Blood Orange Cinnamon Pear Cocktail
{“@context”:”http:\/\/schema.org\/”,”@type”:”Recipe”,”name”:”Blood Orange Cinnamon Pear Cocktail”,”author”:{“@type”:”Person”,”name”:”jmtakashima”},”datePublished”:”2017-08-17 10:53:59″,”image”:”https:\/\/i0.wp.com\/midnightmixologist.com\/wp-content\/uploads\/2017\/08\/a_Cinnamon_Blood_Orange_Pear.jpg?fit=274%2C400&ssl=1″,”description”:”Perfect Fall drink with Italian Cinnamon Pear Soda, (from World Market), Vodka, Grand Marnier and Blood Orange juice it is the perfect balance for a …
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Blood and Sand
Blood and Sand is one of the few classic mixed drinks that includes Scotch. It was named for Rudolph Valentino’s 1922 bullfighter movie Blood and Sand. The red juice of …
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Blinker
The Blinker dates back to the 30s and was traditionally composed of rye, grapefruit juice and grenadine. After hiding in obscurity for decades, the Blinker has seen a resurgence of late due to its inclusion in Ted Haigh’s Vintage Spirits and Forgotten Cocktails. Great Sunday afternoon cocktail to sip. Sweet and acid coupled with Rye make this a unique and tasty cocktail.
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Blackthorn
The Blackthorn is an old cocktail, dating back to the 19th century. There actually are several versions of the drink, including some that contain gin or sloe gin. Our favorite is one that uses Irish whiskey.
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Black Russian
Black Russians first appeared in 1949, and is ascribed to Gustave Tops, a Belgian bartender, who created it at the Hotel Metropole located in Brussels in honor of Perle Mesta, the US ambassador to Luxembourg. The cocktail name stems from the use of vodka, a stereotypical Russian drink and the blackness of the coffee liqueur. The drink remains popular even today with its strong taste and great kick.
Pisco Sour
The modern version of the Pisco Sour wasn’t born until late 1920s, when bartender Mario Bruige added Angostura bitters and egg white. However, the Pisco Sour can trace its origins much further back to the creation of its base: the strong, brandy-like liquor, Pisco.
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Caipirinha
Only distilled run made from sugar cane juice from Brazil can be called Cachaca. To make cachaça, sugarcane is washed and pressed through large metal rollers to extract the juice. Then, the juice is filtered and fermented. The sugarcane juice is fermented from one to three days then distilled, cooled and filtered again. The result is a white rum that has notes of raw sugar cane and the leavening agent that the individual distiller uses to make their own special blend. This drink is server the traditional way with little other than the Cachaca in the drink to enjoy the true flavor.
