Rum and Coke, or the Cuba libre, is a highball cocktail consisting of cola, rum, and in many recipes lime juice on ice. The cocktail originated in the early 20th century in Cuba, after the country won independence in the Spanish–American War. It subsequently became popular across Cuba, the United States, and other countries. Its simple recipe and inexpensive, ubiquitous ingredients have made it one of the world's most-popular alcoholic drinks.
Made with brandy (or sometimes bourbon) and ginger ale, with a long spiral of lemon peel draped over the edge of an 'old-fashioned' or highball glass. Dating back to the 1890s, it was a non-alcoholic mixture of ginger ale, ice and lemon peel. By the 1910s, brandy, or bourbon would be added to make it alcoholic.
Mojito is a traditional Cuban highball. The cocktail often consists of five ingredients: white rum, sugar, lime juice, soda water, and mint. Its combination of sweetness, citrus, and herbaceous mint flavors is intended to complement the rum, and has made the mojito a popular summer drink. It’s unclear, but the Mojito first appeared in cocktail literature in the 1932 edition of "Sloppy Joe’s Bar Cocktail Manual", a book from the famed Havana institution.
A Moscow mule is a cocktail made with vodka, spicy ginger beer, and lime juice, garnished with a slice or wedge of lime. It is a type of buck; therefore, sometimes called a vodka buck. Due to the popularity of the Moscow mule, other buck cocktails with different liquors have been labeled with the "mule" name in recent years. The Moscow Mule is a mid-century classic that was born in 1941 and helped contribute to vodka’s rise in America.
A Dark ’n’ Stormy is a highball cocktail made with dark rum and ginger beer served over ice and garnished with a slice of lime. Lime juice and simple syrup are also frequently added. Gosling Brothers claims that the drink was invented in Bermuda just after World War I and has been a registered trademark of Gosling Brothers Ltd of Bermuda since 1991.
Fernet con coca, also known as fernando, its diminutive fernandito, or several other nicknames, is a long drink of Argentine origin consisting of the Italian amaro liqueur fernet and cola, served over ice. The success of the Fernandito cocktail started in the early 20th century when Fernet was first brought into the country by Italian immigrants. From then on, consumption of Fernet grew drastically.
The paloma is a tequila-based cocktail. This drink is most commonly prepared by mixing tequila, lime juice, and a grapefruit-flavored soda such as Fresca, Mamma di Giuliano, or Jarritos and served on the rocks with a lime wedge. Adding salt to the rim of the glass is also an option. Its origin story is nebulous, but most reports peg its creation to the 1950s.
The Russian Spring Punch is a highball cocktail made with vodka, Crème de cassis, sugar syrup, and lemon juice. The cocktail was created in the 1980s by Dick Bradsell. Basically a spiked Kir Royale over ice. It is named for the russian vodka, and the Tom Collins, which is a spring drink.
Made with vodka (or vanilla vodka), elderflower cordial, honey syrup, red chili pepper, and fresh lemon juice. It is designed to offer a sweet sensation at first, followed by citrusy freshness, and to finish with a slight heat of the chili. The recipe was created in 2004/5 by Salvatore Calabrese for his bar Fifty, London, England, which after the usual delays, opened in 2005.
The Suffering Bastard is the name for two different mixed drinks, one being more of a standard cocktail associated with World War II and the other being more of an exotic drink associated with Tiki bars. There are multiple recipe variations and historical origins have been argued and changed over time. As the history goes, a Suffering Bastard cocktail was created in Egypt at the Shepheard's Hotel.
Death in the Afternoon, also named the Hemingway or the Hemingway Champagne, is a cocktail made up of absinthe and Champagne. The cocktail shares a name with Hemingway's 1932 book Death in the Afternoon. Supposedly, the drink was created by the author after enjoying absinthe during his time in France.
The cocktail name comes from the Black and Tans, who were English paramilitary soldiers accused of some of the worst atrocities against the Irish during the Irish War of Independence in the early 1920s. Their nicknames stem from their uniforms, a mixture of black and khaki. The beauty of the black and tan is that you can enjoy two completely different brews in the same glass. This is the layered beer drink you see in bars across the United States, and it's easy to make at home. This layered beer cocktail made of half stout (usually Guinness) and half pale ale (often Bass) works because the stout is less dense than the ale, so it floats atop the lighter-colored beer, creating a two-tone pint. These two beers make perfect black and tan layers in the glass if they are poured correctly. The two layers remain as you drink, separated. In Ireland, the drink is called a half and half. The term likely originated in England, where consumers have blended different beers since the seventeenth century. The tradition of blending beers can be traced to London during the 1700s when beer blends or three-threads and five-threads were consumed.
Fluffy duck is the name of two different cocktails, both using Advocaat as the main ingredient. One cocktail is a smooth, creamy drink based on white rum, and the other is a gin-based highball. All variants have a smooth, boozy, and very, very duck-like texture. Besides gin and Advocaat, Triple Sec, Orange Juice, and Soda Water are added.
A gin and tonic is a classic and easy highball cocktail made with gin and tonic water. Usually, the water is poured over a large amount of ice. The exact ratio of gin to tonic varies according to taste and the strength of the gin. Most recipes have a ratio between 1:1 and 1:3. The most used garnish is a slice or wedge of lime. A bar spoon can be used to keep the effervescence. The ice chills the gin, dulling the effect of the alcohol in the mouth and causing the drink more pleasant and refreshing to taste at any time of the day you want.
The rickey is a classic highball cocktail made with gin or bourbon, lime juice, and carbonated water. It was invented in Washington D.C. at Shoomaker's bar by bartender George A. Williamson and named after the Democratic lobbyist Colonel Joe Rickey. Its popularity grew when made with gin instead of bourbon a decade later. The cocktail is clean, sharp, and refreshing and is always served in a highball glass. Optionally lime wheels are used as a garnish and can be added sugar.
A salty dog is a cocktail made with gin or vodka, and grapefruit juice and is usually served in a highball glass with a salted rim. The salt is the only distinction between a salty dog and a greyhound. It is believed to date back to the 1920s. The Salty Dog was probably created in the 1950s, possibly by a gentleman named George Jessel, as a way to dial down the grapefruit’s tart and bitter notes.
5-6 ice cubes cracked 2 ounces of cherry sourz Top up with pink lemonade 1 teaspoon of grenadine