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The old fashioned is a cocktail made by muddling sugar with bitters and water, adding whiskey or sometimes brandy, and garnishing with an orange slice or zest and a cocktail cherry. It is traditionally served with ice in an old fashioned glass.
The Zombie is a Tiki cocktail made of fruit juices, liqueurs, and various rums. It first appeared in late 1934, invented by Donn Beach at his Hollywood Don the Beachcomber restaurant. It was popularized on the East coast soon afterwards at the 1939 New York World's Fair.
Pastis is an anise-flavoured spirit and apéritif traditionally from France, typically containing less than 100 g/L sugar and 40–45% ABV.
French 75 is a cocktail made from gin, champagne, lemon juice, and sugar. It is also called a 75 Cocktail, or in French simply a Soixante Quinze.
The term punch refers to a wide assortment of drinks, both non-alcoholic and alcoholic, generally containing fruits or fruit juice. The drink was introduced from the Indian subcontinent to England by employees of the East India Company in the late 17th century. Punch is usually served at parties in large, wide bowls, known as punch bowls.
Punsch is a type of liqueur popular in Sweden and Finland. It is most frequently called Swedish Punsch, and while historical variations have also been called Militär Punsch, Arrack Pun(s)ch, and Caloric Pun(s)ch, punsch should not be confused with the English term "punch". It is made by the mixing of spirits with arrak tea, sugar, and water, and was first brought to Sweden from Java in 1733. The spirit arrack is the base ingredient in most punsches, also imported into Europe by the Dutch from their colony in Batavia, Dutch East Indies. Punsch usually has 25% alcohol by volume (ABV) and 30% sugar.
Pernod Ricard is a French company best known for its anise-flavoured pastis apéritifs Pernod Anise and Ricard Pastis. The world's second-largest wine and spirits seller, it also produces several other types of pastis.
The Monkey Gland is a cocktail of gin, orange juice, grenadine and absinthe created in the 1920s by Harry MacElhone, owner of Harry's New York Bar in Paris, France.
The Fine Art of Mixing Drinks is a book about cocktails by David A. Embury, first published in 1948. The book is noteworthy for its witty, highly opinionated and conversational tone, as well as its categorization of cocktails into two main types: aromatic and sour; its categorization of ingredients into three categories: the base, modifying agents, and special flavorings and coloring agents; and its 1:2:8 ratio for sour type cocktails.
A flaming drink is a cocktail or other mixed drink that contains flammable, high-proof alcohol, which is ignited before consumption. The alcohol may be an integral part of the drink, or it may be floated as a thin layer across the top of the drink. The flames are mostly for dramatic flair. However, in combination with certain ingredients, the flavor of the drink is altered. Some flavors are enhanced, and the process may impart a toasted flavor to some drinks.
A "fizz" is a mixed drink variation on the older sours family of cocktail. Its defining features are an acidic juice and carbonated water. It typically includes gin or rum as its alcoholic ingredient.
The aviation is a cocktail made with gin, maraschino liqueur, crème de violette and lemon juice. Some recipes omit the crème de violette. It is served straight up, in a cocktail glass.
Curaçao punch is a cocktail that comes from Harry Johnson's New and Improved Bartender's Manual (1882). Dale DeGroff, a notable bartender and author of The Craft of the Cocktail, holds this to be his favorite forgotten potation.
The Malecon is a cocktail named after the El Malecón, the winding beachfront avenue atop the seawall in Havana, Cuba.
The corpse reviver family of named cocktails are sometimes drunk as alcoholic hangover tongue-in-cheek "cures", of potency or characteristics to be able to revive even a dead person. Some corpse reviver cocktail recipes have been lost to time, but several variations commonly thought to be tied to the American Bar at the Savoy Hotel remain, especially those espoused by Harry Craddock that originally date back to at least 1930 and are still being made. Many "reviver" variations exist and the word is sometimes used as a generic moniker for any morning-after cocktail, also known as a "hair of the dog".
Ricard is a pastis, an anise and licorice-flavored apéritif, created by Marseille native Paul Ricard in 1932, who marketed it as the "true pastis from Marseille".
The doctor cocktail is a pre-prohibition era cocktail that traces in drink guides to as far back as 1917, when it appeared in Hugo R. Ensslin's Recipes for Mixed Drinks. As originally described the cocktail called simply for Swedish Punsch mixed with lime juice.
References
- ↑ "Modernista". kindredcocktails.com. Retrieved 28 January 2019.
- ↑ "Scotch << Rock & Rye" . Retrieved 21 November 2011.
- ↑ "Modern cocktail". cocktailvirgin.blogspot.com/. 6 July 2011. Retrieved 28 January 2019.
- ↑ "The Modernista". forgottencocktails.com. 9 September 2015. Retrieved 28 January 2019.
- ↑ "Modernista". diffordsguide.com. Retrieved 28 January 2019.
- ↑ "Modern Cocktail No2 Recipe". seriouseats.com. Retrieved 28 January 2019.
- ↑ Wondrich, David (27 August 2018). "The Modern Cocktail: A Lost Scotch Classic". The Daily Beast. Retrieved 28 January 2019.
- ↑ "The Modern Cocktail". liquor.com. Retrieved 28 January 2019.
