# Classic Cocktails
- Amaretto Sour 

- A sour made with sweet amaretto
- 10 Parts Amaretto, 5 Parts Lemon Juice, 2 parts egg white
- This and most other drinks in this PR generally scale stuff with eggs such that cracking one egg into the glass or using one egg's worth of white is results in a reasonable serving, although the recipies end up looking a little weird because of it.

- Bitters and Soda 
- A simple beverage of soda water flavored with aromatic bitters. Soothes upset stomachs.
- 10 Parts Soda Water, 5 Parts Ice, 1 Part Bitters
- Reduces Nausea
- Non-Alcoholic

- Blue Blazer 
- The signature drink of a legendary bartender from the 19th century. While remembered for how he innovated the art of bartending, at the end of the day this drink is really just warmed and sweetened whiskey.
- 4 parts whiskey, 4 parts water, 1 part sugar, heated to 365
- 365 is ethanol's autoignition temp.
- Originally wanted to make this more complicated via having it be a whole craft where fire sparks shoot out of the crafter and you nudge them while they're working you both get set on fire, then realized I don't actually care that much. Might still do that at a later date, though.

- Boston Sour
- A classic twist upon a whiskey sour that uses an egg white to provide texture and structure. Despite what some say, the egg white is not sterilized by the alcohol of the whiskey, but if the eggs are handled properly it's probably fine...
- 15 parts Whiskey Sour, 2 Parts Egg white, 1 Part Bitters

- Daiquiri
- In some ways the ultimate tropical cocktail, very few rum drinks are not in some way a descendant of this classic.
- 3 parts rum, 1 part lime juice, 1 part sugar, 1 part ice
- Ice is just there to prevent really annoying recipie overlaps, since there's already a bunch that have rum lime and sugar as ingredients.

- Flip Cocktail
- A simplified and modernized adaptation of a much older drink that predates the Cocktail. While the older version used ale and was heated before it was drunk, this version is chilled. Really, the main similarity is the use of a whole egg.
- 15 parts cognac, 5 parts sugar, 4 parts egg white, 2 parts egg yolk
- easy to make via cracking a whole egg into the shaker
- specified as "Flip Cocktail" instead of just "Flip" in case someone ever wants to add the 17th century hot ale version

- French 75
- A sophisticated cocktail made by strengthening champagne with gin, then flavoring with lemon juice and sugar.
- 5 parts champagne, 3 parts gin, 1 part lemon juice, 1 part sugar

- Hot Toddy
- A warmed blend of spirits, sugar, and spices. While the concept is ancient, this preparation with cognac and refined sugar is a bit more modern.
- 5 parts water, 3 parts cognac, 1 part sugar, 1 part lemon juice, heated to 320k
- heating temp is set such that the recipie will mix if you just use 100c water with the other ingredients at room temp.
- Uses the less common but still viable cognac instead of whiskey to avoid recipie overlaps
- heats you up if you're cold, like coffee.

- Old Fashioned
- By some measures the first cocktail, made by flavoring a hard spirit with sugar and bitters, with the spirit in question most often being whiskey in modern times.
- 25 Parts Whiskey, 5 Parts Sugar, 2 Parts Bitters

- Ramos Gin Fizz
- A complex twist on the concept of a gin fizz, adding cream and egg white along side lemon juice for an incomparable textural experience. In this version, the drink's signature usage of orange blossom water is replaced with a drop of orange liqueur.
- 12 parts gin fizz, 3 parts lemon juice, 3 parts sugar, 3 parts egg white, 3 parts cream, 1 part triple sec
- In order to recreate how this drink is a pain in the ass to make IRL, I've gone ahead and made the in game recipie use really annoying ratios to simulate.

- Sangria
- blood-red wine punch strengthened with liquor and sweetened with as much chopped fruit as one can get their hands on.
- 10 parts wine, 3 parts cognac, 3 parts triple citrus, 3 parts soda water, 1 part sugar
- I know there's arguements around sangria/sangaree and frankly I don't know the difference. If anyone knowledgable about this is reading this PR, please tell me so I don't piss of the spainish or something.

- Sazerac
- Whiskey made aromatic by absinthe and creole bitters.
- 10 parts Old Fashioned, 1 Part Absinthe
- Unfortunately creole/peychaud's bitters aren't a thing. Using the old fashioned as a base ingredient is going to turn into a 3 part evolution when (if) I end up making a future project that adding the Improved Whiskey Cocktail to the game alongside Maraschino liqueur.

- Star
- A blend of applejack and vermouth accented with bitters.
- 5 Parts Applejack, 5 Parts Vermouth, 1 part bitters
- I can't be the only person who thinks it's weird that we don't have a differentiation between sweet and dry vermouths, but it's been that way for so long I don't want to be the one to fix it.

- Suffering Bastard
- A tiki style hangover cure made from ginger beer, spirits, and bitters.
- 10 parts sol dry, 3 parts cognac, 3 parts gin, 2 parts lime juice, 1 part bitters, 1 part sugar
- reduces nausea
- prevents headaches in the same way menthol prevents coughing, however unlike coughing the only way I know of that you can get headaches is via diseases. If any additional sources of headaches get added, then checking for this might be useful.
- Gives a very low amount of brain damage healing (like, 12 damage per 5u) which means that if you just have a minor bonk on the head and don't want to pester chem for mannitol for something relatively inconsequential, you can bother the bartender instead.

- Tizirian Sour
- A twist on a trinidad sour, using korta nectar in place of orgeat. Despite the name, it was invented by a martian barkeep.
- 3 parts bitters, 2 parts lemon juice, 2 parts korta nectar, 1 part sugar
- Continues the tradition of using korta nectar as an orgeat sub a la the "imperial mai tai"