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Anvil > 100 List Part 2 > Flashcards

100 List Part 2 Flashcards

1
Q

Myrtle Bank Punch

A 
.75oz Plantation over proof
.75oz el dorado 5yr
.75oz lime juice
.5oz luxardo maraschino
.5oz grenadine 
.25oz turbinado

Garnish: lime wedge, mint sprig, blackberry
Glass: skinny Collins
Ice: crushed
Method: Shake and strain

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2
Q

Milk punch

A 
1oz OGD BIB
1oz PF 1840 cognac
.75oz turbinado
2oz whole milk
8 drops vanilla extract

Garnish: grated nutmeg
Glass: skinny Collins
Ice: 4 cubes
Method: Shake for a long time, strain

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3
Q

Emerald Star

A 
1oz beefeater
.75oz plantation 3 star
.5oz RW Apricot
.5oz lemon juice
.25oz Cointreau
.25oz simple
1 dash green

Garnish: lemon wheel, mint sprig
Glass: skinny Collins
Ice: crushed
Method: Shake and strain

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4
Q

Royal Bermuda Yacht Club

A

2oz Plantation Dark
1oz lime juice
.75oz Falernum
.25oz cointreau

Garnish: lime wedge
Glass: coupe
Ice: N/A
Method: Shake, fine strain

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5
Q

Daisy de Santiago

A 
1.5oz Barrilito 2 Star rum
.75oz lime juice
.5oz turbinado
Top: .5oz soda
Top: .5oz yellow chartreuse

Garnish: mint sprig
Glass: skinny Collins
Ice: crushed
Method: Shake, strain, top with chartreuse then soda water

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6
Q

Bobby Burns

A

1.5oz famous grouse scotch
1.5oz punt e mess vermouth
2bs Benedictine

Garnish: flamed orange zest
Glass: Nick & Nora
Ice: N/A
Method: stir and strain

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7
Q

Grasshopper

A

1oz giffard menthe
1oz tf creme de cacao
1oz heavy cream
3 drops green

Garnish: none
Glass: coupe
Ice: N/A
Method: Shake, fine strain

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8
Q

Self Starter

A 
1.5oz beefeater
.75oz Kina L'Avion d'Or
.5oz RW apricot
1bs lucid absinthe
2 dashes peychauds

Garnish: lemon zest
Glass: nick and nora
Ice: N/A
Method: stir and strain

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9
Q

Crescent City

A 
1.5oz cocchi Torino
.75oz smith and cross rum
.5oz lime juice
1bs turbinado
1 dash angostura

Garnish: none
Glass: coupe
Ice: N/A
Method: Shake and fine strain

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10
Q

Coronation

A

1oz lairds apple brandy
.75oz cocchi Torino
.75oz dolin dry
.5oz RW apricot

Garnish: none
Glass: Nick and Nora
Ice: N/A
Method: stir and strain

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11
Q

Tailspin

A

1oz beefeater
1oz dolin rouge
1oz green chartreuse
Rinse: 1bs Campari

Garnish: none
Glass: nick and Nora
Ice: N/A
Method: rinse glass with Campari (do not dump out), stir and strain

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12
Q

Old Pal

A

1oz Wild Turkey 101Rye
1oz Dolin dry
1oz Campari

Garnish: clove, framed orange zest
Glass: nick and Nora
Ice: N/A
Method: pierce orange zest with clove, stir and strain

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13
Q

Absinthe Frappe

A

1.5oz lucid Absinthe
.25oz turbinado
Top: soda

Garnish: none
Glass: rocks
Ice: crushed
Method: frappe and dump

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14
Q

Black and Tan

A 
2oz wild turkey rye
.75oz lime juice
.5oz turbinado
5 blackberries
10 mint leaves
Top:2oz ginger beer

Garnish: 2 blackberries, lime wedge
Glass: skinny Collins
Ice: cubes
Method: shake, add ginger, fine strain over ice

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15
Q

Martinez

A 
1oz Bols Genever
1oz dolin rouge
1oz cocchi Torino
1bs luxardo maraschino
2 dashes orange bitters

Garnish: lemon zest
Glass: Nick and Nora
IceD N/A
Method: stir and strain

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16
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

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17
Q

Japanese

A

2oz PF 1840 cognac
.5oz orgeat
3 dashes angostura
2 lemon zests

Garnish: none
Glass: rocks
Ice: cubes
Method: Shake and dirty dump

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18
Q

Fernet Daiquiri

A

1.5oz fernet branca
1oz lime juice
.75oz turbinado

Garnish: lime wedge
Glass: skinny Collins
Ice: crushed
Method: Shake and strain

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19
Q

Japanese Highball

A

1.5oz Suntory Toki
Top: mountain valley spring water

Garnish: Japan coaster
Glass: Frozen highball
Ice: none
Method: build in glass, fill to top of lines on glass.

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20
Q

Cocoanut Grove Cooler

A 
1.5oz famous grouse scotch
.5oz lemon juice
.5oz pineapple juice
.5oz orange juice
.25oz orgeat
.25oz grenadine
.25oz passion fruit

Garnish: orange slice, small cherry, mint sprig
Glass: skinny Collins
Ice: crushed
Method: Shake and strain

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21
Q

Seasonal Cobbler

A 
1.5oz rare Savannah Madeira
.25oz Valdespino PX Sherry
.5oz cinnamon syrup
2 dashes angostura
1 sage leaf
2 blackberries

Garnish: blackberry, mint sprig, acted cinnamon, cinnamon stick
Glass: rocks
Ice: crushed
Method: Shake, fine strain over ice

22
Q

Holland Razorblade

A

1.5oz Bols Genever
.75oz Lemon Juice
.75oz Simple Syrup

Garnish: cayenne pepper
Glass: coupe
Ice: N/A
Method: Shake, fine strain

23
Q

Harrington

A

1.5oz Aylesbury Duck Vodka
.75oz Cointreau
.25oz green chartreuse

Garnish: orange zest
Glass: nick and nora
Ice: N/A
Method: shake, fine strain

24
Q

Cocoyage

A 
1.5oz Bols Genever
.5oz pineapple juice
.25oz coco Lopez
.25oz turbinado
1 whole egg

Garnish: nutmeg
Glass: coupe
Ice: N/A
Method: shake, fine strain

25
Q

Prairie Oyster

A

1oz Del Maguey Vida
1 egg yolk
1bs tapatio hot sauce
.5bs Maggi Jugo

Garnish: cayenne pepper, salt
Glass: coupe
Ice: N/A
Method: combine liquids and stir in a shot glass, carefully place unbroken egg yolk in coupe, add liquids around egg, garnish

26
Q

Ti Punch

A

2oz Rhum Agricole of Choice
Boat of Cane syrup
4 lime coins

Garnish: paddle, small swizzle
Glass: etched yarai
Ice: none
Method: present guest with plate and ask if they would like ice

27
Q

Boiler Maker

A

1/2 Pint of Beer

1oz neat spirit

28
Q

Americano

A

1oz Campari
1oz dolin rouge
Top: soda water

Garnish: orange slice
Glass: rocks
Ice: cubes
Method: build in glass over ice, top with soda

29
Q

Saratoga Brace Up

A 
1.5oz PF 1840 cognac
.5oz turbinado
1bs lucid absinthe
1bs lemon juice
1 whole egg

Garnish: star anise
Glass: champagne flute
Ice: N/A
Method: Shake for a very long time, fine strain into a small tin, re-pour into champagne flute

30
Q

Dark and Stormy

A 
.75oz plantation dark
1oz lime juice
.5oz turbinado
2oz ginger beer
Top: .75oz cruzan blackstrap

Garnish: lime wedge
Glass: skinny Collins
Ice: crushed
Method: build in Collins, stir to combine, top with crushed, stir again, float blackstrap

31
Q

Boothby

A 
2oz OGD BIB
1oz  cocchi Torino
1 dash angostura
2 dashes orange bitters
Top: 1oz sparkling wine

Garnish: large cherry, large skewer
Glass: flute
Ice: N/A
Method: stir, strain, top with sparkling wine

32
Q

Hot Toddy

A

2oz OGD BIB
.75oz Honey syrup
Fill with hot water

Garnish: lemon zest, long cinnamon stick
Glass: toddy glass
Ice: N/A
Method: pre heat glass with hot water, dump, build in glass, fill with hot water to top of handle. Stir with cinnamon stick to combine.

33
Q

Creole Contentment

A

1.5oz PF 1840 cognac
1oz Blandy’s 5yr Madeira
.5oz luxardo maraschino
1 dash orange bitters

Garnish: lemon zest
Glass: Nick and Nora
Ice: N/A
Method: stir and strain

34
Q

Gaby de Lys

A

1.5oz beefeater
.75oz orgeat
1bs absinthe

Garnish: grated star anise
Glass: coupe
Ice: N/A
Method: frappe, fine strain

35
Q

Chocolate Soldier

A

1.5oz dolin dry vermouth
.75oz Pierre ferrand 1840 cognac
.75oz TF creme de cacao
1 dash orange bitters

Garnish: none
Glass: coupe
Ice: N/A
Method: Shake and fine strain up

36
Q

Alaska

A

2oz Beefeater
.5oz yellow chartreuse
2 dashes orange bitters

Garnish: lemon zest
Glass: nick and Nora
Ice: N/A
Method: stir and strain

37
Q

Stinger

A

2.5oz stinger mix

Lustau riserva brandy, Gifford men the

Garnish: none
Glass: coupe
Ice: N/A
Method: shake, fine strain

38
Q

Mint Julep

A

2oz OGD BIB
3bs turbinado
10-12 mint leaves

Garnish: mint sprig, powdered sugar
Glass: julep cup
Ice: crushed
Method: muddle mint and sugar in julep cup, add bourbon and stir to dissolve sugar, fill 2/3 with crushed and stir 20 times. Mound with crushed, make sure to place mint and straw together.

39
Q

Improved Holland Gin Cocktail

A 
2oz Bols Genever
1bs luxardo maraschino
1bs turbinado
2 dashes peychauds
1 dash angostura

Garnish: lemon zest
Glass: nick and Nora
Ice: N/A
Method: stir and strain

40
Q

Bamboo

A 
1.5oz dolin dry
1oz lustau east India sherry
.75oz amontillado sherry
1 dash angostura
2 dashes orange bitters

Garnish: none
Glass: nick and Nora
Ice: N/A
Method: stir and strain

41
Q

Corn N’ Oil

A

2oz cruzan blackstrap rum
.5oz John D. Taylor Velvet Falernum
2 dashes angostura

Garnish: lime wedge, cinnamon stick
Glass: rocks
Ice: crushed
Method: combine all ingredients in glass, stir briefly, top with ice and stir again

42
Q

Parkeroo

A

1.5oz Puebla Veijo Reposado
.75oz Lustau East India Sherry
1bs turbinado
1 dash angostura

Garnish: orange zest
Glass: etched yarai
Ice: 2 cubes
Method: stir, strain over ice

43
Q

Rye Buck

A

2oz Wild Turkey 101 Rye
.25oz turbinado
2 oz ginger beer
2 dashes angostura

Garnish: lemon wedge, grated cinnamon, cinnamon stick
Glass: rocks
Ice: cubes
Method: build in glass, stir, add ice, stir again

44
Q

Tipperary

A

2.5oz mix

Powers
Carpano Antica
Green Chartreuse

Garnish: none
Glass: Nick & Nora
Ice: N/A
Method: stir and strain

45
Q

Tortuga

A 
.5oz Cana brava
.5oz plantation overperoof
.5oz cointreau
.5oz cocchi Torino
.5oz lemon juice
.5oz lime juice
.5oz grenadine
.5oz turbinado

Garnish: lime wheel, blackberry, mint sprig
Glass: skinny Collins
Ice: crushed
Method: Shake and strain

46
Q

Toronto

A

2.25oz Wild Turkey 101 Rye
.5oz Fernet Branca
1bs turbinado
1 dash angostura

Garnish: orange zest
Glass: Nick and Nora
Ice: N/A
Method: stir and strain

47
Q

Rosita

A 
1.5oz pueblo Viejo Reposado
.5oz Campari
.5oz dolin dry
.5oz cocchi Torino
2 dashes angostura

Garnish: lemon zest
Glass: etched yarai
Ice: 3 cubes
Method: stir and strain

48
Q

Spritz

A
  1. 5oz aperol, Campari, or cynar
  2. 5oz soda water
  3. 5oz sparkling wine

Garnish: orange slice
Glass: rocks
Ice: cubes
Method: combine in glass, stir gently

49
Q

El Presidente

A

1.25oz Banks 7 Rum
1.25oz Dolin Blanc Vermouth
.25oz PF dry Curaçao

Garnish: orange zest, large cherry
Glass: nick and Nora
Ice: N/A
Method: stir and strain

50
Q

Champagne flip

A

2oz sparkling wine
.75oz turbinado
1 egg yolk

Garnish: grated nutmeg
Glass: coupe
Ice: N/A
Method: Shake for a long time, fine strain

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