The Cocktails Must Flow

Our final cocktail this evening is the IBA official Moscow Mule cocktail, which combines vodka with ginger beer and lime juice.

The Moscow mule is popularly served in a copper mug, which takes on the cold temperature of the liquid. Some public health advisories recommend copper mugs be plated with nickel or stainless steel on the inside and the lip, but it has been disputed whether the time and acidity involved in the drinking of a Moscow mule would be enough to leach out the 30 milligrams of copper per litre needed to cause copper toxicity.

Moscow mule – from Wikipedia, the free encyclopedia

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Our second cocktail is another long one; a Long Island Iced Tea.

The cocktail has been criticized for its large number of ingredients, making it cumbersome to prepare in busy bars. It is considered a favorite of university students in the United States and it has thus garnered negative connotations as “an act of mixological atrocity favored by college students and wastrels”, in the words of one food critic.

The drink is a polarizing choice between bartenders, with some favoring the drink and others disliking it. However, the variety of spirits needed to prepare the drink also mean that one can prepare many other types of cocktails if they have the ingredients for a Long Island already.

The cocktail’s flavor has been described as “bright and refreshing”. It is easy to drink, making it “dangerously boozy”.

Long Island iced tea – from Wikipedia, the free encyclopedia

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With the warm weather we’re going to stay with some long cocktails today. First up is the Cuba Libre.

The Cuba Libre (literally “Free Cuba”) is a highball cocktail consisting of cola, rum, and in many recipes lime juice on ice. Traditionally, the cola ingredient is Coca-Cola (“Coke”) and the alcohol is a light rum such as Bacardi; however, the drink may be made with various types of rums and cola brands, and lime juice may or may not be included.

The cocktail originated in the early 20th century in Cuba, after the country won independence in the Spanish–American War. It subsequently became popular across Cuba, the United States, and other countries. Its simple recipe and inexpensive, ubiquitous ingredients have made it one of the world’s most-popular alcoholic drinks. Drink critics often consider the drink mediocre, but it has been noted for its historical significance.

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Closing out this evening with another tall drink; a Tequila Sunrise which is a variation of the Tequila Sunrise which substitutes dark rum for the grenadine.

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The weather looks to have improved, so we’re moving onto some tall drinks as we want to avoid dehydration in the sun.

The popular modern version of the Tequila Sunrise cocktail contains tequila, orange juice, and grenadine, and was created by Bobby Lozoff and Billy Rice in the early 1970s while working as young bartenders at the Trident in Sausalito, California north of San Francisco. It was popularised by the Rolling Stones on their 1972 tour of the US.

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This cocktail is often served for breakfast, so we hope we’ll be forgiven for presenting it a little late in the day.

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Happy Independence Day to everyone in the US; to help celebrate the day we’ve got an American Flag shooter for you.

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Do you have a bitter devil in your life? If so this is the drink for them.

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Does the Dirty bastard bring anyone to mind?

This is a tasty ginger beer cocktail using Irish whiskey and lime juice.

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Hurt your wrist, split your head open or have a bad back? You need a Painkiller.

A Painkiller is a rum cocktail with a name trademarked by Pusser’s Rum Ltd (a somewhat controversial action which saw bartenders in the US boycott the drink in protest)), their signature drink. It is often associated with the British Virgin Islands, its place of origin. The Painkiller is a blend of Pusser’s or any rum with 4 parts pineapple juice, 1 part cream of coconut and 1 part orange juice, well shaken and served over the rocks with a generous amount of fresh nutmeg on top. It may be made with either two, three or four ounces of rum.

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