Mix across- Classics Flashcards
Amalfi Cocktail
1.5 oz. Bourbon 1 oz. Lemon Juice 1 oz. Galliano 1 tsp. Orgeat Chilled Club Soda
Shake all ingredients (except soda) with ice and strain into an ice-filled glass. Top with club soda. Highball GlassBartender Comments:
Blood and Sand
1 oz. Blended Scotch Whisky
3/4 oz. Sweet Vermouth
3/4 oz. Cherry Heering
1 oz. Orange Juice
Shake all ingredients with ice and strain.Cocktail Glass, Orange Twist
Bartender Comments: Like many classics, this drink—named for a `20s silent film starring Rudolph Valentino—has seen quite a renaissance in recent years. Try using a blend that has a more pronounced smoky punch. Or if you’re feeling even bolder, try a headier version with a robust, yet balanced single malt like Talisker (thanks for this bit of inspiration goes to master barman Jim Wrigley).
Bobby Burns
2 oz. Blended Scotch
1/4 oz. Bénédictine
1 oz Sweet Vermouth
Stir all ingredients with ice and strain. Cocktail Glass, Lemon Twist
Bartender Comments: Scotland’s famous son and bard is generally credited as the inspiration of this Rob Roy derivative. I take a bit of umbrage with the name, however: as Mark Kingwell points out in his book Classic Cocktails: A Modern Shake, Robert Burns did not contract his name to Bobby, but rather Rabbie. But the drink appeared in the seminal Savoy Cocktail Book as “Bobby Burns,” and therefore shall forever be known by that name. In David Embury’s The Fine Art of Mixing Drinks the cocktail appears in two forms: the above version, and a second recipe that swaps Bénédictine for Drambuie. Embury also suggests adding a bit of Angostura or Peychaud’s bitters. Dale DeGroff likes to serve his with shortbread cookies, but I’ve yet to see any of those in a bar’s mise-en-place. Try one on St. Andrew’s Day (November 30th) or on Burns’ Night (January 25th) I’m sure it beats the hell out of haggis, tatties and neeps.
Boulevardier
1 oz. Bourbon
1 oz. Sweet Vermouth
1 oz. Campari
Stir all ingredients with ice and strain. Cocktail Glass, Orange Twist
Bartender Comments: Bourbon takes center stage instead of gin in this cocktail made in the Negroni mold. This rendition carries some deeper bass notes notes, which may knock this drink outside of the aperitif category; in any case, you are a sommelier, so try one soon (if you have not already). Origins point to Harry McElhone’s 1927 publication Barflies and Cocktails. Adjust the amount of whiskey to suit your palate.
Brooklyn Cocktail
2 oz. Rye Whiskey
1 oz. Dry Vermouth
1/4 oz. Maraschino Liqueur
1/4 oz Amer Picon
Stir all ingredients with ice and strain. Cocktail Glass, Lemon Twist
Bartender Comments: It may be better to eschew this one altogether—at least in the US. It’s near impossible to find a genuine bottle of Amer Picon, and even if you do it will most likely be the reduced version (21% abv) as opposed to the original strength (39% abv.) However, there are a couple of substitutes for Amer Picon, such as Amaro Montenegro, Amaro Nonino, or Ramazzoti. If you’re feeling particularly ambitious, check out Jamie Boudreau’s blog; he demonstrates how to create a good stand-in for the elusive liqueur.
Horse’s Neck
2 oz. Bourbon
2-3 dashes Angostura Bitters
Ginger Ale
Build the ingredients in an ice-filled glass. Highball Glass, Lemon Twist
Bartender Comments: Originally intended to be a non-alcoholic beverage, the drink gets its kick from a nice glug of bourbon (although just about any whiskey will work). The garnish is really its defining characteristic: the easy way to create the “horse’s neck” is to use a channel knife to make an extra long lemon twist, making sure a bit of length peeks out of the glass. For those a bit more ambitious, use a paring knife to create a wider swath of lemon peel. Avoid the pith, and pare the lemon like you would an apple, creating one continuous peel.
John Collins
2 oz. Bourbon (or Canadian Whisky)
3/4 oz. Lemon Juice
1/2 oz. Simple Syrup
Chilled Club Soda
Shake all ingredients (except soda) with ice and strain into an ice-filled glass. Top with club soda. Highball Glass, Orange Slice, Cherry
Bartender Comments: At one point this drink was made with Holland gin (aka Genever) and was credited to a man named, perhaps unsurprisingly, John Collins. At some point Old Tom gin became the booze of choice, and the cocktail was rechristened “Tom Collins.” Nowadays John prefers bourbon while Tom likes gin.
Manhattan
2 oz. Rye Whiskey
1 oz. Sweet Vermouth
2 dashes Angostura
BittersStir all ingredients with ice and strain. Cocktail Glass, Cherry
Bartender Comments: The drink’s oft-cited origin story revolves around Lady Randolph Churchill, Sir Winston’s mum. New York’s Manhattan Club claims the drink was made for her during a bash in 1874, but cocktail historians dispute this assertion, claiming that she was in London around this time, ripe with little Winnie and about to burst. No matter the tale, be sure to know this recipe; it appeals to a wide audience, all of whom claim to be experts in the preparation of a proper Manhattan. Many variations exist. For a Perfect Manhattan, use 1 oz. of vermouth, half dry and half sweet. A Dry Manhattan replaces sweet vermouth with the drier stuff entirely. Other variations, including the Fourth Regiment, the Preakness Cocktail, and the Boothby Cocktail, merit their own entries in this table.
Mint Julep
2 oz. Bourbon
10-12 Mint Leaves
1/2 oz. Simple Syrup
Add syrup and mint leaves to the base of the glass and muddle. Add crushed ice and 1 oz. 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. Silver or Pewter Julep Mug, Mint
Bartender Comments: 2 oz. may seem a bit scant at first glance, but there is a lot of crushed ice to provide dilution. That being said, I recommend a bourbon with a higher proof (100 proof or higher) works best. The cocktail’s name is supposedly derived from the Arabic julab, or “rose water.” When adding the mint sprigs for garnish, “wake” them by whacking them against your hand.
New York Sour
2 oz. Rye or Bourbon
3/4 oz. Lemon Juice
3/4 oz. Simple Syrup
1 oz. Red Wine (fruit-driven)
Combine the whiskey, lemon and sugar in a shaker, chill and strain into ice-filled glass. Using the back of a bar spoon, float the red wine. Old Fashioned Glass, Lemon Wheel
Bartender Comments: This is one of my favorite drinks to make. The delightful combination of whiskey, lemon and sugar is complemented by the addition of the wine, both in appearance and flavor. This drink is also known as a “whiskey sour with a claret snap,” although most red wines will work just fine. This was an extremely popular cocktail during the early part of the 20th century (as illustrated in episode 1, season 4 of Boardwalk Empire).
Old Fashioned
2 oz. Rye Whiskey
3 dashes Angostura Bitters
1 bar spoon Simple Syrup
Stir and strain over fresh ice. Old Fashioned Glass, Orange Peel
Bartender Comments: By now we all know that the first printed use of the word “cocktail” pertains to a combination of spirit, sugar, water and bitters. Whiskey cocktails appear to have been the most popular. However, somewhere along the way this simple and elegant recipe was tampered with, and various fruits began to find their way into the mix. Fed up with this adulteration, bar patrons began asking for their whiskey cocktails to be served “the old-fashioned way.” This has become the de facto method for the current-day Old Fashioned, so when serving customers of a certain (newer) generation be sure they know what they are getting in to…
Old Pal
1 oz. Rye Whiskey
1 oz. Dry Vermouth
1 oz. Campari
Stir the ingredients over ice. Strain. Cocktail Glass, Lemon Twist
Bartender Comments: Like the Boulevardier, this made its debut in a Harry McElhone tome, the ABC of Mixing Cocktails. This iteration is a bit firmer than its counterpart—it utilizes rye instead of bourbon and supplants sweet vermouth for dry. Both are delicious and should be tried together. Or on their own. Whatever; just try ‘em!
Rob Roy
2 oz. Blended Scotch Whisky
1 oz. Sweet Vermouth
1 dash Angostura Bitters
Stir all ingredients with ice and strain into chilled glass. Cocktail Glass, Cherry
Bartender Comments: Essentially a scotch-based Manhattan. I feel there is a greater range of diversity among styles and profiles of blended scotch than there is among bourbon and rye, which means there are a lot of ways to personalize your Rob Roy. I like the malt-forward characteristic and integrated smoke of Johnnie Walker Black Label for my base spirit. As with the Manhattan, you can opt for a drier version by substituting sweet vermouth for dry.
Rusty Nail
2 oz. Blended Scotch Whisky
1 oz. Drambuie
Stir with ice and strain into an ice-filled glass. Old Fashioned Glass, Lemon Twist
Bartender Comments: This is a punchy drink—scotch-based with an eighty-proof scotch liqueur. That’s why I like this recipe, which calls for stirring the cocktail before adding it to fresh ice.
Sazerac
2 oz. Sazerac Rye Whiskey
5 dashes Peychaud’s Bitters
Splash of Absinthe
One Sugar Cube
Add ice and water to your serving glass to chill. In a separate mixing glass, add the sugar cube and bitters along with a small splash of water. Muddle until the sugar is dissolved, then fill the glass with ice and whiskey. Stir to chill. Discard the ice water in the serving glass. Season the glass by adding a bit of absinthe and roll the glass to coat with the liqueur. Discard any excess. Strain the contents of the mixing glass into the serving glass. Express the oils of the lemon peel and discard. Lowball Glass, Lemon Peel
Bartender Comments: Some bartenders prefer to use simple syrup since it will incorporate fully into the drink, while others like the sugar cube, preferring its consistent quantity. In any case, when at a reputable bar defer to the bartender’s discretion. Even if you happen to be from New Orleans, resist the temptation to coach the person who is making your cocktail on the “proper way” to mix the drink, the merits of “genuine” absinthe, or the history of the word “cocktail”…
Vieux Carre
1 oz. Rye Whiskey 1 oz. Cognac 1 oz. Sweet Vermouth 1/4 oz. Bénédictine 2 dashes Peychaud's Bitters 2 dashes Angostura Bitters Stir ingredients with ice and strain. Old Fashioned Glass, Lemon Peel
Bartender Comments: The name is a tribute to new Orleans’ French quarter and was created in 1938 by Walter Bergeron. While it may be tough finding a good Sazerac it is usually doubly difficult to find a fine version of this excellent potation.
Ward Eight
2 oz. Rye Whiskey
1/2 oz. Lemon Juice
1/2 oz. Orange Juice
1/4 oz. Grenadine
Shake and strain into an ice-filled glass. Old Fashioned Glass, Cherry
Bartender Comments: Cocktails have a longstanding relationship with politics. As legend has it, this drink was created to commemorate the election of Boston politician Martin Lomasney. Essentially a Whiskey Sour derivative, this drink is straightforward and all too easy to drink.
Whiskey Sour
2 oz. Bourbon or Rye Whiskey
3/4 oz. Lemon Juice
3/4 oz. Simple Syrup
Shake and strain into an ice-filled glass.Old Fashioned Glass, Cherry, Half Orange Wheel
Bartender Comments: When in doubt, turn to David Wondrich for a historical take: “The whiskey sour is the fried-egg sandwich of American mixology: simple, dull, reliable in a pinch…a cocktail in its undershirt.” Not the most laudatory of descriptions, but accurate. If you like to smooth out this sour with an egg white then serve it in a cocktail glass. As with just about any cocktail using egg whites you should add something aromatic to the top of the drink, some bitters or a bit of citrus peel to combat the, well, “eggyness” that eventually settles in the drink.
Aviation
1.5 oz. London Dry Gin
1/2 oz. Maraschino Liqueur
3/4 oz. Lemon Juice
1 Barspoon Crème de Violette
Combine all ingredients in a cocktail shaker. Add ice and shake to chill. Strain into a chilled cocktail glass. Cocktail Glass, Cherry (Maraschino, Amarena, Brandied Cherry) or Lemon Peel
Bartender Comments: The name (Aviation) indicates the desired color of the cocktail—a light blue that should be reminiscent of the sky. Crème de violette can be pretty intense so use it judiciously. For a softer and fruitier edge, use crème Yvette. A drier variation, the Casino, swaps a few dashes of orange bitters for the violet liqueur.
Abbey Cocktail
2 oz. Gin
3/4 oz. Lillet
3/4 oz. Orange Juice
2 Dashes of Bitters
Shake all ingredients with ice and strain.Cocktail Glass, Cherry
Bartender Comments: The standard recipe is a simple combination of gin, orange juice and orange bitters, resulting in a botanical-laced version of a screwdriver. But Lillet is great with gin, providing both sweet and bitter flavors to bring the whole package together.
Bee’s Knees
1.5 oz. Gin
3/4 oz. Honey
3/4 oz. Lemon Juice
Shake all ingredients with ice and strain.Cocktail Glass, Twist of Lemon
Bartender Comments: It’s important to augment the honey in a way that makes it mixable, as it will lock up completely when it comes into contact with ice. the most common advice is to thin the honey with water (hot water will make the process go faster, and a 2:1 ratio of honey to hot water works best). The other good thing about this is that the level of sweetness will be similar to that of a simple syrup of one part sugar to one part water. Store this a refrigerator to extend the shelf life as is it is now prone to ferment. Another way to go about things is to heat the honey prior to adding it to the other liquid ingredients (without the ice) and stirring until fully incorporated. The latter method may have to be adjusted to balance the end result.
Bijou
1 oz. Gin
1 oz. Green Chartreuse
1 oz. Sweet Vermouth
dash Orange Bitters
Stir all ingredients with ice and strain.Cocktail Glass, Twist of Lemon
Bartender Comments: This is a rich and heady version, although a slightly drier version could be made with, say, 1.5 oz gin and 3/4 oz. each vermouth and Chartreuse. The cocktail’s name translates to “jewel,” as the three colors of the ingredients each represent precious stones: diamond, ruby and emerald. Some recipes call for layering the ingredients to showcase a striking presentation (from bottom to top: vermouth, chartreuse, gin). The resulting cocktail, with a little orange bitters added, is also known as an Amber Dream.
Corpse Reviver #2
3/4 oz. Gin 3/4 oz. Cointreau 3/4 oz. Lillet Blanc 3/4 oz. Lemon Juice Absinthe (glass rinse)
Rinse a cocktail glass with absinthe and discard the excess. Shake all ingredients with ice and strain into the glass. Cocktail Glass, Cherry
Bartender Comments: Like the Aviation, this is once more a popular drink. While there are a few (dissimilar) versions of Corpse Revivers around, this is more than likely the expected recipe when a generic Corpse Reviver is ordered.
Gibson
2.5 oz. Gin
1/2 oz. Dry Vermouth
Stir ingredients with ice and strain.Cocktail Glass, Pearl Onion
Bartender Comments: Not much distinguishes this from the classic Martini; indeed, only the garnish. Naren Young created a wonderful spring variation that introduced pickled ramps, or wild foraged leeks. A bit of the pickling brine works its way into the mix to create a slightly dirty expression. This is a great exercise for industrious cocktail nuts. If you can’t find ramps, use the standard pearl onion.
Gimlet
2 oz. Plymouth Gin
3/4 oz. Lime Juice
3/4 oz. Simple Syrup
Shake all ingredients with ice and strain.Cocktail Glass, Wedge of Lime
Bartender Comments: This is a GIN cocktail, not a vodka cocktail. As Sterling Archer says, the proper way to order a vodka Gimlet is to request, “vodka, combined with all the ingredients a sane person would use to make a Gimlet.” For a variation, add two dashes of Angostura bitters to make a Bennet cocktail.
French 75
1.5 oz. Gin
3/4 oz. Lemon Juice
1/2 oz. Simple Syrup
Champagne
Shake gin, lemon juice and simple syrup with ice and strain into ice-filled glass or chilled flute. Top with Champagne. Highball glass, Lemon Twist
Bartender Comments: Created at Harry’s in Paris, the drink owes its name to 75 mm French artillery used during WWI. Serve this in a highball that’s been filled halfway with cracked ice (despite its regular arrival in a Champagne flute). This tasty treat can be made with Cognac rather than gin. Perhaps an attempt to make it more…French?
Last Word
3/4 oz. Gin
3/4 oz. Lime Juice
3/4 oz. Green Chartreuse
3/4 oz. Maraschino Liqueur
Shake all ingredients with ice and strain.Cocktail Glass
Bartender Comments: Ted Saucier, in Bottoms Up, credits the Detroit Athletic Club for this beauty. In modern times we can thank the influence of the Pegu Club in NY as well as Seattle’s Murray Stenson for proselytizing the good, and last, word.
Martinez
1 oz. Genever
2 oz. Sweet Vermouth
1/4 oz. Maraschino Liqueur
2 dashes Boker’s or Angostura bitters
Stir all ingredients with ice and strain.Cocktail Glass, Twist of Lemon or Orange
Bartender Comments: Generally credited as the forerunner to the dry Martini, this drink is decidedly wet. That’s right, two parts vermouth to one part genever (or old tom if you prefer)
Bronx Cocktail
1 oz. Gin
1/2 oz. Sweet Vermouth
1/2 oz. Dry Vermouth
1/2 oz. orange juice
Shake all ingredients with ice and strain.Cocktail Glass, Orange Slice (optional)
Bartender Comments: Essentially a perfect martini sweetened with a bit of orange. This cocktail’s popularity peaked during the early 1900s and it was featured in the works of several American literary giants, most notably F. Scott Fitzgerald.
Martini (Classic)
2.5 oz. Gin
1/2 oz. Dry Vermouth
Stir ingredients with ice and strain into chilled glass. Cocktail Glass, Olives or Lemon Peel
Bartender Comments: There is no shortage of information and opinion regarding the most iconic of mixed drinks. You’ll have to do your own research on this one.
