"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"
"Austria in profile. The exact formula is a closely guarded secret, with only one person knowing the whole recipe, passed hereditarily. Angostura bitters are extremely concentrated and may be an acquired taste; though 44.7% alcohol by volume, bitters are not normally ingested undiluted, but instead are used in small amounts as flavouring. Angostura bitters are a key ingredient in many cocktails. Originally used to help with upset stomachs of the soldiers in Simón Bolívar's army, it later became popular in soda water and was usually served with gin. The mix stuck in the form of a pink gin, and is"
"up with iced water, rarely without water. A bartender may ask customers whether they want it ""in or out"", upon which the bartender swirls the angostura bitters around the glass before either leaving it in, or pouring it out (leaving only a residue), and then adding the gin. It is also common for pink gin to be served as 'pink gin and tonic', typically consisting of 4 dashes of angostura bitters and 2 shots of gin, which is then topped up with tonic water. This is served in a highball glass over ice, and then can be garnished with lemon."
"Angostura bitters Angostura bitters () is a concentrated bitters (herbal alcoholic preparation) based on gentian, herbs and spices, by House of Angostura in Trinidad and Tobago. It is typically used for flavouring beverages or, less often, food. The bitters were first produced in the town of Angostura (now Ciudad Bolívar, Venezuela), hence the name, but do not contain angostura bark. The bottle is easily recognisable by its distinctive oversized label. 'Angostura' is Spanish for 'narrowing', the town of Angostura having been located at the first narrowing of the Orinoco River. The recipe was developed as a tonic by a German,"
"subject to considerable variation and innovation, and is often a way for the best bartenders to show off their creativity. Some shake the ingredients with ice in a cocktail shaker instead of stirring it, creating a froth on the surface of the drink. Angostura is the classic bitters, but orange bitters or Peychaud's Bitters may be used. Some make their own bitters and syrups, substitute comparable digestifs in place of vermouth, specialize in local or rare whiskeys, or use other exotic ingredients. A lemon peel may be used as garnish. Some add juice from the cherry jar or Maraschino liqueur"
"Prince of Wales (cocktail) Prince of Wales is a cocktail composed by Albert Edward, Prince of Wales, later to be King Edward VII. There are several variations of the cocktail, but what they usually have in common is champagne, angostura bitters on sugar, either rye whiskey or cognac, and a liqueur. Anonymous biography of King Edward, ""The Private Life of King Edward VII"", credits the drink to Prince himself. The cocktail consisted of ""a little rye whisky, crushed ice, a small square of pineapple, a dash of Angostura bitters, a piece of lemon peel, a few drops of Maraschino, a"
"not in the classic recipe, bartenders sometimes add more flavour to the Mojito cocktail by sprinkling a few drops of Angostura bitters on top. Bitters can also be used in ""soft"" drinks; a common drink served in Australian and New Zealand pubs is lemon lime and bitters. In Malawi, bitters are added to a mix of crushed ice, ginger ale and Sprite to make a 'rock shandy'. ""Angostura Bitters Drink Guide"", a promotional booklet of 1908, was reprinted in 2008 with a new introduction by Ross Bolton. Among certain bartending communities (especially in Malaysia) shots of Angostura are taken as"
"Glencairn whisky glass The Glencairn whisky glass is a style of glass developed by Glencairn Crystal Ltd, Scotland for drinking whisky. Originally designed by Raymond Davidson, managing director of the company, the shape of the glass is derived from the traditional ""nosing copitas"" used in whisky labs around Scotland. The glass design was concluded with the aid of master blenders from five of the largest whisky companies in Scotland. The glass first came into production in 2001. The glass is approximately in height and has been available in three variations: 24% lead crystal, lead-free crystal, and soda-lime glass. The vast"
"still to remove impurities. Before Wyborowa is bottled, the rectified spirit needs to be reduced to the bottling strength of 40% ABV by diluting it with water from a dedicated spring. Once diluted, the vodka is passed through natural cellulose plates and mesh filters to remove particulate matter. Filtered vodka is pumped to the bottling line, where 5,000 bottles of Wyborowa are filled per hour. The unique bottle shape was designed by architect Frank Gehry. In an analysis mandated by Swiss TV RTS in May 2014, the Eurofins Scientific group of laboratories reveals the presence of sugar cane or corn"
"Hennchata The Hennchata is a cocktail consisting of Hennessy cognac and Mexican rice horchata agua fresca. It was invented by Vanessa Guizar in San Jose, California. The Hennchata consists of 4 oz horchata plus 1.5 oz (50 ml bottle) of Hennessy V.S. Jorgé Sanchez, owner of CHACHO’S was first to serve the Hennchata in a thick-walled, stemmed chavela glass with the bottle of cognac inverted in a plastic holder clipped to the rim; the brandy bottle empties itself as the level of horchata falls, making the drink more alcoholic as it is consumed. The drink was created by Vanessa Guizar"
"recipe was that of a simple cocktail. According to Peruvian researcher Guillermo Toro-Lira, ""it is assumed that it was a crude mix of pisco with lime juice and sugar, as was the whiskey sour of those days."" As the cocktail's recipe continued to evolve, the bar's registry shows that customers commented on the continuously improving taste of the drink. The modern Peruvian version of the recipe was developed by Mario Bruiget, a Peruvian from Chincha Alta who worked under the apprenticeship of Morris starting on July 16, 1924. Bruiget's recipe added the Angostura bitters and egg whites to the mix."
"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"
"of pickup artist Jacob Palmer, and he is shown drinking it both in the bar and at home. Old Fashioned The Old Fashioned is a cocktail made by muddling sugar with bitters, then adding alcohol, originally whiskey but now sometimes brandy and finally a twist of citrus rind. It is traditionally served in a short, round, tumbler-like glass, which is called an Old Fashioned glass, after the drink. The Old Fashioned, developed during the 19th century and given its name in the 1880s, is an IBA Official Cocktail. It is also one of six basic drinks listed in David A."
"glasses desirable, inward-curved glasses are often preferred by connoisseurs who consider the aroma especially important to the experience of a whisky. Glencairn whisky glass The Glencairn whisky glass is a style of glass developed by Glencairn Crystal Ltd, Scotland for drinking whisky. Originally designed by Raymond Davidson, managing director of the company, the shape of the glass is derived from the traditional ""nosing copitas"" used in whisky labs around Scotland. The glass design was concluded with the aid of master blenders from five of the largest whisky companies in Scotland. The glass first came into production in 2001. The glass"
"customary to take it in a tall 30cl glass with plenty of ice cubes. In the past two decades, some cocktail bars have mixed the drink with a variety of flavors, for example: Grappamiel Grappamiel or Grapamiel or is a mixed alcoholic beverage popular in Uruguay containing grappa, spirits obtained from various grains plus honey and water. The process includes distillate of the bagasse and lees of grapes and grains which is then mixed with natural honey, water and sugar. Grappamiel contains between 20% and 25% alcohol by volume. It is enjoyed principally in bars served in a classic 25cl"
"Absinthe Absinthe (; ) is historically described as a distilled, highly alcoholic beverage (45–74% ABV / 90–148 U.S. proof). It is an anise-flavoured spirit derived from botanicals, including the flowers and leaves of ""Artemisia absinthium"" (""grand wormwood""), together with green anise, sweet fennel, and other medicinal and culinary herbs. Absinthe traditionally has a natural green colour, but may also be colourless. It is commonly referred to in historical literature as """""""" (the green fairy). It is sometimes mistakenly referred to as a liqueur, but it is not traditionally bottled with added sugar and is, therefore, classified as a spirit. Absinthe"
"Old Fashioned The Old Fashioned is a cocktail made by muddling sugar with bitters, then adding alcohol, originally whiskey but now sometimes brandy and finally a twist of citrus rind. It is traditionally served in a short, round, tumbler-like glass, which is called an Old Fashioned glass, after the drink. The Old Fashioned, developed during the 19th century and given its name in the 1880s, is an IBA Official Cocktail. It is also one of six basic drinks listed in David A. Embury's ""The Fine Art of Mixing Drinks"". The first documented definition of the word ""cocktail"" was in response"
"Żubrówka Żubrówka (; ; ), also known in English as bison grass vodka, is a Polish dry, herb-flavoured vodka that is distilled from rye and bottled at 40% alcohol by volume (80 US proof). Its flavour is unique and is described as having woodruff, vanilla, coconut, cinnamon and almond notes. The rye distillate is flavoured with a tincture of bison grass (""Hierochloe odorata""), which also gives the spirit its yellowish color. This grass grows in the Białowieża Forest and elsewhere. A blade of bison grass is traditionally placed in each bottle of żubrówka, though this is largely decorative. Since the"
"Aperol Spritz An Aperol Spritz is an aperitif cocktail consisting of prosecco, Aperol and soda water. Aperol Spritz is traditionally served in a wine glass with several cubes of ice and a slice of orange. The drink is mixed by pouring 75ml of Prosecco (3 x shots), into the glass, with 50ml Aperol (2 x shots) added in a circular motion. Finally, a dash of soda water (1 x shot) is added – a combination which has become known as the ‘3-2-1 recipe’. Garnish with a slice of orange. Perhaps not surprisingly, the ""official"" Spritz recipe on the Aperol website"
"Margarita A margarita is a cocktail consisting of tequila, orange liqueur, and lime juice often served with salt on the rim of the glass. The drink is served shaken with ice (on the rocks), blended with ice (frozen margarita), or without ice (straight up). Although it has become acceptable to serve a margarita in a wide variety of glass types, ranging from cocktail and wine glasses to pint glasses and even large schooners, the drink is traditionally served in the eponymous margarita glass, a stepped-diameter variant of a cocktail glass or champagne coupe. According to cocktail historian David Wondrich, the"
"of other flavourings as well as caramel, and with the rules governing American whiskey, which do not allow additives in ""straight"" whisky. The use of the caramel additive must be disclosed when the whisky is sold in some jurisdictions, although not in Scotland itself. Distillation of whisky has been performed in Scotland and Ireland for centuries. The first written record of whisky comes from Ireland in 1405 in the Irish ""Annals of Clonmacnoise"", where it was written that the head of a clan died after “taking a surfeit of aqua vitae” at Christmas. The production of whisky from malted barley"
"are claimed to be traceable back to Renaissance era pharmacopeia and traditions. By the 19th century, the British practice of adding herbal bitters (used as preventive medicines) to Canary wine had become immensely popular in the former American colonies. By 1806, American publications referenced the popularity of a new preparation termed ""cocktail"", which was described as a combination of “a stimulating liquor, composed of spirits of any kind, sugar, water, and bitters.” Of the commercial aromatic bitters that would emerge from this period, perhaps the most well known is Angostura bitters. In spite of its name, the preparation contains no"
"Vodka Cruiser Vodka Cruiser is a brightly coloured vodka-based alcoholic drink, with an alcohol content of 5%. Sometimes described as an alcopop, this premixed drink is available in seventeen flavours, including guava, lemon, lime, passion fruit, pineapple, raspberry, availability of flavours differs depending on location. The product originates from New Zealand, and is produced by Independent Liquor, a subsidiary of Asahi Breweries. These drinks normally come in 275 ml (9.3 oz) bottles, so each bottle contains slightly less alcohol than a standard shot. In New Zealand, Vodka Cruisers are also sold in a 7% alcohol, premium formulation that is sold"
"Vodka Vodka ( , ) is a distilled beverage composed primarily of water and ethanol, but sometimes with traces of impurities and flavorings. Traditionally, vodka is made through the distillation of cereal grains or potatoes that have been fermented, though some modern brands, such as Ciroc, CooranBong, and Bombora, use fruits or sugar. Since the 1890s, the standard Polish, Russian, Belarusian, Czech, Estonian, Hungarian, Icelandic, Latvian, Lithuanian, Norwegian, Slovak, Swedish and Ukrainian vodkas are 40% ABV or alcohol by volume (80 US proof), a percentage widely misattributed to Russian chemist Dmitri Mendeleev. Meanwhile, the European Union has established a minimum"
"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"
"Whisky Mac A Whisky Macdonald more commonly known under the shortened name Whisky Mac is a cocktail made up of whisky and ginger wine. The whisky is expected to be a Scotch whisky, usually a blended type. The ginger wine should be green ginger wine. Recipes vary from those having equal parts of each ingredient to those that use a ratio of 3 to 2 of whisky to wine. A common recipe is to take 1½ fluid ounces Scotch whisky, 1½ fluid ounces green ginger wine. Pour both of the ingredients into a wine goblet with no ice. A hot"
"appetites for alcoholic drinks. The drink, available in 10 oz., 32 oz. glass bottles and 12 oz. aluminum cans, was legal for all ages and tasted like ginger ale with a slightly beerish aftertaste (ingredients included lemon and lime juice, apple flavor, and ginger). A small brochure explaining Chelsea was included with the 4-pack of 10 oz. bottles. On one page of the brochure the alcohol issue was addressed this way: ""The not so soft drink is not so ordinary... ""The fact is most soft drinks contain a very small amount of alcohol. New Chelsea contains a bit more alcohol"
"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"
"Old St Andrews Old St Andrews is a blended Scotch whisky that is bottled in a distinctive golf ball-shaped bottle. There are several different sizes of bottles, from the one-litre clear-glass version to miniature white ones designed to look like real golf balls. Old St Andrews is often used for prizes at golfing events, and its marketing relies heavily on the novelty-shape of its bottle. The brand has recently changed its packaging to a clear tube, which makes the golf ball-shaped bottle more visible. The brand was made popular in the 1980s by Denis Thatcher (husband of Margaret Thatcher), who"
"still. The raw spirit is then reduced with Newfoundland water to 40% alcohol by volume. Unlike Crystal Head Vodka, Aurora is filtered using activated charcoal; this unique filtration lasts 6 hours to remove any impurities. Aurora is then filtered three times through Herkimer diamonds. Aurora uses a final micro filtration prior to being bottled. The original bottle is manufactured by Milan-based glass-manufacturer Bruni Glass. Bruni Glass also manufacture the ""Aurora"" bottle. The original Crystal Head Vodka bottle is placed in a sealed chamber and electrically charged. Two metals in powder form are then activated and released into a pressurized chamber."
"any single Highland malt whisky, it contains spirits dating from 1868, 1878, 1909, 1922, 1939 and 1951. The Dalmore Aurora is a 45 year old single malt. The flavors and aromas of Aurora are created during a 45 year maturation in hand selected oak casks from the house of Gonzalez Byass. Named after the Latin word for constellation, this 40 year old expression emerged from the darkness of a lengthy maturation. The Astrum was sealed into American white oak casks in 1966. Four decades later it was given a final flourish of 18 months in 30 year old Matusalem oloroso"
"infused first with dried New Mexico red chilis and then with Indonesian black pepper. The resulting product has a slight red hue and bitter taste. The vodka is packaged at 80 proof (40% alcohol). Made from floor malted barley and rye. The whiskey is fermented to a lower terminal specific gravity to preserve delicate grain flavors and then distilled twice through the Double Diamond potstill in the manner of Scotch whisky. The resulting spirit is then aged first in recently decanted red wine barrels and then finished in very small medium toast American white oak barrels. The resulting whiskey is"
"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"