2024 MP Menu Flashcards

1
Q

MP Don’t Give Up The Ship

A

3 dash OB
.5 orange curacao
.5 Fernet Vallet
.75 Cocchi Torino
1.5 Ransom
Build: in a mixing glass
Glassware: Nick & Nora
Ice: up
Garnish: discarded orange
Straw: none

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2
Q

Peacock Throne

A

4 creole bitters
tsp orgeat
.25 Suze
.25 Malort
.5 Capeletti
.5 lime
1 lime cordial
1 Perry’s Tot
Build: in a Boston tin
Glassware: Adonis
Ice: big rock
Fine-strain
Garnish: none
Straw: none

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3
Q

Blind Lemon Jefferson
(Will Elliott)

A

1 vial grapefruit bitters
.5 grapefruit
.5 lemon
.75 1:1
1 Aperol
1.5 Banhez Mezcal
Top w/Soda
Build: in a Boston tin
Glassware: collins
Ice: up
Garnish: mint sprig
Straw: with a bev napkin, on the side

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4
Q

The Shining Path

A

.5 lemon
.5 lemon cordial
.5 St. Germain
.5 Aveze
.75 Salers
Build: in a stemmed pilsner
Glassware: stemmed pilsner
Ice: crushed
Fine-strain: yes
Garnish: Maurin Quina/Amaro Rinomato float, safflower blossoms, lemon zest
Straw: one large toddy

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5
Q

Whiskeytown Regatta
(Will Elliott)

A

4 dash absinthe
tsp Crème de Cacao
+.25 Cafe Moka
.75 lemon
.75 Drambuie
.75 Four Roses
1.25 oyster stout
Build: in a Boston tin or a cobbler, shake, fine-strain
Glassware: coupe
Ice: up
Fine-strain
Garnish: atomized absinthe, Angostura tiger-striping
Straw: none

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6
Q

Maison Jungle Bird

A

-.5 vial saline
.5 cane syrup
-.75 lime
-.75 Campari
.75 Hamilton Jamaican Black
+1 pineapple
1 Cruzan Black Strap
Build: in a Boston tin, shake on one short-half scoop crushed ice until gone
Glassware: etched rocks
Ice: big rock
Fine-strain
Garnish: 1 Campari soaked pineapple wedge, fanned pineapple leaf skewered with cherry.
Straw: none

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7
Q

Maison Sherry Cobbler
(classic cocktail)

A

tsp Allspice Dram
.25 Demerara
.5 lemon
.5 pineapple
.75 blueberry/blackberry jam
.75 Amontillado
.75 Manzanilla
.75 Oloroso
.75 Pedro Ximenez
Build: in a Boston tin
Glassware: poco grande
Ice: Crushed
Garnish: 2 halfed blackberries, thin-sliced half-moon orange, mint bouquet, cut coffee straw
Straw: cut toddy

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8
Q

Adonis
(classic cocktail, 1880s)

A

3 dash OB
.75 Pedro Ximenez
1 Olorosso
1.5 Cocchi Torino
Build: in a mixing glass
Glassware: Adonis
Ice: 3 KD
Garnish: figure-eight knot
Straw: none

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9
Q

Mai Tai
(classic cocktail)

A

+.25 Cruzan
+.25 Ed Hamilton Jamiaican Gold
.5 Santa Teresa 1796
.5 Pierre Ferrand Orange Curacao
.75 orgeat
1 lime
1 La Favorite Coeur Ambre
Build: in a Boston tin, short shake on crushed ice.
Glassware: Poco Grande
Ice: crushed
Garnish: mint bouquet with Angostura, parasol, orange flag, orchid.
Straw: toddy straw

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10
Q

A la Louisiane
(Classic, New Orleans Drinks and How to Mix ‘Em)

A

5 dash La Muse Verte Absinthe
5 dash Peychauds
.5 Benedictine
.75 Cocchi Torino
1.75 Wild Turkey
Build: in a mixing glass
Glassware: Etched Nick & Nora
Ice: up
Garnish: skewered cherry
Straw: none

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11
Q

MP Chancellor Cocktail

A

3 dash OB
tsp Cinnamon Syrup
.75 BVB
.75 Tawny Port
2 Black Bottle
Build: prep/build ahead of the guest’s order, directly into crystal decanter. Keep in glass chiller.
Glassware: Martini
Ice: up
Garnish: discarded orange.
Straw: none

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12
Q

Maison Pina Colada

A

Tsp pimento dram
.75 coco
.75 toasted coconut
1 lime
1 pineapple
2 Santa Teresa
Build: in a Boston tin
Glassware: young coconut
Ice: crushed
Garnish: large mint bouquet, micro-planed coconut>lime>cinnamon, one cinnamon stick, on a “M” plate with doily, atomized Hamilton Navy Strength
Straw: two bamboo

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13
Q

Great Bambino

A

1 vial lemon bitters
+.25 coconut
.5 lime
.5 honey
.5 Poire William
.75 pineapple-infused St. George
Build: in a Boston tin, shake on crushed ice
Glassware: Pontarlier
Ice: crushed
Garnish: 3 pineapple leaves
Straw: one large

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14
Q

Maison Absinthe Colada
(Natasha David/Maxwell Britten)

A

tsp crème de menthe
.5 lemon
.5 Rhum JM White
1 Coconut Syrup
1 Pineapple Juice
1 Mansinthe
Build: in a Boston tin or swizzle
Glassware: Hurricane
Ice: crushed
Garnish: mint bouquet
Straw: red striped straw

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15
Q

Yellow Parrot
(The Savoy, Harry Craddock, 1930)

A

1 Apry
1 Yellow Chartreuse
1 Vieux Pontarlier
Build: in a mixing glass
Glassware: in a rocks glass
Ice: KD
Garnish: inserted lemon twist
Straw: none

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16
Q

Maison Pimm’s #46

A

1oz Strawberry infused Truman Vodka
.75oz Pimm’s
.5 Gran Classico
.75oz Kashmiri Chai syrup
.75 Lemon
.25 strawberry cord
3d la muse vert
3d peychauds
1d ango
Garnish with a mint bouquet, split strawberry, rose petals, RFW spray

17
Q

Chiapas Sling

A

1 vial saline
1 vial mole bitters
4 drops OFW
2 vials Kummel
2 dash Chartreuse Elixir Vegetal
.75 mango cordial
.5 lime juice
.25 lime cordial
.25 Empirical Spirits Ayuuk
.5 Sierra Sonora Prickly Pear
1.5 Cinnamon Infused Mezcal
Build: Boston Tin, short shake with crushed ice
Glassware: Rocks Glass
Ice: crushed
Garnish: Banana leaf, dusted sumac
Straw: two sip sticks

18
Q

Chrysanthemum

A

6 drops Aromatic Bitters
-.5 Germain-Robin Absinthe
-.5 Benedictine
-.5 Bordiga Extra Dry Vermouth
2 Cap Corse Blanc
Build: in a mixing glass
Glassware: Nick & Nora
Ice: up
Garnish: one snapdragon, discarded lemon twist

Straw: none

19
Q

MP Tipperary

A

3 dash OB
.25 Connemara Peated
.75 Antica Torino Rosso
.75 Cardinale (Green and Yellow Chartreuse)
1.25 Tipperary Watershed Whiskey Build: pre-batched, kept in freezer
Glassware: Riedel Sour
Ice: up
Garnish: discarded lemon and orange
Straw: n/a

20
Q

Fleurdelisier (William Elliott)

A

3 dash Angostura Orange Bitters
3 drops orange flower water
+.5 lemon
+.5 Parfait Amour
+.5 Cap Corse Blanc
+.5 La Clandestine
Build: in a Boston tin
Glassware: Pontarlier, antique saucer
Ice: crushed
Garnish: fresh borage blossoms, micro-planed lemon zest
Straw: gold straw

21
Q

Inverness

A

3 dash ango
.25 blueberry jam
.75 lemon
.75 lemon cordial
.5 Mattei Cap Corse
.5 Drambuie
.75 La Muse Verte
Build: in a tall pilsner glass
Glassware: tall pilsner glass
Ice: crushed
Garnish: cassis cream (.5 vial RFW, .25 demerara, .75 cassis, 2 heavy cream), 1 halved blackberry, 2 mint sprig, 1 juniper sprig, bamboo straw, micro-planed cinnamon

22
Q

Old King Cole Martini (classic cocktail)

A

2-3 dashes orange bitters
.25 Bordiga Extra Dry Vermouth
3 oz. Old Raj 55
Build: in a mixing glass
Glassware: Martini

Ice: up
Garnish: Sidecar ice, Castlevetrano olives skewered, with pin, manicured lemon twist, seaweed.
Straw: none

23
Q

House Sazerac:

A

6 Heavy dashes of Peychaud’s Bitters tsp Dem
2 Wild Turkey 101 Rye
Upon order, first grab warm rocks glass, fill ¾ full with crushed ice, douse with absinthe (8-10 dashes) and swizzle. Separately, build glass in mixing glass.
Build: Mixing glass
Glassware: Absinthe Rinsed rocks glass
Ice: Up
Garnish: lightly expressed and discarded lemon

24
Q

St. Jefferson Sazerac

A

5 Heavy Dashes Peychaud Bitters
5 Heavy Dashes Creole Bitters
1 dash Angostura tsp Anise Dem
.75 Herbsaint
2 Frozen Wild Turkey 101 Rye
Upon order, first grab warm Aspen Rocks glass, fill ¾ full with crushed ice, pour Herbsaint and lightly stir until glass is well chilled and Herbsaint is well louched.
Strain Herbsaint into Victorian Cordial glass, serve next to Sazerac. Discard crushed ice and build Sazerac in the rocks glass.
Build: In rocks glass
Glassware: Aspen Rocks Glass
Ice: Up
Garnish: Lightly expressed and discarded lemon

25
Q

St. Tammany Sazerac

A

5 Heavy Dashes Peychaud Bitters
5 Heavy Dashes Creole Bitters
1 dash Angostura tsp Anise Dem
.75 Jade 1901
2 Russel’s Reserve Single Barrel
Upon order, first grab warm etched rocks glass, fill ¾ full with crushed ice, pour absinthe and lightly stir until glass is well chilled and absinthe is well louched. Strain absinthe into Victorian Cordial glass, serve next to Sazerac.
Discard crushed ice and build Sazerac in a mixing glass.
Build: In a mixing glass
Glassware: Etched Rocks Glass
Ice: Up
Garnish: Lightly expressed and discarded lemon

26
Q

St. Bernard Sazerac

A

5 Dashes Peychaud Barrel Aged Bitters
5 Suze Red Aromatic Bitters
tsp Anise Dem
.75 Jade Nouvelle
2 Maison Surrenne 1946
Upon order, first grab warm etched rocks glass, fill ¾ full with crushed ice, pour absinthe and lightly stir until glass is well chilled and absinthe is well louched. Strain absinthe into Victorian Cordial glass, serve next to Sazerac.
Discard crushed ice and build Sazerac in a mixing glass. Note: this is a very delicate Sazerac. The stir should be fairly brief.
Build: In a mixing glass
Glassware: Vintage Sazerac Glass
Ice: Up
Garnish: Lightly expressed and discarded lemon