Beyond Tom Common Classics Flashcards
Tequila Sunrise
From Imbibe Magazine:
1 ½ oz. reposado tequila 3 oz. fresh orange juice 1 barspoon grenadine Tools: shaker, barspoon, strainer Glass: collins Garnish: orange wheel
Pour the tequila into an ice-filled glass, followed by the orange juice. Top with the grenadine, which will sink, yielding a layered effect. Garnish. Be sure to stir the drink before sipping so the flavors are incorporated.
Ding-A-Ling
It probably didn’t exist before being mentioned in the movie Cocktail and even now it barely exists. The only potentially real recipe comes from idrink.com:
4 oz of lemon lime soda like sprite
1 oz peach schnapps
1 oz vodka
mix in glass over ice
an improved version for taste from bartenderhq.com:
1oz (30ml) Holy Grass Vodka 1oz (30ml) RinQuinQuin a la Peche 3/4oz (22.5ml) Fresh Lemon Juice 1/2oz (15ml) Simple Syrup Top with Soda Water Shake the first three ingredients with ice and strain over cubed ice in a Collins glass. Garnish with a lime squeeze and fresh peach if in season.
White Russian
Tom’s:
1½ oz vodka - chilled in the freezer for best results
1 oz heavy cream
1 oz coffee liqueur
Combine in a rocks glass over ice and stir for 10 seconds or so. Shaking a White Russian is nice too, and certainly gets it colder. Though I prefer the concentrated edge that it gets from stirring.
Imbibe's: 2 oz. vodka 1 oz. Kahlua 1 oz. cream ½ oz. fresh-brewed coffee, cooled Tools: shaker Glass: Old Fashioned
Combine ingredients in a shaker with ice, shake to chill and pour into a glass.
Ryan's: 1 1/2 oz Cathead 1 oz Ristretto 1 oz half and half (would heavy cream be better?) 4 drops of saline Build in glass over ice in that order.
Nathan’s:
1 1/2 oz vodka
1 1/2 oz coffee liqueur
top with half and half (do they mean heavy cream?? do they know we have heavy cream??)
Irish Coffee
Tom's: 2 oz Irish whiskey ½ oz rich demerara/brown sugar syrup, or 1 tablespoon demerara/brown sugar 4-5 oz hot coffee lightly whipped cream
In a warmed mug, or Irish Coffee mug if you have one, combine the whiskey, sugar and coffee and briefly stir. Top with a float of lightly whipped cream, see below. Garnish with freshly grated cinnamon - use a cinnamon stick and microplane, or sprinkle with powdered cinnamon.
The Cream Float - For 1 Cocktail
2-3 oz heavy cream - the colder the better.
¼ -½ oz simple syrup or ½ -1 tablespoon powdered sugar - optional
2-3 dashes (⅛ teaspoon) vanilla extract - optional
Combine in a shaker and shake briskly, with no ice, for 6-8 seconds. You can do this ahead of time and chill it in the refrigerator. Colder cream sets better, and doesn’t bleed into the drink as easily. Gently pour the cream over a spoon with a wide end - like this one - until the cream covers the entire surface of the drink and is about an inch thick.
You can also prepare the cream in a mixing bowl or something similar - particularly if you’re extrapolating the recipe to serve a group. But for smaller rounds, a shaker really does work great. Both for whipping and pouring.
Imbibe:
The creation of Irish chef Joseph Sheridan, who first invented the coffee cocktail on a dreary night back in the 1940s to rouse tired, chilly American travelers, the Irish Coffee recipe has since become a staple of bar menus around the world. It’s a comforting blend of whiskey, coffee, brown sugar and fresh cream that warms you to the core.
¾ cup fresh-brewed coffee 1 Tbsp. brown sugar 1 ½ oz. Irish whiskey Heavy cream Tools: coffee brewer, whisk (or electric frother) Glass: toddy Garnish: roasted coffee bean
Pour fresh hot coffee into a preheated glass. Stir in the sugar and dissolve. Pour in the whiskey and stir. Lightly whip the cream so it’s still pourable, then top the coffee by pouring the cream over the back of a spoon so that it floats. Do not stir after adding the cream, as the true flavor emerges by drinking the coffee and whiskey through the cream. Garnish.
The Singapore Sling
Raffles Hotel Version 1936: 1 oz. London dry gin 1 oz. Bols Cherry brandy or Cherry Heering 1 oz. Bénédictine 1 oz. fresh lime juice 2 oz. soda water 1 dash Angostura bitters Tools: barspoon Glass: Collins
Combine all ingredients except soda water and bitters in an ice-filled glass. Top with soda water, stir briefly and dash with Angostura bitters. Note: The original Singapore Sling appears to have been ungarnished. By the mid-1920s, they were adding the peel of a lime, cut in a thick spiral. By the late ’30s, they were also omitting the Bénédictine and bitters and floating Sloe Gin on top.
The earliest versions from before the 20s allowed for a substitution of a red wine float for the cherry liquor and the Benedictine was optional.
A 1913 do it yourself alternative:
“you can get around the Singapore Cricket Club’s refusal to make the drink (they thought it was vulgar) by ordering ‘one cherry brandy, one Domb [i.e., D.O.M. Bénédictine], one gin, one lime juice, some ice and water, [and] a few dashes of bitters,’ whereupon you might enjoy “a really decent Sling.” Factor in that a standard measure was one ounce of spirit, and we’re getting somewhere.”
D’Amore
from absolutdrinks.com: ½ Part Anisette ⅔ Part Egg White ½ Part Lime Juice 1 Part Gin Ice Cubes How to mix Fill a shaker with ice cubes. Add all ingredients. Shake and strain into a cocktail glass.
Cape Codder
liquor.com: 1 1⁄2 oz Vodka Cranberry juice, to top Lime wedge
Glass: Highball
HOW TO MAKE THE CAPE CODDER COCKTAIL
Add the vodka into a highball glass over ice.
Top with cranberry juice and stir until chilled.
Squeeze a lime wedge over the glass and drop it into the drink.
from bartenderhq:
1¼oz Vodka
3oz Cranberry Juice
Build the items over cubed ice in a Collins glass. Garnish with a squeeze of lime.
Turquoise Blue
TGI Friday classic: 1¼oz (37.5ml) White Rum ½oz (15ml) Triple Sec ½oz (15ml) Blue Curacao 1oz (30ml) Sweet & Sour 1½ (45ml) Pineapple Juice The drink is shaken with ice and served over cubed ice in a Collins glass. As you can see its a perfect example of the brightly coloured, juice heavy drinks that the 80s is infamous for.
bartenderhq updated: 1½oz (45ml) White Rum ½oz (15ml) Blue Curaçao ½oz (15ml) Fresh Lemon Juice 1oz (30ml) Fresh Pineapple Juice We’re still shaking with cubed ice (the bigger the better!) but then fine straining into a chilled coupe glass. Our version also has a little extra kick, as there’s more rum and less juice to stretch it out. All we’ve really done here is remove the duplicate orange liqueur in the triple sec, and drop the extra sweetness from the sours. Fresh lemon will always add a little more zing to the drink.
Difford's guide (splits the diff): 1 1/2 oz rum 1/2 oz triple sec 1/2 oz blue curaçao 3/4 oz lime 1 oz pineapple juice
With tequila instead of rum it would be a twisted margarita
Long Island Iced Tea
Pretty sure this is the original hard hitting 70s version (imbibe): 1 oz. vodka 1 oz. gin 1 oz. light rum 1 oz. blanco tequila 1 oz. triple sec 1 oz. fresh lemon juice 3/4 oz. simple syrup (1:1) Chilled cola Tools: shaker, strainer Glass: Collins Garnish: lemon wedge
Combine all ingredients except cola in shaker and fill with ice. Shake well and strain into glass filled with fresh ice. Top with cola and garnish.
another version from imbibe: ¾ oz. vodka ¾ oz. gin ¾ oz. white rum ¾ oz. blanco tequila ¾ oz. orange liqueur ¾ oz. lime cordial ½ oz. fresh lemon juice Coca-Cola (or other cola) Tools: shaker, strainer Glass: Collins, or other 12-oz. glass Garnish: lemon wheel
Shake all the ingredients except the cola with ice, then strain it into a chilled glass and fill with ice cubes.
Lime Cordial: Separately peel and juice 16 limes; refrigerate the juice. In a sealable container, combine 1 cup of pisco with half of the lime peels. In a separate sealable container, combine 1 cup of granulated sugar with the remaining lime peels, then cover tightly. Shake the sugar mixture until the peels are coated and the sugar is evenly distributed. Let both mixtures sit for 24 hours at room temperature, then combine the pisco mixture with the sugar mixture, adding 1½ cups of lime juice. Remove most of the peels if you can, then add an additional 1½ cups of sugar. Stir until the sugar is completely dissolved, then strain through cheesecloth to remove the remaining peels and other debris. This recipe yields 1 quart and can be stored in the refrigerator for up to 2 months.
and of course the official Ace/Marilou version: 3/4 oz vodka 3/4 oz rum 3/4 oz gin 3/4 oz triple sec/combier 3/4 oz lemon 3/4 oz simple
Shake, strain over rocks in a collins glass, top with a splash of coca cola for color. Lemon wheel garnish.
Friar Tuck
bartender hq: 1oz Dark creme de cacao 1oz Frangelico 1oz half & half Shake with ice and double strain into a chilled coupe glass, garnish with grated nutmeg.
Want to take the Friar Tuck up a notch? A dash of saline solution will make the flavours pop. All about that chocolate? A dash of chocolate bitters will reenforce the flavour without over sweetening the drink.
difford’s guide does the exact same but adds 1 oz of semi-skimmed 2% milk
or you can just go two ounces of cream instead of dividing the milk and cream
Friar Tuck No. 2 is the other popular version of this drink. To make it, combine 1 1/2 ounces Frangelico, 2 teaspoons brandy (optional, but preferred), 1 ounce lemon juice, and 1 teaspoon grenadine. Shake and strain. It’s often garnished with a maraschino cherry.
Angel’s Tip
¾ Liqueur Glass Creme De Cacao
¼ Fresh Cream
Use Liqueur glass and float cream on top. This is exactly as listed in the 1930 version of Harry Craddock’s Savoy Cocktail book. While the Creme de Cacao doesn’t specify white or dark, most versions I’ve found online have used the white Creme de Cacao for this drink. Also, note that the drink is described as ¾ of a liqueur glass, not a specific measure, so you can just translate to ¾ and ¼ oz for ease.
Orgasm and Screaming Orgasm
Bruce:
The shooter version:
1/3 of a shooter or snifter with Kahlua
The second third is done pouring Amaretto over the back of a barspoon
Last third is Bailey’s poured the same way
The cocktail orgasm on your B.A.C.K. version:
Equal but larger parts Bailey’s. Amaretto. Cream. Kahlua.
You can shake it all up and pour into a highball glass. You can also shake up rather than layer the shot version, just omit the cream or put whipped cream on top.
For a screaming orgasm you add vodka and add crushed ice to the highball.
Bruce’s preferred method is to blend 8 oz of ice with an ounce of each including the cream, also add two scoops of ice cream, drizzle chocolate syrup along the inside of a hurricane glass, then pour the blended drink right in then top with whipped cream, cacao bits, nuts, ground nutmeg, or coffee grounds. And for his preferred screaming orgasm, just add vodka.
Red Eye Cocktail
a beer rather than vodka based bloody mary
from bartenderhq/Cocktail the move 6oz Lager beer 3oz Tomato Juice (or purée) 2 Aspirin (optional, not reccomended!) 1 Whole Egg Build with no ice, drink.
from Epicurus
1 ounce vodka
6 ounces chilled tomato juice
12 ounces chilled beer
1 egg, whole
Instructions
In a 20 ounce mug, add vodka, followed by tomato juice.
Gently pour the beer from a bottle or can into the mug. Try not to make any foam.
Crack the egg and drop its contents into the mug. The egg will settle to the bottom. Do no stir or mix.
Serve immediately.
the spruce eats:
2 ounces tomato juice
12 ounces beer
Salt (to taste)
Washington Post:
This is the brunch cocktail for those who prefer beer over vodka in their bloody marys. Some people – probably from Texas – will claim that beer + hot sauce + tomato juice = a michelada. Here, steak sauce adds savory flavors while thickening the body of the drink, and the Old Bay Seasoning provides a familiar whiff of the Chesapeake.
Schlitz is the preferred beer here, as it was the house cheap tallboy at the Passenger in the District, where this drink was served.
Make Ahead: The tomato mixture can be refrigerated for up to 3 days.
SERVINGS:
Tested size: 1 servings; makes about 1 quart of tomato mixture; enough for 8 servings
INGREDIENTS
FOR THE TOMATO MIXTURE 2 1/2 ounces A1 Steak Sauce 2 ounces fresh lime juice (from about 1 1/2 limes) 2 ounces Frank's Red Hot brand hot sauce, plus more for garnish 2 ounces Worcestershire sauce 1 1/2 teaspoons Old Bay Seasoning 1/2 teaspoon freshly ground black pepper Fresh horseradish root About 3 cups pure tomato juice FOR THE DRINK 16 ounces canned Schlitz beer (see headnote) Lime wedge, for garnish DIRECTIONS
For the tomato mixture: Combine the steak sauce, lime juice, hot sauce, Worcestershire sauce, Old Bay and black pepper in a large pitcher, and stir until well blended. Grate a small amount of horseradish on top (to taste) and stir again, then add the tomato juice and stir until well incorporated. The yield is about 1 quart; you’ll need 4 ounces for this drink. Refrigerate the rest in an airtight container for up to 3 days.
For the drink: Pour 4 ounces of the tomato mixture into a pint glass. Top with some of the beer.
Squeeze the lime wedge into the drink, then drop it in. Garnish with a dash of hot sauce; while you’re drinking, occasionally refresh the glass with more beer from the can.
Blue Lagoon
imbibe: 1½ oz. white rum 1 oz. pineapple syrup 1 oz. fresh lime juice ½ oz. blue curaçao ¼ oz. absinthe ½ oz. fresh egg white (pasteurized if you like) 1 drop vanilla extract 1 pinch smoked salt
Tools: shaker, strainer
Glass: coupe
Garnish: orange twist and orchid or cherry
Shake all the ingredients without ice for about 5 seconds, then add ice and shake again until chilled. Strain into a chilled glass and garnish.
Pineapple Syrup: In a blender, combine 1 cup of simple syrup (1:1) with 8 oz. of chopped pineapple (Accomplice roasts the pineapple beforehand to deepen the flavor, optional) and ¾ oz. of vodka to stabilize. Blend on high until smooth, then strain and bottle. Keeps refrigerated for up to 2 weeks.
liquor.com: 1 oz Vodka 1 oz Blue curaçao 4 oz Lemonade Garnish: Orange wheel Maraschino cherry Glass: Hurricane Add all ingredients into a shaker with ice and shake. Strain into a hurricane glass over crushed ice. Garnish with a lemon wheel and maraschino cherry.
Kamikaze
liquor.com: 2 oz Vodka 3⁄4 oz Orange liqueur 3⁄4 oz Fresh lime juice Glass: Shot glass Makes 2 shots.
Add all the ingredients into a shaker with ice, and shake thoroughly until well-chilled.
Double-strain into two shot glasses.
