According to The Museum of the American Cocktail, the first appearance of the word "cocktail" as a type of drink was in a Hudson, N.Y., newspaper on May 6, 1806. Later, Jerry Thomas, in his original bartender's guide, published in 1862, stated that the development of a new beverage is the "pride of the bartender" and its "appreciation and adoption his crowning glory." The popularity of such mixed drinks would never stray far from our culture, even with the onset of Prohibition in 1920. Add this to my Recipe Box.
Instructions
1. Mix up a new beverage combination with the growing variety of flavored spirits and liqueurs available, and design a cocktail that will have staying power for all four seasons.
2. Infuse your vodka. Although choice of alcohol is a personal preference, starting with non-flavored basic vodka--or gin, brandy, whiskey or bourbon--as the base to your cocktail allows for the addition of any number of flavor infusers. Choose fresh fruit, coffee beans, seeds, herbs or vanilla. Wash thoroughly and place in a container--add alcohol. Let steep approximately one week.
3. Partner up some favorites. Once you have your base, add a complementary liqueur--something chocolaty with coffee or rich in fruit flavor for a lighter cocktail. A third addition will give an even greater depth of flavor. Shop the shelves of your local package store for some ideas as well as the latest flavors.
4. Mix liberally. Usually you will try for a one-third to two-thirds ratio, but if you have three components use a one-third, to one-third to one-third ratio. For example: One-third coffee-infused vodka, one-third chocolate liqueur and one-third heavy cream. Or, mix one-third orange-infused alcohol, one-third Triple Sec liqueur and one-third orange juice. Experimentation with the various ingredient measurements will allow for personal tastes.
Tags: liqueur one-third, one-third one-third