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Mai Tai

The Maitai is a well-known cocktail purportedly invented at the Trader Vic restaurant in Oakland, California in 1944. Trader Vic's amicable rival, Don the Beachcomber, claimed to have created it first in 1933 at his own newly opened little bar (later a famous restaurant) in Hollywood. The Beachcomber's recipe is far more complicated than that of the Trader's and tastes quite different. Maitai is the Tahitian word for "good". The Trader Vic story of its invention is that the Trader (Victor J. Bergeron) created it one afternoon for some friends who were visiting from Tahiti. One of them tasted it and cried out: "Maitai roa!" ("Very good!") Hence the name. The first three of the following Maitai recipes are provided by Trader Vic's to The Search for the Ultimate Mai Tai website.
Recipe 1: The Original Trader Vic Formula - 1944: 2 oz (60 mL) of 17-year old J. Wray and Nephew Rum over shaved ice. Add juice from one fresh lime. 1/2 oz (15 mL) Holland DeKuyper Orange Curacao, 1/4 oz (7.5 mL) Trader Vic's Rock Candy Syrup. 1/2 oz (15 mL) French Garnier Orgeat Syrup. Shake vigorously. Add a sprig of fresh mint. Recipe 2: "Old Way" Trader Vic Maitai Formula - 1997: 1 oz (30 mL) Fine Jamaican rum (15 or 8 year old), 1 oz (30 mL) Martinique rum (St. James), 1/2 oz (15 mL) Orange Curacao, 1/2 ounce (15 mL) Orgeat Syrup, juice from one fresh lime (about 3/4 oz[20 mL]). Mix and serve as in the original formula. Recipe 3: Today's Trader Vic Maitai (This recipe is very close to what Trader Vic's restaurants apparently serve.): 2 oz (60 mL) light rum, 1 oz (30 mL) triple sec, 1/2 oz (15 mL) lime juice, 1/2 oz (15 mL) Orgeat syrup, 1/2 tsp (2.5 mL) grenadine, maraschino cherry, pineapple. Shake all the ingredients in a shaker with ice and strain into an old fashioned glass over crushed ice. Garnish with fruits and serve with a straw. Recipe 4: Don the Beachcomber Maitai: This version is much closer to what Don the Beachcomber served in his restaurants. It can be garnished with various fruits, as in the above recipe. Falernum, which is now difficult to obtain in the United States except from a single supplier in Seattle, is a flavored Caribbean syrup with a very different taste from the Orgeat syrup used in the Maitai 1. Ingredients: 2 oz (60 mL) water, 3/4 oz (20 mL) fresh lime juice, 1 oz (30 mL) fresh grapefruit juice, 1 oz (30 mL) sugar syrup, 1 oz (30 mL) dark rum, 1½ oz (20 mL) golden rum, 1/2 oz (15 mL) Cointreau or triple sec, 1/4 oz (7.5 mL) Falernum syrup, 2 dashes or scant 1/2 tsp Angostura bitters, 1 dash or scant 1/4 tsp Pernod or other anisette-flavoured pastis. Shake all the ingredients in a shaker with ice and strain into a tall highball glass filled with crushed ice. Garnish with fruits and serve with a straw. Recipe 5: Pineapple Variation Maitai: 4 oz (120 mL) orange juice, 4 oz (120 mL) pineapple juice, 1 oz (30 mL) lime juice, 1 oz (30 mL) dark rum, 1 oz (30 mL) light rum, 1 oz (30 mL) triple sec, 1/2 oz (15 mL) grenadine.

Maiden Head

3 oz (90 mL) cherry brandy, 2 oz (60 mL) cherry 7-up, 2 oz (60 mL) cherry soda, whipped cream, a cherry. All liquids should be chilled and mixed with a stirring stick. Top the cocktail with whipped cream and a cherry. The name probably comes from fact that cherry, the theme ingredient of this cocktail, and maiden head are both slang terms for the hymen.

Maiden's Prayer
1 1/2 oz (45 mL)gin, 1 oz (30 mL) lemon juice, 1/2 oz (15 mL) triple sec. Shake all ingredients with ice, strain into a cocktail glass, and serve. Another cocktail by the same name is made of: 1 part gin, 1 part light rum, 1 part Cointreau, 1 part lemon juice. Shake with crushed ice and strain into a chilled wine or cocktail glass. Garnish with a lemon twist.

Manhattan
There are any number of variations to this drink, but two of the more popular recipes are The Original Manhattan and The Perfect Manhattan. Classic Manhattan: 1 1/2 shots (45 mL) bourbon (quality counts up to a point. Something like Early Times is quite adequate.) 1/3 shot (10 mL) sweet vermouth (quality really counts here and most domestics are out.) 2 shakes of bitters, 1 tbl (15 mL) cherry juice. Garnish with Cherry. Serve up in stemware or on the rocks. The Original Manhattan: 1 shot bourbon (30 mL), 1/4 shot (7.5 mL) sweet vermouth, dash bitters. Stir ingredients in a large glass with ice. Strain into chilled cocktail glass and garnish with a maraschino cherry. The Perfect Manhattan: 1 shot bourbon, 1/4 shot sweet vermouth, dash bitters, rinse dry vermouth. Stir whiskey, sweet vermouth and bitters in a large glass with ice. Rinse chilled cocktail glass with dry vermouth (pour only a little in the glass, swirl it around and pour it out). Strain chilled ingredients into cocktail glass and garnish with a lemon twist. If someone requests it extra dry you could use no vermouth at all.

Man Juice

Can be made individually or in bulk, preferably the latter. Bulk- dump half to one full bags of ice in large pot or kettle. Pour in one case of Natural Ice beer, one handle of vodka, and one to one and a half gallon mixers of Kool-Aid for flavor. Stir and serve. Single- pour a single serving amount of Kool-Aid in a glass or cup; add one shot of vodka and one can of Natural Ice.

Margarita

Margarita

Common Margarita ratios: 50 % tequila, 25 % Triple Sec, 25 % fresh lime juice; 50 % tequila, double as much Triple Sec than fresh lime juice; 60 % tequila, 20 % Triple Sec, 20 % fresh lime juice; 33 % tequila, 33 % Triple Sec, 33 % fresh lime juice.

Maria Teresa

4 oz (120 mL) of orange juice, 2 oz (60 mL) of orange liqueur (such as Cointreau, triple sec or Grand Marnier), 1 oz (30 mL) of grenadine, 1 oz (30 mL) of lime juice. The preferred way to make a Maria Teresa is to combine all of the ingredients in a shaker, shake with ice, and strain into a sugar-rimmed glass. The Maria Teresa is named after a Grand Duchess of Luxembourg.
Martini
1 measure (30 mL) dry vermouth, 5 measures (150 mL) gin, 2 olives. Pour a small splash of vermouth in the shaker. Add gin to the mix. Melted ice will bring the liquid content up to 3 oz (90 mL) total. Prepare as a stirred cocktail. Mixing a Martini is a trying task, as it is difficult to measure out just enough vermouth. Harvard suggests using a metal shaker and rimming the full edge with the liquid. This means pouring in enough that the liquid coats the bottom of the shaker, but doesn't start to fill it. A dry Martini can be made by rimming half the shaker, leaving part of the bottom untouched by vermouth; and an extra dry Martini is done by splashing a little vermoth in the shaker, swirling it around, and dumping it back out before adding the gin.

Maude

2 oz (60 mL) vodka, ginger ale, a splash of grenadine, and a garnish of two maraschino cherries. Served on the rocks. It is named after the character played by Bea Arthur on the 1970s sitcom Maude, and is found mainly in bars catering to gay men.

Merv Griffin's Unkle

Illegal in most parts of the world. Mix 2 melted popsicles, one popsicle cherry and the other being grape, about 400 mL of v8 juice, and blend it with tang or similar powdered beverage, and add absinthe. To be served inside a hollowed out pumpkin, with the stem being hollow so as to be used as a large straw. Typically ice is added or an ice cube placed in the drinker's mouth. Originates in Milton, Massachusetts in the United States, despite that absinthe is legally unavailable.

Michelada

Very popular Mexican cocktail. Preparation differs from state to state. This recipe is in the San Luis Potosí/Cuernavaca style: 355 mL beer (any kind will do), 120 mL Clamato (Clam-Tomato cocktail; optional, but highly recommended), 1 or 2 lemons, Worcestershire Sauce, maggi juice, Black-Label Valentina Sauce (hard to get for people outside of Mexico), salt, pepper, chilled beer mug, ice. Have a beer mug chilled, then frost it with salt and lemon. Pour in about 25 to 35 mL of Valentina Sauce. Squeeze in your lemons. Add some Worcestershire sauce, then the Maggi juice. Now, salt and pepper to taste, then stir. Add your 120 mL of Clamato, then keep stirring. Finally, pour in your beer while you keep stirring. Add some ice if you like. There's no secret for mixing the best Michelada, it must suit your taste. If you want to make liter-sized Micheladas, you need to vary proportionally the quantity of ingredients shown in this table. But then again, it must please you. It's some sort of acquired taste. You must not replace the Valentina sauce with some other kind of sauce (say, Tabasco). It won't taste the same.

Mickey Mouse

More than one drink shares this name, this recipe is from webtender. 3 oz (90 mL) tomato juice, 1 dash lemon juice, 1/2 tsp (2.5 mL) Worcestershire sauce, 2-3 drops Tabasco sauce, 1 wedge lime, ice cubes. Shake all ingredients (except lime wedge) with ice and strain into an old-fashioned glass over ice cubes. Add salt and pepper to taste. Add the wedge of lime and serve.

Midnight Baya

This drink was created in Kissimmee, Florida by Brent M. Farmer in 2006. It is a variation of the traditional mojito that substitutes the lime with blueberries and blackberries, and regular clear rum with vanilla flavor rum. 4-6 blueberries, 4-6 blackberries, 6-9 mint leaves (optional), sugar (optional), 1 part vanilla flavored rum, 3 parts club soda, and 3-4 raspberries. Place the blueberries and blackberries into a shaker, muddle them well with a pestle, add the vanilla rum and fill the shaker with ice, then shake well (up to 30 times). Afterwards, pour it through a strainer (to filter out the berry skins) into a tall ice filled glass, top it with the club soda, stir and garnish with raspberries. Mint leaves can be added for a more traditional mojito flavor and sugar for extra sweetness.

Midnight Cowboy

2 oz (60 mL) bourbon, 1 oz (30 mL) dark rum, 1/2 oz (15 mL) heavy cream. Can be shaken with ice and strained into a cocktail glass, or served on the rocks.
Midori Sour
There are a number of different cocktail recipes with the name "Midori Sour". The below is one variant of this. Combine in a glass equal quantities of the following ingredients in this order (double shots are suggested, but other amounts are also useable): Midori, chambord, lime juice (note: not lime cordial as this is not generally bitter enough). The sweet tastes of the Midori and the chambord combine with the bitterness of the lime juice to create a unique drink.

Mimosa

6/10 chilled champagne, 4/10 orange juice (Simply Orange or freshly-squeezed is preferred). Pour orange juice into a champagne flute, then add champagne.
Mint Julep
2.5 oz (75 mL) bourbon whiskey, 3 tsp (15 mL) simple syrup, sprig of mint. Muddle mint leaves and syrup in glass. Add shaved or crushed ice and then Bourbon. Garnish with a whole sprig of mint. Another variation, courtesy of Alton Brown: Muddle ten mint leaves and 1 1/2 teaspoons (7.5 mL) of superfine sugar (which can be made by pulsing sugar in a food processor) until you've got a paste. Add a splash of seltzer water, and mix with the muddled mint. Then fill the glass about 3/4 with ice. Add 2 1/2 oz (75 mL) bourbon, and finish with a splash of seltzer water. Garnish with mint, and serve.
Mojito
Mojito (pronounced mo-HEE-toe) is a traditional Cuban cocktail which became quite popular in the United States during the late 1890s. As an example, this is this is how they prepare Mojitos at "La Bodeguita del Medio": 1 tsp (5 mL) of sugar, 1/4 oz (7.5 mL) fresh lime juice, 2 mint sprigs (not a forest!), crush gently, add 1 1/2 oz (45 mL) white cuban rum, add ice cubes, add 2 oz (60 mL) soda water. Stir well, garnish with a sprig of mint. The mint leaves should be gently bruised with a muddler or similar implement in the bottom of an empty tall glass. add the sugar and lime, and then the rum. Fill the glass with ice cubes. Mix everything together and top the glass with soda (club soda).

Molotov Cocktail

1/2 shot (15 mL) Vodka (cheap vodka is best, meant to burn going down), 1/2 shot (15 mL) Everclear (151 can be used but it would change the flavour). Fill with vodka. Add Everclear (or 151). Ignite, blow out and slam shot. Non-flaming variant: 1/2 shot (15 mL) vodka, 1/2 shot (15 mL) Everclear (or 151), splash of Red Hot (or Tabasco), pinch of chili powder. Layer into shot glass with Red Hot on top. Sprinkle with chili powder. Slam shot. Be careful not to rub eyes afterwards.

Montgomery

The Montgomery Cocktail is a very dry Martini: 15 parts gin to 1 part vermouth dry. It is named after Fieldmarshall Viscount Montgomery of Alamein. Churchill once said Montgomery needed a superiority of 15:1 to risk an attack.

Moonraker

1 1/2 oz (45 mL) tequila, 4 oz (120 mL) pineapple juice, 1/2 oz (15 mL) Blue Curacao liqueur. Mix tequila and pineapple juice in a highball glass with ice. Drop the Blue Curacao into the center of the drink and serve.

Moscow Mule

2 oz (60 mL) lime juice, 2 oz (60 mL) vodka, 8 oz (240 mL) ginger ale. Mix all the above ingredients in a highball glass with ice.
Mountain Meister
1 part Jägermeister , 2 parts Mountain Dew, more or less to taste. Typically served in an 8 oz (240 mL) highball glass.

Mudslide

1 part vodka, 1 part Kahlúa, 1 part coffee liqueur, 1 part milk, ice. Put all ingredients in blender and blend for 30 seconds.

Mulled Red Wine

2 oz (60 mL) sugar syrup, 750 mL bottle Bordeaux (red), 1 pt (500 mL) ruby port, 1 cup (250 mL) brandy, 7 whole cloves, several cinnamon sticks, 1/2 tsp (2.5 mL) grated nutmeg, lemon peel. Dissolve sugar in a flaming pan. Add ingredients and mix on low heat. Serve when hot. Serves about 10.