Espresso Martini – Dick Bradsell’s Original Recipe

Espresso Martini
Espresso Martini

The History Of The Espresso Martini.

Invented by Dick Bradsell at Fred’s Club in London during the late 1980s, the espresso martini was the request of one of the patrons. Dick Bradsell claims a famous supermodel walked into the bar and requested a cocktail that would “Wake me up, and fuck me up.” He liked to elude to who, but he never said precisely who requested the drink, but most think it was Kate Moss; the other guess is maybe Naomi Campbell. Interestingly Kate Moss was born in 1974, so for this version to be true, the oldest Kate Moss could have been was 16. She didn’t turn 18 till 1992. Maybe that’s why he never wanted to say who the model was, or the story is a bit exaggerated to make it sound cooler. Either way, who cares. It was over 30 years ago, and the espresso martini is excellent. The original name for the espresso martini was the vodka espresso, but somewhere along the line, they went with espresso martini because it sounded cooler. During this period, there was also Cold War resentment, and Dick Bradsell mentioned in interviews how he would try to avoid using Russian vodkas as it upset some in positions of power over him. Perhaps dropping the word vodka from its name was a strategic move to help avoid criticism.

Can You Use Normal Coffee To Make An Espresso Martini?

Of course, you can use regular coffee for an espresso martini; you can do whatever you damn well please, but it may not have the same flavor or foam on top. If you want to make an espresso martini, you need espresso. Drip coffee gets you 50% of the way there but not all the way. It will still be good but not the same. This matters, and why espresso is much better for this drink than regular drip coffee is the water to coffee ratio of espresso vs. drip coffee. Espresso is a 1:2 or 1:3 ratio of coffee to water, and traditional drip coffee is around 1:10 for a medium flavor cup of coffee. The drip coffee is fine, but since you are only using 1 oz of it, you want as much flavor and coffee bean oils as possible. The oil helps give it foam (read the section below on froth), and drip coffee will leave the drink underwhelming, but the Kahlua does help.

I won’t lie; I was gifted a big espresso maker that cost a ton when helping a friend move; I would never personally pay for a coffee maker that cost as much as this one cost, but it is super fast and easy to use and convenient for getting an espresso shot or two right away. Although, after all the years of drinking good and bad coffee and owning different makers, my favorite espresso maker is still my old little cheap Bialetti stovetop unit. It’s 30 bucks, has no moving parts, is easy to use, and makes hands down the best espresso. I would challenge my old dirty little Bialetti to the most expensive espresso machine any day. It’s one of those things invented 100+ years ago and has never changed because the first design was perfect. TLDR, if you are planning to make a ton of these, then get a machine to pull quick shots, but if you’re making a few for yourself and friends, save your money and use a cheap stovetop unit. Also, I find how tight the espresso is tamped down to be more meaningful. There are little torque tampers that click when the pressure is ideal, but you press until you can press anymore and feel the grains stop compressing. Don’t hulk it, but don’t be afraid to smash it down. This helps promote a more even and slower extraction. This was a bit of a coffee rant, but I hope it helps if you were wondering.

How To Make An Espresso Martini Frothy?

Shaking produces tons of bubbles but without something to stabilize the bubbles and keep them from falling apart back into the drink. Typically in cocktails, the denatured protein in egg whites is used to create foam but how do you make foam without egg whites? Try shaking a martini, it will never get foamy. So the bubble stabilizing parts of an espresso martini are oil and sugar. Oil and sugar help increases the viscosity of the drink and makes it difficult for the bubbles to break apart or combine into larger bubbles. Also you kinda just gotta shake the shit out of it. You don’t need to shake it any longer but it should be a bit harder than usual since you’re trying to get a drink to foam that doesn’t want to.

The photo I took of this cocktail was made with this exact recipe, but sometimes you get different results even when you do something the same way. That’s life. So if the foam does not quite look like this, then first check your espresso. The rule of thumb is the more light brown foam on top of your espresso, the more oil. The foam on top of the espresso shot is the oils from the coffee bean. Experiment with a longer or slower extraction, if you can, to see if you get more foam on the top of your espresso. Personally, my machine pulls a shot a bit too fast. I found that my second shot of the same grounds has way more foam than my first shot and tastes better. Maybe it is a setting I need to change or how this one works. White foam is not helpful, though, and is just the shot getting watered down. White foam is mostly watery coffee bean oil that won’t hold or taste good. It should be a nice light brown; once the espresso foam starts to lose color, you are pulling too long. Also, try different brands. Different brands roast differently, which can change how much oil the toasted seeds can hold. I’ve always been a big fan of the Cuban brands, but the Italian ones are good. Another thing to try is adding a bit more sugar or coffee liqueur. Not too much as these proportions are good, but a teaspoon more (5mls) can help hold the foam after shaking. Also, if you ever watch a video of Dick Bradsell making an espresso martini, it’s not very foamy, and he’s the guy who invented them.

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Espresso Martini

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

1

servings
Calories

246

kcal
ABV

20%

Total time

3

minutes

Learn how to make an Espresso Martini

Ingredients

  • 1/2 oz Simple Syrup

  • 1 oz Espresso

  • 2/3 oz Coffee Liqueur

  • 1.5 oz Vodka

Directions

  • Combine all ingredients in the shaker. Add ice to the shaker.
  • Vigorously shake till the shaker is ice cold and frosted.
  • Strain into glass to remove ice shards.
  • Garnish with 3 espresso beans.

Notes


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Coco Loco – Try This Amazing Colombian Coconut Drink

Coco Loco
Coco Loco

What Is The Coco Loco?

The Coco Loco is a famous beach and street stand cocktail in Colombia that has spread to other parts of the Caribbean. Now I’ve never been to Colombia and couldn’t find any old recipe books mentioning it, so everything I have learned about it I got from the all-mighty Google. It seems to be a popular beachgoer and tourist drink, each selling using a different recipe. I couldn’t find anything canon on the coco loco, and like so many Caribbean cocktails, it seems comfortable living as a pretty local drink with countless variations. The coco loco is often made right on the beach before the customer. The vendor cuts the top off a coconut, adds the ingredients with the coconut water, gives the coconut a couple of shakes, and puts a straw in the hole. Although even with all the variety, every recipe I tested includes cream of coconut, coconut water, lime juice, simple syrup, vodka, white rum, and silver tequila. So basically, I just stuck to the average of most recipes I found. I do question how old it is and can’t see it being older than the 1950s, at the most. The inclusion of vodka is odd since vodka didn’t leave Russia in large volumes till the bolshevik revolution in 1917. Furthermore, vodka didn’t become a popular cocktail spirit till the 1940s with the invention of the Moscow Mule in LA. If the Coco Loco is older, I imagine vodka was a later addition to boost the ABV to suit American taste.

Variations of the Coco Loco

From what I read, there seem to be as many recipes for the coco loco as people making it. It’s a cheap and easy-to-make cocktail for which tourists can be suckered into paying a high price. Most major Caribbean cruise ships have their recipe for it. The recipe provided here is the sum of all the recipes I could find for it in English and Spanish averaged out. Think of this as a default recipe, but go for it if you want to add something that improves it or makes it unique.

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Coco Loco

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

1

servings
Calories

439

kcal
ABV

12%

Total time

3

minutes

Learn how to make a Coco Loco.

Ingredients

  • 1/2 oz Lime Juice

  • 2 oz Cream of Coconut

  • 2 oz Coconut Water

  • 2/3 oz Vodka

  • 2/3 oz Silver Tequila

  • 2/3 oz White Rum

Directions

  • Combine all ingredients in the shaker and add crushed ice to the shaker.
  • Lightly shake the drink.
  • Pour the whole contents of the shaker into the glass.

Recipe Video

Notes


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Blue Hawaii – Make The Original 1957 Harry Yee Recipe

Blue Hawaii
Blue Hawaii

The History of the Blue Hawaii Cocktail.

Invented by Harry Yee in 1957, the Blue Hawaii is a classic Hawaiian cocktail and one of the few tiki-style cocktails from a Polynesian island. Harry Yee came up with the Blue Hawaii while working at the Hilton Hawaiian Village Beach Resort in Waikiki after Bol’s approached the bartenders there and asked them to come up with a recipe that used their blue orange liqueur. After a few experiments, Harry came up with this recipe called his creation, the Blue Hawaii. Predating the iconic Elvis Presley movie by four years, it is unknown if this cocktail inspired the title for the film Blue Hawaii, but the drink came first. As a side note, I love the movie Blue Hawaii. I am a heterosexual male, but even I need to change my underwear whenever I hear Elvis sing, “Can’t help falling in love.” It should be required viewing before traveling there for vacation. The movie was initially titled “Hawaiian Beach Boy,” so perhaps while filming, the director found the local blue Hawaii cocktail’s name to be a better fit.

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Blue Hawaii

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

1

servings
Calories

163

kcal
ABV

13%

Total time

3

minutes

Learn how to make a Blue Hawaii.

Ingredients

  • 1/2 oz Lemon Juice

  • 1/2 oz Blue Orange Liqueur

  • 3 oz Pineapple Juice

  • 2/3 oz Vodka

  • 2/3 oz White Rum

Directions

  • Combine all ingredients in the shaker and add ice to the shaker.
  • Vigorously shake till the shaker is ice cold and frosted.
  • Strain into glass filled with ice.

Notes


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Long Island Ice Tea – The Classic 1972 Bob Butt Recipe

Long Island Ice Tea Cocktail
Long Island Ice Tea Cocktail

Created by Bob Butt in 1972, this drink was an entry into an orange liqueur mixing contest. The Long Island carries on the tradition of naming east coast cocktails after regions of New York and explicitly gets its name from the fact that Mr. Butt was working at a bar on Long Island.

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Long Island Ice Tea

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

1

servings
Calories

540

kcal
ABV

29%

Total time

3

minutes

Learn how to make the a Long Island Ice Tea.

Ingredients

  • 1 oz Lemon Juice

  • 1.5 oz Vodka

  • 1.5 oz White Rum

  • 1.5 oz Dry Gin

  • 1.5 oz Reposado Tequila

  • 1 oz Orange Liqueur

  • 1.5 oz Coke

Directions

  • Add ice to the serving glass. Combine all the ingredients in the serving glass.
  • Give the drink a couple turns to chill and mix.

Notes


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Vodka Martini – Classic And Clean 1940s Martini

Vodka Martini
Vodka Martini

The Vodka Martini came about in the 1960s. Vodka is relatively old historically (it has been around since the 12th century) but didn’t become famous for mixing cocktails until the mid-1940s. This makes for a very clean Martini. I love good ol’ Gin Martinis, but these are very good too. After Vesper Lynd from Casino Royale died after his first love interest, the Vodka martini was also James Bond’s drink of choice. After her death, he never ordered another vesper cocktail again. He replaced it with a vodka martini.

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Vodka Martini

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

1

servings
Calories

186

kcal
ABV

32%

Total time

3

minutes

Learn how to make the a classic Vodka Martini.

Ingredients

  • 1 oz Dry Vermouth

  • 2 oz Vodka

Directions

  • Add Ice To Mixing Glass. Combine all ingredients in the mixing glass.
  • Stir the ingredients for 20 – 30 seconds to properly chill and dilute the drink.
  • Strain into glass.

Notes


Make Cocktails Like A Pro

If you have ever struggled with a recipe or wonder why yours are not turning out like they do at the bar then check out my simple step-by-step videos. I will walk you through how to expertly build each drink so you get consistently great results.

  • Free and simple step by step videos.
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  • Historically accurate and balanced recipes.


Vesper Martini – The Original 1953 Casino Royale Recipe

Vesper
Vesper

The Vesper Martini Origin

Ian Fleming created the Vesper Martini in his 1953 book “Casino Royale” which was also the debut of James Bond. In Chapter 7 of the book, Bond thinks up the drink on the spot and requests the barman make it for him.

-Casino Royale-
‘A dry martini,’ he said. ‘One. In a deep champagne goblet.’
‘Oui, monsieur.’
‘Just a moment. Three measures of Gordon’s, one of vodka, half a measure of Kina Lillet. Shake it very well until it’s ice-cold, then add a large thin slice of lemon peel. Got it?’
‘Certainly monsieur.’ The barman seemed pleased with the idea.
‘Gosh, that’s certainly a drink,’ said Leiter.
Bond laughed. ‘When I’m … er … concentrating,’ he explained, ‘I never have more than one drink before dinner. But I do like that one to be large and very strong and very cold, and very well-made. I hate small portions of anything, particularly when they taste bad. This drink’s my own invention. I’m going to patent it when I think of a good name.’

As Bond states, the original vesper is massive. It’s 4.5 oz (130 mLs) of solid booze before any water is even diluted into the drink. His recipe would require a 6 oz (180 mLs) glass minimum to hold the drink. That’s a bit unreasonable, so for the recipe listed here, I have cut it by half, but be aware that the original is double the size on this site. After his love interest in Casino Royale, Bond eventually calls his cocktail the Vesper. By the end of the book, Vesper Lynd has revealed herself to be a double agent working against Bond but overcome by her guilt and genuine feelings for him; she sacrifices herself to save him. Stricken by the sadness of Vesper Lynd’s death, Bond never orders another Vesper again.

Should The Vesper Be Shaken Or Stirred?

Bond requests the drink to be shaken and not stirred. I have a much more in-depth write-up on the origins of shaking drinks that were traditionally stirred in my dry martini article. Essentially during the 1920s – late 1930s, shaking became a way to soften the harsher gins of the time and add a bit of effervescence to the drink. You could be sure that a quick shake would rapidly dilute and cool the glass as much as possible for a bartender of any experience level. A colder, more diluted drink with tons of tiny bubbles would help soften and mask the poor quality of prohibition-era gins. To get similar results stirring a drink requires more patience and skill, which was lacking in prohibition-era America. In addition to poor quality alcohol, were poor quality bartenders. Young patrons found the best way to mitigate those issues was to ask for the drink shaken. Shaken martinis thus became associated with the way trendy young drinkers requested stiff drinks and evolved into more of an image. In the recipe for the dry martini, the author of The Old Waldorf-Astoria Cocktail book laments this trend and states how the old skilled bartenders of pre-prohibition times refused to make martinis this way.

Bond uses this association to establish himself to the reader as a young and hip assassin. Requesting his cocktails shaken is a kind of world-building that tells the audience that Bond is trendy and sophisticated, not old and stiff. I find it quite funny because, stay with me here, Casino Royale was published in 1953. This mainly was a trend of the 1920s – early 1940s. The only person in the 1950s who would think a shaken martini still was young and trendy would be an older man who started drinking in the 1920s or 30s. Ian Fleming was born in 1908, so he was a young and impressionable drinker during the 1930s when this was a more common request. These were books written for older men to remind them of when they were young—giving them a kind of fantasy alternate reality youth.

Should You Substitute Kina Lillet With Lillet Blanc Or Cocchi Americano?

Unfortunately, the original ingredient Kina Lillet was discontinued by the Lillet company in 1986. What replaced it is Lillet Blanc, but Lillet Blanc is a different wine from what Kina Lillet was. I will clearly say I have personally never tasted the now defunct Kina Lillet. But from other sources and individuals familiar with its taste, most say Cocchi Americano is closer to what Kina Lillet used to taste like than Lillet Blanc. So even though it shares the Lillet name, you may want to substitute Cocchi Americano for the Kina Lillet. For any pre-1980s cocktail that calls for Kina Lillet, use Cocchi Americano.

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Vesper Martini

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

1

servings
Calories

312

kcal
ABV

37%

Total time

3

minutes

Learn how to make the a classic Vesper.

Ingredients

  • 1/3 oz Cocchi Americano

  • 1/2 oz Vodka

  • 1.5 oz Dry Gin

Directions

  • Add Ice To Mixing Glass. Combine all ingredients in the mixing glass.
  • Stir the ingredients for 20 – 30 seconds to properly chill and dilute the drink.
  • Strain into glass.
  • Garnish with an expressed lemon peel.

Recipe Video

Notes


Make Cocktails Like A Pro

If you have ever struggled with a recipe or wonder why yours are not turning out like they do at the bar then check out my simple step-by-step videos. I will walk you through how to expertly build each drink so you get consistently great results.

  • Free and simple step by step videos.
  • Tips and tricks from years of experience.
  • Historically accurate and balanced recipes.


Bloody Mary – Make The Delicious Classic Fernand Petiot Recipe

Bloody Mary Cocktail
Bloody Mary Cocktail

The History Of The Bloody Mary.

The Bloody Mary originated in 1920s Paris, France, by Fernand Petiot while working at The New York Bar. This bar would later become the famous Harry’s New York Bar after Harry MacElhone bought it. Fernand came up with the Bloody Mary as a kind of a hair of the dog drink to cure hangovers, and the popular myth states it was none other than the famous drunk Ernest Hemingway who Fernand first made the cocktail for. While that is likely not true, it’s still fun to imagine.

After prohibition ended, Fernand Petiot immigrated to New York and served his signature cocktail at The King Cole Bar at the St. Regis Hotel. The Bloody Mary was still just tomato juice and vodka in France, but New Yorkers were not impressed. They found the drink flat, two-dimensional, and too tomato-y. They suggested he somehow spice it up a bit. English being his second language, he took the suggestion literally. He added hot sauce, salt and pepper, and Worcestershire sauce. The spiced-up remake was a hit. More and more people began ordering Fernand’s Bloody Mary but the St. Regis Hotel found the name too vulgar for its high-class clientele. They tried to change the name to The Red Snapper, but it was too late. The cocktail had expanded beyond the hotel’s walls, and the public knew it as the Bloody Mary.

What Does a Bloody Mary Taste Like?

People’s opinion of a Bloody Mary is typically binary. They either love them or hate them. It’s not your typical cocktail because, unlike other cocktails that are sweet, sour, refreshing, earthy, or herbal, the Bloody Mary is creamy and savory. The Bloody Mary has a creamy full body mouthfeel; it’s salty and sweet with bright red tomato and umami flavors. Understandably, some people find this an off-putting taste for a cocktail since it’s so different. Personally, I am put off when the tomato flavor is too strong, but I love this cocktail when there is much more Worcestershire and horseradish in the drink. Like buying a jar of spaghetti sauce, just because you don’t like one brand does not mean you dislike spaghetti entirely. Maybe the issue isn’t the flavors of the drink but the proportions and balance of those flavors. If made right, this can be a delicious drink. Unless you find a Bloody Mary mixer you like, it’s best to make it from scratch exactly the way you want.

Using Bloody Mary Mix Vs Making It From Scratch.

If you are wondering whether to buy a mix or make it from scratch, it tastes best and is almost the same amount of work. You probably already have most of the ingredients in your pantry and fridge. Also, if you can drive to the store to buy a mixer, you can buy tomato juice and spices. Some mixers taste good, but they cost 2 to 3 times as much as just getting the ingredients and a cheap mixer tastes cheap. In addition, making it yourself provides you with much more control over the taste and final product.

Now, if you’re wondering whether to use V8 or Tomato juice, then that is up to you and a matter of preference. V8 is fine and gives the drink a more herbal tomato soup-like taste, while using regular tomato juice gives it a cleaner, brighter tomato taste. They’re cheap ingredients, so try both and see which you prefer.

Is The Bloody Mary A Hangover Cure?

The Bloody Mary was originally a “hair of the dog” cocktail. The hair of the dog was a 19th-century English expression for saying that one can heal a wound by applying a part of the thing that did the damage to the injury. It came from the idea that if you were bit by a dog, then putting some of the dog’s hair in the bite would help keep the wound from getting infected. In the case of a hangover, a hair of the dog cocktail is one you drink the following day to help ease the pain. As you start to sober up, your brain starts to register what you just did to yourself. This keeps you from fully sobering up. It’s supposed to give you just enough of a buzz to numb you till the brunt of the hangover passes. That being said, the Bloody Mary is a pretty good hangover drink. The Bloody Mary provides electrolytes, vitamins, enough booze to buzz, enough fluid to help hydrate lightly, and spices for pain relief. Salt provides the electrolytes. Tomato juice is high in vitamin C, E, and potassium. Lemon juice is high in vitamin C. Worcestershire sauce has B vitamins, niacin, and vitamin C. Horseradish is also very high in antioxidants. The hot sauce has capsaicin, which is often used as pain relief since capsaicin turns off the neurotransmitters that are currently telling the brain it’s in pain—like Tylenol. 

The Most Important Ingredient.

The most essential ingredient in this cocktail is the spices you use to balance the tomato juice and the number of spices you use. Like the 1930s New Yorkers who told Fernand Petiot to spice the drink up because it was too tomato-y, You are trying to enrich and balance the tomato juice flavor with spices. It doesn’t take much Worcestershire sauce, hot sauce, or horseradish to change the flavor drastically, but the right amount will blend evenly with the tomato juice. Too little spice makes for a flat drink, and too much is overwhelming. I got better at making this drink the more I cooked in the kitchen and learned not to fear cooking with spices. When creating a Bloody Mary, the most common problem people make is under-spice it, and the drink ends up too tomato-y, flavorless, and flat. This leads many people to think they hate bloody Marys. Taste is unique to everyone, so under spiced to one is perfect for someone else, but my advice is to taste each ingredient individually and experiment with flavors and proportions. If the taste is incorrect, add what it needs to make it right. This isn’t an easy drink to get right, so don’t if it’s not quite right, don’t be discouraged; keep trying.

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Bloody Mary

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

1

servings
Calories

171

kcal
ABV

10%

Total time

3

minutes

Learn how to make the a classic Bloody Mary.

Ingredients

  • Add To Taste Salt

  • Add To Taste Black Pepper

  • Add To Taste Worcestershire sauce

  • Add To Taste Hot Sauce

  • 1 oz Lime Juice

  • 5 oz Tomato Juice

  • 2 oz Vodka

Directions

  • Combine all ingredients in the shaker. Add ice to the shaker.
  • Vigorously shake till the shaker is ice cold and frosted.
  • Strain into a highball glass with ice.

Notes


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If you have ever struggled with a recipe or wonder why yours are not turning out like they do at the bar then check out my simple step-by-step videos. I will walk you through how to expertly build each drink so you get consistently great results.

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Improved Midori Sour – Herbal Twist on the Midori Sour

Improved Midori Sour Cocktail
Improved Midori Sour Cocktail

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.

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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

  • Combine all ingredients in the shaker. Add ice to the shaker.
  • Vigorously shake till the shaker is ice cold and frosted.
  • Strain into glass to remove ice shards

Notes


Make Cocktails Like A Pro

If you have ever struggled with a recipe or wonder why yours are not turning out like they do at the bar then check out my simple step-by-step videos. I will walk you through how to expertly build each drink so you get consistently great results.

  • Free and simple step by step videos.
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Screwdriver – Make The Original 1940s Recipe

Screwdriver
Screwdriver

The History Of The Screwdriver.

The screwdriver has two familiar origin stories, and both are probably wrong. One story I have read is that laborers or oil rig workers used to use screwdrivers to stir their morning drink long ago, and another claims US marines invented it in WWII. There is no evidence to back those ideas up, and counter to those ideas is that vodka was rarely used in cocktails before the invention of the Moscow mule in 1941. It’s doubtful that US soldiers were mixing vodka cocktails in the early 40s and even less likely that oil rig workers were mixing with it.

In David Embury’s 1948 book “The Fine Art Of Mixing” he claims the screwdriver is just the orange blossom cocktail with vodka instead of gin. This makes sense because, after the popularity of the Moscow mule, many bartenders tried finding other drinks that could be made with vodka other than the Moscow mule or Bloody Mary. An easy solution was to replace gin with vodka. The iconic vodka martini was invented around this time, and David Embury printed in his vodka section a list of gin cocktails that sometimes substitute vodka. He concluded the vodka section by saying he has no idea why anyone would want to replace gin for vodka as it is a flavorless dull spirit that adds nothing to a drink. I can easily see someone simply replacing the gin for vodka in orange blossom and giving it a funky name like the screwdriver.

If the screwdriver truly is just an orange blossom with vodka, then his recipe is not the common one used today. Unfortunately, he does not provide a direct recipe but says to make an orange blossom with vodka instead of gin. The classic orange blossom recipe is 1:1 orange juice and gin shaken in a shaker and strained into a cocktail glass. Typically it’s measured out to 2 oz gin to 2 oz orange juice. The most common recipe used today is a 1:3 Vodka to orange juice highball cocktail. I have never liked the screwdriver and find it a pointless cocktail. It just tastes like rotten orange juice to me. I find David Embury’s 1940s recipe tastes better than the present-day recipe but is still dull. He even says that the orange blossom, and subsequently the screwdriver, is a stupid drink in his book.

The Correct Ratio For A Screwdriver.

The correct ratio for a screwdriver is 1:3 vodka to orange juice if you are making the standard recipe used today. You can adjust these to taste, but for a standard screwdriver, it should be mixed 1:3. Most screwdrivers are larger than 4 oz, so pour 2 oz of vodka and add 6 oz of orange juice into a highball with ice and stir the drink. This maintains the 1:3 ratio but makes a more reasonably sized screwdriver.

Using David Embury’s classic 1940s screwdriver recipe, the ratio is 1:1. His recipe is prepared entirely different, though. This 1940s recipe is 2 oz of vodka and orange juice shaken in a shaker with ice and strained into a cocktail glass.

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Screwdriver

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

1

servings
Calories

303

kcal
ABV

11%

Total time

3

minutes

Learn how to make a classic 1940s Screwdriver.

Ingredients

  • 2 oz Vodka

  • 2 oz Orange Juice

Directions

  • Combine all ingredients in the shaker. Add ice to the shaker.
  • Vigorously shake till the shaker is ice cold and frosted.
  • Strain into glass to remove ice shards.

Notes


Make Cocktails Like A Pro

If you have ever struggled with a recipe or wonder why yours are not turning out like they do at the bar then check out my simple step-by-step videos. I will walk you through how to expertly build each drink so you get consistently great results.

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Lemon Drop Martini – The Delicious Classic 1970s Recipe

Lemon Drop Cocktail
Lemon Drop Cocktail

Invented in the 1970s in San Francisco by Norman Jay Hobday, this drink is essentially a fancy Vodka Sour. It replaces the simple syrup with orange liqueur and has a fun, catchy name. I intentionally leave the word martini off because there is nothing martini about this. This is a sour through and through and has more familiarity with the Sidecar than a Dry Martini. Bars like putting this drink in a Martini glass for some reason, thus the confusion.

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Download The Official Vintage American Cocktails App

Discover what classic cocktails you can make right now with the ingredients you have. Check out the Vintage American Cocktail app.

Lemon Drop Martini

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

1

servings
Calories

235

kcal
ABV

32%

Total time

3

minutes

Learn how to make a classic Lemon Drop Martini.

Ingredients

  • 2/3 oz Lemon Juice

  • 1 oz Orange Liqueur

  • 2 oz Vodka

Directions

  • Combine all ingredients in the shaker. Add ice to the shaker.
  • Vigorously shake till the shaker is ice cold and frosted.
  • Strain into glass to remove ice shards.

Notes


Make Cocktails Like A Pro

If you have ever struggled with a recipe or wonder why yours are not turning out like they do at the bar then check out my simple step-by-step videos. I will walk you through how to expertly build each drink so you get consistently great results.

  • Free and simple step by step videos.
  • Tips and tricks from years of experience.
  • Historically accurate and balanced recipes.