Top 5 Most amazing Classic Drinking Cocktails - Google-Search

Top 5 Most amazing Classic Drinking Cocktails

Food & Drinks



1. DRY MARTINI

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A classic martini technically should be made with gin, although if your prefer vodka that’s no sin either. Order it up and stirred, not shaken (sorry 007).

Ingredients

4 oz. gin or vodka

1 oz. dry vermouth

Directions

Stir vermouth and gin with cracked ice, strain into a chilled cocktail glass, and garnish with an olive.

2. MARGARITA

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The Margarita is the workhorse of summer. It’s best made with a splash of Cointreau or Grand Marnier, but if you like it a little sweeter, ask your bartender to add agave syrup.

Ingredients

2 oz. silver tequila

1 oz. Cointreau

1 oz. lime juice

coarse salt for the rim

Directions

Rub the rim of a chilled cocktail glass with lime juice and dip in coarse salt. Shake tequila, Cointreau, lime juice, and ice in a mixing glass, then strain into the salted glass over ice.

 

3. MOSCOW MULE

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Russia may be a heated subject right now, but this cocktail is crisp and refreshing, and good for any season. Plus it (usually) comes in a cool copper mug.

Ingredients

2 oz. vodka

4-6 oz. ginger beer

1/2 oz. lime juice

Directions

Squeeze lime juice into a Moscow Mule mug, then drop in spent shell. Add 2-3 ice cubes and vodka, then fill with ginger beer.

4. MOJITO

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This the drink Ernest Hemingway made famous. It tastes damn good, whether you’re stateside or abroad in Cuba.

Ingredients

2 oz. white rum

1/2 oz. lime juice

1 tsp. superfine sugar

3 mint leaves

club soda

Directions

Muddle lime juice with sugar in a Collins glass. Add mint leaves, mushing them against the side of the glass. Fill glass 2/3 with cracked ice, add rum, then top off with spent lime shells and club soda.

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5. SAZERAC

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The Sazerac combines all good things—rye whiskey, absinthe, and a punch of bitters—into a hell of a whiskey cocktail.

Ingredients

2 1/2 oz. rye whiskey

1 sugar cube

2 dashes Peychaud’s bitters

1 dash Angostura bitters

absinthe (or Pernod)

lemon peel

Directions

Muddle sugar with a few drops of water in a cocktail glass. Add a few small ice cubes, whiskey, and both bitters, then stir. Coat the inside of a second glass with absinthe, then strain the mixture into it. Garnish with a lemon peel. Brett is not so reductive. For starters, the genus encompasses a range of fingerprint-unique strains. Secondly, it’s usually used alongside standard brewing yeast, perhaps in conjunction with souring bacteria, creating a complex flavor stew. Utilized for primary fermentation, Brett acts differently.



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