The Alaskan Pipeline, or more precisely, the Trans-Alaska Pipeline System, is a vast collection of pipelines, feeder pipes, pumping stations, and other sundry parts that together move oil from the far northern part of Alaska near Prudhoe Bay to the ship terminal in Valdez. This shooter gets its name from the fact that it looks (and, some might say, tastes) a bit like crude oil. The deep, dark green of the Jägermeister combines with the glaring fluorescent blue curaçao to make a liquid that is dark indigo in color. The peppermint schnapps increases the viscosity such that it feels almost oily as it slides down the throat.
THE NOTES
Place 6 or 7 square ice cubes into a cocktail shaker. Pour in 3 fluid ounces (90ml) of Jägermeister, coating the ice. Add 3 fluid ounces (90ml) of peppermint schnapps and 3 fluid ounces (90ml) of blue curaçao. Shake vigorously in a vertical motion for 10 seconds. Strain slowly into six 1½ fluid ounce (45ml) shot glasses. To stay authentic to the history of the Trans-Alaska Pipeline System, spill some on the bar before serving.
Amaretto is a liqueur that can be found in many mixed drinks because its history stretches back for centuries. The recipe for amaretto liqueur supposedly dates back to the 1500s (see here for the Amaretto Sourball recipe), and many classic cocktails make use of this sweet liqueur. This is not by any stretch of the imagination, a classic. To be frank, this shooter is all about flavor, since the color is an unappealing brownish-muck. The bitter-sweet profile of the amaretto blends here with the acidic tang of the citrus juices to form an odd but pleasing combination.
THE NOTES
Place 6 or 7 square ice cubes into a cocktail shaker. Pour in 3 fluid ounces (90ml) of amaretto, coating the ice. Add 3 fluid ounces (90ml) of fresh orange juice and 3 fluid ounces (90ml) of fresh pineapple juice. Shake vigorously in a vertical motion for 10 seconds. Strain slowly into six 1½ fluid ounce (45ml) shot glasses.
Amaretto is a sweet, syrupy, almond-flavor liqueur, sometimes made from almonds, but more commonly made from apricot pits. This traditional Italian drink’s roots can be traced back as far as 1525, if you believe the “meet-cute” love story that Disaronno, the top amaretto producer, has placed on its web site. This disputed tale tells of an artist who falls in love with his model. The woman, being of meager means, gives him a gift of a homemade mixture of apricot pits steeped in brandy. The sour mix in an Amaretto Sourball shot adds a little sour punch to this saccharine story. Sour mix (also called sweet and sour mix) can be made simply, with equal parts sugar and water, and heated in a saucepan until the sugar dissolves. While the simple syrup is still hot, add fresh lemon and fresh lime juice, as it will blend more easily with warm syrup and make for a less cloudy mix. Store in an airtight container and refrigerate for up to 4 weeks.
THE NOTES
Place 6 or 7 square ice cubes into a cocktail shaker. Pour in 4½ fluid ounces (135ml) of amaretto, coating the ice. Add 2¼ fluid ounces (67.5ml) of vodka and 2¼ fluid ounces (67.5ml) of sour mix. Shake vigorously in a vertical motion for 10 seconds. Strain slowly into six 1½ fluid ounce (45ml) shot glasses. Disaronno-brand amaretto contains no nuts and is safe for people with nut allergies.
How did this particular combination of ingredients come to be called the “American Dream”? It seems strange since none of them are even remotely native to the United States. Coffee liqueur (especially Kahlúa) hails from Mexico; amaretto and Frangelico are both from Italy; and crème de cacao is French. However, America is renowned for being a melting pot of cultures and tastes, and this drink is a prime example of American cultural fondue.
THE NOTES
Place 6 or 7 square ice cubes into a cocktail shaker. Pour in 2¼ fluid ounces (67.5ml) of coffee liqueur, coating the ice. Add 2¼ fluid ounces (67.5ml) of amaretto, 2¼ fluid ounces (67.5ml) of Frangelico, and 2¼ fluid ounces (67.5ml) of dark crème de cacao. Shake vigorously in a vertical motion for 10 seconds. Strain slowly into six 1½ fluid ounce (45ml) shot glasses. Crème de cacao comes in two varieties: white and dark. The dark crème is, as the name implies, a dark chocolaty-brown, while the white is clear. Surprisingly, they taste about the same, and the choice of white or dark depends on the desired color of the drink. For the American Dream, dark crème de cacao works best alongside the other dark-colored liqueurs.
The name of this drink is presumably supposed to evoke the flavor and sensation of snake venom, alluding to the “bite” you’ll receive from its potency. However, the irony is that anacondas are not even venomous—an anaconda actually kills its prey by coiling around and crushing it. Although another possible reason for the name is the crushing headache you will suffer after a night of these, almost as if an anaconda were coiled around your skull.
THE NOTES
First, take a moment to contemplate the life choices that have led you to drink a combination of black sambuca and whiskey. If you still think it’s a good idea, proceed to place 6 or 7 square ice cubes into a cocktail shaker. Pour in 4½ fluid ounces (135ml) of whiskey, such as Jack Daniel’s, coating the ice. Add 4½ fluid ounces (135ml) of black sambuca. Shake vigorously in a vertical motion for 10 seconds. Strain slowly into six 1½ fluid ounce (45ml) shot glasses. Are you really sure?
Some drinks, such as the Mind Eraser (see here), are named for their effect on the person drinking it. Others, such as the Anaconda (see here), might allude to the taste of the drink. Then there is the Antifreeze shot—so named purely because its appearance is similar to that of the antifreeze used in car radiators. Ethylene glycol is the most commonly used antifreeze in cars, dyed a bright fluorescent green color to make it easier to spot leaks. This shot gets its bright green color from Midori melon liqueur, a muskmelon-flavored drink. Like its namesake, it’s the ideal way to keep you from freezing on cold winter nights.
THE NOTES
Place 6 or 7 square ice cubes into a cocktail shaker. Pour in 3 fluid ounces (90ml) of vodka, coating the ice. Add 3 fluid ounces (90ml) of Midori melon liqueur. Shake vigorously in a vertical motion for 10 seconds. Strain slowly into six 1½ fluid ounce (45ml)