Drinkers are bound to have a favorite cocktail, whether it's a fruity Cape Codder or a stiff sidecar. Cocktails have evolved from simple combinations of sugar, spirits and juice to complex blends of flavored syrups and infused liquors.
In 1806, the first cocktail was defined as a combination of any spirit, sugar, water and bitters.
Add some olives to the gin and vermouth to make a dirty martini.
Gimlets can be made with gin or vodka and always have preserved lime juice, never fresh.
DeGroff says it should take 15 to 20 sips to finish a cocktail -- that's about 5 ounces of liquid. Restaurants and bars often serve drinks in much larger sizes.
Absinthe can be over 5o percent alcohol by volume, which could surely cause alcohol poisoning. The wormwood absinthe is made with, though, has little impact on the mind.
Hemingway's drink of choice was the daiquiri. It's traditionally a mix of rum, lime and sugar, but Hemingway swapped the sugar for grapefruit juice and maraschino liquor.
A Tom Collins, the more well known of the two, is made with gin, lemon juice, sugar and soda water. The John Collins is the same but swaps the gin for whiskey.
The sidecar took off in Paris during the early 1900s. A sidecar mixes brandy, Cointreau and lemon juice.
The original Bellini was served at Harry's Bar in Venice, Italy, and it contains Prosecco and white peach puree.
Irish coffee is made with Irish whiskey, coffee, sugar and whipped cream. The spiked coffee is an American recreation of a drink found in the Shannon Airport in Ireland.