H

H

H-Bomb

2 oz (60 mL) of rumple minze, 12 oz (350 mL) of mountain dew. Pour mountain dew into chilled 14 oz (415 mL) Collins Glass. Top off with rumple minze. Invented in 1989 an H-Bomb is a carbonated citrus and peppermint cocktail. There are numerous variations: Bikini Atoll - substitute 1 oz (30 mL) Barcardi 151 for 1 oz (30 mL) rumple minze; Heisenberg - substitute 1 oz (30 mL) Jägermeister for 1 oz (30 mL) rumple minze; Edward Teller - substitute bourbon for rumple minze. Tokugawa - substitute sake for rumple minze. Oppenheimer - substitute 4oz. Manischewitz for 2oz. Rumpleminze, requires use of 16oz. Pint glass. Manhattan Project – substitute 1 oz. Wild Turkey for rumple minze. Enrico Fermi – substitute Compari for rumple minze.

Hangman's Blood

This is a drink created by Anthony Burgess in the early 1960s. The writer described its preparation as follows: "Into a pint glass [568 mL], doubles [i.e. 50 mL measures] of the following are poured: gin, whisky, rum, port and brandy. A small bottle of stout is added and the whole topped up with champagne....It tastes very smooth, induces a somewhat metaphysical elation, and rarely leaves a hangover."

Hanky-Panky

1.5 oz (45 mL) gin, 1.5 oz (45 mL) sweet vermouth, 2 dashes Fernet Branca. Pour all the ingredients into a Martini glass half full of ice cubes. Stir well to combine and chill. Strain into a chilled Martini glass. The Hanky-Panky cocktail was the brainchild of Ada Coleman. Her benefactor, Rupert D'Oyly Carte, a member of the D'Oyly Carte family that first produced Gilbert and Sullivan operas in London, and the family that built the Savoy Hotel. When Rupert became chairman of the Savoy in 1903, Ada was given a position at the hotel's American Bar, where she eventually became the head bartender and made cocktails for the likes of Mark Twain, the Prince of Wales, Prince Wilhelm of Sweden and Sir Charles Hawtrey. Charles Hawtrey was the man for whom "Coley", as Ada Coleman was affectionately called, created the Hanky-Panky cocktail. He was an Victorian and Edwardian actor who mentored Noel Coward. Coley herself told the story behind the creation of the Hanky-Panky to England's The People newspaper in 1925:
"The late Charles Hawtrey ... was one of the best judges of cocktails that I knew. Some years ago, when he was overworking, he used to come into the bar and say, 'Coley, I am tired. Give me something with a bit of punch in it.' It was for him that I spent hours experimenting until I had invented a new cocktail. The next time he came in, I told him I had a new drink for him. He sipped it, and, draining the glass, he said, 'By Jove! That is the real hanky-panky!' And Hanky-Panky it has been called ever since."
The Hanky-Panky is a variation on the sweet Martini, inasmuch as it calls for gin and sweet vermouth, but Coley's secret ingredient was Fernet Branca, a bitter Italian digestivo. By adding just a couple of dashes of this herbal elixir, she transformed the drink into a masterpiece.

Harvey Wallbanger

Ice cubes, 2 measures (60 mL) vodka, 3/4 measure (20 mL) Galliano, 5 measures (150 mL) orange juice, 1 slice of orange. Half-fill the shaker with ice cubes. Add the vodka and orange juice, and shake well. Strain into an ice-filled highball glass. Gently float the Galliano on top, and garnish with the orange slice. This well known tipple was one of many cocktails invented by renowned, (and two times world champion) mixologist Donato 'Duke' Antone (other notable 'Duke' creations are the Rusty Nail, The Godfather and the Flaming Caesar). This is one of many cocktails invented by 'Duke' in Los Angeles during the 1950's. According to legend, Harvey was actually a Californian surfer. After losing an important contest, he consoled himself in Duke's Blackwatch bar with one of his 'special' screwdriver cocktails, (a screwdriver with a dash of Galliano liqueur). After several drinks, he tried to leave the bar, but unfortunately kept bumping into the furniture and walls. Harvey 'the Wallbanger' became his nickname and the famous drink was named. In 2005, the American-based Food Network listed the Harvey Wallbanger cocktail as number four in its list of the top five fad foods of the 1970s.

Henry Morgan's Grog

2 oz (60 mL) dark rum, 1 cube sugar, 3 cloves, 1 tbsp (15 mL) lemon or lime or orange juice, slice of lemon, boiling water. Place all ingredients except boiling water in an 8 oz (240 mL) mug. Stir till sugar is dissolved. Leave the spoon in the mug and pour in boiling water to fill and stir.

Hi-Fi

Brazilian cocktail, made popular in the 1960's, consisting of orange soda and vodka. It is quite similar to the Screwdriver, causing some confusion on its country of origin. The original recipe used a brand of soda called Crush, which is not manufactured any more, being replaced with orange Fanta.

Horse's Neck

A highball made with whiskey (usually rye or bourbon) and ginger ale, with a long spiral of lemon peel draped over the edge of the glass.
Hot Buttered Rum
1.5 oz (45 mL) rum, 1 tsp (5 mL) sugar, freshly boiled water, butter, nutmeg. Pour rum into a cup. Stir in sugar. Top up with water. Add a knob of butter and sprinkle with nutmeg. The Joy of Cooking describes this drink as one that "makes you see double and feel single". Replacing the boiling water with hot cider makes a "Stonewall".

Hot Totty

Add one shot of Jack Daniels to an 8 oz (240 mL) glass of tea (amount of tea can be raised or lowered to taste). It can be served hot or over ice.

Hunter Thompson

Fill a highball glass with ice cubes and then pour Wild Turkey 101 to the rim. Favorite drink of author Hunter S. Thompson