Cocktail Memorization Flashcards
B- 52
“Kills Bad Guys”
Kaluha, Baileys, Grand Mariner (in that order).
FLOAT Baileys and GM with spoon
Cafe Gates
Grand Maria’s Brown Gates
Grand Marnier, Tia Maria Coffee Liquor, Brown Creme de Cacao
Hot Toddy
Irish Coffee
(can sub brandy for syrup?)
7 & 7
1 oz Seagrams Seven Whiskey
2oz 7-UP
Mai-Tai
NOTE: TONS of variations on Mai Tai recipes
Rum** **Limey**, **Forget** **Syrup** a **Sec
2oz Premium aged rum (Appleton Estate 12-Year-Old, El Dorado 12- Year-Old)
3/4oz Fresh lime juice
1/4oz Orgeat almond syrup
1/4oz Rock candy syrup (2 parts sugar, 1 part water)
1/2oz Orange Curaçao ((Triple Sec)) (or OJ)
- Garnish: 1 Lime rind and fresh mint sprig*
- Glass: Double Old Fashioned*
- Shake, over crushed Rocks*
Old Fashioned
NOTE: some like fruit, some not
STAPLES:
- 2 1/2oz Maker’s Mark
- 1/3oz Syrup
- 3dash Angostura Bitters
- Garnish: Orange Zest (cherry too, if fruit)
- IF FRUIT:*
- Muddle ORANGE and CHERRIES in bottom of shaker*
- Add other INGREDIENTS, and Shake with ice*
Martinez
INGREDIENTS IN THE THE MARTINEZ COCKTAIL
- 5oz Old Tom Gin
- 5oz Sweet vermouth (usually red)
1/4oz Luxardo Maraschino Liqueur
~2 dashes Angostura Bitters
- Garnish: 1 Orange twist*
- Glass: Coupe*
HOW TO MAKE THE MARTINEZ COCKTAIL
Add all ingredients to a shaker and fill with ice.
Shake, and strain into a chilled coupe glass.
Dry Martini
- 2.5oz Beefeater Gin
- 1/2oz Dry vermouth (white)
- ~1 dash Orange bitters
- Garnish: 1 Lemon twist*
- Glass: Cocktail*
1. Add all the ingredients to a mixing glass and fill with ice.
2. Stir until very cold and strain into a chilled cocktail glass.
3. Garnish with a lemon twist.
Dirty Martini
Dirty = Olives
Perfect Martini
A perfect Martini uses equal amounts of sweet and dry vermouth
Manhattan
- 2oz Rye Whiskey
- 1oz Sweet vermouth
- ~5 drops Angostura Bitters
- Garnish: Cherry (and orange zest twist*
- Glass: Cocktail*
HOW TO MAKE THE MANHATTAN COCKTAIL
- Add all the ingredients to a mixing glass and fill with ice.
- Stir well and strain into a chilled cocktail glass.
- Garnish with a cherry and orange zest twist
Brooklyn
Manhattan + Maraschino liqueur and bitters
Daiquiri
NOTE: Million different Variations (usually additions to this base)
- 2oz Dark rum (Appleton Estate Reserve)
- 1oz Fresh lime juice
- 1oz Simple syrup
- Garnish: 1 Lime wheel*
- Glass: Martini*
- Add all the ingredients to a shaker and fill with ice.
- Shake, and strain into a chilled Martini glass.
- Garnish with a lime wheel.
Margarita
- 3/4oz Freshly squeezed lime juice
- 1oz Cointreau, triple sec, or another orange liqueur
- 1.5oz Blanco tequila
- Kosher salt (optional)
- Garnish: 1 Lime wheel*
- Glass: Cocktail or rocks*
- Add the ingredients to a shaker and fill with ice.
- Shake well and strain into a chilled cocktail glass or rocks glass filled with fresh ice.
- Garnish with a lime wheel.
- For a slightly sweeter drink, add a dash of agave syrup (one part water, two parts agave nectar) before shaking.).
Sidecar
- 1.5oz VS or VSOP Cognac
- 3/4oz Cointreau
- 3/4oz Fresh lemon juice
- (Sugar around rim)
- Garnish: 1 Orange peel*
- Glass: Cocktail*
- Coat the rim of a cocktail glass with sugar and set aside.
- (Do this a few minutes ahead of time so the sugar can dry and adhere well to the glass.) Add the remaining ingredients to a shaker and fill with ice.
- Shake, and strain into the prepared glass.
- Garnish with a piece of orange peel.
French 75
- 1/2oz Lemon juice
- 1/2oz Simple syrup
- 1oz Gin
- 3oz Champagne
- Garnish: 1 Lemon twist*
- Glass: Champagne flute*
- Add all the ingredients except the Champagne to a shaker and fill with ice.
- Shake well and strain into a Champagne flute.
- Top with the Champagne and garnish with a lemon twist.
Bloody Mary
- (Rim = Celery salt)
- 1 Lemon wedge
- 1 Lime wedge
- 2oz Premium Vodka
- 4oz Tomato juice
- 2tsp horseradish
- ~2 dashes Tabasco Sauce
- ~2 dashes Worcestershire sauce
- ~1 pinch Celery salt
- ~1 pinch Ground black pepper
- ~1 Pinch Smoked paprika
- Garnish: 1 Celery stalk + lime wedge*
- Glass: Pint*
- Pour some celery salt onto a small plate.
- Rub the juicy side of the lemon or lime wedge along the lip of a pint glass.
- Roll the outer edge of the glass in celery salt until fully coated.
- Fill with ice and set aside.
- Squeeze the lemon and lime wedges into a shaker and drop them in.
- Add the remaining ingredients and fill with ice.
- Shake gently and strain into the prepared glass.
- Garnish with a celery stalk and a lime wedge.
Jack Rose
(Note: can make it Irish by subbing 1/2 irish whiskey for 1/2 brandy)
Negroni 3
NOTE: Boulevardier with Gin instead of Rye Whiskey
- 1oz Campari
- 1oz Gin (Beefeater or Tanqueray)
- 1oz Sweet vermouth (Martini & Rossi Rosso or Cinzano Rosso)
- Garnish: 1 Orange half-wheel*
- Glass: Old Fashioned*
- Add all the ingredients to an Old Fashioned glass and fill with ice.
- Stir until cold and garnish with an orange half-wheel.
Boulevardier 3
NOTE: Negroni with rye whiskey subbed for Gin)
- 1.25oz Maker’s Mark or Bulleit Rye Whiskey
- 1oz Campari Bitter
- 1oz Sweet vermouth (Martini Rosso)
- Garnish: 1 Orange twist*
- Glass: Rocks or cocktail*
- Add all the ingredients to a rocks glass filled with ice and stir to combine.
- Garnish with an orange twist.
To serve the drink up, add all the ingredients to a mixing glass and fill with ice.
- Stir, and strain into a cocktail glass.
- Garnish with an orange twist.
Sazerac
- (rinse glass with Absinthe)
- 1 Sugar cube
- ~3 dashes Peychaud’s Bitters
- ~2 dashes Angostura Bitters
- 2oz Russell’s Reserve Rye Whiskey
- Garnish: 1 slice Lemon peel*
- Glass: Rocks*
- Rinse a chilled rocks glass with absinthe, discarding any excess, and set aside.
- In a mixing glass, muddle the sugar cube and both bitters.
- Add the rye, fill with ice and stir.
- Strain into the prepared (absinthe) glass.
- Twist a slice of lemon peel over the surface to extract the oils and then discard.
ABOUT THE SAZERAC COCKTAIL
Forget the Hurricane. The Sazerac is what you should drink in New Orleans. One of America’s earliest cocktails, the Sazerac is a homegrown New Orleans specialty. Peychaud’s Bitters are a key element and were created by Antoine Peychaud, a French Quarter pharmacist, who invented the cocktail in the 1830s. The Sazerac was originally made with cognac, but an insect epidemic destroyed many French vineyards and resulted in the lasting switch to rye whiskey.
Gin Fizz 5
- 1oz Club soda
- 2oz Plymouth Gin
- 1oz Lemon juice
- 3/4oz Simple syrup
- 1 Egg white (about .5 oz)
Glass: Fizz or Collins
- Add the club soda to a Fizz or Collins glass and set aside.
- Add the remaining ingredients to a shaker and shake without ice for about 10 seconds.
- Add 3 or 4 ice cubes and shake very well.
- Double-strain into the prepared glass.
Mint Julep 4
- 1/4oz Raw sugar syrup
- 8-12 Mint leaves
- 2oz Bourbon
- ~3 dashes Angostura Bitters
- Garnish: 1 Mint sprig*
- Glass: Julep or rocks*
- In a Julep cup or rocks glass, lightly muddle the mint and syrup.
- Add the bourbon and pack tightly with crushed ice.
- Stir until the cup is frosted on the outside.
- Top with more crushed ice to form an ice dome and garnish with a few drops of bitters, if desired, and a mint sprig.
