This has butterscotch schnapps, vodka and creme de cacao.

This is Jack Daniel’s Whiskey with Sambuca and Southern Comfort.

Made this drink after about six and a half years!. This is one part of Absolut Citron Vodka and Malibu Rum each, two parts of pineapple juice, shaken and strained into a martini glass followed by three quarter parts of Grenadine.

Fairly strong. Certainly goes with the cold weather in Atlanta tonight.

Gin, dry vermouth and pastis

This is different from the other cocktail – Victoria’s secret. There are a couple of variations in the ingredients of the cocktail used by different mixologist. I used equal parts of Vodka, Cointreau, Peach Schnapps and Cranberry juice.

One variation is to use Rum and Amaretto instead of Cointreau. This drinks usually has no garnish.

I asked Nikita to pick a word and that I would find a cocktail by that name and make it. She said “Bad Memories”. Searched for that phrase and the one that came closest – or at least had the word Memories in it was “Sweet Memories”. This is equal potions Rum, Sweet Vermouth and Orange Curacao.

In the past, I have made a few variations of this gin based drink – Viking Corpse Reviver #2, Cutch Courage Corpse Reviver #2, and the storied Corpse Reviver #2 from London that was rumored to be an antidote to a hangover.

This one is a slight variation – this uses 1.5 ounces of brandy, 0.75 ounces of cognac and 0.75 ounces of sweet vermouth. (Some use apple brandy instead of cognac)

Picked this cocktail up from The Cocktail Project. Three parts bourbon, one part sweet vermouth, Angostura bitters with muddled lime, lemon and orange.

The muddling of lime, lemon and orange is done separately in the glass itself. The bourbon, vermouth and bitters is shaken with ice separately and then strained into the glass.

Five years back, I had made this drink for the first time. The ingredients are such that they leave a fairly pronounced length and after taste. Tried it again today. Some bartender’s suggest sherry instead of raspberry liqueur.

This would be 3 ounces of vodka with half a teaspoon each of absinthe, sweet vermouth and Chambord raspberry liqueur. It is best to shake it with chipped (or crushed) ice instead of ice cubes. Cooler and little more dilution brings the ingredients to the palette better.

Had a Chartreuse based drink after a long time. I like the strong presence of a Chartreuse. This has gin, yellow chartreuse and orange bitters.