Mr. Booze

Boilermaker

admin — Mon, 09 Nov 2009 02:26:11 +0000

No real recipe with this one, just a word of caution; “be careful with Boilermakers”. They’re really nothing more than a means for the drinker to forget about a bad break-up, a bad day at the office, or anything else you wish to put behind you for the night. Have no more than three, and make damn sure you’ve lined up a safe way back home when it is time to sleep. Yes…I do indulge, on occasion.

Here we go –

2 oz Whiskey (Bourbon/Scotch/Sour Mash)
Glass of Beer

Shoot the whiskey in a shot glass; chase the shot with a beer, putting the beer glass down when it’s empty.

Jolly Roger

admin — Mon, 09 Nov 2009 02:25:10 +0000

Here’s another pirate themed drink that I have absolutely no idea how old it is. Like The Buccaneer, the Jolly Roger leans toward the sweet side, making it a perfect libation for the ladies or friends that prefer that “yummy” factor in their cocktails. This is an easy drink to make with a slight tropical flair, calling for no blenders or fresh fruit.

Here we go –

1 oz Dark Rum
1 oz Banana Liqueur
2 oz Lemon Juice

Shake with ice, pour everything, ice and all, into a rocks glass.

Trolley

admin — Sun, 08 Nov 2009 02:28:36 +0000

You always need a drink or two in your arsenal that you can pull out for folks who just don’t like the strong taste and flavor of booze. The same friends who drink cosmos, screwdrivers, and white wine will love the Trolley. It’s about as threatening, flavor wise, as a warm breeze yet, the bourbon will keep you in the pool too.

Here we go –

2 oz Bourbon
Equal parts Cranberry and Pineapple Juice

Fill a tall glass with ice add bourbon. Fill to top with equal parts cranberry & pineapple juice, stir.

Pineapple Gimlet

admin — Sun, 08 Nov 2009 02:22:15 +0000

Wow! A bartender chum was over recently and pointed out, as I was making Gimlets, that you can layer juice over the drink for a little flavor blast. We made a few and I pulled a bar bible and discovered that indeed, this drink existed, calling for pineapple as the juice. You want to take a nice bite of this drink when first poured to pierce the layers and experience the flavors separately. By your second sip, the drink’s ingredients combine. This drink is perfect for your guests who may not appreciate strong booze flavors.

Here we go –

2 oz Gin
¾ oz Roses Lime Juice
Pineapple juice

Make your Gimlet by combining gin and Roses over ice in a rocks glass. Stir and softly pour pineapple juice over the drink to the top. Don’t stir, drink.

Why Not

admin — Sat, 07 Nov 2009 18:24:23 +0000

Since I use “why not?” as my standard answer when offered almost any libation, I knew I had to try this one when I came across it in an old recipe book. I’m an apricot Brandy fan and am starting to figure out that this spirit is ripe for a comeback, seeing how popular and called for it once was. Apricot brandy must have been a bar “must have” back in the day, it’s asked for in a lot of old cocktails..

Here we go –

1 oz Gin
1 oz Dry Vermouth
¾ oz Apricot Brandy
2-3 dashes Lemon Juice

Shake with ice in a shaker, strain cold into cocktail glass.

Barnum

admin — Sat, 07 Nov 2009 02:20:45 +0000

I’m getting quite used to combining apricot brandy with bourbon, cointreau, Applejack and other brown liquors, so when I see a drink calling for it with a gin or vodka, I get interested. I really believe it’s the small addition of bitters that pulls this one all together.
I use Orange bitters in this one and I love it. Try this one it goes down easy.

Here we go –

1 oz Gin
½ oz Apricot Brandy
3 dashes Bitters (try orange)
Dash or 2 of Lemon Juice

Shake in shaker with cracked ice, strain into cocktail glass,, garnish with a lemon peel.

Black Witch

admin — Fri, 06 Nov 2009 22:19:46 +0000

Delicious drink here. This one’s strong but the slight addition of pineapple juice bonds the belt in a mellow sweetness. This is a pretty cocktail that glows in Autumn colors, making it a sure fire pick for next year’s Halloween Drinks List. I would also recommend this one for anytime in the fall. It’s a rum based cocktail that doesn’t feel tropical at all.

Here we go –

1 ½ oz Gold Rum
¼ oz Dark Rum
¼ oz Apricot Brandy
¾ oz Pineapple Juice

Shake ingredients in a shaker with ice, strain into cocktail glass.

Honeymoon

admin — Thu, 05 Nov 2009 21:18:40 +0000

Not sure about this drink’s history nor the name, but I can testify to her drinkability.
I’m uncovering and enjoying more and more older drinks calling for the herbal liqueur, Benedictine and I’m started to understand why; the spicy flavor shines through whatever’s poured around it and it’s complexity is sweet and special. You can substitute B & B (Benedictine and Brandy) for the Benedictine in this recipe, it isn’t as strong a flavor.

Here we go –

¾ oz Apple Brandy (Calvados works best w/ this one)
¾ oz Benedictine (or B & B)
1 oz Lemon Juice
2-3 dashes Triple Sec

Shake with ice ‘til cold in shaker, strain into cocktail glass and garnish with a lemon peel.

Xanthia

admin — Wed, 04 Nov 2009 20:17:32 +0000

Our first ‘X’ cocktail, let’s see how long she stands alone on our recipe page. Be forewarned, this is a strong tasting drink that, out of the few I poured for, only two asked for another. That being said, I really liked this drink and did happen to have a bottle of the fairly expensive yellow Chartreuse needed (birthday present). If your of an experimental mind and wish to sip a pretty unique tasting cocktail, pour one…or at the very least order one out the next time your drinking at a bar in the know.

Here we go –

1 oz Gin
1 oz Yellow Chartreuse
1 oz Cherry flavored Brandy

Shake with cracked ice, serve on the rocks in a rocks glass.

Claridge

admin — Tue, 03 Nov 2009 19:13:39 +0000

Another one of those “old flavors” tasting drinks, the Claridge will remind you of Jazz Age cocktails. Don’t be shy; the Cointreau and lemon juice will comfort the modern drinker. This cocktail demands cold, it just works a lot better the colder it sips. The Claridge goes exceptionally well with instrumental jazz or Big Band.

Here we go –

1 oz Gin
1 oz Dry Vermouth
½ oz Apricot Brandy
½ oz Cointreau

Gently shake with cracked ice ‘til the booze inside if freezing, strain into cocktail glass.