Iranian Nuke Cocktail

Pour the rum and whiskey into the glass then add the baileys. Top up with Irn Bru and Coke (note the baileys will curdle and look horrid but it's actually really nice). Finally add some lime juice.

Ingredients:

1 part Dark rum
1 part Whisky
1 part Baileys® irish cream
3 parts Cola
3 parts Irn Bru®
juice of Lime

3.0699999332428 14

Leave some comments about the Iranian Nuke

I am the part creator and the first person to ever taste it. I was expecting it to be revolting. . . However. . . My exact (censored) words were, 'That's actually f*****g nice!'Awesome once you get over the texture hehe.

21 Must Try Classic Cocktail Recipes

This post has been updated from The Intoxicologist Is In blog. Three more ‘Must Try Drinks’ have been added to the list. If you have suggestions, please add them to the comment section or drop a line through the email. Thanks!

You have heard about, seen it and possibly gone out and tried it yourself. What am I talking about? The 21 Drink Salute. You know the one. Turn twenty-one and it is the rite of passage to go out and drink twenty-one alcoholic drinks within the day. This rite of passage is a bad idea for reasons too numerous to count.

However, thinking on the whole idea of people going out to drink when they turn twenty-one sets the thinking cap in motion. They are dipping into the waters of drinking, assuming they have never imbibed before coming of age. These newbie drinkers will try anything their buddies place before them and dare them to throw down the hatch. Not a quality drinking experience to be sure. But it gives one pause to think. There certainly are a fair amount of partakers out there who drink whatever is on the cocktail menu or never veer from their tried and true standard.

Why not be like the twenty-one year old newbie and dabble in cocktails that revolutionized the cocktail as we know it? Instead of trying them all in one day, take the time to savor the flavor.

2 ounces Campari

2 ounces Sweet Vermouth

Orange Slice for Garnish

Fill a Collins glass two-thirds full of ice. Pour in Campari and Sweet Vermouth. Top off with club soda. Garnish with orange slice.

Bacardi Cocktail

2 ounces Bacardi Superior

1 ounce Freshly Squeezed Lime Juice

1/2 ounce Grenadine

Maraschino Cherry for Garnish

Combine all ingredients in cocktail shaker filled one-third full of ice. Shake for 10 to 15 seconds. Strain into a well chilled cocktail glass. Garnish with maraschino cherry dropped to the center. Bacardi Rum must be used in this cocktail for it to be a true Bacardi Cocktail.

1 ounce Pureed White Peaches

1/4 teaspoon Freshly Squeezed Lemon Juice

Prosecco Sparkling Wine

Peach Slice for Garnish

Pour pureed white peaches and lemon juice in bottom of a champagne flute. Carefully top off with Prosecco. Stir gently. Garnish with peach slice. A 1/4 ounce of peach schnapps may be added to the pureed white peaches to give this cocktail added punch.

Black Russian and White Russian

Black Russian

2 ounces Espresso Vodka

1 ounce Kahlua Especial

Fill a rocks glass two-thirds full of ice. Build drink in glass beginning with vodka and then Kahlua. Insert stir straw.

White Russian

1 ounce Kahlua Especial

1 ounce Half & Half

Build ingredients in a rocks glass over ice. Stir.

Bloody Mary

2 ounces Pepper Infused Vodka

1/2 Freshly Squeezed Lime Juice

6-8 Dashes Worcestershire Sauce

4-6 Dashes Tabasco Sauce

2-3 Dashes Peychaud’s Bitters

3 Dashes Celery Salt

2 Dashes White Pepper

2 Dashes Garlic Powder

2 Dashes Onion Powder

Coarse salt for rimming

Garnishes: Celery stalk is standard. Try a dill pickle spear, jalapeño stuff olives on a skewer or shrimp cocktail for something off the beaten track.

Rim a Collins glass with salt. Fill glass half full with ice. Season ice with sauces, bitters, powders, peppers and salts. Pour in vodka. Top off with Clamato Juice leaving a half inch at the rim of the glass. Squeeze in lime and drop into glass. Garnish. For a fantastic Bloody Mary Vodka infusion recipe click on my recipe here Bloody Mary

Buck’s Fizz

2 ounces Fresh Squeezed Orange Juice

Pour freshly squeezed orange juice into the bottom of a champagne flute. Carefully top off with Brut Champagne.

2 ounces Cachaca

1 lime cut into wedges

1/2 ounce Simple Syrup

Place lime wedges in cocktail shaker, reserving one for garnish. Muddle. Pour Cachaca and bar syrup into cocktail shaker and fill two-thirds with ice. Shake to combine well. Place ice into old-fashioned glass. Do not overfill. Strain contents of shaker into glass. Garnish with one reserved lime wedge.

Champagne Cosmopolitan

The Cosmo has been done so many times, so here is one with a twist from a friend of mine, Dan Crowell.

1 ounce Citrus Vodka

1 dash Premium Orange Liqueur

1-1/2 ounce Cranberry Juice

1/2 ounce Fresh Lime Juice

1 ounce Moet & Chandon White Star Champagne

Shake Vodka, Grand Marnier, cranberry juice and lime juice over ice in a cocktail shaker. Strain into a chilled champagne flute. Top off with champagne. Garnish with orange twist.

Harvey Wallbanger

2 ounces Vodka

1/2 ounce Galliano

Build in a Collins glass filled two-thirds full of ice. Pour in the vodka. Add orange juice leaving room for the Galliano to float on top. A simple drink yes, but how often do you find Galliano in a cocktail?

Horse’s Neck with a Kick

This recipe is credited to Difford’s Guide Cocktail’s #7. It makes the list for the garnish alone.

2-1/2 ounces Bourbon

3 dashes Classic Bitters

Garnish: Peel entire rind of a large lemon in a spiral and place in glass with end hanging over rim

Pour ingredients into an ice filled Collins glass. Stir. Add garnish.

Irish Coffee Sweetened and Unsweetened

Irish Coffee – Unsweetened

1-1/4 ounce Irish Whiskey

Hot Strong Coffee

Whipped Cream (optional)

Three Whole Coffee Beans for Garnish

Place a metal spoon in hot toddy glass. Measure in whiskey. Top off with hot coffee. Optional whipped cream may be added to the top with three coffee beans sprinkled on top.

1/2 ounce Irish Whiskey

3/4 ounce Irish Cream

Hot Strong Coffee

Whipped Cream (optional)

Three Whole Coffee Beans or three chocolate covered espresso beans for Garnish

Place metal spoon in hot toddy glass. Measure in whiskey and Bailey’s Irish Cream. Top off with coffee. Optional whipped cream may be added to the top with coffee bean garnish sprinkled atop.

Kamikaze Cocktail

While most twenty-one year olds are throwing back shots, this Kamikaze is a cocktail instead. An easy way to remember this one; throwing back too many will make for a V ery T ough L anding.

1-1/2 ounce Vodka

1 ounce Triple Sec

3/4 ounce Lemon Juice

Lime Wedge for Garnish

Combine ingredients in a cocktail shaker filled two-thirds full of ice. Shake for ten to fifteen seconds. Strain into a well chilled cocktail shaker. Garnish with a lime wedge.

Original Mai Tai & Variation

Mai Tai – Original

This is an adaptation of the original formula as interpreted in The Joy of Mixology by Gary Regan.

2 ounces 17 year old J. Wray Nephew Jamaican Rum

1/2 ounce French Garnier Orgeat

1/2 Holland DeKuyper Orange Curacao

1/4 ounce Rock Candy Syrup

1 ounce Fresh Lime Juice

1 Sprig Fresh Mint for Garnish

Combine all liquid ingredients in a cocktail shaker. Shake for 10 to 15 seconds. Strain into an old-fashioned glass filled half with crushed ice. Add mint sprig garnish.

These ingredients are much easier to find and this makes a fantastic Mai Tai. Credited to Dan Crowell.

2 ounces 10 Cane Rum (or 1 ounce each 10 Cane and Captain Morgan Private Stock)

3/4 ounce Orange Curacao

3/4 ounce Fresh Lime Juice

1/4 ounce Orgeat Syrup

2 Mint Springs & Lime Wedge for Garnish

Combine ingredients in a cocktail shaker filled one-third with ice. Shake well. Strain into an old-fashioned glass filled with ice. Garnish with mint springs and wedge of lime.

Manhattan – Dry, Perfect, Sweet

Manhattan Dry

2-1/2 ounces Bourbon

1 ounce Dry Vermouth

3 Dashes Peychaud’s Bitters

Orange Twist for Garnish

Combine ingredients in a cocktail shaker. Shake well. Strain into a chilled cocktail glass. Garnish with orange twist.

2-1/2 ounce Bourbon

1/2 ounce Sweet Vermouth

1/2 ounce Dry Vermouth

3 Dashes Peychaud’s Bitters

Orange Peel & Maraschino Cherry for Garnish

Combine ingredients in a cocktail shaker. Shake well. Strain into a chilled cocktail glass. Garnish with a skewered maraschino cherry wrapped with an orange peel creating a flag.

2-1/2 ounces Bourbon

1 ounce Sweet Vermouth

Bar Spoon of Syrup from Maraschino Cherry Jar

3 Dashes Peychaud’s Bitters

Maraschino Cherry for Garnish

Combine ingredients in a cocktail shaker. Shake well. Strain into a chilled cocktail glass. Garnish with maraschino cherry.

Everyone has their version of the perfect Margarita and their favorite tequila to add to the equation. Here is a basic recipe to build upon so you won’t have to pick up a mix from the corner grocery.

2 ounces Tequila

1 ounce Fresh Squeezed Lime Juice

1/2 ounce Triple Sec

Lime Wedge for Garnish

Salt for Rimming

Rim edge of margarita glass with salt. Combine liquid ingredients in cocktail shaker filled two-thirds with ice. Shake for 10 to 15 seconds. Place ice in margarita glass. Strain contents of shaker into margarita glass. Garnish with lime wedge. To upgrade this margarita use quality tequilas such as Patron Silver or Reposado and Cointreau or Grand Marnier in place of the Triple Sec.

A“real” martini doesn’t have to be difficult, yet there are so many ways to mess it up. Stirred, shaken, up with a twist (is that a lemon or lime?), with an olive (stuffed with blue cheese, almonds, jalapeño, or pimento?) gin or vodka and did you say dirty or dry or extra dry? Oh, so many questions. This martini is pretty straight forward. When you saddle up at the bar all you have to say is, “Tanqueray 10 Martini dry, up with a twist, please” and then sit back and watch an inexperienced bartender squirm and an experienced bartender do their job. Make sure you get that “please” and “thank you” in there with a nice tip.

2-1/2 ounces Tanqueray 10 Gin

Noilly Pratt Dry Vermouth

Place ice in a martini glass. Drizzle approximately 1/4 to 1/2 ounce of dry vermouth in the ice and set aside. Measure out Tanqueray 10 Gin into a cocktail shaker filled one-third full of ice. Shake or swirl the gin (depending on your theory of “bruising” the gin) for at least fifteen seconds. Your goal is to chill the gin thoroughly. Take the martini glass with vermouth in hand. Swirl the glass so the vermouth coats the inside and pour out. Do not shake the glass until every drop is gone. Strain the contents of the cocktail shaker into the vermouth coated martini glass. Take your lemon twist and circle it around the rim of the martini glass before placing it halfway on the edge and partially inside the gin as garnish. Serve and drink while still chilled.

1 ounce Gin

1 ounce Campari

1 ounce Sweet Vermouth

Orange Twist for Garnish

Fill an old-fashioned glass half to two-thirds full of ice. Add liquid ingredients in the order given. Garnish with orange twist.

Old Fashioned

There is much debate over what is “real” Old Fashioned and what is just a fruity version of one. Muddle if you like or don’t. The point is to enjoy your drink.

2 ounces Bourbon

2 Dashes Peychaud’s Bitters

2 Maraschino Cherries (save one for garnish)

2 orange slices (save one for garnish)

Bar Spoon of Maraschino Cherry Juice from Jar – optional for sweeter version

Place all ingredients (save one cherry and one orange slice) into a cocktail shaker. Muddle lightly. Fill one-third full of ice. Shake for ten to fifteen seconds. Fill an old-fashioned glass half full with ice. Strain contents of shaker into old-fashioned glass. Garnish with cherry and orange slice skewered.

Orgasm Cocktail

1-1/2 ounce Cointreau

1-1/2 ounce Irish Cream

1 ounce Grand Marnier

Maraschino Cherry for Garnish

Fill an old-fashioned glass half full with ice. Place ingredients in glass in the order given. Garnish with cherry. Insert cocktail stirrer.

2 ounces Scotch

1 ounce Sweet Vermouth

2 Dashes Peychaud’s Bitters

Maraschino Cherry for Garnish

Place liquid ingredients in a cocktail shaker. Shake for ten to fifteen seconds. Strain into a chilled cocktail glass. Garnish with the maraschino cherry. This drink can also be built in an old-fashioned glass on the rocks.

This twist on an old favorite is proof that an old dog can be taught new tricks.

2 ounces Charbay Grapefruit Vodka

2-1/4 ounces Freshly Squeezed Ruby Red Grapefruit Juice

Bar Spoon of Luxardo Maraschino Liqueur

Salt for rimming

Rim a chilled cocktail glass with salt and set aside. Combine liquid ingredients in a cocktail shaker. Shake for ten to fifteen seconds until well mixed. Strain into salt rimmed cocktail glass.

Suggested drinks from reader are listed below:

Gin & Tonic

2 ounces London Dry Gin

3 to 4 ounces Tonic Water

Build over fresh ice in Collins glass. Garnish with squeeze of lime.

Long Island Iced Tea

1/2 ounce Light Rum

1/2 ounce Tequila Blanco

1/2 ounce Triple Sec

1 ounce Fresh Lime Juice

1/2 ounce Simple Syrup

1/2 to 1 ounce Cola

Lemon Slice Garnish

Build over fresh ice in Collins or Sling style glass saving cola topper as last addition. Stir. Garnish with lemon slice.

Russian Quaylude Shot

1/2 ounce Galliano

1/2 ounce Green Chartreuse

Layer chilled liquids in order given in chilled shot glass. Layering can be achieved by slowly pouring liquids over back of bar spoon.

That is it for the “21 Must Try Cocktails” on this list. Of course these are only a few of the basics. Some you may have tried or thought you would get around to one day. Why not today?

Many more classic cocktails have been suggested as Top 10 classic cocktail favorites. Have a suggestion to add to the list? Add a comment or send me a tweet of your top 10 classic drink favorites.

Subscribe to the monthly Newsletter

Cheri Loughlin is the Omaha writer and photographer behind www.intoxicologist.net and author of Cocktails with a Tryst: An Affair with Mixology and Seduction. You can email Cheri with comments and questions at str8upcocktails@gmail.com.

YOU MIGHT ALSO LIKE.

Sweet manhattan? Long Island? Old fashioned with tons of cherry juice? Furthest thing from an actual list of cocktails that I’ve ever seen. Obviously done by a person in their low 20’s from the midwest.

kindly send me more created cocktails iam going for a competition national wide and ill appreciate thankyou

superb. This will add my cocktail collection.

I designed this drink in 1995, when I was a cocktail Lounge Owner. Its called an

1 0unce of Vodka ( I perfer Russian )

half ounce of Blu Maui ( Blue Hawaiian Schnapps )

4-6 ounces of orange juice ( depending on if using a ball glass or a 10 ounce tea glass )

pour over Ice or if making summer beach cocktails, blend all ingredients in blender for an AntiFreeze Slushy.

Garnish with lime wedge. Enjoy.

BTW, This taste so Yummy, kool-aid without the syurpy sweetness..goes down smooth, able to drink plenty, without belly ache next day. ;)

From what I understand you’re supposed to stir spirit forward drinks like the manhattan, not shake them.

That is indeed a correct way to do it. I’ve also seen accomplished and well known bartenders shake spirit forward drinks. My thought on the whole thing is make drinks how you’re comfortable and how they taste best to you. If you prefer stirring versus shaking, by all means do so. I do both. But shake gently if I choose that way or sometimes swirl in a shaker until it is chilled. It’s what is best or most suited to circumstances at the time.

7 Cocktail Trends You’ll See in 2016

New year, new booze.

Claudia Ajluni

By adding your email you agree to get updates about Spoon University Healthier

With every new year comes new trends. I know this because I’ve spent the past 12 months looking at (and sometimes taking) pictures of avocado toast and raw juice on Instagram. Trends are inevitable, but let’s be honest, we need to stay up to date on the latest fads in order to keep our social media games at their best. Lucky for you, we’ve created a list of the seven drink trends that will be most popular in 2016. If you want to know what food trends to look out for in 2016, you can find them here.

Themed Drinks

Photo by Abigail Wilkins

If I’ve learned one thing from being a college student, it’s the importance of being prepared for any and every theme that frats may throw at us. There’s no denying that themed parties have become increasingly popular in the last decade, But I’m not complaining.

According to one bartender of the famous Pouring Ribbons in New York City, themes are making their way out of the frat house and into the bar and restaurant scene. With themed drinks, the possibilities are endless – these cocktails can range from anything from disco to jungle themed. So to those of you who have impulsively purchased neon cheetah print leggings off of Amazon Prime (guilty), no need to worry – at this rate, all bars will be themed by the end of the new year. Turns out even the real world is stuck in the good ol’ days of college.

#Spoon Tip: If you want to make your own themed drinks, check out this article on how to make the dankest drinks for Valentine’s Day.

Food in Drinks

Photo courtesy of flickr.com

There has always been a separation between the bar and the kitchen. In the past, people have never really loved the idea of mixing food in their drinks. However, it is now almost 2016 and times have most definitely changed. The infusion of fresh-food in cocktails has increased massively in the past year and will ultimately reach its peak in 2016.

Whether its crushed grapefruit, fresh herbs and spices, or fish (who doesn’t love a good Oyster Shooter?) you’re bound to find some sort of food mixed into your cocktail in the next year. Not only does this new trend add flare and flavor to your drink, but it also has many health benefits.

The use of fresh ingredients is healthier than the prepackaged mixers that have been used in previous years, so you’ll be able to drink up guilt-free. Seeing as food and alcohol are two of the things that Americans pride themselves most on, I have nothing but good feelings about this trend. If you’re trying to be a trendsetter by mixing alch and food, check out how to make these boozy pancakes to ring in the new year.

Focus on Presentation

Photo by Phoebe Melnick

With the increase in social media usage comes an increased focus on appearance. This focus goes well beyond body image and now includes the appearance of food and drink. In 2016, restaurants and bars are going to emphasize creative glassware and vibrant colors, maybe even use some dry-ice, in order to increase the aesthetic appeal of their drinks.

With a chic new look to their drinks, bars are hoping for increased publicity that will boost their sales. This technique has been previously seen in restaurants such as the Sugar Factory, which has become famous for the appearance of its drinks. So for all of you out there who pride yourselves on your food-instas, get ready because this trend is about to revolutionize foodstagrams world-wide.

Low Calorie

Photo by Christin Urso

Alcohol: a blessing and a curse. Alcohol is as close as can be to perfect, but in the words of our favorite train-wreck Miley Cyrus, we know that nobody’s perfect. Alcohol really only possesses one major flaw: its lack of health benefits.

Alcohol is extremely high-calorie and high in sugar, but that doesn’t make it any less popular. Because people are prone to drinking in excess, alcohol has become a leading cause of weight-gain, and everyone is starting to catch on. 2016 will bring low-calorie cocktails that use healthy substitutes for not-so-healthy mixers.

2016 will bring low-calorie cocktails that use healthy substitutes for not-so-healthy mixers. Low-calorie liquors will also become increasingly popular in the new year, and here are the drinks to order when you want to cut the cals on a night out. Thanks to this trend, we can all “keep up” with our resolutions to lose weight while still being able to indulge in our favorite cocktails.

Wine in Cans

Photo courtesy of David L. Reamer from unionwinecompany.com

In recent years, as a result of themes such as Wine-Wednesday and Slap-The-Bag, wine has become extremely popular among college students. Maybe it makes us feel classy, or maybe we just like the taste. Regardless, wine is starting to present itself as a major drink of choice for our generation.

Due to the increasing popularity of wine, companies such as Union Wine are aiming to make it more portable in 2016. The wine industry recognizes that it is extremely hard for the young generation to dance on elevated surfaces with a large glass bottle in hand, so this popular drink is now starting to be produced in cans. This creation has been seen at the most recent Restaurant Week where Faith and Flower served wine in cans #powermoves.

Frozen and Draft Cocktails

Photo by Christin Urso

Often times when we think of frozen drinks, we think of sipping piña coladas and strawberry daiquiris on some foreign island. It has become rare to find frozen cocktails on the menu of any average bar or restaurant, but like I’ve said before, times are changing. Anything is possible for the future of booze (hello alcoholic popsicles).

In 2016, it will become much more common to see bars create craft daiquiris in frozen format. Not only will you be able to find frozen craft daiquiris, but you may even see creative mixes such as frozen gin and tonics. So if you can relate to our favorite Rupert Holmes song (The Pina Colada Song), and you like pina coladas – this is your year.

Spicy Cocktails

Photo by Scott Harrington

Is it getting hot in here? No wait, that’s just my drink. Get your tastebuds ready, people, because a huge trend in the upcoming year is spicy drinks. Bartenders are starting to crank up the heat by using nutmeg, cinnamon, hot pepper and even jalapeño to enhance their cocktails and add a little spice to your life. Think fireball on steroids.

You either love the spice or you hate it, but either way, it’s coming to stay so get used to seeing it on the menu. If you’re a fan of this new fad, check out how you can make your own spicy shots. If you’re not a fan, you might want to give these drinks another shot because they are comin’ in hot and I have a feeling that 2016 is going to be the spiciest year yet.

Claudia Ajluni

By adding your email you agree to get updates about Spoon University Healthier

BACARDÍ & Cola

Like many of the world's greatest pairings, a rum & cola is best if made with "the original," BACARDÍ.

BACARDÍ 8 AÑOS Old Fashioned

Created in New York in the early 1900s, the iconic Old Fashioned is deemed ‘the original cocktail’.

In 1862, Don Facundo Bacardí Massó, set out to create a rum like no other. He spent the next decade perfecting blends that he was proud to serve to the people of Cuba.

BacardiUSA

10 Best Amaretto Drink Recipes

Amaretto is an almond-flavored liqueur used in many different cocktails. The drinks below are some of the best amaretto drinks you can make.

1. Amaretto Sour

This is one of the most commonly ordered amaretto cocktails in bars, and it's easy to make at home. The amaretto sour recipe calls for just four ingredients: amaretto, sweet and sour mix, lemon-lime soda, and cherries. The result is a deliciously sweet drink with just a hint of sour. DiffordsGuide calls the amaretto sour "praiseworthy" and it's on The Webtender's Top 100 Requested Drinks list.

2. Almond Joy

Candy lovers enjoy the Almond Joy, which mixes amaretto with coconut rum and creme de cacao for a drink that tastes like the candy bar. It's on Barmano's Top Drinks recipe list. Reviewers at Allrecipes.com noted that the Almond Joy is "to die for" and that "any coconut lover would enjoy" it. Give this version a try, which uses flavored rum to give the drink its trademark coconut flavor.

Ingredients

1/2 ounce coconut rum
1 ounce amaretto
1 ounce creme de cacao
2 ounces cream

Instructions

Fill a cocktail shaker with ice.
Measure all ingredients into the shaker. Shake to combine.
Strain into a highball glass.

3. Toasted Almond

This amaretto drink is a favorite among coffee lovers who like a little flavoring with their caffeine. The toasted almond makes BarMeister's 100 Most Popular Cocktail Recipes list. The recipe below is a cocktail version of a latte with almond syrup.

Ingredients

1 ounce coffee flavored liqueur
1 ounce amaretto
2 ounces cream

Instructions

Measure all three ingredients into a shaker and shake to combine.
Pour into a glass filled with ice.

This popular cocktail contains amaretto, creme de cacao, and triple sec. It's number 35 on DrinksMixer.com's Essential Recipes list.

Ingredients

1/2 ounce white creme de cacao
1/2 ounce amaretto
1/2 ounce triple sec
1/2 ounce vodka
1 ounce light cream

Instructions

Shake all ingredients in a cocktail shaker with ice.
Strain into a chilled cocktail glass.

5. Alabama Slammer

The Alabama Slammer also makes BarMeister's Most Popular list, along with The Webtender's Most Requested. It's a sweet cocktail that has Southern Comfort peach liqueur and sloe gin.

Ingredients

1/2 ounce amaretto
1/2 ounce Southern Comfort peach liqueur
1/2 ounce sloe gin
Splash orange juice
Splash sweet and sour mix

Instructions

Combine all ingredients in a cocktail shaker with ice. Shake until chilled.
Strain into an old-fashioned glass.

6. Amaretto Cranberry Kiss

Reviewers on Epicurious.com loved the Amaretto Cranberry Kiss, calling it "delicious" and saying it tasted "just like holiday cranberry sauce." Recipe Girl's version has been Pinned over 870 times and Recipe Girl herself (Lori Lange) notes that she "loves" it in all capital letters on her website. With a built-in holiday theme, this recipe may be the perfect drink with which to enjoy your Thanksgiving turkey or Christmas dinner. This recipe makes four cocktails.

Ingredients

1 cup cranberry cocktail juice
1/2 cup vodka
1/4 cup amaretto
1 1/2 tablespoons fresh squeezed orange juice
Ice
Clementine oranges, peeled and segmented

Instructions

Mix cranberry juice, vodka, amaretto, and orange juice in a pitcher.
Put 1/4 recipe in a cocktail shaker with ice. Shake to combine.
Strain into a martini glass and garnish with clementine slices.

7. Disaronno Milkshake

Disaronno is a popular brand of amaretto. This is one of the maker's special cocktails designed specifically for use with Disaronno. Disaronno.com calls it "decadent" and Complete Cocktails describes it as "relaxing."

Ingredients

3 ounces Disaronno
2 ounces milk
2 scoops vanilla ice cream

Instructions

Place all ingredients in a blender with a cup of crushed ice.
Blend until smooth.

8. Italian Sunset

Reviewers at Food.com call this delicious layered cocktail a "nice little cocktail" and "so yummy." It's a refreshing summer drink that combines the flavors of almond and orange.

Ingredients

2 ounces amaretto
3 ounces pulp-free orange juice
3 ounces club soda
Dash grenadine

Instructions

Fill a highball glass with crushed ice.
Add amaretto.
Carefully pour orange juice, and then club soda in the glass in layers. Finish with a dash of grenadine. Do not stir.

9. Amaretto and Coke

Cola mixers are popular because of their simplicity. Many people really like the combination of this amaretto and Coke recipe because it tastes like a sweet drink, not an alcoholic one. The magazine delicious. suggests the combination of Coke and the liqueur, describing it as similar to "an alcoholic Dr. Pepper."

10. Amaretto Alexander

The Brandy Alexander is a cocktail that rose to widespread popularity in the 1920s and has remained popular ever since; it's on the International Bartender Association's list of official cocktails in the Unforgettable category. This version uses amaretto in place of brandy for a sweet and creamy drink. Users at Cocktail.uk give the amaretto version five out of five stars, and their recipe has been viewed nearly 12,000 times.

Ingredients

1 ounce amaretto
1 ounce creme de cacao
Cream, to taste

Instructions

Place ingredients into a shaker with ice. Shake to combine.
Strain into a brandy snifter.

Enjoy Amaretto Drinks

With its sweet almond flavor, amaretto is a versatile drink ingredient. It adds sweetness and flavor to many delicious cocktails.

21 Must Try Classic Cocktail Recipes

Why not be like the twenty-one year old newbie and dabble in cocktails that revolutionized the cocktail as we know it? Instead of trying them all in one day, take the time to savor the flavor.

2 ounces Campari

2 ounces Sweet Vermouth

Orange Slice for Garnish

Fill a Collins glass two-thirds full of ice. Pour in Campari and Sweet Vermouth. Top off with club soda. Garnish with orange slice.

Bacardi Cocktail

2 ounces Bacardi Superior

1 ounce Freshly Squeezed Lime Juice

1/2 ounce Grenadine

Maraschino Cherry for Garnish

1 ounce Pureed White Peaches

1/4 teaspoon Freshly Squeezed Lemon Juice

Prosecco Sparkling Wine

Peach Slice for Garnish

Black Russian and White Russian

Black Russian

2 ounces Espresso Vodka

1 ounce Kahlua Especial

Fill a rocks glass two-thirds full of ice. Build drink in glass beginning with vodka and then Kahlua. Insert stir straw.

White Russian

1 ounce Kahlua Especial

1 ounce Half & Half

Build ingredients in a rocks glass over ice. Stir.

Bloody Mary

2 ounces Pepper Infused Vodka

1/2 Freshly Squeezed Lime Juice

6-8 Dashes Worcestershire Sauce

4-6 Dashes Tabasco Sauce

2-3 Dashes Peychaud’s Bitters

3 Dashes Celery Salt

2 Dashes White Pepper

2 Dashes Garlic Powder

2 Dashes Onion Powder

Coarse salt for rimming

Garnishes: Celery stalk is standard. Try a dill pickle spear, jalapeño stuff olives on a skewer or shrimp cocktail for something off the beaten track.

Buck’s Fizz

2 ounces Fresh Squeezed Orange Juice

Pour freshly squeezed orange juice into the bottom of a champagne flute. Carefully top off with Brut Champagne.

2 ounces Cachaca

1 lime cut into wedges

1/2 ounce Simple Syrup

Champagne Cosmopolitan

The Cosmo has been done so many times, so here is one with a twist from a friend of mine, Dan Crowell.

1 ounce Citrus Vodka

1 dash Premium Orange Liqueur

1-1/2 ounce Cranberry Juice

1/2 ounce Fresh Lime Juice

1 ounce Moet & Chandon White Star Champagne

Shake Vodka, Grand Marnier, cranberry juice and lime juice over ice in a cocktail shaker. Strain into a chilled champagne flute. Top off with champagne. Garnish with orange twist.

Harvey Wallbanger

2 ounces Vodka

1/2 ounce Galliano

Horse’s Neck with a Kick

This recipe is credited to Difford’s Guide Cocktail’s #7. It makes the list for the garnish alone.

2-1/2 ounces Bourbon

3 dashes Classic Bitters

Garnish: Peel entire rind of a large lemon in a spiral and place in glass with end hanging over rim

Pour ingredients into an ice filled Collins glass. Stir. Add garnish.

Irish Coffee Sweetened and Unsweetened

Irish Coffee – Unsweetened

1-1/4 ounce Irish Whiskey

Hot Strong Coffee

Whipped Cream (optional)

Three Whole Coffee Beans for Garnish

Place a metal spoon in hot toddy glass. Measure in whiskey. Top off with hot coffee. Optional whipped cream may be added to the top with three coffee beans sprinkled on top.

1/2 ounce Irish Whiskey

3/4 ounce Irish Cream

Hot Strong Coffee

Whipped Cream (optional)

Three Whole Coffee Beans or three chocolate covered espresso beans for Garnish

Place metal spoon in hot toddy glass. Measure in whiskey and Bailey’s Irish Cream. Top off with coffee. Optional whipped cream may be added to the top with coffee bean garnish sprinkled atop.

Kamikaze Cocktail

While most twenty-one year olds are throwing back shots, this Kamikaze is a cocktail instead. An easy way to remember this one; throwing back too many will make for a V ery T ough L anding.

1-1/2 ounce Vodka

1 ounce Triple Sec

3/4 ounce Lemon Juice

Lime Wedge for Garnish

Combine ingredients in a cocktail shaker filled two-thirds full of ice. Shake for ten to fifteen seconds. Strain into a well chilled cocktail shaker. Garnish with a lime wedge.

Original Mai Tai & Variation

Mai Tai – Original

This is an adaptation of the original formula as interpreted in The Joy of Mixology by Gary Regan.

2 ounces 17 year old J. Wray Nephew Jamaican Rum

1/2 ounce French Garnier Orgeat

1/2 Holland DeKuyper Orange Curacao

1/4 ounce Rock Candy Syrup

1 ounce Fresh Lime Juice

1 Sprig Fresh Mint for Garnish

Combine all liquid ingredients in a cocktail shaker. Shake for 10 to 15 seconds. Strain into an old-fashioned glass filled half with crushed ice. Add mint sprig garnish.

These ingredients are much easier to find and this makes a fantastic Mai Tai. Credited to Dan Crowell.

2 ounces 10 Cane Rum (or 1 ounce each 10 Cane and Captain Morgan Private Stock)

3/4 ounce Orange Curacao

3/4 ounce Fresh Lime Juice

1/4 ounce Orgeat Syrup

2 Mint Springs & Lime Wedge for Garnish

Combine ingredients in a cocktail shaker filled one-third with ice. Shake well. Strain into an old-fashioned glass filled with ice. Garnish with mint springs and wedge of lime.

Manhattan – Dry, Perfect, Sweet

Manhattan Dry

2-1/2 ounces Bourbon

1 ounce Dry Vermouth

3 Dashes Peychaud’s Bitters

Orange Twist for Garnish

Combine ingredients in a cocktail shaker. Shake well. Strain into a chilled cocktail glass. Garnish with orange twist.

2-1/2 ounce Bourbon

1/2 ounce Sweet Vermouth

1/2 ounce Dry Vermouth

3 Dashes Peychaud’s Bitters

Orange Peel & Maraschino Cherry for Garnish

Combine ingredients in a cocktail shaker. Shake well. Strain into a chilled cocktail glass. Garnish with a skewered maraschino cherry wrapped with an orange peel creating a flag.

2-1/2 ounces Bourbon

1 ounce Sweet Vermouth

Bar Spoon of Syrup from Maraschino Cherry Jar

3 Dashes Peychaud’s Bitters

Maraschino Cherry for Garnish

Combine ingredients in a cocktail shaker. Shake well. Strain into a chilled cocktail glass. Garnish with maraschino cherry.

2 ounces Tequila

1 ounce Fresh Squeezed Lime Juice

1/2 ounce Triple Sec

Lime Wedge for Garnish

Salt for Rimming

2-1/2 ounces Tanqueray 10 Gin

Noilly Pratt Dry Vermouth

1 ounce Gin

1 ounce Campari

1 ounce Sweet Vermouth

Orange Twist for Garnish

Fill an old-fashioned glass half to two-thirds full of ice. Add liquid ingredients in the order given. Garnish with orange twist.

Old Fashioned

There is much debate over what is “real” Old Fashioned and what is just a fruity version of one. Muddle if you like or don’t. The point is to enjoy your drink.

2 ounces Bourbon

2 Dashes Peychaud’s Bitters

2 Maraschino Cherries (save one for garnish)

2 orange slices (save one for garnish)

Bar Spoon of Maraschino Cherry Juice from Jar – optional for sweeter version

Orgasm Cocktail

1-1/2 ounce Cointreau

1-1/2 ounce Irish Cream

1 ounce Grand Marnier

Maraschino Cherry for Garnish

Fill an old-fashioned glass half full with ice. Place ingredients in glass in the order given. Garnish with cherry. Insert cocktail stirrer.

2 ounces Scotch

1 ounce Sweet Vermouth

2 Dashes Peychaud’s Bitters

Maraschino Cherry for Garnish

This twist on an old favorite is proof that an old dog can be taught new tricks.

2 ounces Charbay Grapefruit Vodka

2-1/4 ounces Freshly Squeezed Ruby Red Grapefruit Juice

Bar Spoon of Luxardo Maraschino Liqueur

Salt for rimming

Rim a chilled cocktail glass with salt and set aside. Combine liquid ingredients in a cocktail shaker. Shake for ten to fifteen seconds until well mixed. Strain into salt rimmed cocktail glass.

Suggested drinks from reader are listed below:

Gin & Tonic

2 ounces London Dry Gin

3 to 4 ounces Tonic Water

Build over fresh ice in Collins glass. Garnish with squeeze of lime.

Long Island Iced Tea

1/2 ounce Light Rum

1/2 ounce Tequila Blanco

1/2 ounce Triple Sec

1 ounce Fresh Lime Juice

1/2 ounce Simple Syrup

1/2 to 1 ounce Cola

Lemon Slice Garnish

Build over fresh ice in Collins or Sling style glass saving cola topper as last addition. Stir. Garnish with lemon slice.

Russian Quaylude Shot

1/2 ounce Galliano

1/2 ounce Green Chartreuse

Layer chilled liquids in order given in chilled shot glass. Layering can be achieved by slowly pouring liquids over back of bar spoon.

That is it for the “21 Must Try Cocktails” on this list. Of course these are only a few of the basics. Some you may have tried or thought you would get around to one day. Why not today?

Many more classic cocktails have been suggested as Top 10 classic cocktail favorites. Have a suggestion to add to the list? Add a comment or send me a tweet of your top 10 classic drink favorites.

Subscribe to the monthly Newsletter

YOU MIGHT ALSO LIKE.

kindly send me more created cocktails iam going for a competition national wide and ill appreciate thankyou

superb. This will add my cocktail collection.

I designed this drink in 1995, when I was a cocktail Lounge Owner. Its called an

1 0unce of Vodka ( I perfer Russian )

half ounce of Blu Maui ( Blue Hawaiian Schnapps )

4-6 ounces of orange juice ( depending on if using a ball glass or a 10 ounce tea glass )

pour over Ice or if making summer beach cocktails, blend all ingredients in blender for an AntiFreeze Slushy.

Garnish with lime wedge. Enjoy.

BTW, This taste so Yummy, kool-aid without the syurpy sweetness..goes down smooth, able to drink plenty, without belly ache next day. ;)

From what I understand you’re supposed to stir spirit forward drinks like the manhattan, not shake them.

OpenTable

Home
Germany
Munich / Lower Bavaria / Bavarian Swabia
Munich
Altstadt-Lehel

Rocca Riviera

European
Altstadt-Lehel
€31 to €50

Küchenschluss: 23:00 Uhr

Nearby points of interest

Make a reservation

Nearby points of interest

About Rocca Riviera

Hours of Operation:

Montag - Samstag: 11:30 Uhr - 14:30 Uhr, 18:00 Uhr - 01:00 Uhr

Küchenschluss: 23:00 Uhr

AMEX, Eurocheque Card, MasterCard, Visa

Banquet, Bar/Lounge, Chef's Table, Counter Seating, Full Bar, Non-Smoking, Outdoor dining, Private Room, View, Wheelchair Access, Wine

Restaurant Photos

Report a photo problem

Rocca Riviera Ratings and Reviews

Overall Rating

ambience

Noise

Leider sehr dicht Tisch an Tisch

Waren überrascht und begeistert von der außergewöhnlichen Atmosphäre!

Werden ganz sicher wiederkommen

Meine Schwester und ich wollten einen schönen Abend genießen. Nach einem recht üppigen Mahl wurden wir jedoch schnell an die Bar gebeten, um den Tisch für neue, zahlungskräftige Gäste klar zu machen. Leider ein absolutes No-Go! Trotz des angebotenen Champagners werde ich dort nicht wieder speisen, weder mit Freunden noch mit Kunden. Ganz schlechter Stil!

Tolle Location, stilvoll und ausgefallenes Ambiente.

Super leckere Küche.

Service ist unfreundlich und sehr überheblich- bei mehreren Besuchen jedes Mal festgestellt.

Sehr geschmackvolle Einrichtung, sehr edel. Empfang und Service sind sehr freundlich, professionell und dabei trotzdem locker. Die Cocktails sind kreativ und sehr schmackhaft.

Das Essen war teils sehr gut (Fleischgericht Charolais, Hummersuppe,) teils etwas "schlicht " (Nudelgerichte zu trocken, kaum Sugo).

Insgesamt jedoch eine empfehlenswerte Adresse. Bravo Dino!

Super coole Location vom Interior , von der Stimmung her und vor allem durch den DJ. Service und Essen waren sehr gut allerdings hatten wir uns die Pasta als Grande bestellt und waren ein wenig enttäuscht ob der Portion. Wie sieht dann die kleine Portion aus. -)?! Cocktails ebenfalls sehr lecker, kommen auf jeden Fall wieder.

Wer einmal im Rocca Riviera,wird immer wieder kommwn,coole Location,sehr empfehlenswert

Sympathischer Service bei schmackhaftem Essen in stylishem Ambiente. Unsere Gäste aus London waren begeistert.

Alles in allem sehr toll um einen schönen Abend in einem etwas teureren Lokal zu verbringen.

Top Service, lecker essen. Nichts für den kleinen Geldbeutel.. Qualität klasse! Es gibt aber auch Pastagerichte die sind bezahlbar!

Angesagt aber keine besonders gute Küche; sein Geld nicht wert und etwas zu laut.

Tische im Obergeschoss schöne Atmosphäre für Téte-à-Téte. Unten eher Fun für Essen mit Freunden

Sehr freundliche und fachkundige Bedienung, hervorragendes Essen. Je später der Abend, desto lauter wurde leider die Musik.

Sehr schönes stylishes Ambiente auf zwei Etagen mit schönem Blick auf den Wittelsbacher Platz. Umfangreiche Weinkarte mit überzogenen Preisen, die teilweise mehr als das vierfache des Einkaufspreises ausmachen. Küche hat noch deutliches Potential nach oben und wird einem Restaurant dieses Anspruches und Ausstattung leider nicht gerecht, Karte wirkt zwar kreativ, aber die Umsetzung ist leicht enttäuschend und auch die Anrichtung auf dem Teller kann sicher noch verbessert werden. Der Trüffelflammkuchen ist wirklich hervorragend und konnte begeistern. Die Burrata mit Orangen und Tomaten, war so grob angerichtet das es an einen Bauernteller auf einem Landgasthof erinnerte. Tunfischtartar war von guter Qualität und sehr gut. Hauptspeisen auf gutem Niveau. Desserts eher unterdurchschnittlich. Service schien etwas unkoordiniert und überfordert. Beim Nachschenken des Weines durch zwei verschiedene Servicekräfte wurde mir eine besondere "Cuvée" kreiiert indem mir der Wein des Nachbartisches noch mit eingeschenkt wurde, das darf im Service einfach nicht passieren. Insgesamt dennoch ein schöner Abend in tollem Ambiente verbracht und ein gutes Essen genossen, kulinarische Höhen blieben jedoch aus.

Ich kannte das Lokal auf Grund eines Fotoshootings. Ich finde Ambiente und Essen

super, und werde sicherlich wiederkommen.

Ambiente toll aber überzogenene Preise.

Ein must in München , dort muss man gewesen sein! Fand es nur atemberaubend schön, vom Personal (gutes Wissen über Karte , Wein etc) bis hin zum Ambiente! Immer wieder gerne .

Sehr leckeres Essen. Dekoration fabelhaft

Personal sehr nett.

Die Bedienungen sind durchgehend extremst zuvorkommend und super freundlich

Toller ,sehr bemühter Service( danke an den tollen sommelier )und ausgezeichnete Küche. Ich komme allein schon wegen dem Flammkuchen mit Trüffeln wieder. Danke für den angenehmen Abend.

Essen und Ambiente ist klasse. Service bleibt hier weiterhin ein massiver Schwachpunkt.

Tolles Ambiente, Essen vorzüglich, extrem guter Service! Eine wirkliche Bereicherung

Essen sehr sehr lecker aber Service lässt zu wünschen übrig. Nach Ankuft haben wir mindestens 30 min gewartet bis ein Kellner kam. Beratung war auch nicht vorhanden. Es mussten Dinge mehrfach bestellt werden - da vergessen. Zu guter letzt wurde nochmal auf Trinkgeld aufmerksam gemacht.

Hervorragendes Essen, sehr schön angerichtet. Ausgezeichnete Karte, auch offene Champagner. Guter aufmerksamer Service.

essen muss sich verbessern. Steinbutt war zu trocken. Für 40euro muss es etwas besser sein

Sehr gute Drinks, leckeres Essen und sehr guter Service. Gehobenes Preisniveau, aber auch entsprechend der Leistung.

Sehr stylisches Ambiente;Essen gut aber keine Erleuchtung! Bedienung freundlich aber glänzte leider durch Abwesenheit

Die wunderschönste kulinarische Neuentdeckung seit sehr sehr langem in ganz München. Danke ganz besonders auch für den herausragenden, kompetenten Service!

Das Ambiente ist super, der Service im Großen und Ganzen auch. Das Essen ist klasse und sehr sportlich im Preis, aber der Qualität weitestgehend angemessen. Ein Glas Wein 0,2 l um 13 € für mich persönlich nicht im Preis-/Leistungsverhältnis. Empfehlenswert ist das Restaurant ja, die Preislage animiert mich persönlich allerdings nicht zu einem häufigeren Besuch, auch wenn ich es mir leisten kann. Der Preis selektiert die Zielgruppe und das ist sicher so gewollt. :-).

Essen war leider maximal Durchschnitt. Preise hoch, Service etwas zu vertraulich. Ambiente super schön, Weine sehr gut.

Ein elegantes, modernes Restaurant mit hohem Qualitätsanspruch, hochwertig im Detail. Wir konnten auf der Terrasse sitzen, die zentral aber trotzdem ruhig ist. Das Mittagsmenü war qualitativ hervorragend. Frisches Bort, tolles Öl, besonderes Salz. Service war sehr dezent aber professionell (geschult) und alles in Ordnung. Angebot ich hochpreisig.

Ein echter Volltreffer! Super Ambiente mit hervorragendem Essen. Tolle Tagescocktails und sehr aufmerksamer Service.

Excellent Food, very friendly service and beautiful interior design. But the food really tops it all.

Exzellentes Essen, tolle Auswahl an Vorspeisen zum Teilen. Insgesamt aber leider sehr teuer, auch der angebotene Wein ist übertrieben teuer.

Risotto hatte zu viel Käse. Achtung, Cocktails hatten zuviel Eis, wer es mag, ich nicht. Unbedingt vor der Bestellung was gewünscht wird. die Preise waren für die Leistung zu hoch.

ich komme immer gerne mit Familie oder Freunden zum Essen und bin stets bestens bedient worden- klasse Service, klasse Essen, was will man mehr?!

Wir waren eine Gruppe von 18 Personen letzten Samstag Abend.

Die Reservierung hat super geklappt, auch mein Wunsch die beiden Tische in der Nähe zu haben, wurde berücksichtigt.

Unser Kellner (Robert) war sehr bemüht.

Da wir so viele waren, habe ich das Selectionmenü ausgewählt.

Das Essen hat allen sehr gut geschmeckt, es war wirklich für jeden etwas dabei.

Super finde ich das ein DJ auflegt, was wir ein bisschen zum dancen nutzten :-), könnte meiner Meinung nach gerne noch etwas forciert werden.

Auf jeden Fall werde ich das Rocca Riviera weiterempfehlen!

Essen dem Preisleistungsverhältnis nicht entsprechend, Fisch war total versalzen. Vorspeisen ganz ok

Nice to see. Nach Tisch oben oder im hinteren Bereich fragen

Schönes Ambiente und italienische Speisen. Besonders hervorzuheben waren die Weinempfehlungen. Gerne wieder

Please sign in to record your input. Thanks!

Report this review as inappropriate?

If you believe this review should be removed from OpenTable, please let us know and someone will investigate.

What are premium access reservations?

We teamed up with popular restaurants to save you a spot when the house is filled. Redeem OpenTable Dining Points for in-demand tables, set aside for you.

How can I earn points?

You can earn points when you book and dine using the OpenTable app or OpenTable.com. Standard qualifying reservations are worth 100 points, and specially marked reservations are worth up to 1,000 points–10x the regular amount of points!

What can I get with points?

Points are redeemable for Premium Access reservations at select restaurants, Dining Reward Gifts or Amazon gift cards.

OpenTable

Restaurateurs

Join us on

Amaretto Sour Recipe

Every collection of popular mixed drinks should have a little something to please everyone, including an amaretto sour recipe. While the basic formula has only three ingredients, there are many variations to dress the drink up and change its personality.

What Is Amaretto?

Amaretto is an almond-flavored liqueur made from the pits of almonds or peaches or a combination to the two. It has added sweeteners to cut the bitterness of the pits, as well as natural or artificial almond extract included for extra flavor.

The liqueur's name is a derivative of the Italian word "amaro," which means bitter, and the suffix "etto" indicates a diminished or light touch of bitterness. The words amare and amore, which mean love, are frequently associated with the sweetness of the liqueur. The combination of the two could be construed to reflect the bittersweet aspects of love itself.

Classic Amaretto Sour Recipe

This delightful combination is among the easiest drinks to make.

Ingredients

1 1/2 ounces amaretto liqueur
3 ounces sweet and sour mix
Splash of lemon-lime soda, such as 7 Up or Sprite
Maraschino cherries

Directions

Combine and shake the liqueur and mix in a cocktail shaker.
Pour the contents into a glass and add crushed ice and as many cherries as desired.
For an elegant touch, dip the rim of the glass in lemon juice and coat it with granulated sugar before adding the liquid and cherries to the glass.

Amaretto Sour Variations

As with many cocktails, drinkers and bartenders have added ingredients to the original amaretto sour recipe to create different tastes that appeal to assorted palates. All variations follow the same mixing and serving procedures as the original recipe for amaretto sour cocktails.

Amaretto Stone Sour

To turn an amaretto sour into a stone sour, just add a splash of orange juice to the mixture before serving.

Amaretto Wine Sour

Mix 2 ounces amaretto with 1 ounce each of sweet and sour mix and white wine. Either sweet or dry white wine is acceptable.

Amaretto Sour Sour

This mixture will make you pucker. Mix 1 1/2 ounces amaretto with 1 ounce each of limeade and lemonade.

Amaretto Vodka Sour

Stir together 1 ounce vodka and 1 ounce amaretto. Fill the glass with sweet and sour mix.

Special Occasion Amaretto Sour

If the guest of honor at a dinner or cocktail party is a big fan of amaretto sours, serving this fancy version of the drink is sure to impress both the honoree and the gathered friends and family. It includes Prosecco, a dry, white sparkling wine mainly produced in the Veneto region of Italy. This recipe is for one drink, so adjust the quantities to accommodate the number of guests.

Ingredients

1/4 cup water
1/2 cup sugar, plus 1/4 cup sugar to coat the rim of the glass
1 lemon, finely zested with a Microplane zester or comparable tool
1 lime, zested like the lemon
1/2 lemon, juiced (Save the remaining 1/2 lemon for coating the glass rim)
3/4 cup Prosecco
2 tablespoons amaretto liqueur
2 tablespoons simple syrup
Ice cubes
Lemon and lime slice garnishes

Directions

Stir the water and 1/2 cup sugar together in a small saucepan.
Over medium heat, bring the mixture to a boil and constantly stir until the sugar completely dissolves and creates a simple syrup.
Set the syrup aside to cool.
In a rimmed saucer or shallow bowl, combine the remaining sugar and zests.
Rub the rim of a double old-fashioned glass (also called a lowball or rocks glass) with the cut side of the lemon half, being sure to moisten it on both the inside and outside of the glass.
Invert the glass into the sugar and slowly turn to evenly coat.
Gently mix the Prosecco, amaretto, lemon juice and 2 tablespoons of the prepared simple syrup in a cocktail mixer or pitcher, taking care not to destroy the bubbles in the wine.
Place a few ice cubes in the bottom of the glass and pour in the drink mixture without disturbing the sugar-coated rim.
Garnish the drink with the citrus fruit slices.

Choose Your Favorite

With so many ways to prepare an amaretto sour, you'll definitely have fun trying out each of these recipes to decipe which one is your ultimate favorite. Just don't try them all at once!

10 Legendary New York City Bars You Must Visit Before You Die

Dear drinker: These are the classics

People in New York are often eager to demonstrate that they are familiar with the hottest new places. There is somewhat of an “out with the old, in with the new” attitude that drives a considerable amount of competitiveness to get to the newest spot — whether it’s good or not — so as to have an opinion and some social currency for the next big discussion on food and drink.

I am guilty of attempting to keep up with the Joneses — staying on top of the latest celebrity chef’s pop-up restaurant or the hottest new “mixology” bar. Trying new places is fun after all. But after 10 years of trying to keep pace in New York, I have witnessed some places, once impossible to get into, close with no lasting relevance or legacy. On the other hand, there are places that have operated successfully in the city for over 100 years. This is a story about the good old-fashioned neighborhood joints that have been serving simple food and beer to generations of hardworking citizens.

Disclaimer: New York has so many great historic places and I cannot even begin to scratch the surface. Here are 10 venues to get you started and hopefully inspire you to research and visit more.

You cannot write a guide to legendary drinking dens of New York without mentioning McSorley’s. Porter and ale has been served at the bar now for over 150 years and the place looks like it has been untouched by time. Years after being visited by the likes of Abraham Lincoln, Teddy Roosevelt and Boss Tweed, there is still sawdust on the floor. McSorley’s holds the distinction of being the oldest Irish tavern in the city, as well as one of the last “Men’s Only” pubs – only admitting women after being forced to do so in 1970. 15 East 7 th Street, 212-473-9148, mcsorleysnewyork.com

The White Horse Tavern was originally built as a bookstore in 1817. Although it eventually became a bar, it became one with great literary ties. If you are a fan of the writer and poet Dylan Thomas you may have already made a pilgrimage here, but it was also frequented by such greats as Bob Dylan, Jack Kerouac and Norman Mailer. Like many of these great old bars, it is a great place to go and grab a burger and a beer. 567 Hudson Street, 212-989-3956

Put your jacket on and head down to the bar that bamboozled police during Prohibition, where Humphrey Bogart took Lauren Bacall on their first date and where virtually every President of the United States since FDR has dined. The 21 Club has many icons, including the famous jockeys outside that represent famous stables from around the country. Be sure to check out the memorabilia that hangs from the ceiling and includes toys, sports paraphernalia and model airplanes donated by Howard Hughes. This is a place to go and feel a more decadent time in history. Don’t forget to check out the secret vault downstairs where the 21 Club hid all the booze when they were raided during Prohibition. 21 West 52 nd Street, 212-582-7200, 21club.com

The 21 Club’s Southside Cocktail

It is often said that the Southside Cocktail was served as the house cocktail at the 21 Club. While I have neither confirmed nor disproven this belief, there is no reason to let the truth get in the way of a good story.

2 ounces Bombay Original Gin

1 ounce fresh lime juice

1 ounce simple syrup

2-4 sprigs fresh mint

Shake ingredients with ice and strain into a cocktail glass. Garnish with mint.

Happiness equals a dozen oysters, a pint of Guinness and a burger at PJ Clarke’s. It is the quintessential New York American Irish bar and has been serving guests at 915 Third Avenue since 1885. The fact that Frank Sinatra and Richard Harris were once regulars is testament to the fact that it is a place for great drinkers, and Nat King Cole was a fan of the trademark burger that gets many accolades to this day. Multiple locations, pjclarkes.com

Founded in 1885, this chophouse is as much a museum as it is a great place for a hearty meal and a cocktail. There is theatrical memorabilia from over 100 years ago and the ceiling is covered with over 90,000 pipes that are owned by members of a pipe club that originated at The Lambs Club. Abraham Lincoln, Teddy Roosevelt and Albert Einstein were among the notable and distinguished guests at this place and it has been famous for its mutton chop for over 125 years. Should you decide to hit the bar, be sure to sample from one of the best whiskey collections in the state. 72 West 36 th Street, 212-947-3636, keens.com

In the very heart of New York is a bar famous for one of the most well known cocktails on the planet. It was at this classic hotel bar that the Bloody Mary earned its notoriety and was tweaked to the recipe we know today. The King Cole Bar is situated inside the St. Regis Hotel, which was built in 1904 by John Jacob Astor IV and has enjoyed the presence of guests such as Marlene Dietrich and Salvador Dali and still attracts a high society crowd. One of my favorite things about the establishment is the famous mural painted by Maxfield Parrish that sits proudly above the back bar; the scene in the painting depicts King Cole after he has passed gas, which causes various different reactions from those surrounding him. This work of art is always amusing to point out to first time guests of the bar. 2 East 55 th Street, 212-339-6721, kingcolebar.com

2 ounces 42Below Vodka

2 ounces tomato juice

1/4 ounce fresh lemon juice

2 dashes black pepper

2 dashes Tabasco sauce

3 dashes Worcestershire sauce

Add ingredients into a Boston glass, add ice and roll ingredients between two glasses. Strain into a hi-ball or goblet. Garnish with a lemon slice (and any other of your favorite Bloody Mary garnishes).

Other legendary drinking dens worth checking out:

8. Fanelli Cafe 94 Prince Street, 212-226-9412

10. Old Town Bar & Restaurant 45 East 18 th Street, 212-529-6732, oldtownbar.com

Read more Drink Ford Tough columns on Food Republic:

Get the Latest from Food Republic

We Recommend

New York City’s 15 Best Hidden Bars and Restaurants

Clandestine cocktails, Prohibition-era haunts, and dinner hideaways—these are the best hidden bars and restaurants in the city that never sleeps.

If you’re looking for a truly unique night out in New York City, you’ve come to the right place. For my new book, New York: Hidden Bars & Restaurants, my co-author Michelle Young and I scoured the city for Prohibition-era speakeasies, underground drinking dens, and restaurants concealed behind unmarked doors. These places may be hard to find, but trust me, they're worth the effort. The book—which comes out on October 7th—contains nearly 100 exciting locales spanning from the Lower East Side to the outer edges of Queens. Need a quick recommendation? Here are 15 of my favorites.

The Back Room

Of all the hidden bars in the city, the Back Room is one of the few that actually served as a speakeasy during Prohibition. (It was run by notorious gangsters Lucky Luciano and Meyer Lansky.) The only indication of it is the Lower East Side Toy Company sign on the street. Go through the metal gate, down the stairs into a dark alleyway, and on the other side, you’ll find another set of steps leading to a door. Inside you’ll be amazed to find a gorgeous ‘20s-inspired bar with red wallpaper, portraits in gold frames, a fireplace, and velvet sofas. Bartenders serve cocktails in teacups and the place fills up on Monday nights for live jazz.

Raines Law Room at the William

Enter through the Shakespeare Pub in the lower level of Midtown’s William Hotel and you’ll be led up to this sophisticated cocktail parlor run by the same talented team as the original Raines Law Room in Chelsea. The Midtown location is larger than the original, with two rooms and a small menu of bar bites in addition to the same classic cocktail program run by Meaghan Dorman. Sit at the bar if you want to chat with the bartenders or make yourself at home in one of the intimate seating nooks. The second room may resemble a plush library, but take a closer look at the risqué wallpaper and you’ll discover it isn’t so bookish after all.

Angel’s Share

When the owner of the Japanese restaurant Village Yokocho came to New York, he missed Tokyo’s quiet cocktail dens so much, he decided to create one of his own. Enter through the unmarked door inside the second-floor restaurant and you’ll find yourself in a civilized cocktail bar that feels a bit like your grandparents’ 1960s salon, with two-toned, diamond-patterned wood behind the bar, cut crystal tumblers, and heavy brocade curtains. Angel’s Share has some of the most unique cocktails in the city thanks to the crazily inventive infusions. Where else can you get Earl Gray-infused gin and white truffle and pear-infused Grey Goose?

You have to walk through a Lower East Side art gallery and through the unmarked door in back (easily mistaken for a supply closet) to get to the bar called Fig. 19. Owned by the guys who run the subterranean dance spot Home Sweet Home right below the gallery, Fig. 19 was originally their private clubhouse, but is now open to anyone who knows how to find it. Inside, beaded chandeliers hang above the bar and tables, candles glow softly in the fireplace, taxidermy adorns the walls, and tufted leather banquettes form cozy seating nooks. Cocktails like the Midnight in Paris are creative riffs on the classics.

Employees Only

Only a neon psychic sign marks the entrance to this award-winning cocktail bar and restaurant in the West Village. Inside, the details are all Art Deco. Wall panels are curved mahogany, pendant lights hang from a three-tiered ceiling, shelves on the backbar glow green, and museum-style lighting illuminates framed ‘20s and ‘30s reproductions from artists like Man Ray, Tamara de Lempicka, and Juan Gris. Bartenders dressed in white shake and stir the classics and take on originals like the delicious Mata Hari, which features Cognac and is garnished with rosebuds. At a dining room in back, guests perched on pale yellow leather banquettes indulge in bacon-wrapped lamb chops and truffled grilled cheese with parmesan fries.

The Lodge at Gallow Green

Perched on top of the McKittrick Hotel, home to the interactive play Sleep No More, Gallow Green is a haven from the hustle and bustle of the city. In spring and summer, it’s an open-air rooftop bar that resembles a Provençal garden circa 1940 with wisteria-lined trellises and rustic tables. In fall and winter, the space becomes the Lodge at Gallow Green, inspired by Scottish bothies—cabins where hikers can find refuge from the wilderness. Sofas and chairs are draped with plaid blankets, boughs of dried flowers hang from the ceiling, and a bedroom with a writer’s desk covered in vintage maps and postcards. This is the perfect place to warm up with a mug of mulled wine or rye-spiked cider on cold winter nights.

In Brooklyn’s hip Greenpoint neighborhood, the world’s only Michelin-starred restaurant without a wine list is concealed behind Tørst craft beer bar. Chef/owner Daniel Burns—an alum of Noma and Momofuku—curates beer pairings to go with his Nordic-inspired tasting menu. In the tiny dining room, guests can watch as chefs prepare and plate dishes like cod head on knackbrød or squab with salted plum puree. Luksus only seats 20, so reservations are essential, but you can order bites from the kitchen while you sip on craft beer in wine glasses at Tørst.

Cellar at St. Mazie Bar & Supper Club

With its vintage vibe and live gypsy jazz, St. Mazie is a neighborhood favorite in Williamsburg, but you could easily hang out upstairs without ever knowing about the hidden dining room below. Downstairs you’ll find a dimly lit cellar with walls carved by Italian stonemasons in the 1880s. Owner John McCormick, who has designed many of the neighborhood’s best vintage-inspired spots, brought in rustic wooden tables, gold-framed paintings, and antique lamps to complete the look. The space was a speakeasy and gambling den during Prohibition. Sipping wine with mushroom risotto paired with the sounds of guitar stands reverberating from above, you can imagine what it must have felt like to be here then.

Hotel Delmano

Upon first glance, this unmarked Williamsburg watering hole appears to be gated up, but an entrance around the corner reveals a gorgeous, weathered bar. Despite the name, there’s no hotel here, but owners Alyssa Abeyta, Michael Smart, and Zeb Stuart were inspired by hotel lobby bars. They stripped the wallpaper, revealing the original plaster, constructed the bar and cabinets, added marble bistro tables, and hung a 19th-century oil painting and black and white photos. The result is a romantic hideaway where cocktails include house-made syrups and infusions, and offerings from the raw bar arrive on antique platters.

There’s no dining room inside this unmarked Japanese brasserie in Williamsburg. Instead, guests sit in private booths separated by bamboo shades, as is common in Tokyo, where privacy is highly prized. Husband and wife team Motoko Watanabe and Shaul Margiules wanted to make Zenkichi as authentic as possible, from the design to the omakase menu. Instead of sushi, feast on dishes like oysters, monkfish liver, yuzu-glazed black cod, silky tofu, and Washu beef.

Dutch Kills

Look for the neon "Bar" sign on a rather forlorn stretch of Jackson Avenue in Long Island City, Queens. Inside you’ll find a moody, old-school tavern that seems to transport you back to pre-Prohibition New York. The late Sasha Petraske had a hand in this bar, and the cocktail program reflects it. All the drinks are prepared with the highest quality liquors and fresh squeezed juice and served in the appropriate glassware. Dutch Kills is the perfect combination of unbuttoned saloon and sophisticated cocktail bar.

Bar Centrale

Hidden behind a nondescript townhouse door in the Theater District, Bar Centrale is the secret bar you’re not supposed to know about. Broadway actors like Alessandro Nivola come here for a nitecap after their shows. The décor pays homage to the neighborhood: tables decorated with ticket stubs, vintage photos of Times Square, and old movies like Sabrina playing on a TV above the bar. In addition to wine and cocktails, a menu of bar food offers oysters, shrimp cocktails, Chinese dumplings, and quesadillas.

Campbell Apartment

Hidden inside Grand Central Terminal, the Campbell Apartment is one of the most gorgeous spaces in all of New York City, yet only a fraction of the people who pass through the station know about it. Originally outfitted as the office of tycoon John W. Campbell (a friend of Commodore Vanderbilt, who built the station), the space was restored to its former glory in 2007. A soaring ceiling, leaded glass window, huge stone fireplace, Oriental rugs, plush sofas, and porcelain vases add authenticity to the ambiance. Don't miss the fishbowl-sized Prohibition Punch with rum, orange liqueur, passion fruit juice, and champagne.

Lantern’s Keep

On 44th Street—also known as Club Row because of all the opulent private clubs that line the block between 5th and 6th Avenues—there are a few historic hotels, including the Iroquois Hotel. Savvy imbibers know that if the lantern on the hotel’s façade is lit, they can go inside and have a drink. Off the lobby, Lantern’s Keep is a hidden gem resembling a Belle Époque salon, with powder blue Louis XIV chairs, Impressionist-style paintings of ballerinas, and a bar serving excellent cocktails.

La Esquina

On first glance, you might think this corner spot is just a takeout taco counter, but look again. You’ll want to make a reservation for the brasserie downstairs. Descend the stairs and walk through the kitchen, and you’ll emerge in a dimly lit den decorated by blue-and-white tiles, rustic wooden tables, and candles dripping wax. Bartenders shake some of the best margaritas in the city and guests dine on taquitos, queso fundido, and more Mexican street food while pop hits set a festive tone.

понедельник, 11 декабря 2017 г.

ausgefallene_cocktails

Iranian Nuke Cocktail

Ingredients:

Leave some comments about the Iranian Nuke

21 Must Try Classic Cocktail Recipes

Bacardi Cocktail

Black Russian and White Russian

Bloody Mary

Buck’s Fizz

Champagne Cosmopolitan

Harvey Wallbanger

Horse’s Neck with a Kick

Irish Coffee Sweetened and Unsweetened

Kamikaze Cocktail

Original Mai Tai & Variation

Manhattan – Dry, Perfect, Sweet

Old Fashioned

Orgasm Cocktail

Gin & Tonic

Long Island Iced Tea

Russian Quaylude Shot

YOU MIGHT ALSO LIKE.

7 Cocktail Trends You’ll See in 2016

New year, new booze.

Claudia Ajluni

Themed Drinks

Food in Drinks

Focus on Presentation

Low Calorie

Wine in Cans

Frozen and Draft Cocktails

Spicy Cocktails

Claudia Ajluni

More like this

5 Foodie Dating Sites Where You’re Guaranteed to Find Your Next Bae

The Truth About Cilantro

Get yourself a protein bar that can do both.

Adventurous

Satisfy your hunger on game night.

Big Groups

Ever combined smoked salmon and an Oreo? Apparently, it's fantastic.

Procrastination

BACARDÍ & Cola

BACARDÍ 8 AÑOS Old Fashioned

BacardiUSA

10 Best Amaretto Drink Recipes

1. Amaretto Sour

2. Almond Joy

Ingredients

Instructions

3. Toasted Almond

Ingredients

Instructions

Ingredients

Instructions

5. Alabama Slammer

Ingredients

Instructions

6. Amaretto Cranberry Kiss

Ingredients

Instructions

7. Disaronno Milkshake

Ingredients

Instructions

8. Italian Sunset

Ingredients

Instructions

9. Amaretto and Coke

10. Amaretto Alexander

Ingredients

Instructions

Enjoy Amaretto Drinks

21 Must Try Classic Cocktail Recipes

Bacardi Cocktail

Black Russian and White Russian

Bloody Mary

Buck’s Fizz

Champagne Cosmopolitan

Harvey Wallbanger

понедельник, 11 декабря 2017 г.