Cocktail Recipes, Spirits, and Local Bars

The 9 Worst Cocktails in History Slideshow

The 9 Worst Cocktails in History Slideshow

The Brooklyn

The "strawberry daiquiri of 1970s, the maraschino liquor and Amer Picon (the French version of Amaro) combined with rye whiskey and vermouth makes you wonder, 'Why arent I drinking a Manhattan?'" The drink is often not done right because of the scarcity of Amer Picon in the U.S. Better stick to the other boroughs more famous drinks, i.e. the Manhattan.

The Bath Cure

iStockphoto/ ThinkStock

The cocktail was made famous by the 19th-century version of Planet Hollywood, Chicagos Pump Room. The reason for its success? The copious amounts of booze. The recipe calls for 8.5 ounces of white rum, Puerto Rican gold rum, light rum, 151-proof rum (ouch!), brandy, and vodka, combined with grenadine, lemon juice, orange juice, and pineapple juice. That isnt just drinking, "thats anesthesia."

The Mexican Diablo

Not every tequila cocktail is terrible no drink can ever recreate the magic of the margarita but the Mexican Diablo is not one to raise the bar. The Mexican Diablo is made with tequila, lime juice, crme de cassis, and ginger ale. The way its made when you take tequila and ginger ale to it ruins the agave. Plus, the crme de cassis used usually isnt good quality. How to save the Mexican Diablo? Make a tequila high ball with lemon, orange juice, and mint leaves a much better solution.

The Papa Doble

The Papa Doble is also known as the Hemingway Daiquiri, which calls for "too much" rum, lime juice, "not enough maraschino liqueur, and no sugar." Rumor has it that Hemingway hung out drinking these in Havana, but as the panelists put it: "Why should we have our drinking habits be dictated by Hemingways diabetes?" Just go for the rum and leave the sweeteners out.

The Aviation

The Aviation cocktail calls for lemon juice, dry gin, maraschino liqueur, and crme de Violette the problem maker. The purple ingredient makes the drink very sour, as opposed to the maraschino flavor. As the panelists put it, "It tastes like a flower gone bad, or hand soap."

The Tequila Sunrise

Thinkstock

"It just sucks." Cocktails and orange juice should never be mixed together, and every tequila sunrise recipe calls for pure, artificially candied syrup grenadine to pour into cocktails. Despite its popularity, the original 1930s recipe calls for crme de cassis and lime juice. Plus, grenadine back then was true pomegranate juice (without the added sugars), which is a better alternative to the "crappy, sweet, caramelized juice."

The Snowball Cocktail

Perhaps the only terrible cocktail to grace the pages of Savoy, it has crme de violette, crme de menth, anisette, sweet cream, and dry gin yikes. As if the overwhelming mix of too many creams werent bad enough, the original recipe found in Savoy ends with: "This is womens work."

The French Martini

8. The French Martini
Why ruin Chambord with pineapple juice and vodka? The two ingredients in this "thoughtless abomination" of a drink make no sense together and it isnt a structured cocktail. Plus, when the drink sits out, the molecular esters produce a scent of "cold pizza and vomit."

The Pickle Back

As the panelists said, when civilization today has collapsed and future societies come back to discover the Irish whiskey and pickle juice shot/chaser, "they will understand what caused our downfall." The only excuse to drink a pickle back (admittedly, a favorite of The Daily Meal staff), they say, is if youve drunk enough whiskey beforehand. The only hope is that future hipsters dont discover it.


Worst Sandwiches Slideshow: Double-Fisted Diet Wreckers

At many popular sandwich chains you can unwittingly gobble up a diet disaster -- unless you know how to order. Check out some sandwiches that are poor bets -- items that are packed with hidden calories. Then check out some better choices at the same restaurants. And beware the turkey sandwich, which has become a blank canvas for fattening additions of all kinds.


Best Choice: Filtered Coffee

Coffee has gotten a bad rap before, but studies show it may protect against type 2 diabetes, liver disease, and lower your odds of heart disease. Three to five cups a day seems to be healthy, as long as you go easy on the cream and sugar. But if you’re pregnant or breastfeeding, ask your doctor how much to sip. If you have high cholesterol, brew yours with a paper filter. It gets rid of a substance called cafestol that can raise LDL cholesterol.


Mind Eraser

The Mind Eraser is a fun drink that hails from the decade of so many other fun drinks: the 1980s. Combining vodka, coffee liqueur and sparkling water, it’s essentially a Black Russian with bubbles. And over the decades, it’s become a popular option for bar patrons seeking a boozy cocktail with a caffeinated kick.

The Black Russian was created in the late 1940s in Brussels, and since the drink’s inception, it has spawned numerous variations. That includes the White Russian, which adds cream to the combination of vodka and coffee liqueur. Those two base ingredients are topped with a splash of club soda, which adds a vein of effervescence throughout the drink, in the case of the Mind Eraser. And while the Black Russian sees a two-to-one mix of vodka and liqueur, the Mind Eraser is even easier to remember, calling for equal parts of the two liquids.

The cocktail can be made directly in the glass rather than shaken with ice. You can build it in any order you please, but many bartenders choose to make the Mind Eraser as a layered drink, in which each ingredient is stacked in the glass. To follow suit, start with the coffee liqueur, then slowly add the vodka followed by the club soda for a dark-to-clear effect from the bottom up. When consumed with a straw, you imbibe the liquids in order, tasting each layer as you down the drink.

No, the Mind Eraser won’t delete your intellect and memories, but it’s a potent cocktail. Have one or two, and the cares of the day will disappear. Drink too many too quickly, and you might enter a self-fulfilling prophecy—in which the cocktail lives up to its name.


10 Moments in Deep Fried History

Fried potatoes (French fries) become popular in France and Belgium.

Harland Sanders of Kentucky Fried Chicken is born, setting in motion a series of events that will eventually result in the Double Down.

Fried Turkeys are first reported in Louisiana and Kentucky, setting in motion a culinary trend that will eventually burn down as much as 500 houses with home deep-fryers in 1998 (as reported by the National Fire Protection Association).

Ed Waldmire Jr. creates the "Crusty Cur," the very first corn dog.

The first Roscoe's House of Chicken and Waffles opens in Los Angeles, popularizing the Harlem-based dish.

The first Hooters opens in Clearwater, Florida, in all its winged glory.

The Scottish Daily Record provides the first report of a fried Mars bar, the predecessor to the state fair staple and 450-plus calorie fried Snickers bar.


9 Drinks to Avoid With Acid Reflux

Gastroesophageal reflux disease (GERD) causes different symptoms in different people. It can take time to figure out what lifestyle modifications work well for you. That said, some foods and drinks are more likely to trigger reflux symptoms than others. Avoiding the following drinks may be a good place to start when trying to feel your best while living with acid reflux.

When scientists look at how diet impacts acid reflux, the results can be conflicting. However, there are several research studies that have shown that intake of high fat foods and beverages is linked to worsening GERD symptoms. Therefore, it might be best for you to avoid fatty drinks such as milkshakes or alcoholic drinks made with cream and liqueur if you have reflux.

Moderation seems to be key when it comes to consuming alcohol if you have acid reflux. Stopping alcohol consumption does not seem to improve acid reflux symptoms for most. However, research shows that drinking alcohol above the recommended U.S. dietary guidelines significantly increases the risk of esophageal cancer. The dietary guidelines recommend not exceeding one drink per day for women and two drinks per day for men.

Carbonated beverages should be avoided if you have reflux. During a reflux episode, stomach acid may enter the esophagus and the mouth exposing the teeth to stomach acid. Over time, this exposure to stomach acid could damage the teeth. Drinking sugary, carbonated beverages can also be a strong risk factor for dental erosion. Combining the two can spell trouble for your dental health.

Weight gain has been associated with increased reflux symptoms, according to the American College of Gastroenterology. An iced blended mocha coffee drink with caramel syrup and whipped cream can add a quick 500 calories to your day with little nutritional value. Drinking high calorie drinks throughout the week can quickly put on unwanted pounds, contributing to reflux.

In one survey of patients with GERD symptoms, 88 percent of respondents listed spicy foods as a cause of heartburn. Spicy drinks such as Bloody Marys and Mexican hot chocolate are best avoided if you have acid reflux.

Consuming extra salt has been associated with increased reflux symptoms. Avoiding margaritas served in a salt-rimmed glass, for example, is a good idea.


The Worst Hyperinflation Situations of All Time

Imagine that during the time it took to drink a cup of coffee, the price of that cup of coffee doubled. Although extreme, this becomes the reality of hyperinflation, where prices change so rapidly that everyday items rise exponentially and money becomes worthless, virtually overnight or even in the course of a working day.

Today, inflation has become a major topic of debate in the United States, and although many are concerned about the effects of a devalued dollar on the economy, history shows us examples of how inflation has been much, much worse. In 2008, Steve H. Hanke, professor at Johns Hopkins University and Senior Fellow at the CATO institute, studied hyperinflation in Zimbabwe to see how it compared to historical cases of out-of-control inflation. His findings and calculations are presented in this slideshow.

As it turns out, hyperinflation generally coincides with wars and a series of ill-advised and inflammatory fiscal policy decisions, but at the core is a result of a rapid increase in the money supply that is not supported by growth in the economy.

The world's first recorded hyperinflation came during the French Revolution, where monthly inflation peaked at 143 percent, but it took until the 20th century for this type of out-of-control inflation to happen again.

The report outlines that during the 20th century, seventeen hyperinflations occurred in Eastern Europe and Central Asia, including 5 in Latin America, 4 in Western Europe, 1 in Southeast Asia and one in Africa. The United States has never been a victim of hyperinflation but came close twice - during the Revolutionary War and Civil War - when the government printed currency in order to pay for its war efforts. However, in both of the US cases, inflation never exceeded a 50 percent monthly inflation rate (an informal threshold for hyperinflation), which pales in comparison to history's most dramatic cases.

In the opening to the CATO report, the authors make the observation that "hyperinflations have never occurred when a commodity served as money or when paper money was convertible into a commodity. The curse of hyperinflation has only reared its ugly head when the supply of money had no natural constraints and was governed by a discretionary paper money standard." With this in mind, it may be sobering to realize that any fiat currency is susceptible to rampant inflation, although to take hold, hyperinflation requires a series of extreme political and social circumstances.

So, what were some of the worst inflation situations in history and how did they come to be? Click ahead to find out.


Inflammatory Foods: 9 Of The Worst Picks For Inflammation

While it doesn't exactly make you feel warm and fuzzy, inflammation is the body's totally healthy response to injury and infection, a way of defending ourselves by sending immune cells and key nutrients to the areas that need them most.

How do those fighter cells get there? Via increased blood flow, which in turn creates the redness, warmth, swelling and pain you likely associate with the word "inflammation." Say you cut your finger, and notice it turns a little red. "That's inflammation," says Dee Sandquist, RD, CDE, an Academy of Nutrition and Dietetics Spokesperson. "It helps to heal your finger."

But a small red cut that heals over time is entirely different from a state of chronic inflammation. This can be quite dangerous, in fact. When inflammation as an immune response is never "shut off," so to speak, the constant production of immune cells can do permanent damage, leading to cancer, heart disease, arthritis and Alzheimer's, among other health concerns. "When we don't see the inflammation system switch off, we end up in a detrimental state," says Julie Daniluk R.H.N., author of Meals That Heal Inflammation.

The causes of chronic inflammation can vary person to person, but include being overweight, experiencing lots of stress and even breathing polluted air, Women's Health reported. Lifestyle choices, like smoking or lack of exercise, also play a role. "Sedentary lifestyle, lack of sleep -- we have these repetitive insults that increase longer-term inflammation," says Jessica Black, N.D., author of The Anti-Inflammatory Diet and Recipe Book.

The foods we choose to eat -- or not to eat -- can also affect inflammation. Getting your fair share of fruits, vegetables, whole grains, lean meat and omega-3 fatty acids -- similar, yes, to the Mediterranean diet -- has been suggested to have anti-inflammatory effects. "Diet can serve as a protective function," says Sandquist. "When our bodies are best nourished, we're able to heal quicker if we do cut our finger and maybe even prevent chronic inflammation." It's likely that no one food is to blame for causing inflammation, she says, but that your overall diet could contribute.

For now, anti-inflammatory diet guidelines are simply suggestions. More research is needed to truly understand the relationship between diet and inflammation and, in turn, disease, WebMD reported.

Still, there are some general ideas about what foods to avoid to keep inflammation and illness at bay. "There are foods that exaggerate inflammation because they themselves are irritants," says Daniluk. Here are some of the worst offenders you might want to avoid. Let us know what we forgot in the comments.


“I love grapefruit cocktails year-round, but the rye and sage make this one especially wintry.” —Alison Roman, senior associate food editor

The hot toddy is not simply a mixture of hot water and booze. It’s a miracle worker, a doctor, and a life coach in a cup. And although it does seem to do the trick for everything from a sore throat to a cough, it’s just as good when you’re healthy. This version—from Damon Boelte, bar manager at Prime Meats restaurant in Brooklyn—omits the usual honey or sugar and plays up the herbal and spicy notes instead.


14 Low-Calorie Cocktails That Actually Taste Amazing

With a little savvy, it is possible to shake up light cocktails that still pack plenty of flavor and a healthy punch. Here, 14 of the best.

Pour 1 ½ oz. Ketel One Botanical Cucumber & Mint into a chilled glass filled with ice. Squeeze in the juice from 1 lemon wedge, and top with 3 oz. Health-Ade Pink Lady Apple Kombucha. Garnish with a thin apple slice and lemon twist.

In a cocktail shaker with ice, combine 1 oz. Montelobos mezcal, 1 oz. Ancho Reyes Verde liqueur, ¾ oz. lime juice, ¾ oz. cucumber juice, ½ oz. simple syrup, and a few sprigs of cilantro. Shake well, and strain into a glass.

Recipe from Diez y Seis at Shore Club South Beach.

In a shaker with ice, combine 2 oz. rum or gin, 1 oz. lime juice, 1 oz. cucumber juice, 1 oz. simple syrup, and a few sprigs of mint. Shake well, and strain into a glass filled with ice. Garnish with mint leaves and celery and nigella seeds.

In a highball glass, stir 2 oz. Tres Agaves Blanco tequila, 1 oz. grapefruit juice, and ½ oz. agave nectar. Stir, and top with a splash of club soda. Garnish with fresh grapefruit and mint leaves.

In a shaker with ice, combine 1 oz. Deep Eddy Ruby Red Grapefruit Vodka, ¼ oz. lemon juice, and ¾ oz. grapefruit shrub. Double-strain into a Champagne flute, top with cava, and garnish with a dash of Angostura.

In a rocks glass with ice, stir 1 ½ oz. Tres Agaves Blanco tequila and 1 oz. tonic water. Top with a splash of lime juice, and garnish with fresh lime wedges.

In a rocks glass with ice, stir 2 oz. Deep Eddy Orange Vodka and 3 oz. sparkling water. Garnish with an orange slice.

Pour 2 oz. Three Olives Rosé Vodka into a glass with ice. Top with club soda and a dash of bitters. Garnish with a grapefruit twist.

In a mixing glass with ice, combine 2 oz. Avion Anejo tequila, 1 bar spoon of agave nectar, 2 dashes of orange bitters, and 1 dash Angostura bitters. Stir until cold, then strain into a rocks glass filled with fresh ice.

In a mason jar filled with crushed ice, stir 2 oz. Deep Eddy Sweet Tea Vodka and 4 oz water. Garnish with a slice of lemon.

Combine 1 ½ oz. Tito's Handmade Vodka, 1 oz. lemon juice, and ¾ oz. simple syrup in a glass with ice. Stir to combine, and top with club soda. Garnish with 2 lemon wheels and sprigs of rosemary and thyme.

Recipe from Tito&rsquos/mixologist Abdul Ford.

In a shaker, combine 2 oz. SKYY vodka, ¾ oz. fresh lime juice, ¾ oz. simple syrup, and 2 dashes Mexican hot sauce. Pour into a glass with a salted rim and filled with ice. Garnish with cucumber dimes.

Slice 1-2 apples, and place in a large glass jar. Pour in one bottle of Tito&rsquos Handmade Vodka. Let sit in the refrigerator for 3-5 days until desired flavor is achieved. Drink over ice.

In a cocktail shaker with ice, combine 2 oz. Bulleit bourbon, ⅓ oz. lime juice, and ½ oz. simple syrup. Strain into a glass filled with ice, and garnish with basil leaves.


Beer Mug

Mugs are nice because you can hold onto your beer without warming it with your hands. The thick base also means they can handle a good hit on the bar top. Perfect for the average lager, frosted beer mugs are commonly used in bars.

The volume of a beer mug will vary greatly. Many will hold between 10 and 14 ounces those with a thicker base barely holding 10 ounces. You may see these deceptively smaller ones at bars because they allow for a shorter pour. If you don't care if it's draught, you may get more beer by ordering a bottle.


Watch the video: Γεύσεις και Οίνος Winetails Champagne Coctail (October 2021).