Cocktails - Fall 2023 v2 Flashcards
Taormina
1 oz Forthave ‘Blue’ Gin
.75 oz Salerno
.5 oz Amaro dell Etna
.5 oz Averna
Bar Build
2.5 oz Batch Pour
Build and stir, pour over KD into the “neat” rocks
glass
Garnish with olive and orange twist
Description: This is Rick’s riff on a Negroni with a nod to
Sicily
In the Clutch
1 oz NY Distilling Rye
.5 oz Clear Creek Pear Brandy
.75 oz Chai Tea Syrup
.75 oz Lemon
Bar Build
1.5 oz Batch Pour
Shake/Rocks/KD/Orange & Clove
Description: Albie has put together another delicious andpoignant shaken rye drink. This is a riff on a sour
(without egg white, Rebekah!) with ahousemade chai tea syrup to add in those fall flavors and spices
Donte’s Inferno
1.5 oz Rosaluna Mezcal
.5 oz Arette Reposado
.5 oz China China
.75 oz Honey
.75 oz Lime
7D Fresno
3 D Ango
Bar Build
2.25 oz Batch Pour
1 drop saline
Shake w/ Orange Peel/Couple/4 drops chili oil
Description: The combination of Fresno
bitters and mezcal makes for a fiery blend on
the palette but this drink is still so balanced with
the honey and lime
Le Carre
1 oz Lusta Brandy
1 oz Arette Blanco
.5 oz Punt e Mes
.5 oz Cherry Heering
Bar Build
3 oz Batch Pour
Stirred/Nick & Nora/No Garnish
Description: Le Carre means The Square. This is a riff on a Vieux Carre that Eric put together.
Little Zen
1 oz Sencha infused Umeshu
1 oz Pimm’s
.75 oz Lemon
.5 oz Miso Maple Syrup
Bar Build
2 oz Batch Pour
Collins/KD/Top w/ Soda/Mint Sprig
Description: Peter is at it again with a wild one. This play on a Pimm’s Cup using Umeshu, a plum liqueur,
that is infused with Green Tea (Sencha).
B.A.N.A.N.A.S.
.75 oz Abelha Prata Cachaca
.75 oz Blackstrap Rum
.75 oz Giffard Banana
1 oz lime
.5 oz Coconut mix
.5 oz Walnut Orgeat
4 d Elexir Vegetal
Bar Build
2.25 Batch Pour
Shake/Goblet/Crush/Banana Leaf
Description: Lauren has brought back the Tiki to USC and we are here for it.
Easy as Pie
Bar Build
3 oz Batch Pour
Stirred/Rox/Big Rock/
Description: This drink is essentially Apple Pie in a glass. She has utilized Rum, Bourbon, Pineau des Charentes
and Vanilla Liqueur to make this sweet drink.
Buttercup
1 oz El Dorado 8
.75 oz Monkey Shoulder
.75 oz Licor 43
.75 oz drambouie
.25 oz Angostura
.5 oz honey syrup
Bar Build
3.25 Batch Pour
1 drop saline
Stirred/Coupe/Dried Apple Slice
Viet Go
2 oz infused cold brew
1 egg white
.25 oz cinnamon syrup
1.5 oz coconut syrup
Description: Cynthia has whipped up an awesome N/A
cocktail for us. This is like a vietnamese coffee meets our espresso martini! It is served in a collins glass and has a striking color gradient
that guests will love.
Something Essential
Build in Rocks: (1.75 Batch)
1 oz Jimador blanco
.5 oz JM Rhum Agricole
.25 oz Velvet Falernum
1 oz lime
.75 oz pink peppercorn syrup
.25 oz Framboise (sink)
Garnished w/ grind of pink peppercorn
Description: This is a refreshing and tart summer cocktail. Thebase is blanco tequila but it gets a bit of a kick from Rhum Agricole. Rick utilizes a pink peppercorn syrup to add sweetness and aromatics.
Up in Smoke
Build in Nick and Nora: (2.75 Batch)
1.5 oz Rosaluna mezcal
.75 oz Cocchi Americano
.5 oz Dolin Genepy
Mole bitters
Manicured orange twist garnish
Description: Take on a Bijou. This spirit
forward cocktail is boozy and smokey and will be
perfect at the start or end of a meal.
Gin and Green Juice
Build in Highball: (Batch 2.0 oz)
1 oz Dorothy Parker
1 oz Perry’s Tot
.25 oz Maraschino
.75 oz Green Juice
.75 oz Simple
.75 oz Lime
Garnish with Lime Wheel
Boulevard A
Build in Rocks: (3oz Batch)
1 oz Bardstown High Rye Bourbon
1 oz Dolin Blanc
1oz Salers
Apricot as garnish for now
Description: Albie is celebrating Bardstown High Rye Bourbon with his take on a boulevardier. The batch is infused with apricots for 6 hours which adds a rounded stone fruit note.
