One of the few cocktails I’ve come across named specifically for a Spirit brand. Apparently there was an older version of this cocktail which didn’t call for Bacardi Rum, but when the drink made the jump to the States, a bar bible called Recipes For Mixed Drinks by Hugo Ensslin called for the specific brand in 1917. It’s a tangy, quick to make pick-me-up that I find refreshing.

Here we go –

• ¾ oz lime juice
• tsp. Powdered sugar
• 1 ¾ oz Bacardi White Rum
• couple dashes grenadine

Shake ‘til freezing in a shaker with ice, strain into cocktail glass, garnish with a lime slice.

This is a great cocktail to make when you want to do a little something special behind the bar but not kill yourself with ingredients. The smoky flavor of the bourbon and the lesser tang of the orange triple sec both mesh within the froth of a whipped egg white to create quite an eye opener. Drink these ‘til you’re a millionaire yourself, then pay someone to mix one for you.

Here we go –

• ¾ oz lemon juice
• 1 egg white
• ¼ oz Triple Sec
• Couple dashes grenadine
• 1 ½ oz Bourbon

Shake hard with ice in a shaker, strain into a cocktail glass.

Seriously, a tasty, frothy cocktail for early autumn.

Here we go –

• 1 ½ oz White Rum
• White of 1 egg
• ½ oz lime juice
• Dash or two of grenadine

Shake with ice; serve up in a chilled cocktail glass.

Here we go –

• 1 oz Light or White Rum
• 1 oz Sweet Vermouth
• 1 tsp. Apricot Brandy
• 2 dashes Grenadine
• 1 tsp. Lemon juice

Shake all the above with cracked ice in a shaker ‘til ice-cold, strain into a cocktail glass with an apple wedge as garnish.

Here we go –

• 1 ½ oz Rye or Bourbon (go with the Rye)
• 3 dashes Grenadine

Serve over ice in an old-fashioned glass, garnish with a slice of orange and one of lemon, add a cherry if its x-mas.

I’ve actually seen this in a much older bar bible, calling for gin. Go for it if you’re feeling a little daring. Let Mr. Booze know how it works for ya.

As I write this, we’re swinging on into spring, so I thought I’d include a cocktail perfectly suited for your Easter ham and deviled eggs. There are plenty of flavored brandies on the market but if you’re just starting your home bar or don’t yet have any, apricot’s a great one to start with. It’s a subtle fruit flavor that’s not too dominant a taste, so it blends quite well with other spirits yet provides that fruit sweet you’ll often need. I like this cocktail a lot. It’s very pretty to look at and tastes like a drink your grandma might have sipped back in her day.

Here we go –

• 2 oz Apricot Brandy
• 2 Dashes Grenadine (Roses is fine)
• Club Soda or Ginger Ale or Ginger Beer
• Twist each of an orange and lemon peel.

Fill a hi-ball glass 2/3rds up with cracked ice, add the brandy and grenadine and stir. Fill the rest of the way with soda or ginger, add the peel and stir.