TABLE OF CONTENTS
Best Michiganian Cocktail Types
MAIN INGREDIENTS
June Bug is a tasty tropical cocktail made with a combination of melon liqueur, coconut rum, banana liqueur, pineapple juice, and lime juice. In order to prepare it, all ingredients should be shaken with ice, then strained into a hurricane glass filled with crushed ice.
This sweet and fruity cocktail is typically served with straws, and it is recommended to garnish it with pineapple wedges and cherries. It is believed that the first version of June Bug (alternatively called June Bug Annihilator) was prepared by the head bartender at TGI Fridays in Michigan, whose nickname was Junebug, hence the name of the cocktail.
MAIN INGREDIENTS
Bullshot is a savory cocktail similar to Bloody Mary, but it is made with beef broth instead of tomato juice. It most likely originated in 1952, possibly as a marketing strategy for Campbell's Soup. Although it became a popular cocktail option, it slowly disappeared sometime in the 1980s, and it is now rarely found on cocktail menus.
Bullshot combines beef broth, vodka, Worcestershire sauce, Tabasco sauce, lemon juice, salt, and pepper. The ingredients are shaken with ice, and the mix is then strained into a glass filled with fresh ice. Bullshot can be served in an old-fashioned or a highball glass.
Hummer is a creamy ice cream cocktail that was concocted in Detroit in the 1960s. Often dubbed as an adult milkshake, the cocktail consists of ice cream, white rum, and Kahlua liqueur. The ingredients are blended with ice, and the drink is poured into a tall, chilled glass.
It should have a thick and creamy consistency. Jerome Adams from the Bayview Yacht Club is mostly credited as the inventor, and the name allegedly stems after one customer commented that drinking two of these boozy cocktails made you want to hum. The cocktail was initially popularized among the sailing crews that would visit the Bayview, but it soon became prominent in the entire state.
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