Margarita

Traditionally made with tequila, lime juice, and triple sec, the margarita is a refreshingly sour aperitif. Chose from silver or gold tequila, gold being slightly more expensive since it was aged in casks to attain the golden tinge and a slightly different flavor. At high end bars, you'll find your margarita floated with Cointreau rather than triple sec, both of which are actually curacao. The difference being that Cointreau may be drank alone, and other curacao are best for mixing. Some also choose to use lemon rather than lime. Fresh lime has a slightly sharper taste, and is what is traditionally served with any tequila drink.

When serving a traditional margarita over the rocks, use tequila, lime juice, and triple sec or other curacao. When making a more modern (and less traditional and classy) blended drink, feel free to use a margarita mix instead of the lime and triple sec. (Using just a dash of triple sec will give it a little something extra however.)

On the rocks recipe, from The Bartender's Guide to Mixing 600 Cocktails & Drinks:
Ice
Juice of a lime
1.5 measures silver tequila
0.5 measure Cointreau
Serves 1. Rub rimof cocktail glass with lime wedge, then dip in salt. Shake ingredients and strain. (In all reality I don't know why one would strain it over more ice...Perhaps this recipe assumes you don't need your margarita to stay chilled. I recommend you serve it over the rocks, since I believe margaritas taste best cold.)

The proportions I was taught for a blended margarita are:
Slightly over 3 cups ice cubes in blender
6 servings margarita mix
Dash of triple sec (optional)
2.5 servings tequila
Sliced lime
Makes 2 servings, in a salt rimmed margarita glass.

At least an hour before your party, dip your margarita glasses in water and chill in the freezer. When you remove the glasses, hold them by the stem, not by the top as you'll ruin the chilled look of the glass, and never by the lip, for sanitary reasons.

This recipe was used at a family gathering as an actual aperitif, and so the aim was perhaps to get slightly tipsy. You can increase the amount of tequila if you want to get drunk. I accidentally used 3 shots in the mix for my uncle and I, so I was slightly red for 20 minutes.

Place the ice in the blender. Hold shot glass over blender and pour in each of the three liquids. As soon as the liquid nears the top of the shot glass, quickly turn it over into the blender, temporarily pausing your pouring. Quickness is key, as pouring it slowly will create an opportunity for the liquid to trickle down the side of the shot glass, and inevitably outside your blender. Cover the blender and pulse on the highest (ice crusher) setting until you feel/hear the large chunks dissapate. Then blend (second lowest setting) for 20 seconds.

This is the way I was taught to garnish, but is not perhaps the best way:
Slice a lime from one end to the other, rather than through the middle. This gives you more appetizing slices, without the triangular pattern characteristic of orange slices cut in the other direction. Rub one slice over the lips of your glasses, then dip glasses in margarita salt (or any salt with a larger grain). Some recipes recommend rubbing the outside of the peel on the glass (for the oil) instead. But as far as I can guess, that wouldn't really make the salt stick. Float the other lime slices in the glasses or cut partially through the center of the slice and balance on the rim of each glass. This tends to look a bit awkward, however, since the slices are so shallow.

For a better looking garnish (although not nearly as good for squeezing and eating), there are many options. Try scoring the lime around the center (the opposite way from before), then slicing through that line. Slice again next to the end, to create a perfectly round slice. Cut along the radius of the slice and balance on the cup. Or, cut the slice in half for two half slice garnishes and similarly cut them and balance them.

References:
My uncle :)
Walton, Stuart. Bartender's Guide to Mixing 600 Cocktails & Drinks. United Kingdom: London, 2008.

Gin Fizz

This classic mixed drink is much like a New Orleans Fizz. The Gin Fizz has a very light sour citrus flavor unlike the orange of the New Orleans version.

INGREDIENTS:

• 2 oz gin
• dash of lemon or lime juice
• 1/2 tsp superfine sugar
• 1 oz sour mix
• 1 egg white (optional)
• soda water
  
• maraschino cherry for garnish

PREPARATION:

1. Pour the gin, juice, sugar, sour mix and egg white into a shaker filled with ice.
2. Shake vigorously. More than usual if using the egg white to ensure it is mixed thoroughly with the other ingredients.
3. Strain into a chilled highball glass with ice cubes.
4. Top off with soda water.
5. Garnish with a cherry.

Glass guide--High ball glass

http://cocktails.about.com/od/cocktailrecipes/r/gin_fizz.htm
http://www.foldedspace.org/weblog/2005/06/gin_fizz_illustrated.html (Tips)

Hot Toddy

Warm and toasty and just in time for winter, the Hot Toddy is a classic hot drink. Feel free to experiment with your favorite types of tea or skip it all together and use hot water alone. Most black and green teas mix well with the sweetness of the honey and lemon, but from there it's a personal preference and some interesting toddies are possible. There is also a Gin Toddy that is a great variation of this warm cocktail.

INGREDIENTS:

• 1 oz brandy or blended whiskey
• 1 Tbsp honey
• 1/4 lemon
• 1 cup hot water
• 1 tea bag

PREPARATION:

1. Coat the bottom of a mug or an Irish coffee glass with honey.
2. Add brandy and the juice of the lemon quarter.
3. On the side, heat water in a tea kettle and add the tea bag to make hot tea.
4. Pour the steaming tea into the glass and stir.

http://cocktails.about.com/od/cocktailrecipes/r/httdy_ht.htm

Long Island Iced Tea

Transcript: How to Make a Long Island Iced Tea

Jonathan Stewart here for About.com with today's 90-second quick-tip. What should you serve to stuffy guests on a hot summer day when they ask for something cold to drink? As long as they're not driving, you might try a Long Island Iced Tea.

Clocking in at 28 percent alcohol, this drink packs quite a punch, which might account for why it's one of the top five requested cocktails in the country.

Long Island Iced Tea Ingredients

For today's recipe, here's what you'll need - check it out:

• 1/2 ounce each of top-shelf vodka, tequila, light rum, gin, and triple sec
• 2 ounces of sour mix
• a splash of cola
• a lemon wedge
• a shaker and glass
• ice

Long Island Iced Tea's Flavor

Some people claim that the Long Island Iced Tea tastes a little like good old fashioned iced tea, and that back in the day it was used to trick teetotalers into getting a little tipsy, which seems a little mean. Except for the fact - if you're confusing a cocktail with five types of alcohol with Lipton's, you've probably already had a couple yourself.

Mix the Long Island Iced Tea

Start by poring your vodka, tequila, rum, gin, and triple sec into your shaker over ice, then add your sour mix and splash of cola. Squeeze in your lemon wedge, and give the whole mixture a good shake.

Next, pour the mix into an ice-filled glass, and toss in the lemon for good measure. If you're catering to fancier boozers, try garnishing with a lemon spiral.

Long Island Iced Tea Variations

Some bartenders will omit the tequila so that it doesn't overpower the other liquors in this cocktail, a practice which may have found its roots in a little underground bar in Hanover, New Hampshire, where the Long Island iced tea is the best you'll find on either side of Long Island.

Long Island Iced Tea Origins

There is some debate as to the origin of the L.I. Tea - some claim it hails from the Prohibition era, others say it's from Tennessee, others still say it really is from Long Island. But regardless, this popular beverage contains at least two shots of alcohol, and double that in some bars, so be sure to enjoy responsibly.

Video: http://video.about.com/cocktails/Long-Island-Iced-Tea.htm

Brazilian Caipirinha

By Bruno Barros

Difficulty:

Cost:

"Caipirinha." I think this word is in the mouth of everyone in the world when it comes to Brazilian drinks. Made primarily with cachaça and lemon, the Caipirinha is certainly the best known internationally. So, let's make one.

Ingredients

1 lemon
2 ounces of cachaça
4 teaspoons sugar (or to taste)
Ice cubes

Method of preparation

1. Wash the lemon.
2. Cut the lemon into pieces and put them in a container.
3. Add the sugar in the same container with the pieces of lemon.
4. Crush them to extract the juice (use a tool similar to that in the image).
5. Add some cubes of ice.
6. Add the cachaça.
7. And finally, shake to mix the ingredients.

Serve the Caipirinha in a low and wide cup with pieces of lemon and a straw. Enjoy it and please be careful. Drink moderately.

FAQs

1. I can't find cachaça where I live. May I still prepare this drink? Answer: Yes!! You can use vodka or rum instead of cachaça.
2. May I use other kinds of fruits? Answer: Yes!! You can try this drink with kiwi, pitanga, acerola, caja, strawberry and so on. They are very good, too.

http://www.howtodothings.com/food-drink/how-to-prepare-a-brazilian-caipirinha

Lemoncillo

By MERIDITH FORD
The Atlanta Journal-Constitution
Published on: 01/17/08

Everybody else is doing it, so why shouldn't we? Danny DeVito and George Clooney shouldn't be the only ones who get to enjoy an after-dinner sip (or in their case, vat) of limoncello. More restaurants in Atlanta are catching on to the refreshing taste of this Italian digestivo, but you can make your own, too.

FRANCINE ORR/Los Angeles Times (ENLARGE)

Limoncello liqueur.

Related: • Search for more drink recipes • Search ajc.com's recipes • More on food and drink

This liqueur, made from alcohol, lemons, lemon zest and sugar, is a traditional after-dinner digestif that hails from Italy's Amalfi coast, where Sorrento lemons are used to give it a puckering, but smooth, punch. Using pure alcohol is best (because it absorbs the oils from the zest and gives a smoother flavor), but vodka — especially a high-proof one — will do the trick nicely. Take advantage of citrus season — try it with limes or oranges, too. This recipe, adapted from www.whatscookingamerica.net, is a good starter recipe that yields about two quarts.

15 lemons
2 (750 ml) bottles 100-proof vodka, divided
4 cups granulated sugar
5 cups water

Wash the lemons, then carefully zest so there is no white pith on the peel. (The pith is bitter and will spoil the limoncello.) In a large glass jar, add 1 bottle vodka; add the lemon zest. Cover the jar and let it sit at room temperature for at least 10 days (or up to 40) in a cool, dark place. Don't stir. In a large saucepan, combine the sugar and water; cook until thickened, about 5 to 7 minutes. Let the syrup cool before adding it to the limoncello mixture, then add the additional bottle of vodka. Allow to rest for another 10 to 40 days. After the rest period, strain and bottle, discarding the lemon zest. Serve very cold.

http://www.ajc.com/living/content/living/food/stories/cocktails/2008/01/16/cocktail_0117.html