Drink Like a Man


It’s wintertime. Fantasy Football is over, too early to start thinking about Baseball, and it’s way too cold to cook outdoors. It’s the perfect time to bring back DRINK THIS! – FANFOOD Drink of the Weekend.

Earlier, we gave you 22 classic drink recipes that you needed to know, and now we present to you Drink Like a MAN – 15 Drinks Every Self Respecting Male HAS to know. (Later we will include some just for the ladies).

So take a look, run out to the liquor store and make one of these this weekend.




Scotch & Soda
Vesper Martini
Rusty Nail
Blood & Sand
Bloody Bull
Gold Rush
Black & Tan
Black Velvet
Moscow Mule





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(Dry version)

This was the drink of choice for Frank Sinatra and his homeboys in the Rat Pack. Classic drinks stay in style, so stick with a Manhattan when all else fails. If you have a great blended whiskey on hand, like Johnnie Walker Blue Label, even better.

¾ oz. Dry Vermouth
1½ oz. Blended Whisky

How to make it: Stir with ice and strain into a cocktail glass. Serve with an olive.


Here are other versions to try:

Rye Manhattan

Smokey Manhattan


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Scotch & Soda


Basic. Simple. Classy. Old School. Use your good blended stuff here and save your single malts. You Do know the difference between bourbon, scotch, whiskey and rye, correct? I don’t think you are allowed to drink this unless you do, it’s FANFOOD Rules #8


1½ oz. Scotch
1 oz. Club Soda

How to make it: Fill cocktail glass with ice. Add Scotch and club soda and stir gently.


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Old Fashioned


You want to talk old school, This is as old school gets. But old school is good. With this drink in hand, you suddenly have taste and wisdom, or at least the appearance of it. Classic, not retro, the Old-Fashioned is the king of cocktails.


2 oz. Blended Whisky
2 dashes Bitters
1 tsp. Sugar
Splash of Soda
1 strip Orange Peel
1 strip Lemon Peel

How to make it: Muddle the sugar and bitters together in an old-fashioned cocktail glass. Add some ice, soda, and whisky. Stir and garnish with the orange and lemon peels.


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Vesper Martini


The Vodka Martini, “shaken not stirred,” is the cocktail James Bond is best known for, Although the “average” Vodka Martini is better known in Bond’s adventures, it is the Vesper Martini that is the “true” Bond Martini as it was the first mentioned and the one that he claims to have invented in Casino Royale. The recipe for the Vesper is dictated in chapter 7 as follows and is named for the lovely Vesper.

‘A dry Martini,’ he said. ‘One. In a deep champagne goblet.’
‘Oui, Monsieur.’
‘Just a moment. Three measures of Gordon’s, one of vodka, half a measure of Kina Lillet.
Shake it very well until it’s ice-cold, then add a large slice of lemon-peel. Got it?’

If you have not had a properly made Vesper Martini you are missing out on a fantastic drink. Every James Bond fan will recognize the lines in the recipe above as the first martini James Bond ordered in Casino Royale. The Kina Lillet Bond speaks can be found today labeled as White or Blanc Lillet. It’s a brand of dry vermouth made in France since the late 1800′s that is often referred to as “the apèritif of Bordeaux”. Bond’s glassware of choice for the Vesper is a deep Champagne goblet.



3 measures of Gordon’s Gin
1 measure of vodka
1/2 measure Kina Lillet
lemon peel for garnish


The Vesper according to Ian Fleming and James Bond:
Three measures of Gordon’s, one of vodka, half a measure of Kina Lillet. Shake it very well until it’s ice-cold, 
then add a large thin slice of lemon peel. Got it?”
-Casino Royale, Chapter 7


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Speaking of Bond… James Bond, this is his take on the Classic Scotch and Soda. Bond’s desire for Scotch and soda may not have made it to the big screen, but in Ian Fleming’s novels the beverage was mentioned (and consumed) over 20 times.

1 part Disaronno
1 part blended Scotch whisky

Mix ingredients over ice in a glass.


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Rusty Nail


The Rusty Nail is the ultimate in Scotch cocktails. That’s why it was named the FANFOOD Drink of the Weekend May 17th. Traditionally, this classic cocktail is made with blended Scotch. Glenlivet 15 year single malt is my Scotch of choice here. Many prefer less Drambuie to decrease the sweetness of the drink. Scotch whisky has a fairly biting and hot taste that is counterbalanced by the honeyed, herbal overtones of the Drambuie. A Rusty Nail can be served in an old-fashioned glass on the rocks, neat, or “up” in a stemmed glass. It is most commonly served over ice. A Rusty Nail served without ice is sometimes called a Straight Up Nail. A Canadian version of the drink is called a “Donald Sutherland” and substitutes Canadian rye whisky for scotch.

The Rusty Nail took a while to find its proper place in the world. The combination of Drambuie (the world’s most distinguished Scotch-based liqueur) and the whisky it’s made from is a natural one. In 1937, it takes its first baby steps in public, in the form of the B.I.F. (“British Industries Fair.”) and credited to one F. Benniman. He served his creation up with three parts liquor to one part liqueur, with a dash of Angostura bitters.

It took another generation or so for the drink to assume its classic name and form, during which time it tried on several identities. In 1963, the chairwoman of the Drambuie Liqueur Company gave it the nod in The New York Times. Whatever name it fessed up to, no longer was the combination trying to pass itself off as a true cocktail, a before-dinner stimulator requiring certain professional skill and equipment. It was done messing around with bitters, cocktail shakers and martini glasses. Nothing could be simpler.



1 ½ oz. Scotch
½ oz. Drambuie
Garnish with a lemon twist


Cut a thin slice of the lemon peel with a knife.
Avoid keeping any of the white pith, as it will make the drink bitter.
Fill the glass with ice cubes.
Measure and add the scotch whiskey and whiskey liqueur to the glass.
Stir everything thoroughly.
Place the lemon twist in the drink for the garnish.


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The Sidecar is a classic cocktail traditionally made with cognac, orange liqueur (Cointreau, Grand Marnier or another triple sec), and lemon juice. The exact origin of the Sidecar is unclear, but it is thought to have been invented around the end of World War I in either London or Paris. The Ritz Hotel in Paris claims origin of the drink. The first recipes for the Sidecar appear in 1922, in Harry MacElhone’s Harry’s ABC of Mixing Cocktails and Robert Vermeire’s Cocktails and How to Mix Them. It is one of six basic drinks listed in David A. Embury’s The Fine Art of Mixing Drinks (1948).

In early editions of MacElhone’s book, he cites the inventor as Pat MacGarry, “the Popular bar-tender at Buck’s Club, London”, but in later editions he cites himself. Vermiere states, “This cocktail is very popular in France. It was first introduced in London by MacGarry, the celebrated bar-tender of Buck’s Club.” Embury credits the invention of the drink to an American Army captain in Paris during World War I “and named after the motorcycle sidecar in which the good captain was driven to and from the little bistro where the drink was born and christened”. Apparently the Sidecar became famous in Harry’s Bar in Paris.



1 ½ oz. Cognac or Bourbon
¾ oz. Cointreau
¼ oz. lemon juice
Garnish with an orange wedge
sugar for rim of glass (optional)



Rim the glass with superfine sugar if you like, mix everything else


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Blood & Sand


Blood and Sand is a scotch based cocktail introduced in 1922. It was named for Rudolph Valentino’s 1922 bullfighter movie Blood and Sand, the story of a young boy who becomes a famous bull fighter staring Rudolph Valentino. The red juice of the blood orange in the drink helped link it with the film.



It seems like an odd mixture, but it works. What you get is a well balanced drink with a hint of fruitiness and some kick.

Blood and Sand not only inspired a cocktail but provided the moniker for a football Hall-of-Famer. A little over 80 years ago, a couple of college players eager to pick up some beer-and-pretzel money playing pro ball — but loath to give up their last year of college eligibility — decided to adopt aliases. Passing a marquee for the Valentino pic, John McNally turned to his friend and said: “That’s it. You be Sand. I’ll be Blood.” Johnny Blood never did return to play college football, but after a few years in the pros he ended up playing for Curly Lambeau’s Green Bay Packers. As the team’s star halfback, Blood helped lead the Packers to four championships.



1½ oz Scotch whisky
¾ oz Cherry Heering liqueur
¾ oz sweet vermouth
¾ oz fresh blood-orange juice


Shake with ice and strain into a cocktail glass.
Garnish with a cherry, or orange peel, or both.


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You look at the ingredients and you think, “no way in hell this works.” But try it. The taste is unique and the post-sip buzz is too. What else matters? How about the fact that this drink can definitely be characterized as “manly”? And the champagne adds a nice touch.


1 oz. Gin
½ oz. Anisette
1 oz. Lime Juice
Chilled Champagne

How to make it: Shake all ingredients, except the champagne, with ice. Strain into a cocktail glass over ice cubes, fill glass with chilled champagne and stir gently.


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Bloody Bull


The Man’s take on a Bloody Mary, A Bloody Bull is a tomato-based cocktail that is made with beef bouillon. Who else to tell you how to make it than the Man himself, Emeril Lagasse.


Bloody Bull Cocktail

Makes 2


6 ounces tomato juice
4 ounces beef bouillon
2 1/2 ounces vodka
1 1/2 teaspoons Worcestershire sauce
1 teaspoon hot sauce
1/2 teaspoon Essence, recipe follows
1/2 teaspoon celery salt
2 teaspoons lime juice
1 teaspoon lemon juice
Freshly ground black pepper, to garnish
Celery sticks or pickled okra, to garnish
Essence (Emeril’s Creole Seasoning):
2 1/2 tablespoons paprika
2 tablespoons salt



In a small pitcher or bowl combine tomato juice, bouillon, vodka, Worcestershire sauce, hot sauce, Essence, celery salt, lime juice, and lemon juice and stir to blend well. Divide the mixture between two highball glasses containing ice, and garnish with black pepper and celery or okra, or just put a lime wedge next to the glass like the picture above.

Essence (Emeril’s Creole Seasoning):

Combine all ingredients thoroughly and store in an airtight jar or container.

Yield: about 2/3 cup

2 tablespoons garlic powder

1 tablespoon black pepper

1 tablespoon onion powder

1 tablespoon cayenne pepper

1 tablespoon dried leaf oregano

1 tablespoon dried thyme


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Gold Rush


Meet The Modern Whiskey Sour.

Ever since it was created by T.J. Siegal at the original Milk & Honey in New York’s Lower East Side over a decade ago, the Gold Rush has become a sort of modern classic — in an era of classic classics. It’s essentially a whiskey sour, made with honey syrup and without the egg white or bitters. However easy to make, this drink will blatantly expose any sub-par ingredients, which is why it’s essential to use a decent bourbon, fresh-squeezed lemon juice and a quality honey – diluted down into a syrup by marrying approximately 1 part boiling water with 3 parts honey.

While it’s still important to shake this drink well before pouring over ice, it can be batched out into pitchers for a party. I’d suggest using the same proportions for a single drink as a pitcher and keep the undiluted mixture in the refrigerator for easy pour-and-shake access. Any standard water glass, cup or even Ball jar will work as a vessel.

We also thought it was important to include a bourbon drink to the list.


The Gold Rush
makes 2 drinks

3 tablespoons honey
2 tablespoons boiling water
1/2 cup (4 ounces) bourbon
1 1/2 lemons, juiced, about 4 tablespoons (2 ounces)

Pour honey into a small jar or mixing bowl. Pour in the boiling water and whisk vigorously until they form a thin syrup. Whisk in the bourbon and lemon juice. Mixture can be refrigerated until ready to serve.

To serve, shake vigorously with ice in a cocktail shaker. Strain over a big ice cube in a rocks glass.

To Serve Pitcher Gold-Rush Cocktails: Multiply all ingredients by the number of guests you are serving. Combine in a pitcher and refrigerate until serving. To serve, shake each cocktail individually and pour over ice.


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Mix this New Orleans classic hours ahead of time, says Andrew Volk, of Maine’s Portland Hunt & Alpine Club, and serving it is as simple as pouring a pitcher of lemonade.



Around 1850, Sewell T. Taylor sold his New Orleans bar, The Merchants Exchange Coffee House, to become an importer of spirits, where he began to import a brand of cognac named Sazerac-de-Forge et Fils. Meanwhile, Aaron Bird assumed proprietorship of the Merchants Exchange, and changed its name to Sazerac Coffee House. Legend has it that Bird began serving the “Sazerac Cocktail”, made with Sazerac Cognac imported by Taylor, and allegedly with bitters being made by local apothecary, Antoine Amedie Peychaud. The Sazerac Coffee House subsequently changed hands several times, when around 1870, Thomas Handy became its proprietor. It is around this time that the primary ingredient changed from cognac to rye whiskey due to the phylloxera epidemic in Europe that devastated the vineyards of France. At some point before his death in 1889, Handy recorded the recipe for the cocktail, which made its first printed appearance in William T. “Cocktail Bill” Boothby’s 1908 The World’s Drinks and How to Mix Them, although this recipe calls for Selner Bitters, not Peychaud’s. After absinthe was banned in the US in 1912, it was replaced by various anise-flavored liqueurs, most notably the locally produced Herbsaint, which first appeared in 1934.

In March 2008, Louisiana state senator Edwin R. Murray (D-New Orleans) filed Senate Bill 6 designating the Sazerac as Louisiana’s official state cocktail. The bill was defeated on April 8, 2008. After further debate, on June 23, 2008, the Louisiana Legislature agreed to proclaim the Sazerac as New Orleans’ official cocktail.





1/3 cup sugar

1/3 cup hot water

3 cups rye whiskey
1 tablespoon absinthe
1 1/2 teaspoons Angostura bitters
12 lemon twists


to make the Simple Syrup

Shake sugar and 1/3 cup hot water in a jar until sugar dissolves; chill until ready to use.


Combine whiskey, absinthe, bitters, 1/3 cup simple syrup, and ¾ cup ice water in a large pitcher; chill until very cold, at least 2 hours and up to 1 day.

Divide among chilled rocks glasses and garnish each with a lemon twist.



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Black & Tan


If you have never heard of a Black and Tan, you are not a real man. So just in case, Black and Tan is a beer cocktail made from a blend of a pale beer (usually pale ale or lager) with a dark beer (usually stout or porter). Black and Tan in the United States is usually Guinness Draught mixed with Bass with variations using Harp Lager instead of Bass referred to as Half and Half, and Guinness and Newcastle Brown Ale known as Black Castle.


Gently pour half the lager beer into a tall beer glass. Place a large tablespoon, dome side up, an inch or so above the lager beer, with the tip of the spoon pointed slightly downhill. Slowly pour half the stout beer over the tablespoon, so the stout gently pours down the side of the glass in a thick trickle. Allow to stand a few seconds so 2 distinct layers of beer form.


Half and Half – In Ireland, a traditional Half and Half consists of half warm or room temperature Guinness and half chilled Guinness. In the early days, refrigeration was of course unavailable. As refrigeration came into existence in the 20th century, it was found that a mixture of the two temperatures created the perfect drinking temperature for Guinness. Most Guinness poured in Ireland is served at about this temperature, roughly 44 degrees Fahrenheit (6° Celsius). In the United States, Half and Half consists of Harp’s Lager topped with Guinness. Half and half implies that both ales come from the Guinness Brewery.

Black Honey – Half Guinness and Half Honey Brown.

Black and White – Stout with any light colored beer.

Black and Blue – Stout with Blue Moon Belgian White, or stout and blueberry ale, Guinness and Pabst Blue Ribbon, Guinness and Labatt Blue. Typically, this refers to any variation of stout coupled with blueberry-flavored ales or brands with the name “Blue” in them.

Black & Sam – Guinness stout and Samuel Adams Boston Lager (also called a Patriot Pint or Boston Half and Half)

Black & Cherry – Guinness stout and Samuel Adams Cherry Wheat

Black and Orange – Stout and pumpkin ale (Also known as a “Black & Blumpkin”, or a “Black-O-Blumpkin”, also called a Stumpkin in some circles)

Black Sap or Black Jap or Black Nip – Stout and Sapporo

All Irish Black & Tan a.k.a. Pint of Special a.k.a Blacksmith – Guinness Stout and Smithwick’s Irish Ale

Black and Red – Guinness and Killians Irish Red Lager.

Old Dirty Englishman aka Tetness – Half Guinness and half Tetley’s

Black Bee – Half Guinness and half Boddington’s Ale

Sweet Black and Tan (Scottish) – Sweetheart Stout and any light ale (i.e. 60 shilling)

Philadelphia Black & Tan – Half Guinness and half Yuengling Lager

Black & Gold – Half Guinness Stout and half hard cider (e.g., Magners or Woodchuck). Sometimes incorrectly referred to as a snakebite, which is actually a mixture of half lager and half cider. When made specifically with Woodchuck Cider it is also called a Stout Woody and a Black Chuck

Black Christmas (or Kwanzaa) – Guinness draught over Christmas Ale.

Black & Red – Half chocolate stout over half raspberry or cherry lambic

Jamaican Black & Tan – Half Guinness and half Red Stripe

Black Hoe – Half Guinness and half Hoegaarden.

Thistle & Shamrock – Beamish & McEwan’s

Irish American – Half Guinness and half Budweiser or Miller.

Irish Canadian – Half Guinness and half Molson Canadian

Black Castle – Half Guinness and half Newcastle Brown Ale

San Patricios – Half Guinness and half any Mexican beer (Corona, Pacifico, Dos Equis, Negro Modelo)

Black Tire – Half Guinness and half New Belgium Fat Tire

Irish Anarchist – Any Irish stout atop any Irish red ale. The name is a reference to the anarchist-syndicalist flag, which is black and red.

The Greatness – Half Guinness and Half Great White. (Great White is from Lost Coast Brewery in Eureka, Ca.)

Eclipse/Black Moon – Half Guinness and Half Blue Moon

Black Girl – Half Guinness and St Pauli Girl

Tetness Shot – Part Guinness and part Tetley’s and part Starbucks Coffee Liqueur. Be careful; this one stings a bit!

Blacks on Blondes – Half Young’s Double Chocolate Stout and half Pete’s Wicked Strawberry Blonde

Green Goblin – Half Heinken and half Hobgoblin

Imperial Black & Tan – Half Sierra Nevada Celebration Ale and half Brooklyn Brewery Black Chocolate Stout

Dark & Steamy – Half Anchor Steam Beer and half Guinness

Black Magic – Half Guinness and Half Magic Hat #9

Dirty Bush (Traditional) – Half stout Guinness half Bush Light Mixed Seasonally.

Red Velvet – Half Guinness, Half Raspberry Cider Jack

Black Ball – Half 3 Floyd’s Gumballhead and half Guinness

Baltika 69 – Half Baltika 6 Porter and half Baltika 9 Extra Lager

Snake Bite, aka Angry Guinea, aka Angry Guinness – Half Guinness, half Angry Orchard


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Black Velvet


The best variation, and classiest, of the Black and Tan, is the Black Velvet. This elegant-looking drink combines the pub toughness of Guinness with the class of champagne.
This famous drink was invented in 1861 at Brook’s Club in London. Prince Albert had died, everyone was in mourning. The story goes that the steward at the club, overcome
with the emotion of the occasion, ordered that even the champagne should be put into mourning and proceeded to mix it with GUINNESS®. The taste was so delicious the Black Velvet quickly became extremely popular.



Pour the GUINNESS® Extra Stout into a clean/polished champagne flute. Top up the glass with the champagne, being careful to ensure there is no overspill. The GUINNESS® Black Velvet should have a good dark colour with a frothy head, resembling a Pint of GUINNESS®.
official link


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Moscow Mule


A Moscow mule is a buck or mule cocktail made with vodka, ginger beer, and lime juice, garnished with a slice or wedge of lime. It is usually served in a copper mug. It became popular during the vodka craze in the United States during the 1950s. The name refers to the popular perception of vodka as a Russian product.

The cocktail was invented in 1941 by John G. Martin of G.F. Heublein Brothers, Inc., an East Coast spirits and food distributor, and “Jack” Morgan, President of Cock ‘n’ Bull Products (which produced ginger beer) and proprietor of the Cock ‘n’ Bull restaurant on Sunset Boulevard in Los Angeles popular with celebrities.



Pour 1/4 cup club soda

3 tablespoons vodka

1 tablespoon ginger syrup* into a Moscow Mule mug filled with ice; stir gently to combine.

Garnish with 2 lime wedges.

Made with only ginger and sugar, this syrup gives your Mule real kick.

Morris Kitchen Ginger Syrup, $13/8 ounces; regiongeneralstore.com. Moscow Mule mug, $15; cocktailkingdom.com




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22 Cocktails to Know How to Make


Classic Whiskey Smash
Sloe Gin
Gin and Tonic
Spiced Dark and Stormy
Agave Margarita
Kaimuki Daiquiri
French 75
New-Look Bloody Mary
Prescription Julep
Christmas Caipirinhas
Joly’s Pisco Sour
Pineapple-Mint Mojito
The Pimm’s Cup
Philadelphia Fish House Punch
Whiskey On The Rock
Moscow Mule
The Vespa


More FANFOOD Drink Recipes

Agave Smoked Heaven
Alive and Kicking
All American
B & Tea
Bacon – Infused Rye
Beggar’s Banquet
Black Shadow
Black Velvet
Blended vanilla mocha
Blood & Sand
Bloody Roman
Brian’s Shine T
Caramel Latte Iced Coffee
Chile de Arbol Michelada
Chili-Spiked Michelada
Classic Shandy
Coconut Iced Coffee
Coffee Granita
Coffee Ice Cubes
Dark Beer Michelada
Double Espresso Shake
Ed-Man’s Blues
Father’s Day Spirts Gift Guide
Four Horsemen of the Apocalypse
Gorilla Hug
Iced Mandarin Orange Cafe Mocha
Iced Mexican Coffee with Café de Olla
John’s Margarita’s
Long Island Iced Tea
Marmalade Sours
Michelada with Clamato Juice
Michelada with Umami
Mickey Finns
Mint Julep
Moon Runner
New Orleans Cold Drip Coffee
Pressing Charges
Rosemary Lemonade
Rub & Rye
Rusty Nail
Smoked Bacon Rye Sour
Smoked Brown Sugar
Smoked Ice Cubes
Smoked Rub & Rye
Smokin’ Sidecar
Smoky Manhattan
Smoky Maria
Smoky Martini
Spicy Godiva Iced Mocha
Spicy Michelada
Summer Beer Cocktail #1
Summer Cocktails
Sweet Cinnamon Iced Coffee
Thai Iced Latte
The Belmont Breeze
The Godfather
Toasted Smores Cocktail
Tomato Michelada
V8 Michelada
Vermont on the Rocks
Vesper Martini
Weissen Sour
Wild Thanksgiving Cocktail
Wimbledon Cup




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