Monday, February 14, 2011

Scooby Snack

How To Make A Scooby Snack

1/2 oz Midori Melon Liqueur
1/2 oz Malibu Rum
1/2 oz Milk
1/2 oz Pineapple Juice
Put Midori Melon Liqueur, Malibu Rum, and Pineapple Juice.  Put in shaker with ice and shake.  Pour milk into glass and add mixture from shaker.  Enjoy!

Do You Have A Different Variation Of The Scooby Snack??? Post Us Your Own Recipe Below!

Alabama Slammer

History Of The Alabama Slammer
The Alabama Slammer is not a jail in the south, it is an alcoholic drink invented at the University of Alabama in 1975. Their is not much history on the Alabama Slammer, so if you have any details, post them below the how to video.  Read on to learn how to make a non-alcoholic Alabama Slammer.

How To Make An Alabama Slammer

1/2 oz amaretto almond liqueur
1/2 oz Southern Comfort® peach liqueur
1/2 oz sloe gin (optional)
1 splash orange juice
1 splash of grenadine

Pour above ingredients into a stainless steel shaker over ice and shake until completely cold. Strain into an old-fashioned glass and serve.

Long Island Iced Tea

The History Of Long Island Iced Tea
"Long Island Iced Tea isn't from New York at all. It first surfaced in the 1920's in a community called Long Island in Kingsport Tennessee.

The inventor of it was Old Man Bishop. He passed the recipe on to his son Ransom - who perfected the drink in the 1940's. This is a fact. The Teetotaler info is true - and the Click Bros. took the cocktail mainstream.

There was another drink from Long Island called Tap Water that has a different name these days, due to patrons not wanting to be poured water from the sink when they ordered it."

About Ransom Bishop
Ransom Bishop lived at 1612 Island Drive just beside the Sluice. He was a businessman who didn’t have to work because he collected a substantial income each month from various sources. His still was all the way across Chigger field and positioned on the Sluice. Actually, the still was across the Sluice and Long Island on Mr. Rodefer’s property. Don’t worry – the Bishops had to pay a toll and neither Clay Rodefer nor his own father ever went without. No one would have suspected a burned-out mercantile man like Ransom to be making home brew. But, truth be told, he was the cream of the crop on Long Island. And he was a perfectionist when it came to the taste of his liquor.

His still produced a hundred gallons at a time and Bishop sold his product for a wholesale price of around seventy-five cents a half gallon to the Click Brothers. Ransom would run several trout lines out into the Sluice with the containers hooked to the line as well as some fish to keep it legit. Whenever he wanted a quart or twenty he’d bring in whatever was desired and some fish as well for dinner. The street value of a half gallon was more than double that and the Click Brothers couldn’t keep it stocked at Club 81 – their rough and tumble underground dive by the bridge on Hwy 81. Club 81 was on private property and signs were everywhere stating “trespassers will be shot on sight.” This kept the law away and it discouraged outsiders from Highland, Blair’s Gap, and other seedy areas from thinking they could come in unannounced or uninvited.

First and foremost Ransom Bishop was a salesman. It was said among those who had acquaintance with him that he was smooth enough to ball up any religion and sell it back to the church. My Papaw owed him money from a gambling debt and paid him every time the Eastman gave out bonuses. But Ransom had taken advantage of Judd Moore not knowing how to count when he cashed my Papaw’s paychecks at week’s end. He’d pay a carefree Judd with one dollar bills so it would look as if he was giving a lot back. Once Opal had taught Judd how to count, though, he knew he’d been swindled out of a small fortune. The salesman Ransom could not sell any excuse to Judd Moore and the tension between the two thereafter was evident, though it never came to blows between them.

Now Ransom Bishop, it is said many times over, was clever, the sharpest knife in the drawer. And I know writing this might send some rich businessman into a fit but it is the honest truth as I know it to be, and I will share it anyway. Ransom’s father was also a pretty smart feller and also a bootlegger and it is believed his father invented a certain drink, passed the recipe on to his son, and Ransom perfected the cocktail – which now has several variations. Long Island, New York would love to take credit for this one and still does to this day – since 1970 as a matter of fact. But as we all know - common people often times aren’t recognized for their ingenuity. Invented during Prohibition by Old Man Bishop and perfected by Ransom in the 1940’s:

Recipe For Long Island Iced Tea

One fresh Lemon half
One fresh Lime half

Squeeze both into a pint glass

½ oz. Rum
1 oz. Vodka
1 oz. Whiskey
½ oz. Gin
½ oz. Tequila
½ oz. Maple Syrup

Mix Thoroughly Then pour in 4 to 5 oz. Soda Water (Coca-Cola, Pepsi, or RC Cola) without stirring.

Wednesday, February 9, 2011

White Russian

History Of The White Russian  And How It Became Such A Popular Cocktail

The White Russian was one of the first popular Vodka drinks concocted in the 1930s, when vodka was just beginning its invasion of the West. Its progenitor was a drink called a Russian, made with Vodka, gin, and crème de cacao. Cream added to the mix made it a Barbara, a name later toughed up to Russian Bear. When the "Bear" was dropped, we were left with two types of "Russians." So one was named a Black Russian, made without the cream. That one's not so good. The other, of course, is the White Russian. We love her.

Why The White Russian Cocktail Is So Popular
The reason the White Russian is such a great little number is because it's a great drink for people who don't drink a lot and a great drink for people who drink too much. Despite its taste and appearance, the White Russian packs a wallop. There's a lot of alcohol in there, but no bad taste whatsoever. So if you don't drink regularly, you can still get loaded without all the hassle and facial contortions you'd get from, say, a Manhattan. If you drink too much, a White Russian is a fine tasting change of pace, full of that precious alcohol you're so dependent on, but with a rich creamy taste. It's like a drunk trip back to a more innocent time, where you sat outside and drank milkshakes and rode your bike. But whether you're just dabbling with spirits or are a hardcore drinker, two or three White Russian is probably the limit before you start to feel sick.

1.  Fill glass with ice.
2.  Pour in vodka, coffee liqueur (such as Kahlúa)
3.  Fill the rest of the way with 2% milk.
4.  Stir and serve

Tuesday, February 8, 2011

Paradise Cocktail

The Paradise Cocktail (Martini)

The Paradise cocktail is one of the not so known classic cocktails that has long been a favorite of many of us. Where the Martini is dry, the Paradise cocktail is sweet and fruity, a really nice accompany to summer evening dinners. If you can use fresh squeezed orange juice to compliment the gin in the drink. And, for the gin a London dry like cheap Bombay Sapphire Distilled London Dry Gin is perfect. This is the neat version of the drink, but a Paradise shooter is also pretty popular.

Who Invented The Paradise Cocktail

The Paradise Cocktail was invented by Harry Craddock and it is a pure classic. This cocktail has absolutely classic composition – gin as main alcohol, apricot brandy (actually is not a brandy, it is sweet fruit liqueur) as sweetener and freshly squeezed orange juice as compliment. 

Instructions On How To Make A  Paradise Cocktail

Things You Are Going To Need:

    * Gin
    * Apricot brandy
    * Orange juice
    * Cocktail shaker and strainer
    * Cocktail glass (chilled)
    * Ice cubes

   1. Add ice to your cocktail shaker, along with the following:
   2. 1 1/2 ounces gin (1 oz for Martini)
   3. 1/4 ounce apricot brandy (1 oz for Martini)
   4. 1 1/4 ounces orange juice (Different For Martini)
   5. Shake for a 10 count, and then strain the drink into a chilled  glass ( NO ice in the cocktail glass!).
   6. Enjoy.

Monday, February 7, 2011


What is the Caipirinha drink:

Brazil's delicious national cocktail

History of  the Caipirinha drink and how it became a cocktail:

If you can't find cachaça where you live, use a good vodka. The drink will then be called caipiroska. No vodka? Use white rum and you will have a caipiríssima.

According to Wikipedia:
The word "caipirinha" is the diminutive version of the word "caipira", which refers to someone from the countryside, being an almost exact equivalent of the American English hillbilly. The word may be used as either a masculine or a feminine noun, but when referring to this drink it is only feminine (usage of diminutives is common in Brazil). However, a Brazilian hardly ever thinks of a "country person" when ordering a "Caipirinha". In the mind of a Brazilian, the word "Caipirinha" is mostly associated with the drink itself.

Recipe And Instructions: 

Ingredients [ oz | cl ]
2 oz Cachaça
2 tbsps Brown Sugar
Lime Wedge

Method: Prepare in shaker
  1. Wash the lime and roll it on the board to loosen the juices.
  2. Cut the lime in 6-8 wedges.
  3. Muddle in a mixing glass with brown sugar.
  4. Pour the Cachaça in the mixing glass.
  5. Add 4-6 ice cubes and shake vigorously.
  6. Pour the whole into an old-fashionned glass (along with the ice).
  7. Serve with a straw.


What is the Zombie drink:

The zombie is popular among young crowds. It's delicious and packs a very strong alcoholic content. This drink is dangerous, after 2 of them you'll likely walk like a zombie.

History Of The Zombie Drink And How It Became A Cocktail:

The Zombie first appeared in the late 1930s, invented by Donn Beach of Hollywood's Don the Beachcomber restaurant. It was popularized soon afterwards at the 1939 New York World's Fair.

Beach concocted it one afternoon for a friend who had dropped by his restaurant before flying to San Francisco. The friend left after having consumed three of them. He returned several days later to complain that he had been turned into a zombie for his entire trip.

Recipe And Instructions To Make A Zombie Drink:

Ingredients [ oz | cl ]
2 dashes Bacardi 151
1 oz Dark Rum
1 oz Golden Rum
1 oz White Rum
1 oz Apricot Brandy
1 oz Orange Juice
1 oz Pineapple Juice
0.25 oz Lime Juice
1 dash Grenadine
Method: Prepare in shaker
Glass: Hurricane

Shake all ingredients - except Bacardi 151 - into a shaker half filled with ice.
Pour into a tall glass.
Float a splash of Bacardi 151 on top.

Friday, January 28, 2011


The History of the Martini

The true origin of the martini is draped in mystery! There are differing arguments as to who was the first to create the Martini. Many who claim or have been purported to have created the first Martini have varying recipes and names; none of which exactly fit the Martini recipe that exists today. While opinions differ, the modern day Dry Martini consists of Gin and a varying amount of dry white Vermouth (season to taste). An olive, a twist, or a cocktail onion are all acceptable as a garnish.

The most detailed historical claim begins with a cocktail named the Martinez which was created around 1862. This particular drink of the time called for 4 parts red, sweet Vermouth to 1 part Gin, garnished with a cherry. The first version included aromatic bitters and Old Tom Gin, which was very sweet and incorporated a strong Juniper flavor. The transformation into what is considered a modern Martini happened gradually. First the Old Tom Gin was replaced with London Dry. Orange Bitters took the place of the aromatic bitters. Afficianados began to replace the red Vermouth with a white, dry Vermouth. The proportions of the drink eventually became equal parts and soon the Dry Martini appeared, olive included.

If you dont buy that story, perhaps some of these will win your favor.

In 1870 at Julio Richelieu's saloon in Martinez, California a small drink was mixed for visiting miner. Julio placed an olive in the glass before handing it to the man, then named it after his town. Martinez, California continues to hold claim as the birth place of the Martini.
Jerry Thomas of San Francisco printed a bartending book in 1887 with a Martinez recipe. It called for one dash of Bitters, two dashes of Maraschino, one wine glass of Vermouth, two jigs of ice and a pony of Old Tom Gin, served with a slice of lemon.

There is a story that claims the drink's name came from the Martini and Henry rifle used by the British army in 1871. The hook was that both the rifle and the drink "shared a strong kick."

In 1896, Thomas Stewart published Stewart's Fancy Drinks and How to Mix Them. The book contained a recipe for a drink called the "Marquerite" which called for "1 dash orange bitters, 2/3 Plymouth Gin, and 1/3 French Vermouth."

1888, was the magical year that the word Martini was first mentioned. Martini appeared in the "New and Improved Illustrated Bartending Manual."
Finally, in 1911 at the Knickerbocker Hotel in New York the head bartender, a gentleman by the name of Martini di Arma di Taggia, mixed half and half London Gin, Noilly Prat Vermouth and orange bitters. He chilled the drink on ice and strained it into a well chilled glass. Many visitors to the Knickerbocker asked for variations of the drink and added the olive.

Regardless of the true origin, the quest for the perfect Martini will no doubt continue. Martini bars continue to hit the scene -- and variations of the Martini abound. In the new millenium, it may seem that anything presented in a Martini Glas is considered to be a Martini. While that may or may not be true, we advise that you enjoy the moment! If it tastes good, it'll taste even better in a martini glass!

There are many versions of the Apple Martini, Appletini, or Big Apple Martini. Some use calvados, some apple puree, and some apple schnapps. This recipe uses the apple schnapps and has a very sweet taste and, depending on which brand you choose, will determine how bright of a green your drink will be. If you'd like to have a Sour Appletini, use Sour Apple Pucker. For an extra, edible touch to this drink, garnish with a green apple slice or peel.

How To Make An Apple Martini

Total Time: 2 minutes



  1. Pour the ingredients into a cocktail shaker with ice cubes.
  2. Shake well.
  3. Strain into a chilled cocktail glass.

Thursday, January 27, 2011


History Of The Margarita Cocktail And How It Became So Popular
The margarita and tequila, its primary fuel, have had their ups and downs in popularity and tequila continues to be one of the most misunderstood of all spirits. The drink has been with us for little more than half a century and now arrives in infinite variations.
Tequila shot up in the drink charts in the 1940's when World War Two erupted and imported whisky became hard to get, so Americans looked to Mexico for an alternative. Imports from south of the border soared, then slowed to a trickle once peace came. It wasn't until two decades later when the spirit excited the imagination of adventuresome rock groups that it caught on again.
The margarita became fashionable in the sixties as The Rolling Stones and The Eagles sang the praises of tequila. The Eagles had the big hit, and their "Tequila Sunrise" was credited with inciting margarita mania among their followers and making the drink a must for the collegiate crowd. Unfortunately many of them never fully realized the beauty of the margarita, confining their drinking to nothing better than sweet concoctions churned out by slush machines. Too many still do, but there is hope as younger recruits step up to hand-mixed drinks and to upscale tequilas.
The Stones and The Eagles were followed by Jimmy Buffett, who scored with "Margaritaville," and for better or worse by Bobby Bare's "Pour Me Another Tequila, Sheila" and "Jose Cuervo, You are a Friend of Mine," by Shelly West.
Promotion is important and the tequila technocrats are as creative, competitive and opportunistic as any of the spirits marketers. They can tell romantic tales of small peasant distilleries in hidden valleys and talk of dukes and grandees and film stars and nobles who swore by the liquor of the mysterious plant known as the Blue Agave. However, what's in the drink remains the final criterion for acceptance. Today we're experiencing a boom in fine, limited production tequila as a sipping drink, following similar trends with high-end Scotch, Bourbon and Vodka. The Margarita, however, remains the sword-carrier for tequila, and it is the entry level for American consumers.
Like the Martini and the Manhattan, even the Cosmopolitan, it appears to have many fathers. The most popular version of its origin goes back to the late 1930's at Rancho La Gloria, a restaurant near Rosarito Beach, Mexico, just across the border from San Diego. The owner, Danny Herrera, created the drink for a showgirl named Marjorie King. "She was allergic to everything except tequila," Herrera recalled, "but she couldn't take it straight or even Mexican style with lemon and salt. So I tried to find another way for her."
Out of Herrera's experiments came a blend of three parts tequila, two parts Cointreau and one part fresh lemon juice. He added shaved ice, wet the rim of a glass with more lemon juice, dipped it in salt and filled it with the mixture. After Miss King gave Herrera's alchemy a royal nod, he named it in her honor, Margarita, Spanish for Marjorie.
Another version has a socialite named Margarita Sames blending the same ingredients as a party drink. Hotelier Nicky Hilton was a guest and he went on to feature the Margarita at his Acapulco Hilton. Other reports say the drink originated as early as 1936 at the Crespo Hotel in Puebla, Mexico or at the Tail O' The Cock Restaurant in Los Angeles soon after World War Two.
The basic Margarita recipe, like the Martini, has changed frequently. While some bartenders and home mixologists adhere to the original formula, the most accepted one today calls for 1 1/2 ounces of tequila, 1 ounce of Triple Sec (which is a lot cheaper than Cointreau) and 1 ounce of fresh lime juice, combined in a cocktail shaker and shaken, not stirred. Restaurant consultant Steve Olson takes the mix up one level, arguing that Grand Marnier is the only fit accompaniment for tequila and fresh lime juice in a fine Margarita. "Taste the orange liqueur options blind, side by side," he argues, and you'll never again consider using Cointreau or triple sec."
At Ideya in Soho, standard bearer for Latin American food in Manhattan, bar manager Fernando Peña pours a full 1 and 1/2 ounce shot of Herradura Silver or Reposado in his premium margarita , adds orange juice and lemon juice, triple sec and a ëspit' of Vanderhum orange mandarin liqueur. "Freshness is important here, so we use the same ingredients you might find in someone's home in Mexico or Peru. We don't use a sour mix in any drinks," Peña says. "The fresh o.j. and lime juice provide the right flavor and a miniscule amount of the orange mandarin liqueur gives us just the extra tang we want."

Things You'll Need To Make A Margarita:

  • 2 oz. tequila
  • 1 oz. Triple sec
  • 1 oz. lime juice
  • 1 tsp. coarse salt
  • Ice
  • Lime wedge
  • 1 tsp. coarse salt
  • Lime wedge
  • Ice
  • 1 oz. Triple sec
  • 1 oz. lime juice
  • 2 oz. tequila
Instructions On How To Make A Margarita
  1. Pour the coarse salt onto a plate or saucer.
  2. Moisten the rim of a margarita glass with the lime wedge and dip the glass into the salt until it coats the rim.
  3. Fill the glass with ice.
  4. Fill a martini shaker with ice and pour in the tequila, Triple sec and lime juice.
  5. Shake until the martini shaker is frosted with condensation.
  6. Strain the contents into the margarita glass and garnish with the lime.

To make a "blended" margarita, simply put all ingredients into a blender with two cups of ice, blend until smooth and pour into the glass.

Bar supply stores sell margarita "rimmers" which have a sponge and receptacle to hold salt. These can be handy when needing to make margaritas in bulk.

Dont Drink And Drive

Wednesday, January 26, 2011

Moscow Mule

What Is The Moscow Mule

The Moscow Mule. A little careful promotion, and wham! Vodka's breakout cocktail. Professional bartenders hated it, but the suckers bit. At least the Moscow Mule is easy (your dog could make one), smooth, and refreshing. Taken by itself, it does no harm, and compared to so much that has followed, it's practically elegant.

History Of The Moscow Mule And How It Became A Cocktail
In the age of the Cosmopolitan and Green Apple-tini, it’s hard to imagine a time when vodka cocktails didn’t enjoy the popularity they do today. Yet these delectable drinks weren’t really popular until the late 1940s and 1950s. The Moscow Mule, a cocktail created for a Smirnoff promotion, helped fuel this change in drinks culture.
In 1941, John Martin, president of Heublein and Jack Morgan, owner of the Cock'n'Bull bar in Hollywood, met in a bar in Los Angeles. Together they mixed Morgan's ginger beer with Smirnoff and lime and christened it the Moscow Mule. They ordered specially engraved copper mugs and Martin set off to market the cocktail in bars around the country.
He bought one of the first Polaroid cameras and asked barmen to pose with a Moscow Mule copper mug and a bottle of Smirnoff. Then he would leave one copy of the photo at the bar and take a second copy to the bar next door to show them that their competitors were selling the Moscow Mule.
Between 1947 and 1950 Smirnoff case columns more than tripled and nearly doubled in 1951. It was the start of a long period of success. Smirnoff promoted a variety of cocktails, which all used the mixability of Smirnoff cocktails.
Recipe And Instructions To Make A Vodka Moscow Mule
1.5 oz. Smirnoff vodka
3 oz. ginger beer (Organic Ginger Beer Works Best)
1 tsp. simple syrup or (Kane Syrup)
¼ oz. lime juice
1 sprig mint
1 slice lime
In a glass with ice, add vodka, simple syrup, and lime juice. Top with ginger beer and stir. Garnish with mint sprig and lime slice.