Cocktails/Spirits

Question 1

Ingredients & Preparation of a 4th Regiment

Answer 1

1 oz Rye
1 oz Sweet Vermouth
1 dash each orange, Peychauds, and Celery bitter

Traditionally Shaken but rare today - stirred

Strain into cocktail coupe & Garnish w/ Lemon Peel

Question 2

Era of Cocktail, Family, and History of a 4th Regiment Cocktail

Answer 2

Pre-Prohibition
Spirit Forward
First appeared in cocktail book called “Drinks” in 1914 by Jaques Straub

Question 3

Ingredients & Preparation of Abbey Cocktail

Answer 3

1.5 oz Gin
.75 oz OJ
.75 oz Cocchi Americano
2 dash bitters

Shake all ingredients and strain into Cocktail coupe garnished with Cherry

Question 4

Era of Cocktail, Family, and History of Abbey Cocktail

Answer 4

Prohibition Era
Sours
First documented in the original Savoy Cocktail Book in 1930 - likely created during prohibition around bathtub gin culture - popular brunch cocktail
Original calls for Kina Lillet but not made anymore

Question 5

Ingredients and Preparation of Absinthe Frappe

Answer 5

1.5 oz absinthe
.5oz sugar syrup
6-8 mint leaves

Muddle mint at bottom of glass and add absinthe and sugar and pack with crushed ice
Put in frappe, absinthe, or OF glass and garnish w/ mint and serve w/ straw

Question 6

Era of Cocktail, Family, and history of Absinthe Frappe

Answer 6

Pre-Prohibition
Cobblers
First created at the Old Absinthe House in the French Quarter of NoLa in 1874 - riff on traditional way of serving absinthe w/ 4 part h2o and 1 part absinthe

Question 7

Ingredients and Preparation for Adonis

Answer 7

2 oz fino sherry
1 oz sweet vermouth
2 dash orange bitters

Stir all ingredients briefly in mixing glass w/ ice and strain into cocktail coupe and garnish w/ orange twist

Question 8

Era, Family, and history of Adonis

Answer 8

Pre-prohibition
Wine based
Named for the Burlesque show “Adonis” 1884 (considered the first Broadway Musical)
Created at the Waldorf Astoria

Question 9

Ingredients and Preparation of Alexander Cocktail

Answer 9

.75 oz VS Cognac
.75 oz white creme de cacao
.75 oz cream

Shake all ingredients w/ ice and strain into cocktail coupe and garnish w/ grated nutmeg

Question 10

Era, Family, and History of Alexander Cocktail

Answer 10

Pre-Prohibition
Duos and Trios
First mentioned in 1910 in JA Grohusko’s “Jacks Manual on the vintage and Production, care and handling of wines and liquors” - totally different recipe of 3 pt rye and 1 pt benedictine served over an ice cube

Variations include:
equal parts gin, white creme de cacao and sweet cream (1916 Hugo Ensslin in Recipes for mixed Drinks)
No. 1: 2 part gin 1 pt creme de cacao and cream
No. 2 Listed above (Also called a Brandy Alexander)
Alexanders Sister: Eq. Pt. Gin , creme de menthe and cream

Question 11

Ingredients and Preparation of Algonquin cocktail

Answer 11

1.5 oz rye
.75 oz dry vermouth
.75 oz pina
2 dash Peychauds (optional)

Shake all ingredients and strain into cocktail coupe w/ bitters being incorporated or reserved for garnish

Question 12

Era, Family, and history of Algonquin cocktail

Answer 12

Tiki
Tropical
Named after the Algonquin Hotel on 44th St. in Manhattan - meeting place for Cultural icons during Prohibition. Was a dry hotel and these icons would have a boozy lunch with flasks full of Gin Martinis

Variation: Can be stirred for a more savory cocktail

Question 13

Ingredients and preparation for Americano

Answer 13

1 oz Campari
1 oz sweet vermouth
Top w/ soda water
Serve over ice
Garnish w/ orange slice

Question 14

Era, family, and history of Americano cocktail

Answer 14

Pre prohibition
Ancestrals
First served at Caffe Campari in 1860’s under the name “Milano-Torino”
Later renamed the Americano for Primo Carnera who was an Italian boxer and the first to win the US heavyweight boxing championship

Originally used Punt y Mes
Always ask for preference on how much soda - can vary wildly

Question 15

Ingredients and preparation for Antibes Cocktail

Answer 15

2 oz gin
.75 oz Benedictine
1 oz grapefruit

Shake all w/ ice and strain into old fashioned glass and garnish w/ an orange slice

Question 16

Era, Family, and history of Antibes cocktail

Answer 16

Prohibition
Sours
Named for Antibes, a small town bw Cnanes and Nice
Some say Hemingway created the drink when he wanted a Daiquiri but didn’t have rum while staying with F. Scott Fitzgerald who briefly lived there

Can replace the benedictine for simple w/ mint garnish for a variation

Question 17

Ingredients and Prep for Aviation

Answer 17

1.5 oz London Dry gin
.75 oz lemon
2 dash Maraschino Liqueur
2 dash Creme Yvette

Shake w/ ice and strain into chilled cocktail glass
Garnish w/ Cherry or Lemon Peel

Question 18

Era, Family, and history of Aviation

Answer 18

Pre-prohibiton
Sours

Created in 1916 in Hugo Ensslins Recipes for Mixed Drinks
Harry Craddock published a recipe w/o Creme Yvette w/ the Savoy Cocktail book (probably bc it was scarce in Europe at the time)
Creme yvette was out of production from 1969 until 2009 and some still omit Violet Liqueur from it

Variations:
Aviation No. 2: No violet Liqueur
Blue moon: Skip the Maraschino
Moonlight: Swap lemon for lime and maraschino for Cointreau
Casino: Swap Creme Yvette for 3 dash orange bitters

Question 19

Bamboo ingredients and preparation

Answer 19

1.5 oz fino sherry
1.5 oz dry vermouth
2 dash ango
2 dash orange bitters

Combine all in mixing glass and stir w/ ice briefly to chill
strain into cocktail coupe and garnish w/ orange and/or lemon twist

Question 20

Bamboo Era, family, history

Answer 20

Pre-prohibition
Wine based
Created at the Grand Hotel (founded by US military officers) in Yokohama Japan by Louis Eppinger who learned from Jerry Thomas

Can add Sugar syrup to add texture - credited to Joaquin Simo of Pouring Ribbons

Question 21

Bees Knees Ingredients and preparation

Answer 21

1.5 oz gin
.75 oz Honey
.75 oz Lemon

Shake all ingredients w/ ice and strain into cocktail glass and garnish w/ twist of lemon

Question 22

Bees knees era, family, and history

Answer 22

Prohibition
Sours

Started during prohibition to cover up flavors bathtub gin
Slang for “The Best” - no real creator of it that we know of
Honey must be diluted to actually incorporate so best to be made w/ a honey syrup

Question 23

Bellini ingredients and preparation

Answer 23

2pt prosecco
1 part white peach puree
dash raspberry puree

Pour prosecco over the purees in champagne flute and stir gently

Question 24

Bellini era, family and history

Answer 24

Tiki
Sparkling

Created by Giuseppe Cipriani at Cipriani’s in Venice between 1934 and the beginning of WWII
Gets its name from the color supposedly matching the color of a Saints Toga in a 15th Century painting by Giovanni Bellini
Hemingway and Orson Wells LOVED them
Lots of variations:
W/ yellow peach puree instead
Rossini made w/ strawberry puree
Tintoretto made w/ Pom juice
Puccini made w/ half peach and half mandarin

Question 25

Bijou ingredients and preparation

Answer 25

1 oz gin
1 oz green chartreuse
1 oz sweet vermouth
dash Orange Bitter
Stir all ingredients w/ ice and strain into cocktail coupe garnished w/ twist of lemon

Question 26

Bijou era, family, and history

Answer 26

Pre prohibition
Spirit forward
French word for Jewel
1890’s and first documented in1900’s “New and Improved Bartender Manual” by harry johnson

Variation: Amber Dream
if kept separate and layered

Question 27

Black Russian Ingredients and preparation

Answer 27

1.5 oz vodka
.75 oz Kahlua
Poured over ice in a lowball

Question 28

Black Russian era, family, history

Answer 28

Tiki
Duos and Trios
Born in Brussels at Hotel Monopole by Gustav Tops for the American Ambassador to Luxembourg

Variations:
Dirty, Tall, Australian - adds cola in a highball glass
Black magic: Squeeze or twist of lemon to orig.
Black Irish: Adds a head of Guiness
White Russian: Adds cream/milk

Question 29

Blood & Sand Ingredients & Preparation

Answer 29

.75 oz each
Scotch
Sweet vermouth
Cherry Heering
OJ

Shake all ingredients w/ ice and strain into cocktail glass garnished w/ flamed orange peel

Question 30

Blood & Sand era, family, history

Answer 30

Prohibition
Spirit forward w/ Juice
First appeared in Savoy Cocktail book and named for the 1922 film Blood & Sand (about Spanish bullfighting)

Variations re: volume of ingredients and type of scotch used (no mention of type in OG recipe)

Question 31

Bloody Mary Ingredients & Preparation

Answer 31

1.5 oz vodka
4 oz tomato juice
.5 oz lemon
.5 teaspoon horseradish
3 dash Tabasco
3 dash Worcestershire sauce
salt (to taste)
Cracked pepper (to taste)
Celery Salt (to taste)

Build drink in mixing glass and roll w/ ice to mix/chill and serve in Highball glass w/ celery stick

Question 32

Bloody Mary era, family, history

Answer 32

Prohibition
Bloody(s)
Initially claimed to be created in 1921 at the New York Bar in Paris but later said that he initiated it in 1934 because a mixture of Vodka and tomato juice was being served at the 21 club

Question 33

Bobby Burns Ingredients & preparation

Answer 33

1.25 oz blended scotch
.75 oz sweet vermouth
1 dash orange bitter
1 das absinthe

Stir w/ ice and strain into cocktail glass and garnish w/ lemon twist

Question 34

Bobby Burns era, family, history

Answer 34

Prohibition
Spirit Forward
Two origins:
First in the Savoy Cocktail book w/ different proportions and calls it a commemoration of Robert Burns (the poet)
Second in Alberto Crockett’s “Old Waldorf Bar Days” w/ noted origin story above plus a Cigar salesman w/ same name who frequented the Waldorf Bar

Variations:
Use of Drambuie

Pairing: Blue cheese and a shortbread cookie to accompany