Contemporary classics Flashcards
Cuba libre
Highball glass
50 ml White Rum
120ml Coca Cola
10 ml Fresh Lime Juice
Build all ingredients in a highball glass filled with ice.
Garnish with lime wedge.
Golden dream
Cocktail glass
20 ml Galliano (vanilla-like liqueur)
20 ml Triple Sec
20 ml Fresh Orange Juice
10 ml Fresh Cream
Pour all ingredients into shaker filled with ice. Shake briskly for few seconds. Strain into chilled cocktail glass.
Sex on the beach
Highball glass
40 ml Vodka
20 ml Peach Schnapps
40 ml Fresh Orange Juice
40 ml Cranberry Juice
Build all ingredients in a highball glass filled with ice.
Garnish with a half orange slice.
Bellini
Flute glass
100 ml Prosecco
50 ml White Peach Puree
Pour peach puree into the mixing glass with ice, add the Prosecco wine. Stir gently and pour in a chilled flute glass.
PUCCINI – Fresh Mandarin Orange Juice;
ROSSINI – Fresh Strawberry Puree;
TINTORETTO – Fresh Pomegranate Juice.
Champagne cocktail
Champagne coup
90 ml Chilled Champagne
10 ml Cognac
2 dashes Angostura bitters
Few drops of Grand Marnier (optional)
1 sugar cube
Place the sugar cube with 2 dashes of bitters in a large Champagne glass, add the cognac. Pour gently chilled Champagne.
Garnish with orange zest and maraschino cherry.
French 75
Flute glass
30 ml Gin
15 ml Fresh Lemon Juice
15 ml Sugar Syrup
60 ml Champagne
Pour all the ingredients, except Champagne, into a shaker. Shake well and strain into a Champagne flute. Top up with Champagne. Stir gently.
Grasshopper
Cocktail glass
20 ml Crème de Cacao (White)
20 ml Crème de Menthe (Green)
20 ml Fresh Cream
Pour all ingredients into shaker filled with ice.
Shake briskly for few seconds. Strain into chilled cocktail glass.
Optionally garnish with a leaf of mint
Irish coffee
Irish coffee glass
50 ml Irish Whiskey
120 ml Hot coffee
50 ml Fresh cream (Chilled)
1 teaspoon Sugar
Warm black coffee is poured into a pre-heated Irish coffee glass. Whiskey and at least one teaspoon of sugar is added and stirred until dissolved. Fresh thick chilled cream is carefully poured over the back of a spoon held just above the surface of the coffee. The layer of cream will float on the coffee without mixing.
Plain sugar can be replaced with sugar syrup
Long Island iced tea
High ball glass
15 ml Vodka
15 ml Tequila
15 ml White rum
15 ml Gin
15 ml Cointreau
30 ml Lemon juice
20 ml Simple syrup
Top with Cola
Add all ingredients into a highball glass filled with ice.
Stir gently.
Garnish with Lemon Slice (Optional)
Black Russian
Old fashioned glass
50 ml Vodka
20 ml Coffee Liqueur
Pour the ingredients into the old fashioned glass filled with ice cubes. Stir gently.
WHITE RUSSIAN – Float fresh cream on the top and stir in slowly.
Bloody Mary
Rocks glass
45 ml Vodka
90 ml Tomato Juice
15 ml Fresh Lemon Juice
2 dashes Worcestershire Sauce
Tabasco, Celery Salt, Pepper (Up to taste)
Stir gently all the ingredients in a mixing glass with ice, pour into rocks glass.
Note:
If requested served with ice, pour into highball glass.
Celery, Lemon Wedge (Optional)
Caipirinha
Double old fashioned glass
60 ml Cachaça
1 Lime cut into small wedges
4 Teaspoons White Cane Sugar
Place lime and sugar into a double old fashioned glass and muddle gently. Fill the glass with cracked ice and add Cachaça. Stir gently to involve ingredients.
CAIPIROSKA – Instead of Cachaça use Vodka
Corpse Reviver #2
Cocktail glass
30 ml Gin
30 ml Cointreau
30 ml Lillet Blanc
30 ml Fresh Lemon Juice
1 dash Absinthe
Pour all ingredients into shaker with ice. Shake well and strain in chilled cocktail glass.
Garnish with orange zest
Cosmopolitan
Cocktail glass
40 ml Vodka Citron
15 ml Cointreau
15 ml Fresh Lime Juice
30 ml Cranberry Juice
Add all ingredients into a cocktail shaker filled with ice. Shake well and strain into a large cocktail glass.
Garnish with a lemon twist.
French Connection
Old fashioned glass
35 ml Cognac
35 ml Amaretto
Pour all ingredients directly into an old fashioned glass filled with ice cubes. Stir gently.
Hemingway special
Large cocktail glass
60 ml Rum
40 ml Grapefruit Juice
15 ml Maraschino Luxardo
15 ml Fresh Lime
Pour all ingredients into a shaker with ice. Shake well and strain into a large cocktail glass.
Horse’s neck
Highball class
40 ml Cognac
120 ml Ginger Ale
Dash of Angostura Bitters (optional)
Pour Cognac and ginger ale directly into a highball glass with ice cubes. Stir gently.
If preferred, add dashes of Angostura Bitter.
Garnish with a rind of one lemon spiral.
Kir
White wine glass
90 ml Dry White Wine
10 ml Crème de Cassis
Pour Crème de Cassis into glass, top up with white wine.
KIR ROYAL – Use Champagne instead of white wine
Mai-Tai
Double rocks glass or highball glass
30 ml Amber Jamaican Rum
30 ml Martinique Molasses Rhum*
15 ml Orange Curacao
15 ml Orgeat Syrup (Almond)
30 ml Fresh Lime Juice
7.5 ml Simple Syrup
Add all ingredients into a shaker with ice. Shake and pour into a double rocks glass or a highball glass.
* The Martinique molasses rum used by Trader Vic was not an Agricole rum but a type of “rummy” from molasses.
Garnish with pineapple spear, mint leaves, and lime peel.
Margarita
Cocktail glass
50 ml Tequila 100% Agave
20 ml Triple Sec
15 ml Freshly Squeezed Lime Juice
Add all ingredients into a shaker with ice.
Shake and strain into a chilled cocktail glass
Half salt rim (Optional)
Mimosa
Flute glass
75 ml Fresh orange juice
75 ml Prosecco
Pour orange juice into a flute glass and gently pour the sparkling wine. Stir gently.
Note:
Also known as Buck’s Fizz.
Garnish with an orange twist (optional).
Mint Julep
(Julep) Stainless Steel Cup
60 ml Bourbon Whiskey
4 fresh Mint sprigs
1 tsp Powdered Sugar
2 tsp Water
In Julep Stainless Steel Cup gently muddle the mint with sugar and water. Fill the glass with cracked ice, add the Bourbon and stir well until the cup frosts.
Garnish with a mint sprig.
Mojito
Highball glass
45 ml White Cuban Ron
20 ml Fresh Lime Juice
6 pcs Mint Sprigs
2 tsp White Cane Sugar
Soda Water
Mix mint springs with sugar and lime juice. Add splash of soda water and fill the glass with ice. Pour the rum and top with soda water. Light stir to involve all ingredients.
Garnish with sprigs of mint and slice of lime.
Moscow Mule
Mule Cup
45 ml Smirnoff Vodka
120 ml Ginger Beer
10 ml Fresh lime juice
In a Mule Cup or rocks glass, combine the vodka and ginger beer. Add lime juice and gently stir to involve all ingredients.
Garnish with a lime slice
Pina Colada
Large highball glass
50 ml White Rum
30 ml Coconut Cream
50 ml Fresh Pineapple Juice
Blend all the ingredients with ice in an electric blender, pour into a large glass, and serve with straws.
Note:
Historically a few drops of fresh lime juice were added to taste. 4 slices of fresh pineapple can be used instead of juice
Garnish with a slice of pineapple with a cocktail cherry.
Pisco Sour
Goblet Glass
60 ml Pisco
30 ml Fresh Lemon Juice
20 ml Simple Syrup
1 Raw Egg White
Add all ingredients into a shaker with ice.
Shake and strain into a chilled goblet glass.
Few dashes of Amargo bitters on top as an aromatic garnish.
Sea Breeze
Highball glass
40 ml Vodka
120 ml Cranberry Juice
30 ml Grapefruit Juice
Build all ingredients in a highball glass filled with ice.
Garnish with orange zest and cherry
Singapore Sling
Hurricane Glass
30 ml Gin
15 ml Cherry liqueur
7.5 ml Cointreau
7.5 ml DOM Bénédictine
120 ml Fresh Pineapple Juice
15 ml Fresh Lime Juice
10 ml Grenadine Syrup
A dash of Angostura bitters
Pour all ingredients into a cocktail shaker filled with ice cubes. Shake well. Strain into Hurricane glass.
Garnish with pineapple and maraschino cherry
Tequila Sunrise
Highball glass
45ml Tequila
90 ml Fresh Orange Juice
15 ml Grenadine Syrup
Pour tequila and orange juice directly into highball glass filled with ice cubes. Add the grenadine syrup to create chromatic effect (sunrise), do not stir.
Garnish with half orange slice or an orange zest
Vesper
Cocktail glass
45 ml Gin
15 ml Vodka
7.5 ml Lillet Blanc
Pour all ingredients into a cocktail shaker filled with ice cubes. Shake and strain into a chilled cocktail glass.
Lemon zest
Zombie
Tall Tumbler Glass
45 ml Jamaican dark rum
45 ml Gold Puerto Rican rum
30 ml Demerara Rum
20 ml Fresh lime juice
15 ml Falernum
15 ml Donn’s Mix*
1 tsp Grenadine syrup
1 dash Angostura bitters
6 drops Pernod
Add all ingredients into an electric blender with 170 grams of cracked ice. With pulse bottom blend for a few seconds. Serve in a tall tumbler glass.
Note:
*Donn’s Mix: 2 parts of fresh yellow grapefruit and 1 part of cinnamon syrup
Garnish with mint leaves.
