“Men who drink Italian style coffee can significantly reduce their likelihood for prostate cancer, according to a new study.“
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You can get one here – Cocktail Kingdom
If you don’t have a swizzle stick, use a long handled bar spoon.
Classic Frozen Daiquiri
Three simple ingredients and one of them should be Cuban rum but…
Swizzle with shaved ice and pour into a cocktail glass.
Meyers’s Swizzle
This is one my father taught me.
Swizzle 1st 4 ingredients with shaved ice. Pour into a cocktail glass. Add more ice and Angostura. Serve with a short straw.
Simple syrup – 1 part water / 2 parts sugar Mix in a small pot, heat and stir until it’s clear.
Improvise – serve in a tall glass topped with some club soda.
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The Churchill
The Churchill cocktail was created for Winston Churchill, a Scotch drinker.
Shake with ice, and strain into a chilled cocktail glass.
Rob Roy
Rob Roy was named after the Scottish folk hero. It’s pretty much a Scotch Manhattan.
Stir ingredients in a mixing glass and strain into a chilled cocktail glass.
A Rob Roy can also be served on the rocks.
Rusty Nail
A nice mix of a cordial made from Scotch and honey, and Scotch.
This one is served on the rocks so you can mix it right in the glass.
Scotch Hot Toddy
Mix Scotch and sugar in a cup. Add heated milk and stir. You might try this with a sprinkle of nutmeg.
Here’s one more that got it’s own post some time back –
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Belmont Cocktail
Very simple – just shake the 3 ingredients with ice and pour into a chilled cocktail glass.
Pink Lady
Put the ingredients into a cocktail shaker with ice cubes. Shake vigorously & strain into a chilled cocktail glass. Garnish with the cherry.
White Lady
Everything goes into the shaker and shake thoroughly because of the egg white.
Old Tom Martini
An early Martini recipe – put gin and Vermouth in a mixing glass and stir (never shake) with ice. Pour into a chilled Martini glass and add bitters and olive.
Click here for updated GALLERY II
Click here for updated GALLERY II
Atholl Brose
The Scottish legend is that the 1st Earl of Atholl got a rebel leader drunk with this and beat him in battle. True or not, Atholl Brose is a tasty drink and maybe was worth it for the rebel.
There are lots of different recipes for Atholl Brose. Some people soak the oats in water to make the brose and then mix an equal amount of Scotch with it. Others leave out the cream. I suggest you try this one and then improvise. Use a good blended Scotch but no need for anything too expensive.
Mix the Scotch and steel cut (not instant) oatmeal in a bowl. Cover it with cheese cloth and let it sit in a cool, dark place for 2 days.
Strain it into a 1 quart sauce pan (be sure to squeeze out every drop of Scotch from that cheese cloth). Add 2/3 cup heavy cream and ¼ cup honey. Bring it to a simmer and stir.
Give it a couple of shakes before pouring. You can serve it hot in the winter and cold or on the rocks in the summer. I’m not really encouraging it, but since it’s made with oatmeal you might want to try it with breakfast.
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The Fall Classic Cocktail
We got this recipe from the bartender who invented it for the Sept. 2011 Landmark Feast at the American Museum of Natural History.
Shake all ingredients with ice and strain over fresh ice in a rocks glass. Add a sprinkle of Angostura.
*cider thyme syrup – 2 cups cider, 1 cup sugar and a few sprigs of thyme. Boil slowly until clear and let it cool. Remove thyme and it’s done.
Bull Shot
Not as dainty as a Mimosa but a very good brunch drink.
Pour all ingredients over ice in a 10 oz glass, stir and garnish with a lemon wedge.
Philly Special
Philly tended bar in a place on Stanton Street between the Bowery and Forsyth in the 1960s when it was still the Lower East Side (pre-gentrification). This was his creation.
Pour both over ice – simple!
Vodka on the Rocks
A Russian friend gave me this one. Sounds simple but there’s more to it than you might think.
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Cut a cucumber into thick slices and freeze them solid. Put them into a rocks glass as you would ice, and cover with Vodka.
1st – melting ice doesn’t dilute your drink.
2nd – there’s a fresh aroma of cucumbers with every sip
Caipirinha
A Brazilian friend taught me how to make Caipirinhas. We went to buy limes and I asked how many should I get. She said, “How many Caipirnhas do you want?” So that’s one lime per drink.
Lime – Sugar – Cachaca
Cut the 2 ends of a lime so that you have a barrel shape. Cut that into 4 rings and stack them. Cut that stack into quarters so you now have 16 small wedges of lime.
Put the lime into a heavy duty rocks glass and crush with 2 tea spoons of sugar.
Add ice and fill glass with Cachaca and stir. Some bartenders add a splash of 7-Up.
Cocktail Miscellany
Coffee Sport
My Aunt Lena made a few bottles of this once a year around 
Christmas time. She always sent some to my elementary school’s convent. The Sisters of Charity loved this stuff. We didn’t get the recipe from my aunt before she died but after some trial and error Bridget & I managed to come up with it.
Make double strong espresso (10 heaping teaspoons / 850 milliliters water) and filter twice with paper filters. Heat in double boiler until it’s reduced to half.
Combine: 450 milliliters of 190 proof alcohol with 300 milliliters of syrup and stir.
Add 380 milliliters of coffee concentrate and stir. It’s ready as soon as it cools.
The end result should be about 70 proof
Pomegranate Liquor
Bridget & I made this one up.
Filter the juice of 6 medium pomegranates (about 500 plus milliliters)
Reduce in a double boiler to 475 ML
Add 300 milliliters of 190 proof alcohol and 160 milliliters of simple syrup for about 70 proof.
Scotch Bonnet Infused Tequila
This is meant to be sipped and savored, un-mixed and no ice. It’s very HOT.
Pour 1 liter of tequila into a wide mouth bottle or jar. Take 8 Scotch Bonnet peppers and pierce with a knife and add to the jar. Set aside one month and strain into a bottle.
Maraschino Cherries
Pick through and wash the cherries and put them in a jar. Heat the Luxardo and fill the jar to the brim. Wait two weeks. Done.
* It’s really better with pit but remove them if you’ve got time on your hands.
Simple Syrup
Using syrup makes mixing cocktails much easier.
1 part water / 2 parts sugar
Heat until clear
Pinot Noir Punch
This was adapted from Duffy’s 1956 edition of the Official Mixers Guide
Mix and chill first 5 ingredients and pour into a punch bowl over a *block of ice with citrus fruit slices frozen inside and add chilled Pinot Noir (or Burgundy). Add chilled club soda just before serving.
*Slice some lemons, limes and tangerines and put them into 4 sandwich size zip lock bags. Add water and freeze. When frozen, put the frozen contents of the bags into a large zip-lock, add more water and freeze. This should leave you with a colorful block of ice to keep the punch chilled.
Summer Drinks
Frullato
My mother made these. Start with 1/2 a cup of fruit (cherries, berries, peaches, etc.) I used blackberries for this one. Put it in a blender with a few ice cubes, a 1/2 cup of milk and a teaspoon of sugar if you like. Blend it until the ice dissolves and it’s done.
Lime Ricky
This was a candy store specialty only available in Summer. A squirt each of cherry and lemon-lime syrup. Add seltzer, stir and a squeeze of fresh lime.
Egg Cream
Also a standard in candy stores, it was a couple of ounces of chocolate syrup (U-BET), a couple of ounces of milk, and stir with seltzer. The sum much more than the parts.
Orzata
You could get this one in cafes, some pastry shops and Italian owned candy stores. A few ounces of Orzata syrup poured over ice and then fill the glass with water or some preferred seltzer. Simple and refreshing. It tastes a bit like marzipan.
Brandy Alexander
Ingredients:
Shake and strain into a chilled cocktail glass. Sprinkle with fresh ground nutmeg.
There’s a kid’s version that my father used to make for his grand children – use a little more cream, a little less Crème de Cacao and a lot less Cognac.
The following drinks were adapted from a 1932 recipe book called The Art of Mixing by James A. Wiley and Helene M. Griffth.
Milk Punch
Shake with ice, pour in a rocks glass with no ice and float a tablespoon of dark rum on top.
Jack Rose
Shake with ice and strain into cocktail glass.
Clover Club
Shake and strain into a cocktail glass.
Night Cap
Shake thoroughly and strain into cocktail glass.
Elk’s Own Cocktail
Shake with egg white & a little bit of simple syrup.
Simple Syrup = 1 cup sugar & 1 cup water, heat until sugar dissolves and mixture is clear.
