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Pleasure Med - Hind > Hind - Classic Cocktails > Flashcards

Hind - Classic Cocktails Flashcards

1
Q

Spritz

A

Aperol / Aperitivo Select / Campari / St. Germain Spritz
1.5 oz Aperol or Aperitivo Select or Campari or St. Germain
2 oz House Sparkling Wine
2 oz Sparkling Water

Build: Build ingredients in room temperature wine glass over 3-4 Kold Draft ice cubes starting with liqueur, then sparkling wine, then soda. Garnish with an orange half-moon (lemon twist for St. Germain Spritz)

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2
Q

Americano

A

1 oz Campari
1 oz Vermouth Routin Rouge
Top with Sparkling Water

Build: Build ingredients in chilled Collins glass over 3-4 Kold Draft ice cubes, then garnish with an orange half-moon.

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3
Q

Mimosa

A

2 oz Orange Juice
4 oz House Sparkling Wine

Build: Build ingredients in room temperature wine glass – ensure that you start with chilled cava and top with OJ, or else the pulp will collect with the foam and coat the glass. No Garnish.

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4
Q

Sbagliato

A

1 oz Campari
1 oz Vermouth Routin Rouge
2 oz House Sparkling Wine

Build: Build Campari and Vermouth in a room temperature wine glass over 3 Kold Draft ice cubes, and top with chilled Sparkling Wine. Garnish with orange half-slice.

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5
Q

Seelbach Cocktail

A

1 oz Bourbon
0.5 oz Cointreau
4 dashes Angostura Bitters
4 dashes Peychaud’s Bitters
3 oz House Sparkling Wine

Build: Build ingredients (except cava) in mixing glass and stir with Kold Draft for approximately 10 seconds, then strain into chilled coupe glass and top with chilled cava. Garnish with an orange peel.

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6
Q

Pimm’s Cup

A

2 oz Pimm’s No. 1
0.5 oz Lemon
0.25 oz Cane Syrup (2:1)
Fever Tree Ginger Beer to top

Build: Build ingredients (except ginger beer) in shaker tin, short-shake with 3 Kold Draft cubes for approximately 6 seconds, then open-gate strain into chilled Collins glass and garnish with generous mint crown, 3 cucumber slices, a lemon wheel, and a strawberry half-slice. Pro-tip, this cocktail works beautifully with most easier-sipping amaro expressions (Cynar, Montenegro) in place of Pimm’s No. 1.

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7
Q

Margarita

A

2 oz Tequila Blanco
1 oz lime juice
0.25 oz Pierre Ferrand Dry Curacao
0.25 oz agave syrup OR rich cane syrup
For Spicy, add 3 dashes of Cayenne Tincture (or 3 whole muddled chili peppers if in a pinch)
Salt or seaweed salt rim optional – salt rims should be in a crescent-like formation occupying only one half of the lip of the rocks glass.

Build: Build ingredients in smaller half of the shaker tin set, over-fill with Kold Draft ice cubes, and hard-shake for approximately 10-12 seconds. Strain into a chilled rocks glass (salted if preferred) filled with Kold Draft ice cubes. Garnish with a lime wedge on lip of glass.

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8
Q

El Diablo

A

1.5 oz Tequila Blanco
0.5 oz Combier Cassis
0.5 oz ginger syrup
0.5 oz lime juice
Top with carbonated water

Build: Build tequila, ginger syrup, and lime juice in shaker tin, short-shake with 3 Kold Draft cubes for approximately 6 seconds, and open-gate strain into Collins glass primed with Kold Draft ice and about 3 oz of carbonated water. Float Cassis liqueur on top and garnish with lime wedge on lip of glass.

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9
Q

Naked & Famous

A

0.75 oz Mezcal
0.75 oz Yellow Chartreuse
0.75 oz Aperol
0.75 oz lime juice

Build: Build ingredients in the smaller half of the shaker tin set, over-fill with Kold Draft ice cubes, and hard-shake for approximately 12 seconds. Double strain into a chilled Nick and Nora glass or Coupe glass served up. Garnish with a lime wedge on lip of glass.

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10
Q

Oaxaca Old Fashioned

A

1 oz Tequila Reposado
1 oz Mezcal
1 tsp Rich Cane Syrup (2:1)
2 dashes Bittermens Mole Bitters
Pinch salt or 1 dash 20% saline solution

Build: Build ingredients in a chilled rocks glass over a large cube and stir 20-25 rotations. Garnish with a grapefruit twist expressed approximately 3 inches from surface of cocktail and drop in glass neatly.

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11
Q

Paloma

A

2 oz Tequila Blanco
1 oz grapefruit juice
0.5 oz rich cane syrup
0.5 oz lime
Top with carbonated water
Salt Rim optional.

Build: Build ingredients in shaker tin, short-shake with 3 Kold Draft cubes for approximately 6 seconds, and open-gate strain into chilled Collins glass primed with carbonated water and 3-4 Kold Draft ice cubes. Garnish with a grapefruit twist or grapefruit half-moon.

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12
Q

Siesta

A

1.5 oz Tequila Blanco
0.5 oz Campari
0.5 oz grapefruit juice
0.5 oz lime juice
0.25 oz cane syrup
Pinch salt

Build: Build ingredients in smaller half of the shaker tin set, over-fill with Kold Draft ice cubes, and hard-shake for approximately 10 seconds. Strain into a chilled rocks glass filled with Kold Draft ice. Garnish with a lime wedge on lip of glass.

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13
Q

Negroni

A

1 oz Gin
0.75 oz Campari
0.75 oz House Sweet Vermouth

Build: Build ingredients in a chilled rocks glass over a large cube and stir 20-25 rotations. Garnish with an orange twist expressed approximately 3 inches from surface of cocktail and drop in glass neatly.

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14
Q

White Negroni

A

1 oz Gin
0.75 oz Suze OR Salers Aperitif
⅜ oz Dry Vermouth
⅜ oz Blanc Vermouth

Build: Build ingredients in a chilled rocks glass over a large cube and stir 20-25 rotations. Garnish with a grapefruit twist expressed approximately 3 inches from surface of cocktail and drop in glass neatly.

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15
Q

Tom Collins

A

2 oz Gin
0.75 oz lemon juice
0.5 oz rich cane syrup
Top with carbonated water
Salt Rim optional.

Build: Build ingredients in shaker tin, short-shake with 3 Kold Draft cubes for approximately 6 seconds, and open-gate strain into chilled Collins glass primed with carbonated water and 3-4 Kold Draft ice cubes. Express a lemon twist over surface of cocktail and gently drop over top of up-most ice cube as garnish.

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16
Q

French 75’

A

1 oz Gin or Cognac
0.5 oz lemon juice
⅜ oz rich cane syrup
3 oz Sparkling Wine to top

Build: Build ingredients in shaker tin, short-shake with 3 Kold Draft cubes for approximately 6 seconds, and open-gate strain into chilled wine glass or flute, then top with sparkling wine. Express a lemon twist over surface of cocktail and gently rest over top of glass as garnish.

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17
Q

Gimlet

A

2 oz Gin
1 oz lime juice
0.5 oz rich cane syrup
1 lime wedge

Build: Build ingredients in smaller half of the shaker tin set, squeeze the lime wedge into tin, and drop the spent lime wedge inside as well (this is considered a “regal shake”). Over-fill with Kold Draft ice cubes, and hard-shake for approximately 14 seconds. Double strain into a chilled Nick and Nora glass or Coupe glass served up. Garnish with a lime wedge on lip of glass.

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18
Q

Martini

A

2.5 oz Gin or Vodka (2.75 oz for “Extra Dry”)
0.5 oz Dry Vermouth (0.25 oz forf “Extra Dry”)
2 dash Regans Orange Bitters

Build: For gin, build ingredients in mixing glass with Kold Draft and cracked ice, stir for at least two full minutes, but preferably 5-6 minutes. Strain into Nick and Nora or coupe glass served up with garnish of guest’s choice For vodka, build ingredients in shaker tin, fully shake with Kold Draft ice for 15 seconds, then strain into Nick or Nora or coupe glass served up with same garnish. Ice shards on the surface of the cocktail after shaking is okay for shaken Vodka Martinis.

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19
Q

Dirty Martini

A

2.25 oz Gin (or Vodka)
0.75 oz Castelvetrano Olive Brine (1 oz if “Extra Dirty”)

Build: For gin, build ingredients in mixing glass with Kold Draft and cracked ice, stir for at least one full minute, then strain into Nick and Nora or coupe glass served up with 1 or 3 skewered Castelvetrano Olives. For vodka, build ingredients in shaker tin, fully shake with Kold Draft ice for 15 seconds, then strain into Nick or Nora or coupe glass served up with same garnish. Ice shards on the surface of the cocktail after shaking is okay for shaken Vodka Martinis.

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20
Q

Martinez

A

2 oz Old Tom Gin
0.75 oz House Sweet Vermouth
Barspoon Luxardo Maraschino
2 dashes Angostura Orange Bitters

Build: Build ingredients in mixing glass with Kold Draft and cracked ice, stir for at least two full minutes, then strain into Nick and Nora glass served up with lemon twist expressed approximately 3 inches from surface of cocktail and drop in glass neatly.

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21
Q

Alaska

A

2 oz Gin
0.5 oz Yellow Chartreuse
2 dashes Orange Bitters

Build: Build ingredients in mixing glass with Kold Draft and cracked ice, stir for at least 2 full minutes, then strain into Nick and Nora glass served up with lemon twist expressed approximately 3 inches from surface of cocktail and drop in glass neatly.

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22
Q

Aviation

A

1.5 oz Gin
0.75 oz lemon juice
0.25 oz Luxardo Maraschino
0.25 oz Creme de Violette / Yvette

Build: Build ingredients in smaller half of the shaker tin set, over-fill with Kold Draft ice cubes, and hard-shake for approximately 12 seconds. Double strain into a chilled Nick and Nora glass or Coupe glass served up. Garnish with a brandied cherry dropped into bottom of glass.

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23
Q

Arsenic & Old Lace

A

1.75 oz Gin
0.5 oz Dry Vermouth
0.25 oz Creme de Violette/Yvette
1 tsp Absinthe
2 dashes Angostura Orange Bitters

Build: Louche Nick and Nora glass with cold water and 3 dashes of absinthe, build ingredients in mixing glass with Kold Draft and cracked ice, stir for at least 1 full minute, then strain into Nick and Nora glass served up with lemon twist expressed approximately 3 inches from surface of cocktail and drop in glass neatly.

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24
Q

Bijou

A

1.5 oz Gin
0.75 oz House Sweet Vermouth
0.5 oz Green Chartreuse
2 dashes Regans Orange Bitters

Build: Build ingredients in mixing glass with Kold Draft and cracked ice, stir 30-35 rotations, then strain into Nick and Nora glass served up with a lemon twist expressed approximately 3 inches from surface of cocktail and drop in glass neatly.

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25
Q

Death & Taxes

A

1 oz Gin
1 oz Blended Scotch (or even better with a Single-Malt such as Jura 10 Year)
0.75 oz House Sweet Vermouth
0.25 oz Benedictine
2 dashes Regans Orange Bitters

Build: Build ingredients in mixing glass with Kold Draft and cracked ice, stir 30-35 rotations, then strain into Nick and Nora glass served up with a lemon twist expressed approximately 3 inches from surface of cocktail and drop in glass neatly.

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26
Q

White Lady

A

1.5 oz Gin
0.5 oz Pierre Ferrand Dry Curacao
0.75 oz lemon juice
⅜ oz Rich Cane Syrup
0.75 oz egg white

Build: Build ingredients in shaker tin (egg white in first, or in separate tin), dry shake for 8-10 seconds, then shake with Kold Draft ice, and double-strain into Nick and Nora glass served up. Garnish with a lemon twist expressed about 3 inches from surface of cocktail, and rest spent peel over foam carefully for presentation.

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27
Q

Caipirinha

A

2 oz Avua Prata Cachaca
0.5 oz Demerara Syrup (2:1)
6 lime wedges

Build: Build ingredients in shaker tin, muddle lime into other ingredients, fill ¾ of smaller tin with Kold Draft Ice, short-shake for 5 seconds, then dirty dump into chilled rocks glass.

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28
Q

Daiquiri Naturale

A

2 oz White Rum
1 oz lime juice
0.75 oz rich cane syrup

Build: Build ingredients in smaller half of the shaker tin set, over-fill with Kold Draft ice cubes, and hard-shake for approximately 15 seconds. Double strain into a chilled Nick and Nora glass or Coupe glass served up. Garnish with a lime wedge on lip of glass.

29
Q

Hemingway Daiquiri

A

2 oz White Rum
0.5 oz grapefruit juice
0.75 oz lime juice
0.25 oz Luxardo Maraschino
0.25 oz rich cane syrup
1 quarter-sized grapefruit peel

Build: Build ingredients in smaller half of the shaker tin set (including grapefruit peel for a “regal shake”), over-fill with Kold Draft ice cubes, and hard-shake for approximately 15 seconds. Double strain into a chilled Nick and Nora glass or Coupe glass served up. Garnish with a lime wedge on lip of glass.

30
Q

Mojito

A

2 oz Plantation 3-Star Rum
0.75 oz lime juice
0.5 oz rich cane syrup (2:1)
10 mint leaves
1.5 oz carbonated water

Build: Lightly slap mint leaves to activate aromatics, and toss into shaker tin with all other ingredients except carbonated water. Whip with pebble ice, then dump all contents into Collins glass, top with pebble ice and heavy splash of carbonated water. Give a light 3-second swizzle with your barspoon, then garnish with mint crown.

31
Q

Hotel Nacional

A

2 oz Light or Dark Rum
0.75 oz pineapple juice
0.75 oz lime juice
0.25 oz Demerara or Cane syrup (2:1)
0.25 oz Combier Abricot Liqueur

Build: Build ingredients in smaller half of the shaker tin set, over-fill with Kold Draft ice cubes, and hard-shake for approximately 12 seconds. Double strain into a chilled Nick and Nora glass or Coupe glass served up. Garnish with a lime wedge on lip of glass

32
Q

Dark & Stormy

A

1.5 oz Cruzan Blackstrap Rum
0.5 oz Plantation 3-Star White Rum
0.75 oz ginger syrup
0.5 oz lime juice
Top with carbonated water

Build: Prepare a chilled Collins glass filled with 3-4 Kold Draft ice cubes and 3 oz of carbonated water. Using the smaller half of a shaker tin set, build white rum, ginger syrup, and lime juice, and short-shake with 3 Kold Draft cubes for approximately 6 seconds. Open-gate strain cocktail over primed Collins Glass, add more carbonated water if necessary. Top with 1.5 oz floater of Blackstrap rum and garnish with lime wedge on lip of glass.

33
Q

Jungle Bird

A

1.5 oz Cruzan Blackstrap Rum
0.75 oz Campari
1.5 pineapple juice
0.5 oz lime juice
0.25 oz rich Cane syrup (2:1)

Build: Build ingredients in smaller half of shaker tin set and overfill with Kold Draft ice cubes. Hard-shake for approximately 10 seconds and strain into a chilled rocks glass filled with Kold Draft Ice. Garnish with a brandied cherry skewered through a pineapple frond, and rest neatly over cocktail.

34
Q

Piña Colada

A

2 oz White Rum
1 oz coconut cream (1:1 Coco Lopez to Coconut Milk)
1.5 oz pineapple juice
0.25 oz lime juice

Build: Build ingredients shaker tin, whip with pebble ice, and dump contents into tiki mug or hurricane glass, garnish lavishly with mint crown, pineapple frond, and orange slice skewered with cherry. Coco Lopez may be swapped out for coconut milk / vanilla bean if in a pinch, but definitely not prefered.

35
Q

Queens Park Swizzle

A

2 oz Demerara Rum
1 oz lime juice
0.75 oz Cane syrup (2:1)
10-12 mint leaves
3 dashes Angostura Bitters
3 dashes Peychaud’s Bitters

Build: Gently slap mint leaves to activate aromatics, then place into a chilled Collins glass. Build remaining ingredients in glass (except bitters) with your swizzle stick or long barspoon, top ¾ of the way with pebble ice, then swizzle until glass is frosty. Dash bitters on top, then top with more pebble ice. Create a plentiful bouquet of mint, tear off any excess stems, and lightly flicker the mint over your wrist or hand to further activate its aromatics. Position mint bouquet into pebble ice as a crowned garnish.

36
Q

Old Fashioned

A

2 oz Bourbon (or any other specified Whiskey)
1 tsp Rich Cane Syrup (2:1)
2 dashes Angostura Bitters
1 dash Angostura Orange Bitters

Build: Build ingredients in chilled rocks glass and carefully place large cube inside. Stir for approximately 25 rotations and garnish with a lemon and an orange twist or coin both expressed approximately 3 inches from surface of cocktail and drop in glass neatly.

37
Q

Manhattan

A

2 oz Rye Whiskey (or any other specified Whiskey)
0.75 oz House Sweet Vermouth
2 dashes Angostura Bitters

Build: Build ingredients in chilled mixing glass, overfill with Kold Draft ice, and stir for approximately one minute. Strain into a chilled Nick and Nora or Coupe glass served up, and garnish with cherry.

38
Q

Remember the Maine

A

2 oz Rye Whiskey (or any other specified Whiskey)
0.5 oz House Sweet Vermouth
0.5 oz Cherry Heering
2 dashes Angostura Bitters
2 dashes Absinthe

Build: Build ingredients in mixing glass, stir with Kold Draft ice, strain into Nick and Nora glass served up, and garnish with a lemon twist expressed approximately 3 inches from surface of cocktail and drop in glass neatly.

39
Q

Boulevardier

A

1.25 oz Bourbon (or any other specified Whiskey)
0.75 oz Campari
0.5 oz House Sweet Vermouth

Build: Build ingredients in mixing glass, overfill with Kold Draft ice and stir approximately 25-30 rotations. Strain into a chilled Nick and Nora or Coupe glass served up, and garnish with an orange twist expressed approximately 3 inches from surface of cocktail and drop in glass neatly.

40
Q

Mint Julep

A

2 oz Bourbon
0.25 oz Cane Syrup 2:1
12 mint leaves (plus full bouquet for garnish)

Build: Lightly tap mint leaves to activate aromatics and combine ingredients in room temperature steel Julep cup or room temperature rocks glass. Fill halfway with pebble ice, then swizzle lightly with barspoon until cup / glass is frosty. Mound cocktail with more pebble ice. Prepare a plentifully-bunched bouquet of mint and tear off excess stems. Lightly flicker bouquet against your hand or wrist to activate its aromatics and carefully place within mound of pebble ice as garnish.

41
Q

The Conference

A

0.5 oz Rye
0.5 oz Bourbon
0.5 oz Calvados
0.5 oz Martel VS Cognac
1 tsp rich cane syrup
1 dash Bittermens Mole Bitters

Build: Build ingredients in rocks glass, stir with Kold Draft ice, then garnish with one lemon and one orange twist or coins expressed approximately 3 inches from surface of cocktail and drop in glass neatly.

42
Q

Whiskey Sour

A

2 oz Bourbon
1 oz lemon juice
0.75 oz rich cane syrup
0.75 oz egg white
0.5 oz light, fruity red wine (optional, New York Sour style)

Build: Build ingredients in shaker tin (with the egg white first or in separate tin), dry shake without ice for 8 seconds, then shake with Kold Draft ice and double-strain into Nick and Nora glass served up, garnished with a cherry skewered through an orange slice, and a streak of Angostura Bitters across egg-white foam. Float the optional red wine using the back of stirring spoon.

43
Q

Paper Plane

A

0.75 oz Bourbon
0.75 oz Aperol
0.75 oz Amaro Nonino
0.75 oz lemon juice

Build: Build ingredients in shaker tin, shake with Kold Draft ice, then strain into Nick and Nora glass served up, no garnish.

44
Q

Sazerac

A

1 oz Rye Whiskey
1 oz Pierre Ferrand Cognac
1 tsp rich cane syrup
5 dashes Peychauds Bitters
1 dash Absinthe (plus rinse in glass)

Build: Fill Hatch rocks glass with ice, water, and 3 dashes of Absinthe to louche while building the rest of the ingredients in mixing glass, and stirring with Kold Draft and cracked ice for about 1 minute, and let rest in mixing glass full of ice for another minute or two.. Strain into Absinthe-essenced Hatch glass, serve neat, then spray surface of cocktail with Absinthe atomizer if applicable. Express a small lemon peel about 6 inches from the surface of the cocktail, then discard peel.

45
Q

Rob Roy

A

2 oz Blended Scotch
0.75 oz House Sweet Vermouth
2 dashes Angostura Bitters

Build: Build ingredients in mixing glass, stir with Kold Draft ice, strain into Nick and Nora glass served up, and garnish with cherry.

46
Q

Godfather

A

2 oz Blended Scotch
⅜ oz Lazzarroni Amaretto
2 dashes Angostura Bitters
Rinse of Laphraoig 10 or Ardbeg

Build: Build ingredients in Hatch rocks glass, stir with Kold Draft ice, and garnish with expressed orange twist and Laphraoig 10 spray over surface of cocktail.

47
Q

Penicillin

A

1.75 oz Blended Scotch
0.75 oz lemon juice
⅜ oz ginger syrup
⅜ oz honey syrup
0.25 oz Laphraoig 10 or Ardbeg Peated Scotch

Bu W: Build ingredients in smaller half of shaker tin set, overfill with Kold Draft ice, and hard-shake for approximately 10 seconds. Strain into chilled rocks glass filled with Kold Draft ice cubes, and float Laphraoig 10 on top. Garnish with a lemon wedge on lip of glass.

48
Q

Wildest Redhead

A

1.5 oz Blended Scotch
0.75 oz lemon juice
0.5 oz honey syrup
0.25 oz St. Elizabeth All-Spice Dram OR Hamilton Pimento Dram
0.25 oz Cherry Heering

Build: Build ingredients in smaller half of shaker tin set except Cherry Heering, overfill with Kold Draft ice cubes, and hard-shake for approximately 10 seconds. Strain into chilled rocks glass filled with Kold Draft and lemon wedge garnish. Use the back bulb of a barspoon to float Cherry Heering on top of cocktail.

49
Q

Tipperary

A

1.25 oz Irish Whiskey
0.75 oz House Sweet Vermouth
0.5 oz Green Chartreuse
2 dashes Regans Orange Bitters

Build: Build ingredients in mixing glass with Kold Draft and cracked ice, stir 30-35 rotations, then strain into Nick and Nora glass served up with an orange twist expressed approximately 3 inches from surface of cocktail and drop in glass neatly

50
Q

Vieux Carre

A

1 oz Rye Whiskey
0.75 oz Martell VS Cognac
0.75 oz House Sweet Vermouth
0.25 oz Benedictine
2 dashes Peychauds Bitters
1 dash Angostura Bitters

Build: Build ingredients in mixing glass, stir with Kold Draft ice, strain into Nick and Nora glass served up, and garnish with an orange twist expressed approximately 3 inches from surface of cocktail and drop in glass neatly.

51
Q

Hot Toddy

A

2 oz Bourbon (or Rum, if you nasty!)
0.5 Rich Cane Syrup (2:1)
2 dashes Angostura Bitters
1 tsp lemon juice
Hot water to top

Build: Fill shaker tin ⅓ full with hot water, and build ingredients into another shaker tin sitting on top of the hot water so ingredients temper and heat up. Serve in a warmed 8-10 oz tea cup, top with hot water, and garnish with long orange slice studded with cloves.

52
Q

Irish Coffee

A

1.5 oz Irish Whiskey
0.5 oz Rich Cane Syrup (2:1), plus an additional 0.5 oz for whipped cream
5 oz hot coffee
3 oz heavy whipping cream

Build: Fill shaker tin with heavy whipping cream, ½ oz of cane syrup, and the coiled spring from a Hawthorne Strainer, and dry shake ingredients for about 15 seconds, until heavy cream lightly thickens. Build remaining ingredients in coffee mug, then slowly pour thickened whipped cream on top of hot coffee.

53
Q

Sidecar

A

1.5 oz Cognac
0.75 oz Dry Curacao or Cointreau
0.75 oz lemon juice
1 tsp rich cane syrup
White sugar rim

Build: First, prepare a sugar rim using a lemon to wet the lip of a chilled Nick and Nora or Coupe glass and dipping wetted glass into a shallow mound of white sugar. Build ingredients in smaller half of the shaker tin set, over-fill with Kold Draft ice cubes, and hard-shake for approximately 14 seconds. Double strain into rimmed glass served up. No additional garnish needed.

54
Q

Champs Elysees

A

1.5 oz Cognac
0.5 oz Yellow Chartreuse (or Green, for more aggressive flavor)
0.75 oz lemon
0.25 oz Rich Cane Syrup
2 dashes Angostura Bitters

Build: Build ingredients in smaller half of the shaker tin set, over-fill with Kold Draft ice cubes, and hard-shake for approximately 15 seconds. Double strain into a chilled Nick and Nora glass or Coupe glass served up. Express a lemon twist approximately 3 inches from surface of cocktail and rest neatly into glass as garnish.

55
Q

Brandy Alexander

A

1.5 oz Cognac
1 oz Giffard White Creme de Cacao
1 oz Heavy Cream

Build: Build ingredients in smaller half of the shaker tin set, over-fill with Kold Draft ice cubes, and hard-shake for approximately 12 seconds. Double strain into a chilled Nick and Nora glass or Coupe glass served up. No garnish necessary.

56
Q

Jack Rose

A

2 oz Lairds Bonded Apple Brandy OR Calvados (or split-base with both)
0.5 oz lime juice
0.5 oz lemon juice
0.75 oz grenadine
(add 2 dashes of Absinthe for a “Pan-American Clipper” variation)

Build: Build ingredients in smaller half of the shaker tin set, over-fill with Kold Draft ice cubes, and hard-shake for approximately 12 seconds. Double strain into a chilled Nick and Nora glass or Coupe glass served up. Garnish with a lime wedge on lip of glass.

57
Q

Cosmopolitan

A

1.5 oz Vodka
0.5 oz Pierre Ferrand Dry Curacao
0.75 oz lime juice
0.5 oz Ocean Spray Cranberry Juice1
1 tsp Rich Cane Syrup (2:1)

Build: Build ingredients in smaller half of the shaker tin set, over-fill with Kold Draft ice cubes, and hard-shake for approximately 12 seconds. Double strain into a chilled Nick and Nora glass or Coupe glass served up. Garnish with a lime wedge on lip of glass.

58
Q

Lemon Drop

A

1.75 oz Vodka
0.5 oz Pierre Ferrand Dry Curacao or Cointreau
1 oz Lemon juice
0.5 oz Rich Cane Syrup (2:1)
White Sugar Rim

Build: First, prepare a sugar rim using a lemon to wet the lip of a chilled Nick and Nora or Coupe glass and dipping wetted glass into a shallow mound of white sugar. Build ingredients in smaller half of the shaker tin set, over-fill with Kold Draft ice cubes, and hard-shake for approximately 14 seconds. Double strain into rimmed glass served up. No additional garnish needed.

59
Q

Porn Star Martini

A

2 oz Vodka
0.5 oz lime juice
0.5 oz vanilla bean syrup
0.5 oz Passion Fruit Puree
2 oz Sparkling Wine (sidecar)

Build: Build ingredients (except sparkling wine) in smaller half of the shaker tin set, over-fill with Kold Draft ice cubes, and hard-shake for approximately 12 seconds. Double strain into a chilled Nick and Nora glass or Coupe glass served up. Garnish with a lime wedge on lip of glass. Serve sparkling wine in a sidecar bodega glass or short glass as an accompaniment.

60
Q

Espresso Martini

A

1.5 oz Vodka
1 oz Espresso shot or House Espresso Concentrate
0.5 oz Mr. Black Coffee Liqueur
0.5 oz vanilla bean syrup

Build: Build ingredients in smaller half of the shaker tin set, over-fill with Kold Draft ice cubes, and hard-shake for approximately 16 seconds. Double strain into a chilled Nick and Nora glass or Coupe glass served up (the double-straining prevents broken ice chips from “deflating” the head of coffee foam over the drink’s duration). Garnish with with 3 coffee beans on top of foam.

61
Q

Amaretto Sour

A

1.5 oz Lazzarroni Amaretto
0.5 oz Rye Whiskey
1 oz lemon juice
0.25 oz Rich Cane Syrup (2:1)
0.75 oz egg white

Build: Build ingredients in shaker tin (with the egg white first or in separate tin), dry shake without ice for 8 seconds, then shake with Kold Draft ice and double-strain into rocks glass on Kold Draft ice, garnished with a cherry skewered through an orange slice.

62
Q

Grasshopper

A

1 oz Giffard or Tempus Fugit Creme de Menthe (bonus points if green menthe is available)
1 oz Giffard White Creme de Cacao
0.5 oz Cognac
1.5 oz Heavy Cream
5 mint leaves, plus 1 nice one for garnish
Pinch of Salt or 2 dashes Saline Solution if applicable

Build: Build ingredients (including mint leaves) in smaller half of the shaker tin set, over-fill with Kold Draft ice cubes, and hard-shake for approximately 12 seconds. Double strain into a chilled Nick and Nora glass or Coupe glass served up. Garnish with 1 mint leaf on top of cocktail.

63
Q

Chartreuse Swizzle

A

1.5 oz Green Chartreuse
1 oz pineapple juice
0.5 oz lime juice
0.5 oz John D Taylor’s Velvet Falernum (or House Falernum, if handy)

Build: Build ingredients in Collins glass with pebble ice and swizzle until outside of glass is frosty. Top with more pebble ice and garnish with mint crown and 3 pineapple fronds.

64
Q

Maid Family (Old Maid, Kentucky Maid, Maid in Mexico, Maid in Cuba, Maid in France, Maid in Jersey)

A

2 oz Gin, Bourbon, Tequila Blanco, White Rum, VS Cognac, or Laird’s Applejack
1 oz lime juice
0.5 oz simple syrup
0.5 oz cucumber cordial OR 3 cucumber slices
10 mint leaves

Build: Build ingredients in shaker tin, shake with Kold Draft and double-strain into rocks glass with Kold Draft ice, garnish with mint crowns and cucumber slice, top with splash of sparkling water

65
Q

Last Word Family (Last Word, Last Ward, Last of the Oaxacans, Peat’s Word)

A

0.75 oz Gin, Rye, Mezcal, or Peated Scotch (Ardbeg or Laphraoig 10)
0.75 oz Luxardo Maraschino
0.75 oz Green Chartreuse
0.75 oz lime juice

Build: Build ingredients in shaker tin, shake with Kold Draft ice, then fine-strain into Nick and Nora glass served up with cherry at the bottom.

66
Q

Bee Family (Bee’s Knees, Gold Rush, Bee Sting, Honeysuckle)

A

2 oz Gin, Bourbon, Tequila, or White Rum
0.75 oz lemon juice (or lime juice, if rum)
0.75 oz honey syrup

Build: Build ingredients in shaker tin, shake with Kold Draft ice, then strain into Hatch glass filled with Kold Draft ice, and garnish with lemon wheel (fresh or dehydrated).

67
Q

Buck Family (Moscow Mule, Gin-Gin Mule, Kentucky Mule, Mezcal

A

2 oz Vodka, Gin, Bourbon, or Mezcal
0.5 oz lime juice
0.75 oz Ginger syrup
Top with soda
Gin-Gin mule gets shaken with 10-12 mint leaves

Build: Build ingredients in shaker tin, short-shake with 3 Kold Draft cubes, then strain into Collins glass or Copper Mule Mug, top with Kold Draft ice, soda, and lime wedge garnish.

68
Q

Chet Baker

A

2 oz aged rum
0.5 oz House Sweet Vermouth
0.25 honey syrup (3:1)
2 dashes Angostura OR Bittermens Tiki bitters

Build: Build ingredients in chilled rocks, carefully place a large cube inside and stir approximately 25 rotations. Garnish with an orange twist expressed approximately 3 inches from surface of cocktail and drop in glass neatly.

69
Q

Brooklyn

A

2 oz Rye Whiskey (or any other specified Whiskey)
0.75 oz Bigallet China-China Amer
0.25 oz Dry Vermouth
1 tsp Luxuardo Maraschino

Build: Build ingredients in rocks glass, stir with Kold Draft ice, no garnish.

Pleasure Med - Hind (4 decks)

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