100 List Part 1 Flashcards
Sidecar
1.5oz Pierre Ferrand 1840 Cognac
.75oz Pierre Ferrand Dry Curacao
.5oz Lemon Juice
2bs Turbinado Syrup
garnish: orange zest
glass: libbey coupe
method: shake and fine strain up
Mai Tai
1oz JM Gold Rhum Agricole .75oz Blackwell rum .75oz Lime Juice .25oz Cointreau .5oz Orgeat .25oz Turbinado
garnish: lime wheel, small cherry, umbrella
glass: rocks
ice: cubes
method: shake and strain
Jet Pilot
1oz Cruzan Blackstrap Rum .75oz Plantation Dark Rum .5oz Plantation Overproof Rum .5oz Lime Juice .5oz Grapefruit Juice .5oz John D. Taylor Velvet Falernum .5oz Cinnamon Syrup 1 dash angostura bitters 6 drops absinthe
garnish: orange slice, blackberry, mint sprig
glass: fat collins
ice: crushed
method: shake and strain
Negroni
1oz Beefeater Gin
1oz Cocchi Torrino Vermouth
1oz Campari
garnish: orange zest
glass: Nick & Nora
method: stir, strain up in chilled glass
Manhattan - Upgrade
2oz Pikesville 6 year rye
1oz Cocchi Torino Vermouth
2 Dashes Angostura Bitters
garnish: large cherry
glass: Nick & Nora
method: stir, strain into chilled glass up
Suffering Bastard
1oz Oldgranddad Bonded Bourbon 1oz Beefeater Gin 1oz Lemon Juice .5oz Turbinado 1 dash angostura bitters 2oz ginger beer
garnish : orange slice, mint sprig
glass: skinny collins
ice: cubes
method: shake, add ginger beer to tin, strain over ice
Champagne Cocktail
1bs simple syrup
top: sparkling wine
turbinado sugar cube
3 dashes angostura bitters
garish: lemon twist
glass: champagne flute
method: take turbinado cube and soak with 3 dashes of bitters in a small jigger. combine syrup and a little bit of sparkling wine in flute and stir. place sugar cube on a bar spoon and will with remaining bitters, add to flute and gently stir. top slowly with bubbles and garnish.
Cock N’ Bull Special
.75oz Old Grandad Bonded Bourbon .5oz Pierre Ferrand 1840 Cognac .5oz Benedictine 1bs Cointreau 1 dash angostura
garnish: lemon zest
glass: etched yarai
ice: cubes
method: stir, strain over ice
Tom Collins
2oz Hayman’s Old Tom Gin
1oz Lemon Juice
.5oz Simple
top: topo chico
garnish: lemon wedge
glass: skinny collins
ice: cubes
method: shake and strain over ice, top with topo
French 75
1.25oz Citadelle Gin
.75oz Lemon Juice
.5oz Simple Syrup
top: sparkling wine
garnish: lemon twist
glass: champagne flute
method: shake and fine strain up, top with bubbles
Hurricane
1.25oz Plantation Dark Rum .5oz Plantation Overproof Rum 1oz Lemon Juice .75oz Passionfruit Syrup .5oz Simple Syrup
garnish: lemon wedge, blackberry, mint sprig, powdered sugar
glass: tulip
ice: crushed
method: shake, strain over ice
Ideal Cocktail
1oz Dolin Dry Vermouth .75oz Cocchi Torino Vermouth .75oz grapefruit juice .5oz beefeater 1bs luxardo maraschino 1bs turbinado syrup
garnish: none
glass: libbey coupe
method: shake, fine strain up
Ramos Gin Fizz
2oz Beefeater Gin .5oz lemon Juice .5oz lime juice 1os simple syrup 1oz cream .25oz turbinado syrup 7 drops orange flower water 1 egg white top: soda water
garnish: grated nutmeg
glass: pilsner
method: shake for a ridiculously long time. strain the cocktail into glass, shaking the shaker while straining to get the entire cocktail out. tap the collins glass on the barter, causing the cocktail to settle. top with soda water, causing the cocktail to break the top surface of the glass.
Bees Knees
1.5oz Hayman’s Old Tom Gin
.75oz Lemon Juice
.75oz Honey Syrup
garnish: none
glass: libbey coupe
method: shake, fine strain up
Pimm’s Cup
1.5oz Pimm's No 1 .5oz Citadelle Gin 1oz Lemon Juice .75oz Simple 4 cucumber pieces top: topochico
garnish: lemon wedge, mint sprig
glass: skinny collins
ice: cubes
method: crush cucumbers in tin, shake and strain over cubes, top with topo
Caipirinha
2oz Novo Fogo Cachaca
5/6 of a lime cut into chunks
3 heaping bar spoons granulated turbinado sugar
garnish: 1/6 of the lime
glass: rocks
ice: crushed
method: cut a lime into 6 wedges, set one aside for garnish, cut the rest of them in half. Muddle the chunks of lime with turbinado in bottom of rocks glass, add cachaca and stir. add ice and stir again. Garnish with remaining wedge
Separated Stone Fence
4oz 00 Cyril Zangs Apple Cider Eau de Vie
1 bottle Eric Bordelet Poire Antique Cider
garnish: none
glass: glen cairns, etched yarai glasses
ice: large cube
method: split brandy between the glen cairns. Open bottle and pour into etched yarai glasses over ice cube. Instruct guests that they may top off cider with brandy, or drink them side by side
Queen Bee
2oz Christian Drouin Calvados
.5oz Lemon Juice
.5oz Pierre Ferrand Dry Curacao
.5oz Honey Syrup
garnish: orange zest
glass: libbey coupe
method: shake, fine strain up
Last Word
.75oz Beefeater Gin
.75oz Lime Juice
.75oz Luxardo Maraschino
.75oz Green Chartreuse
garnish: none
glass: liberty coupe
method: shake and fine strain up
Hanky Panky
1.5oz Hayman’s Old Tom Gin
1.5oz Cocchi Torino Vermouth
1bs Fernet Branca
1bs turbinado syrup
garnish: orange zest
glass: Nick & Nora
method: stir and strain into a chilled glass
Jack Rose
2oz Laird’s Straight Apple Brandy
.5oz Lemon Juice
3bs Grenadine
garnish: none
glass: libbey coupe
method: shake, fine strain up
Chrysanthemum
1.5oz Dolin Dry Vermouth
.5oz Cocchi Americano
.25oz benedictine
5 drops absinthe
garnish: orange zest
glass: Nick & Nora
ice: 1 cube
method: stir and strain into chilled and cubed glass
Knickerbocker
2oz plantation dark
.5oz lime juice
.5oz raspberry syrup
.25oz cointreau
Garnish: lime wedge, 2 blackberries
Glass: rocks
Ice: cubes
Method: shake, strain over cubes
Bourbon Sour
2oz Old Granddad BIB Bourbon
1oz Lemon Juice
.5oz Turbinado
1 egg white
garnish: angostura mist
glass: sour
method: shake for a long time and strain into glass, mist a small amount (equal to 1 dash) or bitters on top, swirl with a straw
Old-Fashioned
2oz Old Grandad Bonded Bourbon
1bs Turbinado Syrup
2 Dashes Angostura
Garnish: Orange Zest
glass: rocks
ice: large cube
method: stir, strain over ice
Jungle Bird
2oz pineapple juice 1 oz Cruzan Blackstrap Rum .5oz Campari .5oz Lime juice .5oz turbinado
garnish: orange slice
glass: rocks
ice: cubes
method: shake and strain over 4 cubes
Manhattan
2.25oz Wild Turkey 101 Rye
.75oz Carpano Antica Vermouth
2 dashes angostura bitters
garnish: large cherry
glass: Nick & Nora
method: stir, strain up into chilled glass
Charlie Chaplin
1oz Plymouth Sloe Gin
1oz RW Apricot
1oz Lime Juice
garnish: none
glass: libbey coupe
method: shake, fine strain up
Boulevardier
1oz Old Grandad Bonded Bourbon
1oz Cocchi Torrino Vermouth
1oz Campari
garnish: orange zest
glass: Nick & Nora
method: stir, strain up in chilled glass
Queen’s Park Swizzle
2oz Plantation 3 Star Rum .75oz turbinado .75oz lime juice 20-25 mint leaves 6 dashes angostura 1 turbinado sugar cube
garnish: lime wedge, mint sprig
glass: skinny collins
ice: crushed
method: middle sugar cube in the base of collins glass, add rum, lime, mint and syrup. stir thoroughly. add crushed ice and swizzle until frost forms. add ice to fill glass, add the bitters on top and stir the top of the cocktail slightly forming three layers :mint on bottom, pale lime cocktail in middle, and bitters on top.
Vieux Carre
.75oz Wild Turkey 101 Rye .75oz Pierre Ferrand 1840 Cognac .75oz Cocchi Torrino Vermouth 2bs Benedictine 2 dashes angostura bitters 2 dashes peychauds bitters
garnish: lemon zest
glass: Nick & Nora
method: stir, strain up into chilled glass
Gimlet
2oz beefeater
1oz lime juice
.5oz simple syrup
Garnish: lime wheel
Glass: coupe
Ice: N/A
Method: shake, fine strain up
Mexican Firing Squad
1.5oz Tequila Cabeza 1oz Lime Juice 2bs Agave Nectar 2 dashes angostura top: .5oz grenadine
garnish: lime wedge, blackberry
glass: skinny collins
ice: crushed
method: shake, strain over crushed ice, top with grenadine and use a bar spoon to distribute it through the top half of the cocktail
Pina Colada
2 oz Plantation 3 Star Rum
2oz Pineapple Juice
1oz Coconut
.5oz lime juice
garnish: grated nutmeg
glass: skinny collins
ice: cubes
method: shake and strain
Zombie
.5oz Plantation 3 Star Rum .5oz Plantation Dark Rum .5oz Plantation Overproof Rum .5oz Lemon Juice .5oz Lime Juice .5oz Pineapple Juice .5oz Passionfruit Syrup .5oz turbinado 1 dash angostura
garnish: lemon wedge, small cherry, mint sprig
glass: skinny collins
ice: crushed
method: shake, strain
Widow’s Kiss
1.5oz Christian Drouin Calvados .75oz Yellow Chartreuse .75oz Benedictine 2 dashes Angostura Bitters 2 Dashes Regan's Orange Bitters
garnish: none
glass: nick and Nora
method: stir, strain into chilled glass
Hemingway Daiquiri
2oz Cana Brava Rum
.75oz Lime juice
.5oz Luxardo maraschino
.25oz simple syrup
garnish: small cherry, lime wheel
glass: skinny collins
ice: crushed
method: shake, strain over crushed
Mississippi Punch
.5oz wild turkey rye .5oz Blackwell rum .5oz PF 1840 .5oz lemon juice .5oz simple syrup 1 dash angostura
Garnish: lemon wheel, blackberry, powdered sugar
Glass: rocks
Ice: crushed
Method: shake, strain
Tommy’s Margarita
2oz Tequila Cabeza
.5oz Lime Juice
.5oz Key Lime Juice
.5oz Agave Nectar
garnish: lime wedge
glass: libbey coupe or rocks
ice: N/A or dirty dump
method: ask up or on the rocks, shake and fine strain up, or shake and dirty dump
Sazerac
2oz Wild Turkey 101 Rye
1bs turbinado Syrup
5 dashes peychauds bitters
Herbsaint rinse
garnish: lemon zest
glass: etched yarai
method: rinse frozen yarai with herbsaint, stir and strain into prepared glass
Southside
2oz Beefeater Gin
1oz Lemon Juice
.75oz Simple Syrup
10-12 mint leaves
garnish: mint sprig
glass: libbey coupe
method: shake and fine strain up
Gibson
2oz beefeater
.5oz dolin dry
.5oz dolin blanc
Garnish: pickled red onion
Glass: nick and Nora
Ice: N/A
Method: stir and strain
White Lady
2oz Beefeater Gin
.5oz lemon juice
.5oz cointreau
garnish: none
glass: libbey coupe
method: shake, fine strain up
Daiquiri
2oz Cana Brava Rum
1bs Wray & Nephew Rum
.75 oz Lime Juice a la minute
3bs simple syrup
garnish: lime wedge
glass: libbey coupe
method: shake and fine strain up
Leave It To Me
1.5oz Beefeater Gin .75oz Lemon Juice .5oz Luxardo maraschino .5oz Raspberry Syrup 1bs Turbinado Syrup
garnish: lemon wedge
glass: libbey coupe
method: shake, fine strain up
Duke’s Martini
2oz frozen fords gin
1bs noilly prat extra dry vermouth
Garnish: lemon zest or castelvetrano olive
Glass: dukes glass
Ice: N/A
Method: carefully combine ingredients in glass
X.Y.Z.
1.5oz Cana Brava Rum
1oz Cointreau
.75oz Lemon Juice
garnish: none
glass: libbey coupe
method: shake, fine strain up
Fourth Regiment
1.5oz wild turkey rye
1.5oz dolin rouge
2 dashes celery bitters
1 dash orange bitters
1 dash peychauds
Garnish: none
Glass: nick and Nora
Ice: N/A
Method: stir and strain
Waltzing Matilda
1.5oz Beefeater Gin 1oz Cocchi Americano .75oz lemon Juice .5oz Passionfruit syrup top: 1oz ginger beer
garnish; lemon wedge mint sprig
glass: skinny collins
ice: cubes
method: shake, add ginger beer to tin, strain over cubes
