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Aviation Cocktail
The aviation is a classic cocktail made with gin, maraschino liqueur, crème de violette, and lemon juice. Some recipes omit the crème de violette. It is served straight up, in a cocktail glass. History The aviation was created by Hugo Ensslin, head bartender at the Hotel Wallick in New York, in the early twentieth century. The first published recipe for the drink appeared in Ensslin's 1916 ''Recipes for Mixed Drinks''. Ensslin's recipe called for 1½ oz. El Bart gin, ¾ oz. lemon juice, 2 dashes maraschino liqueur, and 2 dashes crème de violette, a violet liqueur which gives the cocktail a pale purple color. Harry Craddock's influential '' Savoy Cocktail Book'' (1930) omitted the crème de violette, calling for a mixture of two-thirds dry gin, one-third lemon juice, and two dashes of maraschino. Many later bartenders have followed Craddock's lead, leaving out the difficult-to-find violet liqueur. Creme Yvette, a violet liqueur made with additional spices, is sometimes subs ... [...More Info...] [...Related Items...] OR: [Wikipedia] [Google] [Baidu] |
Cherry
A cherry is the fruit of many plants of the genus ''Prunus'', and is a fleshy drupe (stone fruit). Commercial cherries are obtained from cultivars of several species, such as the sweet ''Prunus avium'' and the sour ''Prunus cerasus''. The name 'cherry' also refers to the cherry tree and its wood, and is sometimes applied to almonds and visually similar flowering trees in the genus ''Prunus'', as in " ornamental cherry" or "cherry blossom". Wild cherry may refer to any of the cherry species growing outside cultivation, although ''Prunus avium'' is often referred to specifically by the name "wild cherry" in the British Isles. Botany True cherries ''Prunus'' subg. ''Cerasus'' contains species that are typically called cherries. They are known as true cherries and distinguished by having a single winter bud per axil, by having the flowers in small corymbs or umbels of several together (occasionally solitary, e.g. ''P. serrula''; some species with short racemes, e.g. '' P. ... [...More Info...] [...Related Items...] OR: [Wikipedia] [Google] [Baidu] |
Sour (cocktail)
A sour is a traditional family of mixed drinks. ''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''.Paul ClarkeMake Yourself Comfortable September 25, 2005. The Cocktail Chronicles. Retrieved on January 1, 2007. Sours are mixed drinks containing a base liquor, lemon or lime juice, and a sweetener (simple syrup or orgeat syrup). Egg whites are also included in some sours. Types of sours Gin sour The gin sour is a traditional mixed cocktail that predates Prohibition in the United States. It is a simple combination of gin, lemon juice, and sugar. Adding carbonated water to this turns it into a gin fizz. It was popular during the 1940s, and 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". Pisco sour The classic pisco sour recipe contain ... [...More Info...] [...Related Items...] OR: [Wikipedia] [Google] [Baidu] |
Cocktails With Gin
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 one or more 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 po ... [...More Info...] [...Related Items...] OR: [Wikipedia] [Google] [Baidu] |
List Of IBA Official Cocktails
The IBA official cocktails are the cocktails selected by the International Bartenders Association (IBA) for use in the annual World Cocktail Competition (WCC) in bartending. List of cocktails IBA official cocktails are divided into three categories: The unforgettables ; Alexander : Made with cognac, cocoa liqueur (crème de cacao), and cream. ; Americano : Made with Campari, sweet vermouth, and for the sparkling version, club soda and garnished with a slice of lemon. ; Angel face : Made with gin, apricot brandy and Calvados in equal amounts. ; Aviation : Made with gin, maraschino liqueur, crème de violette, and lemon juice. Some recipes omit the crème de violette. ; Between the sheets : Made with white rum (or other light rum), cognac, triple sec, and lemon juice. ; Boulevardier : Made with whiskey, sweet vermouth, and campari. ; Brandy crusta : Made with brandy, Maraschino Luxardo, curaçao, fresh lemon juice, sugar syrup, and Angostura bitters. ; Casino : Made ... [...More Info...] [...Related Items...] OR: [Wikipedia] [Google] [Baidu] |
List Of Cocktails (alphabetical)
This is a list of notable cocktails, arranged alphabetically. Numerical * 20th century * Seven and Seven or 7 & 7 A * Acapulco cocktail * Adios motherfucker (a variation of Long Island iced tea) * Adonis * Aguaymanto sour * Alabama slammer * Alexander * Amber moon * Americano * Ancient Mariner * Angel face * Aperol spritz * Aperol sunrise (a variation of tequila sunrise) * Apple-kneel * Appletini (a.k.a. apple martini) * Agua de Sevilla * Agua de Valencia * Agua loca * Aqua Velva * Arizona Biltmore (a variation of tequila sunrise) * Astronaut sunrise (a variation of tequila sunrise) * Astro pop * Aviation B * B-52 (and related B-50 series cocktails) * B & B (brandy and Bénédictine) * Baby Guinness * Bacardi cocktail * Backdraft (also a pepperdraft variation) * Batida (traditionally made with cachaça) * Bay breeze * Bee's knees * Bellini * Between the sheets * Bijou * Black and tan * Black nail * Black Russian * Black velvet * Blackthorn * Blood ... [...More Info...] [...Related Items...] OR: [Wikipedia] [Google] [Baidu] |
List Of Cocktails
A cocktail is a mixed drink typically made with a distilled liquor (such as arrack, brandy, cachaça, gin, rum, tequila, vodka, or 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 one or more 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 IBA official cocktails by the International Bartenders Association, and are some of the most popular cocktails worldwide. Absinthe * Death in the A ... [...More Info...] [...Related Items...] OR: [Wikipedia] [Google] [Baidu] |
Gary Regan
Gary "Gaz" Regan (September 18, 1951 – November 15, 2019) was a British-born bartender and a bar-writer in the U.S. He was known for his book ''The Joy of Mixology''. Early life Regan began tending bar in his parents' British pubs when he was 14. After training as a chef at Courtfield Catering College in Blackpool, he ran a bistro with his wife, Norma. They divorced after two years of marriage, and then he emigrated to New York in 1973. Career Life In 1973. He started tending bar in New York City. He tended an Upper East Side bar in Manhattan, after which he became manager of the North Star Pub at South Street Seaport. After he worked as a bartender over 20 years, he started to write about booze, bars, and bartenders for FoodArts magazine. His first book ''The Bartender’s Bible'' was published in 1991, with his then-wife, Mardee Haidin Regan. Later, he became a cocktail columnist for Wine Enthusiast, Food & Wine and the San Francisco Chronicle. Regan expanded into the li ... [...More Info...] [...Related Items...] OR: [Wikipedia] [Google] [Baidu] |
Takumi Watanabe (bartender)
is a Japanese bartender. He has worked in the Sailing Bar in Sakurai Nara since 1994. He is known for the cocktail Takumi's Aviation. Life Watanabe was born in Gifu on May 25, 1972. After graduating from high school, he moved to Nara and majored in law. He worked for tuition in a bar and restaurant. At the time, he started to learn bartending. He has worked in The Sailing Bar since the bar opened in Sakurai since 1994. He was a brand ambassador for Taketsuru Japanese Pure Malt Whisky. Takumi's Aviation He created a version of the Aviation in Diageo World Class bartenders competition in Athens, Greece in 2010. Gary "Gaz" Regan, cocktail historian, named the drink Takumi's Aviation. In 2017, Regan contacted Takumi to ask about the recipe, and Takumi said that it substituted the crème de violette usually included in an aviation cocktail with Parfait d'Amour. The Parfait d'Amour has more orange and vanilla notes than crème de violette, which is usually quite floral. The d ... [...More Info...] [...Related Items...] OR: [Wikipedia] [Google] [Baidu] |
Cointreau
Cointreau (, , ) is a brand of orange-flavoured triple sec liqueur produced in Saint-Barthélemy-d'Anjou, France. It is consumed as an apéritif and digestif, and is a component of several well-known cocktails. It was originally called Curaçao Blanco Triple Sec. Despite the orange bottle, Cointreau is colourless. Production Cointreau Distillery was set up in 1849 by Adolphe Cointreau, a confectioner, and his brother Edouard-Jean Cointreau. Their first success was with the cherry liqueur Guignolet, but they also found success when they blended sweet and bitter orange peels and pure alcohol from sugar beets. The first bottles of Cointreau were sold in 1875. An estimated 13 million bottles are sold each year, in more than 150 countries. Ninety percent of production is exported. Cointreau & Cie SA was family-owned until 1990, when it merged with Rémy Martin to form Rémy Cointreau, now a publicly traded company. The production methods and recipe are a family secret, but tours of ... [...More Info...] [...Related Items...] OR: [Wikipedia] [Google] [Baidu] |
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