"to the cocktail for additional sweetness and color. Originally, bitters were considered an integral part of any cocktail, as the ingredient that differentiated a cocktail from a sling. Over time, those definitions of ""cocktail"" and ""sling"" have become archaic, as ""sling"" has fallen out of general use (other than in certain drink names), and ""cocktail"" can mean any drink that resembles a martini, or simply any mixed drink. The following are other variations on the classic Manhattan: Manhattan (cocktail) A Manhattan is a cocktail made with whiskey, sweet vermouth and bitters. While rye is the traditional whiskey of choice, other"
"Manhattan (cocktail) A Manhattan is a cocktail made with whiskey, sweet vermouth and bitters. While rye is the traditional whiskey of choice, other commonly used whiskeys include Canadian whisky, bourbon, blended whiskey and Tennessee whiskey. The cocktail is usually stirred then strained into a cocktail glass and garnished with a Maraschino cherry. A Manhattan may also be served on the rocks in a lowball glass. The whiskey-based Manhattan is one of five cocktails named for a New York City borough. It is closely related to the Brooklyn cocktail, which uses dry vermouth and Maraschino liqueur in place of the Manhattan's"
"Night"", the protagonist suspects that an overly flattering article in the ""Herald Tribune"" about his neighbor was ""written by a pansy full of Brandy Alexanders."" Brandy Alexander A Brandy Alexander is a brandy-based cocktail consisting of cognac, crème de cacao, and cream that became popular during the early 20th century. It is a variation of an earlier, gin-based cocktail called simply an Alexander. There are many rumors about its origins. Some sources say it was created at the time of the London wedding of Princess Mary and Viscount Lascelles in 1922. Drama critic and Algonquin Round Table member Alexander Woollcott"
"Bronx (cocktail) The Bronx Cocktail is essentially a Perfect Martini with orange juice added. It was ranked number three in ""The World's 10 Most Famous Cocktails in 1934"", making it a very popular rival to the Martini (#1) and the Manhattan (#2). Today, it remains a popular choice in some markets, and was formally designated as an Official Cocktail by the International Bartender Association. Like the Manhattan, the Bronx is one of five cocktails named for one of New York City's five boroughs, but is perhaps most closely related to the Queens, which substitutes pineapple for the Bronx's orange. As"
"Chicago Cocktail The Chicago Cocktail is a brandy-based mixed drink probably named for the city of Chicago, Illinois. It has been documented in numerous cocktail manuals dating back to the 19th century. Chicago restaurant critic John Drury included it in his 1931 guide ""Dining in Chicago"", noting that it had been served at the American Bar in Nice and the Embassy Club in London. Whether it originated in Chicago is unknown. Recipes call for brandy; orange-flavored liqueur, such as curacao or triple sec; and bitters, stirred or shaken with ice, which may or may not be strained out afterward. In"
"at almost every cafe, restaurant, and ""get together"" of locals. The story goes, that many of the people of Föhr emigrated to Manhattan during deep sea fishing trips, took a liking to the drink, and brought it back to Föhr with them. The drink is usually mixed 1 part vermouth to 2 parts whiskey, with a dash of bitters, served ice cold, in an ice cold glass, or with ice and a cherry garnish. Traditional views insist that a Manhattan be made with American rye whiskey. However it can also be made with bourbon or Canadian whisky. The Manhattan is"
"many versions of the drink, it is topped off with champagne or white wine. Some versions call for sugaring the rim of the glass. It can be served on the rocks in a double old-fashioned glass or, especially in the champagne variation, straight up in a champagne coupe or flute or a cocktail glass. Chicago Cocktail The Chicago Cocktail is a brandy-based mixed drink probably named for the city of Chicago, Illinois. It has been documented in numerous cocktail manuals dating back to the 19th century. Chicago restaurant critic John Drury included it in his 1931 guide ""Dining in Chicago"","
"BLT cocktail A BLT cocktail is a cocktail made out of the contents of a BLT sandwich, (bacon, lettuce and tomato), blended together with vodka. Variants on the drink include utilizing bacon vodka instead of traditional vodka, substituting liquor for lettuce, incorporating bacon salt, or including cucumber flavored vodka. The drink gained popularity in the United States in 2009. Varieties of the beverage were served in regions including Colorado, Florida, Maine, Massachusetts, Missouri, Oregon, and Virginia. It has also achieved notice in Canada and the United Kingdom. Frank Bruni, the chief restaurant critic for ""The New York Times"", gave a"
"sweet vermouth, and Amer Picon in place of the Manhattan's angostura bitters. The Manhattan is one of six basic drinks listed in David A. Embury's classic ""The Fine Art of Mixing Drinks"". A popular history suggests that the drink originated at the Manhattan Club in New York City in the early 1870s, where it was invented by Dr. Iain Marshall for a banquet hosted by Jennie Jerome (Lady Randolph Churchill, mother of Winston) in honor of presidential candidate Samuel J. Tilden. The success of the banquet made the drink fashionable, later prompting several people to request the drink by referring"
"and dry versions). Rob Roy (cocktail) The Rob Roy is a cocktail consisting primarily of whisky and vermouth, created in 1894 by a bartender at the Waldorf Astoria in Manhattan, New York City. The drink was named in honor of the premiere of ""Rob Roy"", an operetta by composer Reginald De Koven and lyricist Harry B. Smith loosely based upon Scottish folk hero Rob Roy MacGregor. A Rob Roy is similar to a Manhattan but is made exclusively with Scotch whisky, while the Manhattan is traditionally made with rye and today commonly made with bourbon or Canadian whisky. Like the"
"Stinger (cocktail) A Stinger is a duo cocktail made by adding crème de menthe to brandy (although recipes vary). The cocktail's origins can be traced to the United States in the 1890s, and the beverage remained widely popular in America until the 1970s. It was seen as a drink of the upper class, and has had a somewhat wide cultural impact. The Stinger originated about 1890. The cocktail may have been derived from The Judge, a cocktail made with brandy, crème de menthe, and simple syrup found in William Schmidt's 1892 cocktail book ""The Flowing Bowl"". It was immediately popular"
"Brandy Alexander A Brandy Alexander is a brandy-based cocktail consisting of cognac, crème de cacao, and cream that became popular during the early 20th century. It is a variation of an earlier, gin-based cocktail called simply an Alexander. There are many rumors about its origins. Some sources say it was created at the time of the London wedding of Princess Mary and Viscount Lascelles in 1922. Drama critic and Algonquin Round Table member Alexander Woollcott claimed that it was named after him. Other sources say it was named after the Russian tsar Alexander II. The drink was possibly named after"
"Rob Roy (cocktail) The Rob Roy is a cocktail consisting primarily of whisky and vermouth, created in 1894 by a bartender at the Waldorf Astoria in Manhattan, New York City. The drink was named in honor of the premiere of ""Rob Roy"", an operetta by composer Reginald De Koven and lyricist Harry B. Smith loosely based upon Scottish folk hero Rob Roy MacGregor. A Rob Roy is similar to a Manhattan but is made exclusively with Scotch whisky, while the Manhattan is traditionally made with rye and today commonly made with bourbon or Canadian whisky. Like the Manhattan, the Rob"
"to the name of the club where it originated—""the ""Manhattan"" cocktail"". However, Lady Randolph was in France at the time and pregnant, so the story is likely a fiction. However, there are prior references to various similar cocktail recipes called ""Manhattan"" and served in the Manhattan area. By one account it was invented in the 1860s by a bartender named Black at a bar on Broadway near Houston Street. The original ""Manhattan cocktail"" was a mix of ""American Whiskey, Italian Vermouth and Angostura bitters"". During Prohibition (1920–1933) Canadian whisky was primarily used because it was available. An early record of"
"Brandy Daisy The Brandy Daisy is a cocktail which first gained popularity in the late 19th century. One of the earliest known recipes was published in 1876 in the second edition of Jerry Thomas's ""The Bartenders Guide or How To Mix Drinks: The Bon-Vivants Companion"": Fill glass one-third full of shaved ice. Shake well, strain into a large cocktail glass, and fill up with Seltzer water from a syphon. Over the years, multiple variants of the recipe developed, including other daisies involving other base spirits, such as whiskey or gin. The gin-based daisy, in at least one bartender's guide from"
"De Luxe Official Bartender's Book"" includes the following instructions: Shake well with cracked ice and strain into stein or 8 oz. metal cup. Add cube of ice and decorate with fruit. The daisy was the forerunner to other popular cocktails, notably the sidecar, from around the end of World War I, and the margarita, during the late 1930s and early 1940s. Even as the margarita has become especially popular during the late 20th and early 21st centuries, its base spirit has also surfaced in both tequila daisies and sidecars. Brandy Daisy The Brandy Daisy is a cocktail which first gained"
"came in, I told him I had a new drink for him. He sipped it, and, draining the glass, he said, ""By Jove! That is the real hanky-panky!"" And Hanky-Panky it has been called ever since. The Hanky-Panky is a variation on the sweet martini, inasmuch as it calls for gin and sweet vermouth, but Coley's secret ingredient was Fernet Branca, a bitter Italian digestivo. By adding a couple of dashes of this herbal elixir, she transformed it into a whole new drink. A recipe for the cocktail was included in Harry Craddock's ""The Savoy Cocktail Book"". Hanky-Panky cocktail The"
"film, Nick Charles states that the Bronx should be shaken to 2-step time. The Bronx is flavorful and mildly sweet ""fruity"" drink, without being uninteresting or sticky. Though possibly inspired by the Duplex, the two drinks are not really similar at all. Cocktail columnists Gary Regan and Mardee Haidin Regan describe it as a drink where ""[g]in is the base ingredient, orange juice is the mixer, and sweet and dry vermouths are added almost as an afterthought."" Bronx (cocktail) The Bronx Cocktail is essentially a Perfect Martini with orange juice added. It was ranked number three in ""The World's 10"
"that it be served in a cocktail glass if served straight, or in a rocks glass if served with ice. The Amaretto Stinger uses a 3-to-1 ratio of amaretto to white crème de menthe, while an Irish Stinger uses equal parts Irish cream liqueur and white crème de menthe. The Mexican Stinger substitutes tequila for brandy. A ""Vodka Stinger"", also known as a White Spider, uses vodka instead of brandy. A White Way Cocktail, which celebrates Broadway theatre, is a Stinger made with gin rather than brandy. Mixologists Oliver Said and James Mellgren cite a cocktail known as the Stinger"
"the cocktail can be found in William Schmidt's ""The Flowing Bowl"", published in 1891. In it, he details a drink containing 2 dashes of gum (gomme syrup), 2 dashes of bitters, 1 dash of absinthe, portion of whiskey and portion of vermouth. The same cocktail appears listed as a ""Tennessee Cocktail"" in ""Shake 'em Up!"" by V. Elliott and P. Strong, copyright 1930 (p. 39): ""Two parts of whiskey, one part of Italian Vermouth and a dash of bitters poured over ice and stirred vigorously."" On the small North Frisian island of Föhr, the Manhattan cocktail is a standard drink"
"other beverages to make several popular cocktails; these include the Brandy Sour, the Brandy Alexander, the Sidecar, the Brandy Daisy, and the Brandy Old Fashioned. Brandy is a common deglazing liquid used in making pan sauces for steak and other meat. It is used to create a more intense flavour in some soups, notably onion soup. In English Christmas cooking, brandy is a common flavouring in traditional foods such as Christmas cake, brandy butter, and Christmas pudding. It is also commonly used in drinks such as mulled wine, drunk during the festive season. Brandy is used to flambé dishes such"
"ounces [180 ml] Rose's Sweetened Lime Juice (available from nearly any grocery), add a small amount of water for ice crystals, shake twice and store in the freezer overnight. Pour into a martini glass and serve straight up. The glass will immediately frost over. With this recipe, no cocktail shaker is required and the cocktail is not watered down by melting ice. You may use even the cheapest vodka, and no one will ever know. A variation that adds mint, is commonly known as a South Side The Carnaby Gimlet, a variation with natural spring water, was created at the"
"bottled. Some brandies have caramel colour and sugar added to simulate the appearance of barrel aging. Brandy is traditionally served at room temperature (neat) from a snifter, a wine glass or a tulip glass. When drunk at room temperature, it is often slightly warmed by holding the glass cupped in the palm or by gentle heating. Excessive heating of brandy may cause the alcohol vapour to become too strong, causing its aroma to become overpowering. Brandy drinkers who like their brandy warmed may ask for the glass to be heated before the brandy is poured. Brandy may be added to"
"came to be consumed like a cocktail. The Stinger was a popular drink during American Prohibition, for crème de menthe could mask the taste of the inferior-quality brandies then available. The Stinger began to lose favor with Americans in the late 1970s, and was not a well-known cocktail in the early 21st century. The Stinger is a duo cocktail, in that it uses only two ingredients: a spirit and a liqueur. The classic Stinger recipe uses three parts brandy and one part white crème de menthe. However, Stinger recipes vary, and some recipes call for equal parts brandy and crème"
"Alexander (cocktail) The Alexander is a cocktail consisting of some form of alcohol, Cocoa Liqueur (Crème de cacao), and cream. Alexander Cocktail Twist of orange peel. Stir and serve. Alexander Cocktail Shake well in a mixing glass with cracked ice, strain and serve. The most common variation of the Alexander is the Brandy Alexander, made with brandy. Similarly, a Coffee Alexander substitutes coffee liqueur (such as Kahlúa) for gin, and a Blue Alexander substitutes blue Curaçao for crème de cacao. Other variations exist. In ""Jack's Manual"" (1910) there is another cocktail called The Alexander which is a mixture of rye"
"little champagne, and powdered sugar to taste."" Sam Meyer of Cocktailians.com puts the quantities at The drink is prepared by stirring sugar and bitters, adding whiskey and liqueur, then pineapple. These are shaken with crushed ice, the mix is strained into a cocktail glass, and then one adds the champagne. Some recipes use cognac or brandy instead of rye whiskey, Bénédictine or other liqueur in lieu of Maraschino, and orange in the place of pineapple. The methods of preparation also vary. Sam Meyer praises the cocktail saying that it's ""a marvelous drink with the spicy rye ... and the sweet"
"Bloody Mary (cocktail) 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 Bloody Mary was invented in the 1920s or 1930s; there are various theories as to the origin of the drink, as well as the origin of its name. It has many variants, most notably the Red Snapper, the"
"the first distilled spirit made in the new world. As there were no glass bottles in the 16th century, the brandy was shipped in ceramic (clay) containers sealed with beeswax. The drink originated in Lima, Perú in 2008; the cocktail gained popularity by the end of 2012, and is now enjoyed in most countries Peruvian pisco and elderflower liquor are available. In a cocktail glass filled with ice, pour in 45ml Pisco, 30ml elderflower liqueur (such as St Germain) and 20ml lime juice. The cocktail should not be confused with the brand of pisco. Although it can be made with"
"jelly-like, and syrupy versions are used in mixed drinks and cocktails, such as a beer jam Manhattan. Simple versions may consist of only beer and pectin, but other types, both sweet and savory, are more complex. Sweet varieties can include sugar, allspice, cloves, orange zest, star anise, lemon and vanilla bean., while savory types may use tomato, shallots, grated Parmesan cheese, olive oil, rosemary, balsamic vinegar and sugar or brown sugar as ingredients. Beer jam may be used as a filling inside baked goods such as biscuits, as a glaze atop meat and vegetable dishes, and to accompany foods such"
"Embury, and in 1949 a recipe for the Toronto Cocktail was included in ""Esquire's Handbook for Hosts"". The Toronto Cocktail is a variation of the Old Fashioned, with the addition of Fernet-Branca. Variations of the cocktail substitute various rye whiskeys as the primary ingredient, such as Canadian whisky or Old Overholt. The Fernet Cocktail recipe by Vermeire specified of cognac or rye whisky, and gill of Fernet-Branca. The rye whisky complements the bitter Fernet-Branca and prevents it from dominating the cocktail. Sugar or simple syrup are used to reduce the cocktail's bitterness. It may be served in a cocktail glass"
"plot at St Martin's Church, Bladon, Oxfordshire, next to her first husband. The invention of the Manhattan cocktail is sometimes erroneously attributed to Jennie Churchill, who supposedly asked a bartender to make a special drink to celebrate the election of Samuel J. Tilden to the New York governorship in 1874. However, the drink is believed to have been invented by the Manhattan Club (an association of New York Democrats) on that occasion; Jennie could not have been involved, as she was in Europe at the time, about to give birth to her son Winston later that month. Jennie Churchill was"
"make bacon vodka at home, and instead recommended they utilize bacon salt to make their own BLT cocktails or Blood Mary drinks with bacon. In a 2009 restaurant review by the Associated Press, they described the BLT cocktail made by mixologist Todd Thrasher of Alexandria, Virginia as, ""a drink full of mind-bending, taste bud-tingling turns. A huge ice cube, made with lettuce water, anchors a glass rimmed with bacon salt. Clear tomato water and bacon-infused vodka are mixed and poured over the lettuce cube."" ""Metromix"" called this edition of the beverage, ""a zesty mix of bacon-infused vodka, tomato water and"
"de menthe. The mixture was originally stirred, although modern recipes call for it to be shaken with cracked ice. Early recipes required that the Stinger be served straight, but since the end of Prohibition in the United States it became more common for it to be served over crushed ice. Cognac, a type of brandy, was the identified as the basis for the Stinger as early as William ""Cocktail"" Boothby's 1905 supplement to his 1900 book, ""American Bar-Tender"". In the 21st century, cognac was the most commonly used brandy cited by recipes for the Stinger's base liquor. Cocktail guides recommend"