Which cocktail is made by muddling sugar with bitters, adding whisky or brandy and a twist of citrus rind?
"at the time. The recipe for the Old Fashioned in use at the Pendennis Club includes the basic cocktail components including sugar & water (in the form of simple syrup) and bitters–but with the Angostura brand required. In addition, fine Bourbon whisky is required and so also are one or more fruits: the recipe used at the Club since at least the 1930s calls for the use of an orange slice, cherry, and a lemon twist with the former two muddled in the simple syrup. One or more bartenders at the Pendennis Club have undisputedly created several other libations. The"
"Muddle sugar with the lime wedges. Be careful not to overdo the muddling of the lime rind as it may introduce too much of the essential oils from the lime and make the drink too bitter. Pour in vodka and stir well until the sugar is dissolved. Add crushed ice and stir to melt some of the ice. Garnish with lime slice or wedge and serve. Some bartenders advocate placing all of the lime wedges into the glass without squeezing them, adding the sugar and muddling the lime wedges and sugar together well to release the juice and essential oils"
"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"
"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"
"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"
"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"
"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"","
"Beer too bitter. In contrast to beer, Jillz does not contain hops. Hops are used as the bittering agent of beer. Jillz Jillz, (""formerly known as Charli"") is a mix of cider, barley and water with a fruity flavor. The drink is called a “Sparkling Cider Blend” and contains 5 percent alcohol. Jillz is brewed by Heineken, a Dutch brewing company, and is available both bottled in supermarkets and on tap in bars. After research showed that in Britain “Charli” is slang for cocaine, this name was changed. With this drink, Heineken targets consumers who go out regularly but cannot"
"Bramble (cocktail) The Bramble is a cocktail created by Dick Bradsell in 1980s London, England. Best described as a spring cocktail, the Bramble brings together dry gin, lemon juice, sugar syrup, crème de mûre, and crushed ice. Bradsell also suggests finishing off the cocktail with some fresh red fruits (such as blackberries, cranberries) and a slice of lemon. It closely resembles the popular Gin Fix. The Bramble was created in London, in 1984, by Dick Bradsell. At the time, Bradsell worked at a bar in Soho called Fred's Club, and he wanted to create a British cocktail. Memories of going"
"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"
"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"
"by a British pop group, which went on to win a Eurovision title. Buck's Fizz The Buck's Fizz is an alcoholic cocktail made of two parts champagne to one part orange juice. It is very similar to the Mimosa, which also contains champagne and orange juice, but in equal measures. Other sparkling wines can also be used. The drink is named after London's Buck's Club, where it was invented as an excuse to begin drinking early; it was first served in 1921 by a barman named Malachy McGarry (who features in the works of P. G. Wodehouse as the barman"
"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"
"Buck's Fizz The Buck's Fizz is an alcoholic cocktail made of two parts champagne to one part orange juice. It is very similar to the Mimosa, which also contains champagne and orange juice, but in equal measures. Other sparkling wines can also be used. The drink is named after London's Buck's Club, where it was invented as an excuse to begin drinking early; it was first served in 1921 by a barman named Malachy McGarry (who features in the works of P. G. Wodehouse as the barman of Buck's Club and the Drones Club). Traditionally, it is made by mixing"
"in India, produced by fermenting the sap of palm trees. Its earliest known use to mean ""a beverage made of alcoholic liquor with hot water, sugar, and spices"" is from 1786. However, a few other sources credit Robert Bentley Todd for his prescription of a hot drink of brandy, canella (white cinnamon), sugar syrup, and water. Hot toddy A hot toddy, also known as hot whisky in Scotland, is typically a mixed drink made of liquor and water with honey (or, in some recipes, sugar), herbs (such as tea) and spices, and served hot. Hot toddy recipes vary and are"
"one of cherry brandy and one each of orange, pineapple, and lime juice An alternative ""original recipe"" used gin, Cherry Heering, Bénédictine, and fresh pineapple juice, primarily from Sarawak (or ""smooth cayenne"") pineapples, which enhances the flavor and creates a foamy top. The hotel's recipe was recreated based on the memories of former bartenders and written notes that they discovered regarding the original recipe. By the 1980s, the Singapore Sling was often little more than gin, bottled sweet and sour, and grenadine. With the move towards fresh juices and the re-emergence of quality products like Cherry Heering, the cocktail has"
"Jillz Jillz, (""formerly known as Charli"") is a mix of cider, barley and water with a fruity flavor. The drink is called a “Sparkling Cider Blend” and contains 5 percent alcohol. Jillz is brewed by Heineken, a Dutch brewing company, and is available both bottled in supermarkets and on tap in bars. After research showed that in Britain “Charli” is slang for cocaine, this name was changed. With this drink, Heineken targets consumers who go out regularly but cannot identify with the current variety of alcoholic beverages. Research performed by Heineken indicates that 63% of women find the taste of"
"blackberrying in his childhood on the Isle of Wight provided the inspiration for the Bramble. The name of the drink comes from the fact that blackberry bushes are called brambles. Bramble (cocktail) The Bramble is a cocktail created by Dick Bradsell in 1980s London, England. Best described as a spring cocktail, the Bramble brings together dry gin, lemon juice, sugar syrup, crème de mûre, and crushed ice. Bradsell also suggests finishing off the cocktail with some fresh red fruits (such as blackberries, cranberries) and a slice of lemon. It closely resembles the popular Gin Fix. The Bramble was created in"
"and styles of particular bars or mixologists. Most common varieties have adjusted amounts of vodka or coffee liqueur, or mixed brands of coffee liqueur. Shaking the cream in order to thicken it prior to pouring it over the drink is also common. Sometimes the drink is prepared on the stove with hot coffee for a warm treat on cold days. Many variants of the cocktail exist, both localized and widely known, such as a Blind Russian (which substitutes the cream with Baileys Irish Cream), a Mudslide (a Blind Russian with added cream), White Canadian (made with goat's milk), an Anna"
"to a reader's letter asking to define the word in the May 6, 1806 issue of ""The Balance and Columbian Repository"" in Hudson, New York. In the May 13, 1806 issue, the paper's editor wrote that it was a potent concoction of spirits, bitters, water, and sugar; it was also referred to at the time as a bittered sling. J.E. Alexander describes the cocktail similarly in 1833, as he encountered it in New York City, as being rum, gin, or brandy, significant water, bitters, and sugar, though he includes a nutmeg garnish as well. By the 1860s, it was common"
"with lemonade (for a classic, slightly sweeter drink) or soda water (for less sweetness and a more pronounced brandy flavour), and plenty of ice. Brandy Sour (Cyprus) The Brandy Sour is a mixed alcoholic cocktail considered the unofficial national cocktail of Cyprus. While other forms of the Brandy Sour cocktail exist, the Cypriot variety is a distinct mixture, which only shares the basic brandy and lemon flavourings with other variants. Both brandy and lemons are among Cyprus's major exports, and both have distinctive Cypriot characteristics. The Cypriot Brandy Sour style was developed following the introduction of the first blended brandy"
"Fruit brandy Fruit brandy or fruit spirit is a distilled beverage produced from mash, juice, wine or residues of edible fruits. The term covers a broad class of spirits produced across the world, and typically excludes beverages made from grapes, which are referred to as plain brandy (when made from distillation from wine) or pomace brandy (when made directly from grape pomace). Apples, pears, apricots, plums and cherries are the most commonly used fruits. According to a legal definition in the United States, a ""fruit brandy"" is distilled ""solely from the fermented juice or mash of whole, sound, ripe fruit,"
"whiskey and Bénédictine. It is unclear whether or not this has any relation to the cream-based version. 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."
"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"
"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"
"two parts champagne and one part orange juice. Some older recipes list grenadine as an additional ingredient, but the International Bartenders Association recipe does not include it. The original Buck's Club recipe is said to contain additional ingredients known only to the club's bartenders. Four years later, the mimosa cocktail was invented in Paris. It also contains sparkling wine and orange juice, but in equal measures. Buck's Fizz is popularly served at weddings as a less alcoholic alternative to champagne. In the United Kingdom, it is a popular part of a Christmas day breakfast. In 1981, the name was adopted"
"Twist (cocktail garnish) A twist is a piece of citrus zest used as a cocktail garnish, generally for decoration and to add flavor when added to a mixed drink. There are a variety of ways of making and using twists. Twists are typically cut from a whole fresh fruit with a small kitchen knife immediately prior to serving, although a peeler, citrus zesters, or other utensil may be used. A curled shape may come from cutting the wedge into a spiral, winding it around a straw or other object, or as a byproduct of the cutting. The name may refer"
"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"
"French 75 (cocktail) 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"" (Seventy Five). The drink dates to World War I, and an early form was created in 1915 at the New York Bar in Paris—later Harry's New York Bar—by barman Harry MacElhone. The combination was said to have such a kick that it felt like being shelled with the powerful French 75mm field gun. The drink with its current name and recipe developed over the 1920s, though similar drinks date to"
"by fermenting fruit juice and sugar, after distillation it is commonly cut 2–3 parts water : 1 part 'Sid'. American soldiers, in the American military bases, and South Korean workers in Saudi Arabia create improvised moonshines from water, fruits (lemons and oranges), and yeast. Illicitly produced whisky from Scotland is called peatreek. The term refers to the smoke (or ""reek"") infused in the drink by drying the malted barley over a peat fire. ""Peat Reek"" is also the brand name of a legal, commercially available whisky. Production of spirits in Scotland requires the relevant excise licences, as in the rest"
"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."
"Orange bitters Orange bitters is a form of bitters, a cocktail flavoring made from the peels of Seville oranges, cardamom, caraway seed, coriander and burnt sugar in an alcohol base. Orange bitters, which are not to be confused with standard Angostura bitters, are currently enjoying a resurgence among cocktail enthusiasts. For many years, it was difficult to find orange bitters in the United States and elsewhere. Because of this, some cocktail recipes which traditionally contained orange bitters may now exclude that ingredient. Renowned mixologist Gary Regan created Regan's Orange Bitters in the 1990s. Regan's are bottled and sold by the"
"ingredients, but omit the cherry which was introduced after 1930 as well as the soda water which the occasional recipe calls for. Orange bitters were a popular ingredient in the late 19th century. The original Old Fashioned recipe would have showcased the whiskey available in America in the 19th century: Irish, Bourbon or rye whiskey. But in some regions, especially Wisconsin, brandy is substituted for whiskey (sometimes called a Brandy Old Fashioned). Eventually the use of other spirits became common, such as a gin recipe becoming popularized in the late 1940s. Common garnishes for an Old Fashioned include an orange"