"at USAF Officers' Clubs in Thailand and the Republic of Viet-Nam, it's a Mig-21, while in the upper Midwest it's a Knucklehead."" The cocktail authority Dale DeGroff notes, ""the Rusty Nail is often credited to the clever bartenders at the 21 Club in Manhattan sometime in the early 1960s."" The cocktail's name was finally cemented in 1963, when Gina MacKinnon, the chairwoman of the Drambuie Liqueur Company, gave the Rusty Nail her endorsement in ""The New York Times"". DeGroff observes that in the early 1960s ""the Rat Pack was enamored of the drink, which may have been responsible for the"
"Drambuie Drambuie is a golden-coloured, 40% ABV liqueur made from Scotch whisky, honey, herbs and spices. The brand was owned by the MacKinnon family for a hundred years but was bought by William Grant & Sons in 2014. It has been produced under contract at the Morrison Bowmore Distillers facility at Springburn Bond, Glasgow since 2010. The name ""Drambuie"" possibly derives from a contraction of the Scottish Gaelic phrase ""an dram buidheach"", ""the drink that satisfies"", a claim made by the original manufacturers of the drink. After the Battle of Culloden in 1746, Prince Charles Edward Stuart fled to the"
"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"
"liqueur to be seen. It has a new interlocking ‘DD’ Drambuie icon behind the brand name which also appears on the neck. In September 2014, Drambuie was sold to the makers of Glenfiddich, William Grant & Sons, for an estimated price of about £100 million. Drambuie received the highest possible score, a ""96-100"", in the ""Wine Enthusiast's"" 2008 spirit ratings competition. Drambuie Drambuie is a golden-coloured, 40% ABV liqueur made from Scotch whisky, honey, herbs and spices. The brand was owned by the MacKinnon family for a hundred years but was bought by William Grant & Sons in 2014. It"
"it was he who, after the death of John in 1879, began to experiment with the recipe at the Hotel. Drambuie is a sweet, golden coloured 40% ABV liqueur made from Scotch whisky, honey, herbs and spices. In the 1880s, Ross developed and improved the recipe, changing the original brandy base to one of scotch whisky, initially for his friends and then later for hotel patrons. Ross named the concoction 'Drambuie' and sold it further afield, eventually reaching markets in France and the United States. As the drink became better known, Ross registered the name as a trademark in 1893."
"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"
"place in the world."" The combination of Drambuie—""the world's most distinguished Scotch-based liqueur""—and the whisky it is made from first appears in 1937 in the form of the B.I.F., credited to one F. Benniman and ostensibly named after the British Industries Fair. Wondrich goes on to note that ""it took another generation or so for the drink to assume its classic name and form, during which time it tried on several identities. Here it's a D&S...there a Little Club No. 1 (the Little Club being a rather swank sort of joint on East Fifty-fifth Street much haunted by showbiz types);"
"the 1980s. A lemon twist is sometimes used to garnish. Cosmopolitan (cocktail) A cosmopolitan, or informally a cosmo, is a cocktail made with vodka, triple sec, cranberry juice, and freshly squeezed or sweetened lime juice. The International Bartenders Association recipe is based on vodka citron, lemon-flavored vodka. The cosmopolitan is a relative of cranberry coolers like the Cape Codder. Though often presented far differently, the cosmopolitan also bears a likeness in composition to the kamikaze cocktail. The origin of the cosmopolitan is disputed. While the cocktail is widely perceived to be a more modern creation, there is a strikingly similar"
"Clover Club Cocktail The Clover Club Cocktail is a cocktail consisting of gin, lemon juice, raspberry syrup, and an egg white. The egg white is not added for the purpose of giving the drink flavor, but rather acts as an emulsifier. Thus when the drink is shaken a characteristic foamy head is formed. It was first made by Zlatko Roskos a Slovakian bartender in 1997 in Bratislava. The Clover Club Cocktail is a drink that pre-dates Prohibition in the United States, and is named for the Philadelphia men's club of the same name, which met in the Bellevue-Stratford Hotel on"
"Snowball (cocktail) A Snowball is a mixture of Advocaat and lemonade in approximately equal parts. It may have other ingredients, to taste. It typically contains a squeeze of fresh lime juice, which is shaken with the advocaat before pouring into a glass and topping up with lemonade. If not wanting to make fresh advocaat, which typically consists of 1 egg, 30 ml of simple syrup, and 60 ml of brandy, for the cocktail, then it may be substituted by using a commercial version. In the United Kingdom, it is often sold in both pubs and supermarkets in small bottles of"
"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"
"approximately (known in the pub trade as ""splits"") and is usually drunk as a ""winter warmer"". Snowball (cocktail) A Snowball is a mixture of Advocaat and lemonade in approximately equal parts. It may have other ingredients, to taste. It typically contains a squeeze of fresh lime juice, which is shaken with the advocaat before pouring into a glass and topping up with lemonade. If not wanting to make fresh advocaat, which typically consists of 1 egg, 30 ml of simple syrup, and 60 ml of brandy, for the cocktail, then it may be substituted by using a commercial version. In"
"Cosmopolitan (cocktail) A cosmopolitan, or informally a cosmo, is a cocktail made with vodka, triple sec, cranberry juice, and freshly squeezed or sweetened lime juice. The International Bartenders Association recipe is based on vodka citron, lemon-flavored vodka. The cosmopolitan is a relative of cranberry coolers like the Cape Codder. Though often presented far differently, the cosmopolitan also bears a likeness in composition to the kamikaze cocktail. The origin of the cosmopolitan is disputed. While the cocktail is widely perceived to be a more modern creation, there is a strikingly similar recipe for a cosmopolitan which appears in ""Pioneers of Mixing"
"the 19th century. In the 19th century, the ""Champagne cup"" was a popular cocktail, consisting of champagne, lemon juice, sugar, and ice. Gin was sometimes added, yielding a drink much like the French 75. The drink was first recorded as the 75 in ""Harry's ABC of Mixing Cocktails"", 1922 edition, by Harry MacElhone, and in the same year in Robert Vermeire's ""Cocktails: How to Mix Them,"" which credits the drink to MacElhone. However, the recipes differed from the current form – MacElhone's version consisted of Calvados, gin, grenadine, and absinthe, while Vermeire added lemon juice. The recipe took its now-classic"
"ice in a salt-rimmed glass. However, Thomson's recipe was made with Damiana Liqueur, not Cointreau orange liqueur. It is said that the idea was an experiment after running out of rum while making frozen daiquiris. The IBA (IBA Official list of Cocktails) standard is 7:4:3, that is, 50% tequila, 29% Cointreau, 21% fresh lime juice. The ""Original Margarita"" recipe as given by Cointreau on their website has slightly less of their own sweet liqueur: 1 part white tequila, part Cointreau, and part fresh squeezed lime juice. Besides Cointreau, other orange-flavored liqueurs that might be used include Grand Marnier (yielding the"
"grenadine or red currant syrup. Vocaloid Hatsune Miku has a song named after this cocktail, ""Clover Club"", in which she describes the recipe. Clover Club Cocktail The Clover Club Cocktail is a cocktail consisting of gin, lemon juice, raspberry syrup, and an egg white. The egg white is not added for the purpose of giving the drink flavor, but rather acts as an emulsifier. Thus when the drink is shaken a characteristic foamy head is formed. It was first made by Zlatko Roskos a Slovakian bartender in 1997 in Bratislava. The Clover Club Cocktail is a drink that pre-dates Prohibition"
"When Ross died, his widow, Eleanor, was obliged to sell the recipe to pay for their children's education; by coincidence to a different MacKinnon family. The latter MacKinnon family produced the drink until 2014, when the company was sold. Drambuie was first commercially produced in Union Street in Edinburgh in 1910. Only twelve cases were originally sold. In 1916, Drambuie became the first liqueur to be allowed in the cellars of the House of Lords and Drambuie began to ship worldwide to British Army officers' messes. About 1940, the company moved to bonded premises in Dublin Street Lane where the"
"a variety of traditional cordials, juices and soft drinks. Traditional Cordial: Lime Juice, Lemon Juice, Bitter Lemon, Lemon Barley, Lemon, Lime & Bitters, Bitter Lemon, Sarsaparilla, Blackcurrant, Peach Tea, Raspberry, Ginger Beer, Cloudy Apple Premium Juice: Berries & Açaí, Cloudy Pear, Pomegranate, Super Berry Antioxidant, Cranberry, Prune, Coconut, Blueberry Classic Juice: Tropical, Apple & Passionfruit, Apple & Blackcurrant, Apple & Peach Old Style Soda: Lemon, Lime & Bitters, Ginger Beer, Creamy Soda, Original Kola, Sarsaparilla Bickford and Sons Mixers: Ginger Ale, Bitter Lemon, Tonic Water, Soda Water Milk Mix: Strawberry, Caramel, Vanilla Malt, Chocolate Chiahh: Apple & Raspberry, Grape &"
"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"
"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"
"Scotch and soda (cocktail) Scotch and soda is a mixed drink consisting of Scotch whisky and soda water or other sparkling water. There is no fixed ratio of the ingredients: the amount of water can vary according to taste from a splash to several times that of the whisky. The drink can be variously served with or without ice, and sometimes also with a simple garnish such as a citrus twist. The glassware used can be any of the tumbler type, most commonly either Old Fashioned or highball glass. The former, being larger, is used especially when adding ice and/or"
"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"
"Vodka martini A vodka martini, also known as a vodkatini or kangaroo cocktail, is a cocktail made with vodka and vermouth, a variation of a martini. A vodka martini is made by combining vodka, dry vermouth and ice in a cocktail shaker or mixing glass. The ingredients are chilled, either by stirring or shaking, then strained and served ""straight up"" (without ice) in a chilled cocktail glass. The drink may be garnished with an olive, a ""twist"" (a strip of lemon peel squeezed or twisted), capers, or cocktail onions (with the onion garnish specifically yielding a vodka Gibson). The vodka"
"section of the village that is to this day named Waterloo. Writing in the middle of the 19th century, Alexander Smith said, ""If Portree is the London of Skye, Broadford is its Manchester."" Legend holds that the recipe for the liqueur Drambuie was given by Bonnie Prince Charlie to Clan MacKinnon who then passed it onto James Ross late 19th century. Ross ran the Broadford Inn (now the Broadford Hotel), where he developed and improved the recipe, initially for his friends and then later to patrons. Ross then began to sell it further afield and the name was registered as"
"Lemon, lime and bitters Lemon, lime and bitters (LLB) is a mixed drink made with (clear) lemonade, lime cordial, and Angostura bitters. The lemonade is sometimes substituted with soda water or lemon squash. It was served as a non-alcoholic alternative to ""Pink Gin"" (gin mixed with Angostura bitters). It is often considered to be a non-alcoholic cocktail (or mocktail) due to its exceedingly low alcohol content, though some establishments consider it to be alcoholic and will not serve it without identification or proof of age. Lemon, Lime and Bitters is commonly consumed in Australia and New Zealand where it became"
"to prepare a cocktail. Citrus fruits (particularly orange, lime and lemon) or a blend of fruits and berries are commonly used as the base of squash. Traditional squashes are usually flavoured with ginger, chokeberries (often with spices added), elderflower, and sometimes orange or lemon. Squash is prepared by combining one part concentrate with four or five parts water (carbonated or still). Double-strength squash and traditional cordials, which are thicker, are made with two parts concentrate. Some squash concentrates are quite weak, and these are sometimes mixed with one part concentrate and two or three parts water. Most cordials and squashes"
"Sortilège Cream. As with all alcoholic beverages, maple liqueur can often be mixed with other beverages for cocktails, and also goes well in coffee. This shooter consists of equal portions of Kahlúa, butterscotch liqueur, and maple liqueur. Usually, these ingredients are mixed in a large shooter glass, and then chased with warm maple syrup. This cocktail was made famous by the Sortilège brand of maple liqueurs and is often called a Sortilège mojito, although other brands of maple whiskey can be used. The cocktail combines club soda, mint leaves, lime, brown sugar and ice with maple whiskey to give a"
"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"
"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."
"be a complex one to make due to the extra steps involved to get the head of foam on top of the drink. Several sources recommend that the drink be ""dry shaken"" (shaken without ice) with one source suggesting this be done for at least a minute. At this point Ice should be added to the shaker to chill and dilute the drink. As of December 2014, Brooklyn's Clover Club restaurant used a traditional recipe of gin, dry vermouth, lemon, raspberry and egg white. There are several variations of this drink with the most common replacing the raspberry syrup with"
"came to be seen as old-fashioned and was replaced by more intricate cocktails and wine spritzers, but the mid-1990s saw a resurgence in the drink and numerous new versions. Some newer drinks include the word ""martini"" or the suffix ""-tini"" in the name (e.g., appletini, peach martini, chocolate martini, espresso martini). These are named after the martini cocktail glass they use and generally contain vodka but share little else in common with the drink. 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"
"people, especially within the club scene (See """"Alcopops""""). There are two different products by the name of ""Smirnoff Ice"". One, sold in France and the United States, is a citrus-flavoured malt beverage (5.0% ABV) with variants in ""Original,"" and ""Triple Black."" The other, sold in Europe (excluding France), Latin America, Australia and Canada, is a premixed vodka drink. It also has variants in ""Original"" and ""Black Ice"" (or in some markets, ""Triple Black"" or ""Double Black""), ranging from 4.5% in the UK, to 7% ABV in different markets. The Smirnoff Ice marketed in the USA does not actually contain vodka"
"wide variety of flavors made with various alcohol or liquors. Another way to create a frozen daiquiri (mostly fruit-flavored variants) is by using frozen limeade, providing the required texture, sweetness and sourness all at once. Variations on the frozen daiquiri include: Daiquiri Daiquiri (; ) is a family of cocktails whose main ingredients are rum, citrus juice (typically lime juice), and sugar or other sweetener. The daiquiri is one of the six basic drinks listed in David A. Embury's classic ""The Fine Art of Mixing Drinks"", which also lists some variations. ""Daiquirí"" is also the name of a beach and"