Cocktails Flashcards

Question

Americano (History)

Answer 1

First served at Caffé Campari in the 1860s under the name Milano-Torino (to identify the origin of the Campari and sweet vermouth). Renamed Americano for Primo Carnera, the Italian boxer who was the first non-American to win the US heavyweight boxing championship

Answer 2

Punt y Mes (originally made in Turin by the Carpano family, but was purchased by Fernet Branca in 2001)

Answer 3

Can be a splash or can be built more long. Based on guest preference.

Answer 4

2 oz Spirit (Typically American Whiskey) 2 Dashes of Bitters 1 Sugar Cube Add enough water to sugar cube to dissolve with muddling. Add bitters and spirits, stir with ice, and strain over fresh ice. Glass - Thick bottom Old Fashioned Glass Garnish - Orange Swatch

Answer 5

Old Fashioned and bitters themselves are considered by many to be the origin of the cocktail in America. Sometimes it was referred to as a toddy or a bitter sling. Always began with a sugar cube and a healthy amount of water to dissolve the sugar, but base spirit wasn’t always whiskey (Gin, Rum, Brandy were also common)

Answer 6

Were more of proprietary recipes. Akin to what is now known as decanter bitters. They were a secret mix of spices and botanicals that had been steeped in rum. Bitters would be topped off with additional spirits/bitter-ing agents in an almost solera method

Answer 7

In the 1930s, it was rumored there was a misprint in a cocktail book, which resulted in a different cocktails garnish being printed under an Old Fashioned. Thus the iteration using orange wedges, maraschino cherries, and ginger ale began. This variation remained popular through the 20th century.

Answer 8

Americano Old Fashioned Pink Gin Sazerac

Answer 9

2 oz Plymouth Gin 3-4 dashes Angostura bitters Stir with ice and strain Glass - Cocktail coupe Garnish - Lemon twist (optional)

Answer 10

Generally considered to have been created by members of the British Royal Navy in the middle of the 19th century. By the 1870s, it became a popular cocktail throughout the UK

Answer 11

2 oz Sazerac Rye Whiskey 5 dashes Peychaud’s Bitters Splash of Absinthe Half of a Sugar Cube Chill the low ball glass with ice water. Muddle the sugar cube and a splash of water in a mixing glass. Empty low ball and rinse with absinthe. (Residual water in glass should cause the absinthe to loosh and 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. Glass - Lowball

Answer 12

1850 - Sewell Taylor sold his Merchant Exchange Coffee House to Aaron Bird so that he could begin an import business. One of Taylor’s imported products was Sazerac de Forge et Fils Cognac. Bird purchased bitters from Antopin Peychaud’s apothecary, and Cognac from Taylor and served the Sazerac in his newly re-named Sazerac Coffee House. Originally made with Cognac, it transitioned to Rye Whiskey in 1870 after Thomas Handy purchased the Sazerac Coffee House. Originally a split base of Cognac-Rye, it shortly became one of Rye and Absinthe.

Answer 13

Sazerac Taylor’s Sazerac de Forge et Fils Cognac + Antopin Peychaud’s bitters + Aaron Bird’s Sazerac Coffee House (originally Merchant Exchange Coffee House) = Sazerac

Answer 14

Phylloxera was an epidemic in France, and the Cognac prices were rising. Originally, the cocktail became a split base of Cognac and Rye before becoming one of Rye and Absinthe.

Answer 15

1912 brought the US Absinthe ban, so it was replaced by anise flavored liqueurs.

Answer 16

Cognac, Peychaud’s Cognac, Rye, Peychaud’s, Rye, Absinthe, Peychaud’s Rye, Anise Liqueur, Peychaud’s (Originally called for water when muddling the sugar cube, but today many bartenders utilize the bitters instead) Lemon peel is used as a garnish or as an ingredient when stirring

Answer 17

Black and Tan Black Velvet Shandy

Answer 18

Layered Pale Beer (usually Pale Ale) and a dark beer (usually a Stout) in a Pint Glass

Answer 19

Half and Half Black and Tan is the nickname of the Royal Irish Constabulary Reserve Force that were sent into Ireland in the early 1920s during the Irish War of Independence. This resulted in violent outbreaks between the forces and the Irish people.

Answer 20

Likely originated in England, where customers have been blending beers since at least the 17th century. “Three-threads” or “Five-threads” where each thread was a beer type that was blended into the drink. The tradition of blending beers began as a way for ale houses to turn a profit as stronger beers were taxed at a higher rate. So these stronger beers were mixed with others that were taxed at a lower-rate.

Answer 21

Blend of Champagne and Guinness Irish Stout. Champagne is poured first, then topped with Guinness. Served in a Champagne flute or a coupe (Cider being substituted for Champagne has become popular)

Answer 22

Was Created in response to the 1861 death of Prince Albert (husband/consort of Queen Victoria of Britain) “Even the Champagne should be in mourning, dressed in all black.”

Answer 23

Half Beer/Cider mixed with a lemon or lemon-lime flavored beverage which may or may not be carbonated In the UK, it is either ordered as a bitter shandy (50/50 bitter beer and fizzy lemonade) or a lager shandy (Lager and fizzy lemonade)

Answer 24

50/50 mix of Beer and a lemon flavored soda like Sprite

Answer 25

1 1/2 oz Vodka 4 oz Tomato Juice 1/2 oz Lemon Juice 1/2 teaspoon horseradish 3 dashes Tabasco 3 dashes Worcestershire Salt, to taste Cracked black pepper, to taste Celery salt, to taste Build the drink in a mixing glass and roll with ice to mix and chill Glass - Highball Glass Garnish - Celery stick (mandatory, but other optional garnishes are possible) This recipe lists the most common components, variations are common with everyone making it differently.

Answer 26

A few differed people claim to have developed this cocktail. Fernando Petiot originally claimed to have created it in 1921 at the New York Bar in Paris (before it became Harry’s New York Bar) According to the St. Regis Hotel in New York where he later bartended, he merely initiated the modern Bloody Mary. The simple vodka and tomato juice mixture was already a known drink served at the 21 club.

Answer 27

1 1/2 oz Vodka 3 oz Beef broth 1/2 oz Fresh Lemon Juice Salt, to taste Build the drink in an ice-filled glass. Stir gently Glass - Highball Garnish - Lime Wedge Variations exist — some add Worcestershire and Tabasco, black pepper, celery salt, and even tomato juice, making the cocktail more akin to the Bloody Mary.

Answer 28

Also known as the Bloody Bull Shot, Smirnoff claims to be the creator. Appeared sometime between 1949 and 1956

Answer 29

Absinthe Frappé Sherry Cobbler

Answer 30

1 1/2 oz Absinthe 1/2 oz Sugar syrup 6-8 mint leaves Muddle mint at the bottom of the glass, add absinthe and sugar syrup on top, and pack full with crushed ice Glass - Frappé, absinthe, or Old Fashioned glass Garnish - Mint and a Straw

Answer 31

Created and first served at the Old Absinthe House in the French Quarter of New Orleans in 1874. The Old Absinthe house was patronized by the likes of Oscar Wilde, Mark Twain, and General Robert E Lee. Prepared as a cobbler, it was essentially a riff on the traditional absinthe serve of 4 parts water to one part absinthe.

Answer 32

3 1/2 oz Amontillado Sherry 1/2 tbsp sugar 2-3 orange slices Muddle the orange slices and sugar at the bottom of the serving glass. Add the sherry on top and cover with crushed (cobbled) ice Glass - Cobbler or Old Fashioned Garnish - Various citrus fruits and berries. Always serve with a straw Endless variations with different fruits, blends of sherrys, bitters, vermouths, liqueurs that can be added. Shaking is not recommended as you’ll water down the sherry. Straw is essential so the cocktail can be enjoyed in layers from the bottom up.

Answer 33

Alexander Cocktail Black Russian Corn ‘n’ Oil God Mother God Father Rusty Nail Stinger

Answer 34

3/4 oz VS Cognac 3/4 oz White Crème de Cacao 3/4 oz Cream Shake all ingredients with ice and strain Glass - Cocktail coupe Garnish - Grated nutmeg

Answer 35

First documentation was in 1910. Originally called for 3 parts rye and one part Benedictine served over one ice cube.

Answer 36

No 1 - 2 parts gin and one part each of crème de cacao and cream No 2 (Brandy Alexander) - equal parts VS Cognac, white crème de cacao, and cream Alexander’s Sister - equal parts gin, crème de menthe and cream (Not likely garnished with Nutmeg)

Answer 37

1 1/2 oz Vodka 3/4 oz Kahlùa liqueur Pour ingredients over ice Glass - Lowball

Answer 38

Born in Belgium at the Hotel Monopole in Brussels. Allegedly created for the American ambassador to Luxembourg.

Answer 39

Dirty, Tall, or Australian - adds Cola in a highball glass Black Magic - adds squeeze and twist of lemon Black Irish Russian - Adds a head of Guinness White Russian - Adds cream or milk Different coffee liqueurs or flavored vodkas are also possible

Answer 40

2 oz Blackstrap rum (such as Cruzan) 1/2 oz Velvet falernum 1/4 oz lime juice 2-3 dashes Angostura bitters Build over ice Glass - Old Fashioned Garnish - Lime wedge Rum substitutions are difficult to find one that performs the same. Cruzan’s blackstrap is made by using a 2 year old light rum with dark molasses added Not meant to be shaken, meant to be enjoyed like an Old Fashioned

Answer 41

1 oz Vodka 1 oz Amaretto liqueur Pour over ice and stir briefly to mix the two ingredients Glass - Double rocks glass Variations on a God Father

Answer 42

1 1/2 oz Scotch whisky 3/4 oz amaretto Pour ingredients over ice and stir gently to mix Glass - Old Fashioned Can be made sweeter by making cocktail equal parts instead

Answer 43

Unknown, but Disaronno claims it was the favorite cocktail of Marlon Brando. First appeared as the Tiki era ended and the Disco era began.

Answer 44

God Mother - Vodka is substituted for Scotch French Connection - Cognac is substituted

Answer 45

2 oz Blended Scotch Whisky 1 oz Drambuie Stir with ice and strain into and ice-filled glass Glass - Old Fashioned Garnish - Lemon Twist

Answer 46

2 oz Brandy 1 oz White Créme de menthe Stir with ice in a mixing glass and strain Glass - Cocktail coupe

Answer 47

Thought to be derived from a cocktail known as The Judge (Brandy, simple syrup and crème de menthe). Was a popular upper class cocktail from the 1890s through the 1970s.

Answer 48

Occasionally swapped to equal parts brandy and white crème de menthe Amaretto stinger - Brandy is replaced by Amaretto Mexican stinger - Brandy is replaced by Tequila White Spider - More mint forward drink based on vodka and crème de menthe

Answer 49

Egg Nog Rum Flip

Answer 50

Collins Dark ‘n’ Stormy Gin Fizz Gin Mule Gin Rickey Greyhound Harvey Wallbanger Horse’s Neck Long Island Iced Tea Madras Moscow Mule Paloma Pimm’s Cup Presbyterian Ramos Gin Fizz Screwdriver Sea Breeze

Answer 51

2 oz Bourbon or Gin 3/4 oz Lemon Juice 3/4 oz 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. Glass - Highball or Collins Garnish - Orange slice or cherry

Answer 52

John Collins is often served with bourbon or another American whiskey Tom Collins - original recipe used Genever so when Old Tom Gin was introduced the Tom Collins was born. It is technically correct for a Tom Collins to be made with only Old Tom gin and all variations of other gins or whiskeys to be called a John Collins.

Answer 53

2 oz Gosling’s Black Seal Rum 1/2 oz lime juice (optional) Ginger beer Build the drink over ice Glass - Highball Garnish - Garnish with lime wedge

Answer 54

Registered trademark of the Goslings Brothers since 1991. Notably the trademark only specifies one apostrophe in front of the n (‘n) so bars/restaurants will use ‘n’ to get around that. Goslings asserts the drink was created soon after WWI in Bermuda.

Answer 55

Safe Harbor (identical, but used to get around copyrights) Ginger beer type can drastically vary the drink. Goslings makes its own.

Answer 56

2 oz Gin 3/4 oz Lemon juice 3/4 oz Simple syrup Soda Water 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 Glass - Collins (historically this type of drink was enjoyed in the morning, so a smaller Collins glass would be appropriate)

Answer 57

Ice usage. Fizz - No Ice. Collins - Yes Ice. Additionally, a Collins is built directly in the glass, while the fizz is shaken.

Answer 58

Silver Fizz - Egg white added Golden Fizz - Egg yolk added Royal Fizz - Whole egg used Diamond Fizz - Sparkling wine instead of soda water

Answer 59

1 1/2 oz London Dry Gin 1/2 oz Simple syrup 1/2 oz lime juice Ginger beer 10 mint leaves 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. Glass - Highball Garnish - Mint sprig, lime wedge, or slice of candied ginger Sometimes ginger juice or purée may be added in addition to topping with ginger beer.

Answer 60

2 oz London Dry Gin 1 oz Lime Juice Soda Water Build the ingredients in an ice-filled glass Glass - Highball Garnish - Lime Rind

Answer 61

Originally created in the 1880s at Shoomaker’s Saloon by bartender George Williamson, in collaboration with lobbyist Colonel Joe Rickey. Original version was made with bourbon, but didn’t become popular until it was made with gin a decade later.

Answer 62

Gin can be swapped for another spirit Some recipes call for a dash of Angostura on top Recipe is based on the juice of one lime, but can be adjusted Lime Rickey (NA) was popular at soda fountains on the East Coast

Answer 63

1.5 oz Gin/Vodka 5 oz Grapefruit Juice Serve over ice Glass - Highball

Answer 64

1 oz Vodka 1/2 oz Galliano 4 oz Orange Juice Pour vodka and orange juice into an ice-filled glass. Float Galliano on top.

Answer 65

2 oz Bourbon 2-3 dashes Angostura Bitters Ginger Ale Build the ingredients in an ice-filled glass Glass - Highball Garnish - Lemon Twist (This is the defining characteristic — it is usually an extra long lemon twist where a portion peeks out of the glass) Originally intended to be a NA beverage, but gets its name from the bourbon.

Answer 66

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 Stir all ingredients with ice Glass - Highball Garnish - Lemon Twist

Answer 67

2 oz Vodka 2 oz Cranberry 2 oz Orange Juice Shake all ingredients with ice and strain into glass filled with ice Glass - Highball Garnish - Orange Slice

Answer 68

2 oz Vodka (originally Smirnoff) 1/2 oz Lime Juice 4 oz Ginger Beer Pour vodka and lime juice into ice-filled mug and top with ginger beer Glass - Copper Mug Garnish - Lime Wedge (Original brand of ginger beer was Cock n’ Bull)

Answer 69

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

Answer 70

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 Muddle Cucumber and simple syrup in tin. Add remaining ingredients, shake with ice, and fine-strain into a glass. Top with soda Glass - Highball Garnish - Cucumber slice, mint sprig (This is the classic version, although different fruits/veg/herbs/mixers can be substituted)

Answer 71

2 oz Scotch Whisky Ginger Ale Soda Water Pour Scotch over ice and fill with equal parts ginger ale and soda water Glass - Highball

Answer 72

Many believe this was originally made with French Brandy. Phylloxera changed this. Once Scotch was used as a supplement, the official denomination of Christianity became the name of the drink too.

Answer 73

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) Vigorously shake all ingredients except soda water and strain into glass without ice. Top with soda water. Glass - Highball Garnish - Grated nutmeg (Use a bar spoon to add soda water)

Answer 74

2 oz Vodka 4 oz Orange Juice Serve over ice Glass - Highball Garnish - Orange Slice

Answer 75

2 oz Vodka 4 oz Cranberry 2 oz Grapefruit Juice Shake all ingredients with ice and strain into glass filled with ice Glass - Highball glass Garnish - Lime (Bay breeze is variation with pineapple instead of grapefruit) Most bartenders will build this drink, but shaking helps to incorporate all ingredients and create a lighter texture

Answer 76

Toddy Irish Coffee Tom and Jerry

Answer 77

Scotch Whisky Water Lump of Sugar Serve warm or cold. This is a cocktail meant to be modified. Glass - Mug or glass with a handle if served hot, old fashioned glass if served at room temperature Today, it is common that a hot toddy when ordered might include cloves, lemon, spices, honey, and can be made with whiskey or brandy

Answer 78

Toddy (originally Whisky Toddy) Toddy the word came from UK through trade with India where it was a customary pine-sap fermented beverage. It then became where you’d add a sweet ‘sap’ to a spirit (originally scotch). By the 1830s the Toddy approach was in the US and applied to many spirits (Gin, Apple Brandy, and American/Canadian Whiskey) By the Civil War, the Toddy was either served with hot water to dilute the sugar or the original way with one ice cube.

Answer 79

1.5 oz Irish Whiskey 1 tsp Brown Sugar 6 oz Hot Coffee Heavy Cream Add whiskey coffee and sugar to the mug. Top with cold cream Glass - Coffee mug To allow for layering cream can be lightly whipped in a cocktail strainer. Modern variation includes Baileys and occasionally Green Creme de Menthe without the addition of the Brown Sugar and with a true whipped cream.

Answer 80

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 Separate the yolks from the 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. The base will keep well refrigerated as it is full of sugar and alcohol. To serve - take 1 tablespoon of the batter, add 2 oz brandy and stir in boiling water to desired dilution based on taste. Serve with a spoon in a mug. To

Answer 81

While Jerry ‘The Professor’ Thomas is always associated with this drink, its original form was created by an 1820s British journalist named Pierce Egan. Variation of an egg nog, originally called for whipped eggs, brandy, spices, and sugar to be cut with hot water rather than be diluted shaking with ice. Modern variations replace water with hot milk or hot cocoa

Answer 82

2 oz Bourbon 10-12 Mint Leaves 1/2 oz Simple Syrup Add syrup and mint leaves to the base of the glass and muddle. Add crushed ice and 1 oz of the bourbon to 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. Glass - Silver or Pewter Julep Mug Garnish - 2 Mint Sprigs

Answer 83

1 oz Green Crème de Menthe 1 oz White Crème de Cacao 1 oz Cream Shake all ingredients over ice and strain Glass - Cocktail glass

Answer 84

B-52 Buttery Nipple Fuzzy Navel Poussin Café

Answer 85

Layered shot of Coffee Liqueur, Bailey’s Irish Cream, and Grand Marnier. (Around 1/3 oz each) Coffee Liqueur is poured first. Baileys is layered next. Grand Marnier is floated on top. Liqueurs are usually poured down a bar spoon

Answer 86

1 oz Butterscotch schnapps 1/2 oz Irish cream liquor Butterscotch schnapps is poured first, with Irish cream layered carefully on top.

Answer 87

1 oz Cognac 1 oz Maraschino Liqueur 1 oz Curaçao Recommended to pour the ingredients on top of each other from another glass and not from a bottle or to utilize the back of a bar spoon. Should start with the Maraschino, then the Curaçao, and then the Cognac Glass - Small Fluted Cordial Glass

Answer 88

(Important to note that 19th century versions of some liqueurs had more color than they do today) Parisian Pousse - Curaçao, Kirchwasser, and Chartreuse Faivre’s Pousse - Parisian Pousse (mini) plus an added full layer each of Curaçao and Kirchwasser. Saratoga Pousse - Curaçao, Benedictine, Raspberry Syrup, and Cognac with a thin bar spoon layer of vanilla cordial to top it off

Answer 89

Abbey Cocktail Antibes Aviation Bee’s Knees Boston Cocktail Caipirinha Champs Elysées Clover Club Corpse Reviver No. 2 Cosmopolitan Daiquiri Fallen Angel Gimlet Hemingway Daiquiri Jack Rose Kamikaze Last Word Margarita Mojito Naked and Famous New York Sour Paper Plane Pegu Club Pisco Sour Red Lion Scofflaw South side The Bramble Ward 8 Whiskey Sour White Lady

Answer 90

1 1/2 oz Gin 3/4 oz Orange Juice 3/4 oz Cocchi Americano 2 dashes bitters Shake all ingredients with ice and strain Glass - Cocktail coupe Garnish - Cherry

Answer 91

First documented in the original printing of The Savory Cocktail Book in 1930. Origin is unknown, but believed to have been created during Prohibition. Original recipe called for Kina Lillet, which incorporated quinine. This is no longer available. Cocchi Americano is used in its place, although Lillet Blanc or any other dry vermouth can also be used.

Answer 92

2 oz Gin 3/4 oz Bénédictine 1 oz Grapefruit Juice Shake all ingredients with ice and strain into glass Glass - Old Fashioned Garnish - Orange Slice (Milder version calls for simple syrup in place of Bénédictine and is served up like a Daiquiri, garnished with a sprig of mint)

Answer 93

Antibes, a town between Cannes and Nice along the French Riviera, was briefly home for F. Scott Fitzgerald and his family. Ernest Hemingway and Pablo Picasso were among his many guests there. Some say this is a drink that Hemingway put together when he wanted a daiquiri but didn’t have rum.

Answer 94

1 1/2 oz London Dry Gin 3/4 oz Lemon Juice 2 dashes Maraschino liqueur 2 dashes Crème Yvette Combine all ingredients in a cocktail shaker. Add ice and shake to chill. Strain into a chilled cocktail glass Glass - Cocktail glass Garnish - cherry or lemon peel

Answer 95

Aviation No 1 - With Crème Yvette or Violet Liqueur Aviation No 2 - Without Violet Liqueur or Crème Yvette Blue Moon - No Maraschino Moonlight - Lemon/Maraschino replaced by Lime/Cointreau Casino - Crème Yvette replaced by a few dashes of Orange bitters

Answer 96

1 1/2 oz Gin 3/4 oz Honey 3/4 oz Lemon Juice Shake all ingredients with ice and strain Glass - Cocktail glass Garnish - Twist of lemon Honey will not incorporate if added alone and undiluted. Honey syrup should be kept chilled.

Answer 97

Born out of necessity during the Prohibition to cover the off-flavors/aromas from bathtub gin. No specific origin noted.

Answer 98

3/4 oz Gin 3/4 oz Apricot Brandy 1/4 oz Lemon Juice 1/4 oz Grenadine Shake all ingredients with ice and strain Glass - Cocktail coupe Garnish - Lemon twist (This is the original recipe, but the yield would be small. Doubling the recipe is suitable) Grenadine refers to a pomegranate and pomegranate molasses reduction not Rose’s grenadine

Answer 99

2 oz Cachaça Juice of 2 lime quarters 2 tsp sugar Muddle sugar and lime quarters until sugar is dissolved. Add crushed ice and cachaça. Glass - Lowball Garnish - Lime wedge

Answer 100

1 1/2 oz Cognac 1/2 oz Lemon juice 1/2 oz Green Chartreuse 1/2 oz Simple Syrup Dash of Angostura bitters Shake all ingredients with ice and strain Glass - Cocktail glass Garnish - Lemon twist (Original recipe was for a 6-person cocktail, but is converted here to a single serving)

Answer 101

1 1/2 oz Gin 3/4 oz Lemon Juice 3/4 oz Raspberry Syrup 1 Egg White Shake and strain into the glass. Double shaking or a dry shake may be used to create a better texture Glass - Cocktail coupe Variations may sub white vermouth for lemon or to use grenadine, créme de cassis, or Chambord for Raspberry syrup

Answer 102

Named for the Philadelphia gentleman’s club of the same name, which et at the Bellevue-Strafford Hotel. Club was founded in 1882. Cocktail was first mentioned in 1897 with the recipe first appearing in 1917

Answer 103

3/4 oz Gin 3/4 oz Cointreau 3/4 oz Lillet Blanc 3/4 oz Lemon juice 1 dash absinthe Shake all ingredients with ice and strain into the glass Glass - Cocktail glass Garnish - Cherry (Absinthe can be withheld and used to rinse glass)

Answer 104

Corpse Reviver originally referred to a dram of mixed spirits meant as a hangover cure

Answer 105

1 1/2 oz Vodka 1/2 oz Triple Sec 1/2 oz Cranberry Juice 1/2 oz Lime Juice Shake all ingredients with ice and strain into a cocktail glass Glass - Cocktail glass Garnish - Lime twist

Answer 106

2 oz Rum 3/4 oz Lime Juice 3/4 oz Simple Syrup Shake all ingredients with ice and strain Glass - Cocktail glass Garnish - Lime wedge/wheel May be adjusted based on desired sweetness/rum used. Equal parts citrus and sugar generally will create a balanced cocktail.

Answer 107

Originally, often served in tall glasses packed with ice. Sugar was poured on top of ice followed by juice of one or two limes and a healthy portion of rum. Drink was stirred with a long spoon until the glass frosted. Gets its name from its birthplace - Daiquiri Beach, Cuba (One of the first landing sites for American businesses after the Spanish-American War in 1898)

Answer 108

Daiguiri - Lime juice, Grenadine, Rum Hemingway - White rum, grapefruit, Maraschino, and lime Floridita - Maraschino as well as sugar, no grapefruit

Answer 109

1 1/2 oz Gin 1 tsp Crème de menthe (white) Juice of 1 lemon 1 dash of Angostura Shake all ingredients and strain Glass - Cocktail glass Garnish - Cherry (Juice of 1 lemon or 1/2 a lime, can also be garnished with a mint leaf)

Answer 110

2 oz Plymouth Gin 3/4 oz Lime Juice 3/4 oz Simple Syrup Shake all ingredients with ice and strain Glass - Cocktail glass Garnish - Wedge of lime

Answer 111

Classically made with Gin, but Vodka may be substituted Original version was equal parts gin and lime juice, with a more modern Gin and rose’s lime juice cordial. Version today has dialed back the acid Bennet - addition of 2 dashes of Angostura

Answer 112

2 oz White Rum 1 oz Grapefruit Juice 1/2 oz Lime Juice 1/2 oz Maraschino Liqueur Shake all ingredients with ice and strain Glass - Cocktail Glass Garnish - Lime Wedge/Wheel

Answer 113

Created for Hemingway by Constantino Ribalaigua Vert (bartender at La Floridita Bar in Havana). Tale is he tried the Floridita which is a regular daiquiri plus Maraschino, and said “That’s good but I prefer mine with twice as much rum and no sugar” It evolved into what it is today.

Answer 114

1 1/2 oz Applejack or Apple Brandy 3/4 oz Lime Juice 3/4 oz Grenadine Shake all ingredients with ice and strain into a Glass - Cocktail coupe Garnish - Lime wedge/wheel Apple brandy must be at least 40% ABV Will not work with Rose’s grenadine

Answer 115

First mentioned in an article in 1905 in New Jersey. Name origin possibilities: Bald Jack Rose (famous gambler in Atlantic City), Jacquemont/Jacques Rose (naturally pink close of the household red rose), or just the fact that it was a rose colored drink that featured Applejack

Answer 116

1 oz Vodka 1 oz Triple Sec 1 oz Lime Juice Shake all ingredients with ice and strain Glass - Cocktail glass Garnish - Lime Slice

Answer 117

3/4 oz Gin 3/4 oz Lime Juice 3/4 oz Green Chartreuse 3/4 oz Maraschino Liqueur Shake all ingredients with ice and strain Glass - Cocktail Glass Garnish - Cherry

Answer 118

2 oz Tequila 3/4 oz Cointreau (or Combier) 3/4 oz Lime Juice Simple Syrup to taste (optional) Shake all ingredients with ice and strain into salt-rimmed glass, with or without ice Glass - Cocktail Glass Garnish - Lime Wedge

Answer 119

1.5 oz White Rum 3/4 oz Lime Juice 2 tsp Sugar 8 - 10 Mint Leaves Soda Water 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 Glass - Lowball or Highball Glass Garnish - Mint Sprig

Answer 120

May have the oldest origin of any modern cocktail (though not under its current name) 16th century Havana Cuba — a cocktail known as El Draque was consumed by many sailors and originally by the crew of Sir Francis Drake’s fleet after their raid at Cartegna de Indias in 1586. El Draque was prescribed to prevent scurvy and consisted of Aguardente de Caña (fire water from sugar cane), lime juice, sugar cane juice, and mint. In the 1650s tafia (an un-aged harsh rum) and rum where available to the British, and the mixture followed A contending story says that African slaves working on Cuban sugarcane fields created the drink during the 1800s.

Answer 121

3/4 oz Mezcal 3/4 oz Yellow Chartreuse 3/4 oz Aperol 3/4 oz Lime Juice Shake all ingredients with ice and strain Glass - Cocktail Coupe Garnish - Lemon Twist (optional) Mezcal choice is an important consideration

Answer 122

Mezcal-fueled, modern day variation of a Last Word created by Joaquín Simó while at Death & Co in New York

Answer 123

2 oz Rye or Bourbon 3/4 oz Lemon Juice 3/4 oz Simple Syrup One Egg White 1 oz Red Wine (fruit-driven) Shake all ingredients except for the wine vigorously and strain into an ice filled glass Glass - Old Fashioned Glass Garnish - 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) Egg white inclusion is optional, although it makes for a more textural cocktail and allows the red wine to float

Answer 124

Cocktail was first served as a Continental Sour in Chicago in the 1870s. When it became popular in the South, it was known as the Southern Whiskey Sour. Once it made its way up the east coast and to New York, the name New York Sour stuck.

Answer 125

3/4 oz Bourbon 3/4 oz Aperol 3/4 oz Amaro Nonino 3/4 oz Lemon Juice Combine in a shaker with ice. Chill and double strain. Glass - Cocktail Glass Garnish - Lemon Twist

Answer 126

2 oz London Dry Gin 1/2 oz Curaçao 1/2 oz Lime Juice 1 dash Angostura Bitters 1 dash Orange Bitters Shake all ingredients with ice and strain Glass - Cocktail glass Garnish - Lime Wedge

Answer 127

Namesake of the world famous club that opened in 1885 just outside of Rangoon. Named for the Pegu River that runs past it, the Pegu Club was built to serve the British Military officers and Civilian Administrators after the UK annexation of Upper Burma. Cocktail recipe was first documented in 1927

Answer 128

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 Shake all ingredients except bitters with ice and strain into the glass. Glass - Cocktail Glass Garnish - Dash of bitters

Answer 129

1 oz Gin 1 oz Grand Marnier 1/2 oz Lemon Juice 1/2 oz Orange Juice Shake all ingredients with ice and strain Glass - Cocktail Coupe Garnish - Sugar crusted rim Grenadine has often been added, and rim is optional. London Dry is the appropriate gin, not any of the sweeter styles like Plymouth

Answer 130

First appeared in 1937, and was created for a cocktail competition in 1933. Originally called for the use of Booth’s Gin, and then was upgraded to Booth’s and Grand Marnier. Name comes from the original distillery of Booth’s in Clerkenwell, England

Answer 131

1 oz Canadian or Rye Whiskey 1 oz Dry Vermouth 1/2 oz Lemon Juice 1/2 barspoon Grenadine 1 dash Orange Bitters Shake all ingredients with ice and strain Glass - Cocktail Glass Garnish - Orange Peel

Answer 132

Cocktail first appeared at Harry’s bar in Paris in 1924. Scofflaw - person who drank illegally made or acquired spirits during prohibition Classically used Canadian whiskey, as American whiskey was not available in Paris during Prohibition

Answer 133

2 oz Dry Gin 3/4 oz Lemon Juice 3/4 oz Simple Syrup 10 Mint Leaves Muddle the mint in a shaker with the liquid ingredients. Add ice and shake, strain. Glass - Cocktail glass Garnish - Mint Sprig

Answer 134

Two possible origins - Long Island or Chicago. Both stories point to one person and spirit of origin - Al Capone. His brand of gin during Prohibition was rougher, and most likely more adulterated than the gin of the North Side of Chicago, and thus needed more sweetening to be palatable. Made by almost every speakeasy during Prohibition

Answer 135

Southside Fizz - lengthened the cocktail with soda and ice Modern variations often switch lemon out for lime juice

Answer 136

2 oz Gin 3/4 oz Lemon Juice 1/2 oz Simple Syrup 3/4 oz Creme de Mure (float) 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 (blackberry liqueur) Glass - Old Fashioned Glass Garnish - Lemon Wedge (Blackberry is optional)

Answer 137

2 oz Rye Whiskey 1/2 oz Lemon Juice 1/2 oz Orange Juice 1/4 oz Grenadine Shake and Strain into an ice-filled glass Glass - Old Fashioned Glass Garnish - Cherry

Answer 138

2 oz Bourbon or Rye Whiskey 3/4 oz Lemon Juice 3/4 oz Simple Syrup Shake and strain into an ice filled glass Glass - Old fashioned Glass Garnish - Half Orange Wheel Can be smoothed out with an egg white (although use bitters or a bit of citrus peel on the egg to take away aroma) — in this case serve in cocktail glass

Answer 139

1 oz Gin 1 oz Cointreau 1 oz Lemon Juice Shake all ingredients and strain Glass - Cocktail Glass Garnish - Cherry (Some variations add egg white)

Answer 140

Bellini Champagne Cocktail Death in the Afternoon French 75 Mimosa Old Cuban Russian Spring Punch

Answer 141

2 parts Prosecco 1 part White Peach Purée Dash Raspberry Purée Pour prosecco over purées in glass. Stir gently Glass - Champagne Glass

Answer 142

Bellini was created by Giuseppe Cipriani at his original Cipriani’s in Venice, Italy sometime before the beginning of WWII but after the bar’s opening in 1934. Name is said to come from the color being a match to that of a saint’s toga in a 15th century paiting by Giovanni Bellini. Both Ernest Hemingway and Orson Wells were known to enjoy these.

Answer 143

Peach component varies from peach schnapps to artificial syrups, juices, nectar, and frozen purée. Rarely made with a truly fresh peach purée. Original was white peach, but yellow peaches are also used Rossini - Strawberry purée Tintoretto - Pomegranate juice Puccini - Half peach purée and half mandarin juice

Answer 144

Champagne or other sparkling wine Angostura bitters Sugar Cube Liberally apply bitters to sugar cube, then top with dry sparkling wine. Glass - Champagne Flute Garnish - Expressed lemon peel (discarded) To avoid a mess in the glass — bitter the sugar cube on a beverage nap then fold and drop in glass

Answer 145

Desired serving of Absinthe Ice-cold Champagne Add enough Champagne to the Absinthe that the drink turns cloudy Glass - Champagne flute, or preferred vessel (Some add sugar and bitters to the drink)

Answer 146

Dates back to So the Red Nose, or Breathe in the Afternoon — a 1935 collection of cocktail recipes from 30 prominent authors. This one came from Ernest Hemingway who recommended to “Drink 3 to 5 of these slowly” He said the cocktail was created along with three officers of the HMS Danae after he spent hours helping them get the captain’s fishing boat back to safety

Answer 147

1 1/2 oz Gin 3/4 oz Lemon Juice 1/2 oz Simple Syrup Champagne Shake gin, lemon juice, and simple syrup with ice and strain into an ice-filled glass or chilled flute. Top with Champagne Glass - Highball glass or flute Garnish - Lemon Twist Original version was identical to a Tom Collins except for the use of Champagne instead of Soda water — thus the argument for a highball/collins glass as most traditional and for serving the drink on the rocks

Answer 148

Said to be named for the 75 mm French field gun used during WWI First appeared in print in 1919

Answer 149

4 oz Brut Champagne 2 oz Orange Juice 1 barspoon Grand Marnier (optional) Build all ingredients in the glass Glass - Champagne Flute

Answer 150

1 1/2 oz Aged Rum 3/4 oz Fresh Lime Juice 3/4 oz Simple Syrup 6 - 8 Mint Leaves 2 oz Sparkling Wine Shake all but the sparkling wine with ice and strain. Top with sparkling wine. Glass - Cocktail Coupe Garnish - Mint sprigs and/or lime wheel Sparkling wine profile can drastically change presentation of the drink

Answer 151

Originally a riff on a Mojito called El Cubano (originally just substituting soda water for sparkling wine). Once the rum switched to one of an aged variety — it became the Old Cuban. It is offered as a memory of the times during prohibition when those who could, flew to Cuba to drink above ground.

Answer 152

1 oz Vodka 3/4 oz Lemon Juice 1/2 oz Simple Syrup 1/4 oz Crème de Cassis Sparkling Wine Combine vodka, lemon, and simple in a shaker. Fill with ice and shake. Strain over fresh ice in a highball. Top with bubbles and add the crème de cassis last to create a cascade effect. Glass - Highball Glass Can be served over regular ice or crushed ice. Crème de cassis can be poured over the top or mixed in initially. Garnish - Lemon Slice (Seasonal Fresh Berries are optional)

Answer 153

Bijou Bobby Burns Boothby Cocktail Boulevardier Brooklyn Cocktail Corpse Reviver No 1 Delmonico Dempsey Cocktail Du bonnet Cocktail El Presidente 4th Regiment Gibson Manhattan Martinez Martini Napoleon Cocktail Negroni Old Pal Parisienne Pink Lady Rob Roy Tipperary Vesper Vieux Carré

Answer 154

1 oz Gin 1 oz Green Charteuse 1 oz Sweet Vermouth Dash Orange Bitters Stir all ingredients with ice and strain Glass - Cocktail coupe Garnish - Twist of lemon Gin (Diamond), Chartreuse (Emerald), and Vermouth (Ruby) are traditionally stirred. When kept separate and layered to show their colors — the cocktail is called an Amber Dream.

Answer 155

Bijou is the French word for Jewel. 1890s recipe Gin represents a Diamond Chartreuse represents an Emerald Vermouth represents a Ruby

Answer 156

1 1/4 oz blended Scotch whisky 3/4 oz Sweet Vermouth 1 dash Orange bitters 1 dash of absinthe Stir all ingredients with ice and strain Glass - Cocktail glass Garnish - Lemon Twist

Answer 157

1 1/2 oz Whiskey (Bourbon or Rye) 3/4 oz Sweet Vermouth 2 dashes Angostura’s bitters 2 dashes orange bitters 1 oz Champagne Stir everything but the Champagne into the glass and top with Champagne. Glass - Champagne Coupe Garnish - Orange Peel

Answer 158

Boothby Cocktail is a Manhattan variant (sometimes called the Boothby Manhattan) Cocktail’s namesake is William Boothby, an iconic San Francisco bartender that wrote a bartending manual. A reprint included this cocktail (which never was in any of his publications)

Answer 159

1 oz Bourbon 1 oz Sweet Vermouth 1 oz Campari Stir all ingredients with ice and strain Glass - Cocktail glass Garnish - Orange Twist Negroni Riff

Answer 160

1 1/2 oz Rye Whiskey 1 1/2 oz Dry Vermouth Dash Maraschino Liqueur Dash Amer Picon Bitters Stir all ingredients with ice and strain Served either up or on the rocks (glassware accordingly) Garnish - Lemon or orange twist or both

Answer 161

Difficult to acquire outside of Europe it is a French bitter based on orange peel, gentian root, quinine, and sugar syrup Some bartenders will make an orange tincture, while others will mix 2 parts Ramazzotti with one part Combier, one part orange bitters, and orange peels Torani Amer is a San Francisco based replacement

Answer 162

1 1/2 oz Cognac 3/4 oz Calvados or Apple Brandy 3/4 oz Sweet Vermouth Stir with ice and strain into a chilled cocktail glass Glass - Cocktail glass Garnish - Lemon Twist

Answer 163

3/4 oz Gin 1/2 oz Cognac 1/2 oz Dry Vermouth 1/2 oz Sweet Vermouth 2 dashes Angostura bitters Stir all ingredients with ice and strain Glass - Cocktail glass Garnish - Lemon Twist

Answer 164

1 oz Gin 1 oz Apple Brandy 2 dashes of grenadine 2 dashes of absinthe Shake all ingredients with ice and strain Glass - Cocktail glass A sweeter version omits absinthe and increases the amount of grenadine

Answer 165

Prohibition era cocktail named for Jack Dempsey (world heavyweight boxing champion from 1919 to 1926). He opened a namesake restaurant in 1935 in New York after his boxing career ended. He previously managed an underground casino and bar financed by Al Capone in the final years of Prohibition. The cocktail is said to have originated from that time.

Answer 166

1 1/2 oz Gin 1 1/2 oz Dubonnet Rouge Dash of Bitters Stir all the ingredients together with ice and strain. Glass - Cocktail Glass Garnish - Lemon Twist

Answer 167

Dubonnet was created in an 1846 competition launched by the French Government that sought to persuade members of the French Foreign Legion in North American to drink Quinine. It was also famously enjoyed by Queen Elizabeth

Answer 168

1 1/2 oz Rum 3/4 oz Dry Vermouth 1/2 oz Curaçao liqueur 1 barspoon Grenadine Stir with ice and strain. Glass - Cocktail Glass Garnish - Orange Peel

Answer 169

Cocktail gained popularity in Cuba as Americans visited during Prohibition. Named for one of the Cuban presidents of the time. Rise in popularity was likely due to it being served on Pan American flights to Cuba after they were given exclusive rights to the Florida-Havana Route

Answer 170

1 oz Rye Whiskey 1 oz Sweet Vermouth 1 dash each Orange Bitters, Peychaud’s Bitters, and Celery Bitters Shake all ingredients with ice and strain. Glass - Cocktail Coupe Garnish - Lemon peel While instructions say shake, today most bartenders would stir this cocktail

Answer 171

2 1/2 oz Gin 1/2 oz Dry Vermouth Stir all ingredients with ice and strain. Glass - Cocktail Glass Garnish - Pearl Onion

Answer 172

Began as a take on the classic Martini (it differed because the original Gibson was equal parts gin and vermouth. Also bitters were a late 19th century and Prohibition additive to a martini) The cocktail onion didn’t even come around for decades after the cocktail became popular. The original cocktail was more about not using bitters than the onion.

Answer 173

2 oz Rye Whiskey 1 oz Sweet Vermouth 2 dashes Angostura Bitters Stir all ingredients with ice and strain. Glass - Cocktail Glass Garnish - Cherry Original recipe often included the addition of simple syrup as the mix of Italian Vermouth/Whiskey wasn’t always as sweet as it is today. Bitters used would vary — originally the popular choice was orange sometimes blended with Angostura.

Answer 174

During Prohibition - Canadian Whiskey became popular Manhattan No 2 - Irish Whiskey Black Manhattan - Averna in place of Sweet Vermouth

Answer 175

1.5 oz Old Tom Gin 1.5 oz Sweet Vermouth .25 oz Maraschino Liqueur 2 dashes Orange Bitters (or Boker’s) Stir all ingredients with ice and strain Glass - Cocktail Glass Garnish - Twist of Lemon and Orange

Answer 176

Generally credited as the forerunner to the dry martini. In the 1880s, Genever was the prevalent gin and likely the one used in the original 1884 recipe. That recipe substituted Curacoa for Maraschino

Answer 177

2.5 oz Gin 1/2 oz Dry Vermouth Stir ingredients with ice and strain into a chilled glass. Glass - Cocktail Glass Garnish - Olives or Lemon Peel

Answer 178

2 oz Gin 1/2 oz Dubonnet Blanc Dash Curaçao Dash Fernet Branca Stir all ingredients with ice and strain Glass - Cocktail Coupe Garnish - Lemon Twist

Answer 179

Napoleon was not known to drink much, but when he did it was typically cognac and sometimes included the sweetening addition of Curaçao Thus a second recipe for the Napoleon includes a sugar cube dipped in curaçao and 1/2 oz cognac to be placed in a champagne filled flute.

Answer 180

1 oz Gin 1 oz Sweet Vermouth 1 oz Campari Stir ingredients together with ice. Glass - Old Fashioned Glass Garnish - Orange Peel Some build the cocktail in the glass it’ll be served in and stir, while others build in a mixing glass.

Answer 181

Many believe was first served in Florence at the Caffè Casoni in 1919. The idea was that Count Camilo Negroni asked for his favorite cocktail to be strengthened by adding Gin to an Americano instead of its usual Seltzer.

Answer 182

Common variation of a Negroni that exchanges Gin for 3-4 oz of Prosecco

Answer 183

1 oz Rye Whiskey 1 oz Dry Vermouth 1 oz Campari Stir the ingredients over ice. Strain Glass - Cocktail Glass Garnish - Lemon Twist Bit firmer than its counterpart the Boulevardier which uses Boubon and sweet vermouth

Answer 184

3/4 oz Gin 3/4 oz Noilly Prat 2 dashes Crème de Cassis Stir ingredients with ice and strain. Glass - Cocktail Coupe Garnish - Lemon Peel (Can be flamed) Other recipes call for equal parts of gin, vermouth, and crème de cassis

Answer 185

1.5 oz London Dry Gin 1/4 oz Grenadine 1 Egg White Dry shake all ingredients first, then shake with ice and strain. Glass - Cocktail Glass Garnish - Cherry Addition of lemon juice is popular, but acid addition changes the cocktail drastically. Apple brandy is another common addition instead of gin. (Many believe this was the original base)

Answer 186

Precise origin unknown, but many point to it being created before prohibition. Elisa de Wolfe (prominent architect and designer) is often credited with naming the cocktail after a 1911 broadway musical of the same name featuring Hazel Dawn aka The Pink Lady Cocktail grew in popularity during the 1950s when sweetened cream was added in place of the egg white to make this a dessert cocktail

Answer 187

2 oz Blended Scotch Whisky 1 oz Sweet Vermouth 1 dash Angostura Bitters Stir all ingredients with ice and strain into a chilled glass. Glass - Cocktail Glass Garnish - Cherry

Answer 188

1 oz Irish Whiskey 1 oz Sweet Vermouth 1 oz Green Chartreuse Stir all ingredients with ice and strain. Glass - Cocktail Glass Garnish - Cherry

Answer 189

No 1 - Irish, Sweet Vermouth, Chartreuse No 2 - Gin (1oz), Dry Vermouth (1oz), Grenadine and Orange Juice (0.5 oz each) to be shaken with 2 sprigs of mint

Answer 190

3 measures London Dry Gin 1 measure Vodka (preferably grain) 1/2 measure Lillet Blanc Shake all ingredients with ice and strain into chilled glass Glass - Cocktail Glass Garnish - Lemon Peel

Answer 191

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 ingredients with ice and strain Glass - Old Fashioned Glass Garnish - Lemon Peel

Answer 192

Created by Walter Bergeron at the Hotel Monteleone in New Orleans in 1938. The name translates to “Old Square” a reference to the city’s French Quarter where the Hotel is.

Answer 193

Blood and Sand Bronx Cocktail Golden Dawn Monkey Gland Satan’s Whiskers

Answer 194

3/4 oz Scotch Whisky 3/4 oz Sweet Vermouth 3/4 oz Cherry Heering 3/4 oz Orange Juice Shake all ingredients with ice and strain Glass - Cocktail glass Garnish - Orange twist (flamed)

Answer 195

First appeared in print in The Savoy Cocktail Book (1930) and is said to be named for the 1922 Rudolph Valentino silent film Blood and Sand, which is about Spanish bullfighting

Answer 196

1 oz Gin 1/2 oz Sweet Vermouth 1/2 oz Dry Vermouth 1/2 oz Orange Juice Shake all ingredients with ice and strain Glass - Cocktail Glass Garnish - Orange Slice (Optional)

Answer 197

Dry Bronx - Muddle 3 slices of orange and one slice of pineapple in the shaker. Add one part each gin and French vermouth and shake with ice. Gold Bronx - same as Bronx with egg white

Answer 198

3/4 oz Gin 3/4 oz Apricot Brandy 3/4 oz Apple Brandy 3/4 oz Orange Juice Dash Grenadine Add dash of grenadine to the bottom of the glass. Shake all other ingredients with ice and strain. Glass - Cocktail Coupe Garnish - Cherry Some recipes switch out the apple brandy for whiskey, and others replace the Grenadine with raspberry syrup or crème de cassis.

Answer 199

Prohibition-era cocktail named for the Roger’s and Hammerstein operetta that debuted in 1927.

Answer 200

1.5 oz Gin 1/2 oz Orange Juice 3 dashes of Grenadine 3 dashes of Absinthe Combine all ingredients and shake with ice. Glass - Cocktail Coupe Garnish - Orange Twist

Answer 201

Created in the 1920s by Harry MacElhone at Harry’s New York bar in Paris, France. Harry is credited for the creation of the Boulevardier, the Bloody Mary, the French 75, and many other standards. Name is after the pseudo-scientific idea hatched by Russian doctor, Serge Voronoff, that grafting tissue from a male monkey’s genitalia to humans would help people live longer.

Answer 202

3/4 oz Gin 3/4 oz Dry Vermouth 3/4 oz Orange Juice 1/2 oz Grand Marnier 1 dash of Orange Bitters Shake all ingredients with ice and strain. Glass - Cocktail Coupe

Answer 203

Straight Whiskers - Grand Marnier Curled Whiskers - Curaçao

Answer 204

Algonquin Fog Cutter French Martini Hurricane Mai Tai Painkiller Piña Colada Sex on the Beach Singapore Sling Tequila Sunrise Zombie

Answer 205

1 1/2 oz Rye 3/4 oz Dry Vermouth 3/4 oz Pineapple Juice 2 dashes Peychaud’s Bitters (Optional) Shake all ingredients with ice and strain Glass - Cocktail Coupe Garnish - Bitters can be incorporated or reserved to garnish

Answer 206

Named for the Algonquin Hotel on 44th street in Manhattan which was a meeting place for the cultural icons of the Prohibition era It was a dry hotel, however it was the meeting place for the self-proclaimed Vicious Group from 1919 to 1929 (Harpo Marx, Dorothy Parker, Alexander Woollcott, Charles MacArthur, Art Samuels) that enjoyed a few flasks of Gin Martinis.

Answer 207

2 oz White Rum 1 oz Brandy 1/2 oz Gin 1 oz Lemon Juice 1 oz Orange Juice 1/2 oz Orgeat Syrup Cream Sherry Float Shake ingredients with ice and strain. Float cream Sherry on top of the drink. Glass - Tiki mug or highball glass Garnish - Mint Sprig

Answer 208

One of the classics from the beginning of the Tiki era. Thought to be one of the first cocktails to prescribe a mug as the serving vessel. Original called for specifically Puerto Rican rum.

Answer 209

2 oz Vodka 1/2 oz Chambord 2 1/2 oz Pineapple Juice Shake all ingredients with ice and strain into a cocktail glass. Glass - Cocktail glass Garnish - Lemon twist

Answer 210

2 oz Dark Jamaican Rum 2 oz White Rum 1/2 oz Overproof Rum 2 oz Lemon Juice 2 oz Passion Fruit Syrup Shake with ice and pour without straining. Glass - Hurricane glass Garnish - Lemon wheel Rums, juices, and syrups are all changed often to find the cheapest way to execute this Bourbon Street favorite.

Answer 211

First home is the New Orleans bar (and one time speakeasy) - Mr. O’Brien’s Club Tipperary where the password for entry was “Storm’s Brewing”. Created in the 1940s when O’Brien needed to get rid of some unpopular rums he was forced to buy.

Answer 212

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 Shake with ice and strain Glass - Old fashioned Glass filled with crushed ice Garnish - Can include mint, limes, pineapples, and umbrellas

Answer 213

Two possible origins - Don the Beachcomber in 1933 or Trader Vic in 1944. Name is thought to be from the Tahitian word for good

Answer 214

2 oz Pusser’s Navy Strength Rum 2 oz Pineapple Juice 1 oz Coco Lopez 1 oz Orange Juice May be shaken and served over crushed ice, or blended to be served frozen Garnish - Grated Nutmeg and a Pineapple Wedge

Answer 215

Trademarked by Pusser’s Rum and is their official cocktail since the 1970s Created in the heart of the tiki era at the Soggy Dollar Bar in the British Virgin Islands by bartender Daphne Henderson.

Answer 216

1 oz White Rum 1 oz Cream of Coconut 3 oz Pineapple Juice Shake all ingredients with ice or blend until smooth Glass - If blended (Hurricane glass), if shaken (crushed ice filled mug or old fashioned glass) Garnish - often includes an umbrella, but varies otherwise

Answer 217

Earliest mention of a drink made with white rum, coconut, and pineapple references the cocktail that the 19th century Puerto Rican pirate Roberto Cofresi would give his crew to lift spirits. The cocktail reappeared in 1954, and became the national drink of Puerto Rico.

Answer 218

1 oz Vodka 1 oz Peach Schnapps 1 oz Chambord 2 oz Pineapple Juice Dash Cranberry Juice Shake all ingredients with ice and strain into glass filled with ice. Glass - Highball Glass Garnish - Lime Wedge

Answer 219

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 Soda Water Shake all ingredients except soda water with ice and strain into glass filled with ice. Top with Soda Water Glass - Hurricane Glass Garnish - Cherry, Pineapple Slice, and Orange

Answer 220

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

Answer 221

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 Shake with ice and strain into an ice filled glass. Crushed ice may be used Glass - Highball glass or decorative zombie mug Garnish - 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

Answer 222

Donn Beach first created the Zombie in 1934 at his Don the Beachcomber’s restaurant in Hollywood. It is thought to originally be a hangover cure.

Answer 223

Adonis Bamboo

Answer 224

2 oz Fino Sherry 1 oz Sweet Vermouth 2 dashes orange bitters Stir all ingredients briefly in a mixing glass with ice and strain Glass - Cocktail Coupe Garnish - Orange Twist

Answer 225

Named for the burlesque show Adonis (1884), considered the first Broadway musical. Created at the Waldorf Astoria, it is the sweet vermouth counterpart to the Bamboo

Answer 226

1 1/2 oz Fino Sherry 1 1/2 oz Dry Vermouth 2 dashes Angostura Bitters 2 dashes Orange Bitters Combine all ingredients in a mixing glass and stir with ice briefly, to chill. Strain into glass. Glass - Cocktail coupe Garnish - Orange and/or lemon twist Important not to over-stir this cocktail. Should be cold not diluted

Answer 227

Created in the late 1800s in Yokohama, Japan at the Grand Hotel. Eventually spread to the US in 1901

Answer 228

Pre-Prohibition Prohibition Tiki Disco Modern Age

Answer 229

1860s to 1920

Answer 230

Industrial Revolution brought broader access to global ingredients. Italian and French Vermouth met American Whiskey, Gin arrived stateside,and Rum found its way to North America more regularly, and then to Europe.

Answer 231

1920 - 1933

Answer 232

Constraints of this time prompted the rapid rise in Cuban-American tourism, the relocation of American bartenders to European cities, and the need to make adulterated and compromised spirits potable.

Answer 233

1933ish to 1960s