Science Of Drink

This cocktail has interesting composition but very familiar and annoing name. Great Scottish poet and a lyricist Robert Burns merit bigger respect that “Bobby”.

Dale DeGroff specify that Bobby Burns Cocktail was created at one of the great and famous pre-prohibited bar of Amirica - Big Brass Rail (Waldorf) for celebration of Robert Burns Day. This cocktail has so similar composition to Rob Roy Holiday Style.

Bobby Burns

35 ml scotch
35 ml sweet vermouth
8 ml Benedictine
Stir. Cocktail glass. Garnish with lemon twist.

Some sources specify that Drambuie is substitute of Benedictine in this cocktail. I think that is bad idea. If you do not have Benedictine but Drambuie - please try the Rob Roy Holiday Style but not Bobby Burns Cocktail.

The Bobby Burns Cocktail is one of the great cocktail with scotch, actually. It has very smooth, so sweet and aromatic taste.

This simple cocktail is standart woman cocktail as specify many authors. Equal parts of gin and sweet vermouth (It) and some interesting for garnish. My favorite Salvatore “Maestro” Calabrese garnish own Gin & It with a maraschino cherry and orange peel. I think is it optimal choice for this cocktail :)

Gin & It

35 ml sweet vermouth
35 ml gin
Stir. Cocktail glass. Garnish with a red maraschino cherry and orange peel.

The Gin & It Cocktail has good-balanced sweet and dry herbal taste. It is good evening cocktail and not for woman only. Some mixologist (like Dale DeGroff) reccomend to add some drops of Angostura bitter in the Gin & It Cocktail.

Gin & It (Dale DeGroff)

35 ml sweet vermouth
35 ml gin
1 dash Angostura bitter
Stir. Cocktail glass. Garnish with an orange peel.

This version has more complex palate with wide herbal bitternes of Angostura. It is good cocktail for any romantic evening.

My new passion is scotch. I explore blend scotch meanwhile. I have Johny Walker, Balantines, Famous Grouse an Chivas Regal in my bar. Today I explore the one of the classic whisky cocktail - the Rob Roy.

The Rob Roy (Robert Roy MacGregor) is folk Scottish folk hero, something like English Robin Good. The operetta about him (Rob Roy) was popular at Broadway in 1890s. The Rob Roy Cocktail was created at the old Waldorf Astoria Hotel in this time. It was popularized by famous Scottish whisky distiller Tommy Dewar.

The Rob Roy Cocktail is a Manhattan with scotch instead rye (or bourbon). As Manhattan it has three version - Sweet (common), Dry and Perfect. Today we explore this three versions of the Rob Roy Cocktail.

Rob Roy

35 ml scotch
35 ml sweet vermouth
1 dash Angostura bitters
Stir. Cocktail glass. Garnish with a maraschino cherry.

The proportions of the Rob Roy Cocktail may be variable.

The Rob Roy Cocktail is an excellent cocktail with so sweet complex palate with powerful scotch finish.

Dry Rob Roy

50 ml scotch
20 ml dry vermouth
1 dash Angostura bitters
Stir. Cocktail glass. Garnish with a lemon peel or an olive.

The Dry Rob Roy Cocktail has so dry taste with dominant taste of scotch.

Perfect Роб Рой

40 ml scotch
20 ml sweet vermouth
20 ml dry vermouth
1 dash Angostura bitters
Stir. Cocktail glass. Garnish with a lemon peel.

The Perfect Rob Roy Cocktail has interesting and good-balanced taste with herbal notes of vermouth and powerful scotch finish. I think that Rob Roy is a great cocktail.

Specially for my Rob Roy Cocktail exploring I get yet one bottle of scotch - Teacher`s Highland Cream. And I explore yet one version of Rob Roy - the Rob Roy Holiday Style, which was found on the CocktailDB.

Rob Roy Holiday Style

50 ml scotch
8 ml sweet vermouth
8 ml dry vermouth
8 ml Drambuie
Stir. Cocktail glass. Garnish with a maraschino cherry.

Actually the Rob Roy Holiday Style is magnificient cocktail. It has very balanced strong and sweet taste with wide whisky palate. I use one of my new bottle - Teacher`s Highland Cream, in result I have very smooth anв delicious cocktail.

In first sight the Blood and Sand Cocktail has awful composition - scotch, cherry-brandy liqueur, sweet vermouth (that’s enough!) and orange juice. But today this stuff seems to me very perspective.

The story of the name of this cocktail is well known, you may read it here. But name of the creator keep in the dark. I use recipe from CocktailDB. One of my favorite cocktail book The Essential Cocktail by Dale DeGroff prescribed equal part of all ingredients.

Blood and Sand

20 ml scotch
15 ml sweet vermouth
15 ml cherry-brandy liqueur
20 ml fresh orange juice
Shake. Cocktail glass. Garnish with an orange peel.

The Blood and Sand Cocktail has unique sweet and fruit taste with hint of specific scotch taste and flavor. It is admirable!

The theme of MxMo XLVI (February 2010), which hosted at Thinking of Drinking (actually it is a great blog with great name, the name of this blog is (realy!) the description of my life), is Absinthe. Great choice, Sonja!

The absinthe is one of the great alcohol beverage in the world. It has interesting and dramatic story, mystic way and cloud of pseuds. I do not have real absinthe in my bar, actually. Now I has one of the popular imitation of absinthe - italian liqueur caled XENTA Abseta (with real wormwood contetnt as specified) and historic substitute of absinthe - Pernod. Pernod is one of my favorite liquors, some cocktails with Pernod, like Monkey Gland or Gloom Riser are my favorite cocktails.

Usually absithe consumed with a lump of sugar and ice-cold water (Absinthe drip). In this way also consumes Pernod and pastis (for pastis like Ricard sugar is optional).

For this MxMo I prepared two interesting old cocktails with Pernod. First cocktail is famous Chrysanthemum Cocktail, which was found at CocktailDB:

Chrysanthemum Cocktail

30 ml dry vermouth
30 ml Benedictine
15 ml Pernod
Stir. Cocktail glass. Garnish with an orange peel.

The Chrysanthemum Cocktail has unique taste. In the palate are sweet notes, a lot of herbs notes, mint, light honey, star anise… It is awesome cocktail. Actually I was fascinated by Chrysanthemum Cocktail with my first sip.

Also I use in this cocktail XENTA Absenta. The result is not so great, but an interesting too.

If you don`t have the Benedectine in your liquor cabinet you may use in the Chrysanthemum Cocktail sweet vermouth instead Benedictine. The Chrysanthemum Cocktail turn into Duchess Cocktail in this way.

Duchess Cocktail

30 ml sweet vermouth
30 ml dry vermouth
15 ml Pernod
Stir. Cocktail glass.

The Duchess Cocktail has sweet, herbal and anise flavor similar to Chrysanthemum Cocktail. The palate of the Duchess Cocktail is not so rich as Chrysanthemum but so interesting.

This interesting rare cocktail was found in CocktailDB. The Orange Bloom Cocktail is classic combination of three classic cocktails ingredients - gin, vermouth and Cointreau.

Orange Bloom

45 ml gin
15 ml sweet vermouth
15 ml Cointreau
Stir and strain into cocktail glass. Add cherry.

The Orange Bloom Cocktail has beautiful gold-orange color and great strong and sweet taste with aromatic orange and herbal notes. It is admirable drink.

This awesome cocktail has strange name with mysterious etymology, great story and elegant old-school composition - main alcohol (gin), vermouth and Ferne-Branca as bitter. The story of Hanky Panky Cocktail related to Ada Coleman - famous head-barman of Savoy Hotel and actor Charles Hawtrey. You may read great post about this cocktail on the LUPEC-Boston, one of my favorite cocktail-blog.

I prepared Hanky-Panky Cocktail (recipe courtesy of John Gertsen).

Hanky Panky Cocktail

50 ml gin
20 ml sweet vermouth
8 ml Fernet-Branca
Stir. Cocktail glass, garnish with an orange peel.

Great evening cocktail with well-balanced taste - dryness and botaniс of gin, sweetenes and herbal vermouth, bitternes and compose of Fernet-Branca. Great composition for real connoisseur.

Cocktails are a good thing, but, actually, they contains poison :) One of great problem of imbibing is an abuse of alcohol.

Classic cocktails for case of abuse of alcohol are “corpse rivivers” and “pick-me-up”. I try something thereof. First recipe of Corpse Revivver #1 Cocktail was found in Cocktails and Mixed Drinks by Anthony Hogg. The author of this recipe is famous John Johnson from Savoy`s Amerivcan Bar. The cocktail was invented in 1948.

Corpse Reviver #1 (a)

30 ml brandy
30 ml Fernet-Branca
30 ml creme de menthe white
Shake. Cocktail glass.

It is wonderfull cocktail! Real remedy.

Another recipe of Corpse Reviver #1 was found on Cocktail DB. The author of this corpse reviver is Frank Meier, barman of parisian Ritz Hotel. The cocktail was invented in 1920s.

Corpse Reviver #1(b)

30 ml brandy
20 ml apple brandy
20 ml sweet vermouth
Stri well with ice. Cocktail glass.

This cocktail has very strong taste. It is not my choice.

The name of Pick-Me-Up Cocktail enamour me. This recipe was found in Cocktails and Mixed Drinks by Anthony Hogg.

Pick-Me-Up Cocktail

30 ml cognac
30 ml dry vermouth
30 ml pastis
Stir well with ice. Cocktail glass.

I shake this cocktail and use Ricard as pastis. The result is great! The Pick-Me-Up Cocktail is admirable cocktail. Another great remedy for crapulent.

Idea of this post is exploring of some cocktails named with female russian names. I found five cocktails of this kind. Taste of some female russian names. Some of this cocktails are pure and famous classiс - Ninotchka Cocktail. The Annouchka Cocktail is a signature drink of Salvatore Calabrese. This post I devoted all my female friends :)

First cocktail is famous Ninotchka Cocktail which named in honour of Gretta Garbo in “Ninotchka” movie (1939).

Ninotchka (Nintchka, Ninitchka)

45 ml vodka
15 ml light creme de cacao
15 ml fresh lemon juice
Shake. Cocktail glass.

The taste of Ninotchka Cocktail is very interesting and unusual. The combination of smooth sour taste of lemon and sweet chokolate taste of creme de cacao is great!

Recipe of Katinka Cocktail I found in The Classic Bar & Cocktail Book by J. Goodall. This is simple and interesting cocktail.

Katinka

50 ml vodka
40 ml apricot brandy
15 ml fresh lime juice
Shake. Cocktail glass. Garnish with fresh mint.

Sweet no so strong cocktail with bright apricot taste and little sourness. Admirable!

My favorite CocktailDB list another and very intriguing recipe of Katinka Cocktail: gin, cordial Medoc, green Chartreuse and Angostura bitters. Sounds great! Worth to try.

Recipe of Natasha Cocktail was founded in The Bible of bartender by F. Evsevsky.

Natasha

30 ml vodka
15 ml Cointreau
15 ml creme de banane
15 ml strawberry liqueur
Shake. Cocktail glass.

The Natasha Cocktail has very sweet candy taste. It is amazing temptation.

Annouchka Cocktail was invented by Salvatore Calabrese. It is one of his signature cocktail. It is veru simple and delicious combination of vodka and sweet bleckberry liqueur.

Anouchka

70 ml vodka
10 ml creme de mur (blackberry liqueur)
Stir. Chilled cocktail glass.

This cocktail has strong and sweet berry taste. Admirable!

Recipe of Svetlana Cocktail was found on my favorite Cocktail DB.

Svetlana

45 ml 100 proof vodka
15 ml sweet vermouth
8 ml kirsch
8 ml orange juice
Shake. Cocktail glass. Garnish with orange peel.

This strong and elegant cocktail has comlex taste of vermouth and fruit with amazing bitter note in the aftertaste.

Cocktail Opening is one of my favorite whisky-based drink. This sweet and aromatic cocktail work well before club-night (jazz-club of course!).

Opening

30 ml rye (or canadian whisky)
2 tsp sweet vermouth
2 tsp grenadine
Shake (or stir). Serve in old-fashioned glass with a lot of ice.

Usually I use Canadian Club for this cocktail. Second key-stuff of this drink is homemade grenadine (cold-process) for perfect results.