Cocktails/Spirits Flashcards
Ingredients & Preparation of a 4th Regiment
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
Era of Cocktail, Family, and History of a 4th Regiment Cocktail
Pre-Prohibition
Spirit Forward
First appeared in cocktail book called “Drinks” in 1914 by Jaques Straub
Ingredients & Preparation of Abbey Cocktail
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
Era of Cocktail, Family, and History of Abbey Cocktail
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
Ingredients and Preparation of Absinthe Frappe
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
Era of Cocktail, Family, and history of Absinthe Frappe
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
Ingredients and Preparation for Adonis
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
Era, Family, and history of Adonis
Pre-prohibition
Wine based
Named for the Burlesque show “Adonis” 1884 (considered the first Broadway Musical)
Created at the Waldorf Astoria
Ingredients and Preparation of Alexander Cocktail
.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
Era, Family, and History of Alexander Cocktail
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
Ingredients and Preparation of Algonquin cocktail
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
Era, Family, and history of Algonquin cocktail
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
Ingredients and preparation for Americano
1 oz Campari
1 oz sweet vermouth
Top w/ soda water
Serve over ice
Garnish w/ orange slice
Era, family, and history of Americano cocktail
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
Ingredients and preparation for Antibes Cocktail
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
Era, Family, and history of Antibes cocktail
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
Ingredients and Prep for Aviation
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
Era, Family, and history of Aviation
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
Bamboo ingredients and preparation
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
Bamboo Era, family, history
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
Bees Knees Ingredients and preparation
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
Bees knees era, family, and history
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
Bellini ingredients and preparation
2pt prosecco
1 part white peach puree
dash raspberry puree
Pour prosecco over the purees in champagne flute and stir gently
Bellini era, family and history
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
Bijou ingredients and preparation
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
Bijou era, family, and history
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
Black Russian Ingredients and preparation
1.5 oz vodka
.75 oz Kahlua
Poured over ice in a lowball
Black Russian era, family, history
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
Blood & Sand Ingredients & Preparation
.75 oz each
Scotch
Sweet vermouth
Cherry Heering
OJ
Shake all ingredients w/ ice and strain into cocktail glass garnished w/ flamed orange peel
Blood & Sand era, family, history
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)
Bloody Mary Ingredients & Preparation
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
Bloody Mary era, family, history
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
Bobby Burns Ingredients & preparation
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
Bobby Burns era, family, history
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
