About Cocktails

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Cocktails with bourbon
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Manhattan

Mint Julep

Missouri Mule

Nixon

Old Fashioned

John Collins

Man O'War

Whiskey sour

Presbyterian (cocktail)

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Cocktails with brandy or cognac
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B & B

The Blenheim

Brandy Alexander

Crunk Juice — made with Red-Bull & Hennessy cognac

Dirty Water

Earthquake

Four Score

French Connection — made of amaretto or orange liqueur & Cognac

Incredible Hulk — made with Hpnotiq & Hennessy cognac

Savoy Corpse Reviver

Sazerac

Sidecar

Sin

Stinger

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Cocktails with cachaça
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Batida

Caipirinha

Caju amigo

Quentão

Rabo-de-galo

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Cocktails with gin
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Alexander

Bronx

Chocolate soldier (1 1/2 oz Gin; 3/4 oz vermouth; juice of 1/2 a lime); shaken
French 75

Gibson

Gimlet

Gin and Tonic

Gin Sour

Greyhound (1 1/2 oz Gin; 4-5 oz grapefruit juice) shake and serve on the rocks. Can also me made with vodka.

Hanky-Panky cocktail

Lime Rickey

Liquidex

Long Island Iced Tea

Lorraine

Martini

Mickey Slim

Montgomery

My Fair Lady

Negroni

Pink Gin

Ramos Fizz (1 1/2 oz gin; 2 tbsp cream; 1/2 oz lemon juice; 1 egg white; 1/4 oz club soda; 1 tbsp powdered sugar; 3-4 drops orange flower water; 1/2 oz lime juice) shake, strain, and add club soda

Royal Arrival

Salty Dog

Satan's Whiskers

Sin

Singapore Sling

Slow comfortable screw (1 oz sloe gin; 1/2 oz peach liquor; orange juice)

Slow comfortable screw against the wall

Slow comfortable Mexican screw against the wall

Slow comfortable screw between the sheets

Smoky Martini (2 1/2 oz gin; splash of Scotch), stir & garnish with lemon peel

Tom Collins

Vesper

White Lady

Wolfram

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Cocktails with tequila
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Astrovan

Bloody Aztec (tequila, cream, creme de cacao and red food dye)

Long Island Iced Tea

Margarita

Mexican Screwdriver

Tequila Slammer

Tequila Sunrise

TNT, (tequila and Tabasco)

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Cocktails with whisky/whiskey
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7 & 7

Black Tooth Grin-Seagrams or Crown Royal whisky with a splash of Coca-
Cola. created by Dimebag Darrell of Pantera.

Blackjack, double measure Jack Daniels & Coke with a shot of Red Aftershock (tastes like the black sweets)

Boilermaker

Brooklyn

Cajun Strawberry Soda

Churchill

Godfather, two parts Scotch and one part Amaretto.

Irish Coffee

Jungle Juice

Lynchburg Lemonade, one part Jack Daniels, one part Tripple-Sec, Sour Mix, Seven Up to taste.

Manhattan

Old Fashioned

Rob Roy

Royal Widow, two parts Crown Royal and one part Disaronno

Rusty Nail

Sazerac

Widow's Cork, two parts Jameson's Irish Whiskey and one part Disaronno

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Cocktails with wine or sparkling wine
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Buck's Fizz

Kalimotxo (also Calimocho or Rioja Libre)

Glogg

French 75

The Goddamn

Golden Doublet

Mimosa

Moonwalk

One-Balled Dictator

Prince of Wales

Sangria

Savoy Affair

Savoy Royale

Spritzer

Tinto de Verano

Voon

Wine cooler

Zurracapote

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A cocktail is a style of mixed drink. A cocktail usually contains one or more types of liquor and flavorings, usually one or more of a liqueur, fruit, sauce, honey, milk or cream, spices, etc. The cocktail became popular during Prohibition in the United States primarily to mask the taste of bootlegged alcohol. The bartenders at a speakeasy would mix it with other ingredients, both alcoholic and non-alcoholic. One of the oldest known cocktails, the Cognac-based Sazerac, dates from 1850s New Orleans, as many as 70 years prior to the Prohibition era.

Until the 1970s, cocktails were made predominantly with gin, whiskey or rum, and less commonly vodka. From the 1970s on, the popularity of vodka increased dramatically. By the 1980s it was the predominant base for mixed drinks. Many cocktails traditionally made with gin, such as the gimlet, or the martini, may now be served by default with vodka.

Carbonated beverages that are used nearly exclusively in cocktails include soda water, tonic water and seltzer. Liqueurs are also common cocktail ingredients.

The earliest known printed use of the word "cocktail," as originally determined by Dr. David Wondrich in October 2005, was from "The Farmer's Cabinet", April 28, 1803, p: "11. Drank a glass of cocktail--excellent for the head ... Call'd at the Doct's. found Burnham--he looked very wise--drank another glass of cocktail."

The second earliest and officially recognised known printed use of the word "cocktail" (and the most well-known) was in the May 13, 1806 edition of the Balance and Columbian Repository, a publication in Hudson, New York , where the paper provided the following answer to what a cocktail was:

"Cocktail is a stimulating liquor composed of spirits of any kind, sugar, water, and bitters--it is vulgarly called a bittered sling and is supposed to be an excellent electioneering potion, inasmuch as it renders the heart stout and bold, at the same time that it fuddles the head. It is said, also to be of great use to a Democratic candidate: because a person, having swallowed a glass of it, is ready to swallow anything else."

The first publication of a bartenders' guide which included cocktail recipes was in 1862: How to Mix Drinks; or, The Bon Vivant's Companion, by Professor Jerry Thomas. In addition to listings of recipes for Punches, Sours, Slings, Cobblers, Shrubs, Toddies, Flips, and a variety of other types of mixed drinks were 10 recipes for drinks referred to as "Cocktails". A key ingredient which differentiated "cocktails" from other drinks in this compendium was the use of bitters as an ingredient, although it is not to be seen in very many modern cocktail recipes.

During Prohibition in the United States (1919-1933), when alcohol possession was illegal, cocktails were still consumed in establishments known as speakeasies. The quality of the alcohol available far lower than was previously used, and bartenders generally put forth less effort in preparing the cocktails.

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How to Infuse Vodka With Flavor

Infusing your own vodka is the best way to add a twist and have a story to tell with every cocktail when entertaining. With plenty of your favorite vodka, a jar, some fruit, a discriminating palate and spare time, you can customize your vodka and make it your own.


Steps
Choose a Flavor. Decide how you want your vodka to taste, and get plenty of the desired fruits, berries, peppers or herbs.

If infusing fruit, use 1-3 good sized fruit.
If infusing herbs, use 1-2 fists filled of the herb (depending upon the potency of the herb).
If infusing berries, use 2-4 fists filled with the berries. You may also want to bruise (squish a little) them first.
If infusing peppers, use as many as you want. The more you use and the longer you infuse, the spicier the vodka will be.
Preparation. Wash and slice the fruits (this will speed up infusion by increasing surface area). However, leave berries whole. Place all of your ingredients together in an airtight sealed container. The relative proportions of each ingredient (if you're using more than one) are a matter of personal preference.
Infuse! Fill the container with vodka, seal it, and put it some place safe and away from direct sunlight.
Wait a week or two. The timing isn't scientific but at least wait five days. Generally, citrus fruits or strongly flavored ingredients might infuse in less than a week, but softly flavored or fibrous ingredients (strawberries, pineapple or fresh ginger) may need up to two weeks. Luckily, you need not do anything but ignore the jar.
Sample and enjoy! The first few batches you make may not taste the best, but over time you will get the hang of it. Drink, adjust, and try again!



Tips
Start with cheap vodkas, as you will probably make mistakes through trial and error before getting it right.
There's a wide variety of fruits and herbs you can infuse with, each with their own characteristics. Experiment and enjoy.

Mellow: cantaloupe, peach, strawberry, cherry, blueberry, raspberry, blackberry, pineapple, mango and vanilla beans
Sharp: lemon, lime or grapefruit
Bold: fresh ginger, lemon-grass, herbs, garlic or chili peppers
If you find your infusion too strong, dilute it with more vodka and allow it to infuse a little longer.
Try 2 sticks of cinnamon and half a vanilla pod. After two weeks you will get a deep orange colour and a full, rich spicy flavour. Try it with homemade Ginger beer in the summer - superb.
Adding a sprinkle of sugar on the fruit can enhance and speed up the infusion process, especially if your creations are turning out to be a little too weak in the flavour department.
Another spirit that infuses well is Cachaca, a Brazilian rum made from pressed sugar cane.
In Sweden, infused vodkas are known as schnapps, and a customary part of the Christmas smorgasbord.



Warnings
Chutney, kiwi, and apple are probably best avoided as an infusion ingredient.
If you are displaying your infusion jar, be prepared for the color to leave the fruit over time. Thus your strawberries may turn a ghostly white!



Things You'll Need
750mL - 1L Vodka.
Infuser (Fruit, peppers, herbs, berries, etc.)
Jar with airtight sealing lid.
Time.

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