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

The sake bomb or sake bomber is a beer cocktail made by pouring sake into a shot glass and dropping it into a glass of beer.Sometimes two chopsticks are placed parallel on top of the glass of beer, and the shot glass is carefully balanced between them. The drinker then chants "sake...sake...sake...SAKE!" and slams the table with his fists, causing the sake to fall into the beer.It should be drunk immediately, and works best with warm sake.Alternatively, the drinker may count to three in Japanese, "ichi...ni...san...SAKE BOMB!" Or he may simply yell "KANPAI!"A variation of the sake bomb is to "bomb" a shot of warm sake into chilled Red Bull energy drink.

A boilermaker is a beer cocktail consisting of a glass of beer and a shot of whisky, tequila, or vodka. The beer is either served as a chaser or is mixed with the liquor. When the beer is served as a chaser, the drink is often called simply a shot and a beer.In various regions of the United States, the drink is known as a beer and a bump.In the United Kingdom, a boilermaker is a shot of bourbon or rye whiskey dropped into a glass of English pale ale.The "Citywide Special" at many bars in Philadelphia is a boilermaker made with Old Crow bourbon and Pabst Blue Ribbon beer.

• Traditionally, the liquor is imbibed in a single gulp and is chased by the beer.
• The liquor and beer may be mixed by pouring or dropping the shot into the beer. The mixture may be stirred, if desired.  If the shot is dropped in, the drink is known as a depth charge.
• The liquor may be poured directly into an open beer bottle or can after removing some of the beer.

 

An Irish Car Bomb is a beer cocktail similar to a boilermaker made with Irish stout, Irish cream, and Irish whiskey.The name refers to the drink's Irish ingredients — typically Guiness stout, Baileys Irish Cream, and Jameson Irish Whiskey — and to the many car bombings that took place during the Troubles. The whiskey is floated on top of the Irish Cream in a shot glass, and the shot glass is then dropped into the stout. Once mixed, the drink must be consumed quickly because it will curdle.

Type	Beer cocktail
Primary alcohol by volume	Stout Irish whiskey Irish cream
Served	Straight up; without ice
Standard drinkware	A pub glass and a shot glass.
Commonly used ingredients	1/2 shot Irish whiskey 1/2 shot Irish cream 1/2 pint Irish stout
Preparation	The whiskey is floated on top of the Irish cream in a shot glass, and the shot glass is then dropped into the stout.
Notes	Original recipe: 1/2 oz. Irish cream 1/2 pint Irish stout 1/4 oz. Irish whiskey 1/4 oz. coffee liqueur

While Kahlua was part of the original recipe, it is often excluded from the drink today. Some refer to that original recipe as a Belfast Car Bomb 

The Jagerbomb is a bomb shot cocktail that is mixed by dropping a shot of Jagermeister into a glass of Red Bull or other energy drinks.In German-speaking countries, it is called a "Turbojager" or a "Flying Hirsch" (Flying Stag) — where "Flying" is derived from the slogan "Red Bull gives you wings" and "Hirsch" means "stag" in German (inspired by the Jagermeister logo).In Finland, it is called an "Akkuhappo" (Battery Acid).The terms "depth charge" and "bomb shot" refer to cocktails that are made by dropping a shot glass filled with liquor into another drink.

Cointreau is a brand of triple sec produced in Saint-Barthelemy-d'Anjou, France. It is drunk as an aperitif and digestif, and is a component of several well-known cocktails. It was originally called "Curacao Blanco Triple Sec"Cointreau Distillery was set up in 1849 by Adolphe Cointreau, a confectioner, and his brother Edouard-Jean Cointreau from Angers. Their first success was with the cherry liqueur, guignolet, but it was when they concocted a blend of sweet and bitter orange peels and pure alcohol from sugar beets that the success of the enterprise was definitively confirmed.In 1875, the first bottles of Cointreau were sold. It is now estimated that thirteen million bottles are sold each year, in more than 150 countries. Ninety percent of production is exported. The company is still owned and run by the Cointreau family, although a notable descendant, Andre J. Cointreau, left the company to run the famed Paris-based Le Cordon Bleu culinary school in the 1990s. Cointreau is at the heart of many famous cocktails. Several recipes claiming to be the original Margarita include Cointreau as does the IBA approved recipe for the Cosmopolitan. Also the skittle bomb, with a pint glass of energy drink and a shot glass of Cointreau dropped in.  

The Singapore Sling is a cocktail that was developed sometime before 1915 by Ngiam Tong Boon (嚴崇文), a bartender working at the Long Bar in Raffles Hotel Singapore. The original recipe used gin, Cherry Heering, Benedictine, and fresh pineapple juice, primarily from Sarawak pineapples which enhance the flavour and create a foamy top.Most recipes substitute bottled pineapple juice for fresh juice; soda water has to be added for foam. The hotel's recipe was recreated based on the memories of former bartenders and written notes that they were able to discover regarding the original recipe. One of the scribbled recipes is still on display at the Raffles Hotel Museum.Recipes published in articles about Raffles Hotel before the 1970s are significantly different from current recipes, and "Singapore Slings" drunk elsewhere in Singapore differ from the recipe used at Raffles Hotel.The current Raffles Hotel recipe is a heavily modified version of the original, most likely changed sometime in the 1970s by Ngiam Tong Boon's nephew. Today, many of the "Singapore Slings" served at Raffles Hotel have been pre-mixed and are made using an automatic dispenser that combines alcohol and pineapple juice to pre-set volumes. They are then blended instead of shaken in order to create a nice, foamy top as well as to save time because of the large number of orders. However, it is still possible to request a shaken version from bartenders.

A stinger is a Duo cocktail made by adding creme de menthe to a spirit.The classic recipe is based on brandy and white creme de menthe, shaken and served in a cocktail glass. The origins of this drink are unclear, but it is mentioned in bartender's recipe books as far back as Tom Bullock's Ideal Bartender, published in 1917. Mixing brandy with green creme de menthe, in place of white, yields a Green Hornet.

ype	Cocktail
Primary alcohol by volume	Brandy
Served	Straight up; without ice
Standard drinkware	Cocktail glass
Commonly used ingredients	3 parts brandy 1 part white creme de menthe
Preparation	Mix in a cocktail shaker and strain into a cocktail glass. May also be served on rocks in a rocks glass.

During the heyday of its popularity, it was considered an ideal "nightcap" for a night out in New York. Dudlry, the Angel, orders a round of Stingers while lunching with ladies from the church in "A Bishop's Wife". The 1957 film Kiss Them For Me features several scenes where the main characters enjoy Stinger cocktails. The Stinger also gets mentioned in various scenes during the 1960 film The Apartment. The drink is also featured in the Mad Men episode "Love Among the Ruins," set in 1963, when a man buys Peggy Olson a stinger at a bar.

In Gorky Park (film), detective Arkady Renko refers to the Stinger as a "whore's drink" and later in the film, orders a Stinger and says, "I am a whore."In High Society (1956) Gordon Richards in his role as Dexter-Haven's butler, makes stingers available at luncheon to those unfortunates who over-indulged in champagne in the previous evening's party as the proverbial "hair of the dog".

The Brandy Sour is a mixed alcoholic cocktail that has been cited as the national drink of Cyprus. While other forms of the Brandy Sour cocktail exist, the Cypriot variety is a distinct mixture, which only shares the basic brandy and lemon flavourings with other variants. Both brandy and lemons are among Cyprus's major exports, and both have distinctive Cypriot characteristics.The Cypriot Brandy Sour style was developed following the introduction of the first blended brandy made on Cyprus, by the Haggipavlu family, in the early 1930s. The cocktail was developed at the Forest Park Hotel, in the hill-resort of Platres, for the young King Farouk of Egypt, who often stayed at the hotel during his frequent visits to the island.A typical recipe for a Cypriot Brandy Sour should include:

• 2 measures Cypriot brandy (typically KEO VSOP or Haggipavlu Anglias brands)
• 1 measure Cypriot lemon squash
• 2-4 drops of bitters (Angostura or Cypriot Cock Drops brands)
• Top up with lemonade or soda water
• Ice

The Brandy Sour was introduced as an alcoholic substitute for iced tea, as a way of disguising the Muslim monarch's preference for Western-style cocktails. The drink subsequently spread to other bars and hotels in the fasionable Platres area, before making its way to the coastal resorts of Limassol, Paphos and Kyrenia, and the capital Nicosia.

The Brandy Daisy is a cocktail which first gained popularity in the late 19th century. One of the earliest known recipes was published in 1876 in the second edition of Jerry Thomas's The Bartenders Guide or How To Mix Drinks: The Bon-Vivants Companion:3 or 4 dashes gum syrup2 or 3 dashes of Curacao liqueurThe juice of half a small lemon1 small wine-glass of brandy2 dashes of Jamaica rumFill glass one-third full of shaved ice. Shake well, strain into a large cocktail glass, and fill up with Seltzer water from a syphon.

Type	Cocktail
Primary alcohol by volume	Brandy
Served	"On the rocks"; poured over ice
Standard drinkware	Collins glass
Commonly used ingredients	1½ ounces brandy or Cognac ¾ ounce yellow Chartreuse ¾ ounce lemon juice
Preparation	Stir well with cracked ice in a cocktail shaker, then strain into a chilled Collins glass and top with a splash of chilled club soda or seltzer.

 

The Chicago Cocktail is a brandy-based mixed drink probably named for the city of Chicago, Illinois.  It has been 　documented in numerous cocktail manuals dating back to the 19th century.  Chicago restaurant critic John Drury included it in his 1931 guide Dining in Chicago, noting that it had been served at the American Bar in Nice and the Embassy Club in London.  Whether it originated in Chicago is unknown.

Type	Cocktail
Primary alcohol by volume	Brandy
Served	On the rocks; poured over ice
Standard garnish	Lemon slice
Standard drinkware	Old Fashioned glass
Ingredients as listed at CocktailDB*	Brandy Triple sec Bitters Champagne(optional)
Preparation	Shake or stir with ic

Recipes call for brandy; orange-flavored liqueur, such as curacao or triple sec; and bitters, stirred or shaken with ice, which may or may not be strained out afterward. In many versions of the drink, it is topped off with champagne or white wine. source from : http://www.rockitbarandgrill.com/tag/best-drink-specials-in-chicago/Some versions call for sugaring the rim of the glass.  It can be served on the rocks in a double old-fashioned glass or, especially in the champagne variation, straight up in a champagne coupe or flute or a cocktail glass.