Marilou Winter 2019-20 Cocktails Flashcards
1
Q
Crème de la créme
A
3/4 oz lemon juice 3 dashes orange bitters 1 oz Fino 1 ¼ oz house made Creme de banana ¼ oz creme de cacao (2 1/2 oz batch) Shake / Double strain into Nick and Nora Garnish: a caper berry
2
Q
La Maison’s Corn n Oil
A
¾ oz lime juice
1 dash of angostura bitters
3/4 oz JM rhum
1 1/4 oz Falernum
(build and batch were scaled back to a heavy 2 oz because it overflows)
1 oz black strap rum ( cruzan) Float
Shake, strain in crushed ice on funky highball. float with Cruzan black strap rum, cap with ice, lime wheel, 2 hay straws in middle
3
Q
La Luz Espresso
A
3 drops of saline 1 1/2 oz espresso syrup 1 oz cognac 1 oz Goslings 3/4 oz Averna (3 oz batch for medium with 1 1/2 oz espresso dem and 3 drops of saline. for small: 1 1/2 oz batch for small with 3/4 oz espresso dem and 2 small drops of saline. or if doing two at a time just shake up a whole one) small - cut in half xl - multiply by 5 (now 7) Shake, up, large coupe medium and coupette small Garnish: coffee dust the top
4
Q
Sans Souci
A
3 drops Orange Flower water 3 drops Mole bitters ¼ oz Cinnamon syrup ½ oz Verjus ½ oz Marigold Cordial Amaro ½ oz Aperol 1 oz La Favorite Rhum Agricole (2 oz batch) Technique: stirred for a very short time Glass: Coupette Garnish: 3 petals marigold lilypad
5
Q
Modern Muse
A
1 1/2 oz verjus 3/4 oz pepita 3-4 mint leaves barspoon ginger syrup 3/4 oz Pineau 1 1/4 oz Absolut Elyx 2 oz batch updated Build in the copper cup swizzle gradually fill with crushed as you swizzle Glass: Absolut copper crushed ice Garnish with a mint spring
6
Q
Midnight Bolero
A
1/2 oz pomegranate molasses syrup 4 dashes Fuego bitters 1 1/4 oz Noilly Prat Dry 1 oz Ford’s Gin 3/4 oz Yellow Chartreuse 1 Bar Spoon Galliano Aperitivo (3 oz batch) Stirred, served in the funcky rocks on big ice cube garnish: orange twist
7
Q
Tokyo Record
A
1 oz lemon juice 1/2 oz vanilla simple syrup 2 dashes of Laphroaig whisky 3/4 oz Suntory Toki 1 oz Amontillado sherry 1 oz St Germain (2 3/4 oz batch) Technique: shake and double strain Glass: funky rocks Garnish: ½ orange wheel, maraschino cherries, edible flowers
8
Q
Paraiso State FROZEN
A
¾ oz Calle 23 ½ oz Lillet Blanc ¾ oz Guapo tonic ¼ oz lemon shrub ¼ oz verjus Top of cremant and edible glitter sizes???
9
Q
GO ASK ALICE
A
1/2 oz hibiscus syrup 5 dashes Salers 3/4 oz banhez mezcal 3/4 oz sloe gin 3/4 oz cap corse blanc (2 1/4 oz batch) 2 1/2 oz tonic water build in glass Pilsner glass, rocks, long grapefruit twist
10
Q
Starman
A
Bar spoon bitter orange marmalade 1 oz Dolin Blanc 3/4 oz Berto dry 3/4 oz Salers 1/4 oz novo fogo cachaca (2 1/4 oz batch) why not 2 3/4 oz?? because it goes in a coupette! (2 3/4 according to a Jack revision prompted by me. It's his cocktail!) Technique: stirred Glass: coupette 3 drops of rosemary oil
11
Q
What we do in the shadows
A
1/2 oz verjus 1/2 oz chai syrup 2 dashes of absinthe 3/4 oz bourbon 1 oz sfumato amaro (1 3/4 oz batch) Technique: ROLL 5 times top with 2 oz black lager Glass: spritz glass on ice Garnish: fresh cranberries on stick
12
Q
Lady Creole and boozy lady creole
A
1 oz bitter orange syrup 1 oz verjus 1/4 oz olive dirt 1 oz soda water 2 mint leaves 2 basil Rosemary sprig Build funky rocks with 3 big cubes Crushed ice on top Garnish: mint spring and cinnamon dust
3/4 oz bitter orange syrup 3/4 oz verjus 1/4 oz olive dirt 1 oz booze of choice 1 oz soda water 2 mint leaves 2 basil Rosemary sprig Build funky rocks with 3 big cubes Crushed ice on top Garnish: mint spring and cinnamon dust
13
Q
Boozy Bonheur and Coco Bonheur
A
1 1/2 oz coconut
1 oz espresso
1/4 oz amarena syrup
1 1/2 oz booze of your choice (sleeper: Pernod Ricard)
Shaken, crushed ice, Pilsner glass.
Garnish: cinnamon, cherry, and mint sprig
2 3/4 oz coconut 1 1/2 oz espresso 1/4 oz amarena syrup Shaken, crushed ice, Pilsner glass. Garnish: cinnamon, cherry, and mint sprig
14
Q
Madame Pompadour
A
5 dashes cacao/walnut bitters 3/4 oz grappa mandorla 1/4 oz branca mentha 1 1/2 oz Dubonnet 2 1/2 oz batch stirred Nick &Nora Garnish: stick in a chocolate truffle
15
Q
Jardin de Meme
A
2 basil leaves 2 dashes of absinthe 1/4 oz simple 3/4 oz lime 3/4 oz aquafaba 1/2 oz st. germaine 1 1/4 oz green chartreuse (1 3/4 oz batch) whip shake hard and long with a small amount of crushed ice (the amount really matters for proper foam and proper dilution) or shake hard for a while with reg ice then reverse dry shake then double strain coupe basil leaf
