3/4 oz tequila
3/4 oz rum
3/4 oz gin
3/4 oz vodka
3/4 oz triple sec
3/4 oz sour mix
splash cola
Shake liquors with sour mix. Pour in hurricane or tall glass. Add splash of cola and garnish with a lemon wedge.
Submitted by editor, cocktail.com, Key Largo, Florida
The Long Island Iced Tea recipe was first made at the Oak Beach Inn in Hampton Bays by a bartender named Rosebud (Robert Butt), sometime in the 70's.
1 1/2 oz Cuban light rum
handful fresh mint sprigs
dash gomme syrup
1/2 lime
soda water
Muddle the mint, sugar and rum together in a tall glass, squeeze the lime into the mix and drop the lime hulls into the drink. They will release their essential oils into the drink, adding to the flavour and look of this Cuban classic. Fill the glass with ice, top with soda water (not 7-up!) and stir.
Submitted by Jacob Briars, Wellington New Zealand This is a Cuban classic which has been perfected, if not invented by the legendary bartenders of el Floridita and la Bodeguita del Medio in Havana. It seems to date from the 1930s, or thereabouts, and it is one of the most refreshing drinks in the bartenders repertoire. Do not accept a drink made with lime cordial, or a sickly sweet number. This should taste light, healthy, and the flavours of the mint, lime and rum should shine through.
2 oz light rum
3 oz pineapple juice
2 oz Coco Lopez coconut cream
Ice
Mix in blender and pour into colada glass. Serve with cherry and pineapple spear.
Submitted by Bananas Resort, Vieques, Puerto Rico, USA
2 oz dry gin
2 oz carbonated water
1/2 tsp powdered sugar
fill cracked ice
fill carbonated water or ginger ale
spiral of orange peelspiral of lemon peel
In a 12 ounce Tom Collins glass combine powdered sugar and 2 oz carbonated water. Stir. Fill glass with cracked ice and add gin. Top with carbonated water or ginger ale. Insert spiral of orange or lemon (or both) and dangle end over rim of glass.
From the book: Old Mr Boston's De Luxe Official Bartender's Book compiled and edited by Leo Cotton (Ben Burke, Inc, 1941)
1 jigger Jamaica rum
1 lime, fresh squeezed
1 tsp powdered sugar
Shake well with ice. Strain into cocktail glass.
From the book: Here's How Mixed Drinks compiled and edited by W.C. Whitfield,Three Mountaineers Inc. 1941, Asheville, North Carolina USA
2 jiggers rum
1 tsp powdered sugar
10-12 fresh mint leaves
crushed ice
water
In a bowl cover mint with sugar. Add a few drops of water and muddle. Remove half of muddled mint and place in a silver julep glass. Top with crushed ice to half full. Add rum, remaining muddle and top with crushed ice. Stir with a long spoon until frost appears on the outside of the glass. Rub lip of glass with lime and dress with fruit and mint.
Discovered in Jamaica
1 1/2 oz tequila
1/2 oz dry vermouth
1/4 oz grenadine
Pour the Tequila, Vermouth and Grenadine into a glass and stir. Add the two ice cubes; garnish with lime or orange wheel.
Discovered in Mexico
2 oz scotch
1 1/2 oz kahlua
1 oz triple sec
1/2 lemon
Squeeze juice of lemon into shaker filled with ice. Add other ingredients and shake. Strain into two chilled cocktail glasses.
Discovered in Reno, Nevada.
2 oz vodka
1 1/2 oz blue Curacao
1/2 lemon
seltzer
Pour vodka and blue curacao over ice on a large goblet. Squeeze lemon juice and top up with soda water. Stir. Garnish with green cherry.
Discovered in Iceland
1 1/2 oz Yukon Jack
1/2 oz triple sec
1 oz Rose's lime juice
1/2 lemon
In a shaker filled with ice. Squeeze juice from lemon and add other ingredients. Use excess lemon to wet rim of glass and dip in sugar. Shake ingredients and strain into cocktail glass.
Submitted by Don Davis, Santa Fe, New Mexic
