The Hurricane cocktail has a really cool history. According to legend, New Orleans bar owner Pat O'Brian had a glut of cheap rum that he couldn't get rid of in the early 1940's. At the time spirits like Scotch and Bourbon were the more popular choices but because of World War II the supply was very limited, while the less popular rum was abundant.
Because they had so much of the stuff, liquor distributors required bar owners to purchase the rum in order to buy the good stuff. So, Pat's now stuck with crates of a drink he can't get rid of.
His solution was to mix it with a bunch of fruit juices and give it away to sailors for free. As an added touch he used glasses shaped like hurricane lamps deriving the name.
To his surprise, it became a hit and before long his bar became famous for the sickeningly sweet drink made with crap-rum he was forced to buy.
So, as it turns out, the old adage is true. If life gives you lemons, mix it with vodka and make a lemon drop. In Pat O'Brian's case it was rum, but I think you get the point.
The Moscow Mule has a relatively recent history. According to most reports it was born in 1941 by two businessmen steeped in the cocktail culture of the time: John G. Martin and Rudolph Kunett (who both worked for the company that owned Pierre Smirnoff--as in vodka), and Jack Morgan, who owned a company making ginger beer.
According to the story they've told, they were meeting at the cocktail lounge of the Chatham Hotel in New York City. As they were drinking and conversing, they began wondering what would happen if the vodka met up with the ginger beer. They ordered ice and limes and found out.
The result was the Moscow Mule, one of the most refreshing drinks you can possibly make on a hot summer day. And, it's as easy as hell to make--and added bonus.
Here, George of the Green Door Tavern in Chicago, IL shows us how to make the Moscow Mule, one of his personal favorite drinks.
Making the Moscow Mule is simple, meaning you'll be able to whip them up pretty quickly for yourself or others.
During our trip to the Tonga Hut in North Hollywood California we were fortunate enough to try a few different outstanding drinks. The recipe below features their DB Punch which was developed specifically for the Loyal Order of the Drooling Bastard.
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 juices.....you can use one of these or a blend. The blend should balance the salty olive, sweet pickle and hot pepper)
In the late 1800's, early 1900's Buffalo Bill Cody was semi-retired at his home in Golden Colorado, overlooking Denver. Below 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 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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Travelogues 
The Hurricane cocktail has a really cool history. According to legend, New Orleans bar owner Pat O'Brian had a glut of cheap rum that he couldn't get rid of in the early 1940's. At the time spirits like Scotch and Bourbon were the more popular choices but because of World War II the supply was very limited, while the less popular rum was abundant.
Fill a high ball glass with ice.
