Long Beach, CA, is the hometown of the great Snoop Dogg and this refreshing variation of the Long Island Ice Tea. Just like the original Long Island Ice Tea, this cocktail is a one-and-done drink, which is powerful. The Long Beach Ice Tea is precisely the same as the long island but replaces the coke with cranberry juice and turns it into a fruity and slightly tart cocktail. So it will still floor you, but you will be refreshed as you get smashed. As far as where and who created this cocktail, I don’t have the slightest idea. Long Beach, California, maybe…
Bob Butt created the original Long Island Ice Tea in 1972; this drink was an entry into an orange liqueur mixing contest, even though there is hardly any orange liqueur in that cocktail. I hope you enjoy this fantastic west coast variation of the Long Island.
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A friend of mine suggested I add this cocktail, and while the stuffy pretentious drinker in me turns up its nose to modern cocktails like this, the laid-back, chill me loves drinks like this. I have no idea who first made this, they are most likely still young and still alive, but I will take a wild guess and say it was first mixed somewhere in LA. The joke is that this funky-colored drink is supposed to look like tap water in Los Angeles. I get that the joke is that the water is gross and funky, but if the tap water there tasted like this, I would move to LA and never look back. No, it’s not vintage, but it’s super good.
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This drink is a bit too sweet for me, but I make them and drink them anyway because I want to feel as cool as the Dude. The Big Lebowski is a cult classic, and therefore this drink will always have a cult following. This drink is just the boozier version of a Kahlua and Cream.
Another variation is the Black Russian, which is just coffee liqueur and vodka. These drinks started showing up in the late 40s early 50s, but it wasn’t until the film The Big Lebowski that the White Russian gained popularity.
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0 from 0 votesOnly logged in users can rate recipes
Course: DrinksCuisine: American
Servings
1
servings
Calories
398
kcal
ABV
22%
Total time
3
minutes
Learn how to make a classic White Russian.
Ingredients
1.5ozCoffee Liqueur
1.5ozVodka
1ozHeavy Cream
Directions
Add ice to the serving glass. Combine all the Vodka and Coffee Liqueur in the glass and give it a few turns to chill and mix.
Top the cocktail with heavy cream or for a nicer presentation, shake the heavy cream in a shaker for a minute to lightly whip it before topping the cocktail.
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.
Invented in 1941 at the Cock’n Bull pub in Los Angeles, this drink single-handedly saved vodka sales. The story goes that three down and out-of-luck individuals, Sophie Berezinski, John Martin, and Jack Morgan, came together and created this drink.
Sophie Berezinski owned a bunch of copper mugs no one wanted, John Martin was a distributor for Schmirnoff, a flavorless spirit no one wished to, and Jack Morgan was the Cock’n Bull bar owner with a ginger beer no one wanted. They combined their unwanted products, and the rest is history.
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This drink was invented in the 1940s to market children’s juice to adults. Ocean Spray Cranberry Juice was founded in the 1930s and successfully marketed its’ drink to children, but it was not popular with adults. What better way to sell to adults than to add booze because aside from getting a UTI, not many adults drink cranberry juice.
The drink was called the Red Devil until the 1960s, when the name changed to Cape Cod. The cranberry growers in Cape Cod had considerable pull within the company because most of the cranberry crops for Ocean Spray came from Cape Cod, Massachusetts. The growers successfully forced Ocean Spray to change the name Red Devil to Cape Cod officially. Nowadays, everyone just calls this a Vodka-Cran, but I think the official name is prettier.
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I know the name of this is Vintage American Cocktails and that this is not a vintage cocktail, but who cares. The truth is it’s a pretty good cocktail, and contrary to popular belief, it’s not that boozy. Or, if made correctly, it shouldn’t be. This cocktail has a reputation, similar to the Cosmopolitan, for being a trashy club drink young people like to order so they can say they got an Adios Motherfucker. Unfortunately, because of this connection, it’s suffered the same fate as the Cosmopolitan; A good cocktail that ordinary people are afraid to order to avoid looking trashy. Granted, its name is Adios MotherFucker, so it was destined to end up with that image. Another name is the AMF, but saying Motherfucker is a lot more fun.
The most recipe calls for sweet and sour, but the sweet and sour mix is a poor imitation of orange liqueur, sugar, and lemon juice. This version of the Adios has all the same per proportions as a more standard recipe, but by replacing the sweet and sour mix and sprite with better ingredients, you get something much better. This is an excellent version of the adios.
Adios MotherFucker Vs Long Island Ice Tea.
It’s similar to the Long Island Ice Tea in that it has almost every different kind of spirit in it. Unlike the long island, they are in small quantities, and if you’re going by ABV and structure, it’s actually more similar to a John Collins than the Long Island Ice Tea.
What is the Difference Between Cointreau, Orange Liqueur, and Blue Curacao?
Cointreau and Curacao or blue curaçao are all the same liqueur. The only difference is that Cointreau is a brand name, and Blue curaçao is a general term for an orange liqueur with added blue food dye. They are all orange liqueurs and the difference between them and other orange liqueurs like triple sec all comes down to brand names and marketing gimmicks. Bols was the first to manufacture orange liqueur using the bitter oranges from the island of Curacao, owned in the Caribbean. As orange liqueur grew in popularity in Europe, other manufacturers entered the scene. Cointreau marketed theirs as being made from a triple distilled dry beet sugar spirit base, providing a more bright, clean, orange taste. They called it Cointreau triple sec. They owned the name Cointreau but not triple sec, and soon many cheap orange liqueurs flooded the market as “triple sec” liqueurs. Some branded themselves as a “Curacao” liqueur, and others began adding bright-colored food dyes to make them stand out from the others. Cointreau eventually dropped the headline triple sec from its marketing since the term was now associated with cheaper products, but the term endures. That is a brief history of how the market became flooded with triple secs, curacaos, colored curacaos, Cointreaus, etc., that are ultimately the same ingredient but cause so much confusion for so many people. For a more in-depth history of Orange liqueur, please download my app and navigate to the orange liqueur ingredient description. links at the bottom of this page
What Does The AMF Taste Like?
The Adios Motherfucker is a great cocktail. Its taste is similar to a Collins-style cocktail, and the bright blue color is fun. Even though it has the same spirits as the Long Island Ice Tea, it tastes nothing like a Long Island. The Adios has almost a boozy sparkling lemonade taste. The sweetness and soda water helps cut the drink to a more manageable alcohol level and make it (I think) a refreshing cocktail that will still give you a slight buzz.
The Most Important ingredient.
There is no ingredient in the Adios that affects the flavor in any meaningful way. There are so many different ingredients in such small amounts that they all get lost. The only advice I have for this cocktail is not to buy Blue orange liqueur but use one drop of blue food dye instead. Unless you plan to make tons of these quickly, your best bet is to buy a normal clear orange liqueur like Cointreau and add blue dye. Because if you buy blue orange liqueur, you will be trapped into only being able to use it for this and maybe a couple of other cocktails. I have a bottle of blue curacao that I bought maybe 4 or 5 years ago, and it’s still half full.
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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 Egg White Right In Cocktails.
Cocktails with egg whites are difficult cocktails to get right, and anyone who says otherwise is projecting a false image. Everyone who has made a fizz has had one of these pops open on them while shaking, only to make a mess. The best advice I can pass on to making any fizz cocktail is it comes down to 2 things; Technique and chemistry. A common technique that works very well is using a dry shake. A dry shake is shaking all your ingredients together without ice first to make forming the foam easier. The foam will still form with ice, but you will work twice as hard for half the result if you shake with ice first. The first shake is only about 20-30 seconds of vigorous shaking, but this is the part that forms most of your foam. A little tip here is to wrap a kitchen towel around the seal of your shaker because no matter how strong you are or how tight your grip, it will pop open a little. As the egg whites unfold, they can expand up to 8x their original size, thus increasing the pressure inside the shaker and forcing small amounts of the sugary egg mix to squirt out. Wrapping a small towel around the shaker will catch this and keep things clean.
Next and more important is chemistry. You have to get the science right for egg whites to foam properly. Denaturing/unfolding egg protein into a meringue is more science than brawn, and a friend of mine who is a baker once gave me this advice for how she made meringue at the bakery.
Keep it room temperature.
Use an acid to help break the proteins hydrogen bonds and unfold it in addition to beating it.
Use sugar to stabilize the foam from collapsing and to form smaller bubbles.
A mistake I made for a long time was using eggs fresh from the fridge. Even if I’m doing a dry shake, I’m still starting with cold ingredients. So take the eggs out and let them come to room temperature first. Cold egg protein is much more stable and difficult to break apart than if it is at room temperature. The next tip is to use acid. Bakers will use cream of tartar as the acid helps accelerate the denaturing process along with beating it. In the cocktail, we use lemon or lime juice. It is much, much harder to form a foam without using an acid. The last bit of advice is to use sugar to stabilize the foamed protein from collapsing. A sweet liqueur alone isn’t enough. I’ve tried making fizzes with just liqueurs for sweeter alone, and they have never formed a good foam. This needs real simple syrup. If you don’t use sugar in your Fizz, what will happen is the foam will develop, but it will collapse back into the liquid just as fast, and you will be left with a thin layer of lame bubbles on top. It will still taste the same and be good, but that beautiful foam will be gone, and for these drinks, the large foam head is the garnish. The sugar makes the water “wetter” and helps keep the suspended air inside from combining into larger bubbles. This helps form a smoother micro bubble foam.
Cocktails with egg whites are some of the most elegant and sublime cocktails, but they are not the easiest to make. Eventually, you can get to a point where you can make them correctly and consistently, but it can take a while and many failed attempts. Hopefully, the tips I gave help shorten that journey. There are a lot of tips and tricks out there for making fizzes, and I tried to keep mine reasonable and realistic, but see what works for you. I’ve been doing this for a long time, and still, I have the occasional one that doesn’t foam up well, even though I make them all the same. It’s just the nature of the egg sometimes, and I accept it and make it again.
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Like the Margarita, many people claim to have invented the Cosmopolitan cocktail. The oldest known written reference to it comes from the 1934 book Pioneers of Mixing at Elite Bars. This is a somewhat different drink other than the name and a light pink hue. The 1934 recipe is a Jigger of Gordon’s Gin, two dash Cointreau, Juice of 1 Lemon, and 1 tsp Raspberry Syrup. While many have claimed to invent the Cosmo, the internationally recognized one was created by Toby Cecchini.
The Cosmopolitan is not a very old cocktail; it was invented in New York in 1987 by Toby Cecchini while working at The Odeon. Toby’s Cosmo was a huge hit. It quickly spread across New York and eventually caught national attention once celebrities started getting photographed drinking New York’s fabulous new bright pink cocktail. It gets its distinctive color from the single ounce of cranberry juice added. The Cosmopolitan enjoyed mild fame throughout the mid-90s, but that changed once Sex and the City aired in 1998. The fictional character Carrie Bradshaw’s favorite cocktail turned the Cosmopolitan into an overnight superstar.
Women wanting to imitate Carrie became obsessed with this cocktail. Sadly just as fast as it became the hot new drink, it became associated with trashy rich girls and a social faux pas to order. This is unfortunate because this is a beautiful drink.
What Does The Cosmopolitan Taste Like?
The Cosmopolitan is a delicious cocktail. It is pretty strong (around 25% abv) and not overly sweet. It gets its distinctive bright pink color from the single ounce of cranberry juice added. This adds a slightly sweet and tart red fruit flavor to the cocktail that is structurally a vodka daisy. A Cosmo tastes more like a cranberry margarita than anything else and is just as strong if made correctly. Sadly, it is a bit of a faux pas to order and is seen as a “girly” drink with a promiscuous connotation. Again independent of history, the Cosmopolitan cocktail is anything but that, but it can’t escape the image it’s been given.
There isn’t any best vodka to use with this. The whole idea about mixing with vodka is the spirit should be invisible to the other flavors, and even most cheap to the middle of the road, vodka tastes fine. I wouldn’t use expensive or nice vodka.
Should The Cosmopolitan Be Made With Orange Liqueur, Curaçao, Or Triple Sec?
The essential ingredient in a Cosmopolitan is the orange liqueur. Cointreau, grand mariner, curaçao, and triple sec are the same ingredients. They are all orange liqueurs. All the different names are either due to brand names or marketing gimmicks. However, it is essential to try them all and find one you like, and stick with it. I like Cointreau’s clean, dry, bright orange flavor the best, and I use it in the Cosmopolitan. Also, Grand Mariner’s base spirit is aged brandy, so it has a brown tint, and Cointreau is clear. If you use grand Mariner in this cocktail, it will have a muddy pink color instead of bright pink. For the appearance to look proper, use Cointreau or another clear orange liqueur. Many other orange liqueurs are good, but I have not found one for under $20 that I liked. Any in the sub $10 range are garbage. I love a deal and try not to spend more than is reasonable, but orange liqueur is one ingredient you can not get cheap.
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This cocktail is credited to being invented by Andy MacElhone, son of Harry MacElhone, but I don’t buy that. There is no way this is a French cocktail. First off, there is no evidence that I or it seems anyone else has found that he created this. Many people say that they heard from others that heard from someone else who read it online that he made it. Second, it’s made with blue orange liqueur, and I have never heard of a French cocktail that uses blue orange liqueur. They have Grand Marnier and Cointreau in their backyard; why would they use a cheap gimmick liqueur. Third, this is kind of a gimmick drink. Don’t get me wrong, it’s good, but it’s still a gimmick. It’s a flavorless spirit with lemonade and cheap orange liqueur.
A famous bar like Harry’s New York Bar in Paris has a reputation to keep up, and this drink does not measure up to that reputation. It lacks a French complexity that cocktails like the Scofflaw, monkey gland, or even the French 75 have. It also lacks the quality of the Kir or mimosa. Those seem like French cocktails to me, but the Blue Lagoon does not.
Using Blue Orange Liqueur.
Isn’t this drink super pretty? It’s a boozy cool blue lemonade. This blue is a blue orange liqueur, but if you don’t own blue orange liqueur/curacao, add one drop of blue food dye to the drink.
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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.
