A gin and tonic is a highball cocktail made with gin and tonic water poured over ice. The ratio of gin to tonic varies according to taste, strength of the gin, other drink mixers being added, etc., with most recipes calling for between a 1:1 to 1:3 ratio. It is usually garnished with a slice or wedge of lime.
The Old Fashioned is a cocktail made by muddling sugar with bitters, then adding alcohol, popularly whiskey but sometimes brandy and finally a twist of citrus rind. It is traditionally served in a short, round, tumbler-like glass, which is called an Old Fashioned glass, after the drink.
A screwdriver is a popular alcoholic highball drink made with orange juice and vodka. While the basic drink is simply the two ingredients, there are many variations. Many of the variations have different names in different parts of the world. The International Bartenders Association has designated this cocktail as an IBA Official Cocktail.
In cooking, a sauce is a liquid, cream, or semi-solid food, served on or used in preparing other foods. Most sauces are not normally consumed by themselves; they add flavor, moisture, and visual appeal to a dish. Sauce is a French word taken from the Latin salsa, meaning salted. Possibly the oldest recorded European sauce is garum, the fish sauce used by the Ancient Greeks; while doubanjiang, the Chinese soy bean paste is mentioned in Rites of Zhou in the 3rd century BC.
The martini is a cocktail made with gin and vermouth, and garnished with an olive or a lemon twist. Over the years, the martini has become one of the best-known mixed alcoholic beverages.
Fry sauce is a condiment often served with French fries or tostones in many places in the world. It is usually a combination of one part tomato ketchup and two parts mayonnaise, with many variations which add additional ingredients to the basic recipe.
The Negroni is a popular Italian cocktail, made of one part gin, one part vermouth rosso, and one part Campari, garnished with orange peel. It is considered an apéritif.
A Caesar is a cocktail created and primarily consumed in Canada. It typically contains vodka, a caesar mix, hot sauce, and Worcestershire sauce, and is served with ice in a large, celery salt-rimmed glass, typically garnished with a stalk of celery and wedge of lime. What distinguishes it from a Bloody Mary is the inclusion of clam broth. The cocktail may also be contrasted with the Michelada, which has similar flavouring ingredients but uses beer instead of vodka.
Cocktail sauce is one of several types of cold or room temperature sauces often served as part of the dish(es) referred to as seafood cocktail or as a condiment with other seafoods. The sauce, and the dish for which it is named, are often credited to British celebrity chef Fanny Cradock, but seafood cocktails predate her 1967 recipe by some years.
The gimlet is a cocktail typically made of 2 parts gin and 1 part lime juice. A 1928 description of the drink was: "gin, a spot of lime, and soda". The description in the 1953 Raymond Chandler novel The Long Goodbye stated that "a real gimlet is half gin and half Rose's lime juice and nothing else". This is in line with the proportions suggested by The Savoy Cocktail Book (1930), which specifies one half Plymouth Gin and one half Rose's Lime Juice Cordial. However, modern tastes are less sweet, and generally provide for at least two parts gin to one part of the lime and other non-alcoholic elements.
Dubonnet is a sweet, aromatised wine-based aperitif. It is a blend of fortified wine, herbs, and spices, with fermentation being stopped by the addition of alcohol. It is currently produced in France by Pernod Ricard, and in the USA by Heaven Hill Distilleries of Bardstown, Kentucky. The French made version is 14.8% alcohol by volume and the US version 19%. The company says it is the "number-one selling aperitif brand in the United States". The beverage is famous in the UK for having been the favourite drink of Elizabeth Bowes-Lyon, the Queen Mother.
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 beer cocktail is a cocktail that is made by mixing beer with a distilled beverage or another style of beer. In this type of cocktail, the primary ingredient is beer. A mixture of beer with a beverage that contains a soft drink is usually called a shandy.
Marie Rose sauce is a British condiment often made from a blend of tomatoes, mayonnaise, Worcestershire sauce, lemon juice and black pepper. A simpler version can be made by merely mixing tomato ketchup with mayonnaise. The sauce, as well as cocktail sauce, were invented in the 1960s by British cook Fanny Cradock.
A Bloody Mary is a cocktail containing vodka, tomato juice, and combinations of other spices and flavorings including Worcestershire sauce, hot sauces, garlic, herbs, horseradish, celery, olives, salt, black pepper, lemon juice, lime juice and/or celery salt. In the United States, it is usually consumed in the morning or early afternoon, and is popular as a hangover cure.
The Aviation is a classic 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.
Rocky Mountain Cuisine is a cuisine of Alberta in Canada, Colorado, Wyoming, Utah and Montana in the United States. Some distinguishing dishes include bison and Rocky Mountain oysters, or Prairie Oysters as they are known in Canada.
