"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"
"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"
"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"
"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"
"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"
"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."
"Grenadine Grenadine is a commonly used, non-alcoholic bar syrup, characterized by a flavor that is both tart and sweet, and by a deep red color. It is popular as an ingredient in cocktails, both for its flavor and to give a reddish/pink tint to mixed drinks. The name grenadine originated from the French word ""grenade"" which means pomegranate, with ""pomme"" meaning apple and ""granate"" derived from the Italian word for seeds. Grenadine was originally prepared from pomegranate juice, sugar, and water. As grenadine is subject to minimal regulation, its basic flavor profile can alternatively be obtained from a mixture of"
"Recipes"", and ""Drinks As They Are Mixed"" (a revised reprint of Paul E. Lowe's 1904 book). Sidecar (cocktail) The sidecar is a cocktail traditionally made with cognac, orange liqueur (Cointreau, Grand Marnier, Dry Curaçao, or some other triple sec), plus lemon juice. In its ingredients, the drink is perhaps most closely related to the older brandy crusta, which differs both in presentation and in proportions of its components. The exact origin of the sidecar is unclear, but it is thought to have been invented around the end of World War I in either London or Paris. The drink was directly"
"such as soda or fruit juice, it is a highball. Many of the International Bartenders Association Official Cocktails are highballs. When a mixed drink contains only a distilled spirit and a liqueur, it is a duo, and when it adds a mixer, it is a trio. Additional ingredients may be sugar, honey, milk, cream, and various herbs. Mixed drinks without alcohol that resemble cocktails are known as ""mocktails"" or ""virgin cocktails"". The origin of the word cocktail is disputed. The first recorded use of cocktail not referring to a horse is found in ""The Morning Post and Gazetteer"" in London,"
"Aviation (cocktail) The Aviation is a classic cocktail made with gin, maraschino liqueur, crème de violette, and lemon juice. Some recipes omit the crème de violette. It is served straight up, in a cocktail glass. The Aviation was created by Hugo Ensslin, head bartender at the Hotel Wallick in New York, in the early twentieth century. The first published recipe for the drink appeared in Ensslin's 1916 ""Recipes for Mixed Drinks"". Ensslin's recipe called for 1½ oz. El Bart gin, ¾ oz. lemon juice, 2 dashes maraschino liqueur, and 2 dashes crème de violette, a violet liqueur which gives the"
"Sidecar (cocktail) The sidecar is a cocktail traditionally made with cognac, orange liqueur (Cointreau, Grand Marnier, Dry Curaçao, or some other triple sec), plus lemon juice. In its ingredients, the drink is perhaps most closely related to the older brandy crusta, which differs both in presentation and in proportions of its components. The exact origin of the sidecar is unclear, but it is thought to have been invented around the end of World War I in either London or Paris. The drink was directly named for the motorcycle attachment. The Ritz Hotel in Paris claims origin of the drink. The"
"the largest ""Gin and Juice"", a 500 litre paradise cocktail. Paradise (cocktail) The Paradise is an IBA official cocktail, and is classified as a ""pre-dinner"" drink, an apéritif. The earliest known in-print recipe for the Paradise Cocktail was written by Harry Craddock in 1930. This cocktail is prepared using gin, apricot brandy (apricot liqueur), and orange juice in a 2:1:1 ratio, with a splash of lemon juice. The Paradise cocktail plays a key part in the 1933 Warner Bros. romantic film ""One Way Passage"" as the drink of the two star-crossed lovers played by Kay Francis and William Powell. On"
"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"
"Planter's Punch Planter's Punch is an IBA Official Cocktail made of dark rum, several juices, grenadine syrup, sugar syrup, and Angostura bitters. The cocktail has been said to have originated at the Planters Hotel in Charleston, South Carolina. The September 1878 issue of the London magazine ""Fun"" listed the recipe as follows: <poem>A wine-glass with lemon juice fill, Of sugar the same glass fill twice Then rub them together until The mixture looks smooth, soft, and nice. Of rum then three wine glasses add, And four of cold water please take. A Drink then you'll have that's not bad— At"
"""New Hampshire Union Leader"" reported on the controversy. Negroni The Negroni is an iconic Italian cocktail, made of one part gin, one part vermouth rosso (red, semi-sweet), and one part Campari, garnished with orange peel. It is considered an apéritif. While the drink's origins are unknown, the most widely reported account is that it was first mixed in Florence, Italy, in 1919, at Caffè Casoni (formerly Caffè Giacosa), located on Via de' Tornabuoni and now called Caffè Roberto Cavalli. Count Camillo Negroni concocted it by asking the bartender, Fosco Scarselli, to strengthen his favorite cocktail, the Americano, by adding gin"
"with frozen dry vermouth and distilled water. Another Field drink invention is the Highland Cream cocktail, which he created in 1982. The Serendipity, which includes champagne, apple juice and mint, among other items, is another one of his inventions. The World's first Clean Dirty Martini was invented in the Hemingway Bar in 2016. ""Guinness World Records"" listed Field as preparing the ""first most expensive cocktail in the world, titled the Ritz Sidecar, which originally was sold for 400 euros initiating a race around the world to create more and more expensive cocktails. The Ritz Side Car was priced at €1,500"
"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"
"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 service on some passenger railways and airlines. It is believed to have been invented at the Hôtel Ritz Paris by Frank Meier, in about 1925. It is probably named after the common name in Europe for the yellow flowers of ""Acacia dealbata"". The Buck's Fizz is a similar type of cocktail,"
"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"
"cocktail a pale purple color. Harry Craddock's influential ""Savoy Cocktail Book"" (1930) omitted the crème de violette, calling for a mixture of two-thirds dry gin, one-third lemon juice, and two dashes of maraschino. Many later bartenders have followed Craddock's lead, leaving out the difficult-to-find violet liqueur. Creme Yvette, a violet liqueur made with additional spices, is sometimes substituted for crème de violette. Aviation (cocktail) The Aviation is a classic cocktail made with gin, maraschino liqueur, crème de violette, and lemon juice. Some recipes omit the crème de violette. It is served straight up, in a cocktail glass. The Aviation was"
"the drink to an American army captain in Paris during World War I and named after the motorcycle sidecar that the captain used. Both MacElhone and Vermiere state the recipe as equal parts cognac, Cointreau, and lemon juice, now known as ""the French school"". Later, an ""English school"" of sidecars emerged, as found in the ""Savoy Cocktail Book"" (1930), which call for two parts cognac and one part each of Cointreau and lemon juice. According to Embury, the original sidecar had several ingredients, which were ""refined away"". Embury also states the drink is simply a daiquiri with brandy as its"
"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"
"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"
"Paradise (cocktail) The Paradise is an IBA official cocktail, and is classified as a ""pre-dinner"" drink, an apéritif. The earliest known in-print recipe for the Paradise Cocktail was written by Harry Craddock in 1930. This cocktail is prepared using gin, apricot brandy (apricot liqueur), and orange juice in a 2:1:1 ratio, with a splash of lemon juice. The Paradise cocktail plays a key part in the 1933 Warner Bros. romantic film ""One Way Passage"" as the drink of the two star-crossed lovers played by Kay Francis and William Powell. On May 27, 2018, Snoop Dogg set the world record for"
"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"
"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"
"partnership in the United States. Over 30 different recipes were tried before settling on the recipe replicated today. The gin was then named after the well-known pre-Prohibition cocktail, The Aviation. The Aviation cocktail was created in the early 1900s by well-known bartender Hugo Ensslin. The classic Aviation cocktail is made with gin, maraschino liqueur, crème de violette, and lemon juice. House Spirits Distillery sold the Aviation American Gin brand to New York-based distributor Davos Brands, LLC, in 2016, but as of early 2018 it continues to be distilled in Portland, by House Spirits. As of late 2016, Aviation Gin accounted"
"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"
"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"
"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"
"Cocktail A cocktail is an alcoholic mixed drink, which is either a combination of spirits, or one or more spirits along with other ingredients such as fruit juice, lemonade, flavored syrup, or cream. The Oxford Dictionaries define cocktail as ""An alcoholic drink consisting of a spirit or spirits mixed with other ingredients, such as fruit juice or cream"". A cocktail more specifically may mean a beverage with at least three flavors, one of which is alcohol. More specifically still, it must contain alcohol, a sugar, and a bitter/citrus. When a mixed drink contains only a distilled spirit and a mixer,"
"Mint julep The mint julep is a mixed alcoholic drink, or cocktail, consisting primarily of bourbon (or some other spirit), sugar, water, crushed or shaved ice, and fresh mint. As a bourbon-based cocktail, it is associated with the American South and the cuisine of the Southern United States in general, and the Kentucky Derby in particular. A mint julep is traditionally made with four ingredients: mint leaf, bourbon, simple syrup, and crushed ice. Traditionally, spearmint is the mint of choice used in Southern states, and in Kentucky in particular. Proper preparation of the cocktail is commonly debated, as methods may"
"least, so they say in Jamaica.</poem> Planter's Punch Planter's Punch is an IBA Official Cocktail made of dark rum, several juices, grenadine syrup, sugar syrup, and Angostura bitters. The cocktail has been said to have originated at the Planters Hotel in Charleston, South Carolina. The September 1878 issue of the London magazine ""Fun"" listed the recipe as follows: <poem>A wine-glass with lemon juice fill, Of sugar the same glass fill twice Then rub them together until The mixture looks smooth, soft, and nice. Of rum then three wine glasses add, And four of cold water please take. A Drink then"