Cocktails Flashcards
4th Regiment
1 ounce rye whiskey
1 ounce sweet vermouth
1 dash each orange bitters, Peychaud’s bitters, and celery bitters
Preparation: Shake all ingredients with ice and strain into a cocktail coupe.
Presentation: Lemon peel
Abbey Cocktail
1 1/2 ounces gin
3/4 ounce orange juice
3/4 ounce Cocchi Americano
2 dashes bitters
Preparation: Shake all ingredients with ice and strain.
Presentation: Cocktail coupe, garnished with cherry
Absinthe Frappe
Ingredients:
1 1/2 ounces absinthe
1/2 ounce simple syrup
6–8 mint leaves
Preparation: Muddle mint at the bottom of the glass, add absinthe and sugar syrup on top, and pack full with crushed ice.
Presentation: Frappé, absinthe, or Old Fashioned glass, garnished with mint and served with a straw
Adonis
2 ounces Fino Sherry
1 ounce sweet vermouth
2 dashes orange bitters
Preparation: Stir all ingredients briefly in a mixing glass with ice and strain.
Presentation: Cocktail coupe, garnished with orange twist
Alexander Cocktail
3/4 ounce VS Cognac
3/4 ounce white crème de cacao
3/4 ounce cream
Preparation: Shake all ingredients with ice and strain.
Presentation: Cocktail coupe, garnished with grated nutmeg
Algonquin
1 1/2 ounces rye
3/4 ounce dry vermouth
3/4 ounce pineapple juice
2 dashes Peychaud’s bitters (optional)
Preparation: Shake all ingredients with ice and strain.
Presentation: Cocktail coupe; bitters can be incorporated in the drink or reserved to garnish the foamy surface
Americano
:
1 ounce Campari
1 ounce sweet vermouth
Soda water
Preparation: Serve over ice.
Presentation: Glass dependent on amount of soda water, garnish with orange slice
Antibes
2 ounces gin
3/4 ounce Bénédictine
1 ounce grapefruit juice
Preparation: Shake all ingredients with ice and strain into glass.
Presentation: Old Fashioned glass, garnished with orange slice
Aviation
1 1/2 ounces London Dry Gin
3/4 ounce lemon juice
2 dashes Maraschino liqueur
2 dashes Crème Yvette
Preparation: Combine all ingredients in a cocktail shaker. Add ice and shake to chill. Strain into a chilled cocktail glass.
Presentation: Cocktail glass, garnished with cherry or lemon peel
Bamboo
1 1/2 ounces Fino Sherry
1 1/2 ounces dry vermouth
2 dashes Angostura bitters
2 dashes orange bitters
Preparation: Combine all ingredients in a mixing glass and stir with ice briefly, to chill. Strain into glass.
Presentation: Cocktail coupe, garnished with orange and/or lemon twist
Bee’s Knees
1 1/2 ounces gin
3/4 ounce honey
3/4 ounce lemon juice
Preparation: Shake all ingredients with ice and strain.
Presentation: Cocktail glass, garnished with twist of lemon
Bellini
2 parts Prosecco
1 part white peach purée
Dash raspberry purée
Preparation: Pour Prosecco over purées in glass. Stir gently.
Presentation: Champagne flute
Bijou
1 ounce gin
1 ounce green Chartreuse
1 ounce sweet vermouth
Dash orange bitters
Preparation: Stir all ingredients with ice and strain.
Presentation: Cocktail coupe, garnished with a twist of lemon
Black Russian
1 1/2 ounces vodka
3/4 ounce Kahlùa liqueur
Preparation: Pour ingredients over ice.
Presentation: Lowball glass
Blood and Sand
3/4 ounce Scotch whisky
3/4 ounce sweet vermouth
3/4 ounce Cherry Heering
3/4 ounce orange juice
Preparation: Shake all ingredients with ice and strain.
Presentation: Cocktail glass, garnished with orange twist (flamed)
Bloody Mary
1 1/2 ounces vodka
4 ounces tomato juice
1/2 ounce lemon juice
1/2 teaspoon horseradish
3 dashes Tabasco sauce
3 dashes Worcestershire sauce
Salt, to taste
Cracked black pepper, to taste
Celery salt, to taste
Preparation: Build the drink in a mixing glass and roll with ice to mix and chill.
Presentation: Highball glass. The celery stick is mandatory, but everything else is optional.
Bobby Burns
1 1/4 ounces blended Scotch whisky
3/4 ounce sweet vermouth
1 dash of orange bitters
1 dash of absinthe
Preparation: Stir all ingredients with ice and strain.
Presentation: Cocktail glass, garnished with lemon twist
Boothby Cocktail
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
Preparation: Stir the first four ingredients into the glass and top with Champagne.
Presentation: Cocktail coupe, garnished with orange peel
Boston Cocktail
3/4 ounce gin
3/4 ounce apricot brandy
1/4 ounce lemon juice
1/4 ounce grenadine
Preparation: Shake all ingredients with ice and strain.
Presentation: Cocktail coupe, garnished with lemon twist
Boulevardier
1 ounce bourbon
1 ounce sweet vermouth
1 ounce Campari
Preparation: Stir all ingredients with ice and strain.
Presentation: Cocktail glass, garnished with orange twist
Bronx Cocktail
1 ounce gin
1/2 ounce sweet vermouth
1/2 ounce dry vermouth
1/2 ounce orange juice
Preparation: Shake all ingredients with ice and strain.
Presentation: Cocktail glass, garnished with orange slice (optional)
Brooklyn Cocktail
1 1/2 ounces rye whiskey
1 1/2 ounces dry vermouth
Dash Maraschino liqueur
Dash Amer Picon bitters
Preparation: Stir all ingredients with ice and strain.
Presentation: Served up or on the rocks, garnished with lemon twist, orange twist, or both
Bull Shot
1 1/2 ounces vodka
3 ounces beef broth
1/2 ounce fresh lemon juice
Salt, to taste
Preparation: Build the drink in an ice-filled glass. Stir gently.
Presentation: Highball glass, garnished with lime wedge
Caipirinha
2 ounces cachaça
Juice of two lime quarters
2 teaspoons sugar
Preparation: Muddle sugar and lime quarters until sugar is dissolved. Add crushed ice and cachaça.
Presentation: Lowball glass, garnished with lime wedge
Cape Codder
1 1/2 ounces vodka
4 ounces cranberry juice
1/4 ounce lime juice
Preparation: Pour ingredients over ice.
Presentation: Highball glass, garnished with lime wedge
Champagne Cocktail
Champagne or other sparkling wine
Angostura bitters
Sugar cube
Preparation: Noted cocktail guru Naren Young has a great tip for fully saturating the sugar without leaving a mess of bitters in the bottom of your glass to muddy up the drink. Simply place a cocktail napkin on top of the flute and adorn with the sugar cube. Liberally apply the bitters to said cube, then fold the napkin in half and deposit the sugar in the flute. Top with dry sparkling wine—whether or not you use Champagne, choose something bone dry. Pour carefully or you’ll end up with a mess on your hands. Finish by expressing the oils from a lemon peel over the surface of the drink and then toss the peel in the bin, not the drink.
Presentation: Champagne flute, garnished with lemon peel (discarded)
Champs Elysees
1 1/2 ounces Cognac
1/2 ounce lemon juice
1/2 ounce green Chartreuse
1/2 ounce simple syrup
Dash of Angostura bitters
Preparation: Shake all ingredients with ice and strain.
Presentation: Cocktail glass, garnished with lemon twist
Clover Club
1 1/2 ounces gin
3/4 ounce lemon juice
3/4 ounce raspberry syrup
1 egg white
Preparation: Shake and strain into the glass. Double shaking or a dry shake may be used to create better texture.
Presentation: Cocktail coupe
Collins
2 ounces bourbon or gin
3/4 ounce lemon juice
3/4 ounce simple syrup
Chilled club soda
Preparation: Shake the spirit, lemon juice, and syrup with ice and strain into an ice-filled glass. Top with club soda.
Presentation: Highball or Collins glass, garnished with orange slice or cherry
Corn ‘n’ Oil
2 ounces blackstrap rum, such as Cruzan
1/2 ounce velvet falernum
1/4 ounce lime juice
2–3 dashes Angostura bitters
Preparation: Build over ice.
Presentation: Old Fashioned glass, garnished with lime wedge
Corpse Reviver No. 1
1 1/2 ounces Cognac
3/4 ounce Calvados or apple brandy
3/4 ounce sweet vermouth
Preparation: Stir with ice and strain into a chilled cocktail glass.
Presentation: Cocktail glass, garnished with lemon twist
Corpse Reviver No. 2
3/4 ounce gin
3/4 ounce Cointreau
3/4 ounce Lillet Blanc
3/4 ounce lemon juice
1 dash absinthe
Preparation: Shake all ingredients with ice and strain into the glass.
Presentation: Cocktail glass, garnished with cherry; the absinthe can be withheld and used to rinse glass
Cosmopolitan
1 1/2 ounce vodka
1/2 ounce Triple Sec
1/2 ounce cranberry juice
1/2 ounce lime juice
Preparation: Shake all ingredients with ice and strain into a cocktail glass.
Presentation: Cocktail glass, garnished with lime twist
Daiquiri
2 ounces rum
3/4 ounce lime juice
3/4 ounce simple syrup
Preparation: Shake all ingredients with ice and strain.
Presentation: Cocktail glass, garnished with lime wedge/wheel
Dark ‘n’ Stormy
2 ounces Gosling’s Black Seal Rum
1/2 ounce lime juice (optional)
Ginger beer
Preparation: Build the drink over ice.
Presentation: Highball glass, garnished with lime wedge
Death in the Afternoon
Desired serve of absinthe
Ice-cold Champagne
Preparation: Add enough Champagne to the absinthe that the drink turns cloudy.
Presentation: Champagne flute, or preferred vessel
Delmonico
3/4 ounce gin
1/2 ounce Cognac
1/2 ounce dry vermouth
1/2 ounce sweet vermouth
2 dashes Angostura bitters
Preparation: Stir all ingredients with ice and strain.
Presentation: Cocktail glass, garnished with lemon twist
Dempsey
1 ounce gin
1 ounce apple brandy
2 dashes of grenadine
2 dashes of absinthe
Preparation: Shake all ingredients with ice and strain.
Presentation: Cocktail glass
Dubonnet
1 1/2 ounces gin
1 1/2 ounces Dubonnet Rouge
Dash of bitters
Preparation: Stir all of the ingredients with ice and strain.
Presentation: Cocktail glass, garnished with lemon twist
El Presidente
1 1/2 ounce rum
3/4 ounce dry vermouth
1/2 ounce Curaçao liqueur
1 barspoon grenadine
Preparation: Stir with ice and strain.
Presentation: Cocktail glass, garnished with orange peel
Fallen Angel
1 1/2 ounce gin
1 teaspoon crème de menthe (white)
Juice of 1 lemon
1 dash Angostura bitters
Preparation: Shake all ingredients and strain.
Presentation: Cocktail glass, garnished with cherry
Fog Cutter
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
French 75
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
French Martini
2 ounces vodka
1/2 ounce Chambord
2 1/2 ounces pineapple juice
Preparation: Shake all ingredients with ice and strain into a cocktail glass.
Presentation: Cocktail glass, garnished with lemon twist
Gibson
2 1/2 ounces gin
1/2 ounce dry vermouth
Preparation: Stir ingredients with ice and strain.
Presentation: Cocktail glass, garnished with pearl onion
Gimlet
2 ounces Plymouth Gin
3/4 ounce lime juice
3/4 ounce simple syrup
Preparation: Shake all ingredients with ice and strain.
Presentation: Cocktail glass, garnished with wedge of lime
Gin Fizz
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
Gin Gin Mule
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
Gin Rickey
Ingredients:
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
God Father
1 1/2 ounce Scotch whisky
3/4 ounce amaretto
Preparation: Pour ingredients over ice and stir gently to mix.
Presentation: Old Fashioned glass
God Mother
Ingredients:
1 ounce vodka
1 ounce amaretto liqueur
Preparation: Pour over ice and stir briefly to mix the two ingredients.
Presentation: Double rocks glass
Golden Dawn
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
Grasshopper
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
Greyhound
1.5 oz. Gin/Vodka
5 oz. Grapefruit Juice
Preparation: Serve over ice.
Presentation: Highball Glass
Harvey Wallbanger
Ingredients:
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
Hemingway Daiquiri
Ingredients:
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
Horse’s Neck
Ingredients:
2 oz. Bourbon
2-3 dashes Angostura Bitters
Ginger Ale
Preparation: Build the ingredients in an ice-filled glass.
Presentation: Highball Glass, Lemon Twist
Hurricane
Ingredients:
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
Irish Coffee
Ingredients:
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
Jack Rose
Ingredients:
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.
Kamikaze
Ingredients:
1 oz. Vodka
1 oz. Triple Sec
1 oz. Lime Juice
Preparation: Shake all ingredients with ice and strain.
Presentation: Cocktail Glass, Lime Slice
Last Word
Ingredients:
3/4 oz. Gin
3/4 oz. Lime Juice
3/4 oz. Green Chartreuse
3/4 oz. Maraschino Liqueur
Preparation: Shake all ingredients with ice and strain.
Presentation: Cocktail Glass
Long Island Iced Tea
Ingredients:
1/2 oz. Vodka
1/2 oz. Tequila
1/2 oz. White Rum
1/2 oz. Gin
1/2 oz. Triple Sec
3/4 oz. Lemon Juice
1 oz. Simple Syrup
1 oz. Coca-Cola
Preparation: Stir all ingredients with ice.
Presentation: Highball Glass, Lemon Twist
Madras
Ingredients:
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
Mai Tai
Ingredients:
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.
Margarita
Ingredients:
2 oz. Tequila
3/4 oz. Cointreau (or Combier)
3/4 oz. Lime Juice
Simple Syrup to taste (optional)
Preparation: Shake all ingredients with ice and strain into salt-rimmed glass, with or without ice.
Presentation: Cocktail Glass, Lime Wedge
Martinez
Ingredients:
1.5 oz. Old Tom Gin (1884 O. H. Byron’s The Modern Bartenders’ Guide calls for “gin,” 1887 Jerry Thomas’ Bartender’s Guide, 3rd ed., calls for “a pony of Old Tom”)
1.5 oz. Sweet Vermouth
0.25 oz. Maraschino Liqueur
2 dashes orange bitters (or Boker’s)
Preparation: Stir all ingredients with ice and strain.
Presentation: Cocktail Glass, Twist of Lemon or Orange
Martini
Ingredients:
2.5 oz. Gin
1/2 oz. Dry Vermouth
Preparation: Stir ingredients with ice and strain into chilled glass.
Presentation: Cocktail Glass, Olives or Lemon Peel
Mimosa
Ingredients:
4 oz. Brut Champagne
2 oz. Orange Juice
1 barspoon Grand Marnier (optional)
Preparation: Build all ingredients in the glass.
Presentation: Champagne Flute
Mint Julep
Ingredients:
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
Mojito
Ingredients:
1 1/2 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
Monkey Gland
Ingredients:
1.5 oz. Gin
0.5 oz. Orange Juice
3 dashes of Grenadine
3 dashes of Absinthe
Preparation: Combine all ingredients and shake with ice.
Presentation: Cocktail Coupe, Orange Twist
Moscow Mule
Ingredients:
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
Naked and Famous
Ingredients:
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)
Napoleon Cocktail
Ingredients:
2 oz. Gin
1/2 oz. Dubonnet Blanc
Dash Curaçao
Dash Fernet Branca
Preparation: Stir all ingredients with ice and strain.
Presentation: Cocktail Coupe, Lemon Twist
Negroni
Ingredients:
1 oz. Gin
1 oz. Sweet Vermouth
1 oz. Campari
Preparation: Stir ingredients together with ice.
Presentation: Old Fashioned Glass, Orange Peel
New York Sour
Ingredients:
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)
Old Cuban
Ingredients:
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.
Old Fashioned
Ingredients:
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
Old Pal
Ingredients:
1 oz. Rye Whiskey
1 oz. Dry Vermouth
1 oz. Campari
Preparation: Stir the ingredients over ice. Strain.
Presentation: Cocktail Glass, Lemon Twist
Paloma
Ingredients:
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
Paper Plane
Ingredients:
3/4 oz. Bourbon
3/4 oz. Aperol
3/4 oz. Amaro Nonino
3/4 oz. Lemon Juice
Preparation: Combine in a shaker with ice. Chill and double strain.
Presentation: Cocktail Glass, Lemon Twist
Parisienne
Ingredients:
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)
Pegu Club
Ingredients:
2 oz. London Dry Gin
1/2 oz. Orange 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
Pimm’s Cup
Ingredients:
2 oz. Pimm’s No. 1
1/2 oz. Gin
1/2 oz. Lime Juice
1/2 oz. Lemon Juice
1/2 oz. Simple Syrup
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
Pink Gin
Ingredients:
2 oz. Plymouth Gin
3-4 dashes Angostura bitters
Preparation: Stir with ice and strain.
Presentation: Cocktail Coupe, Lemon Twist (Optional)
Pink Lady
Ingredients:
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
Pisco Sour
Ingredients:
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
Pina Colada
Ingredients:
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.
Pousse Cafe
Ingredients:
1 oz. Maraschino Liqueur
1 oz. Curaçao
1 oz. Cognac
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
Presbyterian
Ingredients:
2 oz. Scotch Whisky
Ginger Ale
Preparation: Pour Scotch over ice and fill with equal parts ginger ale and soda water.
Presentation: Highball Glass
Ramos Gin Fizz
Ingredients:
1.5 oz. Dry Gin
5 drops Orange Flower Water
1/2 oz. Lemon Juice
1/2 oz. Lime Juice
1 Egg White
1 oz. Heavy Cream
1 oz. Simple Syrup
Soda Water
2 drops Vanilla Extract (optional)
Preparation: Vigorously shake all ingredients except soda water and strain into glass without ice. Top with soda water.
Presentation: Highball Glass, Grated Nutmeg
Red Lion
Ingredients:
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
Rob Roy
Ingredients:
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
Russian Spring Punch
Ingredients:
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)
Rusty Nail
Ingredients:
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
Satan’s Whiskers
Ingredients:
3/4 oz. Gin
3/4 oz. Dry Vermouth
3/4 oz. Sweet Vermouth
3/4 oz. Orange Juice
3/4 oz Grand Marnier (some recipes say 1/2)
1 dash of Orange Bitters
Preparation: Shake all ingredients with ice and strain.
Presentation: Cocktail Coupe
Sazerac
Ingredients:
2 oz. Sazerac Rye Whiskey
5 Dashes Peychaud’s Bitters
Splash of Absinthe
Half of a Sugar Cube
Preparation:
Chill the low ball glass with ice water.
Muddle the sugar cube and a splash of water in a mixing glass
Pour the icewater out of the lowball glass and add absinthe to rinse the glass. The residual water in the glass should cause the absinthe to loosh, and therefore become more aromatic. Add whiskey, bitters and the lemon peel to the mixing glass with the muddled sugar and bitters and stir with ice to chill.
Strain into the absinthe rinsed lowball glass.
Presentation: Lowball Glass
Scofflaw
Ingredients:
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
Screwdriver
Ingredients:
2 oz. Vodka
4 oz. Orange Juice
Preparation: Serve over ice.
Presentation: Highball Glass, Orange Slice
Sea Breeze
Ingredients:
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
Sex on the Beach
Ingredients:
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
Sherry Cobbler
Ingredients:
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.
Singapore Sling
Ingredients:
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
South Side
Ingredients:
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
Stinger
Ingredients:
2 oz. Brandy
1 oz. white créme de menthe
Preparation: Stir with ice in a mixing glass and strain.
Presentation: Cocktail coupe
Tequila Sunrise
Ingredients:
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
Tipperary
Ingredients:
1 oz. Irish Whiskey
1 oz. Sweet Vermouth
1 oz. Green Chartreuse
Preparation: Stir ingredients with ice and strain.
Presentation: Cocktail Glass, Cherry
The Bramble
Ingredients:
2 oz. Gin
3/4 oz. Lemon Juice
1/2 oz. Simple Syrup
3/4 oz. Creme de Mure (float)
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)
Toddy
Ingredients:
Scotch Whisky
Water
Lump of Sugar
Preparation: Serve warm or cold. This is a cocktail made to be tinkered with.
Presentation: Mug, or glass with a handle if served hot, old fashioned glass if served at room temp.
Tom and Jerry
Ingredients:
12 eggs
3 oz. over proof Jamaican Rum
1 1/2 Tsp ground cinnamon
1/2 tsp ground cloves
1/2 tsp ground all spice
granulated sugar
Preparation: Separate the yolks from whites. Beat the whites stiff, and the yolks until watery. Combine the yolks and whites and mix thoroughly while adding all of the spices and rum. Then, while mixing add sugar until the mixture achieves a batter like texture. This base will keep well refrigerated as it is full of sugar and alcohol.
Presentation: Take 1 table spoon of the batter, add 2 ounces of brandy and stir in boiling water to desired dilution based on taste. Serve with a spoon in a mug.
Vesper
Ingredients:
3 measures London Dry Gin
1 measure Vodka (preferably grain)
1/2 measure Lillet Blanc
Preparation: Shake all ingredients with ice and strain into chilled glass.
Presentation: Cocktail Glass, Lemon Peel
Vieux Carre
Ingredients:
1 oz. Rye Whiskey
1 oz. Cognac
1 oz. Sweet Vermouth
1/4 oz. Bénédictine
2 dashes Peychaud’s Bitters
2 dashes Angostura Bitters
Preparation: Stir ingredients with ice and strain.
Presentation: Old Fashioned Glass, Lemon Peel
Ward 8
Ingredients:
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
Whiskey Sour
Ingredients:
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
White Lady
Ingredients:
1 oz. Gin
1 oz. Cointreau
1 oz. Lemon Juice
Preparation: Shake all ingredients and strain.
Presentation: Cocktail Glass, Cherry
Zombie
Ingredients:
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.
*Don’s Mix: Two parts white grapefruit juice, combined with one part cinnamon infused syrup
Side Car
1 1/2 ounces cognac
3/4 ounce orange liqueur (such as Cointreau)
3/4 ounce lemon juice, freshly squeezed
Shaken
Garnish: orange twist
Garnish: sugar rim (optional)
