Raspberry Margarita

1/2 cup fresh raspberries
1 1/4 oz tequila
1/2 oz cointreau
1/2 oz orange juice
1 1/2 oz sweet and sour mix

In blender, combine with ice and garnish with a lime wedge or wheel.

Discovered in Key West, Florida

Simple Cranberry Margarita

1 1/4 oz silver tequila
1/2 oz cointreau
2 oz cranberry syrup
splash orange juice

In blender, combine with ice and garnish with a lime wedge or wheel.

Created by Editor, cocktail.com

Simple Cranberry Margarita

1 1/4 oz silver tequila
1/2 oz cointreau
2 oz cranberry syrup
splash orange juice

In blender, combine with ice and garnish with a lime wedge or wheel.

Created by Editor, cocktail.com

Blueberry Margarita

1/2 cup fresh or frozen bluberrues
1 oz tequila
1/2 oz blue curacao
1/2 oz cointreau
1/2 oz chambord
2 oz sweet and sour mix

In blender, combine with ice and garnish with a lime wedge or wheel.

From the book Toma Margaritas: The Original Guide to Margaritas and Tequila written by Robert Plotkin and Raymon Flores (1999, BarMedia)

Hawaiian Margarita

1 whole canned bartlett pear
1 1/4 oz silver tequila
1/2 oz Di Saronno amaretto
1/2 oz blue curacao
3-4 slices cored pineapple
2 oz sweet and sour mix

In blender, combine with ice and garnish with a lime wedge or wheel.

From the book Toma Margaritas: The Original Guide to Margaritas and Tequila written by Robert Plotkin and Raymon Flores (1999, BarMedia)

Pineapple Margarita

1/2 cup fresh pineapple
1 1/4 oz tequila
1/2 oz triple sec
1/2 oz orange juice

In blender, combine with ice and garnish with a lime wedge or wheel.

Discovered in Key West, Florida

Pear Margarita

1 whole canned bartlett pear
1 oz silver tequila
1/2 oz Roses triple sec
1/2 oz Roses lime juice
1 1/2 oz sweet and sour mix

In blender, combine with ice and garnish with a lime wedge or wheel.

From the book Toma Margaritas: The Original Guide to Margaritas and Tequila written by Robert Plotkin and Raymon Flores (1999, BarMedia)

Strawberry Margarita

1/2 cup fresh or frozen Strawberries
1 oz tequila
1/2 oz cointreau
1 oz Stoli strasberi vodka
2 oz sweet and sour mix

In blender, combine with ice and garnish with a lime wedge or wheel.

Discovered in Wilmington, Virginia

Banana Berry Margarita

1 whole banana
1/3 cup mixed berries
1 1/4 oz silver tequila
1/2 oz blue curacao
1/2 oz chambord
1 oz sweet and sour mix
splash orange juice

In blender, combine with ice and garnish with a lime wedge or wheel.

Discovered in Islamorada, Florida

Watermelon Margarita

1/2 cup frozen watermelon
1 1/4 oz tequila
1/2 oz roses lime juice
1/2 oz midori
1/2 oz sweet and sour mix

In blender, combine with ice and garnish with a lime wedge or wheel.

Discovered in West Palm Beach, Florida

Mangorita

1/2 cup peeled sliced mango
1 1/4 oz tequila
1/2 oz cointreau
1/2 oz roses lime juice

In blender, combine with ice and serve garnished with a lime wedge or wheel.

Discovered in West Palm Beach, Florida

1940s Original Julep

1 jigger peach brandy
1 jigger brandy
1 tsp powdered sugar
10-12 fresh mint leaves
crushed ice
pineapple

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 brandies, 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 pineapple and garnish with pineapple wedge.

From the book: The Standard Cocktail Guide by Crosby Gaige (1944, M. Barrows & Co.)

1940s Major Bailey Julep

1 1/2 jiggers dry gin
1 tsps powdered sugar
1/2 lemon
4-6 fresh mint leaves
crushed ice

Cover mint with powdered sugar and squeeze juice of lemon on top. Crush mint with muddler. Add gin and fill glass with crushed ice. Stir until glass is frosted, then decorate with mint sprigs and serve with a straw.

From the book: Here's How Mixed Drinks compiled and edited by W. C. Whitfield (1941, Three Mountaineers, Inc.)

1940s Kentucky Mint Julep

4 oz Bourbon
1 tsp powdered sugar
3 tablespoons water
12-16 fresh mint leaves
crushed ice

Put sprigs of mint in bowl, cover with powdered sugar and just enough water to dissolve sugar. Crush with wooden pestle. Place half of the crushed mint and liquid in the bottom of a 12 ounce tumbler. Half full with crushed ice. Add rest of mint liquid and finish filling with ice. pour in Bourbon until glass is brimming full and place in refrigerator for an hour or so. Serve with mint leaves dipped in powdered sugar.

From the book: Here's How Mixed Drinks compiled and edited by W. C. Whitfield (1941, Three Mountaineers, Inc.)

1940s Georgia Julep

1 1/2 jiggers fine whiskey
1/2 tbsp powdered sugar
4 fresh mint leaves
crushed ice

Place all in large glass, fill with crushed ice and stir gently intil glass is frosted. Note that the mint is not bruised in this recipe.

From the book: Here's How Mixed Drinks compiled and edited by W. C. Whitfield (1941, Three Mountaineers, Inc.)

1940s Maryland Compromise

2 jiggers rye whiskey
1 1/2 tbsps powdered sugar
2 tbsps water
4-6 fresh mint leaves
crushed ice

Bruise but do not crush mint leaves. Put all ingredients in a tall glass filled with crushed ice. Stir until frosted and decorate with some more mint.

From the book: Here's How Mixed Drinks compiled and edited by W. C. Whitfield (1941, Three Mountaineers, Inc.)

Southern Belle Julep

1 jigger southern comfort
1 jigger bourbon
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 southern comfort and bourbon, 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 garnish with lime wedge and mint.

Discovered in New Orleans, Louisianna

Jamaica Julep

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

Tennessee Julep

1 jigger Gentleman Jack Tennessee whiskey
1 jigger apricot schnapps
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 whiskey and schnapps, 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 outside Nashville, Tennessee

1940s Brandy Julep

1 jigger cognac
1 tsps powdered sugar
2 tsps water
8-10 fresh mint leaves
dash Jamaica rum
finely shaved ice

Use a large goblet, fill with fine shaved or crushed ice. Add 1 jigger cognac. Muddle mint with sugar and water. Strain liquid into goblet. Add dash of rum, stir and dress with fruit and few sprigs of mint dipped in sugar. Serve with a straw.

From the book: Here's How Mixed Drinks compiled and edited by W. C. Whitfield (1941, Three Mountaineers, Inc.)

1940s Champagne Julep

4 oz champagne
1 cube sugar
2-4 fresh mint leaves
shaved ice
dash brandy

In a medium size thin glass, half filled with shaved ice add one lump sugar and mint. Pour champagne slowly until full and stir gently. Decorate with fruit, add a dash of brandy and serve with a straw.

From the book: Here's How Mixed Drinks compiled and edited by W. C. Whitfield (1941, Three Mountaineers, Inc.)

1940s Mint Julep

3 oz bourbon
splash rum
1 tsp fine granulated sugar
splash soda water
10-12 fresh mint leaves
finely crushed ice

Fill a collins glass with finely cracked ice and place aside. Strip leaves from two twigs of mint. Muddle leaves with 1 teaspoon fine granulated sugar. Add a splash of soda water and 3 ounces burbon. Stir and strain into prepared glass ove ice. Work a long handled spoon up and down in the mixture until the outside of the glass begins to frost. Top with a splash of rum, two leaves of mint and a cherry.

From the book: The Standard Cocktail Guide by Crosby Gaige (1944, M. Barrows & Co.)

1940s Wedding Belle

1/4 orange
1/4 oz wild cherry brandy
3/4 oz dry gin
3/4 oz Dubonnet

In a mixing glass, stir well with cracked ice and strain into 3 ounce cocktail glass.

From the book: Old Mr. Boston De Luxe Official Bartender's Guide, compiled and edited by Leo Cotton (Ben Burke, 1941)

Silk Stockings

1 1/2 oz tequila
1 oz creme de cacao
1 1/2 oz cream
dash grenadine

Shake ingredients with crushed ice. Strain into cocktail glass. Sprinkle cinnamon on top.

Discovered in Hamburg, Germany

Silk Panties

3 oz vodka
3 oz peach schnapps

Combine ingredients in a shaker with ice. Strain into four shot glasses.

Submitted by Patty O'Furniture, Messing, UP

Satin Sheets

1 1/2 oz light rum
1 1/2 oz brandy
splash cointreau
splash Roses lime juice

Combine all ingredients into a shaker filled with ice. Shake well. Strain into 3 ounce cocktail glass.

Submitted by Linda L., Bayonne, New Jersey

Purple Panties

2 oz vodka
1 oz triple sec
1 oz pineapple juice
1 oz grape juice
fill seltzer

Shake spirits and juice with crushed ice. Strain into tall glass filled with ice. Fill with seltzer and garnish with a lime wheel.

Discovered in Hamburg, Germany

Maiden's Blush

1 lime
1 1/2 oz dark rum
1 oz ruby red grapefruit
3 tsp powdered sugar
1 dash bitters

Squeeze juice of one lime into shaker filled with ice. Add additional ingreients and shake well. Strain into 4 ounce cocktail glass.

Submitted by J. J., London, England

Little Red Teddy Shooter

4 oz vodka
1 oz chambord
1 oz white creme de cacao

Combine ingredients in a shaker with ice. Strain into four shot glasses.

Submitted by Patty O'Furniture, Messing, UP

Little Red Teddy

750 ml champagne
16 oz cranberry juice
4 oz cointreau

Chill all ingredients. Combine in a large punchbowl or pitcher. Serve immediately in champagne flutes or punch glasses. (May use sparkling cider instead of champagne.)

Submitted by Ruth Less, D'Parture, Massachusett

1940s Kiss in the Dark

3/4 oz dry gin
3/4 oz wild cherry brandy
3/4 oz French vermouth

In a mixing glass, stir well with cracked ice and strain into 3 ounce cocktail glass.

From the book: Old Mr. Boston De Luxe Official Bartender's Guide, compiled and edited by Leo Cotton (Ben Burke, 1941)

Bustier

1/2 oz apricot brandy
1/2 oz amaretto
3 oz pineapple juice
fill sprite
dash grenadine

Shake spirits and juice with crushed ice. Strain into tall glass filled with ice. Fill with sprite and top with a dash of grenadine. Garnish with a cherry.

Discovered in Hamburg, Germany

Bliss

2 liters pink lemonade
8 oz vodka
4 oz blue Curacao

Chill all ingredients. Combine in a large bowl or pitcher. Serve in a tall glass filled with ice.

Discovered in Sopron, Hungary

Black Lace

2 oz black sambuca
1 oz creme de banana
1 oz peach schnapps
1/2 lemon

In a shaker filled with ice, squeeze juice from 1/2 lemon. Add spirits and shake well. Strain into chilled cocktail glasses..

Submitted by D. Daniels, United Kingdom.

1940s B. V. D. Cocktail

3/4 oz dry gin
3/4 oz dark rum
3/4 oz French vermouth

In a mixing glass, stir well with cracked ice and strain into 3 ounce cocktail glass.

From the book: Old Mr. Boston De Luxe Official Bartender's Guide, compiled and edited by Leo Cotton (Ben Burke, 1941)