Essential Cocktails Flashcards
20th Century
1 ½ oz Beefeater London Dry gin
¾ oz lemon juice
¾ oz Cocchi Americano
½ oz Tempus Fugit creme de cacao
Method: Shake
Glass: Coupe
Ice: None
Garnish: None
Absinthe Frappé
1 ½ oz Pernod Absinthe ¾ oz lemon juice ¾ oz simple syrup Mint leaves Top splash of club soda
Method: Whip shake
Ice: Crushed
Glass: Hurricane
Garnish: Mint sprig
Alaska
2 ¼ oz Beefeater London Dry gin
-½ oz Yellow Chartreuse
2 dashes orange bitters
Method: Stir
Ice: None
Glass: Nick & Nora
Garnish: Lemon peel, expressed and discarded
Alexander
1oz Beefeater London Dry gin
1oz Tempus Fugit crème de cacao
1oz heavy cream or half & half
Method: Shake Glass: Nick & Nora Ice: None Garnish: grated nutmeg
Americano
1 ½ oz Punt e Mes sweet vermouth
1 ½ oz Campari
1d house orange bitters
top soda water
Method: Build in glass
Ice: Cubes
Glass: Collins
Garnish: Orange slice
Amaretto Sour
1 ½ oz Lazzaroni Amaretto ½ oz Evan Williams bonded bourbon ¾ oz lemon juice ½ oz simple syrup 2d Angostura bitters egg white
Method: Shake
Glass: Coupe
Ice: None
Garnish: Grated nutmeg
Aperol Spritz
1 ½ oz Aperol
1d house orange bitters
top ⅔ sparkling wine, ⅓ club soda
Art of Choke
1 oz Flor de Caña 4yr Extra Dry white rum 1oz Cynar \+¼ oz Green Chartreuse ⅛ oz lime juice ⅛ oz demerara syrup Mint leaves
Method: Stir (on mint leaves)
Glass: Large rocks
Ice: Just Ice cube
Garnish: Mint sprig
Airmail
1 ½ oz Foursquare Probitas White Rum ¾ oz lime juice ½ oz honey syrup 1 dash Regans’ orange bitters top sparkling wine
Method: Brief shake
Ice: Cubes
Glass: Collins
Garnish: Lemon pigtail twist
Aviation
2 oz Beefeater London Dry gin ¾ oz lemon juice ¼ oz Luxardo Maraschino ½ oz simple syrup rinse Rothman & Winter Creme de Violette
Method: Shake
Glass: Coupe
Ice: None
Garnish: Cherry
Bamboo
1 ½ oz fino or manzanilla sherry 1 ½ oz Dolin or Noilly Prat Original dry vermouth ⅛ oz Petit Canne sugar cane syrup 1 dash Angostura bitters 1 dash orange bitters
Method: Stir
Glass: Nick & Nora
Ice: None
Garnish: Lemon peel, expressed and discarded
Bees Knees
2 oz Beefeater London Dry gin
¾ oz lemon juice
¾ oz honey syrup
Method: Shake
Glass: Coupe
Ice: None
Garnish: None
Bijou
1 ½ oz Beefeater London Dry gin
¾ oz Cocchi Vermouth di Torino
+¼ oz Green Chartreuse
2 dashes orange bitters
Method: Stir
Ice: None
Glass: Nick & Nora
Garnish: Cherry
Blinker
2oz Rittenhouse bonded rye whiskey ¾ oz lemon juice ¾ oz grapefruit juice ¾ oz raspberry syrup 1d Regans’ orange bitters
Method: Shake
Glass: Coupe
Ice: None
Garnish: None
Bobby Burns
2 oz Cutty Sark Prohibition Edition blended Scotch whisky
1 oz Cocchi Vermouth di Torino
-¼ oz Bénédictine
2 dashes Angostura bitters
Method: Stir
Glass: Nick & Nora
Ice: None
Garnish: Cherry
Boulevardier
1 ½ oz Evan Williams bonded bourbon
1 oz Cocchi Vermouth di Torino
1 oz Campari
1 dash house orange bitters
Method: Brief stir
Glass: Large rocks
Ice: Just Ice
Garnish: Orange peel, expressed and inserted
Bramble
Bramble 2 oz Plymouth gin ¾ oz lemon juice \+¼ oz simple syrup lace ¼ oz créme de cassis
Method: Whip shake; pour over crushed ice. Garnish and insert straws. Lace mure/cassis on top last, in front of guest. (If making the drink for service, jigger the mure/cassis into a sidecar and give to the server to pour over the drink tableside.)
Glass: Large rocks
Ice: Crushed
Garnish: Lemon wheel, blackberry
Brandy Alexander
1oz Bache-Gabrielsen Tre Kors cognac
1oz Tempus Fugit crème de cacao
1oz heavy cream or half & half
1d Angostura bitters
Method: Shake Glass: Nick & Nora Ice: None Garnish: Grated nutmeg
Brooklyn
2 oz Rittenhouse bonded rye whiskey ¾ oz Dolin dry vermouth \+¼ oz Bigallet China-China (the original ingredient is Amer Picon) ¼ oz Luxardo maraschino liqueur 1 dash Angostura bitters 1 dash house orange bitters
Method: Stir
Glass: Nick & Nora
Ice: None
Garnish: Lemon peel, expressed and discarded
Brown Derby
2oz Buffalo Trace bourbon ¾ oz lemon juice ¾ oz grapefruit juice ¾ oz honey syrup 1d Regans’ orange bitters
Method: Shake
Glass: Coupe
Ice: None
Garnish: None
Caipirinha
2 oz Avuà Prata cachaça
½ oz Petit Canne sugar cane syrup
4 one-eighth lime wedges, muddled
Method: Shake
Ice: Garbage (i.e., pour contents of shaker unstrained into glass)
Glass: Large rocks
Garnish: None
Note: Serve with straws to strain out chunks of lime flesh.
Chrysanthemum Cocktail
2 ½ oz Dolin or Noilly Prat Original dry vermouth
½ oz Bénédictine
3d absinthe
Method: Stir
Glass: Nick & Nora
Ice: None
Garnish: Orange peel, expressed and discarded
Clover Club
2oz Beefeater London Dry gin
¾ oz lemon juice
¾ oz raspberry syrup
egg white
Method: Shake
Glass: Coupe
Ice: None
Garnish: None
Corn N Oil
2oz Cruzan Black Strap rum
¼ falernum
2d Angostura bitters
1 lime wedge, squeezed and inserted
Method: Brief stir. Squeeze the lime wedge into the mixing glass, but then insert the spent wedge into the service glass, where it will serve as the garnish.
Glass: Large rocks
Ice: Just Ice
Garnish: None further (the spent lime wedge is the garnish)
Corpse Reviver
1 oz Beefeater London Dry gin 1 oz lemon juice 1 oz Cocchi Americano ¾ oz Cointreau ¼ oz simple syrup rinse absinthe
Method: Shake
Glass: Coupe
Ice: None
Garnish: Cherry
Cosmopolitan
2 oz St. George California Citrus Vodka, OR Hank’s Recording Empire vodka if unavailable (but St. George is strongly preferred) 3/4 oz lime juice 3/4 oz Cointreau 1/4 oz grenadine 1d house lemon-yuzu bitters lemon peel
Method: Shake (on a lemon peel, if not using citrus vodka)
Glass: Coupe
Ice: None
Garnish: None
Creole Cocktail
2 oz Evan Williams bonded bourbon OR Very Old Barton bonded bourbon
¾ oz Cocchi Vermouth di Torino
¼ oz Bigallet China-China (original ingredient is Amer Picon)
¼ oz Bénédictine
1d Angostura bitters
1d house orange bitters
Method: Stir
Ice: None
Glass: Nick & Nora
Garnish: Lemon peel, expressed and discarded
Daquiri
2 oz Flor de Caña 4yr Extra Dry rum
¾ oz lime juice
¾ oz simple syrup
Method: Shake
Glass: Coupe
Ice: None
Garnish: None
Daisy De Santiago
2 oz Flor de Caña 4yr Extra Dry rum ¾ oz lime juice ½ oz simple syrup ¼ oz Yellow Chartreuse top with a splash (~¾ - 1oz) club soda
Method: Shake
Glass: Coupe
Ice: None
Garnish: None
Dark N Stormy
1 ½ oz Plantation 5yr rum ¾ oz lime juice ¼ oz ginger syrup top ginger beer float ½ oz Cruzan Black Strap rum
Method: Brief shake. Insert straws. Float Cruzan Black Strap last, pouring gently so it remains at the top as a distinct layer.
Glass: Collins
Ice: Cubes
Garnish: Lime wedge
El Diablo
2 oz Lunazul blanco tequila ¾ oz lime juice ¼ oz crème de cassis ¼ oz ginger syrup 1d Angostura top ginger beer
Method: Brief shake
Glass: Collins
Ice: Cubes
Garnish: Mint sprig
Enzoni
1 oz Beefeater London Dry gin 1 oz Campari ¾ oz lemon juice ¾ oz simple syrup 6-8 Concord grapes, muddled
Method: Shake, fine strain
Ice: Cubes
Glass: Large rocks
Garnish: Concord grape on rim, affixed with two toothpicks
