Classic Drinks Flashcards
Bellini
1940-1950
1 1/2 oz white peach purée
4 oz sparkling wine
In a mixing glass, slowly add bubbles to the purée while gently stirring. Strain into a champagne flute
Blood and Sand
1920-1930
1 oz blended scotch
1 oz fresh orange juice
3/4 oz Cherry Heering
3/4 oz sweet vermouth
Shake and strain into a chilled cocktail glass. Garnish with a cherry.
Bloody Mary
1920-1930
1 1/2 oz vodka 2 dashes Worcestershire sauce 4 dashes Tabasco sauce Pinch salt and pepper 1/4 oz lemon juice 4 oz tomato juice
Combine all ingredients into a mixing glass and roll back and forth to mix. Strain into an iced highball glass.
Caipirinha
1930-1940
2 oz cachaça
3/4 oz simple syrup
1/2 lime, quartered
Middle lime and simple syrup. Add cachaça, shake and pour into a chilled rocks glass.
Collins (Tom, John, or Vodka)
1820-1830
1 1/2 oz (gin, bourbon, or vodka)
1 oz simple syrup
3/4 oz lemon juice
Club soda
Shake spirit, syrup, lemon with ice. Strain into an iced highball and fill with soda. Garnish with a flag (orange and cherry)
Cosmopolitan
1980-1990
1 1/2 oz citrus vodka
3/4 oz Cointreau
1/2 oz lime juice
Splash cranberry juice
Shake and strain into a chilled cocktail glass. Garnish with a lemon twist.
Daiquiri
1900-1910
1 1/2 oz white rum
3/4 oz simple syrup
3/4 oz lime juice
Shake and strain into a chilled cocktail glass. Garnish with a lime.
Aviation Cocktail
1910-1920
2 oz gin
1/2 oz maraschino liqueur
3/4 oz lemon juice
Dash crème de violette
Shake and strain into chilled cocktail glass. Garnish with a lemon twist.
Gimlet
1890-1900
2 1/2 oz gin or vodka
1/2 oz sweetened lime juice
Shake and strain into a chilled cocktail glass or an iced rocks glass. Garnish with a lime.
Irish coffee
1940-1950
1 1/2 oz Irish whiskey
4 oz coffee
1 Demerara sugar cube
Top lightly with unsweetened whipped cream
Mai Tai
1940-1950
2 oz aged rum (Jamaican)
3/4 oz lime juice
3/4 oz orange Curaçao
1 teaspoon orgeat syrup
Shake and strain into an iced old fashioned glass. Garnish with a lime wheel and a spring of mint.
Manhattan
1870-1880
2 oz rye whiskey
1 oz sweet vermouth
2 dashes angostura bitters
Stir and strain into a chilled cocktail glass, or an iced rocks glass. Garnish with a cherry.
Margarita
1930-1940
2 oz tequila 3/4 oz Cointreau 3/4 oz lime juice 1/2 oz lemon juice 1/2 oz simple syrup
Shake and strain into a cocktail glass, rimmed with salt, or an iced highball.
Martini
1950-1960
2.5 oz gin or vodka
1/2 oz dry vermouth
Shake and strain, or stir and strain into a chilled cocktail glass. Garnish with an olive or a twist.
Mint julep
1790-1800
1/2 oz simple syrup
2 sprigs fresh mint
2 oz bourbon
Gently bruise mint in the simple syrup. Add bourbon and stir until very cold. Garnish with another sprig of mint.
Monitoring
1920-1930
1 1/2 oz white rum 3/4 oz lime juice 3/4 oz simple syrup 4-6 mint leaves Club soda
Muddle mint leaves in syrup, add lime juice and rum. Shake and pour into a highball glass then top with club soda. Garnish with a mint sprig and lime.
Negroni
1910-1920
1 oz gin
1 oz Campari
1 oz sweet vermouth
Combine all ingredients into a shaker glass. Stir and strain into a chilled cocktail glass. Garnish with an orange peel.
Old fashioned
1910-1920
2 oz. bourbon 3 dashes angostura bitters 1/2 oz simple syrup Orange slice Maraschino cherry
Muddle cherry, orange, syrup and bitters in an old fashioned glass. Remove orange rind, and bourbon and ice and stir. Garnish with a fresh orange slice and cherry.
Old fashioned old fashioned no muddled fruit only orange peel.
Piano sour
1920-1930
1.5 oz pis I 3/4 lemon juice 3/4 simple syrup 1 egg white Several drops angostura bitters
Shake first 4 ingredients and strain into a cocktail glass. Garnish with several drops of bitters on top of foam.
Rob Roy
1890-1900
2 1/2 oz blended scotch whiskey
3/4 oz sweet vermouth
Dash angostura bitters
Add all ingredients to a mixing glass and stir. Strain into a chilled cocktail glass. Garnish with a lemon peel.
Sazerac
1870-1880
2 oz rye whiskey 3 dashes peychaud's bitters 1 dash angostura bitters 1/2 oz simple syrup Splash of absinthe or herbsaint
Take 2 rocks glasses, chill one while preparing the drink in the other. Splash absinthe or herbsaint into the second glass, swirl, then dump. Add rye, syrup, and bitters, and stir. Toss ice from first glass and strain.
Sidecar
1920-1930
1 1/2 oz brandy or cognac
3/4 oz Cointreau
1/2 lemon juice
Shake and strain into a chilled cocktail glass with a sugared rim. Garnish with a lemon slice.
Stinger
1890-1900
2 1/2 oz brandy or cognac
1/2 oz white crème de me the
Shake and strain into a chilled cocktail glass or iced rocks glass.
Whiskey sour
1850-1860
2 oz whiskey
1 oz simple syrup
3/4 lemon juice
Shake and strain into an iced highball glass. Garnish with a flag.
