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How nice it is to drink a glass of your favorite cocktail in the evening - alcoholic or not, it doesn’t matter, it all depends on your desire and taste. I must say a huge thank you to the person who first thought of mixing several ingredients, as a result of which the first cocktail was born.
Some argue that the word “cocktail” comes from the Spanish expression cola di gallo - the tail of a rooster. This is the name given to the root of one of the plants, which was used by a bartender from the town of Campeche on the shores of the Gulf of Mexico to mix the drinks he prepared because of its external resemblance. American sailors, who never missed a single bar, loved to visit this one in Campeche. When asked what kind of instrument he had in his hands, the polite bartender answered in English: “Cocktail” - “rooster’s tail.” There is another story that connects the origin of the “cocktail” with the “rooster’s tail”. This story belongs to James Fenimore Cooper. According to him, the first cocktail was prepared in the 70s of the 18th century by the canteen of General Washington's troops, Elizabeth Flanegan. One day she served the officers a drink of rum, rye whiskey and fruit juices, decorating the glasses with feathers from the tails of fighting cocks. One of the officers, a Frenchman by birth, at the sight of such decoration of glasses, exclaimed: “Vive le cog’s tail!” ("Long live the rooster's tail!"). This one is half French, half English phrase Everyone liked it, and the drink began to be called “cocktail” - rooster tail.
Today there are many recipes for all kinds of cocktails. But among them there are those who are 100 percent present in any bar in the world, be it French restaurant or an American diner.
The world's most popular 10 alcoholic cocktails
This cocktail was created by Monsieur Petit Petiot at the Harris Bar in Paris in 1921. The drink apparently inherited its name from the daughter of the English king Henry VIII, who received the nickname Bloody Mary from his cruelty.
Ingredients:
- 3/10 vodka
- 6/10 tomato juice
- 1/10 lemon juice
- Worcestershire sauces and Tabasco
- celery salt
- salt, pepper to taste
What to do: Stir all ingredients in a highball glass with ice. Garnish with a slice of lemon and a sprig of celery. Served very chilled.
Screwdriver
The birthplace of this cocktail is the USA. At first the cocktail was very simple in nature - orange juice and vodka. Today, instead of vodka, this cocktail may contain rum, whiskey, and others. strong alcohol. For example, “Mexican Screwdriver” contains tequila, “Honey Screwdriver” contains honey beer, and “Ginger Screwdriver” contains ginger liqueur. In many countries, a "screwdriver" is called English word"screwdriver" (pronounced skrewdriver), which also means "screwdriver". There is a variation of this cocktail with an inverse proportion of ingredients, which is called the "drivesrewer". The first written mention of the Screwdriver cocktail is found in American magazine Time, October 24, 1949 issue.
Ingredients:
- 50 g vodka
- 100 g orange juice
What to do: Mix vodka and orange juice in a tall glass with ice. Serve with a straw.
The famous writer Ernest Hemingway once loved this cocktail. It is prepared from lime juice, white rum, fresh mint, tonic, sugar or syrup and crushed ice. Drink this cocktail only through a straw so that the mint leaves and ice do not get into your mouth and you do not have to spit it out.
There are 2 types of mojito: low alcohol and non-alcoholic. Originating from the island of Cuba, it became popular in the United States in the 1980s. There are several theories about the origin of the name "Mojito". One says that the word comes from Spanish. Mojo (moho, mojito - diminutive). Mojo is a sauce believed to be native to Cuba and the Canaries, usually containing garlic, pepper, lemon juice, vegetable oil, greenery. Another claims that mojito is a modified mojadito (Spanish: Mojadito, d. from mojado), which means “slightly moist.”
A mojito traditionally consists of five ingredients: rum, sugar, lime, sparkling water and mint. Its combination of sweet and refreshing citrus and mint, which may have been added to the rum to "mask" the strength of the latter, has made this cocktail one of the most popular summer drinks. Some hotels in Havana also add Angostura to mojitos. In a non-alcoholic mojito white rum Replace with cane brown sugar water.
Ingredients:
- mint 20 leaves
- lime 2 wedges
- sugar syrup 15 ml
- cubed ice
- white rum 50 ml
- soda 10 ml
What to do: Place fresh mint leaves, a few wedges of lime in a tall glass and pour sugar syrup over the entire composition. Remember well with the pestle. Next, crush the ice and pour it into a glass, add rum, add soda to the rim of the glass, stir with a cocktail spoon and finally garnish with a mint sprig.
Alaska
This cocktail of American origin is considered a classic. It is made from yellow chartreuse and gin and served with ice.
Ingredients:
Gin 60 ml
yellow Chartreuse 15 ml
orange liqueur 5 ml
crushed ice
What to do: In a mixing glass half filled with ice, combine the gin, liqueur yellow Chartreuse, and orange liqueur. Pour into a cocktail glass and serve. Serve in a cocktail glass. Garnish with an orange slice.
Pina colada
The Pina Colada cocktail is made from pineapple juice, Malibu liqueur, coconut cream and Bacardi rum and garnished with a cherry or pineapple slice.
Bahia is a variation of Pina Colada. In its composition, in addition to regular ingredients, lemon pulp is included. The glass itself is decorated not with fruits and berries, but with a sprig of mint.
Traditional Caribbean alcoholic cocktail containing rum, coconut milk And Pineapple juice. The name of the cocktail translates as “filtered pineapple.” Initially, this name meant fresh pineapple juice, which was served strained (colado). Unstrained was called sin colar. Rum and sugar were then added. In the mid-twentieth century, in one of the Puerto Rican bars, a recipe for the piña colada cocktail was born, which gained enormous popularity and became the pride of Puerto Rico. Piña Colada is considered the official drink of Puerto Rico.
Ingredients:
- 4-6 ice cubes
- 2 parts Light Rum
- 1 part Dark Rum
- 3 parts Pineapple Juice
- 2 parts Malibu liqueur
- pineapple pieces for decoration
What to do: Place crushed ice in a shaker, pour in light rum, coconut liqueur and pineapple juice. Shake lightly to combine. Strain into a large glass and garnish with cherries and pineapple slices.
Martini
This legendary cocktail continues to be popular all over the world, including in Russia. It is made from vermouth and gin and is always garnished with olives. The cocktail is served in special glasses.
At the beginning of the last century, "Martini" was called Italian vermouth, which actually had nothing to do with this cocktail. However, around the middle of the 20th century. both concepts have merged, and today both vermouth and the cocktail, so beloved by visitors to respectable casinos, are called this way.
The cocktail is named after its creator - Martini de Anna de Toggia. The original version consisted of equal parts vermouth and gin and is now called "fifty-fifty", and now the proportions of the martini change until the advent of the ultra-dry martini, when the glass is barely rinsed with vermouth before pouring in the gin.
Ingredients:
- 4-6 crushed ice cubes
- 3 parts gin
- 1 tbsp dry vermouth or to taste
- cocktail olive for garnish
What to do: Place ice cubes in a jug. Add gin and vermouth and stir. Pour into a chilled glass and garnish with a cocktail olive.
A cocktail of Latin American origin, its appearance dates back to approximately 1936-1948, there are many versions about its appearance, almost all of them involve a woman named Margarita. The first version is that the author of the first Margarita is the Mexican bartender Carlos Harrera. In 1938, he worked at the Rancho La Gloria bar in Tijuana, where the aspiring actress Margarita once dropped in. Her blond curls and heavenly beauty inspired Carlos to create the first glass of cocktail - spicy and gentle at the same time.
But there is another story that tells about the Texas aristocrat Margarita Seims. Allegedly, one year around 1948, she gave a grand reception at her villa in Acapulco. She treated her guests to a new tequila cocktail of her own invention. The guests loved it, they slowly got drunk and had fun. So everyone would have drunk and forgotten the hostess’s creation, but among the guests was Tommy Hilton, owner of the Hilton hotel chain. Tommy, as a pragmatic businessman, realized that good money could be made from the bohemian lady’s invention. A couple of days later, the cocktail appeared on the menu of bars and restaurants in his hotels. It is not known whether he shared profits from sales with Madame Seymes, but he secured her copyright in the name of the cocktail.
Ingredients:
1 part Blanco tequila
1 part lime juice
1/2 part Cointreau orange liqueur
What to do: Prepared in a shaker and served chilled in a wide stemmed cocktail glass, rimmed with salt (the rim of the glass is moistened with lime juice and dipped in fine crystalline salt) and garnished with a lime wedge.
Long Island
Sometimes called "Long Island Ice Tea" on the menu. This strong cocktail, which, contrary to its name, does not contain tea. This drink is prepared from tequila, vodka, rum and gin. Sometimes Triple Sec liqueur is added to it. When preparing this drink, it is important to strictly observe the proportions. If you realize that the bartender mixed the cocktail by eye, then you have every right to be indignant and refuse to pay for the drink.
According to the rules, a cocktail should be prepared from no more than 5 different ingredients, however, Long Island is an exception. It contains from 6 to 7 ingredients. There is a widespread version that the cocktail was first invented during the years of Prohibition, as it resembles ice tea in appearance and aroma ( cold tea). However, the cocktail is believed to have been first created in the 1970s by Chris Bendixen, a nightclub bartender in Smithtown, Long Island.
Ingredients:
Vodka 30 ml.
white rum 30 ml.
Cointreau liqueur 30 ml.
tequila 30 ml.
lemon juice 30 ml.
sugar syrup 30 ml.
coca cola to taste
What to do: First put ice in the glass. Pour in all the indicated ingredients in sequence. Pour Coca-Cola last. Garnish with a slice of lemon and a sprig of mint. Served with a straw.
Cosmopolitan
This cocktail is currently the most popular in casinos. It was created by American bartender Dale DeGroff personally for the singer Madonna. Very soon it became fashionable. This drink is prepared from cranberry juice, vodka, lime and liqueur, and served in martini glasses.
Ingredients:
- lemon vodka 40 ml
- liqueur "Cointreau" 15 ml
- lime juice 15 ml
- cranberry juice 30 ml
What to do: Pour all ingredients into a shaker with ice. Shake thoroughly and pour into a cocktail glass. Garnish with lemon zest.
Tom Collins
This classic cocktail takes its origins from the beginning of the 19th century. Although no one will say about its exact origin, we do know that it was invented by a bartender named Collins at the famous Limmers Hotel in London. IN original recipe a Dutch juniper berry spirit similar to gin was used. Ultimately, this ingredient was replaced by the sweeter London dry gin "Old Tom" - thus the name Tom Collins. In fact, the name "Collins" is now used for a variety of other cocktails that are made with soda, sugar syrup, lemon juice and a spirit ingredient. In the USA, the John Collins cocktail is made with Bourbon whiskey instead of gin. Other drinks called Collins are mixed with brandy, rum or scotch whiskey. This cocktail is refreshing, stylish, elegant, with a rich taste palette: simply created to be enjoyed in sophisticated company by the pool.
Ingredients:
- 60 ml dry London gin
- 30 ml freshly squeezed lemon juice
- 1 teaspoon sugar syrup
- 90 ml soda
What to do: Fill the shaker halfway with ice. Add gin, lemon juice and sugar syrup. Shake well. Strain through a strainer into a tall glass half filled with ice and carefully top with soda. Stir gently to contain bubbles. Garnish with a cherry in liqueur or a slice of lemon, which can be placed directly into the drink or on the rim of the glass.
And one more cocktail, which also occupies a leading place in all bars and restaurants in the world.
Daiquiri
This cocktail is believed to be of Cuban origin. It contains lime juice, rum and syrup. In casinos, the most popular varieties of this cocktail are “Derby Daiquiri”, “Peach Daiquiri”, “ Banana daiquiri", etc. Fruit pulp is added to them. The drink was invented in the town of Daiquiri at the beginning of the twentieth century. In 1896, a certain Jennings Cox (American mining engineer), cursing the heat, mixed the above-mentioned rum with lime juice for himself and his friends, and not just mix, but pour these ingredients onto ice cubes. This is how the Daiquiri (Daiquiri) cocktail turned out. And Ernest Hemingway promoted this invention in his novels, he was a big fan of this drink. And in 1893, during the celebration of Cuban independence, an officer The American army raised a toast to a free Cuba by mixing Bacardi rum, symbolizing the free spirit of Cuba, with Coca-Cola, America's new drink.The slogan of those days - “Long live a free Cuba!” was forever preserved in the name of the Cuba Libre cocktail.
The Daiquiri's popularity skyrocketed when Francis Scott Fitzgerald mentioned it in his book Beyond Paradise, published in 1920. In an episode warning about drinking rum in moderation, a group of characters each order a double daiquiri as a harbinger of the "intoxicating evening" which ends in hallucinations.
Ingredients:
6/10 Bacardi or Havana Club white rum
3/10 lemon or lime juice
1/10 sugar syrup
What to do: Pour ingredients into a shaker filled with ice and shake for 10 seconds. Strain into a cocktail glass. You can get a Pink Daiquiri by adding a few drops of Grenadine.
You've probably seen, and maybe even tried, striped, so-called layered cocktails, the components of which do not mix with each other. Such drinks look very impressive in transparent glasses or goblets, and therefore are perfect for a festive table. Because of their striping, they are sometimes called paradox cocktails. There are alcoholic and non-alcoholic layered cocktails.
Principles for making layered cocktails
1. The main secret of cooking layered cocktails- this is the correct alternation of ingredients, depending on their density. So, the bottom layer should be the densest, and the top the lightest. The density can be determined by the sugar content - the higher the density, the more sugar there is.
For example:
a) light drinks include vodka, whiskey, cognac;
b) for medium-density drinks - aperitifs, sweet liqueurs, dessert drinks, milk;
c) heavy, dense - liqueurs, syrups, grenadine, creams, liqueurs.
2. To obtain an aesthetically pleasing drink, it is very important that the colors of the selected ingredients match each other.
3. All layers are poured into the prepared glass one by one using a knife blade or bar spoon. If you don’t have a bar spoon and you can’t carefully pour the drink over a knife, then take any spoon with a groove reverse side and pour over it. Before adding the next layer, wait until the previous liquid has settled down.
4. Needless to say, this glass must be transparent, otherwise the whole meaning of layering is lost.
5. All components for a striped cocktail are usually taken in equal proportions.
6. If the recipe contains egg yolk, then it is carefully let into the stack along the wall.
7. If the top layer of the cocktail is set on fire, then it is served with a straw, in other cases - without it.
Layered Cocktail Recipes
Cocktail "Aphrodisiac":
- 20 ml of Kahlua liqueur;
- 20 ml of Curacao Blue liqueur (blue Curacao);
- 20 ml Baileys liqueur.
Cool all components and pour into a glass in layers.
Cocktail "Patiot":
- 20 ml vodka;
- 20 ml Curacao Blue liqueur
- 20 ml grenadine.
Take a liqueur shot glass and carefully pour syrup into it, then liqueur and lastly vodka.
Cocktail "Green Mexican":
- 25 ml of Pisan Ambon liqueur (liqueur based on green bananas);
- 25 ml tequila;
- 10 ml lemon juice.
Pour liqueur into a glass, then lemon juice and a third layer of tequila. You need to drink the “Mexican” in one gulp.
Cocktail "Hiroshima":
- 15 ml of sambuca (sambuca is an Italian liqueur with anise flavor);
- 15 ml of Baileys;
- 15 ml of absinthe;
- a few drops of grenadine.
Pour sambuca into a tall glass, then Baileys and absinthe. Drop a drop into the finished cocktail, which will sink to the bottom and give the effect of an explosion. "Hiroshima" is served to those who are set on fire.
Cocktail "Mirage":
- 10 ml of Jägermeister liqueur (German herbal liqueur);
- 15 ml of Cointreau orange liqueur;
- 15 ml Baileys liqueur
- 15 ml of mint liqueur "Creme De Menthe"
First, mint liqueur is poured into the glass, then Baileys, Cointreau and Jägermeister. This cocktail can be drunk in a few sips.
Cocktail "B-52" (named after the American B-52 Stratofortress):
- 20 ml Kahlua coffee liqueur;
- 20 ml of Baileys cream liqueur;
- 20 ml of Cointreau orange liqueur.
"B-52" is prepared in a small glass, into which it is poured in the following order: coffee liqueur, cream liqueur And orange liqueur. Before serving, the cocktail can be set on fire - then you get a “Burning B-52”, which is drunk through a straw.
Watermelon-cream cocktail:
- 20 ml cream liqueur;
- 20 ml cognac;
- 20 ml watermelon syrup.
First, syrup is poured into the glass, then liqueur and lastly cognac. The glass can be decorated with “sugar frost”.
Remember that layered cocktails are often designed to be pleasing to the eye, but not taste buds, and therefore choose a few ingredients that appeal to you and don’t force the whole festive table The biggest challenge in making layered cocktails is pouring the drinks without overmixing them. In order to “get into the swing of things”, we recommend that you practice using the “Patriot” cocktail.
The list of the most popular bar cocktails consists of the following drinks:
- "Mojito";
- "Blue Hawaii";
- "Cosmopolitan";
- "Pina colada";
- "Sex on the Beach";
- "Daiquiri";
- "Margarita";
- "B52";
- "Long Island";
- "Jellyfish";
- "Piranha";
- "Oasis";
- "Limoncello"
These and many other delicious exotic drinks are prepared right in front of visitors at the bar counter. The following recipes bar cocktails will be useful for those who decide to make their own alcoholic drinks at home.
Bar cocktails “Mojito”, “Cosmopolitan” and “Pina Colada”
"Mojito."
It's easy invigorating drink based on white rum and mint leaves.
The traditional composition looks like this:
- lime;
- fresh mint leaves;
- white rum – 60 ml;
- 100 ml soda water;
- sugar syrup – 15 ml;
Preparing Mojito:
Take a tall glass, place mint leaves on the bottom, add sugar syrup and lime juice.
Add crushed ice.
Pour on top soda water and white rum. Stir gently and drink through a straw.
The popularity of the alcoholic “Mojito” is caused by the unique combination of sweetness, lime acidity and mint freshness. There are other options for preparing the drink; in some establishments they also add strawberries, orange or apple juice to it.
"Cosmopolitan".
The alcoholic cocktail “Cosmopolitan” became popular after the TV series “Sex and the City” appeared on television. His heroines drank constantly at parties. Cosmopolitan first appeared in the 70s, when its recipe was created by American mixologist Dale de Gough.
Compound:
- 30 ml vodka with citrus flavor;
- Triple Sec – 15 ml;
- 30 ml cranberry juice;
- one lime;
- orange slice for decoration;
Preparation:
Vodka, cranberry juice and pour Triple Sec into a shaker.
Squeeze the juice out of the lime - with your hands or using a citrus press.
Pour the drink into a cocktail glass with a high stem and garnish it with an orange slice or orange zest.
"Pina colada".
This one is popular sweet cocktail came to us with Caribbean Islands, it was there that they first began to prepare it. “Pina Colada” - “filtered pineapple”, is what strained fresh pineapple juice used to be called. Soon they began to mix the juice with rum and sugar, so it became low alcohol drinks, popular today in nightlife venues.
Compound:
- pineapple juice, white rum – 60 ml each;
- coconut cream– 75 ml;
- for decoration - whipped cream, cherry and pineapple pieces;
- ice cubes.
Preparation of Pina Colada:
Place pineapple juice, white rum and coconut cream in a blender and blend until smooth.
Pour the entire mixture from the blender into a cocktail glass and add ice.
Top the drink with whipped cream and fruit.
In some bars, Pina Colada also includes Baileys liqueur.
Recipes for bar cocktails “Daiquiri”, “Sex on the Beach” and “Margarita”
"Daiquiri".
Now there is a whole group of alcoholic cocktails called “Daiquiri”, although initially it was just one drink. It first appeared in Cuba when a man named Jenning Kos decided to combine rum, sugar, lime juice and ice in one glass. The cocktail has such a beautiful name thanks to the Daiquiri village in which it originated.
Compound:
- 60 ml white rum;
- sugar syrup – 15 ml;
- lime;
Preparation of Daiquiri:
Pour rum, sugar syrup and lime juice into a shaker.
Add ice to these ingredients and shake the shaker thoroughly.
Pour the contents of the shaker into a glass.
Daiquiri bar cocktail is ready to drink!
"Sex on the Beach"
A low-alcohol drink with such a provocative and enticing name is liked by many girls.
It is prepared based on the following components:
- vodka – 50 ml;
- peach liqueur – 25 ml;
- pineapple juice and cranberry juice – 40 ml each;
- for decoration - pineapple and raspberries;
- ice cubes.
Preparing the Sex on the Beach cocktail is quite simple:
In a shaker you need to mix all the ingredients and shake everything well.
Pour the finished drink into a highball glass filled with ice.
“Sex on the Beach” is decorated with a slice of pineapple and raspberries.
"Margarita".
Margarita is one of the most popular summer alcoholic drinks.
To prepare this bar recipe alcoholic cocktail Margarita will need the following ingredients:
- 50 ml tequila;
- orange juice – 25 ml;
- sugar syrup – 10 ml;
- one lime;
- salt or sugar to decorate the glass;
Preparing the Margarita cocktail:
Pour tequila and orange juice into a shaker, squeeze lime juice on top, cover everything with ice and shake all ingredients well.
Pour the drink into a wide cocktail glass with a high stem.
Decorate the rim of the glass with salt or sugar.
Preparation of bar cocktails “B52”, “Long Island” and “Medusa”
"At 52."
This is a cocktail consisting of three layers of different liqueurs. Its peculiarity is that you need to drink it in one gulp, without mixing the layers. This is a very interesting bar cocktail, and not only the method of its preparation is of interest, but also the peculiarity of the alcoholic effect on the person who drinks “B52”. Fortress alcoholic drink V classic version cooking averages 27 degrees. “B52” is not easy to prepare, so in any case it will be better prepared by a professional bartender, but you can try to make it yourself at home.
Compound:
- coffee liqueur "Captain Black";
- Irish Cream liqueur;
- liqueur Quantreau.
To prepare the drink, prepare a knife and a 100 ml glass.
Place the knife in the glass and carefully pour the coffee liqueur onto the blade.
Then pour in the Irish Cream liqueur in the same way. Everything needs to be done as slowly and smoothly as possible so that the two layers of liquor do not mix.
The top layer will be Quantreau liqueur; it must be poured into the glass in the same way as the two previous components.
The result should be three different layers of liqueurs that make up the drink. However, “B52” is not yet ready for use. Now the three-layer drink needs to be set on fire.
You need to drink the cocktail while it's burning, inserting a straw into the glass. Properly prepared and drunk “B52” should be cool at the beginning of drinking, and then it becomes warmer and warmer.
"Long Island".
This drink originated on Long Island in New York.
Compound:
- vodka;
- gin;
- tequila;
- white rum;
- Triple Sec;
- sugar syrup;
- lemon wedge;
- cola;
All drinks should be taken in 20 ml.
Preparation:
Mix all the alcoholic components of the cocktail in a highball glass.
Separately, combine cola and ice in a container and pour into a glass.
Use for decoration lemon drop and several bright tubes.
"Jellyfish".
Compound:
- 10 ml absinthe;
- 20 ml each of cocoa liqueur and Triple Seca;
- 5 ml Irish Cream.
Preparation:
Alcoholic drinks should be poured into a glass in layers using a knife or bar spoon. The layers go in the following order: cocoa liqueur, Triple Sec, absinthe.
To decorate the cocktail, you need to beautifully pour Irish Cream on top - drop by drop through a straw.
Making bar cocktails at home is fun and exciting process, at the end of which you can enjoy pleasant taste favorite alcoholic drink.
1.Stephen Drummond, one of the co-owners of the pub, was looking for new drink to participate in the Monteith National Exhibition. To amaze the audience at the exhibition, he invented the most freakish cocktail in the world. Having agreed with the owner of the Kreichster horse farm, located nearby, he began collecting semen from the stallions. Having milked a fair amount of sperm, Steven launched new line cocktails. The shocked public at the exhibition bypassed the inventor's pavilion, but in the pub many visitors liked the cocktail. The girls are especially delighted. Visitors are happy to part with $25 to taste diluted stallion semen apple juice. Stephen recommends drinking the cocktail in one gulp rather than savoring it through a straw. Otherwise, you may vomit. What is most surprising, despite disgusting taste, quite a lot of people decided to experiment and tried the cocktail. However, Stephen's supply of horse seed is running low, and if you want to savor the most freakish cocktail in the world, you better hurry. Write down the address: New Zealand, Wellington, Green Man Pub...
2.Mezcal. This drink is from Mexico. This liqueur is based on meat. Worms are actually moth larvae that live on agave fruit. No one knows where the tradition of adding worms to liquor came from, but perhaps this serves as evidence that the alcohol content is high enough to preserve the worm in its salted form. 
3. A piece of lightly smoked salmon with soft cream cheese on crispy bread - it sounds so appetizing that your mouth begins to water. But you are unlikely to achieve the same effect by repeating the phrase “Vodka with the aroma of smoked salmon.” However, this vodka really exists. It is produced by a fairly respected company called Alaska Distillery, which, by the way, has nothing fancy anymore in its product line. Although their rhubarb vodka and vodka with birch syrup are also of interest. Alaska is undoubtedly home to the harshest people in America, but don’t think that gatherings of well and mine workers are cheerfully accompanied by salmon-flavored vodka. Smoked Salmon Flavored Vodka soon a real gift for bartenders who love experiments. For example, it is perfect for oyster flips. How do you like this recipe, for example? An oyster is placed in a vodka glass and filled halfway tomato juice, carefully add salmon-flavored vodka on top so that it does not mix with the juice, and black pepper to taste. You should drink it in one gulp. 
4.Sooner or later this liquor would have appeared anyway: evil cannot be stopped. It is produced in Holland, bottled in France and sent to Japan on a dark, dark night, where it is absorbed in immeasurable quantities in cocktails with pineapple and orange juice. Apparently, after such libations, the Japanese create the most vile horror films, because it is a real curse to drink yogurt with alcohol. Of course, there is no trace of lactobacilli there. A cream liqueur with a yoghurt flavor, nothing more. Why the Asian market liked it so much is absolutely unclear. Perhaps they want to conform to the West (judging by Murakami’s books, such trends are observed), but their stomachs are simply incapable of absorbing real Danones and Activias. Well, Europeans turned out to be too impressionable to drink alcoholic Yogurito en masse, after they were stuffed with non-alcoholic yogurt throughout their childhood. Yogurito is sold in bottles shaped like sake bottles. They can be found everywhere - in supermarkets, bars, restaurants. Long live horror movies! 
5.Juan's mom
If, while traveling in the Dominican Republic, you see on a store counter a jar filled to the top with sawdust and some kind of liquid, this is not the fertilizer that your granny usually waters her indoor flowers with once a month. This is not for grannies at all. Otherwise, God forbid, the pressure will jump! This is an explosive mixture of rum, red wine, honey, herbs and tree bark, which should be used to irrigate your own liver. Mama Juana is believed to act like Viagra. Drink a couple of glasses and consider that all the Dominican beauties are yours. The drink is quite pleasant to drink, the taste is slightly reminiscent of port wine. Each Dominican town has its own secret to preparing Mama Juana. Each recipe is kept secret. Otherwise, these Yankees or Asians will put everything into mass production and all hell breaks loose! True, there are manufacturers in the Dominican Republic itself who offer everything necessary ingredients for standard Mama that can be mixed at home or at the bar. 
6. "Weed"
In the United States, medicinal marijuana can be obtained by visiting a naturopathic therapist. Tormented by insomnia? Smoke a joint. Postpartum depression? Smoke two and don't give birth again. Everything is legal, but, of course, it can be addictive. Then, in addition to a psychotherapist, you will also have to visit a narcologist. In Holland, as you know, it is somewhat simpler. Daughter's birthday? Why not celebrate by smoking a joint! Promoted? Why not drink some marijuana liqueur! You can order it in almost any bar in Amsterdam. Drinks like a digestif, it contains only 14.5% alcohol. Costs approximately $11. The liqueur has a bright green color and a recognizable leaf on the label. After it went on sale, there were no more drug addicts and alcoholics in Holland, which, in fact, should at least somehow rehabilitate this miracle drink in the eyes of the Puritans.
7.Brennivin
Icelanders, who willingly consume rotten shark meat, could not help but come up with something similar in the field of drinking. Meet: Brennivin - schnapps, popular in countries northern Europe. It is prepared from rotten potatoes and caraway seeds. Extremely strong. During the traditional winter festival, Thorrablot is served as an appetizer. lamb eggs and boiled sheep's heads.
TASTE. It smells strongly of cumin and quickly turns off the consciousness of the drinker. And this is not so bad when there are sheep eggs smoking on the table in front of you.
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