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Classic Cocktails Flashcards

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1
Q

::Amaretto Sour::

A

2 oz. Amaretto

1 oz. Lemon Juice

.5 oz. Orange Juice

.5 oz. Simple Syrup

Egg White

Glassware: Highball

Ice Type: Cubes

Garnish: Orange Wedge/Brandied Cherry

Crack an egg, separate white and drop into a mixing tin. Add amaretto, lemon, orange and simple syrup, cap and dry shake to incorporate ingredients and build meringue. Open tin, add ice, and shake again until very cold. Strain over fresh cubes in a highball glass. Garnish with orange wedge, brandied cherry and black straw.

Fun Fact: Though the origin story of the amaretto liqueur is a widely disputed topic, one of the more accepted (and touching) stories traces it back to a widowed innkeeper who, for lack of money, presented a painter with a concoction of apricot pits steeped in brandy to thank him for using her image as the Madonna in the local church.

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2
Q

Americano

A

1 oz. Campari

1 oz. Carpano Antica Formulae Sweet Vermouth

Club Soda

Glassware: Highball

Ice Type: Cubes

Garnish: Orange Wedge

Fill a highball with ice, add Campari and sweet vermouth. Place a bar spoon into glass so it’s touching the bottom of the glass, then pour club soda down it so it fills the glass from the bottom up. Rub an orange twist on the rim, then express over the top of the drink. Add a long straw and serve.

Fun Fact: This is the first drink James Bond ever orders in the first novel in the Bond series , Casino Royale.

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3
Q

Aperol Spritz

A

2 oz. Aperol

Sparkling White Wine (Cava)

Glassware: Wine Glass

Ice Type: Cubes

Garnish: Orange Twist

Pour Aperol into a wine glass. Fill glass halfway with ice, then top with Sparkling White Wine. Rub an orange twist on the rim of the glass, then express over top of the drink and tuck into the side. Add straw and serve.

Fun Fact: The drink originated in Venice while it was part of the Austrian Empire, and is based on the Austrian Spritzer (white wine and soda water).

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4
Q

Aviation

A

2 oz. London Dry Style Gin

1 oz. Lemon Juice

.5 oz. Maraschino Liqueur

1 Bar Spoon Crème de Violette

Glassware: Rocks Glass

Ice Type: Large Cube

Garnish: Lemon Twist

In a rocks glass, pour 1 Bar Spoon of Crème de Violette, then place large ice cube over it. In a mixing tin, add gin, lemon and maraschino, add ice and shake until well chilled. Double strain gin/lemon/maraschino over large cube. Rub a lemon twist on the rim of the glass, then express over the top of the drink and slide twist between cube and glass.

Fun Fact: It was created by Hugo Ensslin, head bartender at the Hotel Wallick on Broadway and 43rd Street in 1911 and has since fallen into obscurity due to a “combination of bad luck and uncommon ingredients”.

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5
Q

Bee’s Knees

A

2 oz. London Dry Gin

1 oz. Lemon Juice

1 oz. Honey Syrup

Glassware: Cocktail Coupe

Ice Type: None

Garnish: Lemon Wheel

Add ingredients to a mixing tin, add ice and shake vigorously. Double strain into a cocktail coupe. Garnish with a lemon wheel floating on top.

Fun Facts: This concoction was born during the years of Prohibition, when most liquor was low-quality bathtub gin that needed plenty of masking with other flavors.

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6
Q

Bijou

A

2 oz. London Dry Gin

1 oz. Carpano Antica Formulae Sweet Vermouth

.5 oz. Green Chartreuse

2 Dashes Orange Bitters

Glassware: Nick and Nora

Ice Type: None

Garnish: Orange Twist

Add all ingredients to a mixing beaker, add ice and stir until well chilled. Strain into a Nick and Nora glass. Rub an orange twist on the rim of the glass, then express over the top of the drink. Drop in twist and serve.

Fun Fact: The word “bijou” means jewel in French and is so called because it combines the colors of three jewels: gin for diamond, vermouth for ruby, and chartreuse for emerald.

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7
Q

Blood and Sand

A

1 oz. Bank Note Scotch

1 oz. Carpano Antica Sweet Vermouth

1 oz. Orange Juice

1 oz. Cherry Heering

Glassware: Cocktail Coupe

Ice Type: None

Garnish: None

Add all ingredients to a mixing tin, add ice and shake vigorously. Double strain into a cocktail coupe. Serve.

Fun Fact: This cocktail was named after the 1922 bullfighting movie starring Valentino. The Dresden Room in Los Feliz claims to have invented it in 1954… over two decades after it first appeared in a cocktail book in 1930. Boom, Dresden Room.

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8
Q

Boulevardier

A

1.5 oz. Bourbon

1 oz. Carpano Antica Sweet Vermouth

1 oz. Campari

Glassware: Nick and Nora

Ice Type: None

Garnish: Orange Twist

Add all ingredients to a mixing beaker, add ice and stir until well chilled. Strain into a Nick and Nora glass. Rub an orange twist on the rim of the glass, then express over the top of the drink. Drop in twist and serve.

Fun Fact: So named for an English expatriate literary magazine founded in Paris in the 1920s.

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9
Q

Brandy Alexander

A

2 oz. Jacques Cardin Brandy

1 oz. Crème de Cacao

1 oz. Cream

Glassware: Nick and Nora

Ice Type: None

Garnish: None

Add all ingredients to a mixing tin, add ice and shake vigorously. Double strain into a cocktail coupe. Serve.

Fun Fact: Initial iterations of the Alexander cocktail were made with gin instead of brandy and were allegedly created for the 1915 World Series to honor Philadelphia pitcher Grover Cleveland Alexander.

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10
Q

Brandy Crusta

A

2 oz. Jacques Cardin Brandy

1 oz. Lemon Juice

.75 oz. Combier Triple Sec

.5 oz. Luxardo Maraschino Liqueur

2 Dashes Peychaud’s Bitters

Glassware: Highball

Ice Type: Nugget

Garnish: Long orange peel/Cherry

Take a highball glass and roll through lemon juice to coat about 1 inch around the rim. Dip in raw sugar to coat area covered in juice and fill about ¾ full of nugget ice. Pull a peel of an orange 8-10” long and place inside of glass so it wraps around the inside rim. Add cocktail ingredients to a mixing tin, add ice and shake vigorously. Strain into prepped highball glass. Place two brandied cherries on top, add serve.

Fun Fact: Invented in 1840 at New Orleans’ City Exchange – the same digs where gumbo was invented.

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11
Q

Bronx

A

2 oz. London Dry Gin

.5 oz. Carpano Antica Sweet Vermouth

.5 oz. Noilly Prat Dry Vermouth

.5 oz. Orange Juice

2 Dashes Orange Bitters

Glassware: Cocktail Coupe

Ice Type: None

Garnish: Orange Twist

Add all ingredients to a mixing tin, add ice and shake vigorously. Double strain into a cocktail coupe. Rub an orange twist over the rim of the glass, then express over top of the drink. Lay the twist orange side up into the drink and serve.

Fun Fact: Substitute pineapple juice for the orange and you’ve got a martini named for another borough: the Queens.

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12
Q

Brown Derby #2

A

2 oz. Bourbon

1 oz. Grapefruit Juice

1 oz. Honey Syrup

Glassware: Cocktail Coupe

Ice Type: None

Garnish: Grapefruit Twist

Add all ingredients to a mixing tin, add ice and shake. Strain into a cocktail coupe. Rub a grapefruit twist on the rim of the glass, then express over top of the drink. Place rind side up on the edge of the glass and serve.

Fun Fact: Also known as a De Rigueur, this cocktail found favor not at its namesake restaurant the Brown Derby but Cafe Vendome, another Los Angeles institution.

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13
Q

Brooklyn

A

2 oz. Old Overholt Rye Whiskey

.75 oz. Dolin Dry Vermouth

.5 oz. China China

.5 oz. Luxardo Maraschino Liqueur

4 Dashes Angostura Bitters

Glassware: Nick and Nora

Ice Type: None

Garnish: Cherries

Add all ingredients to a mixing beaker, add ice and stir until well chilled. Strain into a Nick and Nora glass and garnish with a spear of 2 brandied cherries.

Fun Fact: It is impossible for us Yankees to have a classic Brooklyn because the Amer Picon (a French amaro substituted with China China above) is not available stateside anymore.

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14
Q

Caipirinha

A

2.5 oz. Cachaca

3 Lime wedges (cut in half)

1 Teaspoon Raw Sugar

Glassware: Rocks Glass

Ice Type: Cubes

Garnish: Lime Wedge

Place 3 lime wedges, cut in half, into the bottom of a rocks glass. Add sugar and muddle until all juice in squeezed out into sugar. Add cachaca, making sure to pour over the muddler and putting all sugar stuck to muddler back into drink. Add ice and cap glass with a boston shaker. Briefly shake to incorporate ingredients and chill. Remove glass and roll contents of boston shaker back into glass. Place a Lime wedge on the edge of the glass and serve.

Fun Fact: This cocktail is believed to be derived from a concoction of garlic, honey, and lime given to sufferers of the Spanish flu. Its name derives from the Brazilian diminutive equivalent of a hillbilly.

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15
Q

Champagne Cocktail

A

Sparkling White Wine (Cava)

1 Sugar Cube

2 Dashes Angostura Bitters

Glassware: Cocktail Coupe

Ice Type: None

Garnish: Long, Thin Lemon Twist

Place sugar cube in the bottom of a cocktail coupe. Add Angostura Bitters to soak the cube. Add Sparkling White Wine to fill glass. With a channel cutter, pull a long, thin curl of lemon. Roll it and place inside the glass, with the tail of the curl hooked to the edge of the glass. Pull a thick lemon twist and rub on the rim of the glass, then express over the top of the drink and discard.

Fun Fact: First appeared during the Civil War and made a splash on the big screen when ordered by Claude Rains and Paul Henreid in Casablanca.

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16
Q

Clover Club

A

2 oz. London Dry Gin

.5 oz. Sweet Vermouth

.5 oz. Dry Vermouth

.5 oz. Grenadine

.5 oz. Lemon Juice

1 Egg White

Glassware: Cocktail Coupe

Ice Type: None

Garnish: Orange Twist Crack an egg, separate white and drop into a mixing tin. Add remaining ingredients, cap and dry shake to incorporate ingredients and build meringue. Open tin, add ice, and shake again until very cold. Strain into a cocktail glass. Rub the rim of the glass with orange twist, express over the top of the drink, then place onto the edge of the drink.

Fun Fact: Initially conceived as a drink for “the distinguished patron of the oak-paneled lounge” and named for a gentlemen’s club in Philadelphia.

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17
Q

Corpse Reviver #2

A

1.5 oz. London Dry Gin

.75 oz. Lemon Juice

.75 oz. Quinquina Liqueur

.75 oz. Combier Triple Sec

Absinthe Rinse

Glassware: Cocktail Coupe

Ice Type: None

Garnish: Brandied Cherry

Add gin, lemon, quinquina and triple sec to a mixing tin, add ice and shake vigorously. With an atomizer, spray the inside of a cocktail coupe with Absinthe. Double strain cocktail mixture into Absinthe washed glass. Garnish with a brandied cherry.

Fun Fact: This belongs to a family of cocktails, the Corpse Revivers, which were originally intended as hangover cures in the 1930s.

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18
Q

Corn ‘n Oil

A

2 oz. Cruzan Blackstrap Rum

1 oz. Velvet Falernum

.75 oz. Lime Juice

3 Dashes Angostura Bitters

Glassware: Highball

Ice Type: Nugget

Garnish: Lime Wedge

Add ingredients to a mixing tin, add ice and shake. Strain into a highball half filled with nugget ice. Add more nugget ice until glass is full and a small mound builds on top. Garnish with a lime wedge on the edge of the glass and a black straw.

Fun Fact: Originated in Barbados and derived from the typical local blackstrap molasses.

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19
Q

Daiquiri

A

2 oz. Clara Rum

1 oz. Lime Juice

.75 oz. Simple Syrup

Glassware: Cocktail Coupe

Ice Type: None

Garnish: Lime Wheel

Add ingredients to a mixing tin, add ice and shake vigorously. Double strain into a cocktail coupe. Garnish with a lime wheel placed on the edge of the glass.

Fun Fact: In one of their earliest appearances in popular American culture, a group of characters order a round of double daiquiris in F. Scott Fitzgerald’s This Side of Paradise and later mass hallucinate a purple zebra.

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20
Q

Dark ‘n Stormy

A

1.5 oz. Gosling’s Black Seal rum

1 oz. Clara Rum

.5 oz. Lime Juice

4 oz. Ginger Beer

Glassware: Highball

Ice Type: Nugget

Garnish: Lime Wheel

In a highball, add Clara Rum and lime juice. Fill glass ¾ full with crushed ice. Add ginger beer, then add more nugget ice, leaving about ¼” open on top. Add a straw, then gently pour Gosling’s rum on the top of the drink to add a dark layer to the top. Add a lime wheel to the rim of the glass and serve.

Fun Fact: Gosling’s has two trademarks on file with the U.S. Patents and Trademark Office which dictate the precise ingredients and amounts for this cocktail.

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21
Q

Eastside

A

2 oz. Gin

1 oz. Lime Juice

.5 oz. Simple Syrup

10 Mint Leaves

2 Slices Cucumber

Glassware: Highball

Ice Type: Nugget

Garnish: Mint Sprig

In a highball glass, place cucumber slices and muddle. Then, place mint and simple and gently muddle to express essential mint oils into the simple syrup. Add gin and lime juice, then half fill with ice and briefly stir to incorporate. Fill remainder of glass with crushed ice, place a bar spoon into glass so it’s touching the bottom of the glass, then pour club soda down it so it fills the glass from the bottom up. Add a large mint sprig to the side of the glass, tuck a black straw next to it and serve.

Fun Fact: A variant of the Southside which has spawned iterations in each direction.

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22
Q

French 75

A

1.5 oz. London Dry Gin or Jacques Cardin Brandy

.75 oz. Lemon Juice

.5 oz. Simple Syrup

Sparkling White Wine (Cava)

Glassware: Cocktail Coupe

Ice Type: None

Garnish: Lemon Twist

In a mixing tin, add spirit, lemon and simple. Add ice and shake. Double strain into a cocktail coupe. Top off with sparkling white wine. Rub a lemon twist on the rim of the glass, express over top of the drink, drop in and serve.

Fun Fact: So named for the fast-firing French field gun that became an icon of victory during WWI.

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23
Q

Gibson

A

3 oz. Vodka or Gin

.5 oz. Dry Vermouth

Glassware: Nick and Nora

Ice Type: None

Garnish: Cocktail Onion

Add ingredients to a mixing beaker, add ice and stir vigorously. Strain into a Nick and Nora cocktail glass. Garnish with a spear of cocktail onions. Serve.

Fun Facts: According to pre-prohibition sources, the ‘classic’ Martini of today without any bitters is actually the Gibson. However, modern terminology favors reserving the Gibson name for the same drink only when garnished with an onion.

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24
Q

Gimlet

A

2 oz. Gin, Vodka, or Tequila

1 oz. Lime Juice

.75 oz. Simple Syrup

Glassware: Rocks glass

Ice Type: Cubes

Garnish: Lime Wedge

Add ingredients to a mixing tin, add ice and shake vigorously. Strain over fresh ice in a rocks glass. Garnish with a lime wedge on the rim of the glass, and serve.

Fun Fact: Though the name may have come from a hand-tool for drilling, it is also considered that Sir Thomas Gimlette of the British Navy introduced it to his men as a means of combatting scurvy.

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25
Q

Gin Rickey

A

2 oz. Gin

1 oz. Lime Juice

Club Soda

Glassware: Highball

Ice Type: Cubes

Garnish: Lime wedge/Cherry Spear

Add gin and lime juice to a highball glass. Fill glass with crushed ice. Place a bar spoon into glass so it’s touching the bottom of the glass, then pour club soda down it so it fills the glass from the bottom up. Garnish with a lime wedge and a brandied cherry on a cocktail spear sitting across the top. Add a black straw and serve.

Fun Fact: Originally concocted with bourbon in Washington DC in the 1880s. It took them about ten years to realize it should clearly be made with gin and became a worldwide sensation.

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26
Q

Gold Rush

A

2 oz. Bourbon

1 oz. Lemon Juice

.75 oz. Maple Syrup

Glassware: Rocks glass

Ice Type: Large Rocks

Garnish: Orange Twist

Add all ingredients to a mixing tin, add ice and shake. Strain over a large cube in a rocks glass. Rub an orange twist on the rim of the glass, express over the top of the drink, and serve.

Fun Fact: Some dehydrated 49ers paid between five to a hundred dollars for a mere glass of potable water during the Gold Rush. Sort of makes this drink a bargain, doesn’t it?

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27
Q

Grasshopper

A

1 oz. Crème de Cacao

1 oz. Green Crème de Menthe

2 oz. Cream

Glassware: Cocktail Coupe

Ice Type: None

Garnish: None

Add all ingredients to a mixing tin, add ice and shake vigorously. Strain into a cocktail coupe and serve.

Fun Fact: Originated in New Orleans around 1920 (earning second place in a national cocktail competition) and gained popularity in the 1950s.

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28
Q

Hanky Panky

A

2 oz. London Dry Gin

1 oz. Sweet Vermouth

1 Bar Spoon Fernet Branca

Glassware: Nick and Nora

Ice Type: None

Garnish: Orange Twist

Add ingredients to a mixing beaker, add ice and stir vigorously. Strain into a Nick and Nora. Rub an orange twist on the rim and express over the top of the drink. Drop the twist into the drink and serve.

Fun Fact: So named because the first man to try it, Charles Hawtrey, had his first sip of the new drink and cried out, “By Jove! That is the real hanky panky!” And everyone laughed and laughed…

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29
Q

Hemingway Daiquri

A

2 oz. Clara Rum

1 oz. Grapefruit Juice

.5 oz. Lime Juice

.5 oz. Maraschino Liqueur

2 Dashes Orange Bitters

Glassware: Cocktail Coupe

Ice Type: None

Garnish: Lime Wheel Add all ingredients to a mixing tin, add ice and shake vigorously. Strain into a cocktail coupe and float a lime wheel on top.

Fun Fact: Ernest Hemingway once took a urinal home from his favorite bar claiming that he’d pissed away so much of his money down it that he now owned it.

30
Q

Jack Rose

A

2 oz. Laird’s Bonded Apple Brandy

1 oz. Lemon Juice

1 oz. Grenadine

Glassware: Cocktail Coupe

Ice Type: None

Garnish: Brandied Cherries

Add all ingredients to a mixing tin, add ice and shake vigorously. Strain into a cocktail coupe and garnish with a spear of brandied cherries.

Fun Fact: So named for its inclusion of applejack and the rose color imbued by the inclusion of grenadine.

31
Q

Knickerbocker

A

2 oz. Dark Rum

1 oz. Lime Juice

.75 oz. Combier Triple Sec

.5 oz. Raspberry Syrup

Glassware: Rocks glass

Ice Type: Large Rocks

Garnish: Lime/Raspberry spear

Add all ingredients to a mixing tin, add ice and shake vigorously. Strain into over a large cube in a rocks glass. Garnish with a lime and raspberry cocktail spear and serve.

Fun Fact: The term Knockerbocker refers to the old Dutch uppercrust of New York: party animals who claim to have invented the cocktail. Thus, the Knickerbocker is one of the oldest cocktails on record.

32
Q

La Paloma

A

2 oz. Blanco Tequila

1 oz. Grapefruit Juice

Splash Lime Juice

Club Soda

Glassware: Highball

Ice Type: Nugget

Garnish: Lime Wheel, Grapefruit Twist

Add tequila, grapefruit and lime to a highball glass. Fill with crushed ice. Place a bar spoon into glass so it’s touching the bottom of the glass, then pour club soda down it so it fills the glass from the bottom up. Rub a grapefruit twist on the rim, then express over the top of the drink. Add a lime wheel and a long straw and serve.

Fun Fact: The paloma came about as a substitution for a Margarita. Instead of using fresh squeezed juice, which required time and a bit more money, people of Mexico started using sweet carbonated citrus sodas like Squirt and 7up.

33
Q

Last Word

A

1.5 oz. London Dry Gin

1 oz. Lime Juice

.5 oz. Luxardo Maraschino Liqueur

.5 oz. Green Chartreuse

Glassware: Cocktail Coupe

Ice Type: None

Garnish: None

Add all ingredients to a mixing tin, add ice and shake vigorously. Strain into a cocktail coupe and serve.

Fun Fact: Prohibition era cocktail developed at The Detroit Athletic Club. Recipe lost shortly after WWII, recently re-discovered by Seattle bartender in 2004.

34
Q

Manhattan

A

2 oz. Rye whiskey

1 oz. Sweet Vermouth

2 Dashes Angostura Bitters

1 Dash Orange Bitters

Glassware: Nick and Nora

Ice Type: None

Garnish: Brandied Cherry Spear

Add all ingredients to a mixing beaker, add ice and stir until well chilled. Strain into a Nick and Nora glass and garnish with a spear of brandied cherries.

Fun Fact: First made in the early 1870’s in, guess where…. MANHATTAN!

35
Q

Manhattan (Perfect)

A

2 oz. Rye whiskey

.5 oz. Sweet Vermouth

.5 oz. Dry Vermouth

2 Dashes Angostura Bitters

1 Dash Orange Bitters

Glassware: Nick and Nora

Ice Type: None

Garnish: Brandied Cherry Spear

Add all ingredients to a mixing beaker, add ice and stir until well chilled. Strain into a Nick and Nora glass and garnish with a spear of brandied cherries.

Fun Fact: Equal parts sweet and dry vermouth make it a smooth and enticing cocktail.

36
Q

Margarita

A

2 oz. Blanco Tequila

1 oz. Lime Juice

.75 oz. Combier Triple Sec

.5 oz. Orange Juice

Glassware: Rocks glass

Ice Type: Large Cube

Garnish: Lime Wedge / Optional Kosher Salt Rim

Add ingredients to a mixing tin, add ice and shake vigorously. Strain over a large cube into a rocks glass (rimmed with salt if guest so desires). Garnish with a lime wedge and serve.

Fun Fact: Jose Cuervo began to be imported into the US under the advertisement ‘Margarita: It’s More Than A Girls Name’. Popularized in La Jolla soon there after. Means “Daisy” in Spanish, as this was more than likely created as a variant on the extremely popular “Gin Daisy” cocktail of the 1920’s.

37
Q

Martinez

A

2 oz. Ransom Old Tom Gin

1 oz. Sweet Vermouth

.5 oz. Luxardo Maraschino

2 Dashes Orange Bitters

Glassware: Nick and Nora

Ice Type: None

Garnish: Lemon Twist

Add ingredients to a mixing beaker, add ice and stir vigorously. Strain into a Nick and Nora cocktail glass. Rub a lemon twist on the rim of the glass, express over the top of the drink, and drop in. Serve.

Fun Fact: Very old cocktail, first published in 1887. Father of the Martini.

38
Q

Martini

A

3 oz. Vodka or Gin

.5 oz. Dry Vermouth

Glassware: Nick and Nora

Ice Type: None

Garnish: Lemon twist or Olive Spear

Add ingredients to a mixing beaker, add ice and stir vigorously. Strain into a Nick and Nora cocktail glass. Rub a lemon twist on the rim of the glass, express over the top of the drink, and drop in OR garnish with a spear of cocktail olives. Serve.

Fun Fact: The ‘shaken not stirred’ Martini was only made popular by James Bond. It is, in fact, not the correct way to make a Martini… at all.

39
Q

Martini (Dirty)

A

3 oz. Vodka or Gin

.5 oz. Dry Vermouth

.5 oz. Olive Brine

Glassware: Nick and Nora

Ice Type: None

Garnish: Olive Spear

Add ingredients to a mixing beaker, add ice and stir vigorously. Strain into a Nick and Nora cocktail glass. Garnish with a spear of cocktail olives. Serve.

Fun Fact: Most popular way to order a Martini !!

40
Q

Martini (Dry)

A

3 oz. Vodka or Gin

Dry Vermouth Rinse

Glassware: Nick and Nora

Ice Type: None

Garnish: Lemon twist or Olive Spear

Add vodka or gin to a mixing beaker, add ice and stir vigorously. Spray dry vermouth from an atomizer into a Nick and Nora to coat inside of the glass. Strain chilled vodka or gin into rinsed glass, then rub a lemon twist on the rim of the glass, express over the top of the drink, and drop in OR garnish with a spear of cocktail olives. Serve.

Fun Fact: Made popular in the late 1800’s when it was very popular to make drinks as dry as possible aka the very dry gins.

41
Q

Martini (Wet)

A

3 oz. Vodka or Gin

1 oz. Dry Vermouth

Glassware: Nick and Nora

Ice Type: None

Garnish: Lemon twist or Olive Spear

Add ingredients to a mixing beaker, add ice and stir vigorously. Strain into a Nick and Nora cocktail glass. Rub a lemon twist on the rim of the glass, express over the top of the drink, and drop in OR garnish with a spear of cocktail olives. Serve.

42
Q

Mary Pickford

A

1.5 oz. Clara Rum

.75 oz. Pineapple Juice

.5 oz. Grenadine

1 Bar Spoon Luxardo Maraschino

Glassware: Nick and Nora

Ice Type: None

Garnish: Cherry Spear Add all ingredients to a mixing tin, add ice and shake vigorously. Double strain into a Nick and Nora glass and garnish with a brandied cherry spear.

Fun Fact: Developed in 1920’s cuba!

43
Q

Metropole

A

2 oz. Jacques Cardin Brandy

1 oz. Sweet Vermouth

2 Dashes Peychaud’s Bitters

2 Dashes Orange Bitters

Glassware: Nick and Nora

Ice Type: None

Garnish: Orange Twist Add all ingredients to a mixing glass, add ice and stir until well chilled. Strain into a Nick and Nora glass. Rub an orange twist on the rim of the glass, then express over the top of the drink. Drop in the twist and serve.

Fun Fact: First made in New York hotel The Metropole, early 1900’s pre-prohibition era .

44
Q

Mint Julep

A

2.5 oz. Old Granddad 100 Overproof Bourbon

1 Bar Spoon Demerara Syrup

12 Mint Leaves

Glassware: Julep Cup

Ice Type: Nugget

Garnish: Mint Sprig

In a Julep Cup, place mint leaves, then add demerara syrup. With a muddler or flat based spoon, gently press down on the leaves to quickly infused the simple syrup with the essential mint oils. (Just a gentle pressing will do, no need to turn the leaves into paste). Add overproof bourbon, then fill half way with crushed ice. Briefly stir to incorporate ingredients and chill. Fill Julep Cup with crushed ice until a tightly packed mound forms on top. With a straw, create a small channel in the ice mound directly on top and tuck a large tuft of mint into it. Slide a straw into the side of the ice mound and serve.

Fun Fact: First signs of the Mint Julep appeared in the south in 1803. Introduced to the north by a senator from Kentucky in Washington DC in mid 1800’s.

45
Q

Mojito

A

2 oz. Clara Rum

1 oz. Lime Juice

.75 oz. Simple Syrup

Club Soda

10 Mint Leaves

Glassware: Highball

Ice Type: Nugget

Garnish: Mint Sprig

In a highball glass, place mint and simple and gently muddle to express essential mint oils into the simple syrup. Add rum and lime juice, then half fill with ice and briefly stir to incorporate. Fill remainder of glass with crushed ice, place a bar spoon into glass so it’s touching the bottom of the glass, then pour club soda down it so it fills the glass from the bottom up. Add a large mint sprig to the side of the glass, tuck a black straw next to it and serve.

Fun Fact: Developed in Cuba in the late 1500’s by sailors. Lime and mint meant as medicinal remedies to ward off dysentery and scurvy. Also masked the horrible taste of the ‘rum’ at the time. Sugar was later introduced by African Slaves working in the sugar cane fields. Favorite drink of author Ernest Hemingway.

46
Q

Moscow Mule

A

2 oz. Vodka

.5 oz. Lime Juice

Ginger Beer

Glassware: Highball

Ice Type: Nugget

Garnish: Crystal Ginger / Lime Wedge Spear

In a highball, add vodka and lime juice. Fill with crushed ice. Place a bar spoon into glass so it’s touching the bottom of the glass, then pour ginger beer down it so it fills the glass from the bottom up. Garnish with a spear of crystal ginger and a lime wedge across the top of the drink, add a black straw and serve.

Fun Fact: Became popular during the vodka craze of the early 1950’s. Developed by the maker and distributor of ginger beer.

47
Q

Negroni

A

1.5 oz. Gin

1 oz. Campari

1 oz. Sweet Vermouth

Glassware: Etched Rocks Glass

Ice Type: Large Cube

Garnish: Orange Twist

In a mixing beaker, add all ingredients and stir until well chilled. Strain over a large cube in an etched rocks glass. Rub an orange twist on the rim, then express over the top of the drink and place between the cube and the glass.

Fun Fact: Invented by Count Camillo Negroni in 1919 when he ordered a stronger variation of the traditional drink, The Americano.

48
Q

Old Fashioned

A

2.5 oz. Rye Whiskey or Bourbon

1 Sugar Cube

4 Dashes Angostura Bitters

4 Dashes Orange Bitters

Splash Club Soda or Flat Water

Glassware: Etched Rocks Glass

Ice Type: Large Cube

Garnish: Lemon Twist or Orange Twist

Place a sugar cube in the bottom of a mixing beaker. Add bitters to soak cube, then crush cube with a muddler or the end of a mixing spoon. Add a splash of club soda or water and briefly stir. Add whiskey, then ice, and stir until well chilled and the sugar is completely incorporated. Strain into an etched rocks glass over a large cube. Rub a (lemon for rye, orange for bourbon) twist on the rim of the glass, then express over top of the drink. Place to the side of the cube, and serve.

Fun Fact: The first definition of the word ‘cocktail’ was in relation to the first recipe of an Old Fashioned in 1806.

49
Q

Old Pal

A

1.5 oz. Old Overholt Rye Whiskey

1 oz. Campari

1 oz. Dry Vermouth

Glassware: Cocktail Coupe

Ice Type: None

Garnish: Orange Twist

Add all ingredients to a mixing tin, add ice and shake vigorously. Double strain into a cocktail coupe. Rub an orange twist on the rim of the glass, then express over top of the drink and then place rind side up in the center of the cocktail. Serve.

Fun Fact: Traditionally made with Canadian Rye, this is a play on the classic Boulevardier.

50
Q

Palmetto

A

2 oz. Dark Rum

1 oz. Sweet Vermouth

4 Dashes Orange Bitters

Glassware: Nick and Nora

Ice Type: None

Garnish: Orange Twist

Add all ingredients to a mixing glass, add ice and stir until well chilled. Strain into a Nick and Nora glass. Rub an orange twist on the rim of the glass, then express over the top of the drink. Drop in the twist and serve.

Fun Fact: Commonly garnished with a lemon peel as well!

51
Q

Pegu Club

A

2 oz. Gin

1 oz. Combier Triple Sec

.5 oz. Lime Juice

2 Dashes Angostura Bitters

2 Dashes Orange Bitters

Glassware: Cocktail Coupe

Ice Type: None

Garnish: Lime Twist

Add all ingredients to a mixing tin, add ice and shake vigorously. Double strain into a cocktail coupe. Rub a lime twist on the rim of the glass, then express over top of the drink and then place rind side up in the center of the cocktail. Serve.

52
Q

Pimm’s Cup

A

2 oz. Pimm’s #1

1 oz. Lemon Juice

.5 oz. Ginger Syrup

2 Cucumber slices

6 Mint Leaves

Club Soda

Glassware: Highball

Ice Type: Nugget

Garnish: Mint sprig / Cucumber flower

Add all ingredients (except club soda) to a mixing tin, add ice and shake vigorously. Strain over nugget ice in a highball glass. Garnish with a large sprig of mint wrapped in a long thin slice of cucumber (flower) with a spear through it, and a straw.

Fun Fact: Began being mass produced in London in 1851 and distributed to the public and to stores by men on bicycles.

53
Q

Pisco Sour

A

2 oz. Pisco

1 oz. Lemon Juice

.5 oz. Simple Syrup

Egg White

6 Drops of Angostura Bitters

Glassware: Cocktail Coupe

Ice Type: None

Garnish: Ango Drops

Crack an egg, separate the white and place it in a mixing tin. Add pisco, lemon and simple, cap and dry shake to incorporate ingredients and build meringue. Open, add ice, cap and shake vigorously until very cold. Strain into a cocktail coupe. Allow to settle for a moment, then, with a dropper or a straw, place 6 dots of Angostura on the top of the drink (or lines, or any other kind of “Pisco Art”). Drag a cocktail spear through each point to create hearts. Serve.

Fun Fact: Both Chile and Peru claim this as the country’s national drink. Drink was created by an American bartender in Peru.

54
Q

Queen’s Park Swizzle

A

2 oz. Clara Rum

1 oz. Lime Juice

.5 oz. Simple Syrup

.5 oz. Falernum

6 Mint Leaves

6 Dashes Angostura Bitters

Glassware: Highball

Ice Type: Nugget

Garnish: Mint Sprig

In a highball glass, place mint and simple and lightly muddle. Add a small amount of crushed ice to hold down the mint, then add rum, lime, and falernum. Add another scoop of nugget ice, then insert a swizzle stick (a bar spoon will also work) and “swizzle” the stick between your, essentially blending the drink without a blade. Add more nugget ice to almost fill glass, then dash Angostura on top to create a layer of bitters. Top with one last scoop of nugget ice to create a small mound, then add a large sprig of mint and a black straw.

Fun Fact: Developed in the Queen’s Park Hotel in Trinidad. The Caribbean is the birthplace of ‘the swizzle’.

55
Q

Rattlesnake

A

2 oz. Rye Whiskey

1 oz. Lemon Juice

.5 oz. Simple Syrup

1 Egg White

2 Dashes Absinthe

Glassware: Georgian Sour

Ice Type: None

Garnish: 3 drops Angostura

Add all ingredients to a mixing glass, add ice and stir until well chilled. Strain into a Georgian sour glass. Drop angostura on top and pull pick through to create a design for garnish. Serve. Fun Fact: According to Harry Craddock, author of The Savoy Cocktail Book, published in 1952, this drink is “so called because it will either cure Rattlesnake bite, or kill Rattlesnakes, or make you see them.”

56
Q

Ramos Gin Fizz

A

2 oz. Gin

1 oz. Cream

.75 oz. Simple Syrup

.5 oz. Lemon Juice

.5 oz. Lime Juice

1 Egg White

3 Drops Orange Flower Water

Club Soda

Glassware: Highball

Ice Type: None

Garnish: Orange Zest

Crack an egg, separate the white and place it in a mixing tin. Add gin, cream, simple, lemon, lime, and OFW. Cap and dry shake to incorporate ingredients and build meringue. Open, add ice, and shake the bejeezus out of it, (literally, until it hurts… classically, the Ramos Gin Fizz is meant to be shaken for 2 FULL MINUTES). Open and strain into a chilled highball glass. Allow to settle for a moment, then add club soda via the used shaker to build the head over the rim of the glass. Using a micro planer, zest an orange on top of the meringue, add a straw and serve.

Fun Fact: The recipe, which was created in the early 1900’s in New Orleans, was not released to the public by its maker until the enactment of the prohibition as an act of civil disobedience.

57
Q

Remember the Maine

A

2 oz. Rye Whiskey

1 oz. Sweet Vermouth

1 Bar Spoon Cherry Heering

2 Dashes Absinthe

Glassware: Nick and Nora

Ice Type: None

Garnish: Cherry Spear

Add all ingredients to a mixing glass, add ice and stir until well chilled. Strain into a Nick and Nora glass. Drop in a cherry spear and serve.

Fun Fact: Created in 1933 Cuba by Charles Baker during the Cuban revolutionary war. Named after the USS Maine which mysteriously sunk in the Havana Harbour in 1898. The event precipitated the Spanish - American war. (!!!)

58
Q

Royal Bermuda Yacht Club

A

2 oz. Demerara Rum

.5 oz. Triple Sec

.5 oz. Lime Juice

.25 oz. Falernum

1 Dash Simple Syrup

Glassware: Nick and Nora

Ice Type: None

Garnish: Orange Twist

Add all ingredients to a mixing glass, add ice and shake until well chilled. Strain into a Nick and Nora glass. Garnish with an orange twist and serve.

59
Q

Sazerac

A

2.5 oz. Rye Whiskey

1 Bar Spoon Gomme Syrup

8 Dashes Peychaud’s Bitters

Absinthe Rinse

Glassware: Small Rocks

Ice Type: None

Garnish: None (Lemon peel is discarded)

Add rye, gomme and peychaud’s to a mixing beaker, add ice and stir until well chilled. With an atomizer, spray absinthe to coat the inside of a small rocks glass. Strain chilled rye mixture into rinsed glass. Rub a lemon peel on the rim of the glass, then express over top and discard. Serve ungarnished.

Fun Fact: First served in New Orleans in the 1850’s, the Sazerac was the first cocktail to contain Peychauds Bitters which were sourced from the apothecary down the street in the French Quarter.

60
Q

Sidecar

A

2 oz. Jacques Cardin Brandy

1 oz. Lemon Juice

1 oz. Combier Triple Sec

Glassware: Cocktail Coupe

Ice Type: None

Garnish: Orange Peel (plus optional sugar rim)

Add all ingredients to a mixing tin, add ice and shake vigorously. Strain into a cocktail coupe (rimmed with superfine sugar if the guest desires). Express an orange twist over top and drop in. Serve.

Fun Fact: Named after an American Army Officer in Paris in the early 1930’s. The officer would ride a motorcycle to and from the cafe that the drink was invented.

61
Q

Singapore Sling

A

1.5 oz. London Dry Gin

1 oz. Pineapple Juice

.5 oz. Lime

.5 oz. Cherry Heering

.25 oz. Combier Triple Sec

.25 oz. Benedictine

2 Dashes Angostura Bitters

Glassware: Highball OR Tiki Mug

Ice Type: Nugget

Garnish: Mint Sprig/Pineapple Slice/Cherry spear

Add all ingredients to a mixing tin, add ice and shake vigorously. Strain into a highball or tiki mug half filled with nugget ice. Fill remainder of glass or mug with nugget ice. Garnish with a large sprig of mint, a wedge of skin-on pineapple, and a few cherries. Add a long straw and serve.

Fun Fact: The Singapore Sling was initially called a gin sling by the bartender in Singapore that developed it; a sling was originally an American drink composed of spirit and water, sweetened and flavoured.

62
Q

Silver Fizz

A

2 oz. London Dry Gin

1 oz. Lemon Juice

.75 oz. Simple Syrup

1 Egg white

Club Soda

Glassware: Highball

Ice Type: None

Garnish: Lemon Twist

Crack an egg, separate white and drop into a mixing tin. Add gin, lemon and simple syrup, cap and dry shake to incorporate ingredients and build meringue. Open tin, add ice, and shake again until very cold. Strain into a highball glass. Add club soda to used shaker, then pour into drink to raise crown over the edge of the glass. Add a lemon twist to the edge, add a straw and serve.

Fun Fact: Any fizz may be made ‘silver’ by adding egg white to it.

63
Q

Southside

A

2 oz. Gin

1 oz. Lime Juice

.5 oz. Simple Syrup

10 Mint Leaves

Club Soda

Glassware: Highball

Ice Type: Nugget

Garnish: Clapped Mint Leaf

In a highball glass, place mint and simple and gently muddle to express essential mint oils into the simple syrup. Add gin and lime juice, then half fill with ice and briefly stir to incorporate. Fill remainder of glass with crushed ice, place a bar spoon into glass so it’s touching the bottom of the glass, then pour club soda down it so it fills the glass from the bottom up. Add a large mint sprig to the side of the glass, tuck a black straw next to it and serve.

Fun Fact: An evolution of the Mint Julep, the Southside was developed to cater to a large amount of people at once. Instead of muddling the mint, sugar, and juice; they let the ingredients sit for days to develop a kind of syrup that was served with the spirit and soda.

64
Q

Stinger

A

2 oz. Jacques Cardin Brandy

1 oz. White Crème de Menthe

Glassware: Nick and Nora

Ice Type: None

Garnish: None

Place ingredients in a mixing tin, add ice and shake to the bejeezus belt. Double strain into a Nick and Nora. Serve.

Fun Fact: During its heyday of popularity beginning in the late 1940’s, the Stinger was the ideal ‘nightcap’ for a night out in New York. Commonly referred to in the pop culture of the time. First taken notice in the Cary Grant film, The Bishop’s Wife.

65
Q

Tom Collins

A

2 oz. Gin

1 oz. Lemon Juice

.5 oz. Simple Syrup

Club Soda

Glassware: Highball

Ice Type: Cubes

Garnish: Lemon Wedge / Cherry

Place gin, lemon and simple in a mixing tin, add ice and shake. Strain over fresh ice in a rocks glass. Top with club soda, garnish and serve.

Fun Fact: First Tom Collins recipe was developed and named by Jerry Thomas, ‘The Father of American Mixology’ and named after The Tom Collins Hoax of 1847; a public practicle joke propogated by the newspapers.

66
Q

Twentieth Century

A

2 oz. Gin

1 oz. Lemon Juice

.75 oz. Lillet Blanc

.5 oz. White Crème de Cacao

Glassware: Cocktail Coupe

Ice Type: None

Garnish: Orange Twist

Add all ingredients to a mixing tin, add ice and shake vigorously. Strain into a cocktail coupe. Rub an orange twist on the rim of the glass, then express over top and drop in. Serve.

Fun Fact: Named by a British bartender in 1937 after the Twentieth Century Limited Train that ran between New York and Chicago.

67
Q

Vieux Carre

A

1 oz. Rye Whiskey

1 oz. Jacques Cardin Brandy

1 oz. Sweet Vermouth

.25 oz. Benedictine

4 Dashes Peychaud’s Bitters

4 Dashes Angostura Bitters

Glassware: Small rocks

Ice Type: None

Garnish: Lemon Twist

Add all ingredients to a mixing beaker, add ice and stir until well chilled. Strain into a chilled rocks glass with no ice. Rub a lemon twist on the rim of the glass, then express over top of the drink and drop in. Serve.

Fun Fact: The New Orleans riff on a Manhattan, this cocktail was first conjured in the early 1930’s at the Hotel Monteleone in the French Quarter.

68
Q

Ward Eight

A

2 oz. Rye Whiskey

1 oz. Orange Juice

.5 oz. Lemon Juice

.5 oz. Grenadine

Glassware: Rocks Glass

Ice Type: Large Cube

Garnish: None

Add all ingredients to a mixing tin, add ice and shake vigorously. Strain over a large cube in a rocks glass. Serve.

Fun Fact: Originating in Boston in 1898, Ward Eight was created in honor of a State Legislative election. Ward Eight of Boston finalized the electoral vote. The drink was originally garnished with a Massachusetts paper flag.

69
Q

Whiskey Daisy No. 2

A

1.5 oz. Bourbon Whiskey

.5 oz. Lemon Juice

.5 oz. Yellow Chartreuse

.25 oz. Lime Juice

.25 oz. Simple Syrup

2 oz. Club Soda

Glassware: Highball

Ice Type: Nuggets

Garnish: Mint Sprig and a few seasonal berries

Add all ingredients to highball, add ice, and stir until outside of glass is cold to touch. Garnish with a large sprig of mint and a few seasonal berries (ie: blackberry, raspberry, etc.)

Fun Fact: First appeared in Bartender’s Manual of How to Mix Drinks of the Present Style by Harry Johnson, in 1888.

70
Q

Zombie

A

1 oz. Clara Rum

.75 oz. Dark Rum

.75 oz. Lime Juice

.75 oz. Cinnamon Syrup

.5 oz. Blackstrap Rum

.5 oz. Grapefruit Juice

.5 oz. Grenadine

2 Dashes Absinthe

2 Dashes Angostura Bitters

Glassware: Highball OR Tiki Mug

Ice Type: Nugget

Garnish: Mint Spring/Pineapple Slice/Cherry spear Add all ingredients to a mixing tin, add ice and shake vigorously. Strain into a highball or tiki mug half filled with nugget ice. Fill remainder of glass or mug with nugget ice. Garnish with a large sprig of mint, a wedge of skin-on pineapple, and a few cherries. Add a long straw and serve.

Fun Fact: Invented in Hollywood in the 1930’s by Donn Beach, named after the supposed effects of the drink on its consumer. Made popular in the Tiki Craze.

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