Mad Monk Milkshake (Difford's)
This was one of my really first adventures into creamy cocktails. It was and still is one of my favorite cocktails ever. It is smooth, really easy ot drink, and frankly just fun.
Sours are aptly named drinks. Their flavour comes from either lemon or lime juice, which is balanced with sugar.
Sours can be based on practically any spirit but the bourbon based Whiskey Sour is by far the most popular. Many (including us) believe this drink is only properly made when smoothed with a little egg white.
Sours are served either straight-up in a sour glass (rather like a small flute) or on the rocks in an old-fashioned glass. They are traditionally garnished with a cherry and an orange slice, or sometimes a lemon slice.
Amaretto Sour (Difford's)
#19 in Top 100
Sweet n sour - frothy with an almond buzz. Three dashes (12 drops) of Angostura bitters help balance the drink and add an extra burst of flavour
#9 in Top 100
Bitter and dry, but very tasty. This no namby-pamby drink is traditionally assembled and mixed directly in the glass. There is something about a Negroni that does not suit fussing about with mixing glasses and strainers. To garnish with a lemon slice is a heinous crime but I am quite partial to a fat orange wedge.
Old Fashioned (IBA)
#4 in Top 100
As with the Martini, the glass this cocktail is served in has taken the name of the drink. Its origin stems from the adaptation and renaming of a similar drink known as the Whisky Cocktail which was shaken and served up. Who did the adapting and renaming is unknown.
Rusty Nail (IBA)
#35 in Top 100
The liqueur smooths and wonderfully combines with Scotch whisky. The proportions of Scotch to Drambuie vary wildly and are a matter of taste. However, somewhere around 3:1 appears to be preferred by most.
#14 in Top 100
While bartenders in other cities have complicated the Sazerac by using a combination of spirits (us included), in New Orleans they keep it simple: straight rye whisky with a dash of sugar, stirred and strained into an Herbsaint washed glass.
Classically the Stinger is shaken and served straight-up in a chilled coupe. However, we think it makes for a more refreshing peppermint and cognac digestif when served over crushed ice.
Black Russian (IBA)
#31 in Top 100
This popular cocktail is often served topped with cola, when it becomes a Colorado Bulldog.
French Connection (IBA)
#49 in Top 100
The apricot and almond notes in amaretto combine perfectly with cognac in this simple drink.
Pisco Sour (IBA)
#36 in Top 100
Traditionally this drink is blended with crushed ice. Be sure to drink it quickly while it's still cold.
Veneziano Spritz (IBA)
Slightly sweetened, herbal flavoured and diluted wine. Those of you with a sweet tooth may like to try equal parts wine and Aperol with a splash of soda. Surprisingly it's the wine that dries this drink as Aperol is relatively sweet.
Tommy's Margarita (IBA)
#52 in Top 100
The flavor of agave is king in this simple Margarita, made without the traditional orange liqueur.