My Vanguard Flashcards
Cosmopolitan / Neon Moonlight / Watermelon etc Cosmo
Joe’s:
2 oz citrus vodka or traditional vodka
¾ oz Cointreau (sub blue curaçao and turn down cran to 1/2 oz and add 1/2 oz of pineapple for a neon moonlight) (sub watermelon liqueur or any schnapps for that flavor cosmo. Sub Aperol to approach something like the Vanity Fair cocktail.)
¾ oz lime juice
¾ oz cranberry juice (such as Ocean Spray)
1/4 ginger syrup or ¼ oz cane syrup (or 2 barspoons of simple syrup)
Shake for 6-8 seconds and strain into a chilled coupe or martini glass. Express the oils from the orange peel, stir with the peel, and garnish with orange ornament.
Tom’s:
2 oz citrus vodka or traditional vodka
¾ oz Cointreau
¾ oz lime juice
¾ oz cranberry juice (such as Ocean Spray)
¼ oz cane syrup (or 2 teaspoons simple syrup)
Combine all ingredients in a shaker. Fill with ice, shake for 6-8 seconds and strain into a chilled coupe or martini glass. Express the oils from the orange peel, stir with the peel, and garnish.
Ace’s:
1 1/2 oz vodka, only 1/2 oz cranberry juice, 1/4 oz simple
Marilou's: 2 oz vodka 3/4 oz cointreau/combier 1/2 oz lime scant 1/2 oz cranberry juice Shake and strain Flamed orange peel is optional nick & nora
Mr. Boston
1 1/2 Ounce(s) Vodka
1/2 Ounce(s) Fresh Lime Juice
1/2 Ounce(s) Triple Sec
1/2 Ounce(s) Cranberry Juice
Shake well with ice and strain into chilled cocktail glass. Garnish with lime wheel. Serve in a Cocktail Glass.
Punch
1 1/2 ounces citron vodka (preferably Absolut Citron)
3/4 ounce Cointreau
3/4 ounce lime juice
3/4 ounce cranberry cocktail, such as Ocean Spray
Add all ingredients to a cocktail shaker.
Add ice and shake until chilled.
Strain into a chilled coupe or cocktail glass.
Garnish with a lemon twist.
EDITOR’S NOTE
Despite common pop culture associations, the original Cosmopolitan is a rather dry cocktail. The recipe can be tweaked with other orange liqueurs such as Combier, which will result in a slightly sweeter recipe. Or, ditch the cranberry cocktail for natural, tart cranberry juice.
Liquor
1 1/2 ounces citrus vodka
1 ounce Cointreau
1/2 ounce lime juice, freshly squeezed
1/4 ounce cranberry juice
Garnish: lime wedge
Add the vodka, Cointreau, lime juice and cranberry juice to a shaker with ice and shake until well-chilled.
Strain into a chilled cocktail glass.
Garnish with a lime wedge.
Cold Glass
1½ oz citrus vodka (Absolut Citron)
¾ oz cranberry juice (Ocean Spray)
½ oz triple sec (Cointreau)
½ oz fresh lime juice
Shake with ice until very cold; double strain into a chilled cocktail glass. Garnish with lime wedge or twist.
Bevvy
- 5 oz citrus-flavored vodka
- 75 oz Cointreau
- 75 oz fresh lime juice
- 75 oz cranberry juice
Orange or lemon twist for garnish
Cocktail Glass
Add vodka, Cointreau, fresh lime juice, and cranberry juice to a cocktail shaker with ice and shake until chilled.
Strain into a chilled cocktail glass.
Garnish with an orange or lemon twist and serve.
A Couple Cooks
1 ounce (2 tablespoons) vodka or citron vodka*
1 ounce (2 tablespoons) 100% cranberry juice (do not use sweetened!)
½ ounce (1 tablespoon) Cointreau
½ ounce (1 tablespoon) lemon juice
1 lime wedge
1 teaspoon simple syrup or maple syrup**
For the garnish: lime wheel (optional)
Place the vodka, cranberry juice, Cointreau, lemon juice, and syrup in a cocktail shaker with ice. Shake 15 seconds until cold. Strain the liquid into a martini glass.
Squeeze with the lime wedge and serve, garnished with a lime wheel if desired.
Mybartender
1 ½ Ounces Vodka
1 Ounce Cointreau
1 Splash Cranberry Juice
½ Ounce Fresh squeezed lime juice
1 Lime wedge Garnish
Start by chilling your Martini glass
Next, build your drink by combining the spirits and the juices in an ice-filled cocktail shaker and shake vigorously
Strain your cocktail into the chilled glass
Garnish with lime
Sip, enjoy, and repeat
Corpse Reviver #2 and No. Blue (1910-1939)
Tom’s:
¾ oz gin
¾ oz Lillet Blanc, Cocchi Americano or a 50:50 split of each
¾ oz Cointreau
¾ oz lemon juice
1 dash absinthe
cherry for garnish, optional
Combine ingredients in a shaker. Fill with ice, shake and strain into a chilled coupe or stemmed cocktail glass. Garnish with a cherry, if desired.
Mr. Boston
3/4 Ounce(s) Gin
3/4 Ounce(s) Fresh lemon juice
3/4 Ounce(s) Triple Sec
3/4 Ounce(s) Lillet Blanc
1 Dash(es) Absinthe or pastis
Shake with ice and strain into chilled cocktail glass. Serve in a Cocktail Glass.
Ace’s:
No option for Lillet Blanc, no mention of the cherry garnish, double strain, and the absinthe is not shaken with the drink but is spritzed in the coupe before pouring the drink into it.
Marilou’s:
Only allows for Lillet, nick n nora, rest is the same as Ace
for the number blue, sub blue curaçao for the cointreau
Joe’s:
Tom’s
Punch
1 ounce gin
1 ounce Cointreau
1 ounce Lillet, or Cocchi Americano
1 ounce lemon juice
1 dash absinthe
In a chilled coupe or cocktail glass, add a dash of absinthe. Roll around to coat and discard excess.
Add all ingredients to a cocktail shaker.
Add ice and shake until chilled.
Strain into prepared coupe or cocktail glass.
Garnish with an orange or lemon peel.
Punch (Alicia Perry’s Corpse Reviver No. 2)
1 ounce gin, preferably Plymouth
3/4 ounce Lillet Blanc
3/4 ounce Cointreau
3/4 ounce lemon juice
1/4 ounce simple syrup
pastis, to rinse the glass
Rinse a coupe with pastis and set aside.
Combine all the remaining ingredients in a mixing tin and shake with ice.
Strain into the prepared coupe.
Garnish with a lemon twist.
Punch (Death and Co.’s Corpse Reviver No. 2)
3/4 ounce gin, preferably Beefeater
3/4 ounce Cointreau
3/4 ounce Cocchi Americano
3/4 ounce lemon juice
2 dashes absinthe
Combine all ingredients in a mixing tin and shake with ice.
Strain into a chilled coupe or cocktail glass.
Punch (James Bolt’s Corpse Reviver No. 2)
1 ounce gin, preferably Big Gin
1 ounce Lillet Blanc
1 ounce Cointreau Noir
1 ounce lemon juice
3 to 4 dashes absinthe, preferably Leopold Bros. Absinthe Verte
Combine all ingredients in a mixing tin and shake hard with ice for 5 to 7 seconds.
Double strain into a chilled coupe or cocktail glass.
Garnish with an expressed lemon peel then discard.
Imbibe
1 oz. gin
1 oz. Cointreau
1 oz. Lillet Blanc
1 oz. fresh lemon juice
1 dash absinthe
Garnish: orange peel
Shake all ingredients with ice, strain into a chilled glass and garnish.
Liquor
Absinthe, to rinse
3/4 ounce London dry gin
3/4 ounce Lillet blanc
3/4 ounce orange liqueur
3/4 ounce lemon juice, freshly squeezed
Rinse the inside of a chilled coupe or cocktail glass with absinthe, discard the excess and set the glass aside
Add the gin, Lillet blanc, orange liqueur and lemon juice into a shaker with ice and shake until well-chilled.
Strain into the prepared glass.
A Couple Cooks
1 ounce gin
1 ounce lemon juice
1 ounce Cointreau (or Grand Marnier)
1 ounce dry vermouth or Lillet Blanc*
½ teaspoon absinthe
Add the gin, lemon juice, Cointreau, dry vermouth, and absinthe to a cocktail shaker. Fill it with ice and shake it until cold.
Strain into a cocktail glass. If desired, garnish with an orange peel or orange wedge.
Daiquiri / Pineapple Daiquiri / Strawberry Daiquiri(1880-1910)
Tom’s:
2 oz white rum
¾ oz lime juice
¾ oz simple syrup
(For a strawberry daiquiri just muddle one or two strawberries)
lime disc with some flesh on it
Shake for 8-10 seconds and fine strain into a chilled coupe glass. Express the oils of the disc and any juice over the top (shouldn’t be more 4-6 drops), swirl the disc in the glass once to integrate and discard.
Ace’s:
Only differences, lime wheel rather than lime disc and no expression of oils or swirling
Marilou’s:
Same as Ace. Nick n Nora
Joe’s:
Tom’s
Pineapple Daiquiri
Punch
2 ounces white rum, preferably Barbancourt
1 ounce fresh pineapple juice
1/2 ounce lime juice
1/2 ounce simple syrup (1:1, sugar:water)
Combine all ingredients in a mixing tin and shake with ice.
Strain into a chilled coupe or cocktail glass.
Imbibe
2 OZ. PLANTATION PINEAPPLE RUM
1 OZ. LIME JUICE
3/4 OZ. SIMPLE SYRUP (1:1)
A FEW DROPS ANGOSTURA BITTERS
Shake all of the ingredients in a shaker with ice. Strain into a coupe and garnish.
A Couple Cooks
1 ½ ounces best quality light or white rum
1 ounce lime juice
½ ounce simple syrup or maple syrup
Add the rum, lime juice, and syrup to a cocktail shaker. Fill it with ice and shake until cold.
Strain into a cocktail glass. Serve garnished with a lime slice.
Mojito (and other flavors)
Joe’s:
2 oz white rum
1 oz lime
1 oz simple (sub raspberry syrup or whatever for that flavor mojito)
8-10 mint leaves
Club soda
slap mint toss in shaker with everything Quick shake Dirty Strain top with crushed ice and club soda Slap and add 2-3 more mint leaves stir lightly and briefly to distribute mint top with ango garnish with huge mint bouquet
Tom’s:
2 oz white rum
¾ oz lime juice
1 oz simple syrup
10-12 mint leaves - picked off the stem
chilled soda water
mint sprigs for garnish
In a shaker, muddle the mint leaves in the simple syrup. Add the rum, lime juice and fill with ice. Shake for 8-10 seconds and strain into a highball or collins glass over cracked ice (with one or two full sized cubes). top with 1-2 oz soda water. Briefly stir with a straw to mix. Garnish with the mint springs.
Marilou’s
(missing)
Mr. Boston
3 Lime wedges
8-10 Fresh mint leaves
3/4 Ounce(s) Simple Syrup
2 Ounce(s) Light Rum
Soda water
Fresh mint sprig
Muddle the limes, mint, and syrup in a Collins glass. Add the rum with ice and stir well. Top with soda water. Garnish with mint. Serve in a Collins Glass.
Imbibe
1½ OZ. WHITE RUM
1 LIME CUT IN HALF
½ OZ. SIMPLE SYRUP (1:1)
4 MINT LEAVES
SODA WATER
Muddle the mint and simple syrup in a mixing glass. Squeeze in juice from both lime halves, add the rum and ice and stir to chill. Pour everything into a glass, top with soda water and garnish.
Punch
2 ounces light rum
1 lime quartered
2 teaspoons sugar
2 sprigs mint
soda water
In a Collins glass, add the mint sprigs and sugar. Muddle the mint by pressing it lightly with a muddler to release the oils.
Drop in lime pieces and muddle to release juice.
Add rum, stir and add ice.
Top with soda water.
Garnish with a mint sprig and a lime wheel.
Liquor
3 mint leaves
1/2 ounce simple syrup
2 ounces white rum
3/4 ounce lime juice, freshly squeezed
Club soda, to top
Lightly muddle the mint with the simple syrup in a shaker.
Add the rum, lime juice and ice, and give it a brief shake.
Strain into a highball glass over fresh ice.
Top with the club soda.
Garnish with a mint sprig and lime wheel.
Bevvy
2 oz light rum
1 oz fresh lime juice
0.75 oz simple syrup
5-6 mint leaves
Soda water
Garnish: mint sprig and lime wedge
Highball Glass
In the bottom of your chilled highball glass, muddle 5-6 mint leaves by pressing lightly with your muddler.
Add simple syrup, lime juice, and rum, then fill the glass with ice.
Top with soda water and stir to combine.
Garnish with a sprig of mint (clap the leaves between your hands once to release the aromas) and a wedge of lime.
A Couple Cooks
6 mint leaves, plus additional for garnish
1 ounce (2 tablespoons) lime juice
1 ounce (2 tablespoons) simple syrup
2 ounces (4 tablespoons) white rum
2 to 4 ounces (½ cup) soda water
In a cocktail shaker, muddle the mint leaves.
Add the lime juice, simple syrup, and rum. Fill the cocktail shaker with ice and shake until cold.
Place ice into a glass, and strain in the liquid. Top off the glass with soda water. Garnish with additional mint leaves.
Mybartender
1 ½ Oz White Rum
¾ Oz Lime Juice
½ Oz Simple Syrup
3 Mint Leaves
Club Soda
Squeeze or pour the lime juice into the glass
Add the sugar syrup and mint leaves and muddle together, crushing the mint to release the oil
Half fill the glass with crushed ice, add the rum and stir together
Top with more crushed ice, soda water, and garnish with mint
Enjoy
Moscow Mule
Several recipes including Tom’s and Natalie Jacob’s, when using ginger syrup or ginger beer, cut the lime down to 1/2 oz so that the ginger will stand out more. I think that’s what I’m going to do. If you don’t like ginger, stay away from a drink with ginger in it.
Joe’s
2 oz vodka
1 oz ginger syrup
3/4 lime juice
Shake, add soda, collins glass with ice
lime garnish
Marilou’s:
2 oz vodka
3/4 ginger syrup
3/4 lime juice
Shake, add soda, collins glass with ice
lime garnish
Tom’s:
2 oz vodka
chilled 4-5 oz ginger beer
two lime wedges
In a rocks glass or copper mug, add the vodka and fill with ice. Squeeze in the juice of the two lime wedges and top with ginger beer. Garnish with a lime wheel and ginger candy (if you happen to have them on hand).
With Homemade Ginger Syrup 2 oz vodka ¾ oz ginger syrup ½ oz fresh lime juice 2 lime wedges chilled soda water
Combine vodka, ginger syrup and lime juice in a shaker and squeeze in one of the limes wedges. Fill with ice, shake for 6-8 seconds and strain into a rocks glass or copper mug over fresh ice. Squeeze in the second lime wedge and top with 1½-2 ounces of soda water.
Mr. Boston
1 1/2 Ounce(s) Vodka
1/2 Ounce(s) Fresh Lime Juice
Ginger beer
Lime wedge
Pour vodka and lime juice into copper Moscow Mule mug or standard beer mug. Add ice cubes and fill with ginger beer. Squeeze lime wedge and add to glass. Serve in a Beer Mug.
Imbibe
2 OZ. VODKA
1 OZ. FRESH LIME JUICE
4 OZ. GINGER BEER
Pour the vodka and lime juice into an ice-filled glass. Add the ginger beer, stir and garnish.
Punch
2 ounces vodka
3/4 ounce lime juice
4 ounces ginger beer (preferably Fever Tree of Fentimans)
Add vodka and lime juice to a Collins, highball or copper mule mug (if you’re fancy enough to own one).
Top with crushed or cracked ice.
Top with ginger beer and swizzle gently to mix.
Garnish with a lime wheel.
Liquor
2 ounces vodka
1/2 ounce lime juice, freshly squeezed
3 ounces ginger beer, chilled
Fill a Moscow Mule mug (or highball glass) with ice, then add the vodka and lime juice.
Top with the ginger beer.
Garnish with a lime wheel.
Bevvy
2 oz vodka
0.5 oz lime juice
5 oz ginger beer
Fill a copper mug with ice (or use a Collins glass if no mug is available).
Add vodka and lime juice, then top with the ginger beer.
Garnish with an optional lime wedge.
A Couple Cooks
2 ounces (¼ cup) vodka
½ ounce (1 tablespoon) fresh lime juice
4 ounces (½ cup) ginger beer
In a copper mug or glass, pour in the vodka, lime juice, and ginger beer.
Add ice and garnish with a lime slice. Serve immediately.
Negroni, Mezcal Negroni, Dry Negroni, Extra Dry Negroni, Cynar Negroni, Rum Negroni
Tom’s
1½ oz gin - I recommend Tanqueray
1 oz sweet vermouth - I recommend Cinzano (omit for an Extra Dry)
1 oz Campari
orange peel - for garnish
Combine all ingredients in a chilled mixing glass. Fill with ice, stir for 18-25 seconds and strain into a chilled rocks glass over ice - preferably one large cube. Express the oils of the orange peel and add it into the glass.
Or you can prepare it right in the rocks glass you’ll be drinking from. Just combine all the ingredients, add the ice, and stir.
For a Mezcal Negroni, sub 1 oz of mezcal for the 1 1/2 gin.
For a Cynar Negroni, replace Campari with Cynar. (This is good but I prefer the original)
For a Rum Negroni just replace gin with dark rum.
For a dry negroni swap sweet vermouth for dry.
For an extra dry negroni omit vermouth entirely.
Ace’s:
only 1 oz of gin no recommended brands. no recommended sweet. Build in rocks glass. orange twist rather than peel. One large cube of ice also preferred like Tom.
Marilou’s:
Same as Ace but no mention of big rock.
Joe’s:
TBD. Default to Ace but peel instead of twist
Try adding apple cinnamon and apple ginger to the classic negroni
Tequila Old Fashioned and Oaxacan Old Fashioned
Tequila:
Joe’s
2 oz reposado or añejo tequila
2 barspoons agave nectar or demerara
2 dashes Angostura bitters
2 dashes mole bitters
orange peel for garnish (grapefruit is nice too)
Stir and strain into a chilled rocks glass over ice - ideally one large cube. Express the oils of peel and add it into glass.
Alternatively, build in glass.
Tom’s:
2 oz reposado or añejo tequila
scant teaspoon agave nectar
2 dashes Angostura bitters
1 dash mole bitters - optional, but highly recommended
orange peel for garnish (grapefruit is nice too)
Stir and strain into a chilled rocks glass over ice - ideally one large cube. Express the oils of orange peel and add it into glass.
Alternatively, build in glass.
Mr. Boston
1 1/2 Ounce(s) Blanco tequila
1 Teaspoon(s) Simple Syrup
1 Dash(es) Angostura Bitters
1 Splash Soda water
Pour tequila, syrup, and bitters in ice-filled old-fashioned glass and stir. Add soda. Add lemon twist.
Liquor
3 ounces añejo tequila
1/4 ounce agave nectar
1 dash Angostura bitters
Orange peel
Garnish: brandied cherry
In a mixing glass, lightly muddle the agave nectar, bitters and orange peel.
Add the tequila, then fill with ice and stir until well-chilled.
Strain into an Old Fashioned glass over fresh ice, and garnish with a brandied cherry.
Oaxacan:
Joe’s
1 1/2 oz reposado or añejo tequila, preferably El Tesoro reposado
1/2 oz mezcal, preferably Del Maguey San Luis Del Rio mezcal (but compare to the Marilou 1:1 split version)
2 dashes ango
2 dashes mole bitters
barspoon demerara or agave nectar
flamed orange peel garnish
In a chilled mixing glass, combine the spirits, nectar, and bitters. Fill it with ice and stir for 18-25 seconds. Strain the cocktail into a chilled rocks glass over ice - preferably one large cube. Carefully hold a piece of orange peel about the size of a silver dollar, skin side down, over the drink. Light a match and use it to warm the skin side of the peel. Holding the match a few inches above the drink, quickly squeeze the peel in the direction of the match. The oil from the peel will briefly ignite, landing over the drink’s surface. add it into the glass.
Alternatively, combine all ingredients in a rocks glass. Stir them with ice, garnish and serve.
Tom's: The Oaxacan (wa-HOCK- ahn) Old Fashioned is a smokier version of a Tequila Old Fashioned and the premier gateway mezcal cocktail. It was created by Phil Ward when he was working at Death & Co.
1½ oz reposado tequila - añejo tequila works too
½ oz mezcal
½ teaspoon agave nectar
2 dashes Angostura bitters
1-2 dashes mole bitters - optional
orange peel for garnish
In a chilled mixing glass, combine the spirits, nectar, and bitters. Fill it with ice and stir for 18-25 seconds. Strain the cocktail into a chilled rocks glass over ice - preferably one large cube. Express the oils of the orange peel and add it into the glass.
Alternatively, combine all ingredients in a rocks glass. Stir them with ice, garnish and serve.
Ace’s:
1 oz tequila. 1 oz mezcal. heaping barspoon of demerara, no agave nectar. no angostura. 2 dashes of mole bitters. orange peel also.
Marilou’s:
Same as Ace:
1 oz tequila 1 oz mezcal 2 dashes mole bitters fat barspoon demerara orange peel garnish
Joe’s Oaxacan:
Ace’s but with ango as well as the mole bitters and just a normal barspoon of demerara.
Mr. Boston
1 1/2 Ounce(s) Reposado tequila
1/2 Ounce(s) Mezcal
1/4 Ounce(s) Agave nectar
2 Dash(es) Angostura Bitters
Orange twist, flamed
Stir with ice and strain into chilled old-fashioned glass. Flame orange twist and add. Serve in an Old-Fashioned Glass.
Punch
1 1/2 ounces El Tesoro reposado tequila
1/2 ounce Del Maguey San Luis Del Rio mezcal
2 dashes Angostura bitters
1 barspoon agave nectar
Garnish: flamed orange twist
Combine all the ingredients except the orange twist in an Old-Fashioned glass filled with one large ice cube.
Stir until chilled.
Top with a flamed orange twist, then drop the twist into the drink.
Imbibe
1½ oz. reposado tequila (El Tesoro)
½ oz. mezcal (Del Maguey Chichicapa or San Luis del Rio)
1 barspoon agave nectar
2 dashes Angostura bitters
Combine all the ingredients except the orange twist in an Old Fashioned glass filled with one large ice cube. Stir until chilled. To top with a flamed orange twist, carefully hold a piece of orange peel about the size of a silver dollar, skin side down, over the drink. Light a match and use it to warm the skin side of the peel. Holding the match a few inches above the drink, quickly squeeze the peel in the direction of the match. The oil from the peel will briefly ignite, landing over the drink’s surface.
Liquor
1 1/2 ounces reposado tequila
1/2 ounce mezcal
1 teaspoon agave nectar
2 dashes Angostura bitters
Add the tequila, mezcal, agave nectar and Angostura bitters to an Old Fashioned glass with one large ice cube, and stir until well-chilled.
Flame an orange peel over the top of the drink to express its oils, then garnish with the peel.
A Couple Cooks
1 ½ ounces tequila reposado
½ ounce mezcal
1 teaspoon agave syrup or honey
3 dashes chocolate bitters (or substitute Angostura bitters)
Orange peel, for garnish
Stir the tequila, mezcal, agave syrup, and bitters in a lowball glass. Add a large clear ice cube.
Express the orange peel onto the glass by squeezing it to release the oils. Or if desired, flame the orange peel (taking fire precautions as necessary!): Cut a piece of orange peel in a 2-inch circle. Hold the peel about 2 inches from the cocktail glass and warm it with a lit match. Then, quickly squeeze the peel to express the oils, causing it to flame briefly as the oil hits the glass.
Paloma (1950s)
Joe’s:
2 oz tequila or split with mezcal
1 oz grapefruit
1/2 oz lime juice
1/2 oz dem or 3/4 oz simple or ginger syrup
5 dashes of saline
2 oz soda
Shake, add 2 oz of soda and then strain over ice. Grapefruit peel and salt garnish. Top with more soda if needed.
Marilou's: 2 oz tequila 1 oz grapefruit 1/2 oz lime juice 1/2 oz dem 5 dashes of saline Shake, add soda and then strain over ice. Grapefruit peel and salt garnish.
Tom’s:
2 oz blanco tequila
5 oz Q Grapefruit Soda (or another grapefruit soda)
scant ½ oz simple syrup - omit if using another grapefruit soda
2 lime wedges
pinch of salt (about ⅛ - ¼ teaspoon)
In a collins glass add the tequila, simple syrup, and fill with ice. Add the pinch of salt, squeeze in the juice from the first lime wedge. Gently fill with the grapefruit soda. Briefly stir to integrate. Squeeze in the second lime wedge. I like to add a final sprinkling of salt, but that’s optional. I like it salty.
Ace’s:
1 1/2 oz tequila. no lime wedges. 1/2 oz lime juice. top with Jarrito’s, alternatively mix 1/2 oz grapefruit, 1/2 oz simple, and top with soda. grapefruit peel and salt (on the top of the drink I guess) garnish.
Joe’s:
Marilou’s but ginger syrup default
Mr. Boston
2 Ounce(s) Blanco tequila
Grapefruit-flavored soda
Pour tequila into ice-filled Collins glass. Fill glass with soda and stir briefly. Garnish with lime wedge. Serve in a Collins Glass.
Imbibe
2 OZ. REPOSADO OR BLANCO TEQUILA
JUICE FROM ½ A LIME
PINCH OF SALT
GRAPEFRUIT SODA (JARRITOS WORKS WELL)
GARNISH:
LIME WHEEL
Pour the tequila into a glass and squeeze in the lime juice. Add the ice and salt, fill with grapefruit soda, stir and garnish.
Punch
2 ounces tequila
1 ounce grapefruit juice
3/4 ounce lime juice
3/4 ounce simple syrup (1:1, sugar:water)
2 dashes grapefruit bitters (optional)
soda water
Add first four (five if using bitters) ingredients to a cocktail shaker. Add ice and shake until chilled. Strain into a Collins glass over ice. Top with soda water. Garnish with a half wheel of grapefruit.
Liquor
2 ounces tequila
1/2 ounce lime juice, freshly squeezed
Grapefruit soda, chilled, to top
Rub a lime wedge around the edge of a highball glass, and dip the rim in salt (optional).
Add the tequila and lime juice to the glass, and fill with ice.
Top with grapefruit soda, and stir briefly and gently to combine.
Garnish with a lime wheel.
Bevvy
2 oz tequila
4-5 oz Grapefruit Soda
0.5 oz fresh lime juice
Add all ingredients to a Collins glass with ice and stir gently.
Garnish with a lime wedge or wheel and serve.
A Couple Cooks
2 ounces tequila blanco
2 ounces fresh squeezed grapefruit juice
½ ounce fresh squeezed lime juice
½ ounce maple syrup or simple syrup
1 ounce soda water
Flaky sea salt & grapefruit wedge, for the garnish
Cut a notch in the grapefruit wedge, then run the grapefruit around the rim of a glass. Dip the edge of the rim into a plate of flaky sea salt.
To the glass, add the tequila, grapefruit juice, lime juice, syrup and stir until combined.
Fill the glass with ice (clear ice if you want to get fancy!). Top with soda water and serve!
Pimm’s Cup / Pimm’s Royale / Pimm’s Rangoon
Joe’s:
1½ oz Pimm’s
½ oz gin
3/4 oz lemon juice
3/4 oz ginger syrup or 1/2 oz simple
3 cucumber discs - or ¼ oz cucumber juice, see below
1½ oz chilled soda water - or so
(use champagne instead and increase the syrup to 3/4 if using simple and it’s a Pimm’s Royal Cup or Pimm’s Royale)
In a shaker or mixing glass, muddle the cucumber slices with the ginger syrup.
Add the Pimm’s, lemon juice, gin and fill with ice. Stir (yes, stir this one) and fine strain into a wine or highball glass over fresh ice.
Top with the soda water and briefly stir to integrate.
Garnish with a cucumber slice, mint sprig and whatever else you feel like - strawberries, orange slices, lemon wheels, assorted berries, what have you.
Tom’s:
1½ oz Pimm’s
½ oz gin
½ oz lemon juice
½ oz simple syrup
3 cucumber discs - or ¼ oz cucumber juice, see below
1½ oz chilled soda water - or so
In a shaker or mixing glass, muddle the cucumber slices with the simple syrup.
Add the Pimm’s, lemon juice, gin and fill with ice. Stir (yes, stir this one) and fine strain into a wine or highball glass over fresh ice.
Top with the soda water and briefly stir to integrate.
Garnish with a cucumber slice, mint sprig and whatever else you feel like - strawberries, orange slices, lemon wheels, assorted berries, what have you.
Tom’s commentary on the name:
Pimm’s Rangoon
This is a Pimm’s Cup with ginger ale. Increase the lemon juice to ¾ oz and substitute ginger ale in place of the soda water. Or use ginger beer for spicy kick. Sweetness will vary from brand to brand so I recommend starting with 1 ounce and adding more to taste. Some people use ginger ale in they’re classic Pimm’s Cup, and that’s just fine.
With Ginger Syrup - If you some on hand, you could also make a Pimm’s Rangoon by using ½ oz ginger syrup in place of simple syrup and topping the drink with soda water. This is probably my favorite version of all. But I say, why discriminate?
Ace’s:
2 oz Pimm’s. No gin. 3/4 oz simple. 3/4 oz lemon. no muddling just one cucumber wheel thrown into the tin, shake, strain (doesn’t mention fine straining), top with soda then gently stir. cucumber wheel the only garnish.
Marilou’s:
Same as Ace
Liquor.com
2 ounces Pimm’s No. 1
1/2 ounce lemon juice, freshly squeezed
Ginger ale, to top
Add Pimm’s No. 1 and lemon juice into a highball glass over ice, then top with ginger ale and stir briefly to combine.
Garnish with a cucumber slice, mint sprig, skewered strawberry and optional lemon and orange wheels.
Punch:
2 ounces Pimm’s No. 1
1/2 ounce lemon juice
1/4 ounce simple syrup (1:1, sugar:water)
2 dashes Angostura bitters
ginger ale, to top
Garnish: cucumber spear or slice, mint sprig, seasonal berries and citrus (optional)
DIRECTIONS
In a Collins glass, add Pimm’s, lemon juice and simple syrup and stir.
Add ice, top with soda water and bitters and stir gently to mix.
Garnish lavishly like a flower arrangement with a cucumber slice, fresh mint sprig, berries, citrus and a pocket square.
Imbibe:
2 OZ. PIMM’S NO. 1
¼ OZ. FRESH LEMON JUICE
GINGER ALE
GARNISH:
CUCUMBER
Pour the Pimm’s and lemon juice into an ice-filled glass, top with ginger ale, stir and garnish.
Joe’s:
Tom’s but with 3/4 oz lemon and 3/4 oz ginger syrup and no simple
Mr. Boston
2 Ounce(s) Pimm’s No. 1
3 Ounce(s) Ginger ale or lemon-lime soda
Cucumber slices and/or lemon wheel
Pour Pimm’s into ice-filled Collins glass. Top with chilled ginger ale. Garnish with cucumbers and/or lemon. Serve in a Collins Glass.
Bevvy
2 ounces Pimm’s No. 1
3 ounces carbonated lemonade*
To make carbonated lemonade, combine juice from one lemon, 1.5 oz soda water, and 0.25 oz simple syrup. Scale up for larger recipes.
To make the cocktail, add Pimm’s No. 1 and lemonade to a highball glass with ice and stir to combine. Garnish with a cucumber, orange slice, strawberry, lemon twist and fresh mint sprig, or whatever assortment of fresh produce you prefer.
A Couple Cooks
2 cucumber slices
2 ounces Pimm’s No 1
4 ounces sparkling lemonade (equal parts simple and lemon juice and double that combined amount of soda), ginger beer or ginger ale
½ ounce lemon juice, optional*
For the garnish: more cucumber slices, lemon wedge, fresh mint
Place a cucumber slice in the bottom of a mixing glass and muddle it several times.
Add the Pimms No 1 and a handful of ice. Stir until cold, then strain into an ice-filled highball glass.
Top with the sparkling lemonade or ginger beer. Garnish with a lemon wedge, mint leaves and additional cucumber slices.
Sazerac (pre 1850)
Tom’s:
2 oz rye whiskey (or 1½ oz rye and ½ oz cognac)
teaspoon demerara syrup or ¼ oz simple syrup
4 dashes Peychaud’s bitters
1 dash Angostura bitters
splash of absinthe - about ¼ oz.
lemon peel for garnish
Fill a rocks glass with ice and set it aside to chill.
In a chilled mixing glass, combine all ingredients, except the absinthe, fill with ice and stir for 10-12 seconds.
Dump the ice out of the chilling rocks glass and add the splash of absinthe. Swirl the glass around - or toss it up in the air - so that the absinthe fully coats of the sides of the glass, then dump it out (or drink it!).
Stir the cocktail a few more times and strain it into the rocks glass. Do not add any ice!
Hold the lemon peel 4-6 inches above the glass (yes, this actually makes a difference) and express its oils over the drink. the lemon peel while. Discard the peel, do not place it in the glass.
Ace’s:
also allows for the split. no option for simple syrup and a full 1/4 oz of demerara. no angostura. no directions on how to chill the chilled rocks glass. lemon twist rather than peel. No mention of expressing the garnish. put it in the glass rather than discarding it.
Marilou's: 2 oz rye 1/4 oz dem 4 dashes Peychaud's Stir. Strain into absinthe rinsed rocks glass. Lemon twist garnish tossed in.
Joe’s:
Tom’s but compare without the ango and leave the peel in
Sidecar (1915-22)
Tom’s:
2 oz cognac
¾ oz Cointreau
¾ oz lemon juice
teaspoon demerara syrup or ¼ oz simple syrup
Combine all ingredients in a shaker, fill with ice. Shake for 8-10 seconds and strain into a chilled coupe or martini glass that has a thick half rim of sugar (optional, but recommended). Garnish with an expressed orange peel.
Mr. Boston
1 Ounce(s) Cognac
1 Ounce(s) Triple Sec
1/2 Ounce(s) Fresh lemon juice
Shake with ice and strain into a chilled cocktail glass. Serve in a Cocktail Glass.
Ace’s:
allows for brandy. 3/4 combier. doesn’t allow for demerara. double strain. full sugar rim and is not optional. lemon twist no express.
Marilou’s:
Same as Ace. Nick n Nora
Joe’s:
Tom’s but always have a half sugar rim
Imbibe
2 oz. Cognac
1 oz. Cointreau
¾ oz. fresh lemon juice
Garnish: sugared rim (optional)
Shake ingredients with ice and strain into a chilled glass.
Punch
2 ounces Cognac (VS or VSOP)
3/4 ounce Cointreau
3/4 ounce lemon juice
Prepare a coupe or cocktail glass ahead of time with a sugar rim (optional).
Add all ingredients to a cocktail shaker.
Add ice and shake until chilled.
Strain into prepared coupe or cocktail glass.
Garnish with an orange peel.
Liquor
1 1/2 ounces cognac
3/4 ounce orange liqueur (such as Cointreau)
3/4 ounce lemon juice, freshly squeezed
Coat the rim of a coupe glass with sugar, if desired, and set aside.
Add the cognac, orange liqueur and lemon juice to a shaker with ice and shake until well-chilled.
Strain into the prepared glass.
Garnish with an orange twist.
Bevvy
- 5 oz cognac
- 75 oz Cointreau
- 75 oz lemon juice
Lemon and sugar for garnish
Run a slice of lemon around the rim of a cocktail glass, then place the glass rim-down in a plate with sugar. Give it a little twist to make sure the rim is evenly coated.
Combine all ingredients in a cocktail shaker with ice and shake until chilled.
Strain into your sugar-rimmed cocktail glass.
A Couple Cooks
2 ounces (4 tablespoons) Cognac (VS or VSOP)
1 ounce (2 tablespoons) Cointreau
1 ounce (2 tablespoons) lemon juice
For the garnish: lemon twist or orange twist
Superfine sugar* rim, optional
Cut a notch in a lemon wedge, then run the lemon around the rim of a cocktail glass. Dip the edge of the rim into a plate of superfine sugar.
Place all ingredients in a cocktail shaker with a handful of ice and shake until cold.
Strain the drink into the prepared glass. Garnish with a lemon twist or orange twist.
Vesper
Joe’s (But try Tom’s Lillet heavy version and if it’s better, even if not adopted officially, make it a separate card)
2 oz gin
1 oz vodka
1/2 of Cocchi Americano or, preferably, Lillet Blanc. If using Lillet, add 2 dashes of ango.
Shaken or stirred guest preference. Lemon ornament
Tom's: 2½ oz gin ¾ oz Lillet Blanc ½ oz vodka Combine all ingredients in a chilled mixing glass. Fill with ice, stir for 18-25 seconds, and strain into a chilled coupe or martini glass. Garnish with an expressed lemon peel.
Ace’s:
1 1/2 gin. 1/2 cocchi americano rather than 3/4 lillet. 1 oz vodka. lemon twist rather than peel.
Marilou’s:
Same as Ace. Coupe.
Mr. Boston
3 Ounce(s) Gin
1 Ounce(s) Vodka
1/2 Ounce(s) Cocchi Americano
Large lemon twist
Shake with ice. Strain into chilled Champagne or cocktail glass. Add lemon twist. Serve in a Champagne Flute.
The original James Bond recipe from Casino Royale: 3 ounces of Gordon’s gin 1 oz of vodka 1/2 oz of Lillet Blanc shaken and served with a lemon twist.
Imbibe
1½ OZ. GIN
1 OZ. VODKA
½ OZ. LILLET BLANC
Shake ingredients with ice, strain into a chilled cocktail glass and garnish with lemon twist
Punch
3 ounces gin
1 ounce vodka
1/2 - 3/4 ounce Lillet Blanc (or 1/2 ounce Cocchi Americano)
Add all ingredients to a mixing glass.
Add ice and stir well.
Strain into a chilled coupe or cocktail glass.
Garnish with a lemon peel.
Epicurus
1 1/2 ounces Tanqueray gin
1 ounce vodka
1/2 ounce Lillet Blanc
1 lemon
Stir 1/2 ounce Lillet Blanc, 1 ounce vodka, and 1 1/2 ounces Tanqueray gin in an ice-filled mixing glass until very cold, about 30 seconds. Strain cocktail through a Hawthorne strainer or a slotted spoon into a martini glass.
Using a small serrated knife, remove a 1” strip of peel from a lemon (some white pith is okay); it should be stiff enough to provide some resistance when bent. Twist over drink to express oils; discard. Garnish with a lemon twist.
Liquor
3 ounces gin
1 ounce vodka
1/2 ounce Lillet blanc aperitif
Add the gin, vodka and Lillet blanc into a mixing glass with ice and stir until well-chilled.
Strain into a chilled cocktail glass.
Express the oils from a lemon twist over the drink, rub the twist along the rim of the glass and drop it into the cocktail.
Bevvy
3 oz dry gin (Bond preferred Gordon’s)
1 oz vodka
1/2 oz Lillet Blanc
Add the gin, vodka and Lillet Blanc into a mixing glass with ice.
Stir until very cold.
Strain into a cocktail glass or a coupe.
Garnish with a large, thin twist of lemon.
A Couple Cooks
3 tablespoons (1 ½ ounces) gin
1 tablespoon (½ ounce) vodka
½ tablespoon (¼ ounce) Lillet Blanc
Place the gin, vodka, and Lillet blanc into a cocktail shaker and fill it with ice. Shake until cold.
Strain the drink into a cocktail glass.
Use a knife to remove a 1″ wide strip of the lemon peel. Squeeze the lemon peel into the drink to release the oils. Gently run the peel around the edge of the glass, then place it in the glass and serve.
Vieux Carre (1930s)
Tom’s:
1¼ oz rye whiskey
1 oz Cognac
scant 1 oz sweet vermouth (about ⅞ oz)
teaspoon Benedictine
2 dashes Angostura bitters
2 dashes Peychaud’s bitters
lemon peel for garnish
Combine all ingredients in a chilled mixing glass. Fill with ice, stir for 15-25 seconds and strain into a chilled rocks glass over ice, preferably one large cube. Express the oils from the lemon peel and garnish.
Alternative preparation: Combine all ingredients in a chilled rocks glass, add ice, stir, and garnish.
Mr. Boston
3/4 Ounce(s) Straight rye whiskey
3/4 Ounce(s) Brandy
3/4 Ounce(s) Sweet Vermouth
1/4 Ounce(s) Benedictine
1 Dash(es) Peychaud’s Bitters
1 Dash(es) Angostura Bitters
Pour into ice-filled old-fashioned glass and stir. Serve in an Old-Fashioned Glass.
Ace’s:
1 oz rye. 1 oz brandy. 1 oz sweet vermouth. 1/4 Benedictine. Build in glass only option. no garnish.
Marilou’s:
Same as Ace except only a barspoon of benedictine.
Joe’s:
Tom’s
Between the Sheets (1920s)
Tom’s
1 oz cognac
1 oz white rum
½ oz Cointreau - or another high quality orange liqueur.
½ oz lemon juice
¼ oz simple syrup
Combine all ingredients in a shaker, fill with ice. Shake for 8-10 seconds and strain into a chilled coupe or martini glass. Garnish with an expressed orange peel.
Liquor.com
1 ounce cognac 1 ounce light rum 1 ounce triple sec 1/4 ounce lemon juice, freshly squeezed Garnish: flamed orange peel
Add the cognac, rum, triple sec and lemon juice into a shaker with ice and shake until well-chilled.
Strain into a chilled cocktail glass.
Flame an orange peel over the top of the drink to express its oils, then discard the peel before serving.
Punch
3/4 ounce cognac 3/4 ounce rum, white or gold 3/4 ounce Cointreau or Combier 1/2 ounce lemon juice Garnish: orange peel
DIRECTIONS
Add all ingredients to a cocktail shaker.
Add ice and shake until chilled.
Strain into a chilled coupe or cocktail glass.
Garnish with an orange peel.
Southside and Southside Fizz
Southside
Joe’s
2 oz gin
1/2 oz lemon
1/2 oz lime
3/4 oz simple
10 mint leaves
Muddle mint leaves gently in mixing glass with simple. Add remaining ingredients and shake with ice. Strain into chilled cocktail glass. Add a mint sprig. Serve in a cocktail glass.
A Couple Cooks
2 ounces gin
½ ounce lime juice
½ ounce lemon juice*
½ ounce simple syrup or maple syrup
6 mint leaves
Add the mint leaves to a cocktail shaker and muddle them.
Add the gin, lemon juice, lime juice and syrup to cocktail shaker. Fill it with ice and shake until cold.
Strain the drink into chilled cocktail glass. Garnish with an additional mint leaf (smack it between your hands to release the oils) and a lemon twist.
Mr. Boston
8-10 Fresh mint leaves
1 1/2 Ounce(s) Gin
3/4 Ounce(s) Fresh lemon juice
3/4 Ounce(s) Simple Syrup
Fresh mint sprigs
Muddle mint leaves gently in mixing glass. Add remaining ingredients and shake with ice. Strain into chilled cocktail glass. Add the mint sprig. Serve in a Cocktail Glass.
Liquor
5 mint leaves
1 ounce lemon juice, freshly squeezed
2 ounces gin
1 ounce simple syrup
Add the mint leaves and lemon juice into a shaker and gently muddle.
Add the gin and simple syrup with ice, and shake until well-chilled.
Double-strain into a chilled cocktail glass.
Garnish with a mint sprig.
Punch
2 ounces gin
3/4 ounce lime juice
3/4 ounce simple syrup (1:1, sugar:water)
6-8 mint leaves
1 dash orange bitters
In a cocktail shaker, gently muddle mint leaves with simple syrup.
Add all other ingredients, add ice and shake until chilled.
Double strain into a chilled coupe or cocktail glass.
Spank a mint sprig against your hand to release the oils and garnish.
Southside Fizz
Joe’s
2 oz gin
1/2 oz lemon
1/2 oz lime
1 oz simple
10 mint leaves
Muddle mint leaves gently in mixing glass with simple. Add remaining ingredients and shake with ice. Strain into collins over ice. Slap and add a mint sprig.
A Couple Cooks
6 mint leaves
2 ounces gin
½ ounce lemon juice
½ ounce lime juice
½ ounce simple syrup or maple syrup
2 ounces soda water
Add the mint leaves to a cocktail shaker and muddle them (see How to Muddle Mint).
Add the gin, lemon juice, lime juice and syrup to cocktail shaker. Fill with ice and shake until cold.
Strain into chilled highball glass. Top with soda water and garnish with an additional mint leaf (smack it between your hands to release the oils) and lemon peel.
Mr. Boston
8-10 Fresh mint leaves
2 Ounce(s) Gin
3/4 Ounce(s) Fresh lemon juice
3/4 Ounce(s) Simple Syrup
Soda water
Fresh mint sprig
Muddle mint leaves gently in mixing glass with syrup. Add gin, lemon juice, and shake with ice. Strain into ice-filled highball glass. Fill with soda water and stir. Add mint sprig. Serve in a Highball Glass.
Imbibe:
2 oz. dry gin
¾ oz. fresh lemon juice
1 tsp. superfine sugar (or use simple syrup)
8–10 mint leaves
Chilled club soda
Place mint leaves in shaker and gently muddle. Add the gin, lemon juice and sugar, and stir to dissolve. Fill the shaker with large pieces of ice and shake gently—to keep from pulverizing the mint—for about 10 seconds. Double-strain into a highball glass filled with large cubes or an ice spear. Top with chilled club soda. Garnish.
Adapted from The Bartender’s Book, Jack Townsend & Tom Moore McBride, 1951
Piña Colada
Joe’s:
2 1/2 oz (1 1/2 white rum and 1/2 oz overproof Jamaican rum if you have the overproof. And if you have a blender, up the rum by 1/2 oz)
1 1/2 oz pineapple juice
1 1/2 oz cream of coconut (both of these up to 2 oz if using blender)
1/4 lemon
1/4 lime
1/4 simple (try ginger and cinnamon)
Shake with 2 cubes for 20 seconds
Shake with half a cup or so (4oz) of crushed ice (or regular ice if you don’t have crushed just for longer) until you hear just a little crushed ice left
Then serve with ice or just with a couple cubes
(If blending, blend with 1 1/2 cups of ice)
Cherry garnish.
Tom’s:
2 oz white rum - chilled in the freezer, if possible.
¼-½ oz overproof Jamaican rum - optional
1 oz pineapple juice - or 5-6 fresh pineapple chunks
1 oz Coco López - or another Cream of Coconut
¼ oz lime juice
1½ cups ice
Combine all ingredients in a blender. Blend on high for about 10 seconds, or until ice is thoroughly blended. Pour into a collins or wine glass. Garnish with a pineapple wedge and cherry if you like, plus whatever else you want to throw on there. Serve with a wide-mouth straw.
You don’t need a blender to make a Piña Colada. While serving them frozen may be traditional, and my preference, they’re perfectly delightful shaken are served over crushed ice as well. Simply reduce the Coco López and pineapple juice to ¾ oz (or 3-4 pineapple chunks), keep the lime and rum the same and I wouldn’t use any more than ¼ oz Jamaican rum, if you use any at all.
Tom:
2 oz white rum - chilled in the freezer, if possible.
¼-½ oz overproof Jamaican rum - optional
1 oz pineapple juice - or 5-6 fresh pineapple chunks
1 oz Coco López - or another Cream of Coconut
¼ oz lime juice
1½ cups ice
Combine all ingredients in a blender. Blend on high for about 10 seconds, or until ice is thoroughly blended. Pour into a collins or wine glass. Garnish with a pineapple wedge and cherry if you like, plus whatever else you want to throw on there. Serve with a wide-mouth straw.
You don’t need a blender to make a Piña Colada. While serving them frozen may be traditional, and my preference, they’re perfectly delightful shaken are served over crushed ice as well. Simply reduce the Coco López and pineapple juice to ¾ oz (or 3-4 pineapple chunks), keep the lime and rum the same and I wouldn’t use any more than ¼ oz Jamaican rum, if you use any at all.
Mr. Boston
3 Ounce(s) Light Rum
3 Ounce(s) Pineapple Juice
1 1/2 Ounce(s) Cream of coconut
Pineapple wedge, maraschino cherry
Combine ingredients with 2 cups of crushed ice in blender on high speed. Pour into chilled Collins glass. Garnish with pineapple and cherry and serve with a straw. Serve in a Collins Glass.
Liquor.com:
2 ounces light rum 1 1/2 ounces cream of coconut 1 1/2 ounces pineapple juice 1/2 ounce lime juice, freshly squeezed Garnish: pineapple wedge Garnish: pineapple leaf
Add the rum, cream of coconut and pineapple and lime juices to a shaker with ice and shake vigorously for 20 to 30 seconds.
Strain into a chilled Hurricane glass over pebble ice.
Garnish with a pineapple wedge and pineapple leaf.
Imbibe:
1½ OZ. AGED PUERTO RICAN RUM 1½ OZ. CREAM OF COCONUT (GONZÁLEZ USES COCO LÓPEZ) 1½ OZ. PINEAPPLE JUICE 5 CHUNKS FRESH PINEAPPLE 16 OZ. CRUSHED ICE
Add all of the ingredients to a blender and whirl for about 35 seconds until smooth and frothy.
PUNCH:
2 ounces rum, light or aged 1/2 ounce lime juice 1 ounce pineapple juice 1 ounce cream of coconut 1 ounce coconut milk 2 cups ice Garnish: pineapple wedge and an umbrella
Add all ingredients to a blender.
Blend on high until smooth.
Pour into a Collins or hurricane glass (or a hollowed out, frozen pineapple if you’re feeling kitschy).
Garnish with a pineapple wedge and an umbrella.
Joe’s:
Tom wins this one because he gives you the shake option and uses lime. I’m going to up and split the citrus however since lime isn’t even uniformly used. And I’ll change the shaking and build
Epicurus
1 1/2 ounces light rum
2 ounces Coco Lopez cream of coconut
2 ounces pineapple juice
1 Cup crushed ice
Pour rum, cream of coconut and pineapple juice into a blender with one cup of crushed ice.
Blend until smooth.
Garnish with a slice of pineapple and a maraschino cherry, and serve.
A Couple Cooks
1 ½ cups frozen pineapple
1 ½ cups ice
5 ounces (½ cup plus 2 tablespoons) aged rum
2 ounces (4 tablespoons) cream of coconut (not coconut cream; see notes*)
4 ounces (½ cup) pineapple juice
1 ounce (2 tablespoons) lime juice
Blend pineapple and ice until chunky. Add the remaining ingredients and blend until smooth. Serve garnished with a cocktail cherry and drink umbrellas.
Dark n’ Stormy (1915-20)
Joe’s
1 oz Goslings
1 oz lime
1 oz ginger syrup
Shake, add 2 oz soda before straining then strain,
Top with 1 more oz of Goslings
Garnish with lime wheel
Marilou
1 oz Goslings
3/4 oz lime
3/4 oz ginger syrup
Shake, add 2 oz soda before straining then strain,
Top with 1 more oz of Goslings
Garnish with lime wheel
Mr. Boston
Ginger beer
2 Ounce(s) Gosling’s dark rum
Pour ginger beer into an ice-filled old-fashioned glass. Float rum on top. Serve in an Old-Fashioned Glass.
Tom (via howcast video): build in collins 2 oz goslings fill with ice top with ginger beer garnish with lime
Joe’s:
Marilou’ augmented. It’s the only one worth putting up here.
Imbibe
2 oz. dark Bermuda rum (Gosling’s)
½ oz. fresh lime juice
Ginger beer
Garnish: lime slice
Mix the ingredients together in the glass. Add ice and stir until chilled. Garnish.
Punch
2 ounces rum, blackstrap
1 ounce lime juice
4 ounces ginger beer (preferably something dry and spicy like Fentiman’s or Fever Tree)
In a Collins glass, add rum and lime juice.
Add ice and top with ginger beer.
Garnish with a lime wheel.
Session Dark ‘n’ Stormy
3/4 ounce blackstrap rum
1 ounce Amaro Montenegro
1 ounce lime juice
4 ounces ginger beer, preferably Fever-Tree
Pour the rum, amaro and lime juice into a Collins glass filled with ice, then top with ginger beer.
Garnish with a lime wedge.
Attaboy’s Dark ‘n’ Stormy
2 ounces black rum, preferably Goslings Black Seal
3/4 ounce sweetened ginger juice (see Editor’s Note)
1/2 ounce lime juice
3 ounces soda water
Garnish: candied ginger
Whip shake first three ingredients with a small handful of crushed ice, until you can no longer hear the ice in the tin.
Open tin and pour in the club soda.
Pour the drink into a chilled Collins glass over an ice spear.
Garnish with candied ginger. Serve with a metal straw.
EDITOR’S NOTE
Sweetened Ginger Juice
Mix 4 parts freshly juiced ginger (skin on) to 3 parts granulated sugar, until sugar dissolves. Keeps, refrigerated, for up to 2 days.
Liquor
2 ounces Gosling’s Black Seal rum
1/2 ounce lime juice, freshly squeezed
Ginger beer, to top (about 5 ounces)
Add rum and lime juice to a tall glass filled with ice.
Top with the ginger beer.
Garnish with a lime wedge.
A Couple Cooks
4 ounces (½ cup) ginger beer
2 ounces (4 tablespoons) dark rum, traditionally Gosling’s Black Seal rum
1 lime wedge
Fill a highball glass with ice and pour in the ginger beer.
Pour the rum on top. Squeeze in the lime wedge. Stir gently, then serve.
Milk Punch
Marilou’s
1 oz brandy or cognac
1 oz dark rum
1 1/2 oz whole milk
3/4 oz simple
Shake, strain, rocks, grated nutmeg
Mr. Boston 1988
1 Teaspoon(s) Powdered Sugar
2 Ounce(s) Blended whiskey
1 Cup Milk
Shake with ice and strain into collins glass. Sprinkle nutmeg on top. Serve in a Collins Glass.
Imbibe
2 OZ. WHOLE MILK
2 OZ. CREAM
1 ½ OZ. BRANDY
1 OZ. SIMPLE SYRUP (1:1)
½ TSP. VANILLA EXTRACT
GARNISH:
FRESH-GRATED NUTMEG
Shake all of the ingredients with ice, then strain into a chilled glass. Grate nutmeg over the top.
Imbibe 1965
1 OZ. BOURBON
¾ OZ. COGNAC
¼ OZ. JAMAICAN RUM
4 OZ. HALF & HALF
2 OZ. WHOLE MILK
½ OZ. GRADE A OR B MAPLE SYRUP
½ OZ. CRÈME DE CACAO
½ TSP. VANILLA PASTE
GARNISH:
GRATED NUTMEG
Combine all the ingredients in a mixing tin without ice and stir vigorously to make sure the vanilla is fully dispersed in the mix (you can also use an immersion blender). Pour into chilled cups, then grate fresh nutmeg over the top.
Liquor
2 ounces bourbon
3 ounces whole milk
1 ounce simple syrup
2 dashes vanilla extract
Garnish: nutmeg, freshly grated
Add bourbon, whole milk, simple syrup and vanilla extract into a shaker with ice and shake until well-chilled.
Strain into a rocks glass, and garnish with freshly grated nutmeg.
A Couple Cooks Preferred Version
3 ounces (6 tablespoons) whole milk
1 ½ ounces (3 tablespoons) bourbon whiskey
½ ounce (1 tablespoon) brandy
½ ounce (1 tablespoon) simple syrup
½ teaspoon vanilla
Add all ingredients to a cocktail shaker. Fill it with ice and shake it until cold.
Strain the drink into a lowball glass. Garnish with freshly grated nutmeg and if desired, star anise.
A Couple Cooks Classic Version
2 ½ ounces whole milk
2 ounces bourbon whiskey
½ ounce simple syrup
½ teaspoon vanilla extract
Add all ingredients to a cocktail shaker. Fill it with ice and shake it until cold. Strain the drink into a lowball glass. Garnish with freshly grated nutmeg and if desired, star anise. Pitcher variation (8 servings): In a pitcher, combine 2 ½ cups whole milk, 2 cups bourbon whiskey, ½ cup simple syrup, and 1 ½ tablespoons vanilla extract. Serve over ice in lowball glasses. Garnish with grated nutmeg.
Whiskey Smash
Joe’s:
2 oz rye
3 lemon wedges
1/2 oz simple or ginger syrup
Sprig of mint
Orange bitters
Muddle mint and especially the lemon hard in the syrup
Add rye and orange bitters
Shake hard with ice
Fine strain over ice (the smashed oils from the lemon skins and mint really make this drink unique and you still get that even with fine straining)
Garnish with mint
Or if they want you can do the messy punch version and muddle and build all in the glass with crushed ice and swizzle.
Mr. Boston
1 Sugar cube 1 Ounce(s) Soda water 4 Fresh mint sprigs 2 Ounce(s) Bourbon whiskey Orange wheel, maraschino cherry, lemon twist
Tom
2 oz bourbon
¾ oz simple syrup (or to taste, depending on how big the lemon is.)
8-10 mint leaves, plus 2 mint sprigs for garnish
half a lemon, quartered
In a shaker, muddle the lemon and mint in simple syrup. Be sure to hit each lemon piece at least once (but don’t over-muddle, of course). Add the bourbon, fill the shaker with ice, shake for 8-10 seconds and strain into a rocks glass over fresh ice. I like to crack a few cubes and add them at the end for some extra dilution. Garnish with the mint sprigs.
Muddle sugar with soda water and mint in old-fashioned glass. Add whiskey and then ice cubes. Stir. Garnish with orange and cherry, and add lemon twist. Serve in an Old-Fashioned Glass.
Marilou’s:
2 oz rye
3/8 muddled lemon
3/4 simple syrup
1 sprig of mint
muddle mint with lemon and simple
add rye and shake with ice
double strain into an ice filled rocks glass and garnish with mint.
Liquor.com:
3 lemon wedges
2 ounces bourbon
3/4 ounce simple syrup
4 mint leaves
Muddle the lemon wedges in a shaker.
Add bourbon, simple syrup, mint leaves and ice, and shake until well-chilled.
Double-strain into a rocks glass over fresh ice.
Garnish with a mint sprig.
PUNCH:
2 ounces bourbon or rye
1/2 ounce simple syrup (1:1, sugar:water)
2 dashes orange bitters
2 wheels lemon
1 sprig mint
In a rocks glass, gently muddle mint with simple syrup to release oils.
Add lemon pieces and muddle to release juice.
Add crushed ice or small ice cubes and pour bourbon over.
Swizzle gently to mix.
Garnish with a mint spring and lemon wheel.
Mr. Boston 2012
1 Sugar cube
1 Ounce(s) Soda water
4 Fresh mint sprigs
2 Ounce(s) Bourbon whiskey
Orange wheel, maraschino cherry, lemon twist
Muddle sugar with soda water and mint in old-fashioned glass. Add whiskey and then ice cubes. Stir. Garnish with orange and cherry, and add lemon twist. Serve in an Old-Fashioned Glass.
Mr. Boston 1935
1 Lump(s) Sugar
4 Leaves Fresh Mint
1 Jigger(s) Old Mr. Boston Whiskey
1 Slice Orange
1 Piece Cherry
Dissolve 1 Lump of Sugar Add 4 leaves of Green Mint, crushing Mint and Sugar lightly together. Add jigger of Old Mr. Boston Whiskey then a cube of ice. Stir and decorate with a slice of Orange and a Cherry. Twist Lemon Peel on top. Use Old Fashioned Cocktail glass. Serve in an Old-Fashioned Glass.
White Lady
Marilou’s
2 oz gin
3/4 oz Cointreau
3/4 oz lemon juice
1/4 oz simple
egg white
dry shake everything. Shake with ice. Double strain into a coupe. No garnish mentioned.
Mr. Boston
1 1/2 Ounce(s) Gin
3/4 Ounce(s) Triple Sec
Shake with ice and strain into chilled cocktail glass. Serve in a Cocktail Glass.
Marilou's: 2 oz gin 3/4 oz Cointreau 3/4 oz lemon juice 1/4 oz simple egg white dry shake everything. Shake with ice. Double strain into a coupe. No garnish mentioned.
Tom's: 2 oz gin 1 oz Cointreau - on another high quality orange liqueur. ¾ oz lemon juice ½ oz simple syrup
Combine all ingredients in a shaker, fill with ice. Shake for 8-10 seconds and strain into a chilled coupe glass (Martini glass pictured however). Garnish with an expressed lemon peel.
Imbibe:
1 ½ oz. gin
¾ oz. Cointreau
¾ oz. fresh lemon juice
Combine all ingredients, shake with ice and strain into a chilled cocktail glass.
Adapted from The Savoy Cocktail Book by Harry Craddock
PUNCH:
1 1/2 ounces gin, London dry
3/4 ounce Cointreau
3/4 ounce lemon juice
1 small egg white
Add all ingredients to a cocktail shaker and shake without ice.
Add ice and shake until chilled.
Strain into a chilled coupe or cocktail glass.
Garnish with a lemon peel.
EDITOR’S NOTE
PUNCH’s White Lady calls for an egg white (we’re fans of foam), and because this is a rather dry cocktail, a dash of simple syrup will round out any edges for those that prefer a slightly less dry drink.
Liquor.com:
2 ounces gin
1/2 ounce orange liqueur or triple sec
1/2 ounce lemon juice, freshly squeezed
1 egg white
Add the gin, orange liqueur, lemon juice and egg white into a shaker and dry-shake (without ice) vigorously.
Add ice and shake again until well-chilled.
Strain into a chilled cocktail glass.
Joe’s:
Marilou’s
A Couple Cooks
2 ounces gin
1 ounce Cointreau or triple sec
1 ounce fresh lemon juice
1 egg white*
Add the gin, Cointreau, lemon juice, and egg white to a cocktail shaker without ice. Shake for 15 seconds.
Add the ice to the cocktail shaker. Shake again for 30 seconds.
Strain the drink into a martini or cocktail glass; the foam will collect at the top. Serve garnished with a lemon twist or lemon wedge.
White Russian and Mudslide
White Russian
Joe’s
1½ oz vodka - chilled in the freezer for best results
1 oz heavy cream swap this for Bailey’s and it’s a mudslide
1 oz coffee liqueur - Kahlua or Galliano Ristretto
8 drops of saline solution or a small pinch of salt
Combine in a rocks glass over ice and stir for 10 seconds or so. Shaking a White Russian is nice too, and certainly gets it colder. Though I prefer the concentrated edge that it gets from stirring. Add 1 oz of Bailey’s for a Mudslide.
Tom’s
1½ oz vodka - chilled in the freezer for best results
1 oz heavy cream swap this for Bailey’s and it’s a mudslide
1 oz coffee liqueur
Combine in a rocks glass over ice and stir for 10 seconds or so. Shaking a White Russian is nice too, and certainly gets it colder. Though I prefer the concentrated edge that it gets from stirring.
Ryan’s:
1 1/2 oz Cathead
1 oz Ristretto
1 oz half and half (would heavy cream be better?)
4 drops of saline
Build in glass over ice in that order.
Nathan’s:
1 1/2 oz vodka
1 1/2 oz coffee liqueur
top with half and half (do they mean heavy cream?? do they know we have heavy cream??)
Liquor.com:
2 ounces vodka
1 ounce Kahlúa
1 splash heavy cream
Add the vodka and Kahlúa to a rocks glass filled with ice.
Top with the heavy cream and stir.
Imbibe:
2 OZ. VODKA
1 OZ. KAHLUA
1 OZ. CREAM
½ OZ. FRESH-BREWED COFFEE, COOLED
Combine ingredients in a shaker with ice, shake to chill and pour into a glass.
PUNCH:
2 ounces vodka or rum (preferably Plantation 5-year Barbados Grande Réserve if using rum or Absolut Elyx if using vodka)
1/2 ounce Kahlúa
1/2 ounce Toschi Nocello
1 ounce House Spirits Series Coffee Liqueur
4 ounces heavy cream
1/4 ounce amaretto (preferably Luxardo Amaretto di Saschira)
Add heavy cream and amaretto to a cocktail shaker.
Add the coil of a hawthorne shaker and dry shake, without ice, for ten seconds or more, to aerate but not whip into stiffness. It must be lightened but still pourable.
Add the remaining ingredients to another cocktail shaker.
Add ice and shake until chilled.
Strain into a chilled coupe or rocks glass.
Holding a slotted spoon closely over the surface of the drink, pour a finger’s worth of cream through it to float atop of the drink.
Mr. Boston 2012
2 Ounce(s) Vodka
1 Ounce(s) Coffee liqueur
Milk or half-and-half
Pour vodka and coffee liqueur into ice-filled old-fashioned glass. Fill with milk or half-and-half. Serve in an Old-Fashioned Glass.
Mr. Boston 1984
1 Ounce(s) Espresso liqueur, such as Stirrings
2 Ounce(s) Old Mr. Boston Vodka
1 Milk or half-and-half
Put coffee liqueur and vodka in an old-fashioned glass over ice cubes and fill with milk or cream. Serve in an Old-Fashioned Glass.
A Couple Cooks Classic
2 ounces (4 tablespoons) vodka
1 ounce (2 tablespoons) Kahlua (or other coffee liqueur)
1 ounce (2 tablespoons) heavy cream
Add the vodka and Kahlua to a low ball glass. Fill it with ice.
Top with the cream. Stir until cold (or stir just a bit to get the swirl effect).
A Couple Cooks Peppermint White Russian
½ ounce* peppermint schnapps
1 ½ ounces vodka
1 ounce Kahlua (or other coffee liqueur like Tia Maria)
1 ounce heavy cream (or whole or 2% milk)
Add the peppermint schnapps, vodka and Kahlua to a low ball glass. Fill it with ice.
Top with the cream or milk. Stir until cold (or stir just a bit to get the swirl effect).
A Couple Cooks Rumchata White Russian
2 ounces* vodka
½ ounce Kahlua (or other coffee liqueur)
1 ounce** RumChata
Add the vodka and Kahlua to a low ball glass. Fill it with ice.
Top with the Rumchata. Stir until cold (or stir just a bit to get the swirl effect).
Mudslide,
Liquor.com:
1 ounce vodka
1 ounce coffee liqueur
1 ounce Baileys Irish cream
1 1/2 ounces heavy cream
Add the vodka, coffee liqueur, Baileys and cream to a shaker with ice and shake until well-chilled.
Strain into a chilled fizz glass or coupe.
Garnish with freshly shaved chocolate.
Joe’s White Russian:
Tom’s
Joe’s Mudslide:
Liquor.com
Paper Plane
Imbibe:
¾ OZ. BOURBON
¾ OZ. APEROL
¾ OZ. AMARO NONINO
¾ OZ. FRESH LEMON JUICE
Add all the ingredients with ice to shaker. Shake and strain into a chilled coupe, then garnish.
PUNCH:
3/4 ounce bourbon
3/4 ounce Nonino Quintessentia amaro
3/4 ounce Aperol
3/4 ounce fresh lemon juice
Combine all the ingredients in a cocktail shaker three-quarters filled with ice.
Shake until chilled.
Strain into a coupe glass.
Liquor.com:
3/4 ounce bourbon
3/4 ounce Aperol
3/4 ounce Amaro Nonino Quintessentia
3/4 ounce lemon juice, freshly squeezed
Add the bourbon, Aperol, Amaro Nonino and lemon juice into a shaker with ice and shake until well-chilled.
Strain into a coupe glass.
Joe’s:
All the same!
A Couple Cooks
1 ounce (2 tablespoons) bourbon whiskey
1 ounce (2 tablespoons) Aperol
1 ounce (2 tablespoons) Italian amaro (like Nonino Quintessentia or other brand)
1 ounce (2 tablespoons) fresh lemon juice
Add the bourbon, Aperol, amaro, and lemon juice to a cocktail shaker. Fill it with ice and shake it until cold.
Strain into a cocktail glass. If desired, garnish with a lemon peel.
Boulevardier
Joe’s
1 1/2 oz bourbon (I prefer rye and both Liquor.com and PUNCH allow for that option)
1 oz sweet
1 oz Campari
Orange peel
Tom’s:
1½ oz bourbon
1 oz sweet vermouth
1 oz Campari
orange peel - for garnish
Imbibe:
1½ OZ. BOURBON 1 OZ. CAMPARI 1 OZ. SWEET VERMOUTH GARNISH: ORANGE SLICE, LEMON TWIST OR CHERRY
PUNCH:
1 1/2 ounces bourbon or rye
1 ounce Campari
1 ounce sweet vermouth
Garnish: orange peel
DIRECTIONS Add all ingredients to a mixing glass. Add ice and stir until chilled. Strain into a chilled coupe or cocktail glass, or strain over ice into a rocks glass. Garnish with an orange peel.
Liquor.com:
1 1/4 ounces bourbon (or rye)
1 ounce Campari
1 ounce sweet vermouth
Add bourbon, Campari and sweet vermouth into a mixing glass with ice and stir until well-chilled.
Strain into a rocks glass over fresh ice.
Garnish with an orange twist.
Mr. Boston
1 1/4 Ounce(s) Rye Whiskey
1 Ounce(s) Campari
1 Ounce(s) Sweet Vermouth
1 Orange twist
Add all the ingredients to a rocks glass filled with ice and stir to combine. Garnish with an orange twist. Serve in an Old-Fashioned Glass.
A Couple Cooks
1 ½ ounces bourbon whiskey
1 ounce sweet or semi-sweet red vermouth
1 ounce Campari
Combine the bourbon whiskey, sweet vermouth, and Campari in a cocktail mixing glass (or any other type of glass). Fill the mixing glass with 1 handful ice and stir continuously for 30 seconds.
Add ice to a lowball glass, and strain the drink into the glass (or you can use a cocktail glass without ice).
Use a knife to remove a 1″ wide strip of the orange peel. Squeeze the orange peel into the drink to release the oils. Gently run the peel around the edge of the glass, then place it in the glass and serve.
Fuzzy Navel and Hairy Navel (just add vodka)
Liquor
3 ounces peach schnapps (split with vodka for a hairy navel)
3 ounces orange juice, freshly squeezed
Add the peach schnapps and orange juice into a highball glass over ice, and stir briefly to combine.
Garnish with an orange slice.
Mr. Boston
2 Ounce(s) peach schnapps
3 Ounce(s) Fresh orange juice
Orange half-wheel
Pour schnapps and orange juice into ice-filled highball glass. Garnish with orange. Serve in a Highball Glass.
A Couple Cooks
3 ounces (6 tablespoons) peach schnapps*
6 ounces (¾ cup) no sugar added orange juice, fresh squeezed if desired
Place the ice into a highball glass. Pour in the peach schnapps and orange juice. Garnish with orange wedges and fresh mint.
Shirley Temple
Joe’s (influenced by both Webb and the historic recipes)
1 oz grenadine
1 oz ginger syrup
1/2 oz lime juice
Sprite, soda, or ginger ale (experiment with the option to increase the ginger syrup on the soda water version)
build, ice, top with sprite or ginger ale, roll between two glasses. Garnish with maraschino cherry.
Mr. Boston
1/2 Ounce(s) Grenadine
Ginger ale
Orange slice, maraschino cherry
Add grenadine to ice-filled Collins glass; top with ginger ale. Garnish with orange and cherry. Serve in a Collins Glass.
Marilou
Pom juice plus sprite over ice in a collins
Imbibe
6-7 OZ. LEMON-LIME SODA (MUSSO & FRANK USES MEXICAN SPRITE)
1 OZ. GRENADINE
GARNISH:
MARASCHINO CHERRIES
Add the lemon-lime soda to an ice-filled glass, top with the grenadine, stir to combine, then garnish.
Liquor
1/2 ounce grenadine
1/4 ounce lime juice, freshly squeezed
5 ounces ginger ale, chilled
Fill a Collins glass with cubed ice.
Add the grenadine and lime juice.
Top with the ginger ale and gently stir to combine.
Garnish with two skewered Luxardo maraschino cherries.
A Couple Cooks
1 ounce (2 tablespoons) grenadine (try our homemade version)
½ ounce (1 tablespoon) lime juice
5 ounces (2/3 cup) ginger ale or ginger beer
In a highball glass, stir together the grenadine and lime juice.
Add the ice and fill the glass with the ginger ale. Top with cherry.
Alcoholic
Punch Shirley Temple Black
1 1/2 oz Aperol or Campari 1 oz Simplest Homemade Grenadine 1/2 oz freshly pressed lime juice 2 to 4 drops orange bitters (optional) 1 3/4 cups soda water 1 Lime wheel (optional) Simplest Homemade Grenadine 1 cup 100% pomegranate juice, room temperature 1 cup evaporated cane or granulated sugar
Pina Sparkling Lemonade
Marilou
2 oz lemon
2 oz pina syrup or 1:1 pineapple juice and simple
shaken, strained into collins and topped with soda over ice
or for just lemonade, 2 ounces lemon with 1 oz simple topped with soda over ice
Tequila Sunrise
Mr. Boston
2 Ounce(s) Blanco tequila
3/4 Ounce(s) Grenadine, Creme de Cassis, or a mix
4 Ounce(s) Orange juice
Pour tequila and orange juice into ice-filled highball glass. Stir and add ice. Slowly pour in grenadine and allow to settle at glass bottom. Before drinking, stir to create the “sunrise” Serve in a Highball Glass.
Imbibe
1 ½ oz. reposado tequila
3 oz. fresh orange juice
1 barspoon grenadine
Garnish: orange wheel
Pour the tequila into an ice-filled glass, followed by the orange juice. Top with the grenadine, which will sink, yielding a layered effect. Garnish. Be sure to stir the drink before sipping so the flavors are incorporated.
Liquor
2 ounces blanco tequila
4 ounces orange juice, freshly squeezed
1/4 ounce grenadine
Add the tequila and then the orange juice to a chilled highball glass filled with ice.
Top with the grenadine, which will sink to the bottom of the glass, creating a layered effect.
Garnish with an orange slice and a cherry.
Punch
1 1/2 ounces blanco tequila
3/4 ounce lemon juice
1/2 ounce crème de cassis
1/4 ounce grenadine
In a Collins glass, stir together the cassis and grenadine. Fill the glass with crushed ice.
In a shaker, combine the tequila and lemon juice and shake without ice.
Pour over ice into the glass, and garnish with a lemon slice and blackberry.
Mr. Boston
2 Ounce(s) Blanco tequila
4 Ounce(s) Orange juice
3/4 Ounce(s) Grenadine
DIRECTIONS
Pour tequila and orange juice into ice-filled highball glass. Stir and add ice. Slowly pour in grenadine and allow to settle at glass bottom. Before drinking, stir to create the “sunrise” Serve in a Highball Glass.
Epicurus
2 fluid ounces Tequila
3/4 fluid ounce Grenadine
4 fluid ounces ounces orange juice
Stir tequila and orange juice with ice and strain into highball glass.
Add ice cubes.
Pour in Grenadine slowly and allow to settle.
Garnish with an orange wedge.
Before drinking, stir to complete your sunrise.
A Couple Cooks
2 ounces tequila
4 ounces orange juice
¾ ounce grenadine syrup (purchased or homemade)
Fill a highball glass with ice. Pour in the tequila and orange juice and stir.
Pour the grenadine into center of the drink and it will sink to the bottom. Stir gently for sunrise gradient effect.
Garnish with an orange slice and cocktail cherry.
Ding-A-Ling
Joe’s
1 1/2 oz vodka
1 oz peach schnapps
4 oz sprite
Mix in glass over ice
idrink.com
1 oz vodka
1 oz peach schnapps
4 oz of lemon lime soda like sprite
mix in glass over ice
It probably didn’t exist before being mentioned in the movie Cocktail and even now it barely exists. The only potentially real recipe comes from idrink.com
an improved version for taste from bartenderhq.com:
1oz Holy Grass Vodka 1oz RinQuinQuin a la Peche 3/4oz Fresh Lemon Juice 1/2oz Simple Syrup Top with Soda Water Shake the first three ingredients with ice and strain over cubed ice in a Collins glass. Garnish with a lime squeeze and fresh peach if in season.
Turquoise Blue / Twisted Margarita
Joe’s
1 1/2 oz White Rum (with tequila it is a twisted margarita)
½ oz Triple Sec
½ oz Blue Curacao (try dropping the triple sec and upping the blue as bartenderhq does)
1½ oz Pineapple Juice (potentially bring it down to 1 oz)
Heavy 1/4 oz lime
Heavy 1/4 oz lemon
1/2 oz simple syrup
Shake and serve in a coupe as Tom Cruise did. The original TGI classic was over ice in a Collins glass.
TGI Friday classic:
1¼ oz White Rum
½ oz Triple Sec
½ oz Blue Curacao
1/2 oz lime or lemon or both
1/2 oz simple syrup
1½ oz Pineapple Juice
The drink is shaken with ice and served over cubed ice in a Collins glass. As you can see its a perfect example of the brightly coloured, juice heavy drinks that the 80s is infamous for.
bartenderhq updated
1½oz (45ml) White Rum ½oz (15ml) Blue Curaçao ½oz (15ml) Fresh Lemon Juice 1oz (30ml) Fresh Pineapple Juice We’re still shaking with cubed ice (the bigger the better!) but then fine straining into a chilled coupe glass. Our version also has a little extra kick, as there’s more rum and less juice to stretch it out. All we’ve really done here is remove the duplicate orange liqueur in the triple sec, and drop the extra sweetness from the sours. Fresh lemon will always add a little more zing to the drink.
Difford's guide (splits the diff): 1 1/2 oz rum 1/2 oz triple sec 1/2 oz blue curaçao 3/4 oz lime 1 oz pineapple juice
With tequila instead of rum it would be a twisted margarita
Friar Tuck / St. Elvis / St. Dan Magee
St. Dan Magee
1 oz vodka
1 oz Pralines Pecan Liqueur
1 oz creme de cacao
1 oz heavy cream
1/4 oz simple optional
2 dashes of saline solution or a pinch of salt
2 dashes of chocolate bitters
Shake. Strain into rocks glass. Ice. Nutmeg or cinnamon.
Joe’s Friar Tuck
1 oz creme de cacao (preferably dark and might up this by half an ounce)
1 oz Frangelico (3/4 each Skrewball Peanut Butter Whiskey and a banana liqueur split for St. Elvis!)
2 oz heavy cream (or a milk and cream split with more milk than cream)
1/4 oz simple syrup (optional but very tasty)
2 dashes saline solution or a couple punches of salt
2 dashes of chocolate bitters
Shake with ice and double strain into a chilled coupe glass, garnish with grated nutmeg.
bartender hq:
1oz Dark creme de cacao
1oz Frangelico
1oz half & half (difford’s guide adds an additional 1 oz of milk)
Shake with ice and double strain into a chilled coupe glass, garnish with grated nutmeg.
Want to take the Friar Tuck up a notch? A dash of saline solution will make the flavours pop. All about that chocolate? A dash of chocolate bitters will reenforce the flavour without over sweetening the drink.
difford’s guide does the exact same but adds 1 oz of semi-skimmed 2% milk
or you can just go two ounces of cream instead of dividing the milk and cream
Friar Tuck No. 2 is the other popular version of this drink. To make it, combine 1 1/2 ounces Frangelico, 2 teaspoons brandy (optional, but preferred), 1 ounce lemon juice, and 1 teaspoon grenadine. Shake and strain. It’s often garnished with a maraschino cherry.
Blue Lagoon
Joe’s
1 Ounce(s) Vodka
1 Ounce(s) Blue curacao
1/2 Ounce(s) Fresh lemon juice
1/2 Ounce(s) Simple Syrup
Maraschino cherry
Shake with ice and strain into ice-filled rocks glass. Garnish with cherry.
Mr. Boston
1 Ounce(s) Vodka
1 Ounce(s) Blue curacao
1/2 Ounce(s) Fresh lemon juice
1/2 Ounce(s) Simple Syrup
Maraschino cherry
Shake with ice and strain into ice-filled highball glass. Garnish with cherry.
Imbibe
1½ oz. white rum
1 oz. pineapple syrup
1 oz. fresh lime juice
½ oz. blue curaçao
¼ oz. absinthe
½ oz. fresh egg white (pasteurized if you like)
1 drop vanilla extract
1 pinch smoked salt
Garnish: orange twist and orchid or cherry
Shake all the ingredients without ice for about 5 seconds, then add ice and shake again until chilled. Strain into a chilled glass and garnish.
Pineapple Syrup: In a blender, combine 1 cup of simple syrup (1:1) with 8 oz. of chopped pineapple (Accomplice roasts the pineapple beforehand to deepen the flavor, optional) and ¾ oz. of vodka to stabilize. Blend on high until smooth, then strain and bottle. Keeps refrigerated for up to 2 weeks.
Liquor
1 oz vodka
1 oz blue curaçao
4 oz lemonade
Add all ingredients into a shaker with ice and shake.
Strain into a hurricane glass over crushed ice.
Garnish with a lemon wheel and maraschino cherry.
A Couple Cooks
2 ounces* vodka
1 ounce blue curacao
1 ounce simple syrup (or substitute lemonade; see below)
1 ounce fresh lemon juice
Place the vodka, blue curacao, simple syrup and lemon juice in a cocktail shaker. Add 2 handfuls of ice and shake until cold. Add crushed ice to a hurricane glass and strain in the drink.
Lemonade variation: Add 2 ounces vodka, 1 ounce blue curacao and 4 ounces lemonade to a glass. Add crushed ice and serve.
A Wreck (Sex) on the Beach
Joe’s
Cocktail or shot
1 Vodka
1 Black raspberry liqueur
1 Melon liqueur (experiment with peach schnapps as a sub or addition)
1 Pineapple Juice
(experiment with the addition of orange juice)
1 raspberry syrup
Cranberry juice float
Shake everything but the cran then strain and top with cran
Mr. Boston
1/4 Ounce(s) Black raspberry liqueur
1/4 Ounce(s) Melon liqueur
1/4 Ounce(s) Vodka
1/4 Ounce(s) Pineapple Juice
1/4 Ounce(s) Cranberry Juice
Shake first four ingredients with ice and strain into chilled cordial or shot glass. Top with cranberry juice.
Epicurus
1 Chambord
1 melon liqueur
1 pineapple juice
Shake over ice, then strain into shot glasses.
Liquor
1 1⁄2 oz vodka
1⁄2 oz peach schnapps
1 1⁄2 oz Orange or pineapple juice
1 1⁄2 oz Cranberry juice
1⁄2 oz Chambord or crème de cassis (optional)
Add all the ingredients into a shaker with ice and shake.
Strain into a highball glass over fresh ice.
Garnish with a cocktail umbrella.
Rescued by Punch:
1 1/2 ounces vodka, preferably SKYY
1/2 ounce apricot vodka, preferably SKYY California Apricot
3/4 ounce orange- and cranberry-infused bianco vermouth (see Editor’s Note)
1/2 ounce Amaro Angeleno
2 dashes Miracle Mile Sour Cherry Bitters
2 dashes Peychaud’s Bitters
Combine all ingredients in a mixing glass over ice and stir until chilled.
Strain into a chilled coupe.
Garnish with a dehydrated lime wheel and a decorative mermaid.
EDITOR’S NOTE
Infused Bianco Vermouth:
Combine the peels of two oranges and 8 ounces of freshly muddled cranberries with the contents of a 750 ml bottle of bianco vermouth, preferably Carpano Bianco. Refrigerate overnight, then strain out the solids before serving.
Jungle Bird (The Brave Margot obviously cheated off of this recipe)
Liquor
1 1/2 ounces dark or blackstrap rum
3/4 ounce Campari
1 1/2 ounces pineapple juice
1/2 ounce lime juice, freshly squeezed
1/2 ounce demerara syrup
Add the rum, Campari, pineapple juice, lime juice and demerara syrup into a shaker with ice and shake until well-chilled.
Strain into a rocks glass over fresh ice.
Garnish with a pineapple wedge
Mr. Boston (same as Epicurious, Punch, Liquor, and Imbibe except Liquor uses demerara)
1 1/2 Ounce(s) Dark rum
3/4 Ounce(s) Campari
1 1/2 Ounce(s) Fresh Pineapple Juice
1/2 Ounce(s) Fresh Lime Juice
1/2 Ounce(s) Simple Syrup
1 Wedge Fresh Pineapple
Fill a mixing glass three-quarters with ice, and add all of the ingredients. Shake until chilled for about 30 seconds. Strain into a rocks glass over ice cubes or one large piece of ice and add the garnish.
I prefer the Jungle Bird over the Conure because the flavors are a bit richer and because the pineapple adds more flavor and froth. If I were to change anything about the Conure it would be to increase the pineapple a little for starters and maybe even make it model the Jungle Bird one for one but with the substitutions of Aperol and dark rum and then go from there with the tasting.
Imbibe: 1 ½ OZ. BLACKSTRAP RUM ¾ OZ. CAMPARI ½ OZ. FRESH LIME JUICE ½ OZ. SIMPLE SYRUP 1 ½ OZ. PINEAPPLE JUICE
Combine ingredients in a shaker with ice and strain into an Old Fashioned glass filled with crushed ice.
Punch:
1 1/2 ounces rum, Jamaican or blackstrap 3/4 ounce Campari 1/2 ounce lime juice 1/2 ounce simple syrup (1:1, sugar:water) 1 1/2 ounces pineapple juice Garnish: pineapple wedge
Add all ingredients to a cocktail shaker.
Add ice and shake until chilled.
Strain over ice into a tiki mug or a rocks glass.
Garnish with a pineapple wedge.
Epicurious
1½ oz. blackstrap rum
1 ½ oz. freshly squeezed pineapple juice
¾ oz. Campari
½ oz. freshly squeezed lime juice
½ oz. simple syrup (1:1)
Garnish: pineapple chunk and/or pineapple leaf
Combine all the ingredients except the garnish in a cocktail shaker filled with ice. Shake until chilled and strain into a double old-fashioned glass over a large ice cube. Garnish with the pineapple chunk or leaf (or both).
A Couple Cooks
1 ½ ounces dark rum
1 ½ ounces pineapple juice
3/4 to 1 ounce Campari (to taste)
½ ounce lime juice
½ ounce simple syrup or maple syrup
Add the dark rum, pineapple juice, Campari, lime juice, and simple syrup to a cocktail shaker and fill it with ice. Shake vigorously until cold.
Strain into cocktail glass. Garnish with a pineapple wedge, pineapple leaves, or fresh mint.
El Diablo / Diablo
Joe’s
2 Ounce(s) Blanco or repo tequila
3/4 - 1 oz (experiment) Crème de Cassis (some recipes allow Chambord)
3/4 oz Fresh Lime Juice
3/4 oz ginger syrup
Soda
Lime wheel
Shake first four ingredients with ice. Strain into ice-filled Collins glass. Top with soda. Garnish with lime. Serve in a Collins Glass
Mr. Boston
1 1/2 Ounce(s) Blanco tequila
3/4 Ounce(s) Crème de Cassis
1/2 Ounce(s) Fresh Lime Juice
Ginger ale
Lime wheel
Shake first three ingredients with ice. Strain into ice-filled Collins glass. Top with ginger ale. Garnish with lime. Serve in a Collins Glass.
Imbibe
1½ OZ. REPOSADO TEQUILA
½ OZ. CRÈME DE CASSIS
½ OZ. FRESH LIME JUICE
2–3 OZ. GINGER BEER
GARNISH:
LIME WEDGE AND FRESH BLACKBERRY OR CANDIED GINGER (OPTIONAL)
Combine all ingredients, except ginger beer, and shake. Fine-strain into an ice-filled Collins glass, top with ginger beer and garnish.
Liquor
1 1/2 ounces reposado tequila
1/2 ounce creme de cassis
1/2 ounce lime juice, freshly squeezed
3 ounces ginger beer
Add the tequila, creme de cassis and lime juice into a shaker with ice and shake until well-chilled.
Strain into a Collins glass over fresh ice and top with the ginger beer.
Garnish with a lime wedge.
El Diablo Pepino from PUNCH
1 1/2 ounces blanco tequila, preferably Tapatio
1/2 ounce cassis, preferably Giffard
.5 ounces lemon juice
3 seedless cucumber slices, sliced into 1/4-inch rounds
ginger beer
Place two of the cucumber slices in a cocktail shaker with the lemon juice and muddle to break up them up.
Add the tequila, cassis and ice to the shaker and shake until cold and well combined.
Strain into an ice filled collins glass and top with ginger beer.
Garnish with the remaining cucumber slice.
A Couple Cooks
Brandy Crusta
Joe’s (I need to look at the original Thomas recipe as well as Wondrich’s book to see if he left out the curaçao by mistake or on purpose)
Nice thick long peel of a lemon to go around the inner half of the cocktail glass (a rocks glass might work but ideally a thinner Collins glass or a coupette.
Wet the outside of the glass and peel with lemon slice/juice
Roll it in sugar
2 oz brandy or cognac
barspoon of maraschino
half a barspoon of orange curaçao or liqueur
2 barspoons of lemon
barspoon demerara sugar
3-5 dashes of Peychaud’s
Add cracked ice
Stir
Strain into the coupette
David Wondrich’s Video Tutorial
Nice thick long peel of a lemon to go around the inner half of the cocktail glass (a rocks glass might work but ideally a thinner Collins glass or a coupette.
Wet the outside of the glass and peel with lemon slice/juice
Roll it in sugar
2 oz brandy or cognac
Barspoon demerara sugar
Barspoon of maraschino
half a barspoon of lemon
3-5 dashes of Peychaud’s
Add cracked ice
Stir
Strain into the coupette
Mr. Boston
2 Ounce(s) Brandy
1/2 Ounce(s) Triple Sec
1 Teaspoon(s) Maraschino liqueur
1 Teaspoon(s) Fresh lemon juice
1 Dash(es) Angostura Bitters
Orange wheel
Rim chilled cocktail glass with lemon and sugar. Curl the zest spiral on its side in glass. Stir ingredients with ice and strain into glass. Garnish with orange. Serve in a Cocktail Glass.
This would likely be more tolerable with triple sec rather than Cointreau. It’s just really sweet. Definitely tasty, especially partly because of the Cointreau. But too sweet. Only recommend this drink to people who love to drink candy, especially if you are going to rim it with sugar. It is extremely orangey. Orange candy. This is a barely drinkable cocktail not because it isn’t tasty but because too much candy makes you sick. See the note on the bourbon.
Tom’s guidelines:
brandy with a few dashes of cointreau, maraschino and lemon juice served in a wine glass with a sugared rum.
Imbibe:
2 OZ. COGNAC
½ OZ. ORANGE CURAÇAO
½ OZ. FRESH LEMON JUICE
½ OZ. MARASCHINO LIQUEUR
2 DASHES ANGOSTURA BITTERS
GARNISH:
SUGAR RIM AND LEMON CURL
Cut a lemon in half. Pare the full peel off half and squeeze the juice from the lemon. Prepare a glass by moistening the rim with lemon and dipping it in sugar, then carefully curling the lemon peel around the inside of the glass. Combine all of the ingredients in a shaker with ice, shake and strain into glass and add 1 small cube of ice.
PUNCH:
1 3/4 ounces Cognac
3/4 ounce lemon juice
1/2 ounce orange Curaçao
1/4 ounce maraschino liqueur
2 dashes Angostura
Garnish: sugar-rimmed glass, peel of half a lemon
Add all ingredients to a cocktail shaker over ice.
Shake and strain into a sugar-rimmed cocktail glass.
Garnish with the peel of half a lemon.
Liquor
2 ounces brandy
1/4 ounce curaçao
1/2 ounce fresh lemon juice
1/2 ounce simple syrup
1 tsp maraschino liqueur
1 dash Angostura bitters
Rim a coupe glass with sugar and set aside.
Add all ingredients into a shaker with ice and shake.
Strain into the prepared glass.
Garnish with a lemon twist.
Painkiller
Mr. Boston
2 Ounce(s) Rum
4 Ounce(s) Fresh Pineapple Juice
1 Ounce(s) Orange Juice
1 Ounce(s) Cream of coconut
Sprinkle Freshly grated nutmeg
1 Wedge Fresh Pineapple
Add all of the ingredients into a shaker and fill with ice. Shake vigorously and strain into a hurricane glass or snifter filled with crushed ice. Garnish with freshly grated nutmeg and a pineapple wedge. Serve in an Old-Fashioned Glass.
Imbibe
2 oz. navy rum
2 oz. unsweetened pineapple juice
1 oz. coconut cream
1 oz. fresh orange juice
Garnish: fresh nutmeg
Combine ingredients with ice and shake well. Strain into ice-filled glass. Garnish by grating fresh nutmeg over top.
PUNCH
1 1/2 ounces Virgin Islands rum
1 1/2 ounces pineapple juice, fresh
1/2 ounce orange juice, fresh
3/4 ounce cream of coconut
Garnish: freshly grated nutmeg
Add all ingredients to a cocktail shaker.
Do not add ice, but shake well.
Pour into a snifter and top with crushed ice.
Garnish generously with grated nutmeg.
Liquor
2 ounces Pusser’s rum
4 ounces pineapple juice
1 ounce orange juice, freshly squeezed
1 ounce cream of coconut
Add the rum, pineapple juice, orange juice and cream of coconut to a shaker with ice and shake vigorously but briefly to combine.
Strain into a hurricane glass or snifter over crushed ice.
Garnish with freshly grated nutmeg and a pineapple wedge.
Serve with a straw.
A Couple Cooks
2 ½ ounces* aged rum (Pusser’s Rum is traditional)
4 ounces pineapple juice
1 ounce cream of coconut (not coconut cream! here’s why.)
1 ounce orange juice
Place all ingredients in a cocktail shaker and shake with ice.
Stain into an ice-filled highball or hurricane glass. Garnish with fresh grated nutmeg and a cocktail cherry.
