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Get a Taste of the 1970s at The Brass Monkey

Get a Taste of the 1970s at The Brass Monkey

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Fulton Market’s newest hot spot is filled with stylish nostalgia

The Brass Monkey’s Spanish calamari.

It’s time to bring a little 1970s chic back into your life. If you're thinking Saturday Night Fever, however, banish that thought. The Brass Monkey, the newest establishment in the booming Fulton Market district, keeps it sleek and snazzy.

Walking into the large dining room and bar, vintage furniture and geometric patterns immediately transport you back to the decade. Warm gold tones dominate the decor as the high banquettes transport you to a groovier time.

The menu isn't shy about its 1970s inspiration either. Throwback cocktails are fun and flavorful: their Harvey Wallbanger includes a chocolaty twist, and the tart and delicious Tang cocktail actually incorporates the powdered beverage on the rim.

The food is divided into two menus, and the "Hits of the 70s" menu offers playful dishes that bring back plenty of memories, but are elevated into a restaurant-worthy dish.

Sloppy Joe sliders have that distinct flavor that brings instant nostalgia, but the ground lamb adds a flavor that makes it feel new again. The pork chop and applesauce go from regular kitchen fare to crave-worthy dish, well-seasoned and perfectly cooked. Other cheeky dishes include a cheeseball and a Salisbury steak “T.V. dinner.”

The other half of the menu offers more of what you'd expect of upscale American fare, but it is handled with no less care. The foie gras trio is an incredible way to start; each bite is so balanced and flavorful that it’s difficult to pick a favorite of the three. Squid ink linguini is not too overwhelming as an entrée and has plenty of seafood to wrap up in the pasta. Spanish calamari with boar sausage and seared duck breast are also great choices.

Be sure to save room for dessert – tasty riffs on pineapple upside down cake, cream puffs, and s’mores will definitely leave you satisfied.

The seven milk chocolate squares that made up this mid-century candy bar each contained a different filling. The anticipation of biting into a pillow of coconut, butterscotch caramel, buttercream, fudge, mint, cherry cream, or orange jelly was the thrill of the Seven Up Bar, manufactured by Pearson’s from the 1930s to 1979. It’s gone for good, but the Sky Bar could be an apt alternative, with four chocolate squares containing caramel, vanilla, peanut, and fudge fillings. This popular bar from the ’70s almost met its own demise last year when Necco broke up, but a small manufacturer in Massachusetts bought the brand and plans to start selling Sky Bars later this year.

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Today is going on day 12 of my headache. If you havent heard about it, which you probably did not because I havent blogged about it, It started on Tuesday of last week. Just a mild dull ache in my forehead and right temple. I didnt think much of it, really. I dont have problems with headaches.

So when it hit day 3, I finally said something to hubby and the girls at work. By Friday (day 4) it was really bothering me. Still, it didnt hurt that bad. Just the dull ache. Once in a while I would get a sharp pain, but nothing I could deal with.

On Monday, I still had the damn thing, so I went to the Dr. They gave me samples of Maxalt- which is for migraines. It didnt help. They also gave me a muscle relaxer, just in case it was due to tight muscles in my neck. Again, didnt work. (I did sleep well though.) Motrin 600, didnt work. I have Vicodin, didnt work.

By yesterday (Friday) I called the Dr again. She wasnt in, but they did call me back, and told me that the other Dr in the office wanted me to come in and be seen, instead of them just calling in an RX for me. Of course it was a Friday, and they wernt going to see me then. I now have to wait the whole weekend, and I cant get in until Tuesday. (They did have an apt on Monday, but I cant get off work.) and of course, it is no longer a dull ache, but a full blown pounding.

I did get some Excedrin migraine (which by the way is EXACTLY the same as Extra strength), and just popped one of those. Hubby said when he got migraines before, he could take a Vicodin and it wouldnt help but this did. So heres hoping. I will keep you all updated.

Alcohols drink and Cocktail Recipes

A cocktail is a style of mixed drink. A cocktail usually contains one or more types of liquor and flavorings, usually one or more of a liqueur, fruit, sauce, honey, milk or cream, spices, etc. The cocktail became popular during Prohibition in the United States primarily to mask the taste of bootlegged alcohol. The bartenders at a speakeasy would mix it with other ingredients, both alcoholic and non-alcoholic.

Cocktails with vodka: Woo Woo

1 1/2 oz peach schnapps
1 1/2 oz vodka
3 1/2 oz cranberry juice

Pour all ingredients into a highball glass over ice cubes, stir, and serve.

Alcohol (ABV): 14% (29 proof)

Cocktails with vodka: Michael Moros Detroit Boy

3 oz Grey Goose® L'Orange vodka
1 oz Eagle Brand® condensed milk
2 oz passion-fruit juice
1/2 oz triple sec

Combine ingredients with cracked ice in a blender. Blend for a few seconds until smooth. Pour into a chilled cocktail glass, garnish with mint leaves, and serve.

Alcohol (ABV): 20% (41 proof)

Flaming cocktail: Flaming Lamborghini

1 oz Kahlua® coffee liqueur
1 oz sambuca
1 oz Blue Curacao liqueur
1 oz Bailey's® Irish cream

Pour the sambuca and kahlua into a cocktail glass. Pour the baileys and blue curacao into two seperate shot glasses either side of the cocktail glass. Set light the concoction in the cocktail glass and start to drink through a straw (this drink should be drunk in one). As the bottom of the glass is reached put out the fire by pouring the baileys and blue curacao into the cocktail glass and keep drinking till it's all gone.

Alcohol (ABV): 28% (57 proof)

Cocktails with vodka: Sex on the Beach

1 oz vodka
3/4 oz peach schnapps
3/4 oz cranberry juice
3/4 oz grapefruit juice

Add vodka and peach schnapps to a highball glass. Fill with equal measures of cranberry juice and grapefruit juice, and stir. Serve in "Highball Glass "

Cocktails with vodka: Patriot Missile

1/2 oz Black Haus® blackberry schnapps
1/2 oz Blue Curacao liqueur
6 oz Smirnoff® Ice
3/4 oz grenadine syrup

Pour half a bottle of Smirnoff Ice into a pint glass. Then add 3/4 oz. of grenadine along the inside of glass, so it settles at the bottom. In a separate shaker, combine 1/2 oz. Black Haus and 1/2 oz. blue curacao with ice. Shake contents and pour into a 1 oz. shot glass. Drop the shot glass into the pint glass and drink quickly.

Alcohol (ABV): 8% (17 proof)

Cocktails with vodka: Moscow Mule

2 oz vodka
2 oz lime juice
8 oz ginger ale

Mix ingredients in a highball glass with ice.

A Moscow Mule is a cocktail made with vodka, ginger beer, and fresh lime juice.

The origin of the name "Moscow Mule" is not currently known.

Cocktails with vodka: Mind Eraser

2 oz vodka
2 oz Kahlua® coffee liqueur
2 oz tonic water

Pour vodka, kahlua, and tonic water into a rocks or old-fashioned glass. Serve with a straw.

Alcohol (ABV): 22% (44 proof)

Cocktails with vodka: Madras

1 1/2 oz vodka
4 oz cranberry juice
1 oz orange juice
1 lime wedge

Pour all ingredients (except lime wedge) into a highball glass over ice. Add the lime wedge and serve.

Vodka, orange juice, and cranberry juice.

Cocktails with vodka: Link Up

1/2 Southern Comfort
1/2 Russian Vodka
Teaspoon of fresh Lime Juice

Shake well, serve on the rocks.

Created in 1975 by Joe Gilmore, the Head Barman of the American Bar at the Savoy Hotel in London, to mark the American and Russians link up in Space, the Apollo-Soyuz project. The Link Up cocktail was sent to the U.S.A and U.S.S.R for the astronauts to enjoy when they returned from their mission. When told this by NASA as they linked up in Space, they responded, “Tell Joe we want it up here”.

Cocktails with vodka: Lawnmower

1 oz bison grass vodka
1 tsp sweet sherry
3 oz lemonade

Pour into an old-fashioned glass filled with broken ice, and serve.

Vodka and wheatgrass juice.

Cocktails with vodka: Kremlin Colonel

1 1/2 oz Stoli® Vanil vodka
6 oz soda water

Pour both ingredients into a highball glass almost filled with ice cubes. Stir and serve.

A cocktail is a style of mixed drink. A cocktail usually contains one or more types of liquor and flavorings, usually one or more of a liqueur, fruit, sauce, honey, milk or cream, spices, etc. The cocktail became popular during Prohibition in the United States primarily to mask the taste of bootlegged alcohol. The bartenders at a speakeasy would mix it with other ingredients, both alcoholic and non-alcoholic. One of the oldest known cocktails, the Cognac-based Sazerac, dates from 1850s New Orleans, as many as 70 years prior to the Prohibition era.

Until the 1970s, cocktails were made predominantly with gin, whiskey or rum, and less commonly vodka. From the 1970s on, the popularity of vodka increased dramatically. By the 1980s it was the predominant base for mixed drinks. Many cocktails traditionally made with gin, such as the gimlet, or the martini, may now be served by default with vodka.

Cocktails with vodka: Kensington Court Special

1/6 Passion Fruit Juice
1/6 Lime Juice
1/6 Apricot Brandy
1/2 Vodka

Shake well, strain into a cocktail glass.

Created by Joe Gilmore, the Head Barman of the American Bar at the Savoy Hotel in London, for Sir David Davies’s.

Cocktails with vodka: Kamikaze

1 oz vodka
1 oz triple sec
1 oz lime juice

Shake all ingredients with ice, strain into an old-fashioned glass over ice cubes, and serve.

Vodka, Triple sec, and lime juice, mixed in equal parts. It is also served as a shooter.

Cocktails with vodka: Fat Frog

1 bottle Smirnoff® Ice
1 bottle Bacardi Breezer® Orange
1 bottle WKD® Original Vodka Blue

Get 2 pint glasses, pour one half of Smirnoff Ice into one pint glass and the rest in the other glass, then do the same with the orange breezer, then followed by the Blue WKD. Mix, and the drink should turn green. Add ice as desired, and serve.

Equal parts Smirnoff Ice Red, WKD Original Vodka Blue, and Oranger Bacardi Breezer. An Irish cocktail.

Cocktails with vodka: Cosmopolitan Cocktail

1 oz vodka
1/2 oz triple sec
1/2 oz Rose's® lime juice
1/2 oz cranberry juice

Shake vodka, triple sec, lime and cranberry juice vigorously in a shaker with ice. Strain into a martini glass, garnish with a lime wedge on the rim, and serve.

A Cosmopolitan is a cocktail made with vodka, Cointreau, cranberry juice, and lime juice. Informally referred to as a Cosmo, the Cosmopolitan is usually served in a cocktail glass. For this reason it is often erroneously categorized as a martini because martinis are also served in cocktail glasses.

Cocktails with vodka: Sweating Colombian

4 1/2 oz vodka
3 oz Kahlua® coffee liqueur
3 oz Goldschlager® cinnamon schnapps
1 oz light cream

Shake vodka, Kahlua and Goldschlager with ice in a cocktail shaker. Strain into a highball glass, fill with light cream, and serve.

Sweating Colombian is essentially a White Russian with added cinnamon schnapps, and it tastes great.

Cocktails with vodka: Chi-Chi

1 1/2 oz vodka
4 oz pineapple juice
1 oz cream of coconut
1 slice pineapple
1 cherry

Blend vodka, pineapple juice, and cream of coconut with one cup ice in an electric blender at a high speed. Pour into a red wine glass, decorate with the slice of pineapple and the cherry, and serve.

a piña colada made with vodka instead of rum.

Cocktails with vodka: Cape Cod

1 1/2 oz vodka
4 oz cranberry juice

Combine in a highball glass with ice. Garnish with a wedge of lime, and serve.

Vodka mixed with cranberry juice.

Cocktails with vodka: Bloody Caesar

1 oz vodka
celery salt
1 dash Worcestershire sauce
1 dash Tabasco® sauce
clamato juice

Rim tall glass with celery salt, fill with ice and ingredients. Garnish with a celery stick, straw, and lime.

A Caesar, sometimes referred to as a "Bloody Caesar" or a "Clammy Mary" after the similar Bloody Mary, is a cocktail popular mainly in Canada. It typically contains vodka, clamato (a blend of tomato juice and clam broth), Worcestershire sauce, Tabasco sauce, and is served on the rocks in a large, celery salt-rimmed glass, and typically garnished with a stalk of celery and wedge of lime. A common nickname for a version without vodka is "Virgin Caesar".

Cocktails with vodka: Bullshot

Cocktails with vodka: Brass Monkey

1/2 oz rum
1/2 oz vodka
4 oz orange juice

Toss the rum and vodka together and stir gently. Pour in the orange juice, and shake well. Pour over ice in a highball or tall glass.

A Brass Monkey is a cocktail consisting of equal parts vodka, rum, and orange juice. It is thus essentially a screwdriver with rum added.

Pulp-free orange juice is usually desirable for reasons of palatability, though freshly squeezed juice may also yield a good brass monkey. Dark rum is also preferable, since it is the mixing of the brown rum with the orange juice that produces the distinct brass-like coloration for which this drink is named.

Cocktails with vodka: Black Russian

3/4 oz coffee liqueur
1 1/2 oz vodka

Pour ingredients over ice cubes in an old-fashioned glass and serve.

It first appeared in 1949, thanks to the Belgian barman Gustave Tops, who created it at the Hotel Metropole in Brussels in the honor of Pearl Mesta, then ambassador of the US in Luxembourg. The cocktail owes its name to the dark periods of the Cold War against the Soviet Union and is considered the ancestor of coffee cocktails. The black Russian is a good drink for cocktail drinkers to order in strange bars/pubs instead of the White Russian (cocktail) because of the often questionable quality of milk/cream used in the preparation of the latter.

Cocktails with vodka: Appletini

1 1/2 oz Smirnoff® Green Apple Twist vodka
1 oz DeKuyper® Sour Apple Pucker schnapps

Stir ingredients together with crushed ice in a cocktail/martini glass, and serve.

The appletini, also known as the apple martini, is a cocktail containing vodka and either apple juice, apple cider, or apple liqueur. Typically, the apple vodka is shaken or stirred with a sweet and sour mix and then strained into a martini glass.

Flaming cocktail: Flaming Sambuca

1 oz black sambuca
3 coffee beans

Put 3 coffee beans in a shooter and add the sambuca. Light the sambuca and let burn for 10 seconds or so. Cover the glass with your hand to extinguish, then inhale the air underneath your hand. Drink the shot.

Sambuca is an anise-flavoured, usually colourless liqueur. Its most common variety is often referred to as white sambuca in order to differentiate it from derivative spirits that are deep blue in colour (known as black sambuca) or bright red (red sambuca).

Flaming cocktail: Backdraft

1 1/2 oz Drambuie® Scotch whisky
1 1/2 oz Grand Marnier® orange liqueur

Pour equal amounts into Brandy Snifter and light.

Place hands over top of glass to form airtight seal that extinguishes flame. Slide straw between fingers keeping seal as tight as possible. Drink beverage through straw.

Remove straw after drink is finished. Put glass to nose and remove hand to allow burnt fumes to be inhaled through nose. Definitely a one-a-nighter.

The Backdraft is a cocktail that is noted for its elaborate preparation and extreme potency. Named after the Backdraft which occurs in some fire situations, this drink produces a similar condition on purpose using flammable alcoholic drinks and an enclosing container, such as an upside down pint glass. The potency of the Backdraft drink is in the types of liquors used, and in the order they are consumed. Below is a typical procedure for producing one variation of the Backdraft drink. The combination of warm alcohol, followed by inhaling vapourized alcohol, and then finishing with a highly spiced warm alcohol, makes the drinking of this drink difficult, and while it tends not to have an immediate effect (since it is drunk quickly), the warmth of the alcohol and the vapour, make the concentration and absorption of alcohol into the bloodstream quicker than other drinks, and produces a more profound impact.

The procedure listed below is a typical illustration of how the drink is presented, and the steps used to produce the backdraft effect. The alcohols listed are strictly for demonstration purposes, and can be substituted with others, as there are various recipes. However, the steps of this procedure are required to be taken in this order to produce what is know as a classic backdraft drink.

Cocktails with beer: Snakebite

2 oz Yukon Jack® Canadian whisky
1 dash lime juice

Pour two ounces of yukon jack over ice. Add a dash of lime juice, and serve.

A cocktail is a style of mixed drink. A cocktail usually contains one or more types of liquor and flavorings, usually one or more of a liqueur, fruit, sauce, honey, milk or cream, spices, etc. The cocktail became popular during Prohibition in the United States primarily to mask the taste of bootlegged alcohol. The bartenders at a speakeasy would mix it with other ingredients, both alcoholic and non-alcoholic. One of the oldest known cocktails, the Cognac-based Sazerac, dates from 1850s New Orleans, as many as 70 years prior to the Prohibition era.

Until the 1970s, cocktails were made predominantly with gin, whiskey or rum, and less commonly vodka. From the 1970s on, the popularity of vodka increased dramatically. By the 1980s it was the predominant base for mixed drinks. Many cocktails traditionally made with gin, such as the gimlet, or the martini, may now be served by default with vodka.

Carbonated beverages that are used nearly exclusively in cocktails include soda water, tonic water and seltzer. Liqueurs are also common cocktail ingredients.

Cocktails with beer: Michelada

12 oz beer
juice of 1 lemons
2 dashes Worcestershire sauce
1 dash soy sauce
1 dash Tabasco® sauce
1 pinch black peppers

Mix ingredients in a tall high glass with lots of ice. Add beer, mix, and serve.

The Michelada is a popular Mexican alcoholic beverage of a genre known in Spanish as cerveza preparada (prepared beer) and in English as a variety of cocktail. There are several variations. In some cases it is similar to a Bloody Mary but containing Mexican beer instead of vodka, although a less complicated concoction of Mexican beer with sauces and lime juice added (see recipe below) is also referred to as a Michelada. The drink dates back to the 1940s, when mixing beer with hot sauce or salsa became popular in Mexico. In recent years, the drink has begun to become popular in the United States, and now various ready-made mixes are marketed and sold to US consumers. If the Michelada has any type of hot sauce in it, in Mexico it may be called a "Michelada Cubana" (no relation to Cuba has been found, just as with the Torta Cubana).

Simply mixing beer with tomato juice is a popular version of cerveza preparada, but if lacking the salsa inglesa (Worcestershire sauce) or Maggi sauce, this concoction would usually not be referred as a michelada.

Flaming cocktail: Flaming Dr. Pepper

3/4 shot amaretto almond liqueur
1/4 oz 151 proof rum
1/2 glass beer

1. Fill a shot glass about 3/4 full with amaretto and top it off with enough 151 proof rum to be able to burn.

2. Place the shot glass in another glass and fill the outer glass with beer (right up to the level of the shot glass).

3. Ignite the amaretto/151 and let it burn for a while. Blow it out (or leave it burning if you're brave - not recommended) and slam it. Tastes just like Dr. Pepper.

The Flaming Dr. Pepper is a flaming cocktail that is said to taste like the soft drink Dr Pepper, although it does not contain any. It is usually made by filling a shot glass 3/4 full with Amaretto, and 1/4 Bacardi 151 (or Everclear) to make it flammable. The shot is then lit on fire and dropped into a glass of beer, which is then quickly consumed. A common variation is to use Amaretto and Kahlua.

Cocktails with beer: Boilermaker

2 oz whiskey
10 oz beer

Fill shot glass with whiskey. Drop full shot glass into mug o' beer. Drink immediately, enjoy.

A Boilermaker is a cocktail consisting of a shot of whiskey, tequila, or vodka, and a glass of beer (therefore sometimes also called simply a shot and a beer). The whiskey and beer are both typically, though not necessarily, of American production, with an inexpensive bourbon or a Tennessee whiskey favored for the shot, and a mass-market American Pilsner (Miller, Budweiser, etc.) for the beer this is due to the relatively lower alcohol content of American mass-production beers, and the relatively lower cost of American whiskey. Traditionally, the shot and the beer are served separately, although they may also be mixed beforehand by the preparer.

Cocktails with beer: Cerveza preparada

-Fill beer mug with ice, rim with a mixture of salt and chili powder.
-Add 3 parts tomato or Clamato juice and juice of 1/2 Lime or Lemon.
-Add 1 part Beer.
-add Hot Sauce to liking.

Chavela is a Cerveza preparada that is popular in Mexican restaurants as both a drink (and as an appetizer if served with a garnish). It is made with tomato, V8, or Clamato juice mixed with beer, and seasoned with Hot Sauce (i.e., Tabasco, Tapatio, Bufalo, etc.). It is served in a ice-cold salt-rimmed mug and garnished with crudite (carrot and celery sticks) and/or shrimp.

Cocktails with beer: Carbomb

1/2 shot Irish whiskey
1/2 shot Bailey's® Irish cream
1 pint Guinness® stout

Combine (proportions of 50/50) Bailey's Irish Cream and Irish Whiskey into one shot glass. Drop the shot into a mug of guinness and chugg until empty.

Carbomb (also known as "Belfast Carbomb" or "Irish Carbomb") is a boilermaker made with stout (for example, Guinness), Irish cream (for example, Bailey's) and Irish whiskey such as Jameson's or Tullamore Dew.

Cocktails with beer: Black Velvet

5 oz chilled stout
5 oz chilled Champagne

Pour stout into a champagne flute. Add champagne carefully, so it does not mix with stout, and serve.

Black Velvet, also known as a Bismarck, is a mix made from a stout beer (often Guinness) and a white, sparkling wine, traditionally champagne.

Cocktail drink: Champagne Punch

1 bottle chilled Champagne
1/2 cup Cointreau® orange liqueur
1/2 cup brandy
1/2 bottle chilled carbonated water

Combine all of the ingredients and serve in punch cups.

Cocktail drink: Fuzzy Navel

1 part peach schnapps
1 part orange juice
1 part lemonade

Mix equal parts of each ingredient in a highball glass, top with ice, and serve.

Cocktail drink: Whiskey Sour

2 oz blended whiskey
juice of 1/2 lemons
1/2 tsp powdered sugar
1 cherry
1/2 slice lemon

Shake blended whiskey, juice of lemon, and powdered sugar with ice and strain into a whiskey sour glass. Decorate with the half-slice of lemon, top with the cherry, and serve.

Cocktails with tequila: Tequila Sunrise

2 msr tequila
orange juice
2 dashes grenadine syrup

Pour tequila in a highball glass with ice, and top with orange juice. Stir. Add grenadine by tilting glass and pouring grenadine down side by flipping the bottle vertically very quickly. The grenadine should go straight to the bottom and then rise up slowly through the drink. Garnish stirrer, straw and cherry-orange.

The Tequila Sunrise is a cocktail so named for the way it looks when it is poured into a glass.

Cocktail drink: Screwdriver

2 oz vodka
5 oz orange juice

Put 3 ice cubes into a highball glass. Pour in vodka. Fill balance of glass with orange juice, stir, and serve.

A Screwdriver is a cocktail made with orange juice and vodka, created sometime before October 24, 1948

Cocktail drink: Sangría

-a red wine,
-chopped or sliced fruit,
-a sweetener such as honey,
-a small amount of added brandy, triple sec, or other spirits.

The ingredients in sangría vary, particularly in the type of fruit used, the kind of spirits added (if any), and the presence or lack of carbonation. White wine can be used instead of red, in which case the result is called sangría blanca. In some parts of southern Spain, sangría is called zurra and is made with peaches or nectarines. In most recipes, wine is the dominant ingredient and acts as a base.

Preparation consists of cutting the fruit in thin slices or small cubes, then mixing in advance all ingredients except for ice and carbonated sodas. After several hours in a refrigerator to allow time for the fruit flavors to blend with the rest of the ingredient, the ice and any last-minute ingredients are added and the drinks are poured. In Spain, sangría is served throughout the country during summer, and around the year in the southern and eastern parts of the country.

Cocktail drink: Rob Roy

1 1/2 oz Scotch whisky
3/4 oz sweet vermouth

Stir ingredients with ice, strain into a cocktail glass, and serve.

A Rob Roy is a cocktail with a certain structural similarity to a Manhattan and also to the ubiquitous Martini. The drink is named for the Scottish folk hero Robert Roy MacGregor.

The Manhattan is made with rye whiskey and sweet vermouth, while the Rob Roy is made with Scotch whisky and sweet vermouth.

Variants of the drink include the Dry Rob Roy, which is made with dry vermouth and the Perfect Rob Roy, which is made with equal parts sweet and dry vermouth. Many versions of the Rob Roy also include Angostura Bitters. Adding Drambuie to a Rob Roy makes it a Bobbie Burns.

Cocktail drink: Mimosa

2 oz orange juice

Pour orange juice into a collins glass over two ice cubes. Fill with chilled champagne, stir very gently, and serve.

A Mimosa is a cocktail-like drink composed of three parts champagne and two parts thoroughly chilled orange juice, traditionally served in a tall champagne flute with a morning brunch. It is also often served to early guests at weddings, and in first class on jet airliners.

Grenadine and a cherry can be added for extra color.

The Mimosa was reportedly invented at the Ritz Hotel in Paris, France circa 1925. Orangina or a tablespoon of Grand Marnier (technically a Grand Mimosa) are sometimes added. A similar (and often identical) British cocktail is called a bucks fizz.

Cocktail drink: A Monkey's Rum Martini

1/2 oz Bailey's® Irish cream
1/2 oz banana liqueur
1 1/2 oz Myer's® dark rum
1/2 oz cream
shredded coconuts

Shake ingredients in a cocktail shaker with ice. Garnish rim of glass with shredded coconut. Strain into glass and serve.

The martini is a cocktail traditionally made with gin and dry white vermouth, though in recent years substituting vodka for gin has become more popular than the original recipe. Over the years, the martini has become perhaps the most well-known mixed alcoholic beverage. H. L. Mencken once called the martini "the only American invention as perfect as the sonnet", and E. B. White called it "the elixir of quietude". It is also the proverbial drink of the one-time "three-martini lunch" of business executives, now largely abandoned as part of companies' "fitness for duty" programs.

Cocktails with tequila: Long Island Iced Tea

1 part vodka
1 part tequila
1 part rum
1 part gin
1 part triple sec
1 1/2 parts sweet and sour mix
1 splash Coca-Cola®

Mix ingredients together over ice in a glass. Pour into a shaker and give one brisk shake. Pour back into the glass and make sure there is a touch of fizz at the top. Garnish with lemon.

A Long Island Iced Tea is a cocktail made with, among other ingredients, vodka, gin, tequila, and rum. A popular variation mixes equal parts vodka, gin, rum, tequila, and triple sec with 1 1/2 parts sour mix with a splash of cola. Close variants often replace the sour mix with sweet and sour mix or with lemon juice, and the cola with actual iced tea. Some chain restaurants even take the liberty of substituting brandy for the tequila.

Some claim that the drink, like most cocktails, was invented during the Prohibition era, as a way of taking the appearance of a non-alcoholic drink (iced tea). A lemon slice is often added to enhance this resemblance. To some, the drink also shares a similar taste to tea. This has led to its frequent use in fiction as a method to get a teetotaler drunk.

The drink has a much higher alcohol concentration (

28%) than most cocktails because of the proportionally small amount of mixer. This American cocktail is often altered in other countries, due to the presence of sour mix. Long Island Iced Tea served outside the States are often made of liquors and cola alone (without sour mix), or with lemon or lime juice, or with lime cordial.

Cocktail drink: Hurricane

1 oz vodka
1/4 oz grenadine syrup
1 oz gin
1 oz light rum
1/2 oz Bacardi® 151 rum
1 oz amaretto almond liqueur
1 oz triple sec
grapefruit juice
pineapple juice

Pour all but the juices, in order listed, into a hurricane glass three-quarters filled with ice. Fill with equal parts of grapefruit and pineapple juice, and serve.

A Hurricane is a drink made from passion fruit syrup and rum. It is one of the most popular drinks among tourists and locals alike in New Orleans.

The creation of this passion-colored relative of a Daiquiri drink is credited to Pat O'Brien. He is reported to have invented the Hurricane in the 1940s in New Orleans. Rumors say he needed to get rid of all the rum that Southern distributors forced him to buy before he could get a few cases of other spirits. He poured the concoction into hurricane-lamp-shaped glasses and gave it away to sailors. The drink caught on, and it's been part of the celebration ever since.

Cocktails with vodka: Harvey Wallbanger

1 oz vodka
1/2 oz Galliano® herbal liqueur
4 oz orange juice

Pour vodka and orange juice into a collins glass over ice cubes and stir. Float galliano on top and serve.

The Harvey Wallbanger is an alcoholic beverage or cocktail made with vodka, Galliano, and orange juice.

Cocktails with tequila: Margarita

1 1/2 oz tequila
1/2 oz triple sec
1 oz lime juice

Rum the rim of a cocktail glass with lime juice, and dip in salt. Shake all ingredients with ice, strain into the glass, and serve.

The margarita is the most common of tequila-based cocktails, made with Triple Sec (or another orange liquor such as Cointreau) and lime juice, often served with salt on the glass rim.

In other languages, margarita is the Latin word for pearl and Spanish for the daisy flower, which is also the name of a similar cocktail.

Cocktail drink: Daiquiri

1 1/2 oz light rum
1 oz limes
1 tsp powdered sugar

Shake all ingredients with ice, strain into a cocktail glass, and serve.

Daiquiri, or Daiquirí (which is the Cuban spelling of the word), is a family of cocktails whose main ingredients are rum and lime juice. There are several versions, but those that gained international fame are the ones made in one of the most famous bars in the world: the Floridita, in Havana.

Cocktail drink: Seven & Seven

-6 oz 7-Up
-7 shot Whiskey

Put a few cubes of ice into an old-fashioned glass. Pour a shot of Seagram 7 into the glass, then pour the 7-up into the glass. Shake or stir briskly.

A Seven and Seven is very specific on both ingredients used. The liquor is Seagram's 7 whiskey and the mixer is 7-up. Any other combination is just not the same. This is a great way to enjoy whiskey in a refreshing highball.

Cocktail drink: White Russian

- 2 oz Vodka
- 1 oz Light Cream
- 1 oz Kahlua

Shake all the ingredients in a shaker with ice and strain into an old-fashioned glass over ice cubes.

A White Russian is a sweet cocktail made from vodka, Kahlúa or other coffee liqueur such as Tia Maria, and milk or cream, in an old-fashioned glass with ice.

Typical portions are one part vodka to one part coffee liqueur with a splash of cream. Keeping the vodka chilled in a freezer (remaining liquid due to the alcohol content) helps keep the drink cold, allowing less ice to be used. Adding an extra shot of vodka can give the drink more kick without deadening the coffee taste, though more liqueur can be added, of course. Since Kahlúa is very syrupy and moderately flavored of Mexican coffee, using alternative coffee liqueurs or a mixture of coffee liqueurs is a good way to customize a White Russian to fit the taste of the drinker, or to create a distinctive White Russian recipe for a particular bar. Using cream instead of milk produces a smoother, richer beverage, somewhat masking the bite of poor quality alcohol, though the drink is still smoother with well distilled vodka. The cream can also be shaken alone with ice until it begins to thicken, then poured over coffee liqueur, vodka, and ice in order to make the drink richer.

The drink is usually mixed by first pouring vodka into the ice-filled glass, then coffee liqueur, then cream. It can then be served immediately with a straw included for the drinker to mix it. It can also be lightly shaken in a cocktail shaker (one or two shakes is enough) or stirred in its own glass by the bartender. Home drinkers sometimes tap the ice with their fingers to mix the drink.

The drink is not traditionally Russian, but is so named due to vodka being a key ingredient. The "White Russians" were a anti-Bolshevik group from the Russian Civil War.

Cocktails with vodka: Bloody Mary

- 2 oz vodka
- 3 oz Tomoto Juice
- 1/2 oz Lemon Juice
- Black Pepper & Salt
- 3 dashes Worcestershire
- 2 drops tabasco sauce
- Garnish: Lemon Wedge, Celery

Shake all the ingredients in a shaker with ice and strain into a highball glass over crushed ice. Garnish with the lemon wedge.

Bloody Mary was invented in the 1920s by an American bartender, Fernand Petiot at Harry's New York Bar in Paris. The original recipe called for equal parts of vodka and tomato juice In 1934, Petiot added black and cayenne pepper, Worcestershire sauce, Tabasco sauce and lemon juice to spice up the drink for New Yorkers when he moved back to the States and worked at the King Cole Bar, St. Regis. Petiot notes, "one of the boys suggested we call the drink Bloody Mary because it reminded him of the Bucket of Bloody Club in Chicago, and a girl there named Mary."

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Due to the popularity of the Moscow mule, other buck cocktails with different liquors have been labeled with the "mule" name in recent years. Variations with the name changed accordingly: [2]

  • Portuguese mule: Pinguça.
  • Kentucky mule, Horsefeather: Bourbon.
  • New Orleans mule: Bourbon and coffee liqueur.
  • Gin-gin mule, London mule, Munich mule, Foghorn: Gin. [3]
  • Mexican mule: Tequila.
  • Jamaican mule: Spiced rum.
  • Aussie mule: Bundaberg Rum.
  • Irish mule: Irish whiskey.
  • Glasgow mule: Blended Scotch whisky and St-Germain liqueur.
  • Bohemian mule: Absinthe.
  • Dead man's mule: Absinthe and cinnamon schnapps.
  • French mule: Cognac and angostura bitters.
  • Prickly pear mule: Pear liqueur and Poire Williams.
  • Southern mule: Southern Comfort liqueur.
  • Tuscan mule: Tuaca liqueur.
  • Oslo mule: Akvavit.
  • Mistletoe mule: Garnished with rosemary and cranberries.
  • Manila mule: Lambanog and calamansi instead of lime.

Another variation uses ginger syrup instead of ginger beer. [4]

Other ingredients, such as carrot juice and angostura bitters, can also be added. [5]

The addition of raspberry syrup or crème de framboise liqueur turns a Moscow mule into a Floradora.

Mountain Dew can be substituted for ginger beer to make a Moscow Mole. [6]

George Sinclair's 2007 article on the origin of the drink quotes the New York Herald Tribune from 1948:

The mule was born in Manhattan but "stalled" on the West Coast for the duration. The birthplace of "Little Moscow" was in New York's Chatham Hotel. That was back in 1941 when the first carload of Jack Morgan's Cock 'n' Bull ginger beer was railing over the plains to give New Yorkers a happy surprise… The Violette Family helped. Three friends were in the Chatham bar, one John A. Morgan, known as Jack, president of Cock 'n' Bull Products and owner of the Hollywood Cock 'n' Bull Restaurant one was John G. Martin, president of G.F. Heublein Brothers Inc. of Hartford, Conn., and the third was Rudolph Kunett, president of the Pierre Smirnoff, Heublein's vodka division. As Jack Morgan tells it, "We three were quaffing a slug, nibbling an hors d'oeuvre and shoving toward inventive genius". Martin and Kunett had their minds on their vodka and wondered what would happen if a two-ounce shot joined with Morgan's ginger beer and the squeeze of a lemon. Ice was ordered, lemons procured, mugs ushered in and the concoction put together. Cups were raised, the men counted five and down went the first taste. It was good. It lifted the spirit to adventure. Four or five days later the mixture was christened the Moscow mule. [7]

This story was well known for years, however in 2007 a new version of the invention of the Moscow mule cocktail was published. In this story the cocktail's inventor was Wes Price, Morgan's head bartender and the drink was born out of a need to clear the bar's cellar, packed with unsold inventory, including vodka and ginger beer.

Eric Felten quotes Wes Price in an article that was published in 2007 in The Wall Street Journal

"I just wanted to clean out the basement," Price would say of creating the Moscow mule. "I was trying to get rid of a lot of dead stock." The first one he mixed he served to the actor Broderick Crawford. "It caught on like wildfire," Price bragged." [8]

The Moscow mule is often served in a copper mug. The popularity of this drinking vessel is attributable to Martin, who went around the United States to sell Smirnoff vodka and popularize the Moscow mule. Martin asked bartenders to pose with a specialty copper mug and a bottle of Smirnoff vodka, and took Polaroid photographs of them. He took two photos, leaving one with the bartender for display. The other photo was put into a collection and used as proof to the next bar Martin visited of the popularity of the Moscow mule. [9] The copper mug remains, to this day, a popular serving vessel for the Moscow mule.

According to a 1942 Insider Hollywood article, the Moscow mule was most popular in Los Angeles, where it originated. [10] The Nevada State Journal (October 12, 1943) reinforced the mule's popularity in reporting: "Already the mule is climbing up into the exclusive handful of most-popular mixed drinks". It became known as a favorite drink of Reno casino owner William F. Harrah. In his book Beat the Dealer (1964), Edward O. Thorp did not name the Tahoe casino where he thought he had been poorly treated as a card counter. Instead, he wrote, "Immediately I had a Moscow mule", subtly hinting that the location was Harrah's Lake Tahoe, due to Harrah's then well-known proclivity for the drink. [11]

Copper vessel plating Edit

The ingredients in Moscow mule cocktails are acidic, and the resulting beverage has a pH well below 6.0. This creates a problem when using traditional copper mugs, as copper can start dissolving into acidic solutions. Copper in solution is considered toxic at concentrations above 1 mg/L.

Get a Taste of the 1970s at The Brass Monkey - Recipes

The B-52 is a popular, eye-catching shot composed of three liqueurs: Baileys Irish cream, Grand Marnier and coffee liqueur. The drink’s origin is not completely clear, but rather than being named for the 1950s-built B-52 bomber, it is believed to have originated during the 1970s by a bartender and fan of the iconic band The B-52s.

While some shots are shaken with ice and strained, the B-52 is made by adding each element directly to the shot glass. Since there’s no ice, many bartenders choose to keep the ingredients refrigerated, so they can be served cold.

The shot’s intricate appearance is belied by its very simple construction, in which the ingredients are layered in the glass in order of most dense to lease dense. In this case, the sweet and syrupy coffee liqueur goes on the bottom, followed by the Baileys and then the Grand Marnier, which is the lightest of the three. Pouring the liquids slowly over a bar spoon will help them settle on top of each other to achieve the desired look.

Over the years, bartenders have created many layered B-52-style drinks that riff on the original and either add or replace the primary ingredients. In the B-53, Sambuca replaces the Irish cream, while the B-54 subs amaretto for the orange liqueur. But the most common variation is the Flaming B-52, a risky endeavor in which the top layer of the shot is set on fire. In this case, drinkers will often top the drink with a dash of overproof rum or another high-proof spirit that easily ignites.

Making a round of perfectly layered B-52 shots is a proven method for livening up parties. It’s hard to resist the sweet combination of coffee liqueur, Irish cream and Grand Marnier. The shot looks good, goes down easily and is usually followed by calls for another round.

Live Like a Local in Greenwich Village and the West Village, Manhattan

Jack Kerouac wrote here. Jackson Pollock painted here. Odetta sang here. Greenwich Village–referred to by locals as simply “the Village”–and the West Village have traditionally been a refuge for New York’s misfits like beatniks, bohemians, artists, and the LGBTQ community. For decades, these enclaves in Lower Manhattan stood at the forefront of the city’s cultural heart as a place where folk music and avant-garde art could thrive. Today, you’ll find designer boutiques, gourmet restaurants, and very few bohemians, but the historical impact of these artists lives on.

Welcome to Greenwich Village and the West Village

In downtown Manhattan, the Greenwich and West Villages are north of Soho, south of Chelsea, west of the Hudson River, and east of the East Village (take a look at our guide to this neighborhood here). The once-industrial neighborhood was claimed by New York’s nonconformist crowd and fostered the talents of some of America’s greatest artists. Due to the district’s upscale makeover, most of the remaining artists have been priced out of the Village, but the neighborhood has never forgotten its roots. You’ll find a mix of artsy businesses, concert venues, and designer fashion boutiques that sit between beautifully preserved brownstones. Upper-class residents–think movie stars and Wall Street businessmen–rub elbows with hip NYU students. As with anywhere in Manhattan, the area is served by multiple subway lines and bus routes, which means shuttling to other parts of New York will be a breeze. Our video tour of Greenwich Village will help you visualize the bustling neighborhood as well.

Go shopping in Greenwich Village and the West Village

Like most of New York, the Greenwich and West Villages are shopping destinations. Whether you’re in the market for mainstream trends or under-the-radar items, you’ll discover a wide and exciting range of choices here.

Broadway, arguably New York City’s most famous avenue, stretches into the neighborhood. And while you won’t find dazzling musicals in this part of town, there’s plenty of entertainment in the form of shopping and dining. The street’s intersection around Union Square boasts familiar chains like Barnes & Noble and Sephora. For something more melodious, trek over to Thompson Street (beginning south of Washington Square Park) and sample the music on Generation Records’ punk rock and metal shelves.

Bleecker Street, meanwhile, is a famed locale for concerts and live comedy. Bill Cosby, Jimi Hendrix, and Bob Dylan are a few of the performers who kick-started their careers along this street.

Looking for the perfect pair of shoes at a perfectly reasonable price? DSW (Designer Shoe Warehouse) on East 14th Street has a diverse inventory with discounted rates for international and high-end brands. Head east on E. 14th Street and you’ll encounter Nordstrom Rack, an outlet version of the upscale department store. Go ahead and snag that Burberry tote you’ve always wanted for a wallet-friendlier price!

Two notable spots in the Villages are ideal for healthy food shopping. Whole Foods Market on Union Square East specializes in fresh organic ingredients in line with the franchise’s name. Ensconced within Union Square Park is the Abingdon Square Greenmarket with tents that house crisp produce, beautifully cultivated flowers, and delectable baked goods.

Seeking a one-of-a-kind piece for your home or wardrobe? The Market NYC on Bleecker Street is the place to purchase unique jewelry, clothes, home décor and collectibles, and if you’re lucky, you might see a live artisan at work within the giant store. Marc by Marc Jacobs in the West Village displays the latest fashions in the designer’s collection. Flight Club along Broadway is an ideal place to hunt for rare sneakers at retail and consignment prices.

A wide variety of bath and body products await at C.O. Bigelow on the Avenue of the Americas (6th Avenue).

A paradise for bibliophiles, The Strand is a four-story wonderland on Broadway with all kinds of books, from current bestsellers to rare volumes, in every genre imaginable. Less than a block away, Forbidden Planet is a flagship shop for pop culture nerds think comic books, action figures, and sci-fi/fantasy collectables. Why stop there? Our top 5 shopping spots in New York will ensure you get the most out of your retail adventures.

Coffee, restaurants, and nightlife in Greenwich Village and the West Village

After dark, the Greenwich and West Villages transform into city hotspots for dining, clubbing, and entertaining. With these top spots, you won’t miss out on all the activity.

  • A warm and inviting atmosphere serving meat and seafood staples makes Jane (towards the southern boundary of the Village) a great dining experience.
  • The West Village’s Spice Market brings Southeast Asian street food to a new level with a gourmet sensibility and a shareable style.
  • For cocktails and small plates–and an equally cozy interior–head to the candlelit Alta on West 10th Street.
  • Come to Minetta Tavern on MacDougal Street for the history (Eugene O’Neill and E.E. Cummings are just a couple of the writers who were regulars) and the many celebrity sightings, but stay for the French bistro’s delicious menu.
  • Speaking of tiny interiors, Perilla on Jones Street accommodates roughly 18 tables without sacrificing its elegant American dining.
  • Have a mix of meat-lovers and vegans in your party? Red Bamboo on West 4th Street has a list of menu items catered to both tastes.
  • Italian cuisine gets the epicurean treatment at Scarpetta on West 14th and Lupa on Thompson Street. Both are run by gourmet chefs.
  • A three-course dinner awaits you at Gotham Barand Grill on East 12th Street, which specializes in American cuisine with a chic twist.
  • To finish your meal, save some room for Max Brenner on Broadway: their decadent chocolates are too good to miss.

  • Mamoun’s Falafel on MacDougal Street and Taim on Waverly Place serve Middle Eastern specialties that are sure to satisfy.
  • For mouthwatering Kati rolls (an Indian delicacy of meat and veggies rolled up in flat bread), look no further than The Kati Roll Company on MacDougal Street.
  • Carmine Street’s Dos Toros Taqueria tantalizes the taste buds with perfected Mexican recipes like tacos, burritos, and quesadillas.
  • What would New York be without the best thin-crust pizza in the world? Joe’s Pizza on Carmine and East 14th Streets brings the regional forte to delicious life.
  • We also recommend The Corner Bistro, Saigon Shack, and Dojo Restaurant.

  • Intimate and dedicated to the best ingredients, The Grey Dog–with two locations on University Place and a coffee-only shop on Carmine Street–has over a dozen coffee varieties and an eat-in restaurant.
  • For a socially-conscious approach, Think Coffee on Bleecker Street works directly with coffee farmers around the world to create a fair cooperation system.
  • Joe the Art of Coffee on Waverly Place continues the sustainability theme by bringing in gourmet ingredients for its brews from Nicaragua, Costa Rica, and Ethiopia. There are also coffee-making classes for aspiring baristas.
  • Bourbon Coffee on West 14th Street honors its Rwandan roots by using beans and art made in the African country.
  • If you prefer tea, Bosie Tea Parlor on Morton Street offers over 100 types of tea cultivated by a resident tea sommelier, along with sweet pastries and macarons.
  • Check out Grounded, Third Rail Coffee, Roasting Plant, Jack’s Stir Brew Coffee, and Presstea, too! For more café hotspots around the city, check out our list of the top 10 coffee shops in New York.

After-hours in the Greenwich and West Villages are just as exciting, with bars, clubs, and live performances that spring to life.

  • When it comes to taverns, it’s often “go big or home,” and Off the Wagon is not one to disappoint. With two levels and two different bars, this hotspot offers live rock and roll every night and over a dozen beers on tap.
  • The only rooftop beer garden in New York, the Brass Monkey on West 12th Street has two stories’ worth of warm brick and wood interiors and a vast selection of beers, wines, and spirits. You can try something new from their rotating seasonal menu every time you visit.
  • For a multimedia experience, visit Le Poisson Rouge on Bleecker Street for drinks, an art gallery, and live music from eclectic indie and alternative rock artists.
  • Alternately, for something with a little more urban pizzazz, the Blue Note can’t be beat for its lineup of jazz performers and wine samplings.
  • Later at night, walk over to Art Bar on 8th Street for a taste of the old Greenwich Village. The bar is slightly rough around the edges and has impeccable wall art and a kitchen open past midnight.
  • Other bars of notable interest are Little Branch, the Biergarten at the Standard, Down the Hatch, The Dove Parlour, Tortilla Flats, and Wicked Willy’s.

If you want to dance into the wee hours of the night, then the club scene in this neighborhood is bound to get you on your feet.

  • For world-class DJs weaving a mix of the best EDM tunes, look no further than Cielo on Little West 12th Street.
  • For the club equivalent of a variety show, visit The Fat Black Pussycat on West 3rd Street: it hosts live musical performances, karaoke nights, comedy stand-up, and serves homemade infused vodkas.
  • Monster on Grove Street in the West Village celebrates its storied history. It was previously established for 1940s celebrities all the way to the disco days in the 1970s, but is now one of the most popular gay clubs in the area.
  • Meanwhile, VIP clientele flock to Hudson Street’s Provocateur for its lavish interiors and guest-list-only parties.
  • Once you’ve exhausted these options, why not try the following: Le Souk Harem, Le Bain, The Griffin, Soho House, and the Village Vanguard?

Stay or live in Greenwich Village and the West Village

Have we convinced you to stay or live in Greenwich Village or the West Village? If not, let our real estate do the talking! Our agents will work hard to ensure that you are paired with the perfect apartment or accommodation to suit your needs. If you’re only in New York for a short time, our New York vacation rentals or bed and breakfasts across the two Villages are just the ticket.

If you’re lucky enough to be moving to Manhattan, we suggest taking a look at our New York furnished apartments in the Village neighborhoods or a roommate share accommodation. No matter what you want in your future apartment, we can help.

Things to do and see in Greenwich Village and the West Village

As two districts full of historical significance, it’s no surprise that Greenwich Village and the West Village are great for sightseeing!

1995 Arnold Classic Retrospect

Can you imagine how excited I was, planning my trip to the Arnold Classic in 1995? It was my first trip to the United States. Here's my account of the show, including bodybuilding results and much more.

Mike Francois takes the Arnold Classic and steals Flex Wheeler's thunder!

Can you imagine how excited I was, planning my trip to the Arnold Schwarzenegger Classic Bodybuilding Championships in 1995? Not only was it my first trip to the United States, but I was also going to meet my hero, Arnold Schwarzenegger.

Little did I know that I was flying to one of the most miserable places in the United States, Columbus, Ohio. Not only was it cold enough to freeze the nuts off a brass monkey but also there was absolutely nothing to do outside of the Fitness Expo.

I would like to say that things have changed over the last 13 years, with Columbus becoming far better on the entertainment scene. Thanks to some of the big supplement companies organizing after parties, the fun is not all over after the shows ended.

Back in 1995 there was the VIP banquet which was a great place to see your heroes let their hair down and get down and boogie. I remember seeing Arnold busting some moves on the dance floor and thinking to myself, that's my hero dancing like my old man (father).

Between Friday and Sunday, the Arnold Schwarzenegger Classic was held for the seventh year at the Veterans Memorial, Columbus, Ohio. Historically, the event was chosen by Arnold following his 1970 Mr. World victory at the same venue. This was when he met his now partner in the AC and great friend, Jim Lorimer. In fact, Arnold celebrated this friendship during the show by presenting a magnificent bronze statue to Mr. Lorimer on stage.

This year's show included a 2-day Fitness Expo on the Friday and Saturday, the second Ms. Fitness world, the Ms. International, The Arnold Classic for men, followed by a VIP banquet and finally a day of seminars on the Sunday.

The expo started at 10:30 a.m., finishing at 6 p.m. It was very well attended, particularly on the Saturday and for $5.00 the visitors were treated to a huge array of displays including clothing, supplements and equipment.

More importantly, for most attending, it was a chance to meet, buy signed photos of, and pose with every top professional bodybuilder on the planet. These included, Lee Haney, Dorian Yates, Porter Cottrell, Lenda Murray, Sharon Bruneau and many more too numerous to mention.

With all these stars about, it was ironic that the biggest stand by far was selling posters and magazines showing scantily dressed bikini models. (I keep telling my wife that sex sells, but she won't get her kit off for any amount, well not for the $10. I keep offering her).

There was something for every body's taste. Throughout the day, two stages (the main stage being compared by the beautiful Anja Schreiner) displaying such diverse entertainment as martial arts displays, Manfred Hoeberl showing feats of strength (and 26" arms) and posing routines by a ripped Diana Dennis.

Click Image To Enlarge.
Arnold Schwarzenegger & Anja Schreiner
At The 1995 Arnold Classic.

Ms. Fitness World

The main stage was also the location for the Ms. Fitness World pre-judging event. This section included the ladies making a speech to the audience while dressed in evening wear (thank god they no longer have to do this round in the IFBB), and secondly a bikini-clad symmetry round.

During this section they are instructed through quarter turns, no flexing of muscles is allowed. It should be noted that the head judge in this competition was the ageless beauty and former Miss Olympia, Carla Dunlap.

The Arnold Classic Men's Pre-judging

Round one was the symmetry round where the competitors from all corners of the world came together.

  • Aaron Baker - USA
  • Charles Clairmonte - England
  • David Dearth - USA
  • Michel De Vitis - France
  • Dave Fisher - USA
  • Michael Francois - USA
  • Ian Harrison - England
  • Lee Labrada - USA
  • Leif Langbacka - Finland
  • Andreas Munzer - Germany
  • Lee Priest - Australia
  • Henderson Thorne - Canada
  • Flex Wheeler - USA

This must have been a particularly difficult task as most men in this competition had great if not perfect symmetry. Round two was the compulsory poses. Each competitor came out in turn and gave their all in the set compulsory poses. Then they where called out in the following groups of three.

Here were the callouts in order:

  • Wheeler-Francois-Munzer
  • Wheeler-Francois-Clairmonte
  • Baker-Labrada-Munzer
  • Baker-Clairmonte-Munzer
  • Harrison-Clairmonte-Priest
  • Harrison-Baker-Munzer
  • Harrison-Labrada-Munzer
  • Fisher-Dearth-Langbacka
  • Fisher-Thorne-Clairmonte
  • Labrada-Clairmonte-Munzer
  • Labrada-Wheeler-Munzer
  • Clairmonte-Munzer
  • Francois- Wheeler

Both the women's and men's events were well presented by the men's event commencing at 9:00 p.m. It's fair to say that the men's contest was a much more close-run thing, with the eventual top seven all being in very good condition.

Taking first place was local Home boy (Columbus resident) Michael Francois. He was the biggest and in great shape, and prior to the top six being announced, was presented with the most muscular man in the show award, presented by the one and only, Franco Columbo. It happened to be Mike's 30th birthday on that day (unfortunately, not being able to celebrate his win or birthday as he was competing a week later at the San Jose Pro Invitational).

Second place went to the 1993 Arnold Classic Champion, Flex Wheeler. Flex returned to the stage after having a near fatal car accident. His superb shape and condition earned him a second place, but he lacked the size we have previously seen particularly in the legs. Still a fricking awesome comeback.

It was great to see one of my countrymen, Charles Clairmonte taking third place. He was in excellent condition and used nice flowing movements in his posing routine. Along with Flex, I think these two physiques are by far the most symmetrical and classic looking physiques on the scene (except for mine of course).

Fourth placed - Andreas Munzer. He was his usual ripped to the bone self. However, this time he has packed on a bit more size where it counts. And the boo's from the audience when his position was announced showed that they thought he should have placed higher. This must have been his highest placing in a pro show.

The veteran, Lee Labrada was given fourth place in his last pro appearance as his retirement was announced at the show. Lee has placed in the top four at the Mr. Olympia for seven years and must have been disappointed with his final appearance.

His posing routine was by far the best, and on Sunday during the seminar, Lee Haney stated that Labrada was the only one who had put an effort into his routine, which in my opinion was a little harsh.

Aaron Baker's sixth place was greeted by the loudest boos of all (In my eyes, Aaron was never really judged fairly after his return from the WWF). He was in great shape and his back was probably the best on the stage.

Another crowd favorite was Ian Harrison from England. Ian's posing routine was greatly influenced by another mighty Brit, Dorian Yates. Not a great idea as Dorian was not renowned for his great posing, not in my eyes anyway. Ian was in the best shape of his life and dwarfed most of the other competitors.

I have to say that David Dearth, who was a little smooth, caused me the greatest problems. As he came on stage, his routine was dedicated to his mother. He then posed to an awful slow number about being proud to be an American. People all around were reaching for their sick buckets!

As mentioned earlier, Lee Haney was fairly scathing about the posing in this competition. Maybe someone with Lee's record can be, but it was not so much the quality of the posing but the fact that nearly every contestant chose slow, ponderous routines to classical music, and to be frank, it became boring.

Variety is the spice of life, or so they say. One or two attempts to liven the crowd up, Flex came about the closest to doing so. How I longed for the 'Mighty Mike Quinn' style crowd-pleaser, but alas it was not to be.

Don't get me wrong, I think some of the best routines ever seen have been "gentle and slow" (Bob Paris posing to Tracey Chapmen's "Sorry", has to be the best ever routine) however, on this occasion they were so similar they became tedious. Even the final six pose down was a very tame, polite affair.

What ever happened to the good old days of pushing and shoving for the judge's attention (but more importantly, to get the audience going!)?

As ever, Arnie presented the winner trophy, and once more the biggest crowd pleaser - and receiving their second well deserved standing ovation - was the circus act and half-time entertainment extraordinaire, the Alexis Brothers. The cheers for these boys even outweighed those of the hometown boy winning such a big event - Wow!

The Banquet

The evening banquet was held at the Columbus Convention Center, which was less than a mile away. VIP ticket holders had the choice of making their own way there or catching one of the many shuttle buses parked outside the Veterans Memorial Center.

The banquet itself had a buffet style service and then a free-for-all for the tables and a seat. It's fair to say that the banquet was the highlight of the weekend for the VIP ticket holders (including myself). It was a chance to mingle with your favorite bodybuilding stars and to drink, dance and be merry.

It's hard to imagine going for an evening out and being on the dance floor with Laura Creavalle to your left and a sensational Sharon Bruneau to your right. To top it all, it was great to see and speak to Dennis Newman, who had not long before gone under treatment for a serious sickness. He was in great spirits and appeared to enjoy the evening immensely. Hopefully he will be back on stage again one day.

The Sunday seminar commenced at 9 a.m., starting with Arnold talking about training and the old days. He has a sharp wit and had the audience transfixed. During his talk he brought on his good friend and old training partner, Franco Columbo.

The day included talks from Larry Scott, Lou Ferrigno, Lee Haney, Laura Creavalle, Carol Lyn Semple, and the winner of this years Arnold, Mike Francois.

There is no doubt that the Arnold Classic is getting bigger and better every year. Looking back on it know, it was far more related to bodybuilding in those days (I think I got to meet all of my hero's over the weekend. There seems to be less pro bodybuilders on the stands these days) and not like it is now, where every sport you can imagine is involved.

I can't wait until they introduce darts so Kris Gethin and I can show everybody how good we are at our national sport. I keep telling Kris that he would make a better Darts champion than a bodybuilder. LOL!

The finale for me was having my photo taken with my hero, Arnold Schwarzenegger. Not! I didn't know what to expect but I was a little disappointed as my Polaroid was blurred and resembled a shot taken at Madam Tusssauds wax works. I was also hoping to have a chat with the big guy, but instead I was told not to talk or try and shake his hand, bummer!

11 Cheap American Beers Ranked From Awful to Drinkable

America is in the midst of a craft beer revolution. Even the least beer-friendly stores will have a couple of craft or local options on the crowded shelves. But you know what’s also on those shelves? Cheap macro beer. It always has been there and it always will be. It’s time to accept the inevitability and choose the best of the worst.

For this list, I narrowed it down to full-calorie beers, because if you’re counting calories while drinking beer, you’re already too far gone for me to help you choose. Full calorie doesn’t mean these beers are heavy, though. Some of them are actually lower on the calorie count than some light beers, thanks to the low alcohol content. But these also aren’t marketed as “light” (or “lite”) beers, and in many cases, there’s a lighter option.

Here are 11 of the cheapest full-calorie American macro beers, ranked from worst (never drink again) to best (fine, I’ll have one more).

Every Beer Lover Needs This Hat

Natural Ice

Did you even know Natty Light has a huskier brother? If you didn’t, skip this and continue reading this list in blissful ignorance. Natural Ice (and it’s higher-alcohol sibling, “Natty Daddy”) are thick, syrupy, adjunct-filled, 6 percent alcohol by volume slammers that have “ice” in the name because you need to drink them ice cold to get them down. This goes for all beers with “ice” in the name. When it comes to cheap beer, the less taste the better. This could do with a little less.


I became familiar with Busch in college, where it was referred to as “Busch Heavy” rather than simply Busch, and it sat in a cooler of Natty Daddies, Steel Reserve, and Bud Ice. That was good company for this beer. It’s got a lot of corn sweetness, but the most noticeable flavor is a weak skunky taste. And no, the skunkiness doesn’t taste like it was put there on purpose.


You have to put politics aside if you want to judge this beer fairly. The owners of America’s oldest running brewery are Trump endorsers, leading some beer drinkers to initiate a boycott. This ranking is about ranking beer, though, not rating companies on a scale of Basket of Deplorables to Snowflakes. Yuengling has more to it than your traditional macro, and also feels heavier. So cross out chugging, if that’s your cheap-beer goal. It’s malty, toasty, and sweet, but it also tastes like parts of the metal tank got into each can and keg. It’s not available west of the Mississippi, but don’t worry westerners, you’re only missing out on a middling cheap beer.

Miller High Life

When I was in Yakima, Washington, with the brewmaster of Founders, he admitted that he can appreciate a Miller High Life or two when the time is right. And he’s not the only one. I’ve had multiple people swear by the Champagne of Beers when it comes to cheap and macro. Personally, I don’t like the touch of armpit flavor left in my mouth, but it goes great when chugged as a boilermaker with a shot of Jack Daniels.

Old Milwaukee

Want to feel like an aging man from the North? Grab an Old Milwaukee. The beer is made by Pabst Brewing Company and comes in cans that look straight out of a commercial form the 1970s. It also won an award in 2001 from the Great American Beer Festival. Really. It’s got less adjunct rice and corn flavors than the big guys, but it has a slightly metallic acid taste instead. The metallic acid isn’t so off-putting that you never want to have another one again, but it’s there. In the end, it goes down easy. There’s not much more to say than that.

Milwaukee’s Best

Ah, Milwaukee’s Best, a.k.a. the “Beast.” It’s a beer renowned for its chuggability and its prevalence at college tailgates and fraternity houses. Milwaukee’s Best is better than Old Milwaukee — sorry, nostalgia loving bandwagoners. This beer has earned its position on the list because it actually tastes like beer. Of course, if you really want something that is relatively cheap and tastes like beer, there are plenty of local craft options out there. Keep Milwaukee’s Best for keggers.


The King of Beers is only the king in sales, not taste. Sketchy business practices of its parent company, AB InBev, aside, Budweiser is a perfectly middling beer. If there’s only one thing I could ever say about Budweiser, it’s that it’s always there. Literally, always. It also holds a special place in my heart, which you can learn all about here. There’s a sweet rice aftertaste and not much else, but if that’s what you’re looking for, go ahead and buy the cans with the bowtie.

Coors Banquet

By far the best heavy macro beer out there. Sure, that’s like being named America’s least- hated corporate overlord, but take a win where you can get one. It’s an adjunct, which means there’s plenty of cheap corn in there taking the place of grains like barley, but it’s an adjunct with some lasting flavor. Kind of. If you consider heavy carbonation and sweet corn flavors something desirable (or at least desirable enough to crush a couple cans by the barbecue). Just don’t save it for 32 years before drinking it. It doesn’t work.

Pabst Blue Ribbon

Don’t call me a hipster. Yes, PBR’s artist-inspired tall boy cans have taken over Brooklyn and faux dive bars around the country, but when matched up against the rest of this lot, it’s a fine and dandy beer for $2 a can. It’s watery, slightly grainy, cheap as hell, and easy to find. You don’t have to have a mustache or wear flower-patterned short- sleeve button-ups to drink this, but it does seem to taste better in places with dim lighting and sticky floors.

Rolling Rock

Rolling Rock is high school reincarnated for me. It tastes of angst and raging hormones, which just happens to also taste refreshing on a hot summer day when you really want to get rolling. In California, 36-pack cans get the party started, but if you get it in bottles, it looks a little classier and people might mistake it for an import. Rolling Rock is a beer that’s honest with you. It cops up to the fact that it uses both rice and corn as adjuncts. It’s light as carbonated water, and at only 4.4 percent alcohol by volume, it kind of tastes like sweetened water, too.


I could go on and on about the accolades of Narragansett’s pop culture cache (Jaws) and prep boy sailing cred (blame the New England lifestyle), but again, this list is about taste. Narragansett is the best tasting cheep beer out there. It can clean your palate after a briny oyster, quench your thirst after a marathon of sailing the high seas, and wash away the taste of a bad day. It’s less sweet than many of the other beers on this list, and tends to lean more toward tasteless than tasteful (see above statement about less is more for cheap beer). No matter where I’m at, I’m always happy to say grab me a ‘gansett.

Watch the video: Whiskey in the Jar Chris Pookah and The Brass Monkeys (July 2022).


  1. Eckerd

    Certainly. And I have faced it. Let's discuss this question. Here or in PM.

  2. Reynardo

    In this nothing in there and I think this is a very good idea.

  3. Dadal

    This is not at all what is necessary for me. Are there other variants?

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