Listed as GQ's #4 Cocktail in "The 20 Best Cocktails in America"

1.5 ox of Vodka of your choice

4 shakes each of Dill, White Pepper and Celery Salt

2 dashes each of Worcestershire Sauce and Tabasco Sauce

1 squeeze (approx. .5oz) of Elixir Juice (mixture of olive brine, dill pickle brine, pepperocini and various other pickling can use one of these or a blend. The blend should balance the
salty olive, sweet pickle and hot pepper)

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In the late 1800's, early 1900's Buffalo Bill Cody was semi-retired at his home in Golden Colorado, overlooking Denver. Belowapple_drink him, in Denver, one of the scouts that worked for him, Henry H. "Shorty Scout" Zietz had opened a saloon, which he called the Buckhorn Exchange.

Apparently this was a favorite of Cody casino online whenever he was in Denver, and would stop in and order his favorite drink, a cocktail made half and half with apple cider and whiskey (probably rye).

And that's the history of the Buffalo Bill Cocktail they still serve at the Buckhorn Exchange in Denver, only now they've replaced apple cider with apple juice.

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The French 75 was invented in France at the famous New York Bar in Paris in 1915. At that time Europe and especially France IMG_0196was knee deep in the horrors of World War I, and that was foremost on just about everyone's mind.

The barman (and later owner) of the New York Bar, Harry MacElhone came up with the drink that someone remarked, "kicked like a 75mm howitzer."

Obviously the name stuck.

It made its way to America and became a very popular drink during prohibition, probably because of its base, gin, which was cheap and popular in the speakeasies of the time.

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The history of the Bloody Mary is a bit fuzzy (a lot like our memories when we shuffle to the bar and order a couple). One story recounts that Fernand Petiot of Harry's New York Bar in Paris, France came up with the drink in 1921.green_chile_bloody4

Another story says that it was invented by actor George Jessell in 1939--and in fact there is an article in a New York gossip mag that tells of his latest concoction: half vodka and half tomato juice.

What's interesting is that Fernand Petiot all but admitted that Jessell came up with the base, but that Petiot then added salt, pepper, Worcestershire sauce and cayenne pepper. This is probably what happened, because Petiot moved back to New York to bartend in 1925, and would have been working at the St. Regis Hotel at that time (which would have been frequented by celebrities).

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