Can you identify the ingredients in a martini, cosmopolitan, Manhattan, Mai Tai, Long Island Iced Tea, Harvey Wallbager and more? See how well you know your cocktails.
Cocktail Ingredients Quiz
Crazy for Cosmopolitans? You'll need vodka, Cointreau or triple sec, lime juice, and one other ingredient to shake 'em up at home.
Grenadine
Orange juice
Cranberry juice
Pink grapefruit juice
Some folks get fancy with the recipe, but a traditionally-made Mai Tai gets its signature flavor from lime juice, dark rum, grenadine (or simple syrup), curacao and what other key ingredient?
Almond syrup
Mango juice
Coconut milk
Orange juice
Shaking up vodka, cream, and this variety of liqueur results in a White Russian.
Coffee
White chocolate
Vanilla
Peppermint
The rim of a Sidecar glass is coated in what tasty substance?
Sugar
Salt
Cocoa
Honey
The non-alcoholic classic Shirley Temple contains ginger ale (or lemon-lime soda), orange juice and a sweet splash of what?
Fruit punch
Cranberry juice
Grenadine
Pineapple juice
Vodka or gin would need just this ingredient to be shaken or stirred into a gimlet.
Roses Lime Juice Cordial
Olive juice
Fresh lime juice
Pickle juice
Rye (or bourbon), vermouth, bitters and a cherry are the components of which classic cocktail?
Negroni
Old Fashioned
Manhattan
Rob Roy
Mix up rum, lime and Coca-Cola to make this drink.
Cuba Libre
El Presidente
Bronx
Corpse Reviver
Mint, sugar, lime, soda water and this liquor come together to be muddled into a mojito.
Cachaca
Tequila
Rum
Pisco
Standard ingredients in a Negroni include gin, vermouth and what other liquid?
Lemon juice
Egg whites
Angostura bitters
Campari
It's not just a punchline -- the Harvey Wallbanger is a fern bar staple featuring vodka, orange juice, and this odd liqueur.
Goldschlager
Rumplemintz
Galliano
Peach Schnaaps
When this is popped into a Martini in lieu of an olive, it becomes a Gibson.
Jalapeno pepper
Lime wedge
Gherkin
Cocktail onion
James Bond may be more commonly associated with the Martini, but writer Ian Fleming also had him slugging down Vespers, which are concocted from Lillet Blanc and which two liquors?
Brandy & Scotch
Gin & Vodka
Vodka & Bourbon
Bourbon & Brandy
Mix orange juice and this spirit for a hard-hitting Screwdriver.
Rum
Vodka
Champagne
Whiskey
Sure, you could ask for a vodka & cranberry with a lime wedge, but it's much more festive to order it this way:
Greyhound
Salty Dog
Cape Cod
Madras
If you've got bourbon, mint, and a splash of soda, you're on the right track to make the Derby Day classic, a Mint Julep. What's still missing?
Lime
Sugar
Bitters
Nothing
The Bloody Mary is a brunch standard, but this addition transforms it into a hearty Bloody Bull.
Beef broth
Red Bull
A whole hot pepper
Pepper vodka
Creme de menthe and cream are terribly tasty together, but if you want a Grasshopper, hop to the store for a bottle of:
Vanilla vodka
Creme de Cacao
Green food coloring
Mint extract
A Greyhound gets its distinctive flavor from vodka and this mixer:
Sweetened lime juice
Pineapple juice
Cranberry and orange juice
Grapefruit juice
We all know that a Long Island Iced Tea has no tea in the mix, but what liquor isn't part of the standard recipe?
The weekend may be over, but the snapshot of this spicy, saucy elixir from New York City eatery Smith & Mills lets us hold on to that lackadaisical Sunday morning mood just a little bit longer.
It almost makes us forget we're sitting in front of a computer, transporting us instead to a lively brunch table crowded with beverages: coffee mugs, water glasses, orange juice and that ubiquitous and beloved brunch standby -- the Bloody Mary.
A meal in its own right, a proper Bloody Mary is refreshing yet savory, sometimes piquant and often full of surprises. Lurking within the tomato juice and vodka potion might be a crisp stalk of celery, a pickled green bean or a plump olive (as shown here). Best of all, it's one of the few cocktails that's regularly served in a pint glass, giving new meaning to "the more the merrier."
While no one tells the exact same story, most historians agree that French bartender Fernand Petiot is responsible for creating the Bloody Mary. He first served a variation of the iconic drink at Harry's Bar in Paris around 1920. He later came to the United States and started slinging drinks at New York's St. Regis Bar. In 1933, he added Tabasco to his already-popular combination of vodka and tomato juice and a brunch specialty was born.
These days, there are endless variations on the original Bloody Mary, but most recipes include salt, pepper, Worcestershire sauce, horseradish and a celery stalk or two. One of my favorite Philadelphia bars, National Mechanics, has a weekend Bloody Mary Bar at which they allow patrons to add their own mix-ins, which allows for vast customization (if you're brave, opt for the house-made Bacon Vodka).
For those of you who are Bloody Mary lovers, what's your favorite twist on the classic?
Sometimes, it has to be done. Maybe you're celebrating something. Maybe you're entertaining a client. Maybe your editor just chopped up your interview and you want to kill everyone. What am I talking about? Drinking at lunch.
Drinking at lunch can be dangerous. Some people get bad headaches from it, even from a glass of wine. It's really best to drink at lunch only if you're going to have time for a nap, but since that isn't realistic, make sure you have Advil at your desk - it might not hurt to pop a couple as a preventative measure.
Don't scare your clients, and don't knock yourself out. Avoid hardcore drinks like martinis, and avoid drinking your night drink during the day; it's likely to make you tired because your brain is used to having it before sleep. If you're particularly prone to afternoon headaches, it's a good idea to drink something involving juice or coffee to try and trick your brain a little.
In addition to headaches and naps (and wildly inappropriate crying jags), drinking at lunch can also cause raucous laughter, the closing of deals; the alleviation of unbearable tension, and a more carefree afternoon to follow.
My picks for what to drink at lunch ( In moderation) are after the jump...
Stylelist assistant editor / former CBGB bartender Phebe Hunnicutt stepped away from the shoe closet for a sec to share her recipe for a crowd-pleasing Bloody Mary. Post your favorite variations in the comments below.
With the possible exception of the Martini, there is no cocktail more personal than the Bloody Mary.Love it or loathe it, everyone seems to have an opinion about this tomato-based drink. After years of bartending and bringing along my personal variation to countless friendly gatherings, I have come up with what I can confidently call a crowd-pleasing mix. If you're already a Bloody Mary-lover there's no doubt you'll have your own personal tweaks, but if you're new to the mixology of the Mary, this recipe is guaranteed to provide you with a yummy starting point.
I was browsing for vodka recipes and came across this interesting news at About.com. Apparently, The Garden Variety Vodka Company has released a new line of herb-infused vodkas. I'll admit, my first thought wasn't about which drinks they would enhance, it was how could I use them in my food recipes. Either way, the flavors seem quite interesting - Rosemary, Cilantro, Dill Leaf and Fennel, each infused in a grain vodka.
Their website offers a number of food recipes in which you can use the various vodkas, including such concoctions as Kumamoto Oyster Shooters, Southwestern Cilantro Chicken, and Baked Salmon w/ Mustard Dill Sauce, plus naturally they have a whole section dedicated to beverage/cocktail recipes. If you prefer to stick to drinks you are more familiar with, they recommend adding the following flavors to standard classics: Rosemary - Add to a classic martini. Cilantro - Margarita. Dill Leaf - Bloody Mary. Fennel - Straight up, or on the rocks.
Apparently they have only been released in select locations so far, so I haven't had the opportunity to try these yet. I'd love to hear your opinion if you've tasted them. Do they enhance your cocktails, or would you rather see them in your cuisine?
No that headline isn't a typo, there really is a drink called a Bloody Caesar. It's Canada's take on a Bloody Mary. I had the dubious pleasure of enjoying several while spending a day in Toronto last week. Look for more dispatches on my Canadian adventures in the near future.
Before I had one of these, I never imagined that our friends to the north had their own mixed drink. Basically a Bloody Caesar is a Bloody Mary that uses Mott's Clamato juice. It seems like a small change but I find them more refreshing. Of course that bracing flavor could also be from the celery-salt around the rim of the glass. After some experimenting at home I find that I like mine with a little garlic pepper and a generous dose of Tabasco.
Bloody Caesar
1 ounce vodka
5 ounces Clamato juice
3 drops of Tabasco
2 drops of Worcestershire
Salt and pepper
Rim the edge of the glass with celery salt and garnish with celery and lemon or lime as desired. Did I forget to mention the ice? Perhaps I had one too many Caesars last night.
There are several variations on the Bloody Caesar, including the one that is said to come from Sault Ste. Marie. It's defiining characteristic is the use of a pickle spear as a garnish. Then there's the Russian Caesar. I'm of the opinion that this mutant variety, which consists of borscht, Clamato, vodka and dill was invented by the marketing mavens at Mott's.
Joel Peterson sold the winery he founded, Ravenswood, for $148 million, but he didn't just take the money and run. He stayed on with Constellation, the world's largest wine company, and manages the Ravenswood brand.
Brunch is one thing, but brunch with a Bloody Mary bar is quite another. I'm sure
there are some people out there who insist that there's no such thing as brunch without a Bloody Mary anyway. Having a
Bloody Mary bar for your brunch guests is a simple way to make the entire meal feel a little more special.
There's really no limit to what you can include. Just begin with a tall glass of ice and whatever booze you're using.
I know some people are fond of using tequila or gin, but I always stick to a good vodka. Set out whatever you think your
guests are into.
Usually I lay out a tray of bamboo skewers and large chunks of vegetables such as bell
peppers, cucumbers, onion, celery and whole cherry tomatoes. I've seen recipes that ask you to infuse your tomato juice
and essentially make a soup. I say that if you use a good quality tomato juice, you'll be fine. If you're into clamato
or beefamato, go ahead, but don't ask me to drink it. While adding seafood to our morning cocktails, cooked shrimp or a
raw oyster can also make a nice addition. Pickled items such as olives, string beans or okra also go well. As for the
heat, I know Tabasco is pretty standard, but I really like a good chile-garlic sauce like Sriracha. It has a great
garlic kick and not the vinegary bite of Tabasco. You can also set out some freshly grated ginger or horseradish for
extra heat. There are of course the standard ingredients like worcestershire sauce and celery salt as well. A big wedge
of lemon makes a nice finish.
Really, just look at it as a salad in a glass, and don't forget, it's still a
nutritious helping of vegetables, no matter how much liquor you use.
Sometimes, it has to be done. Maybe you're celebrating something. Maybe you're entertaining a client. Maybe your editor just chopped up your interview and you want to kill everyone. What am I talking about? Drinking at lunch.
I was browsing for vodka recipes and came across this interesting news at 
No that headline isn't a typo, there really is a drink called a 
Joel Peterson sold the winery he founded, Ravenswood, for $148 million, but he didn't just take the money and run. He stayed on with Constellation, the world's largest wine company, and 
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