Category: Ingredients


MuleMeadow Mule


  • Ingredients
    • 1½ parts Hendrick’s Gin
    • ½ part elderflower cordial
    • 1 part apple juice
    • ginger ale
    • tall cucumber slice
  • Preparation
    • Build ingredients over ice in a long glass and finish with ginger ale. Garnish with a tall slice of cucumber.



rustyThe Rusty Nail is the ultimate in Scotch cocktails and if you are interested in that style of whiskey, this is a drink you should be familiar with. Traditionally, this classic cocktail is made with blended Scotch, though Glenlivet 15 year single malt is my Scotch of choice here. Experiment with different types of Scotch and add more or less Drambuie (a Scotch-based liqueur) to suit your tastes, allowing the whisky’s distinct personality to shine through.

The Rusty Nail became popular in the early 50’s and was most famously enjoyed bydrambuie Frank, Dino, Sammy and Peter Lawford, otherwise known as the Rat Pack. Uisng the delicate scotch blended mixer drambuie, a blend of Scotch Whiskey, a little honey, as well as other spices, in a ratio suited to your taste, typicylly 2/3 scotch 1/3 Drambuie, don’t skimp on the Scotch. Just like a Manhattan is only as good as the Bourbon you use, a Rusty Nail is only as good as the Scotch that is in the drink.  Johnny Walker Red is good, but Black is better.

The Anejo Highball

The Anejo Highball is one of the great, new cocktails and it’s one that everyone should try and every bartender should know. It was created by Dale DeGroff, one of the masters of modern mixology, in 2000 as a tribute to Cuban bartenders of the early 1900’s. The Anejo (or old) rum really makes this drink, so it’s best not to skimp on that ingredient, or the orange curacao for that matter (if that isn’t available Cointreau is a worthy substitute). This is simply a great mixed drink, especially for summer or anytime you want a taste of the Caribbean.Video: Anejo Highball on


Prep Time: 3 minutes

Total Time: 3 minutes

Yield: 1 Cocktail


from the absolut web site


  1. 3 Parts Light Rum

    Light Rum 

  2. 1 Part Dry Vermouth

    Dry Vermouth

    A strong wine, that has a sweet-bittery taste of herbs. You cannot make a dry Martini, or Vodka Martini, without it.

  3. 1 Part Peach Liqueur

    Peach Liqueur

    Not seldomly, peach liqueur has an undertone of cognac. It should probably be on the top ten list of your liqueur shopping list, since it adds subtle summer flavors to your creations.

  4. 1 Slice Lime


    Lime is a common garnish that usually is sliced, wedged, quartered, muddled or peeled. Almost a must have in the bar.

How to mix this cocktail

Fill a mixing glass with ice cubes. Add all ingredients. Stir and strain into a chilled cocktail glass. Garnish with lime.

from an excellent cocktail site.

The next time you’re looking to knock yourself out but wishing it could be painless, use a Velvet Hammer. This drink packs more alcohol than you think, given its smooth, sweet, creamy taste.

The Velvet Hammer looks a lot like a White Russian, and they do both use a coffee liqueur and creamer. But the Velvet Hammer includes an equal part of Cointreau, giving this cocktail a significant orange flavor. If you’ve ever had a really good latte with orange syrup added, you have an idea what deliciousness you’re in for with the Velvet Hammer.

Velvet Hammer

  • 2 ounces Cointreau
  • 2 ounces Tia Maria
  • 2 ounces half-and-half

Fill a highball glass with ice cubes. Pour the ingredients in. No stirring or garnish required.

Caipirinha (pronounced kie-purr-REEN-yah) roughly translates to “country bumpkin”. It is made with cachaça, an intensely sweet Brazillian style of rum made from sugarcane juice. The Caipirinha is the national drink of Brazil, where it originated, and is a common Carnavale drink. Although it is more difficult to find, it’s important to choose a premium cachaça for this cocktail in particular because the drink is not heavily flavored and a cheaper brand can ruin an otherwise perfect Caipirinha. You may also like the neater Caipirini.


  • 1 lime, quartered
  • 2 tsp fine sugar
  • 2 oz cachaca


  1. Place the lime wedges and sugar into an old-fashioned glass.
  2. Muddle well to create a paste.
  3. Fill the glass with ice cubes.
  4. Pour in the cachaca.
  5. Stir well.

The Lynchburg Lemonade is considered by many to be both the go-to refreshing cocktail of the summer, and the flagship recipe for Jack Daniels.  Created in Alabama in 1980 by bar owner Tony Mason, word of the refreshing concoction soon spread throughout the South.

The drink became so hue that Mason sued Jack Daniels after a sales representative from the Tennessee visited his bar, sampled the beverage, told his bosses and allegedly used the recipe to which was considered to be a trade secret to launch a national campaign to promote Jack Daniels. The better version for my tastes uses Cointreau:

The recipe can be made in large or small portions:

1 1/2 portion Jack Daniels

1 portion Cointreau

1 portion Lemon Juice

Combine ingredients with ice in a cocktail shaker and shake well.  Strain into a highball glass filled with ice cubes. Top everything off with lemonade and stir well.  Decorate with a couple of Lemon slices and you are ready to go.

And for those of you that prefer your Lynchburg Lemonade with a cool Australian accent, try A Kiwi in Tennessee.

A Kiwi in Tennessee

1 1/2 portion Jack Daniels

1/2 kiwifruit,peeled

1 portion kiwifruit schnapps

1 portion lemon juice

Muddle the kiwifruit in a cocktail shaker, add the Jack Daniels, schnapps, and lemon juice. Add some ice cubes and shake well.  Strain into a highball glass filled with ice. Stir and top off with lemonade. Decorate with a couple of kiwifruit slices.

The Reverb Crash

This drink was the wining Tiki cocktail from a gathering of Tiki-ologists and documented on the excellent Tiki site Make the drink, check out the site.

By Kick-the-Reverb

Ok -This is what I came up with:
(remember I wanted something that used a lot of grapefruit juice):

4 Oz Grapefruit Juice
1.5 Oz Passion Fruit Syrup
.75 Oz Fresh Lime Juice
.75 Spoon (Not Oz!!) Orgeat Syrup*
1 Oz Light Rum (Cuban or Virgin Island)
1 Oz Myers’s Dark Jamaican Rum

Put in a shaker with half a cup of crushed ice, shake well and put in a Tiki mug – I guess a 14-16 Oz one , add crushed Ice to fill. Garnish with, eh- I dunno – half a grapefruit, ok, no – with a mint sprig.

* You can use more Orgeat if you want – it depends how strong the taste of the syrup is. The idea is to just feel a bit of it. I used Monin brand which is very strong.

This article is from Putney the best food and drink site on the web

Well, “when in Rome…” And in this case, “when in Long Island….make Long Island Iced Tea”.

While this cocktail is much tastier than you might think, there is no tea in this drink, and there is nothing “long” about it. “Long” drinks usually denote cocktails that are less boozy and often served in higher volumes, like a Pimms Cup or Dark n Stormy (a Diablo is also a good long drink). Long drinks often make for good summer cocktails, as you can sip them over a lazy afternoon. But with the Long Island Iced Tea, you can sip one over a full afternoon and still feel like you had a Three-Martini lunch…umm… make that a four-martini lunch.

Many ingredients, but most are easy to find or are in your bar right now.

The trick with the Long Island Iced Tea (Latin translation: needus designus driverus) is that most recipes suggest anywhere from four to seven ounces of high-proof spirits per drink (most cocktails have two ounces)- but you really don’t taste the booze. The Long Island Iced Tea tastes good (very good if you tweak the recipe), and goes down way to easy for its own (and your own) good.

Most recipes suggest an ounce to an ounce-and-a-half each of gin, vodka, tequila, rum and triple sec, with some lemon, simple syrup and a splash of coke. We include that recipe below, but it is a bit sweet for most. And while it tastes good, most of the attraction is of the “I can’t believe this drink is smooth with so much booze” category. Our version lightens the drink somewhat (not much) but omits the triple sec and adds more lemon and coke. Usually we don’t mess with original recipes without changing the name of the cocktail. But there are literally dozens of variations on the Long Island Iced Tea (see here, if curious), so whats one more version of the recipe?


Long Island Iced Tea and ingredients.

As for the spirits used in the recipe, there is no need for anything special. Decent, inexpensive rum, gin, tequila and vodka will do fine. The real alchemy of the drink is how the spirits mesh, if you add something too good, or aged, it won’t help and may actually harm the drink- and why waste the money? If you do want the best result, fresh lemon juice and simple syrup will work better, but sour mix will work in a pinch. All recipes suggest Coke, and that’s what we use, but any decent cola should be fine. And serve with lots of ice, the dilution helps the drink, and softens the booze (a tiny bit). And in the end, you have a very tasty drink that is a good summer sip. Think rum and coke, but with more tartness, depth and complexity. Just be careful if you have more than one.

 As for the history of this drink, there are simply too many stories to know where it came from. TGI Fridays claims they invented it (doubtful), but bars from Long Island to Tennessee also claim to be the creators. And to make matters worse, the timeframe varies anywhere from the 1920′s to 1970′s. But since neither tequila or vodka were common in the states until the 1950′s, we suspect the Long Island Iced Tea is a more recent creation. But perhaps fittingly, after a few of these cocktails, no one would remember anyway…

The Long Island Iced Tea: (Our version)


  • 3/4 oz. white rum
  • 3/4 oz. blanco tequila
  • 3/4 oz. dry gin
  • 3/4 oz. vodka
  • 3/4 oz. lemon juice
  • 1/4 oz. simple syrup
  • 2-3 oz. cola
  • Lemon wheel, for garnish


  1. Combine the spirits, lemon juice and simple syrup in a highball or Collins glass with lots of ice. Mix and then top with the cola. Add the lemon wedge and serve.

Long Island Iced Tea: (Classic version)


  • 1 oz. white rum
  • 1 oz. blanco tequila
  • 1 oz. dry gin
  • 1 oz. vodka
  • 1 oz. triple sec
  • 1 oz. lemon juice
  • 3/4 oz. simple syrup
  • Splash of cola
  • Lemon wheel, for garnish


  1. Combine the spirits, lemon juice and simple syrup in a highball or Collins glass with lots of ice. Mix and then top with the cola. Add the lemon wedge and serve.

Today’s “Out on the Town” features the pairing of two iconic Texas Hill Country spirits, Tito’s Vodka, and Paula’s Texas Orange. Paula’s Texas Orange is an orange-cello style taste that is perfect on the rocks, or acting as a triple sec substitute with a 1/2 ounce injected into your favorite margarita.

Tito’s Vodka, distilled in Austin Texas, is an uber-smooth 6 times distilled vodka that has won numerous head to head taste test contents against the big guys at Grey Goose and Kettle one. The smooth,silky balance makes it perfect for the base spirit to be used for various infusions.

Originally called “The Carolina”, and renamed “The Texas Two Step”, this drink should become a staple in your Martini style drink library. It is easy to make, very refreshing to the palate, and delicately combines the sublime taste of Paula’s Orange with a little grapefruit juice to delicately balance the flavors in a way you would not think would blend together well, but they do quite nicely.

The Texas Two Step

1 and 1/2 oz. Tito’s Vodka

1/2 oz Paula’s Texas Orange

1/2 oz fresh grapefruit juice

Mix all ingredients in cocktail shaker, give it a few good shakes, pour in chilled martini glass, add orange wheel to garnish.

This particular drink is called “The Carolina” on the Texas Inspired Cocktail menu at the El Real restaurant, Houston Texas.  The El Real is one of the best old-school Tex-Mex in town, and is one of the crown jewels in the Bryan Caswell stable that includes The Reef and Little Bigs