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MP 1 Flashcards

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1
Q

Adonis

A

3 dash OB
.75 Pedro Ximenez
1 Olorosso
1.5 Cocchi Torino
Build: in a mixing glass Glassware: Adonis
Ice: 3 KD
Garnish: figure-eight knot Straw: none

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2
Q

A la Louisiane

A

5 dash La Muse Verte Absinthe
5 dash Peychauds
.5 Benedictine
.75 Cocchi Torino
1.75 Wild Turkey
Build: in a mixing glass
Glassware: Etched Nick & Nora
Ice: up
Garnish: skewered cherry
Straw: none

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3
Q

Carondelet

A

(Maksym Pazuniak)
.5 lemon
.5 lime
.75 Carondelet Syrup
2 Hayman’s London Dry
Build: in a Boston tin or a cobbler Glassware: coupe
Ice: up
Fine-strain
Garnish: none
Straw: none

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4
Q

Casablanca

A

.5 St. George Absinthe
1 lime
1 House Made 7-Spice Chai Syrup
1 Ronnybrook Farm Yogurt
Build: in a Boston tin
Glassware: Moscow Mule Mug
Ice: Crushed
Garnish: micro-planed pistachio, shaved lime zest
Straw : 2 sip sticks

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5
Q

Chiapas Sling

A

1 vial saline
1 vial mole bitters
4 drops OFW
2 vials Kummel
2 dash Chartreuse Elixir Vegetal
.75 mango cordial
.5 lime juice
.25 lime cordial
.25 Empirical Spirits Ayuuk
.5 Sierra Sonora Prickly Pear
1.5 Cinnamon Infused Mezcal
Build: Boston Tin, short shake with crushed ice Glassware: Rocks Glass
Ice: crushed
Garnish: Banana leaf, dusted sumac
Straw: two sip sticks

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6
Q

Chrysanthemum

A

6 drops Aromatic Bitters
-.5 Germain-Robin Absinthe
-.5 Benedictine
-.5 Bordiga Extra Dry Vermouth
2 Cap Corse Blanc
Build: in a mixing glass
Glassware: Nick & Nora
Ice: up
Garnish: one snapdragon, discarded lemon twist
Straw: none

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7
Q

MP Don’t Give Up The Ship

A

3 dash OB
.5 orange curacao
.5 Fernet Vallet
.75 Cocchi Torino
1.5 Ransom
Build: in a mixing glass Glassware: Nick & Nora Ice: up
Garnish: discarded orange Straw: none

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8
Q

Maison Hot Buttered Rhum

A

2 vials mole bitters
3 oz Ziglers apple cider.
1 tsp orgeat
Short .5 oz Tempus Fugit Creme de Cacao
.5 oz Worthy Park 109
.75 oz Butter-washed La Favourite
Build: Batched
Glassware: Lions Head Bowl w/lid, saucer, “M” doilly Ice: n/a
Garnish: Orange Slice
Straw: n/a

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9
Q

MP Tipperary

A

3 dash OB
.25 Connemara Peated
.75 Antica Torino Rosso
.75 Cardinale (Green and Yellow Chartreuse) 1.25 Tipperary Watershed Whiskey
Build: pre-batched, kept in freezer Glassware: Riedel Sour
Ice: up
Garnish: discarded lemon and orange Straw: n/a

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10
Q

Fleurdelisier

A

(William Elliott)
3 dash Angostura Orange Bitters
3 drops orange flower water
+.5 lemon
+.5 Parfait Amour
+.5 Cap Corse Blanc
+.5 La Clandestine
Build: in a Boston tin
Glassware: Pontarlier, antique saucer
Ice: crushed
Garnish: fresh borage blossoms, micro-planed lemon zest
Straw : Gold straw

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11
Q

Inverness

A

3 dash ango
.25 blueberry jam
.75 lemon
.75 lemon cordial
.5 Mattei Cap Corse
.5 Drambuie
.75 La Muse Verte
Build: in a tall pilsner glass
Glassware: tall pilsner glass
Ice: crushed
Garnish: cassis cream (.5 vial RFW, .25 demerara, .75 cassis, 2 heavy cream), 1 halved blackberry, 2 mint sprig, 1 juniper sprig, bamboo straw, micro-planed cinnamon

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12
Q

Izarra Violette

A

.5 blueberry black cardamom compote
.5 lime cordial
.75 lime
.5 Herbetet Genepi
1.5 Hayman’s Royal Dock Build: in a Boston tin Glassware: etched rocks Fine Strain
Ice: blueberry ball Garnish: none Straw: sip sticks

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13
Q

Maitai

A

+.25 Cruzan
+.25 Ed Hamilton Jamiaican Gold
.5 Santa Teresa 1796
.5 Pierre Ferrand Orange Curacao
.75 orgeat
1 lime
1 La Favorite Coeur Ambre
Build: in a Boston tin, short shake on crushed ice.
Glassware: Poco Grande
Ice: crushed
Garnish: mint bouquet with Angostura, parasol, orange flag, orchid. Straw: toddy straw

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14
Q

Maison Jungle Bird

A

-.5 vial saline
.5 cane syrup
-.75 lime
-.75 Campari
.75 Hamilton Jamaican Black
+1 pineapple
1 Cruzan Black Strap
Build: in a Boston tin, shake on one short-half scoop crushed ice until gone Glassware: etched rocks
Ice: big rock
Fine-strain
Garnish: 1 Campari soaked pineapple wedge, fanned pineapple leaf skewered with cherry
Straw : None

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15
Q

Maison Pina Colada

A

Tsp pimento dram
.75 coco
.75 toasted coconut
1 lime
1 pineapple
2 Santa Teresa
Build: in a Boston tin
Glassware: young coconut
Ice: crushed
Garnish: large mint bouquet, micro-planed coconut>lime>cinnamon, one cinnamon stick, on a “M” plate with doily, atomized Hamilton Navy Strength
Straw : 2 bamboos

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16
Q

Maison Sherry Cobbler

A

(classic cocktail)
tsp Allspice Dram
.25 Demerara
.5 lemon
.5 pineapple
.75 blueberry/blackberry jam
.75 Amontillado
.75 Manzanilla
.75 Oloroso
.75 Pedro Ximenez
Build: in a Boston tin
Glassware: poco grande
Ice: Crushed
Garnish: 2 halfed blackberries, thin-sliced half-moon orange, mint bouquet, cut coffee straw
Straw: cut toddy

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17
Q

Maison Toddy Service

A

2 dash angostura bitters
4 dash absinthe
-.25 ginger syrup
.5 dem
.5 lemon juice
1.25 spirit of guests choosing
Build: Hot Kettle, water poured over spice blend strainer (cinnamon, allspice, star anise, cardamon)
Glassware: Toddy mug on saucer
Ice: none
Garnish: feathered lemon peel, cinnamon stick, rosemary sprig, halved blackberry
Straw : None

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18
Q

Missionary’s Downfall

A

1 pineapple
.75 lime juice
+.25 rich honey syrup
1 tsp creme de menthe
.5 Apry
.5 El Dorado 151
.75 El Dorado 3 yr
.75 Rhum JM VSOP
Build: Shake with grip of mint
Glassware: Bamboo Colins
Ice: crushed
Garnish: Muddled Mint at base of glass, angostura float, two to three feathered lime twists wrapped around the rim of the glass, mint bouquet, rose petals,lemon zest
Straw : bamboo

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19
Q

Old King Cole Martini

A

2-3 dashes orange bitters
.25 Bordiga Extra Dry Vermouth 3 oz. Old Raj 55
Build: in a mixing glass Glassware: Martini
Ice: up
Garnish: Sidecar ice, Castlevetrano olives skewered, with pin, manicured lemon twist, seaweed
Straw : None

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20
Q

Peacock Throne

A

4 creole bitters tsp orgeat
.25 Suze
.25 Malort
.5 Capeletti
.5 lime
1 lime cordial
1 Perry’s Tot
Build: in a Boston tin Glassware: Adonis Ice: big rock Fine-strain
Garnish: none Straw: none

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21
Q

Roffignac

A

4 dash creole bitters
2 vials of saline
.25 lemon juice
.25 lime cordial
.75 raspberry shrub
.25 framboise eau de vie
.5 Overproof VS Armagnac
Build: Cobbler shaker Glassware: C+S Flute
Ice: none
Garnish: none
Straw: none

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22
Q

Yellow Parrot

A

1 Apry
1 Yellow Chartreuse
1 Vieux Pontarlier
Build: in a mixing glass Glassware: in a rocks glass Ice: KD
Garnish: inserted lemon twist
Straw : None

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23
Q

House Sazerac

A

6 Heavy dashes of Peychaud’s Bitters
tsp Dem
2 Wild Turkey 101 Rye
Upon order, first grab warm rocks glass, fill 3⁄4 full with crushed ice, douse with absinthe (8-10 dashes) and swizzle. Separately, build glass in mixing glass. Build: Mixing glass
Glassware: Absinthe Rinsed rocks glass
Ice: Up
Garnish: lightly expressed and discarded lemon

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24
Q

St. Jefferson Sazerac

A

5 Heavy Dashes Peychaud Bitters
5 Heavy Dashes Creole Bitters
1 dash Angostura
tsp Anise Dem
.75 Herbsaint
2 Frozen Wild Turkey 101 Rye
Upon order, first grab warm Aspen Rocks glass, fill 3⁄4 full with crushed ice, pour Herbsaint and lightly stir until glass is well chilled and Herbsaint is well louched.
Strain Herbsaint into Victorian Cordial glass, serve next to Sazerac.
Discard crushed ice and build Sazerac in the rocks glass.
Build: In rocks glass
Glassware: Aspen Rocks Glass
Ice: Up
Garnish: Lightly expressed and discarded lemon

25
Q

St. Tammany Sazerac

A

5 Heavy Dashes Peychaud Bitters
5 Heavy Dashes Creole Bitters
1 dash Angostura
tsp Anise Dem
.75 Jade 1901

2 Rare Character 4yr. Straight Rye

Upon order, first grab warm etched rocks glass, fill 3⁄4 full with crushed ice, pour absinthe and lightly stir until glass is well chilled and absinthe is well louched. Strain absinthe into Victorian Cordial glass, serve next to Sazerac.
Discard crushed ice and build Sazerac in a mixing glass.
Build: In a mixing glass
Glassware: Etched Rocks Glass
Ice: Up
Garnish: Lightly expressed and discarded lemon

26
Q

St. Bernard Sazerac

A

5 Dashes Peychaud Barrel Aged Bitters
5 Suze Red Aromatic Bitters
tsp Anise Dem
.75 Jade Nouvelle
2 Maison Surrenne 1946
Upon order, first grab warm etched rocks glass, fill 3⁄4 full with crushed ice, pour absinthe and lightly stir until glass is well chilled and absinthe is well louched. Strain absinthe into Victorian Cordial glass, serve next to Sazerac.
Discard crushed ice and build Sazerac in a mixing glass. Note: this is a very delicate Sazerac. The stir should be fairly brief.
Build: In a mixing glass
Glassware: Vintage Sazerac Glass
Ice: Up
Garnish: Lightly expressed and discarded lemon

27
Q

Agua Benta Julep

A

tsp Suze
+.25 lime cordial
-.5 spice syrup
.5 lemon
.5 celery juice
1.75 Avua cachaca
Build: julep tin
Glassware: julep tin
Ice: crushed
Garnish: micro-planed lime zest and Ahi chile
Straw: two small green paper

28
Q

Louisville Jockey Club Julep

A

(Maxwell Britten)
2 dash Lemon Bitters
.5 lemon
.75 Spiced Banana Syrup
1.5 Elijah Craig Bourbon
Build: in a julep tin
Glassware: julep
Ice: crushed
Garnish: Feathered Banana Leaf (Will send pics/deets)
Straw: two small sip sticks

29
Q

Barber Of Seville

A

3 dash OB
.5 vial ORANGE FLOWER WATER
.5 lemon
+.25 orgeat
.5 Old Overholt
.75 Cappeletti
1 Hidalgo Manzanilla
Build: in a julep tin
Glassware: julep tin Ice: crushed
Garnish: 1 parasol, shaved marcona almond, fine-channeled orange zest
Straw: two sip sticks

30
Q

The Shining Path

A

.5 lemon
.5 lemon cordial
.5 St. Germain
.5 Aveze
.75 Salers
Build: in a stemmed pilsner
Glassware: stemmed pilsner
Ice: crushed
Fine-strain: yes
Garnish: Maurin Quina/Amaro Rinomato float, safflower blossoms,
lemon zest
Straw: one large toddy

31
Q

Maison Absinthe Colada

A

(Natasha David/Maxwell Britten)
tsp crème de menthe
.5 lemon
.5 Rhum JM White
1 Coconut Syrup
1 Pineapple Juice
1 Mansinthe
Build: in a Boston tin or swizzle
Glassware: Hurricane
Ice: crushed
Garnish: mint bouquet
Straw: red striped straw

32
Q

Maison Pimm’s Cup #40

A

2OB
.5 Saline
.5 Lemon
.5 Pineapple
.5 Apple Cider Syrup
.5 Puro de Surales Rum
.25 Hampden Rum
.25 Sloe Gin
.25 Sapin 40
1 Pimm’s
Build: Boston Tin
Glassware: Collins
Garnish: Top with 2oz Maine Beer Peeper, Mint Plume, 3 skewered rum soaked cranberries
Straw: Black

33
Q

The Golden Cup

A

1 vial Rose Flower Water
Tsp Demerara
Tsp Cappelletti Alte Verde
Tsp Alpe Amer
.5 lemon cordial
.5 lemon
.5 strawberry syrup
75 Michelberger Forest
.75 Neversink Gin
Build: in julep tin
Glassware: MP branded gold julep
Ice: Crushed
Garnish: three thin strawberries slices, small mint bouquet, 4 borage flowers

34
Q

Mojito

A

.5 Cane Syrup
1 oz Lime j
2 oz white rum ( last time we did Eldorado 3years )
Build in tall pilsner glass , throw some mint and swizzle, intergrate with crushed ice , topped with Soda

35
Q

Gin Dry Martini

A

3 dash of OB
0.25 dry vermouth
3 oz Gin

36
Q

Gin Dirty Martini

A

2 vails saline solution
0.5 dry vermouth
1.25 olive brine
2 oz Gin

37
Q

MP Bloody Mary

A

0.5 Stout
0.5 Lemon j
1.5 Wodka
2 dashes tabasco

add 3 Kd and stir
add Bloody mix to the line
Crack 1 cube for finishing
Glassware : Poco grande

38
Q

Maison Summer Pimms #43
(Keion Salehi/William Elliott)

A

Vial rose water
4 dash Angostura
6 drops Chartreuse Vegetal
Tsp suze
.25oz Pedro Ximenez
.5oz Peach tea syrup*
.75oz lemon
.25oz lemon cord
1oz Pimm’s
.5oz Montreuil Selection
Top soda
Glassware: Collins
Garnish: Grated cinnamon, Mint/red straw in the middle of mint bouquet, Rose petals and lemon zest in piles

39
Q

Maison Dirty Vodka Martini
(Adapted by William Elliott)

A

2 vials Saline
4 dashes Olive Bitters
Tsp Manzanilla Sherry
1.25oz Brine
2.25oz Frozen Grey Goose
Glassware: Martini Glass
Garnish: 5 olives (2 large Gordal, alternated with 3 Castelvetrano)

40
Q

Maison Dirty Martini

A

(Served from a frozen decanter)
Grey Goose ~ Gordal Brine

41
Q

east side

A

mint
cucumber
.75 lime j
.75 simple
2 oz Wodka or gin
shake in Boston tin

42
Q

50-50 Martini

A

1.5 ounces navy-strength gin, preferably Cadenhead’s Old Raj Dry Gin 110 proof
1.5 ounces dry vermouth, preferably Dolin
1 dash orange bitters, preferably a 1:1 blend of Regans’ and Angostura orange

43
Q

MP Vieux Carre

A

1 dash Ango
3 dash Peychaud’s bitters
0.25 Benedictine
1 oz Wild Turkey Rye
1 oz Dudognon VSOP Cognac
1 oz Cinzano Rossi

44
Q

Arnaud’s French 75

A

0.25 simple
0.25 lemon
1 oz Dudognon Cognac
3 oz Champagne

45
Q

PIMM’s CUP

A

2 dashes Ango
2 dashes OB
3 drops OFW
1 vail saline
-0.25 ginger syrup
0.75 lemon j
0.5 lemon C
2 thin slices of cucumber
1 oz pimm’s no1
1 oz hayman gin
ginger beer on top

46
Q

Good night moon ( N/A)

A

Lime, Ginger, Pomegranate
1 Lime
1 Ginger
1 Grenadine
Build: In a Boston Tin
Glassware: Poco Grande
Ice: Crushed
Garnish: Top Ginger Ale, Mint Plume

47
Q

Big Red Balloon ( N/A)

A

Lemon, Blueberry, Blackberry, Pineapple
1 Barspoon Blackberry Jam
.75oz Lemon Juice
.75oz Pineapple Juice
.75 1:1
Topped w/Soda
Build: In glass
Glassware: Footed Pilsner
Ice: Crushed
Garnish: Mint Plume, Orange half Moon, 2 halved
Blackberries arrayed standing up
Straw: Tall Toddy
Lucy Lou Who
Lemon, Honey, Ginger

48
Q

Hurricane ( N/A)

A

1 Lemon
1 Passionfruit
1 0J
Build: In glass
Glassware: Poco Grande
Ice: Crushed
Garnish: Top Soda

49
Q

Uncle Dynamite

A

.75oz Lemon
.75oz Lime
1.25oz Cranberry Cordial
.25 Collins Syrup
Top Tonic
Build: Boston Tin
Glassware: Bamboo Collins Ice: Crushed
Garnish: Mint Plume, Lemon Wheel
Straw: Cut Toddy

50
Q

Pina Colada ( N/A)

A

.75oz Lemon
.75oz OJ
.75oz Coco
.75oz Toasted Coco
1.5 Pineapple
Build: In glass
Glassware: Etched Collins
Ice: Hand Cracked KD
Garnish: 2 Pineapple Leaves, Grated Lime
coconut flakes
Straw : bamboo

51
Q

The Gallant Seventh

A

3 dash Angostura

-.5 Coconut

.5 orange curacao

.75 lemon

.75 Drambuie

.75 Vieux Carre

Build: in a Boston tin, 3 chunks of persimmon

Glassware: Pontarlier

Ice: crushed

Fine-strain

Garnish: persimmon moon, shaved praline

Straw: two sip sticks

52
Q

whisky town regetta

A

4 dash absinthe
-.25 cream de cacao
+.25 Moka coffee liqueur
-.75 lemon juice
.75 drambuie
.75 bourbon
1.25 stout
Build : boston tin , dry shake ( More foam )
glass : coupe
garnish : ango tiger striped

53
Q

Hurricane

A

1 oz Lemon Juice
1 oz Passion fruit syrup
1 oz Appleton v/x rum
1 oz Rhum Jm Blanc
Build : in Hurricane glass
ice : crushed ice
garnish : 2 large straws

54
Q

Pimms #44

A

Vial New England Cranberry Bitters
1 Poire Williams
1 pimms
.25 Aveze
Tsp allspice
.5 Chai syrup
.5 lime
Cherry and orange half-wheel in shake
Top soda

Collins-short metal straw
Mint/rosemary
Microplaned macadamia nut

55
Q

Lady Lyndon

A

¼ ounce Germain-Robin absinthe
+¼ ounce Raspberry Syrup (page 175)
½ ounce Pineau des Charentes
½ ounce Mauro Vergano Americano
¾ ounce lemon juice
¾ ounce framboise eau-de-vie
Hot water
Rose cream (recipe follows), confectioners’ sugar, mint sprig, 3 raspberries, for garnish
In the smaller half of a Boston tin shaker, combine the absinthe, raspberry syrup, Pineau des Charentes, Mauro Vergano Americano, lemon juice, and eau-de-vie. Fill the larger tin halfway with scalding hot water. Sink the tin containing the spirits into the hot water. (If the hot water is at the right level, the top tin will almost completely submerge.) Cover with a coaster and let the cocktail warm for a few minutes. In the meantime, warm a teacup with hot water and ready its saucer. When the cup is warm, dump the hot water and pour in the cocktail. Top with hot water.
Then spoon rose cream over the top. Sprinkle a little confectioners’ sugar on it and add a tiny mint sprig. On the saucer include a skewer with the raspberries.
NOTE • Rose cream: In a Boston tin shaker, combine 2 ounces heavy whipping cream, % teaspoon Demerara sugar, and ¼ ounce rose flower water. Shake until you get stiff peaks.

56
Q

Philadelphia Jack

A

quinine-inflected bitterness.
-½ ounce Letherbee Besk
-½/ ounce Suze gentian liqueur
¾ ounce Cocchi Americano vermouth
¾ ounce Sapin 40
¼ ounce tonic water
Lemon twist, for garnish
Build : mixing glass
glassware : Nick&nora

57
Q

VANDERBILT HOLIDAY

A

½ ounce green Chartreuse herbal liqueur
¾ ounce lemon juice
¾ ounce Raspberry Syrup (page 175)
1 ounce framboise eau-de-vie
1 egg white
1 raspberry
Angostura bitters, to taste Skewered raspberry, for garnish
In a Boston tin shaker, combine the Chartreuse, lemon juice, raspberry syrup, eau-de-vie, egg white, and raspberry. Dry shake. Add ice and then shake again. Strain the mixture into a stemmed sour glass or coupe. Add a few drops of Angostura bitters and use a toothpick to create bitters art by spreading the bitters into linear designs in the frothy foam (as suggested in the photo for the Whiskeytown Regatta, page 149). Top with a skewered raspberry.

58
Q

MAISON SUISSESSE

A

6 drops of rose flower water
1 egg white
.5 Maison Orgeat (page 176)
.5 Tempus Fugit crème de menth
.5 ounce Herbsaint 100 proof
1 ounce La Muse Verte absinthe
.5 ounce heavy cream
1 bunch of fresh mint leaves, a few reserved for garnish
This drink is built in steps. First, in a Boston tin shaker, combine the rose flower water, egg white, orgeat, crème de menthe, Herbsaint, and absinthe, and shake for 10 seconds. Then add the cream and shake again for another 10 seconds. Now add the fistful of mint and the ice. Join and shake vigorously for 30 seconds. Strain the mixture into a white wine glass. Garnish with a sprinkle of mint finely cut into a chiffonade.

59
Q

WALCOTT EXPRESS

A

1 teaspoon Giffard crème de menthe
-½ ounce Germain-Robin absinthe
¾ ounce lime juice
¾ ounce Lime Cordial (page 177)
1½ ounces Sapin 55 proof
Fistful of fresh mint leaves
To the small half of a Boston tin shaker, add the crème de menthe, absinthe, lime juice, lime cordial, and Sapin. Insert the mint leaves into the bottom of the large half of the shaker and top completely with ice. Join the shakers and shake vigorously for a full minute. Strain the mixture into a chilled stemmed glass containing one big ice cube and serve.

MP cocktails (6 decks)

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