My Cocktails Flashcards
Bamboo Cocktail No. 2.
1.5 oz Leonor Palo Cortado Sherry.
1.5 oz Carpano Bianco.
2 Dashes Orange Bitters.
1 Dash Angostura Bitters.
Stir; NN.
Lemon Peel garnish.
Champagne Cocktail No. 2.
1 oz Pierre Ferrand 1840 Cognac. 1/2 oz Cointreau. 1/4 oz Luxardo Maraschino. 1/4 oz Lemon Juice. Champagne.
Stir; Champagne Glass.
Top with Champagne.
Orange Wheel/Cherry garnish.
Opt: Lemon Ribbon garnish.
Try shaking.
Daiquiri No. 2.
1.5 oz White Rum.
1/2 oz Fernet Branca.
1 oz Lime Juice.
1/2 oz Simple Syrup.
Shake; Coupe.
Lime Wheel garnish.
Gin and Tonic No. 2.
2 oz Gin.
Angostura Bitters.
1/4 oz Lemon Juice.
Tonic Water.
Build in a Collins Glass; add Ice.
Top with Tonic Water.
Float the Bitters by shaking them over a Spoon.
Lemon Ribbon garnish.
Manhattan No. 2.
2 oz Rye (Wild Turkey 101). 1/2 oz Punt e Mes. 1/2 oz Carpano Antica. 3 Dashes Regan's Orange Bitters. 1 Dash Angostura Bitters.
Stir; NN.
Luxardo Maraschino Brandied Cherry, speared with a Lemon Peel garnish.
Manhattan No. 3.
2 oz Bourbon (Elijah Craig 12yr).
1 oz Carpano Bianco.
1/2 oz Ruby Port.
Spray of Grand Marnier.
Stir; strain over 1 Large Cube into a Rocks Glass.
Top with a spray of Grand Marnier.
Orange Peel garnish.
No. 1.
1.5 oz Aged Rum (El Dorado 15yr). 1/2 oz Cointreau. 1.5 oz Apple Cider. 1/4 oz Lemon Juice. 1/4 oz Simple Syrup.
Shake; Coupe.
Lemon Peel/Cinnamon Bark/shaved Nutmeg garnish.
Negroni No. 2.
1.5 oz Gin.
1 oz Gran Classico Bitters.
1 oz Punt e Mes.
Stir; NN.
Flamed Orange Peel garnish.
Sazerac No. 2.
3 oz Germain-Robin Craft Method Brandy.
1 Sugar Cube.
3 Dashes Peychaud’s Bitters.
St. George Absinthe Rinse.
Spray Rocks Glass with Absinthe, fill with Crushed Ice and set aside.
Muddle 1 Sugar Cube soaked in Bitters and a splash of Water.
Add Brandy; stir.
Dump the Ice; strain into the Rocks Glass.
Lemon Peel discarded.
Vesper No. 2.
1.5 oz Gin.
1.5 oz Vodka.
1 oz Atsby Amberthorn Vermouth.
Stir; NN.
Lemon Peel garnish.
