{ "types": { "node": { "label": "Recipe", "pluralLabel": "Recipes" } }, "properties": { "title": { "label": "" }, "teaser": { "label": "" }, "tid": { "label": "Alcohol" }, "tid_1": { "label": "Mixers" }, "tid_2": { "label": "Garnishes" }, "view_node": { "label": "Link" } }, "items": [ { "label": "225", "type": "node", "title": "Martini", "teaser": "\x3cp\x3eAfter going all-in with the \"bow in the vague direction of France\" portion of vermouth, I actually believe a good balance of gin and vermouth creates the perfect martini.\x3c/p\x3e\n\x3cp\x3e2 parts Cap Rock or Damrak gib\x3cbr /\x3e\n1 part Catoctin creek gin\x3cbr /\x3e\n1 part dry vermouth (Dolin)\x3cbr /\x3e\n2 dashes olive brine\x3cbr /\x3e\n1 dash Clear Creek Douglas Fir Eau-de-vie - optional\x3c/p\x3e\n\x3cp\x3eShake with cracked ice, strain and pour into a cocktail glass.\x3c/p\x3e\n\x3cp\x3eGarnish with an olive or two on a skewer, or cocktail onions for a gibson.  The Columbia Room serves their signature martini with a twist and a dash of orange bitters.\x3c/p\x3e\n", "tid": [ "Gin", "Vermouth" ], "tid_2": [ "olive" ], "view_node": "\x3ca href=\"/recipe/cocktail/martini\"\x3eRead and rate the recipe\x3c/a\x3e" }, { "label": "465", "type": "node", "title": "French 75", "teaser": "\x3cp\x3eThe French 75 (Soixante Quinze) has a disputed history, and recipe, with some factions calling for cognac instead of gin.  You can read more on the history at Wikipedia (http://en.wikipedia.org/wiki/French_75_(cocktail)) or an updated version (featuring local gin from Catoctin Creek here: \x3ca href=\"http://goodbooze.wordpress.com/2011/12/30/the-friday-tipple-midnight-in-paris/\" title=\"http://goodbooze.wordpress.com/2011/12/30/the-friday-tipple-midnight-in-paris/\"\x3ehttp://goodbooze.wordpress.com/2011/12/30/the-friday-tipple-midnight-in-...\x3c/a\x3e\x3c/p\x3e\n\x3cp\x3e2 oz. Gin\x3cbr /\x3e\n1 oz. simple syrup (or 2 tsp. superfine sugar)\x3cbr /\x3e\n1 oz. lemon juice\x3cbr /\x3e\nBrut Champagne or other dry sparkling wine\x3c/p\x3e\n", "tid": [ "Sparking Wine", "Gin" ], "tid_1": [ "Simple Syrup", "Lemon" ], "tid_2": [ "lemon twist" ], "view_node": "\x3ca href=\"/recipe/cocktail/french-75\"\x3eRead and rate the recipe\x3c/a\x3e" }, { "label": "343", "type": "node", "title": "Simple Syrups", "teaser": "\x3cp\x3eA fascinating read on making simple syrup that is shelf-stable, and some surprisingly fascinating food safety lessons: \x3ca href=\"http://cocktailjen.blogspot.com/2007/04/not-so-simple-syrup.html\" title=\"http://cocktailjen.blogspot.com/2007/04/not-so-simple-syrup.html\"\x3ehttp://cocktailjen.blogspot.com/2007/04/not-so-simple-syrup.html\x3c/a\x3e\x3c/p\x3e\n\x3cp\x3eIn short:\x3c/p\x3e\n\x3cp\x3eStir sugar into water in a 1:1 ratio\x3cbr /\x3e\nbring to boil\x3cbr /\x3e\nAdd a dash of cream of tartar\x3cbr /\x3e\nsimmer for 15 minutes\x3cbr /\x3e\nLet cool.  If it hardens, add more water, repeat.\x3c/p\x3e\n\x3cp\x3eYou now have shelf-stable simple syrup.\x3c/p\x3e\n\x3cp\x3eAdd cranberries: 1/2 bag (1.5 cups) during the simmering process, let drain out.\x3c/p\x3e\n\x3cp\x3eAdd mint: 15 cups packed fresh mint, drain.\x3c/p\x3e\n", "tid": [ "Rum" ], "tid_1": [ "Simple Syrup" ], "view_node": "\x3ca href=\"/recipe/cocktail/simple-syrups\"\x3eRead and rate the recipe\x3c/a\x3e" }, { "label": "533", "type": "node", "title": "Baconhattan", "teaser": "\x3cp\x3eBuilding off the classic \x3ca href=\"http://www.audreyandjon.com/recipe/cocktail/manhattan\"\x3eManhattan\x3c/a\x3e:\x3c/p\x3e\n\x3cp\x3e3 parts bacon-infused rye bourbon\x3cbr /\x3e\n3 parts cognac\x3cbr /\x3e\n2 parts sweet vermouth\x3cbr /\x3e\ndash of aromatic bitters\x3cbr /\x3e\ndash of smoke flavor\x3cbr /\x3e\n1 \x3ca href=\"http://www.audreyandjon.com/recipes/maraschino-cherries\"\x3emaraschino cherry\x3c/a\x3e\x3c/p\x3e\n\x3cp\x3eInstructions\x3c/p\x3e\n\x3cp\x3eUse the \x3ca href=\"http://www.audreyandjon.com/blog/20100823/thirty-second-infusions\"\x3enitrogen cavitation method\x3c/a\x3e to quick-infuse rye using some fried bacon bits.\x3c/p\x3e\n", "tid": [ "Cognac", "Vermouth, Sweet", "Rye" ], "tid_1": [ "Angostura bitters" ], "tid_2": [ "maraschino cherry", "winter salt" ], "view_node": "\x3ca href=\"/recipe/cocktail/baconhattan\"\x3eRead and rate the recipe\x3c/a\x3e" }, { "label": "234", "type": "node", "title": "Manhattan", "teaser": "\x3cp\x3eCustom version:\x3cbr /\x3e\n4 parts rye bourbon\x3cbr /\x3e\n2 parts cognac\x3cbr /\x3e\n1 part sweet vermouth\x3cbr /\x3e\n1 part dry vermouth\x3cbr /\x3e\ndash of aromatic bitters\x3cbr /\x3e\n1 maraschino cherry\x3c/p\x3e\n\x3cp\x3eInstructions\x3c/p\x3e\n\x3cp\x3ePour bitters, liquors over ice in mixing glass. Stir and strain into martini glass, garnish with a maraschino cherry.\x3c/p\x3e\n\x3cp\x3eDive deep: \x3ca href=\"http://www.sfgate.com/cgi-bin/article.cgi?f=/c/a/2007/09/21/WI1ORSF9C.DTL\" title=\"http://www.sfgate.com/cgi-bin/article.cgi?f=/c/a/2007/09/21/WI1ORSF9C.DTL\"\x3ehttp://www.sfgate.com/cgi-bin/article.cgi?f=/c/a/2007/09/21/WI1ORSF9C.DTL\x3c/a\x3e\x3c/p\x3e\n\x3cp\x3eVariations:\x3c/p\x3e\n\x3cp\x3eA Dry Manhattan is made with dry vermouth instead of sweet vermouth and served with a twist.\x3cbr /\x3e\nA Brandy Manhattan is made with brandy rather than rye.\x3cbr /\x3e\nA Ruby Manhattan is made with port rather than vermouth.\x3c/p\x3e\n", "tid": [ "Cognac", "Vermouth, Sweet", "Bourbon" ], "tid_1": [ "Bitters" ], "tid_2": [ "maraschino cherry" ], "view_node": "\x3ca href=\"/recipe/cocktail/manhattan\"\x3eRead and rate the recipe\x3c/a\x3e" }, { "label": "495", "type": "node", "title": "Gin and Pine", "teaser": "\x3cp\x3eSplit a piece of the heart of a green pine log into fine splints, about the size of a cedar lead-pencil, take 2 ounces of the same and put into a quart decanter, and fill the decanter with gin.\x3c/p\x3e\n\x3cp\x3eLet the pine soak for two hours, and the gin will be ready to serve. * be careful to strain all wood from drink before serving!*\x3c/p\x3e\n\x3cp\x3eSome history: \x3ca href=\"http://query.nytimes.com/mem/archive-free/pdf?res=F40A17F7345C16738DDDAC0A94DF405B848BF0D3\" title=\"http://query.nytimes.com/mem/archive-free/pdf?res=F40A17F7345C16738DDDAC0A94DF405B848BF0D3\"\x3ehttp://query.nytimes.com/mem/archive-free/pdf?res=F40A17F7345C16738DDDAC...\x3c/a\x3e via \x3ca href=\"http://gincocktails.net/gin-and-pine\" title=\"http://gincocktails.net/gin-and-pine\"\x3ehttp://gincocktails.net/gin-and-pine\x3c/a\x3e\x3c/p\x3e\n", "tid": [ "Gin" ], "tid_2": [ "Pine wood" ], "view_node": "\x3ca href=\"/recipe/cocktail/gin-and-pine\"\x3eRead and rate the recipe\x3c/a\x3e" }, { "label": "494", "type": "node", "title": "Crusta", "teaser": "\x3cp\x3eBrandy Crusta.\x3cbr /\x3e\n(Use Small bar-glass.)\x3cbr /\x3e\nTake 3 or 4 dashes of gum syrup.\x3cbr /\x3e\n1 dash of Boker\'s bitters.\x3cbr /\x3e\n1 wine-glass of brandy.\x3cbr /\x3e\n2 dashes of Curacoa.\x3cbr /\x3e\n1 dash lemon juice.\x3c/p\x3e\n\x3cp\x3eBefore mixing the above ingredients, prepare a cocktail\x3c/p\x3e\n", "tid": [ "Brandy", "Liqueur" ], "tid_1": [ "Bitters", "Simple Syrup", "Lemon" ], "tid_2": [ "lemon", "lemon peel", "Sugar" ], "view_node": "\x3ca href=\"/recipe/cocktail/crusta\"\x3eRead and rate the recipe\x3c/a\x3e" }, { "label": "493", "type": "node", "title": "Jerry Thomas\x26#039; \x26quot;Brandy, Straight\x26quot;", "teaser": "\x3cp\x3eStraight from the Jerry Thomas Bartener\'s Guide (http://en.wikipedia.org/wiki/Jerry_Thomas_(bartender) ) : \x3c/p\x3e\n\x3cp\x3e\"In serving this drink you simply put a piece of ice in a tumbler, and hand to your customer, with the bottle of brandy.  This is very safe for a steady drink, but thought a \x3cem\x3estraight\x3c/em\x3e beverage, it is often used on a \x3cem\x3ebender\x3c/em\x3e.\x3c/p\x3e\n", "tid": [ "Brandy" ], "view_node": "\x3ca href=\"/recipe/cocktail/jerry-thomas-brandy-straight\"\x3eRead and rate the recipe\x3c/a\x3e" }, { "label": "229", "type": "node", "title": "Tom Collins", "teaser": "\x3cp\x3e2 parts gin\x3cbr /\x3e\n1 part freshly squeezed lemon juice\x3cbr /\x3e\ndrizzle of sugar syrup\x3cbr /\x3e\nchilled carbonated water to taste\x3cbr /\x3e\nA dash of lemoncello (optional)\x3cbr /\x3e\nCitrus bitters (optional)\x3c/p\x3e\n\x3cp\x3eMix the gin, lemon juice and sugar syrup in a highball glass with ice, top up with soda water, garnish and serve.\x3c/p\x3e\n\x3cp\x3eGarnish with a citrus wedge or cherry\x3c/p\x3e\n", "tid": [ "Gin" ], "tid_1": [ "Simple Syrup", "Lemon", "Soda" ], "tid_2": [ "lime", "maraschino cherry", "orange" ], "view_node": "\x3ca href=\"/recipe/cocktail/tom-collins\"\x3eRead and rate the recipe\x3c/a\x3e" }, { "label": "487", "type": "node", "title": "Mate-ini", "teaser": "\x3cp\x3eInfuse the gin (or vodka) with 1 Tbsp dried mate tea using nitrogen cavitation.  Allow to degas.\x3c/p\x3e\n\x3cp\x3eMake a \x3ca href=\"http://www.audreyandjon.com/recipe/cocktail/martini\"\x3emartini\x3c/a\x3e\x3c/p\x3e\n", "tid": [ "Vermouth, Dry", "Gin" ], "view_node": "\x3ca href=\"/recipe/cocktail/mate-ini\"\x3eRead and rate the recipe\x3c/a\x3e" }, { "label": "479", "type": "node", "title": "Negroni", "teaser": "\x3cp\x3eEqual parts gin, campari and sweet vermouth, mix with ice in a lowball.\x3c/p\x3e\n", "tid": [ "Campari", "Vermouth, Sweet", "Gin" ], "view_node": "\x3ca href=\"/recipe/cocktail/negroni\"\x3eRead and rate the recipe\x3c/a\x3e" }, { "label": "478", "type": "node", "title": "Brown Derby", "teaser": "\x3cp\x3e1 ounce Woodford Reserve bourbon\x3cbr /\x3e\n1 ounce grapefruit juice\x3cbr /\x3e\n½ ounce honey syrup (1 part water, 1 part clover honey)\x3c/p\x3e\n\x3cp\x3eVia \x3ca href=\"http://www.latimesmagazine.com/2009/09/brown-derby-cocktail-marcos-tello-recipe.html\" title=\"http://www.latimesmagazine.com/2009/09/brown-derby-cocktail-marcos-tello-recipe.html\"\x3ehttp://www.latimesmagazine.com/2009/09/brown-derby-cocktail-marcos-tello...\x3c/a\x3e\x3c/p\x3e\n", "tid": [ "Bourbon" ], "tid_1": [ "Honey Syrup", "Syrup" ], "view_node": "\x3ca href=\"/recipe/cocktail/brown-derby\"\x3eRead and rate the recipe\x3c/a\x3e" }, { "label": "475", "type": "node", "title": "The DC Hurricane", "teaser": "\x3cp\x3e3 ounces rye\x3cbr /\x3e\n1 ounce grenadine, or passion fruit syrup\x3cbr /\x3e\n1 ounce lemon juice\x3cbr /\x3e\norange bitters\x3cbr /\x3e\npeychaud\'s\x3cbr /\x3e\n1 teaspoon superfine sugar\x3c/p\x3e\n", "tid": [ "Rye", "Bourbon" ], "tid_1": [ "Bitters", "Simple Syrup", "Lemon", "Orange" ], "view_node": "\x3ca href=\"/recipe/cocktail/dc-hurricane\"\x3eRead and rate the recipe\x3c/a\x3e" }, { "label": "471", "type": "node", "title": "The Last Word", "teaser": "\x3cp\x3eOne part gin\x3cbr /\x3e\nOne part lime juice\x3cbr /\x3e\nOne part green Chartreuse\x3cbr /\x3e\nOne part maraschino liqueur\x3c/p\x3e\n\x3cp\x3eShake with ice and serve in a cocktail glass\x3c/p\x3e\n", "tid": [ "Chartreuse", "Maraschino", "Gin" ], "tid_1": [ "Lime" ], "view_node": "\x3ca href=\"/recipe/cocktail/last-word\"\x3eRead and rate the recipe\x3c/a\x3e" }, { "label": "459", "type": "node", "title": "Georgian", "teaser": "\x3cp\x3eThis is essentially a \x3ca href=\"http://www.audreyandjon.com/recipe/cocktail/manhattan\"\x3emanhattan\x3c/a\x3e with peach-infused brandy.\x3c/p\x3e\n\x3cp\x3eUsing the \x3ca href=\"http://www.audreyandjon.com/blog/20100823/thirty-second-infusions\"\x3enitrogen cavitation method\x3c/a\x3e, Infuse 4 oz Brandy with half a peach, sliced.\x3c/p\x3e\n\x3cp\x3eMix with 2 oz sweet vermouth, a dash of maraschino liqueur (or cherry brandy syrup left over from \x3ca href=\"http://www.audreyandjon.com/blog/20100531/imitation-authentic-and-back-again-maraschino-cherry\"\x3emaking maraschino cherries\x3c/a\x3e)\x3c/p\x3e\n\x3cp\x3eAdd the sliced peaches and a maraschino cherry.\x3c/p\x3e\n", "tid": [ "Brandy", "Vermouth, Sweet" ], "tid_2": [ "maraschino cherry", "Peach" ], "view_node": "\x3ca href=\"/recipe/cocktail/georgian\"\x3eRead and rate the recipe\x3c/a\x3e" }, { "label": "426", "type": "node", "title": "Gin and Tonic", "teaser": "\x3cp\x3eIn a highball glass, add ice, gin, tonic water.  Add a dash of lime juice, stir, drink.  Alternatively, go hog-wild:\x3c/p\x3e\n\x3cp\x3e\x3ca href=\"http://www.washingtonpost.com/wp-dyn/content/article/2011/02/15/AR2011021502697.html\" title=\"http://www.washingtonpost.com/wp-dyn/content/article/2011/02/15/AR2011021502697.html\"\x3ehttp://www.washingtonpost.com/wp-dyn/content/article/2011/02/15/AR201102...\x3c/a\x3e\x3c/p\x3e\n\x3cp\x3eOr even make them into gelee:\x3cbr /\x3e\n\x3ca href=\"http://kennethalan.blogspot.com/2008/07/gin-tonic-gele-shots.html\" title=\"http://kennethalan.blogspot.com/2008/07/gin-tonic-gele-shots.html\"\x3ehttp://kennethalan.blogspot.com/2008/07/gin-tonic-gele-shots.html\x3c/a\x3e\x3c/p\x3e\n", "tid": [ "Gin" ], "tid_1": [ "Tonic water" ], "tid_2": [ "lemon twist" ], "view_node": "\x3ca href=\"/recipe/cocktail/gin-and-tonic\"\x3eRead and rate the recipe\x3c/a\x3e" }, { "label": "355", "type": "node", "title": "Rickey", "teaser": "\x3cp\x3eDC\'s signature drink, the Rickey, is \"an airconditioner in a glass\" as \x3ca href=\"http://www.welovedc.com/2010/07/08/we-love-drinks-rickey-month/\"\x3eColumbia Room\'s Derek Brown puts it\x3c/a\x3e, and fiendishly simple.\x3c/p\x3e\n\x3cp\x3eIn a highball with ice, add in:\x3cbr /\x3e\nThe juice of a key lime (and both shells, or the juice of 1/2 of a normal lime and a dash of simple syrup)\x3cbr /\x3e\n2-3 oz of rye or bourbon\x3cbr /\x3e\nfill the glass with sparkling mineral water (pellegrino works well)\x3c/p\x3e\n\x3cp\x3eEnjoy.\x3c/p\x3e\n", "tid": [ "Rye", "Bourbon", "Gin" ], "tid_1": [ "Soda" ], "tid_2": [ "lime" ], "view_node": "\x3ca href=\"/recipe/cocktail/rickey\"\x3eRead and rate the recipe\x3c/a\x3e" }, { "label": "444", "type": "node", "title": "Sangria", "teaser": "\x3cp\x3eCombine in a shaker with ice:\x3c/p\x3e\n\x3cp\x3eThe juice of 1/2 orange\x3cbr /\x3e\nThe juice of 1/2 lime\x3cbr /\x3e\nThe juice of a lemon\x3c/p\x3e\n\x3cp\x3ehalf oz of brandy\x3cbr /\x3e\nsweet syrup to taste\x3c/p\x3e\n\x3cp\x3eAdd a nice fruit-forward red wine (jammy cabernet blends work well)\x3c/p\x3e\n\x3cp\x3eShake to chill, serve in a margarita glass with plain soda or ginger ale, garnish with orange and lemon slices plus berries and mint sprigs\x3c/p\x3e\n", "tid": [ "Brandy", "Red Wine" ], "tid_1": [ "Lemon", "Lime", "Orange" ], "tid_2": [ "berries", "orange" ], "view_node": "\x3ca href=\"/recipe/cocktail/sangria\"\x3eRead and rate the recipe\x3c/a\x3e" }, { "label": "403", "type": "node", "title": "Fir Coat: Cocktails with Pine Trees", "teaser": "\x3cp\x3eI finally got my hands on a Douglas Fir Eau-de-vie from Oregon\'s \x3ca href=\"www.clearcreekdistillery.com/eaux-de-vie.html\"\x3eClear Creek Distillery\x3c/a\x3e.  I\'ve been lusting after this since Adam over at \x3ca href=\"http://www.proofdc.com/\"\x3eProof\x3c/a\x3e managed to craft a cocktail for me that followed my directions (so botanical it tastes like a pine tree) but still tasted good.  Now I have to start re-creating that concoction.\x3c/p\x3e\n", "tid": [ "Gin", "Liqueur" ], "tid_1": [ "Bitters", "Juice", "Soda" ], "view_node": "\x3ca href=\"/recipe/cocktail/fir-coat-cocktails-pine-trees\"\x3eRead and rate the recipe\x3c/a\x3e" }, { "label": "296", "type": "node", "title": "Old Fashioned Mint Julep", "teaser": "\x3cp\x3eA juleped Old Fashioned or Manhattan\x3c/p\x3e\n\x3cp\x3e4 parts Mint Julep Makers Mark (or 3 parts bourbon mized with 1 part simple syrup muddled with mint)\x3cbr /\x3e\n2 parts Cognac\x3cbr /\x3e\n1 part sweet vermouth\x3cbr /\x3e\n1 part dry vermout\x3cbr /\x3e\nDash Peychaud\'s bitters\x3c/p\x3e\n\x3cp\x3eGarnish with a cherry and a sprig  of mint.\x3c/p\x3e\n", "tid": [ "Brandy", "Scotch", "Vermouth, Dry", "Vermouth, Sweet", "Rye", "Bourbon" ], "tid_1": [ "Bitters", "Simple Syrup" ], "tid_2": [ "maraschino cherry", "mint" ], "view_node": "\x3ca href=\"/recipe/cocktail/old-fashioned-mint-julep\"\x3eRead and rate the recipe\x3c/a\x3e" }, { "label": "233", "type": "node", "title": "Mint Julep", "teaser": "\x3cp\x3e2 oz bourbon\x3cbr /\x3e\n8 sprigs of mint\x3cbr /\x3e\n1 tsp of sugar\x3c/p\x3e\n\x3cp\x3eMuddle mint and sugar in mixing glass. Add shaved ice and bourbon. Shake until frosted and pour all into rocks glass full of crushed or shaved ice. Garnish with a mint sprig.\x3c/p\x3e\n\x3cp\x3eSee also:\x3cbr /\x3e\n\x3ca href=\"http://usumcasane.tumblr.com/post/555114642\" title=\"http://usumcasane.tumblr.com/post/555114642\"\x3ehttp://usumcasane.tumblr.com/post/555114642\x3c/a\x3e for crushed-mint-in-the-glass style\x3cbr /\x3e\nand\x3cbr /\x3e\n\x3ca href=\"http://www.foodnetwork.com/recipes/sara-moulton/the-perfect-mint-julep-recipe/index.html\" title=\"http://www.foodnetwork.com/recipes/sara-moulton/the-perfect-mint-julep-recipe/index.html\"\x3ehttp://www.foodnetwork.com/recipes/sara-moulton/the-perfect-mint-julep-r...\x3c/a\x3e for extracting mint beforehand.\x3c/p\x3e\n", "tid": [ "Bourbon" ], "tid_2": [ "mint" ], "view_node": "\x3ca href=\"/recipe/cocktail/mint-julep\"\x3eRead and rate the recipe\x3c/a\x3e" }, { "label": "231", "type": "node", "title": "Old Fashioned", "teaser": "\x3cp\x3e1.5 oz Bourbon, Scotch or Rye whiskey\x3cbr /\x3e\n1 sugar cube\x3cbr /\x3e\n2 dashes Angostura bitters\x3cbr /\x3e\n1 splash soda water\x3c/p\x3e\n\x3cp\x3ePlace sugar cube in old fashioned (low tumbler) glass and saturate with bitter, add a dash of soda water. Muddle until dissolved. Fill the glass with ice cubes and add whiskey. Garnish with orange slice, lemon twist and two maraschino cherries.\x3c/p\x3e\n\x3cp\x3eRoom 11 has a \x3ca href=\"http://www.welovedc.com/2011/02/11/friday-happy-hour-burnt-sugar-old-fashioned/\"\x3evariation\x3c/a\x3e:\x3c/p\x3e\n", "tid": [ "Whiskey" ], "tid_1": [ "Bitters" ], "tid_2": [ "lemon twist", "maraschino cherry", "orange" ], "view_node": "\x3ca href=\"/recipe/cocktail/old-fashioned\"\x3eRead and rate the recipe\x3c/a\x3e" }, { "label": "417", "type": "node", "title": "The ChangeShot", "teaser": "\x3cp\x3eThe official drink of changemakers, the ChangeShot draws inspiration from classic cocktails such as the \x3ca href=\"http://audreyandjon.com/recipe/cocktail/manhattan\"\x3emanhattan\x3c/a\x3e (a popular drink among the team) and the \x3ca href=\"http://audreyandjon.com/recipe/cocktail/old-fashioned\"\x3eold fashioned\x3c/a\x3e.\x3c/p\x3e\n\x3cp\x3eVersion 1\x3c/p\x3e\n\x3cp\x3e3 parts rum\x3cbr /\x3e\n1 part cointreau\x3cbr /\x3e\n2 dashes per 4 oz orange bitters\x3cbr /\x3e\n1 dash per 4 oz aromatic bitters\x3c/p\x3e\n", "tid": [ "Rum, Dark" ], "tid_1": [ "Bitters", "Orange" ], "view_node": "\x3ca href=\"/recipe/cocktail/changeshot\"\x3eRead and rate the recipe\x3c/a\x3e" }, { "label": "401", "type": "node", "title": "White Lady", "teaser": "\x3cp\x3eWe went to \x3ca href=\"http://www.passengerdc.com/columbia/index.cfm\"\x3eThe Columbia Room\x3c/a\x3e for Jon\'s birthday, wherein Audrey had and enjoyed a White Lady cocktail.  We\'ve begun researching and working on our own version.  Wikipedia has an \x3ca href=\"http://en.wikipedia.org/wiki/Sour_(cocktail)#White_Lady\"\x3eunusually detailed article on it\x3c/a\x3e:\x3c/p\x3e\n\x3cp\x3e2 parts gin (Plymouth or other medium-body gin, not a super-botanical one)\x3cbr /\x3e\n1 part lemon juice\x3cbr /\x3e\n1 part Cointreau\x3c/p\x3e\n\x3cp\x3eSugar the rim of a wine or martini glass\x3c/p\x3e\n\x3cp\x3eShake rigorously, serve.  Squeeze a lemon peel over the drink and then use it as a garnish.\x3c/p\x3e\n", "tid": [ "Cointreau", "Gin" ], "tid_1": [ "Lemon" ], "tid_2": [ "lemon twist", "Sugar" ], "view_node": "\x3ca href=\"/recipe/cocktail/white-lady\"\x3eRead and rate the recipe\x3c/a\x3e" }, { "label": "395", "type": "node", "title": "Tequila Sunrise", "teaser": "\x3cp\x3e4 parts orange juice\x3cbr /\x3e\n2 parts tequila\x3cbr /\x3e\n1 part grenadine\x3c/p\x3e\n\x3cp\x3ePour the tequila and the orange juice into a highball glass with ice cubes, stir.\x3c/p\x3e\n\x3cp\x3eSlowly pour the grenadine around the inside edge of the glass, it will sink and slowly rise to mix with the other ingredients naturally.\x3c/p\x3e\n\x3cp\x3eGarnish with the orange slice and cherry.\x3c/p\x3e\n", "tid": [ "Tequila" ], "tid_1": [ "Grenadine", "Orange", "Juice" ], "tid_2": [ "maraschino cherry", "orange" ], "view_node": "\x3ca href=\"/recipe/cocktail/tequila-sunrise\"\x3eRead and rate the recipe\x3c/a\x3e" }, { "label": "384", "type": "node", "title": "The Big Apple", "teaser": "\x3cp\x3e4 parts apple cider\x3cbr /\x3e\n4 parts brandy\x3cbr /\x3e\n1 part bourbon\x3cbr /\x3e\n1/2 part sweet vermouth\x3cbr /\x3e\n2 dashes of grenadine\x3cbr /\x3e\ndash of bitters\x3c/p\x3e\n\x3cp\x3eBasically a manhattan with apple cider standing in for some of the sweetness.  Garnish as usual with a cherry and/or an apple slice.\x3c/p\x3e\n\x3cp\x3ePossibly add a trace of lemon juice to bring up the acidity a bit\x3c/p\x3e\n", "tid": [ "Brandy", "Vermouth, Sweet" ], "tid_1": [ "Bitters", "Grenadine", "Juice" ], "tid_2": [ "apple slice", "maraschino cherry" ], "view_node": "\x3ca href=\"/recipe/cocktail/big-apple\"\x3eRead and rate the recipe\x3c/a\x3e" }, { "label": "391", "type": "node", "title": "Orange you Glad", "teaser": "\x3cp\x3e1 fresh orange slice\x3cbr /\x3e\n1/2 honey syrup (mix equal parts honey and hot water)\x3cbr /\x3e\n2 dashes orange bitters\x3cbr /\x3e\n1 oz lillet\x3cbr /\x3e\n4 oz dry prosecco, chilled\x3c/p\x3e\n\x3cp\x3eIn a shaker, muddle the orange slice, bitters, and honey syrup.  Add Lillet and stir.  Fill shaker with ice and shake vigorously. Strain into a chilled champaign flute and slowly add the prosecco. Garnish with orange twist.\x3c/p\x3e\n\x3cp\x3eFrom Tiny Bubbles via \x3ca href=\"http://www.expressnightout.com/printedition/reader.php?date=2010-12-29\" title=\"http://www.expressnightout.com/printedition/reader.php?date=2010-12-29\"\x3ehttp://www.expressnightout.com/printedition/reader.php?date=2010-12-29\x3c/a\x3e\x3c/p\x3e\n", "tid": [ "Liqueur" ], "tid_1": [ "Bitters", "Orange" ], "tid_2": [ "orange" ], "view_node": "\x3ca href=\"/recipe/cocktail/orange-you-glad\"\x3eRead and rate the recipe\x3c/a\x3e" }, { "label": "247", "type": "node", "title": "Dark and Stormy", "teaser": "\x3cp\x3e\x3ca href=\"http://en.wikipedia.org/wiki/Dark_\x26#039;N\x26#039;_Stormy\"\x3eWikipedia\x3c/a\x3e has a good writeup of the Dark n Stormy, but it is a classic Caribbean/seafaring drink - dark rum, a bit of lime, and ginger beer (DG brand works best).\x3c/p\x3e\n\x3cp\x3eIn a highball with ice, add in:\x3cbr /\x3e\nThe juice of a key lime (and both shells, or the juice of 1/2 of a normal lime and a dash of simple syrup)\x3cbr /\x3e\n2-3 oz dark rum (Myers or Flor de Cana)\x3cbr /\x3e\nFill with Ginger Beer to taste.\x3c/p\x3e\n", "tid": [ "Rum, Dark" ], "tid_1": [ "Ginger Beer", "Lime" ], "tid_2": [ "lime" ], "view_node": "\x3ca href=\"/recipe/cocktail/dark-and-stormy\"\x3eRead and rate the recipe\x3c/a\x3e" }, { "label": "345", "type": "node", "title": "Bobby Flay\x26#039;s Watermelon Tequila Cocktail", "teaser": "\x3cp\x3eFrom \x3ca href=\"http://www.foodandwine.com/recipes/watermelon-tequila-cocktails\" title=\"http://www.foodandwine.com/recipes/watermelon-tequila-cocktails\"\x3ehttp://www.foodandwine.com/recipes/watermelon-tequila-cocktails\x3c/a\x3e\x3c/p\x3e\n\x3cp\x3e2 oz silver tequila\x3cbr /\x3e\n1/2 oz fresh lime juice\x3cbr /\x3e\n1/4 oz simple syrup\x3c/p\x3e\n\x3cp\x3e2 cups diced seedless watermelon (1 pound)\x3cbr /\x3e\n~5 blueberries\x3cbr /\x3e\n1/4 cup loosely packed chopped fresh mint leaves, plus some garnish\x3c/p\x3e\n\x3cp\x3eIn a blender, puree the watermelon until smooth. Set a fine-mesh strainer over a bowl and strain the watermelon juice, pressing gently on the solids to extract as much juice as possible. Discard the pulp.\x3c/p\x3e\n", "tid": [ "Tequila" ], "tid_1": [ "Juice" ], "tid_2": [ "blueberries", "mint", "watermelon" ], "view_node": "\x3ca href=\"/recipe/cocktail/bobby-flays-watermelon-tequila-cocktail\"\x3eRead and rate the recipe\x3c/a\x3e" }, { "label": "344", "type": "node", "title": "Watermelon Martini", "teaser": "\x3cp\x3eFrom \x3ca href=\"http://gourmetfood.about.com/od/drinkrecipes/r/wtrmelonmartini.htm\" title=\"http://gourmetfood.about.com/od/drinkrecipes/r/wtrmelonmartini.htm\"\x3ehttp://gourmetfood.about.com/od/drinkrecipes/r/wtrmelonmartini.htm\x3c/a\x3e\x3c/p\x3e\n\x3cp\x3e1 cup watermelon juice (press watermelon through a sieve or cheesecloth)\x3cbr /\x3e\n1/2 cup (4 oz) Vodka\x3cbr /\x3e\n1/4 cup simple syrup (sugar)\x3cbr /\x3e\njuice of 1 lime\x3cbr /\x3e\n3 tablespoons salt (optional)\x3cbr /\x3e\n3 tablespoons sugar (optional)\x3cbr /\x3e\nice\x3cbr /\x3e\nWatermelon slices, for garnish (optional)\x3cbr /\x3e\nPreparation:\x3c/p\x3e\n\x3cp\x3eMakes 2 servings.\x3cbr /\x3e\nMix together the sugar and salt if using. Wet the rim of a chilled martini glass with a piece of watermelon. Dip the rim into the sugar and salt mixture. Repeat for other glass.\x3c/p\x3e\n", "tid": [ "Vodka" ], "tid_1": [ "Simple Syrup", "Lime", "Juice" ], "tid_2": [ "salt", "Sugar", "watermelon" ], "view_node": "\x3ca href=\"/recipe/cocktail/watermelon-martini\"\x3eRead and rate the recipe\x3c/a\x3e" }, { "label": "341", "type": "node", "title": "Porque Hola", "teaser": "\x3cp\x3eA custom cocktail from the master mixologists at \x3ca href=\"http://www.dcwisdom.com/\"\x3eWisdom\x3c/a\x3e.  \x3c/p\x3e\n\x3cp\x3eVia \x3ca href=\"http://www.thehillishome.com/2010/07/thih-happy-hour-2/\"\x3eThe Hill is Home\x3c/a\x3e:\x3cbr /\x3e\n\x3ccite\x3eSince it’s from our friends at Wisdom, it has an extra dose of awesome.  So, here it is, from the head bartender, the Porque Hola! (aka, “Why, hello” en mal Espanol) ... According to owner Erik Holzherr, it”s, “a perfect summer drink that is extremely refreshing but with a fun and unique kick…this drink will appeal to die hard margarita drinkers and novices as well.”\x3cbr /\x3e\n\x3c/cite\x3e\x3c/p\x3e\n", "tid": [ "Cointreau", "Creme de Cassis", "Tequila", "Triple Sec" ], "tid_1": [ "Grapefruit", "Lime", "Juice" ], "tid_2": [ "salt" ], "view_node": "\x3ca href=\"/recipe/cocktail/porque-hola\"\x3eRead and rate the recipe\x3c/a\x3e" }, { "label": "322", "type": "node", "title": "Hot and Sour Margartini", "teaser": "\x3cp\x3eFrom the Labs, still working on the vinegar/lime mix, more lime, less distilled?\x3c/p\x3e\n\x3cp\x3ePrepare beforehand and let steep overnight:\x3cbr /\x3e\n1 part apple cider vinegar\x3cbr /\x3e\n2 parts white wine vinegar\x3cbr /\x3e\n1 part distilled white vinegar\x3cbr /\x3e\n1 part lime juice\x3cbr /\x3e\nSpices (Cayenne, garlic powder, chili powder, black pepper)\x3c/p\x3e\n\x3cp\x3eCombine 2 parts mix: 1 part tequila\x3cbr /\x3e\ndash of cointreau\x3c/p\x3e\n\x3cp\x3eShake with ice, strain into a salt-rimmed martini glass\x3c/p\x3e\n", "tid": [ "Cointreau", "Tequila" ], "tid_1": [ "Lime" ], "tid_2": [ "olive", "pepper", "salt" ], "view_node": "\x3ca href=\"/recipe/cocktail/hot-and-sour-margartini\"\x3eRead and rate the recipe\x3c/a\x3e" }, { "label": "260", "type": "node", "title": "Sidecar", "teaser": "\x3cp\x3eThe original mixture, according to The Fine Art of Mixing Drinks, is:\x3c/p\x3e\n\x3cp\x3e8 parts Cognac or Armagnac\x3cbr /\x3e\n2 parts lemon juice\x3cbr /\x3e\n1 part Cointreau or triple sec\x3c/p\x3e\n\x3cp\x3eModern mixtures often have equal parts.\x3c/p\x3e\n\x3cp\x3eMix the ingredients in a shaker half full of ice. Strain and serve in a sugar-rimmed glass. Garnish with a strip of lemon rind\x3c/p\x3e\n", "tid": [ "Brandy", "Cognac", "Cointreau" ], "tid_1": [ "Lemon" ], "tid_2": [ "lemon twist", "Sugar" ], "view_node": "\x3ca href=\"/recipe/cocktail/sidecar\"\x3eRead and rate the recipe\x3c/a\x3e" }, { "label": "238", "type": "node", "title": "Rob Roy", "teaser": "\x3cp\x3e1.5 US fl oz Scotch whisky\x3cbr /\x3e\n0.85 US fl oz) Sweet vermouth\x3cbr /\x3e\nDash Angostura bitters\x3c/p\x3e\n\x3cp\x3eStirred over ice, strained into a chilled cocktail glass, garnished with a maraschino cherry or lemon twist, and served straight up, or mixed in rocks glass, filled with ice\x3c/p\x3e\n", "tid": [ "Scotch", "Vermouth, Sweet" ], "tid_1": [ "Angostura bitters" ], "tid_2": [ "lemon twist", "maraschino cherry" ], "view_node": "\x3ca href=\"/recipe/cocktail/rob-roy\"\x3eRead and rate the recipe\x3c/a\x3e" }, { "label": "243", "type": "node", "title": "Sweet Tea-ni", "teaser": "\x3cp\x3eMix equal parts lemonade (or lemon juice and simple syrup) with Sweet Tea Vodka (we prefer Firefly), serve over ice in a low tumbler rimmed with sugar.  Garnish with lemon.\x3c/p\x3e\n", "tid": [ "Sweet-tea infused vodka" ], "tid_1": [ "Simple Syrup", "Lemon" ], "tid_2": [ "lemon twist", "Sugar" ], "view_node": "\x3ca href=\"/recipe/cocktail/sweet-tea-ni\"\x3eRead and rate the recipe\x3c/a\x3e" }, { "label": "275", "type": "node", "title": "Pink Gin", "teaser": "\x3cp\x3e2 ounces gin\x3cbr /\x3e\n3 dashes of bitters\x3cbr /\x3e\nGarnish with a twist of lemon peel\x3c/p\x3e\n\x3cp\x3eStir the gin and bitters (traditionally Angostura, but Peychaud\'s also works) in a cocktail glass, and garnish with lemon peel. This is generally served without ice, but you may want to chill the gin in the freezer. The British occasionally add water or a splash of soda.\x3c/p\x3e\n\x3cp\x3eRecipe stolen from \x3ca href=\"http://www.chow.com/recipes/10285\" title=\"http://www.chow.com/recipes/10285\"\x3ehttp://www.chow.com/recipes/10285\x3c/a\x3e and \x3ca href=\"http://en.wikipedia.org/wiki/Pink_Gin\" title=\"http://en.wikipedia.org/wiki/Pink_Gin\"\x3ehttp://en.wikipedia.org/wiki/Pink_Gin\x3c/a\x3e\x3c/p\x3e\n", "tid": [ "Gin" ], "tid_1": [ "Angostura bitters", "Bitters" ], "tid_2": [ "lemon twist" ], "view_node": "\x3ca href=\"/recipe/cocktail/pink-gin\"\x3eRead and rate the recipe\x3c/a\x3e" }, { "label": "240", "type": "node", "title": "Flying Dutchman", "teaser": "\x3cp\x3e2 parts gin\x3cbr /\x3e\n1/2 part cointreau\x3c/p\x3e\n\x3cp\x3ePoor alcohol over ice in a low tumbler, stir. Optionally, add lemon juice.  Garnish with lemon twist\x3c/p\x3e\n", "tid": [ "Cointreau", "Gin" ], "tid_1": [ "Lemon" ], "tid_2": [ "lemon twist" ], "view_node": "\x3ca href=\"/recipe/cocktail/flying-dutchman\"\x3eRead and rate the recipe\x3c/a\x3e" }, { "label": "228", "type": "node", "title": "Screwdriver", "teaser": "\x3cp\x3e1 part vodka\x3cbr /\x3e\n2 parts  orange juice\x3c/p\x3e\n\x3cp\x3ePour vodka and fresh orange juice into highball glass and stir. Add orange wedge.\x3c/p\x3e\n", "tid": [ "Vodka" ], "tid_1": [ "Orange" ], "tid_2": [ "orange" ], "view_node": "\x3ca href=\"/recipe/cocktail/screwdriver\"\x3eRead and rate the recipe\x3c/a\x3e" }, { "label": "239", "type": "node", "title": "Whiskey Sour", "teaser": "\x3cp\x3e3 parts Bourbon whiskey\x3cbr /\x3e\n2 parts fresh lemon juice\x3cbr /\x3e\n1 part Gomme syrup\x3cbr /\x3e\ndash egg white (optional)\x3c/p\x3e\n\x3cp\x3eShake with ice. Strain into ice-filled old-fashioned glass rimmed with sugar and serve on the rocks.\x3c/p\x3e\n\x3cp\x3eGarnish with maraschino cherry and orange slice\x3c/p\x3e\n", "tid": [ "Bourbon" ], "tid_1": [ "Simple Syrup", "Lemon" ], "tid_2": [ "maraschino cherry", "orange" ], "view_node": "\x3ca href=\"/recipe/cocktail/whiskey-sour\"\x3eRead and rate the recipe\x3c/a\x3e" }, { "label": "245", "type": "node", "title": "Oriental", "teaser": "\x3cp\x3e2 oz rye or bourbon\x3cbr /\x3e\n1/2 oz cointreau\x3cbr /\x3e\n1oz Italian vermouth\x3cbr /\x3e\n1/2 lime or lemon juice\x3c/p\x3e\n\x3cp\x3eShake and strain.  Serve in a low tumbler with a lime slice or lemon twist\x3c/p\x3e\n", "tid": [ "Cointreau", "Vermouth, Dry", "Rye", "Bourbon", "Triple Sec" ], "tid_1": [ "Lemon", "Lime" ], "tid_2": [ "lemon twist", "lime" ], "view_node": "\x3ca href=\"/recipe/cocktail/oriental\"\x3eRead and rate the recipe\x3c/a\x3e" }, { "label": "261", "type": "node", "title": "The Jack Rose", "teaser": "\x3cp\x3e3 parts applejack brandy\x3cbr /\x3e\n2 parts lemon or lime juice\x3cbr /\x3e\n2 dashes grenadine\x3c/p\x3e\n\x3cp\x3eTraditionally shaken into a chilled glass, garnished with a cherry or an apple slice, and served straight up.\x3c/p\x3e\n\x3cp\x3eDC Trivia, via Wikipedia:\x3c/p\x3e\n", "tid": [ "Brandy" ], "tid_1": [ "Grenadine", "Lemon" ], "tid_2": [ "maraschino cherry" ], "view_node": "\x3ca href=\"/recipe/cocktail/jack-rose\"\x3eRead and rate the recipe\x3c/a\x3e" }, { "label": "253", "type": "node", "title": "Mojito", "teaser": "\x3cp\x3e4.0 parts White Rum or Cachaca (cut down the sugar if using cachaca)\x3cbr /\x3e\n3.0 parts lime juice\x3cbr /\x3e\n3 sprigs of Mint\x3cbr /\x3e\n2 teaspoons Sugar\x3cbr /\x3e\nSoda Water (or just water)\x3c/p\x3e\n\x3cp\x3eIn an old fashioned glass, muddle most of the mint with sugar and slices of lime plus a dash of lime juice. Add in ice, Mix in rum and soda water. Garnish with sprig of mint.\x3c/p\x3e\n", "tid": [ "Cachaca", "Rum, Light" ], "tid_1": [ "Lime", "Soda" ], "tid_2": [ "lime", "mint" ], "view_node": "\x3ca href=\"/recipe/cocktail/mojito\"\x3eRead and rate the recipe\x3c/a\x3e" }, { "label": "252", "type": "node", "title": "Irish Coffee", "teaser": "\x3cp\x3e2 parts Irish Whiskey\x3cbr /\x3e\n4 parts Hot coffee\x3cbr /\x3e\n1½ parts Fresh cream - some lightly whip the sugar into the cream\x3cbr /\x3e\n1tsp brown sugar\x3c/p\x3e\n\x3cp\x3eMix the coffee, whiskey and sugar. Pour into an irish coffee glass mug rimmed with sugar and top slowly with cream such that it floats on top (some use whipped cream); serve hot.\x3c/p\x3e\n", "tid": [ "Whiskey" ], "tid_1": [ "Coffee", "Cream" ], "tid_2": [ "Sugar" ], "view_node": "\x3ca href=\"/recipe/cocktail/irish-coffee\"\x3eRead and rate the recipe\x3c/a\x3e" }, { "label": "251", "type": "node", "title": "Caipirinha", "teaser": "\x3cp\x3eBrazil\'s national cocktail.\x3c/p\x3e\n\x3cp\x3e5.0 cl (1⅔ fl oz) cachaça\x3cbr /\x3e\n½ lime cut into 4 wedges (or tahiti lime, but not key lime)\x3cbr /\x3e\n2 teaspoons crystal of raw sugar\x3c/p\x3e\n\x3cp\x3ePlace lime slices and sugar into old fashioned (low tumbler) glass and muddle. Fill the glass with crushed ice and add the Cachaça.\x3c/p\x3e\n", "tid": [ "Cachaca" ], "tid_1": [ "Lime" ], "tid_2": [ "lime", "Sugar", "sugar cane" ], "view_node": "\x3ca href=\"/recipe/cocktail/caipirinha\"\x3eRead and rate the recipe\x3c/a\x3e" }, { "label": "230", "type": "node", "title": "Gimlet", "teaser": "\x3cp\x3e4 parts gin or vodka\x3cbr /\x3e\n1 part fresh lime juice\x3cbr /\x3e\n1 part simple syrup\x3c/p\x3e\n\x3cp\x3eMix and serve in a low tumbler, garnish with a lime\x3c/p\x3e\n", "tid": [ "Gin" ], "tid_1": [ "Lime" ], "tid_2": [ "lime" ], "view_node": "\x3ca href=\"/recipe/cocktail/gimlet\"\x3eRead and rate the recipe\x3c/a\x3e" }, { "label": "244", "type": "node", "title": "Mojito Tea", "teaser": "\x3cp\x3e1 part cachaca\x3cbr /\x3e\n2 parts Sweet Tea infused Vodka (Firefly)\x3c/p\x3e\n\x3cp\x3eMuddle with 2 lime slices, 1 sprig mint, and 1 Tbsp raw cane sugar per low tumbler glass.  Serve with ice.  Garnish with mint.\x3c/p\x3e\n", "tid": [ "Cachaca", "Sweet-tea infused vodka" ], "tid_2": [ "lime", "mint", "Sugar" ], "view_node": "\x3ca href=\"/recipe/cocktail/mojito-tea\"\x3eRead and rate the recipe\x3c/a\x3e" }, { "label": "241", "type": "node", "title": "Margarita", "teaser": "\x3cp\x3eseven parts tequila\x3cbr /\x3e\nfour parts Cointreau or Triple Sec\x3cbr /\x3e\nthree parts lime juice\x3c/p\x3e\n\x3cp\x3eServe in a margarita or cocktail glass rimmed with salt using lime juice.\x3c/p\x3e\n", "tid": [ "Cointreau", "Tequila", "Triple Sec" ], "tid_1": [ "Lime" ], "tid_2": [ "lime" ], "view_node": "\x3ca href=\"/recipe/cocktail/margarita\"\x3eRead and rate the recipe\x3c/a\x3e" }, { "label": "227", "type": "node", "title": "White Russian", "teaser": "\x3cp\x3e2 parts  vodka\x3cbr /\x3e\n1 part coffee liquor\x3cbr /\x3e\n2 parts heavy cream\x3c/p\x3e\n\x3cp\x3ePour vodka, coffee liquor and heavy cream into a low tumbler glass. Stir well.\x3c/p\x3e\n\x3cp\x3eKnox Harrington: So you\'re Lebowski. Maudie\'s told me all about you. She\'ll be back in a moment, sit down. Would you like a drink?\x3cbr /\x3e\nThe Dude: [as he sits down] Uh, yeah. White Russian?\x3cbr /\x3e\nKnox Harrington: The bar\'s over there.\x3c/p\x3e\n", "tid": [ "Coffee Liquer", "Vodka" ], "tid_1": [ "Cream" ], "view_node": "\x3ca href=\"/recipe/cocktail/white-russian\"\x3eRead and rate the recipe\x3c/a\x3e" }, { "label": "236", "type": "node", "title": "Bloody Mary", "teaser": "\x3cp\x3e1½ oz vodka\x3cbr /\x3e\n2 dashes Worcestershire sauce\x3cbr /\x3e\n1 tsp horseradish\x3cbr /\x3e\nTomato juice\x3cbr /\x3e\n4 dashes Tabasco sauce\x3cbr /\x3e\nCelery salt\x3cbr /\x3e\nFresh ground pepper\x3cbr /\x3e\nSalt\x3c/p\x3e\n\x3cp\x3eMix all ingredients; pour into highball glass over ice. Add a celery branch to garnish.\x3c/p\x3e\n", "tid": [ "Vodka" ], "tid_1": [ "Tomato" ], "tid_2": [ "celery" ], "view_node": "\x3ca href=\"/recipe/cocktail/bloody-mary\"\x3eRead and rate the recipe\x3c/a\x3e" }, { "label": "235", "type": "node", "title": "Greyhound", "teaser": "\x3cp\x3e2 oz vodka\x3cbr /\x3e\n5 oz grapefruit juice\x3c/p\x3e\n\x3cp\x3ePour vodka and grapefruit juice on top of the ice in a low tumbler glass. Stir well.\x3c/p\x3e\n", "tid": [ "Vodka" ], "tid_1": [ "Grapefruit" ], "view_node": "\x3ca href=\"/recipe/cocktail/greyhound\"\x3eRead and rate the recipe\x3c/a\x3e" }, { "label": "232", "type": "node", "title": "Moscow Mule", "teaser": "\x3cp\x3e1¼ oz vodka\x3cbr /\x3e\n3 oz ginger beer\x3cbr /\x3e\n1 tsp sugar syrup\x3cbr /\x3e\n¼ oz lime juice\x3cbr /\x3e\n1 sprig mint\x3cbr /\x3e\n1 slice lime\x3c/p\x3e\n\x3cp\x3eIn a copper mug or low tumbler glass, pour vodka over ice. Add sugar syrup and lime juice. Top with ginger beer and stir.\x3c/p\x3e\n\x3cp\x3eGarnish with mint sprig and lime slice.\x3c/p\x3e\n", "tid": [ "Vodka" ], "tid_1": [ "Simple Syrup", "Ginger Beer", "Lime" ], "tid_2": [ "lime", "mint" ], "view_node": "\x3ca href=\"/recipe/cocktail/moscow-mule\"\x3eRead and rate the recipe\x3c/a\x3e" } ] }