The Diki-Diki is a cocktail drink with calvados, Swedish Punsch, and grapefruit juice. It first appeared in the 1920s when it was popular in London's higher-end American Bars. Nowadays is more commonly served as a Tiki drink. The initial recipe calls for shaking the ingredients with ice in 2:1:1 proportions. Over time later variations have modified the ratio to greater highlight the calvados as the base ingredient (4:1:1). The Diki-Diki is presently served primarily in Tiki bars. A tiki bar is a themed drinking place that serves decorated cocktails, especially rum-based mixed drinks such as Mai Tai and Zombie cocktails.
A Hemingway Special is an all day cocktail based on the Floridita Daiquiri. It is made with rum, lime juice, maraschino liqueur, and grapefruit juice and served in a double cocktail glass. The popular classic cocktail is named after the writer Ernest Hemingway (1899-1961), whose novels propelled him to worldwide fame.
The Zombie is a Tiki cocktail made of fruit juices, liqueurs, and various rums. In a cocktail shaker, pour the light and dark rums, pineapple and citrus juices, passion fruit syrup, simple syrup, and bitters. Add the high-proof rum now, or reserve it for a float. Fill the shaker with ice. The Zombie is a classic Tiki drink by legendary bartender and restaurateur Donn Beach, of Don the Beachcomber.
A salty dog is a cocktail made with gin or vodka, and grapefruit juice and is usually served in a highball glass with a salted rim. The salt is the only distinction between a salty dog and a greyhound. It is believed to date back to the 1920s. The Salty Dog was probably created in the 1950s, possibly by a gentleman named George Jessel, as a way to dial down the grapefruit’s tart and bitter notes.
A greyhound is a cocktail made with grapefruit juice, and gin and served over ice. The beverage is called a salty dog if the rim of the glass has been salted. The earliest known mention of this cocktail is in Harry Craddock's Savoy Cocktail Book of 1930. This classic mixed drink needs nothing more than vodka or gin and grapefruit juice. While it is not available on many bar menus, the greyhound is the recipe that all bartenders know. Optionally for the greyhound, a twist of grapefruit, lime or lemon can be used as a garnish.
A Sea Breeze is a cocktail containing vodka with cranberry juice and grapefruit juice. The cocktail is usually consumed during summer months. The drink may be shaken in order to create a foamy surface. The cocktail was born in the late 1920s, but the recipe was different from the one used today, as gin and grenadine were used in the original Sea Breeze.
The Cloister is a cocktail with gin, grapefruit juice, lemon juice, and chartreuse. The cocktail first appeared in 1971 in the Playboy Bartender’s Guide. The monastic name comes from the use of the yellow Chartreuse, the complex herbal liqueur made by the Carthusian monks, in France.
A salty dog is a cocktail of gin, or vodka, and grapefruit juice, served in a highball glass with a salted rim. The salt is the only difference between a salty dog and a greyhound. The Greyhound dates to at least 1930, when it appeared in Harry Craddock’s "Savoy Cocktail Book" as a simple cocktail combining gin, grapefruit and ice.