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List Of Cocktails
A cocktail is a mixed drink typically made with a distilled beverage, distilled liquor (such as arrack, brandy, cachaça, gin, rum, tequila, vodka, or Whisky, whiskey) as its base ingredient that is then mixed with other ingredients or garnishments. Sweetened liqueurs, wine, or beer may also serve as the base or be added. If beer is one of the ingredients, the drink is called a beer cocktail. Cocktails often also contain various types of juice, fruit, honey, milk or cream, spices, or other flavorings. Cocktails may vary in their ingredients from bartender to bartender, and from region to region. Two creations may have the same name but taste very different because of differences in how the drinks are prepared. This article is organized by the primary type of alcohol (by volume) contained in the beverage. Cocktails marked with "IBA" are designated as List of IBA official cocktails, IBA official cocktails by the International Bartenders Association, and are some of the most popula ... [...More Info...] [...Related Items...] OR: [Wikipedia] [Google] [Baidu] |
Death In The Afternoon (cocktail)
Death in the Afternoon, also called the Hemingway or the Hemingway Champagne, is a cocktail made up of absinthe and Champagne, invented by Ernest Hemingway. The cocktail shares a name with Hemingway's 1932 book ''Death in the Afternoon'', and the recipe was published in ''So Red the Nose, or Breath in the Afternoon'', a 1935 cocktail book with contributions from famous authors. Hemingway's original instructions were: "Pour one jigger absinthe into a Champagne glass. Add iced Champagne until it attains the proper opalescent milkiness. Drink three to five of these slowly." It is claimed that the cocktail was invented by Hemingway after he spent time in the Left Bank, Paris, and enjoyed the absinthe there. The original printed recipe for the drink claimed that it was invented "by the author and three officers of H.M.S. Danae after having spent seven hours overboard trying to get Capt. Bra Saunders’ fishing boat off a bank where she had gone with us in a N.W. gale." Death in th ... [...More Info...] [...Related Items...] OR: [Wikipedia] [Google] [Baidu] |
Porchcrawler
A porchcrawler, also known as a porchclimb, is a mixed drink made primarily of beer, a liquor, and a sweetening agent (for instance, lemonade concentrate). The most common liquors for the drink are vodka, gin, rum or whiskey. The final product is generally a highly-alcoholic, carbonated punch with a fruity taste and a light pink or yellow color. It is typically served from a large cooler of ice and is especially popular with North American college students. Variations A variation, known as skip and go naked, is made with gin instead of vodka. When made with Pink Lemonade, it is termed the pink panty dropper. Another variation is called "jungle juice". Alternatively, the turbo-shandy combines beer (usually lager) with a lemon-based product and a Smirnoff Ice chaser. See also * Jägerbomb * List of cocktails * Queen Mary (cocktail) * Sake bomb The sake bomb or sake bomber is a beer cocktail made by dropping a shot glass of sake into a glass of beer. Preparation Two chops ... [...More Info...] [...Related Items...] OR: [Wikipedia] [Google] [Baidu] |
Monaco (cocktail)
A Monaco is a beer cocktail that is popular in France, made of equal parts lager and carbonated lemonade along with a dash of grenadine, and is best enjoyed cold. History The creation of the Monaco is commonly attributed to George Booth, who was inspired by the cocktail snakebite, which is made from cider and beer. The name of the drink reportedly derives from the red and white colours of the flag of Monaco. In 1995, Heineken launched “Monaco de Panach”, a bottled version of the Monaco. See also * Queen Mary (cocktail) * Shandy Shandy is beer or cider mixed with a lemon flavoured beverage, usually half lemonade and half beer or cider, resulting in a lower ABV for the finished drink. Shandies are popular in Europe, Australia, New Zealand, South Africa, the Caribbea ... References {{portal bar, Beer Cocktails with beer Three-ingredient cocktails Alcoholic drinks ... [...More Info...] [...Related Items...] OR: [Wikipedia] [Google] [Baidu] |
Michelada
A ''michelada'' () is a Mexican drink made with beer, lime juice, assorted sauces (often chili-based), spices, and chili peppers. It is served in a chilled, salt-rimmed glass. There are numerous variations of this beverage throughout Mexico. In Mexico City, the most common form is prepared with beer, lime, salt, and particular hot sauces or chile slices. There are several other optional ingredients, such as Maggi sauce, soy sauce, Tajín, Worcestershire sauce, chamoy powder, serrano peppers, or clamato. Origin There are two popular versions of the origin and etymology of the michelada. One involves a man named Michel Ésper at Club Deportivo Potosino in San Luis Potosí, Mexico. In the 1960s, Ésper began to ask for his beer with lime, salt, ice, and a straw, in a cup called "chabela", as if it were a beer lemonade (limonada). Members of the club started asking for beer as "Michel's lemonade", with the name shortening over time to Michelada. As time went by, other sauces ... [...More Info...] [...Related Items...] OR: [Wikipedia] [Google] [Baidu] |
Irish Car Bomb (cocktail)
An Irish car bomb, Irish slammer, Irish bomb shot, or Dublin drop is a cocktail, similar to a boilermaker, made by dropping a bomb shot of Irish cream and Irish whiskey into a glass of Irish stout. History The cocktail was invented in the US in 1979 in Wilson's Saloon in Norwich, Connecticut by Charles Burke Cronin Oat. He had originally created a mixed shot drink called a ''Grandfather'' combining Baileys Irish Cream and Kahlúa. On 17 March 1977 (Saint Patrick's Day), he added Jameson Irish Whiskey to the drink, calling this drink "the IRA." In 1979, Oat spontaneously dropped this shot into a partially-drunk Guinness, calling the result a Belfast Carbomb or Irish Carbomb. Name The "Irish" in the name refers to the drink's Irish ingredients; typically Guinness stout, Baileys Irish Cream, and Jameson Irish Whiskey. The term "car bomb" combines reference to its " bomb shot" style, as well as the noted car bombings of Northern Ireland's Troubles. The name is considered ... [...More Info...] [...Related Items...] OR: [Wikipedia] [Google] [Baidu] |
Hangman's Blood
A hangman's blood is a beer cocktail made of gin, whisky, rum, port, brandy, stout and champagne. History It was first described by Richard Hughes in his 1929 novel, '' A High Wind in Jamaica''. According to Hughes: :"Hangman's blood... is compounded of rum, gin, brandy, and porter... Innocent (merely beery) as it looks, refreshing as it tastes, it has the property of increasing rather than allaying thirst, and so once it has made a breach, soon demolishes the whole fort."Richard Hughes, 1929 ''A High Wind in Jamaica'' page 77 Preparation Anthony Burgess described its preparation as pouring doubles of gin, whisky, rum, port and brandy into a pint glass. A small bottle of stout is added and the drink is topped with champagne. According to Burgess, "it tastes very smooth, induces a somewhat metaphysical elation, and rarely leaves a hangover." See also * Beer cocktails * Cocktails * List of cocktails * Queen Mary (beer cocktail) A Queen Mary beer cocktail is a mixture of ... [...More Info...] [...Related Items...] OR: [Wikipedia] [Google] [Baidu] |
Boilermaker (beer Cocktail)
A boilermaker is either of two types of beer cocktail. In American terminology, the drink consists of a glass of beer mixed with a shot of whiskey. Name The drink originated in Butte, Montana in the 1890s. It was originally called a ''Sean O'Farrell'' and was served only when miners ended their shifts. When the beer is served as a Chaser (bartending), chaser, the drink is often called simply ''a shot and a beer''. In England, the term ''boilermaker'' traditionally refers to a half pint of Mild ale, draught mild mixed with a half pint of Brown ale, bottled brown ale. In the south-west of England it is also known as a 'brown split', although it also refers to the American shot and pint. In Scotland, ''Half_and_half#Scotland, a half and a half'' is a half pint of beer with a whisky ("a wee hawf"). The use of these terms in Scottish and English Public house, pubs can be traced back to about 1920. Drinking There are a number of ways to drink an American beer chaser: * Traditionally, ... [...More Info...] [...Related Items...] OR: [Wikipedia] [Google] [Baidu] |
Black Velvet (cocktail)
A black velvet is a beer cocktail made from a combination of stout (often Guinness) and white sparkling wine (often Champagne). History The drink was first made by a bartender of Brooks's Club in London in 1861 to mourn the death of Prince Albert, Queen Victoria's Prince Consort. It is supposed to symbolize the black armbands worn by mourners. It was said that “even the champagne should be in mourning.” Today, the drink is not exclusive to mourning. Preparation A black velvet is made by mixing equal parts of stout and Champagne or cider without ice. Layered variation A black velvet can also be made by filling a champagne flute halfway with sparkling wine and floating the chilled stout beer on top of the wine. The differing densities of the liquids cause them to remain largely in separate layers (as in a pousse-café). The effect is best achieved by pouring the stout over a spoon turned upside down over the top of the glass. Similar drinks *When cider or perry is used i ... [...More Info...] [...Related Items...] OR: [Wikipedia] [Google] [Baidu] |
Black And Tan
A black and tan is a beer cocktail made by layering a pale beer (usually pale ale) and a dark beer (usually stout). In Ireland, the drink is called a half and half. History The term likely originated in England, where consumers have blended different beers since at least the 17th century. The tradition of blending beers can be traced to London during the 1700s where beer blends or "three-threads" and "five-threads" were consumed. Each thread was a beer type that was blended into a drink. Three threads was a form of mixed beer alehouses sold to avoid paying a higher tax on beer. By taking a strong beer taxed at a higher rate and mixing it with a small beer taxed at a lower-rate, brewers were able to turn a higher profit. This practice continued from the late 1690s to 1700s. The earliest recorded usage of the term ''black and tan'' in the drink context is from 1881, according to the ''Oxford English Dictionary'', in the American magazine '' Puck''. The first recorded British us ... [...More Info...] [...Related Items...] OR: [Wikipedia] [Google] [Baidu] |
The Official Queen Mary Cocktail
''The'' is a grammatical article in English, denoting nouns that are already or about to be mentioned, under discussion, implied or otherwise presumed familiar to listeners, readers, or speakers. It is the definite article in English. ''The'' is the most frequently used word in the English language; studies and analyses of texts have found it to account for seven percent of all printed English-language words. It is derived from gendered articles in Old English which combined in Middle English and now has a single form used with nouns of any gender. The word can be used with both singular and plural nouns, and with a noun that starts with any letter. This is different from many other languages, which have different forms of the definite article for different genders or numbers. Pronunciation In most dialects, "the" is pronounced as (with the voiced dental fricative followed by a schwa) when followed by a consonant sound, and as (homophone of the archaic pronoun ''thee ... [...More Info...] [...Related Items...] OR: [Wikipedia] [Google] [Baidu] |
Absinthiana
Absinthiana is the paraphernalia surrounding the consumption of absinthe. Due to the bitter taste and high alcohol content of this drink (45–72% ABV), a need for dilution with water had led drinkers to a drinking ritual. Originally, absinthe was served in standard stemmed wine or water glasses and water was added from a simple carafe. But as its popularity grew so did the variety of implements used, such as specialty glasses and complex ''brouilleurs''. Many 19th century companies used the elaborate barware to advertise their brands. Today, many contemporary distilleries are also producing decorative branded barware for the same purpose. Absinthe spoon A perforated or slotted spoon, sometimes with a trough, is used to dissolve a sugar cube while slowly adding the ice-cold water to a glass of absinthe. Sugar is used to optionally sweeten the drink and counteract its mild bitterness (prior to the introduction of the spoon, the drink was sweetened with either a simple syrup, simpl ... [...More Info...] [...Related Items...] OR: [Wikipedia] [Google] [Baidu] |
