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Spirits/Cocktails > Classic Cocktails > Flashcards

Classic Cocktails Flashcards

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1
Q

Martinez

A

1.5 oz. Old Tom Gin
1.5 oz. Sweet Vermouth
1/4 oz. Maraschino Liqueur
2 dashes Boker’s or Angostura bitters
Cocktail glass
orange or lemon twist

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2
Q

Aviation

A

1.5 oz. London Dry Gin
3/4 oz. lemon juice
2 dashes Maraschino liqueur
2 dashes Crème Yvette
Shake and strain
Cocktail glass
lemon twist or cherry

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3
Q

Crème Yvette

A

Berry liquer with violets from near Bordeaux

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4
Q

Manhattan

A

2oz Rye Whiskey
1oz Sweet Vermouth
2 dashes Angostura Bitters
coupe
stirred
cherry

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5
Q

Vesper

A

3oz London Dry Gin
1oz Vodka (preferably grain)
1/2oz Lillet Blanc
Shake and strain
cocktail glass
twist

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6
Q

Vieux Carre

A

~~~
1 oz. Rye Whiskey
1 oz. Cognac
1 oz. Sweet Vermouth
1/4 oz. Bénédictine
2 dashes Peychaud’s Bitters
2 dashes Angostura Bitters
Stir and strain
old fashioned glass
lemon twist

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7
Q

Sazerac

A

2 oz. Sazerac Rye Whiskey
5 Dashes Peychaud’s Bitters
Splash of Absinthe
Half of a Sugar Cube
Lowball glass

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8
Q

Paper plane

A

3/4 oz. Bourbon
3/4 oz. Aperol
3/4 oz. Amaro Nonino
3/4 oz. Lemon Juice
shake and strain
cocktail glass
lemon twist

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9
Q

Last Word

A

3/4 oz. Gin
3/4 oz. Lime Juice
3/4 oz. Green Chartreuse
3/4 oz. Maraschino Liqueur
shake and strain
cocktail glass
no garnish

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10
Q

Penecilin

A

2 ounces blended scotch
3/4 ounce lemon juice, freshly squeezed
3/4 ounce honey-ginger syrup*
1/4 ounce Islay single malt scotch
Garnish: candied ginger

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11
Q

Matador

A

1.5 oz Tequila
2 oz Pineapple juice
.75 oz Fresh lime juice
.5 oz Simple syrup
1 dash Angostura bitters
+ Lime disc for garnish

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12
Q

Corpse reviver number 2

A

3/4 ounce gin
3/4 ounce Cointreau/Combier
3/4 ounce Lillet Blanc
3/4 ounce lemon juice
1 dash absinthe
Shake and strain
Cherry garnish
Cocktail glass

~~~

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13
Q

4th regiment

A

1 ounce rye whiskey
1 ounce sweet vermouth
1 dash each orange bitters, Peychaud’s bitters, and celery bitters
Lemon peel
Coupe glass
~~~

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14
Q

Abbey Cocktail

A

1 1/2 ounces gin
3/4 ounce orange juice
3/4 ounce Cocchi Americano
2 dashes bitters
Shake and strain
Cherry garnish
Coupe glass

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15
Q

Absinthe Frappé

A

1 1/2 ounces absinthe
1/2 ounce sugar syrup
6–8 mint leaves
muddle mint on bottom, add absinthe and sugar, garnish with ice
absinthe glass
mint garnish

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16
Q

Adonis

A

2 ounces Fino Sherry
1 ounce sweet vermouth
2 dashes orange bitters
stirred, served up with an orange twist
coupe

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17
Q

Alexander Cocktail

A

3/4 ounce VS Cognac
3/4 ounce white crème de cacao
3/4 ounce cream
shake
Coupe
nutmeg

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18
Q

Algonquin

A

1 1/2 ounces rye
3/4 ounce dry vermouth
3/4 ounce pineapple juice
2 dashes Peychaud’s bitters (optional)
shake and strain
coupe
no garnish

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19
Q

Americano

A

1 ounce Campari
1 ounce sweet vermouth
Soda water
Orange slice

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20
Q

Antibes

A

2 ounces gin
3/4 ounce Bénédictine
1 ounce grapefruit juice
shake and strain
old fashioned glass
orange slice

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21
Q

Bamboo

A

1 1/2 ounces Fino Sherry
1 1/2 ounces dry vermouth
2 dashes Angostura bitters
2 dashes orange bitters
stir and strain
coupe
orange or lemon twist

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22
Q

Bee’s Knees

A

1 1/2 ounces gin
3/4 ounce honey
3/4 ounce lemon juice
Shake, cocktail glass, lemon twist

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23
Q

Bellini

A

2 parts Prosecco
1 part white peach purée
Dash raspberry purée

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24
Q

Bijou

A

1 ounce gin
1 ounce green Chartreuse
1 ounce sweet vermouth
Dash orange bitters
stir and strain
coupe
lemon twist

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25
Q

Black Russian

A

1 1/2 ounces vodka
3/4 ounce Kahlùa liqueur
over ice
lowball glass

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26
Q

Blood and Sand

A

3/4 ounce Scotch whisky
3/4 ounce sweet vermouth
3/4 ounce Cherry Heering
3/4 ounce orange juice
shake, strain
cocktail glass, orange twist

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27
Q

Bloody Mary

A

Vodka
tomato juice
worschteseir sauce
+

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28
Q

Bobby Burns

A

1 1/4 ounces blended Scotch whisky
3/4 ounce sweet vermouth
1 dash of orange bitters
1 dash of absinthe
stir, strain
cocktail glass
lemon twist

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29
Q

Boothby Cocktail

A

1 1/2 ounce whiskey (bourbon or rye)
3/4 ounce sweet vermouth
2 dashes Angostura’s bitters
2 dashes orange bitters
1 ounce Champagne
stir, strain, top with Champagne
cocktail glass
orange peel

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30
Q

Boston Cocktail

A

Gin Sour
3/4 ounce gin
3/4 ounce apricot brandy
1/4 ounce lemon juice
1/4 ounce grenadine
shake, strain
coupe, lemon twist

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31
Q

Boulevardier

A

1 ounce bourbon
1 ounce sweet vermouth
1 ounce Campari
stir, strain
cocktail glass
orange twist

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32
Q

Brooklyn Cocktail

A

1 1/2 ounces rye whiskey
1 1/2 ounces dry vermouth
Dash Maraschino liqueur
Dash Amer Picon bitters
Stir and strain
Up or on the rocks, cocktail glass
Lemon or orange twist

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33
Q

Bull Shot

A

1 1/2 ounces vodka
3 ounces beef broth
1/2 ounce fresh lemon juice
Salt, to taste
Build the drink in an ice-filled glass. Stir gently.
Highball glass, garnished with lime wedge

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34
Q

Caipirinha

A

2 ounces cachaça
Juice of two lime quarters
2 teaspoons sugar
Muddle sugar and lime quarters until sugar is dissolved. Add crushed ice and cachaça.
Lowball glass, garnished with lime wedge

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35
Q

Cape Codder

A

1 1/2 ounces vodka
4 ounces cranberry juice
1/4 ounce lime juice
Pour ingredients over ice.
Highball glass, garnished with lime wedge

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36
Q

Champagne Cocktail

A

Champagne
Bitters
Sugar
Lemon twist

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37
Q

Champs Élysées

A

1 1/2 ounces Cognac
1/2 ounce lemon juice
1/2 ounce green Chartreuse
1/2 ounce simple syrup
Dash of Angostura bitters
Shake and strain
Cocktail glass, lemon twist

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38
Q

Clover Club

A

1 1/2 ounces gin
3/4 ounce lemon juice
3/4 ounce raspberry syrup
1 egg white
Shake and strain into a coupe.

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39
Q

Collins

A

2 ounces bourbon or gin
3/4 ounce lemon juice
3/4 ounce simple syrup
Chilled club soda
Shake the spirit, lemon juice, and syrup with ice and strain into an ice-filled glass. Top with club soda.
Highball or Collins glass, garnished with orange slice or cherry

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40
Q

Corn ‘n’ Oil

A

2 ounces blackstrap rum, such as Cruzan
1/2 ounce velvet falernum
1/4 ounce lime juice
2–3 dashes Angostura bitters
Build over ice.
Old Fashioned glass, garnished with lime wedge
Velvet Falernum is made from an infusion of spices and lime juice into sugar cane syrup and Barbados Rum

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41
Q

Corpse Revivor Number 1

A

1 1/2 ounces Cognac
3/4 ounce Calvados or apple brandy
3/4 ounce sweet vermouth
Stir and strain into a cocktail glass. Lemon twist.

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42
Q

Cosmopolitan

A

1 1/2 ounce vodka
1/2 ounce Triple Sec
1/2 ounce cranberry juice
1/2 ounce lime juice
Shake and strain into a cocktail glass.
Lime twist

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43
Q

Daquiri

A

2 ounces rum
3/4 ounce lime juice
3/4 ounce simple syrup
Shake and strain into a cocktail glass.
Garnish with lime.

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44
Q

Dark N Stormy

A

2 ounces Gosling’s Black Seal Rum
1/2 ounce lime juice (optional)
Ginger beer
Build over ice. Highball glass. Lime wedge.

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45
Q

Death in the Afternoon

A

Desired serve of absinthe
Ice-cold Champagne
Flute

46
Q

Delmonico

A

3/4 ounce gin
1/2 ounce Cognac
1/2 ounce dry vermouth
1/2 ounce sweet vermouth
2 dashes Angostura bitters
Stir and strain. Cocktail glass. Lemon twist

47
Q

Dempsey Cocktail

A

1 ounce gin
1 ounce apple brandy
2 dashes of grenadine
2 dashes of absinthe
Shake and strain into a cocktail glass.

48
Q

Dubonnet Cocktail

A

1 1/2 ounces gin
1 1/2 ounces Dubonnet Rouge
Dash of bitters
Stir and strain into cocktail glass.
Lemon twist

Dubonnet is a French aperitif flavored with herbs and quinine

49
Q

El Presidente

A

1 1/2 ounce rum
3/4 ounce dry vermouth
1/2 ounce Curaçao liqueur
1 barspoon grenadine
Stir and strain
Cocktail glass. Orange twist

50
Q

Fallen angel

A

1 1/2 ounce gin
1 teaspoon crème de menthe (white)
Juice of 1 lemon
1 dash Angostura bitters
Shake and strain
Cocktail glass with a cherry

51
Q

Fog Cutter

A

2 ounces white rum
1 ounce brandy
1/2 ounce gin
1 ounce lemon juice
1 ounce orange juice
1/2 ounce Orgeat syrup
Cream Sherry float
Preparation: Shake ingredients with ice and strain. Float cream Sherry on top of the drink.
Presentation: Tiki mug or highball glass, garnished with mint sprig

52
Q

French 75

A

1 1/2 ounces gin
3/4 ounce lemon juice
1/2 ounce simple syrup
Champagne
Preparation: Shake gin, lemon juice, and simple syrup with ice and strain into ice-filled glass or chilled flute. Top with Champagne.
Presentation: Highball glass or flute, garnished with lemon twist

53
Q

French Martini

A

2 ounces vodka
1/2 ounce Chambord
2 1/2 ounces pineapple juice
Shake and strain into a cocktail glass
Lemon twist

54
Q

Gibson

A

2 1/2 ounces gin
1/2 ounce dry vermouth
Stir and strain into a cocktail glass
Pearl onion garnish

55
Q

Gimlet

A

2 ounces Plymouth Gin
3/4 ounce lime juice
3/4 ounce simple syrup
Shake and strain into a cocktail
Lime wedge

56
Q

Gin Fizz

A

2 ounces gin
3/4 ounces lemon juice
3/4 ounces simple syrup
Soda water
Preparation: Combine the gin, lemon, and syrup in a cocktail shaker with ice. Shake and strain into a Collins glass, without ice. Top with soda water.
Presentation: Collins glass

57
Q

Gin Gin Mule

A

1 1/2 ounce London Dry Gin
1/2 ounce simple syrup
1/2 ounce lime juice
Ginger beer
10 mint leaves
Preparation: Lightly muddle the mint in the base of a shaker. Add all of the liquid ingredients except the ginger beer. Add ice, shake, and strain into an ice-filled glass. Top with ginger beer.

Presentation: Highball glass, garnished with mint sprig, lime wedge, or slice of candied ginger

58
Q

Gin Rickey

A

2 ounces London Dry Gin
1 ounce lime juice
Soda water
Preparation: Build the ingredients in an ice-filled glass.
Presentation: Highball glass, garnished with lime rind

59
Q

God Father

A

1 1/2 ounce Scotch whisky
3/4 ounce amaretto
Preparation: Pour ingredients over ice and stir gently to mix.
Presentation: Old Fashioned glass

60
Q

God Mother

A

1 ounce vodka
1 ounce amaretto liqueur
Pour over ice in rocks glass

61
Q

Greyhound

A

1.5 oz. Gin/Vodka
5 oz. Grapefruit Juice
Preparation: Serve over ice.
Presentation: Highball Glass

62
Q

Golden Dawn

A

3/4 oz. Gin
3/4 oz. Apricot Brandy
3/4 oz. Apple Brandy
3/4 oz. Orange Juice
Dash Grenadine
Preparation: Add dash of grenadine to the bottom of the glass. Shake all other ingredients with ice and strain.
Presentation: Cocktail Coupe, Cherry

63
Q

Grasshopper

A

1 oz. Green Crème de Menthe
1 oz. White Crème de Cacao
1 oz. Cream
Preparation: Shake all ingredients over ice and strain.
Presentation: Cocktail Glass

64
Q

Harvey Wallbanger

A

1 oz. Vodka
1/2 oz. Galliano
4 oz. Orange Juice
Preparation: Pour vodka and orange juice into an ice-filled glass. Float Galliano on top.
Presentation: Highball Glass, Orange Slice

65
Q

Hemingway Daquiri

A

2 oz. White Rum
1 oz. Grapefruit Juice
1/2 oz Lime Juice
1/2 oz. Maraschino Liqueur
Preparation: Shake all ingredients with ice and strain.
Presentation: Cocktail Glass, Lime Wedge/Wheel

66
Q

Horse’s Neck

A

2 oz. Bourbon
2-3 dashes Angostura Bitters
Ginger Ale
Preparation: Build the ingredients in an ice-filled glass.
Presentation: Highball Glass, Lemon Twist

67
Q

Hurricane

A

2 oz. Dark Jamaican Rum
2 oz white rum
1/2 oz over proof rum
2 oz. Lemon Juice
2 oz. Passion Fruit Syrup
Preparation: Shake with ice and pour without straining.
Presentation: Hurricane Glass, Lemon Wheel

68
Q

Irish Coffee

A

1.5 oz. Irish Whiskey
1 tsp. Brown Sugar
6 oz. Hot Coffee
Heavy Cream
Preparation: Add whiskey, coffee and sugar to the mug. Top with Cold Cream.
Presentation: Coffee Mug

69
Q

Jack Rose

A

1 1/2 oz. Applejack or apple brandy
3/4 oz. lime juice
3/4 oz. grenadine
Preparation: Shake all ingredients with ice and strain.
Presentation: Cocktail Coupe, lime wedge or wheel.

70
Q

Kamikaze

A

1 oz. Vodka
1 oz. Triple Sec
1 oz. Lime Juice
Preparation: Shake all ingredients with ice and strain.
Presentation: Cocktail Glass, Lime Slice

71
Q

Long Island Iced Tea

A

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

72
Q

Mai Tai

A

1 oz. Dark Jamaican Rum
1 oz. Amber Martinique Rum
1/2 oz. Lime Juice
1/4 oz. Curaçao Liqueur
1/4 oz. Orgeat Syrup
Preparation: Shake with ice and strain.
Presentation: Old Fashioned Glass filled with crushed ice. Garnish can include mint, limes, pineapples and umbrellas.

73
Q

Mint Julep

A

2 oz. Bourbon
10-12 Mint Leaves
1/2 oz. Simple Syrup
Preparation: Add syrup and mint leaves to the base of the glass and muddle. Add crushed ice and 1 oz. of the bourbon the glass and mix with a bar spoon. Add more crushed ice and the rest of the bourbon to the glass, mixing again. Cap with crushed ice and garnish with two mint sprigs. Arrange the straws next to the mint sprigs.

Presentation: Silver or Pewter Julep Mug, Mint

74
Q

Madras

A

2 oz. Vodka
2 oz. Cranberry Juice
2 oz. Orange Juice
Preparation: Shake all ingredients with ice and strain into glass filled with ice.

Presentation: Highball Glass, Orange Slice

75
Q

Mojito

A

1.5 oz. White Rum
3/4 oz. Lime Juice
2 tsp. Sugar
8-10 Mint Leaves
Soda Water
Preparation: Muddle mint, lime and sugar, add ice and rum. Shake briefly and pour into a fresh glass.Top with fresh ice before adding the soda water.

Presentation: Lowball or Highball Glass, Mint Sprig

76
Q

Moscow Mule

A

2 oz. Vodka (originally Smirnoff’s)
1/2 oz. Lime Juice
4 oz. Ginger Beer
Preparation: Pour vodka and lime juice into ice-filled mug and top with ginger beer.

Presentation: Copper Mug, Lime Wedge

77
Q

Naked and Famous

A

3/4 oz. Mezcal
3/4 oz. Yellow Chartreuse
3/4 oz. Aperol
3/4 oz. Lime juice
Preparation: Shake all ingredients with ice and strain.

Presentation: Cocktail Coupe, Lemon Twist (optional)

78
Q

Negroni

A

1 oz. Gin
1 oz. Sweet Vermouth
1 oz. Campari
Preparation: Stir ingredients together with ice.

Presentation: Old Fashioned Glass, Orange Peel

79
Q

New York Sour

A

2 oz. Rye or Bourbon
3/4 oz. Lemon Juice
3/4 oz. Simple Syrup
One Egg White
1 oz. Red Wine (fruit-driven)
Preparation: Shake all ingredients except for the wine vigorously and strain into an ice filled glass.

Presentation: Old Fashioned Glass. Use the back of a bar spoon to gently layer the red wine on top of the drink. Garnish with a flag(orange/lemon slice with a cherry)

80
Q

Old Fashioned

A

2 oz. Spirit(Typically American Whiskey)
2 Dashes of Bitters
1 Sugar Cube
Preparation: Add enough water to the sugar cube to dissolve with muddling. Add bitters and Spirits, stir with ice, and strain over fresh ice.

Presentation: Thick Bottomed Old Fashioned Glass

81
Q

Pink Lady

A

1.5 oz. London Dry Gin
1/4 oz. Grenadine
1 Egg White
Preparation: Dry shake all ingredients first, then shake with ice and strain.

Presentation: Cocktail Glass, Cherry

82
Q

Pisco Sour

A

2 oz. Pisco
1 oz. Lime or Lemon Juice (or combination of both)
3/4 oz. Simple Syrup
1 Egg White
1 dash Angostura Bitters
Preparation: Shake all ingredients except bitters with ice and strain into the glass. Garnish the glass with a dash of bitters.

Presentation: Cocktail Glass

83
Q

Rob Roy

A

2 oz. Blended Scotch Whisky
1 oz. Sweet Vermouth
1 dash Angostura Bitters
Preparation: Stir all ingredients with ice and strain into chilled glass.

Presentation: Cocktail Glass, Cherry

84
Q

Rusty Nail

A

2 oz. Blended Scotch Whisky
1 oz. Drambuie
Preparation: Stir with ice and strain into an ice-filled glass.
Presentation: Old Fashioned Glass, Lemon Twist

85
Q

Tipperary

A

1 oz. Irish Whiskey
1 oz. Sweet Vermouth
1 oz. Green Chartreuse
Preparation: Stir ingredients with ice and strain.
Presentation: Cocktail Glass, Cherry

86
Q

The Bramble

A

2 oz. Gin
3/4 oz. Lemon Juice
1/2 oz. Simple Syrup
3/4 oz. Creme de Mure (float) (blackberry liquor)
Preparation: Combine all ingredients (except Creme de Mure) in a tin. Shake and strain over a crushed ice-filled Old Fashioned glass. Top with 3/4 oz Creme de Mure float.
Presentation: Old Fashioned glass, Lemon Wedge (Blackberry is optional)

Gin sour with creme de mure float

87
Q

Whiskey Sour

A

2 oz. Bourbon or Rye Whiskey
3/4 oz. Lemon Juice
3/4 oz. Simple Syrup
Preparation: Shake and strain into an ice-filled glass.

Presentation: Old Fashioned Glass, Cherry, Half Orange Wheel

88
Q

White Lady

A

1 oz. Gin
1 oz. Cointreau
1 oz. Lemon Juice
Preparation: Shake all ingredients and strain.
Presentation: Cocktail Glass, Cherry

Gin sour with Cointreau instead of simple

89
Q

Old Cuban

A

1 1/2 oz. Aged Rum
3/4 Fresh Lime Juice
3/4 Simple Syrup
6-8 Mint Leaves
2 oz Sparkling Wine
Preparation: Shake all but the sparkling wine with ice and strain. Top with sparkling wine.

Presentation: Cocktail Coupe, Mint sprigs and/or lime wheel.

Daquiri with sparkling wine and mint

90
Q

Old Pal

A

1 oz. Rye Whiskey
1 oz. Dry Vermouth
1 oz. Campari
Preparation: Stir the ingredients over ice. Strain.
Presentation: Cocktail Glass, Lemon Twist

Negroni with rye and dry vermouth

91
Q

Parisienne

A

3/4 oz. Gin
3/4 oz. Noilly Prat
2 dashes Crème de Cassis
Preparation: Stir ingredients with ice and strain.

Presentation: Cocktail Coupe, Lemon Peel (Can be Flamed)
Gin martinin with creme de cassis

92
Q

Pegu Club

A

2 oz. London Dry Gin
1/2 oz. Curaçao
1/2 oz. Lime Juice
1 dash Angostura Bitters
1 dash Orange Bitters
Preparation: Shake all ingredients with ice and strain.

Presentation: Cocktail Glass, Lime Wedge

Gin sour with curaçao and 2 diff kinds of bitters

93
Q

Monkey Gland

A

1.5 oz. Gin
1/2oz. Orange Juice
3 dashes of Grenadine
3 dashes of Absinthe
Preparation: Combine all ingredients and shake with ice.

Presentation: Cocktail Coupe, Orange Twist

94
Q

Pimm’s Cup

A

2 oz. Pimm’s No. 1
1/2 oz. Lime Juice
1/2 oz. Lemon Juice
1/2 oz. Simple Syrup
1/2 oz. Gin
Soda Water
Preparation: Muddle cucumber and simple syrup in tin. Add remaining ingredients, shake with ice, and fine-strain into a glass. Top with soda.

Presentation: Highball Glass, Cucumber Slice, Mint Sprig

95
Q

Pink Gin

A

2 oz. Plymouth Gin
3-4 dashes Angostura bitters
Preparation: Stir with ice and strain.

Presentation: Cocktail Coupe, Lemon Twist (Optional)

96
Q

Piña Colada

A

1 oz. White Rum
1 oz. Cream of Coconut
3 oz. Pineapple Juice
Preparation: Shake all ingredients with ice or blend until smooth.

Presentation: If blended, use a Hurricane glass, if shaken serve in a crushed ice filled mug or old fashioned glass. Garnishes should be creative, and often include an umbrella.

97
Q

Paloma

A

2 oz. Tequila
One-half Lime
Chilled Grapefruit Soda
Preparation: Muddle lime in Highball glass. Rim with salt and add ice. Build the drink over the ice and stir gently.

Presentation: Highball Glass, Lime Wedge

97
Q

Pousse Café

A

1 oz. Cognac
1 oz. Maraschino Liqueur
1 oz. Curaçao
Preparation: It is recommended to pour the ingredients on top of eachother from another glass and not from a bottle. The back of a bar spoon will work too. Bottom up, this should start with the Maraschino, then the Curaçao, and then the Cognac

Presentation: In a small fluted cordial glass

98
Q

Red Lion

A

1 oz. Gin
1 oz. Grand Marnier
1/2 oz. Lemon Juice
1/2 oz. Orange Juice
Preparation: Shake all ingredients with ice and strain.

Presentation: Cocktail Coupe with a sugar crusted rim

99
Q

Russian Spring Punch

A

1 oz. Vodka
3/4 oz. Lemon Juice
1/2 oz. Simple Syrup
1/4 oz. Crème de Cassis
Sparkling Wine
Preparation: Combine first three ingredients in a shaker. Fill with ice and shake. Strain over fresh ice in a highball. Top with bubbles and add the créme de cassia last to create a cascade effect.

Presentation: Highball Glass, Lemon Slice (Seasonal Fresh Berries are optional)

100
Q

Satan’s Whiskers

A

3/4 oz. Gin
3/4 oz. Dry Vermouth
3/4 oz. Sweet Vermouth
3/4 oz. Orange Juice
1/2 oz Grand Marnier
1 dash of Orange Bitters
Preparation: Shake all ingredients with ice and strain.

Presentation: Cocktail Coupe
Gin forward drink with juice, dry and sweet vermouth and some grand marnier.

101
Q

Scofflaw

A

1oz. Canadian or Rye Whiskey
1oz. Dry Vermouth
1/2 oz. Lemon Juice
1/2 barspoon Grenadine
1 dash Orange Bitters
Preparation: Shake all ingredients with ice and strain.

Presentation: Cocktail Glass, Orange Peel

102
Q

Sea Breeze

A

2 oz. Vodka
4 oz. Cranberry Juice
2 oz. Grapefruit Juice
Preparation: Shake all ingredients with ice and strain into glass filled with ice.

Presentation: Highball Glass, Lime Wedge

103
Q

Sex on the Beach

A

1 oz. Vodka
1 oz. Peach Schnapps
1 oz. Chambord
2 oz. Pineapple Juice
dash Cranberry Juice
Preparation: Shake all ingredients with ice and strain into glass filled with ice.

Presentation: Highball Glass, Lime Wedge

104
Q

Sherry Cobbler

A

3 1/2 ounces Amontillado Sherry
1/2 table spoon of sugar
2-3 orange slices
Preparation: Muddle the orange slices and sugar at the bottom of the serving glass. Add the sherry on top and cover with crushed (cobbled) ice.

Presentation: Cobbler or Old Fashioned glass, various citrus fruits and berries. Always serve with a straw.

105
Q

Singapore Sling

A

2 oz. Gin
3/4 oz. Cherry Heering
2 tsp. Benedictine
2 tsp. Cointreau
2 oz. Pineapple Juice
3/4 oz. Lime Juice
2 dashes Grenadine
1 dash Angostura Bitters
Soda Water
Preparation: Shake all ingredients except soda water with ice and strain into glass filled with ice. Top with Soda Water.

Presentation: Hurricane Glass, Cherry, Pineapple Slice, and Orange

106
Q

Southside

A

2 oz. Dry Gin
3/4 oz. Lemon Juice
3/4 oz. Simple Syrup
10 Mint Leaves
Preparation: Muddle the mint in a shaker with the liquid ingredients. Add ice and shake, strain.

Presentation: Cocktail Glass, Mint Sprig
Gin Sour with mint.

107
Q

Stinger

A

2 oz. Brandy
1 oz. white créme de menthe
Preparation: Stir with ice in a mixing glass and strain.

Presentation: Cocktail coupe

108
Q

Tequila Sunrise

A

1.5 oz. Tequila
3 oz. Orange Juice
1/2 oz. Grenadine
Preparation: Pour tequila and orange juice into an ice-filled glass. Add grenadine but do not stir to create the “sunrise” effect.

Presentation: Highball Glass, Orange Slice and Cherry

109
Q

Ward 8

A

2 oz. Rye Whiskey
1/2 oz. Lemon Juice
1/2 oz. Orange Juice
1/4 oz. Grenadine
Preparation: Shake and strain into an ice-filled glass.

Presentation: Old Fashioned Glass, Cherry

110
Q

Zombie

A

1.5 oz. Gold Puerto Rican Rum
1.5 oz. Aged Jamaican Rum
1 oz. Lemon Hart 151
3/4 oz. Lime Juice
1/2 oz. Don’s mix*
1/2 oz. Falernum
1 tsp. Grenadine
1 dash Pernod
1 dash Angostura Bitters
Preparation: Shake with Ice and strain into an ice filled glass. Crushed Ice may be used.

Presentation: Highball glass, or decorative zombie mug creatively garnished with fruit, umbrellas, sparklers or anything else that makes sense for the mood.

Spirits/Cocktails (21 decks)

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