MixingDrinks

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from the SF Chronical by way of http://www.gumbopages.com/looka/

2 ounces Pimm's No. 1.
1 ounce gin (Plymouth or Tanqueray, I'd say).
Ginger ale.
Soda water.
Cucumber slice.

Add the gin and Pimm's to a highball glass full of ice. Fill the remainder of the glass with a 2:1 ratio of ginger ale to soda water. Stir and place the cucumber slice in the drink (rather than as a garnish).

Ingreients:
1½ounces Cognac
½ounce ouzo
¼ ounce ginger-infused simple syrup*
4 to 6 ounces soda water, to taste
1 squeeze of lemon
1 coin-size piece of candied ginger.

Stir liquid ingredients with ice in rocks glass, garnish with ginger.

• To make the ginger-infused syrup, simmer 1/4 cup chopped fresh ginger and 1/4 cup sugar, plus 1 1/2 teaspoon corn syrup in 1/4 cup of water for five minutes. Let cool, strain and ref

Ingredients: Champagne, gin, Cointreau, lemon juice
(Note: some recipes specify cognac rather than gin; Google "French 75" to see a variety of recipes.)

Steps: For two drinks, shake up two ounces gin, one ounce Cointreau, and a dash of lemon juice. Strain into champagne glasses. Fill up the glasses with champagne. You can drop in a maraschino cherry or garnish with a lemon twist.

See the Wasteflake Project Shop for a mug and other items bearing a photograph of several French 75 cocktails in the making.

Ingredients: rye whiskey, cognac, Herbsaint (or Pernod, if you're outside New Orleans and can't get Herbsaint), Peychaud's Bitters, sugar
Steps: Mix three parts rye whiskey, one part cognac, one sugar cube, dash of bitters. Shake with ice. Rinse glasses with Herbsaint. Strain into glasses and serve neat with a lemon twist.

Inspired by a recipe for a "martini fume" that Steve saw on the Well.
Ingredients: vodka, whisky, pernod, bitters
Steps: pour thee parts vodka, one part whiskey, dash pernod, dash bitters over ice. Shake, strain, pour into glasses.

We have enjoyed a Broussard's Smile at a cocktail tour stop at Broussard's in New Orleans during the Tennessee Williams Festival. Unfortunately, we could not find a recipe on Broussard's web site or in the otherwise excellent Obituary Cocktail (photographs and text of many "great saloons of New Orleans" by Kerri McCaffety).

Ingredients: Cointreau (orange liqueur), peach liqueur, Peychaud's Bitters
Steps: Combine one part Cointreau, one part peach liqueur, and a drop of bitters. Shake with ice and strain into glasses (martini glasses show off the rosy orange color nicely). Drop a mandarin orange slice into each glass, and enjoy.

See MixologicalScience for more discussion of cocktail culture.
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