"Nothing is better in the morning (as a brunch cocktail or hangover cure) or on a cold day than the spicy tomato flavor of a Bloody Mary. You can make it as spicy or mild as you want, using either more or less hot sauce, or (better yet) add the spice of tequila by making a Bloody Maria. Bloody Marys are often garnished with a celery stalk, but many will either use a pickle spear or both. For a non-alcoholic version try a Virgin Mary and you can also make a pitcher-sized batch by using a Bloody Mary mix like this one." (link)
"This classic cocktail was invented in 1921 at the legendary Harry's Bar in Paris. Variations: Bloody Maria, Cold and Clammy Bloody Mary, Bullshot." (link)
"A Bloody Mary, as well as the non-alcoholic Virgin Mary, is commonly served in the morning (as are mimosas and screwdrivers). While there is not much complexity in mixing vodka and tomato juice, more elaborate versions of the drink have become trademarks of the bartenders who make them. A common garnish is a celery stalk when served in a tall glass, often over ice. A beer chaser may also be served with the Bloody Mary, although this varies from region to region." (link)
"The Bloody Mary’s origin myths are as murky as the tomato juice it’s made of. But cocktail historians generally agree that one storyline probably deviates the least from the truth. This involves a bartender named Fernand “Pete” Petiot, who conceived of a rudimentary version in the early 1920s while working at the famed Harry’s New York Bar in Paris. After Prohibition, Petiot brought the drink to Manhattan when he presided over the dapper King Cole Bar at the St. Regis Hotel. For a time, the cocktail was rechristened the Red Snapper in a nod to more delicate American sensibilities. And while at the St. Regis, Petiot dolled up the tomato-juice concoction with various seasonings—horseradish, Tabasco Sauce, lemon juice and celery salt." (link)
Recipe & Method
"Ingredients: 4.5 cl (1.33 oz) Vodka, 1.5 cl (0.44 oz) Lemon Juice, 2 dash (0.18 cl/0.06 oz) Pepper, black, 2 dash (0.18 cl/0.06 oz) Salt, 2 dash (0.18 cl/0.06 oz) tabasco sauce, 9 cl (2.66 oz) Tomato Juice, 2 dash (0.18 cl/0.06 oz) Worcestershire Sauce
Method: To make a Bloody Mary, add dashes of Worchestershire Sauce, Tabasco , salt and pepper into highball glass, then pour all ingredients into highball with ice cubes. Stir gently. Garnish with Celery Salt and lemon wedge (optional)." (link)
"Ingredients: 3 oz tomato juice, 1 1/2 oz vodka, 1/2 oz lemon juice, 1 dash of Worcestershire sauce, Celery salt, Ground pepper, Hot pepper sauce to taste, Celery stalk and/or pickle spear for garnish, Lemon and/or lime wedge for garnish
Method: Build the liquid ingredients in a highball glass over ice cubes. Mix well. If you feel like trying a fun mixing technique, try rolling this one. Add the seasonings to taste. Garnish with the lemon and/or lime wedge and celery stalk." (link)
"Ingredients: 2 ounces vodka, 4 ounces tomato juice, 1/2 tablespoon lemon juice, 1 splash Worcestershire sauce, 3 to 4 dashes Tabasco, 1 teaspoon horseradish
Method: Squeeze the liquid out of the horseradish, then shake ingredients well with cracked ice in a chilled cocktail shaker, then strain into a Collins glass with 2 or 3 ice cubes in it; add a pinch of salt and a grind or two of fresh pepper, to taste. Garnish, if necessary, with a stalk of celery." (link)
"Ingredients: 4 -6 cubes (cracked) Ice, 1 dash Worcestershire sauce, 1 dash tabasco sauce, 1 measure vodka, 6 measures tomato juice, 1/2 a lemon worth lemon juice, 1 pinch celery salt, 1 pinch cayenne pepper
Method: Put the cracked ice into a shaker. Dash the Worcestershire sauce and Tobasco sauce over the ice and pour in the vodka, tomatoe juice and lemon juice. Shake vigorously until a frost forms. Strain into a tall, chilled glass, add a pinch of celery salt and a pinch of cayenne pepper. Decorate with celery stick and/ or slice of lemon." (link)
"Ingredients: 1 oz Smirnoff® No. 21 Vodka, 3 oz tomato juice, 2 red hot sauce, 2 green hot sauce, 1 dash Worcestershire sauce, 0.5 oz lemon juice, 1 pinch salt, 1 pinch peppers, 1 stalk celery
Method: Add Smirnoff No.21 Vodka, tomato juice, red hot sauce, green hot sauce, worchester sauce, lemon juice, pinch of salt, pinch of pepper. Pour back and forth between two mixing glasses. Strain into an ice-filled highball glass. Garnish with celery stalk." (link)
Ingredients: 2 Parts ABSOLUT VODKA, 4 Parts Tomato Juice, 1 Part Worcestershire Sauce, ½ Part Lemon Juice, 4 Dashes Hot Sauce, 1 Teaspoon Horseradish, 1 Wedge Lemon, 1 Stick Celery
Method: Add all ingredients into a mixing glass. Pour into a highball glass filled with ice cubes. Garnish with celery and lemon" (link)
"Ingredients: 1 1/2 oz. Vodka, 1/2 oz. Lemon Juice, 3 oz. Tomato Juice, 1 dash Salt, 1 dash Tabasco Sauce, 1 dash Worcestershire Sauce
Method: Add dashes of salt and pepper, Tabasco and Worcestershire to a highball glass, then add other ingredients. Stir gently. Garnish with a celery stalk and a lemon wedge." (link)
"Ingredients" 1 1/2 oz. of vodka, 1/2 oz. of lemon juice, 3 oz. of tomato juice, a dash of Tabasco sauce, a dash of Worcestershire sauce
Method: Pour everything into a glass (a highball glass is traditional). Add a dash of salt and a dash of ground black pepper. Add ice. Take a celery stick and use it to mix the ingredients gently. Serve with the celery stick as a stirrer." (link)
Ingredients: 2 oz Vodka, 4 oz Tomato juice, Fresh lemon juice (about .25 oz), Worcestershire sauce (3 dashes), Tabasco Sauce (2 dashes), Prepared horseradish (.25 tsp), Celery bitters (2 dashes) or celery salt (2-3 dashes), Salt and pepper, Garnish: Lemon wedge, celery rib, pickled green bean or as desired, Glass: Pint
Method: The vodka and tomato juice are the blank canvas. Add both to a pint glass. Then add the remaining ingredients according to your taste—my preferences are in parentheses. Fill with ice and stir to combine. Garnish with a lemon wedge, celery rib, pickled green bean or whatever else you have in the fridge." (link)
"Ingredients: 30ml Belvedere Vodka, A dash of tabasco Sauce, A dash of worcestershire Sauce, 15ml Lemon Juice, Salt and pepper, Tomato Juice
Method: Build ingredients over ice into a tall glass rimmed with celery salt, top with tomato juice. Garnish with a celery stalk and a lemon wedge." (link)
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Dry Martini
"The classic Martini is one of the drinks that every bartender should know. There are many ways to make a Martini: gin or vodka, little or no vermouth, stirred or shaken and an olive or lemon twist garnish. One drink, so many options. Many other drinks are referred to as a Martini. Although this recipe is the original, we must go along with society in some respects and here are more of those Martini recipes." (link)
"Perhaps the most iconic of all cocktails, the Martini delivers a strong and dry alcoholic punch straight to the taste buds. Despite its formidable nature the Martini has undergone something of a renaissance in recent years, assisted by it's most famous proponent, James Bond. Whether Flemming's super spy has helped matters is up for debate, as its Gin and Vermouth but not Vodka that makes a great Martini. This classic drink comes in all sorts of shapes and sizes. Listed below is the uncompromising Dry Martini. Retain the Vermouth before adding the Gin and you have a Wet Martini. Adding a splash of brine from the olive jar creates a Dirty Martini. A Franklin has two olives, whereas a Gibson substitutes these for cocktail onions. A Bradford is shaken not stirred. For a Martini that's licensed to kill, Ian Flemming's recipe for the famous Vesper reads: "Three measures of Gordon's, one of vodka, half a measure of Kina Lillet. Shake it very well until it's ice-cold, then add a large thin slice of lemon peel". Bond was of course somewhat put off the Vesper after its namesake's betrayal, but perhaps he had taste as well. In later books he returned to drinking Martini's with Gin in at least some of the later books." (link)
"It is time perhaps that we tackle that quintessential cocktail, the Martini. This drink originated in the late 1800's, and quickly became one of the standards, alongside the Manhattan. The pre-prohibition Martini however was different from what you might expect today in many ways, and frankly it was a lot better for it. NOTE: Ok, so you got me pontificating about the Martini so much that I messed up making the dry Martini in this episode. I should have added a dash of orange bitters to the dry Martini cocktail just like I did to the sweet version." (link)
"1911 to 1912 Martini di Arma di Taggia, the famous head bartender at the Knickerbocker Hotel in New York, declared that Noilly Prat Original Dry was an essential ingredient of his “martini cocktail”, one of the very earliest examples of the classic dry martini cocktail. There is no wrong or right way to drink a dry martini cocktail; use premium gin or vodka, an olive or a twist, stirred or shaken, 1-2 or 2-1 or 3-2. The best classic dry martini cocktail recipe is the one that you like the most but the essential ingredient is Noilly Prat Original Dry." (link)
Recipe & Method
"Ingredients: 5.5 cl (1.63 oz) Gin, 1.5 cl (0.44 oz) Vermouth, dry white
Method: To make a Dry Martini, pour Gin and Vermouth into mixing glass with ice cubes. Stir well Strain in chilled martini cocktail glass. Squeeze oil from lemon peel onto the drink, or garnish with olive." (link)
"Ingredients: 3 parts Gin, 1/2 part Martini bianco (dry), 1 Green olive, 6 Ice cubes
Method: Put the ice cubes into a mixing glass. Pour the vermouth and gin over the ice and stir (never shake) vigorously and evenly without splashing. Then strain into a chilled cocktail glass. Serve with a green olive and a straw." (link)
"Ingredients: 2 1/2 oz gin, 1/2 oz dry vermouth, 1 green olive or lemon twist for garnish, Orange or Angostura bitters (optional)
Pour the ingredients into a mixing glass filled with ice cubes. Stir for 30 seconds. Strain into a chilled cocktail glass. Add a dash of orange or Angostura bitters if desired. Garnish with the olive or lemon twist." (link)
"Ingredients: 3 shots of Gin, 0.25 shots of Dry Vermouth
Method: Stir the vermouth with the ice, strain, discarding the Vermouth while keeping the ice in the mixing tin, add the Gin, stir well and strain. Serve in a Martini glass and garnish with an olive or lemon zest twist." (link)
"Ingredients: 1 2/3 oz gin, 1/3 oz dry vermouth, 1 olive
Method: Stir gin and vermouth with ice in a mixing glass. Strain into a cocktail glass, add the olive, and serve." (link)
"Ingredients: 2.5 oz Beefeater Gin, .5 oz Dry vermouth, 1 dash Orange bitters (optional)
Method: Add all the ingredients to a mixing glass and fill with ice. Stir until very cold and strain into a chilled cocktail glass. Garnish with a lemon twist." (link)
"Ingredients: 75ml gin, dash dry vermouth, 2 Olives, Ice
Method: Put the ice in the glass half of a Boston Shaker. Add the dash of Dry Vermouth to the ice, stir, then strain our the Dry Vermouth. Add Gin to ice and stir until chilled. Strain into an ice cold glass, and garnish with two olives." (link)
"Ingredients: 1 1/2 oz gin, 1/2 oz dry vermouth, dash orange bitters
Method: Stir with ice, strain into a cocktail glass, DO NOT SHAKE, Garnish with a lemon twist" (link)
"Ingredients: 1 part Noilly Prat Original Dry, 2 parts GREY GOOSE® vodka or BOMBAY SAPPHIRE® gin, Dash of orange bitters, Lucques Olive or twist of lemon
Method: Place all the ingredients in a mixing glass filled with ice, Stir well for 20 seconds, Single strain into a classic cocktail glass, Garnish with a Lucques olive or twist of lemon" (link)
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Whiskey Sour
"The Whiskey Sour is probably the most popular of all the sour drinks and rightfully so, it is a great cocktail. It is sour, yes, but the sweetness of some whiskeys and simple syrup offset any tartness, especially the sweeter bourbons like Maker's Mark. Fresh lemon juice is key for the best Whiskey sour and the choice of whiskey will create a different cocktail depending on style and brand." (link)
"While these days the Sour is lumped into the Cocktail category, technically it is a drink style all its own, and includes such drinks as the Daiquiri, Margarita, Lemon Drop, and even Cosmopolitan." (link)
"The whiskey sour isn’t the most noble of cocktails – some consider it to be a little rough or downmarket and it will never be a symbol of elegance and sophistication like the martini – but I still consider it a classic. And, as with many classics, there are debates on how to make it." (link)
"The sour evolved from the practice of adding lime juice to rum rations to prevent scurvy among sailors in the British Navy in the 1700s. As fresh fruit was perishable, the juice would be doctored with rum, or gin or later sometimes whiskey in order to preserve the juice as well as to ensure the health of the sailors. It didn't take long to figure out that citrus and spirits were enhanced by a bit of sugar making a rather palatable and delicious cocktail. At its most simple, the modern whiskey sour is simply whiskey, lemon or lime juice (or a combination of the two) and sugar. While there are a number of embellishments modern bartenders might add, the classic whiskey sour remains an iconic cocktail and one worth celebrating today." (link)
"Few cocktails have fallen on harder times than the whiskey sour. Once an elegant and sophisticated cocktail filled with the aura or romance, the drink has been lowered to the level of gutter swill comprised of sweet and sour mix and a garishly sweet cherry." (link)
Recipe & Method
"Ingredients: 1.5 cl (0.44 oz) Syrup, Gomme, 4.5 cl (1.33 oz) Whiskey, Bourbon, 3 cl (0.89 oz) Lemon Juice
Method: To make a Whiskey Sour cocktail, pour the Bourbon, the sugar syrup and the lemon juice into cocktail shaker filled with ice. Shake well and strain in old fashioned or cobbler glass. Garnish with half orange slice and maraschino cherry. If served "On the rocks", strain ingredients into old fashioned glass filled with ice." (link)
"Ingredients: 1 1/2 oz whiskey, 1 1/2 oz lemon juice, 3/4 oz sugar syrup, Maraschino cherry for garnish
Method: Pour the whiskey, lemon juice, and sugar syrup into a cocktail shaker with ice cubes. Shake well. Strain into a chilled sour glass." (link)
"Ingredients: 4 -6 cubes (cracked) Ice, 2 measures whiskey, 1 measure lemon juice, 1 tsp sugar syrup
Method: Put ice into shaker. Pour whiskey, lemon juice and sugar syrup over the ice. Shake well. Strain into chilled glass and decorate with cherry and orange slice." (link)
"Ingredients: 1 part Whisky, 1 part Lemon juice, 1 part Sugar syrup, 5 Ice cubes, 1 Lemon rind
Method: Shake the ingredients with cracked ice. Strain and pour into a tumbler." (link)
"Ingredients: 2 shots of rye whiskey, 1 shot of fresh lemon juice, 1 shot of sugar syrup, 1 sweet or maraschino cherry
Method: Shake with ice and pour into a tumbler or old fashioned glass with ice. The cherry is essential." (link)
"Ingredients: 2 oz Bourbon Whiskey, 1 oz simple syrup, 3/4 oz lemon juice, 1 tsp egg white
Method: Shake without ice to emulsify.Add ice and shake to chill.Strain into rocks, sour or pisco sour glass." (link)
"Ingredients: .75 oz Fresh lemon juice, .75 oz Simple syrup (one part water, one part sugar), 1.5 oz Bourbon, Garnish: Cherry and/or lemon wedge (optional), Glass: Rocks
Method: Add all the ingredients to a shaker and fill with ice. Shake, and strain into a rocks glass filled with fresh ice. Garnish with a cherry and/or lemon wedge if desired." (link)
"Ingredients: 2 Parts Scotch Whisky, ¾ Part Simple Syrup, ¾ Part Lemon Juice, 1 Splash Egg White, 1 Whole Maraschino Berry
Method: Fill a shaker with ice cubes. Add all ingredients. Shake and strain into a chilled rocks glass. Garnish with a maraschino berry." (link)
"Ingredients: 2 Dash Angostura Bitters, 1 Twist Lemon, 0.5 Lemon Juice, Sugar - Syrup, 3 Oz Whiskey
Method: Shake, strain & serve with a twist of lemon." (link)
"Ingredients: 2 oz bourbon or rye whiskey, ½ oz fresh-squeezed lemon juice, ½ oz simple (sugar) syrup, 1 Tbl egg white, Ice, slice of orange or lemon (or cherry if you must) for garnish)
Method: Add ingredients to cocktail shaker. Shake well. Strain into a highball or cocktail glass. Garnish and serve." (link)
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Vodka Martini
"A vodka martini, also known as a vodkatini or kangaroo cocktail,[1] 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)." (link)
"If you like cocktails you should try the vodka martini cocktail, if you haven’t done so already. This drink is made up of vermouth and vodka and served in a chilled cocktail glass. To make the cocktail taste better it is also advisable to put the bottle of vodka in the fridge a few hours before actually make the drink. The vodka martini cocktail became popular in the mid to late twentieth century and largely because of Ian Fleming the author of James Bond. The mention of this cocktail in his very first Bond novel, Casino Royale made everyone sit up and wonder what the cocktail was all about. There are a lot of variations of the vodka martini cocktail so here are a few that taste good and will put you in high spirits. Cheers!" (link)
"Forget what James Bond said, the martini should always be stirred, never shaken. Try this bracing cocktail with olives or a lemon twist." (link)
Recipe & Method
"Ingredients: 5.5 cl (1.63 oz) Vodka, 1.5 cl (0.44 oz) Vermouth, dry white
Method: To make a vodka Martini, pour the vodka and vermouth into mixing glass with ice cubes and stir well. Strain into martini glass. Squeeze oil from lemon peel onto the drink. Optional garnish: green olive." (link)
"Ingredients: 1 1/2 oz vodka, 3/4 oz dry vermouth
Method: Shake vodka and vermouth together with several ice cubes in a shaker. Strain into a cocktail glass, garnish with an olive and serve." (link)
"Ingredients: 6 Parts ABSOLUT VODKA, 1 Part Dry Vermouth, 1 Whole Green Olive, 1 Twist Lemon
Method: Fill a mixing glass with ice cubes. Add all ingredients. Stir and strain into a chilled cocktail glass. Garnish with lemon and a green olive." (link)
"Ingredients: 70ml/ 2.5 oz Belvedere Vodka, 10ml/ ¼ oz Noilly Prat Vermouth
Method: Half fill the bottom of a Boston Tin with cubed ice. Place another Boston Tin over the top of this, half fill this with cubed ice. Pour over vermouth and stir to coat ice. Drain out vermouth, pour in Belvedere and stir gently until outside of Boston Tin begins to frost (approx. 17 revolutions). Fine strain into a frozen martini glass and garnish with a lemon twist." (link)
"Ingredients: 3 parts Vodka, 1/2 part Martini bianco (dry), 1 Green olive, 4 Ice cubes
Method: Put the ice cubes into a mixing glass. Pour the vermouth and vodka over the ice and stir vigorously, without splashing. Strain into a chilled cocktail glass. Drop in the olive and serve." (link)
"Ingredients: 1 1/2 oz Vodka, 1/2 oz Dry Vermouth, 1 Green olive
Mix all ingredients in a cocktail shaker / stirrer and pour into an unusually shaped glass. Add olive and create a great speciality from an easy to make recipe! But remember this should be "Shaken, Not Stirred"." (link)
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