영어이름, 모델이름, 자동차이름, 음식이름, 남자 이름, 여자 이름, 유명인사이름

The Last Word is a prohibition-era cocktail originally developed at the Detroit Athletic Club. While the drink eventually fell out of use, it has recently enjoyed renewed popularity after being rediscovered as a cult hit in the Seattle area by Murray Stenson, a bartender at the Zig Zag Cafe

Type	Cocktail
Primary alcohol by volume	green Chartreuse
Served	Straight up; without ice
Standard drinkware	Cocktail glass
Commonly used ingredients	One part gin One part lime juice One part greenChartreuse One part maraschino liqueur
Preparation	Shake with ice and strain into a cocktail glass.

 

The Aviation is a classic cocktail made with gin, maraschino liqueur, creme de violette, and lemon juice. Some recipes omit the creme de violette. It is served straight up, in a cocktail glass.The Aviation was created by Hugo Ensslin, head bartender at the Hotel Wallick in New York, in the early twentieth century. The first published recipe for the drink appeared in Ensslin's 1916 Recipes for Mixed Drinks. Ensslin's recipe called for 1½ oz. El Bart gin, ¾ oz. lemon juice, 2 dashes maraschino liqueur, and 2 dashes creme de violette, a violet liqueur which gives the cocktail a pale sky-blue color.

Harry Craddock's influential Savoy Cocktail Book (1930) omitted the creme de violette, calling for a mixture of two-thirds dry gin, one-third lemon juice, and two dashes of maraschino.[3] Many later bartenders have followed Craddock's lead, leaving out the difficult-to-find violet liqueur

A hot toddy, also hot totty, is typically a mixed drink made of liquor and water with sugar and spices and served hot.Hot toddy recipes vary and are traditionally drunk before going to bed, or in wet or cold weather. They were believed to help cure the cold and flu, but the American Lung Association now recommends avoiding treating the common cold with alcoholic beverages as they cause dehydration.Traditional Northern British preparation of a hot toddy involves the mixture of whisky, boiling water or warm milk, and sugar or honey. Additional ingredients such as cloves, a lemon slice or cinnamon (in stick or ground form) may be added.A common version in the Midwest uses Vernors Ginger Ale, lemon, honey and Bourbon whiskey. In Wisconsin, brandy is often used instead of bourbon.

Receipe .- 10 oz. Hot Chamomile Tea- A Squeeze of Lemon- Honey to taste- 1 shot of Brandy or Cognac- A couple of slices of Fresh Ginger, if you have it (optional)

White Lady (also known as a Delilah, Chelsea Side-car and Lillian Forever) is essentially a Sidecar made with gin in place of brandy. The cocktail sometimes also includes additional ingredients, e.g. egg white, sugar and cream.It is disputed who originally invented this cocktail. There are at least two different opinions. Firstly, that this cocktail was devised by Harry MacElhone in 1919 at Ciro's Club in London. He originally used creme de menthe, but replaced it with gin at Harry's New York Bar in Paris in 1929.

Type	Cocktail
Primary alcohol by volume	Gin
Served	shaken
Standard garnish	Sugared glass, lemon rind
Standard drinkware	Cocktail glass
Commonly used ingredients	Two parts gin One part Cointreau One part lemon juice
Preparation	Mix the ingredients in a shaker half full of ice. Strain and serve in a sugar-rimmed glass. Garnish with a strip of lemon rind
Notes	This cocktail is a variant of theSidecar

But The Savoy's Harry Craddock also claims the White Lady (Gin, Cointreau, fresh lemon juice). The recipe appears in his Savoy Cocktail Book, published in 1930.[4] Joe Gilmore, former Head Barman at The Savoy, says this was one of Laurel & Hardy's favourite drinks (source: "The Savoy: Checking into History" Channel 4 TV UK).In John le Carre's 1965 novel The Looking Glass War, British spy and main protagonist Fred Leiser's favorite drink is a White Lady, and he makes several attempts to get the other agents to try the cocktail.

The Hanky-Panky cocktail was the brainchild of Ada Coleman. Her benefactor was Rupert D'Oyly Carte, a member of the family that first produced Gilbert and Sullivan operas in London and that built the Savoy Hotel. When Rupert became chairman of the Savoy in 1903, Ada was given a position at the hotel's American Bar, where she eventually became the head bartender and made cocktails for the likes of Mark Twain, the Prince of Wales, Prince Wilhelm of Sweden, and Sir Charles Hawtrey.The Hanky-Panky is a variation on the sweet martini, inasmuch as it calls for gin and sweet vermouth, but Coley's secret ingredient was Fernet Branca, a bitter Italian digestivo. By adding a couple of dashes of this herbal elixir, she transformed it into a whole new drink.From Harry Craddock's Savoy Cocktail BookIn a cocktail shaker over ice pour:1/2 (1 1/2oz.) Italian Vermouth1/2 (1 1/2oz) Dry Gin2 dashes Fernet BrancaShake wellStrain into a (4 oz.)cocktail glass.Garnish by squeezing an orange peel over the top.

An Incredible Hulk, Green Eyed Monster, or Hip and Hen is a green-colored cocktail made by equal parts (2 fl oz each) of the fruit liqueur Hpnotiq and Hennessy brand cognac poured over ice. It is named for the famously green comic book superhero, the Hulk.The drink was created at a Hpnotiq launch event by a restaurant bartender Kenneth Surita at Sean Combs' New York City restaurant, Justin's. A Hpnotiq employee noticed many women but few men drinking his company's liquor, because the men considered the blue, fruity drink to be too effeminate. Victor Alvarez, a bartender at the restaurant, mixed Hennessy with Hpnotiq to dilute the fruity flavor, resulting in a green beverage that quickly became a hit.

Incredible Hulk

A quick stir brings out the extraordinary green color
Type	Cocktail
Primary alcohol by volume	Cognac
Served	On the rocks; poured over ice
Standard drinkware	Cocktail glass
Commonly used ingredients	One part hpnotiq One part cognac
Preparation	Stir together and serve over ice.

 The name 'Incredible Hulk' is also widely used amongst students in the North of England to describe a cocktail consisting of equal parts of WKD Blue and lager. It is commonly asserted that it is impossible to drink a British pint of this cocktail without vomiting before the drink has fully passed through one's system, although it is likely that this is based more on hearsay than on evidence.

The Orgasm is a cocktail that can be either served on the rocks or layered and drunk as a shooter. It is an IBA official cocktail.There are many other versions of this popular mixed drink. One of those forms is remembered by "being made on your B.A.C.K.", or made with Bailey's, Amaretto, cream (half and half) and Kahlua, with each ingredient having a one part measure. Another variation contains Vodka, Amaretto, Triple Sec, White Creme de Cacao, and Light Cream. The light cream has a 1 oz. contribution to this drink while the other ingredients have a 1/2 oz. contribution. This variation of the recipe is more commonly known as a "Screaming Orgasm". Cocktail recipes change over time with the addition and/or subtraction of their ingredients.

IBA Official Cocktail
Type	Cocktail
Primary alcohol by volume	Grand Marnier Irish cream Orange-flavored liqueur
Served	On the rocks; poured over ice
Standard garnish	cherry
Standard drinkware	Old Fashioned glass
IBAspecified ingredients*	30ml Cointreau 30ml Baileys Irish Cream 20ml Grand Marnier
Preparation	Build all ingredients over ice in an old fashioned glass or shot glass. Garnish with cherry.

Amazake (甘酒?, [amazake]) is a traditional sweet, low-alcoholic Japanese drink made from fermented rice. Amazake dates from the Kofun period, and it is mentioned in the Nihon Shoki. It is part of the family of traditional Japanese foods made using Aspergillus oryzae (麹 kōji?) that includes miso, soy sauce, and sake.The basic recipe for amazake has been used for hundreds of years. Kōji is added to cooled whole grain rice causing enzymes to break down the carbohydrates into simpler unrefined sugars. As the mixture incubates, sweetness develops naturally.Amazake can be used as a dessert, snack, natural sweetening agent, baby food, salad dressing or smoothie. The traditional drink (prepared by combining amazake and water, heated to a simmer, and often topped with a pinch of finely grated ginger) was popular with street vendors, and it is still served at inns, tea houses,  and at festivals. Many Shinto shrines provide or sell this in the New Year. In the 20th century, an instant version became available.Amazake is believed to be very nutritious, with no additives, preservatives, added sugars or salts[citation needed]. Some believe that amazake works well to cure hangovers. Outside of Japan, it is often sold in Asian grocery stores during the winter months and some health food shops.Similar beverages include the Chinese jiuniang, Korean sikhye, and Vietnamese cơm rượu. In grape wine making, must – sweet, thick, unfermented grape juice – is a similar product.Souen Restaurant Soho210 Avenue of the Americas, New York, NY 10014(212) 807-7421 ‎souen.net
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 The Sidecar is a classic cocktail traditionally made with cognac, orange liqueur (Cointreau, Grand Marnier or another triple sec), and lemon juice. In its ingredients, the drink is perhaps most closely related to the older Brandy Daisy, which differs both in presentation and in proportions of its components. 

Type	Cocktail
Primary alcohol by volume	Brandy
Served	shaken
Standard garnish	Sugared glass, lemon rind
Standard drinkware	Cocktail glass
Commonly used ingredients	Eight parts brandy or cognac Two parts Cointreau One part lemon juice
Preparation	Mix the ingredients in a shaker half full of ice. Strain and serve in a sugar-rimmed glass. Garnish with a strip of lemon rind

The exact origin of the Sidecar is unclear, but it is thought to have been invented around the end of World War I in either London or Paris. The Ritz Hotel in Paris claims origin of the drink. The first recipes for the Sidecar appear in 1922, in Harry MacElhone's Harry's ABC of Mixing Cocktails and Robert Vermeire's Cocktails and How to Mix Them. It is one of six basic drinks listed in David A. Embury's The Fine Art of Mixing Drinks (1948).In early editions of MacElhone's book, he cites the inventor as Pat MacGarry, "the Popular bar-tender at Buck's Club, London," but in later editions he cites himself. Vermiere states, "This cocktail is very popular in France. It was first introduced in London by MacGarry, the celebrated bar-tender of Buck's Club." Embury credits the invention of the drink to an American Army captain in Paris during World War I "and named after the motorcycle sidecar in which the good captain was driven to and from the little bistro where the drink was born and christened". Apparently the Sidecar became famous in Harry’s Bar in Paris

A Sea Breeze is a cocktail containing vodka with cranberry juice and grapefruit juice. The cocktail is usually consumed during summer months. The drink may be shaken in order to create a foamy surface. It is considered an IBA Official Cocktail.The drink follows the classic cocktail principle of balancing strong (alcohol) with weak (fruit juice) and sweet and sour.

Type	Cocktail
Primary alcohol by volume	Vodka
Served	On the rocks; poured over ice
Standard garnish	lime slice
Standard drinkware	Highball glass
IBAspecified ingredients*	40 ml Vodka 120 ml Cranberry juice 30 ml Grapefruit juice
Preparation	Build all ingredients in a highball glass filled with ice. Garnish with lime wedge.

A Bay Breeze, or a Hawaiian Sea Breeze, is similar to a Sea Breeze except for the substitution of pineapple juice for grapefruit juice. It is also closely related to the Cape Codder (which lacks the grapefruit juice) and the Salty Dog (which lacks the cranberry juice and is made with a salted rim)