Sazerac
In 1838, Antoine Amedie Peychaud, owner of a New Orleans apothecary, treated his friends to brandy toddies of his own recipe, including his “Peychaud’s Bitters,” made from a secret family recipe. The toddies were made using a double-ended egg cup as a measuring cup or jigger, then known as a “coquetier” (pronounced “ko-k-tay”), from which the word “cocktail” was derived. Thus, the world’s first cocktail was born!
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Santa’s Ice Tea
Santa’s Ice Tea is a great iced tea drink that could also be served warm. We preferred it chilled but either way its a great cocktail. The whiskey and the chai tea really complement each other and the cherry liqueur offset the spice notes and sweetened up the tea. Yum is all we have to say. Great winter drink!
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Salty Caramel Sour
For the Rye drinkers in your group a fun and festive approach to a holiday cocktail is the Salty Caramel Sour. You omit the candy if you want as the caramel syrup does most of the work but that little hint of chocolate is really quite tasty. Your preference.Salty Caramel Sour
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Royal Flush
The perfect card game drink, Royal Flush is a great get the guys together drink. Don’t let the fruity flavors fool you this one packs a punch.
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Rob Roy
The Rob Roy is a cocktail created in 1894 by a bartender at the Waldorf Hotel in New York City. The drink was named in honor of the premiere of Rob Roy, an operetta by composer Reginald De Koven and lyricist Harry B. Smith loosely based upon Scottish folk hero Robert Roy MacGregor.
Like a Manhattan, the Rob Roy can be made sweet, dry, or perfect. The standard Rob Roy is the sweet version, made with sweet vermouth. A dry Rob Roy is made by substituting dry vermouth for the sweet vermouth, this is not usual. A perfect Rob Roy is made with equal parts sweet and dry vermouth. Overwhelmingly, the Rob Roy is made with sweet Vermouth.
The Rob Roy is usually served in a cocktail glass and granished with a maraschino cherry (for the sweet version). Funniest use of this drink in a move is the 1970’s movie “Turning Pointe” where the heroine goes on stage after being dumped and drinking a half a dozen of these. Drunk ballerinas are always funny.
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Old Fashion
The original Old Fashioned recipe would have used whiskeys available in America in the late 1800’s, either Bourbon or Rye Whiskey. The first recipe is from 1895. But in some regions, especially Wisconsin, brandy is substituted for whiskey (sometimes called a Brandy Old Fashioned). Eventually the use of other spirits became common, such as a gin recipe becoming popularized in the late 1940s. The first mention of the drink was for a Bourbon whiskey cocktail in the 1880s, at the Pendennis Club, a gentlemen’s club in Louisville, Kentucky.
Common garnishes for an Old Fashioned include an orange slice or a maraschino cherry, although these modifications came around 1930, sometime after the original recipe was invented. The practice of muddling orange and other fruit gained prevalence as late as the 1990s. In muddling the fruit make sure to muddle the fruit but try not to muddle the peel too much. You want to release the oils and fruit flavor but not a lot of the acid. As with spirit only drinks what whiskey/brandy you make this drink with matters. The fun is in trying to find which one you really like!
Oh Be Joyful*
Amazing cocktail with a very complex flavor profile. The smokey sSotch rinse really elevates this cocktail.
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Monte Carlo
Why the Monte Carlo? Even if you’re not getting together for cards this weekend with the guys it goes well with any guy themed event. This is a smooth drink that goes well with fall, cards, sports, guy talk and cigars!
Mint Julep
Seen as the cocktail of the Kentucky Derby the Mint Julep has been around since the 18th century. Traditionally, mint juleps were often served in silver or pewter cups, and held only by the bottom and top edges of the cup. This allows frost to form on the outside of the cup. Traditional hand placement may have arisen as a way to reduce the heat transferred from the hand to the silver or pewter cup. Today, mint juleps are most commonly served in a tall old-fashioned glass, Collins glass, or highball glass with a straw.
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