Chapter 8.General View on Bar & Cocktails

Cocktails ….how about it?? Besides the room , once You’re in a hotel , checking out the bar is a MUST ! …This is the place where the traveler could have a quiet moment in front of His favorite shot , listen to some jazz in the distance and why not , meeting someone that could as well become the love of a lifetime…romantic as it may sound and picturesque , this is – in my opinion – the classic image of The Bar ! And now , just to ease the feel and the atmosphere : 7718How about some 1940’s art deco bar poster fire-cocktail_r2_c1_r2_c1…some fire added ….and a cigar Martini_Bar_and_Crush_2Martini Bar on Celebrity Cruises martini….no comment… 600x400-QM2-VeuveClicquotBar-13237Veuve Cliquot Bar 05_main-bar-05-800Main Bar …somewhere… 2007_01_inside_deathandco“DEATH & Co” Bar Some more photos and cocktail recipes will follow in the neat future…it’s A PROMISE! DSCF8751 DSCF8752 DSCF8754 Intelligent lighting system can very well change the atmosphere in a bar ( Martini Bar M/V Century ). DSCF9778Cova Cafe di Milano ( GTS Constellation ) IMGP1622Buddha Bar on MSC ( courtesy of Ms. Medisanu Georgiana ) msc sinfonia- budha barBuddha Bar on MSC Sinfonia ( courtesy of Ms. Medisanu Georgiana ) msc orchestraaaBar Servers on MSC Orchestra ( courtesy of Ms. Medisanu Georgiana ) Now , there is a photo which brings back fun memories from the place I used to work : Lido Hotel Bucharestand to be honest I don’t really remember a better looking bar around at that time !


A cocktail is a mixed drink typically made with a distilled beverage (such as gin, vodka, whiskey, tequila, or rum) that is mixed with other ingredients. If beer is one of the ingredients, the drink is called a beer cocktail. Cocktails contain one or more types of liqueur, juice, fruit, sauce, 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.


AMERICANO The Americano is a cocktail composed of Campari, sweet vermouth, and club soda. The cocktail was first served in creator Gaspare Campari‘s bar, Caffè Campari, in the 1860s. It was originally known as the “Milano-Torino” because of its ingredients: Campari, the bitter liqueur, is from Milan and Cinzano, the vermouth, is from Turin (Torino). In the early 1900s, the Italians noticed a surge of Americans who enjoyed the cocktail. As a compliment to the Americans, the cocktail later became known as the “Americano”. It is the first drink ordered by James Bond in the first novel in Ian Fleming‘s series, Casino Royale. In the short story “From a View to a Kill” Bond chooses an Americano as an appropriate drink for a mere café; suggesting that “in cafés you have to drink the least offensive of the musical comedy drinks that go with them.Bond always stipulates Perrier, for in his opinion expensive soda water was the cheapest way to improve a poor drink.

  • 30 ml Sweet Vermouth
  • 30 ml Campari
  • Top with club soda , Sprite , Ginger Ale
  • Garnish: orange slice and lemon peel , Lime & Lemon

The Modernista

The Modernista (also known as the Modern Maid Cocktail) is a scotch-pastis/absinthe cocktail. It is a bitter cocktail with proportions of rum-based Swedish Punsch. This is a sophisticated challenging beverage made with:

  • Shake in an iced cocktail shaker, and strain into cocktail glass.
  • Add a lemon twist

2 ounces (1/2 gill, 6 cl) Scotch 1/2 ounce (1/8 gill, 1.5 cl) Dark Jamaican rum 1 teaspoon absinthe or pastis (Pernod, herbsaint, and ricard all work) 1/2 ounce(1/8 gill, 1.5 cl) Swedish Punsch1/2 ounce (1/8 gill, 1.5 cl) fresh lemon juice 2 dashes orange bitters


The Tremblement de Terre (or “Earthquake“) Cocktail has been attributed to the French Post-Impressionist painter Henri de Toulouse-Lautrec.The name is derived from its effects, which tend to “shake up” the drinker.


The Vesper or Vesper Martini is a cocktail that was originally made of gin, vodka, and Kina Lillet. The drink was invented and named by fictional secret agent James Bond in the 1953 novel Casino Royale.

“A dry martini,” [Bond] said. “One. In a deep champagne goblet.”
“Oui, monsieur.”
“Just a moment. Three measures of Gordon’s, one of vodka, half a measure of Kina Lillet. Shake it very well until it’s ice-cold, then add a large thin slice of lemon peel. Got it?”
“Certainly, monsieur.” The barman seemed pleased with the idea.
“Gosh, that’s certainly a drink,” said Leiter.
Bond laughed. “When I’m…er…concentrating,” he explained, “I never have more than one drink before dinner. But I do like that one to be large and very strong and very cold and very well-made. I hate small portions of anything, particularly when they taste bad. This drink’s my own invention. I’m going to patent it when I can think of a good name.”
Ian Fleming, Casino Royale

The novel goes on with Bond telling the barman, after taking a long sip, “Excellent … but if you can get a vodka made with grain instead of potatoes, you will find it still better,” and then adds in an aside, “Mais n’enculons pas des mouches”(English: But let’s not bugger flies a vulgar French expression meaning “Let’s not split hairs”). Bond eventually calls it the Vesper, named after the novel’s lead female character, Vesper Lynd. A Vesper differs from Bond’s usual cocktail of choice, the martini, in that it uses both gin and vodka, Kina Lillet instead of the usual dry vermouth, and a lemon peel instead of an olive. Although there is a lot of discussion on the Vesper, it is only ordered once throughout Fleming’s novels and by later books Bond is ordering regular vodka martinis, though he also drinks regular gin martinis. In actuality the book version of the Vesper was created by Fleming’s friend Ivar Bryce. In Bryce’s copy of Casino Royale Fleming inscribed “For Ivar, who mixed the first Vesper and said the good word.” In the book You Only Live Once, Bryce details that Fleming was first served a Vesper by the butler at the Duncans but this drink consisted of frozen rum with fruit and herbs.

Curacao Punch

Curacao Punch is a cocktail that comes from Harry Johnson’s New and Improved Bartender’s Manual (1882). Dale DeGroff, one of the most famous barmen in the world and author of The Craft of the Cocktail (Clarkson Potter, 2002), holds this to be his favorite forgotten potation.

  • 1/2 tablespoon (7 ml) sugar

(This indulged the major nineteenth-century sweet tooth-alter to taste.)

  • 2 or 3 dashes fresh lemon juice

(More of this can also compensate for the sweetness.)

  • 1 ounce (1/4 gill, 3 cl) soda water
  • 1 ounce (1/4 gill, 3 cl) brandy (Johnson calls for Martell cognac.)
  • 2 ounce (1/2 gill, 6 cl) orange curacao
  • 1 ounce (1/4 gill, 3 cl) Jamaican rum

B and B

A “B and B” is made from equal parts of cognac (brandy) and Bénédictine. It is typically served on the rocks, but may also be served straight. The producers of Bénédictine market this cocktail ready-mixed under the label “B & B.” Chris Robinson of the Black Crowesmentions “B & B and a little weed” in “Bad Luck Blue Eyes Goodbye.”

Brandy Alexander

Brandy Alexander is a sweet, brandy-based cocktail consisting of Cognac and Crème de cacao that became popular during the early 20th century. It was supposedly created at the time of the wedding of Mary, Princess Royal and Countess of Harewood and Viscount Lascelles, in London, in 1922. The Brandy Alexander is based on an earlier, gin-based cocktail called simply an “Alexander“. It is sometimes confused with a drink called a “Panama,” which is made with light crème de cacao, instead of the dark crème de cacao used for the Brandy Alexander.


A Manhattan is a cocktail made with whiskey, sweet vermouth, and bitters. Commonly used whiskeys include rye (the traditional choice), Canadian whisky (simply called Rye in Canada), bourbon, blended whiskey and Tennessee whiskey. The cocktail is often stirred with ice and strained into a cocktail glass, where it is garnished with a Maraschino cherry with a stem. A Manhattan is also frequently served on the rocks in an Old Fashioned glass (lowball glass). It is one of six basic drinks listed in David A. Embury‘s classic The Fine Art of Mixing Drinks. A popular history suggests that the drink originated at the Manhattan Club in New York City in the early 1870s, where it was invented by Dr. Iain Marshall for a banquet hosted by Jennie Jerome (Lady Randolph Churchill, Winston‘s mother) in honor of presidential candidate Samuel J. Tilden. The success of the banquet made the drink fashionable, later prompting several people to request the drink by referring to the name of the club where it originated—”the Manhattan cocktail.” However, Lady Randolph was in France at the time and pregnant, so the story is likely a fiction. The original “Manhattan cocktail” was a mix of “American Whiskey, Italian Vermouth and Angostura bitters“. However, there are prior references to various similar cocktail recipes called “Manhattan” and served in the Manhattan area. By one account it was invented in the 1860s by a bartender named Black at a bar on Broadway near Houston Street. An early record of the cocktail can be found in William Schmidt’s “The Flowing Bowl”, published in 1891. In it, he details a drink containing 2 dashes of gum, 2 dashes of bitters, 1 dash of absinthe, 2/3 portion of whiskey and 1/3 portion of vermouth. A popular history suggests that the drink originated at the Manhattan Club in New York City in the early 1870s, where it was invented by Dr. Iain Marshall for a banquet hosted by Jennie Jerome (Lady Randolph Churchill, Winston‘s mother) in honor of presidential candidate Samuel J. Tilden. The success of the banquet made the drink fashionable, later prompting several people to request the drink by referring to the name of the club where it originated—”the Manhattan cocktail.”However, Lady Randolph was in France at the time and pregnant, so the story is likely a fiction. The original “Manhattan cocktail” was a mix of “American Whiskey, Italian Vermouth and Angostura bitters“. However, there are prior references to various similar cocktail recipes called “Manhattan” and served in the Manhattan area. By one account it was invented in the 1860s by a bartender named Black at a bar on Broadway near Houston Street. An early record of the cocktail can be found in William Schmidt’s “The Flowing Bowl”, published in 1891. In it, he details a drink containing 2 dashes of gum, 2 dashes of bitters, 1 dash of absinthe, 2/3 portion of whiskey and 1/3 portion of vermouth.

  • A Rob Roy is made with Scotch whisky.
  • A Dry Manhattan is made with dry vermouth instead of sweet vermouth and served with a twist.Dry Manhattans were popularized by Frank Sinatra and the Rat Pack.
  • A Perfect Manhattan is made with equal parts sweet and dry vermouth.
  • A Brandy Manhattan is made with brandy rather than rye.
  • A Ruby Manhattan is made with port rather than vermouth.
  • A Metropolitan is similar to a brandy Manhattan, but with a 3-to-1 ratio of cognac or brandy to vermouth.
  • A Cuban Manhattan is a Perfect Manhattan with dark rum as its principal ingredient.
  • A Latin Manhattan is made with equal parts of white rum, sweet and dry vermouth, and a splash of Maraschino cherry juice, served up with a twist.
  • A Royal Manhattan is made with Crown Royal Canadian Whisky.
  • A Tijuana Manhattan is made with an Anejo Tequila.

Sour (cocktail)

A sour is a traditional family of mixed drinks. Common examples of sours are the Margarita and the Sidecar. Sours belong to one of the old families of original cocktails and are described by Jerry Thomas in his 1862 book, How to Mix Drinks  Sours are mixed drinks containing a base liquor (bourbon or some other whiskey in the case of a whiskey sour), lemon or lime juice, egg white, and a sweetener (triple sec, simple syrup, grenadine, or pineapple juice are common).

Gin sour

The Gin Sour is a traditional mixed cocktail that predates Prohibition.

In an 1898 book by Finley Dunne, Mr. Dooley includes it in a list of great supposedly American inventions:

I have seen America spread out fr’m th’ Atlantic to th’ Pacific… An’ th’ invintions, — th’ steam-injine an’ th’ printin-press an th’ cotton gin an’ the gin sour an’ th’ bicycle an’ th’ flying machine an’ th’ nickel-in-th’-slot machine an’ th’ Croker machine an’ th’ sody fountain an’ — crownin’ wur-ruk iv our civilization — th’ cash raygister.

Popular during the 1940s, Kevin Starr includes it in “an array of drinks (the gin sour, the whiskey sour, the Gin Rickey, the Tom Collins, the Pink lady, the Old Fashioned) that now seem period pieces, evocative of another era.

White Lady

White Lady (also known as a Delilah, Chelsea Side-car and Lillian Forever) is essentially a Sidecar made with gin in place of brandy. The cocktail sometimes also includes additional ingredients, e.g. egg white, sugar and cream.

It is disputed who originally invented this cocktail. There are at least two different opinions. Firstly, that this cocktail was devised by Harry MacElhone in 1919 at Ciro’s Club in London. He originally used crème de menthe, but replaced it with gin at Harry’s New York Bar in Paris in 1929.

But The Savoy’s Harry Craddock also claims the White Lady (Gin, Cointreau, fresh lemon juice). The recipe appears in his Savoy Cocktail Book, published in 1930. Joe Gilmore, former Head Barman at The Savoy, says this was one of Laurel & Hardy‘s favourite drinks (source: “The Savoy: Checking into History” Channel 4 TV UK).

In John le Carré‘s 1965 novel The Looking Glass War, British spy and main protagonist Fred Leiser’s favorite drink is a White Lady, and he makes several attempts to get the other agents to try the cocktail.

Pisco sour

The Pisco Sour contains pisco brandy (an un-aged grape brandy from Peru and Chile), lime juice, sugar, egg white, and bitters. It is shaken, strained, and served straight in a cocktail glass. The addition of egg white creates a foamier consistency.

Whiskey sour

The whiskey sour is a famous mixed drink containing Bourbon whiskey, lemon juice, sugar, and optionally a dash of egg white to make it a Boston Sour. It is shaken and served either straight or over ice. The traditional garnish is half an orange slice and a maraschino cherry.

A notable variant of the whiskey sour is the Ward 8, which often is based either in Bourbon or rye whiskey, with both lemon and orange juices, and grenadine syrup as the sweetener. The egg white sometimes employed in other whiskey sours is generally not included in this variation.

Other sours

  • Brandy Sour or Brandy Daisy (Jerry Thomas, 1887)—brandy, clear or orange curaçao, sugar, lemon juice, shaken and strained into a wine glass.
  • Cypriot Brandy SourCyprus brandy, lemon cordial and bitters, stirred in a tall glass, and topped with soda or lemonade.
  • Santa Cruz Sour (Jerry Thomas, 1887)—Santa Cruz rum, sugar, lemon juice, shaken and strained into a wine glass.
  • Midori Sour—Honeydew melon liquor, grenadine, lemon juice. Poured properly, it resembles a green Tequila Sunrise with visible layers.
  • CaipirinhaCachaça, sugar, lime, ice in an Old fashioned glass.

Brandy Sour (Cyprus)

The Brandy Sour is a mixed alcoholic cocktail that has been cited as the national drink of Cyprus. While other forms of the Brandy Sour cocktail exist, the Cypriot variety is a distinct mixture, which only shares the basic brandy and lemon flavourings with other variants. Both brandy and lemons are among Cyprus’s major exports, and both have distinctive Cypriot characteristics.


The Cypriot Brandy Sour style was developed following the introduction of the first blended brandy made on Cyprus, by the Haggipavlu family, in the early 1930s. The cocktail was developed at the Forest Park Hotel, in the hill-resort of Plátres, for the young King Farouk of Egypt, who often stayed at the hotel during his frequent visits to the island. The Brandy Sour was introduced as an alcoholic substitute for iced tea, as a way of disguising the Muslim monarch’s preference for Western-style cocktails. The drink subsequently spread to other bars and hotels in the fasionable Platres area, before making its way to the coastal resorts of Limassol, Paphos and Kyrenia, and the capital Nicosia.

Recipe and ingredients

A typical recipe for a Cypriot Brandy Sour should include:

Cocktail brandy produced in Cyprus is typically less strongly flavoured than cognac or armagnac, and most brands have a caramel-biased aftertaste balance. Cyprus also produces distinctive, yellow-green coloured, bitter lemons — used by British author Lawrence Durrell for the title for his autobiographical novel Bitter Lemons of Cyprus. These lemons are used locally to produce a bitter-sweet lemon cordial, which forms the sour and bitter base for the Brandy Sour cocktail. Bitters are added to taste, and while the locally produced Cock Drops brand is widely available on the island, the internationally-recognised Angostura brand is increasingly used. These ingredients are added to a tall glass and stirred, before the glass is topped up with lemonade (for a classic, slightly sweeter drink) or soda water (for less sweetness and a more pronounced brandy flavour), and plenty of ice.

Chicago Cocktail

The Chicago Cocktail is a brandy-based mixed drink probably named for the city of Chicago, Illinois. It has been documented in numerous cocktail manuals dating back to the 19th century. Chicago restaurant critic John Drury included it in his 1931 guide Dining in Chicago, noting that it had been served at the American Bar in Nice and the Embassy Club in London. Whether it originated in Chicago is unknown.

Recipes call for brandy; orange-flavored liqueur, such as curacao or triple sec; and bitters, stirred or shaken with ice, which may or may not be strained out afterward. In many versions of the drink, it is topped off with champagne or white wine. Some versions call for sugaring the rim of the glass. It can be served on the rocks in a double old-fashioned glass or, especially in the champagne variation, straight up in a champagne coupe or flute or a cocktail glass.

Jack Rose

Jack Rose is the name of a classic cocktail, popular in the 1920s and 1930s, containing applejack, grenadine, and lemon or lime juice. It notably appeared in a scene in Ernest Hemingway’s 1926 classic, The Sun Also Rises, in which Jake Barnes, the narrator, drinks a Jack Rose in a Paris hotel bar while awaiting the arrival of Lady Brett Ashley.

The Jack Rose is one of six basic drinks listed in David A. Embury‘s classic The Fine Art of Mixing Drinks.


There are various theories as to the origin of the drink. One theory has the drink being named after, or even invented by, the infamous gambler Bald Jack Rose.  Albert Stevens Crockett (Old Waldorf Bar Days, 1931) states that it is named after the pink “Jacquemot” (also known as Jacqueminot or Jacque) rose. It has also been posited that the Jack Rose was invented by Joseph P. Rose, a Newark, New Jersey restaurateur, and named by him “in honor” of a defendant in a trial then being held at the courthouse in that city. (Joseph P. Rose once held the title of “World’s Champion Mixologist.”) However, the most likely explanation of the name is the fact that it is made with applejack and is rose colored from the grenadine.

In June 2003, the Washington Post published an article entitled “Searching for Jack; Two Guys, One Drink, 60 Bars,” that chronicled two writers’ quest to find a Jack Rose in a Washington, D.C. bar. After visiting seemingly countless bars, they were unsuccessful in finding one, ultimately buying a bottle of applejack for one of the few bartenders they encountered who knew how to make one.

Joe Gilmore

Joe Gilmore (born Belfast 19 May 1922) was one of the longest running Head Barmen at The Savoy Hotel‘s American Bar. Joe Gilmore started as a trainee barman at The American Bar in 1940 and was appointed Head Barman in 1955, a position he held until he retired in 1976. Over his years as Head Barman, Gilmore invented numerous cocktails to mark special events and important guests, a longstanding tradition at the American Bar. Joe Gilmore has invented cocktails in honor of a number of royalty, politicians and celebrities including The Prince of Wales, Prince William, The Princess Anne, Queen Elizabeth The Queen Mother, The Prince Andrew, Sir Winston Churchill, and American Presidents Harry S. Truman and Richard Nixon. He also invented cocktails to commemorate the first walk on the moon in 1969 by Neil Armstrong, and the American and Russian link-up in space in 1975.

In addition to serving five generations of royals at private receptions and parties, Joe has also served Errol Flynn, Laurel and Hardy, Charlie Chaplin, Dwight D. Eisenhower, Grace Kelly, George Bernard Shaw, Ernest Hemingway, Noel Coward, Agatha Christie, Alice Faye, Ingrid Bergman, Julie Andrews, Laurence Olivier Joan Crawford, Judy Garland, Liza Minnelli, Bing Crosby and Frank Sinatra.

French 75

French 75 is a cocktail made from Gin, Champagne, lemon juice, and sugar.

The drink was created in 1915 at the Paris landmark, Harry’s New York Bar by barman Harry MacElhone. The combination was said to have such a kick that it felt like being shelled with the powerful French 75mm field gun, also called a “75 Cocktail”, or “Soixante Quinze” in French. The French 75 was popularized in America at the Stork Club.

The drink’s recipe was first recorded in The Savoy Cocktail Book in 1930. A later cocktail book, The Fine Art of Mixing Drinks by David Embury, claims that the French 75 is a Cognac-based drink.

French Connection

A French connection is a cocktail made with equal parts Cognac and Amaretto liqueur.



  • 35 ml Cognac
  • 35 ml Amaretto liqueur

Mixing Instructions:

Pour all ingredients directly into a snifter with ice cubes. Stir gently.

Horse’s Neck

A Horse’s Neck is an American cocktail recognized by the IBA. It is made with brandy (or sometimes bourbon) and ginger ale, with a long spiral of lemon peel (zest) draped over the edge of an old fashioned or highball glass. When made with Ale-8-One and Maker’s Mark this drink is commonly referred to as a Kentucky Gentleman.

A similar Canadian drink, the Rye & Ginger, is made with Canadian whisky and ginger ale.

Dating back to the 1890s, it was a non-alcoholic mixture of ginger ale, ice and lemon peel. By the 1910s, brandy, sometimes bourbon would be added for a ‘Horse’s Neck with a Kick’ or ‘~ Stiff’. The non-alcoholic version was still served in upstate New York in the late fifties or early sixties, but eventually it was phased out. The non-alcoholic version of the drink is referenced in the 1950 film noir, “In A Lonely Place” starring Humphrey Bogart and Gloria Grahame. The hat-check girl, Mildred Atkinson played by Martha Stewart, states that adding bitters to ginger ale is called a “Horse’s Neck”.

Horse’s Neck became popular in the wardrooms of the Royal Navy in the 1960s, displacing Pink Gin as the officers’ signature drink. (An early reference to this is made in the 1957 film Yangtse Incident, in which a naval officer is shown drinking a ‘Horse’s Neck’ in 1949). At naval Cocktail Parties (CTPs), it is sometimes served by the mess stewards ready-mixed in glass jugs, alongside similar jugs of mixed gin and tonic, with the request “H-N or G&T, Sir?”

Incredible Hulk

An Incredible Hulk, Green Eyed Monster, or Hip and Hen is a green-colored cocktail made by equal parts (2 fl oz each) of the fruit liqueur Hpnotiq and Hennessy brand cognac poured over ice. It is named for the famously green comic book superhero, the Hulk.


The drink was created at a Hpnotiq launch event by a restaurant bartender Kenneth Surita at Sean Combs‘ New York City restaurant, Justin’s. A Hpnotiq employee noticed many women but few men drinking his company’s liquor, because the men considered the blue, fruity drink to be too effeminate. Victor Alvarez, a bartender at the restaurant, mixed Hennessy with Hpnotiq to dilute the fruity flavor, resulting in a green beverage that quickly became a hit.

The name ‘Incredible Hulk’ is also widely used amongst students in the North of England to describe a cocktail consisting of equal parts of WKD Blue and lager. It is commonly asserted that it is impossible to drink a British pint of this cocktail without vomiting before the drink has fully passed through one’s system, although it is likely that this is based more on hearsay than on evidence.


A Nikolaschka is typically an after dinner drink.


Pour cognac brandy snifter and place the lemon disk on top of the glass. Next cover half of the disk with coffee powder and the other half with a powdered sugar and serve.

For a Vodka Nikolaschka, substitute vodka for the cognac and an orange (fruit) disk for the lemon disk. However, some bartenders may use a lemon disk on this as well.

For a Nikolaschka Pillkallen, substitute Kirschwasser for the cognac, a slice of salami for the lemon disk, and French mustard (condiment) for the sugar and coffee.


The Orgasm is a cocktail that can be either served on the rocks or layered and drunk as a shooter. It is an IBA official cocktail.

There are many other versions of this popular mixed drink. One of those forms is remembered by “being made on your B.A.C.K.”, or made with Bailey’s, Amaretto, cream (half and half) and Kahlúa, with each ingredient having a one part measure. Another variation contains Vodka, Amaretto, Triple Sec, White Creme de Cacao, and Light Cream. The light cream has a 1 oz. contribution to this drink while the other ingredients have a 1/2 oz. contribution. This variation of the recipe is more commonly known as a “Screaming Orgasm”. Cocktail recipes change over time with the addition and/or subtraction of their ingredients.

Panama / List of duo and trio cocktails

Duos and trios are a family of mixed drinks. A duo contains a spirit and a liqueur; a trio additionally contains a creamy ingredient. Commonly used creamy ingredients are cream and Irish cream.

This family of drinks is named in Gary Regan’s The Joy of Mixology. There is much variation in their ingredients, but their defining feature is that they are sweet due to their liqueur content.

B and B

Cognac and Bénédictine

Black Russian

Vodka and Kahlúa (coffee liqueur) (IBA Official Cocktail)

Black Nail

Irish whisky and Irish Mist[1]

Brave Bull

Tequila and Kahlúa

Death in the Afternoon

Absinthe and a small amount of Champagne

Dirty Mother

Brandy and Kahlúa

Dubonnet Cocktail

Gin and red Dubonnet


Gin and Rose’s Lime (optional sweet & sour)


Amaretto and scotch


Amaretto and vodka

Green Hornet

Brandy and green crème de menthe

French Connection

Amaretto and Cognac

Royal Widow

Crown Royal (Canadian whiskey) and amaretto

Rusty Nail

Scotch and Drambuie (IBA Official Cocktail)


Brandy and white crème de menthe

Vodka Gimlet

Vodka and Rose’s Lime (optional sweet & sour)

Vodka Stinger

Vodka and white crème de menthe

Widow’s Cork

Jameson Whiskey and amaretto


The Paradise is an IBA official cocktail, made with gin and brandy. It is classified as a “pre-dinner” drink, an apéritif.

Pisco Sour

A Pisco Sour is a cocktail containing pisco, lemon or lime juice, egg whites, simple syrup, and bitters

The national origin of the pisco sour is debated. Both Chile and Peru lay claim to the drink. In both countries, the variety of lime used is what North Americans would call Persian lime but Peruvians call simply “lemons”. In the United States, the drink is usually made with commonly available Lisbon or Eureka lemons. With the increased availability of Pisco and regional bitters outside South America, the Pisco Sour, like the Mojito and Caipirinha, has increased in popularity in the United States.

Since 2003, Peru has a National Pisco Sour Day which is celebrated on the first weekend of February.

In Chile, different spin-offs of the Pisco Sour recipe can be found, such as the Ají Sour (with a spicy green chili), Mango Sour (with mango juice), Sour de Campo (with ginger and honey), and Sour Hass (with avocados, pineapple, and mint).

In Peru, additional variations of the Pisco Sour can be found, combining some traditional Peruvian jungle fruits such as aguaymanto, cocona or traditional leaves such as the coca leaf in the Coca Sour. Another cocktail prepared with Peruvian Pisco is Chilcano (ginger ale, honey, lemon).

Piscola / Highball

Highball is the name for a family of mixed drinks that are composed of an alcoholic base spirit and a larger proportion of a non-alcoholic mixer. Originally, the most common highball was made with Scotch whisky and carbonated water,which is today called a “Scotch and Soda”.

There are many rivals for the fame of mixing the first highball, including the Adams House in Boston. New York barman Patrick Duffy claimed the highball was brought to the U.S. in 1894 from England by actor E. J. Ratcliffe.

The Online Etymology Dictionary suggests that the name originated around 1898 and probably derives from ball meaning a “drink of whiskey” and high because it is served in a tall glass. The name may refer to the practice of serving drinks in the dining cars of trains powered by steam locomotives, when the engine would get up to speed and the ball that showed boiler pressure was at its high level, known as “highballing”. Or the name may have come from the railroad signal meaning “clear track ahead.”

Well-known examples of highballs include Jack and Coke, Cuba Libre, Scotch and Soda, Seven and Seven, the Moscow Mule, and gin and tonic. A highball is typically served in large straight-sided glass, for example, a highball glass or a Collins glass, with ice.

Porto Flip

A Porto flip is a type of alcoholic beverage. It is typically made with brandy, ruby port, and one egg yolk.


The Sidecar is a classic cocktail traditionally made with Cognac, orange liqueur (Cointreau, Grand Marnier or another triple sec), and lemon juice. In its ingredients, the drink is perhaps most closely related to the older Brandy Daisy, which differs both in presentation and in proportions of its components.


The exact origin of the Sidecar is unclear, but it is thought to have been invented around the end of World War I in either London or Paris. The Ritz Hotel in Paris claims origin of the drink. The first recipes for the Sidecar appear in 1922, in Harry MacElhone’s Harry’s ABC of Mixing Cocktails and Robert Vermeire’s Cocktails and How to Mix Them. It is one of six basic drinks listed in David A. Embury‘s The Fine Art of Mixing Drinks (1948).

In early editions of MacElhone’s book, he cites the inventor as Pat MacGarry, “the Popular bar-tender at Buck’s Club, London,” but in later editions he cites himself. Vermiere states, “This cocktail is very popular in France. It was first introduced in London by MacGarry, the celebrated bar-tender of Buck’s Club.” Embury credits the invention of the drink to an American Army captain in Paris during World War I “and named after the motorcycle sidecar in which the good captain was driven to and from the little bistro where the drink was born and christened”. Apparently the Sidecar became famous in Harry’s Bar in Paris.

Both MacElhone and Vermiere state the recipe as equal parts Cognac, Cointreau, and lemon juice, now known as “the French school”. Later, an “English school” of Sidecars emerged, as found in the Savoy Cocktail Book (1930), which call for two parts Cognac and one part each of Cointreau and lemon juice.

According to Embury, the original Sidecar had several more ingredients, which were “refined away.” Embury also states the drink is simply a Daiquiri with brandy as its base rather than rum, and with Cointreau as the sweetening agent rather than sugar syrup. He recommends the same proportions (8:2:1) for both, making a much less sweet Sidecar.

The earliest mention of sugaring the rim on a Sidecar glass is 1934, in three different books: Burke’s Complete Cocktail & Drinking Recipes, Gordon’s Cocktail & Food Recipes, Drinks As They Are Mixed (a revised reprint of Paul E. Lowe’s 1904 book).

  • Balalaikavodka replaces the brandy base
  • Bourbon Sidecar — bourbon replaces the brandy base
  • Brandy Daisyyellow Chartreuse, grenadine syrup, or another sweetener often replaces the triple sec of a sidecar; proportions differ for the other ingredients which remain similar
  • Chelsea Sidecar / White Lady — gin replaces the brandy base
  • Jack Roseapplejack replaces the brandy base, grenadine syrup replaces triple sec
  • Margaritatequila replaces the brandy base, while lime juice is also often partially or fully substituted for lemon
  • Olympicorange juice replaces the lemon, while Grand Marnier (having orange and brandy in its composition) may be a triple sec of choice
  • Pisco SidecarPisco replaces the brandy base
  • Ritz SidecarRitz Fine Champagne 1865 Cognac replaces the brandy base
  • Rum Sidecar— golden or dark rum is substituted for brandy
    • Boston Sidecar — both light or golden rum and brandy are used, along with lime replacing lemon
    • Spiced Sidecar — Morgan’s Spiced Rum is used as well as brandy.
  • Serbian Sidecar — made with Slivovitz plum brandy, served with orange slice garnish
  • Tuaca SidecarTuaca replaces the brandy base, plus triple sec or Grand Marnier, freshly muddled lemons, in a sugar-rimmed glass

Singapore Sling

The Singapore Sling is a cocktail that was developed sometime before 1915 by Ngiam Tong Boon (嚴崇文), a bartender working at the Long Bar in Raffles Hotel Singapore. The original recipe used gin, Cherry Heering, Bénédictine, and fresh pineapple juice, primarily from Sarawak pineapples which enhance the flavour and create a foamy top.

Most recipes substitute bottled pineapple juice for fresh juice; soda water has to be added for foam. The hotel’s recipe was recreated based on the memories of former bartenders and written notes that they were able to discover regarding the original recipe. One of the scribbled recipes is still on display at the Raffles Hotel Museum.

Recipes published in articles about Raffles Hotel before the 1970s are significantly different from current recipes, and “Singapore Slings” drunk elsewhere in Singapore differ from the recipe used at Raffles Hotel.

The current Raffles Hotel recipe is a heavily modified version of the original, most likely changed sometime in the 1970s by Ngiam Tong Boon’s nephew. Today, many of the “Singapore Slings” served at Raffles Hotel have been pre-mixed and are made using an automatic dispenser that combines alcohol and pineapple juice to pre-set volumes. They are then blended instead of shaken to create a nice foamy top as well as to save time because of the large number of orders. However, it is still possible to request a shaken version from bartenders.

By the 1980s the Singapore Sling was often little more than gin, bottled sweet and sour, and grenadine. With the move towards fresh juices and the re-emergence of quality products like Cherry Heering the cocktail has again become a semblance of its former self.


A stinger is a Duo cocktail made by adding crème de menthe to a spirit.

The classic recipe is based on brandy and white crème de menthe, shaken and served in a cocktail glass. The origins of this drink are unclear, but it is mentioned in bartender’s recipe books as far back as Tom Bullock’s Ideal Bartender, published in 1917. Mixing brandy with green crème de menthe, in place of white, yields a Green Hornet.

During the heyday of its popularity, it was considered an ideal “nightcap” for a night out in New York. The 1957 film Kiss Them For Me features several scenes where the main characters enjoy Stinger cocktails. The Stinger also gets mentioned in various scenes during the 1960 film The Apartment. The drink is also featured in the Mad Men episode “Love Among the Ruins,” set in 1963, when a man buys Peggy Olson a stinger at a bar. In Gorky Park (film), detective Arkady Renko refers to the Stinger as a “whore’s drink” and later in the film, orders a Stinger and says, “I am a whore.”
A variation that substitutes vodka for brandy was immortalized in the 1970 musical Company:

Another chance to disapprove,

Another brilliant zinger.

Another reason not to move,
Another Vodka Stinger!
—”The Ladies Who Lunch” lyrics by Stephen Sondheim

Tom and Jerry

A Tom and Jerry is a traditional Christmastime cocktail in the United States. It was devised by sports writer Pierce Egan in the 1820s.

It is a variant of eggnog with brandy and rum added and served hot, usually in a mug or a bowl.

Another method uses egg whites, beaten stiff, with the yolks and sugar folded back in, and vanilla extract added. A few spoonfuls are added to a mug, then hot water and rum are added, and it is topped with nutmeg.

The name is related neither to the popular MGM cartoon nor to the earlier Tom and Jerry by Van Beuren Studio, nor to famous bartender “Professor” Jerry Thomas, the author of one of the first bartender’s guides, How to Mix Drinks (1862). Instead, it is a reference to Egan’s book, Life in London, or The Day and Night Scenes of Jerry Hawthorn Esq. and his Elegant Friend Corinthian Tom (1821), and the subsequent stage play Tom and Jerry, or Life in London (also 1821).

To publicize the book and the play, Egan introduced a variation of eggnog by adding ½ fl oz of brandy, calling it a “Tom and Jerry”. The additional fortification helped popularize the drink.


The Zombie is a cocktail made of fruit juices, liqueurs, and various rums, so named for its perceived effects upon the drinker. It first appeared in the late 1930s, invented by Donn Beach (formerly Ernest Raymond Beaumont-Gannt) of Hollywood’s Don the Beachcomber restaurant. It was popularized soon afterwards at the 1939 New York World’s Fair.

Legend has it that Donn Beach originally concocted the Zombie to help a hung-over customer get through a business meeting. He returned several days later to complain that he had been turned into a zombie for his entire trip. Its smooth, fruity taste works to conceal its extremely high alcoholic content. Don the Beachcomber restaurants limit their customers to two Zombies apiece.

According to the original recipe, the Zombie cocktail included three different kinds of rum, lime juice, falernum, Angostura bitters, Pernod, grenadine, and “Don’s Mix,” a combination of cinnamon syrup and grapefruit juice.

Beach was very cautious with the recipes of his original cocktails. His instructions for his bartenders contained coded references to ingredients, the contents of which were only known to him. Beach’s original recipes for the Zombie and other Tiki drink have been published in Sippin’ Safari by Jeff “Beachbum” Berry. Berry researched the origins of many Tiki cocktails, interviewing bartenders from Don the Beachcomber’s and other original Tiki places and digging up other original sources. Mostly notably, Sippin’ Safari details Beach’s development of the Zombie with three different recipes dating from 1934 to 1956.

Due to the popularity of the cocktail during the Tiki craze and the fact that Beach both kept his recipe secret and occasionally altered it, today there are many variations of the Zombie made at many restaurants and bars, some showing few similarities to the original cocktail.

Cocktails with Cachaça

Se Chapter 8.1. General View on Bar & Cocktails


Published on September 18, 2009 at 08:17  Comments (6)  

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6 CommentsLeave a comment

  1. Bravo Adrian. Super. Fotografiile, informatia, intr-un cuvint cu adevarat profesionist.

    • Multumesc mult Bogdan pentru aprecieri si te invit si pe viitor sa vizitezi acest blog….adaug informatie noua frecvent si cred ca ne ajuta pe toti un astfel de portal.
      Toate cele bune !

  2. I saw that Zombie at a Anthony Bourdain check it out he visited that tiki hut just miles from the airport and planes fly over him as he was drinking the zombie.

    • Ha ha ha , Anthony Bourdain has a great show and I do watch it when it’s on air !Thanks for the comment ! Best Regards.

  3. It’s really a cool and useful piece of info. I’m happy that you shared this helpful info with us.
    Please stay us up to date like this. Thanks for sharing.

    • Thank You !

      Please receive My Best Regards ,


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