BLACK RUSSIAN

                                                                         BLACK RUSSIAN

THE Black Russian IS A COCKTAIL OF VODKA AND COFFEE LIQUEUR. IT CONTAINS EITHER THREE PARTS VODKA AND TWO PARTS COFFEE LIQUEUR, PER THE KAHULUA BOTTELS LABEL, OR FIVE PARTS VODKA TWO PARTS COFFEE LIQUEUR,PER SPECIFIED INGREDIENTS. IT IS SOME TIMES MADE WITH COLA, IN WHICH CASE IT IS REFERRED TO AS A DIRTY BLACK RUSSIAN, AS OPPOSED TO CLEAN WHEN WITHOUT IT. TRADITIONALLY THE DRINK IS MADE BY POURING THE VODKA OVER IVE CUBE  OR CRACKED ICE IN AN OLD FASHION GLASS, FOLLOWED BY THE COFFEE LIQUEUR.

THIS COMBINATIONS FIRST APPEARED IN 1949, AND IS ASCRIBED TO GUSTAVE TOPS,A BELGIAN BARMAN WHO CREATED IT AT THE HOTEL METROPOLE IN BRUSSELS IN HONOR OF PERLEMESTA, THAN U.S.A AMBASSADOR TO LUXEMBOURG. THE COCKTAIL OWES ITS NAME TO THE USE OF VODKA,

A STEREOTYPICAL RUSSIAN SPIRIT, AND BLACKNESS OF THE COFFEE LIQUEUR. 

INGREDIENTS:-

                    VODKA- 25ml

    COFFEE LIQUEUR-25ml

SERVE IN OLD FASHION GLASS

THIS IS NOT SHAKEN ITS BUILD

FAMOUS COCKTAILS OF THE WORLD: BLOODY MARY

FAMOUS COCKTAILS OF THE WORLD: BLOODY MARY:                                                                 BLOODY MARY BLOODY MARY COCKTAIL IS THE WORLDS BEST COCKTAIL IF YOU ...

PINACOLADA

PINACOLADA

  PINACOLADA IS A OLD-STYLE RECIPE FOR THIS POPULAR DRINK.THE COCONUT CREAM  NEEDS TO HAVE THE RIGHT CONSISTANCY SOME FIND THE ALTERNATIVE COCONUT MILK TO BE TOO THIN, HOWEVER YOU CAN ADD CONDENSED MILK YO COCONUT MILK BRING THIS THICKNESS.  ADD PINEAPPLE JUICE IF DESIRE.  

INGREDIENTS:-

                         LIGHT RUM-30ml

                         MALIBU      -20ml

                        PINEAPPLE JUICE-60ml

                        COCO SYRUP- 5ml

SERVE IN HURRICANE GLASS,

GARNISH WITH THE PINEAPPLE WEDGE OR CHERRY

The most credible theory is that on August 15, 1954 a man named Ramon “Monchito” Marrero introduced the Piña Colada at the Caribe Hilton’s Beachcomber Bar in San Juan. The Caribe Hilton was the most famous hotel of the day in San Juan and the Hollywood Jet Set would frequent there. Management encouraged Monchito to create a new signature drink. For three months he experimented with all sorts of ingredients and a shaker and blender. At the end the Piña Colada as we know it today was born.

                                                                        

BLOODY MARY

                                                                BLOODY MARY



BLOODY MARY COCKTAIL IS THE WORLDS BEST COCKTAIL
IF YOU PLAN AHEAD , INFUSE FRESH  HORSERADISH  INTO THE VODKA FOR 5-7 DAYS BEFORE HAND , OUTHERWISE USE FRESHLY GRATDE HORSERADISH OR CREMAY PREPARED HORSERADISH .

INGREDIENTS

• 2 oz. Vodka
• 4 oz. Tomato Juice
• 1/2 oz. fresh Lemon Juice
• 1/4 t freshly grated Horseradish or Creamy prepared Horseradish *see note above
• 2 pinches Celery Salt
• 3 dashes Sriracha Chili (or more to taste)
• 2 dashes worcestershire sauce
  

  directions:

  garnish - There are a ton of variations.  Go with what you prefer...  Celery Stalk, Lemon Wedge, Lime Wedge, Pickled Green Tomatoes, Cherry Tomatoes, Olives (add a little olive juice for a dirty Bloody Mary), Baby Carrots, Cocktail Onions...

  1. Combine all the ingredients into a mixing glass.  Add ice and roll the mixing glass to combine ingredients.  This is not a shaken cocktail.this is a build cocktail.

  2. Strain into an ice filled glass and garnish.
• HISTORY -:- The Bloody Mary's origin is unclear. Fernand  claimed to have invented the drink in 1921 while working at the New York Bar in Paris, which later became Harry's  Bar, a frequent Paris hangout for Ernest Hemingway and other American expatriates.^[2] Another story maintains that actorGeorge Jessel created the drink around 1939. In 1939, Lucius Beebe printed in his gossip column This New York one of the earliest U.S. references to this drink, along with the original recipe: "George Jessel’s newest pick-me-up which is receiving attention from the town’s paragraphers is called a Bloody Mary: half tomato juice, half vodka."^[3]
  Fernand Petiot seemed to corroborate Jessel's claim when the bartender spoke to The New Yorker magazine in July 1964, saying:
  "I initiated the Bloody Mary of today," he told us. "Jessel said he created it, but it was really nothing but vodka and tomato juice when I took it over. I cover the bottom of the shaker with four large dashes of salt, two dashes of black pepper, two dashes of cayenne pepper, and a layer of Worcestershire sauce; I then add a dash of lemon juice and some cracked ice, put in two ounces of vodka and two ounces of thick tomato juice, shake, strain, and pour. We serve a hundred to a hundred and fifty Bloody Marys a day here in the King Cole Room and in the other restaurants and the banquet rooms."^[4]"

  Origin of the name

  The name "Bloody Mary" is associated with a number of historical figures—particularly Queen Mary I of England (whose 17th-century persecution of Protestants earned her the nickname)—and fictional women from folklore. Some drink aficionados believe the inspiration for the name was Hollywood star Mary Pickford.Others trace the name to a waitress named Mary who worked at a Chicago bar called the Bucket of Blood.