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Bar Smarts Cocktails > 25 Classic Cocktails > Flashcards

25 Classic Cocktails Flashcards

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1
Q

Aviation Cocktail

[1910-1920 New York]

A

2oz Beefeater Gin
1/2oz Marachino Liquor (Luxardo)
1/2oz Lemon Juice

Shake / Strain Cocktail Glass

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2
Q

Bellini

[1940-1950 Harry’s Bar Venice]

A

1.5oz White Peach Puree
4oz Champagne
(optional: 1/2oz Peach Liquor)

Gently Stir Peach Puree / Champagne
Strain into flute
Top with Peach liquor (optional)

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3
Q

Blood and Sand

[1920-1930]

A

3/4oz Chivas Regal Scotch Whisky
3/4oz Cherry Herring
3/4oz Italian Sweet Vermouth
3/4oz Fresh Squeezed OJ

Shake / Strain Cocktail Glass
Garnish: Orange

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4
Q

Bloody Mary

[1920-1930 Harry’ Bar Paris ]

A 
1.5oz Vodka 
2 dash Worcestershire sauce
4 dash Tabasco
Pinch Salt and Pepper 
1/4oz Lemon Juice 
4oz Tomato Juice

Combine ingredients
Roll so tomato juice does not foam
Strain into iced Goblet

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5
Q

Caipirinha [1930-1940]

Caipirissima, Caipiroska [1960-1970]

A

2oz Cachaca (Caipirissima - White Rum, Caipiroska -Vodka)
3/4oz Simple Syrup
1/2 Lime Quartered and Muddled

Place limes in glass with sugar
Muddle
Shake / Strain with used ice in Rocks Glass

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6
Q

Collins (Ton, John, Vodka)

[1820-1830 London]

A

1.5 oz Beefeater Gin (John -Genever or Bourbon, Vodka)
3/4 oz Lemon Juice
3/4 oz Simple Syrup

Shake, strain over ice
Garnish: Orange / Cherry Flag

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7
Q

Cosmopolitan [1980-1990 Dale Degroff]

A

1.5 oz Citron Vodka
3/4 oz Cointreau
1/4 Lime Juice
1 oz Cranberry Juice

Shake, serve up
Garnish : Orange Peel

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8
Q

Daiquiri [Cuba 1900-1910]

*First straight up cocktail to be invented outside the U.S

A 
1.5 oz White Rum
3/4 oz Simple Syrup
3/4 oz Fresh Lime 
Shake / Strain over ice
Garnish: Lime Wheel

Classic
Stir juice of half lime with 1/2 teaspoon superfine sugar, add rum last,

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9
Q

Gimlet [1890-1900]

*British Navy gave lime juice to sailors to prevent scurvy. Officers mixed with plymouth gin

A

2.5 oz Beefeater Gin
1/2 oz Preserved Lime Juice (Roses, Angostora)
Garnish: Lime Wedge

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10
Q

Gin Fizz [1870-1880]

*Proper Fizz never served with ice

A 
1.5 oz Beefeater Gin
3/4 oz Fresh Lemon Juice
3/4 Simple or 1 teaspoon superfine sugar 
NO ICE
NO GARNISH
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11
Q

Hot Toddy [Scotland 1750-1760]

A 
2 oz Glenlivet or Irish Redbreast 
1 barspoon sugar or 1/4 oz honey 
1 Strip thin cut lemon wheel 
2-4 oz Boiling water 
Warm glass with boiling water rinse
Add sugar, lemon, 1/2 oz boiling water 
Add whiskey followed by more water
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12
Q

Irish Coffee [Dublin - Airport Joe Sheridan 1940-1950]

A 
1.5 oz Jameson 
1 oz S.S or Brown Sugar S.S 
4 oz Coffee 
Lightly Whipped Unsweetened Cream 
Combine in glass, ladle cream
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13
Q

Mai Tai [Trader Vic - Oakland CA 1940-1950]

A 
2oz Aged (Jamaican) Rum
3/4 oz Lime Juice 
3/4 oz Orange Curacao 
1 teaspoon Oregat Syrup
Garnish: Lime Wheel, Mint Sprig, Orchid
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14
Q

Manhattan [1870-1880]

Rob Roy [1890-1900]

A 
2 oz Rye or Bourbon Whiskey 
1 oz Sweet Vermouth 
2-3 Dashes Angostora Bitters 
(Rob Roy - Blended Scotch - Orange Bitters - Orange Peel) 
*Dry
Dry Vermouth, Garnish Lemon Peel
*Perfect
Equal Parts Sweet / Dry Vermouth , Garnish Lemon Peel
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15
Q

Margarita [1930-1940]

A 
2 oz Silver Tequila
1 oz Cointreau 
3/4 Lime Juice 
1/2 oz Simple Syrup 
Coarse Salt / Lime Wedge

*

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16
Q

Dry Martini [1890-1900]

A 
1895-1915
1.5 oz Beefeater
1.5 oz Dry Vermouth
2 dashes orange bitters 
Garnish: Lemon / Orange Peel

[1950-1960]
3 oz Gin
1/8 oz Dry Vermouth

Wash ice with vermouth, strain
Add spirit, stir
Garnish Spanish pitted Olive

17
Q

Mint Julep [1790-1800]

A 
2.5 oz Bourbon / Rye / VSOP Cognac
1 oz S.S or 2 teaspoons superfine sugar 
2-4 Mint Sprigs 
Muddle Mint / Sugar
Add 1/2 Spirit and Crushed Ice 
Stir until frosted
Add remaining spirits
18
Q

Mojito [1920-1930]

A 
1.5 oz White Rum
3/4 oz Fresh Lime 
3/4 oz S.S
Mint
1 oz Soda Water 
Muddle Mint
Shake Strain over Fresh ice or Stir in Highball
19
Q

Negroni [1910-1920]

A 
1 oz Beefeater
1 oz Campari 
1 oz Italian Sweet Vermouth 
Stir
Garnish Orange Peel
20
Q

Old Fashioned [1800-1810]

A 
Traditional
2 oz Rye / Bourbon 
3 dash angostora bitters 
1 sugar cube or barspoon full of sugar 
1 lemon peel 
splash Soda / Water

Muddled [1910-1920]
Same as above
Muddle 2 orange slices / 2 cherries

21
Q

Pisco Sour [Peru 1910-1920]

*National Drink of Chile / Peru

A 
2 oz Pisco 
1 oz Fresh Squeezed Lime 
1 oz S.S 
Several Drops Angostora
Egg White

Shake all ingredients except egg / bitters
Strain add foam with drops of bitters in it over top

22
Q

Sazerac [1870-1880]

A

2 oz Rye
2 Dash Peychaud Bitters
Splash Pernod
1/2 oz S.S tiny splash water

23
Q

Side Car [1920-1930]

A 
1.5 oz Vs or VSOP Cognac 
3/4 Cointreau
1/2 - 3/4 Lemon
Shake / Strain 
Sugar Rim 
Garnish: Orange Peel
24
Q

Stinger [New York Nightcap 1890-1900]

A

2 oz Vs, VSOP or Cordon Bleu Cognac

1 oz White creme de menthe

25
Q

Whiskey Sour [1850-1860]

A

1.5 oz Bourbon / Rye
3/4 oz S.S
3/4 Fresh Lemon Juice
Garnish: Flag

Bar Smarts Cocktails (1 decks)

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