Cocktails, Whiskey - Certified Sommelier Exam Flashcards
Algonquin
1.5 oz Rye 3/4 oz Dry Vermouth 3/4 oz Pineapple 2 dash Peychauds Bitters Shake w ice, strain into Cocktail Glass
Amalfi Cocktail
1.5 oz Bourbon 1 oz Lemon Juice 1 oz Galliano 1 tsp Orgeat Chilled club soda Highball
Blood and Sand
1 oz Blended Scotch Whiskey 3/4 oz Sweet Vermouth 3/4 Cherry Heering 1 oz OJ Cocktail Glass
Bobby Burns
2 oz Blended Scotch
1/4 oz Benedictine
1 oz Sweet Vermouth
Cocktail Glass, Lemon Twist
Boothby Cocktail
1.5 oz Whiskey (bourbon or rye) 3/4 oz Sweet Vermouth 2 dash Angostura Bitter 2 dash orange bitter 1 oz champ stir in cocktail glass, top w champ, orange peel
Boulevardier
1 oz each Bourbon, Sweet Vermouth, Campari
stir w ice, strain into cocktail glass
Godfather
1.5 oz Scotch
3/4 oz Amaretto
Lowball
Irish Coffee
1.5 oz Irish Whiskey
1 tsp brown sugar
6 oz hot coffee
heavy cream
John Collins
2 oz bourbon/Canadian whiskey 3/4 oz Lemon Juice 1/2 oz Simple Syrup Club Soda Highball, Orange Slice, Cherry
Kentucky Colonel
2.5 oz Bourbon
1/2 oz Benedictine
2 dash Bitters
Cocktail, lemon twist
Mamie Taylor
2 oz Blended Scotch 1/2 oz Lime Juice 5 oz Ginger Beer 1 dash Angostura Highball, Lime wedge
Manhattan
2 oz Rye 1 oz Sweet Vermouth 2 Dash Bitters Cocktail Glass Perfect = 1/2 dry, 1/2 sweet vermouth
Mint Julep
2 oz bourbon
10-12 mint leaves
1/2 oz Simple Syrup
silver or pewter mug
Monte Carlo
2 oz Rye
1/2 oz Benedictine
2 dash Angostura
Cocktail Glass
New York Sour
2 oz Rye 3/4 oz Lemon 3/4 oz Simple Syrup 1 oz Red Wine fruit driven Combine the whiskey, lemon and sugar in a shaker, chill and strain into ice-filled old fashioned glass. Using the back of a bar spoon, float the red wine.
Old Fashioned
2 oz Rye
3 dash Angostura
1 bar spoon simple syrup
old fashioned, orange peel
Old Pal
1 oz Rye
1 oz Dry Vermouth
1 oz Campari
Cocktail Glass, Lemon Twist
Presbyterian
2 oz Scotch
Ginger Ale Soda Water
Highball Glass, scotch over ice, equal ginger and soda
Paper Airplane
3/4 oz. Bourbon (Elijah Craig 12-year) 3/4 oz. Aperol 3/4 oz. Amaro Nonino 3/4 oz. Lemon Juice cocktail glass, lemon twist
Rob Roy
2oz Blended Scotch
1 oz Sweet Vermouth
1 dash bitters
cocktail glass, cherry
Rusty Nail
2 oz Blended Scotch
1 oz Drambuie
Old Fashioned
Sazerac
2 oz Sazerac Rye 5 dash Peychauds BItters Splash of Absinth Sugar cube Lowball glass
Add ice and water to your serving glass to chill. In a separate mixing glass, add the sugar cube and bitters along with a small splash of water. Muddle until the sugar is dissolved, then fill the glass with ice and whiskey. Stir to chill. Discard the ice water in the serving glass. Season the glass by adding a bit of absinthe and roll the glass to coat with the liqueur. Discard any excess. Strain the contents of the mixing glass into the serving glass. Express the oils of the lemon peel and discard.
Scofflaw
1 oz Canadia Rye 1 oz Dry Vermouth 1/2 oz Lemon Juice 1 barspoon Grenadine 2 dash Orange bitters cocktail glass
Tipperary
1 oz irish whisky 1 oz sweet vermouth 1 oz green charteuse Dash of Orange Bitter Cocktail glass
Vieux Carre
1 oz Rye 1 oz Cognac 1 oz Sweet Vermouth 1/4 oz Benedictine 2 dash Peychaud 2 dash Angostura Old Fashed Glass, Lemon Peel
Waldorf Cocktail
2 oz Rye
3/4 oz Sweet Vermouth
1/4 Absinthe/Pastis
2 dash Angostura
Cocktail glass
Ward Eight
2 oz Rye 1/2 oz Lemon juice 1/2 oz Orange Juice 1/4 oz Grenadine Old Fashioned Glass
Whiskey Sour
2 oz Bourbon or Rye
3/4 oz Lemon Juice
3/4 oz Simple Syrup
Old Fashioned Glass
Fourth Regiment
1 oz Rye or Bourbon 1 oz Sweet Vermouth 1 dash Angostrua Biter 1 dash Celery bitter 1 dash Orange Bitter
Old Fash Glass
Celery bitters can be quite pungent; I recommend using The Bitter Truth brand, which has a softer edge than most.
