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Home > City Resources > Food & Dining > Making your own cocktails
 

Making your own cocktails

Its another kind of recipe, where you find a new way of preparing the diet, a liquid diet. Its nothing but an interesting and refreshing world of mixing, drinking, shopping and sipping, a world of drinks and cocktails. Cocktails are classically defined as a beverage derived from a Designer Champagne Glassescombination of distilled alcohol, such as vodka or whiskey, with a mixer. There are thousands and thousands of cocktails being made, which varies according to geographical attributes, human psychology, and atmosphere. The mixer can be a very broad spectrum of fruit juices, sodas, liqueurs, vegetable juices and just about everything else under the sun.

We always wonder where it began? As with the creation of many cocktails, there are differing arguments as to who was the first to create such exotic concotions. The cocktail past can be traced to the gourds of ancient civilisations, while recently evolving into a modern consumer good and symbol of style. The origin of the name Ĺcocktailĺ is not certain, though many explanations have been suggested. The cocktail shaker originates from the everyday containers used to store, mix or transport their contents. Early examples of these go back many thousands of years BC in South America, Egypt and Mesopotamia, where gourds and other containers were valued highly. However, it took until 1900 for the modern idea of a cocktail shaker to become commonly used by bartenders.

Indeed, at this time New York City hotels were still serving five o'clock tea as was customary in England and when cocktails replaced tea at five, some shakers looked very like the teapots they had replaced. In the 1920's martinis were all the rage and served from silver shakers by the wealthy, or glass or nickel-plated shakers for the less affluent. Jubilation marked the end of the First World War and party going and pleasure seeking was the name of the game. The mixed drink and cocktails were pushed underground by prohibition. As the popularity of the cocktail increased, the styles and shapes that were produced became more and more ambitious.

Fruit cocktailsThe most popular of all has been Margarita. The historical claim behind the Margarita originates in 1948. A fabulous hostess and Dallas socialite, Margarita Sames, hosted a pool side Christmas party at her vacation home in Acapulco, Mexico. And in similar fashion at some place came each cocktail. No one should be an expert to make a concoction. Combine equal parts of ingenuity and insight, stir in an ounce of originality and add a dash of appeal, Shake with creativity and enjoy the drink.

So incase if you are bored with your usual age-old concoctions, tired of trying out all the similar drinks at the city restaurant. Do not worry, you too can have more fun with your self-made cocktail. The one thing to remember is that the mixer is a vital ingredient for any cocktail. Try these

Long Island Iced Tea - Combine 1/2 ounce of tequila, white rum, vodka, gin, and Triple Sec with 1 ounce of lemon juice and 1 teaspoon sugar. Fill with cola and ice in a highball glass.

Martini - The gin-vermouth martini is probably the most tweakable drink around. The general formula is two ounces of gin and 1 tablespoon of vermouth combined straight up with an olive or two. Combinations derive around the amount of vermouth added to increase the strength and dryness of the drink.

Madras - This fruity cocktail is a cross between a Cape Codder and a Screwdriver: 1 1/2 ounces of vodka, 1 ounce of cranberry juice, and 1 ounce of orange juice. Combine the ingredients in a highball glass over ice and garnish with a slice of lime.

Coffee Cooler - This milkshake-with a punch-has the following recipe: Tropical cocktail1 1/2 ounces of vodka, 1 ounce of heavy cream, 1 ounce Kahlua, 1 1/2 tablespoons of sugar syrup, 4 ounces iced coffee, and 1 scoop of coffee ice cream. The ingredients are combined and shaken, strained, then placed on the rocks in a Tom Collins glass before adding the ice cream as a topper.

Angel's Kiss - 1/4 oz creme de cacao 1/4 oz creme de yvette 1/4 oz brandy 1/4 oz sweet cream Layer ingredients carefully, in order given, into Pousse Cafe glass so each ingredient floats on the preceding one. Do not mix. See Miss Cocktail for tips on making the perfect Pousse Cafe.

Tropical cocktail - 3 oz coconut milk 3 oz pineapple juice 1 1/2 oz Malibu rum In blender, mix above ingredients with ice. Garnish with cherry and pineapple wedge. If you feel extra naughty try a float of 151 or Kahlua.

There are various sites also which you can always browse through in your leisure time and bring out something new for yourself. Considering the amount of hardwork that goes behind it, which is almost equal to zero, you can also show your expertise at some friendly get together and cocktail parties, arranged in your sweet little home.

 
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