Old Cuban – Recipe & History

Old Cuban
Advertisements

Old Cuban

0 from 0 votes Only logged in users can rate recipes
Course: DrinksCuisine: American
Servings

1

servings
Calories

150

kcal
Total time

3

minutes

Learn how to make an old cuban.

Ingredients

  • 2 dashes Angostura Bitters

  • 6 whole Mint Leaves

  • 2/3 oz Lime Juice

  • 1 oz Simple Syrup

  • 1.5 oz Anejo Rum

  • 2 oz Sparkling Wine

Directions

  • Technique: Saxe Soda Shake
  • Combine all ingredients into a cocktail shaker except for the sparkling wine.
  • Add one medium or two small ice cubes to the cocktail shaker and shake until the ice fully melts.
  • Pour the chilled and aerated drink into a glass through a fine mesh strainer to catch the mint leaves.
  • Top with sparkling wine.
  • Garnish:
  • Mint bouquet

Featured Video

History Of The Old Cuban

The Old Cuban was created by Audrey Saunders in 2001, while working at a New York restaurant called the Beacon. The Old Cuban cocktail is a cross between a French 75 and a Mojito. The strong mint and aged rum are balanced by the light effervesce of the sparkling wine and presented as a fancy sour. An absolutely wonderful cocktail and one you should try.

Recipe Resources

Related Articles

Advertisements
Advertisements

Discover More Classics

Advertisements

Bink’s Sake – Sake Cocktail Recipe

Binks Sake
Advertisements

Bink’s Sake

0 from 0 votes Only logged in users can rate recipes
Course: DrinksCuisine: American
Servings

1

servings
Calories

150

kcal
Total time

3

minutes

How to make my Bink’s Sake cocktail.

Ingredients

  • 1 dash Cardamom Bitters

  • 1/2 tsp Rose Water

  • 2/3 oz Orgeat

  • 3 oz Sake

  • 1 oz Soda Water

Directions

  • Technique: Saxe Soda Shake
  • Combine all ingredients into a cocktail shaker except for the soda water.
  • Add one medium or two small ice cubes to the cocktail shaker and shake until the ice fully melts.
  • Without a strainer, pour the chilled and aerated drink into a glass.
  • Top with soda water.

Featured Video

My Bink’s Sake Recipe

This recipe for Bink’s Sake is my own, and hopefully, you will like it. As a fan of One Piece, I wanted to make a cocktail based on the classic song sung by Brook, “Bink’s Sake.” This song is sometimes translated as Bink’s Brew and is supposed to be standard brewed sake, not a mixed drink. But I thought it would be fun to make a mixed drink with sake as the base.

Bink’s Sake Song Lyrics (English)

Yo-hohoho, Yo-hoho-ho,
Yo-hohoho, Yo-hoho-ho,
Yo-hohoho, Yo-hoho-ho,
Yo-hohoho, Yo-hoho-ho,

Gather up all of the crew.
It’s time to ship out Bink’s brew.
Sea wind blows.
To where? Who knows?
The waves will be our guide.

Over across the ocean’s tide.
Rays of sunshine far and wide,
Birds they sing,
of cheerful things,
in circles passing by.

Bid farewell to weaver’s town.
Say so long to port renowned.
Sing a song,
it won’t be long,
before we’re casting off.

Cross the gold and silver seas.
The salty spray puts us at ease.
Day and night,
to our delight,
The voyage never ends.

Yo-hohoho, Yo-hoho-ho,
Yo-hohoho, Yo-hoho-ho,
Yo-hohoho, Yo-hoho-ho,
Yo-hohoho, Yo-hoho-ho,

Gather up all of the crew.
It’s time to ship out Bink’s brew.
Pirates we,
eternally
are challenging the sea.

With the waves to rest our heads,
Ship beneath us as our beds.
Hoisted high,
upon the mast,
our Jolly Roger flies.

Somewhere in the endless sky,
Stormy winds are blowin’ by.
Waves are dancing,
evening comes,
It’s time to sound the drums.

But steady men, and never fear.
Tomorrow’s skies are always clear.
So pound your feet,
and clap your hands,
till sunny days return.

Yo-hohoho, Yo-hoho-ho,
Yo-hohoho, Yo-hoho-ho,
Yo-hohoho, Yo-hoho-ho,
Yo-hohoho, Yo-hoho-ho,

Gather up all of the crew.
It’s time to ship out Bink’s brew.
Wave good-bye,
but don’t you cry,
Our memories remain.

Our days are but a passing dream,
everlasting though they seem
‘neath the moon,
we’ll meet again,
the wind’s our lullaby.

Gather up all of the crew.
It’s time to ship out Bink’s brew.
Sing a song,
and play along,
For all the ocean’s wide.

After all is said and done,
You’ll end up a skeleton.
So spread your tale,
from dawn till dusk,
upon these foamy seas.

Yo-hohoho, Yo-hoho-ho,
Yo-hohoho, Yo-hoho-ho,
Yo-hohoho, Yo-hoho-ho,
Yo-hohoho, Yo-hoho-ho,

Recipe Resources

Related Articles

Advertisements
Advertisements

Discover More Classics

Advertisements

Lychee Martini – Recipe & History

Lychee Martini
Advertisements

Lychee Martini

0 from 0 votes Only logged in users can rate recipes
Course: DrinksCuisine: American
Servings

1

servings
Calories

300

kcal
ABV

20%

Total time

3

minutes

How to make a Lychee Martini.

Ingredients

  • 1 oz Lychee Juice

  • 2 oz Vodka

  • 1 oz Soda Water

Directions

  • Technique: Saxe Soda Shake
  • Combine all ingredients into a cocktail shaker except for the soda water.
  • Add one medium or two small ice cubes to the cocktail shaker and shake until the ice fully melts.
  • Without a strainer, pour the chilled and aerated drink into a glass.
  • Top with soda water.
  • Garnish:
  • Lychee fruit

Featured Video

History Of The Lychee Martini

The earliest reference to a Lychee Martini that I can find comes from a 1981 issue of Market Watch by M. Shanken Communications. In Volume 25, on page 20, the recipe provided is:

  • 1.5 oz Grey Goose
  • 1.5 oz Raspberry Sake
  • 1 oz lychee juice
  • Garnish with a lychee and raspberry

The article states the lychee martini is one of many unique and original cocktails created at the M-Bar in Miami. The cocktail cost $14 even back in 1981, equivalent to $46 USD today. That’s a steep price for 1.5 oz of vodka and flavored sake.

There isn’t much published on the lychee martini, nor is it even mentioned in any articles till around the mid-1990s when it started to pop up in a few New York-based periodicals. Many of the 90s recipes I found were all over the place. No two recipes were the same. One was vodka, dry vermouth, and lychee juice. Another was just vodka and lychee juice, some had lychee liqueur, and others had guava or lime juice. Around 2010 it seems appears that two recipes became the dominant norms.

Recipe #1

  • 2 oz Vodka
  • 1 oz Lychee Liqueur
  • 1 oz Lychee Juice

Recipe #2 (Skinny Girl Recipe)

  • 2 oz Vodka
  • 1 oz Lychee Juice
  • 1 oz Soda Water

Most lychee martini recipes you will find today tend to be one of these two recipes. Personally, between the two, I prefer the Skinny Girl style. While I always love a strong drink, the combination of lychee liqueur and lychee juice (the syrup inside a can of prepared lychees) is too sweet and strong, and not in a good way. The combination of lychee juice and soda water makes for a much more refreshing cocktail. It gives the vodka a lovely light and bubbly essence of lychee flavor rather than a heavy, sweet, and strong lychee flavor.

Recipe Resources

Related Articles

Advertisements
Advertisements

Discover More Classics

Advertisements

Pornstar Martini – Original Recipe & History

Pornstar Martini
Advertisements
Quick Step-By-Step Pornstar Martini Recipe Video

Pornstar Martini

5 from 1 vote Only logged in users can rate recipes
Course: DrinksCuisine: British
Servings

1

servings
Calories

300

kcal
Total time

3

minutes

Make the original 2003 Pornstar Martini.

Ingredients

  • 1/3 oz Vanilla Syrup

  • 2 oz Passion Fruit Puree/Juice

  • 1/2 oz Passion Fruit Liqueur

  • 1.5 oz Vanilla Vodka

  • 2 oz Sparkling Wine

Directions

  • Technique: Saxe Soda Shake
  • Combine all ingredients into a cocktail shaker except for the sparkling wine.
  • Add one medium or two small ice cubes to the cocktail shaker and shake until the ice fully melts. Without a strainer, pour the chilled and aerated drink into a glass.
  • Pour sparkling wine into a separate champagne glass.
  • Garnish:
  • Half of a passion fruit

Recipe Video

History Of The Pornstar Martini.

The Pornstar Martini was invented in 2003 by Douglas Ankran. The idea to make a passion fruit and vanilla cocktail hit him while working on new recipes for his UK bar, The Townhouse. The idea to combine passion fruit and vanilla came to him as it was a popular baking flavor combination, and he thought the flavors would translate well into a drink. Opened in 2002, the Townhouse closed its doors in 2010 after the business had come under new management. Punchdrink.com interviewed Douglas Ankrah in 2019 and has an excellent article about his iconic pornstart martini. Sadly Douglas Ankran passed away in August 2021.

Why Is It Called The Pornstar Martini?

The original name for the Pornstar martini was the Maverick Martini. Ankran named it after the Maverick’s Gentleman Club strip club he would visit in Cape Town, South Africa. The drink sold very poorly. Knowing it was a good drink, he wanted more people to order it, so he gave it a shocking name. In the same vain as a sex on the beach, adios motherfucker, and a blowjob shot, he renamed the Maverick Martini the Pornstar Martini, and sales skyrocketed. To this day, the Pornstar Martini is still one of the most popular cocktails in the UK.

What Does The Pornstar Martini Taste Like?

The Pornstar Martini is a fantastic cocktail, and the mix of passion fruit and vanilla is terrific. Despite the silly name, its lovely flavors earn it all the popularity it enjoys. It’s a nice balance of tart and sweet, and with only four ingredients, it’s pretty easy to make too. The passion fruit puree does require a bit of upfront work, but if you have that and add a little vanilla extract to some simple syrup, you’re good to go. In the 2019 punchdrink interview mentioned above, Douglas Ankran said he blended two vanilla pods with 5 cups of sugar to make the vanilla sugar. That looks pretty ineffective to me. It makes much more sense to add vanilla extract to simple syrup. When combining alcoholic extracts with syrup, the typical ratio is 1:30. So for every 30 oz of simple syrup, 1 oz of vanilla extract is added.

Related Articles

Advertisements
Advertisements

Discover More Classics

Nika Cocktail – Recipe

Nika
Advertisements
Quick Step-By-Step Nika Recipe Video

Nika Cocktail

5 from 1 vote Only logged in users can rate recipes
Course: DrinksCuisine: American
Servings

1

servings
Calories

193

kcal
ABV

29%

Total time

3

minutes

See how to make a Nika cocktail

Ingredients

  • 1 tsp Gum Syrup

  • 1 tsp Lemon Juice

  • 2 dashes Orange Bitters

  • 1 oz Cocchi Americano

  • 2 oz Cachaça

Directions

  • Technique: Simple Stir
  • Combine all ingredients in the mixing glass.
  • Add ice to the mixing glass. Stir the ingredients for 10 – 15 seconds. Try to avoid over-diluting the drink.
  • Strain into a glass.
  • Garnish:
  • Lemon peel.

Recipe Video

What Does The Nika Taste Like?

The Nika taste like a lightly bittersweet and herbal soju. The ingredients pair nicely and are strong while not overwhelming. It’s pretty lovely. I came up with the Nika to celebrate one of my favorite stories, One Piece. As of writing, chapter 1044 was just released, and the main protagonist, Luffy, has undergone a massive story-changing transformation. I love One Piece, and I don’t try to hide that.

I wanted the base spirit to be cachaça because, in the SBS of volume 56, someone had asked the author, Oda, if the story took place in our real world, what the nationalities of each character would be. Oda replied that the main character, Luffy, would be Brazilian. Cachaça turned out to be an excellent choice. Even though it’s more closely related to rum than vodka, it has a very lightly sweet and fresh green grassy vodka-like taste. I don’t know why I don’t use it more often, but it’s beautiful. I feel like I, along with many others, woefully underutilize cachaça, and it comes together nicely in this bright sunny cocktail.

Related Articles

Advertisements
Advertisements

Discover More Classics

Advertisements

Improved Midori Sour – Recipe

Improved Midori Sour Cocktail
Advertisements

Improved Midori Sour

0 from 0 votes Only logged in users can rate recipes
Course: DrinksCuisine: American
Servings

1

servings
Calories

252

kcal
ABV

28%

Total time

3

minutes

Learn how to make the an Improved Midori Sour.

Ingredients

  • 2/3 oz Lemon Juice

  • 1 oz Midori

  • 1 tsp Green Chartreuse

  • 2 oz Vodka

Directions

  • Technique: Tiki Dirty Pour
  • Combine all ingredients into a shaker with crushed ice.
  • Vigorously shake for 10 seconds.
  • Dirty pour the whole shaker into a glass. Crushed ice and all.
  • Garnish:
  • Maraschino cherry

Notes

Featured Video

This isn’t a classic cocktail. It’s just a perfect cocktail. The Midori Sour is a pretty awful drink. If you google it, you’ll find many different recipes (also trying to improve it), but the official Beam Suntory recipe is half Midori and half sweet and sour mix. It comes in around 10% ABV and tastes as bad as it sounds. This late 70s drink reeks of sweaty polyester suits at studio 54 looking to fuck.

This improved one keeps the same flavor and intent as the original but isn’t as sweet, and the herbal flavors make it much more palatable.

Related Articles

Advertisements
Advertisements

Discover More Classics

Advertisements

St. Rita – Recipe & History

St. Rita Cocktail
Advertisements

St. Rita Cocktail

4 from 1 vote Only logged in users can rate recipes
Course: DrinksCuisine: American
Servings

1

servings
Calories

274

kcal
ABV

27%

Total time

3

minutes

Learn how to make the modern classic, the St. Rita.

Ingredients

  • 2/3 oz Lime Juice

  • 1 oz Elderflower Liqueur

  • 2 oz Mezcal

Directions

  • Technique: Saxe Soda Shake
  • Combine all ingredients into a cocktail shaker.
  • Add one medium or two small ice cubes to the cocktail shaker and shake until the ice fully melts.
  • Without a strainer, pour the chilled and aerated drink into a glass.

Notes

Featured Video

Honestly, once you have a St. Rita, you will not be satisfied with a regular margarita again. Well… I mean, I don’t know… maybe you will… I can’t tell you, and everyone has a different taste. My parents first introduced me to this cocktail in 2008 and that’s around when everyone else was first discovering it. St. Germain was launched in 2007, and as a way to market it, the company created variations of classic cocktails using its liqueur. It’s not vintage, but it’s damn good.

Related Articles

Advertisements
Advertisements

Discover More Classics

Advertisements

Moss Head Cocktail – Recipe

Moss Head Cocktail
Advertisements

Moss Head Cocktail

5 from 1 vote Only logged in users can rate recipes
Course: DrinksCuisine: American
Servings

1

servings
Calories

262

kcal
ABV

24%

Total time

3

minutes

Learn how to make the Improved Midori Sour No. 2 Cocktail.

Ingredients

  • 1 oz Egg Whites

  • 2/3 oz Lemon Juice

  • 1/2 oz Elderflower Liqueur

  • 1/2 oz Midori

  • 2 oz Vodka

  • 1 oz Soda Water

Directions

  • Technique: Saxe Soda Shake
  • Combine all ingredients except for the soda water in a cocktail shaker.
  • Add one medium or two small ice cubes to the cocktail shaker and shake till the ice has fully melted.
  • Without a strainer, pour the chilled and aerated drink into a collins or cocktail glass.
  • Slowly pour the soda water in, and the bubbles from the water will expand all bubbles in the drink to form a large foam head.

Notes

Featured Video

Making A Midori Fizz.

The moss head is my attempt to make an improved Midori sour because the Midori sour is not a very well-balanced drink, in my opinion. It has very little alcohol and is painfully sweet. My goal for this cocktail was to make a better Midori sour by reducing the amount of Midori, adding floral flavor to complement the melon taste, and giving the drink a bit more alcohol to level out the sweetness. It’s less one-dimensional and taste more like a regular cocktail. The egg whites also add a nice creamy texture that reminds me of those fun Korean melon milk drinks.

How To Get Great Foam On Cocktails With Egg Whites.

Egg Whites are challenging to get right in cocktails. Everyone struggles with them at some point, and bartenders search for any way to make whipping them into a fluffy meringue easier. Henry Ramos hired “shaker boys” to shake for him. Some use the dry shake or reverse dry shake, others swear by only using one large ice cube, and some say you have to shake till your arms fall off. The method I like is called the Saxe Shake, and De Forest Saxe invented it in the 1880s.

The Saxe Shake is largely unknown in the cocktail world because De Forest Saxe was a soda fountain operator in Chicago, Illinois. His 1890 book “Saxe’s New Guide Hints to Soda Water Dispensers” details his shaking technique for egg drinks that produces the best foam and can be accomplished with minimal effort. Saxe states to shake drinks with eggs with only one chestnut-sized ice cube. An Ice cube from a standard ice tray is about chestnut-sized, so one or two small cubes will work. Then shake until the ice fully melts, and pour into the serving glass without straining. The small amount of ice is just enough to cool and dilute the drink, and since there are no remaining bits of ice left in the shaker, there is nothing to strain. Passing the mixture through a strainer destroys most of the bubbles you worked so hard to make. As you add soda water, the escaping carbon dioxide fills the tiny bubbles in the drink, forcing them to expand and form a large fluffy foam. Give it a try. Using the Saxe Shake, I have turned out Ramos Gin Fizzes as fast and efficiently as any other shaken cocktail with excellent results.

Related Articles

Advertisements
Advertisements

Discover More Classics

Advertisements

Whiskey Nips – Ultimate House Cocktail To End The Day

Whiskey Nips
Advertisements

Whiskey Nips

5 from 1 vote Only logged in users can rate recipes
Recipe by Robert Kachelriess Course: DrinksCuisine: American
Servings

1

servings
Calories

300

kcal
ABV

14%

Total time

3

minutes

Invented by Las Vegas Lifestyle and craft cocktail writer Robert Kachelriess, The Whiskey Nips is his go to cocktail after a long day at work.

Ingredients

  • 1 oz Aperol

  • 1 oz Disaronno

  • 1 oz Bourbon

  • 2 oz Grapefruit La Croix

Directions

  • Technique: Simple Stir
  • Add Ice To Mixing Glass and combine all ingredients except the Grapefruit Soda water in the mixing glass.
  • Stir the ingredients for 20 – 30 seconds to properly chill and dilute the drink.
  • Add ice to the glass and strain the drink into glass.
  • Gently pour the grapefruit soda water on top.
  • Give a couple turns to mix and enjoy.

Notes

Featured Video

The Whiskey Nips is the ultimate house cocktail invented by Las Vegas lifestyle and craft cocktail writer Robert Kachelriess. It’s easy to make and just the right balance of sweet and bitter over a strong bourbon base. Pour each shot of alcohol over ice in a rock glass. Top off with club soda (ideally, La Croix grapefruit — or “Pamplemousse” if you’re sophisticated) and stir with a spoon (or steak knife for extra macho factor). No garnish is needed.

Feel free to adjust the levels of alcohol to preferred strength level. Just beware: this drink goes down easy. Almost too easy. Another bonus: The recipe is so simple; it’s easy to describe to any bartender, although La Croix is always preferred to club soda from a gun.

If you enjoy cocktails like the Boulevardier or Japanese Cocktail, this refreshing herbal and almond cocktail is the ultimate cocktail. If you do not have Grapefruit La Croix or any other grapefruit infused soda water, then soda water and grapefruit bitters can be used.

Related Articles

Advertisements
Advertisements

Discover More Classics

Advertisements