Cocktails Flashcards
1
Q
4th Regiment
A
Ingredients:
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.
2
Q
Abbey Cocktail
A
Ingredients:
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.
3
Q
Absinthe Frappé
A
Ingredients:
1 1/2 ounces absinthe
1/2 ounce sugar 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.
4
Q
Adonis
A
Ingredients:
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.
5
Q
Alexander Cocktail
A
Ingredients:
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
6
Q
Algonquin
A
Ingredients:
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.
7
Q
Americano
A
Ingredients:
1 ounce Campari
1 ounce sweet vermouth
Soda water
Preparation: Serve over ice.
8
Q
Antibes
A
Ingredients:
2 ounces gin
3/4 ounce Bénédictine
1 ounce grapefruit juice
Preparation: Shake all ingredients with ice and strain into glass.
9
Q
Aviation
A
Ingredients:
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.
10
Q
Bamboo
A
Ingredients:
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
11
Q
Bee’s Knees
A
Ingredients:
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
12
Q
Bellini
A
Ingredients:
2 parts Prosecco
1 part white peach purée
Dash raspberry purée
Preparation: Pour Prosecco over purées in glass. Stir gently.
Presentation: Champagne flute
13
Q
Bijou
A
Ingredients:
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
14
Q
Black Russian
A
Ingredients:
1 1/2 ounces vodka
3/4 ounce Kahlùa liqueur
Preparation: Pour ingredients over ice.
Presentation: Lowball glass
15
Q
Blood and Sand
A
Ingredients:
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)
16
Q
Bloody Mary
A
Ingredients:
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.
17
Q
Bobby Burns
A
Ingredients:
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.
18
Q
Boothby Cocktail
A
Ingredients:
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.
19
Q
Boston Cocktail
A
Ingredients:
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
20
Q
Boulevardier
A
Ingredients:
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
21
Q
Brandy Crusta
A
Ingredients:
2 ounces Brandy
A teaspoon of Curaço
A teaspoon of lemon juice
A teaspoon of maraschino
A half teaspoon of rich simple
2 dashes of Angostura
Preparation: Shake all ingredients with ice and strain.
Presentation: Nick and Nora glass with a sugar rim and garnished with a lemon twist twist
22
Q
Bronx Cocktail
A
Ingredients:
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)
23
Q
Brooklyn Cocktail
A
Ingredients:
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
24
Q
Bull Shot
A
Ingredients:
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
25
Caipirinha
Ingredients:
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.
26
Cape Codder
Ingredients:
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
27
Champagne Cocktail
Ingredients:
Champagne or other sparkling wine
Angostura bitters
Sugar cube
Preparation: See below.
Presentation: Champagne flute, garnished with lemon peel (discarded)
28
Champs Élysées
Ingredients:
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
29
Clover Club
Ingredients:
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.
30
Collins
Ingredients:
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.
31
Corn 'n' Oil
Ingredients:
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
32
Corpse Reviver No. 1
Ingredients:
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.
33
Corpse Reviver No. 2
Ingredients:
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
34
Cosmopolitan
Ingredients:
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.
35
Daiquiri
Ingredients:
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
36
Dark 'n' Stormy
Ingredients:
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
37
Death in the Afternoon
Ingredients:
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
38
Delmonico
Ingredients:
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.
39
Dempsey Cocktail
Ingredients:
1 ounce gin
1 ounce apple brandy
2 dashes of grenadine
2 dashes of absinthe
Preparation: Shake all ingredients with ice and strain.
40
Dubonnet Cocktail
Ingredients:
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
41
El Presidente
Ingredients:
1 1/2 ounce rum
3/4 ounce dry vermouth
1/2 ounce Curaçao liqueur
1 barspoon grenadine
Preparation: Stir with ice and strain.
42
Fallen Angel
Ingredients:
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
43
Fog Cutter
Ingredients:
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.
44
French 75
Ingredients:
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.
45
French Martini
Ingredients:
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.
46
Gibson
Ingredients:
2 1/2 ounces gin
1/2 ounce dry vermouth
Preparation: Stir ingredients with ice and strain.
Presentation: Cocktail glass, garnished with pearl onion
47
Gimlet
Ingredients:
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
48
Gin Fizz
Ingredients:
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.
49
Gin Gin Mule
Ingredients:
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.
50
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
51
God Father
Ingredients:
1 1/2 ounce Scotch whisky
3/4 ounce amaretto
Preparation: Pour ingredients over ice and stir gently to mix.
Presentation: Old Fashioned glass
52
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
53
Golden Dawn
Ingredients:
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.
54
Grasshopper
Ingredients:
1 oz. Green Crème de Menthe
1 oz. White Crème de Cacao
1 oz. Cream
Preparation: Shake all ingredients over ice and strain.
55
Greyhound
Ingredients:
1.5 oz. Gin/Vodka
5 oz. Grapefruit Juice
Preparation: Serve over ice.
Presentation: Highball Glass
56
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
57
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
58
Horse's Neck
Ingredients:
2 oz. Bourbon
2-3 dashes Angostura Bitters
Ginger Ale
Preparation: Build the ingredients in an ice-filled glass.
59
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.
60
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.
61
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.
62
Kamikaze
Ingredients:
1 oz. Vodka
1 oz. Triple Sec
1 oz. Lime Juice
Preparation: Shake all ingredients with ice and strain.
63
Kir & Kir Royale
Ingredients:
3 ounces of Aligote (Kir) or Champagne (Kir Royale)
.33 ounce of Créme de cassis
Preparation: First pour the créme de cassis into a wine glass and top with the wine.
Presentation: Wine Glass
History: Invented with the development of crème de cassis in 1841, the cocktail became a popular regional café drink known as blanc-cassis. The drink was renamed after Félix Kir, the major of DIjon from 1945 to 1968. Félix popularized the drink due to a lack of red wine in the region post World War 2.
64
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
65
Long Island Iced Tea
Ingredients:
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
Preparation: Stir all ingredients with ice.
Presentation: Highball Glass, Lemon Twist
66
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
Bartender Comments: A sweeter variation of the Sea Breeze.
67
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.
68
Manhattan
Ingredients:
2 oz. Rye Whiskey
1 oz. Sweet Vermouth
2 dashes Angostura Bitters
Preparation: Stir all ingredients with ice and strain.
Presentation: Cocktail Glass, Cherry
History: The tale often told about the origin of the Manhattan takes place at a party Jenny Jerome(Lady Randolph Churchill-Winston Churchill's mother) threw for Presidential candidate Samuel Tilden in 1874. However, more accurate historic accounts place Jerome in France at that time, and pregnant.
69
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
70
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
71
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
72
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
73
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
74
Mojito
Ingredients:
1.5 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
75
Monkey Gland
Ingredients:
1.5 oz. Gin
1/2oz. Orange Juice
3 dashes of Grenadine
3 dashes of Absinthe
Preparation: Combine all ingredients and shake with ice.
Presentation: Cocktail Coupe, Orange Twist
History: Created in the 1920's 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.
76
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
77
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)
History: A mezcal-fueled, modern day variation of the Last Word created by bartender Joaquín Simó while at Death & Co. in New York.
78
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
History: This cocktail first appears in The Savoy Cocktail Book (1930).
79
Negroni
Ingredients:
1 oz. Gin
1 oz. Sweet Vermouth
1 oz. Campari
Preparation: Stir ingredients together with ice.
Presentation: Old Fashioned Glass, Orange Peel
History: The Negroni's origins are not considered fact, but many believe that is was first served in Florence at the Caffè Casoni in 1919. Fosco Scarselli, the bartender, was asked by Count Camillo Negroni to strengthen his favorite cocktail, the Americano, by adding gin instead of seltzer.
80
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)
81
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.
82
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
83
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
84
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
85
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
History: This cocktail was created by Sam Ross while at Milk and Honey, prior to purchasing it and opening Attaboy.
86
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)
87
Pegu Club
Ingredients:
2 oz. London Dry Gin
1/2 oz. Curaçao
1/2 oz. Lime Juice
1 dash Angostura Bitters
1 dash Orange Bitters
Preparation: Shake all ingredients with ice and strain.
88
Penicillin
Ingredients:
2 ounces Blended Scotch Whisky
.75 ounce lemon juice
.75 ounce honey syrup
2-3 pieces of sliced ginger
Islay Scotch float
Preparation: Muddle the ginger with the honey syrup. Then shake the ingredients with ice. double strain into a rocks glass and float the islay scotch before serving.
Presentation: Served over ice in a rocks glass with a candied ginger garnish
History: Invented in 2005 by Sam Ross at New York City's Milk & Honey
89
Pimm's Cup
Ingredients:
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
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
90
Pink Gin
Ingredients:
2 oz. Plymouth Gin
3-4 dashes Angostura bitters
Preparation: Stir with ice and strain.
Presentation: Cocktail Coupe, Lemon Twist (Optional)
History: The Pink Gin cocktail is generally considered to be a created by members of the British Royal Navy in the middle of the 19th century. By the 1870's, it became a popular cocktail throughout the UK.
91
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
History: The precise origin of the Pink Lady is unknown, but many point to its creation happening before prohibition. Elise de Wolfe, a prominent architect and designer of the time is often credited with naming the cocktail after a 1911 broadway musical of the same name featuring Hazel Dawn, a.k.a. "The Pink Lady".
92
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
93
Piña 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.
94
Pousse Café
Ingredients:
1 oz. Cognac
1 oz. Maraschino Liqueur
1 oz. Curaçao
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
History: The above recipe is specifically for the Santina's Pousse Café published by Jerry Thomas in 1887. He gives credit to Mr. Santina, the popular host of a New Orleans Spanish Cafe, however we know that these layered digestifs originated in the cafes in Paris a bit earlier.
95
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
History: Many believe this cocktail to have been originally made with French Brandy. However, after Phylloxera destroyed the European vineyard Cognac disappeared from bars as well. When Scotch was used as a supplement, the official Scottish denomination of Christianity became the name of this drink too.
96
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
97
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
98
Rob Roy
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
Bartender Comments: Essentially a scotch-based Manhattan.
99
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)
100
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
101
Satan's Whiskers
Ingredients:
3/4 oz. Gin
3/4 oz. Dry Vermouth
3/4 oz. Sweet Vermouth
3/4 oz. Orange Juice
1/2 oz Grand Marnier
1 dash of Orange Bitters
Preparation: Shake all ingredients with ice and strain.
Presentation: Cocktail Coupe
History: The first documentation of this recipe appears in The Savoy Cocktail Book(1930) with two entries, one 'straight' and one 'curled.'
102
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
103
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
104
Screwdriver
Ingredients:
2 oz. Vodka
4 oz. Orange Juice
Preparation: Serve over ice.
Presentation: Highball Glass, Orange Slice
105
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
106
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
107
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.
History: The exact origin of the Cobbler is unknown, though historian Dave Wondrich is able to place it at least to the 1830's with an entry about the Sherry Cobbler in a random traveler's diary he came across. It's popularity spiked when Charles Dickens includes it in his 1844 The Life and Adventures of Martin Chuzzelwit.
108
Sidecar
Ingredients:
1.5 ounces Cognac
.75 ounce Lemon juice
.75 ounce Cointreau
Preparation: Shake with ice and strain.
Presentation: Cocktail coupe with a sugar rim
History: With French origins, the drink was codified in the 1920s in London before becoming a prohibition staple in the United States.
109
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
110
Southside
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
History: The Southside has two possible origins.
111
Stinger
Ingredients:
2 oz. Brandy
1 oz. white créme de menthe
Preparation: Stir with ice in a mixing glass and strain.
Presentation: Cocktail coupe
112
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.
113
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
114
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)
115
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.
116
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.
117
Vesper
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
Bartender Comments: A goodly amount of contemporary recipes will go for a 4:2:1 ratio of gin to vodka to Lillet. The original recipe calls for Gordon's Dry Gin and Kina Lillet,
118
Vieux Carré
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
119
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
120
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
Bartender Comments: When in doubt, turn to David Wondrich for a historical take: "The whiskey sour is the fried-egg sandwich of American mixology: simple, dull, reliable in a pinch...a cocktail in its undershirt." Not the most laudatory of descriptions, but accurate. If you like to smooth out this sour with an egg white then serve it in a cocktail glass.
121
White Lady
Ingredients:
1 oz. Gin
1 oz. Cointreau
1 oz. Lemon Juice
Preparation: Shake all ingredients and strain.
Presentation: Cocktail Glass, Cherry
122
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.
History: Donn Beach first created the Zombie in 1934 at his Don the Beachcomber's restaurant in Hollywood. It is thought that he created it to help a hungover customer get though an upcoming business meeting. The 1939 New York World's Fair was a catalyst for the drink's popularity. Donn Beach was quite secretive about his recipes, and would often conceal ingredients and use code names for proprietary syrups to ensure that he was the only one who knew the complete recipes. in Jeff "Beachbum" Berry's Sippin Safari he reports presents three different recipes for the zombie between 1934 and 1956.
Preparation and Variations: *Don's Mix: Two parts white grapefruit juice, combined with one part cinnamon infused syrup
