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Cocktails > Classic Cocktails > Flashcards

Classic Cocktails Flashcards

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1
Q

Delmonico

A 
1 oz Gin
1/2 oz Cognac
1/2 oz Dry Vermouth
1/2 oz Sweet Vermouth
2 dashes of Bitters

Prep: Shake w/ ice and strain
Glassware: Cocktail Glass
Garnish: Orange Twist

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2
Q

Aviation

A

1.5 oz. London Dry Gin
1/2 oz. Maraschino Liqueur
3/4 oz. Lemon Juice
1 Barspoon Crème de Violette

Prep: Shake w/ ice and strain
Glassware: Cocktail Glass
Garnish: Cherry or Lemon Peel

Variation: The Casino (orange bitters for Violette) - a drier version

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3
Q

Abbey Cocktail

A

2 oz. Gin
3/4 oz. Lillet
3/4 oz. Orange Juice
2 dashes of Bitters

Prep: Shake w/ ice and strain
Glassware: Cocktail Glass
Garnish: Cherry

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4
Q

Alexander

A

2 oz. Gin
1 oz. White Crème de Cacao
3/4 oz. Heavy Cream

Prep: Shake w/ ice and strain
Glassware: Cocktail Glass
Garnish: Grated Nutmeg

Variation: Brandy Alexander

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5
Q

Antibes

A

2 oz. Gin
3/4 oz. Bénédictine
1 oz. Grapefruit Juice

Prep: Shake w/ ice and strain into ice
Glassware: Old-Fashioned Glass
Garnish: Orange Slice

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6
Q

Bee’s Knees

A

1.5 oz. Gin
3/4 oz. Honey
3/4 oz. Lemon Juice

Prep: Shake w/ ice and strain
Glassware: Cocktail Glass
Garnish: Lemon Twist

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7
Q

Bijou

A

1 oz. Gin
1 oz. Green Chartreuse
1 oz. Sweet Vermouth
dash Orange Bitters

Prep: Stir w/ ice and strain
Glassware: Cocktail Glass
Garnish: Lemon Twist

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8
Q

Boston Cocktail

A

1.5 oz. Gin
1.5 oz. Apricot Brandy
1/2 oz. Lemon Juice
1/4 oz. Grenadine

Prep: Shake w/ ice and strain
Glassware: Cocktail Glass
Garnish: none

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9
Q

The Bramble

A

2 oz. Gin
3/4 oz. Lemon Juice
1/2 oz. Simple Syrup
3/4 oz. Creme de Mure (float)

Prep: Shake w/ ice and strain into ice (float Mure on top)
Glassware: Old-Fashioned Glass
Garnish: Lemon Wedge (w/ optional blackberry)

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10
Q

Bronx Cocktail

A

1 oz. Gin
1/2 oz. Sweet Vermouth
1/2 oz. Dry Vermouth
1/2 oz. orange juice

Prep: Shake w/ ice and strain
Glassware: Cocktail Glass
Garnish: Orange Slice (optional)

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11
Q

Clover Club

A

1.5 oz. Gin
3/4 oz. Lemon Juice
3/4 oz. Raspberry Syrup
1 Egg White

Prep: Dry shake (w/o ice); then shake w/ ice and strain
Glassware: Cocktail Glass
Garnish: none

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12
Q

Corpse Reviver #2

A 
3/4 oz. Gin
3/4 oz. Cointreau
3/4 oz. Lillet Blanc
3/4 oz. Lemon Juice
Absinthe (glass rinse)

Prep: Shake w/ ice and strain
Glassware: Cocktail Glass
Garnish: Cherry

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13
Q

Dempsey Cocktail

A

1 oz. Gin
1 oz. Apple Brandy/Applejack
1/4 oz. Grenadine

Prep: Shake w/ ice and strain
Glassware: Cocktail Glass
Garnish: none

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14
Q

Dubonnet Cocktail

A

1.5 oz. Gin
1.5 oz. Dubonnet Rouge
Dash of Bitters

Prep: Stir w/ ice and strain
Glassware: Cocktail Glass
Garnish: Lemon Twist

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15
Q

Gibson

A

2.5 oz. Gin
1/2 oz. Dry Vermouth

Prep: Stir w/ ice and strain
Glassware: Cocktail Glass
Garnish: Cocktail Onion

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16
Q

Gimlet

A

2 oz. Plymouth Gin
3/4 oz. Lime Juice
3/4 oz. Simple Syrup

Prep: Shake
Glassware: Cocktail Glass
Garnish: Lime Wedge

Variation: Bennet (Gimlet + 2 dashes of Angostura bitters)

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17
Q

Gin Fizz

A

2 oz. Gin
3/4 oz. lemon juice
3/4 oz. simple syrup
soda water

Prep: Shake w/ ice and strain; top w/ soda
Glassware: Collins glass w/o ice
Garnish: none

*Think Gin Sour + Soda - Ice

**Variations include: Silver Fizz (w/ egg white), golden fizz (w/ egg yolk), royal fizz (use of the whole egg), and the diamond fizz (substitute sparkling for soda)

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18
Q

What are the differences between a “fizz” and a “collins?”

A

The use or disuse of ice + build

A fizz is shaken w/ ice, but not included in the drink like a collins. And a collins is built directly in the glass while the fizz is shaken

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19
Q

Gin-Gin Mule

A 
1.5 oz. London Dry Gin
1/2 oz. Simple Syrup
1/2 oz. Lime Juice
Ginger Beer
10 Mint Leaves

Prep: Muddle mint; shake w/ ice and strain; top with ginger beer
Glassware: Highball Glass
Garnish: Mint Sprig, Lime Wedge

Variation: Moscow Mule

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20
Q

Gin Rickey

A

2 oz. London Dry Gin
1/2 oz. Lime Juice
Soda Water

Prep: Build over ice
Glassware: Highball Glass
Garnish: Lime Rind

*Think Tom Collins, but with lime for lemon, and no sugar

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21
Q

Golden Dawn

A 
3/4 oz. Gin
3/4 oz. Apricot Brandy
3/4 oz. Applejack
3/4 oz. Orange Juice
Dash Grenadine

Prep: Dash grenadine in glass; shake other ingredients w/ ice and strain over
Glassware: Cocktail Glass
Garnish: Cherry

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22
Q

Greyhound

A

1.5 oz. Gin/Vodka
5 oz. Grapefruit Juice

Prep: Serve over ice
Glassware: Highball Glass
Garnish: none

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23
Q

Fallen Angel

A

1.5 oz. Gin
1 tsp. Crème de Menthe (white)
Juice of 1/2 lemon
1 dash Angostura bitters

Prep: Shake w/ ice and strain
Glassware: Cocktail Glass
Garnish: Cherry

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24
Q

French 75

A

1.5 oz. Gin
3/4 oz. Lemon Juice
1/2 oz. Simple Syrup
Champagne

Prep: Shake w/ ice and strain: top with Champagne
Glassware: Highball glass, half filled w/ cracked ice (traditional) - or - chilled flute
Garnish: Lemon Twist

Variations: French 76 (Cognac) or French 77 (St Germain)

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25
Q

Last Word

A

3/4 oz. Gin
3/4 oz. Lime Juice
3/4 oz. Green Chartreuse
3/4 oz. Maraschino Liqueur

Prep: Shake w/ ice and strain
Glassware: Cocktail Glass
Garnish: none

Variations: Final Word (Rye for Gin), Mezcal Last Word (Mezcal for Gin), Fernetaboutit (Fernet for Gin)

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26
Q

Martinez

A

1 oz. Genever
2 oz. Sweet Vermouth
1/4 oz. Maraschino Liqueur
2 dashes Boker’s or Angostura bitters

Prep: Stir w/ ice and strain
Glassware: Cocktail Glass
Garnish: Twist of Lemon or Orange

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27
Q

Monkey Gland

A

1.5 oz. Gin
1.5 oz. Orange Juice
1/4 oz. Grenadine
Absinthe

Prep: Rinse glass w Absinthe; shake w/ ice and strain into the glass
Glassware: Cocktail Glass
Garnish: Flamed Orange Peel

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28
Q

Napoleon Cocktail

A

2 oz. Gin
1/4 oz. Fernet Branca
1/2 oz. Grand Marnier
1/2 oz. Dubonnet Blanc

Prep: Stir w/ ice and strain
Glassware: Cocktail Glass
Garnish: Lemon Twist

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29
Q

Negroni

A

1 oz. Gin
1 oz. Sweet Vermouth
1 oz. Campari

Prep: Stir w/ ice
Glassware: Old Fashioned Glass
Garnish: Orange Peel

Variations: lots!

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30
Q

Parisienne

A

3/4 oz. Gin
3/4 oz. Noilly Prat
2 dashes Crème de Cassis

Prep: Stir w/ ice and strain
Glassware: Cocktail Glass
Garnish: Lemon Peel (Can be Flamed)

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31
Q

Pegu Club

A 
2 oz. London Dry Gin
1/2 oz. Curaçao
1/2 oz. Lime Juice
1 dash Angostura Bitters
1 dash Orange Bitters

Prep: Shake w/ ice and strain
Glassware: Cocktail Glass
Garnish: Lime Wedge

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32
Q

Pink Lady

A 
1.5 oz. London Dry Gin
1/2 oz. Applejack
1/2 oz. Lemon Juice
1/4 oz. Grenadine
1 Egg White

Prep: Dry shake all ingredients first (for egg), then shake w/ ice and strain
Glassware: Cocktail Glass
Garnish: Cherry

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33
Q

Pink Gin

A

2 oz. Plymouth Gin
3-4 dashes Angostura bitters

Prep: Coat glass w/ bitters; stir gin w/ ice and strain into glass
Glassware: Cocktail Glass
Garnish: none

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34
Q

Ramos Gin Fizz

A 
1.5 oz. Dry Gin
5 drops Orange Flower Water
1/2 oz. Lemon Juice
1/2 oz. Lime Juice
1 Egg White
1 oz. Heavy Cream
1 oz. Simple Syrup
Soda Water
2 drops Vanilla Extract (optional)

Prep: Vigorously shake all ingredients (except soda water) and strain into glass without ice; Top with soda
Glassware: Highball Glass
Garnish: Grated Nutmeg

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35
Q

Red Lion

A 
2 oz. Gin
1 oz. Grand Marnier
1/4 oz. Grenadine
3/4 oz. Lemon Juice
3/4 oz. Orange Juice

Prep: Shake w/ ice and strain
Glassware: Cocktail Glass
Garnish: none

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36
Q

Satan’s Whiskers

A 
3/4 oz. Gin
3/4 oz. Grand Marnier
3/4 oz. Dry Vermouth
3/4 oz. Sweet Vermouth
1/2 oz. Orange Juice
5 dashes Orange Bitters

Prep: Shake w/ ice and strain
Glassware: Cocktail Glass
Garnish: none

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37
Q

Singapore Sling

A 
2 oz. Gin
3/4 oz. Cherry Heering
2 tsp. Benedictine
2 tsp. Cointreau
2 oz. Pineapple Juice
3/4 oz. Lime Juice
2 dashes Grenadine
1 dash Angostura Bitters
Soda Water

Prep: Shake w/ ice and strain; top w/ soda
Glassware: Hurricane Glass
Garnish: Cherry, Pineapple Slice, and Orange

*Made famous by the Raffles Hotel

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38
Q

Southside

A

2 oz. Dry Gin
3/4 oz. Lime Juice
3/4 oz. Simple Syrup
10 Mint Leaves

Prep: Muddle mint; shake w/ ice and strain
Glassware: Cocktail Glass
Garnish: Mint Sprig

*Think Gin-Gin Mule w/o Ginger Beer

Variations: Southside Fizz (add soda), Southside Royale (sub sparkling wine for soda)

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39
Q

Tom Collins

A

2 oz. Old Tom or London Dry Gin
1 oz. Lemon Juice
1 tsp. Simple Syrup
3 oz. Soda Water

Prep: Build over ice; top w/ soda
Glassware: Highball Glass
Garnish: Slice of Lemon and Cherry

Variations: John Collins (whiskey), Ivan Collins (vodka), Jose Collins (tequila), Mike Collins (Irish whisky), Ron Collins (rum)

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40
Q

Vesper

A

3 measures London Dry Gin
1 measure Vodka (preferably grain)
1/2 measure Lillet Blanc

Prep: Shake w/ ice and strain (per James Bond)
Glassware: Cocktail Glass
Garnish: Lemon Peel

Variations: Green Vesper (add a quarter ounce of Green Chartreuse)

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41
Q

White Lady

A

1 oz. Gin
1 oz. Cointreau
1 oz. Lemon Juice

Prep: Shake w/ ice and strain
Glassware: Cocktail Glass
Garnish: Cherry

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42
Q

Black Russian

A

1.5 oz. Vodka
3/4 oz. Kahlùa Liqueur

Prep: Pour over ice
Glassware: Lowball Glass
Garnish: none

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43
Q

Bloody Mary

A 
1.5 oz. Vodka
4 oz. Tomato Juice
1/2 oz. Lemon Juice
3 dashes Tabasco Sauce
3 dashes Worcestershire Sauce
Salt & Cracked Black Pepper to taste
1/2 tsp. Horseradish (optional)

Prep: Build over ice
Glassware: Highball Glass
Garnish: Celery Stick

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44
Q

Bull Shot

A 
1.5 oz. Vodka
3 oz. Beef Broth
2 dashes Tabasco Sauce
3 dashes Worcestershire Sauce
Celery Salt and Cracked Black Pepper to taste

Prep: Build over ice; stir gently
Glassware: Highball Glass
Garnish: Lime Wedge

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45
Q

Cape Codder

A

1.5 oz. Vodka
4 oz. Cranberry Juice
1/4 oz. Lime Juice

Prep: Pour over ice
Glassware: Highball Glass
Garnish: Lime Wedge

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46
Q

Cosmopolitan

A

1.5 oz. Vodka
1/2 oz. Triple Sec
1/2 oz. Cranberry Juice
1/2 oz. Lime Juice

Prep: Shake w/ ice and strain
Glassware: Cocktail Glass
Garnish: Lime Twist

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47
Q

French Martini

A

2 oz. Vodka
1/2 oz. Chambord
2.5 oz. Pineapple Juice

Prep: Shake w/ ice and strain
Glassware: Cocktail Glass
Garnish: Lemon Twist

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48
Q

Godmother

A

1 oz. Vodka
1 oz. Amaretto Liqueur

Prep: Pour over ice
Glassware: Lowball Glass
Garnish: none

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49
Q

Harvey Wallbanger

A

1 oz. Vodka
1/2 oz. Galliano
4 oz. Orange Juice

Prep: Pour over ice; float Galliano
Glassware: Highball Glass
Garnish: Orange Slice

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50
Q

Kamikaze

A

1 oz. Vodka
1 oz. Triple Sec
1 oz. Lime Juice

Prep: Shake w/ ice and strain
Glassware: Cocktail Glass
Garnish: Lime Slice

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51
Q

Madras

A

2 oz. Vodka
2 oz. Cranberry Juice
2 oz. Orange Juice

Prep: Shake w/ ice and strain
Glassware: Highball Glass
Garnish: Orange Slice

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52
Q

Moscow Mule

A

2 oz. Vodka (originally Smirnoff’s)
1/2 oz. Lime Juice
4 oz. Ginger Beer

Prep: Pour over ice; top w/ ginger beer
Glassware: Copper Mug
Garnish: Lime Wedge

Variation: Gin-Gin Mule (use gin instead of vodka, add mint and sugar)

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53
Q

Russian Spring Punch

A 
1 oz. Vodka
3/4 oz. Lemon Juice
1/2 oz. Simple Syrup
1/4 oz. Crème de Cassis
Sparkling Wine

Prep: Shake w/ ice and strain over crushed ice; top w/ sparkling and float cassis
Glassware: Highball Glass
Garnish: Lemon Slice (Seasonal Fresh Berries are optional)

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54
Q

Screwdriver

A

2 oz. Vodka
4 oz. Orange Juice

Prep: Pour over ice
Glassware: Highball Glass
Garnish: Orange Slice

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55
Q

Sea Breeze

A

2 oz. Vodka
4 oz. Cranberry Juice
2 oz. Grapefruit Juice

Prep: Shake w/ ice and strain
Glassware: Highball Glass
Garnish: Lime Wedge

*Think of a “sour” variation of the Madras (sub grapefruit for orange)

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56
Q

Sex on the Beach

A 
1 oz. Vodka
1 oz. Peach Schnapps
1 oz. Chambord
2 oz. Pineapple Juice
dash Cranberry Juice

Prep: Shake w/ ice and strain
Glassware: Highball Glass
Garnish: Lime Wedge

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57
Q

White Russian

A

1.5 oz. Vodka
3/4 oz. Kahlúa Liqueur
Heavy Cream

Prep: Pour over ice and stir in cream
Glassware: Lowball Glass
Garnish: none

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58
Q

Woo-Woo

A

1 oz. Vodka
1/2 oz. Peach Schnapps
4 oz. Cranberry Juice

Prep: Pour over ice and stir
Glassware: Highball Glass
Garnish: Orange Slice

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59
Q

Algonquin

A

1.5 oz. Rye
3/4 oz. Dry Vermouth
3/4 oz. Pineapple Juice
2 dashes Peychaud’s Bitters (optional)

Prep: Shake w/ ice and strain
Glassware: Cocktail Glass
Garnish: none

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60
Q

Amalfi Cocktail

A 
1.5 oz. Bourbon
1 oz. Lemon Juice
1 oz. Galliano
1 tsp. Orgeat
Chilled Club Soda

Prep: Shake w/ ice and strain; top w/ soda
Glassware: Highball Glass
Garnish: none

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61
Q

Blood and Sand

A

1 oz. Blended Scotch Whisky
3/4 oz. Sweet Vermouth
3/4 oz. Cherry Heering
1 oz. Orange Juice

Prep: Shake w/ ice and strain
Glassware: Cocktail Glass
Garnish: Orange Twist

*Think of a “sweeter” Rob Roy (trade Angostura for Cherry Herring and lose the OJ)

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62
Q

Bobby Burns

A

2 oz. Blended Scotch
1/4 oz. Bénédictine
1 oz Sweet Vermouth

Prep: Stir w/ ice and strain
Glassware: Cocktail Glass
GarnishL Lemon Twist

*A derivative of the Rob Roy; Dale Degroff’s version includes shortbread cookies

63
Q

Boothby Cocktail

A 
1.5 oz. Whiskey (Bourbon or Rye)
3/4 oz. Sweet Vermouth
2 dashes Angostura's Bitters
2 dashes Orange Bitters
1 oz. Champagne

Prep: Stir ingredients and top w/ Champagne
Glassware: Cocktail Glass
Garnish: Orange Peel

*A variation of the Manhattan (just add Orange Bitters and Champagne)

64
Q

Boulevardier

A

1 oz. Bourbon
1 oz. Sweet Vermouth
1 oz. Campari

Prep: Stir w/ ice
Glassware: Cocktail Glass
Garnish: Orange Twist

*Variation of a Negroni; Old Pal (subs Rye for Bourbon and switches to dry Vermouth)

65
Q

Brooklyn Cocktail

A

2 oz. Rye Whiskey
1 oz. Dry Vermouth
1/4 oz. Maraschino Liqueur
1/4 oz Amer Picon

Prep: Stir w/ ice and strain
Glassware: Cocktail Glass
Garnish: Lemon Twist

66
Q

Fourth Regiment

A 
1 oz. Whiskey (Rye or Bourbon)
1 oz. Sweet Vermouth
1 dash Angostura Bitters
1 dash Celery Bitters
1 dash Orange Bitters

Prep: Stir w/ ice and strain over ice
Glassware: Old Fashioned Glass
Garnish: Orange Peel

*A variation of the Manhattan (just add Orange and Celery Bitters)

67
Q

Godfather

A

1.5 oz. Scotch Whisky
3/4 Amaretto

Prep: Pour over ice
Glassware: Lowball
Garnish: none

*A variation is the Godmother (subs Vodka for Scotch)

68
Q

Horse’s Neck

A

2 oz. Bourbon
2-3 dashes Angostura Bitters
Ginger Ale

Prep: Build over ice
Glassware: Highball Glass
Garnish: Lemon Twist

*Named for the lengthy lemon garnish

69
Q

Irish Coffee

A

1.5 oz. Irish Whiskey
1 tsp. Brown Sugar
6 oz. Hot Coffee
Heavy Cream

Prep: Pour together and float with cream
Glassware: Coffee Mug
Garnish: none

70
Q

John Collins

A

2 oz. Bourbon (or Canadian Whisky)
3/4 oz. Lemon Juice
1/2 oz. Simple Syrup
Chilled Club Soda

Prep: Shake and strain over ice; top w/ soda
Glassware: Highball Glass
Garnish: Orange Slice, Cherry

*Variations: Tom Collins (gin), Ivan Collins (vodka), Jose Collins (tequila), Mike Collins (Irish whisky), Ron Collins (rum)

71
Q

Kentucky Colonel

A

2.5 oz. Bourbon
1/2 oz. Bénédictine
2 dashes Bitters

Prep: Stir w/ ice and strain
Glassware: Cocktail Glass
Garnish: Lemon Twist

72
Q

Mamie Taylor

A

2 oz. Blended Scotch Whiskey
1/2 oz. Lime Juice
5 oz. Ginger Beer
1 dash Angostura Bitters

Prep: Build over ice
Glassware: Highball Glass
Garnish: Lime Wedge

*A variant of the Moscow Mule (subs scotch for vodka + Angostura)

73
Q

Manhattan

A

2 oz. Rye Whiskey
1 oz. Sweet Vermouth
2 dashes Angostura Bitters

Prep: Stir w/ ice and strain
Glassware: Cocktail Glass
Garnish: Cherry

*Several variations exist, including the Fourth Regiment (+ Orange and Celery Bitters), the Preakness Cocktail (sub Canadian Whiskey for rye and add Benedictine), Monte Carlo (subs Benedictine for Sweet Vermouth), and the Boothby Cocktail (+ Orange Bitters and Champagne)

74
Q

Mint Julep

A

2 oz. Bourbon
10-12 Mint Leaves
1/2 oz. Simple Syrup

Prep: Muddle mint and simple; fill w/ bourbon and crushed ice
Glassware: Silver or Pewter Julep Mug
Garnish: Mint

75
Q

Variations of a Manhattan

A

Fourth Regiment (+ Orange and Celery Bitters)

Preakness Cocktail (sub Canadian Whiskey for rye and add Benedictine)

Monte Carlo (subs Benedictine for Sweet Vermouth)

Boothby Cocktail (+ Orange Bitters and Champagne)

Rob Roy (sub scotch for rye)

76
Q

Monte Carlo

A

2 oz. Rye Whiskey
1/2 oz. Bénédictine
2 dashes Angostura Bitters

Prep: Stir over ice and strain
Glassware: Cocktail Glass
Garnish: Cherry

*A variation of a Manhattan (sub Benedictine for Sweet Vermouth)

77
Q

New York Sour

A

2 oz. Rye or Bourbon
3/4 oz. Lemon Juice
3/4 oz. Simple Syrup
1 oz. Red Wine (fruit-driven)

Prep: Shake w/ ice and strain; float red wine
Glassware: Old Fashioned Glass
Garnish: Lemon Wheel

78
Q

Old Fashioned

A

2 oz. Rye Whiskey
3 dashes Angostura Bitters
1 bar spoon Simple Syrup

Prep: Stir w/ ice and strain over ice
Glassware: Old Fashioned Glass
Garnish: Orange Peel

79
Q

Old Pal

A

1 oz. Rye Whiskey
1 oz. Dry Vermouth
1 oz. Campari

Prep: Stir w/ ice and strain
Glassware: Cocktail Glass
Garnish: Lemon Twist

*A variation of a Boulevardier (subs rye for bourbon, and subs dry vermouth for sweet)

80
Q

Preakness Cocktail

A

2 oz. Canadian Whisky
1/2 oz. Bénédictine
1/2 oz. Sweet Vermouth
2 dashes Bitters

Prep: Shake w/ ice and strain
Glassware: Cocktail Glass
Garnish: Lemon Twist

*Another variation of a Manhattan (subs Canadian whisky for rye + Benedictine)

81
Q

Presbyterian

A

2 oz. Scotch Whisky
Ginger Ale
Soda Water

Prep: Pour Scotch over ice, then add equal parts ginger ale and soda
Glassware: Highball Glass
Garnish: none

*Many variations exist, and they are called a “press”; i.e. bourbon press or vodka press

82
Q

Panama Cocktail

A

2 oz. Rye Whiskey
1/4 oz. Rich Syrup
3 dashes Angostura Bitters
2-3 dashes Tabasco Sauce

Prep: Stir w/ ice and strain
Glassware: Old Fashioned Glass
Garnish: none

*To create the rich syrup, use demerara or turbinado sugar in a 2:1 sugar-to-water ratio.

83
Q

William “Cocktail” Boothby

A

A famous bartender in the late 1800’s - early 1900’s. He tended at the Palace Hotel in San Francisco and wrote one of the first bar books - American Bartender (1891).

His second work, The World’s Drinks And How To Mix Them (1908), is a classic bar reference.

84
Q

Harry MacElhone

A

A barman from Dundee, Scotland who brought New York Bar to fame (located at 5 Rue Daunou).

New York Bar started in 1911, and Harry took over in 1923. Ran the place until he died in 1958.

New York Bar is the birthplace of the following cocktails: Bloody Mary, Side Car, French 75 and The Monkey Gland

85
Q

Paper Airplanes

A

3/4 oz. Bourbon (Elijah Craig 12-year)
3/4 oz. Aperol
3/4 oz. Amaro Nonino
3/4 oz. Lemon Juice

Prep: Shake w/ ice and strain
Glassware: Cocktail Glass
Garnish: Lemon Twist

86
Q

Rob Roy

A

2 oz. Blended Scotch Whisky
1 oz. Sweet Vermouth
1 dash Angostura Bitters

Prep: Stir w/ ice and strain
Glassware: Cocktail Glass
Garnish: Cherry

*A variation of the Manhattan (subs scotch for rye)

87
Q

Rusty Nail

A

2 oz. Blended Scotch Whisky
1 oz. Drambuie

Prep: Stir w/ ice and strain over ice
Glassware: Old Fashioned Glass
Garnish: Lemon Twist

88
Q

Sazerac

A

2 oz. Sazerac Rye Whiskey
5 dashes Peychaud’s Bitters
Splash of Absinthe
One Sugar Cube

Prep: Chill glass one; in glass two, muddle sugar, bitters and a splash of water; then rinse glass one in absinthe, then strain in contents of glass two
Glassware: 2 Lowball Glasses
Garnish: Lemon Peel

89
Q

Scofflaw

A 
1 oz. Canadian or Rye Whiskey
1 oz. Dry Vermouth
1/2 oz. Lemon Juice
1 barspoon Grenadine
2 dashes Orange Bitters

Prep: Shake w/ ice and strain
Glassware: Cocktail Glass
Garnish: Orange Peel

**Scofflaw: “a lawless drinker of illegally made or illegally obtained liquor.” (another product of Harry’s New York Bar)

90
Q

Tipperary

A

1 oz. Irish Whiskey
1 oz. Sweet Vermouth
1 oz. Green Chartreuse
Dash of Orange Bitters (optional)

Prep: Stir w/ ice and strain
Glassware: Cocktail Glass
Garnish: Cherry

91
Q

Vieux Carre

A 
1 oz. Rye Whiskey
1 oz. Cognac
1 oz. Sweet Vermouth
1/4 oz. Bénédictine
2 dashes Peychaud's Bitters
2 dashes Angostura Bitters

Prep: Stir w/ ice and strain
Glassware: Old Fashioned Glass
Garnish: Lemon Peel

**A tribute to New Orleans’ French quarter, created in 1938 by Walter Bergeron

92
Q

Waldorf Cocktail

A

2 oz. Rye Whiskey
3/4 oz. Sweet Vermouth
1/4 oz. Absinthe/Pastis
2 dashes Angostura Bitters

Prep: Stir w/ ice and strain
Glassware: Cocktail Glass
Garnish: Lemon Peel (optional)

93
Q

Ward Eight

A

2 oz. Rye Whiskey
1/2 oz. Lemon Juice
1/2 oz. Orange Juice
1/4 oz. Grenadine

Prep: Shake w/ ice and strain
Glassware: Old Fashioned Glass
Garnish: Cherry

**A variation of a Whiskey Sour (sub OJ and Grenadine for simple syrup)

94
Q

Whiskey Sour

A

2 oz. Bourbon or Rye Whiskey
3/4 oz. Lemon Juice
3/4 oz. Simple Syrup

Prep: Shake w/ ice and strain over ice
Glassware: Old Fashioned Glass
Garnish: Cherry, Half Orange Whee

95
Q

B&B

A
  1. 5 oz. Brandy
  2. 5 oz. Bénédictine

Prep: Combine and stir with or without ice, or float Brandy on top
Glassware: Snifter or Lowball Glass
Garnish: none

96
Q

Brandy Alexander

A

2/3 oz. Brandy
2/3 oz. Crème de Cacao (brown)
2/3 oz. Heavy Cream

Prep: Shake w/ ice and strain
Glassware: Cocktail Glass
Garnish: Grated Nutmeg

97
Q

Brandy Crusta

A 
2 oz Cognac
1/4 oz Maraschino liqueur
1/4 oz lemon juice
barspoon of simple syrup
2-3 dashes Peychaud's bitters

Prep: Rub the rim of the glass w/ lemon; Peel a lemon and wrap it inside the glass; Shake ingredients w/ ice and strain
Glassware: “a prepared” Small Wine Glass
Garnish: Lemon Peel wrapped inside the glass

98
Q

Brandy Smash

A

2 oz Brandy
1/2 oz simple syrup
8-10 mint leaves

Prep: Muddle mint and syrup; Shake w/ ice and strain over ice
Glassware: Old-Fashioned Glass
Garnish: Mint

99
Q

Champs-Élysées

A 
2 oz. Cognac
3/4 oz. Lemon Juice 
1/2 oz. Green Chartreuse 
1/4 oz. Simple Syrup 
Dash of Angostura Bitters

Prep: Shake w/ ice and strain
Glassware: Cocktail Glass
Garnish: Lemon Twist

100
Q

Coffee Cocktail

A

2 oz. Tawny Port
1 oz. Cognac
1/2 oz. Simple Syrup
1 Whole Egg

Prep: Shake w/ ice and strain
Glassware: Wine Glass
Garnish: Grated Nutmeg

101
Q

Corpse Reviver #1

A

1.5 oz. Cognac
3/4 oz. Calvados or Applejack
3/4 oz. Sweet Vermouth

Prep: Stir w/ ice and strain
Glassware: Cocktail Glass
Garnish: Lemon Twist

102
Q

East India Cocktail

A 
2 oz Brandy/Cognac
1/2 oz curaçao
1/4 oz pineapple syrup
1/4 oz maraschino liqueur
2 dashes Angostura bitters

Prep: Shake w/ ice and strain
Glassware: Cocktail Glass
Garnish: Lemon Twist

103
Q

French Connection

A

2 parts Cognac
1 part Amaretto Liqueur

Prep: Pour over ice and stir
Glassware: Lowball Glass
Garnish: none

*Think of a French version of a Godfather

104
Q

Honeymoon

A

2 oz. Apple Brandy
1/2 oz. Bénédictine
1/2 oz. Curaçao
1/2 oz. Lemon Juice

Prep: Shake w/ ice and strain
Glassware: Cocktail Glass
Garnish: Lemon Twist

105
Q

Jack Rose

A

2 oz. Apple Brandy (Applejack)
1 oz. Lemon (or Lime) Juice
1/2 oz. Grenadine
1/4 oz. simple syrup (optional)

Prep: Shake w/ ice and strain
Glassware: Cocktail Glass
Garnish: none

106
Q

Phoebe Snow

A

1.5 oz. Cognac
1.5 oz. Dubonnet Rouge
1/2 tsp. Absinthe
1 dash Angostura bitters

Prep: Stir w/ ice and strain
Glassware: Cocktail Glass
Garnish: none

107
Q

Porto Flip

A

1 oz. Brandy
3 oz. Ruby Port
1 Egg Yolk

Prep: Shake w/ ice and strain
Glassware: Cocktail Glass
Garnish: Grated Nutmeg

108
Q

Savoy Corpse Reviver

A

1 oz. Brandy
1 oz. Fernet Branca
1 oz. White Crème de Menthe

Prep: Shake w/ ice and strain
Glassware: Cocktail Glass
Garnish: none

109
Q

Side Car

A

1.5 oz. Brandy
3/4 oz. Cointreau
3/4 oz. Lemon Juice

Prep: Shake w/ ice and strain
Glassware: Cocktail Glass
Garnish: Lemon Twist

110
Q

Star Cocktail

A

1.5 oz Calvados
1.5 oz Sweet Vermouth
3 dashes Peychaud Bitters

Prep: Stir w/ ice and strain
Glassware: Cocktail Glass
Garnish: Lemon Twist

**Another variation of the Manhattan (sub Calvados for rye)

111
Q

Stinger

A

1.5 oz. Brandy
1/2 oz. White Crème de Menthe

Prep: Shake w/ ice and strain
Glassware: Cocktail Glass
Garnish: none

112
Q

Widow’s Kiss

A

1.5 oz. Applejack or Calvados
3/4 oz. Bénédictine
3/4 oz. Yellow Chartreuse
1 dash Angostura bitters

Prep: Shake w/ ice and strain
Glassware: Cocktail Glass
Garnish: Sliced Strawberry

113
Q

George Kappeler

A

He was the head bartender at the Holland House Hotel at Fifth and Thirtieth in Manhattan, NY. He is credited with the first Old Fashioned and for the Widow’s Kiss cocktail.

Best known for his work Modern American Drinks, originally published in 1895

114
Q

Cable Car

A

1 1/2 oz. Captain Morgan Spiced Rum
3/4 oz. Marie Brizard Orange Curaçao
1 oz. Lemon Juice
1/2 oz. Simple Syrup

Prep: Shake w/ ice and strain
Glassware: Cocktail Glass, rimmed w/ cinnamon and sugar
Garnish: Orange Twist

*A variation of a Side Car (subs Rum for Cognac)

115
Q

Corn ‘n’ Oil

A

2 oz. Blackstrap Rum (Cruzan)
1/2 oz. Velvet Falernum
1/4 oz. Lime Juice
2-3 dashes Angustora Bitters

Prep: Build over ice
Glassware: Lowball Glass
Garnish: Lime Wedge

*Blackstrap is the last bit of molasses that cannot be refined further to extract sugar - intense!!

116
Q

Cuba Libre

A

1 1/2 oz. White Rum
Coca-Cola

Prep: Pour over ice
Glassware: Highball Glass
Garnish: Lime Wedge

117
Q

Daiquiri

A

2 oz. Rum
3/4 oz. Lime Juice
3/4 oz. Simple Syrup

Prep: Shake w/ ice and strain
Glassware: Cocktail Glass
Garnish: Lime Wedge/Wheel

118
Q

Daiquiri Floridita

A

1.5 oz. White Rum
1 tsp. White Sugar
Juice of 1/2 Lime
5 dashes Maraschino Liqueur

Prep: Mix w/ ice and blend
Glassware: Cocktail Glass
Garnish: none

*Think of a blended version of a Daiquiri + Maraschino

119
Q

Dark ‘n’ Stormy

A

2 oz. Gosling’s Black Seal Rum
1/2 oz. Lime Juice (optional)
Ginger Beer

Prep: Build over ice
Glassware: Highball Glass
Garnish: Lime Wedge

120
Q

El Presidente

A

1.5 oz. Rum
3/4 oz. Dry Vermouth
1/2 oz. Curaçao Liqueur
1 barspoon Grenadine

Prep: Stir w/ ice and strain
Glassware: Cocktail Glass
Garnish: Orange Peel

121
Q

Fog Cutter

A 
2 oz. White Rum
1 oz. Brandy
1/2 oz. Gin
2 oz. Lemon Juice
1 oz. Orange Juice
1/2 oz. Orgeat Syrup
1/2 oz. Cream Sherry

Prep: Shake w/ ice and strain; float sherry
Glassware: Tiki Mug or Highball Glass
Garnish: Mint Sprig

122
Q

Victor Jules Bergeron Jr.

A

“Trader Vic”

Inventor of several Tiki drinks, including the Mai Tai

123
Q

Hemingway Daiquiri

A 
2 oz. White Rum
3/4 oz. Lime Juice
1/2 oz. Grapefruit Juice
1/2 oz. Maraschino Liqueur
1/4 oz. Simple Syrup

Prep: Shake w/ ice and strain
Glassware: Cocktail Glass
Garnish: Lime Wedge/Wheel

*Think Daiquiri + Maraschino + Grapefruit

124
Q

Hurricane

A

4 oz. Dark Jamaican Rum
2 oz. Lemon Juice
2 oz. Passion Fruit Syrup

Prep: Shake w/ ice and strain
Glassware: Hurricane Glass
Garnish: Lemon Wheel

125
Q

Mai Tai

A 
1 oz. Dark Jamaican Rum
1 oz. Amber Martinique Rum
1 oz. Lime Juice
1/2 oz. Curaçao Liqueur
1/4 oz. Orgeat Syrup
1/4 oz. Rock Candy Syrup

Prep: Shake w/ crushed ice and pour w/o straining
Glassware: Old Fashioned Glass
Garnish: Spent Half Lime (Submerged), Mint Sprig

126
Q

Mary Pickford

A

1.5 oz. White Rum
1.5 oz. Unsweetened Pineapple Juice
1/2 oz. Maraschino Liqueur
1/4 oz. Grenadine

Prep: Shake w/ ice and strain
Glassware: Cocktail Glass
Garnish: Cherry

127
Q

Mojito

A 
1.5 oz. White Rum
3/4 oz. Lime Juice
2 tsp. Sugar
8-10 Mint Leaves
Soda Water

Prep: Muddle mint, lime and sugar, add ice and rum, and top w/ soda
Glassware: Highball Glass
Garnish: Mint Sprig

128
Q

Queen’s Park Swizzle

A 
3 oz. Rum (preferably Demerara, e.g. Lemon Hart)
1/2 oz. Lime Juice
1/2 oz. Simple Syrup
8-10 Mint Leaves
3-4 dashes Angostura Bitters

Prep: Build over crushed ice; “swizzle” in mint; add more crushed ice and top w/ bitters
Glassware: HIghball Glass
Garnish: Mint Sprig

*Originated in the Queen’s Park Hotel in Port of Spain, Trinidad

129
Q

The history of swizzle cocktails

A

The swizzle was first mentioned in print in 1788 (as being in existence since at least 1760) in A Classical Dictionary of Vulgar Tongue by Francis Grose.

The Swizzle itself is a rustic type of mixed drink that is named after the way it’s mixed rather than the ingredients – ‘rotating a special forked stick made from a root between the palms’.

Many of these cocktails follow the same structure – rum, a sour, a sweet, a bitter and some kind of non-alcoholic element.

130
Q

Piña Colada

A

1 oz. White Rum
1 oz. Cream of Coconut
3 oz. Pineapple Juice

Prep: Shake w/ crushed ice or blend
Glassware: Hurricane Glass
Garnish: Pineapple Wedge and Cherry

131
Q

Planter’s Punch

A 
2 oz. Dark Rum
1 oz. Lime Juice
1/2 oz. Lemon Juice
1/2 oz. Grenadine
1/2 barspoon Sugar

Prep: Shake w/ ice and strain over crushed ice
Glassware: Highball Glass
Garnish: Lime Wheel

132
Q

Scorpion (Bowl)

A 
6 oz. Light Rum (Puerto Rican)
1 oz. Brandy
6 oz. Orange Juice
4 oz. Lemon Juice
1.5 oz. Orgeat Syrup
16 oz. Crushed Ice

Prep: Blend all ingredients for 10 seconds
Glassware: Scorpion Bowl
Garnish: Gardenias

133
Q

Zombie

A

1.5 oz. Gold Puerto Rican Rum
1.5 oz. Aged Jamaican Rum
1 oz. Lemon Hart 151
3/4 oz. Lime Juice
1/2 oz. Don’s mix*
1/2 oz. Falernum
1 tsp. Grenadine
1/8 tsp. Pernod
1 dash Angostura Bitters
6 oz. Crushed Ice

Prep: Blend all ingredients
Glassware: Highball Glass
Garnish: Mint Sprig

134
Q

Ernest Raymond Beaumont Gantt

A

“Don the Beachcomber”

A successful bartender who brought tiki to the US. His first bar, Don the Beachcomber, opened in 1933 in Hollywood, California, and it is credited with creating several iconic drinks, like the Zombie.

135
Q

Bellini

A

2 parts Prosecco
1 part White Peach Puree
dash Raspberry Puree

Prep: Pour Prosecco over puree in glass and stir gently
Glassware: Champagne Flute
Garnish: none

136
Q

Black Velvet

A

Champagne
Guinness (or other Stout Beer)

Prep: Combine equal parts in a chilled glass
Glassware: Champagne Flute or Collins
Garnish: none

137
Q

Buck’s Fizz

A

1/4 oz. Gin
1/8 oz. Cherry Brandy
2 oz. Orange Juice
Champagne

Prep: Build together
Glassware: Champagne Flute
Garnish: Orange Twist

138
Q

Champagne Cocktail

A

Champagne/Sparkling Wine
Angostura Bitters
Sugar Cube

Prep: Marinate sugar w/ bitters in glass or atop; fill with Champagne
Glassware: Champagne Flute
Garnish: Lemon Peel (discarded)

139
Q

Death in the Afternoon

A

1 oz. Absinthe
Champagne

Prep: Pour Absinthe into glass; dilute w/ Champagne until the proper milkiness is achieved
Glassware: Champagne Flute
Garnish: none

140
Q

Kir Royale

A

9 parts Champagne
1 part Crème de Cassis

Prep: Add Crème de Cassis to glass and fill with Champagne
Glassware: Champagne Flute
Garnish: Lemon Twist

*History: the “rich” people of Burgundy ripped off the famous Kir of the working class by switching Aligoté for Champagne

141
Q

Mimosa

A

4 oz. Brut Champagne
2 oz. Orange Juice
1 barspoon Grand Marnier (optional)

Prep: Build in glass
Glassware: Champagne Flute
Garnish: none

142
Q

Americano

A

1 oz. Campari
1 oz. Sweet Vermouth
Soda Water

Prep: Serve over ice
Glassware: Lowball Glass
Garnish: Orange Slice

**The precursor to the Negroni

143
Q

Caipirinha

A

2 oz. Cachaça
Juice of two Lime Quarters
2 tsp. Sugar

Prep: Muddle sugar and lime; then add crushed ice and Cachaça
Glassware: Lowball Glass
Garnish: Lime Wedge

144
Q

Golden Cadillac

A

1 oz. Galliano
2 oz. White Crème de Cacao
1 oz. Cream

Prep: Shake w/ ice and strain
Glassware: Cocktail Glass
Garnish: none

145
Q

Grasshopper

A

1 oz. Green Crème de Menthe
1 oz. White Crème de Cacao
1 oz. Cream

Prep: Shake w/ ice and strain
Glassware: Cocktail Glass
Garnish: none

146
Q

Long Island Ice Tea

A 
1/2 oz. Vodka
1/2 oz. Tequila
1/2 oz. White Rum
1/2 oz. Triple Sec
1/2 oz. Gin
3/4 oz. Lemon Juice
1 oz. Simple Syrup
1 oz. Coca-Cola

Prep: Stir / ice and strain
Glassware: Highball Glass
Garnish: Lemon Twist

147
Q

Margarita

A

2 oz. Tequila
3/4 oz. Cointreau (or Combier)
3/4 oz. Lime Juice
Simple Syrup to taste (optional)

Prep: Shake w/ ice and strain into salt-rimmed glass, with or without ice
Glassware: Cocktail Glass
Garnish: Lime Wedge

*Tequila variation of a classic sour + Cointreau

148
Q

Matador

A

1.5 oz. Tequila
3 oz. Pineapple Juice
Juice of one-half Lime

Prep: Shake w/ ice and strain
Glassware: Cocktail Glass
Garnish: none

149
Q

Paloma

A

2 oz. Tequila
One-half Lime
Chilled Grapefruit Soda

Prep: Muddle lime; build the drink over the ice and stir gently.
Glassware: Highball Glass
Garnish: Lime Wedge

150
Q

Pimm’s Cup

A 
2 oz. Pimm's No. 1
1/2 oz. Lime Juice
1/2 oz. Lemon Juice
1/2 oz. Simple Syrup
1/2 oz. Gin
Soda Water

Prep: Muddle cucumber and simple syrup; add other ingredients and shake w/ ice and strain; top w/ soda
Glassware: Highball Glass
Garnish: Cucumber Slice, Mint Sprig

151
Q

Pisco Sour

A 
2 oz. Pisco
1 oz. Lime or Lemon Juice (or combination of both)
3/4 oz. Simple Syrup
1 Egg White
1 dash Angostura Bitters

Prep: Shake all ingredients except bitters w/ ice and strain; dash bitters on top
Glassware: Cocktail Glass

152
Q

Sloe Gin Fizz

A 
1 1/2 oz. Sloe Gin
3/4 oz. Lemon Juice
1/2 oz. Simple Syrup
Soda Water
1 Egg White

Prep: Shake w/ ice and strain into glass w/o ice
Glassware: Highball Glass
Garnish: Lemon Twist (discarded)

153
Q

Tequila Sunrise

A

1.5 oz. Tequila
3 oz. Orange Juice
1/2 oz. Grenadine

Prep: Pour Tequila and OJ together; top w/ Grenadine
Glassware: Highball Glass
Garnish: Orange Slice and Cherry

Cocktails (1 decks)

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