Classic Cocktails

	Martini The original martini, allegedly invented in the U.S. in the 1860s, was made with sweet vermouth. One of the first recipes for a dry martini, made with dry vermouth, appeared in Frank P. Newman’s 1904 American Bar. Go to Martini recipe
	Negroni Hidetsugo Ueno currently uses the exquisite French Dolin rouge vermouth in his Negronis, but you may want to experiment with different sweet vermouths—Martini & Rossi, Cinzano, Carpano Antica Formula—or try a bittersweet one like Punt e Mes.Go to Negroni recipe
	Mai Tai The origin of this classic rum cocktail is one of the great debates in tikidom. Both Ernest Beaumont-Gantt (a.k.a. “Donn Beach,” the father of tiki culture) and Trader Vic founder Victor Bergeron lay claim to its invention. This version borrows from Beaumont-Gantt’s recipe, which adds dashes of Pernod and Angostura bitters for complexity. Go to Mai Tai recipe
	French 75 Mixologists around the world make this fizzy, lemony drink with gin, but New Orleans bartenders opt for cognac. Go to French 75 recipe
	Manhattan Cocktail This Manhattan reflects the recipe in America’s first cocktail book, 1862’s The Bon Vivant’s Companion, by Jerry Thomas. It calls for more vermouth than rye—the opposite of the modern Manhattan. Go to Manhattan Cocktail recipe.
	Dark ‘n Stormy According to a Gosling’s Rum tale, this drink was invented more than 100 years ago when members of Bermuda’s Royal Naval Officer’s Club added a splash of the local rum to their spicy homemade ginger beer. They described its ominous hue as “the color of a cloud only a fool or dead man would sail under.” Go to Dark ‘n Stormy recipe
	Mint Julep When New Orleans bartender Chris McMillian mixes mint juleps at Bar UnCommon, he recites an ode, written in the 1890s by a Kentucky newspaperman, that calls the cocktail “the zenith of man’s pleasure…the very dream of drinks.” Go to Mint Julep recipe
	Sidecar Robert Vermeire’s 1922 book Cocktails: How to Mix Them attributes the sidecar to the celebrated bartender MacGarry, who worked at London’s Buck&339;s Club. Go to Sidecar recipe
	Zombie As the story goes, Ernest Beaumont-Gantt created this potent drink in the 1930s and named it for its mind-altering effect after a friend consumed three of them. This lower-proof version is made with Velvet Falernum, an almond-and-lime-flavored liqueur that’s a key ingredient in many tiki drinks. Go to Zombie recipe
	Cuba Libre The best kind of cola to use in this drink is Mexican Coca-Cola (available at amazon.com) or another brand made with cane sugar. Sugar-based colas have a crisper, cleaner flavor than the more readily available ones made with high-fructose corn syrup. Go to Cuba Libre recipe
	Limoncello Collins The Collins was most likely named after 19th-century bartender John Collins of London’s Limmer’s Hotel. The Tom Collins was originally made with Old Tom, a sweet style of gin that’s extremely hard to find today. Go to Limoncello Collins recipe
	Zee Spotted Pig Bloody Mary Bartender Anna Vanderzee at the Spotted Pig in New York City suggests making the mix for this recipe one day in advance to allow the spices and horseradish to marry with the tomato juice. Go to Zee Spotted Pig Bloody Mary recipe
	Daniel Boulud’s Caipirinha Sweet, tart and strong, the caipirinha is mixed with the Brazilian spirit cachaça. Cachaça is similar to rum but made from sugarcane rather than molasses. “It’s more sophisticated than rum because it’s more pure,” says Brazilian artist Vik Muniz, patriotically. Go to Daniel Boulud’s Caipirinha recipe
	Hemingway Daiquiri In his 2001 book Straight Up or On the Rocks, William Grimes claims that Ernest Hemingway “often worked his way through about a dozen of these lime slurpees, sometimes ordering doubles, which became known as Papa Dobles.” Go to Hemingway Daiquiri recipe.
	Pisco Sour The national cocktail of Chile and Peru, this drink may have evolved from the Pisco Punch, which was all the rage in San Francisco during the 1849 gold rush. Go to Pisco Sour recipe.
	Mojito The oldest-known recipe for the mojito appeared as the Mojo de Ron in a 1929 Cuban guide called Libro de Cocktail (The Cocktail Book). Go to Mojito recipe
	Pimm’s Cooler Pimm’s Cups are traditionally made with lemonade, lemon soda, ginger ale or ginger beer and are garnished lavishly with cucumber, mint leaves and fruit. Former Barmarché bar manager Ben Scorah’s version incorporates Creole Shrubb, an orange liqueur made in Martinique. Go to Pimm’s Cooler recipe.
	Champagne Cocktail At the revamped Merchants restaurant in a 118-year-old Nashville building, suspender-clad mixologists serve old-school drinks like this one from the mid-19th century. Go to Champagne Cocktail recipe.

(Source:Foodandwine.com)

Margaritas taste

	Mango Margarita At the Casa Noble estate, bartender David Yan created this margarita to showcase the property’s own tequila. He coats the rim of the glass with citrusy Tajin-brand chile powder, but any powdered chile will give the drink a fun kick. Go to:Mango Margarita recipe
	Blood Orange Margarita with Ginger These gingery blood-orange margaritas are chef Alexandra Angle’s playful nod to Los Angeles’s lounge culture. Go to: Blood Orange Margarita with Ginger recipe
	Aphrodisiac Margarita Mixologist Adam Seger claims that the margarita is the cocktail world’s aphrodisiac. This version combines passion fruit and pomegranate, commonly associated with Aphrodite, the goddess of love. Go to Aphrodisiac Margarita recipe
	Pomegranate Margaritas “I just love pomegranates,” says chef Govind Armstrong, who uses the tart fruit in everything from salads to sauces. “Last winter, so many farmers brought me pomegranates that I had to think of something else to do with them. So I came up with this cocktail.” Go to Pomegranate Margaritas recipe
	Blackberry-Mint Margarita Many of the fruits used in the Hungry Cat’s cocktails are stored in steamer-clam buckets atop the bar—a nod to the seafood-heavy menu, and to chef David Lentz’s Chesapeake Bay area upbringing. Go to Blackberry-Mint Margarita recipe
	Salt Air Margarita Chef José Andrés uses Sucro, a powdered emulsifier beloved by avant-garde chefs, to make the salty foam topping. Go to Salt Air Margarita recipe
	Pear-Cilantro Margarita Unusual fruit and herb combinations distinguish the drinks at this upscale taqueria, whose name loosely translates as “from scratch.” Go to Pear-Cilantro Margarita recipe
	Maria’s Margarita Mixologist Todd Thrasher created this margarita to entice his wife into visiting him at PX, the 1920s-style speakeasy above the restaurant Eamonn’s: A Dublin Chipper. The margarita’s flavors are based on a spicy Salvadoran chile mix she likes to sprinkle on cucumbers. Go to Maria’s Margarita recipe
	Blood Orange Margaritas Chef Dean Fearing calls this drink, which is a best seller at his wife Lynae’s popular Dallas restaurant Shinsei, “the fall margarita.” The sweet-tart blood orange flavor intensifies the margarita-ness of it. Go to Blood Orange Margaritas recipe

Fruit Salad in Summer

	Layered Fruit Congealed Salad Kid-friendly congealed salads are great for summertime entertaining since you can make the recipe a day or two ahead. The sweetened cream cheese layer and the fresh fruit make this salad sweet enough for dessert.
	Lime-Scented Mango-Strawberry Salad Heighten the bright flavors of strawberries and mango by tossing the fruit in a tangy lime syrup.
	Fruit Salad with Honey-Yogurt Sauce Add honey and lime juice to yogurt for a simple fruit dressing for the fruit. Pineapple, kiwi, banana, and flaked coconut give the salad a tropical flair.
	Fruit Salad with Citrus-Mint Dressing Serve this tropical fruit salad of papaya, melon, and kiwifruit as a salad, light breakfast, or healthy dessert. The refreshing mint dressing enhances the flavors of the colorful fruit.
	Summertime Fruit Salad with Cream Whipping cream flavored with raspberry-liqueur is the crowning glory for the mixture of fresh berries, cherries, and nectarines and makes this salad special enough to serve as dessert.
	Fruit Salad with Lemon-Honey Dressing Toss cantaloupe, pineapple, blueberries and nectarines in a tangy-sweet dressing for a salad that is the essence of summer.
	Francie’s Fruit Salad The candied ginger syrup is the secret ingredient in this fresh fruit medley of oranges, kiwi, pineapple, and banana.
	Watermelon Salad Take fresh watermelon to the next level by combining it with onion, olives, parsley, mint and feta cheese for a sweet and savory salad.
	Honeydew Relish Salad Maximize melon flavor in a salad featuring balls or cubes of honeydew, celery, cucumber and grapes tossed in a sweet and tangy vinaigrette.
	Stone Fruit Salad with Toasted Almonds Balance the sweetness of peaches, plums, nectarines, apricots and cherries with crumbled goat cheese and a white wine vinaigrette.

(Source: Myrecipes.com)