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Classic Cocktails Flashcards

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1
Q

Affinity Cocktail.

A

1 oz Blended Scotch Whisky.
1 oz Dry Vermouth.
1 oz Sweet Vermouth.
2 Dashes Angostura Bitters.

Stir; NN.
Lemon peel garnish.

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2
Q

Airmail Cocktail.

A

1.5 oz Aged Rum.
3/4 oz Lime Juice.
3/4 oz Honey Syrup.
Prosecco.

Shake; Coupe.
Top with Prosecco.
Grapefruit peel garnish.

Experiment with 1 oz Honey Syrup.

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3
Q

Alexander Cocktail.

A

1 oz Dry Gin.
1 oz White Crème de Cacao.
1 oz Cream.

Shake; fine strain into Coupe.

No. 2: Alexander Cocktail (No. 1).
1/2 Dry Gin.
1/4 Crème de Cacao.
1/4 Sweet Cream.

Shake well and strain into cocktail glass.

  • The Savoy Cocktail Book by Harry Craddock, 1930.

Alexander Cocktail (No. 2).
1/3 Brandy.
1/3 Crème de Cacao.
1/3 Fresh Cream.

Shake well and strain into cocktail glass.

  • The Savoy Cocktail Book by Harry Craddock, 1930.
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4
Q

Algonquin Cocktail.

A

1.5 oz Rye Whiskey.
3/4 oz Dry Vermouth.
3/4 oz Pineapple Juice.

Shake; NN.

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5
Q

Amaretto Sour Cocktail.

A 
1 oz Gin.
1 oz Amaretto.
3/4 oz Lemon Juice.
1/2 oz Simple Syrup.
1 Egg White.

Dry shake/shake; sour glass or Coupe.
Angostura Bitters swirl.

No. 2: Amaretto Sour Cocktail.
1.5 oz Amaretto.
3/4 oz Cask Strength Bourbon Whiskey.
1 oz Lemon Juice.
1/2 oz Simple Syrup.
1 Egg White.

Dry shake/shake; sour glass or Coupe.
Lemon peel and brandied cherry garnish.

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6
Q

Americano Cocktail.

A

1 oz Campari.
1 oz Sweet Vermouth.
Club Soda.

Build over ice in rocks glass.
Top with club soda; stir.
Orange peel garnish.

Experiment with Prosecco or Champagne.

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7
Q

Astoria Cocktail.

A

2 oz Dry Vermouth.
1 oz Dry Gin.
2 Dashes Orange Bitters.

Stir; NN.

No. 2: Astoria Cocktail.
1 Dash Orange Bitters.
2/3 Gin.
1/3 French Vermouth.

Shake well and strain into cocktail glass. Serve with stuffed olive.

  • The Savoy Cocktail Book by Harry Craddock, 1930.
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8
Q

Aviation Cocktail.

A 
2 oz Gin.
1/2 oz Luxardo Maraschino.
3/4 oz Lemon Juice.
1/4 oz Simple Syrup.
Crème de Violette Rinse.

Shake; Coupe.
Maraschino cherry garnish.

No. 2: Aviation Cocktail.
1.75 oz Gin.
3/4 oz Luxardo Maraschino.
2 Dashes Crème de Violette.
3/4 oz Lemon Juice.

Shake; Coupe.
Maraschino cherry garnish.

No. 3: Aviation Cocktail.
1/3 Lemon Juice.
2/3 Dry Gin.
2 Dashes Maraschino.

Shake well and strain into cocktail glass.

  • The Savoy Cocktail Book by Harry Craddock, 1930.
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9
Q

Bee’s Knees Cocktail.

A

2 oz Gin.
3/4 oz Lemon Juice.
3/4 oz Honey Syrup.

Shake; Coupe.
Lemon peel garnish.

No. 2: Bee’s Knees Cocktail.
1.5 oz Gin.
1 Tsp Lemon Juice.
1 Tsp Honey.

Shake; Coupe.
Lemon peel garnish.

  • Adapted from The Standard Bartender’s Guide by Patrick Gavin Duffy, 1934.
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10
Q

Between the Sheets Cocktail.

A

1 oz White Rum.
1 oz Cognac.
1 oz Cointreau.
1/2 oz Lemon Juice.

Shake; Coupe.

Experiment with Dark Rum.

No. 2: Between the Sheets Cocktail.
1 Dash Lemon Juice.
1/3 Brandy.
1/3 Cointreau.
1/3 Bacardi Rum.

Shake well and strain into cocktail glass.

  • The Savoy Cocktail Book by Harry Craddock, 1930.
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11
Q

Bijou Cocktail.

A

1 oz Dry Gin.
1 oz Sweet Vermouth.
1 oz Green Chartreuse.
1 Dash Orange Bitters.

Stir; NN.

(No. 2).
1/3 (1 oz) Plymouth Gin.
1 Dash Orange Bitters.
1/3 (1 oz) Green Chartreuse.
1/3 (1 oz) Gancia Italian Vermouth.

Mix well with a spoon in a large bar glass; strain into a cocktail glass, add a cherry or an olive, squeeze a piece of lemon peel on top and serve.

  • The Savoy Cocktail Book by Harry Craddock, 1930.
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12
Q

Blood and Sand Cocktail.

A

3/4 oz Blended Scotch Whisky.
3/4 oz Punt e Mes.
3/4 oz Cherry Heering.
3/4 oz Orange Juice.

Shake; NN.
Orange peel garnish.

(No. 2).
1/4 (3/4 oz) Orange Juice.
1/4 (3/4 oz) Scotch Whisky.
1/4 (3/4 oz) Cherry Brandy.
1/4 (3/4 oz) Italian Vermouth.

Shake well and strain into cocktail glass.

  • The Savoy Cocktail Book by Harry Craddock, 1930.

(No. 3).
1 oz Blended Scotch Whisky.
1 oz Orange Juice.
3/4 oz Cherry Heering.

Shake well and strain into cocktail glass.
Cherry garnish.

  • Adapted from Cocktail Bill Boothby’s World Drinks and How to Mix ‘Em, 1934.
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13
Q

Bobby Burns Cocktail.

A

2 oz Highland Malt Scotch Whisky.
3/4 oz Sweet Vermouth.
1/2 oz Bénédictine.

Stir; NN.

  • Adapted from The Essential Cocktail by Dale DeGroff, 2008.

(No. 2).
1/2 (1.5 oz) Italian Vermouth.
1/2 (1.5 oz) Scotch Whisky.
3 Dashes Bénédictine.

Shake well and strain into cocktail glass. Squeeze lemon peel on top.

  • The Savoy Cocktail Book by Harry Craddock, 1930.
(No. 3).
2 oz Blended Scotch Whisky.
3/4 oz Sweet Vermouth.
1 Dash Orange Bitters.
1 Dash Absinthe.

Stir; NN.

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14
Q

Boomerang Cocktail.

A 
1 oz Rye Whiskey.
1 oz Dry Vermouth.
1 oz Swedish Punsch.
1/8 oz Lemon Juice.
2 Dashes Angostura Bitters.

Shake; NN.

(No. 2).
1 Dash Lemon Juice.
1 Dash Angostura Bitters.
1/3 (1 oz) French Vermouth.
1/3 (1 oz) Canadian Club Whisky.
1/3 (1 oz) Swedish Punch.

Shake well and strain into cocktail glass.

  • The Savoy Cocktail Book by Harry Craddock, 1930.
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15
Q

Boulevardier Cocktail.

A

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

Stir; NN.
Orange peel garnish.

(No. 2).
1.5 oz Bourbon Whiskey.
3/4 oz Campari.
3/4 oz Sweet Vermouth.

Stir; strain over a large cube into a rocks glass.
Orange peel garnish.

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16
Q

Boxcar Cocktail.

A

2 oz Dry Gin.
3/4 oz Pierre Ferrand Dry Curaçao.
3/4 oz Lime Juice.
1 Egg White.

Dry shake/shake; Coupe.

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17
Q

Bramble Cocktail.

A

2 oz Gin.
3/4 oz Lemon Juice.
1/2 oz Simple Syrup.
1/4 oz Crème de Mûre.

Shake; strain over crushed ice into a rocks glass.
Float Crème de Mure.
Blackberry and lemon peel garnish.

(No. 2).
1.5 oz Gin.
3/4 oz Lemon Juice.
1/2 oz Simple Syrup.
3/4 oz Crème de Mûre.

Shake; strain over crushed ice into a rocks glass.
Float Crème de Mure.
Blackberry and lemon wheel garnish.

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18
Q

Brandy Alexander Cocktail.

A

1.5 oz Cognac.
1 oz Dark Crème de Cacao.
1 oz Cream.

Shake; fine strain into a Coupe.
Shaved nutmeg garnish.

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19
Q

Brandy Crusta Cocktail.

A 
1.5 oz Cognac.
1/4 oz Pierre Ferrand Dry Curaçao.
1/4 oz Luxardo Maraschino.
1/4 oz Simple Syrup.
3/4 oz Lemon Juice.

Shake; NN.
Frost edge of glass with sugar.
Lemon peel garnish.

(No. 2).
Use small wine glass.
Moisten the edge with lemon and dip edge into castor sugar which frosts the glass.
Cut the rind of half a lemon spiral fashion; place in glass.
Fill glass with cracked ice.

3 Dashes Maraschino.
1 Dash Angostura Bitters.
4 Dashes Lemon Juice.
1/4 (3/4 oz) Curaçao.
3/4 (2.25 oz) Brandy.

Stir well and strain into prepared glass, adding slice of orange.

  • The Savoy Cocktail Book by Harry Craddock, 1930.
(No. 3).
2 oz Cognac.
1 Tsp Orange Curaçao.
1/2 Tsp Lemon Juice.
1 Dash Angostura Bitters.

Cut a lemon in half. Pare the full of half and squeeze the juice from the lemon. Prepare a glass by moistening the rim with lemon and dipping it in sugar, then carefully curling the lemon peel around the inside of the glass. Combine all ingredients in a shaker with ice, shake and strain into cocktail glass and add 1 small cube of ice.

  • Adapted from Vintage Spirits and Forgotten Cocktails by Ted Haigh.
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20
Q

Brandy Milk Punch Cocktail.

A

1.5 oz Cognac.
3/4 oz Vanilla Syrup.
1.5 oz Whole Milk.

Shake; strain over ice into a rocks glass.
Shaved nutmeg garnish.

(No. 2).
2 oz Whole Milk.
2 oz Cream.
1.5 oz Brandy.
1 oz Simple Syrup.
1/2 Tsp Vanilla Extract.

Shake; fine strain into a wine glass or Coupe.
Shaved nutmeg garnish.

  • Experiment with Bourbon Whiskey or Rum.
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21
Q

Brazil Cocktail.

A

1.5 oz Dry Vermouth.
1.5 oz Oloroso Sherry.
3 Dashes Absinthe.

Stir; NN.
Lemon peel discarded.

(No. 2).
1 Dash Angostura Bitters.
1 Dash Absinthe.
1/2 (1.5 oz) French Vermouth.
1/2 (1.5 oz) Sherry.

Stir well and strain into cocktail glass. Squeeze lemon peel on top.

  • The Savoy Cocktail Book by Harry Craddock, 1930.
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22
Q

Bronx Cocktail.

A

2 oz Gin.
1/2 oz Sweet Vermouth.
1/2 oz Dry Vermouth.
3/4 oz Orange Juice.

Shake; Coupe.
Orange peel garnish.

(No. 2).
The Juice of 1/4 Orange.
1/4 (3/4 oz) French Vermouth.
1/4 (3/4 oz) Italian Vermouth.
1/2 (1.5 oz) Dry Gin.

Shake well and strain into cocktail glass.

  • The Savoy Cocktail Book by Harry Craddock, 1930.
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23
Q

Brooklyn Cocktail.

A

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

Stir; NN.

  • If Amer Picon is unavailable, experiment with 2 Dashes of Orange Bitters.
(No. 2).
1 Dash Amer Picon.
1 Dash Maraschino.
2/3 (2 oz) Canadian Club Whisky.
1/3 (1 oz) French Vermouth.

Shake well and strain into cocktail glass.

  • The Savoy Cocktail Book by Harry Craddock, 1930.
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24
Q

Brown Derby Cocktail.

A

2 oz Bourbon Whiskey.
3/4 oz Honey Syrup.
3/4 oz Grapefruit Juice.
1 Dash Lemon Juice, if needed.

Shake; Coupe.

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25
Q

Caipirinha Cocktail.

A

2 oz Cachaça.
3/4 oz Demerara Syrup.
3 Lime Wedges (1/2 Lime).

Muddle limes and sugar in rocks glass.
Add crushed ice and Cachaça; stir.

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26
Q

Champagne Cocktail.

A

1 Sugar Cube.
2-3 Dashes Angostura Bitters.
Champagne.

Place sugar cube in Champagne glass.
Saturate cube with bitters.
Top with Champagne.
Lemon ribbon garnish.

(No. 2).
Put into a wine glass one lump of Sugar, and saturate it with Angostura Bitters. Having added to this 1 lump of Ice, fill the glass with Champagne, squeeze on top a piece of lemon peel, and serve with a slice of orange.

  • The Savoy Cocktail Book by Harry Craddock, 1930.
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27
Q

Champs-Élysées Cocktail.

A

1.5 oz Cognac.
1/2 oz Green Chartreuse.
3/4 oz Lemon Juice.
1/2 oz Simple Syrup.

Shake; Coupe.

(No. 2) - 6 people.
3 Glasses Cognac.
1 Glass Chartreuse.
1.5 Glasses Sweetened Lemon Juice.
1 Dash Angostura Bitters.

Shake well and strain into cocktail glasses.

  • The Savoy Cocktail Book by Harry Craddock, 1930.
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28
Q

Chancellor Cocktail.

A

2 oz Blended Scotch Whisky.
1 oz Ruby Port.
1/2 oz Dry Vermouth.
2 Dashes Orange Bitters.

Stir; NN.

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29
Q

Chicago Cocktail.

A

1.5 oz Pierre Ferrand 1840 Cognac.
3/4 oz Marie Brizard Orange Curaçao.
2 Dashes Angostura Bitters.
Champagne.

Stir; Champagne glass.
Frost edge of glass with sugar.
Top with Champagne.
Lemon ribbon garnish.

(No. 2).
1 Dash Angostura Bitters.
1 Dash Curaçao.
2/3 (2 oz) Brandy.

Shake well and strain into cocktail glass. Frost edge of glass with castor sugar and fill with Champagne.

  • The Savoy Cocktail Book by Harry Craddock, 1930.
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30
Q

Chicago Fizz Cocktail.

A 
1 oz Dark Rum.
1 oz Port.
3/4 oz Lemon Juice.
3/4 oz Simple Syrup.
1 Egg White.
Club Soda.

Dry shake/shake; Collins glass.
Top with club soda.

  • Experiment with Cruzan/Sherry.
  • Experiment with 1/2 oz Simple Syrup.
  • Experiment with 1/4 oz Allspice Dram (in which case start with only 1/4 oz Simple Syrup and adjust to taste).
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31
Q

Clover Club Cocktail.

A

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

Dry shake/shake; Coupe.
Peychaud’s bitters swirl.

(No. 2).
1.5 oz Gin.
1/2 oz Dry Vermouth.
1/2 oz Lemon Juice.
1/2 oz Raspberry Syrup.
1 Egg White.

Dry shake/shake; Coupe.
Peychaud’s Bitters swirl.

(No. 3).
1.5 oz Gin.
3/4 oz Lemon Juice.
2 Tsp Raspberry Syrup.
1 Egg White.

Dry shake/shake; Coupe.

  • Adapted from Old Waldorf Bar Days by Albert Stevens Crockett, 1931.
(No. 4).
The Juice of 1/2 Lemon or of 1 Lime.
1/3 (1 oz) Grenadine.
The White of 1 Egg.
2/3 (2 oz) Dry Gin.

Shake well and strain into medium size glass.

  • The Savoy Cocktail Book by Harry Craddock, 1930.

Clover Leaf Cocktail.
The same as Clover Club, with a sprig of fresh Mint on top.

  • The Savoy Cocktail Book by Harry Craddock, 1930.
Chanticler Cocktail.
The Juice of 1/2 Lemon.
1 Tablespoonful Raspberry Syrup.
The White of 1 Egg.
1 Glass Dry Gin.

Shake well and strain into medium size glass.

  • The Savoy Cocktail Book by Harry Craddock, 1930.
Grand Royal Clover Club Cocktail.
The Juice of 1/2 Lemon.
1 Tablespoonful Grenadine.
1 Egg.
1 Glass Dry Gin.

Shake well and strain into medium size glass.

  • The Savoy Cocktail Book by Harry Craddock, 1930.
Royal Clover Club Cocktail.
The Juice of 1/2 Lemon.
1 Tablespoonful Grenadine.
The Yolk of 1 Egg.
1 Glass Gin.

Shake well and strain into medium size glass.

  • The Savoy Cocktail Book by Harry Craddock, 1930.
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32
Q

Club Cocktail.

A

2 oz Cognac.
1/2 oz Luxardo Maraschino.
3/4 oz Pineapple Juice.
3 Dashes Peychaud’s Bitters.

Shake; Coupe.

(No. 2).
2/3 (2 oz) Dry Gin.
1/3 (1 oz) Italian Vermouth.
1 Dash Yellow Chartreuse.

Shake well and strain into cocktail glass.

  • The Savoy Cocktail Book by Harry Craddock, 1930.
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33
Q

Corn n Oil Cocktail.

A

2 oz Cruzan Blackstrap Rum.
1/4 oz Velvet Falernum.
3 Dashes Angostura Bitters.

Shake; strain over crushed ice into a rocks glass.
Lime Wheel garnish.

(No. 2).
1 oz Dark Rum.
1 Dash Angostura Bitters.
1.5 oz Falernum.
3/4 oz Lime Juice.
1 Dash Angostura Bitters.

Shake dark rum, falernum, and lime.
Strain over crushed ice into a Collins glass.
Float black strap rum and bitters on top; stir.

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34
Q

Corpse Reviver (No. 1.) Cocktail.

A

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

Stir; NN.

Experiment with Carpano Antica.

No. 2: Corpse Reviver (No. 1.) Cocktail.
1 oz Cognac.
1 oz Calvados.
1/2 oz Sweet Vermouth.

Stir; NN.

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35
Q

Corpse Reviver (No. 2.) Cocktail.

A 
1.5 oz Gin.
3/4 oz Cocchi Americano.
3/4 oz Marie Brizard Orange Curaçao.
3/4 oz Lemon Juice.
Absinthe Rinse.

Shake; Coupe.

No. 2: Corpse Reviver (No. 2).
1 oz Gin.
1 oz Cointreau.
1 oz Lillet Blanc.
1 oz Lemon Juice.
1 Dash Absinthe.

Shake; Coupe.
Orange peel garnish.

  • Adapted from The Savoy Cocktail Book by Harry Craddock, 1930.
No. 3: Corpse Reviver (No. 2).
1/4 Wine Glass Lemon Juice.
1/4 Wine Glass Kina Lillet.
1/4 Wine Glass Cointreau.
1/4 Wine Glass Dry Gin.
1 Dash Absinthe.

Shake well and strain into cocktail glass.

  • The Savoy Cocktail Book by Harry Craddock, 1930.
No. 4: Corpse Reviver (No. 2).
3/4 oz Gin.
3/4 oz Lillet Blanc.
3/4 oz Cointreau.
3/4 oz Lemon Juice.
Absinthe Rinse.

Shake; Coupe.

Corpse Reviver (No. 1).
1/4 Italian Vermouth.
1/4 Apple Brandy or Calvados.
1/2 Brandy.

Shake well and strain into cocktail glass.

  • The Savoy Cocktail Book by Harry Craddock, 1930.
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36
Q

Daiquiri Cocktail.

A

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

Shake; Coupe.
Lime wheel garnish.

No.2: Daiquiri Cocktail.
The Juice of 1/4 Lemon or 1/2 Lime.
1 Teaspoonful Powdered Sugar.
1 Glass Bacardi Rum.

Shake well and strain into cocktail glass.

  • The Savoy Cocktail Book by Harry Craddock, 1930.
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37
Q

Dark ‘n Stormy Cocktail.

A 
1 oz Plantation 5yr Rum.
1 oz Cruzan Blackstrap Rum.
3/4 oz Lime Juice.
1/2 oz Ginger Syrup.
1/4 oz Simple Syrup.

Shake; Collins glass.
Top with club soda.
Lime wheel garnish.

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38
Q

Death in the Afternoon Cocktail.

A

1/4 oz Absinthe.
Champagne.

Build in a Champagne glass.
Lemon ribbon garnish.

No 2: Death in the Afternoon Cocktail.
1.5 oz Absinthe.
4 oz Brut Champagne.

Build in a Champagne glass.

  • Experiment with Absente.
  • Experiment with 1 oz Pernod (or other 80-proof pastis).
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39
Q

Death on the Gulf Stream Cocktail.

A

2 Lime Wedges.
1/2 oz Demerara Syrup.
2 oz Bols Genever.
5 Dashes Angostura Bitters.

Muddle limes in Collins glass.
Build over crushed ice; swizzle.

No. 2: Death on the Gulf Stream Cocktail.
3 oz Genever.
Juice and Peel of 1 Lime.
1 Tsp Sugar (opt).
4 Dashes Angostura Bitters.

Muddle lime peel in lime juice.
Build in a Collins glass over crushed ice; stir.

“Take a tall thin water tumblr and fill it with finely cracked ice. Lace this broken debris with 4 good purple splashes of Angostura, add the juice and crushed peel of 1 green lime, and fill glass almost full with Holland gin.”

“We don’t add sugar to ale, and we don’t need sugar in a Death on the Gulf Stream…its tartness and it’s bitterness are its chief charm.”

  • From the Gentleman’s Companion: Knife, Fork and Spoon: Eating Around the World by Charles H. Baker, 1895.
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40
Q

Deshler Cocktail.

A 
1.5 oz Rye.
1 oz Dubonnet Rouge.
1/4 oz Cointreau.
2 Dashes Peychaud's Bitters.
1 Lemon Peel.
1 Orange Peel.

Stir; NN.
Orange peel garnish.

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41
Q

Diamondback Cocktail.

A

1.5 oz Rye.
3/4 oz Apple Brandy.
1/2 oz Green Chartreuse.

Stir; NN.
Luxardo Maraschino cherry garnish.

No. 2: Diamondback Cocktail.
1.5 oz Rye.
3/4 oz Applejack Brandy.
3/4 oz Green Chartreuse.

Stir; NN.

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42
Q

Eastern Sour Cocktail.

A

1.5 oz Bourbon Whiskey.
1.5 oz Orange Juice.
1/2 oz Lemon Juice.
1/2 oz Orgeat Syrup.

Shake; strain over crushed ice into a rocks glass.
Lemon and orange ribbon garnish.

  • Alternatively, frappé with crushed ice; strain over crushed ice into a Tiki mug.
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43
Q

Eddie Brown Cocktail.

A

2 oz Tanqueray Gin.
1 oz Cocchi Americano.
1/8 oz Marie Brizard Apry Apricot.
2 Dashes Orange Bitters.

Stir; NN.
Orange peel garnish.

No. 2: Eddie Brown Cocktail.
2 Dashes Apricot Brandy.
1/3 Glass Kina Lillet.
2/3 Glass Dry Gin.

Shake well and strain into cocktail glass. Squeeze lemon peel on top.

  • The Savoy Cocktail Book by Harry Craddock, 1930.
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44
Q

El Diablo Cocktail.

A 
2 oz Blanco Tequila.
3/4 oz Lime Juice.
1/2 oz Ginger Syrup.
1/4 oz Simple Syrup.
Crème de Cassis.
Club Soda.

Shake; Collins glass.
Top with club soda.
Drizzle crème de cassis on top.
Lime wheel and blackberry garnish.

  • Experiment in the above recipe with reposado tequila and by shaking 1/4-1/2 oz crème de cassis along with the other ingredients.
No. 2: El Diablo Cocktail.
1.5 oz Reposado Tequila.
1/2 oz Crème de Cassis.
1/2 oz Lime Juice.
2-3 oz Ginger Beer.

Shake; fine strain over ice into a Collins glass.
Top with ginger beer.
Lime wheel and blackberry garnish.

  • Experiment in the above recipe with ginger syrup, simple syrup, and club soda.
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45
Q

El Floridita Daiquiri Cocktail.

A

2 oz White Rum.
3/4 oz Lime Juice.
1/2 oz Simple Syrup.
Luxardo Maraschino to taste.

Shake; Coupe.
Lime wheel garnish.

No. 2: El Floridita Daiquiri Cocktail.
2 oz White Rum (Havana Club).
½ oz Lime Juice.
1 Tsp Maraschino.
1 Tsp Granulated Sugar.

Mix lime juice and sugar in blender and pulse to combine. Add Maraschino and 1½ cups crushed ice; blend on high speed, gradually adding rum. Strain into a Coupe glass.

The house cocktail at the venerable Floridita bar in Habana Vieja. Measurements are provided above, but head bartender Alejandro Bolívar Rodriguez and his cantinero colleagues prepare the drink by experience and feel, without the use of jiggers. “The blender is like your friend,” Bolívar Rodriguez says. “We add the rum in a slow stream, step by step, to make the right mix. When you look inside the blender, in the middle is a hole—if the hole is closed, the blender is telling you that you haven’t put in enough rum. You add rum until the hole opens, and you wind up with a circle,” he says, making a ring with his thumb and forefinger. “That tells you the ice is ready and the drink is done.”

  • Constantino Ribalaigua Vert, El Floridita, Havana.
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46
Q

El Presidente Cocktail.

A

2 oz Aged Rum.
3/4 oz Dry Vermouth.
1/2 oz Pierre Ferrand Dry Curaçao.
1/8 oz Grenadine.

Stir; NN.
Orange peel garnish.

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47
Q

Empire Cocktail.

A

1.5 oz Gin.
1/2 oz Calvados.
1/2 oz Rothman and Winter Orchard Apricot.
1 Dash Angostura Bitters.

Stir; NN.
Lemon peel discarded.

No. 2: Empire Cocktail.
1/4 Apricot Brandy.
1/4 Calvados.
1/2 Gin.

Shake well and strain into cocktail glass.

  • The Savoy Cocktail Book by Harry Craddock, 1930.
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48
Q

Fancy Free Cocktail.

A

2.25 oz Bourbon Whiskey.
1/2 oz Luxardo Maraschino.
2 Dashes Angostura Bitters.
1 Dash Orange Bitters.

Stir; NN.
Orange peel discarded.

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49
Q

Fascinator Cocktail.

A

2 oz Gin.
3/4 oz Dry Vermouth.
6 Dashes Absinthe.
3 Mint Sprigs.

Muddle mint in mixing glass.
Stir; fine strain into NN.
Mint leaf garnish.

No. 2: Fascinator Cocktail.
2 Dashes Absinthe.
1/3 French Vermouth.
2/3 Dry Gin.
1 Mint Sprig.

Shake well and strain into cocktail glass.

  • The Savoy Cocktail Book by Harry Craddock, 1930.
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50
Q

Final Ward Cocktail.

A

3/4 oz Rye Whiskey.
3/4 oz Green Chartreuse.
3/4 oz Luxardo Maraschino.
3/4 oz Lemon Juice.

Shake; Coupe.

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51
Q

Foghorn Cocktail.

A 
2 oz Gin.
3/4 oz Lime Juice.
1/2 oz Ginger Syrup.
1/4 oz Simple Syrup.
Club Soda.

Shake; strain over ice into Collins glass.
Top with club soda.
Lime wheel garnish.

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52
Q

French 75 Cocktail.

A

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

Shake; Champagne glass.
Top with Champagne.
Lemon peel garnish.

  • Cognac may be used in place of Gin.
No. 2: French 75 Cocktail.
1/2 Tsp Simple Syrup.
1/2 oz Lemon Juice.
1 oz Gin.
Champagne.

Build over crushed ice in Collins glass; stir.
Lemon peel garnish.

No. 3: French 75 Cocktail.
1 oz Gin.
1/2 oz Lemon Juice.
1/2 oz Simple Syrup.
Champagne.

Shake; Champagne glass.
Top with Champagne.
Lemon peel garnish.

No. 4: French 75 Cocktail.
2/3 Gin.
1/3 Lemon Juice.
1 Spoonful Powdered Sugar.

Pour into tall glass containing cracked ice and fill up with Champagne.

  • The Savoy Cocktail Book by Harry Craddock, 1930.
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53
Q

Gimlet Cocktail.

A

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

Shake; Coupe.
Lime wheel garnish.

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54
Q

Gin Rickey Cocktail.

A

1.5 oz Gin.
3/4 oz Lime Juice.
1/4 oz Simple Syrup.
Club Soda.

Shake; strain over ice into Collins glass.
Top with club soda.
Lime wheel garnish.

No. 2: Gin Rickey Cocktail.
2 oz London Dry Gin.
3/4 oz Lime Juice.
Club Soda.

Shake; strain over ice into Collins glass.
Top with club soda.
Lime wheel garnish.

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55
Q

Grasshopper Cocktail.

A

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

Shake; fine strain into NN.
Mint leaf garnish.

No. 2: Grasshopper Cocktail. - 3 people
2 oz White Crème de Cacao.
1 oz Dark Crème de Cacao.
1 oz Green Crème de Menthe.
1/2 oz White Crème de Menthe.
4.5 oz Half and Half.
1/4 oz Brandy.

Shake; fine strain into NN.

56
Q

Hanky Panky Cocktail.

A

2 oz Gin.
3/4 oz Carpano Antica.
1/2 oz Fernet Branca.

Stir; NN.
Orange peel garnish.

No. 2: Hanky Panky Cocktail.
2 Dashes Fernet Branca.
1/2 Italian Vermouth.
1/2 Dry Gin.

Shake well and strain into cocktail glass. Squeeze orange peel on top.

  • The Savoy Cocktail Book by Harry Craddock, 1930.
57
Q

Harvard Cocktail.

A

2 oz Cognac.
1 oz Sweet Vermouth.
2-3 Dashes Angostura Bitters.
Club Soda.

Stir, NN.
Top with club soda.

  • Experiment with 1.5 oz Cognac.
No. 2: Harvard Cocktail.
2 Dashes Angostura Bitters.
1 Dash Syrup.
1/2 Brandy.
1/2 Italian Vermouth.

Shake well and strain into cocktail glass.

  • The Savoy Cocktail Book by Harry Craddock, 1930.
58
Q

Hemingway Daiquiri (Papa Doble) Cocktail.

A

1.5 oz Aged Rum.
1/2 oz Luxardo Maraschino.
3/4 oz Grapefruit Juice.
1/4 oz Simple Syrup.

Shake; Coupe.
Grapefruit peel garnish.

Experiment with 2 oz Aged Rum, 1.5-2 oz White Rum, 1/4 oz Luxardo Maraschino, and by adding 1/4-1/2 oz lime juice.

No. 2: Hemingway Daiquiri Cocktail.
2 oz White Rum.
1/4 oz Luxardo Maraschino.
3/4 oz Grapefruit Juice.
1/2 oz Lime Juice.
1/4 oz Simple Syrup.

Shake; Coupe.
Lime wheel garnish.

Experiment with 1.5 oz White Rum, 1.5-2 oz Aged Rum, 1/2 oz Luxardo Maraschino, and 1/4 oz lime juice.

No. 3: Hemingway Daiquiri Cocktail.
1.5 oz White Rum.
1/4 oz Luxardo Maraschino.
3/4 oz Lime Juice.
1/4 oz Grapefruit Juice.

Shake; Coupe.
Lime wheel garnish.

Experiment with 2 oz White Rum, 1.5-2 oz Aged Rum, 1/2 oz Luxardo Maraschino, 1/2 oz grapefruit juice; then, in each case, by adding 1/4 oz simple syrup.

59
Q

Holland House Cocktail.

A

1.5 oz Genever.
3/4 oz Dry Vermouth.
1/2 oz Luxardo Maraschino.
1/2 oz Lemon Juice.

Shake; Coupe.

No. 2: Holland House Cocktail.
The Juice of 1/4 Lemon.
1 Slice Pineapple.
1/3 French Vermouth.
2/3 Dry Gin.
4 Dashes Maraschino.

Shake well and strain into cocktail glass.

  • The Savoy Cocktail Book by Harry Craddock, 1930.
60
Q

Honeysuckle Cocktail.

A

2 oz White Rum.
3/4 oz Lime Juice.
3/4 oz Honey Syrup.

Shake; Coupe.
Lime wheel garnish.

61
Q

Hotel Nacional Cocktail.

A 
2 oz Aged Rum.
1/2 oz Marie Brizard Apry Apricot.
1 oz Pineapple Juice.
3/4 oz Lime Juice.
1 Dash Orange Bitters.

Shake; Coupe.
Lime wheel garnish.

No. 2: Hotel Nacional Cocktail.
3/4 oz White Rum.
3/4 oz Gold Rum.
1/4 oz Apricot Liqueur.
3/4 oz Pineapple Juice.
1/2 oz Lime Juice.

Shake; Coupe.
Lime wheel garnish.

62
Q

Income Tax Cocktail.

A 
1.5 oz Dry Gin.
3/4 oz Dry Vermouth.
3/4 oz Sweet Vermouth.
1/2 oz Orange Juice.
2 Dashes Angostura Bitters.

Shake; Coupe.
Orange wheel garnish.

No. 2: Income Tax Cocktail.
1 Dash Angostura Bitters.
The Juice of 1/4 Orange.
1/4 French Vermouth.
1/4 Italian Vermouth.
1/2 Dry Gin.

Shake well and strain into cocktail glass.

  • The Savoy Cocktail Book by Harry Craddock, 1930.
63
Q

Irish Cream Cocktail.

A

2 oz Irish Whiskey.
1 oz Demerara Syrup.
1 oz Cream.

Shake; fine strain over ice into rocks glass.

64
Q

Jack Rose Cocktail.

A

2 oz Laird’s Bonded Apple Brandy.
3/4 oz Lemon Juice.
3/4 oz Grenadine.

Shake; Coupe.

No. 2: Jack Rose Cocktail.
2 oz Applejack.
1 oz Lemon Juice.
1/2 oz Grenadine.

Shake; Coupe.
Flower garnish.

No. 3: Jack Rose Cocktail.
The Juice of 1/2 Lemon or 1 Lime.
1/4 Grenadine.
3/4 Applejack or Calvados.

Shake well and strain into cocktail glass.

  • The Savoy Cocktail Book by Harry Craddock, 1930.
65
Q

Japanese Cocktail.

A

2 oz Brandy.
1/2 oz Orgeat Syrup.
2 Dashes Angostura Bitters.

Shake; NN.
Lemon peel garnish.

  • Adapted from The Bar-Tender’s Guide by Jerry Thomas, 1887.
No. 2: Japanese Cocktail.
2 oz Brandy.
1 oz Lemon Juice.
1 oz Orgeat Syrup.
3 Dashes Peychaud's Bitters.

Shake; NN.

66
Q

Journalist Cocktail.

A 
2 oz Gin.
1/2 oz Dry Vermouth.
1/2 oz Sweet Vermouth.
1/8 oz Marie Brizard Orange Curaçao.
1/8 oz Lemon Juice.
1 Dash Angostura Bitters.

Shake; Coupe.

No. 2: Journalist Cocktail.
2 Dashes Lemon Juice.
2 Dashes Curaçao.
1 Dash Angostura Bitters.
1/6 French Vermouth.
1/6 Italian Vermouth.
2/3 Gordon's Dry Gin.

Shake well and strain into cocktail glass.

  • The Savoy Cocktail Book by Harry Craddock, 1930.
67
Q

Junglebird Cocktail.

A 
1.5 oz Blackstrap Rum.
3/4 oz Campari.
1.5 oz Pineapple Juice.
3/4 oz Lime Juice.
1/2 oz Simple Syrup.

Shake; strain over crushed ice into a rocks glass.
Pineapple leaf garnish.

Experiment substituting an amaro such as Amaro Nonino for the Campari.

No. 2: Junglebird Cocktail.
1.5 oz Blackstrap Rum.
3/4 oz Campari.
1.5 oz Pineapple Juice.
1/2 oz Lime Juice.
1/2 oz Simple Syrup.

Shake; strain over crushed ice into a rocks glass.
Pineapple leaf garnish.

Experiment substituting an amaro such as Amaro Nonino for the Campari.

68
Q

Kir Royale Cocktail.

A

Champagne.
1/2 oz Crème de Cassis.

Build in Champagne glass.
Lemon ribbon garnish.

69
Q

Knickerbocker Cocktail.

A

2 oz Gold Rum.
1/4 oz Pierre Ferrand Dry Curaçao.
3/4 oz Lime Juice.
1/2 oz Raspberry Syrup.

Shake; Coupe.

No. 2: Knickerbocker Cocktail.
1 Dash Italian Vermouth.
1/3 French Vermouth.
2/3 Dry Gin.

Shake well and strain into cocktail glass. Squeeze lemon peel on top.

  • The Savoy Cocktail Book by Harry Craddock, 1930.
Knickerbocker Special Cocktail.
1 Teaspoonful Raspberry Syrup.
1 Teaspoonful Lemon Juice.
1 Teaspoonful Orange Juice.
1 Chunk Pineapple.
2/3 Rum.
2 Dashes Curaçao.
  • The Savoy Cocktail Book by Harry Craddock, 1930.
70
Q

La Perla Cocktail.

A

1.5 oz Reposado Tequila.
1.5 oz Manzanilla Sherry.
3/4 oz Pear Liqueur.

Stir; NN.
Lemon ribbon garnish.

71
Q

Last Word Cocktail.

A

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

Shake; Coupe.

72
Q

MacArthur Cocktail.

A 
1.5 oz White Rum.
1/2 oz Aged Rum.
1/2 oz Cointreau.
3/4 oz Lime Juice.
1/4 oz Simple Syrup.
1 Egg White.

Dry shake/shake; Coupe.

73
Q

Mai Tai Cocktail.

A

1.5 oz Banks 7 Island Rum.
3/4 oz Pierre Ferrand Dry Curaçao.
3/4 oz Lime Juice.
3/4 oz Orgeat Syrup.

Shake; strain over crushed ice into a rocks glass.
Mint sprig garnish.

No. 2: Mai Tai Cocktail.
1.5 oz Light Rum.
1/2 oz Dark Rum.
1/2 oz Orange Curaçao.
1/2 oz Orgeat Syrup.
1/2 oz Lime Juice.

Shake all except Dark Rum; strain over crushed ice into Collins glass.
Float Dark Rum on top.
Flower, pineapple, and cherry skewer garnish.

No. 3: Mai Tai Cocktail.
1 oz Amber Martinique Rum.
1 oz Aged Jamaican Rum.
1/2 oz Orange Curaçao.
1 oz Lime Juice.
1/4 oz Orgeat Syrup.
1/4 oz Simple Syrup.

Shake with crushed ice; pour into a rocks glass.
Mint sprig garnish.

No. 4: Mai Tai Cocktail.
1.5 oz Jamaican Rum.
1/2 oz Overproof Jamaican Rum.
1/2 oz Dry Curaçao.
3/4 oz Lime Juice.
3/4 oz Orgeat Syrup.

Shake with spent lime shell and 8 oz crushed ice; pour into rocks glass.
Top with crushed ice.
Mint sprig garnish.

74
Q

Manhattan Cocktail.

A

2 oz Bourbon or Rye Whiskey.
1 oz Carpano Antica.
2-3 Dashes Angostura Bitters.

Stir; NN default.
Marasca cherry garnish.

No. 2: Manhattan Cocktail.
2 oz Rye Whiskey.
3/4 oz Carpano Antica.
3-4 Dashes Angostura Bitters.

Stir; NN default.
Orange peel garnish.

No. 3: Manhattan Cocktail. (No. 2.)
1 Dash Angostura Bitters.
2/3 Canadian Club Whisky.
1/3 Ballor Italian Vermouth.

Shake well, strain into cocktail glass, with cherry.

  • The Savoy Cocktail Book by Harry Craddock, 1930.
No. 4: Manhattan Cocktail.
2 oz Rye Whiskey.
1 oz Averna.
1 Dash Angostura Bitters.
1 Dash Orange Bitters.

Stir; NN default.
Cherry garnish.

Manhattan Cocktail. (No. 1.)
Use small Bar glass.
2 Dashes Curaçao or Maraschino.
1 Pony Rye Whisky.
1 Wineglass Vermouth (Mixed).
3 Dashes Angostura Bitters.
2 Small Lumps of Ice.

Shake up well, and strain into a claret glass. Put a quarter of a slice of lemon in the glass and serve. If preferred very sweet add two dashes of gum syrup.

  • The Savoy Cocktail Book by Harry Craddock, 1930.

Manhattan Cocktail. (Sweet).
1/2 Italian Vermouth.
1/2 Rye or Canadian Club Whisky.

Stir well and strain into cocktail glass.

  • The Savoy Cocktail Book by Harry Craddock, 1930.

Manhattan Cocktail. (Dry).
1/4 French Vermouth.
1/4 Italian Vermouth.
1/2 Rye or Canadian Club Whisky.

Stir well and strain into cocktail glass.

  • The Savoy Cocktail Book by Harry Craddock, 1930.
75
Q

Margarita Cocktail.

A

2 oz Blanco Tequila.
3/4 oz Marie Brizard Orange Curaçao
3/4 oz Lime Juice.
1/8 oz Simple Syrup.

Shake; Coupe default.
opt: 1/2 salted rim.
Lime wheel garnish.

No. 2: Margarita Cocktail.
1.5 oz Blanco Tequila.
1/2 oz Cointreau.
3/4 oz Lime Juice.
1/4 oz Simple Syrup.

Shake; Coupe default.
opt: 1/2 salted rim.
Lime wheel garnish.

No. 3: Margarita Cocktail.
2 oz Blanco Tequila.
3/4 oz Cointreau.
1 oz Lime Juice.

Shake; Coupe default.
opt: 1/2 salted rim.
Lime wheel garnish.

No. 4: Margarita Cocktail.
1.5 oz Blanco Tequila.
3/4 oz Ancho Reyes.
1 oz Lime Juice.
1/2 oz Agave Nectar.

Shake; Coupe default.
opt: 1/2 salted rim.
Lime wheel garnish.

No. 5: Margarita Cocktail.
2 oz Blanco Tequila.
1 oz Lime Juice.
1 oz Agave Nectar.

Shake; Coupe default.
opt: 1/2 salted rim.
Lime wheel garnish.

76
Q

Martinez Cocktail.

A 
1 oz Hayman's Old Tom Gin.
1 oz London Dry Gin.
3/4 oz Sweet Vermouth.
1/4 oz Luxardo Maraschino.
1 Dash Angostura Bitters.
1 Dash Orange Bitters.

Stir; NN.
Marasca cherry garnish.

No. 2: Martinez Cocktail.
1.5 oz Old Tom Gin.
1 oz Sweet Vermouth.
1/4 oz Luxardo Maraschino.
2 Dashes Orange Bitters.

Stir; NN.
Orange peel garnish.

No. 3: Martinez Cocktail.
1.5 oz Old Tom Gin.
1.5 oz Sweet Vermouth.
1/4 oz Luxardo Maraschino.
2 Dashes Angostura Bitters.

Stir; NN.
Orange peel garnish.

No. 4: Martinez Cocktail.
2 oz Sweet Vermouth.
1 oz Old Tom Gin.
1 Tsp Luxardo Maraschino.
2 Dashes Booker's Bitters.

Stir; NN.
Lemon peel garnish.

  • Adapted from The Bar-Tender’s Guide by Jerry Thomas, 1887.

As with many cocktails from the 1800s, no one knows exactly who invented the recipe or where it originated, though plenty of myths point to the Bay Area and the city of Martinez, as well as the Knickerbocker hotel in New York. What’s less questionable is the first mention of the cocktail in print - a reference in O.H. Byron’s 1884 Modern Bartender’s Guide with a recipe calling for Curaçao and Angostura bitters instead of today’s more common mix of Maraschino liqueur and orange bitters. A version also appears in in Jerry Thomas’ book in 1887 with Boker’s bitters and Maraschino liqueur.

Subtle Old Tom gin anchors the drink, enriched by the soft sweetness of vermouth and rounded out by floral Maraschino liqueur and citrusy orange bitters.

Taking the recipe above, experiment by splitting the vermouth between dry and sweet for added complexity, or add 1/4 oz Ancho Reyes for a playful rendition. Also experiment with 1.5 oz Anchor’s Old Tom gin along with 1 oz Alessio Vermouth di Torino.

No. 5: Martinez Cocktail. - 6 people
Pour into the shaker 3 glasses of Gin, 3 of French Vermouth, add a dessertspoonful of Orange Bitters and 2 of Curaçao or Maraschino.

Shake and serve with a cherry and a piece of lemon rind.

  • The Savoy Cocktail Book by Harry Craddock, 1930.
77
Q

Martini Cocktail.

A

2 oz Gin.
1 oz Dry Vermouth.
1-2 Dashes Orange Bitters.

Stir; NN.
Lemon peel garnish.

Dry Martini Cocktail.
1/2 French Vermouth.
1/2 Gin.
1 Dash Orange Bitters.

Shake well and strain into cocktail glass.

  • The Savoy Cocktail Book by Harry Craddock, 1930.

Martini (Dry) Cocktail.
1/3 French Vermouth.
2/3 Dry Gin.

Shake well and strain into cocktail glass.

  • The Savoy Cocktail Book by Harry Craddock, 1930.

Martini (Medium) Cocktail.
1/4 French Vermouth.
1/4 Italian Vermouth.
1/2 Dry Gin.

Shake well and strain into cocktail glass.

  • The Savoy Cocktail Book by Harry Craddock, 1930.

Martini (Sweet) Cocktail.
1/3 Italian Vermouth.
2/3 London Gin.

Shake well and strain into cocktail glass.

  • The Savoy Cocktail Book by Harry Craddock, 1930.

Martini (Special) Cocktail. - 6 people
4 Glasses Gin.
1.5 Glasses Italian Vermouth.
1/3 Glass Orange Flower Water.

Before shaking, add a dash of Absinthe and one or two dashes of Angostura Bitters.

  • The Savoy Cocktail Book by Harry Craddock, 1930.
78
Q

Mary Pickford Cocktail.

A

2 oz White Rum.
1/4 oz Luxardo Maraschino.
1 oz Pineapple Juice.
1/4 oz Grenadine.

Shake; Coupe.

No. 2: Mary Pickford Cocktail.
2 oz White Rum.
1 oz Pineapple Juice.
1 Barspoon Luxardo Maraschino.
1 Barspoon Grenadine.

Shake; Coupe.
Brandied cherry garnish.

No. 3: Mary Pickford Cocktail.
1/2 Bacardi Rum.
1/2 Pineapple Juice.
1 Teaspoonful Grenadine.
6 Drops Maraschino.
  • The Savoy Cocktail Book by Harry Craddock, 1930.
79
Q

Matador Cocktail.

A

1.5 oz Blanco Tequila.
1.5 oz Pineapple Juice.
1/2 oz Lime Juice.

Shake; NN.

80
Q

Mexican Firing Squad Cocktail.

A 
2 oz Blanco Tequila.
3/4 oz Lime Juice.
3/4 oz Grenadine.
2 Dashes Angostura Bitters.
Club Soda.

Shake; strain over ice into Collins glass.
Top with club soda.
Lime wheel garnish.

81
Q

Mimosa Cocktail.

A

1/2 oz Grand Marnier.
1.5 oz Orange Juice.
Champagne.

Build in Champagne glass.

Experiment with Cognac.

82
Q

Mint Julep Cocktail.

A

2 oz Bourbon Whiskey.
3/4 oz Demerara Syrup.
3 Mint Sprigs.

Build in Julep Cup; muddle mint.
Add crushed ice; swizzle.
Top with crushed ice.
Mint bouquet garnish.

Experiment with rum, brandy, peach brandy: brown goods.

Can substitute liqueurs for demerara syrup: peach schnapps in a Bourbon based julep or Brandy with Grand Marnier.

No. 2: Mint Julep Cocktail.
6-7 Mint Leaves.
1 Tbsp Simple Syrup.
2 oz Bourbon Whiskey.

Build in Julep Cup; muddle mint.
Add crushed ice; swizzle.
Top with crushed ice.
Mint bouquet garnish.

83
Q

Mojito Cocktail.

A 
2 oz White Rum.
3/4 oz Lime Juice.
3/4 oz Simple Syrup.
5 Mint Leaves.
Club Soda.
Peychaud's Bitters.
Dry shake; add splash of club soda.
Strain into a rocks glass.
Add crushed ice to 1/2 in below the rim.
Layer of Peychaud's Bitters.
Top with crushed ice.
Mint sprig garnish.
No. 2: Mojito Cocktail.
1.5 oz White Rum.
3/4 oz Lime Juice.
3/4 oz Simple Syrup.
2 Mint Sprigs.
Club Soda.

Muddle ingredients in Collins glass.
Add ice; stir briefly.
Top with club soda.
Mint sprig garnish.

No. 3: Mojito Cocktail.
4 Lime Wedges.
2-3 Teaspoons Granulated Sugar.
8-10 Mint Leaves.
2 oz White Rum.
Club Soda.

Muddle limes, sugar, and mint; add rum.
Shake; fine strain over crushed ice into Collins glass.
Top with club soda.
Mint sprig garnish.

84
Q

Monte Carlo Cocktail.

A

2.5 oz Rye Whiskey.
1/2 oz Bénédictine.
2 Dashes Angostura Bitters.

Stir; NN.

No. 2: Monte Carlo Cocktail.
2.5 oz Rye Whiskey.
1/4 oz Bénédictine.
1/4 oz Demerara Syrup.
3 Dashes Angostura Bitters.

Stir; strain over large cube into rocks glass.
Lemon peel garnish.

85
Q

Morning Glory Fizz Cocktail.

A 
2 oz Blended Scotch Whisky.
1/2 oz Lemon Juice.
1/2 oz Lime Juice.
3/4 oz Simple Syrup.
3 Dashes Angostura Bitters.
1 Egg white.
Club Soda.

Dry shake, shake; strain into Collins glass.
Top with club soda.

Experiment with Absinthe instead of Angostura bitters.

86
Q

Moscow Mule Cocktail.

A

2 oz Vodka.
3/4 oz Lime Juice.
1/2 oz Ginger Syrup.
1/4 oz Simple Syrup.

Shake; strain over crushed ice into copper mug.
Top with club soda.
Lime wheel garnish.

No. 2: Moscow Mule Cocktail.
2 oz Vodka.
1/2 oz Lime Juice (1/2 Lime).
1/4 oz Ginger Syrup.
Ginger Beer.

Shake; strain over crushed ice into copper mug.
Top with ginger beer.
Lime wheel garnish.

87
Q

Negroni Cocktail.

A

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

Stir; NN.
Orange peel garnish.

88
Q

Old Cuban Cocktail.

A 
1.5 oz Aged Rum.
3/4 oz Lime Juice.
1 oz Simple Syrup.
2 Dashes Angostura Bitters.
6-8 Mint Leaves.
Champagne.

Muddle mint in syrup and lime; add rum and bitters.
Shake; fine strain into Coupe.
Top with Champagne.
Mint leaf garnish.

89
Q

Old Fashioned Cocktail.

A

2 oz Bourbon or Rye Whiskey.
1/4 oz Demerara Syrup.
1-2 Dashes Angostura Bitters.
1-2 Dashes Orange Bitters.

Stir; strain over large cube into rocks glass.
Orange peel garnish.

Experiment with 3 dashes Angostura bitters and 2 dashes orange bitters.

Lemon and orange peel garnish.

No. 2: Old Fashioned Cocktail.
1 Lump Sugar.
2 Dashes Angostura Bitters.
1 Glass Rye or Canadian Club Whisky.

Crush sugar and bitters together, add lump of ice, decorate with twist of lemon peel and slice of orange using medium size glass, and stir well. This Cocktail can be made with Brandy, Gin, Rum, etc., instead of Rye Whisky.

  • The Savoy Cocktail Book by Harry Craddock, 1930.
90
Q

Old Pal Cocktail.

A

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

Stir; NN.

No. 2: Old Pal Cocktail.
1/3 Canadian Club Whisky.
1/3 French Vermouth.
1/3 Campari.

Shake well and strain into cocktail glass.

  • The Savoy Cocktail Book by Harry Craddock, 1930.
91
Q

Pago Pago Cocktail.

A 
1.5 oz Aged Rum.
1/2 oz Green Chartreuse.
1/2 oz White Crème de Cacao.
1/2 oz Lime juice.
1/2 oz Pineapple juice.

Shake; NN.

92
Q

Painkiller Cocktail.

A

2 oz Navy Rum.
2 oz Pineapple Juice.
1 oz Orange Juice.
1 oz Coconut Cream.

Shake; strain over crushed ice into Collins glass.
Shaved nutmeg garnish.

93
Q

Paloma Cocktail.

A 
1.5 oz Blanco Tequila.
1 oz Grapefruit Juice.
1/2 oz Lime Juice.
1/4 oz Simple Syrup.
Club Soda.

Shake; strain over ice into Collins glass.
Top with club soda.
Grapefruit peel garnish.

94
Q

Paper Plane Cocktail.

A

3/4 oz Bourbon Whiskey.
3/4 oz Amaro Nonino.
3/4 oz Aperol.
3/4 oz Lemon Juice.

Shake; Coupe.

95
Q

Pegu Club Cocktail.

A 
2 oz Gin.
3/4 oz Pierre Ferrand Dry Curaçao.
3/4 oz Lime Juice.
1/8 oz Simple Syrup.
4 Dashes Angostura Bitters.

Shake; Coupe.

No. 2: Pegu Club Cocktail.
1.5 oz Gin.
1/2 oz Cointreau.
3/4 oz Lime Juice.
2 Dashes Angostura Bitters.

Shake; Coupe.

No. 3: Pegu Club Cocktail.
1 Dash Angostura Bitters.
1 Dash Orange Bitters.
1 Teaspoonful Lime Juice.
1/3 Curaçao.
2/3 Dry Gin.

Shake well and strain into cocktail glass.

  • The Savoy Cocktail Book by Harry Craddock, 1930.
96
Q

Penicillin Cocktail.

A 
2 oz Blended Scotch Whisky.
3/4 oz Lemon Juice.
3/4 oz Honey Syrup.
1/4 oz Islay Single Malt Scotch Whisky.
2-3 Quarter-Size Slices Ginger.

Muddle ginger; add remaining ingredients.
Shake; fine strain over ice into rocks glass.
Float Islay Single Malt Scotch Whisky.
Candied ginger garnish.

97
Q

Pimm’s Cup Cocktail.

A 
2.5 oz Pimm's No.1 Cup.
1/4 oz Simple Syrup.
3 Lemon Wedges.
1 Mint Sprig.
3 Cucumber Slices.
3 Strawberry Pieces.
Club Soda.

Muddle, shake; fine strain over ice into footed ale glass. Top with club soda.
Mint sprig and cucumber slice garnish.

  • traditionally served in tankards. North of England, served in a highball glass and topped with club soda or ginger ale and an abundance of fruit: apple wedge, orange slice, lemon slice, Maraschino cherry. On the Thames they prefer a more traditional fashion: a sliver of cucumber. Could also garnish with a bunch of basil. Serve like a Julep with the straws cut short so the drinker must bury the nose in basil while sipping.
98
Q

Piña Colada Cocktail.

A

1.5 oz Bank 5 Island Rum.
3/4 oz Kalani Coconut Liqueur.
3/4 oz Cream.
3/4 oz Pineapple Juice.

Shake; strain over crushed ice into bubble beer glass or Collins glass.
Pineapple leaf garnish.

99
Q

Pink Gin Cocktail.

A

2.5 oz Dry Gin.
4 Dashes Angostura Bitters.

Stir; NN.
Lemon peel garnish.

No. 2: Pink Gin Cocktail.
1 Dash Angostura Bitters.
1 Glass Gin.

Shake well and strain into cocktail glass.

  • The Savoy Cocktail Book by Harry Craddock, 1930.
100
Q

Pink Lady Cocktail.

A 
1.5 oz Dry Gin.
3/4 oz Apple Brandy.
3/4 oz Lemon Juice.
3/4 oz Grenadine.
1 Egg White.

Dry shake, shake; Coupe.

No. 2: Pink Lady Cocktail.
The White of 1 Egg.
1 Tablespoonful Grenadine.
1 Glass Plymouth Gin.

Shake well and strain into medium size glass.

  • The Savoy Cocktail Book by Harry Craddock, 1930.
101
Q

Pisco Sour Cocktail.

A

2 oz Pisco Brandy.
3/4 oz Lime Juice.
3/4 oz Simple Syrup.
1 Egg White.

Dry shake, shake; Coupe.
Angostura Bitters swirl.

102
Q

Pomegranate Martini Cocktail.

A

2 oz Dry Gin.
1/2 oz Sweet Vermouth.
1/2 oz Grenadine.
1/8 oz Luxardo Maraschino.

Stir; NN.
Lemon peel discarded.

103
Q

Queen’s Park Swizzle Cocktail.

A 
2 oz Overproof Demerara, Jamaican, or Aged Rum.
1 oz Demerara Syrup.
3/4 oz Lime Juice.
2 Dashes Angostura Bitters.
8-10 Mint Leaves.

Muddle mint in lime and syrup in Collins glass.
Add rum, bitters, and crushed ice; swizzle.
Top with more crushed ice if needed.
Mint sprig garnish.

104
Q

Ramos Gin Fizz Cocktail.

A 
2 oz Gin.
1/2 oz Lemon Juice.
1/2 oz Lime Juice.
1 oz Simple Syrup.
1 oz Cream.
1 Egg White.
5 Drops Orange Flower Water.
Club Soda.

Dry shake/shake with 4-5 ice cubes for 5 min; strain into Collins glass. Pour a bit of club soda back and forth between the empty halves of the shaker. Top with club soda. Orange ribbon garnish.

105
Q

Remember the Maine Cocktail.

A

2 oz Rye Whiskey.
3/4 oz Sweet Vermouth.
1/2 oz Cherry Heering.
Absinthe rinse.

Rinse rocks glass or NN with Absinthe, add crushed ice and set aside.
Stir; dump ice and strain into prepared glass.

opt: Marasca cherry garnish.

106
Q

Rob Roy Cocktail.

A

2.5 oz Scotch Whisky.
1 oz Sweet Vermouth.
2 Dashes Angostura Bitters.

Stir; NN.
Marasca cherry garnish.

No. 2: Rob Roy Cocktail.
1 Dash Angostura Bitters.
1/2 Italian Vermouth.
1/2 Scotch Whisky.

Shake well and strain into cocktail glass.

  • The Savoy Cocktail Book by Harry Craddock, 1930.
107
Q

Rosita Cocktail.

A 
1.5 oz Reposado Tequila.
1/2 oz Dry Vermouth.
1/2 oz Sweet Vermouth.
1/2 oz Campari.
1 Dash Angostura Bitters.

Stir; NN.
Orange peel garnish.

108
Q

Saratoga Cocktail.

A

1 oz Rye Whiskey.
1 oz Pierre Ferrand 1840 Cognac.
1 oz Carpano Antica.
2 Dashes Angostura Bitters.

Stir; NN.
Lemon peel garnish.

No. 2: Saratoga Cocktail.
2 Dashes Maraschino.
2 Dashes Angostura Bitters.
1/4 Slice Pineapple.
1 Glass Brandy.

Shake well and strain, adding a little soda water.

  • The Savoy Cocktail Book by Harry Craddock, 1930.
109
Q

Sazerac Cocktail.

A

2 oz Cognac or Rye Whiskey.
1/2 oz Demerara Syrup.
3 Dashes Peychaud’s Bitters.
Absinthe rinse.

Rinse rocks glass with Absinthe, add crushed ice and set aside. Stir; dump ice and strain into prepared glass. Lemon peel discarded.

No. 2: Sazerac Cocktail.
1 Lump Sugar.
1 Dash Angostura or Peychaud’s Bitters.
1 Glass Rye or Canadian Club Whisky.

Stir well and strain into another glass that has been cooled, add 1 dash Absinthe and squeeze lemon peel on top.

  • The Savoy Cocktail Book by Harry Craddock, 1930.
110
Q

Scofflaw Cocktail.

A

1.5 oz Rye.
1 oz Dry Vermouth.
3/4 oz Lemon Juice.
3/4 oz Grenadine.

Shake; Coupe.
Lemon peel garnish.

No. 2: Scofflaw Cocktail.
1.5 oz Rye Whiskey.
1 oz Dry Vermouth.
3/4 oz Lime Juice.
1/2 oz Grenadine.
1 Dash Orange Bitters.

Shake; Coupe.
Orange peel garnish.

Experiment with lemon juice.

No. 3: Scoff-law Cocktail.
1 Dash Orange Bitters.
1/3 Canadian Club Whisky.
1/3 French Vermouth.
1/6 Lemon Juice.
1/6 Grenadine.

Shake well and strain into cocktail glass.

  • The Savoy Cocktail Book by Harry Craddock, 1930.
111
Q

Seelbach Cocktail.

A 
1 oz Bourbon Whiskey.
1/2 oz Cointreau.
7 Dashes Angostura Bitters.
7 Dashes Peychaud's Bitters.
Champagne.

Stir; Champagne glass.
Top with Champagne.
Lemon peel garnish.

112
Q

Sidecar Cocktail.

A

2 oz Cognac.
3/4 oz Lemon Juice.
1/2 oz Cointreau.
1/4 oz Simple Syrup.

Shake; Coupe.
Lemon peel garnish.

opt: 1/2 sugar rim.

No. 2: Sidecar Cocktail.
2 oz Cognac.
3/4 oz Cointreau.
3/4 oz Lemon Juice.

Shake; Coupe.
Lemon peel garnish.

opt: 1/2 sugar rim.

Experiment using 1 oz of Cointreau.

No. 3: Sidecar Cocktail.
1/4 Lemon Juice.
1/4 Cointreau.
1/2 Brandy.

Shake well and strain into cocktail glass.

  • The Savoy Cocktail Book by Harry Craddock, 1930.
113
Q

Sidewalk Cocktail.

A 
1 oz Blended Scotch Whisky.
1 oz Dry Vermouth.
1 oz Sweet Vermouth.
1 Dash Angostura Bitters.
1 Dash Orange Bitters.

Stir; NN.

114
Q

Singapore Sling Cocktail.

A 
1 oz Dry Gin.
1 oz Cherry Heering.
1 oz Bénédictine.
1 oz Lime Juice.
1 Dash Angostura Bitters.
Club Soda.

Shake; strain over ice into Collins glass.
Top with club soda; stir.
Dash with Angostura bitters.

115
Q

Southside Cocktail.

A

2 oz Gin.
3/4 oz Lemon Juice.
3/4 oz Simple Syrup.
1 Mint Sprig.

Shake; fine strain into Coupe.
Mint leaf garnish.

No. 2: South Side Cocktail.
The Juice of 1/2 Lemon.
1/2 Tablespoonful Powdered Sugar.
2 Sprigs Fresh Mint.
1 Glass Dry Gin.

Shake well and strain into medium size glass. Add dash of siphon soda water.

  • The Savoy Cocktail Book by Harry Craddock, 1930.
116
Q

Stinger Cocktail.

A

2 oz Cognac.
1 oz White Crème de Menthe.

Shake; NN.
Mint leaf garnish.

No. 2: Stinger Cocktail.
1/4 White Crème de Menthe.
3/4 Brandy.

Shake well and strain into cocktail glass.

  • The Savoy Cocktail Book by Harry Craddock, 1930.
117
Q

Stone Fence Cocktail

A

1.5 oz Plantation 5yr Rum.
Hard Cider.

footed ale glass, KD
top with Hard Cider
lemon peel garnish

No. 2: Stone Fence Cocktail.
1 Lump of Ice.
2 Dashes Angostura Bitters.
1 Glass Scotch Whisky.

Use long tumbler and fill with soda water.

  • The Savoy Cocktail Book by Harry Craddock, 1930.
118
Q

Suburban Cocktail

A 
1.5 oz rye
1/2 oz port wine
1/2 oz dark rum
1 dash Angostura Bitters
1 dash orange bitters

stir, NN

119
Q

Suffering Bastard Cocktail

A 
1.5 oz Plantation 5 year Rum
3/4 oz  white rum
1/2 oz orgeat syrup
1/2 oz Pierre Ferrand Dry Curaçao
1 oz lime juice

shake, footed ale glass, crushed ice
orange peel garnish

120
Q

Tipperary Cocktail

A

2 oz Irish Whiskey
3/4 oz Carpano Antica
1/2 oz Green Chartreuse

stir, NN
lemon peel garnish

  • experiment adding 2 dashes of Angostura Bitters
  • experiment with a discarded orange peel in place of the lemon peel garnish (especially in the case of the addition of Angostura Bitters)

Tipperary Cocktail (No. 1).
1/3 Italian Vermouth.
1/3 Green Chartreuse.
1/3 Irish Whisky.

Shake well and strain into cocktail glass.

  • The Savoy Cocktail Book by Harry Craddock, 1930.
Tipperary Cocktail (No. 2).
1/6 Orange Juice.
1/6 Grenadine.
1/3 French Vermouth.
1/3 Dry Gin.
2 Sprigs Green Mint.

Shake well and strain into cocktail glass.

  • The Savoy Cocktail Book by Harry Craddock, 1930.
121
Q

Ti Punch Cocktail

A

2 oz La Favorite Blanc Rhum Agricole
1 barspoon cane syrup
1 nickel-sized piece of lime peel with a small amount of flesh present

rocks glass
squeeze lime into glass, muddle lightly
add cane syrup and rhum
hand crack ice into glass (ice is optional)
stir, serve
122
Q

Tom Collins Cocktail

A

2 oz gin
3/4 oz lemon juice
3/4 oz simple syrup
club soda

short shake, Collins glass, KD
top with club soda
lemon wheel garnish

123
Q

Tommy’s Margarita Cocktail

A

1.5 oz reposado tequila
3/4 oz agave nectar
3/4 oz lime juice

shake, rocks glass
lime wheel garnish

124
Q

Toronto Cocktail

A

2 oz rye
1/4 oz Fernet Branca
1/4 oz Demerara syrup
2 dashes orange bitters

stir, NN
orange peel garnish

125
Q

Turf Cocktail.

A 
2 oz Gin.
3/4 oz Dry Vermouth.
1/4 oz Luxardo Maraschino.
1 Dash Absinthe.
1 Dash Orange Bitters.

Stir; NN.
Lemon peel garnish.

No. 2: Turf Cocktail.
2 Dashes Orange Bitters.
2 Dashes Maraschino.
2 Dashes Absinthe.
1/2 French Vermouth.
1/2 Plymouth Gin.

Shake well and strain into cocktail glass.

  • The Savoy Cocktail Book by Harry Craddock, 1930.
126
Q

Tuxedo Cocktail.

A

1.5 oz Old Tom Gin.
1.5 oz Dry Vermouth.
1 Dash Luxardo Maraschino.
1 Dash Absinthe.
2 Dashes Orange Bitters.

Stir; NN.
Lemon peel garnish.

  • “Adapted from”? Barflies and Cocktails by Harry McElhone, 1927.
No. 2: Tuxedo Cocktail. (No. 2.)
1 Dash Maraschino.
1 Dash Absinthe.
2 Dashes Orange Bitters.
1/2 Dry Gin.
1/2 French Vermouth.

Shake well and strain into cocktail glass. Add a cherry. Squeeze lemon peel on top.

No. 3: Tuxedo Cocktail.
2 oz Gin.
1 oz Fino Sherry.
1 Dash Orange Bitters.

Stir; NN.
Lemon peel garnish.

  • “Adapted from”? Old Waldorf Bar Days by Albert Stevens Crockett, 1931.
Tuxedo Cocktail (No. 1.)
1 Piece Lemon Peel.
2 Dashes Absinthe.
1/2 French Vermouth.
1/2 Dry Gin.

Shake well and strain into cocktail glass.

  • The Savoy Cocktail Book by Harry Craddock, 1930.
127
Q

Twentieth Century Cocktail

A

1.5 oz gin
3/4 oz Cocchi Americano
3/4 oz White Crème de Cacao
3/4 oz lemon juice

shake, coupe

No. 2: Twentieth Century Cocktail.
1.5 oz Gin.
3/4 oz Lillet Blanc.
1/2 oz White Crème de Cacao.
3/4 oz Lemon Juice.

Shake; Coupe.
Lemon peel garnish.

128
Q

Vesper Martini Cocktail.

A

2 oz Gin.
1/2 oz Vodka.
1/4 oz Lillet Blanc.

Shake; NN.
Lemon Peel garnish.

Experiment replacing Lillet Blanc with Cocchi Americano.

Experiment No. 1:

1.5 oz Gin.
1/2 oz Vodka.
1/4 oz Lillet Blanc.

Experiment No. 2:

1.5 oz Gin.
1 oz Vodka.
1/2 oz Lillet Blanc.

Experiment No. 3:

1 oz Gin.
1 oz Vodka.
1/2 oz Lillet Blanc.

Made famous by James Bond in Ian Fleming’s 1953 novel, Casino Royale. Bond insisted it be shaken and preferred Kina Lillet to Vermouth. He also said that the cocktail was better made with a grain-based Vodka over a potato-based bottling. The Vodka acts as a diluting agent, taking the edge off the gin. Use a softer gin such as Bombay Sapphire to give the drink character.

Kina Lillet was created at the end of the 19th century in France, where wine-based tonics flavored with quinine were popular. Such drinks are known in France as ‘quinquinas’ due to the addition of quinine, a bitter ingredient that’s extracted from the bark of the South American cinchona tree, or ‘Kina Kina.’ The ingredient acts as a muscle relaxant and has been used for centuries to treat malaria. Kina Lillet was launched in 1895 as an aperitif and tonic and quickly became known as ‘the aperitif of Bordeaux.’ In addition to the wine and quinine, it consisted of a blend of fruit liqueurs. During the 1920s the company launched Lillet Dry for the English market, which was usually mixed with gin, while the company reduced the prominence of ‘Kina’ in the name and sometime in the 1930s ‘Kina’ seems to have been dropped altogether. A further name change occurred in the 1960s, after Lillet Rouge was introduced; the original product became known as Lillet Blanc, a name which is retained today.

The 1950s saw a revival in the fashion for cocktails and Lillet became popular once more in England - ‘Everyone enjoys a gin and Lillet’ ran the ad - and the drink took off in the United States. This coincided with Ian Fleming getting down to writing his ‘spy story to end all spy stories,’ which included the recipe for James Bond’s first contribution to the cocktail world, the Vesper. The recipe given by Fleming is as follows:

3 Measures Gordon’s Gin.
1 Measure Vodka.
1/2 Measure Kina Lillet.

Shake; serve in a deep Champagne Goblet.
Lemon Peel garnish.

Kingsley Amis, in The Book of Bond, claimed that Fleming had made an error in his recipe because the quinine in Kina Lillet would make the drink too bitter and it should be made with ‘Lillet Vermouth’ instead. Amis was probably referring to Lillet Dry, but what is certainly true is that Bond was a little out of touch - by the time Casino Royale was written the original drink was known simply as Lillet. Unfortunately it is impossible to test Amis’ theory today; in 1986 the recipe was changed and the quinine content decreased to reduce bitterness. The result is a fruitier drink with a pronounced orange flavor.

Lillet, classed as an aromatized wine within EU law, is a French aperitif wine from Podensac, a small village south of Bordeaux. It is a blend of 85% Bordeaux region wines (Semillon for the Blanc and Rosé and Merlot for the Rouge) and 15% macerated liqueurs, mostly citrus (peels of sweet oranges from Spain and Morocco and peels of bitter green oranges from Haiti).

The closest present-day analogs to the original Kina Lillet flavor profile are the Swiss-made Tempus Fugit Spirits’ Kina L’Aéro d’Or, and the Italian aperitif wine Cocchi Americano.

129
Q

Vieux Carre Cocktail

A 
1 oz rye
1 oz cognac
3/4 oz sweet vermouth
1/4 oz Bénédictine
2 dashes Peychaud's bitters

stir, NN

experiment:

1 oz rye
1 oz Pierre Ferrand 1840 Cognac
1 oz Cocchi Torino
1/4 oz Bénédictine
1 dash Angostura bitters
1 dash Peychaud's bitters

stir, rocks glass, KD
no garnish

130
Q

Waldorf Cocktail

A

2 oz rye
3/4 oz sweet vermouth
1/4 oz absinthe
1 dash Angostura bitters

stir, NN

No. 2: Waldorf Cocktail.
The Juice of 1/4 Lemon or 1/2 Lime.
1/4 Dry Gin.
1/2 Swedish Pun(s?)ch.

Shake well and strain into cocktail glass.

  • The Savoy Cocktail Book by Harry Craddock, 1930.
131
Q

Ward 8 Cocktail

A

2 oz rye
3/4 oz lemon juice
3/4 oz orange juice
1/4 oz grenadine

shake, coupe

No. 2: Ward Eight Cocktail.
1 Teaspoonful Grenadine.
1/4 Orange Juice.
1/4 Lemon Juice.
1/2 Rye Whisky.

Shake well and strain into cocktail glass.

  • The Savoy Cocktail Book by Harry Craddock, 1930.
132
Q

Whiskey Smash Cocktail

A 
2 oz Bourbon Whiskey
1 oz Demerara Syrup
3 Lemon Wedges (1/2 Lemon)
2 Dashes Angostura Bitters
2 Mint Sprigs
Muddle the Lemon Wedges/Mint in the Demerara Syrup
Add the Bourbon/Angostura Bitters
Shake, fine strain
Rocks Glass, Crushed Ice
Mint Sprig garnish
133
Q

Whiskey Sour Cocktail

A

2 oz rye (or bourbon if preferred)
3/4 oz lemon juice
3/4 oz simple syrup
egg white

dry shake, shake
rocks glass/sour glass/coupe
orange peel garnish

experiment:

2 oz bourbon or rye
1 oz lemon juice
1/2 oz simple syrup
egg white

dry shake, shake
chilled sour glass/ice-filed rocks glass/coupe
1/2 orange wheel/Maraschino cherry garnish

opt: Angostura or Peychaud’s Bitters swirl garnish

134
Q

White Lady Cocktail

A 
2 oz gin
1/2 oz Cointreau
1/4 oz simple syrup
3/4 oz lemon juice
egg white

dry shake, shake, coupe

No. 2: White Lady Cocktail.
1/4 Lemon Juice.
1/4 Cointreau.
1/2 Dry Gin.

Shake well and strain into cocktail glass.

  • The Savoy Cocktail Book by Harry Craddock, 1930.
135
Q

Widow’s Kiss Cocktail

A

2 oz apple brandy
3/4 oz Yellow Chartreuse
1/2 oz Bénédictine
2 dashes Angostura bitters

shake, NN

No. 2: Widow's Kiss Cocktail.
1 Dash Angostura Bitters.
1/2 Liqueur Glass Chartreuse.
1/2 Liqueur Glass Bénédictine.
1 Liqueur Glass Calvados or Apple Brandy.

Shake well and strain into cocktail glass.

  • The Savoy Cocktail Book by Harry Craddock, 1930.
136
Q

Zombie Cocktail

A

1.5 oz Appleton Estate V/X Rum
1.5 oz Mount Gay Eclipse Rum
1 oz J Wray and Nephew Overproof Rum
1/4 oz grenadine
3/4 oz grapefruit juice
1/2 oz cinnamon syrup
1/2 oz Velvet Falernum
5 dashes absinthe
1 dash Angostura bitters

shake, Zombie glass/Collins glass
crushed ice

Zombie No. 1:

2 oz añejo rum
1 oz white rum
1 oz dark rum
1/2 oz lime juice
3/4 oz pineapple juice
1/4 oz apricot brandy
1/4 oz 151 proof rum
Angostura bitters to taste

shake all except 151 proof rum
Zombie glass/crushed ice
float 151 proof rum
Luxardo Maraschino cherry, pineapple spear and mint sprig garnish

Zombie No. 2:

1.5 oz añejo rum
1.5 oz white rum
1 oz dark rum
3/4 oz applejack brandy
3/4 oz papaya nectar
3/4 oz pineapple juice
1 oz lime juice
1/2 oz simple syrup
1/2 oz 151 proof rum

shake all except 151 proof rum
Zombie glass/crushed ice
float 151 proof rum
Luxardo Maraschino cherry, pineapple spear and mint sprig garnish

Bartending (4 decks)

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