Blog Posts

Hurricanes

8/28/2015

The Mix

1 oz white rum
1 oz Jamaican dark rum
1 oz Bacardi 151
3 oz orange juice
3 oz pineapple juice
1/2 oz grenadine

Toots's Hurricanes

Toots makes his Hurricanes with Captain Morgan's white and Jamaican rum and Bacardi 151 and serves it in a hurricane glass over crushed ice and garnished with an orange slice and cherry.

Hurricane History

The Hurricane was originally created in New Orleans by tavern owner, Pat O'Brien in the 1940s as a way to get rid of less popular rums. The bar where the Hurricane started allegedly was a speakeasy called Mr. O'Brien's Club Tipperary and the password was "storm's brewin'."

Cuba Libre

8/20/2015

The Mix

Lime juice (2-3 slices)
1 part dark or light rum
2 parts cola

In a highball filled filled with ice juice limes and drop them in the glass. Add rum and coke and stir gently.

Toots's Cuba Libres

Toots serves his Cuba Libres with Alnwick dark rum and garnishes them with a lime

Trivia & Variations

Cuba Libre means "Free Cuba" and is said to have been created in Havana, Cuba in 1901. A Cuba Libre is just a rum and coke with lime.

The Cuba Pintada ("stained Cuba") is one part rum with two parts club soda and a splash of cola to tint the color.

The Cuba Campechana ("half-and-half Cuba") is one part rum topped with equal parts of club soda and cola.

Ginger Melons

7/9/2015

The Mix

2 oz. Gin
Watermelon Balls (seedless)
Lemon Juice (2 lemon's worth)
Ginger Ale
Splash of OJ

Toots's Ginger Melons

Toots makes his Ginger Melons with Moody June Gin and Thomas Kemper Ginger Ale. It's served with ice and a straw in a chilled mug.

Vodka Stinger

4/9/2015

The Mix

1 oz. Vodka
1 oz. Creme de Menthe

Shake well with cracked ice and either strain into a martini glass or serve over cracked ice in a cocktail glass.

Toots's Stingers

Toots makes his Stingers with Grey Goose vodka and white Creme de Menthe. They're served over crushed ice and garnished with mint.

Jockey Club Cocktail

4/2/2015

The Mix

1 ½ oz Dry Gin
¼ tsp. Crème de Cacao
1 dash bitters
¼ of a lemon’s worth of juice

Directions: Shake well with cracked ice and strain into a 3 oz. cocktail glass.

Toots's Jockey Clubs

Toots makes his Jockey Clubs with Moody June gin, Crème de Cacao White, and serves them with cherries.

Green Swizzles

3/12/2015

The Mix

Juice of 1 Lime
1 tsp. Powdered Sugar
2 Dashes of Bitters
2 oz. Dry Gin
1 tbl Green Creme De Menthe
Carbonated water

Put sugar, bitters, gin, and lime juice in a 12 oz. Tom Collins glass. Add about 2 oz. of carbonated water. Fill the glass with shaved ice and stir thoroughly with a swizzle stick. Top off with carbonated water and add Creme De Menthe. Serve with a swizzle stick.

Toots's Swizzles

Toots makes his Swizzles with Cork gin.

Bloody Merries

3/6/2015

The Mix

2 oz. Vodka
4 oz. Tomato Juice
Dash - Lemon Juice
Dash - Worcestershire
2 tsp Horseradish
Pinch of Pepper
Pinch of Celery Salt
Pinch of Paprika (or substitute hot sauce)

Fill a strainer with ice, add ingredients and shake well. Strain into a tall glass. Garnish things such as olives, limes and/or pickles. Serve drink with a salted rim.

Toots's Merries

Toots uses Belvedere Vodka and R. W. Knudsen tomato juice to make his Bloody Merries, and they're served with a pickle, salted rim, and skewer of olives.

History of Bloody Marys

The Bloody Mary has been called the world's most complex cocktail due in part to the variety of spices and garnish concoctions used in the preparation of the cocktail.

Historically, some say the Bloody Mary was created in 1921 by a bartender at the New York Bar in Paris, a frequent hangout spot for Ernest Hemingway and other famous ex-Pats.

Others claim the Bloody Mary was created in the 1930s in New York's 21 Club. Some say it was a bartender named Harry who created the drink, others say a comedian named George Jessel was responsible.

Regardless of who created it, the Bloody Mary has been inappropriately perceived as a "Hair of the Dog" remedy for hangovers due to its heavy vegetable base, which is why it is primarily consumed in the mornings or during brunch.

Hot Rum Cow

2/26/2015

The Mix

8 ounces milk (pipping hot)
1.5 ounces dark rum
1 teaspoon sugar
1-2 dashes vanilla extract
Dash bitters
Nutmeg and cinnamon to garnish

On the stovetop heat milk, rum, sugar, vanilla, bitters. Bring to just before boiling, stirring frequently. Don't let it boil. Remove from heat and transfer to glass. Sprinkle nutmeg and cinnamon on top and enjoy.

Toots's Hot Rum Cows

Toots's Hot Rum Cows are made with Captain Morgan Dark Rum and served with a plate of chocolate chip cookies.

Bulldog HIghball

1/29/2015

The Mix

1 Ice Cube
Ginger Ale
2 oz. Dry Gin
Orange Juice

Add gin and ice cube to a highball glass and finish off with ginger ale. Add a splash of OJ and stir.

Toots's Bulldog HIghballs

Our Bulldog Highballs are made with Tanqueray gin, Thomas Kemper ginger ale, and freshly squeezed orange juice and are served with an orange slice.

Highball Trivia

Highball is the name for mixed drinks composed of an alcoholic base spirit and a larger proportion of a non-alcoholic mixer. There is great debate about who created the first highball. Some say it was created at the Adams House in Boston, but others say it originated in England. Either way it's popular in Japan.

The Journalist

11/20/2014

The Mix

1/4 oz. Sweet Vermouth
1/4 oz. Dry Vermouth
1 1/2 oz. Dry Gin
1/2 tsp. Lemon Juice
1/2 tsp. Orange Curacao
1 Dash Bitters

Shake well with cracked ice and strain into martini glass. Serve with an orange twist.

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