Cognac Whiskey Cocktails

Question 1

Champs Élysées

Answer 1

Prohibition Family-Sours
1 1/2oz Cognac /2oz lemon juice 1/2oz green chartreuse
1/2oz simple syrup 1 dash Angostura bitters
Prep-Shake all ingredients with ice and strain
Presentation-Cocktail glass Garnish-lemon twist

Question 2

Alexander Cocktail

Answer 2

Pre Prohibition Family-Duos and Trios
3/4oz VS Cognac 3/4oz white creme de cacao 3/4 cream
Prep-Shake all ingredients with ice, strain
Presentation-Cocktail coupe Garnish-Grated nutmeg
History-First documentation in 1910 in J.A. Grohuskos “Jack Manual” on the vintage and production, care and handling of wine liquors.

Question 3

Stinger

Answer 3

Pre Prohibition Family-Duos and Trios
2oz Brandy 1oz White creme de menthe
Prep-Stir with ice in a mixing glass and strain
Presentation-Cocktail coupe
History-Derived from a cocktail known as The Judge Stinger was popular upper class cocktail from the 1890’s-1970’s

Question 4

Pousse Cafe

Answer 4

Pre Prohibition Family-Pousse cafe
1oz Cognac 1oz Maraschino liquor 1oz curaçao
Prep-It is recommended to pour the ingredients on top of each other from another glass and not from a bottle or from a bar spoon. Bottom up should start with the Maraschino then the curaçao, then the Cognac.
Presentation-In a small fluted cordial glass
History-The recipe is for the Santina’s Pousse Cafe published by Jerry Thomas in 1987

Question 5

Corpse Reviver No. 1

Answer 5

Pre Prohibition Family-Spirit forward
1 1/2oz Cognac 3/4 Calvados or apple brandy
3/4oz sweet vermouth
Prep-Stir with ice and strain in a chilled cocktail glass
Presentation-Cocktail glass Garnish-Lemon twist
History-Part of the “Hair of the Dog” genre appearing in Londons 1861 Punch Magazine

Question 6

Sidecar

Answer 6

Pre Prohibition Family-Cognac
1 1/2oz Cognac 3/4 Cointreau 3/4oz lemon juice
Prep-Coat rim of a coupe glass with sugar (optional)
Add the Cognac, orange liqueur, lemon juice to a shaker with ice and shake strain in a coupe glass
History-Origin unknown but believed to be invented before WWI in Paris or London

Question 7

Jack Rose

Answer 7

1 1/2oz Applejack or Apple Brandy
3/4oz lime juice 3/4oz grenadine
Prep-Shake all ingredients with ice, strain
Presentation-Cocktail coupe Garnish- lime wedge or wheel
History-First mention of the Jack Rose appears in 1905 article within the National Police Gazette where New Jersey bartender Frank J May is given credit for creating the cocktail.

Question 8

Blood and Sand

Answer 8

Prohibition Family-
3/4oz Scotch whiskey 3/4oz sweet vermouth
3/4oz Cherry Heering 3/4oz Oj
Prep-Shake all ingredients with ice and strain
Presentation-Cocktail glass Garnish-Orange twist
History-First appears in print in “The Savoy Cocktail” 1930 said to be named for the 1922 Rudolph Valentino silent film Blood and Sand

Question 9

God Father

Answer 9

Disco Family-Duos and Trios
1 1/2oz Scotch whisky 3/4oz Amaretto
Prep-Pour ingredients over ice stir gently to mix
Presentation-Double rocks glass
History-Origin unknown, favorite cocktail of Marian Brando

Question 10

Rob Roy

Answer 10

Pre Prohibition Family-Forward
2oz Blended scotch whisky 1oz sweet vermouth
1 dash Angostura bitters
Prep-Stir all ingredients with ice and strain into a chilled glass
Presentation-Cocktail glass Garnish-Cherry

Question 11

Presbyterian

Answer 11

Pre Prohibition Family-HFC
2oz Scotch whisky Ginger Ale
Prep-Pour scotch over ice and fill with equal parts ginger ale and soda water
Presentation-Highball glass
History-Originally made with Brandy until phylloxera destroyed vineyards and Cognac disappeared

Question 12

Irish Coffee

Answer 12

Tiki Family-Hot drinks
1 1/2oz Irish whiskey 1 tsp Brown sugar
6oz hot coffee heavy cream
Prep-Add whiskey, coffee, sugar to the mug
top with cold cream
Presentation-Coffee mug

Question 13

Toddy

Answer 13

Pre Prohibition Family-Hot drinks
Switch whiskey water lump of sugar
Prep-Serve warm or cold. Cocktail made to be ticketed with
Presentation-Mug, or glass with a handle if served hot
old fashioned glass if served at room temperature

Question 14

Tipperary

Answer 14

Pre Prohibition Family-Spirit forward
1oz Irish whiskey 1oz vermouth 1oz green chartreuse
Prep-Stir ingredients with ice and strain
Presentation-Cocktail glass Garnish-Cherry
History-First publication of this recipe appears in Hugo Ensslins recipes for mixed drinks 1916

Question 15

Rusty Nail

Answer 15

Disco Family-Duos and Trios
2oz Blended scotch whiskey 1oz Drambuie
Prep-Stir with ice and strain into an ice filled glass
Presentation-Old Fashion glass Garnish-Lemon twist

Question 16

Bobby Burns

Answer 16

Prohibition Family-Spirit forward
1 1/4 blended scotch whiskey 3/4 sweet vermouth
1 dash orange bitters 1 dash Absinthe
Prep-Stir all ingredients with ice and strain
Presentation-Cocktail glass Garnish-Lemon twist
History-First appeared in “The Savoy Cocktail” 1930 by Harry Craddock, commemoration of Robert Burns a famed Scotish poet and countrymen

Question 17

New York Sour

Answer 17

Pre Prohibition Family-Sours
2oz Rye or bourbon 3/4oz lemon juice 3/4oz simple syrup
one egg white 1oz red wine (fruit driven)
Prep-Shake all ingredients except for the wine vigorously and strain into an ice filled glass
Presentation-Double rocks glass. Use back of a bar spoon to gently layer red wine on top of the drink Garnish-with a flag orange/lemon slice
History-Cocktail was first served under the guise of the continental sour in Chicago in the 1870’s

Question 18

Old Pal

Answer 18

Prohibition Family-Spirit Forward
1oz Rye whiskey 1oz Dry vermouth 1oz Campari
Prep-Stir the ingredients over ice, strain
Presentation-Cocktail glass Garnish-Lemon twist

Question 19

Paper Plane

Answer 19

Modern Age Family-Sours
3/4oz Bourbon 3/4oz Aperol 3/4oz Amaro Nonino
3/4oz lemon juice
Prep-Combine in a shaker with ice, chill, double strain
Presentation-Cocktail glass Garnish-Lemon twist
History-Cocktail was created by Sam Ross while at Milk and Honey, prior to purchasing it and opening Attaboy. Elijah Craig Eagle Rare recommended

Question 20

Horses’s Neck

Answer 20

Prohibition Family-HFC
2oz Bourbon 2-3 dashes Angostura bitters Ginger Ale
Prep-Build ingredients in an ice filled glass
Presentation-Highball glass Garnish-Lemon twist

Question 21

Algonquin

Answer 21

Tiki Family-Tropical
1 1/2oz Rye 3/4oz dry vermouth 3/4oz pineapple juice
2 dashes Peyshauds bitters
Prep-Shake all ingredients with ice and strain
Presentation-Cocktail coupe
History-Algonquin Hotel on 44th street in Manhattan was one of the meeting places for cultural icons of the Prohibition era, built in 1902 was a dry hotel at first

Question 22

Boulevardier

Answer 22

Prohibition Family-Forward
1oz Bourbon 1oz sweet vermouth 1oz Campari
Prep-Stir all ingredients with ice and strain
Presentation-Cocktail glass Garnish-Orange twist
History-Harry McElhones 1927 “Barflies and Cocktails”

Question 23

4th Regiment

Answer 23

Pre Prohibition Family-Spirit forward
1oz rye whiskey 1oz sweet vermouth 1 dash each
orange bitters, Peychauds bitters celery bitters
Prep-Shake all ingredients with ice and strain into a cocktail coupe Garnish-lemon peel

Question 24

Ward 8

Answer 24

Pre Prohibition Family-Sours
2oz rye whiskey 1/2oz lemon juice 1/2oz oj 1/4oz grenadine
Prep-Shake and strain into an ice filled glass
Presentation-Old fashioned glass Garnish-Cherry
History-First created in 1898 at the Locke Over restaurant in Boston, Massachusetts

Question 25

Whiskey Sour

Answer 25

Pre Prohibition Family-Sours
2oz Bourbon or rye whiskey 3/4oz lemon juice
3/4oz simple syrup
Prep-Shake and strain into an ice filled glass
Presentation-Old fashioned glass Garnish-Cherry, half orange wheel

Question 26

Boothby Cocktail

Answer 26

Prohibition Family-Spirit forward
1 1/2oz whiskey (bourbon or rye) 3/4oz vermouth
2 dashes Angostura bitters 2 dashes orange bitters
1oz champagne
Prep-Stir first four ingredients into the glass and top with champagne
Presentation-Cocktail coupe Garnish-Orange peel
History-The cocktails namesake is William Boothby an iconic San Francisco bartender who worked at several of the city’s fine institutions. Palace Hotel, Parker House,
Silver Palace

Question 27

Vieux Carré

Answer 27

Tiki Family-Spirit forward
1oz rye whiskey 1oz cognac 1oz sweet vermouth
1/4oz Bénédictine 2 dashes Peychauds 2 Angostura bitters
Prep-Stir ingredients with ice and strain
Presentation-Old fashioned glass Garnish-lemon peel
History-Vieux Carré was created by Walter Bergeron at the Hotel Monteleone in New Orleans in 1938

Question 28

Sazerac

Answer 28

Pre Prohibiton Family-Ancestrals
2oz Sazerac rye whiskey 5 dashes Peychauds bitters
splash of Absinthe Half a sugar cube
Prep-Chill the low ball glass with ice water muddle the sugar cube and a splash of water in glass. Pour the ice water out of the lowball glass and add Absinthe to rinse the glass. The residual water in the glass should cause the Absinthe to loose and become more aromatic. Add whiskey bitters and the lemon peel to the mixing glass with the muddled sugar and bitters, stir with ice to chill
Presentation-low ball glass
History-First branded cocktail in 1850’s

Question 29

Old Fashion

Answer 29

Pre Prohibition Family-Ancestrals
2oz spirit 2 dashes bitters 1 sugar cube
Prep-Add enough water to the sugar cube to dissolve with muddling. Add bitters and spirits stir with ice strain over fresh ice
Presentation-Thick bottomed old fashioned glass
History-In an issue of “The Balance and Colombian Repository” Hudson, NY, the editor responded stating that “It was a potent concoction of spirits, bitters, water, and sugars.” May 13 1806

Question 30

Mint Julep

Answer 30

Pre Prohibition Family-Juleps
2oz Bourbon 10-12 mint leaves 1/2oz simple syrup
Prep-Add syrup and mint leaves to the base of the glass and muddle. Add crushed ice and 1oz 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-Sliver or Pewter Julep mug Garnish-Mint
History-The drink’s roots can be traced back to the third to seventh centuries Persia, when a royal rosewater bath called “gulāb” was popular. Mint replaced rose petals as the herb of choice due to the abundance of mint in the region. American settlers in Virginia combined spirits with sweetened water and mint to create a more pleasant-tasting beverage. As the drink moved west to Kentucky, rum was replaced with whiskey, which was cheaper and more accessible. The mint julep became the official drink of the Kentucky Derby in 1939

Question 31

Manhattan

Answer 31

Pre Prohibition Family-Spirit forward
2oz rye whiskey 1oz sweet vermouth 2 dashes Angostura bitters
Prep-Stir all ingredients with ice and strain
Presentation-Cocktail glass Garnish-Cherry
History-A bartender, last name Black, made the drink at a bar near the intersection of Houston and Broadway in the 1860’s

Question 32

Scofflaw

Answer 32

Prohibition Family-Sours
1oz Canadian or rye whiskey 1oz dry vermouth
1/2oz lemon juice bar spoon grenadine
1 dash orange bitters
Prep-Shake all ingredients with ice and strain
Presentation-Cocktail glass Garnish-Orange peel
History-Scofflaw, a person who drank illegally made or acquired spirits during prohibition. Cocktail first appeared at Harry’s Bar in Paris, France 1924