My son introduced me to the mojito, and it is a favorite now and especially on a hot day. You need to find a good bartender to make it right because they have to muddle the mint, and not just throw some into the glass. A bartender who makes it right is rare indeed.

"A bartender who makes it right is rare indeed."

So true! I love a good Margarita (no mix, simple syrup or Triple Sec).

Gotta use top shelf tequila, Cointreau and fresh lime juice, all in the right proportions. ¡Salud!

A properly blended Vodka Gimlet
Fuzzy Navel

Used to go to a dive bar where they had a great bartender. My friend and I would walk in and she would ask what we were in the mood for, fruity, melony or citrusy, bitter, sweet etc. Then she would come up with something out of her head on the spot. Always good.

Fruit

A perfect martini! Great gin, crushed ice, chilled glasses. Shake gin & ice in a shaker, strain into glasses, add martini olives bottled in vermouth! I also like a lemon twist instead of the olive sometimes.

I've never liked sugary drinks, other than a sip of someone else's! I like the way they smell better than the way they taste. :-)

But I love a good bourbon!

I have a new favorite. Last month, for my birthday, I went to Bonefish Grill. They had a special drink at that time (they might still have it). It is a Wild Orchid Hawaiian Martini. Oh man, it was good!!!

I am a beer drinker. No mixed drinks for me.

Bloody caesar, while in Vancouver, lemon drop martini, visiting Anchorage My first for those two.

Corrected and Jasdip already shared the bloody caesar recipe.

The Caesar Cocktail, aka the Canadian Bloody Mary

Print

Prep time

10 mins

Total time

10 mins

From the kitchen of Cookin Canuck. www.cookincanuck.com

Serves: Makes 4 cocktails

Ingredients

• ¼ cup celery salt
• 1 lime, cut into 8 wedges
• Ice cubes
• 6 oz. vodka
• 32 oz. Clamato juice
• Several dashes of Worcestershire sauce for each
• Several dashes of Tabasco sauce for each
• 4 long ribs of celery
• 8 pimento-stuffed olives (optional)

Instructions

1. Spread the celery salt onto a small plate. Rub the rim of one 12-ounce glass with a lime wedge. Turn the glass upside down and dip the rim of the glass into the celery salt. Repeat with remaining 3 glasses.
2. Fill each glass with ice cubes. Divide the vodka equally between the 4 glasses. Pour Clamato juice into each glass.
3. Season each Caesar with several dashes of Worcestershire and Tabasco sauces, to desired spiciness. Stir each cocktail with a stir stick.
4. Garnish with celery sticks, olives and remaining lime wedges. Serve.

Nutrition Information

Serving size: 1 cocktail

Glenda...what is in a Vancouver and an Anchorage cocktail? Was curious and couldn't find anything.

Yes, Glenda, please share. Your Bloody Caesar sounds good. I like clam juice.

Bloody Caesar is a Canadian thing. Similar to your bloody Mary but with more kick.

Vodka, Clamato juice, worcestershire, splash of hot sauce, freshly ground pepper and a celery stalk. My favourite drink.

When we'd go to Port Huron (Michigan) the most popular restaurant learned to make Caesars as so many Canadians stop there. They could pick us out from the crowd by our drink request. :-)

Cosmos made with Charbay Blood Orange Vodka and a nap following consumption.

Colorado Bulldog. Yum! Like a White Russian with cola added to it.

Fruit

Sue

Jack Daniels on the rocks or in a Manhattan, Beefeater Martini w/olives or in a Gimlit. I don't like vodka. I don't like Kiddie-Cocktail (sweet) drinks, and I want to be able to taste a good brand of liquor IN the drink. DH is the opposite. He likes things like Pimm's Cup or a Screwdriver. I might drink one beer a year -- I like beer, but one...and I'm giddy. Odd, since alcohol is alcohol.

Black Russian, Southern comfort and Kahlua on the rocks.

Vodka martini with Grey Goose vodka with a twist. Occasionally I'lll have a gin martini. Tanqueray, Bombay or Beefeater are all good.

One favorite drink of mine is the Caipirinha, which is Brazil's national cocktail, made with cachaça, sugar and lime. Cachaça, is similar to Rum, but where Rum is usually made from molasses (a sugarcane byproduct), cachaça is made from directly from sugarcane juice. Because the "muddling" of limes with sugar is time consuming when I'm at home I usually use "Simply Limeade" with cachaça as a shortcut method.

Another "go-to" mixed drink is bourbon and ginger ale (or in a pinch bourbon and sprite)

Another drink that I "invented" years ago on a trip to Block Island, that I had them make when we were on Block Island this past summer is: Orange Juice, Pineapple Juice, Myers Dark Rum, and a slice of lime. After several of them we decided that since a drink with Dark Rum and Ginger Beer is called a "Dark and Stormy" that this drink ought to be called a "Dark and Fruity" which at the time we found uproariously funny.

Like bob_cville, I'm a fan of the Caipirinha. I also like a Lemon Drop Martini (haven't found anywhere that makes them as well as Bonefish Grill), Cosmo, or gin and tonic.

Gin and tonic or a Margarita. Bloody Marys are good on airplanes. Nothing of a foo-foo or complicated concoction nature. I dislike most brownish spirits (bourbon or whiskey varieties). On a rare occasion I'll enjoy unmixed (non-cocktail) stuff like Calvados, cognac or Armagnac but much prefer wine and beer to spirits anyway.

I simply don't like the taste of wine and beer so mixed drinks for me. I don't have a favorite, but love the fruity drinks.

I've been told the secret to getting the mint right in a mojito is that you have to lay the mint leave in the palm of your hand and slap it.

New favorite...

Deep Eddy Ruby Red Grapefruit Vodka!

Great on the rocks! But be careful, veeeery careful. It'll sneak up on ya!

Bombay Sapphire Gin and Schweppes Tonic, rum and coke, Pinch Scotch and water, margarita.

Usually don't drink "sissy"-type drinks as my husband used to call them, but one I do like is a Brandy Alexander. Years ago a friend made some and while drinking them we discovered that we hadn't seen our three kids, all under five, for a while. Found them in the dining room sitting under the table in the dark drinking the rest of BA's that was left in the shaker.

I rarely drink like once every 10 years or so. But I do love Baileys and Buttersnapps mixed. I had it as a shot one time and figured I just have it as a whole drink. It tastes like butterscotch. I also like Rum and Pineapple juice, Fuzzy navels are good too, but both of those I prefer frozen rather than just mixed.

What other forum did you post your query in, eld6161?

Wine, sure, just not too sweet. Beer, eh, I do like Not Your Father's Root Beer. I love Irish Cream on the rocks. Love White Russians, (but I have been in trouble with them before!) Used to drink lime vodka Tom Collins. Oh, and while in New Orleans this past Feb. everyone said you have to get a Hand Grenade, so DH, one of my nephews and I walked 12 blocks to the only place that sold them. Well worth the walk, delish!!

We have my DH's father's 'guide', "The How and When" by Marco (whoever he was). First publication 1938 in Chicago. It's over two hundred pages, with information on wines, spirits, canapes, sauces, desserts -- anything you could make using alcohol.

There are seventy pages of just cocktails. If that 'Hand Grenade' had been around back then, it would surely be in this book. The titles are hilarious. Most have at least four ingredients. Run out for some Creme de Cocoa, Prunelle Liqueur, Creme de Violette and plain old sweet cream so you can layer them in a liqueur glass for an 'Angel's Kiss'. (Blech!)

A friend of mine in college "invented" a drink that he called a "Hand Grenade" that was simple, and awful. It consisted of one shot of pure grain alcohol and one shot of glucose syrup. His theory behind the drink was that the glucose syrup would hit your stomach lining and go directly into your bloodstream, and the alcohol would then go "uh ... I'm with him" and also go right into your bloodstream. He would describe the drink to someone, mix one, and have them drink it quickly while standing. He'd then count to ten, and usually they were sitting down before he reached ten.

A good Marguerita or a Clam Digger - no heat necessary.

This is the Hand Grenade, from the Tropical Isle Bar on Bourbon St. in NO. Even have the tall plastic contains with a plastic hand grenade floating it int. Future SIL told me you have to get one, but seriously, only one. haha

http://www.1001cocktails.com/recipes/mixed-drinks/105709/cocktail-new-orleans-hand-grenade.html