This beautiful colored drink comprises of Aperol, Orange juice and Cranberry juice.

Slightly confusing drink. Something about the club soda is not sitting well with the brandy. In case you want to try it, it is gin, brandy, sweet vermouth and club soda…

Rye Whiskey, Lillet Blanc, Green Chartreuse, Apple Brandy and a dash of bitters…

Not very sure the origin of the name of this cocktail – it certainly is not green in color. The one connection I can think of is that the base alcohol is Irish Whiskey and you know St. Pete’s day and all that. Irish Whiskey does not mix very well with just about anything. I had come across the recipe in Serious Eats. I think they did figure out something that can sit with Irish Whiskey – some Sweet Vermouth and a couple of dashes of Orange Bitters.

Gin, absinthe with orange bitters…

Coconut rum, mandarin vodka, pineapple juice, Sprite and Grenadine.

Last week, when I was in Portland, I went back to East India Co and made friends with Cain at the bar there. After letting him know that I loved the Tamarind Ginger Tantra – which was his favorite drink, I asked for his second favorite. Went with the Rangpur Chill.

This is Rangpur Chill with a slight variation. It has Tanqueray Rangpur gin, muddled Indian chillies, cucumber and sweet and sour. Additionally, I threw in a little of UV’s Sriracha Vodka to have a heightened smell of spice without making the drink too spicy. Rangpur is an area in Bangladesh which is famous for its limes. (actually tastes like limes but more orange-y in color). The gin is infused with it.

Inspired by the drink made in East India Co bar in Portland that I wrote of this week. As reported before, this has tamarind (I used paste), ginger, date, vodka and peach schnapps. Note that the bar had used ginger infused vodka. I used fresh ginger to get a better flavor.

The taste came out pretty good.

While various predecessors of this drinks – BIF, D&S, Little Club 1, Mig-21 to name some – existed since the 1930s, the final formulation of a Rusty Nail is credited to the bartenders at Club 21 in Manhattan in the early ’60s. And this got the final seal of approval when it was mentioned in New York Times by the chairwoman of Drambuie Liqueur Company.

This very traditional cocktail comprises of Scotch and Drambuie (which itself is a Scotch based liqueur very rich in herbs, honey and spices).