"Gibson (cocktail) The Gibson is a mixed drink made with gin and dry vermouth, and often garnished with a pickled onion. The oldest published recipe for the Gibson is found in the 1908 book, ""The World's Drinks And How To Mix Them"" by William Boothby. Other pre-prohibition recipes for the Gibson exist. They all omit bitters and none of them garnish with an onion. Some garnish with citrus twists. Others use no garniture at all. There is no known recipe for the Gibson garnishes with an onion before William Boothby's 1908 Gibson Recipe. Some sources persist in using other garnishment"
"Martini (cocktail) 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. H. L. Mencken called the martini ""the only American invention as perfect as the sonnet"" and E. B. White called it ""the elixir of quietude"". By 1922 the martini reached its most recognizable form in which London dry gin and dry vermouth are combined at a ratio of 2:1, stirred in a mixing glass with ice cubes, with the optional addition of orange or aromatic"
"provide for at least two parts gin to one part of the lime and other non-alcoholic elements (see recipes below). The derivation of the name of cocktail is contested. It may be named after the tool for drilling small holes (alluding to its 'piercing' effect on the drinker) or after Surgeon Admiral Sir Thomas Gimlette KCB (1857–1943), who is said to have first added lime cordial to the daily gin tot of the men of the Royal Navy to help combat the ravages of scurvy on long voyages. A variant of the cocktail, the vodka gimlet, replaces gin with vodka."
"Gin and tonic A gin and tonic is a highball cocktail made with gin and tonic water poured over ice. It is usually garnished with a slice or wedge of lime. The amount of gin varies according to taste. Suggested ratios of gin to tonic are between 1:1 and 1:3. In some countries (e.g., UK), gin and tonic is also marketed pre-mixed in single-serving cans. In the United States, most bars use ""soda out of a gun that in no way, shape or form resembles quinine water"", according to bartender Dale DeGroff. To get a real gin and tonic, DeGroff"
"Pink Gin Pink Gin or Pink Plymouth is a cocktail made fashionable in England in the mid-19th century, consisting of Plymouth gin and a dash of Angostura bitters, a dark red bitters that makes the whole drink pinkish. Lemon rind is also commonly used as a garnish, with the citrus oils subtly complementing the flavour. Pink gin is widely thought to have been created by members of the Royal Navy. Plymouth gin is a 'sweet' gin, as opposed to London gin which is 'dry', and was added to Angostura bitters to make the consumption of Angostura bitters more enjoyable as"
"Mitch Morgan A Mitch Morgan is a cocktail that consists of a shot of bourbon whiskey served with a piece of fried bacon as a cocktail garnish and served in a glass coated on the inside with a thin veneer of bacon grease. The Mitch Morgan is a popular beverage at the Oak the New Fat Alley Barbecue in Telluride, Colorado, where the drink originated. The Mitch Morgan is named after its creator. The drink served as the inspiration for J&D's Down Home Enterprises' popular product Bacon Salt. On October 28, 2008, Mitch Morgan shots were served at a charity"
"I, Gibson took to working in oils for his own pleasure. In 1918, he was elected into the National Academy of Design as an Associate member, and became a full Academician in 1932. Almost unrestricted merchandising saw his distinctive sketches appear in many forms. The Gibson cocktail has been claimed to be named after him, as it is said he favored ordering gin martinis with a pickled onion garnish in place of the traditional olive or lemon zest. For part of his career, Gibson lived in New Rochelle, New York, a popular art colony among actors, writers and artists of"
"bitters, then strained into a chilled cocktail glass. Over time the generally expected garnish became the drinker's choice of a green olive or a twist of lemon peel. A dry martini is made with dry, white vermouth. By the Roaring Twenties, it became common to ask for them. Over the course of the century, the amount of vermouth steadily dropped. During the 1930s the ratio was 3:1 (gin to vermouth), and during the 1940s the ratio was 4:1. During the latter part of the 20th century, 6:1, 8:1, 12:1, 15:1 (the ""Montgomery"", after British Field Marshal Bernard Montgomery's supposed penchant"
"make a customer a Smirnoff Gibson at the Bull and Bar in New York City as a final test for completing the course, comically arranging the drink in a haphazard and incorrect manner before attempting to charge the customer $600. Philip Marlowe orders one in the Raymond Chandler detective novel ""Playback"": ""...I ordered a double Gibson and asked if I could have a club sandwich where I was."" In Season 3, Episode 2 of ""Mad Men"", ""Love Among the Ruins,"" Roger Sterling orders a ""Gibson, up"" at a lunch meeting. Gibson (cocktail) The Gibson is a mixed drink made with"
"Roy can be made ""sweet"", ""dry"", or ""perfect"". The standard Rob Roy is the sweet version, made with sweet vermouth, so there is no need to specify a ""sweet"" Rob Roy when ordering. A ""dry"" Rob Roy is made by replacing the sweet vermouth with dry vermouth. A ""perfect"" Rob Roy is made with equal parts sweet and dry vermouth. The Rob Roy includes a ""dash"" of Angostura bitters (mostly for color) and is usually served in a cocktail glass and garnished with two maraschino cherries on a skewer (for the standard version) or a lemon twist (for the perfect"
"Cedric Charles Dickens (great-grandson of Charles Dickens) records in ""Drinking With Dickens"" that a 'Burnt Pink Gin' consists of 1 tsp Angostura burnt by heating over a flame and then poured into ""a large tot dry gin"". Pink Gin Pink Gin or Pink Plymouth is a cocktail made fashionable in England in the mid-19th century, consisting of Plymouth gin and a dash of Angostura bitters, a dark red bitters that makes the whole drink pinkish. Lemon rind is also commonly used as a garnish, with the citrus oils subtly complementing the flavour. Pink gin is widely thought to have been"
"Cocktail garnish Cocktail garnishes are decorative ornaments that add character or style to a mixed drink, most notably to cocktails. They are used to compliment and enhance the flavors in a drink by stimulating the special nerve cells in the nose and mouth A large variety of cocktail garnishes are used. Many rum-based cocktails, especially those with fruit flavors, tend to be decorated with tropical-themed garnishes or slices of fruit. Tequila-based drinks favor limes and other citrus fruits. Gin- and vodka-based drinks tend toward garnishes with a more dignified flair (olives, onions, or possibly a citrus twist or a single"
"Bijou (cocktail) A bijou is a mixed alcoholic drink composed of gin, vermouth, and chartreuse. This cocktail was invented by Harry Johnson, ""the father of professional bartending"", who called it ""bijou"" because it combined the colors of three jewels: gin for diamond, vermouth for ruby, and chartreuse for emerald. An original-style bijou is made stirred with ice as Johnson's 1900 ""New and Improved Bartender Manual"" states ""mix well with a spoon and serve."" This recipe is also one of the oldest in the manual, dating back to the 1890s. The bijou was popular for several decades. Unlike the Manhattan and"
"Gimlet (cocktail) The gimlet (pronounced with a hard 'g') is a cocktail typically made of 2 part gin, 1 part lime juice, and soda. 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"
"brands will replace the word ""gin"" with their own brand or initial in recipes. For instance, ""Sapphire and Tonic"" for Bombay Sapphire, ""Hendrick's and Tonic"" for Hendrick's Gin (garnished with cucumber to further distinguish it), or ""T&T"" for Tanqueray. Gin and tonic is traditionally garnished with a slice or wedge of lime, often slightly squeezed into the drink before being placed in the glass. In most parts of the world lime remains the only usual garnish; however, in the United Kingdom it has become common to use lemon as an alternative fruit; use of both fruit together is known as"
"A similar lime juice cocktail using rum instead of vodka or gin is the daiquiri. David A. Embury gave a gimlet recipe (called a Gin Sour) in ""The Fine Art of Mixing Drinks"" (3rd Ed., 1958), calling for an 8:2:1 gin/lime (or lemon) juice/simple syrup ratio plus garnish. Eric Felten essentially repeated this in his ""How's Your Drink"" column in ""The Wall Street Journal"" Weekend Edition of August 4, 2006: William L. Hamilton gave this recipe in his ""Shaken and Stirred"" column in ""The New York Times"" on September 15, 2002: A gimlet served at the Fifty Seven Fifty Seven"
"gin, purportedly due to a higher than usual proportion of root ingredients, which bring a more 'earthy' feel to the gin as well as a softened juniper flavour. There is also a 'navy strength' variety which is 57% ABV (100° English proof), being the traditional strength demanded by the British Royal Navy. <ref name=""http://www.plymouthgin.com""></ref> A 47% ABV (94 U.S. proof) version is distributed worldwide. Plymouth also produces a sloe gin, but has discontinued its Fruit cups and Damson liqueur. Gin, originally being a relatively cheap alcoholic beverage, was bought by the poor and caused considerable social problems, illustrated by the"
"is: Shake with lots of finely crushed ice and strain well into a chilled cocktail glass. Shake vigorously with ice and strain into a cocktail glass. Garnish with a twist of lemon, if desired. Stir with ice, strain into a cocktail glass and serve garnished with a Maraschino cherry. Stir with ice, strain into a cocktail glass, twist lemon peel over the top and serve garnished with an olive, preferably one stuffed with any kind of nut. Embury also states that sherry is a nice substitute for vermouth. In an old-fashioned glass, add bitters to simple syrup and stir. Add"
"early as 1950, as evidenced by its inclusion in the French cookbook ""L'Art Culinaire Francais"" published that year. A gin fizz is the best-known cocktail in the fizz family. A gin fizz contains gin, lemon juice, and sugar, which are shaken with ice, poured into a tumbler and topped with carbonated water. The drink is similar to a Tom Collins, with a possible distinction being a Tom Collins historically used ""Old Tom Gin"" (a slightly sweeter precursor to London Dry Gin), whereas the kind of gin historically used in a gin fizz is unknown. Simple variations on the gin fizz"
"first, martinis used sweet vermouth. Around 1904, however, drier French vermouths began to be used in the cocktail. The term ""dry martini"" originally meant using a drier vermouth as a mixer, not using less vermouth, as the term is used today. Sharon Tyler Herbst's book, ""The Ultimate A-To-Z Bar Guide"", lists 112 cocktails using dry vermouth and 82 containing sweet vermouth. Cocktails using either dry or sweet vermouth or both include the Americano, Bronx, Gibson, Manhattan, Negroni, Rob Roy, and Rose. Variations of cocktail recipes using equal portions of dry and sweet vermouths are called ""perfect"", as in a ""Perfect"
"using Havana Club 3 Años, included double-distilled calvados and chartreuse. Marcis informed the judges that this cocktail was an hommage to Serge Gainsbourg, calling it the Gainsbourg Daisy. His third drink, The Smoky Bear began with Grade C Canadian maple syrup and a few dashes of bitters and Crema de Mezcal and finished with a dose of Havana Club 7 Años. After making it to the final round, it was time for Marcis to improvise his fourth and last cocktail of the contest using a bag of surprise ingredients. In the bag of secret ingredients given to him he found"
"Damson gin Damson gin is a liqueur, usually homemade, made from damson plums macerated in a sugar and gin syrup for eight weeks or more. Vodka is sometimes used in place of the gin. The proof will vary somewhat but generally is around 44. Damson gin is especially popular in Britain.The plums are ripe in early September and the liqueur can be used as a Christmas treat. Greengage gin is an alternative beverage. Averell Damson Gin is produced by The American Gin Co. and is an American take on the beverage. Rather than steeping the damson plums in gin, Averell"
"the cocktail contains no ice and is served ""straight up"". The cocktail has a pale greenish color, primarily due to the Chartreuse. Audrey Saunders of the Pegu Bar in New York City considers it one of her bar's best cocktails and describes its taste as follows: The taste may also vary slightly depending on the brand of gin being used. The original cocktail at the Detroit Athletic Club during the prohibition era used bathtub gin, and even today the club is using its own recreation of ""prohibition era bathtub gin"" (vodka, spices, herbs, citrus) for it. Some variations of the"
"fruit have been used by the Royal Navy for the prevention of scurvy since the mid-18th century.) However, neither his obituary notice in the BMJ, ""The Times"" (6 October 1943) nor his entry in ""Who Was Who 1941–1950"" mention this association. Gimlet (cocktail) The gimlet (pronounced with a hard 'g') is a cocktail typically made of 2 part gin, 1 part lime juice, and soda. 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"
"Last Word (cocktail) The Last Word is a gin-based prohibition-era cocktail originally developed at the Detroit Athletic Club. While the drink eventually fell out of favor, it enjoyed a renewed popularity after being rediscovered by the bartender Murray Stenson in 2004 during his tenure at the Zig Zag Café and becoming a cult hit in the Seattle area. The Last Word consists of equal amounts of gin, green Chartreuse, maraschino liqueur and freshly pressed lime juice, which are combined in a shaker with ice. After shaking, the mix is poured through a cocktail strainer (sieve) into the glass so that"
"Jim Collins is featured in the ""Steward and Barkeeper's Manual"" of 1869: <poem> Teaspoonful of powdered sugar The juice of half a lemon A wine glass of Old Tom Gin A bottle of plain soda Shake up, or stir up with ice. Add a slice of lemon peel to finish. </poem> Drinks historian David Wondrich has speculated that the original recipe that was introduced to New York in the 1850s would have been very similar to the gin punches that are known to have been served at fashionable London clubs such as the Garrick during the first half of the"
"Brompton cocktail Brompton cocktail — sometimes called a Brompton mixture, Brompton's cocktail — is an elixir meant for use as a pain suppressant, and dosed for prophylaxis. Made from morphine or diacetylmorphine (heroin), cocaine, highly-pure ethyl alcohol (some recipes specify gin), and sometimes with chlorpromazine (Thorazine) to counteract nausea, it was given to terminally-ill individuals (especially cancer patients) to relieve pain and promote sociability near death. A common formulation included ""a variable amount of morphine, 10 mg of cocaine, 2.5 mL of 98% ethyl alcohol, 5 mL of syrup BP and a variable amount of chloroform water."" An alternative formulation"
"is made by combining the fresh juice of the fruit with gin and sugar. Damson gin Damson gin is a liqueur, usually homemade, made from damson plums macerated in a sugar and gin syrup for eight weeks or more. Vodka is sometimes used in place of the gin. The proof will vary somewhat but generally is around 44. Damson gin is especially popular in Britain.The plums are ripe in early September and the liqueur can be used as a Christmas treat. Greengage gin is an alternative beverage. Averell Damson Gin is produced by The American Gin Co. and is an"
"with Hendrick's Gin is typically garnished with a slice of cucumber. However, garnishes of cucumber are very rare, and garnishes of orange are rarer still. The cocktail was introduced by the army of the British East India Company in India. In India and other tropical regions, malaria was a persistent problem. In the 1700s it was discovered by Scottish doctor George Cleghorn that quinine could be used to prevent and treat the disease. The quinine was drunk in tonic water, however the bitter taste was unpleasant. British officers in India in the early 19th century took to adding a mixture"
"cinnamon, toasted coffee beans, saffron, mint, lemon leaves, mandarin leaves, thyme blossoms, and marjoram in a bottle. 'White Unsweetened Centerbe' is an ingredient in the forgotten (presumably French) Coup de Foudre ['Love Struck'] cocktail, included in the United Kingdom Bartenders Guild's '1700 Cocktails' (1934). Verbatim, the recipe is: 1/3 White Unsweetened Centerbe', 1/3 Red Curaçao, 1/3 Coates Plymouth Gin. Serve with a small piece of candied orange peel. 'Unsweetened' suggests that, at that time, a strictly medicinal version of Centerbe was available, perhaps similar to the homemade recipe above without the sugar syrup. Alternatively, many of the 18th century sweet"
"their ""flavoured"" gin collection, and is made in much the same way, with a natural elderflower flavouring being added to the original recipe. In August 2017, Gordon's began selling Gordons Pink, a pink colored gin flavored with several types of red berries. A range of pre-mixed drinks: Gordon's Gin is specified by name in the recipe for the Vesper Cocktail given by James Bond in Ian Fleming's 1953 novel ""Casino Royale"". Gordon's was Ernest Hemingway's favourite gin, which he claimed could ""fortify, mollify and cauterize practically all internal and external injuries"". In the movie ""The African Queen"" Katharine Hepburn's character"
"the distillation process and contribute to gin's flavouring. For example, juniper monoterpenes come from juniper berries. Citric flavours come from chemicals such as limonene and gamma-terpinene linalool. Spice-like flavours come from chemicals such as sabinene, delta-3-carene, and para-cymene. According to the Canadian Food and Drug Regulation, gin is produced through redistillation of alcohol from juniper-berries or a mixture of more than one such redistilled food products. A well known gin cocktail is the martini, traditionally made with gin and dry vermouth. Several other notable gin-based drinks include: Gin Gin is liquor which derives its predominant flavour from juniper berries (""Juniperus"
"invented a few years earlier in London, which has twice as much champagne as orange juice. The Poinsettia is cranberry juice with champagne (sometimes with vodka and/or Cointreau). The Soleil is made with pineapple juice. The Megmosa is a similar type of cocktail, composed of equal parts champagne and grapefruit juice. Mimosa (cocktail) A mimosa cocktail is composed of one part champagne (or other sparkling wine) and one part chilled citrus juice, usually orange juice unless otherwise specified. It is traditionally served in a tall champagne flute at brunch, at weddings, by the pint, or as part of first class"