Cocktails Flashcards
Zarza
- oz Mezcal
- oz Lime
.50 Cassis
.50 Simple
4 dashes Jalapeño
Method: Shake
Glass: Collins
Ice: Crushed
Garnish: Lime Wheel
Verde Sour
1oz Mezcal
1oz Lemon
.75 Apricot
.50 Ramazotti
.50 Turbo
Eggwhite
Method: Sour Shake
Glass: Rocks
Ice: Up
Garnish: Latte Art
Tio Jimmy
1.5 Jim Beam Black
.50 Drambuie
1.5 Pineapple
.50 Lemon
.50 Turbo
BS: Ango
Method: Shake
Glass: Collins
Ice: Cubes
Garnish: 2 Pineapple Fronds
Montrose Mula
1.5 Tequila
.75 Lime
.50 Turbo
.25 Marigold Liquer
Add 1.5 Ginger Beer into shaker before straining.
Method: Shake
Glass: Collins
Ice: Nugget
Garnish: lime wedge
Novela
1.5 Vodka
.75 lime
.75 grapefruit
.50 agave
BS Campari
2 Dashes arbol
Method: Shake
Glass: Neat
Ice: Up
Garnish: Flammed Gf Zest
Rude Awaken
1oz Gin
1oz Pimms
1oz Suze
BS Bolivar Bitters
Method: Build in glass
Glass: Rocks
Ice: Cubes
Garnish: Dried Lemon
Mariposa
1.5 Mezcal
.50 Violette
1oz lime
.50 simple
5 dashes jalepeno
1.5 Topo to fill line
Method: Shake
Glass: Wine
Ice: Rocks
Garnish: Flower
Jamaica
1.5 Plantation 3 Stars
.50 Hibiscus Liqueur
1.5 Watermelon
.50 Lime
.50 Turbo
Method: Shake
Glass: Collins
Ice: Cubes
Garnish: Flower w/ Cherry
Matador
1.5 Rye
.75 Pedro Ximenez
.25 Green Chartreuse
BS Dry Curaçao
Method: Stir
Glass: Nick&Anita
Ice:Up
Garnish: Flammed Orange Zest
The Explorer
.75 Dry Gin
.75 Peach
.75 Dry Vermouth
.75 Aquavit
Method: Stir
Glass: Nick&Nora
Ice: Up
Garnish: None
Pajaro Valley
1.5 Mezcal
.75 Sweet Vermouth
.75 Lime
.50
Agave
3 Dashes Arbol
Method: Shake
Glass: Neat
Ice: Up
Garnish: Arbol Pepper
Eagle Powers
1.5 Pimms
.50 Mezcal
.75 Lime
.50 Turbo
Cucumber
Add 1.5 Pineapple Jarritos into shaker before straining.
Method: Shake
Glass: Collins
Ice: Cubes
Garnish: 2 Pineapple Fronds
Oaxcan Old Fashioned
1.5 Mezcal
.5 Repo
BS Ango
BS Mole
BS Agave
Method: Stir
Glass: Rocks
Ice: Cubes
Garnish: Orange Zest
Mexican Martini
1.5 Tequila
.75 Lime
.75 Orange
.5 Dry Curacao
.5 Olive
.5 Agave
Method: Shake
Glass: Coupe
Ice: Up
Garnish: Lime Wedge w/ Olive Pick
Mexican Firing Squad
2.0 Reposado
.75 Lime
.75 Grenadine
1 BS Ango
Method: Shake
Glass: Rocks
Ice: Cubes
Garnish: Lime Wheel w/ Cherry Pick
Paloma
1.5 Tequila
1.0 Grapefruit
.50 Lime
.50 Agave
1BS Campari
Method: Shake top w/ 1.5 soda
Glass: Collins
Ice: Cubes
Garnish: Grapefruit Zest
Chocante
1.0 Gin
1.0 Lemon
.50 Rhubarb
.50 Meletti
.50 Raspberry Syrup
Add 1.5 Topo Chico to shaker
before straining,
method: SHAKE
glass: COLLINS
ice: CUBES
garnish: LEMON WHEEL
Picza
1.0 Mezcal
1.0 Aperol
1.0 Lime
.50 Simple
2 Cherries
1 Orange Zest
method: REGAL SHAKE
glass: ROCKS
ice: DIRTY DUMP
garnish: NONE
El Toxico
1.0 Flor Del Desierto Sotol
1.0 Dry Vermouth
.50 Campari
.50 Cassis
BS Decanter
method: STIR
glass: NEAT
ice: UP
garnish: LEMON ZEST
Botellita
1.5 Fino Sherry
.75 Gin
.75 Lemon
.50 Simple
BS Angostura
method: SHAKE
glass: COUPE
ice: UP
garnish: CHERRY DROP
Mimosa Para La Cruda
1.0 Mezcal
2.0 Orange Juice
.50 Lemon
.50 Simple
BS Campari
2 Dashes Orange Bitters
2.0 Cremant after straining
method: SHAKE
glass: WINE
ice: UP
garnish: NONE
Smoked Bloody Mary
3.0 Zing Zang
1.5 Vodka
.50 Lime
.50 Olive Juice
BS Mezcal
2 Dashes Jalapeno
Small pinch of Mint
method: SHAKE
glass: COLLINS
ice: CUBES
garnish: 2 OLIVES
Burbujas
Egg White
1.5 Tequila
1.0 Lemon
.50 Peach
.50 Agave
.25 All Spice Dram
Top with club soda.
method: SOUR SHAKE
glass: COLLINS
ice: UP
garnish: LEMON ZEST (DISCARD) +
CANELA STICK.
Vieux Carrito
.75 Sotol La Higuera
.75 Tequila
.75 Sweet Vermouth
.25 Benedictine
BS Angostura
BS Peychauds
method: STIR
glass: NICK & NORA
ice: UP
garnish: FLAMMED ORANGE ZEST
Tequila Sunrise
1.5 Tequila
1 Orange Juice
.50 Lemon
.25 Curacao
.50 Grenadine (poured into bottom of the glass)
Method: Shake. Fill Collins glass with pebble ice.
Strain over ice. Lightly swizzle grenadine at the
bottom of the glass to incorporate but leave it
layered.
Glass: Collins
Garnish: Fresh Lemon Wheel w/ Cherry Pick.
Tulum Vibes
2.0 Vodka (Cacao Washed), Aquavit
2.0 Passionfruit
.25 Turbo
2 Dashes Habanero Tincture
GARNISH: Guava Candy
Verde Maragrita
2.0 Cazadores Blanco or Mezcal
1.0 Lime
.75 Agave
.25 Dry Curacao
Small Pinch Mint
Small Pinch Parsley
GARNISH: Big Mint Tops
Cafe De Olla
2.5 Batch (Averna, Maven, Repo)
1 oz Spiced Turbo
.75 Whipped Cream
Ancho Reyes
2.0 Mezcal, Ancho
1.5 Prickly Pear Syrup
.50 Lime
1 Scoop Cactus Powder
Garnish: Flower-Lime wheel pick
Jack Rabbit
2.0 Bacardi, Green Chartreuse
2.0 Pineapple
1.0 Coco Lopez
.50 Lime
.25 Simple
GARNISH: Fresh lime wheel-Cherry Pick
El Cukui
2.0 Bacardi, Aperol, Apricot
1.5 Pineapple
.50 Lemon
.75 Simple
2 Dashes Apple Bitters
GARNISH: Mint top bush.
Santa Rosa
2.0 Blanco, Gin
1.5 Raspberry Syrup
.50 Lemon
.50 Olive Juice
GARNISH: Olive-Lemon Wheel Pick
For The Birds
1.5 Bacardi 4yr
1.5 Pineapple
1.0 Coco Lopez
.75 Lime
.25 Turbo
.25 Angostura
GARNISH: Tiki Lime Flame
Serpent
2.0 Cazadores Reposado
.75 Grapefruit
.75 Lime
.75 Simple
BS Aromatic Bitters
3 Dashes Arbol Chili
GARNISH: Fresh grapefruit half wheel. Tamarind Candy
El Duende
2.0 Blanco, Ancho Reyes
1.0 Watermelon
1.0 Pineapple
.50 Lime
.50 Agave
BS Decanter Bitters
GARNISH: Dehydrated Pineapple
Elotero
2.0 Repo, Corn Liqueur
1.0 Lemon
.75 Turbo
GARNISH: Baby Corn/Chili Salt/Corn Husk
Ramita
2.0 Mezcal, Chartreuse
1.0 Lemon
.75 Ginger Agave Syrup
3 Dashes Celery Bitters
GARNISH: Dehydrated Lemon. Ginger Candy.
