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Anvil > 100 List Part 1 > Flashcards

100 List Part 1 Flashcards

1
Q

Sidecar

A

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

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2
Q

Mai Tai

A 
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

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3
Q

Jet Pilot

A 
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

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4
Q

Negroni

A

1oz Beefeater Gin
1oz Cocchi Torrino Vermouth
1oz Campari

garnish: orange zest
glass: Nick & Nora
method: stir, strain up in chilled glass

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5
Q

Manhattan - Upgrade

A

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

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6
Q

Suffering Bastard

A 
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

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7
Q

Champagne Cocktail

A

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.

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8
Q

Cock N’ Bull Special

A 
.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

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9
Q

Tom Collins

A

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

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10
Q

French 75

A

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

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11
Q

Hurricane

A 
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

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12
Q

Ideal Cocktail

A 
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

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13
Q

Ramos Gin Fizz

A 
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.

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14
Q

Bees Knees

A

1.5oz Hayman’s Old Tom Gin
.75oz Lemon Juice
.75oz Honey Syrup

garnish: none
glass: libbey coupe
method: shake, fine strain up

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15
Q

Pimm’s Cup

A 
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

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16
Q

Caipirinha

A

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

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17
Q

Separated Stone Fence

A

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

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18
Q

Queen Bee

A

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

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19
Q

Last Word

A

.75oz Beefeater Gin
.75oz Lime Juice
.75oz Luxardo Maraschino
.75oz Green Chartreuse

garnish: none
glass: liberty coupe
method: shake and fine strain up

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20
Q

Hanky Panky

A

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

21
Q

Jack Rose

A

2oz Laird’s Straight Apple Brandy
.5oz Lemon Juice
3bs Grenadine

garnish: none
glass: libbey coupe
method: shake, fine strain up

22
Q

Chrysanthemum

A

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

23
Q

Knickerbocker

A

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

24
Q

Bourbon Sour

A

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

25
Q

Old-Fashioned

A

2oz Old Grandad Bonded Bourbon
1bs Turbinado Syrup
2 Dashes Angostura

Garnish: Orange Zest

glass: rocks
ice: large cube
method: stir, strain over ice

26
Q

Jungle Bird

A 
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

27
Q

Manhattan

A

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

28
Q

Charlie Chaplin

A

1oz Plymouth Sloe Gin
1oz RW Apricot
1oz Lime Juice

garnish: none
glass: libbey coupe
method: shake, fine strain up

29
Q

Boulevardier

A

1oz Old Grandad Bonded Bourbon
1oz Cocchi Torrino Vermouth
1oz Campari

garnish: orange zest
glass: Nick & Nora
method: stir, strain up in chilled glass

30
Q

Queen’s Park Swizzle

A 
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.

31
Q

Vieux Carre

A 
.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

32
Q

Gimlet

A

2oz beefeater
1oz lime juice
.5oz simple syrup

Garnish: lime wheel
Glass: coupe
Ice: N/A
Method: shake, fine strain up

33
Q

Mexican Firing Squad

A 
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

34
Q

Pina Colada

A

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

35
Q

Zombie

A 
.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

36
Q

Widow’s Kiss

A 
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

37
Q

Hemingway Daiquiri

A

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

38
Q

Mississippi Punch

A 
.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

39
Q

Tommy’s Margarita

A

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

40
Q

Sazerac

A

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

41
Q

Southside

A

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

42
Q

Gibson

A

2oz beefeater
.5oz dolin dry
.5oz dolin blanc

Garnish: pickled red onion
Glass: nick and Nora
Ice: N/A
Method: stir and strain

43
Q

White Lady

A

2oz Beefeater Gin
.5oz lemon juice
.5oz cointreau

garnish: none
glass: libbey coupe
method: shake, fine strain up

44
Q

Daiquiri

A

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

45
Q

Leave It To Me

A 
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

46
Q

Duke’s Martini

A

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

47
Q

X.Y.Z.

A

1.5oz Cana Brava Rum
1oz Cointreau
.75oz Lemon Juice

garnish: none
glass: libbey coupe
method: shake, fine strain up

48
Q

Fourth Regiment

A

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

49
Q

Waltzing Matilda

A 
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

Anvil (9 decks)

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