Keet's Cocktails Blog
-
-
Saint Patrick’s Day Cocktails
Here are a few Irish Whiskey cocktails to help celebrate SAINT PATRICK’S DAY. Though a pint of Guinness is almost a requirement, it can be replaced by the following cocktail mixes … then of course chased by a pint of...
-
Irish Margarita
The IRISH MARGARITA uses the same template as a standard tequila margarita but substitutes Irish whiskey for the more common tequila. Most recipes recommend Grand Marnier as the preferred orange liqueur, though Cointreau and Triple Sec are occasionally used. A...
-
Blarney Stone
If you like the idea of a Manhattan-style Irish whiskey cocktail with a hint of licorice, the BLARNEY STONE will hit the spot. It features a delicious whiskey base that keeps you interested with each sip. The Pernod makes its...
-
Emerald
It’s an Irish whiskey Manhattan — the EMERALD. However, it more closely resembles the Scottish Highlander by infusing orange flavors from orange bitters and orange peel into Irish whiskey, rather than using maraschino cherry in bourbon or rye. Because Irish...
-
Cooper Union
The COOPER UNION is a Sazerac-style whiskey cocktail that pre-rinses a glass with peaty Scotch instead of the traditional absinthe.The base is Irish whiskey, complemented by a smaller amount of St-Germain liqueur. This recipe is taken from Death & Company‘s...
-
Periodista
The PERIODISTA (means “journalist” in Spanish) is a rum cocktail that starts with a daiquiri base and builds with the classic orange liqueur, Cointreau, along with apricot liqueur. Some recipes call for white rum (Banks Five Island or Flor de...
-
Pegu Club
The PEGU CLUB elevates the classic gin and lime combo with orange curaçao, orange bitters and Angostura bitters. The resulting mix is a full-flavored drink. While the Pegu Club may not be as famous as the Sazerac or martini, it...
-
Ward 8
Out of 1898 Boston comes WARD 8, a variation of the Whiskey Sour that features rye whiskey and lemon juice. The Ward 8 enhances the original recipe by adding orange juice and grenadine, resulting in a complexity and balance that...
-
Morning Glory
The MORNING GLORY is a delicious 1906 bourbon/brandy cocktail from Louis’ Mixed Drinks. The dominant flavors come from bourbon and brandy (or cognac), complemented by maraschino liqueur and bitters. Absinthe adds a final touch, providing a prominent aroma as the...
-
Culross Cocktail
The CULROSS (“cool-ROSS”) is a medium-sweet rum-based cocktail that suits any season. This blend of white rum, Lillet Blanc, apricot brandy and lemon juice dates back to the 1930s Savoy Cocktail Book by Harry Craddock. It’s well balanced and easily...
-
Loud Speaker
The LOUD SPEAKER is another cocktail from Harry Craddock’s 1930 The Savoy Cocktail Book. The original version offers an easier serve for bartenders, featuring equal parts gin and brandy, along with equal but lesser amounts of Cointreau and lemon juice....
-
Corpse Reviver No. 2
The CORPSE REVIVER NO.2 is a pre-prohibition cocktail that features gin, Lillet Blanc, Cointreau, lemon juice and a glass that has been rinsed with Absinthe. It’s a deliciously tart and refreshing “pick-me-up” that is more potent than it tastes. Although...
-
Webster
From Harry Craddock and the Savoy Cocktail Book of 1930 comes the gin-based WEBSTER. This cocktail is balanced, dry, slightly tart from the lime juice and has apricot notes from the apricot brandy. Depending on personal preference and the brand...
-
Scarlett O’Hara
Created shortly after its 1939 release, the SCARLETT O’HARA cocktail is named after the heroine in Gone With the Wind. It combines the whiskey-based fruit and spice flavors of Southern Comfort with cranberry juice and lime juice. Although it has...
Hot Toddy
What’s more appropriate on a cold winter night or as a cold remedy to soothe throat irritation than a HOT TODDY? Made with whiskey, lemon juice, hot water, honey and sometimes cinnamon, it’s a relaxing comfort cocktail before bedtime with...
Necromancer
The NECROMANCER is a tangy, absinthe-influenced cocktail with a touch of magic from elderflower liqueur, Lillet blanc and lemon juice. A dash of gin balances the flavors, leaving hints of citrus, herbs and honey. It’s a variation of the Corpse...
French Martini
The FRENCH MARTINI is a mild, pineapple-flavored cocktail born out of the 1980s. Mix vodka with raspberry liqueur and pineapple juice to create a frothy brunch drink or a light and fruity evening cocktail. Dry gin can be substituted for...
Mocktails
For various reasons, particularly in January, there may be a desire to reduce or eliminate alcohol consumption completely. Three of the four mocktails listed in the Keet’s Cocktails directory are made with cooled black tea. The fourth is the popular...
High Voltage
The HIGH VOLTAGE is a simple peach-flavored tequila cocktail that can be prepared in just five minutes. It’s smooth and has a bit of everything going for it. Requirements: tequila (silver preferred), peach schnapps, lime juice, peeled peach slice or...
New York Sour
The NEW YORK SOUR is essentially a Whiskey Sour with a dry red-wine floater. It was originally created to mask inferior whiskey during Prohibition and to use up open bottles of speakeasy wines. It has been refined over the years...
Applejack Sour
For fans of the Sour, an APPLEJACK SOUR is perfect for fall or winter. Apple brandy (Laird’s Applejack) provides the distilled apple flavor, lemon adds the sour, and orange juice and maple syrup contribute the sweetness. The resulting sweet-and-sour balance...
Bourbon Milk Punch
The BOURBON MILK PUNCH is not exactly a punch, but it can easily be served in a punch bowl during holidays or football playoffs. Just multiply the proportions. This drink is creamy and delicious like eggnog, but it eliminates the...
Espresso Martini
It’s espresso, Kahlua, vodka — what’s not to like about an ESPRESSO MARTINI? If you’re looking for a post-dinner pick-me-up or a drink to extend the night, this cocktail has become a classic choice for those occasions. Its popularity stems...
Brandy Alexander
In the mid-70s, the BRANDY ALEXANDER was one of the most-ordered drinks at the downtown restaurant where I waitered. It’s been pushed aside by newer cocktails since then, but it remains the same brandy-cream-creme de cacao cocktail it’s been since...
Recent Comments