Classic Cocktails Flashcards
Honey Bear
House made honey syrup 0.75 fl oz
Fresh lemon juice 1 fl oz
Hendricks Gin 0.75 fl oz
Cointreau 0.75 fl oz
Angostura bitters 3 dashes
With a jigger, measure the ingredients into a mixing glass
Fill the mixing glass with ice
Top the mixing glass with a stainless steel shaking tin
Shake the ingredients vigorously 12 times to mix
Strain the cocktail into the honey bear jar (always over fresh ice)
Garnish with a lemon zest and a wooden honey dipper
Add an 8” straw
Bellini
Bellini slush with alcohol (pre-mix) 10 fl oz Red sangria (house-made) 1 fl oz
Chill a martini glass
Swirl 10 fluid ounces of the bellini slush without alcohol pre-mix into the shape of a cone directly into the Martini glass
Top the Bellini slush with 1 fluid ounce of red sangria
Add a 6″ straw
Cabin Fever
Ginger syrup (pre-mix) 0.75 fl oz
Pineapple juice 1 fl oz
Fresh lemon juice 0.75 fl oz
Taylor Fladgate 10 year Tawny Port 0.5 fl oz
Crown Royal 1.5 fl oz
Bittered sling Moondog Bitters 3 dashes
Soda water 2 fl oz
With a jigger, measure the ingredients into a mixing glass (except for the soda water)
Pack Mixing glass with ice and top with stainless steel shaking tin
Shake the ingredients vigorously 12 times to mix
Strain the cocktail into the camping mug (always over fresh ice)
Top the ingredients with 2 fl oz of soda water
Insert a bar spoon into the glass and stir the cocktail thoroughly to mix the ingredients
Garnish with a pine cone and a mint sprig
Spray Bowmore 12 year with atomizer for 1 second
Using Dredger with Sieve, sprinkle powdered sugar on top of garnishes
Add a 6” straw
Clover Club no.4
Egg whites 0.5 fl oz Raspberry cordial 0.5 fl oz Lemongrass syrup 0.5 fl oz Fresh lemon juice 1 fl oz Cranberry juice 1 fl oz Smirnoff vodka 2 fl oz
With a jigger, measure the ingredients into a mixing glass
Pack Mixing glass with ice and top with stainless steel shaking tin
Shake the ingredients vigorously 50 times to mix in order to create rich egg white foam. Check consistency of the foam by holding the shaker sideways and look through the mixing glass
Strain the cocktail into the martini glass. There should be a ¼ inch of space from the top of the glass with a ½ inch of foam top
Accurate measurements are mandatory in order to get best stencil results
Place stainless stencil on top of martini glass
Spray atomizer filled with green lime leaf bitters back and forth to imprint stencil. Be sure to hold the atomizer 12″ away from the stencil at an angle slightly less than horizontal
Earls Signature Caesar
Caesar spice mix (pre-mix) 1 fl oz
Smirnoff Vodka 1 fl oz
Mott’s Clamato 4 fl oz
Rim a Mason Jar with a caesar spice rim
Fill the Mason Jar with ice
With a jigger, measure 1 fluid ounce of caesar spice mix and 1 fluid ounce of Smirnoff Vodka into the Mason Jar
Add Mott’s Clamato to the mix of ingredients (until its a ½” below the rim of the Mason Jar)
Insert a bar spoon into the Mason Jar and stir the cocktail thoroughly to mix the ingredients
Garnish with a lime wedge
Skewer a garlicky pickle with a cocktail pick and add it as a garnish
Add a piece of signature jerky
Add a 6″ straw
Flavoured Rocks Margarita
Fruit puree (strawberry, mango, etc.) 1 fl oz
Simple syrup (pre-mix) 1 fl oz
Lime juice 1 fl oz
Water 1 fl oz
El Jimador Blanco Tequila 1 fl oz
Rim the double rocks glass with a ½ salted rim and fill the glass with ice. Set the glass aside
With a jigger, measure the ingredients into a mixing glass
Fill the mixing glass with ice
Top the mixing glass with a stainless steel shaking tin
Shake the ingredients vigorously 12 times over your dominant shoulder
Strain the cocktail into the double rocks glass (always over fresh ice)
Garnish with a lime zest
Add a 6” straw
Flavoured Slush Margarita
Fruit puree (strawberry, mango, etc.) 2 fl oz El Jimador Blanco Tequila 1 fl oz Margarita slush (pre-mix) 10 fl oz
With a jigger, measure 2 fluid ounces of fruit purée and 1 fluid ounce of El Jimador Blanco into a collins glass
Fill the collins glass with 10 fluid ounces of margarita slush pre-mix
Add an 8″ straw
Lime Rocks Margarita
Simple syrup 1 fl oz
Fresh lime juice 1 fl oz
Water 1 fl oz
El Jimador Blanco Tequila 1 fl oz
Lime Slush Margarita
Margarita slush (pre-mix) 13 fl oz El Jimador Blanco tequila 1 fl oz
Mad Hatter
PART A
Lime leaf tea syrup 3 fl oz
Coconut water 8 fl oz
PART B
Pear puree 2 fl oz
Fresh lemon juice 3 fl oz
Smirnoff vodka 6 fl oz
Split recipe in two mixing glasses
In the 1st Mixing glass, measure Part A
In the 2nd Mixing glass, measure Part B
Pack mixing glasses full with ice. Top with a stainless steel shaking tins
Shake vigorously 12 times to mix ingredients
Strain both into empty tea pot
Garnish double rocks glasses with a tea bag placed on the inside surface of the glass
Fill with ice and garnish with lemon zest and mint sprig
Add a 6″ straw
Majito
Mint leaves 10 to 12 mint leaves Simple syrup (pre-mix) 1 fl oz Fresh lime juice 1 fl oz Appleton White Rum 1 fl oz Soda water* (fill with) 2 fl oz
With a jigger, measure the ingredients into a collins glass
Muddle the ingredients gently to release the oils in the mint and the fruit’s juices
Fill the collins glass with fresh ice
Top the ingredients with 2 fluid ounces of soda water
Insert a bar spoon into the glass and stir the cocktail thoroughly to mix the ingredients
Garnish the cocktail with a mint sprig
Add an 8” straw
Mojito Cucumber
Cucumber pieces 0.5 oz Mint leaves 10 to 12 mint leaves Simple syrup (pre-mix) 1 fl oz Fresh lime juice 1 fl oz Appleton White Rum 1 fl oz Soda water 2 fl oz
With a jigger, measure the ingredients into a collins glass
Muddle the ingredients gently to release the oils in the mint and the fruit’s juices
Fill the collins glass with fresh ice
Top the ingredients with 2 fl oz of soda water
Insert a bar spoon into the glass and stir the cocktail thoroughly to mix the ingredients
Garnish the cocktail with a mint sprig
Add an 8” straw
Mojito Raspberry
Raspberries 1 oz Mint leaves 10 to 12 mint leaves Simple syrup (pre-mix) 1 fl oz Fresh lime juice 1 fl oz Appleton White Rum 1 fl oz Soda water 2 fl oz
With a jigger, measure the ingredients into a collins glass
Muddle the ingredients gently to release the oils in the mint and the fruit’s juices
Fill the Collins glass with fresh ice
Top the ingredients with 2 fluid ounces of soda water
Insert a bar spoon into the glass and stir the cocktail thoroughly to mix the ingredients
Garnish the cocktail with a mint sprig
Add an 8” straw
Moscow Mule
Ginger syrup (pre-mix) 1 fl oz
Fresh lime juice 0.5 fl oz
Smirnoff Vodka 1 fl oz
Soda water 4 fl oz
Fill a Moscow Mule copper mug with ice
With a jigger, measure the ingredients into the Moscow Mule copper mug
Insert a bar spoon into the glass and stir the cocktail thoroughly to mix the ingredients
Garnish the cocktail with a mint sprig
Add a 6” straw
Old Fashioned
Demerara syrup (pre-mix) 0.25 fl oz
Maker’s Mark Bourbon 2 fl oz
Bittered Sling rootbeer bitters 4 dashes
With a jigger, measure the ingredients into a mixing glass
Fill the mixing glass with ice
Insert a bar spoon into the mixing glass and stir the cocktail in circles for 20 seconds
Without removing the bar spoon, top the mixing glass with a julep strainer
Strain the cocktail over one big ass ice cube directly into the double rocks glass
Garnish the cocktail with an orange zest and a cherry on a cocktail pick
