Legend has it this coctail was first served in a Glaswegian pub. It was inspired by references to Absinthe in "Dracula" and "Moulin Rouge". My husband enjoys a whiskey so I was pleased that he enjoyed this cocktail.
When my husband and I were dating we always went to an English styled pub and this was their signature drink. Many years later I worked with someone who also worked there and she got me the recipe. After one or two of these you want to do as the name suggests.....
This came from the little "recipe book" attached to my bottle of Midori. This makes a pitcher of neon-chartreuse-colored cocktails, about six tall drinks on ice. Garnish with a pineapple wedge, but I do always add a tropical paper parasol! And don't tell anyone, but my fiance likes to add an extra shot of Malibu to his glass; and I like an extra shot of Midori.
From www.TopSecretRecipes.com. Superb Margarita Drink served in Chili's Grill and Bar Restaurant chain! GOTTA have one at every visit! So refreshing in the summertime! Try it and you may become addicted, too! The secret here is to use the BRANDS mentioned below to get BEST tasting Margarita (don't compromise ingredients).
This cocktail was invented by my former brother-in-law, Randall Brown, in 1984 who was at that time the bartender at Shawnee State Park Resort Lodge in Friendship, Ohio. This is a pleasant, sweet, dessert cocktail with a lot of eye appeal. Of course, Tecumseh was a Shawnee Indian leader of much renown, living in the Ohio Valley during the late 1700s, early 1800s.
The LeVeque restaurant no longer exists in Portsmouth, Ohio, having closed its doors back in the 1980s. But, fortunately, before they threw in the towel, I talked one of their waitresses into giving me the recipe for their signature cocktail -- I hope you enjoy it as much as I do!
In the 1950's in Puerto Rico, a man named Don Ramon Lopez-Irazzy came up with a delicious homogenized cream made from coconut. The product became known as Coco Lopez cream of coconut, and it was used for tropical dishes and desserts. But the best was yet to come. In 1957 Ramon Marrero, a bartender at Puerto Rico's Caribe Hilton, combined coconut cream with rum, pineapple juice and ice in a blender to create this famous drink. Victor Bergeron (Trader Vic) borrowed Marrero's recipe in his later cocktail books and called it the Bahia. The trick to making a great Pina Colada is to use both light and dark rum, a dash of bitters and a little double cream, which creates a drink with a much more complex flavour.