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A gin and tonic is a highball cocktail made with gin and tonic water poured over a large amount of 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. To preserve effervescence, the tonic can be poured down a bar spoon. The ice helps chill the gin to dull the effect of the alcohol in the mouth, making it more pleasant to taste.
A Manhattan is a cocktail made with whisky, sweet vermouth, and bitters. While rye is the traditional whiskey of choice, other commonly used whiskies include Canadian whisky, bourbon, blended whiskey, and Tennessee whiskey. The cocktail is usually stirred then strained into a cocktail glass and garnished with a dark Maraschino cherry. A Manhattan may also be served on the rocks in a lowball glass.
Mojito is a traditional Cuban highball.
The old fashioned is a cocktail made by muddling sugar with bitters, adding whiskey or, less commonly, brandy, and garnishing with a twist of citrus rind. It is traditionally served in an old fashioned glass, which predated the cocktail.
In cooking, a syrup or sirup is a condiment that is a thick, viscous liquid consisting primarily of a solution of sugar in water, containing a large amount of dissolved sugars but showing little tendency to deposit crystals. Its consistency is similar to that of molasses. The viscosity arises from the multiple hydrogen bonds between the dissolved sugar, which has many hydroxyl (OH) groups.
The mint julep is a mixed alcoholic drink, or cocktail, consisting primarily of bourbon, sugar, water, crushed or shaved ice, and fresh mint. As a bourbon-based cocktail, it is associated with the American South and the cuisine of the Southern United States in general, and the Kentucky Derby in particular.
A sour is a traditional family of mixed drinks. Common examples of sours are the margarita and the sidecar. Sours belong to one of the old families of original cocktails and are described by Jerry Thomas in his 1862 book How to Mix Drinks.
Maple liqueur refers to various alcoholic products made from maple syrup, primarily in the Northeast United States and Canada. It is most commonly made by mixing Canadian rye whiskey and Canadian maple syrup. Maple liqueur is considered an important cultural beverage in certain Canadian festivals.
A Gold Rush is a three-ingredient cocktail made with bourbon, lemon juice, and honey syrup. It was created by T.J. Siegal at the original Milk & Honey in New York's Lower East Side. It is a variation of the whiskey sour, without egg white or bitters, and with honey syrup instead of simple syrup.
Honey syrup is a syrup made by combining honey and water and heating until the sugar dissolves. In the case of honey simple syrup, a 1:1 ratio is used. This is similar to the process for making simple syrup with sugar, and the honey syrup can be used in place of simple syrup in many cocktails, such as the Bee's Knees. It can also be used in mojitos, iced tea, lemonade, and other cold drinks. Different types of honey can have different flavor profiles depending, e.g., on whether the bees consumed raspberry, blackberry, buckwheat, or clover flowers; raspberry- or blackberry-flavored honeys can be used when a mellow flavor is preferred.
The blinker is a Prohibition-era spicy three-ingredient cocktail consisting of rye whiskey, white or pink grapefruit juice, and either raspberry syrup, raspberry liqueur, raspberry jam, raspberry ice cream syrup, grenadine or the syrup from a jar of maraschino cherries. It is a proto-Greyhound highball. The recipe appeared in Patrick Gavin Duffy's The Official Mixer’s Manual. The substitution of raspberry syrup for grenadine was made by Ted "Dr. Cocktail" Haigh in his 2009 book Vintage Spirits and Forgotten Cocktails. Dr. Cocktail also specified that the cocktail should be made with white grapefruit juice, which is more bitter than pink or red varieties; however, if pink or red grapefruit juice is used, this can be offset by using less raspberry syrup.
The Brown Derby, originally called the "De Rigueur" in cocktail books, is a three-ingredient cocktail that was named after the Brown Derby hat-shaped Los Angeles diner. It consists of bourbon, grapefruit juice, and honey syrup. The cocktail was created at Hollywood Reporter founder Billy Wilkerson's Vendôme Club on Sunset Boulevard in 1930.
A rum cocktail is a cocktail that contains light or dark rum. Many rum cocktails have a tropical theme.
A cucumber cooler is a family of coolers containing cucumber, which may be muddled in a cocktail shaker. One recipe calls for gin, lime juice, cucumber, and tonic water; a variant of this also calls for Aperol. Another calls for tequila, Salers Gentiane, simple syrup, lime juice, orange bitters, and mint.
A whiskey cocktail is a cocktail that includes whiskey. Although whiskey is often served neat or on the rocks, it is used in many classic cocktails such as the Old Fashioned, Manhattan, and Julep. Some specifically call for Scotch whiskey or bourbon whiskey.
A cooler is a sweet, often fruity and/or bubbly cocktail for use as a refreshing drink, especially for summer parties. Often a cooler will be light, crisp, and colorful, and have less alcohol than other cocktails. A cooler is distinct from a spritzer in that a spritzer tends to be a mix of wine and sparkling water or wine and club soda, and therefore dryer than a cooler.
A smash is a casual icy julep cocktail filled with hunks of fresh fruit, so that after the liquid part of the drink has been consumed, one can also eat the alcohol-infused fruit. The history of smashes goes back at least as far as the 1862 book How to Mix Drinks. The Old Style Whiskey Smash was an example of an early smash.
An apple cocktail is a cocktail made with apples. Flavorful apples like the honeycrisp, pink lady, and fuji tend to be favored. The golden delicious apple, on the other hand, would be disfavored because it lacks much flavor. Juicy apples also tend to be favored. Apples tend to mix well in lemon juice in many recipes, because it prevents the apple from browning.
The lion's tail is a daiquiri-like cocktail made with bourbon, allspice dram, lime juice, simple syrup or gomme syrup, and angostura bitters, and garnished with orange peel oil or a lime zest twist. Egg white can also be added. The drink has much in common with a whiskey sour except with lime in place of lemon.
References
- ↑ 2016-04-14 (2016-04-14). "Whiskey Smash Cocktail Recipe". Vinepair.com. Retrieved 2019-07-21.
- ↑ Mayhew, Lance. "Jerry Thomas' Whiskey Smash Cocktail Recipe". Thespruceeats.com. Retrieved 2019-07-21.
- ↑ Damon Boelte,Zach DeSart (2012-08-01). "Classic Whiskey Smash Recipe". Bon Appetit. Retrieved 2019-07-21.
- ↑ "Maple Bourbon Smash Recipe". Southern Living. Retrieved 3 December 2019.
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