Panama Cocktail is a sweet Cognac-based cocktail popular during the early 20th century. It is sometimes confused with a drink called a “Brandy Alexander”. The difference is that the Panama is made with light creme de cacao and the Brandy Alexander is made with dark creme de cacao.

Panama Cocktail: This drink became extremely popular in the early 20th century when everything Panama became trendy upon the completion of the Canal (it is required you drink this cocktail while wearing a Panama hat). The cognac based drink mixes white creme de cacao (a clear, chocolate flavored liqueur) with equal parts brandy and/or cognac and heavy cream served over ice. You’ll practically feel like Teddy Roosevelt touring the canal with this drink that packs a punch.

Recipe

Shake well with cracked ice and strain into a chilled cocktail glass.

History

There are various theories as to the origin of the drink. One theory has the drink being named after, or even invented by, the infamous gambler Bald Jack Rose. Albert Stevens Crockett (Old Waldorf Bar Days, 1931) states that it is named after the pink “Jacquemot” (also known as Jacqueminot or Jacque) rose. It has also been posited that the Jack Rose was invented by Joseph P. Rose, a Newark, NJ restauratur, and named by him “in honor” of a defendant in a trial then being held at the courthouse in that city. (Joseph P. Rose once held the title of “World’s Champion Mixologist.”) However, the most likely explanation of the name is the fact that it is made with applejack and is rose colored from the grenadine.

Recipe

• 1 1/2 oz apple brandy
• 1 tsp grenadine syrup
• juice of 1/2 limes

History (wikipedia)

The name refers to the US B-52 Stratofortress long-range bomber. This bomber was used in the Vietnam War for the release of incendiary bombs, which likely inspired today’s flaming variant of the cocktail.

The origin of the B-52 is uncertain. One school of thought is that the B-52 was invented at the Keg Steakhouse in Calgary, Alberta in 1977.[1] It is also rumored to have been created by Adam Honigman, a former bartender at New York City’s Maxwell’s Plum bar, during the late 1970s or early 1980s.[citation needed]

The B-52’s widespread popularity has resulted in many variations, each earning a slightly different designation (see variations below for a small sampling). All together, the drinks are referred to as the B-50 series of layered cocktails.

Recipe

Carefully layer each liqueur in a small shot glass, to make three distinctive layers. For added effect, turn out the lights and ignite the Grand Marnier. (Be very careful: extinguished before you drink it!)

1 ounce Kahlua

1 ounce Bailey’s Irish Cream

1 ounce Grand Marnier

Mix all ingredients in a cocktail shaker except club soda. Strain into a collins glass over ice. Add club soda and stir. Serve with a swizzle stick.

• oz Bourbon
• 1/2 oz lime juice
• 3 oz club soda
• 1 tsp Superfine sugar
• 1 dash bitter

The Black Russian is a simple vodka and coffee liqueur drink. This popular lowball is known throughout the world and is so popular that it (and the White Russian) should be one of the first that every aspiring bartender should memorize. Experiment beyond the common coffee liqueurs like Kahlua to create different tastes. One like the creamier Cafe Boheme paired with 42 Below’s Manuka Honey vodka is a great match for a nightcap or an after dinner drink.

• 1 3/4 oz vodka
• 3/4 oz coffee liqueur

The White Russian is a drink everyone should know. It’s a simple, creamy vodka mixed drink with a nice coffee flavor that makes a great after dinner sipper. If you skip the cream you’ll have a Black Russian, give the White Russian a shake at the end and you have a Dirty Bird, add amaretto and you have a Roasted Toasted Almond. The related drink list to the White Russian is almost endless.

• 1 1/2 oz vodka
• 3/4 oz Kahlua
• 3/4 oz cream

The secret to this lemonade recipe is to use simple syrup, made by boiling together sugar and water, then cooling. The sugar is completely dissolved and blends beautifully with the tart lemon. Blend 1 cup water and 1 cup sugar well in small saucepan. Bring to a boil, stirring frequently, until sugar dissolves completely. Let cool and refrigerate. (This is the simple syrup.)

1 cup sugar (can reduce to 3/4 cup)
1 cup water (for the simple syrup)
1 cup lemon juice
3 to 4 cups cold water (to dilute)

Daiquiri is one of the few recipies which have been made more or less the same since it was born - in 1896. Read the rest of this entry »

The Metropolitan sounds and looks like a classic cocktail, one as old as the Manhattan or Martinez, but the matter is rather unclear.

1 1/2 oz brandy
1 oz sweet vermouth
1/2 tsp sugar syrup
2 dashes Angostura bitters

Pour the brandy, sweet vermouth, sugar syrup and Angostura bitters into a cocktail shaker with ice cubes.
Shake well.

The Singapore Sling is one of those wonderful drinks that we probably have all heard of, but perhaps have never had. And because this recipe is often incorrectly recorded in most recipe books, even if you’ve think you’ve had it, you probably haven’t. Read the rest of this entry »