What do you habitually drink when going out? Are you a creature of habit, or just randomly select something on the menu? Bourbon and Bloody Mary’s have been my thing for a while now, but I thought I would mix it up with some drinks that are equally parts stiff, and tasty. Here’s a list of drinks that you should order the next time you’re feeling for someting new:
Long Island Iced Tea
1/2 oz vodka, 1/2 oz gin, 1/2 oz triple sec, 1/2 oz white rum, 1/2 oz tequila, 1 oz gomme syrup, 1 oz lemon juice, splash of cola.
This is quickly turning into my go-to first drink of the night. You can see it’s loaded with booze, but the best part is that it tastes like an iced tea. It’s magical, because I can’t figutre our how they manage to make it go down smooth. It’s easy to get carried away with these because you really can’t taste any liquor, so don’t have too many if you plan on driving later.
1 1/2 oz White rum, 1/2 oz Fresh lime juice, 1/2 oz Orange curaçao, 1/2 oz Orgeat syrup, 3/4 oz Dark rum.
If you ever find yourself at a Chinese restaurant, grab yourself one of these. This is a tart drink and may make you pucker up like you just ate sour candy. I used to get scorpion bowls exclusively, but now I start off with two Mai Thais, followed by a scorpion bowl. Great way to end a night after having a delicious Chinese buffet.
2 1/2 oz Jamaican dark rum, 1/4 oz Pernod® licorice liqueur, 1/2 oz lemon juice, 1/4 oz grenadine syrup, 1 lime, 1/4 oz sugar, soda water.
You may find that there are different recipes floating around for this one, but the one I provided is pretty standard, and is what you will be served up at most bars. The “Dr.” part of the name originates from the creator who was a German expat who’s practice was mental health. All possible associations to the Third Reich aside, he invented one hell of a drink. It tastes like candy, and can hold its own against the likes of many stiff drinks out there, so don’t let the taste make you immediately cast this one into the “girl drink” category. The other most common recipe for this includes absinthe, but you can’t get real absinthe in the US. If you find yourself outside the US though, be sure to ask if they make these with absinthe. Let me know how it goes.
1 ounce bourbon, 1 ounce gin, 1 ounce fresh lime juice, 1 dash Angostura bitters, 4 ounces chilled ginger ale.
Typically, you pronounce this as if you have a Boston accent, “Sufferin’ Bastaad.” Some recipes you’ll find of this are akin to Mai Tais, but this one is a true original. The Angostura bitters is kind of optional, but adds to the flavor in a good way. You’ll find that this has a pleasant taste, with the finish and aftertaste in your nose reminiscent of the woody hints found in the bourbon used. It’s truly unique, and if you consider yourself a bourbon connoisseur, you can feel free to let it hit all parts of your tongue before swallowing – in proper bourbon drinking etiquette. As always, don’t get carried away, because then you’ll be personifying the name of the drink.
1/2 oz Sambuca, 1/2 oz Baileys Irish Cream
This isn’t a quite a cocktail, but a cocktail shooter. When this is made right, the ingredients are distinctly separate in the glasses because they have different densities (think Italian salad dressing for comparison). It tastes great going down…as well as coming up. So if you plan on not remembering the night then this is the way to go. Other recipes replace the sambuca with peppermint schnapps, which is equally tasty, especially if it’s the holiday season. The name is just meant to add extra shock as a way of sticking in your head.
Now that you’re enlightened in the arts of new poisons, go out and have fun!