Cocktail No 52 - Butterfly Flip

A festive twist for the approaching season of goodwill.

This is essentially an enriched and sweetened Brandy Alexander and quite delicious. Well I omitted the sugar by mistake, so mine was closer to the Alexander.

Brandy with Crème de Cacao and cream is always a good combination. Add an egg yolk plus sugar and spice it up with nutmeg. If  you like Bailey's then throw your bottle in the bin and taste what its really meant to be like. Decadently thick on the tongue with a chocolat blast followed by the warmth of brandy coming through as it slips down the throat.  It always reminds me of the scene in Bridehead Revisited when Anthony Blanche drinks 4 Alexanders is quick succession to the outrage of the Oxford matrons doing lunch.

It needs really good shaking to mix in the cream, egg yolk and dissolve the sugar.

Recipe

Add equal measures of Brandy, Crème de Cacao and cream to a shaker. Add 1 egg yolk and a tablespoon of caster sugar. Shake very well to mix everything together and strain into cocktail glass. Sprinkle with grated nutmeg and enjoy!

Cocktail No 51 Opera

Sophistication is needed for a night at the Opera and this drink does deliver. Its very similar to a Negroni and will be enjoyed by all who love that classic.

Some references with different ratios of the ingredients can be found on the net, here is one link:

Opera - Cocktailia

The bitterness comes from the Dubonnet, which is a much overlooked aperitif.

The sweetness comes from the Maraschino - is it sad that I bough both of these just so I could try this cocktail? The Maraschino also ass a roundness from the cherry and its own contribution to bitter. The Gin is hiding in the background to deliver a punch to the gut, when you are not expecting it.

First sensation and taste is of cold, sweet and very subtle cherry.  Both the sweetness and the cherry intensify in flavour and the herbs in the Dubonnet start to kick in. Finally after about 2 seconds a warmth spreads through the mouth and across the tongue and the strength of the Gin powers through.

Bitter - Sweet - Strong and complex. Just what a cocktail should be.

Dubonnet website
From its origins with the French Foreign Legion to the legions of modern mixologists still using it today, Dubonnet Rouge Aperitif Wine has been a staple on the cocktail landscape since its introduction in 1846. Created by Parisian chemist / wine merchant Joseph Dubonnet as a means to make quinine more palatable for the soldiers battling malaria in North Africa, Dubonnet's mix of fortified wine, a proprietary blend of herbs, spices and peels, and the medicinal quinine is a recipe that has earned it legendary status in the world of sophisticated drinks.

Recipe

Add 2 measure of Gin and 1 measure each of Dubonnet and Maraschino to a cocktail shaker with ice. Shake and strain into a cocktail glass.

Cocktail No 50 Kirsch Cobbler

As mentioned previously with Kirsch you either love it or hate it, so I suspect this one won't be too popular. Its an interesting drink all the same. The "attack" that you get from Kirsch is tamed very extensively. Partly its through diluting the spirits so its not too strong. Partly its from the alkaline and chalky taste from the bicarbonate in the soda water. The Maraschino adds a sweetening, though I can't say whether I can taste it or not - it does seem more Cherry flavoured than Kirsch alone, so I think it must be rounding out the flavours.

I would say its worth trying at least once. Better as a long drink in the summer perhaps.

Recipe

Add ice cubes to a goblet. Add equal measures of Kirsch and Maraschino and 4-6 Maraschino Cherries. Stir and top up with Soda Water.

Cocktail No 49 Brandy Crusta

From the ingredients this tastes very different from what I was expecting. Its quite sweet from the sugar syrup and the Maraschino (kindly sent over from Naples by my brother, where it costs 2.60 Euros compared to £23 here in the UK!).

There is a deepness from the Angostura Bitters, mixing with the Brandy which is always a great combination. But its the small amount of Maraschino which is the star of the drink. Its a sweet bitter cherry infusion and it subtly changes the brandy - I don't think I would identify it as Cherry in a blind tasting, but I wouldn't have said Brandy either.

Due to the price of Maraschino, this is one to order in the Cocktail Lounge I suspect, unless you have a link to southern Italy.

Its meant to have a sugar coating on the rim of the glass, which is what Crusta means, but I couldn't be bothered with that.

Recipe

If you want the Crusta, dip the rim of the cocktail glass in lemon juice then in caster sugar.

Put ice in shaker with 2 measure Brandy, 1 teaspoon sugar syrup, 3 dashes of Maraschino and 2 dashes of Angostura Bitters. Shake and strain into the cocktail glass. Decorate with spiral of lemon peel.

Cocktail No 48 Muddy Water

So Cuba Libre (Rum & Coke with Lime to most people) replacing the lime with orange juice. The OJ makes a real difference. Since I am not really a Coke fan, I can't really say whether I am enjoying this.

It lives up to its name and looks like a muddy slurry. I guess the relatively high proportions of Rum and Orange Juice to Coke makes this a potent drink and changes the balance of flavour. Its definitely not a Rum & Coke. It is growing on me, but not sure its a repeater.

Mmmmh can't really say much more about this, but most people will have the ingredients in house, so try it and let me know what you think.

NB - there seems to be multiple completely different recipes for the Muddy Water.

Recipe

Fill a Highball glass with Ice. Add 1 measure White Rum with 1 Part Orange Juice and 2 measures Cola.

Cocktail No 47 Magnolia Blossom

This didn't really work for me - a bit too much lemon juice, which is intended to offset the cream. Perhaps its better with fresh lemon (I used Jif as it only needed a small amount). The grenadine is pleasant and gives a nice rose colouring. Just doesn't seem a good way to use Gin for me.

Recipe

Add 1 measure Gin to 1/2 measure cream to a cocktail shaker. Add 2 teaspoons Lemon Juice and 2 dashes Grenadine. Shake on ice and strain into a Cocktail glass.

Cocktail No 46 Ray Long

I haven't uncovered the origins of this one and the Savoy Cocktail book from 1930 gives a different ratio of Brandy to Vermouth. My recipe has more Vermouth and the Savoy more Brandy. It also looks like the original called for Absinthe. Mine substitutes Pernod, because Absinthe was a banned drink when it was published (I've had the Cocktail book close to 30 years now).

So mine is quite a mild cocktail in alcohol terms. Some Brandy diluted with Vermouth. Its a beautiful hazel colour. It only has a teaspoon of Pernod, but it carries through so strongly - great if you are an aniseed fan.

First impressions is the chill of the drink, followed by a blast of aniseed at the back of the mouth with that typical warming of the Brandy spreading. Lastly, the herbs from the Vermouth and the Angostura Bitters creeps through leaving a tingle and slight fell of a film on the teeth.

That's a rather nice drink! Not sure why its int he wine based section, especially if the original had more Brandy than Vermouth.

Recipe

Add 3 ice cubes to a mixing glass with 1 measure of Bianco Vermouth, 3/4 measure of Brandy. 1 teaspoon Pernod (or Absinthe) and a dash of Angostura Bitters. Stir and strain into a cocktail glass.

Cocktail No 45 Sidecar

One of the six basic drinks listed in David A Ebury's The Fine Art of Mixing Drinks, it was time to kick off the weekend with a real classic. The origins of the Sidecar are disputed but is thought to have been invented at the end or shortly after of the First World War. The first recipes appear in 1922 and the location is claimed to be Buck's Club in London, a Bistro in Paris, or the Ritz in Paris.

The romantic story goes that it was invented by an American Army captain, stationed in Paris, who was driven nightly to the Bistro in a motocycle sidecar. Countreau has taken the romance further and produced a very cute video claiming it was invented by the Gallic barman to help the Officer in his seduction of a glamorous dame (Dita Von Teese).

The Original Sidecar Stroy - by Cointreau staring Dita Von Teese

Wikipedia entry on the Sidecar Cocktail

There are two competing versions. The original French School calls for equal measures of the ingredients. The later English school calls for 2 parts Brandy to 1 part of lemon and Cointreau. Since its a Friday and I am biased I went with the English School.

It is quite simply fabulous and well deserving of its status. Tangy, sharp, sweet the acid hits the back of your throat first and then a mellow bitter sweet orange comes through along with the earthiness of the Brandy. A very refreshing tingle remains in your mouth as the aftertaste and the roof of my mouth feels numb, but not in a bad way.

This is definitely one to try. And if any of my siblings or nephews want to buy me a cocktail shaker like the one in the Cointreau video, then they would be greatly appreciated.

Recipe (English School)

Add 2 measure brandy with 1 measure of Cointreau and 1 measure of Lemon Juice to a Shaker. Shake on Ice and strain into a cocktail glass. Garnish with curled and twisted orange peel and a cherry.

Recipe (French School)

Add 1 measure brandy with 1 measure of Cointreau and 1 measure of Lemon Juice to a Shaker. Shake on Ice and strain into a cocktail glass. Garnish with curled and twisted orange peel and a cherry.

Update. I have made the French School version tonight as a comparison and personally I prefer the English version. There is too much lemon juice in the French style and it overpowers everything else. The Brandy and Bitter Orange just doesn't come through as strongly.

Cocktail No 44 Kamikaze

My recipe calls for Lime Cordial, whilst the recipes on International Bar Tenders Association and other sites call for Fresh Lime Juice. I suspect they are right as with the cordial its a little sweet for my taste. I'll have to re-make it with Lime Juice to compare. The Cointreau website calls for lemon Juice, which I have in so I can try that.

Its not bad, even so. Nice and simple to make, no need for shakers (again others disagree). Its alcoholic bitter orange and lime and easily quoffable.

Recipe

Add 1 measure of Vodka, 1 measure of Cointreau and 1 measure of Lime Cordial to a tumbler with ice. Stir and serve.

Cocktail No 43 Eton Blazer

The most expensive cocktail to date, due to the ridiculous price of Kirsch here in the UK. Pick a bottle up when next in France or on a ski trip and it will be 1/3 the price.

Kirsch is like most of the Eau de vie family - you either love them or loath them. There is rarely any middle ground. Fortunately for me, I love them. The flavour is hard to describe. There is a bitter nuttiness, with a very delicate hint of the fruit above it. It has to be drunk icy cold.

Water of Life: Eau de vie Wikipedia

There are so many conflicting recipes for this one on the internet. Some substitute Maraschino for Kirch, which is also cherry based. I'll have some from my brother in Naples in a few days, so will compare the tastes. Absolut uses Cherry Brandy, which is a completely different and more full cherry flavour. The Cocktail database and the Savoy Cocktail book both use Kirsch, but in lower proportions than my book and the lemon juice is higher. So I am going with Kirsch as the authentic recipe.

I have wanted to make the Eton Blazer for years and yesterday purchased a tiny 20 ml bottle of Kirsch for the purpose. The taste comes through very strongly, but also very differently. The bitter sweetness, is changed by the lemon juice and the sour actually makes the Kirsch light cherry flavour more pleasant. The soda water dilutes everything so its not too strong and a great highball for the summer.

Recipe

Add ice, 1 measure Gin, 1 measure kirsch and 1/2 measure Lemon Juice to a tumbler with 2 teaspoons sugar syrup. Stir then top up with Soda Water. Decorate with 2 Cherries.

Aah chilled Maraschino cocktail cherries - I think I am getting hooked!

Cocktail No 42 Green Hat

I will confess to putting off making this cocktail for a number of years. My previous experiences with Crème de Menthe have not been good and most drinks with it in seem to taste like toothpaste. So this came as a pleasant surprise.

Yes it is minty, but there is a sweetness and the Soda Water transforms the balance of flavour - perhaps its the bicarbonate of soda in the Soda Water that neutralises some of the excessive mintiness. Its very cold on the tongue and I wonder if some of that is due to the Gin in addition to the obvious ice.

So if you have a bottle of Crème de Menthe languishing at the back of the cabinet, dust it off and give the Green Hat a go.

Recipe

Add one measure of Gin and one measure of Crème de Menthe to a tall glass. Add ice and stir. Top up with Soda Water.

Cocktail No 41 New Yorker

In need of a hair of the dog following the 30 years school reunion which kicked off about this time yesterday evening in London, I went for short, sharp and very strong - and a good choice it was.

There is only one teaspoon of grenadine, but its gives a remarkable intense colour and just the hint of sweetness to balance the lemon juice.

Its essentially a Bourbon Sour with a bit of colouring and Orange oil. Regardless it has gone down very well and was just the lift needed for this tired old soak.

Recipe

Add 1.5 measures of Bourbon to a shaker with 1/2 measure of Lemon Juice and 1 teaspoon of Grenadine. Shake on ice and strain into a cocktail glass. Squeeze a piece of Orange Peel over the top and drop in (I also added Orange Bitters).

Cocktail No 40 Hawaii Kiss

OK I admit to cheating on this one as I didn't have a pineapple. You are meant to scoop out the flesh and squeeze the juice out and then use the pineapple shell as the drink vessel. So I just made it in a glass.

It would taste good out of the fruit with a straw, mind you. It would be very good on a Caribbean evening. If you are not a gin lover, it perhaps goes better with rum. The gin and sparkling wine makes an interesting combination and the pineapple provides a balancing sweetness.

A pleasant way to kick off the weekend.

Recipe (Cheat)

Add 1 measure of Gin to a tumbler with 2-3 measures of Pineapple Juice (depends how sweet you like it). Top up with sparkling wine and add ice.

Recipe (correct)

Scoop out flesh from a Pineapple and squeeze juice out. Return juice to hollowed out shell. Add 1 measure Gin and top up with sparkling wine. Add ice and serve with straws.

Cocktail No 39 Basil's Cooler (Non-alcoholic).

A request from one of the old school for a new cocktail which is non-alcoholic.

Its a variation on the Orange Cooler, substituting grenadine in place of sugar for sweetness and giving it that sunrise look. The combination of Orange Juice with Ginger Ale is not an obvious one, but it works really well. It does need the extra sweetness otherwise it could be a bit tart.

Recipe

Add Orange Juice to taste in a tall glass, with half as much Grenadine syrup. A dash of Peychaud's Bitters to give the merest hint of aniseed. Stir, then add ice to taste.

Cocktail No 38 Hemingway

I bought a grapefruit just to make this one, and since it is freshly squeezed explains why I made this and the Lieutenant on the same evening.

I've been reading a bit of Hemingway recently and therefore wanted to make this one. First I read "The Sun Also Rises" as I was visiting Pamplona and it was quite a good read. Just finished "A Farewell to Arms" and can't really say it worked for me. Not sure why, but I found it hard work.

Quite unlike this cocktail on the other hand. This is entering into my pantheon of favourites and will be repeated I am sure. The mix of Rum and Cointreau with a sour is always a winner. At equal measures you would expect it to be very sweet and it is, but less than I expected. Far less so than the Apricot Brandy in the Lieutenant. A benefit of this is that the Grapefruit Juice comes through clearly and very pleasantly. The Sparkling Wine gives a great lift and tingles in the mouth, making it a great drink sensation as well as taste.

Recipe

2-3 Ice cubes
40 ml White Rum
40 ml Cointreau
40 ml Grapefruit juice
Sparking wine

Add White Rum, Cointreau and Grapefruit Juice to a shaker and shake very well on ice. Strain into a Champagne glass and top up with Sparkling Wine.

Cocktail No 37 Lieutenant

Back to the sweet and strong. Bourbon based, the Apricot Brandy comes strongly though with that characteristic "jam-like" taste, smoothing out the sour mash. The other sour is grapefruit juice which is much more delicate and subtle than lemon or even orange in other drinks.

Very pleasant on a cold winters night. I don't think it would work as well in a hot tropical night, as its a bit sweet for me.

Recipe

Add 1 measure Bourban Whisky to a cocktail shaker with 1/2 measure Apricot Brandy and 1/2 measure of Grapefruit Juice. Sweeten with 1 teaspoon of Sugar Syrup. Shake on ice and strain into a Cocktail glass. Decorate with a cherry on a stick.

Cocktail No 36 Red Tonic

Wow this was a complete surprise. A sweet-sour experience with that wonderful bitterness from the tonic. Genadine is incredibly sweet and it needs the lemon juice to balance it and cut through. With tonic alone it would be too cloying, certainly for my palate.

Its basically a Vodka and Tonic sweetened with Grenadine and cut with lemon juice.

Recipe

Put 1 measure of Vodka with one measure of Grenadine and 2 teaspoons of lemon juice into a tumbler. Stir well and top-up with tonic water. Add ice to taste and garnish with a lemon slice.

Cocktail No 35 Queen Elizabeth

Oh this is good, this is very good, this is exceptionally good! I think I might like this one!

As a kid I loved those aniseed balls - do you remember the ones that were rock hard and had an anis seed in the centre? Well this is what this cocktail tastes of. Clear sharp anise, spiked with lemon juice to really lift the taste. Its only a dash, so its not overpowering like Pernod can often be and the Orange citrus from the Cointreau brings it all down and leaves a lingering smooth sweetness in the back of the mouth.

A fine drink to name after our Monarch and another of complexity with multiple taste elements and sensations in the mouth. If I can't tempt you with anything else try this one.

Recipe

Add 1 measure Gin to a shaker with 1/2 measure Cointreau / Triple Sec, 1/2 measure lemon juice and a dash of Pernod / Ricard / Pastis. Shake on Ice and strain into a cocktail glass. Decorate with a cherry.

Cocktail No 34 Mogulmeister - by special request.

An old school chum gave me this challenge:

"My challenge to you Gene, is to come with a cocktail called "fruit-of-the-loom". Marks will be awarded for conceptual structure and originality while still filling the brief."

However, knowing this particular individual, I felt Fruit of the Loon was more appropriate.

Sadly, I cannot comply as I have been beaten to this name for a cocktail:

http://www.cocktailszone.com/cocktails/fruit-of-the-loom_3564.html

So I dedicate my concoction to the spirit of the challenge and name it in honour of my challenger:

This will be difficult for most of you to recreate unless you make your own fruit infused Vodka. I had a lousy harvest this year, so mine was a mix of Raspberries, Gooseberries and Blackcurrants. Simply mascerate and put in a bottle and top up with Vodka for several months. I don't add sugar which can help in the breakdown of the fruit as it becomes too sweet and alcohol is sufficient in my experience with time.

So the idea was natural fruit in the Vodka flavoured with home grown Raspberries, Gooseberries and Blackcurrants, softened with some Galliano and a splash of cream to give a white wool effect.

It works rather well. Well balanced. Film over the teeth. nice viscosity for mouth-feel. And the cream gives a snow effect to fit the Mogul reference and the Galliano give vanilla to smooth the drink out.

Recipe

Add 1 & 1/2 measures of home made fruit infused Vodka (not sure if the commercial fruit vodkas would work as they are much sharper) to a shaker with 1/2 measure Galliano and a splash of single cream to taste. Shake on Ice and strain into a Cocktail glass.

Cocktail No 33 Between The Sheets

Continuing the Brandy theme, I present a classic that is an official cocktail according to the International Bartenders Association, although they call for lemon juice instead of the orange juice and I do think it would be better with a bit of extra sharpness.

Its still very pleasant though. The Brandy and Rum mixes so well together - really good robust mouth feel and a sweetness from the Rum and Orange Juice. It certainly packs a punch and is wonderfully warming on a cold autumn night like this one is.

Recipe

Add 1 measure Brandy to a shaker, with 1 measure White Rum, 1 measure Cointreau and 3/4 measure of Orange Juice (or Lemon Juice). Shake on Ice and strain into a Cocktail glass.

Cocktail No 32 April Shower

This combines 3 of my favourite things a) Brandy, b) Bénédictine and c) freshly squeezed Orange Juice.Top it up with Soda water and it becomes quite a mild long drink in terms of alcohol content.

If its chilled sufficiently the initial mouthful is tasteless - there is a pricking on the tongue from the bubbles in the Soda Water - then the flavour comes through. Whilst mild, it does have a deep base flavour from the mix of the Brandy and Bénédictine and the herbs from the latter definitely add, but no individual flavour stands out. Its a blend of the flavours unlike some others which create different sensations in the mouth.

I'm not sure which recipe is canonical, as the net gives one similar to a Vodka Gibson or tini. Others which are Brandy based use the same as me, but skip to Soda Water. I need to find the definitive recipe collection, there must be one out there somewhere - of course there is and April Shower is not included as an official cocktail:

http://www.iba-world.com/index.php?option=com_content&view=article&id=88&Itemid=532

Recipe

Add 1 measure of Brandy, 1 measure of Bénédictine and 2 measures of Orange Juice to a tall goblet, Stir. Top up with Soda Water and add Ice to taste.

Cocktail No 31 The Stem Cell

My own creation based on the research we are doing to harvest stem cells from liposuction waste (body fat is very rich in stem cells and everyone thinks that research will be improved if you use fresh stem cells straight from the body instead of growing them through culture which changes them - end of science lecture).

The squeamish won't like the next bit, but I was really going more for an optical feel than taste. I wanted a milky reddish tinge to the drink to reflect the combination of fat emulsion and traces of blood in the washings from the lipoaspirate. So a mix of cream, with a splash of Pernod and water from sugar syrup creates the right emulsion and Rosso Vermouth and Angostura Bitters gives the red tinge. The pearl onion is the single stem cell in the mix - it doesn't really work like it does in the Gibson, but its white like a stem cell.

Perhaps the viscosity could be increased, so addition of an egg white would turn it into a Stem Cell Fizz.

The Squeamish can now start reading again.

Tastewise it works rather well. Really minimise the Pernod, otherwise it overwhelms the drink - you just want a hint of aniseed in the background. The Rosso Vermouth balances the drink surprisingly effective considering the small amount added. Its a little sweet, velvety and wonderful aftertaste. There will probably be several iterations of this until I perfect it.

Recipe (Working)

Add to a shaker 2 measures of Gin, a capfull of Rosso Vermouth, a teaspoon of Pernod, a teaspoon of single cream, a splash of sugar syrup and Angostura Bitters. Shake on ice and strain into a Cocktail glass. Garnish with a pearl onion.

First Month's summary

So the blog has been running for 1 month now. Stats are quite pleasing:

30 Cocktails averaging 1 per day - slightly more than the 4 a month I set out to do! These things do get a bit obsessive.

919 Views:

United States	480
United Kingdom	338
Belgium	9
Germany	9
Ukraine	7
Austria	5
Italy	4
Canada	2
Kenya	2
Russia	2

Most viewed cocktail, Red Shadow with 66 views. In the last week, not surprising, the Halloween link.

Only 4 comments though.

Cocktail No 30 East India (Brazilian style)

OK I admit that I am just trying to get the total no of Cocktails to 30 for the first month to make it one a day on average. And its a little cheat in remaking the East India with Cachaça .

In fact this is a mistake and doesn't work at all. Amazing how such similar spirits have such a different effect on taste. I had to remix it and triple the Pineapple Juice to get close to a balanced flavour.

Its astringent and not as in the bite that lemon juice provides, more vinegary. Fans of Cachaça may like this, but for me I am relegating it back to the Caipirinha, where it is unsurpassed.

Not one that I will be repeating.

Recipe

As for East India, but using Cachaça instead of rum and triple the amount of pineapple juice.

Cocktail No 29 East india

Its a Rum night tonight and the East India is fabulous on a cold, miserable night like tonight.

I am really surprised by this cocktail. It only has a splash of pineapple juice, but it mixes and blends with the Rum to a much greater flavour that I would have predicted. As alcohol strength goes, its up there with the Martini, as its basically neat rum diluted with a teaspoon of juice. However I wouldn't be tempted to increase the pineapple juice otherwise the drink will be overly sweet. If its too strong, then add a splash of soda.

This is another one of multiple sensations. Initially just coldness on the tongue and no flavour, developing into sweetness after 1/2 a second, which rapidly becomes recognisable as pineapple, then as you swallow that wonderful harshness of the rum biting then warming at the back of the throat - me likee. This could be fantastic made with Cachaça instead of rum and then it would be a very aggressive drink.

Recipe

Add 1 & 1/2 measures white rum to a shaker with 1 teaspoon of Cointreau, 1 teaspoon of pineaple juice and a dash of angostura bitters. Shake on ice until chilled and strain into a cocktail glass.

Cocktail No 28 Planter's Cocktail

Wasn't quite planned as I had mixed the orange and lemon juice in the wrong quantitiy for the original cocktail, but a pleasant mistake indeed. The lemon juice cutting the rum is the dominant taste note. The rum give its usual earthy caramel warmth, taken a bit deeper by the angostura bitters. Then the orange comes through to balance everything out.

A perfect drink for a balmy summer night.

Recipe

Add 1 & 1/2 measures of rum to a shaker with 3/4 measure of orange juice and 3/4 measure of lemon juice. Add 2 dashes of Angostura Bitters and a teaspoon of caster sugar or a splash of sugar syrup. Shake well on ice and strain into a cocktail glass. Decorate with cherry.

Cocktail No 27 Amaretto Sour

By request of my Sister-In-Law, the Amaretto Sour.

This is a really sweet drink. The Amaretto itself is already sweet and you add extra sugar syrup. I thought this would be over the top, but in fact there is just the right amount of lemon juice to cut through this and prevent it becoming cloying.

As cocktails go, it is very mild in terms of alcohol strength, so a good choice for people who are not big drinkers and like sweet things.

Personally, I would still cut back on the sugar syrup. The egg white doesn't add any taste, but does help the texture.

Recipe

Fill a tumbler with crushed or preferably shaved ice. Add 1.5 measures of Amaretto to a shaker with 3/4 measure of lemon juice, 1/2 measure of sugar syrup, an egg white and 2 dashes of Angustora Bitters. Shake on Ice (some recipes call for shaking without ice). This needs to be vigorous to ensure the egg white in blended in with the other ingredients.

Strain into the tumbler over the shaved Ice and decorate with a Maraschino Cherry on a stick.

Cocktail No 26 Rabbit's Revenge

Surprisingly quiet on the trick or treat front, so time to indulge in another. The pineapple is the dominant note, but the Bourbon also cuts through. It is quite sweet, but nothing like a Pina Colada. It feels viscous, although it isn't. The soda water really lifts it (oops just realised it should have been Tonic Water - perhaps I will have to remix).

All in all, very pleasant.Not sure what it has to do with Rabbits!

Recipe

Add 1.5 measures Bourbon to a shaker with 1 measure Pineapple Juice and 2-3 dashes Grenadine. Shake on ice and strain into a Tumbler. Top up with Tonic Water (or Soda Water).

Cocktail No 25 Maiden

Made with freshly squeezed orange and lemon juice, this is a very fine and clean drink, The acidity of the 2 citrus fruits balances the sharpness of the gin perfectly. Initially it orangey gin and then the lemon juice hits the roof of the mouth in a bitter-sweet sensation due to the Cointreau.

Yet another of those cocktails that has multiple taste sensations as it goes down the hatch.

Make sure it is really cold for that first mouthful. Quite delicious.

Recipe

Add one measure of Orange Juice to a shaker with 3/4 measure of Gin, 3/4 measure of Cointreau and 1/2 measure of Lemon Juice. Shake on ie and strain into a large Cocktail glass.

To be seasonal - a link to Halloween Cocktail Recipes

Halloween cocktail recipes

Cocktail No 24 Island Highball

Simple to make. Pleasing on the eye. Some bubbles and a complex but balanced taste - what's not to like about this one. As with all Highball's the base alcohols are diluted with non-alcoholic mixer making them less concentrated than most of the posts to date.

Wikipedia entry on Highball Cocktails

I can't precisely taste the Gin, but there is a sharpness to the Rosso Vermouth, which I think comes from the combination of the Gin and the Carbon Dioxide in the Soda water. I can't taste the Brandy at all - as I said bell blended together.

A consistent, light drink that is probably better on a warm summers night instead of a cold rainy evening in Lancashire.

Recipe

Put2-3 ice cubes into a tumbler with equal measures of Brandy, Gin, Rosso Vermouth and a splash of Orange Bitters. Stir and top up with Soda Water to taste.

Cocktail No 23 Chocolate Soldier

Considering this only contains 2 teaspoons of Crème de Cacao, the chocolate taste is surprisingly noticeable.

Its very refreshing, partly because the blending ensures its more chilled than a shaker or mixing glass delivers, but there is more to it. The immediate taste is chocolate, followed by the crispness of the Dry Vermouth, then Brandy flavoured Chocolate replaces this to fill the mouth. You have that feeling of a film around your teeth and the Chocolate continues to repeat.

That is a very pleasant surprise and so completely different to what I imagined it was going to taste like. I think I shall try this again.

Recipe

Add 2 Ice cubes, 1 measure of brandy and 3/4 measure of Dry Vermouth to an electric blender. Add 2 teaspoons of Crème de Cacao and a dash of Orange Bitters. Blend and pour into a shallow goblet (which I don't have so its in a tumbler instead.

Cocktail No 22 International

If you like the strong herbal taste of Chartreuse, this may appeal, if not I would steer clear. Its another one with complex flavours that develop. The initial taste at the front of the tongue is almost neutral and non-existant. Its almost a non-taste - even water has a taste.

Its as it rolls over the tongue that the flavours develop, first in the mid-part and then as it goes down the throat. The sweetness of the pineapple hits first and is them immediately swamped by the herbal Chartreuse and then a warmth from the combination of Brandy and Chartreuse. This is going to sound odd, but you can almost taste the warmth as a flavour. There is definitely a sensation of herbal taste, followed by physical warmth followed by a mellowing of the herbs.

I am starting to sound like one of the TV wine critics, but this one is quite hard to describe as it doesn't conform to normal taste patterns.

Interesting experience, but not one I am likely to repeat.

Recipe

Add 1 measure brandy to shaker with 1 measure of Green Chartreuse and 3/4 a measure of Pineapple Juice. Shake on ice and strain into a cocktail glass. Decorate with lemon wedge (I'd skip this - it adds nothing to flavour and gets in the way when you get to the bottom of the glass).

Cocktail No 21 Mississippi

The Old-Fasioned went down very quickly and the Mississippi was on the same page and looked very good, so that's the only excuse I will offer for indulging!

I didn't have Rye whisky in so I made this with Scotch. Can' say its made much of a difference. This is from the same family as Daiquiri's - in fact you could describe it as a Daiquiri using 50:50 whisky and rum. It has much less sugar so the tartness of the lemon juice really cuts through. Its cold and raining here, but you can imagine how refreshing this would be on a balmy summer night in the Southern states.

The whisky and rum blend well together. If you know there are there, you can identify their individual tastes, but I think it would take a very refined palate to identify them in a blind tasting.

Recipe

Add 1 measure each of Rye Whisky, White Rum and lemon juice to a shaker with 2 dashes of sugar syrup. Shake on ice and strain into a tumbler. Decorate with a spiral of lemon peel.

Cocktail No 20 Old-Fashioned

Another of the classics and well deserved it is.

A sweet blast of ice cold bourbon hits the taste buds, with the unmistakable aftertaste of the bitters resonating across the tongue until the next sip. There is a very slight hint of Southern Comfort in this one, although I have also made it without the sugar and its just as good.

I think I am becoming hooked on these cocktail cherries!

The mixing is simplicity itself:

Recipe:

Add 1 teaspoon caster sugar to a tumbler with 1 teaspoon of water and 2 dashes of Angostura Bitters (I started with 1 dash, but the bourbon overpowers it and it really needs the 2nd one). Stir well until the sugar has dissolved. Add 2 measures of Bourbon and 2-3 ice cubes. Stir until chilled. Garnish with cocktail cherry and orange slice.

Cocktail No 19 Blue Monday Nightcap

This is for those who love orange and bitter-sweetness. The base of the drink is Vodka to give a clean and neutral alcoholic strength to the drink.

Cointreau or Triple Sec gives a sweet orange taste and viscosity. This is complimented by Blue Curacao, that strange blue bottle that is in many cocktail cabinets yet rarely used. It is actually a very bitter orange liquor evolved from the Valencia orange that the Spanish transplanted to the East Indies. The plant could not thrive in the nutrient poor soil and arid climate of the island Curacau and instead produced shriveled bitter inedible fruits. The skins though still contain the orange essential oils which can be extracted and distilled into the spirit, which is then coloured with blue dye.

So you have an intense blue drink, which has no odor. Upon sipping the first sensation is that it is immediately cold on the tongue. No obvious flavour to start with but a syrup like texture in the mouth, which rapidly thins out as you swallow. As the tongue clears a rich bitter sweet orange taste develops over a few seconds accompanied by a mild burn at the back of the throat - not severe and very pleasant in fact.

A really interesting drink that works on multiple senses - visual, cold, viscous, thin, citrus, then lingering heat. I am not sure why it has taken me so many years to try this one. Very, very pleasing.

Recipe

Add 1 measure of Vodka to as shaker with 1/2 measure of Cointreau (or Triple Sec) and 1/2 measure of Blue Curacao. Shake on ice and strain into a tall glass.

Enjoy.

Cocktail No 18 Vodka Gibson

Essentially the same ingredients as the previous Vodkatini, but such a different taste. Many are put off by the high alcoholic strenght of the Vodkatini with good reason - is essentially 2 shots of Vodka diluted with a capfull of Vermouth, a drop of oil from the lemon peel and whatever water comes from ice melting in the shaking step.

Its a bit of a surprise as well as I usually make my Martinis to this ratio so turns out I have been making Gibsons instead.

The Gibson (originally gin based) dates back to 1908. It uses a higher proportion of Dry Vermouth to the Vodka making for a more mellow taste. It does not have the purity of taste of the Vodkatini. The absense of citrus is very obvious - its worth trying the 2 in parallel just to see what an impact a twist of lemon peel can make.

The Vermouth is much more apparent, but it comes through as more an extra sweetness then herbals, which is a surprise as there is 10-20x the amount compared to the 'tini.

And don't miss out the onions; whoever thought to add mini picked onions to vodka was inspired. I am struggling to describe it, but the combination of sweet onion with the residue of acid vinegar with the alcohol is - well wonderful - try it and let me know what you think. I can see canapés of pickled pearl onions frozen in tiny volumes of Vodka Gibsons.

Recipe

Add three measures of Vodka with 1 measure of dry vermouth to a mixing glass or shaker. Mix with ice until very chilled. Strain into a cocktail glass and decorate with three pearl onions. Serve with a cocktail stick.

Eat the Onions whilst you are drinking the Gibson.

Cocktail No 17 Vodkatini

Or in deference to my namesake; Vodka Martini shaken not stirred.

Purity in a glass. Ensure it is ice cold and the purity of the vodka cuts through with a spark and refreshment that is sublime. This is not one to be sipped delicately - don't let it sit long enough to warm up.

The small amount of vermouth may seem irrelevant but it does add a delicate herbal top note that clearly stands out alongside the vodka. Go for the best and driest  Vermouth you can find - Noilly Prat is always a safe choice.

Remember to twist the lemon peel. It really does add those citrus oils to the drink complementing the other flavours.

These original and enduring cocktails are called classics for a good reason.

Recipe

Add 2 measures vodka to the shaker with 2 teaspoons (or capfull) of Dry Vermouth. Shake on ice and strain into a cocktail glass. Twist a piece of lemon peel and drop into the drink. Garnish with olive on cocktail stick

Cocktail No 16 Daiquiri (classic)

Forget the frozen slushpuppy versions that seem all you can get in the bars today, the original version is far superior and a well deserved classic of the cocktail world. It counts high as one of my favourites (I'm a traditionalist at heart)! I had to make up fresh sugar syrup for this one (225 g of sugar dissolved and boiled in 300 mls of water - store in fridge).

If you have never had one you must try it. The mouth feel is incredible - tartness from the lemon or lime juice, sweetness from the rum and sugar syrup and earthiness from the rum. The flavours come one after the other and there is a chilling effect on the roof of the mouth. Its quite hard to describe the experience except to say its is really good and intense and I recommend you try it. You can see from the pics that I used freshly squeezed lemon juice which clouds the drink. I don't mind that but if you want it perfectly clear use the bottled lemon juice.

With thanks from Wikipedia for the history: http://en.wikipedia.org/wiki/Daiquiri

Recipe

Add 2 measures of Barcardi or white rum to a cocktail shaker with 1 measure of lemon or lime juice and 1/2 measure of sugar syrup. Shake on ice and strain into a cocktail glass, Drink and enjoy - no further garnishes are needed for this raw, elemental drink.

Cocktail No 15 Fireman's Sour

A sweet and sour delight for rum lovers. Other recipes call for more lemon, but I think this one is better balanced and not too sharp but with a definite sting. Its getting the weekend of to a wonderful start.

The rum is the predominant flavour, very caramelly and rich, but cut by the lemonjuice. The grenadine mainly adds colour, but the combination with the soda water really distinguishes it from a daquiri, which has similar proportions.

Recipe

Add 3 measures of Bacardi rum to a cocktail shaker with 1/2 measure of lemon juice and one teaspoon of grenadine. Shake with ice and strain into a tumbler. Decorate with 3 cocktail cherries and 6 small triangles of lemon.

Top Up with a little soda water.

Cocktail No 14 Barcardi Blossom

New batch of rum made so started with the first rum based cocktail. Surprisingly tart and dry considering the main component is rum and since this is made from fermented sugar cane, it is intrinsically sweet. The lemon juice is surprisingly effective, considering such a small amount is used. The orange juice just gives colouring.

Recipe

Add 2 measures of white rum (Barcardi) to a cocktail shaker with 2 tespoons of orange juice and 2 teaspoons of lemon juice with one teaspoon of sugar syrup (or one teaspoon castor sugar). Add ice, shake and strain into a cocktail glass.

Cocktail No 13 Manhattan Dry

I couldn't just pass away the Sheep's Head as a Manhattan copy without giving into the temptation to do a direct comparison. Tonight is obviously Bourbon night!

Its amazing how different two drinks which on the surface contain similar ingredients in similar ratios. The real differences here are the Vermouths. The Rosso in the Sheep's Head give a deep and rich flavour, almost molases in its intensity. The Dry Vermouth is clean, pure and a faint resemblance of a fino sherry note.

I could drink a Manhattan Dry all night, but could only manage one or two of the Sheep's Head. Yes the Manhattan remains one of my favourite cocktails, almost, but not quite equaling the Dry Martini.

I am very surprised at the difference between the two.

Recipe

Add ice to mixing glass with 1 & 1/2 measures Bourbon Whisky, 1/2 measure Dry Vermouth and a splash of Angostura Bitters. Stir well and strain into a goblet.

Cocktail No 12 Sheep's Head

Don't be put of by the macabre name, this is just a variation on the Manhattan family. Bourbon based, but adding sweetness and herbal aromatics through Rosso Vermouth and a teaspoon of Bénédictine. Finished of with a twist of lemon to infuse with those wonderful citrus oils.

Tastewise, apart from the similarity to the Manhattan's its a little difficult to characterise. Its actually very well balanced, so nothing strongly stands out as a dominant note, but that is actually a good thing. The Rosso is definitely present. If you know the ingredients you can identify each one, although the Bourbon is surprisingly masked, but I am not sure I could have identified them from a blind tasting.

Recipe

Add 1 & 1/2  measures of Bourbon Whisky to a mixing glass with 1/2 measure Rosso Vermouth (careful not to over do this) and 1 teaspoon of Bénédictine with ice. Stir and strain into a small tumbler, or in my case one of the 2 remaining wine goblets from my parents' wedding gifts.

Twist a piece of lemon peel to release the citrus oils and drop on top. Decorate with a Cocktail Cherry.

Enjoy.

Cocktail No 11 French Cocktail

OK, for a starter you have to really like Pernod for this one. It helps if you like Gin as well. Luckily for me they are my 2 favourites. If you don't like aniseed - skip this one.

Initial taste reminds me of Pernod & Black - come on we all did that as teenagers and it either wedded you to Pernod for life or made you vow never to touch the stuff again. The "black" aspect comes from the grenadine which is a surprise as such a small amount is used - powerful flavours from those pomegranates! Its also what gives the drink the lovely rose pink colour.

The Pernod gives the drink a transluscent colour and I would bet it will fluoresce if you put it under a black light. Add a teaspoon of water to make the Pernod go colloidal and give that milky effect which you get with Pernod and water.

The Gin is almost completely masked, but its sitting there in the background adding evilness to the lethality of this drink

I will definitely be adding this to my repeat list: Come on and try it and relive your early days of drinking!

Recipe

1 Measure Gin, 0.75 measure of Pernod, 1 teaspoon of Grenadine.

Shake on Ice and strain into cocktail class - what could be simpler?

Cocktail No 10 Copacabana

This one is for a sweet tooth - far more than I am happy with. Its probably sexist, but I would say this was a girlie cocktail.

The predominant note is the Apricot Brandy, hence the sweetness. The Cointreau adds even more. Lemon cuts it and lessens it a bit and thins out the viscosity, but overall its a bit cloying for my palate.

Recipe

Add 1 measure of apricot brandy with ice to a cocktail shaker. Add 1/2 measure of brandy, 1/2 measure of Cointreau and 1/2 measure of lemon juice.. Shake and strain into a cocktail glass.
Decorate with orange slice.