mix of spirits and olives. We’ve included many other Gins and Vodkas to help you find your perfect martini. The fun part is in the testing! Try some of the flavored ones as well.

Amaretto Sours are great for those before dinner drinks. Smooth, sweet/sour and light they are the perfect drink to get the party started and keep it going. While there are some Amaretto's out there we still always reach for Amaretto de Saronna. Sometimes the classics are classics for a reason.

Aviation was drink popular in the 1920's. The name stems from the dash of Crème de Violette which gave the drink it's pale blue color.  A very classic gin drink it is very simple and period appropriate.  It is a drink that you pull out to impress your fiends with your knowledge of classic mixology.

Bacardi Cocktails were originally a Daiquiri served straight up just Rum and lime juice. As the drink became Americanized it included grenadine which gives it a sweeter taste and red color.

The Bay Breeze is an off shoot of all the drinks out of the 20’s and 30’s that are part of the Cap Codder family which is Vodka and Cranberry. With the Bay Breeze, it is a little Cranberry, Grapefruit juice and generous portion of Vodka. Cool and refreshing it is usually served in the summer months. This drink gained popularity again during the 1960 and has remained popular even today.

Bee's Knees was slang in the 20's for something new and fresh, this drink was mostly likely named for that saying. We used Raw Organic Orange Blossom Honey to make the honey syrup. There are different raw honeys and they will carry with them the flower flavor so experiment if you're a honey lover.

Legend has it the Bellini was invented sometime between 1934 and 1948 by Giuseppe Cipriani, founder of Harry's Bar in Venice, Italy. The beautiful color inspired Cipriani to name the drink Bellini after the robe of a saint in a painting by 15th-century Venetian artist Giovanni Bellini. Light, clean and very easy to drink this is the perfect cocktail for brunch, early evening parties, light social events and for light drinkers.

Black Russians first appeared in 1949, and is ascribed to Gustave Tops, a Belgian bartender, who created it at the Hotel Metropole located in Brussels in honor of Perle Mesta, the US ambassador to Luxembourg. The cocktail name stems from the use of vodka, a stereotypical Russian drink and the blackness of the coffee liqueur. The drink remains popular even today with its strong taste and great kick.

The Bloody Marie, tequila, and Bloody Mary, vodka, both are well served by using the best mixers possible, while there are many great bottled mixes out there the best ones are home made with fresh ingredients. Recipes abound and based on taste can range from very spicy to very smooth and classic. Great for brunch or Sunday morning get togethers, they are also seen as a classic hang over drink to take the Saturday night edge off!

The Bloody Marie, tequila, and Bloody Mary, vodka, both are well served by using the best mixers possible, while there are many great bottled mixes out there the best ones are home made with fresh ingredients. Recipes abound and based on taste can range from very spicy to very smooth and classic. Great for brunch or Sunday morning get togethers, they are also seen as a classic hang over drink to take the Saturday night edge off!

Blue Hawaiian gets its name from the beautiful blue of the Pacific Ocean off the coast of Hawaii. Created by Harry Yee at the Hilton Hawaiian Village in 1957 when a sales rep asked him to make a drink using Blue Curaçao liqueur. Curacao is an orange based liqueur that is often colored blue or orange and used extensively in tropical themed drinks. It does have a tie to the Elvis movie “Blue Hawaii” but it is fairly loose in nature. This drink, and like many like it, were an off shoot of the 60’s love of all things Hawaiian and tiki. Having sat at the pool bar at the Hilton Hawaiian Village and looked out over Waikiki Beach, I can see where they got the name.

There have been whole blogs books and articles written on the Martini and if it should be shaken or stirred. Stirring is recommended for all drinks that do not contain fruit juice as it keeps the ice pieces created when shaking from diluting the drink. Martini people take their gin very seriously. So let’s break it down, Martinis = Gin and Vermouth. Modern Martinis use dry or white Vermouth. Now a days a dry Martini is one that has very little Vermouth, the dryer the smaller the portion of Vermouth to Gin, those with more Vermouth are wet. A dirty Martini is one where the brine from the olive jar is poured into the drink adding a salty taste. When you move into Vodka Martinis these are not true Martinis but are part of the drinks that are called Martinis or fill in the blank – tinis. Since we are more interested in what tasted good, a personal choice, we have a variety of Martinis including some that are tini’s called that more because of the glass they are served in as opposed to being a classic Martini. So have yours shaken or stirred, it’s up to you! Just enjoy. Like all spirit only drinks this is where you want to spend you dollars on the good stuff. Have a Gin tasting party with everyone bringing different brands and you’ll find that the tastes vary wildly. Have fun and bottoms up.

Manhattan’s history, like most drinks, is not as clear as there are many ideas around the origin. A popular history suggests that the drink originated at the Manhattan Club in New York City in the early 1870s. The original Manhattan was a mix of American Whiskey, Italian Vermouth and Angostura bitters. Considered one of the classic drinks it is still served in bars all over the world. This drink should be mixed with the best Whiskey you can afford as combined with the bitters the flavors are sharp and very enjoyable when you move towards the high end. Ours is mixed with Bushmills and affordable Whiskey that stands up well to the bitters.

Only distilled run made from sugar cane juice from Brazil can be called Cachaca. To make cachaça, sugarcane is washed and pressed through large metal rollers to extract the juice. Then, the juice is filtered and fermented. The sugarcane juice is fermented from one to three days then distilled, cooled and filtered again. The result is a white rum that has notes of raw sugar cane and the leavening agent that the individual distiller uses to make their own special blend. This drink is server the traditional way with little other than the Cachaca in the drink to enjoy the true flavor.

Many drinks are an offshoot of the Gin and Vodka drinks out of the 20’s and 30’s that are part of the Cape Codder family which is Vodka and Cranberry. There are many variations on this drink like the Bay Breeze, Sea Breeze, Greyhound… Any way you look at it the drink reminds you of summer by the sea!

Classic is good, Champagne Cocktail fits that description. Perfect for almost any celebration, easy to set up and serve. Classics are classics for a reason!

One of the classic cocktails and aperitif, this may be a little old fashioned for some but it grows on you. A before dinner drink that helps set the tone for dinner this is the perfect classy way to start a meal. There is a lot of complexity in this cocktail with the layers of taste coming at you both together and one at a time. The bitters with the light taste of Absinthe is rich and a little dark. This gives way to the bite of the Rye then the mellowness of the Benedictine. Very classic for a great reason! Lots of taste. One to pull out to impress.

The cosmo or Cosmopolitan was a fixture on the bar scene as early as the mix 80’s. The drink was further popularized among young women by its frequent mention on the television program Sex and the City, where Sarah Jessica Parker's character, Carrie Bradshaw, commonly ordered the drink when out with her girlfriends. The film adaptation made a reference to its popularity when Miranda asks why they stopped drinking them, Carrie replies "because everyone else started."

The Cuba Libra, according to Baccardi, was born in a collision between the United States and Spain. It happened during the Spanish-American War at the turn of the century when Teddy Roosevelt, the Rough Riders, and Americans in large numbers arrived in Cuba. One afternoon, a group of off-duty soldiers from the U.S. Signal Corps were gathered in a bar in Old Havana. Fausto Rodriguez, a young messenger, later recalled that Captain Russell came in and ordered Bacardi (Gold) rum and Coca-Cola on ice with a wedge of lime. The captain drank the concoction with such pleasure that it sparked the interest of the soldiers around him. They had the bartender prepare a round of the captain's drink for them. The Bacardi rum and Coke was an instant hit. As it does to this day, the drink united the crowd in a spirit of fun and good fellowship. When they ordered another round, one soldier suggested that they toast ¡Por Cuba Libre! in celebration of the newly freed Cuba. The captain raised his glass and sang out the battle cry that had inspired Cuba's victorious soldiers in the War of Independence.

Daiquirí became popular in the 1940s. Wartime rationing made whiskey, vodka, etc., hard to come by, yet because of Roosevelt's Good Neighbor policy (which opened up trade and travel relations with Latin America, Cuba and the Caribbean), rum was easily obtainable. The Good Neighbor Policy (also known as 'The Pan-American program'), helped make Latin America seem fashionable. Consequently, rum-based drinks (once frowned upon as being the domain of sailors and down-and-outs), also became fashionable, and the Daiquirí saw a tremendous rise in popularity in the US. Originally served over cracked ice, Bacardi Rum, sugar and fresh lime juice it is now served frozen with a variety of different flavors. Two of our favorites are the lime and peach are included as well. Other fruits that translate well are peach, strawberries, raspberries or papaya.

Classic cocktail from the turn of the 19th century this cocktail is great for warmer weather. It's gone through lots of changes over the years but this is a modern take that is quite close to the original.

Dark And Stormy gained popularity during the 70's and has enjoyed a resurgence in recent years. Popular down under it is a great drink with a strong kick!

The French 75 was created in 1915 at the New York Bar in Paris---later Harry's New York Bar---by barman Harry MacElhone. The combination was said to have such a kick that it felt like being shelled with the powerful French 75mm field gun, also called a "75 Cocktail", or "Soixante Quinze" in French. The French 75 was popularized in America at the Stork Club in New York. An elegant drink with Gin and Champagne with a great kick it a drink that was enjoyed by the upper class elite both men and women. Shades of Downton Abbey all that is needed is lace gloves or an ascot.

Fuzzy Navels popped up in the 80’s along with big hair bands and clubs that appealed to younger clientele that liked the sweet taste. Seen as a sorority girl drink it was light, fun and didn’t knock you out!

One theory on the origin of the Gibson has Charles Dana Gibson responsible for the creation of the Gibson, when he supposedly asked Charley Connolly, the bartender of the Players Club in New York City, to improve upon the martini's recipe, so Connolly simply substituted an onion for the olive and named the drink after the patron. Another story given by Charles McCabe of the San Francisco Chronicle states it is from San Francisco. A.P. Gibson remembered that when he was a boy, his great-uncle, prominent San Francisco businessman Walter D. K. Gibson (1864–1938), was said to have created it at the Bohemian Club in the 1890s. Whatever the origin the drink remains a classic twist on the martini. Simple and clean usually served with a single onion it remains a standard.

Grasshoppers are a sweet, mint-flavored, after-dinner drink. The name of the drink is derived from its green color, which is provided by the green crème de menthe. The drink reputedly originated at Tujague's, a landmark bar in the French Quarter of New Orleans. It gained popularity during the 1950s and 1960s throughout the American South as a perfect way to top off a heavy meal taking advantages of mint’s naturally stomach settling effects.

Many drinks are an offshoot of the Gin and Vodka drinks out of the 20’s and 30’s that are part of the Cap Codder family which is Vodka and Cranberry. There are many variations on this drink like the Bay Breeze, Sea Breeze, Greyhound… Any way you look at it the drink reminds you of summer by the sea!

The Harvey Wallbanger is reported to have been invented in 1952 by three-time world champion mixologist Donato 'Duke' Antone (Paolantonio). The Harvey Wallbanger was made popular by then Galliano salesman, George Bednard. Legend has it that the drink was named after a Manhattan Beach surfer who was a regular patron of Duke's 'Blackwatch' Bar on Sunset Blvd. in Hollywood during the early 1950s.

A great classic cocktail of Rum, Maraschino Cherry Liqueur, key lime juice and grapefruit juice, this drink is the perfect summer drink. Time to go back to the 40's.

The creation the Hurricane a passion fruit-colored relative of a Daiquiri drink is credited to New Orleans tavern owner Pat O'Brien. In the 1940s, he needed to create a new drink to help him get rid of all of the less popular rum that local distributors forced him to buy before he could get a few cases of more popular liquors such as scotch and whiskey. He poured the drink into hurricane-lamp-shaped glasses and gave it away. The drink caught on, and it has been a trademark in the French Quarter ever since. It is a great drink that has enough flavor that you can use a less expensive run and it still tastes great. Great as a party drink on June 1st or mixes easily into batches.

Kahula and Cream is a great after dinner drink that goes down like a cold adult coffee! Low proof and very drinkable this is a great drink for when you just want something tasty to finish off the evening but still get up in the morning to go to work. A little on the rich side the heavy cream offsets the coffee liqueur with just the right level of sweetness. Yum!

Long Island Iced Tea has disputed origins. Tea. However, numerous sources attribute the origin to one or both of two inventors in the 1970s or 1920s. The most believable is that Robert "Rosebud" Butt claims to have invented the drink as an entry in a contest to create a new mixed drink including Triple Sec, in 1972 while he worked at the Oak Beach Inn on Long Island, NY. Local rumors also ascribe the origin to either Butt or another bartender at the Old Beach Inn, Chris Bendicksen. It remains a kick sand in your face and get drunk kinda drink with 4 spirits and a cordial that make this drink about 22 proof when all is said and done. Back in the 20’s when many spirits were passed off as “tea” to avoid the stigma of drinking there were some similar drinks and even if they were a precursor to this drink it is more of a nod then a true twist on those drinks.

Madras is a great summer drink that shares a lot with the breezes and cape codder’s. The difference is there are two fruit juices orange and cranberry added to Vodka. Add a squeeze of line and you have a great summer drink. Versatile moving from brunch to late afternoons by the pool this is a drink that everyone should have in the recipe portfolio.

Mai Tai comes with multiple recipes depending on which version you like, the Trader Vic’s (1940’s) or Don the Beachcomber (1930’s). Either way both capitalized on the Polynesian trends of the 50’s and 60’s. A great fruit and rum based drink; no Tiki party would be complete without with a Mai Tai with an umbrella! Featured in the Elvis movie “Blue Hawaii” the drink has remained popular since then as a beach side have to have. So whatever recipe you use this is a wonderful fun drink that will be the hit of any pool party.

The Mojito is a rum based drink that is based on a drink from the 1800’s out of Cuba. Classic Mojitos have only Rum, sugar, lime juice and fresh mint. The ultimate summer cooler it is often served with a splash of soda to make it even lighter. White or amber Rums are used for a crisp clean taste. These go down way too easy so keep track of the number while sitting around the pool.

An aperitif the Negroni is a classic drink from 1919. Slightly bitter, many people double the amount of gin since the flavors of the Campri and sweet vermouth are no longer needed to mask the flavor of gin that would have been available during that time.

A great cold weather drink, the Nutty Irishman, we think ski lodge good, sitting before a roaring fire with a great book and your feet propped up. Rich and decadent a perfect guilty pleasure.

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The original Old Fashioned recipe would have used whiskeys available in America in the late 1800’s, either Bourbon or Rye Whiskey. The first recipe is from 1895. But in some regions, especially Wisconsin, brandy is substituted for whiskey (sometimes called a Brandy Old Fashioned). Eventually the use of other spirits became common, such as a gin recipe becoming popularized in the late 1940s. The first mention of the drink was for a Bourbon whiskey cocktail in the 1880s, at the Pendennis Club, a gentlemen’s club in Louisville, Kentucky.

Common garnishes for an Old Fashioned include an orange slice or a maraschino cherry, although these modifications came around 1930, sometime after the original recipe was invented. The practice of muddling orange and other fruit gained prevalence as late as the 1990s. In muddling the fruit make sure to muddle the fruit but try not to muddle the peel too much. You want to release the oils and fruit flavor but not a lot of the acid. As with spirit only drinks what whiskey/brandy you make this drink with matters. The fun is in trying to find which one you really like!

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The Orange Buck is a great drink, tart and refreshing. We made this one with fresh squeezed organic juice to it was very tart. If you want more sweetness you can add 1/2 oz of simple syrup for a slightly sweeter taste.

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Pimms Cup is made with Pimms No. 1 which came about in the mid 1800’s. In a London oyster bar in the 1840s owner James Pimm invented the thirst-quencher. Using gin, quinine and a secret mixture of herbs, good old Pimm served up the brew as an aid to digestion, dishing it out in a small tankard and the No. 1 Cup moniker was born. Still a great drink that has a calming effect on your digestion and an easy taste.

After the Second World War, Pimms extended their range, using a number of other spirits as bases for new cups. Scotch lent its name to No. 2 cup while No. 3 used brandy, No. 4 rum, No. 5 rye and No. 6 vodka. Of these sequels, the vodka cup and brandy (now called Winter) are the only ones in production while original No. 1 cup still reigns supreme in popularity.

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Ramón Marrero, created the Pina Colada using Don Q rum. After spending months perfecting the recipe, Mr. Marrero created and sold the first piña colada on August 15, 1954, while working as the head bartender at the Caribe Hilton International Hotel, the most popular hotel in Puerto Rico among the 1950s. Mr. Marrero subsequently received numerous awards and recognition for his creation. The earliest known reference to a drink specifically called a piña colada is from TRAVEL magazine, December 1922: ""But best of all is a piña colada, the juice of a perfectly ripe pineapple—a delicious drink in itself—rapidly shaken up with ice, sugar, lime and Bacardi rum in delicate proportions. What could be more luscious, more mellow and more fragrant?"" This quote describes a drink without coconut, as the piña colada was originally just the juice of a fresh pineapple served either strained (colada) or unstrained (sin colar). This evolved into a rum drink, and finally it changed into the drink we know today.

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The creamier version of the Pink Lady for this recipe is thought to have been around since the 1920's. As most older drinks there are many versions this one uses both cream and an egg white. Once named on Esquire's list of the ten worst cocktails, most likely due to it's girly nature and color, it is still a great drink that has more kick then one would think.

Planters Punch is today considered not a specific cocktail, but rather has grown as the generic name for a set of rum-based punches. Recipes vary, containing some combination of lemon juice, pineapple juice, lime juice, orange juice, grenadine, soda water, curaçao, Angostura bitters, and cayenne pepper. Another one of the drinks popularized by Trader Vic’s as part of the Tiki bar explosion. The first mention of the drink is in the late 1800’s and again in 1905. It gained popularity in the 50’s and 60’s as the tropical drink craze swept the US. Our recipe has all the standard ingredients but there are many variations on this theme. This is a drink you can play around with, more pineapple or less… It really is a matter of taste.

A very old drink the Ramos Fizz has been around since 1888, however, it became widely available in the mid 1930's. A more labor entensive drink with multiple ingredients, it is fun to make and drink. One of the best parts is watching the foam appear on the top of the drink as you add the sparkling water!

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The Rob Roy is a cocktail created in 1894 by a bartender at the Waldorf Hotel in New York City. The drink was named in honor of the premiere of Rob Roy, an operetta by composer Reginald De Koven and lyricist Harry B. Smith loosely based upon Scottish folk hero Robert Roy MacGregor.

Like a Manhattan, the Rob Roy can be made sweet, dry, or perfect. The standard Rob Roy is the sweet version, made with sweet vermouth. A dry Rob Roy is made by substituting dry vermouth for the sweet vermouth, this is not usual. A perfect Rob Roy is made with equal parts sweet and dry vermouth. Overwhelmingly, the Rob Roy is made with sweet Vermouth.

The Rob Roy is usually served in a cocktail glass and granished with a maraschino cherry (for the sweet version). Funniest use of this drink in a move is the 1970’s movie “Turning Pointe” where the heroine goes on stage after being dumped and drinking a half a dozen of these. Drunk ballerinas are always funny.

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Legend has it, Rum Runners were invented in the late 1950's at the Holiday Isle Tiki Bar in Islamorada, Florida. Supposedly, the bar had an excess of rum and certain liqueurs, hence all the somewhat bizarre number of liqueurs that are included in almost any recipe out there for a Rum Runner, that needed to be gotten rid of to make room in the liquor closet. They named the drink after the real "Rum Runners" that inhabited the Florida Keys in the early days running Rum in from Cuba and the islands.

Many changes are made as the Rum Runner passed through time. Most recipes are altered by using different amounts of the same ingredients. Sometimes an ingredient may be substituted or changed and the recipe will remain intact. The only ingredient that remains sacred is of course the Rum.

While no one seems to know when the Rusty Nail came across the bar I would suspect that it was in the late 30’s early 40’s. It would have been difficult to get Drambuie during prohibition. There is a brief history on the Drambuie page http://drambuie.com/us/#origins Made from honey and seceret blends http://drambuie.com/us/#secret-recipe the Rusty Nail is equal parts Scotch and Drambuie. A smooth drink that gets better as the Scotch gets better, we tried Johnny Walker Red but Cutty Sark would also be a good starting point.

The Salty Dog is the vodka version of the Greyhound. Most of these drinks are a riff on the drinks of the 1930’s when fruit juices were used to mask the taste of sub-par alcohol due to prohibition. A great summer drink with a salted rim and tang of grapefruit juice it is a drink for those of you who prefer salty over sweet.

The Screwdriver reportedly got its name because American petroleum engineers in Saudi Arabia secretly added vodka to small cans of orange juice and stirred the mixture with their screwdrivers in the late 40’s. It gained prominent in the 50’s and has remained a popular drink since. It is usually one of the first drinks many people try since all you can really taste is the orange juice. It is an easy addition to your party list with only 2 ingredients, Vodka and OJ.

Many drinks are an offshoot of the Gin and Vodka drinks out of the 20’s and 30’s that are part of the Cap Codder family which is Vodka and Cranberry. There are many variations on this drink like the Bay Breeze, Sea Breeze, (Vodka, Grapefruit and Cranberry), Greyhound… Any way you look at it these drinks remind you of summer by the sea!

The Singapore Sling is a South-East Asian cocktail that was invented in the early 1900’s by Ngiam Tong Boon, a bartender working at the Long Bar in Raffles Hotel Singapore. Originally made with Gin, Cherry Heering, Bénédictine, and fresh pineapple juice, primarily from regional pineapples which have a different flavor and when shaken create a foamy top on the drink. While you don’t need fresh pineapple juice using 100% juice that is not canned gives this drink a much better taste. If you want to go all out the flavor of fresh pineapple is easy to make if you have a juicer. Most readily available pineapples are from Dole in Hawaii and are still very good but if you are a purist you can look for Sarawak pineapples which may be available at specialty produce houses or grocery stores like Fresh Market or Whole Foods.

Sloe Gin is a red gin-based liqueur infused with sloe berries. It is usually bottled at between 15 to 30 percent alcohol by volume. The Sloe Gin Fizz is an off shoot of a series of drinks called Fizzes: Gin Fizz, Silver Fizz — addition of egg white, Golden Fizz — addition of egg yolk, Royal Fizz — addition of whole egg, Diamond Fizz — sparkling wine instead of carbonated water. More commonly known as a French 75, Green Fizz — addition of a dash of green crème de menthe. These drinks originated in New Orleans in the late 1800’s/early 1900’s and became very popular in the 1940’s. While the Sloe Gin Fizz is very sweet it does pack a kick.

The Stinger during the heyday of its popularity, it was considered an ideal "nightcap" for a night out in New York. Dudly, the Angel, orders a round of Stingers while lunching with ladies from the church in "A Bishop's Wife". The drink is also featured in the Mad Men episode "Love Among the Ruins," set in 1963, when a man buys Peggy Olson a stinger at a bar. It is also seen as a hair of the dog cocktail and good for those suffering a hangover or people who want a quick drink but don’t want the smell of alcohol on their breath. Add green Crème de Menthe and you have a Green Hornet a fun drink from the 40’s.

Originally called the suffering Bar Steward, Suffering Bastard was supposed to cure a hangover. Not sure that it would but you don't need to wait to try it, this was one of our favorites of this batch.

Tequila Sunrises were originally served at the Arizona Biltmore Hotel, where it was created by Gene Sulit in the 1930s or 1940s, the cocktail is named for the way it looks after it has been poured into a glass. The denser ingredients (cassis or grenadine) settle, creating gradations in color that mimic a sunrise. The more popular version, with grenadine, was invented by Bobby Lazoff and Billy Rice at the Trident restaurant in Sausalito, California in the early 1970s. The drink is considered a long drink which means it is served in a tall collins glass.

Tom Collins – Born in the late 1800s as part of a joke that was based on a man “Tom Collins” who was talking about the listener. This Tom Collins was usually just around the corner at a bar where the listener would rush off to see to this person talking about him. The drink gained great popularity and even had songs created around it. It was made with Gin and sparkling lemonade and remains much unchanged even in current days. Other Collins drinks like Whiskey or Vodka Collins follow much the same format with just a different spirit.

Margaritas have come a long way from the classic Tequila, Triple Sec and lime juice. There are many variations as well as serving options. Frozen, Rocks, Up, Salted or not are all part of the large group of recipes. A basic search could return 100’s of recipes all slightly different. At the core though remains Tequila and lime. Adding any number of fruits, switching out the liquors and lead to an endless variety. Some of our favorites, the classic Agave Margarita, the fall taste of the Italian Margarita or the dramatic kick of the Top Shelf Margarita are very drinkable. All of these drinks will get you started exploring the wonderful world of Margaritas and Tequilas. The fewer ingredients and liquors the better the Tequila needs to be for the best taste. Invented in the 1940’s it has, in all its permutations, remained a popular drink since then.

An aquired taste, the Waldorf Cocktail has a strong liquorice taste balanced with Bourbon and sweet vermouth. The jury was mixed with some people loving it and other's, well not so much. Created by a Waldorf Astoria bartender Johnnie Solon around 1900.

An awesome after dinner drink, the White Russian is just a Black Russian with some cream added. Higher proof than you would think, it tends to be too rich and sweet for more than a couple but is a nice finish to a good dinner.

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The Zombie is a cocktail made of a variety of fruit juices, liqueurs, and various rums, so named for its perceived effects upon the drinker with the amount of alcohol in them turning them in essence into a Zombie. It first appeared in the late 1930s, invented by Donn Beach of Hollywood's Don the Beachcomber restaurant. It became very popular after an appearance at the 1939 World’s Fair. Legend has it that Donn Beach originally concocted the Zombie to help a hung-over customer get through a long day. According to the original recipe, the Zombie cocktail included three different kinds of rum, lime juice, falernum, Angostura bitters, Pernod, grenadine, and “Don’s Mix,” a combination of cinnamon syrup and grapefruit juice.

Due to the popularity of the cocktail during the Tiki craze and the fact that Beach both kept his recipe secret and occasionally altered it, today there are many variations of the Zombie made at many restaurants and bars, some showing few similarities to the original cocktail. We have 2 of our favorites, the Zombie and The Zombie Returns. We suggest drinking these with friends during an evening of watching Walking Dead or any of your favorite Zombie movies, Zombieland!!! They are much more scary or funny depending. Either way it good to make sure you don’t have much to do the next day.

" Based on a James Bond book, the Casino Royal is a classic sounding and tasting cocktail with all the ingredients of a first rate cocktail.

All Drinks listed on this page are: Absolut Martini, Algonquin, Amaretto Sour, Americano, Aviation, Bacardi Cocktail, Bay Breeze, Bee's Knees, Bellini, Bijou, Black Russian, Blackthorn, Blinker, Blood And Sand, Bloody Marie, Bloody Mary, Blue Hawaiian, Bombay Martini, Brandy Alexander, Brandy Old Fashion, Brass Monkey, Bucks Fizz, Bushmills Manhattan, Cachaca, Cape Codder, Casino Royale, Champagne Cocktail, Chrysanthemum, Cocktail A La Louisiane, Corpse Reviver #2, Cosmopolitian, Cuba Libra, Daiquiri, Daisy, Dark And Stormy, Death in the Afternoon, El Diablo, French 75, Frozen Pink Squirrel , Fuzzy Navel, Gibson, Gimlet, Grasshopper, Greyhound, Harvey Wallbanger, Hemingway, Hurricane, Kahula and Cream, Knickerbocker, Long Island Iced Tea, Madras, Mai Tai, Maiden’s Prayer, Mimosa, Mint Julep, Mojito, Mud Slide, Negroni, Nutty Irishman, Old Fashion, Orange Buck, Pimm's Cup, Pina Colada, Pink Lady, Planters Punch, Ramos Fizz, Rob Roy, Rum Runner, Rum Sour, Rusty Nail, Salty Dog, Sazerac, Screwdriver, Sea Breeze, Singapore Sling, Slow Gin Fizz, Smith and Kearns, Stinger, Suffering Bastard, Tequila Sunrise, The Darb, Toasted Almond, Tom Collins, Top Shelf Margarita, Vodka Collins, Waldorf Cocktail, Whiskey Sling, White Russian, Yellow Bird, Yellow Parrot, Zombie,