Victoria Alcoholic Cocktails Recipes

Please consume alcoholic beverages in moderation, and with responsibility.
DO NOT DRINK AND DRIVE. IT IS THE LAW.

Cocktails are pure escapism. Short mixed drinks, are made to an exact recipe rather than poured in a haphazard fashion, which is one of the reasons for their deceptively powerful kick.

Cocktails have been around for a long time. Mixed drinks were popular in the nineteenth century, and the use of the word cocktail goes back to 1806 (or 1809, depending upon which reference book you prefer).

As well as having their own bar equipment and glasses, cocktails have their own language. Among their best known names, a cobbler is a wine based mixed drink, originally made with sherry; sours are mixtures of spirit, lemon, and sugar, and daisies are similar to sours but with the addition of a sweet syrup.

Alexander
Shake 1 oz. brandy, 1 oz. crème de cacao, and 1 oz. cream.

Bacardi Cocktail
Shake 1 ½ oz. Bacardi® rum, the juice of ½ lime, and ½ teaspoon grenadine.

B & B
Stir ½ oz. Benedictine and ½ oz. brandy (or cognac); B & B may also be served straight up.

Black Russian
Stir 1 ½ oz. vodka and ¾ oz. kahlua®.

Bloody Mary
Shake or stir 1 ½ oz. vodka, 3 oz. tomato juice, the juice of ½ lemon, a dash each of Worcestershire ® and Tabasco® sauce, and a pinch each of salt, pepper, and celery salt.

Bronx Cocktail
Shake 1 oz. gin, ½ oz. dry vermouth, sweet vermouth, and ½ oz. orange juice.

Bullshot
Substitute consommé for tomato juice and follow the directions for a Bloody Mary.

Champagne Cocktail Mix
1 lump sugar, 2 dashes angostura bitters, and 1 oz. brandy, top with chilled champagne.

Cuba Libre (Rum and Coke®)
Over ice in a tall glass, pour 1 oz. light rum and the juice of ½ lime top with cola.

Daiquiri
Shake 1 ½ oz. light rum, the juice of 1 lime, and 1 teaspoon powdered sugar (often served with the addition of crushed fruit or fruit juice as strawberry daiquiri, peach daiquiri, etc; blended with crushed ice, it becomes a frozen daiquiri).

Gibson
A martini with the addition of a pearl onion instead of the traditional olive.

Gimlet
Shake 1 oz. gin and 1 oz. Rose's® lime juice or the juice of a 1 lime.

Gin and Tonic
Pour 2 oz. gin over ice in a tall glass; top with tonic water.

Gin Fizz
Shake 2 oz. gin, the juice of ½ lemon, and 1 teaspoon powdered sugar; top with soda water in a tall glass.

Grasshopper
Shake ½ oz. crème de menthe, ½ oz. white crème de cacao, and ½ oz. cream.

Harvey Wallbanger
Add 1 oz. Galliano® to a Screwdriver.

Jack Rose
Shake 1 ½ oz. apple brandy, the juice of ½ lime, and 1-teaspoon grenadine.

Kir
to a glass of chilled white wine, add 1-teaspoon crème de cassis.

Mai Tai
Shake 2 oz. rum, 1 oz. Curacao, the juice of ½ lime, ½ oz. grenadine, ½ oz. almond-flavored syrup, and ½ teaspoon powdered sugar; serve over crushed ice.

Manhattan
Stir with cracked ice 1 ½ oz. whiskey, ¾ oz. sweet vermouth, and a dash of angostura bitters; serve over ice or straight with a maraschino cherry.

Margarita
Shake 1 ½ oz. tequila, ½ oz. cointreau® or triple sec, and the juice of ½ lime; serve in a chilled, salt-rimmed glass.

Martini
Stir gin and dry vermouth; strain into a chilled glass. The original ratio of gin to vermouth was 2:1, but contemporary tastes tend toward "drier" ratios of 3:1, 5:1, and even 7:1. Serve straight up with an olive or, less traditionally, over ice or with a lemon twist. Made with a pearl onion, it is called a Gibson; with vodka, a vodka martini or vodkatini.

Mint Julep
Mix in a tall glass 1 lump sugar, 1 tablespoon water, and 4 sprigs of mint; fill the glass with crushed ice; add 2 oz. bourbon, and serve with straws, without stirring.

Old-Fashioned
Mix in a short glass ½ lump sugar, 2 dashes angostura bitters, and 1 dash water; stir in ice cubes and 2 oz. whiskey.

Orange Blossom
Shake 1 oz. gin and 1 oz. orange juice.

Pimm's Cup
Over ice in a tall glass, pour 1 oz. Pimm's No. 1 Cup® ; top with lemonade, 7-up® , or ginger ale.

Pina Colada
Over crushed ice in a tall glass, pour ½ oz. light rum; ½ oz. Dark rum; 1 oz. each of orange, lime, and pineapple juice; and 1 dash of grenadines. Top with coconut milk.

Pink Gin
add 1 dash angostura bitters to 2 oz. gin. Pink Gin may be served straight up or with water or soda and ice.

Planter's Punch
Over crushed ice in a tall glass, pour 2 oz. soda water, the juice of 2 limes, and 2 teaspoons powdered sugar; stir to frost glass; add 2 dashes angostura bitters and 2 oz. rum.

Rickey
Over cracked ice, pour 2 oz. gin and the juice of ½ lime; top with soda water. This traditional gin rickey is often modified by substituting other spirits hence; scotch rickey, Irish rickey, etc.

Rob Ray
Using Scotch whiskey; follow the directions for a Manhattan.

Rusty Nail
Stir 2 oz. Scotch whiskey with 1 oz. Drambuie®

Salty dog
Stir 2 oz. gin, 2 oz. grapefruit juice, and ¼ teaspoon salt.

Sangre
A bloody Mary made with tequila instead of vodka.

Screwdriver
Over ice in a tall glass, pour 2 oz. vodka, then top with orange juice.

7 & 7
Over ice, pour 1 ½ oz. Seagram's ® whiskey; top with 7-up.®

Sidecar
Shake 1 oz. brandy, ½ oz. Cointreau® or triple sec, and the juice of ½ lemon.

Singapore Sling
Shake 2 oz. gin, ½ oz. cherry brandy, the juice of ½ lemon, and 1 teaspoon powdered sugar; pour over ice cubes in a tall glass and top with soda water.

Stinger
Shake or stir 1 oz. brandy and 1 oz. white crème de menthe.

Tequila Sunrise
Shake or stir in a tall glass 1 ½ oz. tequila and 3 oz. orange juice; add 1 oz. grenadine; do not stir.

Toddy
Dissolve 1 lump sugar in a little water in a short glass; add 2 oz. spirits (brandy, gin, rum, or whiskey) and top with water (with boiling water, the drink is a hot toddy).

Tom Collins
Shake 2 oz, gin, the juice of ½ lemon, and 1 teaspoon powdered sugar; pour over ice cubes in a tall glass and top with soda water (made with vodka in place of gin, this is a Vodka Collins).

Whiskey Sour
Shake 2 oz. whiskey, the juice of ½ lemon, and ½ teaspoon powdered sugar.

White Lady
Shake 1 ½ oz. gin, 1 teaspoon powdered sugar, 1-teaspoon cream, and 1 egg white.

Zombie
Blend with cracked ice 3 oz. rum, ½ oz apricot brandy, 1 oz. pineapple juice, the juice of 1 lime and 1 orange, and 1 teaspoon powdered sugar. Strain into a tall frosted glass; float ½ oz. rum (151 proof) on top before serving with straws.