Cocktails Flashcards
King’s Sour
RECIPE AND KEY INGREDIENTS:
1.5 oz. Tito's Vodka .5 oz. Lemon Juice .5 oz. Honey Syrup .5 oz. Grapefruit Juice .5 oz. Pamplemousse Liqueur 3 each Torn Basil Leaves
CREATION:
- Add all ingredients to a mixing tin.
- Fill with ice and shake vigorously for 6 seconds.
- Strain into a Martini shell.
BAR PRODUCTION NOTES:
Size of basil leaves have to be watched carefully to not overwhelm or underwhelm the drink.
GLASSWARE: Martini Shell
GARNISH: None
PRESENTATION NOTES: There should be flecks of muddled basil visible in the finished drink.
1942 Old Fashioned
RECIPE AND KEY INGREDIENTS:
Omeca Altos Anejo
Vanilla Giffard
Dashes Orange Bitters
Simple Syrup
CREATION:
- Measure 3 oz. of Bottled Old Fashioned mix and pour into a mixing tin.
- Add ice.
- Stir and strain over 1 large ice cube in an Old Fashioned glass.
GLASSWARE: Old Fashioned Glass
GARNISH: Dehydrated Orange Slice on top of the ice cube. Bourbon Cherry on a pick.
PRESENTATION NOTES: Named after the delicious, top shelf, Don Julio 1942 Anejo tequila, we created this old fashioned using flavors of vanilla and orange. This easy drinking old fashioned is sure to please.
Old Fashioned
RECIPE AND KEY INGREDIENTS:
3.5 oz. Old Fashioned Draft Mix
Buffalo Trace Bourbon
Simple Syrup
Angostura Bitters
CREATION:
- Fill Measure 3.5 oz. Old Fashioned draft mix into OXO measuring cup.
- Pour over 1 large ice cube into an Old Fashioned glass.
- Stir briefly.
- Garnish with Orange peel and Cherry on a pick
BAR PRODUCTION NOTES:
When using the large ice cubes ensure each one is fully sized, cast aside any that are too small as they will make the drink look less full than it should and will also affect the chill and dilution of the cocktail. It is important to squeeze the orange peel over the cocktail and swirl it around the rim of the glass before dropping in to ensure the essential oils have been expressed into the drink.
GLASSWARE: Old Fashioned Glass
GARNISH: Bourbon Cherry on a pick and a swath of orange peel
PRESENTATION NOTES: Paddle end of the pick should be sticking out of the glass and a large swath of orange peel should be curled around the ice cube. Aromas of cherry, citrus, bourbon. Taste is complex with smooth bourbon, depth from the bitters and a sweet orange finish.
Lavender Bramble
RECIPE AND KEY INGREDIENTS:
1.5 oz. Rives Gin .75 oz. Lemon Juice .5 oz. Lavender Syrup .5 oz. Giffard Mure Blackberry Liqueur Ice: Pebble
CREATION:
- Add gin, lemon juice and lavender syrup to mixing tin.
- Add ice and shake vigorously for 6 seconds.
- Strain into Collins glass over pebble ice.
- Insert lavender sprig for garnish.
- Float with Giffard Mure.
BAR PRODUCTION NOTES:
Important to float the Mure after garnishing with lavender as to not disturb the layered effect.
GLASSWARE: 14 oz. Collins Glass
GARNISH: Lavender Sprig
PRESENTATION NOTES: The Giffard Mure should look layered on top when presented to guests.
Buddha’s Hand
RECIPE AND KEY INGREDIENTS:
1.5 oz. Buddha’s Hand Vodka
.75 oz. Simple Syrup
.75 oz. Lemon Juice
Splash of Sprite
CREATION:
- Add all ingredients to a mixing tin.
- Fill with ice and shake vigorously for 6 seconds.
- Rim a martini shell with sugar, going halfway down the glass, as pictured.
- Strain into the martini shell.
- Garnish with lemon peel
GLASSWARE: Martini Shell
GARNISH: Sugared rim, Lemon Peel
PRESENTATION NOTES: A Buddha’s Hand lemon is not your average lemon, and when they’re used to make this one of a kind vodka from Hangar 1, the creations are sure to impress. Here we make the best lemon drop on the Eastside!
Long Weekend
RECIPE AND KEY INGREDIENTS:
1 oz. Tito's Vodka .5 oz. St. George Pear .25 oz. Simple Syrup .5 oz. Lemon Juice 1 Dash Angostura Bitters 1 oz. Sparkling Wine
CREATION:
- Fill all liquid ingredients besides the sparkling to a mixing tin.
- Fill with ice and shake vigorously for 6 seconds.
- Strain into a Martini glass.
- Float with sparkling wine.
- Garnish with Rosemary Sprig.
BAR PRODUCTION NOTES:
GLASSWARE: Martini Shell
GARNISH: Rosemary Sprig
PRESENTATION NOTES: Rosemary sprig should be small enough to float in drink causing it to smell of fresh rosemary. Taste should be sparkling wine followed by pear/spice.
Spa Day
RECIPE AND KEY INGREDIENTS:
1 oz. Hendrick's Gin 1 oz. St. Elder Elderflower Liqueur .5 oz. Lemon Juice 1 oz. Sparkling Wine 2 Cucumber Slices
CREATION:
- Muddle the cucumber slices in a mixing glass.
- Add all liquid ingredients except the sparkling.
- Add ice and shake vigorously for 6 seconds.
- Swirl a cucumber ribbon on the inside of an old fashioned glass.
- Add pebble ice and strain the drink over fresh ice.
- Top with sparkling wine and insert a lavender sprig into the drink.
BAR PRODUCTION NOTES:
It is important to notate the difference between the cucumber slices and cucumber ribbons for this recipe. The cucumber slices are the thicker ‘coin’ style cuts of cucumber and are what should be muddled into this drink. The cucumber ribbons are long paper thin slices of cucumber prepared by the kitchen using a mandolin and are what is layered into the glass as garnish.
GLASSWARE: Old Fashioned Glass
GARNISH: Cucumber Ribbon and Lavender Sprig
PRESENTATION NOTES: Cucumber ribbon should be pressed against the sides of the old fashioned glass and swirl up from the bottom of the glass with a lavender sprig adding a pop of purple to the appearance. Aroma of fresh cucumber and a hint of floral scent. Taste is fresh, citrusy cucumbers with a hint of flowers and gin.
Manhattan
RECIPE AND KEY INGREDIENTS:
3 oz. Bottled Manhattan Mix Buffalo Trace Bourbon Cinzano Sweet Vermouth Luxardo Cherry Liqueur Angostura Bitters
CREATION:
- Measure 3 oz. Manhattan Mix into OXO measuring cup.
- Pour over ice in a pint glass.
- Stir for 10 seconds.
- Strain into a martini shell.
BAR PRODUCTION NOTES:
GLASSWARE: Martini Glass
GARNISH: Bourbon Cherry on a pick
PRESENTATION NOTES: Glass should have condensation showing it was chilled properly. Sweet bourbon and vermouth on the palate with complexity from the bitters.
Barrel Aged Negroni
RECIPE AND KEY INGREDIENTS:
3.5 oz. Barrel Aged Negroni mix.
House Gin
Campari
Cinzano Sweet Vermouth
CREATION:
- Fill Measure 3.5 oz. Negroni draft mix into OXO measuring cup
- Pour over 1 large ice cube into an Old Fashioned glass
- Stir for 10 seconds.
BAR PRODUCTION NOTES:
When using the large ice cubes ensure each one is fully sized, cast aside any that are too small as they will make the drink look less full than it should and will also affect the chill and dilution of the cocktail. It is important to squeeze the orange peel over the cocktail and swirl it around the rim of the glass before dropping in to ensure the essential oils have been expressed into the drink.
GLASSWARE: Old Fashioned Glass
GARNISH: Orange Peel
PRESENTATION NOTES: The orange peel should be a large swath layed into the drink, combined with Campari there are deep aromas of citrus pith and orange. The taste is at once bitter, oaky, sweet and further orange.
Tommy’s Margarita
RECIPE AND KEY INGREDIENTS:
2 oz. Olmeca Altos Blanco Tequila
1 oz. Squeezed to order lime juice
1.5 oz. Agave Water
CREATION:
- Add ingredients to a pint mixing glass.
- Add ice and shake vigorously for 10 seconds.
- Salt 1/2 rim of Old Fashioned glass with salt.
- Strain into Old Fashioned glass over pebble ice.
BAR PRODUCTION NOTES:
It is very important to NOT use the bottled lime juice for this drink and to fresh squeeze limes for each cocktail as affects the final taste of the cocktail. If the ticket calls for salt we do a 1/2 salted rim for this cocktail and do not salt all the way around.
GLASSWARE: Old Fashioned Glass
GARNISH: Salted RIm, Dehydrated lime wheel
PRESENTATION NOTES: If salted, the salt should look even and not clumpy. Should smell like agave and fresh lime and taste like the perfect balance between sour, sweet and tequila.
Mojito
RECIPE AND KEY INGREDIENTS:
Mint freshly plucked from one stem (approx. 8 mint leaves or a 1/4 pint loose mint leaves) 1.5 oz. Bacardi Rum 1 oz. Fresh Squeezed Lime Juice 1 oz. Simple Syrup 1 oz. Soda Water
CREATION:
- Pluck the mint leaves from the stem and put into a pint glass.
- Leave the sprig on top for the garnish.
- Add all liquid ingredients to the pint glass.
- Fill with ice and shake vigorously for 10 seconds.
- Fill a Collins glass with pebble ice.
- Strain over fresh pebble ice.
BAR PRODUCTION NOTES:
Shaking mojitos for the full 10 seconds is the only way to get the mint oils and flavors out of the mint sprigs
It is very important to NOT use the bottled lime juice for this drink and to fresh squeeze limes for each cocktail as affects the final taste of the cocktail.
GLASSWARE: Collins Glass
GARNISH: Dehydrated lime wheel, whole stem of mint with just the sprig left on the top
PRESENTATION NOTES: Mint should be well distributed; color should be light green. The mint smell should be very pronounced. Should also be able to taste the mint – if any of these are not true the recipe and creation was not followed correctly.
Paloma
RECIPE AND KEY INGREDIENTS:
1.5 oz. Olmeca Altos Plata 1 oz. Grapefruit Juice .5 oz. Hand Squeezed Lime Juice 1 oz. Sprite .5 oz. Simple Syrup
CREATION:
- Fill a shaking tin with liquid ingredients.
- Add ice to mixing tin.
- Share Vigorously for 6 seconds.
- Salt the rim of the old fashioned glass.
- Strain contents of mixing tin into the old fashioned glass and re-ice as necessary.
- Sprinkle the top with a pinch of sea salt.
GLASSWARE: Old Fashioned Glass
GARNISH: Salted, Rim, dehydrated Grapefruit wheel
PRESENTATION NOTES: Smell the grapefruit and Plata tequila. Very refreshing and balanced.
Tavern Mary
RECIPE AND KEY INGREDIENTS:
1.5 oz. Tito’s Vodka
4 oz. Bloody Mary Mix
House made Bloody Mary Mix: Tomato Juice Dimitri's Extra Horseradish Bloody Mary Mix Lemon Juice Sriracha Black Pepper Celery Seed
CREATION:
- Rim ½ of the 14 oz. pint glass with Old Bay.
- Add vodka and bloody mix to salted glass.
- Fill with ice and stir briefly.
- Add more ice if required.
GLASSWARE: 14 oz pint glass
GARNISH: Spicy Dill Pickle Spear, Celery Stick, Old Bay Salted Rim
PRESENTATION NOTES: Our housemade bloody mary makes this a one of a kind bloody mary that goes perfectly with our food and football! Hope you like Horseradish!
Kir Royale
RECIPE AND KEY INGREDIENTS:
.5 oz. Giffard Cassis Noir de Bourgogne
5 oz. Sparkling Wine
CREATION:
- Pour Sparkling Wine using the standard measurer.
- Add Giffard Cassis Noir.
GLASSWARE: Champagne Flute
GARNISH: Orange peel - when garnishing with an orange peel, please follow these steps:
Using peeler, safely peel a strip of orange from top to bottom
Twist and squeeze the orange rind over the glass to release the oils into the glass
Rim the glass with the rind, then drop it into the glass.
PRESENTATION NOTES: A champagne cocktail hailing from France, ours uses Giffard Cassis Noir de Bourgogne and an orange garnish rather than a lemon. The perfect combination of bubbles and fruity sweetness!
Giffard Cassis Noir de Bourgogne - a premium liqueur from France. Dark and purplish-blue in color but glowing. The nose reveals notes of ripe fruit with a slight vegetal notes typical of blackcurrant buds. Very fruity mouth, intense taste of blackcurrant berries enhanced by the recognizable note of blackcurrant buds.
A Kir uses white wine while a Kir Royal uses sparking wine.
Irish Coffee
EDITING
Mimosa
RECIPE AND KEY INGREDIENTS:
4 oz. Sparkling Wine
1.5 oz. Juice (Orange, Grapefruit, or Pineapple)
CREATION:
Add measured liquid ingredients to flute or pitcher.
BAR PRODUCTION NOTES:
GLASSWARE: Champagne flute
REQUIRED QUESTIONS: Orange Juice, Grapefruit Juice or Pineapple Juice?
GARNISH: None
PRESENTATION NOTES: Light in orange or grapefruit color and smell. Juice makes the drink less dry and smoother. Our recipe is generous with just a splash of juice.
