2024 MP Menu Real Flashcards
Peacock Throne
4 creole bitters
tsp orgeat
.5 lime
1 lime cordial
2 peacock batch
Build: in a Boston tin
Glassware: Adonis
Ice: big rock
Fine-strain
Garnish: none
Straw: none
Blind Lemon Jefferson
(Will Elliott)
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
The Shining Path
.5 lemon
.5 lemon cordial
1.75 shining batch
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
Whiskeytown Regatta
(Will Elliott)
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
Maison Jungle Bird
-.5 vial saline
.5 cane syrup
-.75 lime
+1 pineapple
.75 Campari
.75 Jamaican pot still
1 Cruzan
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
Maison Sherry Cobbler
(classic cocktail)
tsp Allspice Dram
.25 Demerara
.5 lemon
.5 pineapple
.75 blueberry/blackberry jam
3 cobbler batch
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
Adonis
(classic cocktail, 1880s)
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
Mai Tai
(classic cocktail)
.5 Pierre Ferrand Orange Curacao
.75 orgeat
1 lime
2 Mai Tai Batch
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
A la Louisiane
(Classic, New Orleans Drinks and How to Mix ‘Em)
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
MP Chancellor Cocktail
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
Maison Pina Colada
Tsp pimento dram
.75 coco
.75 toasted coconut
1 lime
1 pineapple
2.25 Colada Batch
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
Great Bambino
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
Maison Absinthe Colada
(Natasha David/Maxwell Britten)
tsp crème de menthe
.5 lemon
1 Coconut Syrup
1 Pineapple Juice
1.75 Absinthe Colada Batch
Build: in a Boston tin or swizzle
Glassware: Hurricane
Ice: crushed
Garnish: mint bouquet
Straw: red striped straw
Yellow Parrot
(The Savoy, Harry Craddock, 1930)
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
Maison Pimm’s #46
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
Chiapas Sling
<.25 Chaipas Bitter Batch
.5 lime juice
.25 lime cordial
.75 mango cordial
2.25 Chiapas Mix
Build: Boston Tin, short shake with crushed ice
Glassware: Rocks Glass
Ice: crushed
Garnish: Banana leaf, dusted sumac
Straw: two sip sticks
Chrysanthemum
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
Fleurdelisier (William Elliott)
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
Inverness
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
Old King Cole Martini (classic cocktail)
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
House Sazerac:
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
St. Jefferson Sazerac
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
St. Tammany Sazerac
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
St. Bernard Sazerac
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
Toddy Service
Maison Toddy Service
2 dash angostura bitters
4 dash absinthe
-.25 ginger syrup
.5 dem
.5 lemon juice
1.25 spirit of guests choosing
Build: Hot Kettle, water poured over spice blend strainer (cinnamon, allspice,
star anise, cardamon)
Glassware: Toddy mug on saucer
Ice: none
Garnish: feathered lemon peel, cinnamon stick, rosemary sprig, halved
blackberry
Straw: none
Maison Margarita de Jamaica
3 dashes of OB
.25 Lime Cordial
.5 Combier
.75 Lime
1.75 Batch
Maison Dirty Martini
3 dashes of Olive Bitters
2 Vials of Saline
1.25 Olive Brine
2 Vodka or Gin (Wodka or Hayman’s London Dry)
Ramos Gin Fizz
3 Drops of Vanilla Extract
6 Drops of Orange Flow Water
3 Dashes of Angostura Orange Bitters
=+.5 Lemon
=+.5 Lime
1oz. 1:1
1 heavy Cream
1 Egg White
2 Plymouth Gin
Corpse Reviver #2
tsp 2:1
tsp Duplais Verte
.75 Lemon
.75 Mattei Cap Corse
.75 Combier
1 Hayman’s London Dry
French 75
.25 Lemon
.25 1:1
1 Plymouth
Bloody Mary
3 dashes of Tabasco
Freshly ground black pepper to taste
.5 lemon
.5 Oyster Stout
1.5 Vodka
5 Blood Mary Mix
Maison Tom Collins
3 dash Orange Bitters
.5 oz. lemon
1 oz. lemon cordial
.5 oz. Hayman’s Royal Dock
1.5 oz. Neversink Barrel Reserve
Build: in a Cobbler
Glassware: bamboo collins glass
Ice: KD
Fine-strain yes
Garnish: quartered husk cherry, sawtooth lemon twist, mint bouquet (see photo)
Straw: 1 large black
New Orleans Buck
Hamilton Pot Still Rum ~ Ginger ~ Cinnamon ~ Lime
.75 oz. ounce lime juice
.75 oz. Ginger Syrup (page 175)
2 oz. Hamilton Pot Still Black rum
Ginger ale, to taste Mint bouquet, Angostura bitters,
1 large straw, for garnish
Build: in a Cobbler
Glassware: footed collins
Ice: Crushed
Fine-strain
Garnish: atomized cinnamon tincture/Mint Bouquet, cinnamon stick
Straw: 1 large black
Maison Premiere #47
.5 vial vanilla
6 dashes Peychaud’s
.25 Blueberry/Blackberry
.75 Granier Verveine
.25 La Vielle Prune
.5 rooibos syrup
.75 Lemon
.75 Hayman’s Navy Strength Gin
1 Pimm’s
Build: in a Cobbler
Glassware: collins
Ice: KD
Fine-strain yes
Garnish: Black straw / mint crown / lemon wedge / bamboo pick with skewered blueberry, blackberry stuffed with two short pieces of thyme, and another blueberry
Straw: 1 large black
